Toastmaster 1193 Users Manual

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READ AND SAVE THESE INSTRUCTIONS

Use and Care Guide

and Cookbook

Models 1143S and 1193

WARNING: A risk of fire and electrical shock exists in all electrical appliances

and may cause personal injury or death. Please follow all safety instructions.

?? QUESTIONS ??

Before Contacting Your Retailer Call

TOLL-FREE 1-800-947-3744

and talk to one of Toastmaster’s Experts.

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Dear Toastmaster Customer;

Welcome to the Toastmaster family. We’re sure you’ll find your new Breadmaker’s Hearth to

be a rewarding and tasty experience.

Please be sure to take the time to read the Use and Care Guide carefully and completely. You

will find that using the oven feature on this oven is no different than using your full size con -

ventional oven. The end result will be exactly the same.

The brightly colored display panel is easy to use. Try pushing the buttons, thereby familiariz -

ing yourself with the Breadmaker’s Hearth. Once you’ve done this, not only will you feel

comfortable with the machine, you will also be on your way to successful baking.

Your new Toastmaster oven has a variety of conveniences and enables you to save counter

space by having a breadmaker, toaster and countertop oven in one compact appliance. The

Breadmaker’s Hearth does it all!

Toastmaster welcomes your comments and discoveries! Please write to us at the following

address:

The Test Kitchen

Toastmaster Inc.

1801 North Stadium Boulevard

Columbia, MO 65202

Thank you for deciding to join the Toastmaster family. We look forward to being a part of

your kitchen for many years to come. Happy cooking!

Sincerely,

Marilyn Wise

Manager

Consumer Education and Product Testing

P.S.

As an added bonus, our Consumer Relations Representatives are also available to help you.

These representatives have undergone extensive and ongoing training with our entire line of

products. Many of them are proud owners of Toastmaster products themselves. You will find

them to be a knowledgeable and friendly resource. Please feel free to contact them by:

Telephone: 1-800-947-3744

Mail: Toastmaster Inc.

Consumer Relations

1801 North Stadium Boulevard

Columbia, Missouri 65202

Electronic mail: consumer_relations@toastmaster.com

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TABLE OF CONTENTS

I M P O R TANT SAFEGUA R D S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

P OWER OUTAG E . . . 5

BREADMAKER’S HEART H I N T RO D U C T I O N

Pa rts and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Control Panel . . . . . . . 7

OVEN FUNCTION

P r o gramming Preheat Bake, Bake and Broil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

P r o gramming Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

P r o gramming Keep Wa rm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

TOAST FUNCTION

P r o gramming Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1

P r o gramming Top Brown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1

BREADMAKER FUNCTIONS

P r o gram Select . . . 1 2

P r o gram Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 3

I n g redients . . . . . . . . . 1 4

P r o gramming Breadmaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 0

R E C I P E S

Bread . . . . . . . . . . . . . . . . . 2 3

D ay Old Bread . . . 2 9

Dough . . . . . . . . . . . . . . . . . 3 0

Mixing . . . . . . . . . . . . . . . . . 4 2

C a ke & Quick Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 5

Broil . . . . . . . . . . . . . . . . . . . . .

4 9

B a k e . . . . . . . . . . . . . . . . . . .

5 0

CLEANING INSTRU C T I O N S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 4

BEFORE CALLING FOR SERV I C E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 5

Bread and Dough Questions and Answers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 5

C h e cklist for Bread and Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 6

S e rvice Info rmation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 8

S P E C I F I C AT I O N S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 8

RECIPE INDEX . . . 5 9

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk

of fire, electric shock and injury to persons, including the following:

•Read all instructions before using appliance.

•Do not immerse cord, plug or appliance in water or other liquid (see instructions for cleaning).

•Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan and handle or

bread. Always use handle with bread pan.

•Close supervision is necessary when this appliance is used near children.

•This appliance is not for use by children.

•Unplug from outlet when not in use and before cleaning.Press STOP button before unplugging.Allow

to cool before attaching or removing parts while cleaning.

• To unplug with the unit switched off, grip the plug and pull out from the wall outlet. Never pull on the

cord.

•Do not contact moving parts. Do not insert hand into bread pan during operation.

•Do not operate a damaged appliance. Do not operate with a damaged cord or plug or after the appli-

ance malfunctions, or has been dropped or damaged in any manner. R e t u rn appliance to the

n e a r e s t authorized service facility for examination, repair, electrical or mechanical adjustment.

•Use accessory attachments only if recommended by Toastmaster Inc.

•Do not use outdoors or while standing in damp area.

•Do not use appliance for other than intended use.

•Do not let cord hang over edge of table or counter or touch hot surfaces.

•Do not place appliance or cord on or near any hot surfa c e, including a gas or electric bu rner or

h e a t e d oven.

• Do not leave appliance unattended while broiling or toasting.

• Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts.

•When using this appliance, provide at least 4 inches air space above and on all sides for air circula-

tion. Do not use on surfaces where heat may cause a problem.

•Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

•Use extreme caution when removing tray or disposing of hot grease.

•A fire may occur if this appliance touches or is covered by flammable material, including curtains,

draperies, walls, etc., when in operation.

•Do not store any materials other than the manufacturer’s recommended accessories in this appliance

when not in use.

• Do not cover the mixer cover or any part of the oven with metal foil.This will cause overheating of the

oven.

•Extreme caution should be exercised when using containers constructed of other than metal.

•Do not place any flammable material such as paper, cardboard, plastic, etc., next to, on top of, or in

the oven.

• When broiling, the bake/broil tray and toast/broil rack must be used.

•Oversized foods or utensils must not be inserted into the oven.

S AVE THESE INSTRU C T I O N S

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from becoming

entangled in or tripping over a longer cord. Extension cords are available from local hardware stores and may be

used if care is exercised in their use. If an extension cord is required, special care and caution is necessary. Also

the cord must be: (1) marked with an electrical rating of 125 V, and at least 13 A., 1625 W., and (2) the cord must

be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped

over accidentally.

ELECTRIC POW E R : If electric circuit is ove rloaded with other appliances, your Breadmake r ’s Hearth may not

o p e ra t e p r o p e rl y. The Breadmake r ’s Hearth should be operated on a separate electrical circuit from other

o p e ra t i n g appliances.

POLARIZED PLUG: This appliance has a polarized plug, (one blade is wider than the other). As a safety feature

to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way. If the plug does

not fit fully in the outlet, reverse the plug.If it still does not fit, contact a qualified electrician.Do not attempt to defeat

this safety feature.

- 5 -

BEFORE YOUR FIRST USE

Carefully unpack the Breadmake r ’s Hearth Automatic Breadmaker and Cook’s Oven removing all

p a ck a g i n g materials.To remove any dust that may have accumulated during packaging, wash the bread

pan, kneading bl a d e, bake/broil pan, wire ra ck and mixer cove r. Do not immerse bread pan (see

c l e a n i n g instructions).Wipe the outside of the machine with a damp cloth.Do not use harsh or abrasive

cleaners on any part of the machine.

Place on a dry, stable surface away from burners and away from areas where cooking grease or water

may splatter onto it.

Plug into a 120 V ~ 60 Hz outlet.

I M P O RTANT SAFETY T I P S

•The oven cav i t y, mixer cove r, kneading bl a d e, bread pan handle, bake/broil pan, wire ra ck and fo o d

will be ve ry hot after use. Use oven mitts.

•Unplug unit and allow to cool before cleaning. Remove any flour, bread crumbs or other materials

from the inside the oven using a damp sponge, cloth or a small, portable vacuum cleaner.

•The breadmaker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients

into the bread pan than recommended. If you do so, the bread may not mix or bake correctly and

the breadmaker may be damaged.The maximum amount of flour to be used in recipes other than

the ones included in this recipe book is as follows:

BAKE settings — approximately 4 cups

Cakes and prepackaged bread mixes — 4 cups

MIXING and DOUGH setting — 4 2/3 cups

• Handle hot bread pan with care using pot holders or oven mitts. Remove the bread pan by pulling

straight out using the bread pan handle.

•A nytime the door is opened during a breadmaker program and it is in a kneading process, the

m i x i n g mechanism will pulse three times.Wait for this to finish before removing the bread pan.

POWER OUTAGE

During the bread programs if the machine loses power before the second rise, you can try starting the

machine at the beginning of the program again. Refer to Program Specifications chart. This may not

always produce an acceptable loaf. If you are not sure when the outage occurred, remove the dough

ball from the bread pan and place in an oven-safe baking container. Allow to double in size and place

in a preheated 350°F/177°C oven for 30-45 minutes or until done. The bread should sound hollow when

tapped on the top of the loaf when it is done.

If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.

- 6 -

BREADMAKER’S HEARTH INTRODUCTION

nParts and Accessories

CONTROL

PANEL

DOOR RELEASE

PUSH TO OPEN

SLIDE BREAD PAN UNDER RAILS FOR

BREADMAKER FUNCTION

BREADMAKER

TOASTER-OVEN-BROILER

Bread Pan Kneading Blade Bread Pan Handle

Accessories

Mixer Cover Bake/Broil Pan Wire Rack

- 7 -

nControl Panel

DISPLAY WINDOW

Indicates program in process

and amount of time left for

completion of program.

Indicates display signals

(see page 56).

BREAD FUNCTION

BUTTON

Press to select breadmaker

programs.

TIME

Press to select timer before

using arrow keys to adjust.

Must be set to BAKE,

BROIL, or to delay start

BREAD.

STOP

Press for more than 2

seconds during use to

cancel a program.

OVEN FUNCTION

BUTTON

Press to select

PREHEAT BAKE, BAKE

or BROIL programs.

TOAST FUNCTION

BUTTON

Press to select 4 or 2 slices

toast programs.

TEMP

Press to display

temperature for

PREHEAT BAKE, BAKE

or BROIL.

ARROW KEYS

Press to adjust

temperature for

PREHEAT BAKE or

BAKE. Or, press to

adjust color of TOAST.

DOOR RELEASE

Press to open door.

PROGRAM

CANCEL If you want to cancel the selected program, press the STOP pad and hold it

down for more than 2 seconds at any time during the program.

When a Breadmaker’s Hearth is packaged for shipment, a clear plastic film is placed over the control

panel as protection.This film may either be removed or left on. You may choose to leave it on, but it

will come off with use.

PUSH TO OPEN

OPERATION light will

be on to show unit is in

operation.

COMPLETE operation

light will flash

continually when

program is complete.

When door is opened

the light will turn off.

- 8 -

nBake/Broil Pan,Wire Rack and Bread Pan

For best results use pan to bake, defrost, top brown, keep wa rm and to minimize clean up due to

s p i l l s .

When t o a s t i n g, place bread directly onto wire ra ck . Place into oven position #2.The mixer cover mu s t

be used.

When b a k i n g, you may either use the bake pan or wire ra ck and your own pan. Place into oven posi-

tion #2 unless more height is required and then place into position #1.The mixer cover must be used.

When b ro i l i n g , both the broil pan and the wire ra ck must be used. Place into oven position # 2 or #3

depending on thickness of fo o d . The mixer cover must be used.

When using breadmaker pro g r a m s r e m ove mixer cove r. Place kneading blade in bread pan. S l i d e

bread pan under rails in bottom of oven with the FRONT ▼pointing towards the door.A l ways use the

bread pan handle and oven mitts to remove the bread pan.

POSITION 3

POSITION 2

POSITION 1

CAUTION: APPLIANCE SURFACES ARE HOT DURING AND AFTER USE.

C AU T I O N : A l w ays wear protective, insulated oven mitts on hands when touching hot oven or hot

d i s h e s and food, or when inserting or removing rack, pans or baking dishes.

NOTE: THE MIXER COVER MUST BE PLACED OVER THE MIXER MECHANISM WHEN THIS

FUNCTION IS USED.

- 9 -

OVEN FUNCTION

nOven Function

nProgramming PREHEAT BAKE, BAKE and BROIL

The BAKE and BROIL programs of your new oven have the versatility to bake, broil, defrost and ke e p

foods wa rm . The oven has an adjustable thermostat with temperatures ranging from 100°F up to

500°F which allows you to prepare your favo rite recipes according to package or recipe directions.T h e

b a ke program has a 4 hour timer and the broil program a 1 hour timer.The OPERATION light on the

control panel will be on while the unit is opera t i n g . The OPERATION light will flash continually when

p r o gram is COMPLETE and when the door is opened the light will turn off.

O ve n w are manu facturers do not recommend using see through glass containers or lids in this ove n .

G l a s s - c e r amic baking containers may be used. Do not use oven roasting bags in this oven, as they

m ay come in contact with the heating elements.

1. Place mixer cover over mixer mechanism. Plug unit into a 120 V ~ 60 Hz outlet.

2. Press OVEN button to select an oven program. If pressed once, the PREHEAT BAKE program is

s e l e c t e d . If pressed twice, the BAKE program is selected. If pressed three times, the BRO I L

p r o gra m is selected.

3. When any oven program is chosen, the clock will appear in the window first. Set the bake time by

pressing the UP or DOWN ARROW to move to the desired time.To move the time along more

quickly, hold the arrow and it will advance in 10 minute intervals. When using the PREHEAT

BAKE program, the time will not begin to count down until the oven goes into the BAKE program.

If you prefer, you may program your time after the preheat is complete and when you place your

food into the oven.

4. Press the TEMP button.The default temperature for the PREHEAT BAKE and BAKE functions is

300°F (this will show in the display window). To change the temperature for PREHEAT BAKE and

BAKE, press the UP or DOWN ARROW to move to the desired temperature. The temperature will

go up or down by 5°F at a time. The preset temperature for the BROIL function is 500°F (this can

not be adjusted). Preheating the oven is not necessary for BROIL.

5. If you are using the PREHEAT BAKE program, when the desired temperature has been chosen,

press STA RT. Once the oven has reached its pre-selected tempera t u r e, it will beep and the

t e m p e ra t u r e will flash in the display window.The OPERATION light will be on.

6. Open the door and place your food in the oven and press START.PREHEAT BAKE will change to

BAKE.The OPERATION light will come on and the time counter will begin to count down.The

colons in the time counter will flash. If you don’t open the door and place your food in the oven

right away, it will continue to maintain the preheat temperature for up to 30 minutes. If you have

not opened the door within this time, the oven will turn off automatically.

- 10 -

7 . The unit will beep 3 times and the OPERATION light will flash continually to indicate the progra m

is COMPLETE.When the door is opened the light will turn off.

8 . Unplug and allow to cool completely before cleaning.

HINTS FOR BAKE AND BRO I L

•If no time is selected and the STA R T button is pressed, the unit will beep 5 times to indicate that no

time has been selected. Unit will not bake or broil unless a time is selected.

•The time and temperature (BAKE only) can be changed at any time during the BAKE or BRO I L

f u n c t i o n s . Press the UP ARROW to increase the time. Press the DOWN ARROW to decrease the

t i m e.

•Press the STOP button at any time to stop the unit.

•The oven will PAUSE for up to 10 minutes when the door is opened. If longer than 10 minutes it will

t u rn off.

nProgramming DEFROST

DO NOT USE THIS METHOD FOR MEAT, POULT R Y OR FISH.

To defrost using your Breadmake r ’s Hearth fo l l ow the BAKE instructions setting the thermostat at

1 5 0 ° F. Defrost will take approximately 1/3 of the time recommended on the package for defrosting at

room tempera t u r e. Once completed, serve or bake according to directions.

HINTS FOR DEFRO S T

•Do not cover fo o d .

• B rush frozen dough with oil to prevent drying out during DEFRO S T, remove and preheat oven befo r e

b a k i n g .

nProgramming KEEP WARM

To keep food wa rm using your Breadmake r ’s Hearth fo l l ow the BAKE instructions setting the therm o-

stat at 150°F.

HINTS FOR KEEP WA R M

•Use for short periods of time after food is cooke d .

•To heat frozen fo o d s, see instructions for defrost.

- 11 -

TOAST FUNCTION

nProgramming TOAST

The toaster function has programs to toast 4 or 2 slices.The TOAST function may also be used to top

b r own fo o d s.

1. Place mixer cover over mixer mechanism. Plug into a 120 V ~ 60 Hz outlet.

2. Press the TOAST button once, the 4 slice program will be displayed. If pressed again, the 2 slice

program will be selected.

3. To select a desired toast color, press the UP or DOWN ARROW.The medium default setting is in

the display window. Press the UP ARROW to move to a darker setting. Press the DOWN ARROW

to move to a lighter setting.

4. Press the START button.The OPERATION light will come on and the oven will begin the toasting

process. Three dashes and a flashing colon will appear in the display window. Once the oven

determines the time necessary to toast the bread to the selected level of doneness, the dashes

will change to minutes and/or seconds and begin to count down.

5. Condensation may build up on the inside of the glass door, but will evaporate during toasting.The

average first program times will range from 4 - 8 1/2 minutes depending on the color chosen.

Because the oven cavity is already heated the average second and additional program times will

range from 2 - 6 minutes depending on the color chosen.

6. The unit will beep 3 times and the OPERATION light will flash continually when the TOA S T

f u n c t i o n is COMPLETE.When door is opened the light will turn off.

7. Unplug and allow to cool completely before cleaning.

NOTE: If you wish to toast again immediately after the first program, the second and all additional

p r o grams will take less time since the oven cavity is heated. No adjustment of the color control is

n e c e s s a ry to toast the same color. Color adjustment is only necessary if you would like the toast to

be a lighter or darker shade.

HINTS FOR TOA S T

•Use the 4 SLICES setting to toast 3 or 4 slices of bread. Use the 2 SLICES setting to toast 1 or 2

slices of bread.

• Fo l l ow toaster food directions.

• Fr o zen and heavy bread require a darker setting (e. g . bagels and English mu f f i n s ) .

• R e m ove crumbs after each use.

nProgramming TOP BROWN

To top brown fo o d s, fo l l o w the toasting instructions above but place the food on a baking pan.

HINT FOR TOP BROW N

•Top brown may be used to top brown bagels, English muffins or to melt cheese on sandwiches or

c a s s e r o l e s .

- 12 -

BREADMAKER FUNCTION

- 13 -

nBreadmaker Program Specifications

- 14 -

INGREDIENTS

We recommend that you read the fo l l owing info rmation before you shop for your ingr e d i e n t s.Your bread-

m a ker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingr e d i-

ents except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby

bottle tempera t u r e ) . A l ways place the ingredients in the bread pan in the order listed in the recipe: l i q u i d s,

d ry ingredients and then ye a s t . Some ingredient amounts are the same for different size loave s.

nMeasuring:The Correct Way

Be sure to measure accurately for success. M i s - m e a s u r i n g , even slightly, can make a big diffe r-

ence in your results. Measure each ingredient precisely before placing it into the bread pan

nMeasurement/Conversion Chart

1 1/2 tsp = 1/2 T B L 8 T B L = 1/2 cup

3 tsp = 1 T B L 12 T B L = 3/4 cup

1/2 T B L = 1 1/2 tsp 16 T B L = 1 cup

2 T B L = 1/8 cup 3/8 cup = 1/4 cup + 2 T B L

4 T B L = 1/4 cup 5/8 cup = 1/2 cup + 2 T B L

5 TBL + 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 T B L

nDough Ball: Necessary for a Successful Loaf of Bread

We have found that liquid amounts called for in a recipe may need to be adjusted slightly because

d i f fe r e n t climates and seasons result in a wide va riety of humidity leve l s.You may want to check the

dough ball half way through the first kneading progra m . At this point, the ball should be round, smooth-

t e xtured, soft and slightly tacky to the touch. If it does not fo rm a ball and is more like a batter, add 1

t a blespoon of flour at a time until it reaches the appropriate consistency. On the other hand, if the mixture

is too dry to fo rm a ball or fo rms more than one ball, add 1 teaspoon of water and allow it to absorb. A d d

more water if necessary. P r ovided you have used all of the ingredients specified in the recipe, measured

the ingredients properl y, and have a “ g o o d ” dough ball, you should achieve a successful loaf of bread.

nYeast: The Number One Ingredient for Yeast Breads and

Dough

We used RED STA R®A c t i ve Dry Yeast when we developed all of the bread recipes. H oweve r, R E D

S TA R®QU I C K- R I S E Yeast may also be used. We found that we did not have to va ry the amount used

when we substituted one for the other.When using bread machine yeast, fo l l ow the package instru c t i o n s.

- 15 -

A 1/4 ounce package of RED STAR®yeast contains approximately 2 1/4 level teaspoons of yeast.When

the yeast is exposed to oxygen, moisture or wa r mth, the activity of it deteri o ra t e s. T h e r e fo r e, we

r e c o m m e n d storing yeast in an airtight container and refrigerating or freezing it. Measure out the amount

you need and allow it to come to room temperature before using it — this takes about 15 minutes.

If you have any doubt regarding the activity of the yeast, you may use one of the fo l l owing tests to

d e t e rm i n e its strength. Each test calls for a different amount of yeast as a base ingredient. This gives you

more bread choices once the test is complete.

To test for one package (2 1/4 teaspoons) of RED STAR®Active Dry or QUICK RISE Yeast, use a liquid

m e a s u r ing cup and fill to the 1/2 cup level with 110°F/27°C-115°F/46°C wa t e r. Stir in 1 teaspoon

gra nulated sugar and 1 package (2 1/4 teaspoons) RED STAR®Active Dry or QUICK RISE Yeast.

Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin

to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup

mark, it is very active. The yeast mixture may be used in your Toastmaster®Breadmaker in a recipe that

calls for 2 1/4 teaspoons of ye a s t . Remember to adjust your recipe for the 1/2 cup of water and 2 1/4

t e a s p o o n s of yeast used in the test.The sugar does not need to be adjusted.

To test for 1 1/2 teaspoons of RED STAR®Active Dry or QUICK RISE Yeast, use a liquid measuring cup

and fill to the 1/4 cup level with 110°F/27°C-115°F/46°C water. Stir in 1 teaspoon granulated sugar and 1

1/2 teaspoons RED STAR®Active Dry or QUICK RISE Yeast. Leave your stirring spoon in the cup. Set a

timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the

end of the 10 minutes the yeast has multiplied to the 1/2 cup mark, it is very active.The yeast mixture

may be used in your Toastmaster®Breadmaker in a recipe that calls for 1 1/2 teaspoons or more of

yeast. Remember to adjust your recipe for the 1/4 cup of water and 1 1/2 teaspoons of yeast used in the

test.The sugar does not need to be adjusted.

n

Flour: Bread Flour is Essential for Yeast Breads

■and Doughs

All types of flour are affected by many factors, such as milling grades, moisture content, length of storage

and manu fa c t u r ing processes. Adjustments to the recipes may need to be made to compensate fo r

c l i m a t i c changes in different regions to ensure an excellent loaf.

Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content

that makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten.

When kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose

f l o u r, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a

b r e a d m a ke r and quickly loses its ability to stretch well. As a result, bread made from all-purpose flour

will be small and dense. Several well-known mills now market bread flour. It is labeled bread flour on the

package and is available at grocery stores.

Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other

flours, such as rye, barley, oats, soy, rice and buckwheat, add flavor and fiber to breads but do not add

structure to the dough.Therefore, wheat flour is essential as a base when making bread.

Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both

p r o t e i n and starch, and mills now can remove most of the starch leaving only the protein (gluten).When

gluten is added to recipes containing whole grain flours, it improves the volume and shape of the loaf

s i g n i f i c a n t l y. Many grocery stores stock gluten in the flour section. Health food and nutrition centers also

carry this item.

Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may

want to keep it in the freezer as the refrigerator tends to dry it out.Whole grain wheat flours, which have

a higher oil content, will become rancid much more quickly than

white flour

and should always be kept in

the freezer. Be sure, however, to allow all flours to return to room temperature before placing in the

machine.

- 16 -

n

All-Purpose Flour: Essential for General Baking

All-purpose flour is the finely ground endosperm of the wheat kernel separated from the bran and germ

during the milling process. All-purpose flour is made from hard winter wheat or a combination of soft and

hard wheats from which the home baker can make a complete range of acceptable bread products —

cake, cookies and pastries, etc.The majority of all-purpose flour has iron and B-vitamins added in

amounts equal to or exceeding that in the whole wheat flour.

n

Semolina Flour: Preferred Flour for Pasta

Semolina is the coarsely ground endosperm of durum wheat. High in protein, it is used to make high

quality pasta products. All-purpose flour may be substituted for Semolina flour in our pasta recipes.

n

Cracked Wheat: Adds a Nutty Flavor

Cracked wheat is the whole kernel broken into small pieces, but is not precooked. It can be added to

baked goods for a nutty flavor and crunchy texture.

n

Wheat Germ: Adds Extra Nutrition

The germ of the wheat kernel is often added to baked goods and casseroles to improve the nutritional

value and give a nutty, crunchy texture. The protein quality of wheat germ is comparable to that of milk. It

contains about 10% fat, so should be stored in the refrigerator.You may add up to 2 tablespoons per 2

pound loaf of bread or per casserole.

n

Butter or Margarine: Adds Flavor

Real butter has a wonderful rich flavor that margarine will never match. Nevertheless, in all recipes call-

ing for butter, margarine can be substituted. Do not use reduced-fat or fat-free products.

n

Fat: Dough Enhancer and Conditioner

Our bread and dough recipes call for ve g e t a ble oil.You may substitute in equal proportions solid

s h o rt e n i n g , real butter or margari n e. Divide them into small pieces and make sure they are at room

t e m p e ra t u r e before placing in the pan. We have found no noticeable difference in flavor but the crust may

be crispier with real bu t t e r. M a r g a rine tends to make the crust a little tougher. Light and whipped

m a r g a ri n e s do not work well.

n

Liquids: Activate the Yeast and Bind the Dough

When we use the term liquid, we are referring to all wet ingredients used in the recipe. When yeast is

used in a breadmake r, it is ve ry important that the liquid temperature is 80°F/27°C (baby bottle

t e m p e ra t u r e ) . With this temperature, the yeast activates gradually to accommodate the program of the

machine. When higher temperatures are used, the yeast activates too quickly and the dough becomes

too warm.

Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When

removing them from the refrigerator, place them in a bowl of warm water for 15 minutes to take off the chill

before use.

n

Cinnamon And Garlic: Not True Friends of Yeast

Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion. Adding

it to the dough in a breadmaker, however, presents a problem. Cinnamon reacts with bread dough just as

a meat tenderizer reacts with meat. It breaks down the structure. Although it smells wonderful as it is

baking, the flavor is dissipated in the baking process. DO NOT ADD MORE THAN LISTED IN THE

RECIPE.

- 17 -

Garlic inhibits yeast activity. Again, do not add more than the quantity listed in the recipe. For more garlic

flavor, use a spread for the bread rather than adding it to the dough.

n

S a l t : Regulates Yeast Activity

Salt is necessary to control the activity of yeast, disciplining it to wo rk slowly and steadily. Without salt,

yeast acts too ra p i d l y. Salt also strengthens the structure of the dough. If too little or no salt is used, the

bread will rise rapidly and then fa l l . The texture will also be coarse and/or uneve n .

n

S u g a r : Food for Ye a s t

Sugar is the favo rite food of yeast, but too much sugar will cause the yeast to over react. The loaf of bread

will be small and dense. D ried fruits also contri bute sugar to the bread dough. Use gra nulated sugar

unless otherwise directed. When brown sugar is called fo r, pack it down when measuri n g . We do not

r e c o m m e n d adding any more than is specified in each recipe. In addition, we do not recommend the use

of artificial sweeteners because the yeast cannot react with them.

n

L e avening Age n t s

Baking powder and baking soda are both leavening agents that help batter ri s e, resulting in a lighter

d e s s e rt . Some recipes call for both.

n

Fa t : Real Extracts and Artificial/Imitation Flavo rs

Real ex t racts are made by dissolving the essential oils of ingr e d i e n t s, such as almonds, ora n g e s, lemons

and vanilla bean, in an alcohol base. Real ex t ract has a stronger, richer taste than art i f i c i a l / i m i t a t i o n

f l avo ri n g and one can be substituted for the other in equal amounts.

n

S u b s t i t u t e s

In our test kitchen, we ex p e rimented with some ingredient substitutions.We are passing on to you the

only substitutions we have found to be acceptabl e. H oweve r, we do caution you that your results may va ry

significantly from ours. If you would like to try other substitutions, there are seve ral helpful hint books

ava i l a ble from retail stores to assist yo u . H oweve r, we cannot guarantee their results.

M I L K

C o f fee creamer, non-dairy creamer or dry bu t t e rmilk may be substituted for dry milk in equal proport i o n s.

Liquid milk (80°F/27°C) may be substituted for water in equal proport i o n s.The dry milk may then be elimi-

nated altogether.The loaf will be slightly smaller.

S U G A R

H o n ey may be substituted for sugar in equal proport i o n s ; reduce the liquid by the same amount. B r ow n

sugar may be substituted for white sugar in equal proport i o n s.Yeast NEEDS sugar; NO art i f i c i a l

swe e t e n e r should be used.

S A LT

Salt-free recipes are not successful.

Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of tabl e

salt) may be used in equal amounts. The bread will be coarser.

E G G S

Liquid egg substitutes may be used as directed on the cart o n .

Two egg whites may be substituted for one whole egg.

REMEMBER, all egg products must be at room tempera t u r e.

- 18 -

n

Fruits and Ve ge t a bl e s

When adding fruits or ve g e t a bles to recipes, do not exceed the amount listed.These products, if used in

ex c e s s i ve amounts, may inhibit the rising of the bread.

n

N u t s

Nuts are interchangeable and optional in all recipes — almonds, wa l nu t s , cashews or pecans.You decide.

Substitute in equal amounts.

n

Using the Delay T i m e r

If you are going to use the delay timer, make sure the yeast is added last, on top of the flour and away

from all liquids.This will keep the yeast from activating until the machine starts to mix.

n

Bread Mixes And Other Recipe Books

Use mixes labeled for up to 2 pound loave s. For best results, use the BASIC LIGHT progra m . E ve n

though we offer a wide va riety of recipes for bread and dough, you may be looking for one that we have

not included in our recipe book. B r e a d m a ker helpful hints and recipe books are ava i l a ble at book and

retail stores.T h ey offer a wide va riety of recipes. For best results use a1 1/2 lb (3 cups) or 2 lb (4 cups)

recipe to fill the Breadmake r ’s Hearth pan. R e fer to Breadmaker Program Specifications for the best bread

p r o gram to use for other recipes. Minor adjustments may be necessary for best results.

n

High Altitude

BREAD AND DOUGHS

High elevations may make dough rise fa s t e r.We recommend that you try the recipe as it is printed first. I f

you find the results are unsuccessful, decrease your yeast 1/4 teaspoon at a time.You may also have to

increase the wa t e r; s t a rt with 2 tablespoons and increase it if necessary. The addition of gluten will help

the structure of the bread.The recommended amount is 1 teaspoon per cup of flour.

GENERAL BAKING (Cakes, Q u i ck Bread, E t c . )

You may have to make adjustments in recipes if you live above 3,000 fe e t . Try smaller amounts first, then

m a ke any necessary adjustment the next time you bake. Use these guidelines only IF these ingredients

are in the recipe.

increase water or milk 1-4 T B L

decrease baking pow d e r 1/8-1/4 tsp

decrease sugar 1-3 T B L

baking soda may require a slight reduction

At 6,000-6,500 feet, the fo l l owing adjustments are recommended IF these ingredients are in the

r e c i p e s :

increase water or milk 1 T B L

decrease baking pow d e r 1/4 tsp

decrease sugar 2 T B L

baking soda may require a slight reduction

n

Freezing Baked Breads and Rolls

When freezing breads and rolls, cool them before wrapping in plastic wra p. Place them in a plastic bag

and seal it. Bread may be frozen for up to six we e k s. When you thaw, partially open the wrapping to allow

the moisture to escape gradually for best results.

- 19 -

nFreezing Dough

At the end of the dough program, you may remove the dough and freeze it for baking at a later time. Fo rm

the dough into the desired shape and immediately freeze for one hour to harden. R e m ove from the

f r e e ze r and wrap in plastic wra p. N ext, place it in a plastic bag and seal. Dough can be kept in the freeze r

for up to four we e k s. T h aw the dough in plastic bag in the refri g e rator ove rnight or for seve ral hours.

Unwrap and place on baking container. Cover and let stand in warm, draft free place until double the

original s i ze. Because the dough is not room tempera t u r e, you will find it takes longer than usual to ri s e.

B a ke according to recipe instru c t i o n s.

If additional assistance is needed, ex p e rt help is ava i l a b le from Toastmaster (1-800-947-3744) or

f rom RED STA R®YEAST & PRODUCTS (1-800-445-4746).

- 20 -

PROGRAMMING BREADMAKER

WHEN OPENING DOOR TO CHECK THE DOUGH BALL OR TO ADD INGREDIENTS, THE MIXER

MECHANISM WILL PULSE 3 TIMES.WAIT UNTIL PULSING IS DONE BEFORE REMOVING THE

BREAD PAN.

1 2 Mount the kneading bl a d e

on the shaft, flat side dow n .

Open the door and remove

the bread pan by pulling

fo r w ard using the bread

pan handle.

3

Place all ingredients ex c e p t

yeast into bread pan. Use a

ru bber spatula to smooth

the dry ingredients in the

bread pan, be sure to

spread into all corn e r s.

Lightly tap the pan 3 times

on the countertop to settle

the ingr e d i e n t s. Add ye a s t

on top.

4

Slide the bread pan under

the rails in the bottom of the

oven until it fits securely into

place with the FRONT ▼

m a rking facing the front of

the breadmake r.

N OT E : When using the timer, add all

i n gredients at the beginning and add the

yeast last on top of the flour, away from

the liquid.This is critical for good results.

- 21 -

56

Press the bread button to select

the bread function.The wo r d

B R E A D, program number and

name will appear in the display

w i n d ow.

Close the door. Plug into

120 V ~ 60 Hz outlet. T h e

d i s p l ay indicator will light

up with flashing ze r o s.

7

Press STA RT. T h e

O P E R ATION light

will come on.The

p r o gram name,

process and time

left for the progra m

to be finished is

d i s p l ayed

and counts dow n .

The sweet program

will beep at 3:03 as a signal

to add additional ingr e d i e n t s

d u ring the second knead.

At the stir beep (mixing :06,

c a ke 1:12), use a spatula to

fold in any flour from around

the sides of the pan.

8

WHEN THE DOOR IS

OPENED THE UNIT W I L L

PULSE 3 MORE T I M E S.

AFTER T H I S, remove the pan

using the bread pan handle.

C o n t i nue pressing the B R E A D bu t t o n

until the desired program is displaye d .

The unit must be allowed to cool

d own between each use.

Add ingr e d i e n t s

to pan and

close door.T h e

unit will resume

the progra m

where it left off.

N OT E :

If the door is left opened for more than

10 minu t e s, the unit will reset itself and

the program will have to be started again

from the beginning.

- 22 -

9

The beeper will sound when

the bread is done. P r e s s

S TOP and remove pan with

bread pan handle and ove n

m i t t s. If you do not stop the

unit and remove the bread, it

will automatically go into the

keep wa rm progra m .T h e

O P E R ATION light will flash

and WARM will read in the

d i s p l ay window.Your bread

will be ke p t

wa rm for one

hour and the

machine will

shut off after this

t i m e.

1 0

The beeper will sound when

bread is done. R e m ove pan

with bread pan handle and

oven mitts.Tu rn the bread pan

upside down and shake the

bread pan to release the

b r e a d .

Place the bread upright on a

wire ra ck to cool approx i m a t e l y

20 minutes before cutting.T h i s

a l l ows the steam to escape. B e

sure to remove the kneading

blade from the bread.

C AU T I O N :

•The bread pan, kneading bl a d e, and

bread will be ve ry hot.

•A l ways unplug after use and allow to

cool completely before cleaning.

n

P r ogramming The Delay Timer For Bread or Dough

- 23 -

BREAD

We suggest starting your bread baking with this White Bread Recipe. Follow each step carefully.

These steps have been written to eliminate the most common errors in breadmaker baking and may

be helpful for any recipe.

1 . R e m ove the bread pan from the breadmake r. Attach the kneading blade onto the shaft.M a ke sure

all ingr e d i e n t s, except wa t e r, are at room tempera t u r e.

2 . Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the bread pan.

3 . Use a measuring spoon to measure the oil and add to the bread pan.

4 . Use a measuring spoon to measure the sugar, salt and dry milk; l evel off with the straight edge of

a knife and add to the bread pan.

5 . Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and

add to the bread pan.

6 . Smooth into all corn e r s. Lightly tap pan on counter 3 times to settle all ingr e d i e n t s.

7 . Carefully measure yeast with a measuring spoon; l e vel off with the straight edge of a knife and add

to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from liquids.

8 . Press door release to open door and slide the bread pan into the breadmaker under the ra i l s. C l o s e

the door.

9 . Select BASIC PROGRAM # 1, 2 or 3 and set TIMER to delay, or press STA RT for immediate start .

1 0 . H a l f w ay through the 2nd knead remove the pan and check the dough ball.It should be slightly tack y

to the touch. At this time push down any dough or flour that may be on the sides of the pan.

1 1 . Use bread pan handle and oven mitts to carefully remove the bread pan at end of BAKE process

or at any time during the WARM process.

C AU T I O N : THE OVEN CAV I T Y, BREAD PAN, KNEADING BLADE AND BREAD

WILL BE V E R Y HOT. USE OVEN MITTS.

1 2 . Tu rn bread pan upside down and shake seve ral times to release the bread. Do not use metal uten-

sils inside the bread pan or machine. R e m ove the kneading blade and allow loaf to cool standing

u p right on wire ra ck approximately 20 minutes before cutting.

1 3 . When the bread has completely cooled, approximately 1 hour, store in an air tight container.

1 4 . UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean bread pan

after each use, DO NOT IMMERSE THE BREAD PAN IN WAT E R . (See cleaning instru c t i o n s. )

Clean inside of breadmaker after each use.

White Bread 2 pounds

water 80°F/27°C 1 1/2 cups

o i l 2 T B L

s u g a r 2 T B L

s a l t 2 tsp

d ry milk 2 T B L

bread flour 4 cups

a c t i ve dry ye a s t 1 1/2 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 2 1/2 tsp

- 24 -

Fat Free White Bread2 pounds

water 80°F/27°C 1 1/2 cups

a p p l e s a u c e * 2 T B L

s u g a r 2 T B L

s a l t 2 tsp

d ry milk 2 T B L

bread flour 4 cups

a c t i v e dry ye a s t 1 1/2 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 2 1/2 tsp

* A ny va ri e t y

N o t e : Substituting applesauce for oil in other

recipes may not produce good results.

French Bread 2 pounds

water 80°F/27°C 1 1/3 cups + 1 T B L

o i l 1/2 T B L

s u g a r 1 TBL + 1 tsp

s a l t 2 tsp

bread flour 4 cups

a c t i ve dry ye a s t 1 1/2 tsp

P ro g r a m 7

Cranberry Bread 2 pounds

water 80°F/27°C 1 1/3 cups

o i l 2 T B L

s a l t 1 1/2 tsp

o range peel, gra t e d 2 tsp

s u g a r 1/4 cup

d ry milk 3 T B L

bread flour 4 cups

a c t i v e dry ye a s t 2 tsp

P ro g r a m 8

A dd at the beep:

c ra n b e r ri e s , dri e d 1 cup

Buttermilk Bread 2 pounds

cultured bu t t e rmilk 80°F/27°C 1 1/2 cups

o i l 1/4 cup

h o n ey 1/4 cup

s a l t 2 tsp

baking soda 1/2 tsp

bread flour 4 1/4 cups

a c t i ve dry ye a s t 1 3/4 tsp

P ro g r a m s 1,2,3

Cinnamon Raisin Bread

2 pounds

water 80°F/27°C 1 1/2 cups + 1 T B L

o i l 2 T B L

s u g a r 2 T B L

s a l t 1 1/2 tsp

d ry milk 2 T B L

oatmeal, quick or regular 1 cup

bread flour 3 1/4 cups

a c t i v e dry ye a s t 2 1/4 tsp

P ro g r a m 8

A dd at the beep:

c i n n a m o n 1 1/4 tsp

ra i s i n s 2/3 cup

wa l nu t s 2/3 cup

French Variation Bread

2 pounds

water 80°F/27°C 1 1/2 cups

s u g a r 2 T B L

s a l t 2 tsp

bread flour 4 1/3 cups

a c t i ve dry ye a s t 2 tsp

P ro g r a m 7

- 25 -

Dill Bread 2 pounds

water 80°F/27°C 3/4 cup

cottage cheese 1 cup

o i l 2 T B L

s u g a r 3 T B L

s a l t 1 1/2 tsp

d ry milk 2 T B L

bread flour 4 1/4 cups

d ried dill we e d 1 T B L

d ried minced onion 1 T B L

a c t i ve dry ye a s t 1 1/2 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 2 1/2 tsp3

Cheese Onion Bread 2 pounds

water 80°F/27°C 1 1/3 cups

s u g a r 1 T B L

s a l t 1 tsp

bread flour 4 cups

shredded cheddar cheese 1 cup

grated parmesan cheese 1/4 cup

d ried onion 1 T B L

a c t i v e dry ye a s t 2 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 1 T B L

Pesto Bread 2 pounds

water 80°F/27°C 1 1/3 cups

prepared pesto 80°F/27°C 1/3 cup

s a l t 1 1/2 tsp

s u g a r 2 T B L

whole wheat flour 1 1/4 cups

bread flour 3 cups

a c t i ve dry ye a s t 2 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 1 T B L

Jalapeño Bread 2 pounds

water 80°F/27°C 1 cup + 2 T B L

o i l 3 T B L

whole ke rnel corn, well dra i n e d 1 cup

jalapeño peppers, well dra i n e d 1/4 cup

s u g a r 2 T B L

s a l t 1 1/2 tsp

bread flour 4 cups

c o rn meal 2/3 cup

c i l a n t r o, dri e d 1/2 T B L

a c t i v e dry ye a s t 2 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 1 T B L

Italian Herb Bread 2 pounds

water 80°F/27°C 1 1/3 cups

o i l 3 T B L

s u g a r 2 T B L

s a l t 1 tsp

d ry milk 2 T B L

bread flour 4 1/3 cups

d ried Italian seasoning 4 tsp

a c t i v e dry ye a s t 1 1/2 tsp

P ro g r a m 7

Insta Program 4 ye a s t 2 3/4 tsp

Potato Bread 2 pounds

water 80°F/27°C 1 1/4 cups

o i l 3 T B L

s a l t 2 tsp

s u g a r 3 T B L

d ry milk 3 T B L

instant potato flake s 1/4 cup

bread flour 4 cups

a c t i ve dry ye a s t 2 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 1 T B L

- 26 -

Corn Bread 2 pounds

egg room temperature plus 1

enough wa t e r

80°F/27°C to equal 1 cup

milk 80°F/27°C 1/2 cup

o i l 1/4 cup

s u g a r 1/3 cup

s a l t 2 tsp

d ry milk 1/2 cup

bread flour 4 cups

c o rn meal 2/3 cup

a c t i v e dry ye a s t 2 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 1 T B L

White Wheat Bread 2 pounds

water 80°F/27°C 1 1/2 cups

o i l 2 T B L

s a l t 2 tsp

b r own sugar 3 T B L

d ry milk 3 T B L

whole wheat flour 2 cups

bread flour 2 cups

a c t i ve dry ye a s t 2 tsp

P ro g r a m 5

Whole Wheat Rapid

P rogram 6 ye a s t 1 T B L

Caraway Rye Bread 2 pounds

water 80°F/27°C 1 2/3 cups

o i l 2 T B L

m o l a s s e s 1/4 cup

s a l t 2 tsp

d ry milk 2 T B L

rye flour 1 1/2 cups

whole wheat flour 1/2 cup

bread flour 3 cups

c a raway seeds 2 T B L

a c t i ve dry ye a s t 3 1/4 tsp

P ro g r a m 6

Whole Wheat Bread

2 pounds

water 80°F/27°C 1 1/2 cups + 1 T B L

o i l 2 T B L

s a l t 2 tsp

b r own sugar 1/3 cup

d ry milk 3 T B L

whole wheat flour 4 cups

a c t i ve dry ye a s t 1 T B L

P ro g r a m 5

Whole Wheat Rapid

P rogram 6 ye a s t 4 tsp

- 27 -

Onion Rye Bread 2 pounds

water 80°F/27°C 1 1/4 cups

o i l 1 1/2 T B L

m o l a s s e s 1/4 cup

s a l t 1 1/2 tsp

d ry milk 2 T B L

rye flour 3/4 cup

whole wheat flour 3/4 cup

bread flour 2 1/2 cups

d e hy d rated onions 1 1/2 T B L

c a r away seeds 4 tsp

a c t i ve dry ye a s t 2 1/4 tsp

P ro g r a m 5

Seed Bread 2 pounds

water 80°F/27°C 1 1/4 cups

o i l 1 T B L

h o n ey 3 T B L

s a l t 1 tsp

bread flour 3 cups

oatmeal, quick or regular 1/3 cup

g l u t e n 4 tsp

s u n f l ower seeds 1/4 cup

sesame seeds 2 T B L

p o p py seeds 2 T B L

anise seeds 2 tsp

a c t i ve dry ye a s t 2 1/4 tsp

P ro g r a m s 1,2,3

Peanut Butter Honey Bread

2 pounds

water 80°F/27°C 1 1/3 cups

p e a nut bu t t e r, any style 3/4 cup

h o n ey 1/3 cup

s a l t 1 1/2 tsp

d ry milk 3 T B L

bread flour 4 cups

a c t i v e dry ye a s t 2 3/4 tsp

P ro g r a m 8

Hearty Nut Bread 2 pounds

water 80°F/27°C 1 1/3 cups

o i l 1 T B L

h o n ey 1/3 cup

s a l t 2 tsp

d ry milk 2 T B L

whole wheat flour 2 cups

bread flour 2 1/4 cups

wa l nu t s 2/3 cup

a c t i ve dry ye a s t 2 1/2 tsp

P ro g r a m 5

Whole Wheat Rapid

P rogram 6 ye a s t 3 1/2 tsp

Pumpernickel Bread 2 pounds

water 80°F/27°C 1 2/3 cups

o i l 2 T B L

m o l a s s e s 1/4 cup

s a l t 2 tsp

d ry milk 2 T B L

cocoa pow d e r 1/4 cup

instant coffee gra nu l e s 2 tsp

c a raway seeds 2 T B L

rye flour 1 1/2 cups

whole wheat flour 1/2 cups

bread flour 2 3/4 cups

a c t i ve dry ye a s t 2 1/4 tsp

P ro g r a m 5

Whole Wheat Rapid

P rogram 6 ye a s t 3 1/4 tsp 5

- 28 -

Rosemary, Garlic,

Tomato Bread 2 pounds

water 80°F/27°C 1 cup + 1 T B L

o i l 2 T B L

l ow sodium ve g e t a bl e

juice 80°F/27°C 1/2 cup

s a l t 1 1/4 tsp

s u g a r 2 T B L

d ry milk 2 T B L

cilantro leave s, dri e d 2 tsp

oregano leave s, dri e d 1 tsp

g a rlic pow d e r 1 tsp

bread flour 4 cups

s u n - d ried tomatoes, snipped 1/2 cup

(unsalted and dried, not

p a cked in oil)

a c t i ve dry ye a s t 2 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 1 T B L

Russian Kulich Bread2 pounds

egg room temperature plus 1

enough milk

80°F/27°C to equal 1 cup

a p ricot nectar 80°F/27°C 1/2 cup

o i l 1 T B L

s a l t 1 1/2 tsp

s u g a r 3 T B L

bread flour 4 cups

a c t i v e dry ye a s t 2 tsp

P ro g r a m 8

A d d at the beep:

c i n n a m o n 1 tsp

a p ri c o t s, chopped 1/3 cup

p ru n e s, chopped 1/2 cup

a l m o n d s, sliced 1/3 cup

Sour Cream, Onion

& Chives Bread 2 pounds

egg room temperature plus 1

enough wa t e r

80°F/27°C to equal 1 cup

sour cream 80°F/27°C 3/4 cup

o i l 2 T B L

s a l t 2 tsp

s u g a r 2 T B L

bread flour 4 cups

d e hy d rated onions 1 1/2 T B L

c h i ve s, dri e d 2 T B L

a c t i ve dry ye a s t 2 1/4 tsp

P ro g r a m s 1,2,3

Insta Program 4 ye a s t 3 1/4 tsp

Double Chocolate Bread

2 pounds

egg room temperature plus 1

enough water

80°F/27°C to equal 1 cup + 2 T B L

sour cream 80°F/27°C 1/2 cup

o i l 1 T B L

s a l t 1 1/2 tsp

s u g a r 1/4 cup

bread flour 4 cups

cocoa pow d e r 3 T B L

a c t i ve dry ye a s t 2 1/2 tsp

P ro g r a m 8

A d d at the beep:

s e m i - s weet chocolate chips 1 cup

This is a ve ry most dense bread.

- 29 -

DAY OLD BREAD

Here are some suggestions for left over bread.

Breaded Pineapple

c h u n ked pineapple 1 15-oz can

c o rn s t a r c h 2 T B L

s u g a r 1/2 cup

bu t t e r 1/4 cup

white bread, 1 inch cubes 2 cups

D rain pineapple, reserve juice. Add enough

water to juice to equal 1 cup. Mix corn s t a r c h

and sugar, add juice and margarine and heat

until thick . Pour over pineapple and bread,

toss lightly to mix. B a ke at 350°F/177°C for 30

m i nu t e s.

Bread Pudding

white bread, 1 inch cubes 1 1/2 cups

vanilla cook & serve

pudding & pie filling 1 3-oz box

c i n n a m o n 1 tsp

milk, liquid 2 cups

Mix all ingredients in a one quart casserole.

B a ke in oven at 350°F/177°C for 30 minu t e s

— stir halfway through cooking time. S e rve

wa rm or cold.

Crunchy Bread Snacks

bread, sliced 1/2 inch thick 8 slices

bu t t e r, melted 1/4 cup

d ry seasoning mix* 4 tsp

*Use any o n e of the fo l l ow i n g : d ried spaghetti

sauce seasoning, ranch dressing, Italian herb

seasoning, garlic pow d e r, or garlic salt. A m o u n t s

m ay be adjusted to your taste.

Melt butter and add seasoning. Place bread

on baking container and lightly brush with

butter mixture. B a k e at 350°F/177°C 10-15

m i nutes or until brow n . A l l o w to cool. B r e a k

into bite size pieces. .

- 30 -

DOUGH

The dough program is used to mix dough to be shaped by hand before baking in the Breadmake r ’s

H e a rth oven or in a conventional ove n .

• If using delayed timer, make sure yeast is on top of flour, away from liquids.

• If you allow the dough to remain in the breadmaker after the program is complete, it may over ri s e

and damage the machine.

nCrust Treatments (use only with dough pro g r a m )

A l ways allow optimum rising of shaped dough. Use a pastry brush to apply glaze. B a ke as directed.

Egg Yolk Glaze — For a shiny/golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or

m i l k .

Egg White Glaze — For a shiny / c h ewy crust, mix 1 slightly beaten egg white with 1 TBL wa t e r.

nL i g h t l y Floured

S p rinkle enough flour onto wo rk area so that the dough can be handled without stick i n g .

nShaping Rolls

C l o verleaf Rolls — Shape into 1/2 inch balls. Place 3 balls in each muffin tin and let rise until double in

s i z e.

C r i s s c r oss Rolls — Shape into balls setting two aside. Combine the balls and roll into a 1/8 inch thick

s q u a r e . Cut strips 1/8 inch wide and 2 inches longs. Place one strip across the top of each ball. R e p e a t

this process, placing the second strip in the opposite direction across the top of each ball.

Traditional Rolls — Shape into balls. For “pull apart ” r o l l s, place dough balls with sides touching. Fo r

“ i n d i v i d u a l ” rolls place dough balls 2 inches apart .

- 31 -

Dinner Roll Dough 18 ro l l s 24 ro l l s

egg room temperature plus 1 1

enough water 80°F/27°C to equal 1 cup + 1 T B L 1 1/3 cups

o i l 3 T B L 1/4 cup

s u g a r 3 T B L 1/4 cup

s a l t 1 tsp 1 1/2 tsp

bread flour 3 1/4 cups 4 cups

a c t i v e dry ye a s t 1 1/2 tsp 2 tsp

P ro g r a m 1 0 1 0

1 . R e m ove the bread pan from the breadmake r. Attach the kneading blade onto the shaft.M a ke sure

all ingr e d i e n t s, except wa t e r, are at room tempera t u r e.

2 . To measure egg plus enough liquid to equal — after warming, remove from shell and place in a

liquid m e a s u ring cup. S l owly add wa rm (80°F/27°C) liquid to measuring cup until it reaches the

desired measurement.

3 . Use a measuring spoon to measure the oil and add to the bread pan.

4 . Use a measuring spoon to measure the sugar and salt; l evel off with the straight edge of a knife

and add to the bread pan.

5 . Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and

add to the bread pan.

6 . Smooth into all corn e r s. Lightly tap pan on counter 3 times to settle all ingr e d i e n t s.

7 . Carefully measure yeast with a measuring spoon; l e vel off with the straight edge of a knife and add

to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from liquids.

8 . Press door release to open door and slide the bread pan into the breadmaker under the ra i l s. C l o s e

the door.

9 . Select DOUGH PROGRAM # 10 and press STA RT.

1 0 . H a l f w ay through the 2nd knead remove the pan and check the dough ball.It should be slightly tack y

to the touch. At this time push down any dough or flour that may be on the sides of the pan.

1 1 . Use bread pan handle and oven mitts to carefully remove the bread pan at end of the progra m .

C AU T I O N : THE OVEN CAV I T Y, BREAD PAN, KNEADING BLADE AND BREAD

WILL BE V E R Y HOT. USE OVEN MITTS.

1 2 . Tu rn bread pan upside down and shake seve ral times to remove the dough. Do not use metal

u t e n s i l s inside the bread pan or machine.

1 3 . Place on a lightly floured surfa c e. Divide into pieces and shape.

1 4 . Place on a greased baking sheet. C over and let rise in a wa r m place for 30 minutes or until

d o u bl e in size.

1 5 . B a k e at 350°F/177°C 20-30 minu t e s, or until done.

1 6 . UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean bread pan

after each use, DO NOT IMMERSE THE BREAD PAN IN WAT E R . (See cleaning instru c t i o n s. )

Clean inside of breadmaker after each use.

- 32 -

Refreshing Roll Dough 12 ro l l s 18 ro l l s

egg room temperature plus 1 1

enough water 80°F/27°C to equal 1 cup 1 1/2 cups

bu t t e r 1/4 cup 1/3 cup

b r own sugar 1/3 cup 1/2 cup

s a l t 1 tsp 1 1/2 tsp

bread flour 3 1/2 cups 4 1/2 cups

a c t i v e dry ye a s t 1 1/2 tsp 2 tsp

P ro g r a m 1 0 1 0

To p p i n g :

bu t t e r, melted 1/2 cup 3/4 cup

o range peel, gra t e d 2 T B L 1/4 cup

s u g a r 1/2 cup 3/4 cup

M e t h o d

1 . Place on a lightly floured surfa c e. Divide into pieces and shape.

2 . Mix together topping ingredients and dip pieces in mixture, cove ring we l l .

3 . Place in greased baking dish with sides, cover and let rise in a wa rm place 30 minutes or until

d o u bles in size.

4 . B a ke at 350°F/177°C 20-30 minu t e s, or until done. S e rve wa rm .

Buttermilk Roll Dough 12 ro l l s 18 ro l l s

cultured bu t t e rmilk 80°F/27°C 1 cup 1 1/2 cups

o i l 3 T B L 1/4 cup

h o n ey 1 1/2 T B L 2 T B L

s a l t 1 tsp 1 1/2 tsp

bread flour 3/4 cup 1 1/4 cups

whole wheat flour 1 1/3 cups 2 cups

wheat germ 1/3 cup 1/2 cup

baking soda 1/4 tsp 1/4 tsp

a c t i v e dry ye a s t 1 3/4 tsp 2 tsp

P ro g r a m 1 0 1 0

Brush with:

melted bu t t e r 2 T B L 3 T B L

M e t h o d

1 . Place on lightly floured surfa c e. Divide into pieces and shape.

2 . Place on a greased baking sheet. C over and let rise in a wa rm place for 30 minutes or until

d o u ble in size. B rush with melted bu t t e r.

3 . B a ke at 350°F/177°C 15-20 minu t e s , or until done.

- 33 -

Foccacia Dough 1 loaf

water 80°F/27°C 1 cup

o l i ve oil 1/3 cup

s u g a r 2 tsp

s a l t 1 tsp

bread flour 3 cups

Italian seasoning 1 tsp

a c t i ve dry ye a s t 1 1/2 tsp

P ro g r a m 1 1

Garlic-Cheese To p p i n g :

o l i ve oil 1/4 cup

oregano leave s, dri e d 1 1/2 tsp

g a rl i c, coarsely chopped 1/3 cup

Pa rmesan cheese, gra t e d 1/3 cup

s a l t 1/4 tsp

Greek Style To p p i n g :

o l i ve oil 1/4 cup

oregano leave s, dri e d 1 1/2 tsp

onion, thinly sliced 1 cup

Feta cheese, cru m bl e d 1/3 cup

bl a ck olive s, sliced — dra i n e d 1/4 cup

s a l t 1/4 tsp

M e t h o d

1 . With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingert i p s ,

m a k e indentations in the dough.

2 . C ove r; let rise in a wa rm place for 20 minutes or until almost double in size.While the dough is

rising, select the topping and prepare.

3 . In a skillet, heat oil.

For garlic-cheese topping — stir in oregano and garlic then immediately remove from

h e a t .

For Greek topping — add onions and cook until onions are soft but not brown, approx i-

mately 5 minu t e s.

4 . Spoon topping mixture evenly over dough. S p rinkle with remaining ingr e d i e n t s .

5 . B a ke at 400°F/205°C for 20 minutes or until done.

- 34 -

Wheat Dinner Roll Dough 12 ro l l s 18 ro l l s

water 80°F/27°C 3/4 cup 1 1/2 cups

o i l 1 T B L 2 T B L

b r own sugar 2 T B L 1/4 cup

s a l t 1/2 tsp 1 tsp

d ry milk 1 T B L 2 T B L

bread flour 1 1/4 cups 2 1/2 cups

whole wheat flour 1 cup 2 cups

a c t i ve dry ye a s t 1 1/2 tsp 2 tsp

P ro g r a m 1 0 1 0

M e t h o d

1 . Place on a lightly floured surfa c e.Divide into pieces and shape.

2 . Place on greased baking sheet. C over and let rise in a wa rm place for 30 minutes or until dou-

ble in size.

3 . B a ke at 350°F/177°C 25-30 minu t e s, or until done.

Cheesy Garlic Roll Dough 18 ro l l s 24 ro l l s

egg room temperature plus 1 1

enough water 80°F/27°C to equal 1 cup 1 1/3 cups

o i l 2 T B L 3 T B L

s u g a r 1/3 cup 1/2 cup

s a l t 1 tsp 1 1/2 tsp

bread flour 3 1/2 cups 4 1/2 cups

a c t i v e dry ye a s t 1 1/2 tsp 2 tsp

P ro g r a m 1 0 1 0

To p p i n g :

p a rmesan cheese 1/2 cup 2/3 cup

g a rl i c, finely minced 1 1/2 T B L 2 T B L

bu t t e r, melted 3 T B L 1/4 cup

M e t h o d

1 . Place on a lightly floured surfa c e.Divide into pieces and shape.

2 . Combine cheese and garl i c . Dip pieces in melted butter and then in cheese-garlic mixture.

Place in greased 9 x 13 inch baking dish. C over and let rise in a wa rm place 45 minutes or until

d o u ble in size.

3 . B a ke at 325°F/163°C 35-40 minu t e s, or until done.

- 35 -

French Bread Dough

( F rench Onion Bread, French Loaf, French Rolls and French Tw i s t s )

water 80°F/27°C 1 1/4 cups

s u g a r 1 T B L

s a l t 1 tsp

bread flour 3 1/2 cups

a c t i v e dry ye a s t 1 T B L

P ro g r a m 1 0

G l a ze :

wa t e r 2 T B L

s a l t 1/2 tsp

M e t h o d

1 . Place on a lightly floured surfa c e. Roll into a large rectangle. S t a rting with the longest side, roll

up tightly, pressing the seams to seal and tapering each end.

2 . Place the loaf on a greased baking sheet, cover and let rise in a wa rm place 40 minutes or until

d o u ble in size.

3 . With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingr e d i e n t s.

B rush the loaf generously.B a ke at 400°F/205°C 20 to 25 minu t e s, or until done.

■Va r i a t i o n s

F r e n c h Onion Bread: Add 1/4 cup dehy d rated onion to dough recipe and shape according to

method above.

F r e n c h Loaf: Instead of method 1, shape the dough into one large round ball. C o n t i nue methods 2

and 3 above. B a k e at 400°F/205°C 20 to 25 minutes or until done.

T i p : If desired, brush with glaze and sprinkle loaf before baking with one of the fo l l ow i n g :

sesame seeds, poppy seeds, caraway seeds or cra cked wheat.

F r e n ch Rolls: Instead of method 1, divide into 12 pieces. Pinch together the ends of each roll and

taper slightly. C o n t i nue methods 2 and 3 as above. B a ke at 400°F/205°C for 15 to 20 minutes or until

d o n e.

F r e n c h Tw i s t s : Use recipe above.

M e t h o d

1 . Place on a lightly floured surfa c e. Divide into 18 equal pieces. Roll into 14 inch ropes.

2 . Fold each rope in half and twist, starting at fo l d .

3 . Place on a greased baking sheet and brush with 1/3 cup melted bu t t e r. C o ver and let rise in a

wa rm place until double in size.

4 . B rush with glaze and bake at 400°F/205°C for 12 to 15 minutes or until done.

- 36 -

Challah Braid Dough r e g u l a r l a r ge

egg room temperature plus 1 1

enough water 80°F/27°C to equal 3/4 cup 1 cup + 1 T B L

o i l 2 T B L 3 T B L

s u g a r 1 1/2 T B L 2 T B L

s a l t 1 tsp 1 1/2 tsp

bread flour 2 cups 3 1/4 cups

a c t i ve dry ye a s t 1 tsp 1 1/2 tsp

P ro g r a m 1 0 1 0

G l a ze :

egg yolk, beaten 1 1

wa t e r 1 T B L 1 T B L

To p p i n g :

p o p py seeds 1 tsp 1 T B L

M e t h o d

1 . Place dough on a lightly floured surfa c e. Divide into thirds, making 3 (10-inch regular,

13- inch large) ropes with tapered ends. Pinch ropes together at one end, braid together. P i n c h

together at other end and secure bra i d .

2 . Tra n s fer braided dough to greased baking sheet; c over and let rise in a wa rm place 45 minu t e s

or until double in size.

3 . Combine glaze ingredients and brush onto bra i d . S p rinkle with poppy seeds and bake at

375°F/190°C 25 minu t e s, or until done.

Pita Pocket Dough 20 pita pock e t s

water 80°F/27°C 1 1/3 cups

o l i ve oil 8 tsp

s u g a r 4 tsp

s a l t 1 1/4 tsp

bread flour 2 cups

whole wheat flour 1 1/3 cups

a c t i v e dry ye a s t 2 1/2 tsp

P ro g r a m 1 0

M e t h o d

1 . Place on a lightly floured surfa c e. Divide into 10 pieces. Shape each piece into a smooth ball.

2 . Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. L e t

rise about 20 minu t e s.With fingertips flatten each ball into a 6 inch circle.

3 . B a ke at 500°F/260°C for 5 minutes or until puffed and tops begin to brow n .

4 . Cut each in half to fo rm 2 pocke t s .

- 37 -

Whole Wheat Pizza Crust Dough 1 thick 12 inch crust

2 thin 12 inch crusts

water 80°F/27°C 1 cup

o i l 2 T B L

s u g a r 1 T B L

s a l t 1 tsp

whole wheat flour 1 cup

bread flour 1 1/2 cups

a c t i ve dry ye a s t 2 1/4 tsp

P ro g r a m 1 1

M e t h o d

1 . Place on a lightly floured surfa c e. Divide in half and press onto a 12 inch pizza pan. ( S p ri n k l e

each pan with 1 tablespoon of cornmeal if desired.) Generously pri ck dough with a fo rk . For one

12 inch thick crust, do not divide.

2 . B a ke 400°F/205°C oven for 10-12 minutes or until edges of crust begin to turn a light golden

b r ow n . R e m ove, add toppings and return to oven to bake an additional 15-20 minu t e s.

Pizza Crust Dough 1 thick 12 inch crust 2 thick 12 inch crust

2 thin 12 inch crusts 4 thin 12 inch crusts

2 thick 9 inch crusts 4 thick 9 inch crusts

4 thin 9 inch crusts 8 thin 9 inch crusts

water 80°F/27°C 3/4 cup 1 2/3 cups

o i l 1 T B L 2 T B L

s u g a r 1 T B L 2 T B L

s a l t 1/2 tsp 1 tsp

d ry milk 1 T B L 2 T B L

bread flour 2 1/4 cups 4 1/2 cups

a c t i ve dry ye a s t 1 tsp 2 tsp

P ro g r a m 1 1 1 1

M e t h o d

1 . Place on a lightly floured surfa c e.Divide and press onto a 12 inch pizza pan, raising edges.

2 . Spread pizza sauce over the dough and sprinkle with toppings.

3 . B a ke 425°F/218°C for 20 minutes or until crust is golden brown around edges.

- 38 -

Bagel Dough 8 bage l s

water 80°F/27°C 1 cup

s u g a r 1 1/2 T B L

s a l t 1 tsp

bread flour 3 cups

a c t i ve dry ye a s t 2 1/4 tsp

P ro g r a m 1 1

G l a ze :

egg, beaten 1

Toppings (optional):

sesame seeds, poppy seeds, cra cked wheat, wheat flake s, or dried onion flakes

Banana Wheat Bagel Dough 12 bage l s

egg room temperature plus 1

enough water 80°F/27°C to equal 1 cup

o i l 2 T B L

h o n ey 1 T B L

s a l t 1 1/2 tsp

mashed banana 1/2 cup

whole wheat flour 2 1/2 cups

bread flour 1 cup

a c t i v e dry ye a s t 2 1/4 tsp

P ro g r a m 1 1

G l a ze :

egg white, beaten 1

wa t e r 1 T B L

Toppings (optional):

p o p py seeds, sesame seeds

B agel Recipes Method

1 . Place on a lightly floured surfa c e. Divide into pieces. Roll each in a smooth ball, making a hole

in the center of each with thumbs. Gently pull to make a one inch hole.

2 . Place on a greased baking sheet. C over and let rise in a wa rm place for 10 minu t e s .

3 . In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few

bagels at a time in boiling wa t e r. Simmer 3 minutes turning once. R e m ove with slotted spoon

and put back on greased baking sheet.

4 . B rush with egg and sprinkle with choice of toppings. B a ke at 400°F/205°C 20-25 minutes or

until done; cool on a wire ra ck .

- 39 -

Almond Cherry Coffee Cake Dough 1 coffee cake

water 80°F/27°C 1 cup

o i l 1 T B L

s u g a r 1 1/2 T B L

s a l t 3/4 tsp

d ry milk 1 T B L

bread flour 3 1/4 cups

a c t i v e dry ye a s t 1 1/2 tsp

P ro g r a m 1 0

F i l l i n g :

cream cheese, room tempera t u r e 8 oz

s u g a r 2 T B L

m a r aschino cherri e s, chopped 1/2 cup

milk, liquid 1 T B L

almond ex t ra c t 1/2 tsp

G l a ze :

p owdered sugar 1/2 cup

sour cream 1 T B L

milk, liquid 1-2 T B L

sliced almonds, to decora t e 2 T B L

c h e r ri e s, quartered, to decora t e 2 T B L

M e t h o d

1 . Place on a lightly floured surfa c e. Roll into a 15 x 10 inch rectangle. Spread filling over dough

within 1/2 inch of edges. S t a rting with longest side, roll dough up tightly, pressing edges to seal.

2 . Place roll, seam-side down, on a greased baking sheet and join the ends to fo rm a ri n g ; p i n c h

to seal.With a knife, make cuts 1 1/2 inches apart from the outside edge to within one inch of

the inside edge.Tu rn each section on its side so filling show s.

3 . C over and let rise in a wa rm place 40 minutes or until almost double in size.

4 . U n c over and bake at 375°F/190°C for 20-25 minutes or until done.

5 . Combine the first three glaze ingr e d i e n t s, adding only enough milk for drizzling consistency.

D rizzle over the wa rm coffee cake. D e c o rate with almonds and cherri e s. S e rve wa rm .

- 40 -

Cinnamon Roll Dough

16 ro l l s

egg room temperature plus 1

enough water

80°F/27°C to equal 1 cup

o i l 3 T B L

s u g a r 1/3 cup

s a l t 1 tsp

bread flour 3 1/2 cups

a c t i ve dry ye a s t 1 1/2 tsp

P ro g r a m 1 0 1 0

F i l l i n g :

bu t t e r, melted 1/3 cup

s u g a r 1/4 cup

c i n n a m o n 2 T B L

wa l nu t s, finely chopped 1/4 cup

( o p t i o n a l )

raisins (optional) 1/4 cup

G l a ze :

p owdered sugar 1/2 cup

m i l k 3 T B L

va n i l l a 1/2 tsp

M e t h o d

1 . On a lightly floured surfa c e , roll dough

into a 12 x 16 inch rectangle and spread

with bu t t e r. Combine remaining filling

i n gredients and sprinkle over bu t t e r. R o l l

up tightly, jelly-roll style, starting with the

longest side and cut into one inch slices.

2 . Place in greased baking pan about 1/2

inch apart and let stand in a wa rm place

for 30 minutes or until double in size.

3 . B a ke at 350°F/177°C 25-30 minutes or

until done.

4 . Mix glaze ingredients until smooth and

d rizzle over top.

Sticky Breakfast Roll Dough

12 ro l l s

egg room temperature plus 1

enough wa t e r

80°F/27°C to equal 1 1/4 cups

o i l 3 1/2 tsp

s u g a r 1/3 cup

s a l t 1 tsp

bread flour 3 1/2 cups

a c t i ve dry ye a s t 1 1/2 tsp

P ro g r a m 1 0

F i l l i n g :

bu t t e r, softened 1/2 cup

s u g a r 1/3 cup

c i n n a m o n 1 T B L

wa l nuts or pecans, chopped 1/2 cup

To p p i n g :

bu t t e r, melted 3/4 cup

b r own sugar 3/4 cup

M e t h o d

1 . On a lightly floured surface roll into a

12 x 16 inch rectangle and spread with

bu t t e r. Combine remaining filling ingr e d i-

ents and sprinkle over dough. Roll up

t i g h t l y, jelly-roll style, starting with the

longest side and cut into one inch slices.

2 . Combine topping mixture and spread into

a 13 x 9 inch baking dish. Place slices on

mixture and let rise in a wa rm place fo r

30 minutes or until double in size.

3 . B a ke at 350°F/177°C 35 minutes or until

d o n e. I nv e rt onto a heat-proof tray.

- 41 -

Soft Pretzel Dough 16 pretze l s

water 80°F/27°C 1 1/4 cups

egg yolk room tempera t u r e 1

o i l 1 T B L

s u g a r 2 T B L

s a l t 1 tsp

white pepper 1/8 tsp

bread flour 3 1/2 cups

a c t i ve dry ye a s t 1 T B L

P ro g r a m 1 1

G l a ze :

egg white 1

wa t e r 1 T B L

Toppings (optional):

kosher salt

sesame seeds

M e t h o d

1 . On a lightly floured surface cut dough

into pieces. Roll each piece into a 16

inch rope. Cross the ends of the rope to

m a ke a loop; twist the crossed ends once

and fold across the loop.

2 . Place on a greased baking sheet 1 1/2

inches apart . B rush with glaze and

s p ri n k l e with topping. B a ke at

375°F/190°C 15-20 minutes or until

d o n e.

■Va r i a t i o n

Pe p p e roni Pretze l s : Add 1 cup sliced

pepperoni and 2 tablespoons parm e s a n

cheese to dough ingredients. Follow method

for completion.

Cheesy Mexican

Pretzel Dough 18 pretze l s

water 80°F/27°C 1 1/4 cups

cheddar cheese, shredded 1 cup

s a l t 1 tsp

s u g a r 1 T B L

c o o k ed bacon, drained —

c h o p p e d 1/4 cup

green chilies, drained —

c h o p p e d 3 T B L

d e hy d rated onions 1 T B L

bread flour 4 cups

a c t i ve dry ye a s t 2 tsp

P ro g r a m 1 1

G l a ze :

c o rn m e a l 2 T B L

e g g 1

wa t e r 1 T B L

M e t h o d

1 . Place on a lightly floured surfa c e, divide

dough into 18 pieces. Roll each piece

into a 18 inch rope. Cross the ends of the

rope to make a loop; twist the crossed

ends once and fold across the loop.

2 . Place on a greased baking sheet

s p ri n k l e d with cornmeal, 2 inches apart .

B r ush with glaze and sprinkle with

t o p p i n g . B a ke at 375°F/190°C 15-20

m i nutes or until done.

- 42 -

MIXING

S eve r al different kinds of doughs can be mixed using the mixing progra m . R e m ove dough and fo l l ow

directions with the recipe to complete the baking/cooking.

•The ingredient stir beep is at [:09] for the mixing progra m . It is ve ry important that you assist the bread-

m a ker in the stirring process at this time.After removing the pan, use a ru bber spatula to gently scra p e

the ingredients from the sides and corners of the pan and fold into the wet mixture. R e t u rn the pan to

the machine to complete the progra m .

•Because cookie dough is more difficult to wo rk with, it may be necessary to repeat part or all of the

mixing progra m . Remember to check the batter at the stir beep and assist when necessary.

•Although the delay timer is an option for this cycle, our ex p e rience has shown the recipes included do

not mix well when delaye d .You may find one of your recipes may wo rk well therefo r e, we have give n

you delay as an option.

P a s t a milk 80°F/27°C 3/4 cup

o i l 6 T B L

s a l t 1/4 tsp

semolina (pasta) flour 2 cups

P ro g r a m 1 2

1 . R e m ove the bread pan from the breadmake r. Attach the kneading blade onto the shaft. M a ke sure

all ingr e d i e n t s, except wa t e r, are at room tempera t u r e.

2 . Use a liquid measuring cup to measure the milk (80°F/27°C) and pour into the bread pan.

3 . Use a measuring spoon to measure the oil and add to the bread pan.

4 . Use a measuring spoon to measure the salt; l evel off with the straight edge of a knife and add to

the bread pan.

5 . Lightly spoon semolina (pasta) flour into a dry measuring cup, level off with the straight edge of a

k n i f e and add to the bread pan.

6 . Smooth into all corn e r s. Lightly tap pan on counter 3 times to settle all ingr e d i e n t s.

7 . Press door release to open door and slide the bread pan into the breadmaker under the ra i l s. C l o s e

the door.

8 . Select MIXING PROGRAM #12, press STA RT.

9 . At the stir beep [ :06], use a spatula to fold in any flour from around the sides of the pan.

1 0 . Use bread pan handle and oven mitts to carefully remove the bread pan at end of kneading/

m i x i n g .

1 1 . Tu rn bread pan upside down and shake seve ral times to remove the dough onto a lightly floured

s u r fa c e .

1 2 . Using a rolling pin, on a floured surfa c e, roll out dough to about 1/8 inch thick n e s s. Cut dough into

s t rips about 1/2 inch wide.

1 3 . Add to 6 cups of boiling liquid and cook 10-15 minutes or until tender.DO NOT OVER COOK. D ra i n

we l l .

1 4 . UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean bread pan

after each use, DO NOT IMMERSE THE BREAD PAN IN WAT E R . (See cleaning instru c t i o n s. )

Clean inside of breadmaker after each use.

- 43 -

D u m p l i n g s

milk 80°F/27°C 1 cup

o i l 1/2 cup

s a l t 1/4 tsp

a l l - p u rpose flour 2 2/3 cups

baking pow d e r 4 tsp

P ro g r a m 1 2

M e t h o d

1 . Place dough in bow l .

2 . Using a teaspoon, carefully drop

dumplings into 6 cups of boiling broth.

3 . Tu rn down to medium heat and cook

10-15 minutes or until tender.DO NOT

OVER COOK.

M a k es 4 serv i n g s.

Pie Crust

water 80°F/27°C 1/2 cup

o i l 3/4 cup

s a l t 1/4 tsp

all purpose flour 2 1/2 cups

P ro g r a m 1 2

M e t h o d

1 . Divide in half and roll out on a lightly

floured surfa c e.

2 . Put in pie pan and pri c k bottom with a fo rk .

3 . B a ke at 425°F/218°C 20 minutes or until

d o n e.

M a k es 2 cru s t s.

Amaretto Raisin Cookies

amaretto liquor* 1 T B L

eggs room tempera t u r e 2

bu t t e r, softened 1 cup

b r own sugar, packe d 3/4 cup

ra i s i n s 3/4 cup

a l l - p u rpose flour 2 1/2 cups

baking pow d e r 1 1/2 tsp

P ro g r a m 1 2

At the stir beep [:06], use a spatula to fold in

a ny flour from around the sides of the pan.

When the program is complete, use a spatula

to fold in any unmixed ingredients and if nec-

e s s a ry start the program again.

*or vanilla ex t ra c t

M e t h o d

1 . Spoon on to a lightly greased cookie

s h e e t .

2 . B a ke at 350°F/177°C for 12-15 minu t e s

or until done.

M a k es 2 dozen cookies.

Oatmeal Raisin Cookies

eggs room tempera t u r e 2

bu t t e r, melted 1 cup

b r own sugar, packe d 1 cup

s u g a r 1/2 cup

a l l - p u rpose flour 1 1/2 cups

c i n n a m o n 1 tsp

s a l t 1/2 tsp

q u i ck or old fa s h i o n e d

oats like Quake r®3 cups

ra i s i n s 1 cup

baking soda 1 tsp

P ro g r a m 1 2

At the stir beep [:06], use a spatula to fold in

a ny flour from around the sides of the pan.

When the program is complete, use a spatula

to fold in any unmixed ingredients and if nec-

e s s a ry start the program again.

M e t h o d

1 . Spoon on to a lightly greased cookie

s h e e t .

2 . B a ke at 350°F/177°C for 12-15 minu t e s

or until done.

M a kes 2 1/2 dozen cookies.

- 44 -

Butter Cookies

milk 80°F/27°C 3 T B L

egg room tempera t u r e 1

bu t t e r, melted 1 cup

s u g a r 1 cup

s a l t 1/2 tsp

vanilla ex t ra c t 1 tsp

a l l - p u rpose flour 3 cups

baking pow d e r 1 1/2 tsp

P ro g r a m 1 2

At the stir beep [:06], use a spatula to fold in

a ny flour from around the sides of the pan.

When the program is complete, use a spatula

to fold in any unmixed ingredients and if neces-

s a ry start the program again.

To p p i n g

s u g a r 2 T B L

c i n n a m o n 3/4 tsp

M e t h o d

1 . Roll into 1 1/2 inch balls and place on a

lightly greased cookie sheet.

2 . Flatten with a fo rk and sprinkle with

sugar topping.

3 . B a ke at 400°F/205°C for 12-15 minu t e s

or until begin to turn brown around the

e d g e s .

M a k es 2 1/2 dozen cookies.

Chocolate Sugar Cookies

eggs room tempera t u r e 2

bu t t e r, softened 1 cup

vanilla ex t ra c t 1 1/2 tsp

s u g a r 3/4 cup

cocoa pow d e r 1/3 cup

a l l - p u rpose flour 2 3/4 cups

baking pow d e r 1 tsp

P ro g r a m 1 2

At the stir beep [:06], use a spatula to

fold in any flour from around the sides of

the pan.When the program is complete,

use a spatula to fold in any unmixe d

i n gredients and if necessary start the

p r o gram again.

M e t h o d

1 . Roll into 1 1/2 inch balls and place on a

lightly greased cookie sheet.

2 . Flatten with a fo rk .

3 . B a ke at 350°F/177°C for 12-15 minu t e s

or until begin to turn brown around the

e d g e s.

M a k es 2 1/2 dozen cookies.

- 45 -

CAKE & QUICK BREAD

The cake program will mix and bake a pre-packaged cake mix, cake or quick bread.

•The ingredient stir beep is at [1:12] for the cake progra m . It is ve ry important that you assist the

b r e a d m a ker in the stirring process at this time. After removing the pan, use a ru b ber spatula to gently

s c rape the ingredients from the sides and corners of the pan and fold into the wet mixture. R e t u rn the

pan to the machine to complete the progra m .

•A full size cake mix (approximately 18 oz) wo rks well using the cake progra m . As with any other liquid

i n gredient, the liquid should be 80°F/27°C and the eggs room tempera t u r e. O t h e r w i s e, add ingr e d i e n t s

as listed on the package instru c t i o n s.One step angel food cake mixes may also be used.Neither a two

step or sw i rl mix will wo rk using this progra m .

• R e m ove the bread pan from the breadmaker as soon as the program is complete and allow the cake

to remain in the pan for 20 minutes on a cooling ra ck before remov i n g . Using oven mitts, take a

s p a t u l a and gently loosen the cake from the sides of the pan.Tu rn upside down to remove.

• Small size cake mix (approximately 9 oz) and brownie mixes do not wo rk well on this bread progra m .

•Although the delay timer is an option for this cycle, our ex p e rience has shown that the recipes included

do not mix well when delaye d .You may find one of your recipes may wo rk well therefo r e, we have give n

you delay as an option.

•For quick bread you may remove the bread pan from the breadmaker when the program is complete

or it may be left in during the WARM process. W h e n e ver the bread pan is removed, allow the bread to

remain in the pan for 20 minutes on a cooling ra ck before remov i n g . Using oven mitts, take a spatula

and gently loosen the quick bread from the sides of the pan.Tu rn upside down to remove.

- 46 -

Sweet Corn Bread

eggs room tempera t u r e 2

milk 80°F/27°C 1 cup

bu t t e r, melted 1/4 cup

s u g a r 1/4 cup

s a l t 1 tsp

a l l - p u rpose flour 1 cup

c o rn meal 1 cup

baking pow d e r 1 T B L

P ro g r a m 9

1 . R e m ove the bread pan from the breadmake r.Attach the kneading blade onto the shaft. M a ke sure

all ingr e d i e n t s, except wa t e r, are at room tempera t u r e.

2 . Place eggs in-shell in a bowl of wa rm water for 15 minutes to bring to room temperature befo r e

adding to pan.

3 . Use a liquid measuring cup to measure the milk (80°F/27°C) and pour into the bread pan.

4 . Use a measuring spoon to measure the bu t t e r. Melt it and add to the bread pan.

5 . Use a measuring spoon to measure the sugar and salt; l evel off with the straight edge of a knife

and add to the bread pan.

6Use a dry measuring cup to measure the corn meal; l evel off with the straight edge of a knife and

add to the bread pan.

7 . Lightly spoon all-purpose flour into a dry measuring cup, level off with the straight edge of a knife

and add to the bread pan.

8 . Smooth into all corn e r s. Lightly tap pan on counter 3 times to settle all ingr e d i e n t s.

9 . Carefully measure baking powder with a measuring spoon; l e vel off with the straight edge of a knife

and add to the bread pan.

1 0 . Press door release to open door and slide the bread pan into the breadmaker under the ra i l s. C l o s e

the door.

1 1 . Select CAKE PROGRAM, press STA R T for immediate start .

1 2 . At the stir beep [1:12], use a spatula to fold in any flour from around the sides of the pan.

1 3 . Use bread pan handle and oven mitts to carefully remove the bread pan at end of baking process.

C AU T I O N : THE OVEN CAV I T Y, BREAD PAN, KNEADING BLADE AND BREAD

WILL BE V E RY HOT. USE OVEN MITTS.

1 4 . Tu rn bread pan upside down and shake seve ral times to release the bread. Do not use metal

u t e n s i l s inside the bread pan or machine. R e m ove the kneading blade and allow loaf to cool

s t a n d i n g u p right on wire ra ck approximately 20 minutes before cutting.

1 5 . When the bread has completely cooled, approximately 1 hour, store in an air tight container.

1 6 . UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean bread pan

after each use, DO NOT IMMERSE THE BREAD PAN IN WAT E R . (See cleaning instru c t i o n s. )

Clean inside of breadmaker after each use.

- 47 -

Spiced Apple Pound Cake

eggs room tempera t u r e, lightly

b e a t e n 2

bu t t e r milk 80°F/27°C 1/4 cup

s h o rtening, room tempera t u r e 1/2 cup

a p p l e s, coarsely grated — raw 1 cup

b r own sugar, packe d 3/4 cup

s a l t 1 tsp

a l l - p u rpose flour 2 cups

c i n n a m o n 1 tsp

nu t m e g 1/2 tsp

c l ove s , gr o u n d 1/4 tsp

wa l nu t s , chopped 1/2 cup

baking pow d e r 1 tsp

baking soda 1/2 tsp

P ro g r a m 9

At the stir beep [1:12], use a spatula to fold in

a ny flour around the sides of the pan.

Pineapple Coconut

Pound Cake

eggs room tempera t u r e 2

c rushed pineapple, undra i n e d 1 cup

bu t t e r, softened 1/4 cup

s u g a r 3/4 cup

s a l t 1/2 tsp

c o c o nut, gra t e d 1/2 cup

a l l - p u rpose flour 2 cups

baking pow d e r 1 T B L

P ro g r a m 9

At the stir beep [1:12], use a spatula to fold in

a ny flour around the sides of the pan.

Cheddar Loaf Quick Bread

eggs room tempera t u r e 3

milk 80°F/27°C 1 cup

s h o rtening, room tempera t u r e 1/2 cup

cheddar cheese, shredded 1 cup

s u g a r 1/2 cup

s a l t 3/4 tsp

a l l - p u rpose flour 2 cups

baking pow d e r 1 T B L

p e c a n s, chopped 1/2 cup

P ro g r a m 9

At the stir beep [1:12], use a spatula to fold in

a ny flour around the sides of the pan.

Spiced Zucchini

Quick Bread

eggs room tempera t u r e 2

bu t t e r, softened 1/2 cup

vanilla ex t ra c t 1 tsp

zucchini, finely grated —

u n p e e l e d 1 cup

s u g a r 1 cup

s a l t 1/2 tsp

c i n n a m o n 1/2 tsp

a l l - p u rpose flour 1 3/4 cups

p e c a n s, chopped 1/2 cup

baking soda 1/2 tsp

P ro g r a m 9

At the stir beep [1:12], use a spatula to fold in

a ny flour around the sides of the pan.

- 48 -

Banana Nut Cake

egg and whites, room 1 whole egg plus

t e m p e ra t u r e 2 egg whites

sour milk* 1/4 cup

banana, mashed 1 cup

o i l 1/4 cup

s a l t 1/2 tsp

s u g a r 3/4 cup + 1 T B L

cream of tart a r 1 tsp

a l l - p u rpose flour 1 1/4 cups

baking soda 1/2 tsp

baking pow d e r 3/4 tsp

P ro g r a m 9

At the stir beep [1:12], use a spatula to fold in

a ny flour around the sides of the pan.

*One teaspoon lemon juice or vinegar plus

enough whole milk to make 1/4 cup, let stand 5

m i nutes before using.

- 49 -

BROIL CHART

A l ways use bake/broil pan with wire ra ck . Place meat on top of ra ck . For meat 1 inch thick or less,

place broil pan — wire ra ck assembly in oven position # 3. For thicker meat, place broil pan — wire

ra ck assembly in oven position #2. Broil food according to recommended time or until desired

d o n e n e s s, t u rning halfway through cooking time.

F O O D A M O U N T T I M E D I R E C T I O N S

b a c o n to fit tray 8-10 minu t e s broil until done

c h i c ke n to fit tray 20-40 minu t e s broil until done

f ra n k f u rt e r s to fit tray 10-20 minu t e s t u rn frequently for even brow n i n g

fish filet, 1/2 inch thick to fit tray 5-9 minu t e s broil until done

h a m burgers (4 oz each) to fit tray 10-20 minu t e s m i n i mum time for ra r e

p o rk chops, 1 inch thick to fit tray 20-40 minu t e s broil until done

s a u s a g e, fresh to fit tray 20-30 minu t e s if sausage links: pierce skin with

fo rk, turn frequently

steak, 1 inch thick to fit tray 15-25 minu t e s m i n i mum time for ra r e

■Marinades For Bro i l i n g

M a rinate meat for added flavor and tenderi z i n g . A marinade must include an acidic ingredient like lemon

j u i c e, vinegar, wine or salsa to tenderi ze. To prepare, blend all ingredients together. M a rinate in

r e f ri g e ra t o r at least 30 minutes turning to coat meat completely. Pat dry before broiling.

Red Wine

red wine vinegar 1/4 cup

ve g e t a ble oil 2 T B L

Dijon mu s t a r d 1 T B L

c l ove garl i c, minced 1

d ried Italian seasoning 1/2 tsp

p e p p e r, coarsely gr o u n d 1/8 tsp

Curry Yogurt

plain yo g u rt 1/3 cup

lemon juice 2 T B L

ve g e t a ble oil 1 T B L

c l oves garl i c, minced 2

c u r ry pow d e r 1/2 tsp

c rushed red pepper 1/8 tsp

M e x i c a l i

prepared salsa 1/2 cup

lime juice 2 T B L

ve g e t a ble oil 1 T B L

c i l a n t r o, chopped 2 T B L

S z u e c h u a n

d a rk soy sauce 1/4 cup

d ry sherry 3 T B L

sesame oil 1 T B L

s u g a r 2 T B L

c o rn s t a r c h 2 T B L

Spicy Herb

d ry wine 1/2 cup

ve g e t a ble oil 1/2 cup

lemon juice 2 T B L

Tabasco pepper sauce 1/2 tsp

o n i o n s, chopped 1/4 cup

c l ove garl i c, minced 1

s a l t 1/4 tsp

d ried basil leave s 1/4 tsp

d ried tarragon leave s 1/8 tsp

d ry mu s t a r d 1/8 tsp

Lemon Oriental

lemon juice 1/4 cup

s oy sauce 1 T B L

ve g e t a ble oil 1 T B L

onion, chopped 2 T B L

ground ginger 1/4 tsp

c rushed red pepper 1/8 tsp

- 50 -

ROASTING/BAKE CHART

Your Breadmake r ’s Hearth will roast/bake like a conventional oven — according to package or recipe

d i r e c t i o n s , time and tempera t u r e. For most food, preheat oven, use the bake pan and wire ra ck, bake

pan only or baking container on wire ra ck . Place food fat side up and baste during roasting. Use a

meat therm o m e t e r. Carefully remove food from oven and let stand 15 minutes before cutting.

Use the fo l l owing times as general guidelines.

W E I G H T T I M E

C U T P O U N D S D O N E N E S S H O U R S

B E E F — 325°F/170°C

boneless rolled rump roast 4 to 6 1 5 0 ° F - 1 7 0 ° F 1 1/3-3

boneless sirloin roast 4 to 6 140°F ra r e 2 1/4-2 3/4

160°F med 2 1/2-3

170°F we l l 2 3/4-4 1/4

rib roast 4 to 6 140°F ra r e 1 3/4-3

160°F med 2 1/4-3 3/4

170°F we l l 2 3/4-4 1/4

P O R K — 325°F/170°C

boneless top loin roast (single) 2 to 4 1 6 0 ° F - 1 7 0 ° F 1-1 1/4

loin back ri b s, spareri b s 2 to 4 we l l 1 1/4-1 3/4

c o u n t ry-style ri b s 2 to 4 we l l 1 1/2-1 3/4

loin blade or sirloin roast 3 to 4 170°F we l l 1 3/4-2 1/2

t e n d e rl o i n 3/4 to 1 1 6 0 ° F - 1 7 0 ° F 25-35 min

V E A L — 325°F/170°C

boneless rolled breast roast 2 1/2 to 3 1/2 170°F we l l 1 3/4-2 1/4

loin roast 3 to 5 1 6 0 ° F - 1 7 0 ° F 1 3/4-3

rib roast 3 to 5 1 6 0 ° F - 1 7 0 ° F 1 1/4-2 1/2

HAM (fully cooked) — 325°F/170°C

boneless half 4 to 6 1 4 0 ° F 1 1/4-2 1/2

boneless port i o n 3 to 4 1 4 0 ° F 1 1/2-2 1/4

s m o k ed picnic 5 to 8 1 4 0 ° F 2 3/4 -3 1/2

F I S H — 425°F/220°C

f i l l e t s , 1/2 inch thick 4 filets we l l 8-10 min

P O U T L RY — 325°F/170°C

c h i cke n 4 - 6 1 8 5 ° F 1 3/4-2 1/2

c o rnished hens 1 1/2-2 1 8 5 ° F 1-1 1/4

t u r key breast 4 - 8 1 7 0 ° F 2-3 1/4

- 51 -

Fiesta Corn Bread

s u g a r 1/4 cup

s a l t 1/4 tsp

a l l - p u rpose flour 1 cup

c o rn meal 1/2 cup

baking pow d e r 1 1/2 tsp

egg, beaten 1

m i l k 3/4 cup

o i l 3 T B L

green chilies, diced — dra i n e d 4 oz

p i m e n t o , diced — dra i n e d 2 oz

M e t h o d

1 . Combine dry ingredients and set aside.

2 . Combine wet ingredients and stir into dry

i n gredients until moist.

3 . Pour batter into a greased 8 x 8 inch

baking pan and bake at 425°F/218°C fo r

25 minutes or until done.

Hashbrown Casserole

h a s h b r ow n s, froze n 16 oz

o n i o n s, chopped 1/4 cup

cream of chicken soup 10 3/4 oz

sour cream 1/4 cup

salt & pepper to taste

c o rn f l a ke s , cru s h e d 1/2 cup

bu t t e r, melted 1/4 cup

M e t h o d

1 . Mix together ingredients from first section

and add to a greased 8 x 8 inch pan.

2 . S p rinkle with corn f l a k es and drizzle with

bu t t e r.

3 . B a ke at 350°F/177°C for 45 minutes or

until done.

Curry Beef Fried Rice

beef broth 2 cups

onion, chopped 1/2 cup

c u r ry pow d e r 2 tsp

instant ri c e, uncooke d 1 cup

salt and pepper to taste

raw ground turkey or lean beef 1/2 lb

M e t h o d

1 . Mix together first five ingredients and add

to a greased 8 x 8 inch baking pan.

2 . C ru m ble meat on top of rice mixture and

b a ke at 350°F/177°C for 1 hour or until

d o n e.

M a k es 4 serv i n g s.

Mexican Chicken

c h i cken breast halve s 4

s a l s a 1 cup

can tomatoes, chopped 16 oz

onion, chopped 1/4 cup

salt and pepper to taste

M e t h o d

1 . Mix all ingredients together and pour into

an 8 x 8 inch greased baking pan.

2 . B a ke at 350°F/177°C for 1 hour and 15

m i nutes or until done.

M a k es 4 serv i n g s.

Corn and Macaroni Bake

can creamed corn 15 oz

can whole ke rnel corn, undra i n e d 15 oz

macaroni, dry 1 cup

p a s t e u ri zed process

cheese product, cubed 1 cup

onion, chopped 1/4 cup

green pepper, chopped 1/4 cup

salt and pepper to taste

M e t h o d

1 . Mix all ingredients together and add to a

greased 8 x 8 inch baking pan.

2 . B a ke at 350°F/177°C for 1 hour or until

d o n e. Stir halfway through bake progra m .

M a k es 6 serv i n g s.

- 52 -

Scalloped Tuna

cream of mushroom soup 10 3/4 oz

wa t e r 1/2 cup

c ra c ker cru m b s 2 cups

t u n a 6 1/2 oz

c e l e ry, diced 1 cup

c a s h ew s 3/4 cup

onion, minced 2 T B L

c ra c ker cru m b s 1/2 cup

bu t t e r, melted 2 T B L

M e t h o d

1 . Mix together all ingredients from first sec-

tion and place in a greased 2 quart bak-

ing container.

2 . Mix together cra cker crumbs and bu t t e r

and sprinkle over tuna mixture.

3 . B a ke at 425°F/218°C for 25 minutes or

until done.

M a kes 6 serv i n g s.

Toffee Bars

ye l l ow cake mix, like Jiffy®1 pkg

e g g 1

bu t t e r, melted 3 T B L

eva p o r ated milk 1/2 can

e g g 1

vanilla ex t ra c t 1 tsp

nu t s 1/2 cup

t o f fee chips 5 oz

M e t h o d

1 . Beat cake mix, egg and butter with an

e l e c t ric mixer for 2 minu t e s.Spread into a

greased 8 x 8 inch baking pan.

2 . Mix together milk, egg and vanilla, pour

over 1st laye r.

3 . Mix together nuts and toffee and spri n k l e

over top.

4 . B a ke at 350°F/177°C for 30 minutes or

until done.

Noodle Burger Bake

ground beef, browned — dra i n e d 1 1/2 lbs

onion, chopped — cooke d 1 cup

n o o d l e s, cooked — dra i n e d 8 oz

cream of chicken soup 10 3/4 oz

cream of mushroom soup 10 3/4 oz

sour cream 1 cup

p i m e n t o s , chopped 1/4 cup

s a l t 3/4 tsp

p e p p e r 1/4 tsp

bread crumbs — soft 1 cup

bu t t e r, melted 2 T B L

M e t h o d

1 . Mix together all ingredients in first section

and place in a greased 2 1/2 quart baking

c o n t a i n e r.

2 . Melt butter and mix with bread cru m b s .

S p rinkle on top.

3 . B a ke at 425°F/218°C for 30 minutes or

until done.

M a k es 6 serv i n g s.

Pork Cantonese Casserole

p o rk chops 4

c e l e ry, chopped 1 cup

green pepper, chopped 1 cup

onion, chopped 1 cup

s oy sauce 1/4 cup

v i n e g a r 1 1/2 T B L

Worcestershire sauce 1 T B L

Te ri yaki sauce 2 T B L

b r own sugar 3 T B L

f l o u r 2 T B L

M e t h o d

1 . Place pork and ve g e t a bles in a greased

2 1/2 quart baking container.

2 . Mix together remaining ingredients and

pour over meat and ve g e t a bl e s.

3 . B a ke at 425°F/218°C for 45 minutes or

until done.

M a k es 4 serv i n g s.

- 53 -

Potato Wedges

p o t a t o e s, medium 4

Italian dressing mix*, dry 7 oz pkg

butter flavored spray

* a ny flavor may be used

M e t h o d

1 . Cut each potato lengthwise into 8

we d g e s.

2 . Coat wedges with butter spray and lightly

coat with Italian dressing mix.

3 . B a ke on a greased baking pan at

450°F/232°C for 35 minutes or until

d o n e.

M a k es 4 serv i n g s.

Breakfast Casserole

s a u s a g e, cooke d 1/2 lb

bread, cubed 3 slices

cheddar cheese, shredded 3/4 cup

e g g s 3

m i l k 1 cup

s a l t 1/4 tsp

prepared mu s t a r d 1 tsp

c ayenne pepper 1/8 tsp

M e t h o d

1 . Place bread cubes into greased 8 x 8

inch baking pan.

2 . Beat eggs; add remaining ingr e d i e n t s,

mixing we l l . Pour over sausage mixture.

3 . B a ke at 425°F/218°C for 20 minutes or

until done.

M a k es 6 serv i n g s.

Easy Apple Pie

a p p l e s, sliced 1/4 inch 3 cups

c i n n a m o n 1 tsp

m i l k 1/3 cup

bu t t e r, melted 1 1/2 T B L

e g g s, slightly beaten 2

s u g a r 2/3 cup

biscuit mix, like Bisquick®1/3 cup

bu t t e r, melted 2 T B L

biscuit mix 1 cup

b r own sugar 1/2 cup

M e t h o d

1 . Place apple slices in a greased 8 x 8

inch baking pan and sprinkle with cinna-

m o n .

2 . Blend second set of ingredients together

until smooth.Pour batter over apples.

3 . Blend remaining ingredients together and

s p r inkle over the top; pat down eve n l y.

4 . B a ke at 350°F/177°C for 30 minutes or

until done.

Paprika Chicken

c h i cken breast, halve s 4

onion, chopped 1/2 cup

mu s h r o o m s , fresh — sliced 1 1/2 cups

p a p ri k a 1 tsp

cream of chicken soup 10 3/4 oz

salt and pepper to taste

M e t h o d

1 . Cut chicken into cubes and mix with

remaining ingr e d i e n t s.

2 . Place in a greased 8 x 8 inch baking

c o n t a i n e r.

3 . B a ke at 350°F/177°C for 1 hour or until

d o n e.

S e rve over ri c e. M a kes 4 serv i n g s.

Rice & Mushrooms

regular ri c e, uncooke d 1 cup

consumme beef soup 1 can

French onion soup 1 can

mu s h r o o m s 1 sm can

bu t t e r 1/4 cup

M e t h o d

1 . Mix all ingredients together and place in

an 8 x 8 inch greased baking pan.

2 . B a ke at 350°F/177°C for 1 hour or until

d o n e.

M a kes 6 serv i n g s.

- 54 -

CLEANING INSTRUCTIONS

The fo l l o wing illustrations are for info rmation purposes only.You may find your breadmaker looks

d i f fe r e n t, howeve r, the steps for operation are the same.

CLEANING (Always unplug unit)

ANY SERVICING REQUIRING DISASSEMBLY, OTHER THAN THE CLEANING DESCRIBED

BELOW, MUST BE PERFORMED BY AN AUTHORIZED SERVICE REPRESENTATIVE.

UNAUTHORIZED SERVICE WILL VOID YOUR WARRANTY.

To assure optimum safety, keep unit clean, free of grease and food buildup.

•Avoid using any cleaning agents other

than dish detergent.

•Do not use steel wool or other abra s i v e

m a t e ri a l s.

•Do not wash any parts in the dishwa s h e r.

•Clean bake/broil pan, wire ra ck and cove r

with a mild non-abra s i ve cleaner and a

plastic scouring pad. Rinse and dry thor-

o u g h l y.

•DO NOT IMMERSE the bread pan in wa t e r.

Fill the pan with hot soapy water and allow

it to soak for

up to 30 minu t e s.Wa s h

it with a nylon bristle

b rush or cloth and

d ry thoroughly.

• Do not place bread pan in conve n t i o n a l

ove n .

•Wipe the shaft of the bread pan with a

soft cloth or sponge to prevent damage

to the seal pack i n g . A l l ow to dry befo r e

s t o ring the pan inside the machine.

•It is not necessary to remove the

k n e a d i n g blade for cleaning. But if yo u

wish to, it must be removed after each

use otherwise it will become ve ry difficult

to remove.

•To remove, fill the pan with hot soapy

water and allow it to soak for up to 30

m i nu t e s.Wash it with a nylon bri s t l e

b rush or cloth and dry thoroughly.

• Be sure the Breadmake r ’ s Hearth is completely cooled before stori n g .

•All remova ble parts should be thoroughly cleaned and dri e d .

•Store with door closed.

STORING

• Do not use metal utensils inside the

bread pan.T h ey will damage the non-stick

c o a t i n g .

N OT E : The non-stick coating may change

color over time.This is caused by moisture

and steam and in no way affects

performance.

• Wipe the ex t e rior with a damp dishcloth

after each use.

• Do not immerse the appliance in or

splash with wa t e r.

•After using, cool and wipe out the ove n

i n t e rior with a damp dishcloth or plastic

s c o u ring pad. Do not rub too hard as the

s u r f ace can be scra t c h e d .

•Clean door glass with glass cleaner or

mild detergent using a damp cloth or

plastic scouring pad.

• Rinse and dry thoroughly before closing

d o o r.

- 55 -

BEFORE CALLING FOR SERVICE

nBread and Dough Questions and Answers

Questions

Why does the height and shape

of bread differ in each loaf?

The bread has an unusual

aroma.Why?

The kneading blade comes out

with the bread.

The bread has a floured corner.

Why can the timer not be set for

more than 13 hours?

Can ingredients be halved or

doubled?

Can fresh milk be used in place

of dry milk?

Answers

The height and shape of bread may differ

depending on the ingredients, room

temperature and length of the delay

program. Also accurate measurement of

ingredients is essential to make delicious

bread.

Stale ingredients or too much yeast may

have been used. Always use fresh

ingredients. Accurate measurements are

essential to make delicious bread.

This can happen as the kneading blade is

detachable. Use a non-metal utensil to

remove it.

Caution: The kneading blade will be hot.

Sometimes flour in the corner of the bread

pan may not have been completely

kneaded into the dough. Scrape it off with

a knife.

Longer delay times could alter the baking

results.

No. If there is too little in the bread pan,

the kneading blade cannot knead well

enough. If there is too much, bread swells

out of the bread pan.

Yes. Be sure to deduct the same

measurement of water or equal liquid

substitution. Fresh milk is not

recommended when using the delay

program, because it may spoil while sitting

in the bread pan.

1

2

3

4

5

6

7

- 56 -

nChecklist for Bread and Dough

- 57 -

nSuggestions

The fo l l owing suggestions have a corresponding number found on the check l i s t . Be sure to read both.

- 58 -

SERVICE INFORMATION

Please refer to wa r ranty statement to determine if in-wa r ranty service applies.

This appliance must be serviced by a Toastmaster authori zed service center. U n a u t h o ri zed service will

void wa r ra n t y. Consult your phone directory under “ A p p l i a n c e s - H o u s e h o l d - S m a l l - S e rvice and Repair”,

or call 1-800-947-3744.

If an authori zed service center is not ava i l a ble locally, your appliance may be returned postage prepaid

to our National Service Center at the address shown in the wa r ranty statement. Products must be

a d e q u a t e l y protected to avoid shipping damage.Surround your appliance with three inches of protective

padding and include a note explaining the problem you have ex p e ri e n c e d .We recommend insuring yo u r

p a ck a g e.No C. O. D. shipments accepted.

SPECIFICATION

Power supply 120 V ~ 60 Hz

H e a t e r 1500 Wa t t s

Kneading Motor 100 Wa t t s

Dimension (WxDxH) 24 inches x 15 inches x16 inches

We i g h t 24 Po u n d s

Powe r

C o n s u m p t i o n

- 59 -

RECIPE INDEX

BA K E

B r e a k f ast Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 3

C o rn and Macaroni Rice . . . . . . . . . . . . . . . . . . . . . . . . . .5 1

C u r ry Beef Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 1

Easy Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 3

Fiesta Corn Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 1

H a s h b r o wn Casserole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 3

M exican Chicke n. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 1

Noodle Burger Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 2

Pa p rika Chicke n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 3

Po rk Cantonese Casserole. . . . . . . . . . . . . . . . . . . . . .5 2

Potato We d g e s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 3

Rice & Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 3

Scalloped Tu n a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 2

To f fee Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 2

ROA S T I N G / BAKING CHART . .5 0

B R E A D

B u t t e rmilk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 4

C a raway Rye. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 6

Cheese Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 5

Cinnamon Raisin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 4

C o rn. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 6

C ra n b e r ry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 4

D o u ble Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 8

D i l l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 5

Fat Free W h i t e. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 4

Fr e n c h . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 4

French Va ri a t i o n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 4

H e a rty Nut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 7

Italian Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 5

Ja l a p e ñ o . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 5

Onion Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 7

Pe a nut Butter Honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 7

Pe s t o . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 5

Po t a t o . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 5

P u m p e rn i ckel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 7

R o s e m a ry, Garl i c, Tomato . . . . . . . . . . . . . . . . . . . . . .2 8

Russian Ku l i c h. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 8

Seed Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 7

Sour Cream, Onion & Chive s . . . . . . . . . . . . . . . . . .2 8

W h i t e. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 3

White W h e a t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 6

Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 6

B ROIL CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 9

CAKE AND QUICK BREAD

Banana Nut Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 8

Cheddar Loaf Quick Bread . . . . . . . . . . . . . . . . . . . . . . . . . .4 7

Pineapple Coconut Pound Cake. . . . . . . . . . . . . . . . . .4 7

Spiced Apple Pound Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . .4 7

Spiced Zucchini Quick Bread . . . . . . . . . . . . . . . . . . . . . .4 7

S weet Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 6

DAY OLD BREAD

Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 9

Breaded Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 9

C ru n c hy Bread Snack s . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 9

D O U G H

A l m o n d - C h e r ry Coffee Cake. . . . . . . . . . . . . . . . . . . .3 9

B a g e l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 8

Banana Wheat Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 8

B u t t e rmilk Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 2

Challah Bra i d. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 6

Cinnamon Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 0

Cheesy Garlic Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 4

Cheesy Mexican Pretze l s . . . . . . . . . . . . . . . . . . . . . . . .4 1

Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 1

Foccacia Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 3

French Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 5

French Loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 5

French Onion Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 5

French Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 5

French Tw i s t s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 5

Pepperoni Pretze l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 1

Pita Po c ke t s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 6

Pizza Cru s t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 7

Refreshing Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 2

Soft Pretze l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 1

S t i cky Breakfast Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 0

Wheat Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 4

Whole Wheat Pizza Cru s t. . . . . . . . . . . . . . . . . . . . . . . .3 7

M A R I N A D E

C u r ry Yo g u rt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 9

Lemon Ori e n t a l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 9

M ex i c a l i . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 9

Red W i n e. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 9

Spicy Herb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 9

S z u e c h u a n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 9

M I X I N G

Amaretto Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . .4 3

Butter Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 4

Chocolate Sugar Cookies. . . . . . . . . . . . . . . . . . . . . . . .4 4

D u m p l i n g s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 3

Oatmeal Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . . . .4 3

Pa s t a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 2

Pie Cru s t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 3

6

6

6

6

4

4

4

4

4

4

4

4

4

4

4

6

ONE YEAR LIMITED WA R R A N T Y

Toastmaster Inc. wa r rants this product, to original purchaser, for one year from purchase date

to be free of defects in material and wo rk m a n s h i p.

This wa r ranty is the only written or express wa r ranty given by Toastmaster Inc. This wa r ra n t y

g i v es you specific legal ri g h t s. You may have other rights which va ry from state to state. A N Y

OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED WARRANTY OF

M E R C H A N TA B I L I T Y OR FITNESS FOR A PA RTICULAR PURPOSE IS LIMITED IN

D U R AT I O N TO THE DURATION OF THIS WA R R A N T Y.

D e fe c t i ve product may be brought or sent (freight prepaid) to an authori zed service center listed

in the phone book, or to Service Department, Toastmaster Inc., 708 South Missouri St.,

Macon, MO 63552, for free repair or replacement at our option.

Your remedy does not include: cost of inconve n i e n c e, damage due to product fa i l u r e, tra n s-

p o rtation damages, misuse, abu s e, accident or the like, or commercial use. IN NO EVENT

SHALL TOASTMASTER INC. BE LIABLE FOR INCIDENTAL OR CONSEQU E N T I A L

DA M AG E S.

Some states do not allow limitations on how long an implied wa r r anty lasts, or allow the

ex c l u s i o n or limitation of incidental or consequential damages, so the above limitations or

ex c l u s i o n s m ay not apply to yo u .

For info rmation, write Consumer Claims Manager, at the Macon address. Send name,

a d d r e s s, zip, telephone area code and daytime nu m b e r, model, serial nu m b e r, and purchase

d a t e.

KEEP DATED SALES RECEIPT FOR WARRANTY SERV I C E .

Keep this booklet. Record the fo l l owing for refe r e n c e :

Date purchased _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Model nu m b e r _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

National Service Center

708 South Missouri St., Macon, MO 63552

In USA and Canada call:

Consumer Service 1-800-947-3744

Consumer Pa rts 1-800-947-3745

H o u r s : 8:00 a.m.- 4:30 p. m .C S T PA RT NO. 3 1 7 3 6 P 0 1