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Breadman BK1060S Manual

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ADDITIONAL INGREDIENT NOTES
Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture
and consistency in your bread. Make sure to measure all ingredients exactly.
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 chemical reaction works when liquid ingredients
are added and again during 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 chemical reaction works during baking process.
EGGS
Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s),
large egg(s) at room temperature should be used.
FATS
Butter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique
crust and texture from the lack of added fat. However, breads that call for fat stay fresh longer.
If butter is used directly from refrigerator, it should be cut into small pieces for easier blending
during kneading process.
LIQUIDS
All liquids should be warm 80ºF/27ºC to 90°F/32°C for all recipes. Liquids, such as milk, water or a
combination of powdered milk and water, can be used when making bread. Milk will improve flavor,
provide 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.
SALT
Salt is necessary to balance flavor in breads and cakes; it also limits growth of yeast. Changing the
amount of salt in a given recipe may result in shorter, gummier bread. When first making a type of
bread, do not increase or decrease amount of salt shown in the recipe.
SUGAR
Sugar is important for color and flavor of breads. It also serves as food for yeast since it the supports
fermentation process. Recipes in this book that call for sugar require granulated sugar.
Important: Do not substitute powdered sugar. Artificial sweeteners cannot be used as substitute,
as yeast will not react properly with them.
CLIMATE CHANGES & 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.
• In dry climates, flour is drier and requires slightly more liquid.
• In humid climates, flour is wetter and will absorb less liquid, so less
liquid is required.
How to Use
This product is for household use only.
Important: Your bread maker has an Intelligent Fuse™ system
designed to protect the motor from overheating. It will automatically
shut off the motor if there is an overheat risk. If this occurs, unplug
the appliance, wait a minimum of 20 minutes for it to cool down, and
plug in again following the instructions.
GETTING STARTED
• Remove packing materials and any stickers.
• Please go to www.prodprotect.com/applica to register your
warranty.
• Place bread maker on dry, stable, level surface away from heat and
areas where cooking grease or water may splatter on unit. Do not
place near edge of countertop. If placing beneath cabinets, make
sure there is enough room to open the lid without interference.
Important: Your bread maker will bake up at a 2-lb. loaf. Do not
put larger quantities of ingredients into bread pan. Bread will not
mix and bake correctly and bread maker may be damaged. (See
MAXIMUM INGREDIENT AMOUNTS.)
• Before first use, operate on Rapid White cycle without adding
ingredients to burn off manufacturing oils. (Follow instructions in
USING YOUR BREAD MAKER.)
Note: During first use, bread maker may smoke and/or emit an odor
from mineral oils used in manufacturing. This is normal.
MAXIMUM INGREDIENT AMOUNTS
• Bread cycles: approximately 5 cups
• Quick breads: 4 cups
• Dough cycle: 4
2
/
3
cups
• Jam: 3 cups of fruit mixture
BREAD PAN TIPS
Inserting bread pan
Note: Remember to insert kneading paddle first, then add all
ingredients in the order listed BEFORE inserting the bread pan into
baking chamber.
Important: The collapsible kneading paddle may fall when
ingredients are added. This is normal. It will stand up when kneading
begins.
• When inserting bread pan into bread maker, make sure to set firmly
in place.
Removing bread pan
• To remove bread pan from baking chamber, hold handle with an
oven mitt and lift straight up firmly.
Important: When you remove bread pan after baking, be sure to wear
oven mitts to prevent burning.
• After removing loaf (by turning bread pan upside down and shaking
gently), check to see that kneading paddle is removed from loaf. If it
is stuck in bread, allow bread to cool; then use the paddle removal
key to remove it, taking care not to scratch the kneading paddle.
Allow bread to cool before removing the kneading paddle.
… 6 …


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