User manual ZOJIRUSHI BBCC-V20

[. . . ] How to Enjoy Your Home Bakery Traditional Photo Operating Instructions & Recipes BBCC ­ V20 CONTENTS Important Safeguards Specifications Features Components/Handling Instructions/Control Panel Care & Cleaning/Storage Accessories LET'S START BAKING Characteristics of Ingredients/ Tips on Using Your Bread Machine Basic Bread (Basic, Quick) Using the Timer Whole Grain (Basic Wheat, Quick Wheat) Dough (Basic Dough, Quick Dough) Jam Cake Sandwich Home Made Questions and Answers/Abnormal Condition Troubleshooting Guide 8~9 10~11 12 15~18 19~25 26~27 28~29 30 31~32 33~34 35 2 2 3 4~5 6 6~7 WELCOME TO THE ZOJIRUSHI HOME BAKERY Important Safeguards Specifications WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: 1. Do not close or clog the steam vent opening under any circumstances. To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other liquid. Close supervision is necessary when the appliance is used by or near children. [. . . ] Remove the dough. Prepare a lightly floured board. Gather the dough at the center of the baking pan. Remove the dough carefully by raising it gently. If the baking blade remains in the bottom of your dough, remove the blade. 9. After use. . . Be sure to unplug the unit. Shape the dough and bake. Shape the dough as you like and let it rise. Then bake in an oven. If you want to use the timer, follow the same procedure as for using the timer for Basic Bread (see page 12). (The timer can be used for the Basic Dough setting only. ) - 20 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations Dough Variations Recipes listed in this section were originally prepared for the Basic Dough setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick Dough setting. Ingredient amounts for the Basic Cough setting are indicated in red and those for Quick Dough setting in blue. Select the appropriate amounts depending on the setting you've chosen. CROISSANTS 2/3 cup Water 2 Large Eggs 2-1/4 cups Bread Flour 3/4 cup All-Purpose Flour 3 Tbsp. Active Dry Yeast 1 cup Butter, softened (for kneading into dough) Egg Glaze: 1 Large Egg, beaten 4 tsp. Rapid Rise Yeast METHOD Follow basic steps 1-7 for making dough (see page 19). Place in refrigerator and allow to rest 30 minutes. of softened butter, butter 2/3 of dough while leaving 1/3 of dough unbuttered. 4. Cut dough into three pieces and roll each piece to 1/4-in. (Wide end should be about 3-1/2 in. ) 5. Roll each triangle loosely starting from the wide end, lay with seam-side down. Fold dough into thirds and repeat step 2 twice more. Add flour to rolling surface as needed to prevent sticking. Cover completely with plastic wrap and place in refrigerator for 1 to 2 hours or overnight. 6. Allow to rise for about 40 to 50 minutes or until size doubles. [. . . ] The lid is kept open during baking/cooking. The unit will not operate properly if the lid is kept open. If in the "Keep Warm" cycle, remove the baked bread immediately and press the START/RESET key. Power supply has been discontinued for more than 30 seconds due to power failure, disconnection of power plug, a defective fuse or circuit breaker. [. . . ]