User manual BREADMAN TR900S

[. . . ] ® INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER TABLE OF CONTENTS Important Safeguards . 93 - 96 LIMITED ONE YEAR WARRANTY Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product. [. . . ] If desired, add additional ingredients (i. e. , raisins, nuts, and spices). Refer to the KNEADING AND BAKING COURSE CHART in this Instruction Manual to check the Display Time that the beep will sound. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase. "0:00" will appear in the Display Window; the colon will begin to flash. Press STOP and use oven mitts to carefully remove the Bread Pan after baking or any time during the Keep Warm phase. The Light will go out when the STOP Button is activated CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. Turn Bread Pan upside down and shake several times to release the bread. Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing. When the bread has completely cooled, approximately 1 hour, store in an airtight container. 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. JALAPENO BREAD Ingredients: Water, 80°F/27°C Oil Canned Whole Kernel Corn, well drained Jalapeno Peppers, well drained Sugar Salt Bread Flour Corn Meal Fresh Cilantro, chopped Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 1/2 cup 1-1/2 TBL 1/2 cup 2 TBL 1 TBL 1/2 tsp 2 cups 1/3 cup 2 tsp 1-1/2 tsp 1 2 2 tsp 23 1. 5 LB 3/4 cup 2-1/2 TBL 3/4 cup 3 TBL 2 TBL 1 tsp 3 cups 1/2 cup 1 TBL 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1 cup 3 TBL 1 cup 1/4 cup 2-1/2 TBL 1-3/4 tsp 4 cups 2/3 cup 4 tsp 2-1/4 tsp 1 2 2-3/4 tsp WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast 2-1/4 tsp Water, 110°F/43°C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Mixture will be thick; remaining lumps will dissolve during fermentation process. 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 80°F/27°C is best for the sour flavor to develop. 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. After refrigeration, let container of starter come to room temperature before measuring ­ about 4 hours. Replenish with 1 cup flour, 2/3 cup water, 110°F/43°C and 1 teaspoon sugar. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. Stir in 1 teaspoon sugar to keep active If the starter is not used every week. WHITE SOURDOUGH BREAD Ingredients: Water, 80°F/27°C Starter* Sugar Salt Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 1/2 cup + 1 TBL 3/4 cup 2 tsp 1 tsp 2 cups 1-1/2 tsp 1 2 2 tsp 1. 5 LB 3/4 cup 1 cup 1 TBL 1-1/2 tsp 3 cups 2 tsp 1 2 2-1/2 tsp 2. 0 LB 3/4 cup + 1 TBL 1-1/4 cups 4 tsp 2 tsp 4 cups 2-1/4 tsp 1 2 2-3/4 tsp *Only use Sourdough Starter recipe above. 24 BANANA BREAD Ingredients: 1. 0 LB 1. 5 LB 1 1 cup 2 TBL 1-1/2 cups 1-1/2 cups 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1 1-1/2 cups 3 TBL 2 cups 2 cups 2-1/4 tsp 1 2 2-3/4 tsp Egg, large, room temperature plus 1 enough Water, 80°F/27°C to equal 3/4 cup + 3 TBL Oil Banana Cake Mix* Bread Flour Gluten Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1 TBL 1 cup 1 cup 1-1/2 tsp 1 2 2 tsp *Or any other variety of cake mix for flavor variation. CORN BREAD Ingredients: 1. 0 LB 1. 5 LB 1 1 cup + 3 TBL 3 TBL 3 TBL 1-1/2 tsp 2 TBL 3 cups 1/3 cup 2 tsp 1 2 2-1/2 tsp 2. 0 LB 2 1-1/3 cups 1/4 cup 1/4 cup 2 tsp 2-1/2 TBL 4 cups 1/2 cup 2-1/4 tsp 1 2 2-3/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80°F/27°C to equal 3/4 cup + 2 TBL Oil Honey Salt Dry Milk Bread Flour Corn Meal Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 2 TBL 2 TBL 1 tsp 1 TBL 2 cups 1/4 cup 1-1/2 tsp 1 2 2 tsp 25 DILL BREAD Ingredients: 1. 0 LB 1. 5 LB 2 1 cup + 1 TBL 2 TBL 2 TBL 1-1/2 tsp 3 cups 1 TBL 1 TBL 2 tsp 1 2 2-1/2 tsp 2. 0 LB 3 1 cup + 6 TBL 3 TBL 3 TBL 2-1/4 tsp 4 cups 1-1/2 TBL 1-1/2 TBL 2-1/4 tsp 1 2 2-3/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL Oil Sugar Salt Bread Flour Dried Dill Weed Dehydrated Onion Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1 TBL 4 tsp 1 tsp 2 cups 1-1/2 tsp 2 tsp 1-1/2 tsp 1 2 2 tsp FAT-FREE WHITE BREAD Ingredients: Water, 80°F/27°C Applesauce Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 3/4 cup + 1 TBL 1 TBL 1-1/2 TBL 1 tsp 1 TBL 2-1/4 cups 1-1/2 tsp 1 2 2 tsp 1. 5 LB 1 cup 2 TBL 3 TBL 1-1/2 tsp 1-1/2 TBL 3 cups 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1-1/2 cups 3 TBL 1/4 cup 2 tsp 2 TBL 4 cups 2-1/4 tsp 1 2 2-3/4 tsp 26 EGG BREAD Ingredients: 1. 0 LB 1. 5 LB 2 1 cup + 1 TBL 1-1/2 TBL 2 TBL 1-1/2 tsp 3 TBL 3 cups 2 tsp 1 2 2-1/2 tsp 2. 0 LB 2 1-1/3 cups 2 TBL 2-1/2 TBL 2 tsp 1/4 cup 4 cups 2-1/4 tsp 1 2 2-3/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1 TBL 4 tsp 1 tsp 2 TBL 2 cups + 2 TBL 1-1/2 tsp 1 2 2 tsp BUTTERMILK BREAD Ingredients: 1. 0 LB 1. 5 LB 1 cup + 2 TBL 3 TBL 3 TBL 1-1/2 tsp 1/2 tsp 3 cups 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1-1/2 cups + 2 TBL 1/4 cup 1/4 cup 2 tsp 3/4 tsp 4 cups 2-1/4 tsp 1 2 2-3/4 tsp Cultured Buttermilk, 80°F/27°C 3/4 cup + 2 TBL Oil 2 TBL Sugar 2 TBL Salt 1 tsp Baking Soda 1/4 tsp Bread Flour 2 cups Active Dry Yeast 1-1/2 tsp Select White Course 1 Select Rapid White Course Active Dry Yeast 2 2 tsp 27 HONEY GRANOLA BREAD Ingredients: Water, 80°F/27°C Oil Honey Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 3/4 cup + 3 TBL 2 TBL 2 TBL 1 tsp 2 TBL 2 cups 2/3 cup 1-1/2 tsp 1 2 2 tsp 1. 5 LB 1 cup + 3 TBL 3 TBL 3 TBL 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp 1 2 2-3/4 tsp MAPLE BREAD Ingredients: Water, 80°F/27°C Oil Maple Syrup Maple Extract Salt Bread Flour Dry Oatmeal, quick or regular Walnuts, chopped Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 3/4 cup + 2 TBL 2 TBL 2 TBL 1/4 tsp 1 tsp 2 cups 3/4 cups 1/2 cup 1-1/2 tsp 1 2 2 tsp 1. 5 LB 1 cup 1/4 cup 1/4 cup 1/2 tsp 1-1/2 tsp 3 cups 1 cup 3/4 cup 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1-1/3 cups 6 TBL 6 TBL 3/4 tsp 2 tsp 4 cups 1-1/2 cups 1 cup 2-1/4 tsp 1 2 2-3/4 tsp 28 PEACH BREAD Ingredients: Apricot Nectar, 80°F/27°C Peach Yogurt, 80°F/27°C Carrots, uncooked and grated Oil Honey Salt Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 5 TBL 3 TBL 5 TBL 1 TBL 1 TBL 1 tsp 2 cups 1-1/2 tsp 1 2 2 tsp 1. 5 LB 3/4 cup 1/4 cup 1/2 cup 2 TBL 2 TBL 1-1/2 tsp 3 cups 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1 cup 1/3 cup 3/4 cup 3 TBL 3 TBL 2 tsp 4 cups 2-1/4 tsp 1 2 2-3/4 tsp POTATO BREAD Ingredients: 1. 0 LB 1. 5 LB 2 1-1/4 cups 2 TBL 2 TBL 1-1/2 tsp 3 TBL 1/4 tsp 1/3 cup 1-1/2 TBL 3 cups 2 tsp 1 2 2-1/2 tsp 2. 0 LB 2 1-1/2 cups 3 TBL 3 TBL 2 tsp 1/4 cup 1/4 tsp 1/2 cup 2 TBL 4 cups 2-1/4 tsp 1 2 2-3/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80°F/27°C to equal 3/4 cup + 2 TBL Oil 1 TBL Sugar 4 tsp Salt 1 tsp Dry Milk 2 TBL White Pepper 1/8 tsp Instant Potato Buds 1/4 cup Green Onion Tops, chopped 1 TBL Bread Flour 2 cups Active Dry Yeast 1-1/2 tsp Select White Course 1 Select Rapid White Course Active Dry Yeast 2 2 tsp 29 MILK BREAD Ingredients: Milk, 80°F/27°C Oil Sugar Salt Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 3/4 cup 2 TBL 1 tsp 1 tsp 2 cups 1-1/2 tsp 1 2 2 tsp 1. 5 LB 1 cup 2 TBL 1-1/2 tsp 1-1/2 tsp 3 cups 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1-1/2 cups 3 TBL 2 tsp 2 tsp 4 cups 2-1/4 tsp 1 2 2-3/4 tsp WHOLE GRAIN BREAD Ingredients: Water, 80°F/27°C Cultured Buttermilk, 80°F/27°C Oil Molasses Salt Baking Soda Oat Bran Cereal, uncooked Corn Meal Rye Flour Buckwheat Flour Whole Wheat Flour Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 1/4 cup 2/3 cup 2 tsp 3 TBL 1 tsp 3/4 tsp 3 TBL 3 TBL 3 TBL 3 TBL 1/3 cup 1-1/3 cups 1-1/2 tsp 1 2 2 tsp 1. 5 LB 1/3 cup 1 cup 1 TBL 1/4 cup 1-1/2 tsp 1 tsp 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/2 cup 2 cups 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1/2 cup 1-1/3 cups 1 TBL + 1 tsp 1/3 cup 2 tsp 1-1/2 tsp 1/3 cup 1/3 cup 1/3 cup 1/3 cup 2/3 cup 3 cups 2-1/4 tsp 1 2 2-3/4 tsp 30 BLOODY MARY BREAD Ingredients: Water, 80°F/27°C Bloody Mary Mix, 80°F/27°C Green Onion tops, chopped Oil Sugar Salt Bread Flour Dried Parsley Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 1/4 cup 1/2 cup 1 TBL 1 TBL 1 TBL 1/2 tsp 2 cups 1 TBL 1-1/2 tsp 1 2 2 tsp 1. 5 LB 1/4 cup 3/4 cup 2 TBL 2 TBL 2 TBL 3/4 tsp 3 cups 2 TBL 2 tsp 1 2 2-1/2 tsp 2. 0 LB 1/4 cup 1 cup 3 TBL 3 TBL 3 TBL 1 tsp 4 cups 3 TBL 2-1/4 tsp 1 2 2-3/4 tsp BANANA GRANOLA BREAD Ingredients: Water, 80°F/27°C Oil Honey Banana Extract Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Add: Banana Chips, crushed Select White Course Select Rapid White Course Active Dry Yeast 1. 0 LB 3/4 cup 2 TBL 2 TBL 1/2 tsp 1 tsp 2 TBL 2 cups 2/3 cup 1-1/2 tsp 1. 5 LB 1 cup + 2 TBL 2-1/2 TBL 2-1/2 TBL 3/4 tsp 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 2. 0 LB 1-1/2 cups + 2 TBL 3 TBL 3 TBL 1 tsp 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp 1/3 cup 1 2 2 tsp 31 1/2 cup 1 2 2-1/2 tsp 2/3 cup 1 2 2-3/4 tsp SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Molasses Sugar Salt Bread Flour Whole Wheat Flour Sesame Seeds Cumin Seeds Sunflower Seeds (kernels) Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 1. 5 LB 1 1 cup + 2 TBL 2 TBL 1 TBL 1 TBL 1-1/2 tsp 2-1/2 cups 1/2 cup 2 TBL 1/4 tsp 1-1/2 TBL 2 tsp 3 4 2-1/2 tsp 2. 0 LB 1 1-1/4 cups 3 TBL 2 TBL 2 TBL 2 tsp 3 cups 1 cup 2-1/2 TBL 1/4 tsp 2 TBL 2-1/4 tsp 3 4 2-3/4 tsp WHOLE WHEAT BREAD Ingredients: Egg Whites plus enough Cultured Buttermilk, /27°C to equal Oil Molasses Salt Baking Soda Whole Wheat Flour Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 1. 0 LB 1 1 cup 2 TBL 2 TBL 1 tsp 1/4 tsp 2 cups 1-1/2 tsp 3 4 2 tsp 1. 5 LB 1 1 cup + 3 TBL 3 TBL 3 TBL 1-1/2 tsp 1/2 tsp 3 cups 2 tsp 3 4 2-1/2 tsp 2. 0 LB 1 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 3/4 tsp 4 cups 2-1/4 tsp 3 4 2-3/4 tsp 32 WHOLE WHEAT WITH GLUTEN BREAD Ingredients: Water, 80°F/27°C Oil Molasses Salt Dry Milk Whole Wheat Flour Gluten Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 1. 0 LB 1 cup 1-1/2 TBL 2 TBL 1 tsp 1-1/2 TBL 2-1/2 cups 1-1/2 TBL 1-1/2 tsp 3 4 2 tsp 1. 5 LB 1-1/4 cups 2-1/2 TBL 2-1/2 TBL 1-1/2 tsp 2 TBL 3-3/4 cups 2-1/2 TBL 2 tsp 3 4 2-1/2 tsp 2. 0 LB 1-1/2 cups 3 TBL 3 TBL 2 tsp 3 TBL 4 cups 3 TBL 2-1/4 tsp 3 4 2-3/4 tsp WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD Ingredients: 1. 0 LB 1. 5 LB 2 1 cup + 2 TBL 3 TBL 3 TBL 1-1/2 tsp 1 tsp 3 cups 1/2 cup 2 tsp 2. 0 LB 3 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 1-1/4 tsp 4 cups 2/3 cup 2-1/4 tsp Egg White(s) room temperature plus 1 enough Water, 80°F/27°C to equal 3/4 cup Oil Honey Salt Cinnamon Whole Wheat Flour Walnuts, chopped Active Dry Yeast Add: Raisins Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 2 TBL 2 TBL 1/2 tsp 3/4 tsp 2 cups 1/3 cup 1-1/2 tsp 1/3 cup 3 4 2 tsp 33 1/2 cup 3 4 2-1/2 tsp 2/3 cup 3 4 2-3/4 tsp SOUTHERN BARLEY BREAD Ingredients: 1. 0 LB 1. 5 LB 1 1 cup 1-1/2 TBL 2 TBL 1-1/2 tsp 3 TBL 1/4 cup 1 TBL 1/3 cup 1 cup 2 cups 2 tsp 3 4 2-1/2 tsp 2. 0 LB 1 1-1/4 cups 2 TBL 3 TBL 2 tsp 1/4 cup 5 TBL 1-1/2 TBL 1/2 cup 1-1/2 cups 2-1/2 cups 2-1/4 tsp 3 4 2-3/4 tsp Egg, large, room temperature plus 1 enough Water, 80°F/27°C to equal 3/4 cup + 2 TBL Oil 1 TBL Honey 1 TBL Salt 1 tsp Dry Milk 2 TBL Barley, cooked 3 TBL Grits, uncooked 2 tsp Oat Bran Cereal, uncooked 1/4 cup Whole Wheat Flour 1/2 cup Bread Flour 1-1/2 cups Active Dry Yeast 1-1/2 tsp Select Whole Wheat Course 3 Select Rapid Whole Wheat Course Active Dry Yeast 4 2 tsp CARAWAY RYE BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Oil Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 1. 0 LB 1 3/4 cup 2 TBL 2 TBL 1 TBL 1 tsp 1 cup 1/2 cup 1/2 cup 1 TBL 1-1/2 tsp 3 4 2 tsp 34 1. 5 LB 1 1 cup + 1 TBL 3 TBL 3 TBL 2 TBL 1-1/2 tsp 1-1/2 cups 3/4 cup 2/3 cup 2 TBL 2 tsp 3 4 2-1/2 tsp 2. 0 LB 2 1-1/3 cups 1/4 cup 1/4 cup 3 TBL 2 tsp 2 cups 1 cup 1 cup 3 TBL 2-1/4 tsp 3 4 2-3/4 tsp ONION RYE BREAD Ingredients: 1. 0 LB Eggs(s), large, room temperature 1 plus enough Water, 80°F/27°C to equal 3/4 cup + 2 TBL Oil 2 TBL Honey 2 TBL Dry Milk 1 TBL Salt 1 tsp Bread Flour 1 cup Whole Wheat Flour 1/2 cup Rye Flour 1/2 cup Caraway Seeds 1 TBL Dehydrated Onion 2 TBL Active Dry Yeast 1-1/2 tsp Select Whole Wheat Course 3 Select Rapid Whole Wheat Course Active Dry Yeast 4 2 tsp 1. 5 LB 1 1 cup + 3 TBL 3 TBL 3 TBL 2 TBL 1-1/2 tsp 1-1/2 cups 3/4 cup 2/3 cup 2 TBL 3 TBL 2 tsp 3 4 2-1/2 tsp 2. 0 LB 2 1-1/3 cups + 2 TBL 1/4 cup 1/4 cup 3 TBL 2 tsp 2 cups 1 cup 1 cup 3 TBL 1/4 cup 2-1/4 tsp 3 4 2-3/4 tsp ANADAMA OATMEAL BREAD PLEASE NOTE: The following recipe requires a few quick preparation instructions. Stir, pour it into the Bread Pan and add the rest of the ingredients in the order given. [. . . ] Therefore, when cleaning, NEVER pour water, solvents, or cleaning solutions into this area. STORAGE · All removable parts should be thoroughly cleaned and dried. Place Bread Pan into the Breadman® Pro with Kneading Paddle inside. 88 BEFORE CALLING FOR SERVICE Questions Answers The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. Stale ingredients may have been used or too much yeast may have been used. [. . . ]