Breadman BREAD BAKER TR520 User Manual Page 31
- Page / 68
- Table of contents
- BOOKMARKS
Rated. / 5. Based on customer reviews
29
WHITE BREAD
1.0 LB. loaf 1.5 LB. loaf 2.0 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•RISE
™
Yeast 1 tsp 1
1
/2 tsp 2 tsp
or
Bread Machine Yeast 1 tsp 1
1
/2 tsp 2 tsp
Program: BASIC
1. Remove the bread pan from the Bread Maker. Attach the kneading blade onto the shaft. Make
sure all ingredients, except water, are at room temperature.
2. Use a liquid measuring cup to measure the water (80°F/27°C/baby bottle temperature) and
pour into the bread pan.
3. Use a measuring spoon to measure the oil and add to the bread pan.
4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife
and add to the bread pan.
5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife
and add to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settle
all dry ingredients.
6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and
add to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from
liquids.
7. Place the bread pan into the Bread Maker. Push down on rim until it snaps into place.
Close the lid.
8. Press the PROGRAM button to select the PROGRAM, select the LOAF SIZE, CRUST COLOR
and set TIMER to delay, or press START for immediate start.
9. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the
touch. Add more water or flour if necessary; see Dough Ball. At this time, push down any
dough or flour that may be on the sides of the pan.
10. When the beeper sounds, the bread has finished baking and the keep warm cycle will start. The
display window will show 0:00, and the colon will flash.
11.Press Stop and use oven mitts to carefully remove the bread pan at any time during the keep
warm process.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE
VERY HOT. USE OVEN MITTS.
12. Turn bread pan upside down and shake several times to release the bread. Do not use metal
utensils inside the bread pan or machine. Remove the kneading blade and allow loaf to cool
standing upright on wire rack approximately 20-30 minutes before cutting.
13. If bread loaf does not easily release from pan, allow it to sit on a heat resistant surface 5 minutes,
then remove. When the bread has completely cooled, approximately 1 hour, store in an air tight
container.
14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see
CLEANING AND STORING.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 31
- Instruction 1
- Recipe Guide 1
- Table Of Contents 3
- IMPORTANT SAFEGUARDS 4
- SHORT CORD INSTRUCTIONS 5
- ELECTRIC POWER 5
- POLARIZED PLUG 5
- PLASTICIZER WARNING 5
- POWER OUTAGE 5
- INTRODUCTION 7
- To Your Bread Maker 7
- BREAD MAKER PARTS 8
- CONTROL PANEL 9
- PROGRAM SELECTION 10
- (approximate times) 11
- HELPFUL HINTS 13
- Sugar: Food for Yeast 16
- SUBSTITUTES 17
- FREEZING DOUGH 18
- HIGH ALTITUDE 18
- FREEZING BAKED BREAD 18
- OPERATING 19
- INSTRUCTIONS 19
- USING THE DELAY TIMER 22
- USER MAINTENANCE 23
- BEFORE CALLING FOR SERVICE 24
- CHECK LIST 25
- SUGGESTIONS 26
- DISPLAY INFORMATION 27
- PRODUCT SPECIFICATIONS 28
- For Your Bread Maker 29
- BREAD Recipes 30
- WHITE BREAD 31
- EGG BREAD 32
- HONEY WHEAT BREAD 32
- RYE BREAD 33
- ONION BREAD 33
- PESTO BREAD 33
- ITALIAN HERB BREAD 34
- FRENCH BREAD 35
- SHREDDED WHEAT BREAD 36
- 100% WHOLE WHEAT BREAD 36
- PUMPERNICKEL BREAD 37
- TRIPLE WHEAT BREAD 37
- CRANBERRY WALNUT BREAD 38
- HOLIDAY BREAD 38
- RICH SWEET BREAD 39
- CINNAMON RAISIN NUT BREAD 39
- FAST BAKE 40
- CHEVRE-CRACKED PEPPER BREAD 42
- POTATO BREAD 43
- CHEESE’N ONION BREAD 43
- CRANBERRY ORANGE BREAD 44
- DAY-OLD BREAD Recipes 45
- QUICK BREAD 46
- CAKE Recipes 46
- BANANA NUT 47
- CRANBERRY NUT 47
- BANANA CHOCOLATE CHIP 48
- ZUCCHINI 48
- NUT BREAD 48
- DATE NUT 49
- APPLE WALNUT 49
- DOUGH Recipes 50
- DINNER ROLL DOUGH 51
- FOCACCIA BREAD DOUGH 52
- WHEAT DINNER ROLL DOUGH 53
- BUTTERMILK ROLL DOUGH 53
- CHEEZY GARLIC ROLL DOUGH 55
- PITA POCKET DOUGH 55
- REFRESHING ROLL DOUGH 56
- CHALLAH BREAD DOUGH 57
- WHOLE WHEAT PIZZA CRUST DOUGH 58
- PIZZA CRUST DOUGH 58
- BAGEL DOUGH 59
- BANANA WHEAT BAGEL DOUGH 59
- CINNAMON ROLL DOUGH 61
- STICKY BREAKFAST ROLL DOUGH 62
- SOFT PRETZEL DOUGH 63
- CREAMED SOUP BREAD BOWL DOUGH 64
- PARTY DIP BREAD BOWL DOUGH 65
- Recipe Index 66
- LIMITED ONE-YEAR WARRANTY 67
© 2020, manymanuals.com. All rights reserved. | 1.296 s |
Manymanuals.com
Manymanuals.de
Manymanuals.fr
Manymanuals.it
Manymanuals.pl
Manymanuals.cz
Manymanuals.es
Manymanuals-pt.com
Comments to this Manuals