User manual BREADMAN TR900S

[. . . ] ® INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER TABLE OF CONTENTS Important Safeguards . 7 - 8 Kneading And Baking Course Chart . 17 - 20 Using The 18-Hour Delay Bake Timer . 22 - 31 Whole Wheat Course Bread Recipes . [. . . ] Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Press the SELECT Button; choose Course 9, Deluxe Super Rapid. At the beep during the kneading process, check the dough ball. At this time, push down any dough or flour that may be on the sides of the Bread Pan. and, if desired, add additional ingredients (i. e. , raisins, nuts, and spices). Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to check the Display Time that the beep will sound. When your bread is finished baking the Breadman® Pro will beep and "0:00" will appear in the Display Window. Use oven mitts to carefully remove the Bread Pan. CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. Turn the Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Breadman® Pro. Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before cutting. When the bread has completely cooled, approximately 1 hour, store in an airtight container. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual. ) Clean inside of Breadman® Pro after each use. 49 Deluxe Super Rapid Course Hints for Best Results · The dough ball for the Deluxe Super Rapid Course should be a very soft, sticky to the touch, loose ball with a smooth texture. · Check the dough ball, 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. · As a result 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 in the top of the loaf. * These are special yeasts widely available in major grocery stores specifically for 59-minute super bake and super rapid breads. DELUXE SUPER RAPID COUNTRY WHITE BREAD Ingredients: Cultured Buttermilk, 100º-115ºF/43º-46ºC Oil Salt Sugar Instant Potato Granules Bread Flour Super Rapid Type Yeast Select Deluxe Super Rapid Course 1. 0 LB 3/4 cup +2 TBL 2 tsp 1 tsp 1 TBL 3 TBL 2 cups 4 tsp 9 1. 5 LB 1 cup + 3 TBL 1 TBL 1-1/2 tsp 2 TBL 1/4 cup 3 cups 5-1/4 tsp 9 2. 0 LB 1-1/2 cups + 2 TBL 2 TBL 2 tsp 3 TBL 1/2 cup 4 cups 7 tsp 9 50 DELUXE SUPER RAPID FRENCH BREAD Ingredients: Water, 100º-115ºF/43º-46ºC Oil Salt Sugar Bread Flour Super Rapid Type Yeast Select Deluxe Super Rapid Course 1. 0 LB 3/4 cup +2 TBL 1 tsp 1 tsp 2 tsp 2 cups 4 tsp 9 1. 5 LB 1 cup + 3 TBL 1-1/2 tsp 1-1/2 tsp 1 TBL 3 cups 5-1/4 tsp 9 2. 0 LB 1-1/2 cups + 2 TBL 2 tsp 2 tsp 4 tsp 4 cups 7 tsp 9 DELUXE SUPER RAPID ITALIAN BREAD Ingredients: Water, 100º-115ºF/43º-46ºC Oil Salt Sugar Dry Milk Bread Flour Super Rapid Type Yeast Select Deluxe Super Rapid Course 1. 0 LB 3/4 cup +2 TBL 1 TBL 1 tsp 3 TBL 1 TBL 2 cups 4 tsp 9 1. 5 LB 1 cup + 3 TBL 2 TBL 1-1/2 tsp 1/4 cup 2 TBL 3 cups 5-1/4 tsp 9 2. 0 LB 1-1/2 cups + 2 TBL 3 TBL 2 tsp 5 TBL 3 TBL 4 cups 7 tsp 9 51 DELUXE SUPER RAPID CINNAMON-RAISIN BREAD Ingredients: Water, 100º-115ºF/43º-46ºC Oil Salt Brown Sugar Dry Milk Bread Flour Cinnamon Raisins Walnuts, chopped Super Rapid Type Yeast Select Deluxe Super Rapid Course 1. 0 LB 3/4 cup + 2 TBL 2 TBL 1 tsp 2 TBL 1 TBL 2 cups 1/2 tsp 1/2 cup 1/4 cup 4 tsp 9 1. 5 LB 1 cup + 3 TBL 3 TBL 1-1/2 tsp 3 TBL 2 TBL 3 cups 1 tsp 3/4 cup 1/3 cup 5-1/4 tsp 9 2. 0 LB 1-1/2 cups + 2 TBL 1/4 cup 2 tsp 1/4 cup 3 TBL 4 cups 1-1/2 tsp 1 cup 1/2 cup 7 tsp 9 DELUXE SUPER RAPID PEPPERONI PIZZA BREAD Ingredients: Water, 100º-115ºF/43º-46ºC Oil Salt Sugar Pepperoni, thin julienne sliced Parmesan Cheese, grated Bread Flour Pizza Seasoning Super Rapid Type Yeast Select Deluxe Super Rapid Course 1. 0 LB 3/4 cup +2 TBL 1 TBL 1 tsp 1-1/2 tsp 1/2 cup 2 TBL 2 cups 1 tsp 4 tsp 9 1. 5 LB 1 cup +2 TBL 2 TBL 1-1/2 tsp 1 TBL 3/4 cup 3 TBL 3 cups 2 tsp 5-1/4 tsp 9 2. 0 LB 1-1/2 cups +2 TBL 3 TBL 2 tsp 1-1/2 TBL 1 cup 1/4 cup 4 cups 1 TBL 7 tsp 9 52 DAY OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple Cornstarch Sugar Butter White Bread, 1-inch cubes 1 (15-oz) can 2 TBL 1/2 cup 1/4 cup 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick. [. . . ] Follow recipe or substitution recommendations. Place yeast on top of flour away from liquids. Make sure yeast is fresh and at room temperature. For all Courses, except Deluxe Super Rapid, use active dry/rapid or quick rise in equal amounts. [. . . ]