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Breadman TR2200C

Manual

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About

Salton TR2200C Ultimate Bread Machine
Makes bread in 1- - 1 1/2- and 2-pound sizes - 110 preprogrammed settings.

Details
Brand: Salton
Part Number: TR2200C
UPC: 740057001642, 740057002311


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Comments to date: 1. Page 1 of 1. Average Rating:
pardasaniman 4:38am on Sunday, April 25th, 2010 
Very easy to useNot all that noisyPan wipes clean Makes making homemade bread too easy!

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Documents

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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). To reduce the risk of electric shock, this plug is intended to fit into 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 modify the plug in any way.

POWER OUTAGE

60-Minute Power Failure Back-Up
Your Breadman Ultimate Automatic Bread Maker has a 60-Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Cycle in process for up to 60 minutes. If the power comes back on within this time, the Cycle will resume where it left off. If the Breadman Ultimate loses power for more than 60 minutes and you are using any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations. For non-perishable recipes you may try starting the Breadman Ultimate at the beginning of the Cycle again. However, this may not always produce an acceptable loaf of bread. If you are not sure when the outage occurred, remove the dough ball from the Bread Pan and place in an oven-safe baking container. Allow to double in size and place in a preheated 350F/177C oven for 30 to 45 minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread. If the bread has already begun to bake when the outage occurs, you must begin with new ingredients. NOTE: Power Failure Back-Up does not cover surges. If you experience frequent surges, please use a surge protector.
BEFORE USING FOR THE FIRST TIME
1. Unpack and clean your Breadman Ultimate Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman Ultimate is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off. 2. Place the Breadman Ultimate on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto it. Avoid placing the Bread Maker where it may tip over during use. Place away from edge of the counter top. 3. The Breadman Ultimate will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the Bread Pan than recommended. If you do so, the bread may not mix or bake correctly and the Breadman Ultimate may be damaged. The maximum amount of ingredients to be used is as follows. Bread Cycles 4 to 4-2/3 cups Batter Breads and prepackaged cake mixes 4 cups Dough Cycles 4-2/3 cups Jam 3 cups fruit 4. Before first use, operate the Breadman Ultimate empty on the Rapid White Cycle program to burn off the manufacturing oils. Follow the instructions outlined in the MAKING DOUGH AND BAKING BREAD section of this Instruction Manual. NOTE: During first use, this product may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal for a newly manufactured appliance.

Display Window Shows your selection and Timer setting. Operation Light and Keep Warm Light The Operation Light will illuminate while the Breadman Ultimate is ON; when the Breadman is completed and in Keep Warm phase, the Keep Warm Light will flash.
Additional options can be activated using EXTRAS, PROGRAM, SAVE/ERASE and DELAY BAKE.
Selection Options Select from these Bread/Dough Cycles: 1. White Bread Light (1 LB.) 2. White Bread Light (1.5 LB.) 3. White Bread Light (2 LB.) 4. White Bread Medium (1 LB.) 5. White Bread Medium (1.5 LB.) 6. White Bread Medium (2 LB.) 7. White Bread Dark (1 LB.) 8. White Bread Dark (1.5 LB.) 9. White Bread Dark (2 LB.) 10. White Bread Rapid Light (1 LB.) 11. White Bread Rapid Light (1.5 LB.) 12. White Bread Rapid Light (2 LB.) 13. White Bread Rapid Medium (1 LB.) 14. White Bread Rapid Medium (1.5 LB.) 15. White Bread Rapid Medium (2 LB.) 16. White Bread Rapid Dark (1 LB.) 17. White Bread Rapid Dark (1.5 LB.) 18. White Bread Rapid Dark (2 LB.) 19. Whole Wheat Bread Light (1 LB.) 20. Whole Wheat Bread Light (1.5 LB.) 21. Whole Wheat Bread Light (2 LB.) 22. Whole Wheat Bread Medium (1 LB.) 23. Whole Wheat Bread Medium (1.5 LB.) 24. Whole Wheat Bread Medium (2 LB.) 25. Whole Wheat Bread Dark (1 LB.) 26. Whole Wheat Bread Dark (1.5 LB.) 27. Whole Wheat Bread Dark (2 LB.)
Select Press this Button to select the Baking or Dough Cycle you want. Each time you press this Button, the indicator arrow moves to the next selection. Press this Button until your choice is indicated. Crust Control Select the Crust Color: Light, Medium or Dark. The Breadman Ultimate is preset to Medium. Extras After you select the Cycle of your choice, you can then push EXTRAS to either activate or cancel the Dispenser function. The Breadman Ultimate is preset to NO EXTRAS. Loaf Size Select the Loaf Size: 1 LB., 1.5 LB., or 2 LB. The Breadman Ultimate is preset to 2 LB. Pause The PAUSE function can be activated only after the machine has started a Cycle. For more details, refer to the PAUSE section in this book. Start Press this Button to start the Cycle you choose and to start the Timer. Stop/Reset Press this Button for a full second to reset the Cycles Delay Bake setting or to cancel the program in progress. When you press any Button, you should hear a beep. This lets you know youve pressed hard enough to activate your selection.
28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60.
61. Fruit & Nut Bread Dark (1 LB.) 62. Fruit & Nut Bread Dark (1.5 LB.) 63. Fruit & Nut Bread Dark (2 LB.) 64. Fruit & Nut Bread Rapid Light (1 LB.) 65. Fruit & Nut Bread Rapid Light (1.5 LB.) 66. Fruit & Nut Bread Rapid Light (2 LB.) 67. Fruit & Nut Bread Rapid Medium (1 LB.) 68. Fruit & Nut Bread Rapid Medium (1.5 LB.) 69. Fruit & Nut Bread Rapid Medium (2 LB.) 70. Fruit & Nut Bread Rapid Dark (1 LB.) 71. Fruit & Nut Bread Rapid Dark (1.5 LB.) 72. Fruit & Nut Bread Rapid Dark (2 LB.) 73. Batter Breads/Cake Light 74. Batter Breads/Cake Medium 75. Batter Breads/Cake Dark 76. Jam 77. Dough (1 LB.) 78. Dough (1.5 LB.) 79. Dough (2 LB.) 80. Pizza Dough 81. Bake Only 82.-86. Personal Recipes

Whole Wheat Bread Rapid Light (1 LB.) Whole Wheat Bread Rapid Light (1.5 LB.) Whole Wheat Bread Rapid Light (2 LB.) Whole Wheat Bread Rapid Medium (1 LB.) Whole Wheat Bread Rapid Medium (1.5 LB.) Whole Wheat Bread Rapid Medium (2 LB.) Whole Wheat Bread Rapid Dark (1 LB.) Whole Wheat Bread Rapid Dark (1.5 LB.) Whole Wheat Bread Rapid Dark (2 LB.) French Bread Light (1 LB.) French Bread Light (1.5 LB.) French Bread Light (2 LB.) French Bread Medium (1 LB.) French Bread Medium (1.5 LB.) French Bread Medium (2 LB.) French Bread Dark (1 LB.) French Bread Dark (1.5 LB.) French Bread Dark (2 LB.) French Bread Rapid Light (1 LB.) French Bread Rapid Light (1.5 LB.) French Bread Rapid LIght (2 LB.) French Bread Rapid Medium (1 LB.) French Bread Rapid Medium (1.5 LB.) French Bread Rapid Medium (2 LB.) French Bread Rapid Dark (1 LB.) French Bread Rapid Dark (1.5 LB.) French Bread Rapid Dark (2 LB.) Fruit & Nut Bread Light (1 LB.) Fruit & Nut Bread Light (1.5 LB.) Fruit & Nut Bread Light (2 LB.) Fruit & Nut Bread Medium (1 LB.) Fruit & Nut Bread Medium (1.5 LB.) Fruit & Nut Bread Medium (2 LB.)
KNEADING AND BAKING CYCLES

WHITE BREAD

This Cycle is used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour.

WHOLE WHEAT BREAD

This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It begins with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. Generally, Whole Wheat and multi-grain breads are shorter and denser than White, French, or Fruit & Nut.

FRENCH BREAD

Traditionally, French bread has a crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine, or milk.

FRUIT & NUT BREAD

Use this Cycle for recipes that use fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.

KNEADING AND BAKING CYCLES CHART (CONTINUED)
Cycle Process Crust Light Size 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB Whole Wheat Rapid Light 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB PreHeat 30 Min 30 Min 30 Min 30 Min 30 Min 30 Min 30 Min 30 Min 30 Min 5 Min 5 Min 5 Min 5 Min 5 Min 5 Min 5 Min 5 Min 5 Min Knead Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min Knead Min 17 Min 17 Min 15 Min 17 Min 17 Min 15 Min 17 Min 17 Min 15 Min 17 Min 17 Min 15 Min 17 Min 17 Min 15 Min 17 Min 17 Min Rise Min 50 Min 50 Min 50 Min 50 Min 50 Min 50 Min 50 Min 50 Min 30 Min 30 Min 30 Min 30 Min 30 Min 30 Min 30 Min 30 Min 30 Min Punch Rise 2 Shape Rise 3 Bake Total 3:30 3:27 3:25 3:35 3:32 3:30 3:43 3:40 3:38 2:15 2:12 2:10 2:20 2:17 2:15 2:28 2:25 2:23

Whole Wheat

10 Sec 24 M 50 S 10 Sec 44 M 50 S 40 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 37 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 35 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 45 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 42 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 40 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 53 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 48 Min 10 Sec 39 M 50 S 0 Min 10 Sec 39 M 50 S 0 Min 10 Sec 39 M 50 S 0 Min 10 Sec 39 M 50 S 0 Min 10 Sec 39 M 50 S 0 Min 10 Sec 39 M 50 S 0 Min 10 Sec 39 M 50 S 0 Min 10 Sec 39 M 50 S 0 Min 10 Sec 39 M 50 S 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 40 Min 37 Min 35 Min 45 Min 42 Min 40 Min 53 Min 50 Min 48 Min
NOTE: Whole Wheat Cycles have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal.
Cycle French Process Crust Light Size 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB French Rapid Light 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB PreHeat 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min Knead Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min Knead Min 22 Min 22 Min 20 Min 22 Min 22 Min 20 Min 22 Min 22 Min 20 Min 22 Min 22 Min 20 Min 22 Min 22 Min 20 Min 22 Min 22 Min Rise Min 40 Min 40 Min 40 Min 40 Min 40 Min 40 Min 40 Min 40 Min 20 Min 20 Min 20 Min 20 Min 20 Min 20 Min 20 Min 20 Min 20 Min Punch Rise 2 Shape Rise 3 Bake Total 3:20 3:17 3:15 3:30 3:27 3:25 3:40 3:37 3:35 2:15 2:12 2:10 2:25 2:22 2:20 2:35 2:32 2:30
10 Sec 29 M 50 S 10 Sec 59 M 50 S 45 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 42 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 55 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 52 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 50 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 65 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 62 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 60 Min 8S 8S 8S 8S 8S 8S 8S 8S 8S 44 M 52S 44 M 52S 44 M 52S 44 M 52S 44 M 52S 44 M 52S 44 M 52S 44 M 52S 44 M 52S 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 45 Min 42 Min 40 Min 55 Min 52 Min 50 Min 65 Min 62 Min 60 Min

MOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each selection (except Batter Breads, Doughs, Jam and Pasta Dough). While this will help reduce condensation between loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the Baking phase.
Cycle Fruit & Nut Process Crust Light Size 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB Fruit & Nut Rapid Light 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB Jam PreHeat 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 15 Min Knead Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 5 Min 3 Min 3 Min 0 Min Knead Min 22 Min 22 Min 20 Min 22 Min 22 Min 20 Min 22 Min 22 Min 20 Min 22 Min 22 Min 20 Min 22 Min 22 Min 20 Min 22 Min 22 Min 0 Min Rise Min 40 Min 40 Min 40 Min 40 Min 40 Min 40 Min 40 Min 40 Min 25 Min 25 Min 25 Min 25 Min 25 Min 25 Min 25 Min 25 Min 25 Min 0 Min Punch Rise 2 Shape Rise 3 Bake Total 3:15 3:12 3:10 3:25 3:22 3:20 3:35 3:32 3:30 2:40 2:37 2:35 2:50 2:47 2:45 3:00 2:57 2:55 1:05
10 Sec 24 M 50 S 5 Sec 10 Sec 24 M 50 S 5 Sec 10 Sec 24 M 50 S 5 Sec 10 Sec 24 M 50 S 5 Sec 10 Sec 24 M 50 S 5 Sec 10 Sec 24 M 50 S 5 Sec 10 Sec 24 M 50 S 5 Sec 10 Sec 24 M 50 S 5 Sec 10 Sec 24 M 50 S 5 Sec 10 Sec 54 M 50 S 0 Min 10 Sec 54 M 50 S 0 Min 10 Sec 54 M 50 S 0 Min 10 Sec 54 M 50 S 0 Min 10 Sec 54 M 50 S 0 Min 10 Sec 54 M 50 S 0 Min 10 Sec 54 M 50 S 0 Min 10 Sec 54 M 50 S 0 Min 10 Sec 54 M 50 S 0 Min 0 Min 0 Min 0 Min
49 M 55 S 55 Min 49 M 55 S 52 Min 49 M 55 S 50 Min 49 M 55 S 65 Min 49 M 55 S 62 Min 49 M 55 S 60 Min 49 M 55 S 75 Min 49 M 55 S 72 Min 49 M 55 S 70 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 55 Min 52 Min 50 Min 65 Min 62 Min 60 Min 75 Min 72 Min 70 Min 50 Min
NOTE: Jam Cycle has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal.
Cycle Dough Process Crust Size 2 LB 1.5 LB 1 LB Pizza Dough Bake Only 2 LB PreHeat 0 Min 0 Min 0 Min 0 Min 0 Min Knead Min 3 Min 3 Min 3 Min 0 Min Knead MIn 24 Min 21 Min 22 Min 0 Min Rise Min 60 Min 60 Min 30 Min 0 Min Punch 0 Min 0 Min 0 Min 0 Min 0 Min Rise Min 0 Min 0 Min 0 Min 0 Min Shape 0 Min 0 Min 0 Min 0 Min 0 Min Rise Min 0 Min 0 Min 0 Min 0 Min Bake 0 Min 0 Min 0 Min 0 Min 90 Min Total 1:30 1:27 1:24 0:55 1:30
Personal Recipe 1 Personal Recipe 2 Personal Recipe 3 Personal Recipe 4 Personal Recipe 5
0 Min 30 Min 0 Min 0 Min 0 Min
5 Min 5 Min 5 Min 5 Min 5 Min
20 Min 15 Min 20 Min 20 Min 20 Min
40 Min 50 Min 40 Min 40 Min 15 Min
10 Sec 24 M 50 S 15 Sec 49 M 45 S 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 45 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 55 Min 10 Sec 24 M 50 S 5 Sec 10 Sec 49 M 55 S 65 Min

Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick or rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your Breadman Ultimate Bread Maker. Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast. The following test can be used to determine if your yeast is stale and inactive. 1. Place 1/2 cup of hot (110F-115F/43C-46C) water into a liquid measuring cup. 2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface. 3. Allow mixture to sit for 10 minutes undisturbed. 4. The mixture should foam and rise to the 1 cup mark. If this does not occur, discard this yeast and purchase fresh yeast.
NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
Conversion Chart for Quick Rise Yeast
3/4 tsp active dry yeast 1 tsp active dry yeast 1-1/2 tsp active dry yeast 2-1/4 tsp active dry yeast 1 TBL active dry yeast = = = = = 1/2 tsp quick rise yeast 3/4 tsp quick rise yeast 1 tsp quick rise yeast 1-1/2 tsp quick rise yeast 2 tsp quick rise yeast
Sugar is important for the color and flavor of breads. It also serves as food for the yeast since it supports the fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them. Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount.
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast. Do not increase or decrease the amount of salt shown in the recipes. Dietetically sodium-free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will be more coarse.

Liquids

All liquids should be warm 80F/27C for all recipes. Liquids, such as milk (1%, 2%, whole and skim), water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable or fruit juices and potato water may be used for flavor variety.

Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls for egg(s) at room temperature, large egg(s) should be used. Liquid egg substitutes may be used as directed on the carton or 2 egg whites may be substituted for 1 whole egg. They must also be room temperature.
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading process.

Baking Powder

Double acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added and again during the baking process.

Baking Soda

Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during the baking process.
MEASURING YOUR INGREDIENTS
The most important step when using your Breadman Ultimate for making bread is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients into the Bread Pan in the order given in each recipe.

Liquid Measurements

Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place the cup on a horizontal flat surface and view markings at eye level. The level of the liquid must be aligned to the appropriate mark of measurement. A guesstimate is not good enough, as it could throw off the critical balance of the recipe.

Dry Measurements

Dry ingredients must be measured using standard size dry measuring cups. These cups are available in various sizes. Gently spoon dry ingredients into the measuring cup and level off with a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra amount could affect the balance of the recipe. Do not sift flour in bread making. When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk, honey or molasses), a standard measuring spoon must be used. Measurements must be level, not heaping. The Breadman Ultimate Bread Maker produces delicious baked goods with ease. This marvelous appliance asks only that you carefully follow the recipe instructions. In most cooking, a pinch of this and a dash of that is fine, but this is not the case for automatic Bread Makers. Using this Breadman Ultimate requires that you accurately measure each ingredient.

Method: Press PAUSE at end of 20-second Punch. Remove Bread Pan and Kneading Paddle; close Lid. On a lightly floured surface, gently roll or stretch dough into a 20 to 24-inch rope. Divide dough into 16 to 24 pieces; roll each piece into a ball. Dip each dough ball in melted butter; layer coated balls in Bread Maker. Return Bread Pan to Bread Maker; close Lid. Press the START for final rise and bake. Program: Time/Temperature Preheat 0 minutes Knead minutes Knead minutes Rise minutes Punch 20 seconds Rise minutes Shape 0 seconds Rise minutes Bake 50 minutes Keep Warm as desired Extras NO Temperature 335F Save YES or NO Total time 3 hours 15 minutes **Punch and Shape are in seconds rather than minutes.
Suggestion: Record the name and settings on forms in back of instruction manual to make it easier to remember where to find the correct setting for these recipes.

CHALLAH

This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It is often braided into intricate shapes and topped with sesame seeds or poppy seeds. Our version uses an easy braiding technique that yields an unbelievable beautiful loaf. Ingredients: Water, 80F/27C Eggs, large, room temperature Vegetable Oil Salt Sugar Bread Flour Active Dry Yeast 2 LB 1 cup TBL 2 tsp 2 TBL 4 cups 2-1/4 tsp
Method: Press PAUSE at end of 15-second Punch. Remove Bread Pan and Kneading Paddle; close Lid. On a lightly floured surface, divide dough into 4 equal pieces. Set one section aside; stretch and roll the other 3 sections into 12-inch ropes. Braid ropes from center to ends; pinch and tuck ends under the seal. With a sharp knife, cut slit in the top of braid beginning and ending one inch from ends. Place in Bread Pan. Divide 4th section into 3 pieces; roll into 12-inch ropes and braid. Slightly moisten cut in large braid and place small braid in slit and tuck ends under. Press top braid firmly into place. Return Bread Pan to Bread Maker; close Lid. Press the START Button. At the end of Rise 3, press PAUSE. Carefully brush the top of the braid with egg wash (1 whole egg plus 1 TBL water, mixed), sprinkle with sesame or poppy seeds, if desired. Program: Time/Temperature Preheat 0 minutes Knead minutes Knead minutes Rise minutes Punch 15 seconds Rise minutes Shape 0 seconds Rise minutes Bake 50 minutes Keep Warm 0 minutes Extras as desired Temperature 365F Save YES or NO Total time 3 hours 05 minutes **Punch and Shape are in seconds rather than minutes.
ADVANCED BAKING TECHNIQUES: CUSTOM PROGRAM

EGG BREAD

Ingredients: 1 LB 1.5 LB cup + 1 TBL 1-1/2 TBL 2 TBL 1-1/2 tsp 2 TBL 3 cups 2 tsp 2 LB 2 1-1/3 cups 2 TBL 2-1/2 TBL 2 tsp 2-1/2 TBL 4 cups 2-1/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80F/27C to equal 3/4 cup + 1 TBL Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 TBL 1 TBL 3/4 tsp 1-1/2 TBL 2 cups + 2 TBL 1-3/4 tsp

BUTTERMILK BREAD

Ingredients: 1 LB 1.5 LB 1 cup + 2 TBL 3 TBL 3 TBL 1-1/2 tsp 1/2 tsp 3 cups 2 tsp 2 LB 1-1/2 cups + 2 TBL 1/4 cup 1/4 cup 2 tsp 3/4 tsp 4 cups 2-1/4 tsp Cultured Buttermilk, 80F/27C 3/4 cup + 2 TBL Oil 2 TBL Sugar 2 TBL Salt 1 tsp Baking Soda 1/4 tsp Bread Flour 2 cups Active Dry Yeast 1-1/2 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast

HONEY GRANOLA BREAD

Ingredients: Water, 80F/27C Oil Honey Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 3/4 cup + 3 TBL 2 TBL 1-1/2 TBL 3/4 tsp 1-1/2 TBL 2 cups 2/3 cup 1-3/4 tsp 1.5 LB 1 cup + 3 TBL 3 TBL 3 TBL 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 2 LB 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp

MAPLE BREAD

Ingredients: Water, 80F/27C Oil Maple Syrup Maple Extract Salt Bread Flour Dry Oatmeal, quick or regular Walnuts, chopped Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 3/4 cup + 2 TBL 2 TBL 2 TBL 1/4 tsp 1 tsp 2 cups 3/4 cups 1/2 cup 1-1/2 tsp 1.5 LB 1 cup 1/4 cup 1/4 cup 1/2 tsp 1-1/2 tsp 3 cups 1 cup 3/4 cup 2 tsp 2 LB 1-1/3 cups 6 TBL 6 TBL 3/4 tsp 2 tsp 4 cups 1-1/2 cups 1 cup 2-1/4 tsp

PEACH BREAD

Ingredients: Apricot Nectar, 80F/27C Peach Yogurt, 80F/27C Carrots, uncooked and grated Oil Honey Salt Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 5 TBL 3 TBL 5 TBL 1 TBL 1 TBL 1 tsp 2 cups 1-1/2 tsp 1.5 LB 3/4 cup 1/4 cup 1/2 cup 2 TBL 2 TBL 1-1/2 tsp 3 cups 2 tsp 2 LB 1 cup 1/3 cup 3/4 cup 3 TBL 3 TBL 2 tsp 4 cups 2-1/4 tsp

POTATO BREAD

Ingredients: 1 LB 1.5 LB 2 1-1/4 cups 2 TBL 2 TBL 1-1/2 tsp 3 TBL 1/4 tsp 1/3 cup 1-1/2 TBL 3 cups 2 tsp 2 LB 2 1-1/2 cups 3 TBL 3 TBL 2 tsp 1/4 cup 1/4 tsp 1/2 cup 2 TBL 4 cups 2-1/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80F/27C to equal 3/4 cup + 2 TBL Oil 1 TBL Sugar 4 tsp Salt 1 tsp Dry Milk 2 TBL White Pepper 1/8 tsp Instant Potato Buds 1/4 cup Green Onion Tops, chopped 1 TBL Bread Flour 2 cups Active Dry Yeast 1-1/2 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast

MILK BREAD

Ingredients: Milk, 80F/27C Oil Sugar Salt Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 3/4 cup 2 TBL 1 tsp 1 tsp 2 cups 1-1/2 tsp 1.5 LB 1 cup 2-1/2 TBL 1-1/2 tsp 1-1/2 tsp 3 cups 2 tsp 2 LB 1-1/2 cups 3 TBL 2 tsp 2 tsp 4 cups 2-1/4 tsp

BLOODY MARY BREAD

Ingredients: Water, 80F/27C Bloody Mary Mix, 80F/27C Green Onion tops, chopped Oil Sugar Salt Bread Flour Dried Parsley Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1/4 cup 1/2 cup 1 TBL 1 TBL 1 TBL 1/2 tsp 2 cups 1 TBL 1-1/2 tsp 1.5 LB 1/4 cup 3/4 cup 2 TBL 2 TBL 2 TBL 3/4 tsp 3 cups 2 TBL 2 tsp 2 LB 1/4 cup 1 cup 3 TBL 3 TBL 3 TBL 1 tsp 4 cups 3 TBL 2-1/4 tsp

BANANA GRANOLA BREAD

Ingredients: Water, 80F/27C Oil Honey Banana Extract Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast 1 LB 3/4 cup 2 TBL 2 TBL 1/2 tsp 1 tsp 2 TBL 2 cups 2/3 cup 1-1/2 tsp 1.5 LB 1 cup + 2 TBL 2-1/2 TBL 2-1/2 TBL 3/4 tsp 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 2 LB 1-1/2 cups + 2 TBL 3 TBL 3 TBL 1 tsp 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp
Add to Dispenser: (Press EXTRAS Button before START.) Banana Chips, crushed 1/3 cup 1/2 cup Select White Cycle Select Rapid White Cycle Active Dry Yeast

2/3 cup

SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD
Ingredients: Egg, large, room temperature plus enough Water, 80F/27C to equal Oil Molasses Sugar Salt Bread Flour Whole Wheat Flour Sesame Seeds Cumin Seeds Sunflower Seeds (kernels) Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1.5 LB cup + 2 TBL 2 TBL 1 TBL 1 TBL 1-1/2 tsp 2-1/2 cups 1/2 cup 2 TBL 1/4 tsp 1-1/2 TBL 2 tsp 2 LB 1 1-1/4 cups 3 TBL 2 TBL 2 TBL 2 tsp 3 cups 1 cup 2-1/2 TBL 1/2 tsp 2 TBL 2-1/4 tsp
WHOLE WHEAT WITH GLUTEN BREAD
Ingredients: Water, 80F/27C Oil Molasses Salt Dry Milk Whole Wheat Flour Gluten Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1 cup 1-1/2 TBL 2 TBL 1 tsp 1 TBL 2-1/2 cups 1-1/2 TBL 1-1/2 tsp 1.5 LB 1-1/4 cups 2-1/2 TBL 2-1/2 TBL 1-1/2 tsp 2 TBL 3-3/4 cups 2-1/2 TBL 2 tsp 2 LB 1-1/2 cups 3 TBL 3 TBL 2 tsp 3 TBL 4 cups 3 TBL 2-1/4 tsp
WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD
Ingredients: 1 LB 1.5 LB cup + 2 TBL 3 TBL 3 TBL 1-1/2 tsp 1 tsp 3 cups 1/2 cup 2 tsp 2 LB 3 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 1-1/4 tsp 4 cups 2/3 cup 2-1/4 tsp 2/3 cup Egg White(s) room temperature plus 1 enough Water, 80F/27C to equal 3/4 cup Oil Honey Salt Cinnamon Whole Wheat Flour Walnuts, chopped Active Dry Yeast 2 TBL 2 TBL 1/2 tsp 1/2 tsp 2 cups 1/3 cup 1-1/2 tsp

CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman as soon as the Cycle is complete and allow the cake or Batter Breads to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes before cutting. 8. When the bread has completely cooled, approximately 1 hour, store in an air tight container. 9. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman after each use. Batter Breads Cycle Hints for Best Results It is important that you assist the Breadman in the stirring process during the rest time. Refer to KNEADING AND BAKING Cycle Chart in this Instruction Manual for the appropriate time. Use a rubber spatula to gently scrape the ingredients from the sides and corners of the Pan, and fold into the wet mixture. Although the Delay Bake Timer is an option for this Cycle, our experience has shown that the recipes included do not mix well when delayed. You may find a few of your recipes may work well; therefore, we have given you delay as an option.
PINEAPPLE COCONUT POUND CAKE
Ingredients: Eggs, large, room temperature Crushed Pineapple, undrained Butter, softened Sugar Salt All-Purpose Flour Double Acting Baking Powder 1 Cake cup 1/4 cup 3/4 cup 1/2 tsp 2 cups 1 TBL
Add to Dispenser: (Press EXTRAS Button before START.) Coconut, grated 1/2 cup Select Batter Breads Cycle During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.

SPICED ZUCCHINI BREAD

Ingredients: Eggs, large, room temperature Butter, softened Vanilla Extract Zucchini, finely grated - unpeeled Sugar Salt Cinnamon All-Purpose Flour Baking Soda Double Acting Baking Powder 1 Loaf 3 3/4 cup 1-1/2 tsp 1-1/2 cups 1-1/2 cups 3/4 tsp 3/4 tsp 2-2/3 cups 1 tsp 2 tsp
Add to Dispenser: (Press EXTRAS Button before START.) Pecans, chopped 2/3 cup Select Batter Breads Cycle During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.

CHEDDAR LOAF BREAD

Ingredients: Eggs, large, room temperature Milk, 80F/27C Shortening, room temp. Cheddar Cheese, shredded Sugar Salt All-Purpose Flour Double Acting Baking Powder 1 Loaf cup 1/2 cup 1 cup 1/2 cup 3/4 tsp 2 cups 1 TBL
Add to Dispenser: (Press EXTRAS Button before START.) Pecans, chopped 1/2 cup Select Batter Breads Cycle During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.

BANANA WHEAT BAGEL DOUGH

Ingredients: Egg, large, room temperature plus enough Water, 80F/27C to equal Oil Honey Salt Banana, mashed Whole Wheat Flour Bread Flour Active Dry Yeast Select Dough Cycle Glaze: Egg White, beaten Water Toppings (optional): Poppy Seeds, Sesame Seeds Method: 1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a 1-inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes. 3. In a 3-quart sauce pan, bring to a boil 2 quarts of water and 2 tablespoons sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with slotted spoon and put back on greased baking sheet. 4. Brush with egg white and sprinkle with choice of toppings. Bake at 400F/204C for 20 to 25 minutes or until done; cool on a wire rack. 1.5 LB 12 Bagels cup 2 TBL 1 TBL 1-1/2 tsp 1/2 cup 2-1/2 cups 1 cup 2 tsp

EGG BAGELS

Ingredients: Water, 80F/27C Egg Salt Sugar Bread Flour Active Dry Yeast Select Dough Cycle Method: 1. When Cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and then divide each part into 3 pieces. Shape each piece into a smooth ball with finger, punch hole in center. Pull dough gently to make a 1 to 2-inch hole. Let rise 20 minutes. 2. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with a slotted spoon. 3. Place on greased cookie sheet. Brush with 1 slightly beaten egg white; sprinkle with poppy or sesame seeds. 4. Bake in preheated 374F/190C oven 20 to 25 minutes or until golden brown. Remove from cookie sheet and cool. 1.5 LB 12 Bagels 3/4 cup 1 1-1/2 tsp 2 TBL 3 cups 2 tsp

SOFT PRETZEL DOUGH

Ingredients: Water, 80F/27C Egg Yolk, room temperature Oil Sugar Salt White Pepper Bread Flour Active Dry Yeast Select Dough Cycle Glaze: Egg White Water Toppings: (optional): Kosher salt, sesame seeds Method: 1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop. 2. Place on a greased baking sheet 1-1/2-inches apart. Brush with glaze and sprinkle with topping. Bake at 375F/190C for 15 to 20 minutes or until golden brown. Variation: Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients. Follow method of completion. 1.5 LB 16 Pretzels 1-1/4 cups TBL 2 TBL 1-1/2 tsp 1/8 tsp 3-1/2 cups 2-1/4 tsp

Jam Cycle Hints For Best Results Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set. Use only ripe fruit (not overripe or underripe) for best flavor. Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or food processor. Jam should have bits of fruit in it. Recipes should not exceed 3 cups fruit. Be sure to measure fruit AFTER it has been crushed, not before. Remove stems, seeds, or pits from fruit before crushing. You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as peaches, pears and apricots may be used but should be peeled and have the seeds removed. Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and drain before measuring. For thinner jam, use juice as part of the 3 cups berry or fruit amount. Lemon juice adds necessary acid to specific berries or fruit. You may decrease the amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended. The average refrigerated life of jam is 2 weeks or up to several months frozen.
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM
Fresh or Frozen (thawed) Fruit Sugar Select Jam Cycle 2 cups 3-1/4 cups
BLUEBERRY, APRICOT, PEACH OR PEAR JAM
Fresh or Frozen (thawed) Fruit Sugar Lemon Juice Select Jam Cycle CAUTION: DO NOT EXCEED THESE AMOUNTS! 2 cups 3-1/4 cups 2 TBL
MY PERSONAL RECIPE TIME SETTINGS FORMS
PERSONAL RECIPE MEMORY CYCLE 1
Recipe Name: Program: Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time Time/Temperature minutes minutes minutes minutes seconds minutes seconds minutes minutes
PERSONAL RECIPE MEMORY CYCLE 2
Notes: PERSONAL RECIPE MEMORY CYCLE 3
Notes: PERSONAL RECIPE MEMORY CYCLE 4

Notes:

PERSONAL RECIPE MEMORY CYCLE 5
USER MAINTENANCE INSTRUCTIONS
Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service representative. Unauthorized service will void your warranty.

CLEANING INSTRUCTIONS

Caution
Bread Pan and Kneading Paddle Cleaning Instructions
ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. The Bread Pan and Kneading Paddle have non-stick surfaces which make cleaning easy. 1. After baking each loaf of bread, unplug the Breadman and discard any crumbs. 2. Remove the Bread Pan from the Baking Chamber and the Kneading Paddle from the Bread Pan. Then, as needed, wash the Bread Pan and Kneading Paddle inside and out with warm, soapy water, but do not immerse in water. Avoid scratching the non-stick surfaces. DO NOT PUT THE BREAD PAN IN A DISHWASHER OR IMMERSE OR SOAK IT IN WATER. 3. If the Kneading Paddle is stuck to the Drive Shaft, pour warm water into the Bread Pan for up to 30 minutes, to loosen it. DO NOT USE EXCESSIVE FORCE. 4. Wipe the inside of the Lid and Baking Chamber with a slightly damp cloth or sponge. If any residue has scorched on the Heating Element or elsewhere, wipe with a non-abrasive pad until clean. The Lid can be removed for cleaning. DO NOT PUT THE LID IN A DISHWASHER since this can cause the Lid to warp. Because it contains a sensitive electronic sensor, DO NOT LEAVE IT SOAKING IN WATER. 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. Do not use vinegar, bleach, or harsh chemicals to clean the Breadman. 7. Be sure the Breadman is completely cooled before storing. 8. The Baking Chamber contains the Heating Element and Drive Shaft. Therefore, when cleaning, NEVER pour water, solvents, or cleaning solutions into this area.

 

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