Toastmaster TBR20H Bread Maker User Manual
Contents
1. 57 Display Information Always use the Bread Maker in a room that is free of drafts and is at least 55 F 13 C but not warmer than 90 F 32 C Do not use Bread Maker in an unheated garage outdoors near a heat vent or in direct sunlight Generally the display window will tell you what is happening with your Bread Maker Here are some points to consider Messages Reason Solution 0 00 Cycle is complete Press Start Stop button to cancel Colon flashing Keep Warm is engaged E00 or E01 Unit is too cold Below 59 F Press Start Stop button to cancel signal beeping Unit is too hot Open cover remove bread pan and allow unit to cool with cover open or place Bread Maker in a warm room and allow to warm up If display still shows E00 or E01 after cooling completely send Bread Maker into Salton Inc for repair or replacement EEE Room temperature Press Start Stop button to cancel signal beeping is too low Below 59F Display Blank Power has been Unplug unit and plug back into interrupted outlet Unit must be reset HHH E00 Short circuit of Send Bread Maker into Salton Inc signal beeping sensor for repair or replacement Specifications Power Supply 120 V 60 Hz Consumption Kneading Motor 50W Dimension WxDxH 12 6 11 4 11 6 BANNA NESU eres sumere 59 Recipe Index BREADS Cheese and Cracked Pepper2. USE AND CARE GUIDE MODELS TBR20H Table Of Contents Important Safeguards 2 Before Your First Use eee eee teeter crete m 9 Power Outage aid Roe eae Bread Maker Introduction rh 4 log rm 4 Control Panel us p eg elec SH UR RR UAR Ce SACR DR E 5 Features siss eC A AR REGULAE eS bad CR VA AS ESI URN a ROS 6 Program Specifications Chart a is a ep a a a dew 7 Display Information at Start s ee ed eR ep ed Read ew end 7 Helpful Hints for Bread and Dough 22000 ERE ERE eee eens 8 MICAS UTM naar un 8 Dough Ba a 8 Ingredients s 53 rhet edes ebur Neg oe diee 9 Reed pres 11 Bread Mixes and Other Cook Books ren 12 High Altitude Vedat ea voe Ver PROC CRAT EC ob Oe babe AC 12 Freezing Baked Bread qe Re SUPR OUR ERR Idae 12 Freezing rest ave pis Ge te Ic PER ene edes 12 speg kraga rM 13 Programming the
3. Drain pineapple reserve juice Add enough water to juice to equal 1 cup Mix cornstarch and sugar add juice and butter and heat until thick Pour over pineapple and bread toss lightly to mix Bake at 350 F 177 C for 30 minutes Bread Pudding White Bread 1 inch cubes 1 cups Mix all ingredients in a microwave safe one quart casserole Cook uncovered in microwave on high for 7 minutes or until boiling stir occasionally during the last half of cooking Or bake in oven at 350 F 177 C for 30 minutes stir halfway through cooking time Serve warm or cold Crunchy Bread Snacks 5 Bread sliced inch thick 8 ies were a cai DrySeasomng Mig 4 Use any one of the following dried spaghetti sauce seasoning any ranch dressing Italian herb seasoning garlic powder or garlic salt Amounts may be adjusted to your taste Melt butter and seasoning Place bread on baking container and lightly brush with butter mixture Bake at 350 F 177 C for 10 15 minutes or until brown Allow to cool Break into bite size pieces 33 Quick Breads and Bake Quick Breads and Cakes are made with baking powder and baking soda that are activated by moisture and heat The batter is mixed only long enough to blend all the ingredients then baked immediately Full size cake mixes approximately 18 ounces and
4. 21 Cinnamon Raisin Nut 26 Cranberry Walnut sss ery 25 E 19 French 442 ir doch e E 22 Holiday E a 27 Italian Herb pesgi mer eom 21 Honey WBedt cce a eed et e b NUR 19 ONION 3 4 ose er Racer es 20 oed Senor e ge NER RU 20 Pumpemickel ue v eve 24 Richi a tu pent Re 26 v T EET 20 Shredded Wheat sse RR ng 23 Sunflower amp Sesame Seed 22 Triple WHERE oct te 24 White se eee cea ew EE 18 100 Whole Wheat 23 QUICK BREADS AND BAKE Apple Walnut eR eR ERR Reyes 34 Banana Chocolate Chip 36 Banana Nut 22e ry E rest 35 Cranberry Nut ss ER eie 35 Go BE oa 35 Date N t ri SPERM Ee S 37 esse ede hes eos babe e Ee 36 ANN rn Sse Reick aw aN 36 DAY OLD BREAD USES Bread Pudding ew hw Gate ak 33 Breaded Pineapple 33 Crunchy Bread Snacks 33 DOUGHS Almond Cherry Coffee Cake 48 eR a EUR 47 Banana Wheat Bagel 47 Buttermilk Roll wets werk 41 Challah Bread as eR 45 Cheezy Garlic Roll 43 Cinnamon Roll 0 0 00 e 49 Creamed So
5. 6 Smooth into all corners Lightly tap pan on counter 3 times to settle all dry ingredients 7 Carefully measure yeast with a measuring spoon level off with the straight edge of a knife and add to the bread pan 8 Place the bread pan into the Bread Maker Press down on rim until it snaps into place Close lid 9 Select DOUGH PROGRAM and press START 10 Atthe beep during the kneading process check the dough ball It should be slightly tacky to the touch At this time push down any dough or flour that may be on the sides of the pan 1l When the beeper sounds the dough is finished Use oven mitts to carefully remove the bread pan 12 Turn bread pan upside down and shake several times to remove the dough Do not use metal utensils inside the bread pan or Bread Maker 13 Place on a lightly floured surface Divide into pieces and shape 14 Place in a greased baking pan Cover and let rise in a warm place for 1 hour or until double in size 15 Bake at 350 F 177 C for 20 30 minutes or until done 16 UNPLUG UNIT BEFORE CLEANING DO NOT IMMERSE THE BREAD PAN IN WATER see CLEANING amp STORING T acinar 39 Focaccia Bread Dough Method 1 With oiled hands evenly press dough into a greased 9 x 13 inch pan Using your fingertips make indentations in the dough 2 Cover and let rise in a warm place for 30 minutes or until almost double in size While the dough 15 ri
6. B Worcestershire Sauce O i totaste O Mix and chill before serving Makes 3 cups Shrimp Dip i Canned Shrimp drained and mashed 2 small cans Mix and chill before serving Makes 3 cups Cleaning amp Storing ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS Any service requiring disassembly other than the cleaning described below must be performed by an authorized service center Unauthorized service will void your warranty Cleaning CLEAN UP OF BREAD MAKER 1 Unplug and allow to cool before cleaning 2 Remove bread pan from inside the Bread Maker 3 Clean exterior of Bread Maker with a damp cloth and plastic scouring pad if necessary Do not rub too hard as the surface may be scratched 4 Remove any flour bread crumbs or other food from the inside of the oven cavity using a damp sponge cloth or a small portable vacuum cleaner A plastic scouring pad may be used if necessary Do not rub too hard as the surface may be scratched 5 clean the glass in the lid use a glass cleaner or mild detergent and a damp cloth or plastic scouring pad Do not use an abrasive cleaner or pad as they might scratch the glass 6 Rinse with a damp cloth and dry thoroughly CLEAN UP FOR OVER RISING 1 If the bread should over rise and hit the cover extra cleaning will be necessary Unplug the Bread Maker and gently remove cover Using a nyl
7. Cover and let rise in a warm place 1 hour or until double in size 4 Bake at 350 F 177 C for 20 30 minutes or until done Serve warm Challah Bread Dough n IL 5 room temperature plus 1 enough Water 80 F 27 C to equal cup Method 1 Place on a lightly floured surface Divide into thirds making 3 10 inch long for regular 13 inch long for large ropes with tapered ends Pinch ropes together at one end braid together Pinch together at other end and secure braid 2 Transfer braided dough to greased baking sheet cover and let rise in a warm place for 1 hour or until double in size 3 Combine glaze ingredients and brush onto braid Sprinkle with poppy seeds and bake at 350 F 177 C for 25 minutes or until done A 45 Whole Wheat Pizza Crust Dough 1 thick or 2 thin crusts Program DOUGH Method l Place on a lightly floured surface Divide in half and press onto a 12 inch pizza pan raising edges Sprinkle each pan with 1 tablespoon of cornmeal if desired Generously prick dough with a fork For one 12 inch thick crust do not divide 2 Bake 400 F 205 C for 10 12 minutes or until edges of crust begin to turn light golden brown Remove add toppings and return to oven to bake an additional 15 20 minutes Pizza Crust Dough 1 thick or 2 thin crusts 2 thick or 4 thin crusts Program DOUGH Me
8. may be used in equal amounts The bread will be more coarse Sugar Honey may be substituted for sugar in equal proportions reduce the liquid by the same amount Brown sugar may be substituted for white sugar in equal proportions Yeast needs sugar no artificial sweetener should be used Wheat Flour For wheat free bread recipes refer to gluten free bread books Yeast We used RED STAR Yeast to develop our recipes However any brand may be used Refer to yeast ingredient section for other yeast substitutes Conversion Chart for Quick Acting Yeast 1 tsp active dry yeast tsp quick acting yeast 1 tsp active dry yeast ltsp quick acting yeast 274 tsp active dry yeast 1 tsp quick acting yeast 1 TBL active dry yeast 2 tsp quick acting yeast Note The FAST BAKE recipes were developed using the quick acting Red Star QuickeRise or Bread Maker yeast DO NOT substitute active dry yeast in these recipes BREAD MIXES AND OTHER COOK BOOKS Use mixes labeled for up to 2 pound loaves For best results use the basic program Even though we offer a wide variety of recipes for bread and dough you may be looking for one that we have not included in our recipe book Bread Maker helpful hints and recipe books are available at book and retail stores They offer a wide variety of recipes Refer to the features section of this book for the best bread program to use for other recipes Minor adjustments may b
9. 1 2 tsp 1 2 TBL 8 TBL 1 2 cup 3 tsp 1 TBL 12TBL 3 4 cup 1 2 TBL 1 1 2 tsp 16TBL 1cup 2 TBL 1 8 cup 3 8 cup 1 4 cup 2 TBL 4 TBL 1 4 cup 5 8cup 1 2 cup 2 TBL 5TBL ltsp 1 3 cup 7 8cup 3 4 cup 2 TBL DOUGH BALL NECESSARY FOR A SUCCESSFUL LOAF OF BREAD We have found that liquid amounts called for in a recipe may need to be adjusted slightly because different climates and seasons result in a wide variety of humidity levels You should check the dough ball at the beep during the kneading process see program specifications At this point the ball should be round smooth textured soft and slightly tacky to the touch When touched it will leave a little dough on your finger Push down any dough or flour that may be on the sides of the pan If it does not form a ball and is more like a batter add 1 tablespoon of bread flour at a time until it reaches the appropriate consistency On the other hand if the moisture is too dry to form a ball forms more than one ball or is a ball but not soft and slightly tacky add 1 teaspoon of water and allow it to absorb Add more water if necessary Provided you have used all of the ingredients specified in the recipe measured the ingredients properly and have a good dough ball you should achieve a successful loaf of bread When preparing bread in the FAST BAKE program the dough ball will be a very soft loose ball with a smooth texture and will be sticky to the touch When touched i
10. AND STYLE The TOASTMASTER name stands for a CELEBRATION of INNOVATION designed to serve your life and keep you COOKIN IN STYLE Bread Maker Use and Care Guide uestions Call toll free 1 800 947 3744 Monday Friday 8 00 a m 5 30 p m CST www toastmaster com TBR20H
11. If it still does not fit contact a qualified electrician Do not attempt to modify the plug in any way Before Your First Use Please fill out information that follows warranty Unpack and clean Bread Maker see CLEANING AND STORING Place Bread Maker on a dry stable surface away from burners and away from areas where cooking grease or water may splatter onto it Avoid placing it where it may tip over during use Place on back of counter top The Bread Maker will bake up to a 2 pound loaf of bread Do not put a larger quantity of ingredients into the bread pan than recommended If you do so the bread may not mix or bake correctly and the Bread Maker may be damaged The maximum amount of ingredients to be used is as follows Bread programs 4 cups Quick Bread programs 4 cups Dough program 4 4 cups During first use this product may smoke and or emit an odor from mineral oils used in manufacturing This is normal for a newly manufactured appliance POWER OUTAGE Your Bread Maker has a 7 minute power interrupt feature If the electricity goes off the memory will store the course in process for up to 7 minutes If the power comes back on within this time the course will resume where it left off If the Bread Maker loses power for more than this time and you are using any dairy products perishables or meat in your bread you should discard the contents of the recipe and start again with new fresh ingredients due to health and
12. QUICKeRISE Yeast use a liquid measuring cup and fill to the cup cup level with 110 115 F 43 46 C water Stir in 1 teaspoon granulated sugar and 1 package 24 teaspoons RED STAR Active Dry or QUICK RISE Yeast Leave your stirring spoon in the cup Set a timer for 10 minutes As the yeast absorbs liquid it will begin to activate and rise to the surface If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark it is very active The yeast mixture may be used in your Toastmaster Bread Maker in a recipe that calls for 2 teaspoons of yeast Remember to adjust your recipe for the cup of water and 2 4 teaspoons of yeast used in the test The sugar does not need to be adjusted To test for 175 teaspoons of RED STAR Active Dry or QUICK RISE Yeast use a liquid measuring cup and fill to the cup level with 110 115 F 43 46 C water Stir in 1 teaspoon granulated sugar and 1 teaspoons RED STAR Active Dry or QUICKeRISE Yeast Leave your stirring spoon in the cup Set a timer for 10 minutes As the yeast absorbs liquid it will begin to activate and rise to the surface If at the end of the 10 minutes the yeast has multiplied to the 2 cups mark it is very active The yeast mixture may be used in your Toastmaster Bread Maker in a recipe that calls for 1 teaspoons or more of yeast Remember to adjust your recipe for the cup of water and 1 teaspoons of yeast used in the test The sugar does not need to be adjusted F
13. Warranty Service flat rate charge by model is made for out of warranty service Include 15 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the product insured packaged with sufficient protection and postage and insurance prepaid to the USA address listed below Please note that all customs duty brokerage fees if any must be paid by you and we will require you to pay the cost of customs duty brokerage fees to us in advance of our performing any service Risk During Shipment We cannot assume responsibility for loss or damage during incoming shipment For your protection carefully package the product for shipment and insure it with the carrier Be sure to enclose the following items with your appliance any accessories related to your problem your full return address and daytime phone number a note describing the problem you experienced a copy of your sales receipt or other proof of purchase to determine warranty status C O D shipments cannot be accepted To return the appliance ship to To contact us please write to or call Salton Inc Salton Inc Attn Repair Center P O Box 6916 708 South Missouri Street Columbia MO 65205 6916 Macon MO 63552 1 800 947 3744 Email consumer relationsEtoastmaster com www loastmaster com Limitati
14. Wheat Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Egg room temperature plus 1 1 1 enough Water 80 F 27 C to equal Program WHOLE WHEAT 100 Whole Wheat Bread 1 9 DB loat Egg room temperature plus 1 1 1 enough Water 80 F 27 C to equal Program WHOLE WHEAT I IM 23 Pumpernickel Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Program WHOLE WHEAT Triple Wheat Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf 3 Egg room temperature pus D 1 1 enough Water 80 F 27 C to equal lcup 1 2 TBL 1 cups Program WHOLE WHEAT Cranberry Walnut Bread RR Egg s room temperature plus 1 2 2 enough Milk 80 F 27 C to equal cup 1 cup cups Program SWEET eva areas lt a vc A ee 25 Rich Sweet Bread EO EE TOR RII Egg s room temperature plus dE 2 enough Water 80 F 27 C to equal cup 1 cups Program SWEET Cinnamon Raisin Nut Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Bread Flour RED STAR Active Dry Yeast Program SWEET Holiday Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Program SWEET 27 FAST BAKE Breads As Easy As 1 2 3 The FAST BAKE program with hotter rise and bake temperatures is convenient for baking a hot fresh loaf
15. carefully remove the bread pan CAUTION THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD WILL BE VERY HOT USE OVEN MITTS 12 Turn bread pan upside down and shake several times to release the bread Do not use metal utensils inside the bread pan or machine Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting 13 When the bread has completely cooled approximately 1 hour store in an air tight container 14 UNPLUG UNIT BEFORE CLEANING DO NOT IMMERSE THE BREAD PAN IN WATER see CLEANING AND STORING ERR 29 Egg Bread 2 0 LB loaf Egg 5 room temperature plus 3 enough Water 110 115 F 43 46 C to equal 1 4 cups 2 TBL Program FAST BAKE Pesto Bread 2 0 LB loaf Program FAST BAKE Chevre Cracked Pepper Bread 2 0 LB loaf Feta Cheese room temperature 3 oz Program FAST BAKE Potato Bread 2 0 LB loaf Program FAST BAKE Cheese n Onion Bread 2 0 LB loaf Program FAST BAKE T 31 Italian Herb Bread 2 0 LB loaf Program FAST BAKE Cranberry Orange Bread 2 0 LB loaf Program FAST BAKE Day Old Bread Recipes Breaded Pineapple Chunked Pineapple 1 15 07 can 1 Cornstarch Sg Bitter ep us White Bread I inch cubes lt lt 2cups
16. in size 3 With a knife cut three diagonal slashes across top of the loaf Combine the glaze ingredients brush the loaf 4 Bake at 400 F 205 C for 20 to 25 minutes or until done Variations ITALIAN LOAF Method l Use recipe above Place on a lightly floured surface and shape the dough into one large round ball 2 Place the loaf on a greased baking sheet cover and let rise in a warm place for 40 minutes or until double in size 3 With a knife cut three diagonal slashes across top of the loaf Combine the glaze ingredients brush over loaf Sprinkle loaf with sesame seeds poppy seeds caraway seeds or cracked wheat 4 Bake at 400 F 205 C for 20 to 25 minutes or until done FRENCH ROLLS Method 1 Use recipe above Place on a lightly floured surface and divide dough into 12 pieces and shape into a ball Pinch the ends of each roll and taper slightly 2 Place the loaves on a greased baking sheet cover and let rise in a warm place for 40 minutes or until double in size 3 With a knife cut diagonal slashes across top of the loaf Combine the glaze ingredients brush over loaves 4 Bake at 400 F 205 C for 15 to 20 minutes or until done FRENCH TWISTS Method 1 Use recipe above Place on a lightly floured surface and divide dough into 18 pieces Roll into 14 inch ropes 2 Fold each rope in half and twist starting at fold 3 Place on greased baking sheet and brush with 1 3 cup of melted butter Cover and let rise in a warm place un
17. into the dough Scrape the flour off the loaf with a spatula Longer delay times could alter the baking results No If there is too little in the pan the knead ing blade cannot knead well enough If there is too much bread swells out of the pan Yes for all programs except FAST BAKE Be sure to deduct the same measurement of water to equal liquid substitution warm to 80 F 27 C Fresh milk is not recommended when using the timer because it may spoil while setting in the pan The bread machine cavity needs to cool down before making the next loaf of bread 257 Check List BAKING RESULTS Bread i Bread Bread folls Short amp maker bread rises too coarse dense does not fr much texture texture ky bottom i coarse ingredients texture not mixing Please check the following 1 Unplugged power outage 2 Display signal reads or E01 3 Ingredients spilled on heating element 4 Top lid was open during baking 5 Bread left in bread pan too long after pro gram 6 Bread sliced just after baking steam was not allowed to escape 7 Kneading blade not installed 8 Not enough Water OPERATIONAL ERRORS Yeast 13 Not enough 14 Too much 15 No sugar molasses or honey 16 Ingredients used other than recommended Flour 17 Wrong type of flour used 18 Yeast touched water before Yeast kneading 19 Old yeast use
18. is packaged for shipment a clear plastic film is placed over the control panel carefully peel it off DISPLAY WINDOW Indicates the LOAF SIZE Indicates the PROGRAM number selected 1 to 8 Indicates the CRUST COLOR selected Indicates minute by minute baking time countdown Indicates delay baking time selected Use when setting the TIMER to delay baking Press and arrows to set timer for delayed completion up to 13 hours later Arrows will move time up or down in 10 minute increments Press and hold button for faster movement TIMER is not available on some cycles please check the Total Time in the PROGRAM SPECIFICATION CHART Press to select the baking cycle of your choice The selected cycle automatically assigns the time needed to complete the process Press to select CRUST COLOR for most programs Light Medium Dark Bread Maker will automatically bake on the medium setting P unless another is selected Press to start operation or begin TIMER countdown for delayed completion Press and hold until you hear a beep to stop operation or to cancel a TIMER setting Note Do not press STOP when checking the progress of bread Press to select LOAF SIZE Bread Maker will automatically bake the 2 0 LB loaf unless another size is selected Indicates Bread Maker is plugged in Features PROGRAM SELECT The control p
19. of bread in under an hour The longer bread programs with lower rise and bake temperatures will bake a taller more developed loaf of bread And remember you can always use the delay feature for the longer programs 1 Add ingredients to the bread pan in the order listed Refer to Helpful Hints for Bread and Dough for measuring information Place the bread pan in the Bread Maker 2 Close the lid Select the FAST BAKE program and press START 3 When finished baking remove bread pan from the Bread Maker Invert and shake to remove the loaf Allow loaf to cool standing upright on a wire rack before slicing FAST BAKE PROGRAM HINTS Water temperature must be 110 115 F 43 46 C Larger amounts of QUICKeRISETM RapidRise or Bread Machine yeast must be used They may be substituted in equal amount The dough ball for the FAST BAKE program should be a very soft sticky to the touch loose ball with a smooth texture Do not add extra flour Check the dough ball at the beep and if necessary use a rubber spatula to push any flour or dough from the sides of the bread pan down into the dough ball Asaresult of the increased temperatures during the rise and bake process the loaf of bread produced from this program may have a dark crisp crust with a split on the top side of the loaf FAST BAKE Breads We suggest starting your FAST BAKE bread baking with this White Bread Recipe Refer to Helpful Hints for Bread and Dough f
20. this appliance Do not immerse cord plug or appliance in water or other liquid see instructions for cleaning Do not touch hot surfaces Always use oven mitts when handling the hot bread pan or bread Close supervision is necessary when this appliance is used near children This appliance is not for use by children Keep out of reach of children Unplug from outlet when not in use and before cleaning Allow to cool before attaching or removing parts Avoid touching moving parts Do not remove the bread pan during operation Stop pad must be pressed if bread pan is to be removed before completion Do not operate the appliance with a damaged cord or plug or after the appliance malfunctions or has been dropped or damaged in any manner Return appliance to the nearest authorized service facility for examination repair electrical or mechanical adjustment Do not use outdoors or while standing in damp area Do not let cord hang over edge of table or counter or touch hot surfaces Do not place on or near a hot gas or electric burner or in a heated oven To unplug grip the plug and pull out from the wall outlet Never pull on the cord Do not unplug while unit is in operation Do not use appliance except as indicated in these instructions Use accessory attachments only if recommended by Toastmaster Inc Do not clean with metal scouring pads Pieces can break off the pad and touch electrical parts Bread Maker must be placed at least 4 inche
21. Bread Maket 4 sete oem edes ee eer ed a ended 13 Programming Delay Timer iow be ete ete ette e c oe xU ec Re LT e Free renes 16 Recipes sertu 5h e E ERE ee had 17 lnc MCCC 18 FAST BAKE Breads and Instructions 0 00 ss 28 Day Old Bread mee ade 33 Quick Breads and Bake e 264 03 a E Eee TOUS CP C PICTUS Cleaning nd Storing ee RA Sa RTL RUE gis LAE EE 54 Before Calling for Service eb ur peo RE See tec Roe Rede 55 Ouestions and ADSW IS peewee REN pea dus bane 55 CHECK List E Be A BROS ee e ee SS ae 56 SUPPESTIONS es c 57 Display Information a p lobos eo cl a 58 Service Information i ket Ede RR REC ROREM RO Y UNUS e UR Pe e eo e ee 59 Celer E EET 59 Recipe Tides dC 60 amad READ AND SAVE THESE INSTRUCTIONS WARNING risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death Please follow all safety instructions IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed to reduce the risk of fire electric shock and injury to persons including the following Read all instructions before using
22. It is critical to add the yeast last on top of the flour and away from liquid This will keep the yeast from activating until the Bread Maker starts to mix We do not recommend using the delay timer for recipes that contain perishable ingredients Select the PROGRAM LOAF SIZE and CRUST COLOR Before pressing START set the TIMER for the amount of time you want to wait before the bread is done EXAMPLE It is 9 00 p m now The bread is to be ready at 6 30 a m the next morning Set the timer for 9 30 because there are 9 hours and 30 minutes between 9 00 p m and 6 30 a m When pressed the time will advance in NOTE The Bread Maker will start 10 minute increments when the timer has counted down to the start time for the program When constant pressure is applied to the selected to begin pad the time will advance quickly Once you count up to 13 00 hours the timer starts over again Press the Start pad The time is set and the colon blinks After one minute 9 29 is displayed and the timer continues to PEN count down in 1 minute increments Colon will blink TIMER v Recipes Breads As Easy As 1 2 3 1 Add ingredients to the bread pan in the order listed Refer to the Helpful Hints for Bread and Dough for measuring information Place the bread pan in the Bread Maker 2 Close the lid Select the bread program choose the Crust Color and press Start 3 When finished baking remove bread pan from the Bread
23. Maker Invert and shake to remove the loaf Allow loaf to cool standing upright on a wire rack before slicing Food Guide Pyramid A Guide To Daily Food Choices KEY O Fat naturally occurring and added Fats Oils amp Sweets Group USE SPARINGLY A Sugars added Milk Yogurt amp Cheese Group 2 3 SERVINGS Vegetable Group 3 5 SERVINGS Meat Poultry Fish Dry Beans Eggs amp Nuts Group 2 3 SERVINGS Fruit Group 2 4 SERVINGS Bread Cereal Rice amp Pasta Group 6 11 SERVINGS Bread cereal pasta crackers and other grain foods are low in fat and full of energy The Food Guide Pyramid says we should eat 6 11 servings daily more than any other food group One half inch slice of bread is approximately two servings Bread Recipes We suggest starting your bread baking with this White Bread recipe Follow each step carefully These steps have been written to eliminate the most common errors in Bread Maker baking and may be helpful for any recipe White Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Program BASIC l Remove the bread pan from the Bread Maker Attach the kneading blade onto the shaft Make sure all ingredients except water are at room temperature 2 Use a liquid measuring cup to measure the water 80 F 27 C baby bottle temperature and pour into the bread pan 3 Use a measuring spoon to measure the oil and add to the bread pan 4 Use mea
24. OWER light will come on The Bread Maker display indicator will default to 1P and then 3 05 2 0 LB and medium crust color 5 Close the lid Plug into 120 V 60 Hz outlet The Press the PROGRAM button to choose the desired program Each time the PROGRAM 6 button is pressed you will hear a beep and the number in the display window will advance to the next program Press the LOAF SIZE button to select 1 0 LB 1 5 LB OR 2 0 LB size recipe except for the FAST BAKE QUICK BREAD DOUGH and BAKE ONLY programs Press the CRUST COLOR button to choose crust color desired except for the FAST BAKE QUICK BREAD DOUGH and BAKE ONLY programs When you press the button you will hear a beep and the display window will show the color selected L Light color P Medium color H Dark color Press the START STOP button The time left for the program to be finished is displayed The timer will count down in one minute increments All programs except QUICK BREAD DOUGH and BAKE will beep to add additional ingredients during the second knead Opening the lid will not stop the kneading Add ingredients quickly and evenly over dough Quickly close the lid to prevent heat loss At this time also check the dough ball and use a rubber spatula to scrape ingredients from the sides of the pan C The beeper will sound when the bread is done Press the START STOP button and hold it until you hear beep Hold the lid open while y
25. Wash bread pan and kneading blade with a nylon bristle brush Do not use steel wool abrasive cleaners or metal utensils on the bread pan or kneading blade as they will damage the non stick surface Normal wear is to be expected The non stick may discolor over time and in no way affects performance STORING All removable parts should be thoroughly cleaned and dried Store with lid closed and kneading blade inside bread pan Before Calling For Service Questions and Answers Questions Why does the height and shape of bread differ in each loaf The bread has an unusual aroma Why The kneading blade comes out with the bread The baked loaf of bread has a floured corner Why can the timer not be set for more than 13 hours Can ingredients be halved or doubled Can fresh milk be used in place of dry milk Why is the display flashing E00 or E01 Answers The height and shape of bread may differ depending on the ingredients room temperature and length of the timer cycle Also accurate measurement of ingredients is essential to make delicious bread Stale ingredients or too much yeast may have been used Always use fresh ingredients Accurate measurements are essential to make delicious bread This may happen as the kneading blade is detachable Use a non metal utensil to remove it Caution The kneading blade will be hot Sometimes flour in the corner of the pan may not have been completely kneaded
26. anel will let you choose different programs loaf size and crust color for some programs All programs except QUICK BREAD DOUGH and BAKE contain a beep to check the dough ball to add additional ingredients i e raisins nuts and spices or to stir ingredients Use these programs for basic bread recipes and most prepackaged bread mixes You may choose light medium or dark crust color Make a loaf of bread in less than one hour by using this program Simply use the special instructions and recipes found in the FAST BAKE bread sections of this recipe book This program is best suited for breads low in fat and sugar which results in a crisp crust and coarse chewy interior If a recipe contains more than 50 whole wheat flour or when instructed in the recipe use this program This program works best if a recipe is high in fat sugar eggs or cheese This program is used for recipes that contain baking powder or baking soda rather than yeast to make bread or cake rise Scratch cake recipes must be specially designed for this setting The Quick Bread program may also be used to mix and bake a pre packaged cake or quick bread mix 15 18 ounces This program is used to prepare dough for making bread or rolls which are shaped by hand allowed to rise a final time before baking in a conventional oven This program is used for baking breads or cakes for longer times in 10 minute increments Program Specifications Chart appr
27. ation conditions gluten develops flavor and leavens the product Dough has doubled in bulk when an indentation remains after the tip of a finger is pressed lightly and quickly into the dough If the indentation springs back cover and let rise a few more minutes and check again After punching down and dividing dough cover and let rest 10 minutes Resting allows the gluten to relax and makes handling easier Then shape the dough as desired Sometimes a double rising is beneficial especially for whole grain or 100 whole wheat bread Let the dough rise once punch down let rise again punch down let rest 10 minutes and shape Crust Treatments use only with dough program Always allow optimum rising of shaped dough Use a pastry brush to apply glaze Bake as directed Egg Yolk Glaze For shiny golden crust mix 1 slightly beaten egg or egg yolk with 1 tablespoon water or milk Egg White Glaze For a shiny chewy crust mix 1 slightly beaten egg white with 1 tablespoon water Lightly Floured Sprinkle enough flour onto work area so that the dough can be handled without sticking Shaping Rolls Cloverleaf Rolls Shape into 1 2 inch balls Place 3 balls in each greased muffin tin and let rise until double in size Crisscross Rolls Shape into balls Combine two of the balls and roll into a 1 8 inch thick square Cut strips 1 8 inch wide and place one strip across the top of each ball Repeat this process placing the second stri
28. d 20 Temperature of water either too hot or loo co gt F 2 En 10 Not enough ae Flour 9 SE Qu 12 No yeast INGREDIENT PROBLEMS Bread Maker Use and Care Guide Suggestions The following suggestions have a corresponding number found on the check list Be sure to read both Plug into 120 V 60 Hz outlet Refer to power outage instructions PROGRAM was not selected Push START STOP to clear display after last program 2 Open lid remove bread pan and allow to cool 3 Wait until program is complete unplug allow to cool and clean 4 Only open lid during kneading process to check dough ball or to add ingredients 5 Remove bread as soon as program is done and place on wire rack 6 Allow to cool approximately 20 minutes 7 Put kneading blade on the shaft of bread pan 8 11 Check the dough ball at the beep Dough should be round smooth textured soft and slightly tacky to the touch FAST BAKE dough ball will be sticky to the touch If more like a batter add 1 TBL flour Allow to mix add more if necessary If too dry add 1 tsp water Allow to absorb add more if necessary 16 Follow recipe or substitution recommendations 17 Flours cannot be substituted 18 Place yeast on top of flour away from liquids 19 Make sure yeast is fresh and room temperature 20 Water should be 80 F 27 C for all courses except FAST BAKE which should be 110 115 43 46
29. does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed altered defaced or rendered illegible Implied Warranties ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE 1 YEAR FROM THE DATE OF PURCHASE Some states do not allow limitations on how long an implied warranty lasts so the above limitation may not apply to you Warranty Performance During the above one year warranty period a product with a defect will be either repaired or replaced with a reconditioned comparable model at our option when the product is returned to the Repair Center or the purchase price refunded The repaired or replacement product will be in warranty for the balance of the one year warranty period and an additional one month period charge will be made for such repair or replacement Service and Repair Should the appliance malfunction you should first call toll free 1 800 947 3744 between the hours of 9 00 am and 5 00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem Please refer to model number TBR20H when you call In Warranty Service USA For an appliance covered under the warranty period no charge is made for service or postage Call for return authorization 1 800 947 3744 Out of
30. e necessary for best results HIGH ALTITUDE High elevations may make dough rise faster We recommend that you try the recipe as it is printed first The dough ball should be round smooth textured soft and slightly tacky to the touch If you find the results are unsuccessful decrease your yeast teaspoon at a time You may also have to increase the liquid because of the drier air start with 1 tablespoon and increase it if necessary The addition of gluten will help the structure of the bread The recommended amount is 1 teaspoon per cup of flour unless specified otherwise in the recipe FREEZING BAKED BREAD When freezing bread and rolls cool them before wrapping in plastic wrap Place them in a plastic bag and seal it Bread may be frozen for up to six weeks When you thaw partially open the wrapping to allow the moisture to escape gradually for best results FREEZING DOUGH At the end of the dough program you may remove the dough and freeze it for baking at a later time Form the dough into the desired shape and immediately freeze for one hour to harden Remove from the freezer and wrap in plastic wrap Next place it in a plastic bag and seal Dough can be kept in the freezer for up to four weeks Thaw the dough in plastic bag in the refrigerator overnight or for several hours Unwrap and place on baking container Cover and let stand in warm draft free place until double the original size Because the dough is not room temperature you w
31. e recommend that you read the following information before you shop for your ingredients Your Bread Maker will bake up to a 2 pound loaf of fresh bread containing 4 cups of flour ingredients except liquids must be at room temperature and liquids should be approximately 80 F 27 C baby bottle temperature When preparing bread for the FAST BAKE program all liquid temperatures must be 110 115 43 46 Always place the ingredients in the bread pan in the order listed in the recipe liquids dry ingredients and then yeast Some ingredient amounts are the same for different size loaves MEASURING THE CORRECT WAY Be sure to measure accurately for success Mis measuring even slightly can make a big difference in your results When you are measuring liquids use a clear glass or plastic liquid measuring cup To ensure accuracy set the measuring cup on the counter MEASURING CUP top and read the measurement at eye level 1 4 1 3CUP 1 CUP GRADUATED MEASURING To measure your flour spoon it lightly into a standard dry ingredient measuring cup and level it with a straight edge Also do not shake the cup 1 2 CUP CUPS or tap it on the counter top Do not scoop the flour with the measuring cup as this tends to pack 19 1 more flour than the recipes call for tsp tsp GRADUATED 1 4 tsp 1TBL MEASURING SPOONS Use standard measuring spoons and level with a straight edge Measurement Conversion Chart 1
32. ill find it takes longer than usual to rise Bake according to recipe instructions If additional assistance is needed expert help is available from Toastmaster 1 800 947 3744 or from RED STAR YEAST 1 800 445 4746 Programming PROGRAMMING THE BREAD MAKER The following are the general steps for using the Bread Maker Depending on the program or recipe that you choose some steps may not apply or there may be additional steps Refer to the BASIC Breads FAST BAKE Breads QUICK BREADS and DOUGH sections Add all ingredients to the pan in the order listed in the recipe The illustrations in this use and care guide are for information purposes only You may find your Bread Maker looks different however the steps for operation are the same Open the lid and remove the bread pan by pulling straight up using the handle Mount the kneading blade on the shaft flat side down the order listed Use a rubber spatula to smooth the YEAST dry ingredients in the bread pan be sure to spread into all corners Add yeast on top all ingredients except yeast in bread pan in DRY INGREDIENTS WATER OR LIQUIDS Insert bread pan and push down on rim until it snaps securely into place Fold handle down If the pan does not snap securely into place remove bread pan Wearing oven mitts place fingers behind bread pan clips and gently pull away from oven wall Insert bread pan again P
33. lour Bread Flour is Essential for Bread types of flour are affected by many factors such as milling grades moisture content length of storage and manufacturing process Adjustments to the recipes may need to be made to compensate for climactic changes in different regions to ensure an excellent loaf Bread flour is a definite necessity Milled from hard winter or spring wheat it has a higher protein content that makes it more durable than all purpose flour The protein when mixed with liquid becomes gluten When kneaded gluten becomes elastic and gives the bread better structure In contrast all purpose flour milled from a combination of soft and hard wheat becomes elastic too easily for use in a Bread Maker and quickly loses its ability to stretch well As a result bread made from all purpose flour will be smaller and more dense Several well known mills now market bread flour It is labeled bread flour on the package and is available at grocery stores Wheat is the only grain that contains the type of protein that becomes elastic when kneaded Other flours such as rye barley oats soy rice and buckwheat add flavor and fiber to breads but do not add structure to the dough Therefore wheat flour is essential as a base when making bread Vital Wheat Gluten is produced by processing white flour one more step White flour contains both protein and starch and mill
34. ng bread using the FAST BAKE program all liquid temperatures must be 110 115 43 46 The warmer temperature is necessary for the yeast to activate quickly to accommodate this specially designed program Eggs are also considered part of the total liquid amount Eggs should be at room temperature When removing them from the refrigerator place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature Cinnamon and Garlic Not True Friends of Yeast Previously cinnamon and sugar were sprinkled on dough before it was rolled up jelly roll fashion Adding cinnamon and garlic to the dough in a Bread Maker however presents a problem Cinnamon and garlic reacts with bread dough just as a meat tenderizer reacts with meat It breaks down the structure Although it smells wonderful as it is baking the flavor is dissipated in the baking process DO NOT ADD MORE THAN LISTED IN THE RECIPE For more flavor use cinnamon and garlic as spread for the bread rather than adding to the dough Fruits and Vegetables Add Flavor and Nutrition When adding fruits or vegetables to recipes do not exceed the amount listed These products if used in excessive amounts may inhibit the rising of the bread Salt Regulates Yeast Activity Salt is necessary to control the activity of yeast causing it to work slowly and steadily Without salt yeast acts too rapidly Salt also strengthens the structure of the dough If too little or
35. no salt is used the bread will rise rapidly and then fall The texture will also be more coarse and or uneven Sugar Food for Yeast Sugar is the favorite food of yeast but too much sugar will cause the yeast to over react The loaf of bread will be small and dense Dried fruits also contribute sugar to the bread dough We do not recommend adding any more than is specified in each recipe In addition we do not recommend the use of artificial sweeteners because the yeast cannot react with them SUBSTITUTES In our test kitchen we experimented with these ingredient substitutions We do want to mention that your results may vary from ours If you would like to try other substitutions there are several helpful hint books available from retail stores to assist you Of course we cannot guarantee their results Eggs Liquid egg substitutes may be used as directed on the carton Two egg whites may be substituted for one whole egg REMEMBER all egg products must be at room temperature Milk Coffee creamer non dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions Liquid milk 80 F 27 C may be substituted for water in equal proportions for all bread programs except FAST BAKE The dry milk may then be eliminated all together The loaf will be slightly smaller Salt Salt free recipes are not successful Dietetically sodium free less than 5 mg sodium per serving or low salt less than the sodium of table salt
36. ogram Method 1 ge Place dough on a lightly floured surface and divide into 4 equal pieces Shape into 4 smooth round balls and place on a greased baking sheet Cover and let rise in a warm place for 1 hour or until double in size Bake at 350 F 177 C for 25 30 minutes or until done Allow to cool completely on a wire rack With a serrated knife remove the top 1 inch of each bread bowl Remove the center leaving a shell of inch on sides bottom Fill with approximately 1 cup of creamed soup non creamed soup will soak through the bread bowl too easily Cut removed bread into 1 inch pieces and serve with soup Party Dip Bread Bowl Dough Program DOUGH Note Any 1 5 pound bread or dough recipe may be used mix on dough program Method l Place dough on a lightly floured surface Shape into a large smooth round ball and place on a greased baking sheet 2 Cover and let rise in a warm place for 1 hour or until double in size Bake at 350 F 177 C for 30 40 minutes or until done Allow to cool completely on a wire rack 4 With a serrated knife remove the top 1 2 inches of the bowl Remove the center leaving a shell of inch on sides and bottom 5 Fill with 3 cups of dip Cut removed bread into 1 inch pieces and serve with dip ps Shredded Beef Dip Dried beef chopped 5 oz Cream Cheese softened e Sour Cream Mecoup Green Onion chopped 6 Accent Seasoning
37. on of Remedies No representative or person is authorized to assume for us any other liability in connection with the sale of our products There shall be no claims for defects or failure of performance or product failure under any theory of tort contract or commercial law including but not limited to negligence gross negligence strict liability breach of warranty and breach of contract Repair replacement or refund shall be the sole remedy of the purchaser under this warranty and in no event shall we be liable for any incidental or consequential damages losses or expenses Some states do not allow the exclusion or limitation of incidental or consequential damages so the above limitation or exclusion may not apply to you Legal Rights This warranty gives you specific legal rights and you may also have other rights which vary from state to state 2004 Toastmaster Inc P N All Rights Reserved Printed in China 61 Keep Dated Sales Receipt for Warranty Service Keep this booklet Record the following for reference Date purchased Model number Date code stamped on bottom EVERYBODY EATS It s a fact of life But sometimes preparing meals can become a chore That s why TOASTMASTER has been invited into millions of kitchens just like yours so we can HELP YOU MASTER your mixing baking grilling toasting brewing heating and serving tasks WITH EASE
38. on spatula or wooden utensil scrape all loose dough from inside the cover Then wash the cover in warm soapy water 2 Move Bread Maker to countertop next to kitchen sink place on backside You may want to place it on a towel to avoid scratching it Use a pastry brush to sweep crumbs from inside the Bread Maker and around the hinges Wipe inside of Bread Maker with a damp cloth 3 Using a wet dishcloth or sponge soak all remaining dry or burned on dough to loosen Use a plastic scrub pad to remove any stubborn spots Do not use abrasive cleaners or metal scouring pad which could damage the finish Rinse well with a damp dishcloth or sponge and dry thoroughly If any water has accumulated in the vent of the cover wipe with a dishcloth or sponge to prevent it from running down the inside or outside of the Bread Maker when you stand the unit upright Carefully insert cover tabs into the slots and snap into place CLEAN UP OF BREAD PAN AND KNEADING BLADE DO NOT IMMERSE BREAD PAN OR WASH IN DISHWASHER 1 Allow to cool before cleaning 2 Fill with hot soapy water and remove kneading blade If necessary to remove the kneading blade from the bread pan allow the soapy water to remain in the pan for up to 30 minutes longer times may damage the non stick surface It is not necessary to remove the kneading blade for cleaning However if you wish to it is necessary to do so after each use or it will become increasingly difficult to release 3
39. or measuring information Follow each step carefully noticing the water temperatures must be 110 115 F 43 46 C and that QOUICKeRISE RapidRise or Bread Machine yeast must be used White Bread 2 0 LB loaf Program FAST BAKE l Remove the bread pan from the Bread Maker Attach the kneading blade onto the shaft Make sure all ingredients except water are at room temperature 2 Use a liquid measuring cup to measure the water 110 115 F 43 46 C and pour into the bread pan 3 Use a measuring spoon to measure the oil and add to the bread pan 4 Use a measuring spoon to measure the sugar and salt level off with the straight edge of a knife and add to the bread pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the bread pan Smooth into all corners Lightly tap pan on counter 3 times to settle all dry ingredients 6 Carefully measure QUICK9 RISE yeast with a measuring spoon level off with the straight edge of a knife and add to the bread pan 7 Place the bread pan into the Bread Maker Push down on rim until it snaps into place Close the lid 8 Select FAST BAKE program and press START 9 About five minutes into the kneading process check the dough ball It should be sticky to the touch At this time push down any dough or flour that may be on the sides of the pan 10 When the beeper sounds the bread has finished baking 11 Use oven mitts to
40. ou remove the bread pan using oven mitts If you do not stop the unit and remove the bread it fL will automatically go into the keep warm process on all programs cmi except for DOUGH Your bread will be kept warm for 1 hour You _ may remove the bread pan at any time during the keep warm cycle To turn off the keep warm feature before the 1 hour is up press the START STOP button and hold it until you hear a beep NOTE If you wish to make another loaf of bread right away allow the Bread Maker to cool down for 10 to 15 minutes with the cover open and pan removed If you attempt to use the unit too soon it will signal and display will read E00 or E01 Press Start Stop until screen reverts to setting display and wait until unit has cooled Turn the bread pan upside down and shake to release the bread Place the bread upright on a wire rack to cool 20 30 minutes before cutting This allows the steam to escape Be sure to remove the kneading blade from the bread CAUTION The bread pan kneading blade and bread will be very hot e Always unplug after use Programming Delay Timer The delay timer can be set to delay bread making up to 13 hours At the selected time delicious bread will be ready The delay works for all programs except FAST BAKE DOUGH and BAKE Add all ingredients to the bread pan in the order listed
41. oximate times COURSE PROCESS DELAY RISE RISE RISE3 BASIC LIGHT 1 0LB 13 00 10 20 15 20 308 55 55 BASIC MED 1 0LB BASIC DARK 1 0LB BASIC LIGHT 1 5LB BASIC MED 151 BASIC DARK 1 51 BASIC LIGHT 2 0LB BASIC MED 2 0LB BASIC DARK 2 0LB CH LIGHT 1 0LB CH MED 1 0LB CH DARK 1 01 CH LIGHT 1 5LB CH MED 1 5LB CH DARK 1 5LB CH LIGHT 2 0LB CH 2 0LB CH DARK 2 0LB WH WHT LIGHT 1 0LB WH WHT MED 1 01 WH WHT DARK 1 0LB WH WHT LIGHT 1518 WH WHT MED 1518 i WH WHT DARK 1 5LB WH WHT LIGHT 2018 WH WHT MED 2 0LB WH WHT DARK 2 0LB SWEET LIGHT 1 0LB SWEET MED 1 0LB SWEET DARK 1 0LB SWEET LIGHT 1 5LB SWEET MED 1 5LB SWEET DARK 1 51 SWEET LIGHT 2 0LB SWEET MED 2 0LB SWEET DARK 2 0LB g BAKE ONLY 5 ADD IN BEEP tells you when to add additional ingredients i e raisins or nuts during all programs except OUICK BREAD DOUGH and BAKE Use this time to check dough ball and scrape ingredients from sides of pan The beeper sounds when baking is complete To serve bread that has just been baked press STOP button and remove You may remove the bread or leave it in the Bread Maker If left it will automatically be kept warm for up to 1 hour during the keep warm process on all bake cycles except DOUGH The display window will show 0 00 and the colon will flash At the end of keep warm the display window will indicate last program selected oe ee Helpful Hints for Bread and Dough W
42. p in the opposite direction across the top of each ball Traditional Rolls Shape into balls For pull apart rolls place dough balls with sides touching in a baking pan For individual rolls place dough balls 2 inches apart on a baking sheet Pan Sizes For Pull Apart Rolls For a 1 LB 9 rolls recipe use an 8 x 8 inch baking pan For a 1 5 LB 18 rolls recipe use two 8 x 8 inch baking pans For a 2 LB 24 rolls recipe use a 9 x 18 inch baking pan Dinner Roll Dough eee 9 rolls 24 rolls Egg room temperature plus Lo UTEM enough Water 80 27 to equal cup 3 TBL 1 cups 2 TBL Program DOUGH Method l Remove the bread pan from the Bread Maker Attach the kneading blade onto the shaft Make sure all ingredients except water are at room temperature 2 Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature To measure egg plus enough liquid to equal after warming eggs remove from shell and place in a liquid measuring cup Slowly add warm 80 F 27 C baby bottle temperature liquid to measuring cup until it reaches the desired measurement 3 Use a measuring spoon to measure the oil and add to the bread pan 4 Use a measuring spoon to measure the sugar and salt level off with the straight edge of a knife and add to the bread pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the bread pan
43. quick bread mixes approximately 15 ounces works well using the QUICK BREAD program Add ingredients listed on the package and the QUICK BREAD program will mix and bake the pre packaged cake or quick bread It is suggested that all liquids should be 80 F 27 C water milk eggs oil butter and be placed in the bottom of the bread pan dry ingredients on top After loading the bread pan in the machine select the QUICK BREAD program During the initial mixing of batter dry ingredients may collect in the corners of the pan It may be necessary to help the machine mix by using a rubber spatula along corners to avoid flour clumps When the cycle is complete the machine will beep Before removing pan from bread machine test quick bread or cake for doneness by inserting a toothpick or cake tester into the top center Remove the toothpick If the cake is done the toothpick will come out clean However if there is batter on the toothpick set the machine on the BAKE setting to continue to bake additional time as needed Check cake after 10 minute increments Depending on size of quick bread or cake and moistness of the batter 10 30 additional minutes may be necessary Note that the complete BAKE cycle is 60 minutes and the machine will indicate 1 00 When baking is complete remove the pan from the machine and allow the quick bread or cake to remain in the pan for 10 minutes to set Quick bread or cakes are more fragile than yeast breads They m
44. rm a ring pinch to seal With a knife make cuts 1 inches apart from the outside edge to within one inch of the inside edge Turn each section on its side so filling shows Cover and let rise in a warm place 1 hour or until almost double in size Uncover and bake at 375 F 190 C for 20 25 minutes or until done Combine the first three glaze ingredients adding only enough milk for drizzling consistency Drizzle over the warm coffee cake Decorate with almonds and cherries Serve warm Cinnamon Roll Dough 18 Rolls 24Rols Egg room temperature pus enough Water 80 F 27 C to equal 1 cup 1 cups Method 1 Place a lightly floured surface roll dough in a 12 x 18 inch rectangle for 18 rolls 12 x 24 inch rectangle for 24 rolls and spread with butter Combine remaining filling ingredients and sprinkle over butter Roll up tightly jelly roll style starting with the longest side and cut into one inch slices 2 Place in greased baking pans and let stand in a warm place for 1 hour or until double in size Bake at 350 F 177 C for 25 30 minutes or until done 4 Mix glaze ingredients until smooth and drizzle over top os 49 Sticky Breakfast Roll Dough 18 Rolls Egg s room temperature pus enough Water 80 F 27 C to equal 1 cup 2 TBL Method 1 Place on a lightly floured surface roll dough into a 12 x 18 inch rectangle for 18 rolls and spread with but
45. s 10 2 cm from walls and edge of counter Do not cover Bread Maker with anything which would prevent the steam from escaping This may cause warpage discoloration malfunction or even fire SAVE THESE INSTRUCTIONS THIS PRODUCT IS FOR HOUSEHOLD USE ONLY CAUTION A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord Extension cords are available from local hardware stores and may be used if care is exercised in their use If an extension cord is required special care and caution is necessary Also the cord must be 1 marked with an electrical rating of 125 V and at least 10 A 1250 W and 2 the cord must be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally 9 999999 0000000 0 0 0 If the appliance is of the grounded type the extension cord should be grounding type 3 wire cord ELECTRIC POWER If electric circuit is overloaded with other appliances your Bread Maker may not operate properly The Bread Maker should be operated on a separate electrical circuit from other operating appliances Polarized Plug The model TBR20H appliance has a polarized plug one blade is wider than the other To reduce the risk of electric shock this plug is intended to fit into a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug
46. s now can remove most of the starch leaving only the protein gluten When gluten is added to recipes containing whole grain flours it improves the volume and shape of the loaf significantly Many grocery stores stock gluten in the flour section Health food and nutrition centers also carry this item Flour is best kept in an airtight container If you are storing the flour for a long period of time you may want to keep it in the freezer as the refrigerator tends to dry it out Whole grain wheat flours which have a higher oil content will become rancid much more quickly than white flour and should always be kept in the freezer Be sure however to allow all flours to return to room temperature before placing in the Bread Maker Fat Dough Enhancer and Conditioner Our recipes were developed using vegetable oil You may use any type of oil or substitute in equal proportions solid shortening or real butter divide them into small pieces We have found no noticeable difference in flavor but the crust may be more crisp with real butter We do not recommend the use of margarine as it tends to make the crust tough Liquids Activate the Yeast and Bind the Dough When we use the term liquid we are referring to all wet ingredients used in the recipe For all programs except FAST BAKE it is very important that the liquid temperature is 80 F 27 C With this water temperature the yeast activates gradually to accommodate these programs When prepari
47. sanitary considerations For non perishable recipes you may try starting the Bread Maker at the beginning of the course again for all courses except FAST BAKE This may not always produce an acceptable loaf If you are not sure when the outage occurred remove the dough ball from the bread pan and place in an oven safe baking container Allow to double in size and place in a preheated 350 F 177 C oven for 30 45 minutes or until done The bread will sound hollow when tapped on top of the loaf if it is done If you are using the FAST BAKE course or if the bread has already begun to bake when the outage occurs you must begin with new ingredients The power interrupt will not cover power surges If you experience frequent power surges use a surge protector Bread Maker Introduction PARTS Lid P N Lid Handle Bread Pan Handle Bread Pan P N Drive Shaft inside Bread Pan rotates Kneading Blade Baking Chamber Control Panel Air Exhausts Ur oo Power Supply Cord Power Plug Kneading Blade fits on drive shaft P N 21495 The illustrations in this use and care guide are for informational purposes only You may find your Bread Maker and parts look different however the steps for operation are the same Control Panel 1 018 1 5LB 2 0LB NOTE When using the touchpad controls be sure to press the pad until you hear a beep NOTE When a Bread Maker
48. sing select the topping and prepare 3 Ina skillet heat olive oil For garlic cheese topping stir in oregano and garlic then immediately remove from heat For Greek topping add onions and cook until onions are soft but not brown approximately 5 minutes 4 Use fingers to press dimples into dough again Spoon topping mixture evenly over dough Sprinkle with remaining ingredients 5 Bake at 400 F 205 C for 20 minutes or until done Wheat Dinner Roll Dough Program DOUGH Method l Place on a lightly floured surface Divide into pieces and shape 2 Place in a greased baking pan Cover and let rise in a warm place for 1 hour or until double in size 3 Bake at 350 F 177 C for 25 30 minutes or until done Buttermilk Roll Dough 1 Place on a lightly floured surface Divide into pieces and shape 2 Place in a greased baking pan Cover and let rise in a warm place for 1 hour or until double in size Brush with melted butter 3 Bake at 350 F 177 C for 15 20 minutes or until done A French Bread Dough Italian Loaf French Rolls and French Twists Method l Place on a lightly floured surface Roll into a 12 x 18 rectangle Starting with the longest side roll up tightly pressing the seams to seal and tapering each end 2 Place the loaf on a greased baking sheet cover and let rise in a warm place for 40 minutes or until double
49. suring spoon to measure the sugar and salt level off with the straight edge of a knife and add to the bread pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the bread pan Smooth into all corners Lightly tap pan on counter 3 times to settle all dry ingredients 6 Carefully measure yeast with a measuring spoon level off with the straight edge of a knife and add to the bread pan If using delay timer make sure yeast is on top of bread flour away from liquids 7 Place the bread pan into the Bread Maker Push down on rim until it snaps into place Close the lid 8 Press the PROGRAM button to select the PROGRAM select the LOAF SIZE CRUST COLOR and set TIMER to delay or press START for immediate start 9 At the beep during the kneading process check the dough ball It should be slightly tacky to the touch Add more water or flour if necessary see Dough Ball At this time push down any dough or flour that may be on the sides of the pan 10 When the beeper sounds the bread has finished baking and the keep warm cycle will start The display window will show 0 00 and the colon will flash ll Press Stop and use oven mitts to carefully remove the bread pan at any time during the keep warm process CAUTION THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD WILL BE VERY HOT USE OVEN MITTS 12 Turn bread pan upside down and shake several times to release the bread Do not
50. t will leave dough on your finger INGREDIENTS READ BEFORE SHOPPING Yeast The Number One Ingredient For all programs except FAST BAKE we used RED STAR Active Dry Yeast when we developed the bread recipes However RED STAR QUICKeRISE Yeast may also be used We found that we did not have to vary the amount used when we substituted one for the other When using bread machine yeast follow the package instructions When developing the FAST BAKE program we found that QUICKeRISE or Bread Machine yeast must be used They may be substituted in equal amounts You will find that this program requires more yeast than other programs A 1 4 ounce package of RED STAR Yeast contains approximately 27 level teaspoons of yeast When the yeast is exposed to oxygen moisture or warmth the activity of it deteriorates Therefore we recommend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing it for up to 6 months Measure out the amount you need and allow it to come to room temperature before using it this takes about 15 minutes If you have any doubt regarding the activity of the yeast you may use one of the following tests to determine its strength Each test calls for a different amount of yeast as a base ingredient This gives you more bread choices once the test is complete The yeast mixture should not be used for the fast bake program To test for one package 2 4 teaspoons of RED STAR Active Dry
51. ter Combine remaining filling ingredients and sprinkle over dough Roll up tightly jelly roll style starting with the longest side and cut into one inch slices 2 Combine topping mixture and spread into baking pan place slices on mixture and let rise in a warm place for 1 hour or until double in size 3 Bake at 350 177 for 35 minutes or until done Invert onto heat proof tray Soft Pretzel Dough 16 pretzels m Glaze un 2 e Eee WEIG Ww Water 1 TBL ME Kosher Salt ane cie e dU M ica i ere LR RAM M S e E ped DM c uuu Method l Place dough on a lightly floured surface and cut into pieces Roll each piece into a 16 inch rope Cross the ends of the rope to make a loop twist the crossed ends once and fold across the loop 2 Place on a greased baking sheet 1 inches apart Brush with glaze and sprinkle with topping Let rise until double in size about 30 minutes Bake at 375 F 190 C for 15 20 minutes or until done Variation PEPPERONI PRETZEL DOUGH Method l Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients 2 Follow method above for completion T ee 51 Creamed Soup Bread Bowl Dough 4 bowls Eggs room temperature plus enough Water 80 F 27 C to equal 1 cup 5 TBL Program DOUGH Note Any 2 pound bread or dough recipe may be used mix on dough pr
52. thod l Place on a lightly floured surface Divide and press onto a 12 inch pizza pan raising edges 2 Spread pizza sauce over the dough and sprinkle with toppings 3 Bake 425 218 for 20 minutes or until crust is golden brown around edges Bagel Dough 8 bagels Egg room temperature plus 1 enough Water 80 2 7 to equal 1 Bagel Recipes Method 1 Place on a lightly floured surface Divide into pieces Roll each in a small ball making a hole in the center of each with thumbs Gently pull to make a one inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until double in size 3 In a 3 quart sauce pan bring to a boil 2 quarts water and 2 tablespoons sugar Place a few bagels ata time in boiling water Simmer 3 minutes turning once Remove with slotted spoon and put back on greased baking sheet 4 Brush with egg and sprinkle with choice of toppings Bake at 400 F 205 C for 20 25 minutes or until done cool on a wire rack Almond Cherry Coffee Cake Dough 1 coffee cake Method 1 A Place on a lightly floured surface Roll into a 5 x 10 inch rectangle Combine filling ingredients and spread over dough within 7 inch of edges Starting with longest side roll dough up tightly pressing edges to seal Place roll seam side down on a greased baking sheet and join the ends to fo
53. til double in size 4 Brush with glaze 5 Bake at 400 F 205 C for 12 to 15 minutes or until done Cheezy Garlic Roll Dough sN IM Egg room temperature plus 1 1 enough Water 80 F 27 C to equal 1 1 cups Method l Place on a lightly floured surface Divide into pieces and shape Combine cheese and garlic Dip pieces in melted butter and then in cheese garlic mixture Place coated side up in a greased baking pan drizzle any remaining topping over rolls 3 Cover and let rise in a warm place 1 hour or until double in size 4 Bake at 325 F 163 C for 35 40 minutes or until done Pita Pocket Dough 20 pita pockets Program DOUGH Method l Place on a lightly floured surface Divide into 10 pieces and shape each piece into a smooth ball Place 5 balls on a large baking sheet Place the remaining five balls on another baking sheet Let rise about 20 minutes With fingertips flatten each ball into a 6 inch circle 3 Bake at 500 F 260 C for 5 minutes until puffed and tops begin to brown 4 Cuteach in half to form 2 pockets ee 43 Refreshing Roll Dough 18 rolls 24 rolls Method l Place on a lightly floured surface Divide into pieces and shape 2 Combine orange peel and sugar Dip pieces in melted butter and then in orange peel sugar mixture 3 Place coated side up in greased baking pan Drizzle any remaining topping over rolls
54. up Bread Bowl 52 Dinner Roll a Ee ee 39 Focaccia Bread Ate es dee em 40 French Bread IRR RET ER 42 Party Dip Bread 53 pita y ore CERE SEN OPER 43 Pizza E a E 46 Refreshing Roll 44 Soft BREE dear coe 51 Sticky Breakfast Roll 50 Wheat Dinner Roll depas 4 Whole Wheat Pizza amp 46 FAST BAKE BREADS Cheese nr Onion eos ec Pre rye ERO Chevre Cracked Pepper 30 Cranberry Orange ss ss sa rn a ei Italian Herb o eR dagen UA lp EU POtato sv pe ERE CM emo WHITE ees Gaels i IM es 29 LIMITED ONE YEAR WARRANTY Warranty This Toastmaster product is warranted to be free from defects in materials or workmanship for a period of 1 year from the original purchase date This product warranty covers only the original consumer purchaser of the product Warranty Coverage This warranty is void if the product has been damaged by accident in shipment unreasonable use misuse neglect improper service commercial use repairs by unauthorized personnel normal wear and tear improper assembly installation or maintenance abuse or other causes not arising out of defects in materials or workmanship This warranty is effective only if the product is purchased and operated in the USA and
55. use metal utensils inside the bread pan or machine Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 30 minutes before cutting 13 If bread loaf does not easily release from pan allow it to sit on a heat resistant surface 5 minutes then remove When the bread has completely cooled approximately 1 hour store in an air tight container 14 UNPLUG UNIT BEFORE CLEANING DO NOT IMMERSE THE BREAD PAN IN WATER see CLEANING AND STORING Egg Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Program BASIC Honey Wheat Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Egg room temperature plus 1 1 1 enough Water 80 F 27 C to equal Program BASIC 1 0 1 1 5 LB loaf 2 0 LB loaf Water 80 F 2 7 Program BASIC Onion Bread 2 0 LB loaf Program BASIC Pesto Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Water 80 27 Cheese and Cracked Pepper Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Program BASIC Italian Herb Bread 1 0 LB loaf 1 5 LB loaf 2 0 LB loaf Program FRENCH For best results use light CRUST COLOR setting A 21 Sunflower and Sesame Seed Bread Ar io NEN NN Egg room temperature 1 enough Water 80 F 27 C to equal cup lcup 1 cups Program FRENCH French Bread Program FRENCH Shredded
56. ust set in the pan before unmolding to allow the steam to subside and the interior of the loaf to become more firm Remove the quick bread or cake from the pan and cool on a rack before slicing Apple Walnut Program QUICK BREAD Cranberry Nut Program QUICK BREAD Banana Chocolate Chip Program QUICK BREAD Zucchini Program QUICK BREAD Nut Bread Program QUICK BREAD Date Nut Program QUICK BREAD m 37 Doughs As Easy As 1 2 3 1 Add ingredients to the bread pan in the order listed Refer to Helpful Hints for Bread and Dough for measuring information Place the bread pan in the Bread Maker 2 Close the lid Select DOUGH PROGRAM Press START 3 Remove the dough from the bread pan when the beeper sounds Follow shaping and baking instructions If you allow the dough to remain in the Bread Maker after the cycle is complete it may over rise and damage the machine Rising times for dough after it is shaped and placed in baking pan will vary due to recipe temperature and humidity level of your kitchen The optimum temperature of the room for rising is 80 85 27 29 Rising is the most essential feature in bread making After the dough comes out of the Bread Maker the dough ferments and rises before punching and resting The gluten becomes pliable and elastic with a soft smooth quality Ferment
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