User manual TOASTMASTER 1195

[. . . ] • Unplug the unit from outlet when not in use and before cleaning. • Do not operate the appliance with a damaged cord or plug or after the appliance m a l f u n c t i o n s, or has been dropped or damaged in any manner. Return the appliance to the nearest author ized service center for examination, repair, electrical or mechanical adjustment. • Do not let cord hang over edge of the table or counter or touch hot surfaces. [. . . ] Many hours of developing and testing these recipes were necessary to assure you, the home baker, a variety of delicious homemade breads. The breadmaker will bake up to a 2 lb. While some of you have been baking breads using traditional methods for years, others may have no experience at all. Actually, neither group has an advantage over the other since using a bread machine is a completely new concept in bread making. To achieve optimum results, please take a few minutes and read the following information before you even shop for the ingredients. YEAST: THE NUMBER ONE INGREDIENT RED STAR® Active DryYeast was used in developing all the recipes in this book. However RED STAR® QUICK RISE ™ Yeast could also be used. We found that we did not have to vary the amount used when we substituted one for the other in this Toastmaster Bread Box. Because yeast can grind against itself and become very fine, it is packaged by weight and not by volume. package of RED STAR ® Yeast contains approximately 21⁄4 level teaspoons of yeast. The activity of yeast will deteriorate when it is exposed to oxygen, moisture or warmth. White sugar, brown sugar and honey may be i n t e r c h a n g e d equally. Since honey is a liquid, decrease the water by the same amount as the honey added. Artificial sweeteners may not be used as the yeast cannot react with them. But yeast does ha ve the ability to convert the starch in flour to sugar. Fore more information on soy products, write or call Missouri Soybean Merchandising Council, PO Box 104778, Jefferson City, Missouri 65110 (573) 635-6701. To measure flour, spoon into measuring cup and level off with a bread knife. If you need to store flour for a long period of time, keep it in an airtight container in the freezer, not the refrigerator. Whole grain wheat flours, which have a higher oil content, will become rancid much more quickly than white flour and should always be kept in the freezer regardless of the length of time you intend to store the flour. Be sure, however, to allow all flour to return to room temperature before placing in the machine. As a good rule of thumb, check the dough ball after the first 5 minutes of the initial kneading cycle. The ball should be round, smooth-textured, soft and slightly tacky to the touch. If it does not form a ball and is more like a batter, add 1 tablespoon of flour at a time until the appropriate consistency is reached. If the mixture is too dry to form a ball or forms more than one ball, add 1 teaspoon of water and allow it to absorb into mixture. Add more water if necessar y. 18 LEMON JUICE: DOUGH ENHANCER Lemon juice contains acidic acid, a natural dough enhancer. The addition of lemon juice (or vinegar - which also contains acidic acid) may help improve the overall structure of your loaf of bread. SALT: REGULATES YEAST ACTIVITY Salt is necessary to control the activity of yeast, disciplining it to work slow and steady. If too little or no salt is used, the bread will rise rapidly and then fall either before the baking or as soon as the baking begins; the texture will be coarse and uneven. Some salt substitutes will work effectively. FAT: DOUGH ENHANCER AND CONDITIONER Shortening is an American term for fat used in recipes. [. . . ] Caution: Do not pour water into the inner case or submerge the breadmaker in water. Use only a mild detergent to clean the breadmaker. To avoid damaging the smooth surfaces of the breadmaker and bread pan, do not use chemical liquid cleaners (such as benzene or thinners), nonabrasive or abrasive cleaners, or scrubbing brushes or pads to clean the breadmaker or bread pan surfaces. The Unit Body, Lid and Inner Case Wipe the outside of the unit body and lid with a damp cloth after each use, Remove any flour, bread crumbs or other materials from the inside of the inner case using a damp sponge or cloth or a small, portable vacuum cleaner. * * • • The Bread Pan and Kneading Blade Both the bread pan and the kneading blade are coated with a nonstick surface. This is caused by moisture and steam and has no effect on its use or quality. • • 26 blade from the and wipe damp • Removeorthe bread pan with kneading kneading blade inner caseshaft is alsowith a clean. [. . . ]