Download User Manual & Bread Recipes
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User Manual & Bread Recipes 2 lb. EXPRESSBAKE Breadmaker TM Important Safeguards When using electrical appliances, basic safety always be followed including the following: 1 2 Read all instructions, breadmaker. product labels When unit is not in use wall outlet. 4 To protect against risk of electrical or plugs in water or other liquids. 6 7 8 9 10 11 12 Do not allow where people before cleaning, before shock, using the Do not let the cord dangle hot surfaces. Do not place contact with moving do not immerse cord. place oven. 13 Do not use appliances 14 To unplug, is heard), the the appliance appliance Do not plug is used in cord or over the edge of a table or counter or touch on an unsteady or cloth-covered surface. parts. or for commercial appliance from a frayed or damaged cord, or is dropped or has been to the nearest authorized electrical or mechanical Do not use attachments not recommended cause fire, electric shock or injury. use outdoors the breadmaker when this or any persons. Do not operate this or any appliance with plug, or after the appliance malfunctions damaged in any manner. Take appliance service facility for examination, repair, or adjustment. Avoid unplug anything to rest on the power may walk or trip on it. Do not heated 16 and Close supervision is always necessary by or near children, or incapacitated Do not 15 and warnings should Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning. Allow the breadmaker to cool thoroughly before putting in or taking off parts. 3 5 precautions near for other by the manufacturer; they may purposes. a hot gas or electric than intended press and hold the "STOP" grip plug and pull from wall button outlet. burner, or in a purpose. for 2-3 seconds (until "Beep" Never pull on the cord. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it will not drape or tripped over the counter over accidentally. extension cord should or tabletop where If the appliance be grounding-type it can be pulled by children is of the grounded type, the 3-wire cord. Electrical Power: If electric circuit is overloaded with other appliances, your breadmaker may not operate properly. The breadmaker should be operated on a separate electrical circuit from other operating appliances. This unit is intended for household use only. Contents Chapter 1: Getting Started Chapter 2: Let's Chapter 3: Overview Chapter 4: EXPRESSBAKE Bake Baking Bread Bread 5: Using the Tips and Hints In Under Equivalency Taking Care of Your Bread ..... 12 1 Hour Timer ........ .............. 16 23 25 Chart ............... Machine 29 ............. 30 ............................. 32 ................................... 37 Basic ................................ 37 French ............................... 43 Sweet ............................... 45 EXPRESSB_.KE TM Setting (58 Minutes) ...... 49 EXPRESSB,_KE TM Setting (80 Minutes) ...... 52 Whole ......................... Doug Bake Index features .............................. Measurement Recipes 4 Setting: TM Delay 2 ................... of %readmaker Chapter Troubleshooting .................... Wheat 55 h/Pasta .......................... (Jams and Marmalades) 59 ............ 66 Grazes ............................... 68 ..................................... 7O Recipe Warranty Index ............................... ..................... 72 Inside Back Cover Getting 1 Place the breadmaker counter reach where Started on a the plug will an outlet. DO NOT yet plug the machine into the wall outlet. You will be shown later when to do this. Make sure you breadmaker can open the top without hitting the top of kitchen cabinets. 2 Open the lid and remove baking pan. simply grasp the pan and Use a gentle, soap the To do this, the handle of pull straight up. non-abrasive and wash, rinse, and dry the pan thoroughly. 3 Attach the kneading the baking blade to pan, as shown. You will find the kneading blade in a small attached plastic to the power Set the pan aside. breadmaker. You're ready to start! wrap cord. Do not yet place the pan into the l Let's Bake Bread The simplest recipe. way to learn how to bake bread The following recipe is easy Before you • sure you have the following Make measuring --Liquid equipment: measuring -- Dry measuring cup cups -- Measuring spoons You will need the following ingredients: -- Water -- Butter/Margarine --Salt -- Bread flour (be sure to buy bread flour, preferably breadmakers) -- Dry milk -- Sugar --Active, fast rising yeast for is to follow a basic and the bread begin I is delicious. Measuring THE most important secret of making bread. Exact measurements. That's the key to successfully bread. Exact measurements. With wet ingredients, measuring ounces cups marked After filling place use ONLY with the cups/ clearly on the side. the measuring it on a flat surface at eye level to make amount double of liquid check. cup, and view it sure the is exact. ingredients, Then, With dry "level off" the measurement back of a knife or a spatula to make sure the measurement is Another never use the cup to scoop tip is to (for example, scooping, you tablespoon could of extra the measuring before helpful always with the exact. ingredients the flour). By add up to one ingredients. Fill cup with a spoon leveling The SECOND off. most important secret Put the ingredients into the breadmaker given This means: in the recipe. --FIRST, liquid --SECOND, --LAST, of making bread. in the EXACT order ingredients dry ingredients yeast Also, make (between baking sure ALL ingredients 77o-85 ° F) unless are at room temperature, otherwise noted in the recipe. Temperatures too coolor too highcan affectthewaythe breadrisesandbakes. Last,it'sa goodideato startwithall new,freshingredients (especiallyfreshflourandyeast). Now,let'stry a simple(butreallygood)recipe. Traditional 2 lb. loaf White \ 1 + 1/3 cups water 2 teaspoons salt 4 teaspoons 2 teaspoons active butter 4 cups softened or margarine bread 4 teaspoons Carefully dry yeast flour 2 tablespoons 1 Bread suga r dry milk measure 1 and 1/3 cups water. Remember, water that is room use temperature. DO NOT use very hot or very cold water. It's a good idea to view the measuring cup measured exactly Pour the water pan. at eye d_ level to make sure you have 1 and 1/3 cups. into the bread Carefully measure 4 teaspoons of butter or margarine that is at room temperature. Add this to the bread pan. This takes recipe. 4 care of all of the liquid Next come Measure a good flour. Make sure not to the flour into the cup. To avoid over packing, trick is to fill the measuring cup to overflowing, then tap the side of the cup with a knife remove knife 5 air pockets. or spatula. Measure level teaspoons Measure 2 teaspoons pan. of salt. It is especially because the rising the yeast, important too much of the dough. will pour the yeast. NEVER come use you Yeast must into contact with when you are adding ingredients. Measure (again, carefully pour it into the well you made leveling off) 2 teaspoons to salt, even Add the salt to form a well in the flour where a liquid off the pan. adding finger (hole) sure to pan. of dry milk. Level the salt precisely to the bread your make measurement. Add the dry milk to the bread can affect Before pan. of dry milk like all of the rest of the dry measure a little, for an exact to cup with the into the bread of sugar. Again, into the bread 4 teaspoons ingredients. 8 Pour the flour 2 tablespoons Measure or spatula Level off the measuring off the tablespoons Add the sugar 6 for the the dry ingredients. 4 cups of bread "overpack" ingredients of yeast in the flour. and Carefullysnapthe baking panintothe breadmaker. 10 Close the lid of the bread cord into the wall outlet. The following "beep," 11 things machine will happen. and the lights and plug the power The machine of the display time setting will say "3:00" hours. Repeatedly press the "Crust Color" will will turn on. The button kind of crust you want. For this recipe to select the we recommend "Medium." Depending on the crust color be pointing to either light, crust color, the display 3"0 0 Light: Medium: 1L 1P Dark: 1H Press the "Crust temporarily medium select, button the arrow will or dark. will temporarily Color" appears you As you press read: until "IP" (medium) in the display window. 12 Press the "Start/Stop" making bread. button and your machine You will hear the breadmaker will start begin to mix the ingredients. Important: Do NOT press the "Start/Stop" the breadmaker is making bread. will turn off and you will need If you button while do, the machine to start over again, from scratch. Important: You should not raise the lid for this recipe. (For other recipes try later, you will need /% you the lid to add nuts, fruits, or other Caution: The breadmaker machine while its operating. breadmaker Bread Machine It's fun to watch window. things is baking ingredients.) is very hot. Do not handle the Do NOT lift the lid while the bread. Stages your For the basic to happen to raise bread cycle, being made you can as the timer counts through expect the viewing the following down to zero. To begin: The dough is kneaded (10 minutes) for the first time. At 2:50: The dough begins to rise. (20 minutes) At 2:30: The dough is kneaded (15 minutes) At 2:15: The dough continues to rise. (20 minutes) At 1:55: The dough is "punched At 1:55: The dough rises for the final time. (55 minutes) At 1:00: The bread begins to bake. (60 minutes) At 0:00: The bread is finished. for the second time. down." (30 seconds) After !\ the bread Caution: Do not put your face near the lid when you open the breadmaker. Hot steam may escape that could d_ is baked burn you. Important: The breadmaker from the breadmaker freshness. 1 has an automatic "keep warm" setting that will keep your bread warm for up to one hour. We recommend however to remove the bread Use pot holders right away to preserve its or oven mitts to carefully lift the pan by its handle from the breadmaker. 2 Turn the pan upside cooling down onto rack and gently shake out. If it sticks, take a rubber damage sides 3 the pan's of the loaf If the kneading plastic utensil will be hot! Allow the bread enjoying d_ surface) a it until the bread spatula until the bread blade comes to remove to cool (metal and carefully comes comes can go around out with the bread, it from the loaf. for 15 minutes before the out. use a Remember, slicing it and it. Important: If you wish to make right away, please for 10 to 15 minutes removed. another allow the breadmaker with the cover open loaf of bread to cool down and the pan Overview of Breadmaker Features I :4 2 Select Button Press this button to select the kinbf bread you want to make. Each and time press the button a red light wilt appear The display shows for example, Basic (for more please g you next a number is I. French information see"Breadmaker about yorwiIL hear to the for each setting Settings" you setting. is 2. Sweet each a beep, is 3. etc. setting, on paget4.) chose. 2 Crust Color button The Crust Color button allows you to choose dark to make the crust of the bread. the Crust Color button L-Light= L P-Medium= P H-Dark= H In addition, the display show the cycle before Whole Each time you press will change as follows: will number the crust color For example: Medium the display how light or setting. the Basic with a crust reads, Wheat bread "IP." Or the setting with a dark crust reads "2H." 3 Display The Display shows the following • The number of the bread • The crust color settings: setting cycle setting • The time remaining while your bread is kneading and button the display will baking Once you press the "Start/Stop" show the remaining the display 4 time until your reads "0:00" the bread bread is baked. When is baked. Timer Set buttons Press these buttons to start. For example, for dinner, to delay you the time for your can time your or to bake while you to use this feature, Timer" on page 23.) please bread are sleeping. see "Chapter breadmaker to be ready (To learn how 5: Using the Delay 5 Start/Stopbutton Pressthisbuttonto startandstopyourbreadmaker. _,., Important:Donotpress"Stop"whenmakingbread d_ becausethiswillcancelthe entirecycleandyou will needto startfromscratch. Breadmaker Settings Your breadmaker can bake provide recipes should use. I. Basic 2. Whole 3. French 4. Sweet almost that clearly any kind of bread. show you which setting We you (Time: 3 hours) Wheat (Time: 3 hours, (Time: 3 hours, (Time: 2 hours, 40 minutes) 50 minutes) 50 minutes) 5. EXPRESSBAKE TM (Time: 58 minutes) 6. EXPRESSBAKE TM (Time: I hour, 20 minutes) 7. Dough 8. Bake (Time: I hour, 30 minutes) (Time: I hour) Basic This setting is probably used more than it gives you the best results 2 Whole with just any about other because any recipe. Wheat The whole wheat setting offers a longer rise time for breads that contain more than 50% whole wheat flour. 3 French Use this setting takes crust. longer for making to knead, French breads. rise, and bake, French providing bread a heartier 4 Sweet The sweet sugar, setting is for baking fats, and proteins, breads with high amounts all of which tend of to increase browning. 5 EXPRESSBAKE TM (58 minutes) Use this setting (please 6 M (80 minutes) Use this setting to quickly see page in under one hour. bake larger loaves of bread 16). Dough This setting breads, then 8 bread 16). EXPRESSBAKF (please 7 to for baking see page lets you pizza, bake prepare etc. which you in a conventional dough for rolls, shape by hand, oven. Bake This setting is for making dough or jams. specialty allow to rise, TM Setting: EXPRESSBAKE Making Bread In Under 1 Hour Your OSTER ® breadmaker This is called setting loaves There • One bread of them more can bread in under 1 hour. from loaves Try all the baked different on settings you prefer. seflings: bake in 58 minutes. The bread with TM settings. great TM" setting. £XPRESSBAKETM are a little different are twoEXPRESSBAKETM setting bake the"EXPRESSBAKE non-EXPRESSBAKE to see which can dense is a little in texture this setting. % e • ExpressBake 58 min TM @- /_ <_ The other baking setting is for loaves in 1 hour 20 minutes. The loaves baked with this setting are a little taller and % _ ExpressBake 80 _ min more airy than the 58 minute breads. There are a few things you should know about the£XPRESSBAKETM different settings. than the other £XPRESSBAKETM thicker setting breads crust than other tend to have kinds of bread. a darker, Sometimes there in the top of the crust. This is because baking at higher is done -You CANNOT settings. denser use the This would CANNOT coot use the EXPRESSB_KETM Timer for th_EXPRESSBAKETM the liquid ingredients and affect rises. "Crust setting Color" buttons for breads. -- DO NOT open the cover setting They also tend loaves. the way that the bread -You temperatures. Delay white makin_XPRESSBAKETM breads. If the loaf is hard to remove 5 minutes to coot. Gently and wait for 15 minutes If you wish to bake the breadmaker from shake before another i i wilt be a crack to be shorter, -- settings that are the palet,it the bread sit for about out of the pan slicing. Loaf of bread, you must let coot for 20 minutes with the cover open. -- If you wish to bake breadmaker --YOU cool another loaf of bread, for 20 minutes CAN use standard bread setting breads, results when using your with the cover mixes but the results you must let the open. for EXPRESSBAKE zu may not be as good Oster® Breadmaker as the recipes within this book. EXPRESSBAKE TM Setting Tips and Hints Yeast Always yeast. use a fast rising yeast DO NOT use active settings because like Red Star ® Quick.Rise dry yeast the loaves TM for EXPRESSBAKE zu will be much shorter when baked. Liquids Always use hot water a cooking thermometer can kill the yeast in the range to gauge while cooler of 115°-125 ° F. You must use the temperature; water hotter may not activate water it. Salt As a rule, you should setting breads. sure to follow use LESS salt for EXPRESSBAKE TM Less salt provides your you with a higher Oster® Breadmaker recipe loaf. Make suggestions best results. Other Ingredients Make sure all other ingredients butter, Always Things (like flour, sugar, dry milk, etc.) are at room temperature. use bread You May flour for the EXPRESSBAKE TM settings. Need to Buy --You should only use "Bread Machine" flour for the EXPRESSBAKE zu setting recipes. for --You mayneeda cooking thermometer to measurethe temperatureofthe wateryou use in theserecipes.Youshouldonly usehotwater(between115 ° and 125 ° F)for EXPRESSBAKE zu settingrecipes. Although baking different, the results The following EXPRESSBAKE recipe EXPRESSBAKE TM setting and convenience is a great zu setting Carefully one to try for your -_ measure 1 cup and 2 tablespoons (9 ounces of hot water. Remember, good total) it's a idea to place the measuring breads cup at eye level to make sure you have measured exactly 1cup and 2 table- spoons (9 ounces total). is a little are well worth loaf. 1 1/2 lb. Traditional 1 115- 125 first it. 2 Use a cooking thermometer make sure the temperature the water is between to of 115°-125° E When the water is at the proper temperature, baking pour into the pan. Carefully measure room temperature. and add 2 tablespoons Carefully measure and add the salt, sugar, to the baking pan. 5 Measure and add exactly 3 cups baking pan. Remember an exact measurement. 6 Before adding use your finger flour to the flour for ! to form a in the flour where you will pour the Yeast must NEVER come into contact liquid when you are adding Measure Carefully with a ingredients. (again leveling Quick.Rise TM'' yeast made in the flour. @ and dry milk to level off the bread the yeast, well (hole) yeast. of bread oil that is at snap off) 41/2 teaspoons and carefully the baking of "Red Star ® pour into the well you pan into the breadmaker. 8 Repeatedly Select press the button until the red light appears next to the "EXPRESSBAKE TM" @ ?<!>,>!_ _ _%_o/_ !/i_<:_ ¸ setting (58 min). _. 9 Press the "Start/Stop" making 58 rain l button and your machine will start bread. Caution: Do NOT raise the lid when setting. Doing so can EXPRESSB_,K_ TM of the dough. The breadmaker beginning of the cycle. using the affect the rising is very hot, right from the Do not handle the machine while its operating. Important: d_ white Do NOT press the the breadmaker the machine TM Setting Do not put your face you open the breadmaker. that could burn you. Important: The breadmaker "keep bread. If you do, from scratch. the EXPRESSBAKE Caution: is making button will turn off and you will need to start over again, After "Start/Stop" warm" Bread Is Baked near the lid when Hot steam may escape has an automatic setting that will keep your bread warm for up to 1 hour,However, we recommend removing the bread from the machine its freshness. to preserve right away 1 2 Use pot holders or oven mitts to carefully its handle from the breadmaker. lift the pan by Turn the pan upside rack and gently shake take a rubber surface), 3 slicing spatula, (metal and carefully until the bread comes If the kneading blade plastic utensil will be hot! Allow the bread down onto it until the bread and enjoying out. If it sticks, can damage go around the pan's the sides of the loaf out. comes to remove to cool a cooling comes out with the bread, it from the loaf. use a Remember, on the rack for 15 minutes it before it. If you wish to make another loaf of bread right away, please allow the breadmaker to cool down for 10 to 15 minutes with the cover open and the pan removed. Using the Delay You can delay the time your bread ready when you come from work. We recommend results .I_ 4% for you you Use recipes or when you use the Delay that Timer, you try have produced good in the past. Important: You cannot use the Delay Timer for EXPRESSBAKE TM settings. Before using the Delay 1 Add all of the ingredients of the recipe. 2 Select for the kind of bread the correct are making 3 !\ starts to have fresh get up in the morning that before out a few recipes. breadmaker Timer I Select (French, setting Sweet, Timer: you etc.). the crust color. Caution: Do not use recipes spoil like eggs or milk. with ingredients that can @ To Use the Delay Timer: I figure out how many hours and minutes there are between now and when you want final, baked For example, bread. if it is 8:00 AM and you want bread ready for dinner at6:00 PM, that is 10 hours. Use the "Timer Up" button to advance the time In 10 minute increments, in our example, you will do this until the timer reads "10:00." if necessary, use the "Timer Down" button to decrease the time. (To advance the time quickly. simply press and hold down the "Timer Up/Down" buttons.) important: if you make a mistake or wi,,tostart over, press and hold down the "Start/Stop" button until you hear a beep. The display will'show the odginal setting and cycle time. The Delay Timer is canceled and you can start again. When the Delay Timer is set where you want it, make sure to press the "Start/Stop" button. The col(':" will ] r_ / 'flash and your bread will be ready when you planned. important: When using the Delay Timer dudng times of hot weather, you may wish to reduce the liquid in your recipe by 1 or 2 tablespoons. This is to prevent the dough from dsing too much. You may also reduce the salt by 1/8 or 1/4 teaspoons and try cuffing the amount of sugar you use byl/4 teaspoon at a time. Tips and Hints Experienced cooks consider an art as a science. require Keep breadmaking in mind that some recipes a little experimentation before way you want them. Just don't Still, there every are special they of may are exactly the give up. hints to ensuring quality bread almost time. Use Exact Measurements We've already important mentioned but it should when baking be said again. off all dry ingredients sure that all liquid Use Fresh You should bread, Level and make ingredients with the markings Flour. how it is to use exact measurements • to be as much clearly are measured labeled in a glass cup on the side. Ingredients always If you have become use fresh ingredients. have stored your flour wet from absorbing The reasons are: for a long time, it may moisture, or dry, ® depending on the area of the country We recommend Yeast. using Fresh yeast ingredient bread fresh bread is probably in baking bread. on yeast you live. flour. the most important If the yeast may not rise. It is better take a chance in which is not fresh, your to buy new yeast that has been stored than to for a long time. You can test the freshness with warm water, then Sprinkle of yeast water and wait. After 15 minutes, there should be distinct is old and Add Ingredients Read all recipes --FIRST, liquid --SECOND, yeast Check the secret on the surface the yeast odor. If neither should of sugar. be thrown should reaction of the foam and happens, away. in Order from top to bottom, and remember: Doughball well known way. While the consistency by people hand kneading of the dough until the doughball Although fill a cup ingredients This is a secret water Simply dry ingredients --LAST, fashioned yeast. add and stir in 2 teaspoons a few teaspoons the yeast @ of your the breadmaker who make the mixture, by adding is just kneads bread they the old adjust a little flour or a little right. the dough is still true. Here's what you should do. for you, this If the doughball During check is too wet the second kneading the consistency doughball. appears If the doughball sticky tablespoon round, cycle, of the or wet, like pancake batter, at a time, until the doughball and dry and circles If the doughball nicely sprinkle appears appears flaky, you hear your breadmaker make "knocking" or begin sounds, to the dough ball is too dry. To correct this problem, in water, a teaspoon nicely simply sprinkle appears in the pan. For Baking smooth, Be careful at High If you cakes • make dough • make flour drier round at a time, until and dry, and circles not to add too much water. Altitudes live above already To compensate smooth, in the pan. is too dry If the doughball the doughball in flour, a 3000 feet, you probably know how to adjust other recipes and muffins. Higher altitudes tend like to: rise faster for high altitude baking, We recommend the following: If the dough • increase much is too dry the amount of water as 2-4 tablespoons to the recipe, per cup. sometimes as If the breadrisestoo high • reduce the amount try reducing • @ of yeast. the yeast For each teaspoon of yeast, by 1/8 to 1/4 teaspoon. reduce the amount of sugar. For each reduce the amount by 1 to 2 teaspoons. tablespoon of sugar, Measurement The following chart Equivalency will help you convert Chart measurements used in the recipes. For example: 1/2 tablespoon = 1 + 1/2 teaspoons Fluid Ounce(s) Cup(s) Tablespoon(s) Teaspoon(s) 8 1 = 16 = 48 7 7/8 = 14 = 42 6 3/4 = 12 = 36 5 5/8 = 10 = 30 4 1/2 = 8 = 24 3 3/8 = 6 = 18 2 1/4 = 4 = 12 1 1/8 = 2 = 6 1 = 3 1/2 = 1 and 1/2 ® I Taking Care of Your Bread Machine Caution: Do not put the breadmaker dishwasher. Do not use benzene, chemical cleaners as these Use only a mild, non-abrasive in water scrubbing will damage cleaner or in a brushes, the machine. to clean the breadmaker. General Remove slightly 2 all bread damp crumbs the heating element is located which by wiping cloth. DO NOT bend inside ® cleaning of the breadmaker. on the them away with a or Cleaning 1 pan and kneading pan and kneading blade blade with a damp and dry completely. DO NOT wash the pan or parts in the dishwasher. damage Caring 1 baking Wipe the baking cloth 2 the the finish for your Keep your of the pan and the other parts. breadmaker breadmaker clean at all times. Caution: Do not use metal utensils with the breadmaker. This will damage the non-stick other 2 if the color of the bread time. The color 3 If you change is a result and does not affect have trouble removing warm water in the bread loosen the blade. Storing your 1 Make sure the machine 2 Store the breadmaker 3 Do not place 4 Remove pan. pan and parts. Don't worry moisture This will pan changes of steam the machine's the kneading over and other performance. blade, pan for 10-15 minutes place and this will breadmaker heavy the kneading is clean and dry before storing. with the lid closed. objects blade on the lid. and place inside the bread Troubleshooting If you experience when operating review the troubleshooting information solution. to find a solution, If you Consumer If you are unable Relations have If the power the display Department a power • If the machine 1 to find a please call our at 1(800)526-2832. are using your is baking the bread, bread, either in an oven or start from scratch the power comes back breadmaker, outage, If the machine Continue finish restart baking the do the following: for at least 3 seconds. does not return to the time setting before unplug "Start/Stop" button you can with a new loaf. on, you should Hold down the "Start/Stop" the display 2 in this section will go blank. If the breadmaker is kneading the machine and continue. When the breadmaker, outage goes out while you • bread @ difficulties the breadmaker If the and then plug it back in. still does not start, hold down the button a second to unplug time for 3 seconds. and replug down the "Start/Stop" button the cycle the power time before the machine until the display outage. and hold returns to Understanding Your Oster ® Breadmaker temperature you Display how problems to correct Information is designed that may problems that to give occur. The may you information following occur chart from time on shows to time. i The display does not light 0:00 (":" flashes) up. Plug in the breadmaker. There is no problem. means the baking This just cycle and the breadmaker your bread "Start/Stop" "keep H:HH (machine beeps) warm. Press the button warm" This just is over is keeping to turn off the feature. means that the breadmaker must cool before bake another loaf. Press the "Start/Stop" button. of the breadmaker, Open the top remove the bread pan and let the breadmaker cool about before L:LL (machine beeps) baking This means you another 15 minutes loaf. that the room temperature is too low (59 ° F or less). Press the "Start/Stop" button. Place the breadmaker a warm room and allow in it to warm up. E:EE (machine beeps) This means that the room temperature is too high to bake bread (86 ° F or more). Press the "Start/Stop" display. a cool button Place location to remove the the breadmaker before using in it. Troubleshooting If the review Breadmaker breadmaker the You see smoke burning does chart odor not below function for some or smell from the Problems a as you possible Ingredients back of bread the machine, Stop the breadmaker it to cool off. Clean Machine" kneading installed Baking If your not some bread does characteristic you for some possible The sides of the bread and the bottom damp. and the using it again. Care of Your on page blade 30. pan and are properly in the machine. Problems turn out don't the care way you expected for, review the or has chart below solutions. collapse of the bread is There are several solutions. been long after from the allow it to cool. flour (a teaspoon pan too Remove the pan sooner Try using and more at a time), (1/4 teaspoon or less water teaspoon may have bread baking. bread time), possible The bread left in the less yeast ® before see "Taking Make sure the baking Troubleshooting machine allow Bread not mix. out of the into the itself. Please does it should, have spilled pan and breadmaker The dough think solutions. or liquid at a time). also be the result add salt to the recipe. or at a (a This could of forgetting to The bread has a heavy, thick texture. Try using less flour (a teaspoon at a time), or more yeast teaspoon completely is not baked be the result of using flour or the wrong more type old of flour recipe. Try using in the center. (1/4 This could also for the The bread at a time). more flour at a time), liquid (a teaspoon Do not (a teaspoon or less water or less at a time). lift the lid too often during baking. The bread holey has a coarse or texture. This is usually forgetting the result to add of salt to the recipe. The bread rose too much. Try using less yeast (1/4 teaspoon less at a time). This could also be the result did not rise enough. to add or forgetting put the kneading blade baking The bread of forgetting salt to the recipe There pan. are several possible solutions. Try using teaspoon less at a time), yeast to into the less flour (1/4 teaspoon more (a more at a time), or less water (a teaspoon less at a time). This could also the result of: • forgetting to add salt to the recipe, • using kind old flour of flour or the wrong for the recipe, • using • or not using hot water (except for the EXPRESSBAKE TM cycles). old yeast, be Thebreadhasa flouredtop. Thisisusuallya resultofusing toomuchflourornotenough water. Tryusinglessflour(a teaspoon lessata time),ortry usingmoreyeast(1/4teaspoon lessatatime). Thebreadistoobrown. Thisisusuallytheresultof addingtoomuchsugartothe recipe.Tryusinglesssugar(1 Tbsp.atatime).Youcanalsotry selecting a lightercrustcolor selection. Thebreadisnotbrown enough.Thisisusuallytheresultof repeatedly liftingthelidofthe breadmachine orleaving thelid openwhilethebreadisbaking. Besurethelidisshutwhilethe breadmaker isinoperation. ® I Recipes Basic Basic Setting Bread Recipes Machine Stages for the basic cycle you can expect to happen I the foliowing things as the timer counts down to zero. At 3:00 The dough is kneaded At 2:50 The dough for the first time. (10 minutes) begins to rise. (20 minutes) At 2:30 The dough is kneaded At 2:15 The dough continues At 1:55 The dough is "punched for the second time. to rise. (20 minutes) down:' (30 seconds) At 1:55 The dough rises for the final time. At 1:00 The bread At 0:00 The bread (55 minutes) begins to bake. (60 minutes) is finished. (15 minutes) Basic Traditional 1.5 pound 1 cup 2 White Bread 2 loaf 1 and ]12 butter or teaspoons bread 1 and :3/8 cups water butter tablespoons flour dry 1 tablespoon sugar 2 teaspoons 3} Use your milk active and dry add finger ingredients dry 2 sugar tablespoons a well (except {hole) bread pan. yeast) to the in the flour yeast. Yeast must NEVER come into contact adding ingredients. Measure the yeast and 4) Snap the baking 5} Press "Select" pan 6) Press the "Crust '"Start/Stop" Country White 1 and 1 large 1 and 4 cups 1 and warm the breadmoker to choose Color" 7} Press the 1 cup into button flour 2 tablespoons to the dry ingredients to form bread sa[t milk 2 and 1//+ teaspoons yeast liquid and add or margarine 3/4. teaspoons 4 cups cups 2 2) Measure 1 and salt 3 1) Measure margarine Loaf 2 tablespoons water tablespoons pound button the where active bread dry yeast pan. you will pour the with a liquid when you are carefully pour it into the well. and close the lid. Basic setting. to choose Light. medium or dark crust. button. Bread (no Delay Timer) mitk (110°-115°F) 1/2 tablespoons butter or margarine egg 1/2 teaspoons bread salt flour ]12 tablespoons 2 teaspoons active sugar dry yeast 1) Measure and add liquid 2) Measure and add dry ingredients ingredients to the {except bread yeast) pan. to the bread pan. 3} Use your finger to form a well {hole) in the flour where you wi!,[ pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4) Snap the baking 5} Press "Select" 6) Press the "Crust 7) Press the 0 pan button Color" "Start/Stop" into the to choose button button. breadmaker the and E,clsic to choose close the lid. setting. light, medium or dark crust. Basic Potato I and 2 Bread 3/8 cups water tablespoons 1 and 1/4 butter 4 cups 2 tablespoons 1/4 bread cup 2 sugar potato tablespoons dry 3/4 margarine salt flour instant 1 and or teaspoons flakes milk teaspoons active 1) Measure and add liquid 2} Measure and add dry to form 3} Use your yeast. finger Yeast adding 4) must the Press "Select" 6} Press the "Crust 7) Press the '"Start/Stop" tablespoons honey tablespoons butter 1 and 3/4 teaspoons 3/4 cups tablespoons 2 teaspoons breadmaker choose the to Basic choose a liquid carefully and bread you wilt pan. pour when pour close the medium or the you it into are the welt lid. setting. tight, dark crust. salt bread flour oat bran dry milk active dry yeast and add liquid and add dry to form Measure your finger Yeast adding with and the where margarine 2) yeast. contact flour button. 1) Measure 3) Use into yeast pan. to oats 3 and 2 in the the button or quick-cook tablespoons (hole) the bread yeast) water 2 2 to Color" the Bread 1/4 cups cup to (except come into button 3 314 a welt pan 5} 1 and ingredients Measure baking Oatmeal yeast ingredients NEVER ingredients. Snap dry must Snap the 5) Press "Select" 6) Press the "7) Press the pan button Color" "Start/Stop" to into (hole) to into the the bread in the contact yeast the to Basic choose pan. yeast) to flour where with and breadmaker choose button the (except come Measure baking "Crust a welt NEVER ingredients. 4) ingredients ingredients the bread you a Liquid carefully and pour pan. will pour the when you are it into close the lid. medium or dark the welt. setting. light, crust. button. ® Basic Raisin Bread (no Delay Timer) 1.5 pound loaf 7/8 cups ] and water I/2 teaspoon 3 cups I/2 ] teaspoon sugar dry active (see 11 Measure and add 2) and add dry to form your yeost. finger Yeast adding Press "Select" 6) Press the '7) Press When the Light 1 and Rye 3/8 I/2 tablespoons I/2 teaspoons bread rye the button to I/4 teaspoons choose cinnamon active note the where with milk bread yeast you a Liquid carefully pour close wilt pan. pour when you it into the the the are welt. lid. setting. tight, medium or dark crust. like the raisins, kneading beeps a few the during at a bread machine will, make butter or the time, until kneading they cycle, are raise the _,i(J and the dough. kneaded with margarine salt flour 2 tablespoons 2 teaspoons packed brown I) Measure and add liquid 21 Measure and add dry dry sugar yeast ingredients ingredients a cycle. flour active dry below) pan. to and Basic (see bread yeast) and breadmaker teaspoons water I and I cup the yeast sugar dry I/2 flour salt Bread cups 1 and 3 cups in the contact margarine pour raisins the into choose machine in, to (hole) the ingredients raisins tablespoons and or button. during bread the to Color" fruit welt come into button signal sprinkle pan "Start/Stop" adding beeping a Measure "Crust the foblespoons 2 (except butter bread 2 and ingredients water teaspoons 3 I cup ingredients NEVER baking 5) When must I/2 cups yeast below) liquid ingredients. the dry note cups tablespoons ] teaspoons raisins Measure I/4 loaf 4 milk cinnamon 3/4 4_* Snap 2 I and tablespoons cups 3) Use or margarine flour tablespoons and I and butter salt bread I 3/4 g I and tablespoons ] 2 2 pound to the (except bread yeast) pan. to the bread pan. Basic 3) Use your fingerto form a well (hole) In the flourwhere you willpour the yeast. Yeast must NEVER come into contact wlth a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4) Snap the baking 5) Press 'Select" pan into the breadmaker button to choose 6) Press the "Crust Color" 7) Press the 'Start/Stop" Sourdough and close t|Id. the Basic setting. button to choose Light. medium or dark crust. button. Bread All ingredients at room temperatur_O°-80°F) 1 and I/4 cups sourdough starter (see 'Sourdough Starter," below) 3/6, cup warm water 1 and 3/4 teaspoons 4 cups bread salt flour 3 tablespoons sugar I and 3/4 teaspoons active dry yeast 1) Measure and add liquid ingredients to the bread pan. 2) Measure and add (including sourdough dry ingredients (except yeast) to the starter) bread pan. _) Use your finger to form a well (hole) in the flour where you wilt pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour It into the well. 4) Snap the baking 5) Press 'Select" pan into the breadmaker button 6) Press the "Crust 2 and I/4 teaspoons the Basic setting. Color" button to choo_Ight, medium 7) Press the 'Start/Stop" Sourdough to choose and close the lid. or dark crust. button. Starter active dry yeast 2 cups warm water 2 cups all-purpose flour 1) In a 2 or 3 quart glass bowl, using a wooden and warm water. Let stand 10 minutes. 2) Add flour: mix until thick batter forms. or nylon spoon, mix yeast Batter need not be smooth. 3) Cover loosely with cheesecloth, lightweight Let stand in warm place for 24 hours. kitchen towel or plastic wrap. 4) Stir: cover loosely Place starter In a warm place for 2 to 3 days or until itbubb(es and smells sour: stir once a day. 5) Cover loosely witlptastlc wrap or plastic cover: refrigerate. Basic To Replenish After and using a warm portion water, removed warm to covered glass week equal starter, bread, and place of for example, make water in warm one Starter 1-1/4 until replenish amounts 3 to 5 hours. Store in refrigerator. starter and the • • warm All ingredients, (70 °- 80°F'). in a When including Cold used then as The flour and cups let stand in loosely at the end replenish instructed of with above. Baking container. removing starter, Cover refrigerate. and starter If the any fresh Never starter store will liquid times without that time, forms discard be down replenish hours, before should will slow always 5 (liquid blended in metal react with until forms room the temperature activity it. Let bubbles on at the stand start to of the at yeast. room form. surface), using. on the the surface starter and of start starter over turns again pink in color with ingredients. important: requires 3 to separates until starter, ingredients for at glass utensils. starter not water 1-114 cover discard: Sourdough metal temperature If If with of were metal. stir g use and amounts of starter starter bubbly. starter or remaining to blend, 1 cup make oz.) Stir well Hints for Successful Always equal (10 flour. of flour containers with cups cups container remove replenish if I-1/4 Sourdough the in the the bread addition of breadmaker use of made yeast. are additional in The not an sufficient yeast. automatic starter's strength to allow breadmaker and for the rising proper rising french Setting french Bread Recipes Machine Settings for the french bread cycle you can expect the following things to happen as the timer counts down tozero. Af 3:50 The dough is kneaded for the first time. (18 minutes) Af 3:32 The dough begins fo rise. (40 minutes) Af 2:52 The dough is kneaded for the second time. (22 minutes) Af 2:30 The dough continues fo rise. (20 minutes) Af 2:10 The dough is "punched down." (30 seconds) Af 2:10 The dough rises for the final time. (65 minutes) At 1:05 The bread begins to bake. (65 minutes) Af 0:00 The bread is finished. 0 French French I and I Countryside 3/8 and I and cups water I/2 tablespoons I/2 teaspoons bread vegetable or olive oil to the salt 4 cups I tablespoon 2 teaspoons 1) Measure and add liquid 2) Measure and add dry 3) Use flour finger sugar active your yeast. Bread Yeast adding dry to must Snap the 5) Press "Select" 6) Press the 7) Press a NEVER pan "Crust to Color" into the the and French or olive a bread you liquid carefully breadmaker choose the where with and to to flour contact the pan. yeast) in the yeast choose button "Start/Stop" (hole) come into button bread (except well Measure baking the ingredients ingredients form ingredients. 4) yeast pour when pour close pan. will you it into the the the are well. lid. setting. tight, medium or dark crust. button, Italian Herb Bread I and I/4 I and cups I/2 teaspoon 3 and water tablespoons I/2 cups bread 2 teaspoons sugar I tablespoon dried I//+ 2 cup vegetable grated flour parsley parmesan teaspoons dried cheese onion flakes I/2 teaspoon dried basil 112 teaspoon garlic powder 2 teaspoons active dry yeost I) Measure and add liquid 2) Measure and add dry 3) Use finger yeast. adding oil salt your Yeast to must form Snap the 5) Press "Select" 6) Press the 7) Press the baking "Crust a NEVER ingredients. 4) ingredients button Color" "Start/Stop" to (hole) come into into the the button. in bread yeast the to yeast) the and the where with a light, bread you liquid carefully and French choose pan. to flour contact breadmaker choose button the (except v/eU, Measure pan to ingredients Close pan. will when pour the it into pour you the lid. setting. medium or dark crust. the are well. Sweet Setting Recipes Sweet Bread Machine Stages for the sweet bread cycle you can expect the following things to happen as the timer counts down to zero: At 2:50 The dough is kneaded for the firsttime. (10 minutes) At 2;40 The dough begins to rise. (5 minutes) At 2:35 The dough is kneaded for the second time. (20 minutes) At 2:15 The dough continues to rise. (30 minutes) At 1;45 The dough is "punched down:' (30 seconds) At 1:45 The dough rises for the final time. (55 minutes) At 0:50 The bread begins to bake. (50 minutes) At 0:00 The bread is finished. 0 Sweet Springtime I cup I/4 favorite Bread (no Delay Timer) water cup butter I large or margarine egg 1 and i/2 teaspoons vanilla I and I14 teaspoons almond I teaspoon 3 and extract extract salt :5/4 cups bread flour 112 cup sugar 3 tablespoons 2 teaspoons 3/4 cup 1 and I) 2) dry milk active dry yeast raisins i/2 teaspoons Measure of shredded and add liquid and add dry Measure orange ingredients peel to ingredients the (except bread pan. yeast) to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4) Snap the baking 5) Press 'Select" pan into button the 6) Press the Crust Color" button '7/ Press the 'Start/Stop" button. Cottage Cheese and 3/8 cups | cup breadmaker to choose the and close Sweet to choose light, Chive the lid. setting. medium Bread or dark (no crust. Delay Timer) water of cottage cheese Iegg 2 I tablespoons 112 teaspoons 3 and 3/4 cups 3 tablespoons 2 and 2 and I) I12 bread chives sugar active and add liquid add dry to form 2) Measure and 3) Use finger your Yeast must 4) Snap 5) Press "Select" 6) Press the 7) Press the baking "Crust dry button Color" 'Start/Stop" to ingredients a well into to (hole) into the the button. contact yeast and the to Sweet choose bread pan. yeast) in the breadmaker choose button the (except come Measure pan yeast ingredients NEVER ingredients. the margarine flour dried teaspoons Measure adding or salt tablespoons J/4 yeast. 0 butter and to flour the where with a liquid carefully and bread you close pan. wilt when pour the it into pour you the lid. setting. light, medium or dark crust. the are welt. Sweet Special 7/8 cups 2 J/4 I) butter corn and 3/4 cup 2 and Delay Timer) or margarine molasses cup 213 (no egg cup I/4 Bread water tablespoons 1 large 2 Winter meat cups whole 1/4 bread teaspoons Measure and Measure and 3) Use your finger adding Yeast flour active add 2) yeast. flour wheat liquid add dry Snap the 5} Press 'Select" 6) Press the 7) Press the baking "Crust a button Color" "Start/Stop" into (hole) come into to the the bread in the contact yeast the to Sweet choose pan. yeast) to flour where with and breadmaker choose buflon the (except welt Measure pan to ingredients NEVER ingredients. yeast ingredients to form must 4) dry a the liquid carefully and bread you close pour the pan. will pour the when you are it into the well. lid. setting. light, medium or dark crust. button. ® Sweet Apple 3/4. cup 3/8 cups 3 Walnut unsweetened apple cups butter 2 1/2 1/4 brown teaspoon active chopped and add Measure and Use finger your yeast. Yeast adding soda dry liquid add must Snap the 5) Press 'Select" Press baking the the ingredients dry to a NEVER button "Crust =Start/Stop" into (hole) come into the the to choose Color" button button. the (except well Measure pan to ingredients form ingredients. 4) yeast walnuts 3) Press cinnamon baking teaspoons cup sugar teaspoons 2) 7) margarine flour packed 1) Measure 6) or salt bread cup 1 and 1/2 sauce egg 1 teaspoon 1/4 apple juice tablespoons 1 large 4 Bread in and breadmaker the to Sweet choose pan. yeast) the contact yeast bread to flour the where with a bread you liquid when carefutLy pour and the close pan. will it into pour you the lid. setting. light, medium or dark crust. the are we[£ EXPRESSBAKE EXPRESSBAKE TM TM Setting Recipes Bread Machine for the 58 minu|eEXPRESSBAKE following things to hoppen TM (58 Minutes) Stages (58 minutes) cycle you con expect the os the timer counts down to zero: At 0:58 The dough is kneoded for the first time. (1 minute) At 0:5'/'The dough is kneoded for the second time. (12 minutes) At 0:45 The dough dses. (10 minutes) At 0:35 The breod begins to boke. (35 minutes) At 0:00 The breod is finished. ..__ d_ Impodont: You CANNOT use the Deloy Timer for EXPRESSBAKE TM seffing breads. You CANNOT change the crust color. EXPRESSB;_KETM58 rain. White Bread 1.5 pound Loaf I cup and two 2 pound tablespoons hot water I and (1150-125°F) 2 tablespoons 2 tablespoons I teaspoon 3 cups 5 sugar salt Star@ Important: ii) 2} 3) Measure yeast. adding dry to form Snap the baking 5) Press "Select" 6) Press the a come button to and tablespoon ] tablespoon I teaspoon 2 and i/2 cup I/2 rye I tablespoon cheese I Cup in the contact yeast the g make bread sure it is between to and the a bread you liquid carefully and pan. where with EXPRESSBAK_ the you are it into the the welt. lid. setting TM pour when pour close pan. will (58 Minutes). button. 2 pound loaf 2 tablespoons hot water oil salt bread flour tablespoons teaspoons 3 and 1/4 cups cup Red Star@ rye salt bread flour flour tablespoons grated Parmesan 1/4 cups shredded Cheddar cheese cheese Quick (115°-125°F) cheese Parmesan Cheddar water sugar I/2 2 grated hot oil 1 and 2/3 flour cups teaspoons 2 sugar cups 1/2 1 and 4 1 and Yeast the flour breadmaker choose Star@ Yeast _r Rye Bread shredded 5 teaspoons Red and yeast) (115°-I25°F) I water (except into the the hot salt flour tablespoons to 1.5 pound loaf 1 cup sugar teaspoons thermometer. well. (hole) into "Start/Stop' Cheese water oil bread ingredients ingredients Measure pan the cooking liquid bJ_R ingredients. 4) a add add must measure using and finger Yeast hot Quick RiseTM by and your 1/2 cups 2 Carefully Measure Use tablespoons Yeast TM 115°-125°F i tablespoons 3 4 Red Rise 3 I and flour teaspoons Quick loaf cups (115°-125°F) oil bread I/2 '_ise TM 2 tablespoons Yeast Red Star@ Quick Rise TM EXPRESSBAKE _.._,i d% Important: Carefully measure it is between 115°-125°F by 1) Measure and add Liquid ingredients 2) Measure and add dry ingredients the using hot wafer a cooking to the bread (except 58 rain. TM and make thermometer. sure pan. yeast) to the bread pan. 3) use your finger to form a well (hole) in the flour where you wi[[ pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding 4) Snap ingredients. the 5) Press "Select" 6) Press the Onion 1.5 Measure baking pan button pound the and breadmaker to choose "Start/Stop" Soup the yeast into the carefully and _Xp_E$SB_,KETM Bread 2 hot water pound 3 tablespoons 2 tablespoons sugar 3 tablespoons flour dry J.,,=, 4f% setting. loaf oil 4 cups onion 4 and ]12 teaspoons Quick Rise TM Yeast (58 Minutes) 1 and I/2 cups plus ] tablespoon hot water (115°-125°F ') 2 tablespoons 2 tablespoons the well. (_ loaf bread it into lid. button. I cup and 2 tabtespoonss (115o-125°F ") 3 cups pour close the soup mix Red Star@ Important: Carefully measure it is between 115°-125°F by 1) Measure and add Liquid ingredients 2) Measure and add dry ingredients oil sugar bread flour 3 tablespoons dry onion 2 tablespoons Yeast Red the hot water using a cooking to the bread (except yeast) soup Stor® mix Quick .Rise TM and make sure thermometer. pan. to the bread pan. 3) Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a Liquid when you are adding 4) Snap ingredients. the baking 5) Press "Select" 6) Press the Measure pan button "Start/Stop" into the yeast the to choose and breadmaker carefully and close the EXP_ESSBAKETM pour it into the well. the lid. (58 Minutes) setting. button. ® EXPRESSBAKE TM EXPRESSBAKE Setting Breed TM Machine for the 80 minute EXPRESSBAKE following things to happen EXPRESSBAKE (80 Minutes) Recipes 80 rain. TM Stages (80 minutes) cycle TM as the timer you can expect the counts down to zero: At 1:20 The dough is kneaded for the first time. At 1:18 for the second time. (18 minutes) The dough is kneaded (2 minutes) At 1:00 The dough rises. (12 minutes) At 0:/+8 The bread begins to bake. At 0:00 The bread Potato ._/4 cups 3 2 Onion hot large 112 cups 2 tablespoons I/2 seasoned is Measure Measure your adding Star@ add liquid and add dry to 4) Snap the 5) Press "Select" baking 6) Press ingredients a NEVER ingredients, well pan "Start/Stop" into to to (hole) into the the choose button. using the (except come Measure button by ingredients form must the measure 115°-125°F and finger _qiseTMYeast Quick Carefully between Yeast the salt flour Red it yeast. 0 teaspoons Important: &f_ potatoes sugar bread ,._.. Use °F) onions mashed tablespoons and 3) (115°-125 chopped baked, 4 2) Bread oil finely I I) is finished. eggs cup 213 cup 3 water tablespoons (48 minutes) in the and breadmaker the water make sure thermometer. pan. to the flour where with a close EXPRESSBAKE bread you _JqUid carefully and and cooking bread yeast) contact yeast hot a pour the TM (80 pan. will when pour the you it into are the well. lid. Minutes) setting. EXPRESSBAKE Beer Rye Bread 1 and 1/4 1/4 cup cups hot tabtespoons I teaspoon 3 cups packed bread flour 1 and I/2 tablespoons teaspoons teaspoon fresh zest Star® Carefully it is between Measure and add liquid Measure and add dry Use your adding finger Yeast to must baking 4) Snap the 5) Press "Select" 6) Press the a we[[ come Measure pan "Start/Stop" into to using ingredients form button the by to the the choose button. the (except (hole) into in the contact yeast and breadmaker the orange peel) Yeost measure ingredients NEVER ingredients. ground RiseTM 115°-125°F" I) yeast. (finely Quick 2) 3) seeds fennel orange Red Important: 4f_ sugar caraway ground tablespoons =_,_ brown flour rye 2 (_ (115°-125°F) beer salt 1 cup 3/4 80 min. oil 3 5/4 TM hot a water and cooking bread yeast) flour with sure pan. to the where a bread you liquid carefully and make thermometer. close pour the pan. wj!,[ pour when you it into the the are well. lid. EXPRESSBAKE TM (80 Minutes) sefi'ing. EXPRESSBAKE Oatmeal 1 and 2 1/2 cup hot teaspoon 3 cups 1 and brown finely tablespoons instant oatmeal chopped dates Red Important: 4f_ sugar flour 112 cups e_-,i (115°-125°F) water salt bread cup Bread oil packed 1 1/2 Star@ I) Measure and add liquid Measure and add dry 3) Use finger Yeast adding to must Snap the 5) Press "Select" baking 6) Press the a well Measure pan button "Start/Stop" into to using ingredients to ingredients form the choose button. the (except (hole) into the Yeast the by =NE_"V_R come ingredients. 4) measure 115°-125°F 2) your RiseTM Quick Carefully it is between yeast. 0 cups tablespoons 1//+ 2 Date TM in the contact yeast and hot a water bread yeast) flour with make sure thermometer. pan. to the where a bread you Liquid carefully breadrnaker and the and cooking close pan. wilt pour the when you are pour the £XPRESSBAK£TM (80 it into the well. lid. Minutes) sefling. 80 min. Whole Whole Wheat Wheat Setting Bread For the whole wheat things to happen Recipes Machine bread for the first time. (10 minutes) begins to rise. (25 minutes) At 3:05 The dough is kneaded At 2:45 The dough for the second time. (20 minutes) continues to rise. (30 minutes) At 2:15 The dough is "punched At 2:15 The dough rises for the final time. At 1:05 The bread At 0:00 The bread the following as the timer counts down to zero: At 3:40 The dough is kneaded At 3:30 The dough Stages cycle you can expect down." (30 seconds) begins to bake. (?0 minutes) (65 minutes) is finished. @ Whole 100% Whole I and t/3 5/8 cups cup Wheat water packed 2 teaspoons 4 and 3 teaspoons I) Measure brown sugar salt 213 cups whole active wheat dry and add liquid Measure and add dry 3) Use finger to form your Yeast adding must the 5) Press "Select" 6) Press the '7) Press the a pan to Color" come into Grain the the I cup and to I and I i/2 2 and 1 cup 1/2 lj4 cup 2 teaspoons I) Measure margarine honey bread I/2 2 _Our the welt. lid. or dark 2 and oats 2/3 active dry crust. add tiquid and add dry 3) Use finger to ingredients ingredients form must a welt H_V{_ ingredients. the pan 5) Press 'Select" 6) Press the "Crust '7) Press the "Start/Stop" button Color" into to I/2 cup into contact yeast button. and breadmaker choose button the to Whole choose cups I/4 flour wheat cook flour oats active dry yeast pan. to the where with a pan. will when pour close Wheat bread you liquid corefully light, bread teaspoons flour and or margarine salt whole quick bread in the butter honey cups yeast) (hole) the the the (except come Measure L_) Snap to water teaspoons I/4 2 and yeast cups tablespoons 3/4 cook baking the are loaf tablespoons I and and odding 3/8 2 and flour Yeast it into the medium I and and Measure yeast. 0 or 27 your you setting. 2 pound wheat quick when pour close pan. Wil.l, pour Bread butter cups liquid Wheat light, salt whole and bread you button. tablespoons teaspoon a carefully Whole choose the where with breadmaker the pan. to flour contact water tabtespoons bread yeast) in the 1.5 pound loaf 2 the yeast choose button "Start/Stop" Honey (hole) into button to (except well Measure baking "Crust ingredients ingredients NEVER ingredients. L_} Snap flour yeast 2) yeast. Wheat Bread the it into pour you the lid. setting. medium or dark crust. the are well. Whole Honeu Wheat Wheat Bread 1 and 1/8 cups water 2 tablespoons butter or margarine 4 tablespoons honey 1 teaspoon salt 3 and 1/2 cups bread flour 1 cup wheat flake cereal 2 tablespoons wheat bran cereal 2 teaspoons active dry yeast 1) Measure and add liquid ingredients 2) Measure and add to the bread dry ingredients (except pan. yeast) to the bread pan. 3) Use your finger to form a we(hole) In the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour It into the welt. 4) Snap the baking 5) Press "Select" pan into the breadmaker button to choose 6) Press the "Crust 'Start/Stop" button. Summer Wheat Bread I Wheat ttid. setting. Ught. medium or dark crust. and 3/8 cups water 1 and I/2 tablespoons 2 tablespoons I the Whole Color" button to choose ?) Press the and close vegetable oil molasses and 112 teaspoons salt 2 cups bread flour 2 cups whole wheat flour 2 teaspoons active dry yeast 1) Measure and add liquid Ingredients to the bread 2) add dry ingredients (except Measure and yeast) pan. to the bread pan. 3) Use your finger to form a we(hate) in the flour where you will pour the yeast. Yeast musI_iEVER come Into contact with a liquid when you are adding Ingredients. Measure the yeast and carefully pour It into the well. 4) Snap the baking 5) Press "Select" 6) Press the "Crust pan into the breadmaker button to choose the Whole Color" button to choose 7) Press the 'Start/Stop" button. and close t|jd. Wheat setting. light, medium or dark crust. Whole Buttermilk I and I/4 1 and cups ]12 water tablespoon 1 teospoon white packed 2 cups flour bread whole ] cup rye wheat vital buttermilk gluten 1/2 teaspoons active caraway dry and add liquid 2) Measure and add dry 3) Use finger your Yeast adding ingredients. the baking 5) Press "Sel.ect" 6) Press the "Crust 7) Press the "Start/Stop" Rye 1 and 3/8 cups land 1/2 tablespoon 1/2 1 cup teaspoons into contact choose yeast the and breadmaker button the to flour where with a the Whole Wheat the pan. will when pour ClOSe light, bread you Liquid carefully and choose pan. to pour you it into the are the welt. Lid. setting. medium or dark crust. vegetable oil brown sugar salt flour ft0ur active I) Measure and 2) Measure and 3t finger your yeast. adding to bread yeast) button. packed 2 teaspoons Use in the the Color" (hole) come into the water bread rye to (except Bread tablespoons cups pan button Light wee Measure Snap 1 and a NEVER 4) 3 ingredients ingredients to form must seeds yeast 1) Measure 2 sugar flour 2 teaspoons yeast. margarine brown powdered ] tabtespoon 1 and or flour 2 tabtespoons dry yeast add liquid add dry ingredients form a well to ingredients to the (except (hole) in baking 5} Press "Select" 6} Press the "Crust 7) Press the pan button Color" "Start/Stop" into the to choose button the button. breadmaker the flour pan to the where bread you will pan. pour the with a liquid when you are carefully pour it into the well,, and Whole to choose bread yeast) Yeost must NEVER come into contact ingredients. Measure the yeast and z_} Snap the @ butter vinegar 2 tablespoons 1 cup Wheat Bread close Wheat light, the Lid. setting medium or dark Crust. Dough Dough Setting Machine For the dough happen Recipes Stages cycle as the timer you can expect counts At 1:30: The dough is kneaded At 1:10: The dough continues At 0:50: The dough is "punched At 0:50: The dough rises for the final At 0:00: The dough is finished. Dough the following things to down to zero: for the first time. (20 minutes) to rise. (20 minutes) down." (30 seconds) time. (50 minutes) Instructions Put ingredients in bread pan and put the bread pan into the breadmaker. 2 Press the Select 3 Press "Start/Stop." button to reach The display time on the Dough/Pasta unit will signal 4 and the display 5 To remove When setting. counting dough down the is ready, the will read, "0:00." it down until you a hear a beep clears. the bread the pan out. @ holding will begin setting. and the display Press "Start/Stop," the dough pan, grasp the handle firmly and lift Dough Note: The pan does not get hot when using the dough setting. Preparing 1 Lightly Dough sprinkle all-purpose flour board. Using a rubber spatula from the bread pan and Knead the dough lightly Shape dough by hand is easy oiled, dough or wooden place mat or spoon, on lightly without remove floured the air. If flour, shape on a countertop. into your favorite follow). with a clean in size (about onto a pastry 2 or 3 times to release to handle clean (suggestions 3 Baking dough surface. 2 for Place cloth rolls, coffee on greased cake, baking etc. pan. and let rise until almost Cover doubled 1 hour). Bake as directed in the recipe. Remove from pan and cool on a wire rack or serve warm. Variations for Shaping Dough Easy Dinner Divide dough Rolls into 12 equal pieces, shape into balls and place in greased muffin cups. Cover, let rise and bake as directed. Makes 12 Swirls Lightly grease dough into 10 equal lightly floured hand, roll each baking sheet. pieces. Divide On a surface, using your piece into a pencil- like strand about Beginning at one end of the strand, continue wrapping 10 inches each long. piece around the center to form a Dough swirl. Place sheet. rolls 2 to 3 inches apart Cover, let rise and bake directed. Makes on prepared baking as 10 Butterhorns Lightly grease set aside. surface, baking roll dough circle. sheet On a lightly into a 12-inch Brush dough with melted shape rolls, begin point. Place rolls point prepared baking Makes 12 and floured butter. Cut into 12 wedges. at wide end of wedge and roll towards side down, 2 to 3 inches sheet. Cover, apart, let rise and bake To the on as directed. Rising To Reduce Preheat oven. Rising Time of Dough conventional Shape oven to 200°F for 5 minutes, dough, cover with a clean place kitchen on baking towel. doubled in size. This will reduce Recipes using whole gluten grain then turn off pan as directed Place dough and in oven until rising time by about or unrefined flours and may not rise as much as those one half. contain less using white bread flour. As a result, these heavier breads may fall slightly in the center. This is normal and will not affect the taste of the bread. Wheat and volume gluten can also be added of bread to improve made with low gluten the shape flours. Storing Keeping There cooled Your Bread loaf in a lightly a stalk of celery store © Fresh are no preservatives in your sealed plastic in the bag to keep in the refrigerator homemade bag. bread as this causes bread, so store If desired, enclose fresh bread longer. Do not to dry out faster. Dough Bread Pretzel All ingredients 2 cups at room bread 1-1/2 tsp. active 1/4 tsp. salt 1/2 tsp. sugar 7/8 cup water 1 to 2 Tbsp. 1 egg, 2) Press coarse F) (Kosher) salt beaten all ingredients "Start/Stop" 3! Select (70" F-80" dry yeast slightly 1/ Measure temperature flour Dough into to clear bread pan, except egg and coarse salt. display. setting. 4) Press "Start/Stop." 5) When unit signals and display reads, "0:00," press "Start/Stop" and remove dough. 6) Preheat oven to 450_F. 7! Divide dough into 12 pieces. Roll each into 8-inch shape or leave in stick shape. Place on a greased each with beaten egg. Sprinkle with coarse salt. 8) Bake in preheated Butter Rolls All ingredients 2 Tbsp. oven for 12 to 15 minutes. (no Delay at room rope. Form into pretzel cookie sheet, brush Timer) temperature (70 _ F-80 _ F), except milk sugar 1 tsp. salt 2-3/4 cups 2 tsp. bread active 1/4 cup flour dry yeast water 1 egg 3/4 to 7/8 cup 1/4 cup 1) Measure 2) Select milk butter all ingredients Dough into bread pan. setting. 3) Press "Start/Stop." 4) When unit signals and display reads, as desired (see "Variations "0:00," press "Start/Stop" dough. 5) Shape 6) Bake at 350 _ F for 25 to 30 minutes. for Shaping Makes Dough," 12 rolls. pg. 61). and remove Dough Coffee Cake All ingredients 1/4 cup (no Delay at room Timer) temperature (70 _ F-80 _ F), except milk sugar 1 tsp. salt 2-1/4 cups 2 tsp. bread active flour dry yeast 1 egg yolk 3/4 to 7/8 cup 1 Tbsp. milk butter 1) Measure 2) Select or margarine all ingredients Dough 3) Press bread pan. "Start/Stop." 4) When unit dough. signals 5) Pat dough 6) Add into setting. and display into greased topping. Makes 9-inch 1 coffee reads, "0:00," round, or 5 x 7-inch cake. (See press "Topping" "Start/Stop" oblong recipe, and remove cake pan. below.) Topping 2 Tbsp. butter, 1 tsp. ground melted cinnamon 1/2 cup sugar 1/2 cup chopped Powdered 1) Drizzle 10 minutes 6) Drizzle coffee sifted water 1 tsp. or margarine, butter vanilla about glaze and nuts; sprinkle onto butter. 30 minutes. if desired. Makes Glaze and sugar 1 or 2 Tbsp. 1/2 tsp. below) (375 _ F) 20 to 25 minutes, Cakes powdered recipe until golden brown. on rack. sugar Sugar (for Coffee cinnamon place oven in pan with powdered cake. Powdered (see dough. mix sugar, in preheated 5) Cool @ over bowl, optional let rise in warm 4) Bake 1 cup Glaze, butter 2) In a small 3) Cover; pecans Sugar or milk softened Sweet Rolls) enough to cover one Dough 1) In a small bowl, combine all ingredients 2) Spread or drizzle glaze enough to cover 1 coffee Pizza on slightly warm at room salt 3 cups all-purpose cup 2 Tbsp. temperature flour 4 cups dry yeast 2 tsp. water olive 1) Combine 2) Select all ingredients Dough oil into Makes 5) Preheat oven 6) Spread pizza (3-4 cups olive water oil or vegetable oil pan. unit signals dough. over and display reads, roll pan or greased pizza pan (2 pound dough. or until Toppings (8 oz) prepared chopped flour dry yeast "0:00," 12-inch recipe). Sprinkle crust toppings is golden (optional) pizza sausage, sauce browned and drained onions oz) sliced 1 can (4 oz) mushroom 1 cup chopped green pepperoni stems peppers and pieces, drained brown. over press round to 400T. sauce 15 to 20 minutes 1/2 lb. bulk pork temperature setting. 4) Pat dough into 12 x 15-inchjelly pound recipe) or 14-inch round 1 pkg. rolls. salt active 3 Tbsp. bread at room all-purpose 1-1/4-1-3/8 oil or vegetable 3) Press "Start/Stop." When "Start/Stop" and remove 1/3 cup or sweet All ingredients (70_-80 _ F) 3/4 tsp. 1-1/2 tsp. active Pizza cake 2 pound 1/2 tsp. 1 cup coffee until smooth. Crust All ingredients (70_-80 _ F) 7) Bake blend cake. 1.5 pound 7/8-1 and sauce. (1-1/2 Dough Pasta Recipes Basic Pasta All ingredients 2 cups 1 cup (no Delay should all-purpose semolina be at room Timer) temperature (70_-80 _ F) flour flour 1 tsp. salt 1 Tbsp. 7/8 cup olive oil or vegetable 1) Measure 2) Select all ingredients Dough 4) Remove thickness. bread pan. and allow to mix 8 to 10 minutes. dough and roll out on lightly floured Dust with flour if dough is sticky. 5) Cut into 1/8-inch @ into setting. 3) Press "Start/Stop" to cancel. 6) Cook Drain oil water strips for narrow noodles in a large in colander. noodles pot of boiling, surface. or 1/4-inch salted Then water press "Start/Stop" Roll to 1/8-inch for medium noodles. for 10 to 15 minutes. Bake Setting Strawberry I cup (Jams and Jam (no Delay Marmalades) Timer) sugar I Tbsp. powdered I-I12 cups 2 tsp. Recipes low-sugar fresh strawberries, fruit pectin sliced lemon juice I) Combine 2) Select 3) Press rubber 4) Select all ingredients Basic "StartlStop." spatula. Bake into bread pan. setting. Allow Press to mix 5-6 minutes, "Start/Stop" scraping sides of the pan with to cancel. setting. 5) Press "StartlStop." When unit signals and display "Start/Stop." Using hot pads, remove bread pan. cover. Refrigerate to set. Makes about 3 cups. reads, "0:00," press Pour jam into containers; Bake Orange Marmalade 1-1/4 cups (no Delay Timer) sugar 2 Tbsp. powdered 3 large oranges low-sugar fruit peeler, shave pectin 1 lemon 1) With a vegetable and the 2) Remove 3} Peel lemon; and discard remaining 4) Combine 5) Select remaining and peels, bright spatula. white peel discard fruit, sugar Frozen Allow Press Berry 1 package 1 pouch 1 Tbsp. 2) Select sides to mix for 5-6 "Start/Stop" from one orange orange Slice pectin and fruit into in bread lemon. 1/2-inch pieces. pan. minutes, scraping sides of pan with to cancel. Jam (no Delay (10 to 12 oz) frozen When unit signals and display hot pads, remove bread pan. Pour to set. Makes about 3 cups. Timer) lemon berries (strawberries and raspberries are ideal) fruit pectin juice ingredients Basic setting. of pan with into bread Press rubber pan. "Start/Stop." spatula. Press 3) Select Bake setting. Press "Start/Stop." reads, "0:00," press "Start/Stop." Using jam into containers; cover. Refrigerate © of peel sugar (3 oz) liquid 1) Combine from peels. and 7) Select Bake settin 9. Press "Start/Stop." reads "0:00," press "Start/Stop." Using jam into containers; cover. Refrigerate 1-3/4 cups layer setting. "Start/Stop." rubber off the finely. oranges, chopped Basic 6) Press chop Allow to mix 5-6 "Start/Stop" minutes, scraping to cancel. When unit signals and display hot pads, remove bread pan. Pour to set. Makes about 3 cups. Glazes After rolls rise, just before baking, gently apply pastry brush. Bake as directed in the recipe. • For a shiny golden • For a shiny in color). chewy crust, crust, use Egg Glaze use Egg White desired glaze with a or Egg Yolk Glaze. Glaze (crust will be lighter Egg Glaze Mix 1 slightly beaten egg with 1 Tbsp. water or milk. Egg Yolk Glaze Mix 1 slightly beaten egg yolk with 1 Tbsp. water or milk. Egg White Glaze Mix 1 slightly beaten egg white Note: To keep unused and store in refrigerator Garlic Butter Mix: 1/4 cup margarine 1/8 tsp. garlic Herb-Cheese Mix: days, softened Butter margarine 1 Tbsp. grated 1/4 tsp. or butter, Parmesan 1 tsp. chopped fresh dried oregano of garlic salt Italian Herb Butter Mix: 1/4 cup margarine 1/2 tsp. Italian Dash of salt Choco-Banana Mix: or butter, water. for several container. powder 1/4 cup Dash with 1 Tbsp. egg yolk flesh in a covered 1/3 cup 1/2 cup softened cheese parsley leaves or butter, softened seasoning Spread mashed ripe banana semi-sweet chocolate chips, melted cover with cold water Glazes Ham and Swiss Spread Mix: 1 package 2 Tbsp. fully shredded Swiss cheese 1/2 tsp. prepared mustard Cheese 1 container 1 small clove Honey-Walnut smoked ham fresh cream or 1/2 tsp. garlic, finely cheese dried dill weed chopped Spread 1 package 1 Tbsp. (3 oz) cream chopped 2 tsp. softened cooked, Spread (4 oz) whipped 1 tsp. chopped Mix: cheese, chopped, 1 Tbsp. Herb-Cream Mix: (3 oz) cream finely cheese, softened walnuts honey Ripe Olive Spread Cover and mix in food processor 1-1/2 cups pitted, 3 Tbsp. olive oil 3 Tbsp. 3 flat 1 tsp. capers, or blender until slightly drained garlic Butter Glaze 2 Tbsp. margarine or butter 2/3 cup powdered sugar 1/2 tsp. vanilla 3 to 4 tsp. milk Heat margarine in a 1-quart saucepan over medium cool. Stir in powdered sugar and vanilla. Stir in milk enough to drizzle. Cinnamon Mix until thin Glaze enough to drizzle: 1/2 cup powdered sugar 1/4 tsp. ground cinnamon 1-1/2 to 2 tsp. water Citrus Glaze Mix until thin enough 1/2 cup to drizzle: powdered 1 tsp. grated Creamy Mix until thin sugar lemon 1-1/2 to 2 tsp. @ coarse: olives anchovy fillets, drained Italian seasoning 2 cloves Browned ripe or orange lemon Vanilla Glaze enough to drizzle: 1/2 cup powdered 1/4 tsp. vanilla 1-1/2 to 2 tsp. milk peel or orange,juice sugar heat until light brown; until smooth and thin Index 0:00 (display message) ............ 33 E E:EE A (display message) ............ 33 EXPRF...SSBAKEtM (58 minutes) altitude, effect on baking ........... 27 B Bake setting description ..................... recipes 15 .................... baking pan ....... 2. 9.11.17. 20, 22. 31 recipes........................ breadmaker button problems, troubleshooting ..................... 34 tips and 18 hints ................... ................ breadmaker flour, description ..................... 37 salt. using in .................... ,18 15 ....................... tips and 10.14 13 16 18, 20 using for ....... recipes 9, 13. i? 12 start/stop ................... Timer Set ...................... 15 49 18 16 . . 52 18 hints ................... 18 ......................... 16 yeast, fast rising for ........... 18,20 F flour ....................... 6, 18, 26 French setting C description cleaning baking generai. _reclpes pan .................... 18 recipes ....................... salt. using In .................... using Crust Color .............. Select ......................... using for ........ yeast, fast rising for ........... EXPRESSBAKE TM (80 minutes) Basic setting description ..................... flour, description using .......... 66 baking problems, troubleshooting .... breadmaker _ ..................... 14 ....................... 43 3] ....................... 3 0 kneading blade ................. Crust Color button ............ 31 9.13. 17 G glazes, recipes 68 ................... H D Delay Timer ................ 15.17, 25 H:HH (display heating Display description information, ..................... understanding 13 ....... message) ............ element hints and tips. breadmaking 3 3 53 /E:EE ........................ H:HH ....................... 3 3 35 drg ......................... I,:i.I. 3 3 fresh, using .................... ordertoadd ................. Dough/Pasta setting description ..................... reclpes ....................... doughball, consistency of .......... 30 ........ 25 35 messages ..................... 0:00. ....................... ........................ 35 .................. ingredients flour ....................... ....................... 15 salt ......................... 59 wet ...................... yeast .................. 26 5 5. 2 6 18, 26 26 5, 26 8.18 _ 5,18, 26 5.8.18.26 K Start/Stop Keep Warm setting kneading blade .............. ............ 11.21 3, 11, 22, 31 ............ I0, 14, 24 ............ 31 Sweet setting h b:L,L, (display message! ........... l_u_on storing your l_eadmaker description ..................... 14 recipes 45 ....................... .33 T M Timer Set buttons............... measurement conversions ..... measurlng tips +.... ................. 29 5. 25 tips and 13. 24 hints, breadmaking ........ bakingprobtems............... breodmaker problems., power outage, restarting after a ..... power toss... 32 R 25 troubleshooting +34 ........... ,' ............ 34. ;.... 32 W restottlng after a power outage ...... 32 warranty Whole S ........... Wheat descrlpUon safeguards, important recipes . . . Inside front Cover Salt........................... Select buffon .................. ..................... ....................... 15 -5 5 8, 18 12, 21 Y seffings Bake ........................... Basic ......................... 15 £XPI_ESSQAKErN (80 rain.) setting.., French ......................... 15 14 Sweet ......................... 14 15 yeast adding 14 Dough/Pasta ................. _.. 15+ £XPRF-SSBAKt_ "M (58 rain.) sefling . . . 15 Whole Wheat ................... Inside Back Cover settlng .................... 5, 8, 20 fastrising ...................... freshness, testing for ........... 18 .26 Recipe Basic Setting .............. Country White Bread ........ favorite Potato Bread ....... 37 38 39 LightRye Bread ........... Oatmeal Bread ............ 40 39 Raisin Bread .............. 40 Sourdough Bread ........... Sourdough Starter ......... "ffaditionat White Bread ..... 4.1 41 38 French Setting ............ 43 French Countryside Bread ...44 Italian tlerb Bread .......... 44 Index Honey Wheat Bread ........ 57 Light Rye Bread ........... Summer Wheat Bread ....... 58 57 Dough/Pasta Setting ........ Basic Pasta ............... 59 65 Bread Pretzel ............. 62 Butter Rolls ............... 62 Coffee Cake .............. 63 Powdered Sugar Gtaze..... Topping ................. Pizza Crust ................ 63 63 64 Pizza To_oplngs........... Sweet Setting ............. Apple Walnut Bread ........ Cottage Cheese and Chive Bread ......... 45 48 46 Special Winter Bread ...... .47 Springtime favorite Bread ...46 Bake Setting .............. frozen Berrg Jam ........... Orange Marmalade ......... Strawberry Jam ........... Grazes ................... £XPRESSBAKE TM Setting (58 Minutes) ............... Cheese_ Rye Bread ....... Onion Soup Bread .......... White Bread ............... EXPRESSB_,KETM Setting (80 Minutes) ............... Beer Rye Bread ........... Oatmeal Date Bread ........ Potato Onion Bread ........ 49 50 51 50 52 55 54 52 Whole Wheat Setting ....... 55 100%WholeWheat Bread .... 56 Buttermltk Bread ........... tloney Grain Bread ......... 0 58 56 66 67 .66 68 Browned Butter Gtaze ....... Chaco-Banana Spread ...... 69 68 Cinnamon Glaze ........... Citrus Glaze ............... 69 69 Creamy Vanilla Gtaze ....... Egg Graze ................ 69 68 Egg White Glaze ........... Egg Yolk Graze ............ 68 68 Garlic Butter .............. 68 Ham and Swiss Spread ...... Herb-CheeseButter ........ 69 68 Herb-Cream Cheese Spread .. 69 Honey-Walnut Spread ....... Italian tlerb Butter .......... 69 68 Ripe OUve Spread .......... 69 1-YEAR LIMITED WARRANTY SunbeamProducts,Inc.warrantsto the originalpurchaser,subjectto the limitationsandexclusions setforth below,thatthis productshallbefree, inall materialrespects,of mechanicalandelectrical defectsin materialandworkmanshipfrom the dateof purchasefor oneyear.Thiswarrantydoesnot covernormalwearof partsor damageresultingfromany of thefollowing:negligentuseor misuseof the product,useon impropervoltageor current,usecontraryto operatinginstructionsor disassembly,repairor alterationbyany personotherthanan authorizedservicecenter. Ourobligationhereunderis limitedto repairor replacement with a newor refurbishedunit ofthe sameor a similar modelof as goodor betterquality,at manufacturer's option,of the productduring the warrantyperiod,providedthatthe product,alongwiththe modelnumberandoriginaldatedproof of purchase,is sentpostageprepaid,directlyto the followingaddress: For productspurchasedin the UnitedStates: SUNBEAM APPLIANCE SERVICE STATION Attention: Service Department 117 Central Industrial Row Pu_is, MS 39475 For productspurchasedin Canada: SUNBEAM CANADACORP., LTD. c/o Service Tek Please call 1-800-667-8623 or email us at consumeraffairs_nsumer.sunbeam.com Donot returnthis productto tile placeof purchaseor to tile manufacturer; doingso maydelaytile processingof your warrantyclaim. Answersto questionsregardingthis warrantyor for your nearestauthorizedservicelocationmaybe obtainedby callingtoll-free1-800-597-5978or bywritingto Sunbeam- ConsumerAffairs,at RO. Box948389,Maitland,FL32794-8389.Answersto questionsregardingthiswarrantyor foryour nearestCanadianauthorizedservicelocationmaybeobtainedbycallingtoll-free inCanada 1-800-667-8623.Forwarrantyinformationor for an authorizedservicelocationoutsideof the United StatesandCanada,pleaseseethe warrantyservicecardinsertedin the productpackaging. DISCLAIMER Productrepairor replacement as providedunderthis warrantyis your exclusiveremedy.SUNBEAM PRODUCTS,INC. SHALLNOT BE LIABLEFORANY INCIDENTALOR CONSEQUENTIAL DAMAGESFOR BREACHOF ANY EXPRESSOR IMPLIEDWARRANTYON THIS PRODUCTOR ANY PARTTHEREOF.EXCEPTTO THE EXTENTPROHIBITEDBY APPLICABLELAW, SUNBEAMPRODUCTS,INC. DISCLAIMSANY IMPLIEDWARRANTY OF MERCHANTABILITYOR FITNESSFOR A PARTICULARPURPOSEOF THIS PRODUCT OR ANY PARTTHEREOF.Somestatesandprovincesdo not allowtheexclusionor limitationof incidentalor consequentialdamages,or allowlimitationson howlong an impliedwarrantylasts,so the abovelimitationsor exclusionsmaynot applyto you. This warrantygivesyou specificlegal rights,andyou mayalsohaveotherrights,whichvary from Stateto Stateor Provinceto Province. 2 lb. EXPRESSBAKE TM Breadmaker P.N.102819 @1999 Sunbeam Corporation affiliated companies. All rights reserved. Oster® is a registered or its trademark of Sunbeam Corporation or its affiliated companies. Distributed by Sunbeam Boca Raton, FL 33431 Products, Inc.