BBCC – X20
Contents
1. sno 0 ZOJIRUSHI BBCC X20 CONTENTS FEATURES 2 IMPORTANT SAFEGUARDS SPECIFICATIONS 3 PARTS NAMES HANDLING INSTRUCTIONS 4 CONTROL PANEL HOW TO USE THE TIMER 5 ACCESSORIES PREHEAT OFF FUNCTION 6 LET S START BAKING BEFORE BAKING 7 8 BASIC BREAD BASIC QUICK sien nese 9 13 WHOLE GRAIN BASIC WHEAT QUICK WHEAT 14 16 DOUGH BASIC DOUGH QUICK DOUGH 17 20 oe eS orto sony areata es 21 ses eee gat ae 22 23 SOURDOUGH STARTER 24 26 HOME MADE 27 29 CLEANING STORAGE 30 QUESTIONS AND ANSWERS ABNORMAL CONDITION 31 32 TROUBLESHOOTING GUIDE 33 Features Tad ZCDJIRUSHI FEATURES Now it s easy to enjoy the smell and delicious taste of freshly baked breads cakes and more From fully automated perfectly baked loaves of bread to cakes fresh fruit jams and more the makes it easy to expand your homemade menu Features Bakes a large traditional rectangular shaped 2 Ib loaf Home Made Menu function Includes 3 memory settings for your personal recipes Sourdough Starter function Prepares a light sourdoug2. es e 4 CAUTION 4 Do not immerse the Baking Pan in 4 water or any other liquid 1 2 Allow unit to cool completely before storing it Keeping the Lid open helps Clean it as described above Carefully dry all unit components and wipe off any moisture inside the unit To avoid damage to the unit do not place any heavy objects on top of the Lid 30 Questions amp Answers QUESTIONS AND ANSWERS Q1 Why do loaves sometimes vary in height and shape Bread s height and shape is affected by several factors including room temperature air conditioners heaters weather humidity altitude use of the Timer and fluctuations in household current It can also depend on how you shaped the dough The bread can also be affected if fresh ingredients are not used or measured incorrectly Q2 Why does some flour occasionally stick to cakes baked with the CAKE setting A2 You may not have added ingredients in the order listed When it s time to add ingredients and beep sounds be sure to remove flour that remains on the sides of Baking Pan using a rubber spatula Q3 Why does some flour occasionally stick to side of the bread A3 During the initial mixing period small amounts of flour may sometimes stick to the sides of Baking Pan and will be baked onto the sides of the loaf If this happens scrape off that portion of the outer crust with a sharp knife Q4
3. Dough Variations ad Z JIRUSHI DOUGH BASIC DOUGH QUICK DOUGH BUTTER RICH ROLL amp BREAD DOUGH 1 cup Water Egg Glaze 1 Large Egg 1 Large Egg beaten 3 1 4 cups Bread Flour 4 tsp Water 4 Tbsp Sugar nee nnn nen 1 tsp Salt 2 tsp Rapid Rise Yeast 3 Tbsp Dry Milk 1 4 cups Butter 1 1 2 tsp Active Dry Yeast CINNAMON RAISON ROLLS Prepare Butter Rich Roll amp Dough 1 Put dough on lightly floured board Divide dough in three pieces 2 Roll each half into an 8 x 9 in rectangle Spread surface with 1 4 cup butter thinly sliced 3 Sprinkle surface with 1 4 cup brown sugar 1 tsp cinnamon Sprinkle 1 3 cup raisins over dough 4 Start with 8 in side and roll dough jelly roll style pinch seam to seal With seam side down cut in eight 1 in pieces 5 Place on greased baking sheet 2 in apart Cover lightly with damp towel Allow to rise in warm place until size doubles about 40 minutes to 1 hour 6 Bake at 375 10 to 15 minutes Makes 12 rolls CINNAMON RAISIN SWIRL LOAF Prepare Butter Rich Roll amp Bread Dough 1 Put dough on lightly floured board Divide dough in three pieces shape each piece into 8 x 5 in rectangle Melt 2 tbsp butter or margarine Brush over dough 2 Sprinkle dough with mixture of 1 4 cup sugar and 1 tsp ground cinnamon Sprinkle 1 3 cup raisins over dough 3 Beginning with long side of dough roll up jelly roll style Seal ends by pinching edges o
4. DOUGH STARTER Setting for sourdough starter HOME MADE Allows you to program 3 bread bakin processes to your specifications At the initial setting no baking process is programmed 3 00 How to Use the Timer You can use the Timer to complete baking at a desired time The Timer can be set in 10 minutes intervals for a maximum setting of up to 13 hours 1 Press the SELECT COURSE key to choose the setting our desired time ker and make sure that the Operation lamp turns on The Di o 2 Use the TIMER key to set 3 Press the START RESE 1 minute increments splay reads time in units 6 Selecting the PREHEAT OFF FUNCTION allows you to shorten the total cooking time see page 6 The Timer can be used with only Basic Basic Wheat Basic Dough and Home Made settings Do not use Timer settings for recipes that contain milk juice vegetables eggs eta as they can easily spoil a5 Accessories Preheat Off Function Tad ZCJIRUSHI ACCESSORIES PREHEAT OFF FUNCTION Accessories Z gw Measuring Cup Is for measuring liquids only filled to brim it measures 1 cup Measuring Spoon May be used to measure yeast sugar salt dry milk and spices The large side measures tablespoon the small side measures teaspoon The halfway mark on each measures one half tablespoon and one half teaspoon
5. Sugar 1 1 2 tsp Salt 1 tsp Cinnamon 2 3 cup Oats 2 tsp Active Dry Yeast When beep sounds add 1 2 cup Diced Dried Apple Gluten Free Bread RUSSIAN KULICH 1 1 4 cups Milk 2 Large Eggs 1 tsp Almond Extract 4 1 4 cups Bread Flour 2 Tbsp Sugar 1 1 2 Salt 2 Tbsp Butter 1 2 cup Silvered Almonds 2 tsp Active Dry Yeast When beep sounds add 1 2 cup Chopped Dried Fruit 3 tsp Rapid Rise Yeast BASIC WHITE BREAD 1 5 Ibs SIZE 1 1 8 cups 1 Tbsp Water 3 1 4 cups Bread Flour 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 1 2 Tbsp Butter 1 1 2 tsp Active Dry Yeast 2 1 2 tsp Rapid Rise Yeast APPLE OAT BREAD 1 2 3 cups Apple Juice 4 1 4 cups Bread Flour 1 Tbsp Sugar 1 1 2 tsp Salt 2 Tbsp Butter 1 tsp Cinnamon 2 3 cup Oats 2 tsp Active Dry Yeast When beep sounds add 1 2 cup Diced Dried Apple RAISIN BREAD 1 5 Ibs SIZE 1 1 8 cups 1 Tbsp Water 3 1 4 Bread Flour 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 1 2 Tbsp Butter 1 2 tsp Cinnamon 1 1 2 tsp Active Dry Yeast When beep sounds add 3 4 cup Raisins Gluten free bread is baked for people with coeliac disease or gluten intolerance and has no gluten wheat protein Cornflour wheat starch or rice flour forms the basis of these loaves with soy flour guar or xanthan gum and cellulose providing the risen structure They have a coarser more crumbly texture than normal bread GLUTEN F
6. Water 2 2 3 cups Bread Flour 2 cups Whole Wheat Flour 2 Tbsp Sugar 1 1 2 Salt 2 Tbsp Olive Oil 1 tsp Basil 2 tsp Active Dry Yeast 3 tsp Rapid Rise Yeast PUMPERNICKEL BREAD 1 2 3 cups Water 2 1 3 cups Bread Flour 1 cup Whole Wheat Flour 1 cup Rye Flour 3 Tbsp Molasses 1 1 2 tsp Salt 2 Tbsp Vegetable Oil 4 Tbsp Cornmeal 2 tsp Instant Coffee 2 Tbsp Unsweetened Cocoa 5 Tbsp Vital Wheat Gluten 2 tsp Active Dry Yeast 16 100 WHOLE WHEAT BREAD 1 5 Ibs SIZE 1 1 2 cups Water 4 cups Whole Wheat Flour 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 1 2 Tbsp Butter 3 Tbsp Vital Wheat Gluten 1 1 2 tsp Active Dry Yeast 2 1 2 tsp Rapid Rise Yeast 100 WHOLE WHEAT APPLE BREAD 1 5 Ibs SIZE 1 2 3 cups Water 4 cups Whole Wheat Flour 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 1 2 Tbsp Butter 1 2 tsp Cinnamon 4 Tbsp Vital Wheat Gluten 2 tsp Active Dry Yeast When beep sounds add 3 4 Diced Dried Apple DOUGH BASIC DOUGH QUICK DOUGH Dough Use the Dough Setting to prepare TE an dough for baking rolls croissants or other favorites in your oven Basic Quick Use active dry yeast Use rapid rise yeast Basic Dough Setting Quick Dough Setting 22 min 21 mi 45 min 22 9 min 21 10 min 5 min i Preheating about Complete 4 bout g
7. Why do the loaves vary in shape depending on the season 4 In the Summer loaves may sometimes rise too high or collapse causing a dent in the middle In the winter you may have trouble getting the bread to rise This can be solved by increasing the water temperature to about 68 F 05 Why is my dough sometimes very sticky and difficult to work with 5 Dough may sometimes be sticky at the end of the dough cycle depending on room and water temperatures If that is the case use cold water and put flour on the dough more frequently Q6 Why is the top of the bread very uneven A6 During the steam releasing process the Kneading Blade turns the dough upside down leaving an uneven surface on the top This happens occasionally and does not indicate any unit malfunction Q7 Why can t the Timer be set for more than 13 hours A7 With any setting beyond 13 hours ingredients may spoil and affect the quality of dough resulting in unsatisfactory baked bread 08 Can I use this Home Bakery for favorite bread recipes found in other cookbooks A8 The accompanying recipes were specifically created for this Home Bakery results may vary when using any other recipes We recommend you use the recipes in this book whenever possible Q9 Sometimes when I cut my bread it s too sticky and falls apart or it starts to compress and will not slice cleanly What can I do 9 If your bread is sticky or compresses it may be too hot Be sure to allow your b
8. angular fragments It gives whole grain breads a nutty flavor and crunchy texture e Gluten is an elastic protein found mainly in wheat flour all flour contains some gluten Gluten is an important element in all yeast breads as it gives bread its structure or framework Flours with a high gluten content make the best bread flours Vital wheat gluten also called vital gluten or wheat gluten is the dried gluten protein obtained from high protein hard wheat flour by rising off most of the starch Adding gluten to bread recipes helps improve the strength texture and height of the loaf it is especially useful in recipes that call for wheat bread flour or low gluten flours Whole wheat flour ground from the entire wheat kernel is heavier and richer in nutrients Seven grain cereal blend is a blend of cracked wheat oats bran rye corn meal flax seeds and hulled millet Active dry yeast feeds on sugar and ferments it thus causing dough to rise Active dry yeast simply dried granules of yeast is made of tiny plants that change food especially gluten and sugar into bubbles of carbon dioxide As these bubbles expand the bread rises The recipes developed for the Home Bakery used Fleischmann s active dry yeast or Fleischmann s rapid rise yeast Active dry yeast should be kept in the freezer or refrigerator Please be sure that fresh yeast is used Using old yeast is not recommended and may adversely affect the outco
9. i OFF min 2 hrs of ingredients about 82 4 RISE3 Dough rises after formed into a ball about OFF 1 30 min Bread Dough making At a 100 4 KNEAD setting of less than 3 minutes this process includes only mixing At a setting over 5 OFF 1 70 min add ingredients BAKE Baking about 254 290 F 3 step setting LIGHT MEDIUM or DARK is released about 82 4 F OFF 1 min 24 hrs Dough rises about RISE 82 4 7 OFF or 60min RISE2 OFF 1 min 2 hrs Dough rises after steam KEEP WARM The baked bread is kept warm about 194 F 297 If you want to change time for each process during baking 1 Press the TIME key to display the ongoing process and the remaining time After 5 seconds have passed the display automatically returns to the original state 2 While the remaining time is displayed you can move on to the next process to shorten the cycle Holding down the CYCLE key slightly longer while the time display is flashing completes this process After two seconds the display will show time remaining until the bread is ready resuming baking If you program the desired time by following the steps above the unit will remember your setting for your next bake However you can erase all settings by the following procedure 1 Unplug the power cord from the outlet 2 Plug the power cord into the outlet while holding down the CYCLE key The Hom
10. or touch hot surfaces Do not place the appliance on or near heat sources such as gas or electric stoves ovens or burners Extreme caution must be given when moving the appliance containing hot contents or liquids Always attach plug to appliance first then plug cord into the wall outlet To disconnect press RESET and remove plug from wall outlet Never pull on cord Do not use the appliance for other than intended or specified purposes Avoid moving parts Use only an electrical outlet rated at 15 amperes or more Use only 120 VOLT AC electrical current Do not scratch damage modify forcefully bend pull twist or fold the power cord Do not place the appliance on unstable surfaces or on surfaces that are vulnerable to heat Save These Instructions THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY Note B A short power cord is provided to reduce risk resulting from becoming entangled in or tripping over a long cord A Extension cords are available and may be used if care is exercised in their use When an extension cord is used 1 the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance and 2 the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally Specifications Power consumption Heater 600 Power consumption Motor 1
11. the center of the baking pan Place it bake in an oven on the board Remove the dough carefully by raising it gently If the baking blade remains in To use the Timer setting please refer to HOW TO the bottom of your dough remove the blade USE THE TIMER on page 5 17 Dough Basic Dough Quick Dough Dough Variations Tad ZCJIRUSHI DOUGH BASIC DOUGH QUICK DOUGH Dough Variations Recipes listed in this section were originally prepared for the Basic Dough setting By changing the amounts of some ingredients these recipes can also be used for the Quick Dough setting Ingredient amounts for the Basic Cough setting are indicated in red and those for Quick Dough setting in blue Select the appropriate amounts depending on the setting you ve chosen CROISSANTS 2 3 cup Water 1 tsp Salt Egg Glaze 2 Large Eggs 3 Tbsp Butter 1 Large Egg beaten 2 1 4 cups Bread Flour 1 1 2 tsp Active Dry Yeast 4 tsp Water 3 4 cup All Purpose Flour 1 cup Butter softened 3 Tbsp Sugar for kneading into dough 2 tsp Rapid Rise Yeast 3 Tbsp Dry Milk METHOD E Follow basic steps 1 7 for making dough see 4 Cut dough into three pieces and roll each piece page 17 to 1 4 in thick Cut dough into triangles Wide 1 Remove dough from baking pan Put into end should be about 3 1 2 in greased bowl Cover with plastic wrap Place in refrigerator and allow to rest 30 minutes 2 Roll dough
12. the diet Available at health food stores Available at health food stores or in your local supermarket s hot cereal department Available at health food stores Available at health food store or in your local supermarket s hot cereal department sT Tips on Using Your Bread Machine ad ZCDJIRUSHI BEFORE BAKING Tips on Using Your Bread Machine Creating Your Own Yeast Breads The recipes on the following pages are unique to the Home Bakery by Zojirushi Each one features ingredients that best complement a particular loaf of bread and each was tested in our machines When creating your own yeast bread recipes or baking an old favorite use this book as a guide for converting portions from your recipe to the Home Bakery These portion guidelines will result in a heavier and somewhat coarser dough Liquid ingredients should be placed into the baking pan first then the dry ingredients The yeast should be added last and sprinkled on the dry ingredients so that the yeast doesn t come in contact with any liquid Again check our recipes for guidelines on how much of these ingredients youcan add to your doughs Be aware that additions like these tend to make doughs heavier and somewhat coarser in texture If the room temperature is above 77 it is recommended to use refrigerated liquids Flour should be fresh and at room temperature Changes in humidity or baking in high altitudes may require ingredien
13. yeast Use rapid rise yeast Basic Setting 4 4 about Add Beep Complete Beep i 4 3 30 The times of the Kneading Second rising Third rising and Baking cycle may vary depending on the room temperature Quick Setting 5 min 25 min 8 min 25 min 55 min 60 min Preheating Ta 1 about Add Beep Complete Beep 25 min gt 1 58 Basic Bread Basic Quick Basic Steps Tad ZCDJIRUSHI BASIC BREAD BASIC QUICK BASIC STEPS 1 Remove the baking pan Open the lid grasp the baking pan s shorter flanges and pull it toward you to unlatch the spring Then remove by lifting it straight up NOTE If dry yeast contacts water results may not be ideal 4 Insert the baking pan into the unit and close the lid Place the baking pan in the center of the oven cavity and press down on it until it clicks into place Close the lid 10 2 Attach kneading blades to baking pan Attach the kneading blade to the rotating shaft and push down firmly NOTE Be sure attach the kneading blade securely Kneading N Rotating Shaft EC A 3 Precisely measure ingredients and add them into the baking pan in the following order 1 Water 2 Add flour sugar dry milk salt and butter 3 Make a depression in the middle of the flour and sprinkle yeast in it Make sure the yeast does not touch any liquid 5 Plug the nit int
14. 00W Power supply 120V 60Hz Dimensions 17 x 10 x 12 Weight 17165 Parts Names Handling Instructions ZCDJIRUSHI PARTS NAMES HANDLING INSTRUCTIONS Kneading Blade Flange Baking Pan Viewing Window Rotating Shaft Steam Vent Main Body Heating Element Power Cord Power Plug How to remove the Baking Pan How to attach the Kneading Blade How to install the Baking Pan Grasp the Baking Pan s shorter Flanges pull toward you to unlatch the spring Then lift to remove Use oven mitts for removing a hot Baking Pan Kneading Blade gt Rotating Shaft Attach the Kneading Blade to the Rotating Shaft and push down firmly Be sure to attach the Kneading Blade securely Hold the Baking Pan s shorter Flanges and place it right in the center of the oven cavity Press down until it clicks into place Control Panel How to Use the Timer ad Z DJIRUSHI CONTROL PANEL CRUST CONTROL key DISPLAY For choosing the crust color desired LIGHT MEDIUM and DARK for BASIC QUICK CAKE and HOME MADE settings e LIGHT Light crust settings MEDIUM Regular crust settings DARK Darker crust setting TIMER key Use this key when you would like to delay the completion of your bread or dough To set the Timer determine when you would like your bread or dough to be ready then set the Timer to reflect th
15. 30 flashes and the Seconds due to power failure disconnection of Power Plug defective fuse or circuit breaker operation lamp turn off during baking cooking gt Discard the unfinished bread and start the process again from the beginning using new ingredients The Home Bakery The sound heard is the motor during the kneading process makes noise during use _ This does not indicate any malfunction The Home Bakery The Baking Pan is not installed securely rattles during operation Install securely Ingredients or baked product collect on the Heatin Smoke comes out Element or inside the unit 8 from Steam Vent and a burning This does not indicate any malfunction Make sure to clean unit after use Unplug the unit and allow it to cool smell is generated before cleaning 39 TROUBLESHOOTING GUIDE This guide was created to help you through any difficulties you may encounter as you learn to use your Home Bakery Be patient If at first the results of your baking are not completely satisfactory please consult this guide In most cases you will find the solution as well as the answers to any question you may have We also offer our ZOJIRUSHI toll free Customer Service as an additional source of help to ensure that you are happy with your baking Please take advantage of this guide and Customer Service before returning your Ho
16. REE BROWN RICE BREAD 1 1 2 cups Milk 3 Eggs 1 Tbsp Cider Vinegar 1 8 cup Vegetable oil 2 Tbsp Honey 3 1 4 cups Brown Rice Flour 1 2 cup Corn starch 1 4 cup Potato starch 1 tsp Salt 1 Tbsp Xanthan Gum 1 Tbsp Active Dry Yeast For more gluten free recipes please call our customer service department at 800 733 6270 or visit our website at www zojirushi com 13 Whole Grain Basic Wheat Quick Wheat WHOLE GRAIN BASIC WHEAT QUICK WHEAT Making whole grain bread is easy and healthy Basic Quick Use active dry yeast Use rapid rise yeast 4 about ore Complete Beep 3 40 The times of the Kneading Second rising Third rising and Baking cycle may vary depending on the room temperature Quick Wheat Setting 25 min 8 min 35 min 55 min 60 Preheating about Add Beep Complete Beep 25 min 2 08 1 5 Follow the same procedure as steps 1 5 for Basic Bread see page 10 6 Select the desired setting 1 Press the SELECT COURSE key to set the arrow A to Basic Wheat or Quick Wheat 2 Press the START RESET key The Operation Light will go on and the first process is shown i e PREHEAT As the process continues the indication advances from PREHEAT KNEAD RISE then to BAKE The ADD indicator will flash for five minutes until the KNEAD process is complete Wh
17. UR DOUGH STARTER 2 Press the CRUST CONTROL key to set the arrow 4 to either Light Medium or Dark to choose the crust you want 3 Press the START RESET key The Operation Light will go on and the first process is shown i e KNEAD As the process continues the indication advances from PREHEAT KNEAD then to RISE e The unit will count down remaining time at 1 minute intervals until the Bread is done gt O gt TIMER SELECT COURSE 7 Beeps tell you the cake is done 1 When baking is complete beeps alert you that the starter is ready and the operation lamp will turn off 2 Press and hold the START RESET key Note This unit has a convenient function to prevent it from resetting even if you accidentally press the START RESET key during the baking cycle Bread 1 Remove the Baking Pan with the Starter and add the ingredients for Light Sourdough Bread The Starter remains inside of the Baking Pan and simply add the ingredients 2 Bake the bread by following the BASIC STEPS see page 10 24 tad ZCDJIRUSHI TRADITIONAL SOURDOUGH BREAD Traditional J i Sourdough Bread PERE Starter 1 Follow the same procedure for Light Sourdough Bread to prepare the Starter see page 24 2 Remove the Baking Pan with the Starter and keep at room temperature for 7 10 days During this period stir the starter 2 3 times everyday 3 Whil
18. ack spaces should be equal The kneading blades should be pushed to the bottom of the baking pan Customer Service If you have any questions please call ZOJIRUSHI Customer Service Dept at 800 733 6270 or 323 722 1700 33
19. ar 2 tsp Active Dry Yeast 2 Tbsp Lemon Juice Note Sourdough bread becomes sourer the longer the Starter is leavened The HOME MADE COURSE conveniently allows you to increase the sour flavor Let the Starter leaven at 80 F to 85 F When leavening for a long period cover the Baking Pan with plastic wrap and puncture several holes with a fork Try to keep the area and the Baking Pan as clean as possible while the Starter is leavening When leavening for more than 10 days feed the Starter with 1 tsp Sugar and 2 Tbsp Bread Flour once every 3 4 days If you would like to bake another bread while the Starter is leavening transfer the Starter into non corrosive bowl we recommend glass ceramic or stainless and cover with a plastic wrap with holes Both Sourdough Starter and bread are very sensitive to the environment The baking results may vary depending on the season and location 26 Programmable setting lets you use your favorite recipes iad ZCDJIRUSHI Allows you to program 3 bread baking processes 1 2 Memory3 to your specifications On conventional bread makers each bread baking cycle time is preprogrammed and does not allow any changes to baking or rising time HOME MADE setting allows you to program each of the cycles in the baking process for the desired time This allows you to adapt your favorite bread recipes for use in t
20. e time difference between the present time and the time you determined The set time increases in units of 10 minutes each time you press the key Once the set time exceeds maximum time of 13 00 13 hours the Display returns to minimum time 3 40 BASIC QUICK WHEAT DOUGH SELECT COURSE key Indicates the time up to completion of baking the crust color eta The display illustrated left shows all menu and information which is for reference only and it is not going to appear during the actual use HOME MADE COURSE Allows you to program 3 bread baking processes to your specifications START RESET key Press this key to start a process or Timer operation Press and hold the key slightly longer to cancel a process or when the process 15 completed Press this key to choose the dough preparation baking course you desire ASIC This setting is for baking a basic bread using active dry yeast BASIC WHEAT This setting is for whole grain bread using active dry yeast BASIC DOUGH This setting is ideal for making bread style dough using active dry yeast QUICK This setting is used for quickly baking a basic bread using rapid rise yeast QUICK WHEAT This setting quickly produces whole grain Dresd using rapid rise QUICK DOUGH This setting lets you quickly prepare bread style dough using rapid rise yeast AM Setting for making jam CAKE Setting for baking cake SOUR
21. e Made setting memory is erased and reset Please keep in mind that by resetting the memory all settings will be erased Precautions when using recipes not included in this book Please note that we are not responsible for any baking or jam results using ingredients or amounts which are not listed This also applies to the Home Made setting where you can change the baking process time as desired Be sure not to place an excessive load on the motor as this may cause unit damage especially when you decrease the amount of water you increase the amount of flour you add big or hard ingredients etc TIME To use the Timer setting please refer to HOW TO USE THE TIMER on page 5 28 Variations Meatloaf Miracle tad Z JIRUSHI HOME MADE VARIATIONS CRUSTY FRENCH CRUSTY FRENCH 1 5 lbs SIZE 1 1 2 cups Water 1 1 8 cups Water 4 1 2 cups Bread Flour 1 2 Tbsp Butter 1 1 2 tsp Salt 1 tsp Salt 1 Tbsp Butter 3 1 4 cups Bread Flour 3 tsp Active Dry Yeast 1 1 2 tsp Active Dry Yeast The suggested time cycle for French bread is as follows 22 18 45 1 25 1 10 1 00 Since no sugar is used for French Bread rising takes time and dough is very delicate With this in mind the French Bread requires extended time for RISE 2 process which is carried out at a low temperature MEATLOAF MIRACLE 1 Medium Onion Cho
22. e the Starter is leavening cover the Baking Pan with plastic wrap and puncture several holes with a fork 4 To ensure that the temperature is as steady as possible wrap the Baking Pan with a towel In colder areas the 24 hour RISE function in the HOME MADE COURSE is available to keep the Starter at a desired temperature Please be sure to cover the Baking Pan with plastic wrap and puncture several holes with a fork Bread 1 Feed the Starter 1 tsp of Sugar and 2 Tbsp of Bread Flour 1 hour prior to baking 2 Bubbles on the surface indicate that the Starter is active 3 Remove the Baking Pan with the Starter and add the ingredients for Traditional Sourdough Bread The Starter remains inside of the Baking Pan and simply add the ingredients 4 Bake the bread by following the BASIC STEPS see page 10 25 TRADITIONAL SOURDOUGH BREAD Traditional LIGHT SOURDOUGH BREAD TRADITIONAL SOURDOUGH BREAD Sourdough Bread lt Starter gt lt Starter gt 1 1 2 cups Water 1 1 2 cups Water Light Sourdough 2 cups Bread Flour 2 cups Bread Flour Bread 2 tsp Active Dry Yeast 2 tsp Active Dry Yeast Traditional Sourdough Bread Add the following ingredients to the Starter When the Starter becomes active add the Starter 3 cups Bread and following ingredients to Baking 1 1 2 tsp Salt 3 cups Bread Flour 2 Tbsp Sugar 1 1 2 tsp Salt 2 tsp Active Dry Yeast 2 Tbsp Sugar 3 Tbsp Apple Cider Vineg
23. en it s time to add ingredients such as raisins or nuts the unit will beep for the first 30 seconds of the indicator flashing Open the lid and add appropriate ingredients according to the recipe The unit will count down remaining time at one minute intervals until the read is done 7 9 Follows the same procedure as steps 7 9 for Basic Bread see page 11 To use the Timer setting please refer to HOW TO USE THE TIMER on page 5 14 Whole Grain Basic Wheat Quick Wheat Whole Grain Bread Variations ad WHOLE GRAIN BASIC WHEAT QUICK WHEAT Basic Bread Loaf Variations Recipes listed in this section originally prepared for the Basic Wheat setting By changing the amounts of some ingredients these recipes can also be used for the Quick Wheat setting Ingredient amounts for the Basic Wheat setting are indicated in red and those for the Quick Wheat setting in blue Select the appropriate amounts depending on the setting you ve chosen 100 WHOLE WHEAT BREAD 1 7 8 cups Water 5 cups Whole Wheat Flour 3 Tbsp Sugar 2 Tbsp Dry Milk 2 tsp Salt 1 1 2 tsp Salt 4 Tbsp Vital Wheat Gluten 2Tbsp Butter 2 tsp Active Dry Yeast 3 tsp Rapid Rise Yeast FAT FREE BASIC WHEAT BREAD 1 2 3 cups Water 3 1 2 Bread Flour 1 1 2 cups Whole Wheat Flour 2 Tbsp Sugar 1 1 2 Salt 2 tsp Active Dry Yeast LIGHT RYE BREAD 1 1 2 cups Water 4 1 4 cups Bread F
24. epare Butter Rich Roll amp Bread Dough 1 But dough on lightly floured board Divide into quarter Divide each quarter into 6 pieces Cut each piece into 3 sections Shape each into ball with palms of hands Place 3 balls together in each of 24 greased muffin cups 2 Brush with egg glaze if desired 3 Cover dough allow to rise in warm place until size doubles about 40 minutes to 1 hour 4 at 375 F 10 to 20 minutes Makes 24 rolls BREAD STICKS Prepare Butter Rich Roll amp Bread Dough 1 Put dough on lightly floured board Divide into 24 equal pieces for 16 in sticks Roll each piece of dough into thin 16 in lines Arrange ines about 1 in apart on a greased baking sheet Allow to rise 30 minutes 2 Brush with 1 beaten egg white and 1 Tbsp water Sprinkle with poppy seeds sesame seeds or coarse salt if desired 3 Bake at 400 F 10 to 15 minutes Make delicious home made jam from fresh fruit Jam Setting 15 45 20 min Heating amp Stirring 1 20 Complete Beep 1 2 Follow the same procedure as steps 1 and 2 for Basic Bread see page 10 3 Precisely measure ingredients and add them to the baking pan 4 5 Follows the same procedure as steps 4 and 5 for Basic Bread see page 10 6 Select the Jam setting 1 Press the SELECT COURSE key to set the arrow w to Jam 2 Press the START RESET ke
25. f dough together with fingertips 4 Place dough in greased 5 1 2x3 in loaf pan or on large baking sheet 5 Allow to rise in warm place until size doubles about 40 minutes to hour 6 Bake at 375 F 30 to 40 minutes or until golden brown 7 When loaf is cool glaze with mixture of 2 3 cup sifted powdered sugar and 1 Tbsp milk Makes 3 loaves 20 METHOD Follow basic steps 1 7 for making dough see page 17 1 Remove dough from baking pan 2 Choose shaping method 3 Egg Glaze beat together egg and water Brush generously over shaped loaves or rolls prior to baking TRADITTONAL LOAF Prepare Butter Rich Roll amp Dough 1 Put dough on lightly floured board Divide dough in three pieces shape each piece into loaves 2 Place in 3 greased 5 1 2 x 3 in loaf pans 3 Brush with egg glaze if desired 4 Cover dough allow to rise in warm place until size double about 40 minutes 1 hour 9 at 375 25 to 35 minutes Makes 3 oaves PAN ROLLS Prepare Butter Rich Roll amp Bread Dough 1 Put dough on lightly floured board Divide dough into equal quarters Cut each quarter into 6 pieces Shape each piece into a ball 2 Place one ball in each of 24 greased muffin cups 3 Brush with egg glaze if desired 4 Cover dough allow to rise in warm place until size doubles about 40 minutes to 1 hour 5 Bake at 375 F 10 to 20 minutes Makes 24 rolls CLOVERLEAF ROLLS Pr
26. h starter in a little over 2 hours Large viewing window Allows you to watch the baking process Quick baking cycle prepares bread in under 2 hours Cake and Jam settings 13 hour Programmable timer Crust Control function Allows you to select light medium or dark Important Safeguards Specifications Tad WELCOME TO THE ZOJIRUSHI HOME BAKERY WHEN USING ELECTRICAL APPLIANCES BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED INCLUDING THE FOLLOWING Read all instructions carefully Do not touch hot surfaces Use handles or knobs Do not close or clog the steam vent opening under any circumstances To protect against electrical shock do not immerse cord plug or baking machine in water or other liquid Close supervision is necessary when the appliance is used by or near children Unplug the power cord when the appliance is not in use or before cleaning Allow to cool before putting on or taking off any parts and before cleaning the appliance Do not use or operate the appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner Return the appliance to the nearest authorized service facility or dealer for examination repair or adjustment The use of accessory attachments not recommended or sold by the appliance manufacturer may cause injuries Do not use outdoors Do not let the power cord hang over the edge of a table or counter
27. he Home Bakery 1 5 7 9 Follow the same procedures as steps 1 5 7 9 for BASIC BREAD see 10 11 6 Program the time for each process 1 Select one of the 3 Memories of HOME MADE using the SELECT COURSE key 2 Press the CYCLE key The current process and current time setting are displayed The factory default settings for HOME MADE are ALL OFF 3 If you want to change the time press the TIME key The time display flashes To reset press the START RESET key After you complete the setting press the CYCLE key The displayed time stays on 4 Display appears according to the process flow Set the time for each process by following the above procedure referring to the table for maximum programmable time for each process Each press of the TIME key increases the time in 1 minute increments KEEP WARM time is not changeable Set either ON 60 minutes OFF 5 After KEEP WARM setting is complete press the START RESET key to complete your setting The time length required for completion is displayed according to your setting If you want to change it repeat steps 6 2 6 4 above To program your second and third memory press the SELECT COURSE key to select MEMORY 2 and 3 respectably and follow steps 6 2 6 4 SELECT COURSE CYCLE CYCLE fe STARTA T 9 OFF 1 30 min Stabilizing the temperature minutes beeps will sound to indicate the time to PREHEAT i
28. into 20 x 14 in rectangle on a light floured surface Using about 7 Tbsp of p gt softened butter butter 2 3 of dough while leaving 1 3 of dough unbuttered 5 Roll each triangle loosely starting from the wide end lay with seam side down Curve ends 3 Fold dough into thirds and repeat step 2 twice more Add flour to rolling surface as needed to prevent sticking Cover completely with plastic 6 Place on greased baking pan Allow to rise for wrap and place in refrigerator for 110 2 hours about 40 to 50 minutes or until size doubles or overnight 7 Brush lightly with egg glaze 8 Bake at 375 F for 10 to 15 minutes or until golden brown and flaky Makes 24 croissants 18 Dough Basic Dough Quick Dough Dough Variations Tad Z DJIRUSHI DOUGH BASIC DOUGH QUICK DOUGH TRADITIONAL PIZZA DOUGH 1 1 2 cups Water 1 1 2 Tbsp Olive Oil 3 3 4 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 tsp Salt WITH BEER 3 Tbsp Sugar 1 1 2 tsp Salt PIZZA DOUGH 1 1 2 cups Flat Beer 3 3 4 cups All Purpose Flour Follow basic steps 1 7 for making dough 1 1 2 Tbsp Butter E METHOD E see page 17 1 Remove dough from baking pan 2 Select shape variation of your choice 1 1 2 tsp Active Dry Yeast 1 1 2 tsp Active Dry Yeast Vegetable Oil Vegetable Oil 2 tsp Rapid Rise Yeast 2 tsp Rapid Rise Yeast THIN CRUST PIZZA 1 Flour hands lightly Shape dough into ball Divide ball in q
29. lour 2 3 cup Rye Flour 2 Tbsp Sugar 1 1 2 Salt 2 Tbsp Butter 1 Tbsp Caraway Seed 2 tsp Active Dry Yeast 3 tsp Rapid Rise Yeast 100 WHOLE WHEAT APPLE BREAD 2cups Water Scups Whole Wheat Flour 3 Tbsp Sugar 2Tbsp Dry Milk 1 1 2 tsp Salt 2 Tbsp Butter 1 tsp Cinnamon 5 Tbsp Vital Wheat Gluten 3tsp Active Dry Yeast When beep sounds add 1 Diced Dried Apple zise WHOLE WHEAT NUT BREAD 1 7 8 cups Water Scups Whole Wheat Flour 3 Tbsp Sugar 2 Tbsp Dry Milk 1 1 2 Salt 2Tbsp Butter 2 3 cup Walnuts Chopped 5 Tbsp Vital Wheat Gluten 2 tsp Active Dry Yeast 3 tsp Rapid Rise Yeast 100 WHOLE WHEAT FRUIT BREAD 2cups Water Scups Whole Wheat Flour 3 Tbsp Sugar 2Tbsp Dry Milk 1 1 2 tsp Salt 2 Tbsp Butter ltsp Allspice 5 Tbsp Vital Wheat Gluten 3tsp Active Dry Yeast When beep sounds add 2 3 cup Chopped Dried Fruit Whole Grain Basic Wheat Quick Wheat Whole Grain Bread Variations ad ZCDJIRUSHI WHOLE GRAIN BASIC WHEAT QUICK WHEAT HONEY WHEAT BERRY BREAD 1 3 8 cups Water 4 1 4 cups Bread Flour 1 2 cup Cracked Wheat 3 Tbsp Honey 1 1 2tsp 2 Tbsp Butter 2 tsp Active Dry Yeast SEVEN GRAIN BREAD 1 1 2 cups Water 4 1 4 cups Bread Flour 2 3 cup Seven Grain Cereal 2 Tbsp Sugar 2 Tbsp Dry Milk 1 1 2tsp Salt 2 Tbsp Butter 2 tsp Active Dry Yeast 3 tsp Rapid Rise Yeast ITALIAN WHEAT BREAD 1 1 2 cups
30. me Bakery to the store RESULTS Loaf rises Loaf rises Loafdoes Loaf is Light crust Uncooked Over mixed Smoke High then falls too high short cooked appears altitude CORRECTIONS rise enough and heavy from vent adjustment Water Increase 1 2 Tbsp or Milk Decrease 1 2 Tbsp 1 2 Tbsp 1 2 Tbsp T Increase 1 4 tsp 1 4 tsp lt Salt 2 1 4 tsp Z Sugar or Increase 1 2 tsp 1 2 tsp Honey Decrease 1 2 tsp 1 2 tsp 1 2 tsp Increase 1 2 Tbsp Flour Decrease 1 2 Tbsp Increase 1 4 1 2 tsp 1 4 1 2 tsp Yeast Decrease 1 4 1 2 tsp 1 4 1 2 tsp Liquid Liquid used was too hot Old flour was used Flour Wrong type of flour was used No yeast was added O Yeast Yeast may not me fresh Used wrong type at wrong setting Unplugged or electric failure g Ingredient supplied on heating element Pan not properly into unit 4 Kneading blade installed incorrectly Incorrect Menu selections was used Measurement Adjustment Kneading Blade According to the chart first make the proper corrections for yeast and if the loaf is still not acceptable make adjustment to liquids then dry ingredients Pan Alignment The pan should be level when it is properly into the unit Check the space between the pan and the front and back walls the front and b
31. me of your bread Butter and tenderize the texture of yeast breads French bread gets its unique crust and texture from the lack of added oils However breads that call for oils stay fresh longer Butter should be measured and cut into small pieces The recipes developed for the Home Bakery used unsalted butter however regular butter or margarine can be substituted for unsalted butter Eggs add richness and velvety texture to bread dough Use large size eggs in these recipes Homogenized milk amp Buttermilk add texture and flavor You may substitute homogenized milk or buttermilk for dry milk but the loaf may come out shorter and the crust may be darker than dry milk breads Salt is necessary when making yeast breads It not only adds flavor but controls the growth of yeast which helps the bread rise Too much salt can kill the yeast but too little lets the dough rise so fast it may fall before baking is complete Salt also keeps bread from getting stale too quickly Sugar is important for the color and flavor of breads as well as to feed the yeast Recipes that call for sugar require granulated sugar Do not substitute powdered sugar or brown sugar unless indicated Fructose is a naturally occurring sugar found in fruits berries and honey The taste of fructose is identical to that of common sugar with the added benefit that it is 1 1 2 times as sweet as sugar Fructose is a carbohydrate which must be accounted for in
32. ne special 1 2 Follow the same procedure as steps 1 Cake Setting and 2 for Basic Bread see page 10 24 80 min 16 min 3 Precisely measure ingredients and add them to the baking pan 4 5 Follow the same procedure as steps 4 t lete B and 5 for Basic Bread see page 10 Beep Copies jer 2 00 6 Select the Cake setting 1 Press the SELECT COURSE key to set the arrow W to Cake 2 Press the CRUST CONTROL key 10 set the arrow 4 to either Light Medium or Dark to choose the crust you want 3 Press the START RESET key The Operation Light will go on and the first process is shown i e KNEAD e As the process continues the indication advances from KNEAD then to lt _ D lt gt BAKE About 10 minutes after baking starts the ADD indicator will flash for five minutes until the KNEAD process is complete When it s time to add ingredients such as fruit or nuts the unit will beep for the five minutes of the indicator flashing Open the lid and add appropriate ingredients according to a recipe Any flour that has accumulated inside the baking pan should be gently dislodged using a rubber spatula Beware of moving Kneading Blades when working with the Baking Pan during operation The unit will count down remaining time at one minute intervals until the Bread is done TIMER START RESET SELECT COURSE 7 Beeps tell you the cake is done 1 When baking is complete beeps alert y
33. o outlet 3 30 shows up in the display Basic Bread Basic Quick Basic Steps Tad ZCJIRUSHI BASIC BREAD BASIC QUICK 6 Select the desired setting 1 Press the SELECT COURSE key to set the arrow A to Basic or Quick 2 Press the CRUST CONTROL key to set the arrow 4 to either Light Medium or Dark to choose crust you want 3 Press the START REST key The Operation Light will go on and the first process is shown i e PREHEAT As the process continues the indication advances from PREHEAT KNEAD RISE then to BAKE The ADD indicator will flash for five minutes until the KNEAD process is complete When it s time to add ingredients such as raisins or nuts the unit will beep for the first 30 seconds of the indicator flashing Open the lid and add appropriate ingredients according to the recipe The unit will count down remaining time at one minute intervals until the bread is done TIMER START RESET SELECT COURSE gt lt D 7 Beeps tell you the bread is done 1 When baking is complete beeps alert you that the bread is ready and the operation lamp will turn off 2 Press and hold the START RESET key NOTE This unit has a convenient function to prevent it from resetting even if you accidentally press the START RESET key during the baking cycle 3 Remove the Baking Pan Open the Lid and use oven mitts to pull the Baking Pan toward you by grasping the Pan s shorte
34. ou that the cake is ready and the Operation Light will turn off 2 Press and hold the START RESET key 3 Remove the baking pan Open the lid and use oven mitts to pull the baking pan toward you by grasping pan s shorter gum flanges This will unlatch the spring so you can lift the pan to T remove 1 Do not place a hot Baking on top of the unit or any heat sensitive material Damage to the unit or material may result 8 Remove the cake Turn the baking pan over and shake the cake out If the baking blade remains in the bottom of your cake allow the cake to cool then use a plastic spoon or rubber spatula to remove the Blade Please be careful when removing the cake from the Baking Pan for it may crumble or break 9 Be sure to unplug the unit Do not tug on the cord 22 Cake Cake Variations SHORTCUT POUND CAKE See package label Egg See package label Water or Milk 1 1 2 package 240z Pound Cake Mix DUTCH APPLE CAKE 3 Large Eggs beaten lightly 1 2 cup Vegetable oil 1 tsp Vanilla Extract 2 cups All Purpose Flour 3 tsp Baking Powder 1 tsp Baking Soda 1 cup Sugar 1 2 tsp Salt 1 2 tsp Allspice 2 tsp Cinnamon When beep sounds add 1 1 2 cups Peeled and chopped apple 93 Z JIRUSHI CAKE CHOCOLATE CAKE 1 2 cup Water 3 Large Eggs beaten lightly 1 2 cup Vegetable oil 2 tsp Vanilla Extract 2 cups All Purpose Flour 3 tsp Baking Powder 1 c
35. pped 2 Ibs Ground Sirloin 1 cup Mushrooms Sliced 2 tsp Salt 2 Tbsp Fresh Parsley Chopped 1 tsp Garlic Powder 1 4 tsp Black Pepper 1 cup Bread crumbs 2 Eggs Beaten lt GLAZE gt 1 2 cup Ketchup or Barbecue Sauce 1 Tbsp Brown Sugar 1 tsp Prepared Mustard 1 Ina large bowl combine above ingredients except for glaze Mix well Remove Kneading Blades from Baking Pan Press meat mixture into the Baking Pan 2 In a small bowl combine glaze ingredients and set aside 3 Select Home Made setting on the bread machine Press cycle key turning OFF all cycles Preheat Knead and Rise cycles Select Bake cycle and press Start Baking time is 1 hour and 10 minutes 30 minutes prior to end of baking time open Lid and pour glaze mixture on top of meatloaf Close Lid and continue baking Allow meatloaf to cool slightly drain juices and remove from Baking Pan Slice and serve The suggested time cycle for MEATLOAF MIRACLE 15 as follows OFF OFF OFF OFF OFF 1 10 OFF 29 Cleaning amp Storage tad ZCDIIRUSHI CLEANING amp STORAGE CAUTION To avoid electrical shock first unplug the Home Bakery and allow it to cool before cleaning Dust and crumbs that collect inside the Home Bakery may cause scorching or uneven baking so be sure to clean the unit and Baking Pan after each use following these steps Outer Body and Lid Wipe off the Outer Body of the unit wi
36. r Flanges This will unlatch the spring so you can lift the Pan to remove 4 If the START RESET key is not pressed after the baking cycle is complete after beeping stops the unit automatically goes into the KEEP WARM mode for 60 minutes Baking Pan should be removed as soon as possible to avoid getting soggy 5 When the KEEP WARM cycle is over the Display appears as shown 8 Remove the bread Turn the Baking Pan over and shake the loaf out If the Kneading Blade remains in the bottom of your loaf allow the loaf to cool then use a plastic spoon or rubber spatula to remove the Blade If the bread is difficult to remove let the Baking Pan cool for 10 minutes However the bread may become soggy if 9 Be sure to unplug after using you leave it in the Baking Pan longer Do not tug on the Power Cord sie Basic Bread Basic Quick Basic Bread Loaf Variations ad ZCDJIRUSHI BASIC BREAD BASIC QUICK Basic Bread Loaf Variations Recipes listed in this section were originally prepared for the Basic setting By changing the amounts of some ingredients these recipes can also be used for the Quick setting Ingredient amounts for the Basic setting are indicated in red and those for the Quick setting in blue Select the appropriate amounts depending on the setting you ve chosen BASIC WHITE BREAD 1 1 2 cups Water 4 1 4 cups Bread Flour 3 Tbsp Sugar 2 Tbsp Dry Milk 1 1 2 tsp Salt 2 Tbsp Bu
37. read to cool down to room temperature before slicing 010 May I use home ground or home milled flour A10 No Home ground or home milled flour is too coarse for bread baked in this Home Bakery oot QUESTIONS AND ANSWERS Questions amp Answers ABNORMAL CONDITION i The Baking Pan s inside temperature is over 104 This HOT appears indication will appear if you attempt to use the unit Open the Lid and allow Baking Pan interior to cool The motor protective device is activated due to an The motor does not excessive load on the motor operate during the KNEAD process gt The unit will automatically resume 30 minutes Discard the unfinished bread and start process again from the beginning using ingredients that put less load on the motor Keys do not operate The Power Plug is disconnected from the outlet Plug the unit into the outlet securely The operation lamp While PREHEAT is indicated the temperature of ingredients is adjust k 1 t start turns on but the unit 8tedients is adjusted so kneading does not s does not operate This does not indicate any malfunction kneading does not start If in the KEEP WARM cycle remove baked Beeps keep sounding bread immediately and press the START RESET key Status Condition Cause Power supply has been discontinued for more than 30 3
38. respectively How to Measure the Ingredients Dry Ingredients 1 Spoon the dry ingredients into the cup filling it to overflowing Do not press or shake down 2 Level by sweeping off the excess with a knife To measure 3 4 cup flour for example fill and level the 1 2 and the 1 4 measuring cups Spices and small amounts of dry and liquid ingredients are measured in the measuring spoon which comes with unit Be sure to level off the same way Liquid 1 The liquid should be poured into Mea ents cup while the cup is place on a flat It is most important for the best possible result every time surface and measured at eye level you bake bread that you measure accurately and correctly Dry Ingredients such as flour and sugar need to be measured in nested measuring cups of the type that fit inside each other They come as 1 4 1 3 1 2 and 1 cup Liquid measuring cups are usually made of transparent glass or plastic with lines marking the gradations The Home Bakery comes equipped with a measuring cup and spoon USE THE MEASURING CUP FOR LIQUIDS ONLY it measure up to cup when filled to the very brim The measuring spoon has a small and large side The large side measures 1 tablespoon to the top it measures 1 2 tablespoon or 1 1 2 teaspoons to the halfway mark on that side The smaller side of the measuring spoon measures teaspoon to the top and 1 2 teaspoon to the half mark Preheat Off Functions A
39. s this function skips the preheat process the total cooking time will be shortened This function is not available for Jam Cake or Home Made courses During the course selection press both the TIME and CYCLE key at the same time for more than 3 seconds to switch to PREHEAT OFF function During the PREHEAT OFF function the Display shows PREHEAT OFF TIME CYCLE but it will not appear while it is cooking To cancel the PREHEAT OFF function press both the TIME and CYCLE E key at the same time for more than 3 seconds The Preheat function is to warm up the ingredients prior to the baking The bread may not be able to bake well when the room temperature is low or the ingredients are cold Please note this well when switching off the Preheat function 6 Characteristics of Ingredients Tad Z DJIRUSHI BEFORE BAKING Characteristics of Ingredients All purpose flour is a blend of refined wheat flour especially suitable for making cake croissants and pizza Bread flour is a type of wheat flour made from hard wheat that includes all of the gluten from the grain Since bread flour has a higher gluten and protein content than all purpose flour it is well suited for use in yeast breads Gluten gives structure and height to the loaf thus bread flour rises better than other flours It produces a higher loaf and bread that has a coarser texture e Cracked wheat is very coarse in texture It comes from wheat kernels cut into
40. t Beep Complete 1 i 1 5 Follow the same procedure as steps 1 5 for Basic Bread see page 10 6 Select the desired setting 1 Press the SELECT COURSE key to set the arrow a to BASIC DOUGH or QUICK DOUGH 2 Press the START RESET key The Operation Light will go on and the first process is shown i e PREHEAT As the process continues the indication advances from PREHEAT KNEAD then to RISE The ADD indicator will flash for 5 minutes until the KNEAD process is complete When it s time to add ingredients such as raisins or nuts the unit will beep for the first 30 seconds of the indicator flashing The unit will count down remaining time at TIMER START RESET SELECT COURSE one minute intervals until the dough is done e The unit will count down remaining time at 1 minute intervals C until the bread is done 7 Beeps tell you the dough is done 1 When the cycle is complete beeps alert you that the dough is ready and the Operation Light will turn off 2 Press and hold the START REST key 3 Remove the baking pan Open the lid and pull the baking pan toward you by grasping the pan s shorter flanges This will unlatch the spring so you can lift the pan to remove 9 Be sure to unplug after using Do not tug on the cord 8 Remove the dough 10 Shape the dough and bake Prepare a lightly floured board Gather the Shape the dough as you like and let it rise Then dough at
41. t adjustments Humidity tends to make dough moister High altitudes tend to make the loaves rise too quickly For humidity try adding and extra tablespoon of flour to improve the consistency Repeat if necessary until the dough forms a nice ball For high altitudes decrease the amount of yeast by approximately 1 2 tablespoon and decrease the sugar slightly For recipes using the timer cycle milk or eggs or other perishables should not be used for food safety reasons Tips on Dark Breads Breads made with whole grain flours such as whole wheat or rye require a bit more tender loving care to insure that they achieve the height of deliciousness Notice that some whole grain breads may also call for substantial amounts of bread flour too That s because the darker flours need to be lightened with white flour for the best tasting best looking loaf Special Glazes for Yeast Breads Give your just baked bread a professional finish Select one of these special glazes to enhance your bread Egg Glaze Beat large egg and 4 teaspoons of water together brush generously over top crust of bread Melted Butter Brush melted butter over just baked bread for a softer tender crust Milk Glaze For a softer shinier crust brush just baked bread with milk or cream BASIC BREAD BASIC QUICK Basic Bread Basic Quick Now you re ready to bake a delicious loaf of bread Basic Quick Use active dry
42. th a damp cloth Wipe the Lid as well Clean the Viewing Window with a moist paper towel and wipe dry 4 CAUTION Do not immerse the unit in water or 1 any other liquid j ee re ee ee 2 Baking and Kneading Blade Both the Baking Pan and Kneading Blade have coated nonstick surfaces Harsh cleaners such as abrasives and metal scrubbers or utensils such as forks knives and metal spatulas must not be used on these parts as you may scratch them Over time the nonstick surface may change color due to moisture and steam This is absolutely normal and has no effect on unit performance or use Remove the Baking Pan from the oven cavity prior to cleaning Fill the empty Baking Pan with lukewarm water and liquid detergent Allow it to sit for 30 minutes before emptying the Pan and removing the Kneading Blade If the Kneading Blade is difficult to remove hold the Kneading Blade in one hand and use your other hand to grasp the Rotating Shaft from beneath the Pan Turn both hands in opposite directions to free the Blade Clean the inside of the Baking Pan with a soft sponge You may use a very soft brush to dislodge baked on crumbs around the Shaft and in the center of the Kneading Blade Make sure you reattach the Kneading Blade to the Baking Pan after cleaning Never use a dish washer or dryer as it may result in deformation or discoloration of the components or unit malfunction ee es ese
43. tter 2 tsp Active Dry Yeast 3 tsp Rapid Rise Yeast CHEESE N ONION BREAD 1 1 8 cups Water 4 1 4 cups Bread Flour 1 Tbsp Sugar 1 1 2 tsp Salt 2 Tbsp Butter 1 1 4 cups American Cheese Shredded 1 3 cup Red Onion Minced 2 tsp Active Dry Yeast ITALIAN HERB BREAD 1 1 2 cups Water 4 1 4 cups Bread Flour 2 Tbsp Sugar 1 1 2 tsp Salt 2 Tbsp Olive Oil 1 tsp Basil 2 tsp Active Dry Yeast 3 tsp Rapid Rise Yeast SWEET BREAD 1 3 8 Milk 1 Large Egg 4 1 4 cups Bread Flour 3 Tbsp Sugar 1 1 2 tsp Salt 2 Tbsp Butter 1 tsp Orange Peel 2 tsp Active Dry Yeast 12 SUGAR FREE WHITE BREAD 1 1 2 cups Water 4 1 4 cups Bread Flour 2 Tbsp Fructose 1 1 2 tsp Salt 2Tbsp 2 tsp Active Dry Yeast 3 tsp Rapid Rise Yeast CHOCOLATE BREAD 1 1 8 cups Milk 1 Large Egg 4 1 4 cups Bread Flour 3 Tbsp Sugar 1 1 2tsp Salt 2 Tbsp Butter 1 Tbsp Unsweetened Cocoa 2 3 cup Chocolate Chips 2 tsp Active Dry Yeast Basic Bread Basic Quick Basic Bread Loaf Variations Gluten Free Bread BASIC BREAD BASIC QUICK RAISIN BREAD 1 1 2 cups Water 4 1 4 cups Bread Flour 3Tbsp Sugar 2Tbsp Dry Milk 1 1 2 tsp Salt 2Tbsp Butter 1 tsp Cinnamon 2 tsp Active Dry Yeast When beep sounds add 1 cup Raisins 3 tsp Rapid Rise Yeast FAT FREE APPLE OAT BREAD 1 2 3 cups Apple Juice 4 1 4 cups Bread Flour 1 Tbsp
44. uarter Press each quarter of dough into greased 12 in pizza pan forming 1 in edge 2 Brush crust with oil Cover and let stand 15 minutes 3 Spoon tomato or pizza sauce over dough top with cheese and topping of your choice 4 Bake 25 to 30 minutes at 400 F or until cheese bubbly and crust is golden brown Makes four 12 in pizzas SOFT PRETZELS Prepare Pizza Dough with Beer 1 Put dough on lightly floured board divide into 8 equal portions 2 Cut each portion again into 6 equal portions Roll each piece of dough into pencil thin line about 20 in long circle Bake at 400 F 10 to 20 minutes THICK CRUST PIZZA 1 Flour hands lightly Shape dough into ball Divide ball in half Press each dough into greased 12 in pizza pan forming a high edge 2 4 Follow steps 2 4 for the Thin Crust Pizza recipe Makes two 12 in pizzas 3 To shape into pretzel pick up ends of line in each hand and curve into circle crossing ends at top 5 Place about in apart on well greased baking sheets Brush with beaten egg and sprinkle lightly with coarse salt poppy seeds or sesame seeds For crispy pretzels place cooked pretzels in cool oven on ungreased baking sheet Allow to stand 3 hours or overnight This process makes pretzels dry and crunchy 8 For soft chewy pretzels serve warm from the oven Serve with mustard Makes 48 pretzels 19 Dough Basic Dough Quick Dough
45. up Sugar 7 Tbsp Unsweetened Cocoa When beep sounds add 1 2 cup Chocolate Chips SHORTCUT CORN BREAD See package label Egg See package label Water or Milk 1 1 2 package 22 5 oz Cornbread Mix SPICED CITRUS FRUIT BREAD ZUCCHINI BREAD 3 4 cup Orange Juice 3 Large Eggs 1 1 2 Tbsp Lemon Juice beaten lightly 2 Large Eggs beaten lightly 1 3 cup Vegetable oil 1 3 cup Vegetable oil 2 cups All Purpose Flour 2 cups Purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda 3 4 cup Sugar 1 2 tsp Salt 1 2 tsp Allspice 1 tsp Cinnamon 1 tsp Orange Peel When beep sounds add 1 cup Shredded Zucchini 3 4 cup Chopped Walnuts 3 tsp Baking Powder 1 tsp Baking Soda 3 4 cup Sugar 1 2 tsp Salt 1 2 Tbsp Orange Peel 1 2 Tbsp Lemon Peel Sourdough Starter Light Sourdough Bread tad ZCDJIRUSHI SOURDOUGH STARTER Sourdough starter Sourdough Starter Setting Sourdough starter is a mixture 120 mi of flour water sugar and natural leaven This batter is one in which both yeast and bacteria grow in a 5 min 5 min erfectly balanced condition he yeast actually helps and feed the lactobacilli organism In other words Sourdough is a traditional form of the original leaven for bread Complete 2 10 1 5 Follow same procedures as steps 1 5 for BASIC BREAD see page 10 6 Select the Cake setting 1 Press the SELECT COURSE key to set the arrow W to SO
46. y The Operation Light will go on and cooking will start The unit will count down remaining time at one minute intervals until the jam is done 7 Beeps tell you the jam is done 1 When cycle is complete beeps alert you that the jam is ready and the Operation Light will turn off 2 Press and hold the START REST key 3 Remove the baking pan Open the lid and use oven mitts to pull the baking pan toward you by grasping the pan s shorter flanges This will unlatch the spring so you can lift the pan to remove 8 Remove the jam the jam from the baking pan using a rubber spatula If the kneading blade remains in your jam use a plastic spoon or rubber spatula to remove the blade 9 After use Be sure to unplug the unit D not tug on the cord Normally the jam will thicken with refrigeration To make jam thicker add 1 package up to 2 07 of fruit pectin STRAWBERRY JAM APPLE JAM MIXED JAM 2 cups Strawberry crushed 2 cups Apples cored and peeled 1 cup Strawberry crushed 3 4 cup Sugar 3 4 cup Sugar 1 1 2 cups Apples cored and 1 Tbsp Lemon Juice 1 1 2 Tbsp Lemon Juice peeled 3 4 cup Sugar Preparing 1 Tbsp Lemon Juice 1 In microwaveable container place apples and cover with water Cook in microwave on High for 5 to 10 minutes or until tender 2 Drain apples and mash with a potato masher 0 Home baked cakes make a great treat for someo
Download Pdf Manuals
Related Search