User manual ZOJIRUSHI EA-TAC35

[. . . ] Unplug the power supply cord when the appliance is not in use, or before cleaning. Allow to cool before putting on or taking off any parts, and before cleaning the appliance. Do not use or operate the appliance with a damaged cord of plug, or after the appliance has been damaged in any manner. Return the appliance to the nearest authorized service facility or dealer for examination, repair, or adjustment. [. . . ] The Home Bakery Super can also just prepare the dough, and when it's ready, you can shape and bake in a conventional oven. The recipes on the following pages are unique to the Home Bakery Super Complement by Zojirushi. Each one features ingredients that best complement a particular loaf of bread, and each was tested in our machines. When creating your own yeast bread recipes or baking an old favorite, use this booklet as a guide for converting portions from your recipe to the Home Bakery Super. These portion guidelines will result in heavier and somewhat coarser dough. Depending upon ingredients, an average loaf of bread will range from 7-1/2 to 9-3/4 inches in height. Here are some additional tips: · Liquids ingredients should be placed into the baking pan first, then the dry ingredients. The yeast should be added last and sprinkled on the dry ingredients so that the yeast doesn't come in contact with any liquid. · Note that most of our yeast breads call for bread flour, because our testing has shown that it provides the best quality bread. We recommend that you use bread flour in your own recipes as a substitute for a all purpose flour. Bread flour contains more protein and gluten, which is essential in producing a successful loaf of bread in a bread machine. That's because the darker flours need to be "lightened" with a white flour for the best-tasting, best-looking loaf. - 14 - TIPS ON USING YOUR BREAD MACHINE Special Glazes for Yeast Breads Measuring Ingredients Special Glazes for Yeast Breads Give your just-baked bread a professional finish. Select one of these special glazes to enhance your bread. Water croissants: 1/3 cup butter, softened; 1 medium egg, beaten; 2 teaspoon water. butter rich rolls:1/2 egg beaten; 2 teaspoon water. Egg Glaze: Beat 1 egg and 1 tablespoon of water together, brush generously over top crust of bread. Melted Butter Crust: Brush melted butter over just-baked bread for softer, tender crust. Milk Glaze: For a softer, shinier crust, brush just-baked bread with milk or cream. Sweet Icing: Mix 1 cup sifted powdered sugar with 1 to 2 tablespoons milk to make a smooth glaze; drizzle over raisin bread or sweet breads. Poppy/Sesame/Caraway Seed/Cornmeal/Oatmeal: Sprinkle your choice of these seeds generously over just glaze bread. Measuring Ingredients It is most important for the best possible result every time you bake bread, that you measure accurately and correctly. [. . . ] Brush with 1 beaten egg white and 1 Tablespoon water. Sprinkle with poppy or sesame seeds or coarse salt if desired. Bake at 400 degrees 10 to 15 minutes. Prepare Butter-Rich Roll & Bread Dough. On a lightly floured surface, roll a quarter of the dough into a 8 X 5 inch rectangle. [. . . ]