5 min 3 min 3 min

20 min 22 min 22 min

30 min 30 min 30 min

15 min 17 min 17 min

5 min 5 min 5 min

3:min 3:min 10 sec 30 min 10 sec 60 min 65 min 60 min 3:min 3:min 3:min 10 sec 30 min 10 sec 60 min 62 min 60 min 3:min 3:min 3:min 10 sec 30 min 10 sec 60 min 60 min 60 min 2:min
*Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal.

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Course 6 Course Name / Size 46. Rapid French Med. 2.0 LB 47. Rapid French Dark 2.0 LB 48. Rapid French Light 2.0 LB 49. Rapid French Med. 1.5 LB 50. Rapid French Dark 1.5 LB 51. Rapid French Light 1.5 LB 52. Rapid French Med. 1.0 LB 53. Rapid French Dark 1.0 LB 54. Rapid French Light 1.0 LB 55. Fruit&Nut Med. 2.0 LB 56. Fruit&Nut Dark 2.0 LB 57. Fruit&Nut Light 2.0 LB 58. Fruit&Nut Med. 1.5 LB 59. Fruit&Nut Dark 1.5 LB 60. Fruit&Nut Light 1.5 LB 61. Fruit&Nut Med. 1.0 LB 62. Fruit&Nut Dark 1.0 LB 63. Fruit&Nut Light 1.0 LB 64. Fruit&Nut Rapid Med. 2.0 LB 65. Fruit&Nut Rapid Dark 2.0 LB 66. Fruit&Nut Rapid Light 2.0 LB 67. Fruit&Nut Rapid Med. 1.5 LB 68. Fruit&Nut Rapid Dark 1.5 LB 69. Fruit&Nut Rapid Light 1.5 LB 70. Fruit&Nut Rapid Med. 1.0 LB 71. Fruit&Nut Rapid Dark 1.0 LB 72. Fruit&Nut Rapid Light 1.0 LB 73. Deluxe Super Rapid 2.0 LB 74. Deluxe Super Rapid 1.5 LB 75. Deluxe Super Rapid 1.0 LB 76. Batter Bread Med. 77. Batter Bread Dark 78. Batter Bread Light 79. Dough 2.0 LB 80. Dough 1.5 LB 81. Dough 1.0 LB 82. Pizza Dough 83. Jam 84. Pasta Dough Total Time 2:25 2:35 2:15 2:22 2:32 2:12 2:20 2:30 2:10 3:25 3:35 3:15 3:22 3:32 3:12 3:20 3:30 3:10 2:50 3:00 2:40 2:47 2:57 2:37 2:45 2:55 2:35 :59 :59 :59 1:30 1:40 1:20 1:30 1:27 1:24 :50 1:05 0:14 1st Preheat Knead 5 min 3 min 3 min 2nd Knead 20 min 22 min 22 min Beep Display Rise Punch 2nd Rise 2:08 2:min 8 sec 45 min 1:58 2:05 2:min 8 sec 45 min 1:55 2:03 2:min 8 sec 45 min 1:53

Bake Keep Warm

3rd Punch Rise
55 min 65 min 60 min 45 min 52 min 62 min 60 min 42 min 50 min 60 min 60 min 40 min
3:min 3:min 10 sec 25 min 5 sec 50 min 75 min 60 min 2:min 3:min 3:min 10 sec 25 min 5 sec 50 min 72 min 60 min 2:min 3:min 3:min 10 sec 25 min 5 sec 50 min 70 min 60 min 2:min 2:33 2:min 10 sec 55 min 2:23 2:30 2:min 10 sec 55 min 2:20 2:28 2:min 10 sec 55 min 2:18 :50 :50 :50 1:24 1:34 1:min 16 min 18 min 1 min 1 min 1 min 1 min 2 min 2 min 2 min 5 min 65 min 75 min 60 min 55 min 62 min 72 min 60 min 52 min 60 min 70 min 60 min 50 min 31 min 29 min 27 min 79 min 89 min 69 min

Self-Rising Flour

Self-rising flour contains leavening ingredients that will interfere with bread and cake making. Self-Rising Flour is NOT RECOMMENDED for use with your Bread Maker.

7 Grain Cereal Blend

7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet.

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Vital Wheat Gluten
Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets. It is sometimes used in small portions with dense, low-gluten flours (such as whole wheat) to increase volume and lighten texture.

Whole Wheat Flour

Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or vital wheat gluten to produce a high, lighttextured bread.

Flour Storage

Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to come to room temperature before using. NOTE: Flours, while visibly similar, can be very different by virtue of how they were ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS Section of this Instruction Manual to assist with these experiments.
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 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.

Special Glazes for Yeast Breads
Give your just-baked bread a professional finish. After glazing, generously sprinkle with your choice of poppy, sesame or caraway seeds, if desired. Select 1 of the following special glazes to enhance your bread. Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously over dough. NOTE: Apply to breads just before baking. Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more tender crust. Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream. Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breads when they are almost cool.
Bread Mixes and Other Recipe Books
You can use prepackaged bread mixes or other bread maker recipes in your Breadman Pro. Follow package or recipe directions for making 1.0, 1.5 or 2.0 LB loaves. Do not exceed the Bread Pan capacity.
Checking Dough Consistency
Although the Breadman Pro will mix, knead, and bake bread automatically, when baking bread from scratch, it is necessary that you learn to recognize the condition of your dough.The ratio of flour to liquid is the most critical factor in any bread recipe, yet most easily remedied. After 5 to 8 minutes in the Knead stage, open the Breadman Pro to check the consistency of the dough. The dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add liquid 1/2 to 1 teaspoon at a time. If it is too wet, add 1/2 to 1 tablespoon of flour at a time.

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High-Altitude Baking
In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext In dry climates, flour is drier and requires slightly more liquid. In humid climates, flour is wetter and will absorb less liquid. Therefore less liquid is required.
Slicing and Storing Bread
For best results, place the bread on a wire rack and allow to cool for 15 to 30 minutes before slicing. Use an electric knife or a serrated knife for even slices. For rectangular slices, place the loaf on its side and slice across. Store unused bread tightly covered, (sealable plastic bags or plastic containers work well) at room temperature for up to 3 days. For longer storage, (up to 1 month) place bread in a tightly covered container in the freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster than commercially-made bread. Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.
Measurement/Conversion Chart

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STEP 12 Turn the Bread Pan upside down and shake to release the bread.
Place the bread upright on a wire rack to cool 15 to 30 minutes before cutting. This allows the steam to escape. CAUTION: Be sure to remove the Kneading Paddle from the bread. CAUTION: The Bread Pan, Kneading Paddle and bread will be very hot. Always unplug the Breadman Pro Bread Maker after each use.

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USING THE 18-HOUR DELAY BAKE TIMER
You can pre-program your Breadman Pro so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual. Set ahead, Delay Baking does not activate in the Deluxe Super Rapid, Jam or Pasta Dough Course.
Dont use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other dairy products, meats, etc. that may spoil. To preset your Breadman Pro, follow these steps: 1. Add the ingredients as usual, taking care not to let the yeast and liquid ingredients contact one another. 2. Close the Breadman Pro Lid and plug it in. 3. Press the SELECT Button to choose the Baking Course you want. The time needed for the selected Baking Course appears in the Display Window. 4. Press the TIMER Button once for each 10 minutes you want to add. (Use the TIMER Button to subtract time from the Timer.) The amount of time you set is shown in the Display Window. To fast forward time, continually press the Button. To fast reverse, continually press the Button. For example, if it is 8 oclock AM and you want a loaf of bread ready at 1 oclock PM, press the Timer Button until the display reads 5:00, meaning it will finish baking in 5 hours. This is the hour difference between 8 oclock AM and 1 oclock PM. NOTE: Actual baking times will not change. 5. Press the LOAF Button to choose loaf size, press the CRUST Button to choose crust color, then press the START Button to begin the Timer. The colon (:) in the time displayed begins to flash, letting you know the Timer is started. When your bread is finished baking the Breadman Pro will beep and 0:00 will appear in the Display Window. Press the STOP Button and open the Lid. 6. If you make an error after youve activated the program and want to start over, press and hold the STOP Button. The Timer will clear and you can begin again.

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BREAD RECIPES.EASY AS 1-2-3
We suggest starting your bread making with this White Bread Recipe. Follow the steps previously outlined in this Instruction Manual. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe.

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MILK BREAD
Ingredients: Milk, 80F/27C Oil Sugar Salt Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 3/4 cup 2 TBL 1 tsp 1 tsp 2 cups 1-1/2 tsp 2 tsp 1.5 LB 1 cup 2 TBL 1-1/2 tsp 1-1/2 tsp 3 cups 2 tsp 2-1/2 tsp 2.0 LB 1-1/2 cups 3 TBL 2 tsp 2 tsp 4 cups 2-1/4 tsp 2-3/4 tsp

WHOLE GRAIN BREAD

Ingredients: Water, 80F/27C Cultured Buttermilk, 80F/27C Oil Molasses Salt Baking Soda Oat Bran Cereal, uncooked Corn Meal Rye Flour Buckwheat Flour Whole Wheat Flour Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 1/4 cup 2/3 cup 2 tsp 3 TBL 1 tsp 3/4 tsp 3 TBL 3 TBL 3 TBL 3 TBL 1/3 cup 1-1/3 cups 1-1/2 tsp 2 tsp 1.5 LB 1/3 cup 1 cup 1 TBL 1/4 cup 1-1/2 tsp 1 tsp 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/2 cup 2 cups 2 tsp 2-1/2 tsp 2.0 LB 1/2 cup 1-1/3 cups 1 TBL + 1 tsp 1/3 cup 2 tsp 1-1/2 tsp 1/3 cup 1/3 cup 1/3 cup 1/3 cup 2/3 cup 3 cups 2-1/4 tsp 2-3/4 tsp

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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 Course Select Rapid White Course Active Dry Yeast 1.0 LB 1/4 cup 1/2 cup 1 TBL 1 TBL 1 TBL 1/2 tsp 2 cups 1 TBL 1-1/2 tsp 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 2-1/2 tsp 2.0 LB 1/4 cup 1 cup 3 TBL 3 TBL 3 TBL 1 tsp 4 cups 3 TBL 2-1/4 tsp 2-3/4 tsp

BANANA GRANOLA BREAD

Ingredients: Water, 80F/27C Oil Honey Banana Extract Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Add: Banana Chips, crushed Select White Course Select Rapid White Course Active Dry Yeast 1.0 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 2.0 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

1/3 cup 2 tsp

1/2 cup 2-1/2 tsp

2/3 cup 2-3/4 tsp

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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 Course Select Rapid Whole Wheat Course 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 2-1/2 tsp 2.0 LB 1 1-1/4 cups 3 TBL 2 TBL 2 TBL 2 tsp 3 cups 1 cup 2-1/2 TBL 1/4 tsp 2 TBL 2-1/4 tsp 2-3/4 tsp

DELUXE SUPER RAPID WHITE BREAD
Ingredients: Water, 100-115F/43-46C Oil Salt Sugar Dry Milk Bread Flour Super Rapid Type Yeast Select Deluxe Super Rapid Course 1.0 LB 3/4 cup +2 TBL 1-1/2 TBL 1 tsp 1 TBL 1 TBL 2 cups 4 tsp 9 1.5 LB 1 cup +2 TBL 2 TBL 1-1/2 tsp 2 TBL 2 TBL 3 cups 5-1/4 tsp 9 2.0 LB 1-1/2 cups + 2 TBL 2-1/2 TBL 2 tsp 3 TBL 3 TBL 4 cups 7 tsp 9

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Deluxe Super Rapid Method: 1. Remove the Bread Pan from the Breadman Pro. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water (110 - 115F/43 - 46C) and pour into the Bread Pan. 3. Use a measuring spoon to measure the oil and add to the Bread Pan. 4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife and add to the Bread Pan. 5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the Bread Pan. Smooth into all corners. 6. Carefully measure super rapid type yeast with a measuring spoon; level off with the straight edge of a knife and add to the Bread Pan. 7. Place the Bread Pan into the Breadman Pro. Push down on the rim until it fits firmly into place. Close the Lid. 8. Press the SELECT Button; choose Course 9, Deluxe Super Rapid. Press the START Button. 9. At the beep during the kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the Bread Pan. and, if desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to check the Display Time that the beep will sound. 10. When your bread is finished baking the Breadman Pro will beep and 0:00 will appear in the Display Window. Press the STOP Button and open the Lid. 11. Use oven mitts to carefully remove the Bread Pan. CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 12. Turn the Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Breadman Pro. Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before cutting. 13. When the bread has completely cooled, approximately 1 hour, store in an airtight container. 14. 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 Pro after each use.

Stir, use a spatula to fold in any flour around the sides of the Bread Pan.

SPICED ZUCCHINI BREAD

1 loaf Eggs, large, room temperature Butter, softened Vanilla Extract Zucchini, finely grated - unpeeled Sugar Salt Cinnamon All-Purpose Flour Pecans, chopped Baking Soda Baking Powder Select Batter Bread Course 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 3/4 cup 1 tsp 2 tsp 10

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CHEDDAR LOAF BREAD
1 loaf Eggs, large, room temperature Milk, 80F/27C Shortening, room temp. Cheddar Cheese, shredded Sugar Salt All-Purpose Flour Baking Powder Pecans, chopped Select Batter Bread Course cup 1/2 cup 1 cup 1/2 cup 3/4 tsp 2 cups 1 TBL 1/2 cup 10

CARROT PECAN BREAD

1 loaf Eggs, large, room temperature Milk, 80F/27C Butter, softened Carrots, finely grated Sugar Dark Brown Sugar All-Purpose Flour Salt Cinnamon Nutmeg Pecans, chopped Baking Powder Select Batter Bread Course 2 2/3 cup 1/4 cup 1-1/2 cups 1/3 cup 1/3 cup 2-1/4 cups 1/2 tsp 3/4 tsp 1/4 tsp 3/4 cup 1 TBL 10

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BANANA NUT CAKE
1 cake Whole Eggs, large, room temperature Egg Whites, room temperature Sour Milk Banana, mashed Oil Sugar Salt Cream of Tartar All-Purpose Flour Nuts, chopped Baking Soda Baking Powder Select Batter Bread Course 1/3 cup 1-1/2 cups 6 TBL 1 cup 3/4 tsp 1-1/2 tsp 2 cups 3/4 cup 3/4 tsp 2 tsp 10

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BREAD / PIZZA / PASTA DOUGH COURSES
Dough Courses Method: 1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman Pro. Push down on the rim until it fits firmly into place. Close the Lid. 2. Press the SELECT Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or Pasta Dough. Press the LOAF Button to choose loaf size. If Delay Bake is desired, press the TIMER Buttons to set the Delay Bake Timer and then press START for delay. (See DELAY BAKE TIMER section in this Instruction Manual) or press the START Button for an immediate start. NOTE: Dont use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other dairy products, meats, fish, etc. that may spoil. 3. When your dough is finished, the Breadman Pro will beep and 0:00 will appear in the Display Window. Press the STOP Button and open the Lid. Remove the dough from the Bread Pan. Follow recipe shaping and baking instructions. Dough Course Hints for Best Results If using Delay Bake Timer, make sure yeast is on top of flour, away from liquids.

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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 Course 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. 12 Bagels cup 2 TBL 1 TBL 1-1/2 tsp 1/2 cup 2-1/2 cups 1 cup 2 tsp 11

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EGG BAGELS
Ingredients: Water, 80F/27C Egg Salt Sugar Bread Flour Active Dry Yeast Select Dough Course 12 Bagels 3/4 cup 1 1-1/2 tsp 2 TBL 3 cups 2 tsp 11
Method: 1. When Course 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.

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SOFT PRETZEL DOUGH
Ingredients: Water, 80F/27C Egg Yolk, room temperature Oil Sugar Salt White Pepper Bread Flour Active Dry Yeast Select Dough Course 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 done. Variation: Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients. Follow method of completion. 16 Pretzels 1-1/4 cups TBL 2 TBL 1-1/2 tsp 1/8 tsp 3-1/2 cups 2-1/4 tsp 11

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11. Use 6 cups of boiling water for 1.0 LB of dough and cook for 10 to 15 minutes or until tender. DO NOT OVER COOK. Drain well. 12. Use in any of your favorite pasta recipes. 13. 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 Pro after each use.

EGG PASTA DOUGH

Ingredients: Water, 80F/27C Eggs, large, room temperature Oil Salt Semolina Flour All-Purpose Flour Select Pasta Dough Course Yield: Cooked Pasta 1.5 LB 1/2 cup + 1 TBL TBL 1 tsp 1 cup 2 cups cups 2.0 LB 3/4 cup + 1 TBL 4 1-1/2 TBL 1-1/2 tsp 1-1/2 cups 2-1/2 cups cups

SPINACH PASTA DOUGH

Ingredients: Water, 80F/27C Oil Salt Semolina Flour All-Purpose Flour Spinach, finely chopped, 10-oz frozen package, cooked OR 14-oz can well-drained Select Pasta Dough Course Yield: Cooked Pasta NOTE: Both recipes will use the same amount of spinach. 1.5 LB 3/4 cup + 2 TBL 1 TBL 1 tsp 1 cup 2 cups 1 2.0 LB 1 cup + 1 TBL 1-1/2 TBL 1-1/2 tsp 1-1/2 cups 2-1/2 cups 1

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DUMPLINGS
Ingredients: Milk, 80F/27C Oil Salt All-Purpose Flour Baking Powder Select Pasta Dough Course 4 servings 1 cup 1/2 cup 1/4 tsp 2-2/3 cups 4 tsp 14
Method: 1. When beeper sounds on Breadman Pro, remove dough from Bread Pan. Place in a bowl. 2. Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth. 3. Lower heat to medium and cook for 10-15 minutes or until tender. DO NOT OVER COOK

PIE CRUST

Ingredients: Water, cold, 40F/4C Shortening or Butter, cold Salt All-Purpose Flour Select Pasta Dough Course 2 crusts 1/2 cup 3/4 cup 1/2 tsp 2-1/2 cups 14
NOTE: For flaky crusts, have ingredients as cold as possible. Method: 1. When the beeper sounds on Breadman Pro, remove dough from Bread Pan. 2. Divide dough in half; roll each half out on a lightly floured surface. 3. For baked pie crust: Place crust in pie pan, crimp edges, and prick with a fork. (You may want to weigh the crust down with dry beans or pie weights. Line crust with foil and weights) 4. Bake at 425F/218C for 20 minutes or until golden brown. Fill crust as desired. 5. For fruit or other 2-crust pies: Place 1 crust in pie pan, fill with desired filling and top with second crust. Crimp edges to seal. Cut steam vents in top crust. 6. Bake as required for your filled pie.

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COOKIE DOUGH.AS EASY AS 1-2-3

AMARETTO RAISIN COOKIES

Ingredients: Amaretto Liquor or Vanilla Extract Eggs, large, room temperature Butter, softened Brown Sugar, packed Raisins All-Purpose Flour Baking Powder Select Pasta Dough Course 2 dozen 1 TBL cup 3/4 cup 3/4 cup 2-1/2 cups 1-1/2 tsp 14

Method for Cookies: 1. Press the SELECT Button; Choose Course 14, Pasta Dough. Press START. 2. When the beeper sounds on Breadman Pro, remove the dough from the Bread Pan. Drop by rounded tablespoons on to a lightly greased or papered cookie sheet. 3. Bake at 350F/177C for 12 to 15 minutes or until golden brown.

OATMEAL RAISIN COOKIES

Ingredients: Eggs, large, room temperature Butter, melted Brown Sugar, packed Sugar All-Purpose Flour Cinnamon Salt Quick or Old-Fashioned Oats (like Quaker) Raisins Baking Soda Select Pasta Dough Course 2-1/2 dozen cup 1 cup 1/2 cup 1-1/2 cups 1 tsp 1/2 tsp 3 cups 1 cup 1 tsp 14

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JAM COURSE
Jam Course Method: 1. Remove the Bread Pan from the Breadman Pro. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into 1/2-inch cubes. Drain fruit before crushing. 2. Use a liquid measuring cup to measure the drained, crushed fruit. 3. Use a dry measuring cup to measure the sugar. 4. Use a measuring spoon to measure the lemon juice, if using. 5. Place the Bread Pan into the Breadman Pro. Push down until it fits firmly into place. Close Lid. 6. Press the SELECT Button; Choose Course 13, Jam. Press START. 7. The Bread Maker will pre-heat for 15 minutes before any movement occurs in the Bread Pan. After pre-heating, the jam will be heated and mixed for approximately 50 minutes. The entire Jam Course takes 1 hour 5 minutes. 8. When the jam is finished, the Breadman Pro will beep and 0:00 will appear in the Display Window. Press the STOP Button and open the Lid. CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 9. Remove the Bread Pan from the Breadman Pro. BE SURE TO USE OVEN MITTS. 10. Pour the hot jam into a heat-safe container. Leave on the counter top to partially cool, stir occasionally. 11. Pour the partially cool jam into a refrigerator/freezer-safe container, leaving 1/2" of space at the top. 12. Cover tightly to store. Jam will thicken upon cooling.

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Jam Course 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 the 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 Course 3 cups 5 cups 13
BLUEBERRY, APRICOT, PEACH OR PEAR JAM
Fresh or Frozen (thawed) Fruit Sugar Lemon Juice Select Jam Course 3 cups 5 cups 3 TBL 13
CAUTION: DO NOT EXCEED THESE AMOUNTS!

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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 Pro and discard any crumbs. 2. Remove the Bread Pan from the Oven 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. Avoid scratching the non-stick surfaces. DO NOT PUT THE PAN IN A DISHWASHER 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 Oven with a slightly damp cloth or sponge. If any residue has scorched on the Heating Element or elsewhere, wipe with a non-abrasive pad and wipe 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 Pro. 7. Be sure the Breadman Pro is completely cooled before storing. 8. The Oven 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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DELUXE SUPER RAPID BREADS.48 Deluxe Super Rapid White Bread.48 - 50 Deluxe Super Rapid Country White Bread.50 Deluxe Super Rapid French Bread.51 Deluxe Super Rapid Italian Bread.51 Deluxe Super Rapid Cinnamon-Raisin Bread.52 Deluxe Super Rapid Pepperoni Pizza Bread.52 DAY OLD BREAD RECIPES.53 Breaded Pineapple.53 Bread Pudding.53 Crunchy Bread Snacks.53 BATTER BREADS.54 - 55 Sweet Corn Bread.54 Pineapple Coconut Pound Cake.56 Spiced Zucchini Bread.56 Cheddar Loaf Bread.57 Carrot Pecan Bread.57 Banana Nut Cake.58 BREAD / PIZZA / PASTA DOUGH COURSES.59 Making Doughs: Crust Treatments.60 Dinner Roll Dough.61 Wheat Dinner Roll Dough.62 Buttermilk Roll Dough.63 Cheezy Garlic Roll Dough.64 Refreshing Roll Dough.65 Cinnamon Roll Dough.66 Sticky Breakfast Bun Dough.67 Brioche Roll Dough.68 French Bread Dough.69 Challah Bread Dough.70

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Creamed Soup Bread Bowl Dough.71 Party Dip Bread Bowl.72 Shredded Beef Dip.72 Shrimp Dip.72 Almond-Cherry Coffee Cake Dough.73 Bagel Dough.74 Banana Wheat Bagel Dough.75 Egg Bagels.76 Soft Pretzel Dough.77 Pita Pocket Dough.78 Pizza Crust Dough.79 Whole Wheat Pizza Crust Dough.79 Rustic Pizza Margherita.80 Focaccia Dough.81 PASTA DOUGH.AS EASY AS 1-2-3 Basic Pasta Dough.82 - 83 Egg Pasta Dough.83 Spinach Pasta Dough.83 Dumplings.84 Pie Crust.84 Amaretto Raisin Cookies.85 Oatmeal Raisin Cookies.85 JAM COURSE.86 - 87 Strawberry, Blackberry, or Raspberry Jam.87 Blueberry, Apricot, Peach or Pear Jam.87

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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

Monday - Friday 8am - 5pm CST Thank You
If after reading this instruction booklet you still have questions about using the Breadman Automatic Bread Maker, please write or call: Salton, Inc. P.O. Box 7366 Columbia, MO 65205-7366 1-800-233-9054 Monday - Friday 8am - 5pm 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
TR900S Printed in China P/N Salton, Inc.