How to Enjoy Your Home Bakery Supreme TM
Operating Instructions & Recipes

BBCC X20

CONTENTS FEATURES IMPORTANT SAFEGUARDS / SPECIFICATIONS PARTS NAMES / HANDLING INSTRUCTIONS CONTROL PANEL / HOW TO USE THE TIMER ACCESSORIES / PREHEAT OFF FUNCTION LET'S START BAKING BEFORE BAKING BASIC BREAD (BASIC, QUICK) WHOLE GRAIN (BASIC WHEAT, QUICK WHEAT) DOUGH (BASIC DOUGH, QUICK DOUGH) JAM CAKE SOURDOUGH STARTER HOME MADE CLEANING / STORAGE QUESTIONS AND ANSWERS / ABNORMAL CONDITION TROUBLESHOOTING GUIDE 7~8 9~13 14~16 17~22~23 24~26 27~31~6

FEATURES

Features
Now it's easy to enjoy the smell and delicious taste of freshly baked breads, cakes and more! From fully automated, perfectly baked loaves of bread to cakes, fresh fruit jams and more, the makes it easy to expand your homemade menu.
*Bakes a large traditional rectangular shaped 2 Ib loaf *Home Made Menu function Includes 3 memory settings for your personal recipes *Sourdough Starter function Prepares a light sourdough starter in a little over 2 hours ! *Large viewing window Allows you to watch the baking process *Quick baking cycle prepares bread in under 2 hours *Cake and Jam settings *13 hour Programmable timer *Crust Control function Allows you to select light, medium or dark
WELCOME TO THE ZOJIRUSHI HOME BAKERY
Important Safeguards Specifications
WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: 1. Read all instructions carefully. 2. Do not touch hot surfaces. Use handles or knobs. Do not close or clog the steam vent opening under any circumstances. 3. To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other 4. liquid. 5. Close supervision is necessary when the appliance is used by or near children. Unplug the power cord when the appliance is not in use, or before cleaning. 6. 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 or plug, or after the appliance malfunctions, or has been damaged in any manner. Return the appliance to the nearest authorized 7. service facility or dealer for examination, repair, or adjustment. The use of accessory attachments not recommended or sold by the appliance manufacturer may 8. cause injuries. 9. Do not use outdoors. 10. Do not let the power cord hang over the edge of a table or counter, or touch hot surfaces. 11. Do not place the appliance on or near heat sources such as gas or electric stoves, ovens, or burners. 12. Extreme caution must be given when moving the appliance containing hot contents or liquids. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, press 13. RESET and remove plug from wall outlet. Never pull on cord. 14. Do not use the appliance for other than intended or specified purposes. 15. Avoid moving parts. 16. Use only an electrical outlet rated at 15 amperes or more. 17. Use only 120-VOLT AC electrical current. 18. Do not scratch, damage, modify, forcefully bend, pull, twist, or fold the power cord. Do not place the appliance on unstable surfaces or on surfaces that are vulnerable to heat.

Save These Instructions

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY. A short power cord is provided to reduce the risk resulting from becoming entangled in or tripping over a long cord. A. Extension cords are available and may be used if care is exercised in their use. When an extension cord is used: (1)the marked electrical rating of the extension cord should be at least as great as the electrical rating B. of the appliance, and C. (2)the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

Specifications

Power consumption: Heater: 600W Power consumption: Motor: 100W Power supply: 120V, 60Hz Dimensions: 17" x 10" x 12" Weight: 17lbs.
PARTS NAMES/HANDLING INSTRUCTIONS
Parts Names Handling Instructions
Kneading Blade Baking Pan

Flange Rotating Shaft

Viewing Window Steam Vent Control Panel Lid

Heating Element

Main Body Power Cord Power Plug
How to remove the Baking Pan
How to attach the Kneading Blade
How to install the Baking Pan
Kneading Blade Rotating Shaft
Grasp the Baking Pan's shorter Flanges and pull toward you to unlatch the spring. Then lift to remove. Use oven mitts for removing a hot Baking Pan.
Attach the Kneading Blade to the Rotating Shaft and push down firmly. Be sure to attach the Kneading Blade securely.
Hold the Baking Pan's shorter Flanges and place it right in the center of the oven cavity. Press down until it clicks into place.

CONTROL PANEL

Control Panel How to Use the Timer
CRUST CONTROL key For choosing the crust color desired: LIGHT, MEDIUM and DARK (for BASIC, QUICK, CAKE and HOME MADE settings). LIGHT Light crust settings. MEDIUM Regular crust settings. DARK Darker crust setting.
DISPLAY Indicates the time up to completion of baking, the crust color, eta. The display illustrated left shows all menu and information, which is for reference only and it is not going to appear during the actual use. HOME MADE COURSE Allows you to program 3 bread baking processes to your specifications. START/RESET key Press this key to start a process or Timer operation. Press and hold the key slightly longer to cancel a process or when the process is completed. yeast. QUICK DOUGH This setting lets you quickly prepare bread-style dough using rapid rise yeast. JAM Setting for making jam. CAKE Setting for baking cake. SOUR DOUGH STARTER Setting for sourdough starter. HOME MADE Allows you to program 3 bread baking processes to your specifications. (*At the initial setting, no baking process is programmed.)
SOUR DOUGH STARTER 2:10 (2:05)
TIMER key Use this key when you would like to delay the completion of your bread or dough. To set the Timer, determine when you would like your bread or dough to be ready, then set the Timer to reflect the time difference between the present time and the time you determined. The set time increases in units of 10 minutes each time you press the key. Once the set time exceeds maximum time of 13:00 (13 hours), the Display returns to minimum time.

"Nested" Measuring Cup

Preheat Off Functions

As this function skips the preheat process, the total cooking time will be shortened. This function is not available for Jam, Cake or Home Made courses. During the course selection, press both the TIME and CYCLE key at the same time for more than 3 seconds to switch to PREHEAT OFF function. During the PREHEAT OFF function, the Display shows PREHEAT OFF, but it will not appear while it is cooking. To cancel the PREHEAT OFF function, press both the TIME and CYCLE key at the same time for more than 3 seconds. The Preheat function is to warm up the ingredients prior to the baking. The bread may not be able to bake well when the room temperature is low or the ingredients are cold. Please note this well when switching off the Preheat function. -6-

BEFORE BAKING

Characteristics of Ingredients
All purpose flour is a blend of refined wheat flour especially suitable for making cake, croissants and pizza. Bread flour is a type of wheat flour made from hard wheat that includes all of the gluten from the grain. Since bread flour has a higher gluten and protein content than all purpose flour, it is well-suited for use in yeast breads. Gluten gives structure and height to the loaf, thus bread flour rises better than other flours. It produces a higher loaf and bread that has a coarser texture. Cracked wheat* is very coarse in texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture. Gluten is an elastic protein found mainly in wheat flour (all flour contains some gluten). Gluten is an important element in all yeast breads, as it gives bread its structure or framework. Flours with a high gluten content make the best bread flours. Vital wheat gluten (also called vital gluten or wheat gluten) is the dried gluten protein obtained from high protein, hard-wheat flour by rising off most of the starch. Adding gluten to bread recipes helps improve the strength, texture and height of the loaf, it is especially useful in recipes that call for wheat bread flour or lowgluten flours. Whole wheat flour, ground from the entire wheat kernel, is heavier, and richer in nutrients. Seven-grain cereal blend** is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and hulled millet. Active dry yeast feeds on sugar and ferments it, thus causing dough to rise. Active dry yeast (simply dried granules of yeast) is made of tiny plants that change food (especially gluten and sugar) into bubbles of carbon dioxide. As these bubbles expand, the bread rises. The recipes developed for the Home Bakery used "Fleischmann's active dry yeast" or "Fleischmann's rapid rise yeast". Active dry yeast should be kept in the freezer or refrigerator. Please be sure that fresh yeast is used. Using old yeast is not recommended and may adversely affect the outcome of your bread. Butter and Oil tenderize the texture of yeast breads. French bread gets its unique crust and texture from the lack of added oils. However, breads that call for oils stay fresh longer. Butter should be measured and cut into small pieces. The recipes developed for the Home Bakery used unsalted butter; however, regular butter or margarine can be substituted for unsalted butter. Eggs add richness and velvety texture to bread dough. Use large-size eggs in these recipes. Homogenized milk & Buttermilk add texture and flavor. You may substitute homogenized milk or buttermilk for dry milk, but the loaf may come out shorter and the crust may be darker than dry milk breads. Salt is necessary when making yeast breads. It not only adds flavor but controls the growth of yeast, which helps the bread rise. Too much salt can kill the yeast, but too little lets the dough rise so fast it may fall before baking is complete. Salt also keeps bread from getting stale too quickly. Sugar is important for the color and flavor of breads, as well as to feed the yeast. Recipes that call for sugar require granulated sugar. Do not substitute powdered sugar or brown sugar unless indicated. Fructose* is a naturally occurring sugar found in fruits, berries, and honey. The taste of fructose is identical to that of common sugar with the added benefit that it is 1-1/2 times as sweet as sugar. Fructose is a carbohydrate which must be accounted for in the diet. *Available at health food stores. **Available at health food stores or in your local supermarket's hot cereal department.

* Available at health food stores. ** Available at health food store or in your local supermarkets hot cereal department. -7-
Tips on Using Your Bread Machine
Creating Your Own Yeast Breads
The recipes on the following pages are unique to the Home Bakery 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 book as a guide for converting portions from your recipe to the Home Bakery. These portion guidelines will result in a heavier and somewhat coarser dough. Liquid 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 doesnt come in contact with any liquid. Again, check our recipes for guidelines on how much of these ingredients youcan add to your doughs. Be aware that additions like these tend to make doughs heavier and somewhat coarser in texture. If the room temperature is above 77 F, it is recommended to use refrigerated liquids. Flour should be fresh and at room temperature. Changes in humidity or baking in high altitudes may require ingredient adjustments. Humidity tends to make dough moister. High altitudes tend to make the loaves rise too quickly. For humidity, try adding and extra tablespoon of flour to improve the consistency. Repeat if necessary until the dough forms a nice ball. For high altitudes, decrease the amount of yeast by approximately 1/2 tablespoon, and decrease the sugar slightly. For recipes using the timer cycle, milk or eggs or other perishables should not be used for food safety reasons.

Tips on Dark Breads

Breads made with whole-grain flours such as whole wheat, or rye, require a bit more tender loving care to insure that they achieve the height of deliciousness. Notice that some whole-grain breads may also call for substantial amounts of bread flour, too. Thats because the darker flours need to be "lightened" with white flour for the best-tasting, best-looking loaf.
Special Glazes for Yeast Breads
Give your just-baked bread a professional finish. Select one of these special glazes to enhance your bread. Egg Glaze: Beat 1 large egg and 4 teaspoons of water together, brush generously over top crust of bread. Melted Butter: Brush melted butter over just-baked bread for a softer, tender crust. Milk Glaze: For a softer, shinier crust, brush just-baked bread with milk or cream.

BASIC BREAD (BASIC, QUICK)
Basic Bread (Basic, Quick)
Now youre ready to bake a delicious loaf of bread!

Use active dry yeast.

Use rapid rise yeast.
40 ~ 45 min Stir Third rising down 62 ~ 67 min Baking 60 min Keep warm

Basic Setting

20 min Preheating about 30 min 13 ~ 18 min Kneading Add Beep 3:min First rising 20 ~ 25 min Stir down Second rising

Complete Beep

The times of the Kneading, Second rising, Third rising and Baking cycle may vary depending on the room temperature.

Quick Setting

5 min Preheating about 25 min 25 min Kneading Add Beep 1:min First rising Stir down 25 min Second rising 55 min Baking 60 min Keep warm
Basic Bread (Basic, Quick) Basic Steps

BASIC STEPS

1. Remove the baking pan.
Open the lid, grasp the baking pans shorter flanges and pull it toward you to unlatch the spring. Then remove by lifting it straight up.
2. Attach the kneading blades to the baking pan.
Attach the kneading blade to the rotating shaft and push down firmly. NOTE: Be sure attach the kneading blade securely.
3. Precisely measure ingredients and add them into the baking pan in the following order:
1) Water. 2) Add flour, sugar, dry milk, salt and butter. 3) Make a depression in the middle of the flour and sprinkle yeast in it. Make sure the yeast does not touch any liquid.
NOTE: If dry yeast contacts water, results may not be ideal.
4. Insert the baking pan into the unit and close the lid.
5. Plug the nit into outlet.
3:30 shows up in the display.
Place the baking pan in the center of the oven cavity and press down on it until it clicks into place. Close the lid.

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6. Select the desired setting.
1) Press the SELECT COURSE key to set the arrow ( ) to "Basic" or "Quick" 2) Press the CRUST CONTROL key to set the arrow ( ) to either Light, Medium or Dark to choose the crust you want. 3) Press the START/REST key. The Operation Light will go on and the first process is shown (i.e.PREHEAT) As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE. The ADD indicator will flash for five minutes until the KNEAD N! hot process is complete. When its time to add ingredients such as raisins or TItOmecly reful. e nuts, the unit will beep for the first 30 seconds of the indicator flashing. AU ex r e a !Cunit isking. B Open the lid and add appropriate ingredients according to the recipe. a e Th en b The unit will count down remaining time at one-minute intervals until wh the bread is done.

Gluten-Free Bread

Gluten-free bread is baked for people with coeliac disease or gluten intolerance, and has no gluten (wheat protein). Cornflour (wheat starch) or rice flour forms the basis of these loaves with soy flour, guar or xanthan gum and cellulose providing the risen structure. They have a coarser more crumbly texture than normal bread. 1-1/2 cups Tbsp. 1/8 cup 2 Tbsp. 3-1/4 cups 1/2 cup 1/4 cup 1 tsp. 1 Tbsp. 1 Tbsp.
GLUTEN-FREE BROWN RICE BREAD
Milk Eggs Cider Vinegar Vegetable oil Honey Brown Rice Flour Corn starch Potato starch Salt Xanthan Gum Active Dry Yeast
For more gluten-free recipes, please call our customer service department at (800)733-6270 or visit our website at www.zojirushi.com

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WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)
Whole Grain (Basic, Wheat, Quick Wheat)
Making whole-grain bread is easy - and healthy!
Use active dry yeast. Use rapid rise yeast.

40 min

Basic Wheat Setting
13 ~ 18 min Kneading Add Beep 45 min First rising about 50 min
20 ~ 25 min Second rising
30 ~ 35 min Stir down Third rising
62 ~ 67 min Baking Keep warm

Preheating

Stir down

Complete Beep 3:40

Quick Wheat Setting
25 min 8 min Kneading Add Beep 2:08 First rising Stir down about 25 min

35 min Second rising

55 min Baking

60 min Keep warm

1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 10). 6. Select the desired setting.
1) Press the SELECT COURSE key to set the arrow ( ) to "Basic Wheat" or "Quick Wheat." 2) Press the START/RESET key. The Operation Light will go on and the first process is shown (i.e. PREHEAT). As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE. The ADD indicator will flash for five minutes until the KNEAD process is complete. When its time to add ingredients such as raisins or nuts, the unit will beep for the first 30 seconds of the indicator N! hot flashing. Open the lid and add appropriate TItOmecly reful. U x re a ingredients according to the recipe CAt is e. Be The unit will count down remaining time at one- ! e unibaking Th en minute intervals until the read is done. wh

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TRADITIONAL PIZZA DOUGH
1-1/2 cups Water 1-1/2 Tbsp. Olive Oil 3-3/4 cups Bread Flour 1-1/2 Tbsp. Sugar 1-1/2 tsp. Salt 1-1/2 tsp. Active Dry Yeast Vegetable Oil 2 tsp. Rapid Rise Yeast

PIZZA DOUGH WITH BEER

Follow basic steps 1-7 for making dough (see page 17). 1. Remove dough from baking pan. 2. Select shape variation of your choice.
1-1/2 cups Flat Beer 3-3/4 cups All-Purpose Flour 3 Tbsp. Sugar 1-1/2 tsp. Salt 1-1/2 Tbsp. Butter 1-1/2 tsp. Active Dry Yeast Vegetable Oil 2 tsp. Rapid Rise Yeast

THIN-CRUST PIZZA

1. Flour hands lightly. Shape dough into ball. Divide ball in quarter. Press each quarter of dough into greased, 12-in. pizza pan, forming 1-in. edge. 2. Brush crust with oil. Cover and let stand 15 minutes. 3. Spoon tomato or pizza sauce over dough, top with cheese and topping of your choice. 4. Bake 25 to 30 minutes at 400 F or until cheese bubbly and crust is golden brown. Makes four 12-in. pizzas.

THICK-CRUST PIZZA

1. Flour hands lightly. Shape dough into ball. Divide ball in half. Press each dough into greased, 12-in. pizza pan, forming a high edge. 2-4. Follow steps 2-4 for the Thin-Crust Pizza recipe. Makes two 12-in. pizzas.

SOFT PRETZELS

Prepare Pizza Dough with Beer. 1. Put dough on lightly floured board, divide into 8 equal portions. 2. Cut each portion again into 6 equal portions. Roll each piece of dough into pencil-thin line about 20-in. long. 3. To shape into pretzel, pick up ends of line in each hand and curve into circle, crossing ends at top.
4. Twist ends once and lay down over bottom of circle.
5. Place about 1 in. apart on well-greased baking sheets. Brush with beaten egg and sprinkle lightly with coarse salt, poppy seeds or sesame seeds.
6. Bake at 400 F, 10 to 20 minutes. 7. For crispy pretzels, place cooked pretzels in cool oven on ungreased baking sheet. Allow to stand 3 hours or overnight. This process makes pretzels dry and crunchy. 8. For soft, chewy pretzels, serve warm from the oven. Serve with mustard. Makes 48 pretzels. - 19 -

2 cups Strawberry, crushed 3/4 cup Sugar 1 Tbsp. Lemon Juice

APPLE JAM

2 cups Apples, cored and peeled 3/4 cup Sugar 1-1/2 Tbsp. Lemon Juice

MIXED JAM

Preparing
1 cup Strawberry, crushed 1-1/2 cups Apples, cored and peeled 3/4 cup Sugar 1 Tbsp. Lemon Juice
1. In microwaveable container, place apples and cover with water. Cook in microwave on High for 5 to 10 minutes or until tender. 2. Drain apples and mash with a potato masher. - 21 -
Home-baked cakes make a great treat for someone special!
1, 2. Follow the same procedure as steps 1
and 2 for Basic Bread (see page 10). 3. Precisely measure ingredients and add them to the baking pan. 4, 5. Follow the same procedure as steps 4 and 5 for Basic Bread (see page 10).

Cake Setting

24 min Mixing about Add Beep 11 min 80 min Baking 2:min Cooling Complete Beep
6. Select the Cake setting
1) Press the SELECT COURSE key to set the arrow ( ) to "Cake." 2) Press the CRUST CONTROL key to set the arrow ( ) to either Light, Medium or Dark to choose the crust you want. 3) Press the START/RESET key. The Operation Light will go on and the first process is shown (i.e. KNEAD). As the process continues, the indication advances from KNEAD, then to BAKE. About 10 minutes after baking starts, the ADD indicator will flash for five minutes until the KNEAD process is complete. When its time to add N! hot ingredients such as fruit or nuts, the unit will beep for the five minutes of TItOmelyareful. AU ex re c the indicator flashing. Open the lid and add appropriate ingredients !Cunit isking. Be according to a recipe. Any flour that has accumulated inside the baking pan e a Th en b should be gently dislodged using a rubber spatula. wh Beware of moving Kneading Blades when working with the Baking Pan during operation. The unit will count down remaining time at one-minute intervals until the Bread is done.
7. Beeps tell you the cake is done.
1) When baking is complete, beeps alert you that the cake is ready and the Operation Light will turn off. 2) Press and hold the START/RESET key. 3) Remove the baking pan. Open the lid and use oven mitts to pull the baking pan toward you by grasping the pans shorter flanges. This will unlatch the spring so you can lift the pan to remove.

Do not place a hot Baking Pan on top of the unit or any heat-sensitive material. Damage to !CAUTION! the unit or material may result.

8. Remove the cake.

Turn the baking pan over and shake the cake out. If the baking blade remains in the bottom of your cake, allow the cake to cool then use a plastic spoon or rubber spatula to remove the Blade. Please be careful when removing the cake from the Baking Pan for it may crumble or break.
9 Be sure to unplug the unit.
Do not tug on the cord. - 22 -

Cake Cake Variations

CHOCOLATE CAKE
1/2 cup Water 3 Large Eggs, beaten lightly 1/2 cup Vegetable oil 2 tsp. Vanilla Extract 2 cups All Purpose Flour 3 tsp. Baking Powder 1 cup Sugar 7 Tbsp. Unsweetened Cocoa When beep sounds add: 1/2 cup Chocolate Chips

SHORTCUT POUND CAKE

See package label See package label 1-1/2 package (24oz.)
Egg Water or Milk Pound Cake Mix

SHORTCUT CORN BREAD

See package label Egg See package label Water or Milk 1-1/2 package (22.5 oz.) Cornbread Mix

DUTCH APPLE CAKE

3 Large Eggs, beaten lightly 1/2 cup Vegetable oil 1 tsp. Vanilla Extract 2 cups All Purpose Flour 3 tsp. Baking Powder 1 tsp. Baking Soda 1 cup Sugar 1/2 tsp. Salt 1/2 tsp. Allspice 2 tsp. Cinnamon When beep sounds add: 1-1/2 cups Peeled and chopped apple

SPICED ZUCCHINI BREAD

CITRUS FRUIT BREAD
3/4 cup Orange Juice 1-1/2 Tbsp. Lemon Juice 2 Large Eggs, beaten lightly 1/3 cup Vegetable oil 2 cups All Purpose Flour 3 tsp. Baking Powder 1 tsp. Baking Soda 3/4 cup Sugar 1/2 tsp. Salt 1/2 Tbsp. Orange Peel 1/2 Tbsp. Lemon Peel
3 Large Eggs, beaten lightly 1/3 cup Vegetable oil 2 cups All Purpose Flour 2 tsp. Baking Powder 1 tsp. Baking Soda 3/4 cup Sugar 1/2 tsp. Salt 1/2 tsp. Allspice 1 tsp. Cinnamon 1 tsp. Orange Peel When beep sounds add: 1 cup Shredded Zucchini 3/4 cup Chopped Walnuts

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SOURDOUGH STARTER
Sourdough Starter Light Sourdough Bread
What is Sourdough starter? Sourdough starter is a mixture of flour, water, sugar and natural leaven. This batter is one in which both yeast and bacteria grow in a perfectly balanced condition. The yeast actually helps and feed the lactobacilli organism. In other words, Sourdough is a traditional form of the original "leaven" for bread.
Sourdough Starter Setting

5 min 5 min

Preheating Kneading
120 min Rising Complete Beep
1-5. Follow the same procedures as steps 1-5 for BASIC BREAD (see page 10). 6. Select the Sour Dough setting.
1) Press the SELECT COURSE key to set the arrow ( ) to SOUR DOUGH STARTER. 2) Press the START/RESET key. The operation lamp will go on and the first process is shown (i.e. PREHEAT). As the process continues, the indication advances from PREHEAT, KNEAD, then to RISE. The unit will count down remaining time at 1-minute intervals until the starter is done.

lbs 1 cup 2 tsp. 2 Tbsp. 1 tsp. 1/4 tsp. 1 cup 2

MEATLOAF MIRACLE

Medium Onion, Chopped Ground Sirloin Mushrooms, Sliced Salt Fresh Parsley, Chopped Garlic Powder Black Pepper Bread crumbs Eggs, Beaten
Ketchup or Barbecue Sauce Brown Sugar Prepared Mustard
1. In a large bowl, combine above ingredients, except for glaze. Mix well. Remove Kneading Blades from Baking Pan. Press meat mixture into the Baking Pan. 2. In a small bowl, combine glaze ingredients and set aside. 3. Select Home Made (1, 2 or 3) setting on the bread machine. Press Cycle key, turning OFF all cycles (Preheat, Knead, and Rise cycles). Select Bake cycle. Press and hold the Time key until the display shows 1:10 on the screen. Then press Cycle twice to record this setting. Press Start twice to begin the baking cycle. Verify that the red light on the Start key is lit at this point. Baking time is 1 hour and 10 minutes. 30 minutes prior to the end of baking time, open the lid and pour glaze mixture on top of meatloaf. Close the lid and continue baking. Once baking is completed, allow the meatloaf to cool slightly, drain juices, and remove from the baking pan. Slice and serve. The suggested time cycle for MEATLOAF MIRACLE is as follows: PREHEAT OFF KNEAD OFF RISE1 OFF - 29 RISE2 OFF RISE3 OFF BAKE 1:10 KEEP WARM OFF

CLEANING & STORAGE

Cleaning & Storage
! CAUTION ! To avoid electrical shock, first unplug the Home Bakery and allow it to cool before cleaning.
Dust and crumbs that collect inside the Home Bakery may cause scorching or uneven baking, so be sure to clean the unit and Baking Pan after each use, following these steps. Outer Body and Lid Wipe off the Outer Body of the unit with a damp cloth. Wipe the Lid as well. Clean the Viewing Window with a moist paper towel, and wipe dry. ! CAUTION ! Do not immerse the unit in water or any other liquid. Baking Pan and Kneading Blade Both the Baking Pan and Kneading Blade have coated nonstick surfaces. Harsh cleaners (such as abrasives and metal scrubbers) or utensils (such as forks, knives and metal spatulas) must not be used on these parts as you may scratch them. Over time, the nonstick surface may change color due to moisture and steam. This is absolutely normal and has no effect on unit performance or use. Allow the unit to cool completely before storing it. Keeping the Lid open helps. Clean it as described above. Carefully dry all unit components and wipe off any moisture inside the unit. To avoid damage to the unit, do not place any heavy objects on top of the Lid. Remove the Baking Pan from the oven cavity prior to cleaning. Fill the empty Baking Pan with lukewarm water and liquid detergent. Allow it to sit for 30 minutes before emptying the Pan and removing the Kneading Blade. If the Kneading Blade is difficult to remove, hold the Kneading Blade in one hand and use your other hand to grasp the Rotating Shaft from beneath the Pan. Turn both hands in opposite directions to free the Blade. Clean the inside of the Baking Pan with a soft sponge. You may use a very soft brush to dislodge baked-on crumbs around the Shaft and in the center of the Kneading Blade. Make sure you reattach the Kneading Blade to the Baking Pan after cleaning. Never use a dish washer or dryer, as it may result in deformation or discoloration of the components, or unit malfunction. ! CAUTION ! Do not immerse the Baking Pan in water or any other liquid.

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QUESTIONS AND ANSWERS

Questions & Answers

Q1. Why do loaves sometimes vary in height and shape? A1. Bread's height and shape is affected by several factors including room temperature, air conditioners, heaters, weather, humidity, altitude, use of the Timer, and fluctuations in household current. It can also depend on how you shaped the dough. The bread can also be affected if fresh ingredients are not used or measured incorrectly.
Q2. Why does some flour occasionally stick to cakes baked with the CAKE setting? A2. You may not have added ingredients in the order listed. When it's time to add ingredients, and beep sounds, be sure to remove flour that remains on the sides of Baking Pan using a rubber spatula. Q3. Why does some flour occasionally stick to the side of the bread? A3. During the initial mixing period, small amounts of flour may sometimes stick to the sides of Baking Pan and will be baked onto the sides of the loaf. If this happens, scrape off that portion of the outer crust with a sharp knife. Q4. Why do the loaves vary in shape depending on the season? A4. In the Summer, loaves may sometimes rise too high or collapse, causing a dent in the middle. In the winter, you may have trouble getting the bread to rise. This can be solved by increasing the water temperature to about 68F. Q5. Why is my dough sometimes very sticky and difficult to work with? A5. Dough may sometimes be sticky at the end of the dough cycle depending on room and water temperatures. If that is the case, use cold water and put flour on the dough more frequently. Q6. Why is the top of the bread very uneven? A6. During the steam releasing process, the Kneading Blade turns the dough upside down, leaving an uneven surface on the top. This happens occasionally, and does not indicate any unit malfunction. Q7. Why can't the Timer be set for more than 13 hours? A7. With any setting beyond 13 hours, ingredients may spoil and affect the quality of dough, resulting in unsatisfactory baked bread. Q8. Can I use this Home Bakery for favorite bread recipes found in other cookbooks? A8. The accompanying recipes were specifically created for this Home Bakery; results may vary when using any other recipes. We recommend you use the recipes in this book whenever possible. Q9. Sometimes when I cut my bread, it's too sticky and falls apart or it starts to compress and will not slice cleanly. What can I do? A9. If your bread is sticky or compresses, it may be too hot. Be sure to allow your bread to cool down to room temperature before slicing. Q10. May I use home-ground or home-milled flour? A10. No. Home-ground or home-milled flour is too coarse for bread baked in this Home Bakery.

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Questions & Answers Abnormal Condition

ABNORMAL CONDITION

Status "HOT" appears. The motor does not operate during the KNEAD process. Condition Cause The Baking Pan's inside temperature is over 104F. This indication will appear if you attempt to use the unit continuously. Open the Lid and allow the Baking Pan interior to cool.
The motor protective device is activated due to an excessive load on the motor. The unit will automatically resume operation after 30 minutes. Discard the unfinished bread and start the process again from the beginning using ingredients that put less load on the motor.
Keys do not operate. The Power Plug is disconnected from the outlet. Plug the unit into the outlet securely. The operation lamp turns on but the unit does not operate
While "PREHEAT" is indicated, the temperature of ingredients is adjusted, so kneading does not start. This does not indicate any malfunction.
(kneading does not start).
If in the KEEP WARM cycle, remove the baked Beeps keep sounding. bread immediately and press the START/RESET key.

Status

Condition Cause
supply has more than 30 "3:30" flashes and the Power due to powerbeen discontinued for of Power Plug, miutes failure, disconnection operation lamp turn off a defective fuse or circuit breaker. during baking/cooking. Discard the unfinished bread and start the process again from the beginning using new ingredients. The sound heard is the motor during the kneading The Home Bakery makes noise during use. process. does not indicate any malfunction. This The Baking Pan is not installed securely. The Home Bakery rattles during operation. Install securely. Smoke comes out from the Steam Vent and a burning smell is generated. Ingredients or baked product collect on the Heating Element or inside the unit. This does not indicate any malfunction. Make sure to clean the unit after use. Unplug the unit and allow it to cool before cleaning.

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WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) TROUBLESHOOTING GUIDE
This guide was created to help you through any difficulties you may encounter as you learn to use your Home Bakery. Be patient. If, at first, the results of your baking are not completely satisfactory, please consult this guide. In most cases, you will find the solution, as well as the answers to any question you may have. We also offer our ZOJIRUSHI toll-free Customer Service as an additional source of help to ensure that you are happy with your baking. Please take advantage of this guide and Customer Service before returning your Home Bakery to the store.

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