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Breadman Corner Bakery Cookbook

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INSTRUCTION MANUAL
CORNER BAKERY BREAD & DESSERT MAKER MODEL NUMBER TR888

TABLE OF CONTENTS

Important Safeguards....2 Additional Important Safeguards....3 Electric Power....3 Polarized Plug....3 Power Outage.....4 Before Your First Use....4 Your Corner Bakery Bread & Dessert Maker...5 Control Panel.....6 Using the Breadman....7-9 Kneading and Baking Cycles....10 Program Specification Chart....11 Making Dough and Baking Bread....12-14 Using the Delay Bake Timer....15 Butter.....16 Dessert.....18 Cleaning Instructions....20 Storing....21 Troubleshooting....21-22 Bread and Dough Check List....23 Suggestions....24 In-Warranty Service Information....25 Specifications.....26 Warranty....27
READ AND SAVE THESE INSTRUCTIONS
WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Consumer Service for examination, repair or adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter, or touch hot surfaces. 10. Do not place on or near a hot gas or electric burner, or in a heated oven. 11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 12. To disconnect, remove plug from wall outlet. 13. Do not use appliance for other than intended use. 14. Avoid contacting moving parts.
FOR HOUSEHOLD USE ONLY CAUTION: A short power-supply cord (or detachable power-supply cord) is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. If longer detachable power-supply cord or extension cord is used, (1) the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance, and (2) the 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.

SAVE THESE INSTRUCTIONS

ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property. 1. 2. 3. 4. 5. 6. 7. 8. 9. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Owners Manual before operating or cleaning this appliance. Unplug from outlet when not in use and before cleaning. To avoid electric shock, never immerse or rinse this appliance in water or any other liquid. If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water! When using this appliance, provide adequate air space above and on all sides for air circulation. Do not operate this appliance while it is touching or near curtains, wall coverings, clothing, dishtowels or other flammable materials. To reduce the risk of fire, do not leave this appliance unattended during use. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance! The cord to this appliance should only be plugged into a 120V AC electrical wall outlet. Do not use this appliance in an unstable position. Do not use this appliance for other than its intended use.

ELECTRIC POWER

If electric circuit is overloaded with other appliances, your bread maker may not operate properly. The bread maker should be operated on a separate electrical circuit from other operating appliances.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to 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.

POWER OUTAGE

During the Bread programs, if the bread maker loses power before the baking process begins, you may try starting the bread maker at the beginning of the program again for all programs except Fast Bake. If using Dough program, you may also try starting it at the beginning of the program again. This may not always produce an acceptable loaf. If you are not sure when the outage occurred, remove the dough ball from the pan and place in an oven-safe baking container. Allow to double in size and place in a preheated 350F/177C oven for 30-45 minutes or until done. If it is done, the bread should sound hollow when tapped on the top of the loaf. If you are using the Fast Bake program or if the bread has already begun to bake when the outage occurs, you must begin with new ingredients. Should a power outage occur during the Dessert program, provided it has not begun to bake, you can try starting the program from the beginning. This may not always produce an acceptable result.

BEFORE YOUR FIRST USE

1. 2. 3. 4. Please fill out warranty information. Unpack and clean the Bread & Dessert Maker. See Cleaning and Storing. Place the Bread & Dessert Maker away from edge of counter 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. Plug the Bread & Dessert Maker into a 120 V ~ 60 Hz outlet.
YOUR CORNER BAKERY BREAD & DESSERT MAKER
The illustrations in this Instruction Manual are for information purposes only. You may find your bread maker and parts look different, however, the steps for operation are the same. 1. 1. Pan Handle 2. Kneading Blade 2. flat side down (P/N 55S866) 3. 3. w Front w 4. Bread Pan (P/N 55S867) 4. 5. Shaft, rotates the Kneading Blade 5. 6. Inner Case 6. 7. Handle 8. Lid (P/N 55S864) 9. Viewing Window 10. Air Exhaust 11. Control Panel

7. 8. 9. 10. 11.

Accessories

FOR B UTTER

The Corner Bakery
Bread & Dessert Maker

Cookbook

Liquid Measuring Cup (1 cup) (P/N 22257)
Butter Lid (Use this lid for Butter program only.) (P/N55S884)
Cookbook for Breads, Doughs, Butters and Desserts (P/N 61218)

CONTROL PANEL

E. w v TIME Press arrows to delay program. The time will advance in 10 minute intervals up to 13:00 hours. Press the START button; the colon will blink. The timer cannot be used on Butter, Dessert or Fast Bake programs. F. BAKING Press to select light or dark crust color for Bread programs only; medium is preset. Use light crust for breads high in sugar. G. START After selecting the program, the baking control and timer (if needed), press to start the program or timer countdown. H. STOP Press and hold for more than 2 seconds during the cycle to cancel a program. A. Display Window Indicates the number of the program, crust color (if using programs 1-5) and amount of time left for completion of program. Indicates display signals. B. SELECT Press until program number is visible in Display Window for all programs except Dessert and Fast Bake. C. DESSERT Press to select the Dessert program. The number 8 will be visible in the Display Window. D. FAST BAKE Press to select the Fast Bake program. The number 9 will be visible in the Display Window.
Note: When the Corner Bakery Bread & Dessert Maker is packaged for shipment, a clear plastic film is placed over the control panel; carefully peel it off. I. Program Cancel If you want to cancel the selected program, press the STOP button and hold it down for more than 2 seconds at any time during the cycle. J. Program Select Recall If you have started the Corner Bakery Bread & Dessert Maker and are not sure which program you have selected, you may recall this information. Press and hold the START button at any time. The number of the program and the crust color selection (if available) will be visible in the Display Window.

USING THE BREADMAN

Before using the Breadman for the first time, carefully read all of the instructions included in this manual. With your new Breadman Corner Bakery Bread & Dessert Maker: You can use commonly available pre-packaged bread mixes. Follow the instructions on the package. You can bake a loaf of bread from scratch. See the Corner Bakery Bread & Dessert Maker Cookbook included with your Breadman Corner Bakery Bread & Dessert Maker for lots of tasty options. There are also many bread machine cookbooks available at bookstores nationwide. You can make dough for rolls or shaped loaves youll bake in your own oven. Use the Dough Cycle to do the mixing and kneading for you, then shape, proof, and bake it in the Breadman Corner Bakery Bread & Dessert Maker, or in a conventional oven. Inserting and Removing the Bread Pan Insert the Bread Pan into the Oven Chamber. Press down until it locks into place. Remember to attach your Kneading Paddle FIRST, then add the ingredients BEFORE inserting the Bread Pan into the Oven Chamber. When you remove the Bread Pan after Baking, BE SURE TO WEAR OVEN MITTS to prevent burning. Hold the Handle and lift the Bread Pan up and out of the Bread Baker. Remove the loaf by turning the Bread Pan upside down and shaking gently, then check to see that the Kneading Paddle is removed from the loaf. If it is stuck in your bread, use a non-metal utensil to gently remove it, taking care not to scratch the Kneading Paddle.

USING THE BREADMAN (CONTINUED)
Operating Tips Use oven mitts when working with bread or any part of the Breadman that is hot from baking. Wipe off crumbs and clean the Breadman, as needed, after baking. Unplug the Breadman Corner Bakery Bread & Dessert Maker when you are not using it. It is normal for the Viewing Window to collect moisture during the Rise Cycle. As your food bakes, the moisture soon will evaporate so you can watch your breads baking progress. Do not touch the Viewing Window during use. The Viewing Window gets very hot. Dont open the Lid during Baking. This causes baked products to bake improperly. Dont unplug the Breadman during Kneading or Baking. This will stop the operation. You have Instant Recall Power Failure Back-Up. If the electricity in your home goes out, the Breadman Corner Bakery Bread & Dessert Makers memory stores the active program for up to 15 minutes.

Caution

To protect young children, keep the Breadman out of their reach when youre not there to supervise especially during the Kneading and Baking Cycles. Use the Breadman on a flat, hard surface. Dont place it near a flame or heat, or on a soft surface (such as carpet). Avoid placing it where it may tip over during use. Dropping the Breadman could cause it to malfunction. To avoid burns, stay clear of the Steam Vent during Kneading and Baking. Also, do not touch the Viewing Window it gets very hot. ALWAYS HANDLE THE HOT BREAD PAN OR BAKING RACK WITH A POT HOLDER OR OVEN MITT. After baking, wait for the Breadman to cool down before touching or cleaning the Bread Pan, Baking Rack or internals of the Breadman without oven mitts. Never use metal utensils with the Breadman. These can scratch the non-stick surface of the Bread Pan. Avoid electric shock by unplugging the machine before using a damp cloth or sponge to wipe the interior of the Oven. Never use the Bread Pan on a gas or electric cooktop, on an open flame or in a microwave oven. Avoid covering the Steam Vent during Kneading and Baking Cycles. This could cause the Breadman to warp or discolor. Always make sure the Kneading Paddle is removed from the bread prior to slicing.
KNEADING AND BAKING CYCLES
All Breadman recipes tell you what program to select for each recipe. Refer to prepackaged bread mix directions to determine the program selection for each specific mix. The Dessert program features a beep signal to check for proper mixing. The Fast Bake program features a beep signal to check the dough ball. The Sweet, Whole Wheat and Dessert programs contain beep signals to check the dough ball and/or add additional ingredients (i.e., raisins, nuts). Refer to program specification on page 10. Program Basic Program Sweet Program Whole Wheat Program French Program Insta Bread Use this program for basic bread recipes and most packaged bread mixes. This program works best if a recipe is high in sugar, fat, eggs or cheese. If a recipe contains more than 50% whole wheat flour, use this program. During the first 20 minutes, the bread maker is preheating prior to first knead. This program is best suited for breads low in fat and sugar, which results in a crisp crust and a coarse, chewy interior. Use this program on recipes indicated with a in the Bread Index of the Corner Bakery Cookbook. Simply omit the amount of active dry yeast called for in the recipe and use the larger amount of active dry yeast listed for the Insta Bread program instead. This program is used to prepare dough for making bread or rolls which are shaped before baking in a conventional oven. The kneading blade churns the heavy whipping cream for 30 minutes. The heating element does not warm the inner case. This program will mix and bake/cook cakes, cheesecakes, pie fillings/puddings and fudge. Use this program to make bread in less than one hour. The crust color is preset to medium. Simply use the special instructions and recipes found in the Corner Bakery Cookbook.

Program Dough Program Butter Program Dessert Program Fast Bake

-F RE NC H

HO W LE HE AT

ES SE RT -D

2 min 5 min 1:48

Process

1 - Delay timer 2 - Preheat 3 - Mix 4 - 1st knead 5 - Display time for beep to stir* 6 - Rest 7 - 2nd knead 8 - Display time for beep to add** 9 - 1st rise 10 - Punch 11 - 2nd rise 12 - Punch 13 - 3rd rise 14 - Bake/Cook 15 - Cool 16 - Churn 17 - End 18 - Total 19 - Keep warm

3:50 - 13:min 5 min -

4:10 - 13:min 2 min 11 min -

3:50 - 13:min 11 min -

2:09 - 13:min 5 min -

1:13 - 13:min 4 min -

2 min 9 min :53

5 min 12 min -

5 min 12 min 3:25

50 min 12 min 2:34

50 min 12 min -

17 min -

5 min 8 min 1:20
40 min 4 sec 26 min 4 sec 60 min 50 min 20 min [:H] 3:hours
40 min 4 sec 26 min 4 sec 60 min 50 min 20 min [:H] 3:hour
20 min 4 sec 15 min 4 sec 40 min 50 min 20 min [:H] 4:hours
20 min 4 sec 15 min 4 sec 40 min 50 min 20 min [:H] 3:hours
17 min 4 sec 8 min 4 sec 30 min 40 min [:H] 1:hours

40 min 4 sec End 1:03 -

30 min End :30 -
20 min 55 min 20 min End 1:55 -

16 min 32 min End :59 -

*The Dessert program will beep 2 times when the display reads 1:48 as a reminder to stir the ingredients. The Fast Bake program will beep when the display reads :53 to check the dough ball and scrape any ingredients from the sides of the pan. **The Sweet, Whole Wheat and Dessert programs will beep to tell you when to check the dough ball and/or add additional ingredients, i.e. raisins or nuts, in specialty breads or when to add ingredients in desserts.

-F AS BA T KE

- IN S BR TA EA D
MAKING DOUGH AND BAKING BREAD

Programming

Note: Use plastic lid for Butter program only. The following are the general steps for using your bread maker. Depending on the program or recipe you choose, some steps may not apply or there may be additional steps. Refer to the Bread, Fast Bake, Dough, Butter and Dessert sections. 1. 2. 3. 4. Add all ingredients to the pan in the order listed in the recipe. For more detailed ingredient information or regular bread and dough instructions, refer to Corner Bakery Cookbook. The Fast Bake program does not have a delay or hold warm feature. The illustrations in this Use and Care Guide are for information purposes only. You may find your bread maker and parts look different, however, the steps for operation are the same.

STEP 1 Open the Lid and remove the Bread Pan by pulling straight up, using the Pan Handle.
STEP 2 Attach the Kneading Blade onto the Shaft, flat side down.
STEP 3 Place all ingredients in Bread Pan in the order listed.
STEP 5 Close the Lid. Plug into 120 V ~ 60 Hz outlet. The display indicator will light up. Place bread maker away from edge of counter.
Yeast Dry Ingredients Water or Liquids NOTE: If using the Fast Bake program or delay timer, add all of the ingredients at the beginning. The ingredients will be chopped into smaller pieces. STEP 4 Insert Bread Pan until it fits securely into bottom of bread maker with the w FRONT w marking facing the front of the bread maker. This will provide a more even airflow during baking/cooking.

w FRONT w

STEP 6 Select program and baking control. The BAKING function is used to select the bread crust color for all bread programs except Fast Bake. It can be baked medium, light or dark. It is not necessary to press the control when medium is desired. Smaller size recipes and mixes will not fill the Bread Pan when finished.
STEP 7 Press START. The program time remaining is displayed and counts down. The Fast Bake program will beep as a reminder to check the dough ball. At this time, use a rubber spatula to scrape any ingredients from the sides of the Bread Pan. The Sweet and Whole Wheat programs will beep as a reminder to add additional ingredients during the second knead. Opening the Lid will not stop kneading. Add ingredients quickly and evenly over dough to prevent heat loss. At this time also check the dough ball and use a rubber spatula to scrape any ingredients from the sides of the Bread Pan. Close Lid. STEP 8 The bread maker will beep when bread or dough is done. Press STOP and remove the Bread Pan using oven mitts. If you do not stop the unit and remove the bread, it will automatically go into the keep warm function on all programs except Dough and Fast Bake. During the keep warm function [:H] will be visible in the Display Window. Your bread will be kept warm for three hours and then the bread
maker will shut off. For best results, remove bread immediately after the bake process is complete. At the end of Dough and Fast Bake, End will be visible in the Display Window. STEP 9 Turn the Bread Pan upside down and shake several times to release the bread or dough. Place the bread upright on a wire rack to cool 20-30 minutes before cutting. This allows the steam to escape. Be sure to remove the Kneading Blade from the bread. Follow shaping and baking directions for dough. CAUTION: The Bread Pan, Kneading Blade and bread will be very hot. Always unplug after use. Note: The unit must be allowed to cool down between each use.
USING THE DELAY BAKE TIMER

13 Hour Delay Bake 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 timer works for all programs except Fast Bake Bread, Butter and Dessert. 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 the liquid. This will keep the yeast from activating until the bread maker starts to mix. When delaying bread, reduce the amount of water by 1-3 teaspoons, depending on the size of loaf. Set the program and bread baking control. Before pressing the START button, set the timer for however long you want to wait before the bread is done. Example: It is 9:00 p.m. now. The bread is to be ready at 6:30 a.m. the next morning. Set the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and 6:30 a.m.
STEP 1 When pressed, the time will advance in 10 minute increments.
STEP 3 Press the START button. The timer is set, and the colon blinks. After one minute, 9:29 is displayed. The timer will continue to count down in 1 minute increments. Note: The bread maker will start when the timer has counted down to the start time for the program to begin.
STEP 2 When constant pressure is applied to the button, the time will advance quickly.

BUTTER

The Butter program does not have a delay feature. For more detailed ingredient information and butter instructions refer to the Corner Bakery Cookbook. Note: Use plastic lid for Butter program only. STEP 1 Open the Lid and remove the Bread Pan by pulling straight up, using the Pan Handle. STEP 3 Pour heavy whipping cream in Bread Pan. Place Butter Lid on Bread Pan. Use Butter Lid for Butter program only.

HEAVY WHIPPING CREAM

STEP 4 Insert Bread Pan until it fits securely into bottom of bread maker with the w FRONT w marking facing the front of the bread maker. This will provide more even airflow.
STEP 5 Close the Lid. Plug into 120 V ~ 60 Hz outlet. The Display Window will light up.
STEP 8 The bread maker will beep when butter is done. Press the STOP button and remove the Bread Pan.
STEP 6 STEP 9 Select Butter program. Without removing Butter Lid, tilt the Bread Pan, pouring the buttermilk off the butter. Remove Butter Lid and pour one cup of cold water into the Bread Pan and replace Lid. Tilt Bread Pan to drain water from butter and repeat. Remove butter from Bread Pan using a rubber or plastic spatula. CAUTION: Always unplug after use.
STEP 7 Press the START button. The program time remaining is displayed and counts down.

DESSERT

The Dessert program does not have a delay feature. For more detailed ingredient information and dessert instructions refer to the Corner Bakery Cookbook. Note: Use Butter Lid for Butter program only. STEP 1 Open the Lid and remove the Bread Pan by pulling straight up, using the Pan Handle. STEP 3 Place all ingredients in Bread Pan in the order listed. No mixing of ingredients outside the machine is necessary.

Dry Ingredients Liquids

STEP 2 STEP 4 Attach Kneading Blade onto the Shaft, flat side down. Insert Bread Pan until it fits securely into bottom of bread maker with the w FRONT w marking facing the front of the bread maker. This will provide a more even airflow during baking/cooking.
into the wet mixture. At 1:43 mixing will resume. When the Display Window reads 1:20, it will beep 4 times as a reminder to add additional ingredients. Add ingredients quickly and evenly over batter to prevent heat loss. Close Lid. STEP 8 The bread maker will beep when dessert is done. Press STOP and remove the Bread Pan using oven mitts for all desserts except cheesecakes. See special instructions for cheesecakes in the Corner Bakery Cookbook.
STEP 6 Press DESSERT button. Place bread maker away from edge of counter.
STEP 9 Place the Bread Pan on a heat resistant surface. Refer to the Corner Bakery Cookbook for additional mixing, cooling and removing instructions. CAUTION: The Bread Pan, Kneading Blade and dessert will be very hot. Always unplug after use.
STEP 7 Press START. The program time remaining is displayed and counts down. When the Display Window reads 1:48, the machine will beep 2 times and stop mixing. Take a rubber spatula and scrape the dry ingredients from the top sides and bottom corners of the Bread Pan

CLEANING INSTRUCTIONS

CAUTION: Always unplug the bread maker and allow to cool completely before cleaning. Carefully unpack the bread maker and remove all packaging materials.

Clean-up of bread maker

1. Unplug and allow to cool before cleaning. 2. Remove the Bread Pan from inside the bread maker. 3. Clean exterior of bread maker with a damp cloth and plastic scouring pad if necessary. Do not rub too hard as the surface may become scratched. 4. Remove any flour, bread crumbs or other food from the inside of the oven cavity using a damp sponge, cloth or a small portable vacuum cleaner. A plastic scouring pad may be used if necessary. Do not rub too hard as the surface may become scratched. 5. To clean the glass in the Lid, use a glass cleaner or mild detergent and a damp cloth or plastic scouring pad. Do not use an abrasive cleaner or pad as they might scratch the glass. 6. Rinse with a damp cloth and dry thoroughly.

Clean-up of bread pan and kneading blade
CAUTION: Do not immerse Bread Pan or wash in dishwasher. 1. Allow to cool before cleaning. 2. Fill with hot soapy water and remove Kneading Blade. If necessary to remove the Kneading Blade from the Bread Pan, allow the soapy water to remain in the pan for up to 30 minutes (longer times may damage the non-stick surface). It is not necessary to remove the Kneading Blade for cleaning, but if you wish to, it must be removed after each use otherwise it will become very difficult to remove. 3. Wash Bread Pan and Kneading Blade with a nylon bristle brush. Do not use steel wool, abrasive cleaners or metal utensils on the Bread Pan or Kneading Blade as they will damage the non-stick surface. Normal wear is to be expected. The non-stick may discolor over time but that in no way affects performance.

STORING

All removable parts should be thoroughly cleaned and dried. Store bread maker with Kneading Blade inside Bread Pan and Lid closed.

TROUBLESHOOTING

Bread and Dough
Symptom Why does the height and shape of bread differ in each loaf? The bread has an unusual aroma. Why? The Kneading Blade comes out with the bread. The baked loaf of bread has a floured corner. Why can the timer not be set for more than 13 hours? Can ingredients be halved or doubled? Can fresh milk be used in place of dry milk? Possible Solution 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 or too much yeast may have been used. Always use fresh ingredients. Accurate measurements are essential to make delicious bread. This can happen as the Kneading Blade is detachable. Use a non-metal utensil to remove it. Caution: The Kneading Blade will be hot. Sometimes flour in the corner of the Bread Pan may not have been completely kneaded into the dough. Scrape the flour off the loaf with a spatula. Longer delay times could alter the baking results.
No. If there is too little in the Bread Pan, the Kneading Blade cannot knead well enough. If there is too much, bread swells out of the Bread Pan. Yes, in all programs except Fast Bake. Be sure to deduct the same measurement of water to equal liquid substitution (warm to 80F/27C). Fresh milk is not recommended when using the timer, because it may spoil while sitting in the pan.

Dessert

Symptom Why does the height and shape of the desserts vary? The Kneading Blade comes out with the dessert. The dessert has a floured corner. Can the timer be used? Can ingredients be halved or doubled? Can fresh milk be used in place of dry milk? Do I have to use egg replacement in the filling and pudding recipes? Possible Solution The height and shape of desserts may differ depending on the ingredients. Accurate measurement of ingredients is essential to make delicious desserts. This can happen as the Kneading Blade is detachable. Use a non-metal utensil to remove it. Be sure to stir the dessert when it beeps two times at 1:48. No, the ingredients will not mix and bake properly. Most of the recipes have perishable ingredients and you must stir the ingredients with 1:48 remaining. No. If there is too little in the Bread Pan, the Kneading Blade cannot mix well enough. If there is too much, the Bread & Dessert Maker will not cook the dessert properly. Yes. Be sure to deduct the same measurement of water to equal liquid substitution. Yes, egg replacement must be used because eggs will curdle when making these recipes.

Baking results:

A. B. C. D. E. F. G. Bread maker does not operate/ingredients not mixing Smoke emitted from steam vent/burning smell Sides of bread collapse/bottom is damp Bread rises too much/coarse texture Bread falls/coarse texture Short & dense texture Slices uneven & sticky
Bread and dough check list

Check list:

1. Unplugged/power outage 2. Oven area is too hot (HI) OPERATIONAL ERRORS 3. Oven area is too cold 4. Display reads: E:02, E:03, E:04, E:05, E:08 5. Ingredients spilled on heating element 6. Top Lid was open during baking 7. Bread left in Bread Pan too long after program 8. Bread sliced just after baking (steam was not allowed to escape) 9. Whole Wheat program chosen 10. Kneading Blade not installed MEASUREMENT ERRORS 11. Water 12. 13. Flour 14. 15. Yeast 16. 17. Not enough Too much Not enough Too much No yeast Not enough Too much

A. B. C. D. E. F. G.

INGREDIENT PROBLEMS
18. No sugar, molasses or honey 19. Ingredients used other than recommended Flour 20. 21. Yeast 22. 23. Wrong type of flour used Yeast touched water before kneading Old yeast used Wrong type of yeast
24. Temperature of liquid either too hot or too cold

SUGGESTIONS

The following suggestions have a corresponding number found on the check list on the previous page. Be sure to read both. 1. 2-3. 4. 5. 6. 7. 8. 9. 10. 11-14. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. Open Lid, remove Bread Pan and allow to cool or warm up. Needs service. Wait until program is complete; unplug, allow to cool and clean. Only open Lid during kneading process to check dough ball or to add ingredients. Remove bread as soon as program is done and place on wire rack. Allow to cool approximately 20 minutes. Programs begin with preheat. No movement occurs in the Bread Pan. Put Kneading Blade on the shaft of Bread Pan. Check the dough ball at the beep. Each dough ball, except those prepared in Fast Bake should be round, smooth-textured, soft and slightly tacky to the touch. When touched, the dough ball will leave a little dough on your finger. Fast Bake dough ball will be sticky to the touch. When touched, it will leave dough on your finger. If more like a batter, add 1 TBL flour. Allow to mix; add more if necessary. If too dry, add 1 tsp water. Allow to absorb; add more if necessary. Follow recipe. Increase by 1/4 tsp. Decrease by 1/4 tsp. Artificial sugar substitutes are not recommended. Follow recipe or substitution recommendations. Flours cannot be substituted. Place yeast on top of flour away from liquids. Make sure yeast is fresh and room temperature. For all programs, except Fast Bake, use active dry/rapid or QuickRise yeast in equal amounts. Follow bread maker yeast directions. See Fast Bake directions. Liquid temperature should be 80F/27C for all programs except Fast Bake which should be 110-115F/43-46C.

15. 16. 17. 18. 19. 20. 21. 22. 23. 24.
IN-WARRANTY SERVICE INFORMATION
Please refer to warranty statement to determine if in-warranty service applies. This appliance must be serviced by a Breadman authorized service center. Unauthorized service will void warranty. If an authorized service center is not available locally, your appliance may be returned, postage prepaid, to our National Service Center at the address shown in the back of this book. Call Consumer Service for return authorization. Products must be adequately protected to avoid shipping damage. Surround your appliance with three inches of protective padding and include a copy of your dated sales receipt and a note explaining the problem you have experienced. We recommend insuring your package. No CODs accepted. Keep Dated Sales Receipts for Warranty Service. Keep this booklet. Record the following for reference: Date purchased Model number Date Code (stamped on bottom)

SPECIFICATIONS

Power supply Heater Kneading Motor Dimension (WxDxH) Weight 120 V ~ 60 Hz 430W 75W 131/2" x 10" x 131/2" Approx. 19 lbs.
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. Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in materials or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible. Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or the purchase price refunded. The repaired or replacement product will be in warranty for the balance of the one-year warranty period and an additional one-month period. No charge will be made for such repair or replacement. Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between the hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number TR888 when you call. In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage. Call for return authorization 1 (800) 233-9054. Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $15.00 (U.S.) for return shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement. For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty / brokerage fees to us in advance of our performing any service. Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For your protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following items with your appliance: any accessories related to your problem, your full return address and daytime phone number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments cannot be accepted. To return the appliance, ship to: To contact us, please write to or call: Attn: Repair Center Salton, Inc. Salton, Inc. P.O. Box South Missouri Street Columbia, MO 65205-7366 Macon, MO (800) 233-9054 E-mail: Salton@Saltonusa.com Limitation of Remedies: No representative or person is authorized to assume for us any other liability in connection with the sale of our products. There shall be no claims for defects or failure of performance or product failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence, strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser under this warranty, and in no event shall Salton be liable for any incidental or consequential damages, losses or expenses. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. For more information on Salton products: visit our website: www.breadman.com, or email us at: breadman@saltonusa.com or eSalton.com 2003 Salton, Inc. All Rights Reserved. P/N 61228 Printed in China

IMPORTANT NOTICE

If any parts are missing or defective, DO NOT return this product. Please call our Consumer Service Department for assistance.
800-233-9054 MondayFriday 8am5pm CST

Thank you

If, after reading this instruction booklet, you still have questions about using the Breadman Corner Bakery Bread & Dessert Maker, please write or call: Salton, Inc. P.O. Box 7366 Columbia, MO 65205-7366 1-800-233-9054 MondayFriday 8am5pm CST
For more information on Salton, Inc. products, E-mail us at: breadman@saltonusa.com OR, visit our website: http://www.breadman.com or www.eSalton.com TR888 Printed in China P/N Salton, Inc.

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TR888_Cookbook_4-4-03

4/4/03

8:08 PM

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The Corner Bakery

Bread & Dessert Maker

Cookbook

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Table of Contents

Welcome to Bread Making.3 Helpful Hints For Bread And Dough.4 Bread Introduction.9 Bread Recipes.10 Day Old Bread Uses.19 Fast Bake Breads.20 Dough Introduction.24 Helpful Hints for Dough.25 Dough Recipes.26 Butter Introduction.36 Helpful Hints for Butter.37 Butter Recipes.38 Desserts Introduction.42 Helpful Hints for All Desserts.43 High Altitude Adjustments. 46 Cake Introduction.47 Helpful Hints for Cakes.48 Cake Recipes.49 Cheesecake Introduction.55 Helpful Hints for Cheesecakes.56 Cheesecake Recipes.58 Pudding, Pie Filling & Fudge Introduction.60 Helpful Hints for Puddings/ Pie Fillings.61 Pudding/Pie Filling Recipes.62 Helpful Hints for Fudge.65 Fudge Recipes.66 Recipe Index.70

8:09 PM

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Dear Breadman Customer:

Welcome to the Breadman family of happy bread bakers! Were sure youll find machine bread making to be a rewarding and tasty experience. Please be sure to take a few minutes to read the Use and Care Guide carefully and completely. While bread machines take a lot of the work out of making homemade bread, they do require a bit of effort to achieve the best results. Make sure you are following the directions closely to ensure success every time and pay particular attention to the section called Helpful Hints for Bread & Dough. If you follow the guidance offered in these pages, you can avoid many of the most common difficulties. To assist you even more, our home economists, with help from their colleagues at Red Star Yeast & Products, have spent many hours in our test kitchens developing bread and dough recipes and suggestions for correcting common problems that may occur from time to time. Please refer to the Checklist near the very back of the Use and Care Guide for this troubleshooting information. Most people find that once they have become accustomed to the process of machine bread making, they can turn out wonderful loaves in everincreasing numbers and they also find that their friends and family will be happy to take any extras off their hands! Breadman welcomes your comments and discoveries! Please write to us c/o The Test Kitchen, Breadman Inc., 1801 North Stadium Boulevard, Columbia, Missouri 65202. Thank you for deciding to join the Breadman family. We look forward to being a part of your bread making for many years to come. Happy baking!

Sincerely,

Marilyn Wise Manager Consumer Education & Product Testing

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Helpful Hints For Bread And Dough
It is recommended that you read the following information before you shop for your ingredients. Your machine 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 approximately 80F/27C (baby bottle temperature) unless otherwise noted. Always place the ingredients in the bread pan in the order listed in the recipe: liquids, dry ingredients and then yeast. Some ingredient amounts are the same for different size loaves, this is correct. Use standard measuring spoons and level with a straight edge of a knife. Measurement Conversion Chart

Dough Ball: Necessary For A Successful Loaf Of Bread
Liquid amounts called for in a recipe may need to be adjusted slightly because different climates and seasons result in a wide variety of humidity levels. You may want to check the dough ball half way through the first kneading cycle. At this point, 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 it

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allow it to come to room temperature before using it this takes about 15 minutes. If you have any doubt regarding the activity of the yeast, you may use one of the following tests to determine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives you more bread choices once the test is complete. To test for one package (24 teaspoons) of Red Star Active Dry or Quick Rise Yeast, use a liquid measuring cup and fill it to the 2 cup level with 110F/27C - 115F/46C water. Stir in 1 teaspoon granulated sugar and 1 package (24 teaspoons) Red Star Active Dry or QuickRise Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be used in your Breadman Corner Bakery and Dessert Maker in a recipe that calls for 24 teaspoons of yeast. Remember to adjust your recipe for the 2 cup of water and 24 teaspoons of yeast used in the test. The sugar does not need to be adjusted. To test for 12 teaspoons of Red Star Active Dry or QuickRise Yeast, use a liquid mea-
suring cup and fill it to the 4 cup level with 110F/27C - 115F/46C water. Stir in 1 teaspoon granulated sugar and 12 teaspoons Red Star Active Dry or QuickRise Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of 10 minutes the yeast has multiplied to the 2 cup mark, it is very active. The yeast mixture may be used in your Breadman Corner Bakery and Dessert Maker in a recipe that calls for 12 teaspoons of yeast. Remember to adust your recipe for the 4 cup of water and 12 teaspoons of yeast used in the test. The sugar does not need to be adjusted.

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 machine and quickly loses the ability to stretch well. As a result, bread made from all-purpose flour will be small and dense. Several well-known mills now market bread flour. It is labeled bread flour on the package and is available at grocery stores. Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other flours, such as rye, barley, oats, soy, rice and buckwheat, add flavor and fiber to breads but do not add structure to the dough. Therefore, wheat flour is essential as a base when making bread. Vital wheat gluten is produced by processing white flour one more step. White flour contains both protein and starch, and mills now can remove most of the starch leaving only the protein (gluten). When gluten is added to recipes containing whole grain flours, it
Flour: Bread Flour Is Essential For Bread Recipes
All types of flour are affected by many factors, such as milling grades, moisture content, length of storage and manufacturing processes. Adjustments to the recipes may need to be made to compensate for climate changes in different regions to ensure an excellent loaf. 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

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improves the volume and shape of the loaf significantly. Many grocery stores stock gluten in the flour section. Health food and nutrition centers also carry this item. Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer, as the refrigerator tends to dry it out. 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. Be sure, however, to allow all flours to return to room temperature before placing in the machine.
Liquids: Activate The Yeast And Bind The
Dough In this cookbook, the term liquid refers to all wet ingredients used in the recipe. When yeast is used in a bread machine, it is very important that the liquid temperature is 80F/27C. With this temperature, the yeast activates gradually to accommodate the program of the machine. When higher temperatures are used, the yeast activates too quickly and the dough becomes too warm. Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When you remove them from the refrigerator, place egg in shell in a bowl of warm water. After warming egg to room temperature, place egg in measuring cup and add enough liquid 80F/27C to equal whatever total measurement the recipe calls for. For example:

Place the eggs (room temperature) in a liquid measuring cup. Slowly add warm liquid (80F/27C) to measuring cup until you have reached the total amount called for in the recipe.
Cinnamon and Garlic: Not True Friends Of
Yeast In the past, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion. Adding it to the dough in a bread machine, however, presents a problem. Cinnamon reacts with bread dough just as a meat tenderizer reacts with meat. It breaks down the structure. Although it smells wonderful as it is baking, some of the flavor is dissipated in the baking process. Do not add more than what is listed in the recipe. Garlic inhibits yeast activity. Again, do not add more than the quantity listed in the recipe. For more garlic flavor, use a spread for the bread rather than adding it to the dough.
Fat: Dough Enhancer And Conditioner
Recipes in this cookbook call for vegetable oil. You may substitute in equal proportions solid shortening, real butter or margarine. Divide them into small pieces before placing in the bread pan. There is no noticeable difference in flavor but the crust may be crispier with real butter. Margarine tends to make the crust a little tougher. Light and whipped margarines do not work well.
Yield egg, room temp. + enough water 80F/27C to =

1 pound 1 p cup

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Salt: Regulates Yeast Activity
Salt is necessary to control the activity of yeast, disciplining 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 may also be course and/or uneven.
equal proportions. Liquid milk (80F/27C) may be substituted for water in equal proportions. The dry milk may then be eliminated altogether. The loaf will be slightly smaller. Sugar: Honey may be substituted for sugar in equal proportions. Reduce the liquid by the same amount. Brown sugar may be substituted for white sugar in equal proportions. Yeast needs sugar, no artificial sweetener should be used. Salt: Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 2 the sodium of table salt) may be used in equal amounts. The bread will have a coarser texture. Eggs: Liquid egg substitutes may be used as directed on the carton. Two egg whites may be substituted for one whole egg. Remember, all egg products must be at room temperature.
yeast from activating until the machine starts to mix. Also, be sure to reduce the amount of water by 1 teaspoon for a 1 pound loaf, 2 teaspoons for a 12 pound loaf and 1 tablespoon for a 2 pound loaf. Do not use eggs or any perishable foods with the Delayed Setting.

Potato Bread

14 cups + 2 TBL 3 TBL 24 tsp 4 cup + 2 TBL 3 TBL 4 cups 1 TBL
Size of Loaf water 80F/27C oil salt sugar dry milk instant potato flakes bread flour active dry yeast Program
2 pounds 14 cups 3 TBL 2 tsp 3 TBL 3 TBL 4 cup 4 cups 2 tsp

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Corn Bread
Size of Loaf egg, room temp. + enough water 80F/27C to = oil sugar salt dry milk bread flour corn meal active dry yeast Program 1 pound 1 p cup + 1 TBL 2 TBL 2 TBL 1 tsp 4 cup 2 cups 4 cup 12 tsp 2 pounds cups 4 cup 4 cup 2 tsp 2 cup 4 cups 2 cup 2 tsp

French Variation Bread

Size of Loaf water 80F/27C sugar salt bread flour active dry yeast Program 1 pound p cup + 2 TBL 1 TBL 1 tsp 24 cups 14 tsp 2 pounds 12 cups 2 TBL 2 tsp 43 cups 2 tsp

Double Chocolate Bread

Size of Loaf egg, room temp. + enough water 80F/27C to = sour cream 80F/27C oil salt sugar bread flour cocoa powder active dry yeast Program Add at beep semi-sweet chocolate chips
(Note: This is a very moist, dense bread.)

Caraway Rye Bread

2 pounds 1 3/4 cup + 2 TBL 2 cup 1 TBL 12 tsp 4 cup 4 cups 3 TBL 22 tsp Size of Loaf water 80F/27C oil molasses salt dry milk rye flour whole wheat flour bread flour caraway seeds active dry yeast Program 2 pounds
1l cups 2 TBL 4 cup 2 tsp 2 TBL 12 cups 2 cup 3 cups 2 TBL 34 tsp

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Honey Oatmeal Bread
Size of Loaf water 80F/27C oil honey salt oatmeal, quick or regular bread flour active dry yeast Program
1 pound 1 cup 1 TBL 4 cup 1 tsp 2 cup 24 cups 1 tsp 1 /2 pounds 12 cups 12 TBL 6 TBL 12 tsp p cup 32 cups 12 tsp

White Wheat Bread

Size of Loaf water 80F/27C oil salt brown sugar dry milk whole wheat flour bread flour active dry yeast Program 1 pound
p cup 1 TBL 1 tsp 2 TBL 1 TBL 4 cup 1p cups 1 tsp
12 cups 2 TBL 2 tsp 3 TBL 3 TBL 2 cups 2 cups 2 tsp
Sour Cream, Onion & Chives Bread
Size of Loaf egg, room temp. + enough water 80F/27C to = sour cream 80F/27C oil salt sugar bread flour dehydrated onions chives, dried active dry yeast Program

Onion Rye Bread

Size of Loaf water 80F/27C oil molasses salt dry milk rye flour whole wheat flour bread flour dehydrated onions caraway seeds active dry yeast Program 2 pounds

Sourdough French Bread

Size of Loaf water 80F/27C starter* sugar salt bread flour active dry yeast Program 1 pound 2 cup + 1 TBL p cup 2 tsp 12 tsp 24 cups 12 tsp 2 pounds p cup + 2 TBL 14 cups 4 tsp 22 tsp 4 cups 1 TBL
*Only use starter recipe above.

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Day Old Bread Uses

Breaded Pineapple

chunked pineapple cornstarch sugar butter white bread, 1 inch cubes 1 (15-oz) can 2 TBL 2 cup 4 cup 2 cups

Crunchy Bread Snacks

bread, sliced 2 inch thick butter, melted dry seasoning mix* 8 slices 4 cup 4 tsp
*Use any one of the following: dried spaghetti sauce seasoning, dry ranch dressing, Italian herb seasoning, garlic powder or garlic salt. Amounts may be adjusted to your taste.

Method

Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350F/177C for 35 minutes.
Melt butter and add seasoning. Place bread on baking sheet and lightly brush with butter mixture. Bake at 350F/177C for 10 - 15 minutes or until brown. Allow to cool, breaking into bite size pieces.

Bread Pudding

bread, 1 inch cubes vanilla cook & serve pudding & pie filling cinnamon milk, liquid 12 cups 1 (3-oz) box 1 tsp 2 cups
Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling stir occasionally during the last half of cooking. Or, bake in oven at 350F/177C for 30 minutes stir halfway through cooking time. Serve warm or cold.

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Fast Bake Breads
The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hot, fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller, more developed loaf of bread. And remember, you can always use the delay feature for the longer programs. As a result of the increased temperatures during the rise and bake process, the loaf of bread produced from this program may have a dark, crisp crust with a split on the top side of the loaf. We suggest starting your Fast Bake bread baking with this White Bread Recipe. Follow each step carefully, noticing the water temperatures must be 110-115F/43-46C and that QuickRise, Rapid Rise, Bread Machine or Instant Active Dry yeast must be used.

Heavy whipping cream or heavy cream will produce the most butter. Light whipping cream and whipping cream (30-36% butter fat) will churn into a smaller amount of butter and you may have to repeat part of the butter program. Stop the program when butter chunks are formed. Half and half or other lower-fat dairy products without the words whipping or cream in the name will not churn into butter. The average refrigerated life of salted or unsalted butter is several weeks; up to nine months if frozen. All butter is made from fresh sweet cream. The choice of salted or unsalted butter is a matter of personal preference, but many cooks prefer unsalted butter for baking. For salted butter, add 4 teaspoon salt to 2 cup butter.

Using Buttermilk

Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the milk. It may be used in any recipe calling for milk such as shakes, soups, sauces, pancakes or waffles. Refrigerate until ready to use. If you want to use this buttermilk to increase calcium and protein in a bread recipe, it may be substituted for any or all of the water. The bread will be shorter and more dense. The buttermilk should be scalded before using, to improve its baking quality. Pour into sauce pan and heat to 200F/94C, then allow to cool to 80F/27C. Todays buttermilk sold in grocery stores is a cultured product rather than a by-product of churning cream into butter. Cultured buttermilk is made from fresh low-fat or skim milk with the addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial culture added which produces the characteristically tart flavor. There is a cultured Buttermilk Bread recipe in the bread recipe section.

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Flavored Butters
To make flavored butters, prepare plain butter as directed. Place butter into a deep bowl and beat in ingredients with a electric mixer until well blended. Serve with fish, meat, poultry, vegetables, bagels, crackers or bread. Special thanks to the following organizations for their assistance: American Dairy Association, St. Louis District Dairy Council and Mid-American Dairymen Incorporated.
Feta Cheese Butter butter feta cheese, crumbled Worcestershire sauce

2 cup 12-oz 2 tsp

Cheese Butters
Cheesabutter butter dried Italian herb seasoning garlic powder pepper Cheddar cheese, shredded lemon juice
2 cup p tsp 2 tsp 2 tsp 1 cup p tsp
Cheesy Olive Butter butter onion, minced Cheddar cheese, shredded stuffed green olives, chopped

2 cup 1 tsp 2 cup p cup

Fresh Herb Butters
Basil Garlic Butter butter fresh basil, chopped OR dried basil garlic powder ground black pepper salt

Jalapeo Butter butter jalapeo peppers, chopped and drained lemon juice
Lime Butter butter lime juice lime peel, grated

2 cup 2 tsp 1 tsp

2 cup 2 TBL 1 tsp
Lemon Butter butter lemon juice lemon peel, grated
Beer Butter butter beer seasoned salt

2 cup 2 cup 4 tsp

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Desserts

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Helpful Hints for All Desserts
Be sure to carefully read the Use and Care Guide, as well as the hints at the beginning of each of the different recipe sections. The first recipe in each section also includes step by step instructions to get you started. These recipes have been specifically formulated for your Corner Bakery Bread & Dessert Maker. Do not increase or decrease the size of the recipe. If you increase the recipe, it may not bake thoroughly or may overflow into the inner case. If you decrease the size, it may not mix and will over cook. Do not be alarmed that the desserts do not fill up the whole pan like your loaf of bread. The moist, dense cakes will range from 3 inches to 5 inches tall with a pound cake-like texture. Refer to the Use and Care Guide for general measuring instructions. Make plans several hours ahead to make your dessert for your meal especially if you want cheesecake so you will have your pan free for a fresh loaf of bread. After cooking your dessert, allow your machine to cool down 30 minutes before making bread. Cakes will yield 8 - 10 servings each depending how they are cut. They may be cut into pieshaped pieces, cut into thirds sideways and lengthwise, or cut down the middle and sliced into 1-inch thick pieces. For regular cakes, use a serrated knife and start on the outer edge, working your way towards the center. Cheesecakes need to be chilled before cutting; use a thin, sharp knife, warmed first with hot water. Do not use water to warm the knife when cutting chocolate it will discolor the cheesecake. The puddings will yield eight generous servings, pie fillings will fill a 8-inch to 9-inch pie dish, and the candy will fill a 9-inch x 13-inch pan. The toppings for these desserts are not made in the Bread & Dessert Maker. They should be prepared following the instructions with the recipe. At 1:48 remaining, the bread machine will beep twice. At this time, to assist the machine in picking up unmixed ingredients adhering to the pan, use a plastic or rubber spatula and push down along the sides and bottom corners of the pan. Be careful to stay around the outer edges of the pan because the kneading blade will continue to turn during this time. At 1:20 remaining, the bread machine will beep 4 times. Some recipes have additional ingredients to be added at this time. The special instructions to prepare them are listed below the ingredients, follow them closely for best results. The dessert program cannot be delayed. For a successful dessert, stirring at 1:48 is essential. In addition, the majority of these recipes contain perishable ingredients which could spoil if the delay timer is used.

the total flavoring amount in any recipe. Alteration of liquids will result in an overbaked or under-cooked dessert. Sugar: Use granulated sugar unless otherwise directed. When brown sugar is called for, pack it down when measuring. Whipped Toppings: Recipes listed here always use powdered whipped topping mix, which is designed to be mixed with liquids. It comes in different sizes depending on the brand and is found in the gelatin section of your favorite grocery store. The sizes range from 1.3 to 1.75 ounces; it makes no difference which you choose. Do not use frozen whipped toppings because they tend to run after thawing and when mixed with other ingredients.

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High Altitude Adjustments
You may have to make adjustments in the scratch cake recipes if you live above 3,000 feet. Try smaller amounts first, then make any necessary adjustment the next time you bake. Use these guidelines only if these ingredients are in the recipe. Cheesecakes, fillings, puddings and candy need no adjustments at any altitude unless indicated below each recipe.
At 6,000-6,500 feet, the following adjustments are recommended if these ingredients are in the recipe: increase water or milk decrease baking powder decrease sugar baking soda may require a slight reduction 1 TBL 4 tsp 2 TBL
increase water or milk decrease baking powder decrease sugar baking soda may require a slight reduction

1-4 TBL 8-4 tsp 1-3 TBL

If the recipe calls for a one layer Jiffy cake mix, follow the high altitude directions listed on the mix.

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Cake.As Easy As 1-2-3
1. Add ingredients to the pan in the order listed. Place the pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. When the bread machine beeps, stir and add ingredients according to recipe directions. 3. When program is complete, immediately remove pan from the machine using oven mitts. Using a rubber spatula, loosen the cake from the sides of the pan. Turn pan upside down and shake in an up-and-down motion to release the cake. Allow to cool on a cooling rack until ready to frost. These recipes were developed at sea level. If you live at high altitude, adjustments may be necessary. The finished cake may be slightly shorter than the average 3 to 5 inches.

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Helpful Hints for Cheesecakes
Make your cheesecake at least a day ahead of time to allow the flavors to mingle. And, as in all of these recipes, have all of the ingredients at room temperature before starting. Graham cracker crust included with Vanilla Cheesecake may be used on all flavors.

Vanilla Cheesecake

eggs, room temperature vanilla extract lemon extract orange extract cream cheese, softened sugar cornstarch Program 2 Lg 1 TBL 1 tsp 1 tsp 3 (8-oz) pkg p cup 3 TBL
Cheesecake Storage and Freezing
As with any dairy product, store cheesecake covered in the refrigerator. Covering the cheesecake may cause condensation to collect on the top; this may produce discoloration in chocolate cakes. If some moisture does collect, simply wipe it off with a paper towel. It may be stored for up to a week in the refrigerator. If you want to keep it longer, place it in the freezer. All of these cakes freeze beautifully and can be kept for up to 2 months. To freeze a cheesecake, remove it from the pan, freeze it uncovered on a tray for at least 6 hours. Next, wrap it in heavy weight foil or place it in an airtight plastic bag. Then put it back into the freezer until needed. It is best to freeze the cake without the topping on it. Thaw the unfrosted cake in the refrigerator overnight or at room temperature for approximately 3 hours. Cheesecake may also be frozen by the slice using these same steps.
Topping vanilla flavored almond bark sour cream Graham Cracker Crust graham cracker crumbs sugar butter, melted cream cheese, spreadable

4-oz 3 cup

1 cup 1 TBL 2 TBL 4 cup
1. Remove the pan from the machine. Attach the kneading blade to the shaft. Make sure all ingredients are at room temperature. Eggs in the shell may be placed in warm water for 15 minutes to bring them to room temperature. Add eggs to the pan. 2. Use a measuring spoon to measure the vanilla extract, lemon extract and orange extract; add to the pan. 3. Remove foil from cream cheese and place on a microwave-safe

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plate. Microwave for 12 - 2 minutes on high; mixing with a fork every 30 seconds until smooth 80F/27C. Place in pan. Use a dry measuring cup to measure the sugar; level off with the straight edge of a knife and add to the pan. Measure cornstarch; level off with a straight edge of a knife and add to the pan. Place the pan into the machine and close the lid. Select DESSERT. Press START. When the bread machine beeps 2 times (1:48), the cheesecake must be stirred. Using a plastic or rubber spatula, scrape down the sides to the bottom of the pan. The kneading blade will continue turning during this time. The bread machine will beep 4 times at 1:20. For this recipe, no further steps are necessary. When the bread machine beeps 8 times (End), the cooking cycle is complete. The display will read End. Allow the cheesecake to remain in the machine for an additional hour. This will help the cheesecake to firm up. At the end of one hour, use oven mitts to carefully remove the pan and place on a flat heat-resistant surface. Use a spatula to gently loosen the cheesecake from the sides of the pan. Allow to cool in pan at room temperature for one hour.

9. Place pan in the refrigerator for 5 hours or overnight to chill. 10. Use a spatula to gently loosen the cheesecake from the sides of the pan before removing. Turn pan upside down and shake in an up-and-down motion to release the cheesecake. Remove kneading blade from bottom of cheesecake if necessary. 11. Prepare topping by melting almond bark and sour cream together. Cool slightly and spread over cheesecake. Store cheesecake in refrigerator. 12. Unplug unit before cleaning. Clean pan after each use. Do not immerse the pan in water (see cleaning instructions). Clean inside of machine after each use with a damp cloth. (Note: The Basic Recipe & Method for the Vanilla Cheesecake recipe are similar for all cheesecakes listed in the cookbook.)

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Amaretto Orange Cheesecake
eggs, room temperature almond extract amaretto cream cheese, softened sugar orange gelatin(approx. 3-oz) cornstarch almonds, sliced Program 2 Lg 22 tsp 1 tsp 3 (8-oz) pkg p cup 1 (3-oz) box 3 TBL 3 cup

Banana Split Cheesecake

eggs, room temperature banana extract pineapple extract yellow food coloring cream cheese, softened sugar cornstarch Program 2 Lg 1 TBL 2 tsp 2 drops 3 (8-oz) pkg p cup 3 TBL
Topping whipped topping mix milk 80F/27C Blend together with an electric mixer until thick.
orange marmalade orange extract orange food coloring
1 envelope 4 cup 2 TBL 1 tsp 2 drops
Stir in and spread over cake.
chocolate flavor Magic Shell for drizzling (found in the ice cream section of your favorite grocery store)
Decorations strawberries, sliced pineapple tidbits, drained bananas, sliced maraschino cherries whipped cream pecans, chopped chocolate flavor magic shell for drizzling (found in the ice cream section of your favorite grocery store) Decorate and store in refrigerator.

Drizzle over cake.

almonds, sliced 4 cup
Decorate with almonds and store in refrigerator.

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Chocolate Cheesecake
semi-sweet chocolate chips 2/3 cup 2 Lg 2 tsp 3 (8-oz) pkg p cup + 1 TBL 2 TBL + 1 tsp cocoa

Marbled Cheesecake

eggs, room temperature vanilla extract cream cheese, softened sugar cornstarch Program 2 Lg 2 tsp 3 (8-oz) pkg p cup 3 TBL

Melt before adding to pan.
eggs, room temperature vanilla extract cream cheese, softened sugar cornstarch Program
Topping semi-sweet chocolate chips l cup sour cream 3 cup Melt together. Cool slightly and spread over cake. Store in refrigerator.
(Note: Substituting milk chocolate chips for semi-sweet chocolate chips in a cheesecake is not recommended because it will result in a soft cake that is difficult to remove from the pan. However, milk chocolate chips may be used in place of the semi-sweet chocolate chips in the topping for a sweeter flavor.)
Marble semi-sweet chocolate chips 4 cup Melt chocolate chips. At the ingredient beep (1:20), without stopping the machine, remove approximately 1/3 cup of batter and stir it into the melted chocolate. Spoon the chocolate mixture on top of batter in the bread machine. Cut chocolate through batter with a rubber spatula, thus creating a marbled appearance. The machine will start to bake at 1:15. Topping semi-sweet chocolate chips l cup sour cream 3 cup Melt together. Cool slightly and spread over cake. Store in refrigerator.

Page 60

Pudding, Pie Filling & Fudge

As Easy As 1-2-3

1. Add the ingredients to the pan in the order listed. Place the pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. At the beeps, stir and add ingredients according to recipe instructions. 3. When the program is complete, remove pan from the machine using oven mitts. Carefully pour hot pie filling/pudding into a heat-resistant bowl and stir in additional ingredients with a wire whisk. This will help blend all ingredients together and fluff up the filling. Chill pies in the refrigerator for approximately 3 hours to set filling. If serving as pudding, you may serve immediately or allow to chill in the refrigerator to thicken. Any pie filling may be served as a pudding; but pudding cannot be used as a pie filling because it will not set up enough.

Page 61

Helpful Hints for Puddings/Pie Fillings
To make a cookie crust, coat an 8-inch to 9-inch pie dish with butter. Place 20 creme sandwich cookies with fillings intact in a food processor with a steel blade, pulsing until the cookie and creme fillings are finely ground together. Melt 3 cup of butter and mix with crumbs. Reserve 2 tablespoons of crumbs for topping. Press remaining crumbs evenly onto bottom and sides of pie dish. If you do not have a food processor, put the cookies in a gallon size freezer zip top bag. Finely crush cookies with a rolling pin. Start the pie filling in the Bread & Dessert Maker. Then make the cookie crust and place it in the refrigerator to firm up. Any of your traditional pie crusts can be used in place of the sandwich cookie crusts. Or, for the sake of simplicity, use a pre-packaged graham cracker or chocolate graham cracker crust. When putting the pie in the oven to toast a topping, place on a cookie sheet for stability. You do not need to place store bought crusts in the refrigerator to firm up. You may use any creme filled, flavored, sandwich cookies like coconut macaroon, chocolate, vanilla, lemon or peanut butter.

Page 67

Vanilla Fudge
powdered sugar 2 lb 1 cup 2 (8-oz) pkg 1 TBL
butter, melted cream cheese, softened vanilla extract Program
Allow machine to begin mixing. Add one cup of the remaining powdered sugar at a time, allowing it to mix in after each addition. It may be necessary to use a spatula to scrape down the sides to the bottom of the pan. When all powdered sugar has been added, close the lid and allow to mix.
vanilla flavored almond bark nuts, chopped 24-oz 1 cup
During the last 5 minutes of the cooking cycle, break almond bark into pieces and melt in a large heat resistant container; stir in nuts. When the bread machine beeps 8 times (End), IMMEDIATELY pour hot mixture from pan into melted almond bark; blend well. Put into a 9-inch x 13inch baking container and allow to set.

Page 68

Dear Breadman Friend,
It was an honor working on this project with the Breadman staff, and I thank them for giving me this opportunity. I loved creating these recipes for you to enjoy and to give you the chance to impress your family and friends. These recipes ensure many compliments and will guarantee you a reputation as a gourmet cook. As you master this essential appliance, it will be like having an extra pair of hands working in the kitchen for you. You will then have the time to spend on yourself, your family or your friends. The convenience of the bread maker and the taste of your warm homemade bread is unbeatable. And this same device is capable of freeing-up even more time for you by mixing and baking your cakes and desserts with little effort from you. Thats right, its easy! Just put all of the ingredients into the pan, no dirty bowls or mixer to clean up. Do not be surprised if your spouse, roommate or teenage children want to use your new Bread & Dessert Maker. They may say that they want to master this new technical wonder. But, most likely, they are (a) hungry or (b) want also to earn a gourmet reputation. All the dessert recipes that come with the Corner Bakery are individually formulated and have successfully passed the rigorous standards of the Breadman Test Kitchen. If you wish to try your own recipes, do so with a pioneering spirit and keen sense of humor! Due to a number of factors including pan size, baking temperatures and mixing time the ingredient measurements for your traditional recipes are almost guaranteed to require adjusting when prepared in this one-of-a-kind appliance. And, since all recipes vary greatly, there is no hard and fast conversion formula I can suggest.other than encourage you to enjoy the tremendous variety of recipes inside this cookbook. Enjoy your new Breadman Corner Bakery & Dessert Maker I wouldnt go back to my old way of functioning in the kitchen for anything.

 

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