Zojirushi BB-HAC10 Use and Care Manual
Contents
1. Sugar 1 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast PUMPERNICKEL BREAD 7 8 cup Water 1 1 3 cups Bread Flour 1 2 cup Whole Wheat Flour 3 4 cup Rye Flour 1 1 2 Tbsp Molasses 1 2 tsp Salt 1 1 2 Tbsp Vegetable Oil 2 Tbsp Cornmeal 1 tsp Instant Coffee 1 Tbsp Unsweetened Cocoa 2 Tbsp Vital Wheat Gluten 1 tsp Active Dry Yeast TIMER HONEY BREAD 2 3 cup Water 2 cups Bread Flour 2 Tbsp Honey 1 1 2 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast FAT FREE BASIC WHEAT BREAD 3 4 cup Water 1 1 2 cups Bread Flour 2 3 cup Whole Wheat Flour 1 Tbsp Sugar 1 4 tsp Salt 1 tsp Active Dry Yeast TIMER SEVEN GRAIN BREAD 3 4 cup Water 1 3 4 cups Bread Flour 1 4 cup Seven Grain Cereal 1 1 2 Tbsp Sugar 1 Tbsp Dry Milk 1 4 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast APPLE OAT BREAD 3 4 cup Apple Juice 2 1 4 cups Bread Flour 2 tsp Sugar 1 8 tsp Salt 1 Tbsp Butter 1 4 cup Oats 1 8 tsp Cinnamon 1 tsp Active Dry Yeast When beep sounds add 1 4 cup Dried Apple Diced CHEESE N ONION BREAD 1 22. Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 Tbsp Unsweetened Cocoa 1 1 2 tsp Rapid Rise Yeast When beep sounds add 1 3 cup Chocolate Chips crushed 7 8 cup Water 2 1 3 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 2 tsp Cinnamon 1 1 2tsp _ Rapid Rise Yeast When beep sounds add 1 2 cup Raisins 7 8 cup Water 2 1 3 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 1 2tsp _ Rapid Rise Yeast When beep sounds add 1 2 cup Walnuts chopped 19 Other o Basic Breads E Add the ingredients into the Baking Pan in the order listed h Then select the FRENCH BREAD course by using the MODE French Bread SELECT key Make sure the yeast does not touch any liquid and to sprinkle it on Course Variations the center of the flour TIMER Indicates that the Timer function is available TIMER TIMER TIMER BASIC FRENCH BREAD RYE FRENCH BREAD WHEAT FRENCH BREAD 7 8 cup Water 3 4 cup Water 3 4 cup Water 2 1 4 cups Bread Flour 2 cups Bread Flour 1 2 3 cups Bread Flour 1 3 cup All Purpose Flour 1 3 cup Rye Flour 3 4 cup Whole Wheat Flour 1 2 Tbsp Sugar 1 2 Tbsp _ Sugar 1
3. Vanilla Extract 1 tsp Vanilla Extract 1 4 cup Chocolate Chips When beep sounds add When beep sounds add 1 3 cup Walnuts chopped 1 cup Apple peeled and chopped 1 4 cup Raisins chopped CORN MEAL BREAD SPICED ZUCCHINI BREAD 2 Large Eggs beaten lightly 2 Large Eggs beaten lightly 7 8 cup Milk 1 8 cup Butter melted 3 4 cup All Purpose Flour 1 cup All Purpose Flour 3 tsp Baking Powder 1 tsp Baking Powder 1 4 cup Butter melted 1 2 tsp Baking Soda 2 Tbsp Sugar 1 3 cup Sugar 1 2 tsp Salt 1 4 tsp Salt 3 4 cup Corn Meal 1 4 tsp Allspice 1 2 tsp Cinnamon 1 2 tsp Orange Peel When beep sounds add 1 2 cup Zucchini shredded 1 3 cup Walnuts chopped 31 5 JAM COURSE Jam Approximate time 15 min 1 Attach the Kneading Blade to the Baking Pan precisely measure the ingredients and add them to the Baking Pan For each amount of ingredients please refer to each menu 65 min Heating Heating amp Mixing 4 Complete Beep d 1 20 4 Start the course 1 Press the JAM key The JAM lamp will start to blink 1 20 will be displayed The Timer function is not available 2 Press the START RESET key Jam will be completed 1 hour and 20 minutes later The remaining time until cooking completi
4. Ingredients 4 servings Ingredients 4 servings Homemade pasta for 4 servings BB chamel sauce cut into 2 inch squares Butter olive oil 2 Tbsp each Sauce All purpose flour 5 Tbsp Olive oil 2 Tbsp Soup soup stock 1 piece and water 1 cup Garlic chopped 1 piece Milk 1 cup Onion chopped small size 1 piece White wine 3 Tbsp amp 4 Ground beef 7 Oz e Bay leaf 2 pieces Shiitake mushroom chopped 3 4 pieces Black pepper to taste Tomato pur e T O2 Mozzarella cheese 319102 Soup stock in cube chopped 1 piece or mixed natural cheese Wine 3 Tbsp Sage thyme bay leaf pepper to taste Salt 1 tsp Bread crumbs 4 Tbsp How to prepare Boil homemade pasta and drain Sprinkle olive oil over pasta and mix well so the pasta does not stick Prepare meat sauce Put olive oil and garlic into sauce pan fry well in medium heat and then add Put into 2 and cook for another 5 minutes in medium heat Add bread crumbs and stir Turn off the stove Prepare B chamel sauce Put butter and olive oil into sauce pan and add all purpose flour Fry well in medium heat Be careful not to burn E How to prepare Rol dough into ball 5 Turn off the stove slowly add into 4 and stir well until it becomes smooth 6 Add D into 5 and simmer in medium heat while stirring occasionally with wooden spatula Once it boils and becomes creamy turn off the stove Place pasta meat sauce and
5. la prise murale Pour d brancher appuyez sur la touche RESET et retirez la fiche de la prise murale Ne tirez jamais sur le c ble 13 N utilisez l appareil que pour la fonction laquelle il est destin 14 Eviter de toucher les pi ces mobiles 15 Utiliser un courant de 15 amp res ou plus 16 N utiliser qu un courant lectrique AC de 120 volts 17 Ne pas gratter endommager modifier ou courber tirer plier et tordre de force le cordon d alimentation 18 Ne pas placer l appareil sur des surfaces instables ou des surfaces vuln rables la chaleur 19 Ne pas transporter l appareil en marche en tenant la poign e 20 Tenez bien la poign e de la bo te pain quand on retire un pain cuit 21 Ne pas laver toutes les parties du couvercle CONSERVEZ CES INSTRUCTIONS CET APPAREIL EST R SERV L USAGE DOMESTIQUE A Un c ble d alimentation secteur court est fourni pour diminuer les risques provenant d un emm lement ou d un tr buchement sur un c ble plus long B Des c bles de rallonge sont disponibles et peuvent tre utilis s si l on prend garde lors de leur utilisation C Lorsqu un c ble de rallonge est utilis 1 la puissance lectrique indiqu e sur le cable de rallonge cevra tre au moins aussi lev e que celle de l appareil et 2 le c ble de rallonge devra tre dispos de telle sorte qu il ne recouvre pas le dessus d un comptoir ou d une table d ou il risquerait d tre tir par un enfant ou sur lequel o
6. CRUST CONTROL key For choosing the desired crust color LIGHT and REGULAR for BASIC REGULAR FIRM Bread QUICK BAKING and CAKE settings LIGHT Lighter crust setting REGULAR Regular crust setting TIMER key Use this key when you would like to delay the completion of your bread To set the Timer determine when you would like your bread to be ready then set the Timer to reflect the time difference between the present time and the time you determined Each press of A Press this key to choose the dough QUICK BAKING advances in increments by 10 preparation baking course you desire This setting is used for quickly baking minutes and each press of w BASIC REGULAR FIRM a basic bread using rapid rise yeast moves time backwards by 10 This setting is for baking a basic bread FRENCH BREAD using active dry yeast This setting is for baking a french SOFT bread using active dry yeast This setting is for baking a soft bread DOUGH SETTING minutes Once the set time exceeds the maximum time of 13 00 13 hours the Display using active dry yeast This setting is ideal for making bread returns to the minimum time style dough using active dry yeast 3 40 3 30 3 00 2 00 5 00 1 45 0 13 1 45 1 20 3 30 3 20 1 53 1 35 e e e e gt e e e Z e e e e e e e e ll HOW USE THE
7. INDEX IMPORTANT SAFEGUARDS 3 BEFORE USE PARTS NAMES AND HANDLING INSTRUCTIONS 5 CONTROL PANEL 6 HOW TO USE THE TIMER 6 ACCESSORIES a 7 BEFORE BAKING 8 HOW TO USE MENU BASIC BREAD REGULAR 9 BASIC BREAD 2 1 14 OTHER BASIC BREADS 17 20 SOFT COURSE 18 QUICK BAKING COURSE 19 FRENCH BREAD COURSE 20 DOUGH SETTING COURSE BREADS PIZZA 21 25 BUTTER ROLL DOUGHNUT 22 BRIOCHE CINNAMON ROLL 23 CROISSANT WHOLE WHEAT BUNS 24 PIZZA 4 TYPES SOFT PRETZELG 25 COOKIE PASTA DOUGH SETTING COURSE 26 29 BASIC COOKIES OATMEAL COOKIES SUGAR COOKIES ntt 27 HOME MADE PASTA FETTUCCINE WITH TUNA AND BROCCOLI 28 5 29 CAKE UOUHBSE s tite 30 31 JAM COUBSE Se tene 32 TIPS ON USING YOUR HOME BAKERY CLEANING AND MAINTENANCE 33 Q amp A FOR BAKING BREAD 34 TROUBLESHOOTING GUIDE 35 IMPORTANT SAFEGUARDS WHEN USING ELECTRICAL APPLIANCES BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED INCLUDING THE FOLLOWING 1 Read all instructions carefully 2 Do not touch hot surfaces Use handles or knobs Do not close or clog the steam vent opening under any circumstances 3 To protect against electrical shock do not immerse cord plug or baking machine in water or
8. 5 min kneading Kneading Complete Beep When the beep sounds to add ingredients gently dislodge any flour that has been stuck on the sides of the Baking Pan with a rubber spatula and press the START RESET key If the START RESET key is not pressed the machine will automatically start 20 minutes later How to prepare 1 Attach the Kneading Blade to the Baking Pan precisely measure the ingredients and add them to the Baking Pan 1 Sift all purpose flour and baking powder together and prepare lightly beaten egg and butter at room temperature 2 Put beaten egg butter and other ingredients in the Baking Pan Put liquids in the Baking Pan first This will make it easier to scrape off the flour later For cooking process 2 3 please refer to p 10 of BASIC BREAD REGULAR 4 Start the course 1 Press the COOKIE PASTA DOUGH key The COOKIE PASTA DOUGH lamp will start to blink At this stage the time will not be displayed The Timer function is not available 2 Press the START RESET key It will knead for 8 minutes The remaining time for kneading will be displayed When the beep sounds after 8 minutes open the Lid and scrape off the flour on the sides of the Baking Pan using a rubber spatula 3 After scraping off the flour and adding additional ingredients press the START RESET key to re start If the START RESET key is not pressed the machine will automatic
9. 1 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast When beep sounds add 1 2 cup Walnuts chopped BASIC BREAD OTHER BASIC BREADS SOFT COURSE QUICK BAKING COURSE amp FRENCH BREAD COURSE Soft Bread Setting Approximate time 25 30 min 1 20 min 14 19 min 4 about Add Beep 30 min 20 min 42 52 min about 20 min 4 20 min 14 19 min m Crust Control Regular 2 00 Light 1 53 4 Complete Beep French Bread Setting Approximate time 80 90 min 60min 25 min I 90 95 min about gt 4 Complete Beep 4 start baking 1 Press the MODE SELECT key and choose the course you desire Timer function is available for SOFT and FRENCH BREAD courses only It is not available for QUICK BAKING course refer to p 6 2 Press the CRUST CONTROL key to choose the desired crust color Regular or Light Crust Control function is not available for SOFT and FRENCH BREAD courses 3 Press the START RESET key The completion time will depend on the selected course and crust color QUICK BAKING course with Regular crust 2 hours with Light crust 1 hour 53 minutes SOFT course 3 hours FRENCH BREAD course 5 hours Before pressing the START RESET key be sure that the ingredient measurements and the course selection
10. Boil 3 with enough amount of salted hot water for 2 3 minutes Add 1 Tbsp of salt to every quart of hot water Drain pasta sprinkle olive oil and mix well so the pasta does not stick CCINE WITH TUNA AND BROCCOLI 4 servings HOME MADE PASTA 2 2 cups Semolina 3 Large Egg 2 Tbsp Olive Oil 1 2 tsp Salt How to prepare Roll dough into ball cover with plastic wrap and let it rest for 1 hour in a refrigerator Lightly flour kneading board and roll the dough out until 1 10 inch in thickness using a kneading rod Cut the dough refer to recipes below and on page 29 Lightly flour the dough so that it will not stick to each other Leave some space between pasta and allow it to dry for 1 hour 5 Boil 4 with enough amount of salted hot water for 2 3 minutes Drain pasta sprinkle olive oil and mix well so the pasta does not stick Ingredients 4 servings Homemade pasta for 4 servings cut in 1 2 inch width Broccoli divide into small bunch Butter Onion chopped Canned tuna in oil Fresh cream Milk Soup stock in cube Black pepper coarse 1 bunch 2 Tbsp 2 Tbsp 1 can 1 2 cup 1 2 cup 1 2 pieces to taste How to prepare Boil broccoli in advance 2 Stir fry butter and onion with medium heat Add tuna and I then stir fry with low heat for 3 minutes 3 Boil pasta Pour 2 over pasta before serving 28 GNA
11. Tbsp Sugar 1 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 2 tsp Cinnamon 1 tsp Active Dry Yeast When beep sounds add 1 8 cup Dried Apple Diced 2 3 cup Water 2 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast When beep sounds add 1 3 cup Walnuts chopped GLUTEN FREE BROWN RICE BREAD 3 4 cup Milk 2 Eggs 1 1 2tsp _ Cider Vinegar 2 Tbsp Vegetable Oil 1 Tbsp Honey 1 2 3 cups Brown Rice Flour 1 4 cup Corn Starch 2 Tbsp Potato Starch 1 2 tsp Salt 1 1 2tsp Xanthan Gum 1 tsp Active Dry Yeast 13 BASIC BREAD FIRM Basic Bread Setting Firm Approximate time 14 19 min 69 20 min 30 35 min 4 4 about Add Beep Complete Beep 30 min 4 Crust Control Regular 3 30 Light 3 20 About 30 minutes after pressing the Start key the beep will sound 5 times to tell you it s time to add additional ingredients The ADD indicator will flash 30 seconds When adding ingredients be careful as dough will be mixing Close the Lid after adding the ingredients For cooking process 1 3 please refer to p 10 of BASIC BREAD REGULAR 4 Start baking 1 Press the MODE
12. cup measuring cup to the 3 4 line Spices and small amounts of dry and liquid ingredients are measured in the Measuring Spoon which comes with the Home Bakery Be sure to level off the same way Fill to overflow then level s S L SES 7 How to Measure the Ingredients Liquid 1 The liquid should be poured into the cup while the cup is placed on a flat surface and measured at eye level It is important tha rately and correctly every time to bake brea e best possible result Dry ingredients such as flour and sugar need to be measured in nested measuring cups 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 measures up to 1 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 and 1 2 tablespoon or 1 1 2 teaspoons to the halfway mark on that side The smaller side of the measuring spoon measures 1 teaspoon to the top and 1 2 teaspoon to the half mark T BEFORE BAKING haracteristics of Ingredients 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
13. items on the Lid coating may change due to moisture or steam dryer It may cause Be sure to dry the created during cooking This is absolutely malfunction deformation Baking Pan and normal and has no effect on unit performance or discoloration Kneading Blade well or use JDK before storing J 33 Why is the crust of the Basic Bread harder The Basic Bread course is programmed to provide texture For a softer crust store your bread in a plastic bag after it has cooled down to body temperature or try using the Soft Course SC Q amp A FOR BAKING BREAD Why is my croissant sometimes not as flaky Butter may not fold into the dough well to form the flaky texture if the dough is not refrigerated well Place the dough in the refrigerator to cool prior to folding in the butter for breads with softer texture 5 d Why does the top of the loaf sometimes look torn Why do the loaves sometimes vary in height and shape Sometimes the dough rises too well and the top of the loaf Breads are very sensitive to its environment such as room looks torn However the loaf will have a very soft texture temperature weather humidity altitude use of the Timer and fluctuations in household current The bread shape can also be affected if fresh ingredients are not used or measured incorrectly Can make breads using eggs in the Home Bakery Yes Reduce the amount of water and replace with eggs Put the eggs in the Measuring Cup
14. minutes later 1 Attach the Kneading Blade to the Baking Pan precisely measure the ingredients and add them to the Baking Pan 1 Sift all purpose flour and baking powder together Melt butter and let it cool down 2 Put egg milk basic ingredients and other ingredients into the Baking Pan First put in liquids This will make it easier to scrape off the flour later For cooking process 2 3 please refer to p 10 of BASIC BREAD REGULAR 4 Start the course 1 Press the CAKE key The CAKE lamp will start to blink At this stage the time will not be displayed Timer function is not available 2 Press the CRUST CONTROL key and select Regular or Light 3 Press the START RESET key It will Knead for 5 minutes The remaining time for kneading will be displayed When the beep sounds after 5 minutes open the Lid and scrape off the flour on the sides of the Baking Pan using a rubber spatula 4 After scraping off the flour and adding additional ingredients press the START RESET key to re start If the START RESET key is not pressed the machine will automatically start 20 minutes later The completion time for regular crust is 1 hour and 35 minutes and 1 hour and 25 minutes for light crust The remaining time until cooking completion will show in 1 minute intervals X During the baking process the Main Body and Lid will get extremely hot Be careful not to burn yourself X To cancel during a process press and h
15. texture to bread dough Use large size eggs in these recipes 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 sweeter than sugar Fructose is a carbohydrate which must be accounted for in the diet 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 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 Seven Grain Cereal Blend is a blend of cracked wheat oats bran rye corn meal flax seeds and hulled millet 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 Vital Wheat Gluten also called vital gluten or wheat g
16. the handle of the baking pan when removing the bread after cooking completion 21 Do not immerse the lid in water when cleaning SAVE THESE INSTRUCTIONS THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY gt A A short power cord is provided to reduce the risk of becoming entangled in or tripping over B Extension cords may be used if care is exercised in their use C 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 a SPECIFICATIONS This appliance has a polarized plug one blade is wider Power consumption Heater 450W than the other As a safety feature this plug will fit in a Power consumption Motor 95W polarized outlet only one way If the plug does not fit fully Power supply 120V 60Hz in the outlet reverse the plug If it still does not fit Dimensions 8 x11 x12 contact a qualified electrician Do not attempt to defeat Weight 12lbs this safety feature a 5 T IMPORTANTES MESURES DE SECURITE POUR UTILISER DES APPAREILS LECTRIQUES IL FAUDRAIT TOUJOURS PRENDRE LES PR CAUTIONS DE BASE Y COMPRIS LES SUIVANTES 1 Lisez toutes les instruction 2 Ne touchez pas les surfaces qui peuvent tre chaudes Utilisez les poign es ou les bo
17. tsp Active Dry Yeast BASIC WHITE BREAD HONEY BREAD 7 8 cup Water 2 1 3 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast SEVEN GRAIN BREAD 7 8 cup Water 2 cups Bread Flour 1 3 cup Seven Grain Cereal 1 1 2 Tbsp Sugar 1 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast FAT FREE BASIC WHEAT BREAD 7 8 cup Water 1 3 4 cups Bread Flour 3 4 cup Whole Wheat Flour 1 Tbsp Sugar 1 2 tsp Salt 1 tsp Active Dry Yeast 3 4 cup Water 2 1 3 cups Bread Flour 2 Tbsp Honey 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast TIMER LIGHT RYE BREAD 7 8 cup Water 1 2 3 cups Bread Flour 3 4 cup Rye Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast 15 16 Basie Bread Firm Variations 7 8 cup Apple Juice 2 1 2 cups Bread Flour 2 tsp Sugar 1 3 tsp 1 Tbsp Butter 1 3 cup Oats 1 3 tsp Cinnamon 1 tsp Active Dry Yeast When beep sounds add 1 4 cup Dried Apple diced APPLE OAT BREAD CHEESE N ONION BREAD 2 3 cup Water 2 1 4
18. 2 Tbsp _ Sugar 1 tsp Salt 1 tsp Salt 1 tsp Salt 1 tsp Active Dry Yeast 1 tsp Active Dry Yeast 1 tsp Active Dry Yeast CHEESE N ONION FRENCH BREAD GARLIC FRENCH BREAD 2 3 cup Water 7 8 cup Water 2 cups Bread Flour 2 cups Bread Flour 1 2 Tbsp Sugar 1 3 cup All Purpose Flour 1 tsp Salt 1 2 Tbsp Sugar 1 3 cup Cheddar Cheese shredded 1 tsp Salt 1 4 cup Red Onion minced 1 tsp Active Dry Yeast 1 tsp Active Dry Yeast When beep sounds add Garlic Powder up to 1 tsp DOUGH SETTING COURSE BREADS PIZZA 1 45 For cooking process 1 3 please refer to p 10 of BASIC BREAD REGULAR For the amount of ingredients please refer to each recipe 4 Start preparation 1 Press the MODE SELECT key b SES T 2 Press the START RESET key and select the DOUGH A beep will sound After the Resting process SETTING course kneading will start 1 45 will appear on the Display During the Resting process the Kneading Crust Control and the Timer functions are not Blade will not turn The Dough setting will be available completed in 1 hour and 45 minutes remaining time until completion will be FRENCH displayed at 1 minute intervals BREAD DOUGH SETTING XTo cancel during a process press and hold the START RESET key until you hear beep 5 Remove the Bakin
19. 33 6270 35 7 ZOJIRUSHI ZOJIRUSHI AMERICA CORPORATION TEL 800 733 6270 www zojirushi com 10 OOO
20. A DOUGH WITH BEER Soft Pretzels 1 2 1 2 cups 2 Tbsp 1 tsp 1 Tbsp 1 tsp Flat Beer All Purpose Flour Sugar Salt Butter Active Dry Yeast Vegetable Oil E METHOD E 1 Remove dough from Baking Pan 2 Preheat your oven to 400 F for most shaping variations 3 Select shaping variation of your choice Brush lightly with vegetable oil Cover dough and allow it to stand for 15 minutes 4 Bake each variation as directed in recipe shape dough into a ball Divide ball in half Press each half of dough into greased 12 inch pizza pan forming a 1 inch edge Brush crust with oil Cover and let it stand for 15 minutes Spoon tomato or pizza sauce over dough top with cheese and toppings of your choice Bake for 25 to 30 minutes or until cheese is bubbly and crust is golden brown Makes 2 12 inch pizzas SOFT PRETZELS Prepare Pizza Dough with Beer recipe 1 8 Place dough onto a lightly floured board and divide dough into 4 equal portions Cut each quarter into 8 equal portions Roll each piece of dough into a thin rope about 20 inches long and pencil thin To shape into pretzel pick up ends of rope in each hand and curve into a circle crossing ends at top Twist ends once and lay it down over bottom of circle Invert pretzels so ends are underneath and place about 1 inch apart on well grea
21. B chamel sauce into a buttered or oiled oven safe baking plate Pile the 3 layers 2 3 times Be sure to have the B chamel sauce on top Sprinkle mozzarella cheese and bake in the oven at 425 F for 20 minutes Once the top becomes brown it is ready to serve Ingredients Yields 12 scones 1 2 cup Milk 2 cups All Purpose Flour 3 tsp Baking Powder 1 3 cup Butter at room temperature Divide ball in 12 equal portions Round them with hands and place on a baking sheet Lightly flour your hands if the balls are too sticky If you find it difficult to handle the dough cool it down in a refrigerator then try again 3 Bake in preheated oven at 425 F for 12 14 minutes Scone Variations Menu Additional Ingredients When the beep sounds after 8 minutes Raisin scone Raisins chopped 1 4 cup open the Lid and add additional ingredients Tea flavored scone Tea leaves finely ground 1 tsp Corn scone Corn dry w paper towel 1 4 cup 30 CAKE COURSE Cake Approximate time 5 min kK min 82 92 min Kneading Kneading 4 Complete Beep H Crust Control Regular 1 35 Light 1 25 When the beep sounds to add additional ingredients gently dislodge any flour that has been stuck on the sides of the Baking Pan and press the START RESET key If the START RESET key is not pressed the machine will automatically start 20
22. NEY BREAD 7 8 cup Water 2 1 3 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 1 2 tsp Rapid Rise Yeast 100 WHOLE WHEAT BREAD 1 cup Water 2 3 4 cups Whole Wheat Flour 2 Tbsp Sugar 1 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 1 2tsp Rapid Rise Yeast T 7 8 cup Water 2 1 3 cups Bread Flour 2 1 2 Tbsp Honey 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 1 2tsp _ Rapid Rise Yeast LIGHT RYE BREAD 7 8 cup Water 1 2 3 cups Bread Flour 3 4 cup Rye Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp 1 Tbsp Butter 1 1 2 tsp Rapid Rise Yeast SUGAR FREE WHITE BREAD 7 8 cup Water 2 1 8 cups Bread Flour 1 Tbsp Fructose 1 2 tsp 1 Tbsp Butter 1 1 2 tsp Rapid Rise Yeast CHEESE N ONION BREAD 2 3 cup Water 2 1 4 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tosp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 3 cup Cheddar Cheese shredded 1 4 cup Red Onion minced 1 1 2 tsp Rapid Rise Yeast CHOCOLATE BREAD RAISIN BREAD WALNUT BREAD 3 4 cup Water 2 cups Bread Flour 1 1 2 Tbsp
23. SELECT 2 Press the CRUST CONTROL 3 Press the START RESET key key to select BASIC BREAD key to choose the desired The completion time will FIRM course crust color Regular or Light depend on the selected crust Timer function is available color Regular 3 hours 30 refer to p 6 minutes Light 3 hours 20 minutes Before pressing the START RESET key be sure that the ingredient measurements and the course selection are correct Otherwise the dough may not rise properly During the baking process the Main Body and Lid will get extremely hot Be careful not to burn yourself To cancel during a process press and hold the START RESET key until you hear a beep For cooking process 5 7 please refer to p 11 of BASIC BREAD REGULAR 14 Basic Bread Firm Variations How to prepare Add the ingredients into the Baking Pan in the order listed Then select the BASIC BREAD FIRM course by using the MODE SELECT key Make sure the yeast does not touch any liquid and to sprinkle it on the center of the flour TIMER Indicates that the Timer function is available SUGAR FREE WHITE BREAD 7 8 Cup Water 2 1 3 cups Bread Flour 1 Tbsp Fructose 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast 100 WHOLE WHEAT BREAD 1 cup Water 2 3 4 cups Whole Wheat Flour 2 Tbsp Sugar 1 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1
24. 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 MODE SELECT key to choose the setting 2 Use the TIMER key to set your desired time 3 Press the START RESET key and make sure that the operation lamp turns on The Display reads time in units of 1 minute increments The Timer can be used with only Basic Soft and French courses Do not use Timer settings for recipes that contain milk juice vegetables eggs etc as they can easily spoil T ACCESSORIES Measuring Cup The supplied Measuring Cup is for measuring liquids only It measures 1 cup when filled to the brim Please use a nested measuring cup to measure dry ingredients please see below Measuring Spoon The supplied Measuring Spoon may be used to measure yeast sugar salt dry milk and spices The large side measures 1 tablespoon the small side measures 1 teaspoon The halfway mark on each measures one half tablespoon and one half teaspoon respectively Dry Ingredients 1 Spoon the dry ingredients into the cup filling it to overflow Do not press or shake down 2 Level with a straight object such as the back of a knife by sweeping off the excess ingredients To measure 3 4 cup of flour fill and level the 1 2 cup and the 1 4 measuring cups DO NOT attempt to measure 3 4 cup of flour by filling a 1
25. ally start 20 minutes later It will continue to knead for an additional 5 minutes The remaining time until cooking completion will show in 1 minute intervals For cooking process 5 8 please refer to p 21 of DOUGH SETTING COURSE BREADS PIZZA 26 COOKIES EAL COOKIES How to prepare Rot dough into ball Prepare a baking sheet Scoop dough into 1 tablespoon sized balls and place on the baking sheet Flour your hands lightly and then flatten the dough to 1 4 inch thickness 3 Preheat the oven and bake at 325 F for 20 minutes Cookie Variations X When the beep sounds after 8 minutes open the Lid and add additional ingredients R COOKIES How to prepare 1 Roll dough into ball cover with plastic wrap and let it rest for 20 30 minutes the refrigerator Lightly flour the kneading board roll out dough until 1 4 inch in thickness and cut out with cookie cutters Place cookies on a baking sheet 3 Bake in oven preheated at 325 F for 15 minutes 27 MADE PASTA 4 servings HOME MADE PASTA 1 1 2 cup Water 1 3 cup Bread Flour 2 cups All Purpose Flour 1 tsp Salt 1 Tbsp Olive Oil How to prepare Roll dough into ball cover with plastic wrap and let it rest for 30 minutes in the refrigerator 2 Place 1 on a lightly floured kneading board and roll out until 1 10 inch in thickness Cut the dough refer to recipes below and on page 29 4
26. and Lay the dough on a greased baking pan so the sliced side faces up Allow it to rise at about 86 95 F for 30 40 minutes or until size doubles Mix well before adding dough Brush with egg glaze and bake at 350 F for 20 Spread half of A evenly on 3 4 of the dough 23 Ingredients Yields 12 rolls SANT 1 2 cup Water 2 tsp Active Dry Yeast 1 Shape dough into a ball and put into 2 1 4 cups Bread Flour for kneading into dough 2 1 2 Tbsp Sugar Egg Glaze When dough becomes ready press 2 1 2 Tbsp Dry Milk 1 Large Egg beaten ine VET nando deter 1 2 tsp Salt 4 tsp Water e dough gently by hand to deflate 2 1 2 Tbsp Butter Large Egg 1 3 1 2 cup Butter softened greased bowl Cover with plastic wrap place in refrigerator and allow it to rest for 20 minutes Roll dough into 1 4 inch thick rectangle Spread 1 3 of softened additional butter on one end of N dough leaving 1 3 of the 07 dough unbuttered P a Fold dough into thirds and repeat procedure Roll dough into 1 4 inch thick rectangle Cut 2 folding the dough into thirds two more dough into 12 triangles with the wide end at 5 times Pack in plastic wrap and place in inches refrigerator for 20 minutes x P b 6 6 Roll each triangle loosely Place on greased baking Brush with eg
27. are correct Otherwise the dough may not rise properly X During the baking process the Main Body Lid will get extremely hot Be careful not to burn yourself X To cancel during a process press and hold the START RESET key until you hear a beep For cooking process 5 7 please refer to p 11 of BASIC BREAD REGULAR 17 Other LI Basic Breads How to prepare Add the ingredients into the Baking Pan in the order listed EE Soft Course Then select the SOFT course by using the MODE SELECT key Make sure the yeast does not touch any liquid and to sprinkle it on e LJ Variations the center of the flour TIMER Indicates that the Timer function is available TIMER BASIC BREAD BANANA BREAD MILK BREAD 3 4 cup Water 1 3 cup Milk 1 4 cup Water 2 cups Bread Flour 1 Large Egg 1 2 cup Milk 2 Tbsp All Purpose Flour 2 1 4 cups Bread Flour 1 Large Egg 1 1 2 Tbsp Sugar 2 Tbsp All Purpose Flour 2 1 4 cups Bread Flour 2 1 2 Tbsp Dry Milk 1 1 2 Tbsp Sugar 2 Tbsp All Purpose Flour 1 tsp 1 tsp Salt 1 1 2 Tbsp Sugar 1 1 2 Tbsp Butter 1 1 2 Tosp Butter 1 tsp Salt 1 tsp Active Dry Yeast 1 3 cup Banana mashed 2 1 3 Tbsp Butter 1 tsp Active Dry Yeast 1 tsp Active Dry Yeast 18 Other Basic Breads Quick Baking Course Variations BASIC WHITE BREAD HO
28. arser in texture If the room temperature is above 77 F it is recommended to use refrigerated liquids Flour should be fresh and at room temperature in humidity or baking in high altitudes may require ingredient adjustments Humidity tends to make dough moister High altitudes tend to make the loaves rise too quickly For humidity try adding an 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 teaspoon 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 Give your just baked bread a professional finish Select one of these special glazes to enhance your bread Egg Glaze Beat 1 large egg and 4 teaspoons of water together and brush generously over the 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 bak
29. cup Water 2 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast When beep sounds add 1 4 cup Chedder Cheese Shredded 2 Tbsp Red Onion Minced FAT FREE APPLE OAT BREAD 3 4 cup Apple Juice 2 1 2 cups Bread Flour 1 1 2 tsp Sugar 1 3 tsp Salt 1 3 cup Oats 1 3 tsp Cinnamon 1 tsp Active Dry Yeast When beep sounds add 1 4 cup Dried Apple Diced GRANOLA BREAD RAISIN BREAD WALNUT BREAD 2 3 cup Water 2 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast When beep sounds add 1 4 cup Granola crushed CHOCOLATE BREAD 2 3 cup Water 1 3 4 cups Bread Flour 1 2 Tbsp Unsweetened Cocoa 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast When beep sounds add 1 4 cup Chocolate Chips crushed 2 3 cup Water 2 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 2 tsp Cinnamon 1 tsp Active Dry Yeast When beep sounds add 1 4 cup Raisins 100 WHOLE WHEAT APPLE BREAD 3 4 cup Water 2 cups Whole Wheat Flour 1 1 2
30. cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 3 cup Chedder Cheese Shredded 1 4 cup Red Onion minced 1 tsp Active Dry Yeast GRANOLA BREAD RAISIN BREAD 7 8 cup Water 2 1 3 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast When beep sounds add 1 3 cup Granola crushed 100 WHOLE WHEAT APPLE BREAD 1 cup Water 2 1 2 cups Whole Wheat Flour 1 1 2 Tbsp Sugar 1 Tbsp Dry Milk 3 4 tsp Salt 1 Tbsp Butter 1 2 tsp Cinnamon 1 tsp Active Dry Yeast When beep sounds add 1 2 cup Dried Apple diced 7 8 cup Water 2 1 3 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 2 tsp Cinnamon 1 tsp Active Dry Yeast When beep sounds add 1 2 cup Raisins CHOCOLATE BREAD 3 4 cup Water 2 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 tsp Salt 1 Tbsp Butter 1 Tbsp Unsweetened Cocoa 1 tsp Active Dry Yeast When beep sounds add 1 3 cup Chocolate Chips crushed WALNUT BREAD 7 8 cup Water 2 1 3 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk
31. dy and press it down D Vi Then press the bottom part of the holder towards the Main Body Do the reverse to remove ve How to store the Power Cord Fold the Power Cord and store at the Power Cord Holder X Be sure to take out the Power Cord from the holder before use Do not forcefully pull the Power Cord when storing or unplugging How to Attach the Kneading Blade Turn the Baking Pan counter clockwise to release and remove Set the Baking Pan at the center of the Main Body Be careful not to hit the Heater 2 Turn the Baking Pan clockwise to set the Baking Pan Match the shape of the Kneading Blade s hole with that of the Rotating Shaft to attach Be sure to insert the Kneading Blade securely otherwise it will not knead properly 6 CONTROL PANEL DISPLAY Indicates the remaining time for baking completion the crust color etc The display illustrated below shows all menus and information which is for reference only and will not appear during actual use COOKIE PASTA DOUGH key Setting for making cookie pasta dough CAKE key Setting for baking cake JAM key Setting for making jam MODE SELECT key START RESET key i Z JIRUSHI 88 Hac10 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 is completed The operation lamp turns on while baking
32. ed bread with milk or cream Use Fresh Ingredients Flour is vulnerable to moisture Check the manufacturing date of flour when purchasing and try to use it up early How to Store Breads and Cakes If you do not eat them immediately after baking store them in a plastic bag to prevent from drying When you store them in a freezer allow them to cool down then pack in a plastic wrap or in a plastic bag When storing dough allow it to deflate divide them into appropriate sizes round them and pack in a plastic wrap and store in a freezer Remove from the freezer to the refrigerator one day prior to the baking After it becomes soft enough shape it allow the second rise and then bake it Others When using dry fruits with seeds remove the seeds in advance Crush nuts to smaller than 1 5 inch diameter before adding to the dough to prevent the bakery machine from breakdown Ingredients may not easily mix depending on the type of ingredients you are using humidity and or season BASICBREAD RHBGIILAR Rd ka Now you re ready to bake a delicious loaf of bread Basic Bread Setting Regular Approximate time 20 min 14 19 min 64 4 20 min 45 50 min 37 57 min 60 ic Stir Second Stir Taria Rest Kneading First rising down lieing dowh Third rising Keep warm 4 4 about Add Beep Complete Beep 30 mi
33. efer thicker jam add 1 2 package up to 1 oz of fruit pectin as a part of the ingredients X Pectin is a type of sugar contained in fruits and it jellifies jam adds thickness gt The amount of jam which can be made at one time is about one cup Because homemade jam has no preservatives it can not be 32 6 CLEANING AND MAINTENANCE Be sure to unplug the Power Plug and allow the Main Body to cool down sure to perform cleaning as soon as cooking completes and after every use MAIN BODY amp LID B with a well wrung cloth Do not soak in water or splash it with water it may cause the unit to malfunction Although the Lid is detachable do not wash it in water water may go inside and cause odor or prevent it from baking breads properly Remove or wipe off bread crumbs or anything remaining inside of the Main Body CAUTION Do not immerse the Main Body or Lid water any other liquid Put water or lukewarm water into the Baking Pan and soften the dough stuck to the Kneading Blade Remove the Kneading Blade XDo not soak or leave water inside of the Baking Pan for too long It may cause rust or the Kneading Blade may not turn smoothly If the Kneading Blade is difficult to remove twist the blade left and right to release Wash with a sponge with kitchen detergent XDo not wash the bottom part of the Baking Pan with wate
34. first then add water to measure accurately Do not use the Timer function when using eggs as they may spoil How do the loaves vary in shape depending on the season During summer loaves may sometimes rise too high or collapse causing a dent in the middle During winter you may have trouble getting the bread to rise This may be solved by keeping the water temperature at about 68 F Q10 Can use this Home Bakery for favorite bread recipes found in other cookbooks Why does flour occasionally stick to the side of the bread 10 The accompanying recipes were especially created for this Home Bakery results may vary when using other recipes Please refer to Creating Your Own Yeast Breads on Page 8 for guidelines During the initial mixing period small amounts of flour may sometimes stick to the sides of the Baking Pan and baked onto the sides of the loaf If this happens scrape off that portion of the outer crust with a sharp knife Q1 1 why can not the Timer be set for more than 13 hours Why does flour occasionally stick to the side of the cake baked using the CAKE setting 11 Ingredients may spoil and affect the quality of the dough if left out for an extended period The Timer on the Home Bakery is set to the maximum of 13 hours for the best taste and performance You may not have added the ingredients in the order listed s zd When the add beeps sound and it s time add additional ingredients be sure to rem
35. g 6 Remove the dough Pan When the dough is completed a beep will sound and COMPLETE will be displayed Press and hold the START RESET key and open the Lid Prepare a lightly floured kneading board Gather the dough at the center of the Baking Pan then place the dough on the kneading board Remove the dough carefully by raising it gently from the bottom If the Kneading Blade comes off along with the dough remove the Kneading Blade 7 After use 8 Shape the dough and bake Unplug the unit from the 55 Shape the dough as you like let it rise and electrical outlet by bake holding the Power Plug 21 R ROLL Knead the dough gently by hand to deflate Ingredients Yields 14 rolls 1 2 cup Milk 1 Large Egg 2 1 3 cups Bread Flour 2 Tbsp Sugar 1 2 tsp Salt 1 4 cup Butter 1 tsp Active Dry Yeast Egg Glaze 1 Large Egg beaten 4 tsp Water Divide dough into 14 sizes using a dough scraper Shape each piece into a smooth ball Do not cut the dough by hand as it Place the rounded dough on a canvas and cover it with another canvas to allow resting for about 20 minutes If you do not texture f 2 4 will damage the have a canvas use a plastic wrap 505 Flatten the dough into triangles using a kneading rod Roll each triangle starting from the wide end as ill
36. g glaze and starting from the wide end pan and allow it to rise in bake preheated at 375 Lay seam side down and a place cooler than 83 F 400 F for 13 15 minutes curve ends for 40 50 minutes or until size doubles Pos During summer time butter may become too soft and it may be difficult to mix the softened additional butter into dough In that case place dough in refrigerator to cool down E WH EAT B U N S Ingredients Yields 10 rolls 3 4 cup Water 1 2 3 cups Bread Flour How to prepare 3 4 cup Whole Wheat Flour 1 1 2 Tbsp Sugar Make dough deflate it and divide it into 10 equal size pieces Cover 1 1 2 Tbsp Dry Milk dough with canvas to allow resting for about 20 minutes 1 2tsp Salt Use plastic wrap if canvas is not available 2 Tbsp Butter 1 tsp Active Dry Yeast Roll each piece into a ball Cover again with canvas and allow it to rise at 86 95 F for 30 40 minutes or until size doubles Place dough on greased baking pan and make cuts on top of the roll with a sharp knife to give it patterns 4 Bake in oven preheated at 400 F for 15 20 minutes 24 TRADITIONAL PIZZA DOUGH THIN CRUST PIZZA THICK CRUST PIZZA 1 With lightly floured hands Water Olive Oil Bread Flour Sugar Salt Active Dry Yeast Vegetable Oil 1 cup 1 Tbsp 2 1 2 cups 1 Tbsp 1 tsp 1 tsp PIZZ
37. i Please refer The keys do The Power Plug is disconnected from the outlet during operation to Page 5 not operate Plug the unit into the outlet securely The operation lamp turns on but the unit does not operate kneading does not start The Home Bakery adjusts the temperature of the ingredients while the Display shows REST Kneading will begin after the Rest period This does not indicate any malfunction 3 40 flashes and the operation lamp turned off during baking cooking Power supply has been discontinued due to power failure disconnection of the Power Plug or by a defective fuse or circuit breaker Discard the unfinished bread and start the process again from the beginning using new ingredients Smoke comes out of the Steam Vent and there is a burning smell Ingredients or baked product such as breadcrumbs have collected on the Heating Element or inside the unit This does not indicate any malfunction Make sure to clean the unit after each use Unplug the unit and allow it to cool before cleaning The Display shows E 01 This indicates a malfunction of the temperature sensor Please contact the store you have purchased this Home Bakery or Zojirushi Customer Service at 800 733 6270 and ask for repair TROUBLESHOOTING GUIDE This guide was created to help you through any difficulties you may encounter as you learn to u
38. ing time until completion will be indicated by 1 minute intervals Please refer to p 6 when using the Timer When the ADD indicator flashes and beeps sound add additional ingredients such as raisins or nuts X During the baking process the Main Body and Lid will get extremely hot Be careful not to burn yourself To cancel during a process press and hold the START RESET key until you hear a beep BASIC STEPS BASIC STEPS 5 Remove the Baking Pan When baking is complete a beep will sound and COMPLETE will be displayed Press and hold the START RESET key until you hear a beep and then open the Lid Use oven mitts to hold the Handle Turn the Baking Pan counterclockwise to remove When the START RESET key is not pressed As the bread machine will automatically Keep Warm for 60 minutes if the bread is not removed immediately after baking completion the bread may collapse or the crust may become thick and dark Therefore it is recommended to remove the Baking Pan after baking completion This only applies to BASIC BREAD SOFT BREAD FRENCH BREAD and QUICK BAKING courses X Do not place the hot Baking Pan on place mats that are vulnerable to heat as they get damaged 6 Remove the Bread Turn the Baking Pan upside down hold the Handle and shake the loaf Out Place the bread on a rack to cool down and to release moisture from the bottom of the bread Be careful not to burn yourself Some breads migh
39. into bubbles of carbon dioxide As these bubbles expand the bread rises The recipes developed for the Home Bakery uses 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 outcome of your bread All Purpose Flour is a blend of refined wheat flour especially suitable for making cakes croissants and pizzas 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 Butter and Oil 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 uses unsalted butter however regular butter or margarine can be substituted for unsalted butter Cracked Wheat is very coarse in texture It comes from wheat kernels cut into angular fragments It gives whole grain breads a nutty flavor and crunchy texture Eggs add richness and velvety
40. luten 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 Available at health food stores Available at health food stores or in your local supermarket s hot cereal department Tips on Using Your Home Bakery Creating Your Own Yeast Breads Special Glazes for Yeast Breads The recipes on the following pages are unique and were created for the Home Bakery Mini 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 does not come in contact with any liquid Again check our recipes for guidelines on how much of these ingredients you can add to your dough Be aware that additions like these tend to make doughs heavier and somewhat co
41. n 4 Crust Control Regular 3 40 Light 3 30 About 30 minutes after pressing the Start key the beep will sound 5 times to tell you it s time to add additional ingredients The ADD indicator will flash 30 seconds When adding ingredients be careful as dough will be mixing Close the Lid after adding the ingredients 7 lt BASIC STEPS BASIC STEPS 1 Attach the Kneading Blade to the Baking Pan precisely measure the ingredients and add them to the Baking Pan in the following order 1 Water or other liquids 2 Bread 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 2 Set the Baking Pan and close the Lid 1 Set the Baking Pan into the bread machine 2 Turn the Baking Pan clockwise to lock in position 3 Fold down the Handle and close the Lid 3 Plug the bread machine into an outlet 4 start baking 1 Check that the arrow is set to BASIC BREAD REGULAR Press the CRUST CONTROL key to choose the desired crust color Regular or Light 2 Press the START RESET key A beep will sound and the Operation lamp will turn on After the resting process has completed kneading will start During the resting process the Kneading Blade will not turn completion time will depend on the selected crust color Regular 3 hours 40 minutes Light 3 hours 30 minutes The remain
42. n pourrait tr bucher involontairement 4 Cet appareil a une fiche polaris e une des lames est SPECIFICATIONS plus large que l autre Par mesure de s curit cette Puissance Circuit de chauffage 450W fiche ne s adapte dans une prise polaris e que d un seul Consommation Moteur 95W c t Si la fiche es peut s adapter compl tement dans la Tension 120V 60Hz prise de courant l inverser Si elle ne peut encore s y Dimensions 21 5x28 5x31cm adapter contacter un lectricien qualifi Ne jamais Poids 5 6 kg tenter de d truire ou de modifier ce dispositif de s curit PARTS NAMES AND HANDLING INSTRUCTIONS E Kneading Blade GO To attach and remove the Kneading Blade be sure to match the shape of the hole with that of the Rotating Shaft Refer to diagram at bottom right Handle for the Baking Pan Rotating Shaft GO Set inside of the Baking Pan Steam Vent Control Panel Handle for the Main Body Power Cord Holder Power Cord Power Plug Heater Baking Pan Receptacle How to Attach the Baking Pan How to Remove the Baking Pan How to remove and attach the Lid DOpen the Lid at an angle of 45 degrees then pull and lift it up towards you to Hinge ne n Insert the Lid into the Hinge of the Eu Main Body to attach How to attach and detach the Power Cord Holder Affix the hole of the Power Cord Holder to the projected part of the Main Bo
43. old the START RESET key until you hear a beep For cooking process 5 7 please refer to p 11 of BASIC BREAD REGULAR Cake Variations How to prepare Add the ingredients into the Baking Pan in the order listed Then select the CAKE course by using the MODE SELECT key When the beep sounds after 5 minutes open the Lid and scrape off the flour on the sides of the Baking Pan using a rubber spatula For menus with additional ingredients please remember to add them when the add beeps sound Then close Lid and press the START RESET key to re start Beat eggs before adding The cake may easily break while hot remove and serve after is has cooled down CHOCOLATE CAKE BANANA NUT CAKE APPLE N RAISIN CAKE 2 Large Eggs beaten lightly 2 Large Eggs beaten lightly 2 Large Eggs beaten lightly 1 4 cup Milk 1 4 cup Milk 1 4 cup Milk 1 cup All Purpose Flour 1 1 2 cups All Purpose Flour 1 1 2 cups All Purpose Flour 1 1 2 tsp Baking Powder 3 tsp Baking Powder 3 tsp Baking Powder 1 4 cup Butter melted 1 3 cup Butter melted 1 3 cup Butter melted 2 3 cup Sugar 1 2 cup Sugar 1 3 cup Sugar 4 Tbsp Unsweetened Cocoa 1 3 cup Banana mashed 1 4 tsp Salt 1 tsp Vanilla Extract 1 4 cup Sour Cream 1 tsp Cinnamon When beep sounds add 1 tsp
44. on will show in 1 minute intervals X During the cooking process the Main Body and Lid will get extremely hot Be careful not to burn yourself To cancel during a process press and hold the START RESET key until you hear a beep 5 Remove the Baking Pan When jam is completed a beep will sound and COMPLETE will be displayed Press and hold the START RESET key until you hear a beep and open the Lid Use oven mitts when removing the Baking Pan 7 After use Unplug the unit from the electrical outlet by holding the Power Plug 6 Remove the Jam Remove the jam from the Baking Pan using a rubber spatula How to prepare Add the ingredients into the Baking Pan in the order listed Then select the JAM course STRAWBERRY JAM BLUEBERRY JAM APPLE JAM 1 1 2 cups Strawberries crushed 2 cups Blueberries crushed 1 1 2 cups Apples see preparation below 2 3 cup Sugar 2 3 cup Sugar 2 3 cup Sugar 1 Tbsp Lemon Juice 1 2 Tbsp Lemon Juice 1 Tbsp Lemon Juice X If using frozen blueberries allow it to defrost at room temperature Place cut apples microwaveable container and cover with water Cook at High for 5 to 10 minutes or until tender Drain and mash with a potato masher kept long therefore this amount should be appropriate If the jam is stored refrigerator it will last to one week The finished jam may be softer than desired If you pr
45. other liquids 4 Close supervision is necessary when the appliance is used by or near children 5 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 6 Do not use or operate the appliance with a damaged cord or plug 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 7 The use of accessory attachments not recommended or sold by the appliance manufacturer may cause injuries 8 Do not use outdoors 9 Do not let the power cord hang over the edge of a table or counter or touch hot surfaces 10 Do not place the appliance on or near heat sources such as gas or electric stoves ovens or burners 11 Extreme caution must be given when moving the appliance containing hot contents or liquids 12 To disconnect press RESET and remove plug from wall outlet Never pull on cord 13 Do not use the appliance for other than intended or specified purposes 14 Avoid moving parts 15 Use only an electrical outlet rated at 15 amperes or more 16 Use only 120 VOLT AC electrical current 17 Do not scratch damage modify forcefully bend pull twist or fold the power cord 18 Do not place the appliance on unstable surfaces or on surfaces that are vulnerable to heat 19 Do not move the appliance while in operation 20 Hold
46. ove flour that remains on the sides of the Baking Pan using a rubber spatula Q1 2 Why does the bread sometimes have a strange odor 12 Too much active dry yeast or un fresh ingredients especially flour and water may cause odors Always measure ingredients accurately and use fresh ingredients for best results Why is the dough sometimes very sticky and difficult to work with E mi 2 Dough may sometimes be sticky or too wet depending on the Q1 May use home ground or home milled flour room and water temperatures Try using colder water when making the dough and dust the kneading surface and your A13 Depending on how coarsely ground the home milled flour is results may not be satisfactory We recommend using a blend 34 hands with flour more frequently BABNORMAL CONDITIONS of home ground flour and regular bread flour for best results Status Condition Cause Status Condition Cause The temperature inside the Main Body is over The Home Bakery The noise you may hear is the noise of the motor y 104 F This indication will appear if you attempt j ing during the kneading process The Display use the unit continuously makes noise during sana indi hows HOT Na X use is does not indicate any malfunction 5 gt Open the and allow the inside of the Main Body to cool The Home The Baking Pan is not installed securely Bakery rattles Install the Baking Pan securely PI ie d
47. r Wipe with a well wrung cloth Otherwise it may cause rust and malfunction Rotating Shaft Wash Rotating Shaft with sponge Be careful not to damage the sealing part Sealing part ee a i CAUTION 1 1 Do not immerse the Baking Pan water or any other liquid um um um um UM EM EM um EM EM EM Xm I 7 KNEADING BLADE Wash with sponge XIf the hole is clogged soak in water or lukewarm water and remove the object with a chopstick or a soft brush Be sure to attach the Kneading Blade to the Main Body after every cleaning so that you will not lose it MEASURING CUP amp MEASURING SPOON Wash with sponge after every use A ABOUT THE NONSTICK COATING ON THE NOTE jJ WHEN STORING BAKING PAN AND THE KNEADING BLADE Pause rca ce Do not use benzene Allow the unit to cool To protect the nonstick coating thinner abrasive cleaner completely before Do not use hard utensils such as metal or chemically treated storing it Keeping the spatulas knives or forks cloth for cleaning It Lid open helps Do not use abrasive cleaners scrubbing may damage the Main Be sure to close the brushes hard nylon sponges or metal brushes Body or the Baking Pan Lid Do not place items Be sure to clean after every use Do not place in especially heavy As time goes by the color of the nonstick dishwasher or dish
48. s 14 rolls 1 2 cup Milk 1 tsp Active Dry Yeast 2 Large Eggs Egg Glaze 2 1 2 cups Bread Flour 1 Large Egg beaten 2 Tbsp Sugar 4 tsp Water 1 2 tsp 1 8 cup Butter Shape each piece into a ball place on canvas and cover it with another canvas to allow resting for about 20 minutes If you do not have a canvas use a plastic wrap 2 foo O O Y Shape each dough into oval shape and use the side of your hand to make an indentation to create a small lump on one side s Put 3 into lightly oiled Place Brioche cups from 4 Brush with egg glaze and Brioche cups Adjust the on a baking pan Allow it bake preheated at 350 F dough so the lump is on to rise at about 83 F for for 15 minutes top 40 50 minutes or until size doubles Ingredients Yields 10 rolls MON ROLL Dough for Butter Roll 2Tbsp same dough as Butter Roll 1 ra ne je 1 4cup Raisin How to prepare 1 Prepare dough for Butter Roll Lightly roll into ball and divide it in two with a dough scraper minutes 2 Take one dough and roll it into a rectangular shape then place half portion of evenly on 3 4 of the dough Roll up dough and seal the end firmly Do the same for the other dough 3 Slice the rolled dough 2 in 5 equal pieces Place a cooking sheet on baking pan
49. se your Home Bakery Be patient If at first the results of your baking are not completely satisfactory please consult this guide In We also offer 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 Home Bakery to most cases you will find the solution as well as the the store answers to any questions you may have us neos ias Loaf does n is Light crust Uncooked over 4 Not mixed Smoke m t ti RESULTS PUES ee enough and heavy oe ftom vent adjustment conne MOI EH Water or Milk Decrease 1 2 Tbsp 1 2 Tbsp 1 2 Tbsp Salt Decrease 1 4 tsp Sugar or us Decrease 1 2 tsp 1 2 tsp 1 2 tsp Flour Decrease 1 2 Tbsp Yeast Decrease 1 8 1 4 tsp 1 8 1 4 tsp 1 8 1 4 tsp Liquid Flour used was old e e e Flour a No yeast was added e Yeast Used wrong type at wrong setting e e e e Ingredients spilled on heating element e Kneading Blade installed incorrectly e Measurement adjustment According to the chart first make the proper corrections for yeast If the loaf is still not acceptable make adjustments to liquids then dry ingredients Kneading Blade The Kneading Blade 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 7
50. sed baking sheet Then brush with beaten egg and sprinkle lightly with coarse salt poppy seeds or sesame seeds Bake at 400 F for 10 to 12 minutes For crispy dry crunchy pretzels place cooked pretzels in cool oven on an ungreased baking sheet Allow it to stand for 3 hours or overnight This process allows pretzels to become dry and crunchy For soft and chewy pretzels serve warm with mustard Makes 32 pretzels With lightly floured hands press T into a lightly greased 12 inch pizza pan forming a high edge Brush crust with oil Cover and let it stand for 15 minutes Spoon tomato or pizza sauce over dough Top with cheese and desired toppings Bake for 25 to 30 minutes or until cheese is bubbly and crust is golden brown Makes 1 12 inch pizza Roll each piece of dough into a rope about 20 inches long and as thin as a pencil To shape pretzel pick up one end of rope in each hand and curve into a circle crossing ends at top Twist ends once and lay down over bottom of circle Invert pretzel so that ends are underneath Place on greased baking sheets 1 inch apart Brush lightly with beaten egg and sprinkle with your choice of coarse salt or poppy or sesame seeds For soft pretzels serve warm from the oven with mustard 25 COOKIE PASTA DOUGH SETTING COURSE Cookie Pasta Dough Setting Approximate time r 8 min
51. t be difficult to remove depending on the condition of completion XX If the Kneading Blade becomes stuck in the bread use a rubber spatula to remove as the Kneading Blade may still be hot When removing breads with hard crusts like French bread twist the blade under the Baking Pan several times 7 After use Unplug the unit from the electrical outlet by holding the Power Plug 11 12 Basic Bread Regular Variations How to prepare Add the ingredients into the Baking Pan in the order listed Then select the BASIC BREAD REGULAR course by using the MODE SELECT key Make sure the yeast does not touch any liquid and to sprinkle it on the center of the flour TIMER Indicates that the Timer function is available SUGAR FREE WHITE BREAD 2 3 cup Water 2 cups Bread Flour 1 Tbsp Fructose 1 2 tsp 1 Tbsp Butter 1 tsp Active Dry Yeast LIGHT RYE BREAD 3 4 cup Water 1 1 2 cups Bread Flour 2 3 cup Rye Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast TIMER BASIC WHITE BREAD 2 3 cup Water 2 cups Bread Flour 1 1 2 Tbsp Sugar 1 1 2 Tbsp Dry Milk 1 2 tsp Salt 1 Tbsp Butter 1 tsp Active Dry Yeast 100 WHOLE WHEAT BREAD 3 4 cup Water 2 1 4 cups Whole Wheat Flour 2 Tbsp
52. ustrated RE a J a Place seam side down on greased baking pan Spray a little water and allow it to rise in a warm place 86 95 F for 30 40 minutes or until size doubles Brush with egg glaze and jJ bake preheated at 350 F for 10 15 minutes HNUT e same dough as Butter Roll How to prepare Prepare dough for Butter Roll Then deflate the dough Divide dough into 16 equal sizes using a dough scraper shape each piece into a ball and then cover them with another canvas to allow resting for about 20 minutes Shape each ball as you like You can roll into 3 4 inch thickness and pattern it into a doughnut shape or roll each ball into a thick rope shape and braid it in three strands Roll each into a thick rope shape and braid it in three strands se se 22 d P Ingredients Yields 16 doughnuts Dough for Butter Roll to taste Cooking Oil to taste Granulated sugar to taste Powder sugar 3 Place dough from 2 on floured baking pan at appropriate spacing Allow it to rise at about 104 F for 30 minutes or until size doubles Heat cooking oil to 340 F and deep fry the dough from 3 Occasionally turn and fry until it becomes golden Sprinkle granulated sugar or powder sugar while they are hot Make dough deflate it and divide it into 14 equal sizes using a dough scraper Ingredients Yield
53. utons 3 Pour se prot ger de secousses lectriques n immergez pas le cable la fiche ou l appareil faire du pain dans de l eau on tout autre liquide 4 Surveiliez blen les enfants s ils utilisent un appareil ou s ils se trouvent proximit d un appareil en marche 5 D branchez le c ble d alimentation secteur lorsque l on n utilise pas l appareil ou avant de le nettoyer Laissez l appareil refroidir avant de le manipuler ou de retirer n importe quelles pi ces et avant de le nettoyer 6 Appareils portatifs Ne faites pas fonctionner l appareil si le cordon ou la fiche sont endommag s si l appareil ne fonctionne pas correctement s il est tomb ou s il a t endommag Confiez au service de r paration recommand le plus proche tout examen r paration ou r glage lectrique ou m canique de l appareil 7 L utilisation d quipements auxiliaires non recommand s ou vendus par le fabricant de l appareil risque de provoquer des blessures 8 N utilisez pas l appareil l exterieur 9 Ne laissez pas le cordon pendre par dessus le bord d une table ou d un comptoir et assurez vous que le cordon n est pas en contact avec des surfaces chaudes 10 Ne placez pas l appareil pr s d un br leur gaz allum ou d un l ment lectrique ou tension ou dans un four allum 11 Soyez tr s prudent en d placant un appareil qui contient du liquide chaud 12 Commencez toujours par brancher le c ble l appareil et seulement ensuite ce c ble
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