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READ AND SAVE THESE INSTRUCTIONS
W A R N I N G : A risk of fire and electrical shock exists in all electrical appliances and may cause personal
i n j u ry or death. Please follow all safety instr u c t i o n s .
™
B read Box Plus Bread Maker
Use and Care Guide - Model TBR2
™
• FAST BAKE PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR
• 41 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH
• HORIZONTAL NON-STICK LOAF PAN
• WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER
• 1-HOUR KEEP WARM CYCLE
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TABLE OF CONTENTS IMPORTANT SAFEGUARDS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 n POWER OUTAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 BREAD MAKER INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 n PA
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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 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 u
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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 b
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BREAD MAKER INTRODUCTION n P A RT S 3. 4. 2. 5. 6. 1. 7. 8. 1.) Baking Chamber (not shown) 2.) Lid 9. 3.) Viewing Window 4.) Control Panel 10. 5.) Air Exhaust (not shown) 6.) Handle 7.) Power Cord 11. 8.) Power Plug 9.) Kneading Blade 10.) Bread Pan Handle 12. 11.) Bread Pan 12.) Shaft (Rotates Kneading Blade) 5
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n CONTROL P A N E L NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep. NOTE: When a bread maker is packaged for shipment, a clear plastic film is placed over the con- trol panel; carefully peel it off. • Indicates the Program number selected. DISPLAY • Indicates the LOAF SIZE selected. The indicator arrow is on the left side. WINDOW • Indicates the CRUST COLOR selected. • Indicates minute-by-minute baking time countdown. • Indicates delay, baking time selecte
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n F E AT U R E S PROGRAM SELECT The control panel will let you choose different programs, crust color and loaf size for some programs. All programs except CAKE and BAKE contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. BASIC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these programs for basic bread recipes and most prepackaged bread mixes. You may choose light, medium or dark crust color. WH
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n PROGRAM SPECIFICATIONS CHART (approximate times) Process Loaf 1st 1st Display 2nd 2nd Final Keep Size Total Delay Rest Knead Rise time for Knead Rise Rest Rise Bake Warm Program lb. Time Timer Min. Min. Min. beep** Min. Min. Sec. Min. Min. Min. 1.0 2:50 13:00 10 20 2:15 15 20 30 55 50 60 BASIC 1.5 3:00 13:00 10 20 2:25 15 20 30 55 60 60 2.0 3:10 13:00 10 20 2:35 15 20 30 55 70 60 1.0 4:00 13:00 30 10 25 2:50 20 30 30 70 55 60 WHOLE WHEAT 1.5 4:10 13:00 30 10 25 3:00 20 30 30 70 65 60 2.0 4:20
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HELPFUL HINTS FOR BREAD AND DOUGH We 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 approximately 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approxi- mately 80°F/27°C (baby bottle temperature). When preparing bread for the Fast Bake program, all liquid temperatures must be 110°-115°F/43°-46°C. Always place the ingredients in the
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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 load 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
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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 a
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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 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 Y e a s t 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.
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n HIGH AL T I T U D E 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 1/4 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 am
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PROGRAMMING n PROGRAMMING BREAD MAKER PROGRAMS 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 Breads, Fast Bake Breads, Cakes and Doughs 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 f
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Close the lid. Plug into Press the START/STOP button. 120 V ~ 60 Hz outlet. 5 7 The time left for the program to The bread maker dis- be finished is displayed. The play indicator will default to timer will count down in one minute 1P and then 3:00. increments. All pro- grams except Press the PROGRAM button to CAKE and BAKE 6 choose the desired program. Each will beep to addi- time the PROGRAM button is tional ingredients pressed, you will hear a beep and the during the second number in the displ
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n 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, CAKE and BAKE. Add all ingredients to the bread pan in the order listed. 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. Select the PROGRAM, CRUST COLOR and LOAF SIZE. Before pressing START, set
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R E C I P E S n BREAD . . . 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 Loaf Size 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. FOOD GUIDE PYRAMID A Guide To
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BREADS 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 lb. loaf 1.5 lb. loaf 2 lb. loaf Water 80°F/27°C 3/4 cup 1 cup 1 1/4 cups Oil 4 tsp 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1/2 tsp 2 tsp Bread Flour 2 1/4 cups 3 cups 4 cups ® RED STAR Active Dry Yeast 1 1/2 tsp 2 1/4 tsp 1 TBL or ® RED STAR QUICK RI
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EGG BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf Egg(s), room temperature plus 1 2 3 enough Water 80°F/27°C to equal 3/4 cup 1 cup 1 cup + 7 TBL Oil 1 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1/2 tsp 2 tsp Bread Flour 2 1/4 cups 3 cups 4 cups ® RED STAR Active Dry Yeast 1 1/2 tsp 2 1/4 tsp 1 TBL or ® RED STAR QUICK RISE™ Yeast 1 tsp 1 1/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 1 1/2 tsp 2 tsp Program: BASIC HONEY OATS BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf Water 80°F/27°C 3/4 cup 1 cu
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RYE BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf Water 80°F/27°C 3/4 cup 1 cup 1 1/3 cups Oil 4 tsp 2 TBL 3 TBL Caraway Seeds 2 tsp 1 TBL 4 tsp Brown Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1/2 tsp 2 tsp Bread Flour 1 1/2 cups 2 cups 2 1/2 cups Medium Rye Flour 3/4 cup 1 cup 1 1/2 cups ® RED STAR Active Dry Yeast 1 1/2 tsp 2 1/4 tsp 1 TBL or ® RED STAR QUICK RISE™ Yeast 1 tsp 1 1/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 1 1/2 tsp 2 tsp Program: BASIC ONION BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf Water
