User manual BEYOND WBYBM2

[. . . ] WBYBM2-OM-USA-ENG-001 Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Short Cord Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Electric Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 About Your Beyond Breadmaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 A Breadmaker that Connects to the Internet?. . . . . . . . . . . . . . . . . . . . . . 6 Special Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Getting Acquainted With Your Beyond Breadmaker . . . . . . . . . . . . . . . . . 9 Breadmaker Features and Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Home Hub Networks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Manually Setting the Clock and Date . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Using Your Beyond Breadmaker Smart Features . . . . . . . . . . . . . . . . . . . . . 16 Using the Scanning Wand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Using the Learn Function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Configure User Programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Making Dough and Making Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Tips and Hints for Good Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Guidelines for Packaged Mixes: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Understanding the Baking Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Crust Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Inserting and Removing the Baking Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Basic Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Using the Beyond Breadmaker's Special Features . . . . . . . . . . . . . 29 Bake Only . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Using the Pause Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Try This: Mediterranean-Style Bread Recipe . . . . . . . . . . . . . . . . . . . . . . 32 Customizing Pre-Programmed Baking Cycles . . . . . . . . . . . . . . . . . . . . 33 Programming Your Personal Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Power Loss Memory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Know Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Flours and Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Working with Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Measuring Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Special Glazes for Yeast Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Slicing and Storing Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Day Old Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 Batter Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100 Jam Cycle Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108 Jam Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 Pizza Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139 Personal Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143 Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154 Cleaning Precautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154 Cleaning the Breadmaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155 TroubleShooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157 One Year Limited Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163 Contact Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 Appendix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167 Beyond Breadmaker Baking Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167 Important Safeguards Important Safeguards Caution: Use of controls or adjustments or performance of procedures other than those specified may result in hazardous radiation exposure. Caution: To reduce the risk of electiric shock, do not remove cover or back. Caution: To reduce the risk of electric shock, do not expose this appliance to rain or moisture. When using electrical appliances, basic safety precautions should always be followed including the following: 1. Use handles or knobs. 1 Breadmaker Owner's Manual 3. To protect against electric shock do not immerse cord, plugs, or appliance in water or other liquid. 4. [. . . ] Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. 2. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. The starter will "rise and fall' during the fermentation period and become thinner as it stands. A temperature of 80º F/27º is best for the sour flavor to develop. An ideal place is on the counter next to your range. 3. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely. 4. To use starter, measure the amount specified in the recipe below. After refrigeration, let container of starter come to room temperature before measuring ­ about 4 hours. If baking in the morning, leave the starter out overnight. 52 Recipes 5. Replenish with 1 cup flour, 2/3 cup water 110º F/43º C and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 teaspoon sugar to keep active if the starter is not used every week. 53 Breadmaker Owner's Manual Sourdough Bread Select White cycle. *Only use starter recipe above. 1 LB WATER 80º F/27º C STARTER* SUGAR SALT BREAD FLOUR ACTIVE DRY YEAST ½ CUP + 1 TBL ¾ CUP 2 TSP 1 TSP 2 CUPS 1- ½ TSP 1. 5 LB ¾ CUP 1 CUP 1 TBL 1- ½ TSP 3 CUPS 2 TSP 2 LB ¾ CUP + 1 TBL 1- ¼ CUPS 4 TSP 2 TSP 4 CUPS 2- ¼ TSP 54 Recipes Banana Bread Select White cycle 1 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL OIL BANANA CAKE MIX* BREAD FLOUR GLUTEN ACTIVE DRY YEAST 1 1. 5 LB 1 2 LB 1 ¾ CUP + 3 TBL 1 TBL 1 CUP 1 CUP 1- ½ TSP 1 CUP 2 TBL 1- ½ CUPS 1- ½ CUPS 2 TSP 1- ½ CUPS 3 TBL 2 CUPS 2 CUPS 2- ¼ TSP *Or any other variety of cake mix for flavor variation. 55 Breadmaker Owner's Manual Corn Bread Select White cycle. 1 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL OIL HONEY SALT DRY MILK BREAD FLOUR CORN MEAL ACTIVE DRY YEAST 1 ¾ CUP + 2 TBL 2 TBL 2 TBL 1 TSP 1 TBL 2 CUPS ¼ CUP 1- ½ TSP 1. 5 LB 1 1 CUP + 3 TBL 3 TBL 3 TBL 1- ½ TSP 2 TBL 3 CUPS 1/3 CUP 2 LB 1 1-1/3 CUPS ¼ CUP ¼ CUP 2 TSP 2- ½ TBL 4 CUPS ½ CUP 2- ¼ TSP 2 TSP 56 Recipes Dill Bread Select White cycle 1 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL OIL SUGAR SALT BREAD FLOUR DRIED DILL WEED DEHYDRATED ONION ACTIVE DRY YEAST 1 ¾ CUP + 1 TBL 1. 5 LB 1 1 CUP + 1 TBL 2 LB 1 1 CUP + 6 TBL 1 TBL 4 TSP 1 TSP 2 CUPS 1- ½ TSP 2 TSP 1- ½ TSP 2 TBL 2 TBL 1- ½ TSP 3 CUPS 1 TBL 1 TBL 2 TSP 3 TBL 3 TBL 2- ¼ TSP 4 CUPS 1- ½ TBL 1- ½ TBL 2- ¼ TSP 57 Breadmaker Owner's Manual Fat Free White Bread Select White cycle. 1 LB WATER 80º F/27º C APPLESAUCE* SUGAR SALT DRY MILK BREAD FLOUR ACTIVE DRY YEAST ¾ CUP + 1 TBL 1 TBL 1- ½ TBL 1 TSP 1 TBL 2- ¼ CUPS 1- ¼ TSP 1. 5 LB 1 CUP 2 TBL 3 TBL 1- ¼ TSP 1- ½ TBL 3 CUPS 2 TSP 2 LB 1- ½ CUPS 3 TBL ¼ CUP 2 TSP 2 TBL 4 CUPS 2 - ¼ TSP 58 Recipes Egg Bread Select White cycle 1 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL OIL SUGAR SALT DRY MILK BREAD FLOUR ACTIVE DRY YEAST 1 ¾ cup + 1 TBL 1. 5 LB 2 1 cup + 1 TBL 2 LB 2 1-1/3 cups 1 TBL 4 TSP 1 TSP 2 TBL 2 CUPS + 2 TBL 1- ½ TSP 1- ½ TBL 2 TBL 1- ½ TSP 3 TBL 3 CUPS 2 TSP 2 TBL 2- ½ TBL 2 TSP ¼ CUP 4 CUPS 2- ¼ TSP 59 Breadmaker Owner's Manual Buttermilk Bread Select White cycle. 1 LB CULTURED BUTTERMILK 80º F/ 27º C OIL SUGAR SALT BAKING SODA BREAD FLOUR ACTIVE DRY YEAST ¾ CUP + 2 TBL 1. 5 LB 1 CUP + 2 TBL 2 LB 1- ½ CUPS + 2 TBL ¼ CUP ¼ CUP 2 TSP ¾ TSP 4 CUPS 2- ¼ TSP 2 TBL 2 TBL 1 TSP ¼ TSP 2 CUPS 1- ½ TSP 3 TBL 3 TBL 1- ½ TSP ½ TSP 3 CUPS 2 TSP 60 Recipes Honey Granola Bread Select White cycle. 1 LB WATER 80º F/27º C OIL HONEY SALT DRY MILK BREAD FLOUR GRANOLA CEREAL ACTIVE DRY YEAST ¾ CUP + 3 TBL 2 TBL 2 TBL 1 TSP 2 TBL 2 CUPS 2/3 CUP 1. 5 LB 1 CUP + 3 TBL 3 TBL 3 TBL 1- ½ TSP 2- TBL 3 CUPS ¾ CUP 2 LB 1- ½ CUPS ¼ CUP ¼ CUP 2 TSP 3 TBL 4 CUPS 1 CUP 1- ½TSP 2 TSP 2- ¼ TSP 61 Breadmaker Owner's Manual Maple Bread Select White cycle. 1 LB WATER 80º F/27º C OIL MAPLE SYRUP MAPLE EXTRACT SALT BREAD FLOUR DRY OATMEAL, QUICK OR REGULAR WALNUTS, CHOPPED ACTIVE DRY YEAST ¾ CUP + 2 TBL 2 TBL 2 TBL ¼ TSP 1 TSP 2 CUPS 1. 5 LB 1 CUP ¼ CUP CUP ½ TSP 1- ½ TSP 3 CUPS 2 LB 1-1/3 CUPS 6 TBL 6 TBL ¾ TSP 2 TSP 4 CUPS ¾ CUPS 1 CUP 1- ½ CUPS ½ CUP ¾ CUP 1 CUP 1- ½ TSP 2 TSP 2- ¼ TSP 62 Recipes Peach Bread Select White cycle. 1 LB APRICOT NECTAR 80º F/27º C PEACH YOGURT 80º F/27º C CARROTS, UNCOOKED-GRA TED OIL HONEY SALT BREAD FLOUR ACTIVE DRY YEAST 5 TBL 1. 5 LB ¾ CUP 2 LB 1 CUP 3 TBL ¼ CUP 1/3 CUP 5 TBL ½ CUP ¾ CUP 1 TBL 1 TBL 1 TSP 2 CUPS 1- ½ TSP 2 TBL 2 TBL 1- ½ TSP 3 CUPS 2 TSP 3 TBL 3 TBL 2 TSP 4 CUPS 2- ¼ TSP 63 Breadmaker Owner's Manual Potato Bread Select White cycle. 1 LB EGG(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL OIL SUGAR SALT DRY MILK WHITE PEPPER INSTANT POTATO BUDS GREEN ONION TOPS, CHOPPED BREAD FLOUR ACTIVE DRY YEAST 1 ¾ cup + 2 TBL 1. 5 LB 2 1- ¼ cups 2 LB 2 1- ½ CUPS 1 TBL 4 TSP 1 TSP 2 TBL 1/8 TSP CUP 2 TBL 2 TBL 1- ½ TSP 3 TBL ¼ TSP 1/3 3 TBL 3 TBL 2 TSP ¼ CUP ¼ TSP CUP CUP 1 TBL 2 CUPS 1- ½ TSP 1- ½ TBL 3 CUPS 2 TSP 2 TBL 4 CUPS 2- ¼ TSP 64 Recipes Milk Bread Select White cycle. 1 LB MILK 80º F/27º C OIL SUGAR SALT BREAD FLOUR ACTIVE DRY YEAST ¾ CUP 2 TBL 1 TSP TSP 2 CUPS 1- ½ TSP 1. 5 LB 1 CUP 2 TBL 1- ½ TSP 1- ½ TSP 3 CUPS 2 TSP 2 LB 1- ½ CUPS 3 TBL 2 TSP 2 TSP 4 CUPS 2- ¼ TSP 65 Breadmaker Owner's Manual Whole Grain Bread Select White cycle. 1 LB WATER 80º F/27º C CULTURED BUTTERMILK 80º F/27º C OIL MOLASSES SALT BAKING SODA OAT BRAN CEREAL, UNCOOKED CORN MEAL RYE FLOUR BUCKWHEAT FLOUR WHOLE WHEAT FLOUR BREAD FLOUR ACTIVE DRY YEAST ¼ CUP 1. 5 LB 1/3 2 LB ½ CUP CUP 2/3 CUP 1 CUP 1-1/3 CUPS 2 TSP 3 TBL 1- ½ TSP ¾ TSP 1 TBL ¼ CUP 2 TSP 1 TSP 1 TBL + 1 TSP 1/3 CUP 1 TBL 1- ½ TSP 3 TBL ¼ CUP 1/3 CUP 3 TBL 3 TBL 3 TBL ¼ CUP ¼ CUP ¼ CUP 1/3 CUP 1/3 CUP 1/3 CUP 1/3 CUP ½ CUP 2 CUPS 2- ¼ TSP 2/3 CUP 3 CUPS 1 TBL 1-1/3 CUPS 1- ½ TSP 66 Recipes Bloody Mary Bread Select White cycle. 1 LB WATER 80º F/27º C BLOODY MARY MIX 80º F/27º C GREEN ONION TOPS, CHOPPED OIL SUGAR SALT BREAD FLOUR DRIED PARSLEY ACTIVE DRY YEAST ¼ CUP 1. 5 LB ¼ CUP 2 LB ¼ CUP ½ CUP ¾ CUP 1 CUP 1 TBL 1 TBL 1 TBL ½ TSP 2 CUPS 1 TBL 1- ½ TSP 2 TBL 2 TBL 2 TBL ¾ TSP 3 CUPS 2 TBL 2 TSP 3 TBL 3 TBL 3 TBL 1 TSP 4 CUPS 3 TBL 2- ¼ TSP 67 Breadmaker Owner's Manual Banana Granola Bread Select White cycle. Press EXTRAS before START 1 LB WATER 80º F/27º C OIL HONEY BANANA EXTRACT SALT DRY MILK BREAD FLOUR GRANOLA CEREAL ACTIVE DRY YEAST ¾ CUP 2 TBL 2 TBL ½ TSP ½ TSP 2 TBL 2 CUPS 2/3 CUP 1. 5 LB 1 CUP + 2 TBL 2- ½ TBL 2- ½ TBL ¾ TSP 1 TSP 2- ½ TBL 3 CUPS ¾ CUP 2 LB 1- ½ CUPS + 2 TBL 3 TBL 3 TBL 1 TSP 1- ½ TSP 3 TBL 4 CUPS 1 CUP 1- ½ TSP 2 TSP 2- ¼ TSP ADD TO DISPENSER: BANANA CHIPS, CRUSHED 1/3 CUP ½ CUP 2/3 CUP 68 Recipes Sunflower and Sesame Seed Bread Select Whole Wheat cycle. 1. 5 LB EGG ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/ 27º C TO EQUAL OIL MOLASSES SUGAR SALT BREAD FLOUR WHOLE WHEAT FLOUR SESAME SEEDS CUMIN SEEDS SUNFLOWER SEEDS (KERNELS) ACTIVE DRY YEAST 1 1 CUP + 2 TBL 2 LB 1 1- ¼ CUPS 2 TBL 1 TBL 1 TBL 1- ½ TSP 2- ½ CUPS ½ CUP 2 TBL ¼ TSP 2 TBL 2 TSP 3 TBL 2 TBL 2 TBL 2 TSP 3 CUPS 1 CUP 2- ½ TBL ¼ TSP 2- ¼ TBL 2- ¼ TSP 69 Breadmaker Owner's Manual Whole Wheat Bread Select Whole Wheat cycle. 1 LB EGG WHITES PLUSENOUGH CULTURED BUTTERMILK 80º F/27º C TO EQUAL OIL MOLASSES SALT BAKING SODA WHOLE WHEAT FLOUR ACTIVE DRY YEAST 1. 5 LB 2 LB 1 1 CUP 1 1 CUP + 3 TBL 1 1- ½ CUPS 2 TBL 2 TBL 1 TSP ¼ TSP 2 CUPS 3 TBL 3 TBL 1- ½ TSP ½ TSP 3 CUPS ¼ CUP ¼ CUP 2 TSP ¾ TSP 4 CUPS 1- ½ TSP 2 TSP 2- ¼TSP 70 Recipes Whole Wheat with Gluten Bread Select Whole Wheat cycle. 1 LB WATER 80º F/27º C OIL MOLASSES SALT DRY MILK WHOLE WHEAT FLOUR GLUTEN ACTIVE DRY YEAST 1 CUP 1- ½ TBL 2 TBL 1 TSP 1- ½ TBL 2- ½ CUPS 1- ½ TBL 1- ½ TSP 1. 5 LB 1- ¼ CUPS 2- ½ TBL 2- ½ TBL 1- ½ TSP 2 TBL 3- ¼ CUPS 2- ½ TBL 2 TSP 2 LB 1- ½ CUPS 3 TBL 3 TBL 2 TSP 3 TBL 4 CUPS 3 TBL 2- ¼ TSP 71 Breadmaker Owner's Manual Whole Wheat Cinnamon Raisin Walnut Bread Select Whole Wheat cycle. Press EXTRAS before START 1 LB EGG WHITE(S) ROOM TEMPERATURE PLUS ENOUGH WATER 80º F/27º C TO EQUAL OIL HONEY SALT CINNAMON WHOLE WHEAT FLOUR WALNUTS, CHOPPED ACTIVE DRY YEAST ADD TO DISPENSER: RAISINS 1/3 1. 5 LB 2 1 CUP + 2 TBL 2 LB 3 1- ½ CUPS 1 ¾ CUP 2 TBL 2 TBL ½ TSP ¾ TSP 2 CUPS 1/3 CUP 3 TBL 3 TBL 1- ½ TSP 1 TSP 3 CUPS ½ CUP 2 TSP ¼ CUP ¼ CUP 2 TSP 1- ¼ TSP 4 CUPS 2/3 CUP 2- ¼ TSP 1- ½ TSP CUP ½ CUP 2/3 CUP 72 Recipes Southern Barley Bread Select Whole Wheat cycle. 1 LB EGG ROOM TEMPERATURE PLUSENOUGH WATER 80º F/27º C TO EQUAL OIL HONEY SALT DRY MILK BARLEY, COOKED GRITS, UNCOOKED OAT BRAN CEREAL, UNCOOKED WHOLE WHEAT FLOUR BREAD FLOUR ACTIVE DRY YEAST 1 ¾ CUP + 2 TBL 1. 5 LB 1 1 CUP 2 LB 1 1- ¼ CUPS 1 TBL 1 TBL 1 TSP 2 TBL 3 TBL 2 TSP ¼ CUP ½ CUP 1- ½ CUPS 1- ½ TSP 1- ½ TBL 2 TBL 1- ½ TSP 3 TBL ¼ CUP 1 TBL 1/3 2 TBL 3 TBL 2 TSP ¼ CUP 5 TBL 1- ½ TBL ½ CUP 1- ½ CUPS 2- ½ CUPS 2- ¼ TSP CUP 1 CUP 2 CUPS 2 TSP 73 Breadmaker Owner's Manual Caraway Rye Bread Select Whole Wheat cycle. 1 LB EGG(S) ROOM TEMPERATURE PLUSENOUGH WATER 80º F/27º C TO EQUAL OIL HONEY DRY MILK SALT BREAD FLOUR WHOLE WHEAT FLOUR RYE FLOUR CARAWAY SEEDS ACTIVE DRY YEAST 1 ¾ CUP 1. 5 LB 1 1 CUP + 1 TBL 2 LB 2 1-1/3 CUPS 2 TBL 2 TBL 1 TBL 1 TSP 1 CUP ½ CUP ½ CUP 1 TBL 1- ½ TSP 3 TBL 3 TBL 2 TBL 1- ½ TSP 1- ½ CUPS ½ CUP 2/3 CUP 2 TBL 2 TSP ¼ CUP ¼ CUP 3 TBL 2 TSP 2 CUPS 1 CUP 1 CUP 3 TBL 2- ½ TSP 74 Recipes Onion Rye Bread Select Whole Wheat cycle. 1 LB EGG(S) ROOM TEMPERATURE PLUSENOUGH WATER 80º F/27º C TO EQUAL OIL HONEY DRY MILK SALT BREAD FLOUR WHOLE WHEAT FLOUR RYE FLOUR CARAWAY SEEDS DEHYDRATED ONION ACTIVE DRY YEAST 1 ¾ CUP + 2 TBL 1. 5 LB 1 1 CUP + 3 TBL 2 LB 2 1-1/3 CUPS + 2 TBL ¼ CUP ¼ CUP 3 TBL 2 TSP 2 CUPS 1 CUP 1 CUP 3 TBL ¼ CUP 2- ¼ TSP 2 TBL 2 TBL 1 TBL 1 TSP 1 CUP ½ CUP ½ CUP 1 TBL 2 TBL 1- ½ TSP 3 TBL 3 TBL 2 TBL 1- ½ TSP 1- ½ CUPS ¾ CUP 2/3 CUP 2 TBL 3 TBL 2 TSP 75 Breadmaker Owner's Manual Anadama Oatmeal Bread Method 1. Add oatmeal and cornmeal to a heat-proof bowl. Pour in boiling water, stirring to prevent lumps. 2. [. . . ] 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. [. . . ]