BLACK & DECKER B1620 (01) PDF MANUAL


Post questions, comments, reviews or errors in the comment box below.

Your File is Ready … Download PDF

CLICK HERE TO DOWNLOAD BLACK & DECKER B1620 (01) PDF MANUAL


PDF Content Summary: All-In-One Automatic Breadmaker DeluxeTM Operating Instructions & Cookbook Delicious Home Baked B1620 Bread Has Never Been Easier! Questions? Please call us Toll Free! Table Of Contents In Canada 1-800-465-6070 In The United States 1-800-231-9786 W hen using electrical appliances, basic safety precautions should always be followed, including the following: Read all instructions. G Do not touch hot surfaces. Use handles or oven mitts. G To protect against a risk of electric shock, do not immerse cord, plug, or other parts of this Breadmaker in water or other liquid, except the Mixing Paddle, which may be immersed when removed from the Baking Pan for cleaning. G Close supervision is necessary when any appliance is used by or near children. G Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning, putting on, or taking off parts. G Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been dropped or damaged in any manner. Return the appliance to an authorized service center for examination, repair, or adjustment. G The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. G Do not use outdoors. G Do not allow cord to touch hot surfaces or hang over the edge of table or counter. G Do not place on or near a hot gas or electric burner, a heated oven, or on top of a microwave oven. G Extreme caution must be used when moving an appliance containing hot contents or liquids. G To turn off, disconnect from outlet by grasping the plug. Do not yank on cord. G Do not use Breadmaker for other than intended use. G Do not use Breadmaker for storage purposes nor insert any utensils as they may create a risk of fire or electric shock. G Avoid contact with moving parts. Important Safeguards Table Of Contents G Do not remove the Baking Pan during operation. Press START/RESET and hold until you hear a beep if you need to stop operation. G Do not pour any ingredients directly into the Breadmaker—only into the Baking Pan. It is important to remove the Baking Pan from the unit before putting ingredients into the Pan (except when using the “Add-Ingredient” function, see pg. 10) to avoid accidentally spilling ingredients into the oven chamber. G Before operating, the Baking Pan must be in place to avoid electric shock. G Place the Breadmaker at least 2 inches away from any walls or from under cabinets to allow for steam from vents. G Do not cover the Breadmaker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal. G Do not clean with scouring pads. The Baking Pan and Mixing Paddle have a non-stick coating. Refer to the “Care and Cleaning” section of this book. G Do not operate in the presence of explosive and/or flammable fumes. G This product is intended for household use only and not for commercial or industrial use. G To avoid damaging the machine, do not place the Baking Pan or any other object on top of the unit. Save These Instructions 2

Things You Should Know About Your Breadmaker POLARIZED PLUG This appliance has a polarized plug—one blade is wider than the other. To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature by modifying the plug in any way. TAMPER-RESISTANT SCREWS This appliance is equipped with tamper-resistant screws to prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user-serviceable parts inside. Repair should be done onlyby authorized service personnel (see insert for a list of Black & Decker Company-Owned or Authorized Service Centers). ELECTRICAL CORD The cord length of this appliance was selected to reduce safety hazards that may occur with a longer cord. If more cord length is needed, an extension cord with a polarized plug may be used. It should be rated not less than 10 amperes, 120 Volts, and have Underwriters Laboratories (U.L.) or Canadian Standards Association (CSA) listing, depending on the country. When using a longer cord, be sure it does not drape over a working area or dangle where it could be pulled on or tripped over. Handle cord carefully for longer life; avoid jerking or straining it at outlet and appliance connections. BEFORE FIRST USE There’s nothing like the aroma of fresh-baked bread. With the Black & Decker All-In-One DeluxeTM Automatic Breadmaker, you can have the old-fashioned goodness of homemade bread with today’s automatic convenience. That’s because the All-In-One DeluxeTM Breadmaker does the work for you. Even if you’ve never made homemade bread before, you’ll rise to the occasion with this Breadmaker. Please take a few minutes to read this Use & Care Instruction/Cookbook and to find a place to keep it handy for reference. Pay particular attention to the safety instructions provided for your protection. Review the product warranty and service statements and fill out and mail in the owner registration form. Carefully unpack the Breadmaker and remove all packaging materials. To remove any dust that may have accumulated during packing, wipe the Baking Pan, Mixing Paddle, and outside surface of the Breadmaker with a clean, damp cloth. Do not use scouring pads or any abrasives on any part of the Breadmaker.

Important Safeguards 3 Table Of Contents Table Of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Tamper-Resistant Screws . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Electrical Cord . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Getting To Know Your Breadmaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Quick Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Names of Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Control Panel Settings & Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Bread Type Setting Descriptions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 How to Use Your Breadmaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Using the “Add-Ingredient” Function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Setting the Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Slicing & Storing Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Care & Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Storing the Unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Easy-Lift Grips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Service or Repair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Full Two-Year Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 COOKBOOK SECTION Bread and Dough Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Tips for Getting the Best Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Tips for Handling Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 Need Help? (Questions and Answers) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 1-800 Number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 4 Viewing Window Baking Pan (Installed in Case) with Wire Handle Quick Tips G Your breadmaker makes large 1.5 or extra large 2 lb loaves. G There are five settings including one for dough or pasta. G The “Rapid Bake” setting can produce variations of basic white breadin less than 2 hours. This setting can only be used with recipes supplied (see pg. 20). You cannot use the timerwith this selection. This setting cannot handle heavier recipes such as whole grain because of its shortened rising cycle. G Depending on the recipe you select, the “Dough/Pasta” setting will let you produce dough that can be shaped into dinner rolls, pizza, long loaves, challah, pretzels, filled braids, or more. For Pasta, be sure to use pasta or semolina flour. Pasta dough should be processed through a pasta maker or pasta shaper to form the desired shape. Consult the Cookbook section of this manual. G The Crust Control function lets you choose “Regular” or “Dark” crust on the Basic, Rapid Bake, or Sweet settings. It cannot be used on the Whole Grain or Dough/Pasta settings. G The “Keep Warm” function begins automatically after bread is baked. It keeps baked bread warm up to an hour after the baking is done. This function stops after 60 minutes or when the unit is unplugged, or the Start/Reset button is pressed. Oven Chamber Control Panel Getting To Know Your Breadmaker Names Of Parts BREADTYPE CRUSTCOLOR CLOCK TIMER START RESET All-In-OneTM Deluxe Automatic Breadmaker G An “Add-Ingredient” function signals with beeps when it’s time to add ingredients such as fruits or nuts to recipes used with any setting except Rapid Bake. A beep signals before kneading is completed to let you know when to add ingredients. This feature helps keep fruit or nuts whole (See “Add-Ingredient Function” pg. 10 for more details). If you use the TIMER to delay baking, you may add all ingredients at once and bypass this function, however, your fruit or nuts may get “chopped” and blended into the bread. G Do not cover the breadmaker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal. Because of escaping steam, you should keep the breadmaker several inches away from cabinets while making bread. G Do not place any objects on top of the breadmaker. G IMPORTANT: Add ingredients in the order they are specified in the recipe. For best results, accurate measuring of ingredients is very important. Do not put larger quantities than recommended into the Baking Pan as it may produce poor results and may damage the breadmaker. LidVents Power Supply Cord Easy-Lift Recessed Grips 5 Table Of Contents Wire Handle Baking PanMixing Paddle Rotating Shaft Control Panel Settings & Functions All-In-OneTM Deluxe Automatic Breadmaker 2. Clock Button Use when setting the current time of day. Dough Pasta / TYPE Basic CRUST Bread Type Setting Descriptions NOTE: The number in parentheses following each setting description represents the total baking time. Each setting begins with a preheat period which delays the mixing cycle until the desired temperature is reached within the oven chamber. The preheat cycle does not add time to the Bread program. BASIC BREAD/Regular Crust or BASIC BREAD/Dark Crust (3:50 hours) This setting is used for breads which primarily use G The CLOCK button is used with the “Up” and “Down” arrows to set the 12 hour “AM” or “PM” Regular Dark Rapid Sweet Grain digital clock. 3. Timer Button Use when setting the TIMER to delay baking. G The TIMER button is used with the “Up” and “Down” arrows to set the time you wish your bread to be complete (up to 13 hour delay). 4. Start/Reset Button CLOCK Timer Operation G Press to start operation and to display the time it will take for your bread to be completed under START the selected setting. BREAD TYPE CRUST COLOR TIMER RESET G Press and hold to cancel the breadmaking operation. The red “on” light goes out & unit beeps (DO NOT press when you are just check- ing the progress of your bread or you will cancel NOTE: When using the touch pad control, be sure to your program). press the pad until you hear a beep. 1. Display G The black arrow at the right side of the display indicates your bread setting choice; the left side arrow indicates the Dough/Pasta setting and Crust Color choices. 5. Indicator Lights G The red “on” light indicates that the breadmak- ing operation has started. When the cycle is complete, the red light will flash for 60 minutes in its “Keep Warm” cycle. If you do not remove the bread after 60 minutes, it will simply remain G When set, the digital clock will show either the on to show you that the unit is still plugged in. current time of day, or, when the breadmaker is operating, the time it will take for your bread to be completed under the selected setting. G The green “timer” light indicates that the timer function is on. When the actual breadmaking operation begins, the green light will go off, and G Shows minute-by-minute time countdown. the red light will come on. G Indicates troubleshooting message in the Window (see “Troubleshooting” pg. 11) 6 white flour, though some recipes may include small amounts of whole wheat flour as well. In the U.S., be sure to use Bread Flour; in Canada, you may use Canadian All-Purpose Flour or Bread Flour. Follow recipes carefully. Basic Bread/Regular Crust will produce good results when you are using ingredients such as cheese, nuts, or cornmeal as they tend to brown easily. Choose Basic Bread/Dark Crust, to produce a loaf with a darker crust without lengthening the baking time. Table Of Contents Bread Type Setting Descriptions RAPID BAKE/Regular Crust or RAPID BAKE/Dark Crust (1:58 hours) This setting is used onlyto make variations of basic white breadquickly whether you choose a “Regular” or “Dark” crust. Refer to the recipe section of this booklet for a complete list of all recipes that can be used with this setting.This setting cannot be used successfully to make breads other than those specified due to the shorter rising time of this cycle. SWEET/Regular Crust or SWEET/Dark Crust (3:50 hours) Use this setting for recipes that use fruit juice, large amounts of sugar, cheese, or added sweet ingredients such as raisins, dried fruit, or chocolate. Baking temperature is lower to prevent burning. WHOLE GRAIN (4:10 hours) This setting is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. This setting has a longer rise cycle and preheat cycle to allow heavier grains to expand. Generally, whole wheat/multi-grain breads are shorter and denser than Basic or Sweet breads. You cannot use the Crust Color selections with this setting. How To Use Your Breadmaker T he combine from four start bread ingredients, to finish making – automatically. knead, settings and in this bake The unit bread will Dough/Pasta setting makes dough for a variety of recipes but you must shape and bake the dough yourself in a conventional oven or process it in a pasta maker. To delay completion, the Automatic Timer may be programmed to make bread while you are at work or asleep. (See “Setting the Timer” pg. 10) The Cookbook section of this book includes recipes that have been thoroughly tested in Black & Decker’s own test kitchen to ensure best results in both the United States and Canada. Flours, cornmeal, and a few other ingredients vary widely between the two countries. NOTE: The term, “All-Purpose Flour” for example, is applied to two totally different types of flour depending on whether it is purchased in the U.S. or Canada. Canadian “All-Purpose Flour” will produce good to excellent results in this Breadmaker; whereas American “All-Purpose Flour” will produce poor results. Therefore, each recipe is presented with two sets of ingredients –one for each country. Since ingredients are different, it is important that you double check to be sure you are following the recipe appropriate for ingredients in your country (U.S. or Canada) before using your Breadmaker. Most North American national brand flours and yeasts will produce good results. Keep in mind that the recipes included here have been created by our Home Economists specifically for this automatic breadmaker (Model B1620) and may not produce acceptable results in other similar breadmakers. 7 DOUGH/PASTA(2:00 hours) This setting makes bread-style dough and pasta dough. Dough can be shaped to make pizza, rolls, pretzels, long loaves or braids that must then be baked in a conventional oven. It can also prepare pasta dough that must then be processed and shaped through a pasta maker. Pasta dough should be removed from the Breadmaker after the “Add-Ingredient” signals (in 40 - 45 minutes). Follow pasta recipes on page 30 for specific directions. Table Of Contents For all SETTINGS (including Dough/ Pasta) follow these instructions: 1Open the lid, grasp the wire handle with two hands, and turn the Baking Pan to the left “Unlock” position, then remove it by pulling straight up on the handle. It is important to remove the Baking Pan from the unit rather than add ingre- dients into the Pan while it is in place to avoid acci- dentally spilling ingredients into the oven chamber. 2 Attach the Mixing Paddle onto the shaft inside the Baking Pan by lining up the flat side of the Paddle with the flat side on the shaft. Gently push the Paddle onto the shaft. 3 Select a recipe from the Cookbook section of this booklet. When following the recipe: G Always add ingredients into the Baking Pan in the order they are listed. G Measure ingredients carefully & accurately. To measure liquids, use a see-through measuring cup and check the measurement at eye level. G When measuring dry ingredients, use standard dry measuring cups or measuring spoons and level off the ingredients with the straight-edge of a knife or metal spatula. BREADTYPE CRUSTCOLOR CLOCK TIMER STARTRESET All-In-OneTM Deluxe Automatic Breadmaker How To Use Your Breadmaker BREADTYPE CRUSTCOLOR CLOCK TIMER STARTRESET All-In-OneTM Deluxe Automatic Breadmaker 8 Inaccurate measurements, even if only slightly off, can make a difference in results. G Yeast is always added last. Be sure that the yeast does not touch the liquid ingredients, salt or shortening. 4 The Baking Pan can be installed in TWO POSITIONS. There are notches on two sides of the rim of the Baking Pan. Be sure to have a notched side facing toward you when you put the Pan into the oven chamber. Place the Baking Pan into the unit in a left diagonal position as illustrated. Using both hands, rotate the Pan in a clockwise direction until the notch on the Pan lines up with the raised pointer located on the top surface of the oven chamber. Fold the handle down and click into place. Table Of Contents BREADTYPE CRUSTCOLOR CLOCK TIMER STARTRESET All-In-OneTM Deluxe Automatic Breadmaker All-In-OneTM Deluxe Automatic Breadmaker Dough Pasta /TYPE Basic CRUST Regular Dark Rapid Sweet Grain STARTBREAD RESET TYPE CRUSTCOLOR Timer Operation CLOCK TIMER BREADTYPE CRUSTCOLOR CLOCK TIMER STARTRESET All-In-OneTM Deluxe Automatic Breadmaker All-In-OneTM Deluxe Automatic Breadmaker Dough Pasta /TYPE Basic CRUST Regular Dark Rapid Sweet Grain STARTBREAD RESET TYPE CLOCK Timer Operation CRUSTCOLOR TIMER

5 Close the lid and plug into an outlet (120 volt). Two ARROWS will come up in the display window indi- cating BASIC BREAD TYPE with a REGULAR crust and 12:00 AM will flash in the display window. If you wish to use the TIMER to delay baking, you will first have to set the correct time of day. However, if you want to start the breadmaking operation now, it is not neces- sary to set the CLOCK. 6 To bake a Basic loaf of bread with a Regular Crust, simply press the START/RESET Button. However, you can choose a dif- ferent setting for your recipe by pressing the BREAD TYPE but- ton on the pad. Each time you press BREAD TYPE, the arrow in the display window will point to the next selection (i.e. Rapid Bake, Sweet Bread, etc.) If you are using a recipe that calls for the Basic, Rapid Bake, or Sweet Bread setting, choose a crust color by pressing the CRUST COLOR button until the arrow in the win- dow lines up with either “Regular” or “Dark.” 7 Press the START/RESET Button once until it beeps and the red “on” indicator light comes on. The flashing 12:00 AM will be replaced by, for example, 3:50, if you chose a recipe for the Basic Bread setting (regardless of whether you chose “Regular” or “Dark” crust). It will count down the remaining time in one- minute intervals (3:49, 3:48, etc.) until the bread is done. When the baking is complete, several beeps will sound to alert you that the bread is ready and the red indicator light will begin flashing. In addition, a flashing 12:00 AM will reappear in the display screen. 8 This Breadmaker is designed with a Keep Warm function that automatically begins when baking is complete. The red light will continue to flash for up to 60 minutes after baking is complete and will keep bread warm during that time. At the end of the hour, the Keep Warmcycle will end and the light will remain on constantly, indicating the unit is still plugged in. The bread should then be removed as soon as possible to avoid getting soggy. You may remove the Baking Pan any time during the Keep Warmcycle. To turn off the Keep Warmfeature before the 60 minutes are up, simply press the START/RESET button and hold it until the display time clears. NOTE: The Keep Warmfeature does not function for the DOUGH/PASTA setting since baking is not involved in this program. If you leave finished dough in the unit over a period of time, it may over-rise and produce poor results. For best results, remove dough at the end of the program and follow the recipe directions for shaping, rising, and baking. 9 This unit has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded, and baked. Occasionally, some moisture may form in the window during the rising cycle. If moisture forms, you may lift the lid to look inside during the mixing and kneading stages, however, DO NOT OPEN THE LID DURING THE BAKING CYCLE (approximately the last hour) as this may cause the bread to underbake. Most of the moisture should disappear during the baking cycle. 10 To remove the Baking Pan, use pot holders or oven mitts, grasp the wire handle with both hands and turn the Pan to the left until the notch in the pan lines up with the unlock arrow on the back wall of the oven chamber. Pull straight up on the Baking Pan. Fold and lock the wire handle down. Turn the pan on its side and gently shake the bread out onto a wire cooling rack. The Baking Pan and Mixing Paddle have a non-stick coated finish so that the bread should come out easily. Do not use metal utensils to remove bread as they may scratch the non-stick coating. If you have difficulty removing bread from the Baking Pan, slide a flat rubber or BREADTYPE CRUSTCOLOR CRUSTCOLOR CLOCK TIMER STARTRESET TIMER STARTRESET All-In-OneTM Deluxe Automatic Breadmaker

How To Use Your Breadmaker 9 Table Of Contents

plastic spatula along the sides of the pan to loosen the loaf. Turn the pan over and shake the loaf out. Allow the bread to cool before slicing. If the Mixing Paddle remains in the bot- tom of your loaf, allow the loaf to cool then use a plastic spoon or rubber spatula to remove the paddle. Do not use a knife or other sharp metal object as this will scratch the non-stick coating on the Mixing Paddle. Using The “Add-Ingredient” Function 1 All in “Add-Ingredient” settings, except for function Rapid Bake, which have signals a built- with beeps when it’s time to add ingredients such as fruits or nuts. The beeps sound before kneading is complete to let you know it’s time to add the ingredients. The actual time of the beeps can vary up to 5 minutes depending on the room tempera- ture at the time when you started the bread making program. The following chart can be used for reference: When to add Time Displayed Setting Ingredients after when Beeper Signals Starting Program Signals Basic Bread 30-35 minutes into program 3:15-3:20 Sweet Bread 30-35 minutes into program 3:15-3:20 Whole Grain 37-42 minutes into program 3:28-3:33 Dough 40-45 minutes into program 1:15-1:20 2 This they function don’t get lets chopped you add up ingredients by the Mixing so Paddle that and blended into your loaf. If you are using the TIMER to delay baking (perhaps while you are asleep or away from home), you may bypass this function by ignoring the signal and adding ingredients in the order called for in the recipe, however, you may end up with somewhat broken pieces. 3 To add ingredients, raise the lid and carefully pour the ingredients into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber. Setting (For Delayed The Timer Completion) Use the TIMER when you would like to delay the completion of your bread or dough/pasta. This feature allows you to delay bake time for up to 13 hours. For example, it lets you set the TIMER at 7 p.m. one evening so that you can wake to fresh bread by 8 a.m. the following morning. NOTE: The TIMER cannot be used with the Rapid Bake setting. To set the TIMER,follow these instructions: NOTE: Be sure you have followed the “How to Use Your Breadmaker”steps 1-6in preparing the ingredients in the Baking Pan. It is not recommended that you use the “Delayed Completion” function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, fresh milk, buttermilk, or 1cheese. To clock use to the the TIMER, correct you time must of day. first To set change the digital the flashing 12:00 AM, first press the CLOCK button. While the “12”is flashing,the hour can be set by immediatelypressing the “Up” and “Down” arrows to change the time in 1 hour intervals. Make sure the “AM” or “PM” displayed is appropriate. While the correct hour is flashingin the display, press the CLOCK button again to set the minutes. If the hour display has stopped flashing before the minutes have been set, press the CLOCK button twice. While the “00”is flashing,the minutes can be set by pressing the “Up” and “Down” arrows. You may hold either arrow to rapidly change the time in 5 minute intervals, or press and release to change 1 minute 2 at a time. Once following the clock similar is steps. set,the To TIMER wake up can to easily the aroma be set of fresh baked bread at 8:30 AM for example, press and hold the TIMER button until TIMER appears on the display, and the “12” of 12:00 AM flashes as it did when setting the clock above. While the “12”is flashing,press the “Up” or “Down” arrows to change the “12” to “8”, checking to make sure “AM” is dis- played. To set the minutes, press the TIMER button BREADTYPE CRUSTCOLOR CLOCK TIMER STARTRESET All-In-OneTM Deluxe Automatic Breadmaker How To Use Your Breadmaker Use the TIMER when you would like to delay the completion of your bread or dough/pasta. This feature allows you to delay bake time for up to 13 hours. For example, it lets you set the TIMER at 7 p.m. one evening so that you can wake to fresh bread by 8 a.m. the following morning. NOTE: The TIMER cannot be used with the Rapid Bake setting. To set the TIMER,follow these instructions: NOTE: Be sure you have followed the “How to Use Your Breadmaker”steps 1-6in preparing the ingredients in the Baking Pan. It is not recommended that you use the “Delayed Completion” function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, fresh milk, buttermilk, or 1cheese. To clock use to the the TIMER, correct you time must of day. first To set change the digital the flashing 12:00 AM, first press the CLOCK button. While the “12”is flashing,the hour can be set by immediatelypressing the “Up” and “Down” arrows to change the time in 1 hour intervals. Make sure the “AM” or “PM” displayed is appropriate. While the correct hour is flashingin the display, press the CLOCK button again to set the minutes. If the hour display has stopped flashing before the minutes have been set, press the CLOCK button twice. While the “00”is flashing,the minutes can be set by pressing the “Up” and “Down” arrows. You may hold either arrow to rapidly change the time in 5 minute intervals, or press and release to change 1 minute 2 at a time. Once following the clock similar is steps. set,the To TIMER wake up can to easily the aroma be set of fresh baked bread at 8:30 AM for example, press and hold the TIMER button until TIMER appears on the display, and the “12” of 12:00 AM flashes as it did when setting the clock above. While the “12”is flashing,press the “Up” or “Down” arrows to change the “12” to “8”, checking to make sure “AM” is dis- played. To set the minutes, press the TIMER button Use the TIMER when you would like to delay the completion of your bread or dough/pasta. This feature allows you to delay bake time for up to 13 hours. For example, it lets you set the TIMER at 7 p.m. one evening so that you can wake to fresh bread by 8 a.m. the following morning. NOTE: The TIMER cannot be used with the Rapid Bake setting. To set the TIMER,follow these instructions: NOTE: Be sure you have followed the “How to Use Your Breadmaker”steps 1-6in preparing the ingredients in the Baking Pan. It is not recommended that you use the “Delayed Completion” function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, fresh milk, buttermilk, or 1cheese. To clock use to the the TIMER, correct you time must of day. first To set change the digital the flashing 12:00 AM, first press the CLOCK button. While the “12”is flashing,the hour can be set by immediatelypressing the “Up” and “Down” arrows to change the time in 1 hour intervals. Make sure the “AM” or “PM” displayed is appropriate. While the correct hour is flashingin the display, press the CLOCK button again to set the minutes. If the hour display has stopped flashing before the minutes have been set, press the CLOCK button twice. While the “00”is flashing,the minutes can be set by pressing the “Up” and “Down” arrows. You may hold either arrow to rapidly change the time in 5 minute intervals, or press and release to change 1 minute 2 at a time. Once following the clock similar is steps. set,the To TIMER wake up can to easily the aroma be set of fresh baked bread at 8:30 AM for example, press and hold the TIMER button until TIMER appears on the display, and the “12” of 12:00 AM flashes as it did when setting the clock above. While the “12”is flashing,press the “Up” or “Down” arrows to change the “12” to “8”, checking to make sure “AM” is dis- played. To set the minutes, press the TIMER button Use the TIMER when you would like to delay the completion of your bread or dough/pasta. This feature allows you to delay bake time for up to 13 hours. For example, it lets you set the TIMER at 7 p.m. one evening so that you can wake to fresh bread by 8 a.m. the following morning. NOTE: The TIMER cannot be used with the Rapid Bake setting. To set the TIMER,follow these instructions: NOTE: Be sure you have followed the “How to Use Your Breadmaker”steps 1-6in preparing the ingredients in the Baking Pan. It is not recommended that you use the “Delayed Completion” function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, fresh milk, buttermilk, or 1cheese. To clock use to the the TIMER, correct you time must of day. first To set change the digital the flashing 12:00 AM, first press the CLOCK button. While the “12”is flashing,the hour can be set by immediatelypressing the “Up” and “Down” arrows to change the time in 1 hour intervals. Make sure the “AM” or “PM” displayed is appropriate. While the correct hour is flashingin the display, press the CLOCK button again to set the minutes. If the hour display has stopped flashing before the minutes have been set, press the CLOCK button twice. While the “00”is flashing,the minutes can be set by pressing the “Up” and “Down” arrows. You may hold either arrow to rapidly change the time in 5 minute intervals, or press and release to change 1 minute 2 at a time. Once following the clock similar is steps. set,the To TIMER wake up can to easily the aroma be set of fresh baked bread at 8:30 AM for example, press and hold the TIMER button until TIMER appears on the display, and the “12” of 12:00 AM flashes as it did when setting the clock above. While the “12”is flashing,press the “Up” or “Down” arrows to change the “12” to “8”, checking to make sure “AM” is dis- played. To set the minutes, press the TIMER button

10 Table Of Contents

while the hour setting is flashing. If the hour setting has stopped flashing before the minutes have been set, press and hold the TIMER button. With the hour setting flashing again, immediately press the TIMER button to set the minutes. While the “00”is flashing, the minutes can be set to “30” using the “Up” or “Down” arrows. When the “30” stops flashing and the 3 current To TIMER start time button. the is displayed, delayed The completion completion the timer is timer, time set. will press flash the brieflyand be replaced by the current time in the dis- play, and the green TIMER light will come on. If the green light does not come on, and “13 Hr TIMER ERR ” appears on the display, you have set the TIMER for longer than the maximum 13 hour delay. To reset the TIMER hold the TIMER button until the hour setting flashes, and the time can be changed using the “Up” and “Down” arrows. If the green light does not come on, and “0 Hr TIMER ERR ” appears, the TIMER has been set for a delayed completion time which is shorter than the actual bake time (for example 3:50 is the bake time for Sweet Bread). Reset the TIMER for a 5 4 longer To button To TIMER delayed cancel check and light the the completion the is completion TIMER on, green press function, light time. the time will TIMER go while press out. button the the TIMER green twice. To check the completion time while the red light is 6 on, the press When green the the “timer” TIMER actual light button breadmaking will once. go out, operation the red “on” begins, light will come on, and total bake time (3:50 for Sweet Bread) will appear on the display. The bake time will count down in one minute intervals. When the end of the countdown is reached, a beeping signal will sound and your bread is complete. The red light will now begin flashing to show the Breadmaker has automatically activated the 60 minute “Keep Warm” function. Troubleshooting Specific questions about the breadmaker functions and problems with ingredients or recipes are addressed in the “Need Help?” section beginning on pg. 31. G If there is an operational problem with the unit, you may see a hyphen, colon, double hyphen (- : --) message in the display window. This means there is an operational/mechanical malfunction. DO NOT USE THE UNIT. Unplug the unit and contact your local service center for repair. Call the toll-free number on the cover of this booklet to ask for the location of the Black & Decker service center nearest you. G If the START/RESET button is pressed and the word “HOT” appears in the display window, it indicates that the unit has not cooled sufficiently after baking to use immediately again. Open the lid, remove the Baking Pan and allow the inside of the unit to cool. Once the unit has cooled suffi- ciently, pressing the START/RESET button will immediately start the breadmaking operation. G For specific problems with Bread/Dough results, see the Troubleshooting guide on the next page:

How To Use Your Breadmaker 11 Table Of Contents Troubleshooting Guide NOTE: The below number offers several one cause possible for poor solutions. results is Try improper one adjustment measurement at a time of ingredients and only make (see one page change 8). The per checklist loaf. If results do not improve with the first adjustment, move to the next possible solution. RESULTS ➜ Loaf Rises Loaf Rises Then “Cratered Falls “Mushroom Too High Loaf Does Flat Loaf Crust Uncooked Or Not Mixed Gnarly Loaf Core High Not Enough Rise Little Rising To No Too Dark Partially Cooked Or Mixed Partially Knotted Top Heavy Texture & Adjustment Altitude Loaf” Loaf” Dense POSSIBLE SOLUTIONS FLOUR 2 Tbsp. 2 Tbsp. 2 Tbsp. WATER 2 Tbsp. 2 Tbsp. OR MILK 2 Tbsp. 2 Tbsp. 2 Tbsp. 2 Tbsp. SALT 1/4 tsp. 1/4 tsp. 1/4 tsp. HONEY SUGAR OR 1 tsp. 1 tsp. 1 tsp. 1 tsp. YEAST 1/4 tsp. 1/4 tsp. 1/4 tsp. 1/4 tsp. 1/4 tsp. Not Enough WATER OR MILK Water Or Milk Liquid Too Hot Or ✔ ✔ ✔ Too Cold See Page 17 Too Old ✔ ✔FLOUR Low In Gluten See Page 16 See Page 16 Content Too Fine See Page 16 See Page 16 See Page 16 None Was Added ✔ YEAST Out of Date Code See Page 16 (Wrong Used Fresh Type) See Pages See Pages 16 & 17 16 & 17 Forgotten✔ SALT Too Much ✔ ✔ Increase Amount Decrease Amount 12 Table Of Contents See Pages See Pages 16 & 17 16 & 17 How To Use Your Breadmaker Slicing & Storing Bread For best results, allow loaves to cool on a wire rack 15 to 30 minutes before slicing. You may use an electric knife (such as the Black & Decker Slice RightTMElectric Knife Model EK300) for even slices. Otherwise, use a sharp knife with a serrated blade. For sandwich slices, place the loaf on its side and slice across. Store bread tightly covered (resealable style bags or plastic containers work well) at room temperature up to three days. If weather is hot and humid, store CAUTION: To avoid electric shock, unplug the unit and allow the Breadmaker to cool before cleaning. For best performance and maintenance, it is recommended to clean the breadmaker after each use as follows: Outer Body and Oven Chamber: Wipe the outer body of the unit with a damp cloth or slightly dampened sponge. Use a damp sponge or cloth to wipe out any flour, crumbs, or other materials from the oven chamber. Lid This unit has a removable Lid for easy cleaning. Open the Lid halfway and pull it out towards you. Wipe it with a damp cloth or slight- ly dampened sponge. DO NOT IMMERSE THE LID in liquid. Clean the viewing window with a moist soft cloth (not paper towel), then be sure to wipe it dry. CAUTION:DO NOT clean window with a commercial glass cleaner! When reinstalling the lid, be sure the slots on the lid are fully inserted into the posts on the hinge of the Breadmaker. This will prevent damage when closing the lid. If you feel resistance when you try to close the lid, stop immediately and reposition it. The lid should close easily without any force being applied. Care & Cleaning Baking Pan and Mixing Paddle Both the Baking Pan and Mixing Paddle have a non- stick coated surface. Do not use any harsh cleaners or utensils on these parts as scratching may occur. Over time, the non-stick surface may change in color due to moisture and steam. This is normal and has no effect on its use or quality. Remove the Baking Pan and Mixing Paddle from the oven chamber before cleaning. Wipe the outside of the Baking Pan with a damp cloth. Be careful not to damage the rubber seal under the shaft. NEVER TOTALLY IMMERSE THE BAKING PAN in water. You can hand wash the inside of the Baking Pan with soapy water. The Mixing Paddle should be removed from the shaft and the depressed area under the Paddle cleaned. If the Mixing Paddle is hard to remove from the Baking Pan after baking, fill the Pan with hot water and let soak for 30 minutes to an hour. Next, pour out the water, turn the Pan over and wiggle the Paddle loose while holding the winged coupling on the bottom of the Pan. Using a toothpick or soft kitchen brush clean out any dough left in the hole of the Paddle. CAUTION: None of the breadmaker parts are dishwasher-safe. DO NOT place the Baking Pan, Removable Lid, or Mixing Paddle in the dishwasher. Storing The Unit Be sure to dry all parts before storing and wipe any moisture from the Viewing Window. To prevent loss, you may want to store the Mixing Paddle on the shaft. Close the Lid and do not store anything on top of the Lid. BREADTYPE CRUSTCOLOR CLOCK TIMER STARTRESET All-In-OneTM Deluxe Automatic Breadmaker 13 in the refrigerator. For longer storage (up to one month), place bread in a tightly covered container in the freezer. If you store the bread in the refrigerator, leave it out to bring it to room temperature before serving. Since homemade bread has no preserva- tives, it tends to dry out and become stale faster than commercially-made bread. Leftover slightly hardened bread may be cut into 1/2” or 1” cubes and used in favorite recipes to make croutons, bread pudding, or stuffing. Table Of Contents Care & Cleaning Easy-Lift Grips If you are storing the unit in a cabinet or closet, use the handy built in grips at the bottom of the unit to help you lift the breadmaker easily. Service Or Repair

Service, if necessary, must be performed by a Black & Decker Household Appliance Company-Owned or Authorized Service Center. The Service Center nearest you can be found in the yellow pages of your phone book under “Appliances-Small-Repairing.” For your convenience, a complete listing of U.S. and Canadian Company-Owned Service Centers and/or Authorized Service Centers is included on a handy insert. If mailing or shipping your Breadmaker, pack it carefully in a sturdy carton with enough packing material to prevent damage. Be sure to clean the unit before packing. You may use original packaging as long as you’ve included packing material suitable for shipping. Include a note describing the problem to our Service Center and be sure to give your return address. We also suggest that you insure the package for your protection. Consumer-replaceable parts and accessories are available at Black & Decker Household Appliance Company-Owned or Authorized Service Centers. Full Two-Year Warranty Black & Decker warrants this product against any defects that are due to faulty material or workmanship for a two-year period after the original date of consumer purchase or receipt as a gift. This warranty does not include damage to the product resulting from accident or misuse. If the product should become defective within the warranty period, we will repair it or elect to replace it free of charge. We will return your product, transportation charges prepaid, provided it is delivered prepaid to any Black & Decker, Household Appliance Company-Owned or Authorized Service Center. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state or province to province. Answers to any questions regarding warranty or service locations may be obtained by calling or by writing: In the U.S.A. Consumer Assistance and Information Black & Decker (U.S.) Inc. 6 Armstrong Road Shelton, Connecticut 06484 1-800-231-9786 In Canada Consumer Assistance and Information Black & Decker Canada Inc. 100 Central Avenue Brockville, Ontario K6V 5W6 1-800-465-6070 120 V, 60 Hz, AC Only, 600 watts Listed by Underwriters Laboratories, Inc. and Canadian Standards Association Copyright ©1995 Black & Decker Pub No. 168633-46 Printed in Hong Kong

14 Table Of Contents For Black & Decker Breadmakers Model B1620 15 Table Of Contents

Many ingredients differ between Canada and the United States. Cheese, confectioner’s (icing) sugar, and cornmeal are just a few ingredients that vary between the two countries. The major difference is in flour. Flours Canadian floursare milled from harder wheats so breads can be successfully made from national brands of both All-Purpose Flourand Bread Flour. U.S. “All-Purpose Flour” will produce poor results and should not be used with this unit. In the U.S., it is important to use “Bread Flour”for tall, even- textured loaves. G Bread flouris processed from hard wheat and is high in the protein substance called gluten. When mixed and kneaded, the gluten stretches and incorporates air bubbles to produce a light, fine-textured loaf. The stretchy resilience of gluten makes this kind of flour most tolerant to high temperatures, altitude, or high humidity. G Canadian “All-Purpose Flour”is easy to find and has been extensively tested with the Canadian recipes included in this book with good results. Canadian Bread Flour may also be used with good results. G Whole wheat and multi-grain flourscontain the bran and germ of the grain. Although higher in fiber, these flours are lower in gluten than bread flour. Rye flour does not contain any gluten and therefore, must be used in combina- tion with other flours. Whole wheat, multi-grain and rye flour typically produce shorter, denser loaves. Whole wheat flours vary greatly between the United States and Canada. Be sure to consult the recipes for tips on successful whole wheat breads. The recipes have been developed and tested using nationally available brands of flour. Fat G Butter, margarine or vegetable shorteningare often interchangeable in most bread recipes. Vegetable oil should not be substituted for shortening, butter or margarine (fat adds flavor and tenderness to the dough). Low-fat (diet) margarines are high in water content but may be substituted with acceptable results for people on a low fat diet. Salt G In very small amounts, saltadds flavor and controls the rising action of the yeast, allowing the dough to rise evenly. In high altitude areas, additional salt may be needed to improve bread results, however, keep in mind that too much salt may prevent the bread from rising. Liquid G Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry milk, and water are the most commonly used liquids in bread recipes. Milk provides a soft crust, and gives bread a velvety texture. If your recipe calls for powdered milk and you prefer to use fresh milk, simply substitute the milk for the water and powder. Water makes a crisper crust. Some recipes call for juice to be added as a flavor enhancer. Sweeteners G Natural sweeteners, such as white or brown sugar, honey, and molasses help the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar, the yeast will not grow and the bread will not rise. The balance of sugar, salt, and yeast is a very important part of the bread making process. Sweeteners enhance the bread flavor and the browning process. If you prefer to use a sugar substitute, your baking results may vary with the type and amount of sugar substitute used. Yeast G Yeastis a heat-sensitive plant that feeds on the sugar in dough. Too much heat will kill the yeast, too little will slow the yeast action. Check the expiration date to be sure the yeast is fresh. The recipes in this cookbook have been tested with Bread Machineyeast. If you prefer to use Traditional Dry yeast, Rapid Rise yeast or Quick Rise yeast, you will have to increase yeast amount by 1/4 teaspoon in your recipe; for example - if your recipe called for 1 teaspoon of yeast, increase the amount to 1-1/4 teaspoon. See the test for yeast freshness on the next page.

Bread & Dough Ingredients 16 Table Of Contents Bread & Dough Ingredients

The following test can be used to determine whether your yeast is stale and inactive: A) Place 1/2 cup of lukewarm water into a small cup or bowl. B) Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface. C) Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed. D) The mixture should foam and produce a strong yeast aroma. If this does not occur, fresh yeast should be purchased. Tips For Getting The Best Results Tips For Handling Dough G Use only fresh ingredients. G In the U.S.: Use Bread Flour; In Canada: Use All-Purpose Flour or Canadian Bread Flour. G Use lukewarm water – not cold water. G Measure ingredients accurately and level off dry ingredients with the flat side of a knife or metal spatula. (See page 8 for measuring techniques). 17 G When recipes call for a “lightly floured surface,” use about 1 to 2 tablespoons flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation. G Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil or soft vegetable shortening spread on the bottom and sides of the bowl. You may prefer to use a non-stick vegetable spray to “grease” the bowl to cut down on added fats and calories. G When you let dough “rest” and “rise” according to a recipe, place it in a warm, draft-free area. For best results, cover the dough with waxed paper and a clean, dry towel. If the dough does not double in size, it may not produce a tender product. G Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using. Table Of Contents

The Basics Basic White (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Basic White (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 100% Whole Wheat (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 100% Whole Wheat (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Classic French (dough recipe) (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Classic French (dough recipe) (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Caraway Rye (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Caraway Rye (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Rapid Bake Breads Rapid Basic White (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Rapid Basic White (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Rapid Lemon Poppy Seed (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Rapid Lemon Poppy Seed (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Rapid Italian Herb (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Rapid Italian Herb (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Sandwich Pleasers For The Brown Bag Club Cornbread (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Cornbread (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Oatmeal Nut (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Apple Cinnamon Granola (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Cracked Wheat (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Cracked Wheat (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Dinner Favorites Cheese ’N Onion (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Cheese ’N Onion (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Pizza Dough (dough recipe) (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Pizza Dough (dough recipe) (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Treats For Every Age Cinnamon Raisin (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Cinnamon Raisin (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Raspberry Braid (dough recipe) (2.0 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Raspberry Braid (dough recipe) (1.5 lb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Pasta Recipes Basic Pasta Dough (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Spinach Pasta Dough (dough recipe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Table Of Contents Recipe Index 18 The Basics (2.0 lb) These are the recipes you will bake time after time. Try these recipes first. BASIC WHITE 100% WHOLE WHEAT U.S. Canadian whole whole wheat wheat flour results flours. in You a shorter, can substitute denser loaf one cup than of white flour for one cup of whole wheat for a lighter, yet delicious wheat taste! * In All-Purpose U.S., use Bread Flour. Flour; in Canada, use either Bread Flour or CLASSIC FRENCH American 1-1/3 cups 2 tbsp. 1-1/2 tsp. 1 tbsp. 2 tbsp. water powdered milk salt sugar shortening Canadian 1-1/3 cups 2 tbsp. 1-1/2 tsp. 1 tbsp. 2 tbsp. American 1-1/4 cups 1-1/4 tsp. 1 tbsp. 3-3/4 cups 1-1/2 tsp. Dough Recipe Canadian water 1-1/4 cups salt 1-1/4 tsp. sugar 1 tbsp. white flour* 3-2/3 cups yeast 1-1/2 tsp. 4 cups white flour* 3-3/4 cups 1 tsp. yeast 1 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Basic Bread Setting. 4. Select “Regular”or “Dark”crust. 1 tbsp. 1 tbsp. 1 1 tbsp. GLAZE: cornmeal (optional) 1 tbsp. oil 1 tbsp. egg white,beaten 1 water 1 tbsp. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:3:50 hrs 1. Measure first 5 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Dough/Pasta Setting. 4. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete,remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make 6. dough Divide easy dough to handle. in half and roll each half into a 10" x 8" rectangle. American 1-1/2 cups 2 tbsp. 1-1/2 tsp. 1 tbsp. 1 tbsp. 2 tbsp. water powdered milk salt honey molasses shortening Canadian 1-1/2 cups 2 tbsp. 1-1/2 tsp. 2 tbsp. 2 tbsp. 2 tbsp. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. 7. Place each loaf,seam side down,on a greased baking sheet sprinkled with cornmeal (optional). Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place for 20 to 30 minutes until double in size. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water;brush some of egg white mixture 3-1/2 cups whole wheat flour 3-3/4 cups over top of each loaf. Bake at 350 oF for 20 minutes.Brush again 1-1/4 tsp. yeast 1-1/4 tsp. with remaining egg white mixture. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select: Whole Grain Setting. 4. Crust setting is pre-selected. 5. Press Start - There will be a 25-minute preheat delay before 8. Bake 5 to 10 minutes more or until done. Bread should sound hollow when tapped. (For even browning when baking two loaves,switch positions of sheets halfway through baking.) Remove the breads from the sheets;cool on a wire rack. Yield:Makes 2 loaves. mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:4:10 hrs This cious crusty garlic french bread. bread, Just slice with lengthwise, its chewy texture top with makes garlic a butter deli- & broil. 19 Table Of Contents Recipe Index The Basics (2.0 lb) CARAWAY RYE American Canadian 1-1/4 cups water 1-1/4 cups 2 tbsp. powdered milk 2 tbsp. 1-1/4 tsp. salt 1-1/2 tsp. 1 tbsp. brown sugar 2 tbsp. 1 tbsp. molasses 2 tbsp. 2 tbsp. shortening 2 tbsp. 2/3 cup whole wheat flour 3/4 cup 1-3/4 cups white flour* 1-3/4 cups 3/4 cup rye flour 3/4 cup 1 tbsp. caraway seeds 1 tbsp. 1-1/2 tsp. yeast 1-1/4 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select: Whole Grain Setting. 4. Crust setting is pre-selected. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:4:10 hrs Rapid Bake Breads (2.0 lb) All the breads in this section will take only 1 hour & 58 minutes to complete. RAPID BASIC WHITE American Canadian 1-2/3 cups water 1-1/4 cups 2 tbsp. powdered milk 3 tbsp. 1 tsp. salt 1 tsp. 3 tbsp. sugar 3 tbsp. 2 tbsp. shortening 3 tbsp. 4-1/4 cups white flour* 3-1/4 cups 2 tsp. yeast 2 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Rapid Bake Setting. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 5-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing.

* In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. 20 Table Of Contents Recipe Index

Rapid Bake Breads (2.0 lb) RAPID LEMON POPPY SEED RAPID ITALIAN HERB American Canadian American Canadian 1-1/4 cups water 1-1/4 cups 1-1/3 cups water 1-1/3 cups 1-1/2 tsp. lemon juice,freshly squeezed 1-1/2 tsp. 3 tbsp. powdered milk 3 tbsp. 2 tbsp. powdered milk 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 1-1/4 tsp. salt 1-1/4 tsp. 3 tbsp. sugar 3 tbsp. 2 tbsp. sugar 2 tbsp. 3 tbsp. shortening 3 tbsp. 2 tbsp. shortening 2 tbsp. 3-3/4 cups white flour* 3-2/3 cups 3-1/4 cups white flour* 3 cups 1-1/2 tsp. dried marjoram 1-1/2 tsp. 1/2 tsp. nutmeg 1/2 tsp. 1-1/2 tsp. dried basil 1-1/2 tsp. 2 tsp. lemon rind, freshly grated 2 tsp. 1-1/2 tsp. dried thyme 1-1/2 tsp. 2 tbsp. poppy seeds 2 tbsp. 2 tsp. yeast 2 tsp. 2 tsp. yeast 2 tsp. 1. Measure ingredients in the order listed into Baking Pan. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Rapid Bake Setting. 3. Select:Rapid Bake Setting. 4. Select “Regular”or “Dark”crust. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 5-minute preheat delay before 5. Press Start - There will be a 5-minute preheat delay before mixing begins. mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. 7. Cool on a wire rack before slicing. Sandwich Pleasers For The Brown Bag Club (2.0 lb) This selection of recipes will have you looking forward to noon! CORNBREAD American Canadian 1-1/3 cups 1 egg+water to = 1-1/2 cups 2 tbsp. powdered milk 2 tbsp. 2 tsp. salt 2 tsp. 2 tbsp. honey 2 tbsp. 2 tbsp. shortening 2 tbsp. 3-1/2 cups white flour* 3-1/2 cups 1/2 cup cornmeal 1/2 cup 1 tsp. yeast 1 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure. Close lid. 3. Select:Basic Bread Setting. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:3:50 hrs * In All-Purpose U.S., use Bread Flour. Flour; in Canada, use either Bread Flour or 21 Table Of Contents Recipe Index

Sandwich Pleasers For The Brown Bag Club (2.0 lb) OATMEAL NUT CRACKED WHEAT American Canadian American Canadian 1-1/4 cups water 1-1/4 cups 1-1/2 cups water 1-1/3 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. powdered milk 3 tbsp. 1-1/4 tsp. salt 1-1/4 tsp. 1-1/2 tsp. salt 1-1/2 tsp. 1 tbsp. molasses 1 tbsp. 2 tbsp. honey 3 tbsp. 1tbsp. honey 1 tbsp. 2 tbsp. shortening 3 tbsp. 2 tbsp. shortening 2 tbsp. 1 cup whole wheat flour 1-1/4 cups 3/4 cup whole wheat flour 1 cup 2-1/4 cups white flour* 1-1/2 cups 2 cups white flour* 1-3/4 cups 3/4 cup cracked wheat 1 cup 1/3 cup oatmeal, quick cooking 1/3 cup 1-1/4 tsp. yeast 1-1/4 tsp. 1-1/4 tsp. yeast 1-1/4 tsp. 1. Measure ingredients in the order listed into Baking Pan. ADD INGREDIENTS: 1/3 cup walnuts, chopped 1. Measure first 10 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Whole Grain Setting. 4. Crust setting is pre-selected. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Add walnuts when “Add Ingredient”signal beeps. 7. Using oven mitts,remove bread when completion beeps sound. 8. Cool on a wire rack before slicing. Time:4:10 hrs* In All-Purpose U.S., use Bread Flour. Flour; in Canada, use either Bread Flour or 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 1/3 cup 3. Select: Whole Grain Setting. 4. Crust setting is pre-selected. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:4:10 hrs The crunchy texture & slightly nutty flavor of this bread makes it a large treat grocery with luncheon stores, bulk meats. & health Look food for bulgar stores. or cracked wheat in Small flake rolled oats gives a traditional oatmeal bread texture. Do not use “instant cooking”oatmeal. APPLE CINNAMON GRANOLA American Canadian 2/3 cup apple juice, unsweetened 2/3 cup 2/3 cup applesauce, unsweetened 2/3 cup 1 tsp. salt 1 tsp. 2 tbsp. honey 2 tbsp. 2 tbsp. shortening 2 tbsp. 1 cup whole wheat flour 1 cup 1-3/4 cups white flour* 2 cups 1/3 cup granola 1/3 cup 1/2 tsp. cinnamon 1/2 tsp. 1-1/2 tsp. yeast 1-1/2 tsp. Try on the Whole Grain cycle for a darker crust. ADD INGREDIENTS: Try different flavors of granola for a variety of tastes. 1/3 cup raisins 1/3 cup 1. Measure first 10 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Sweet Setting. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Add raisins when “Add Ingredient”signal beeps. 7. Using oven mitts,remove bread when completion beeps sound. 8. Cool on a wire rack before slicing. Time:3:50 hrs 22 Table Of Contents Recipe Index

Dinner Favorites (2.0 lb) CHEESE ’N ONION American Canadian 1-1/3 cups water 1-1/3 cups 3 tbsp. powdered milk 3 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 2 tbsp. sugar 2 tbsp. 3-2/3 cups white flour* 3-1/2 cups 2 tbsp. dried onion flakes 2 tbsp. 1/3 cup shredded old cheddar cheese 1/3 cup 1-1/4 tsp. yeast 1-1/4 tsp. 1. 1/4 cup chopped fresh onion can be substituted for the dried onion flakes for a milder onion flavour. Purchase 1-1/2 oz or 35 g of a good quality,sharp flavoured Old Cheddar Cheese for a strong cheese flavour. Dough Form into Variation:Prepare 6 hamburger buns this following recipe using the the instructions dough/pasta under setting the Dinner Rolls recipe,& enjoy at your barbecue. These selections will add zest to any casserole or entrée. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Sweet Bread Setting. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:3:50 hrs* In All-Purpose U.S., use Bread Flour. Flour; in Canada, use either Bread Flour or 23 PIZZA DOUGH 1. Measure first 6 ingredients in order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Dough/Pasta Setting. 4. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. 6. Grease 3 12-inch pans & sprinkle with cormeal (optional). Divide dough into three. Roll out dough and place on pan or pat in pan. 7. Top each pizza with tomato sauce, meat, vegetables and cheese. Bake at 425oF. for 15 to 25 minutes or until done. Pizza is done when edges of crust are golden and cheese is bubbly. Yield: Makes 3 pizzas. American Dough Recipe Canadian 1-1/2 cups beer 1-1/2 cups 1-1/2 tsp. salt 1-1/2 tsp. 1 tbsp. sugar 1 tbsp. 2 tbsp. shortening 2 tbsp. 4-1/2 cups white flour* 4-1/4 cups 2 tsp. yeast 2 tsp. OPTIONAL INGREDIENT: 3 tbsp. cornmeal 3 tbsp. Water can be substituted for beer in the recipe. Add 1/2 - 1 tsp. basil or oregano to the ingredients in the Baking Pan for a spicier crust. Table Of Contents Recipe Index

Treats For Every Age (2.0 lb) Enjoy these recipes for a change of pace! CINNAMON RAISIN American Canadian American Canadian 1-1/4 cups 1 egg + water to = 1-1/4 cups 1-1/4 cups milk 1-1/4 cups 2 tbsp. powdered milk 2 tbsp. 1 egg,beaten 1 1-1/4 tsp. salt 1-1/4 tsp. 3/4 tsp. salt 3/4 tsp. 2 tbsp. brown sugar 2 tbsp. 1/4 cup sugar 1/4 cup 2 tbsp. butter 2 tbsp. 2 tbsp. butter 2 tbsp. 3-2/3 cups white flour* 3-3/4 cups 3-3/4 cups white flour* 3-2/3 cups 1 tsp. cinnamon 1 tsp. 1-1/4 tsp. yeast 1-1/4 tsp. 1-1/4 tsp. yeast 1-1/4 tsp. FILLING: ADD INGREDIENTS: 1/2 cup raspberry jam 1/2 cup 1/2 cup raisins 1/2 cup 2 tbsp. butter, melted - cooled 2 tbsp. 1. Measure first 8 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Sweet Bread Setting. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. * In All-Purpose U.S., use Bread Flour. Flour; in Canada, use either Bread Flour or 2 tbsp. 2 tbsp. 1/4 cup 1/2 tsp. TOPPING: butter, soft 2 tbsp. brown sugar 2 tbsp. white flour* 1/4 cup nutmeg 1/2 tsp. 6. Add raisins when “Add Ingredient”signal beeps. 7. Using oven mitts,remove bread when completion beeps sound. 8. Cool on a wire rack before slicing. Time:3:50 hrs RASPBERRY BRAID Dough Recipe 1. Measure first 7 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select: Dough/Pasta Setting. 4. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete, remove dough from machine to a lightly floured surface. Divide dough in half. Roll each half into a 14” x 9” rectangle. Spread with 1/4 cup raspberry jam lengthwise down center third of rectangle. Make diagonal cuts from outer edges one inch apart and three inches long. Fold alternate strips of dough over filling. Place on greased baking sheet. Brush with melted, cooled butter. Cover & let rise 30 minutes or until double in volume. Sprinkle half of butter, sugar and flour mixture over each dough braid. (see diagram below) 6. Bake at 350oF for 30-35 minutes. Yield: Makes 2 braids. 24 Table Of Contents Recipe Index

The Basics (1.5 lb) These are the recipes you will bake time after time. Try these recipes first. * In All-Purpose U.S., use Bread Flour.Flour; in Canada, use either Bread Flour or BASIC WHITE 100% WHOLE WHEAT U.S. Canadian whole whole wheat wheat flour results flours. in You a shorter, can substitute denser loaf one cup than of white flour for one cup of whole wheat for a lighter, yet delicious wheat taste! CLASSIC FRENCH American 1-1/4 cups 1 tbsp. 1 tsp. 1 tbsp. 2 tbsp. water powdered milk salt sugar shortening Canadian 1-1/4 cups 1 tbsp. 1 tsp. 1 tbsp. 2 tbsp. American 1-1/4 cups 1 tsp. 2 tsp. 3-1/2 cups 1-1/4 tsp. Dough Recipe Canadian water 1-1/4 cups salt 1 tsp. sugar 2 tsp. white flour* 3-1/3 cups yeast 1-1/4 tsp. 3-1/3 cups white flour* 3-1/4 cups 3/4 tsp. yeast 3/4 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Basic Bread Setting. 4. Select “Regular”or “Dark”crust. 1 tbsp. 1 tbsp. 1 1 tbsp. GLAZE: cornmeal (optional) 1 tbsp. oil 1 tbsp. egg white,beaten 1 water 1 tbsp. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:3:50 hrs 1. Measure first 5 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Dough/Pasta Setting. 4. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete,remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make 6. dough Roll into easy a 10" to handle. x 8" inch rectangle. Beginning at long end, roll up American 1-1/3 cups 2 tbsp. 1-1/2 tsp. 2 tsp. 2 tsp. 2 tbsp. water powdered milk salt honey molasses shortening Canadian 1-1/4 cups 2 tbsp. 1 tsp. 1 tbsp. 1tbsp. 2 tbsp. tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. 7. Place loaf,seam side down,on a greased baking sheet sprinkled with cornmeal (optional). Lightly brush loaf with oil. Cover and let rise in warm,draft-free place for 20 to 30 minutes until double in size. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of loaf. Bake at 350 oF for 3-1/4 cups whole wheat flour 3-1/4 cups 20 minutes.Brush again with remaining egg white mixture. 1-1/4 tsp. yeast 1-1/4 tsp. 8. Bake 5 to 10 minutes more or until done. Bread should sound 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select: Whole Grain Setting. hollow when tapped. Remove the bread from the sheet; cool on a wire rack. Yield:Makes 1 large loaf. 4. Crust setting is pre-selected. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:4:10 hrs This crusty french bread, with its chewy texture makes a deli- cious garlic bread. Just slice lengthwise, top with garlic butter & broil. * In All-Purpose U.S., use Bread Flour. Flour; in Canada, use either Bread Flour or 25 Table Of Contents Recipe Index

26 CARAWAY RYE American Canadian 1 cup water 1 cup 2 tbsp. powdered milk 2 tbsp. 1-1/4 tsp. salt 1-1/2 tsp. 2 tsp. brown sugar 1 tbsp. 2 tsp. molasses 1 tbsp. 2 tbsp. shortening 2 tbsp. 3/4 cup whole wheat flour 3/4 cup 1-2/3 cups white flour* 1-1/2 cups 1/2 cup rye flour 1/2 cup 2 tsp. caraway seeds 2 tsp. 1-1/4 tsp. yeast 1-1/4 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Whole Grain Setting. 4. Crust setting is pre-selected. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:4:10 hrs Rapid Bake Breads (1.5 lb) All the breads in this section will take only 1 hour & 58 minutes to complete. RAPID BASIC WHITE American Canadian 1-1/3 cups water 1 cup 2 tbsp. powdered milk 2 tbsp. 1-1/4 tsp. salt 3/4 tsp. 2 tbsp. sugar 2 tbsp. 2 tbsp. shortening 2 tbsp. 3-1/3 cups white flour* 2-2/3 cups 2 tsp. yeast 2 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Rapid Bake Setting. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 5-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. * In All-Purpose U.S., use Bread Flour.Flour; in Canada, use either Bread Flour or The Basics (1.5 lb) Table Of Contents Recipe Index

Rapid Bake Breads (1.5 lb) RAPID LEMON POPPY SEED RAPID ITALIAN HERB American Canadian American Canadian 1 cup water 1 cup 1-1/4 cups water 1-1/4 cups 1 tsp. lemon juice,freshly squeezed 1 tsp. 2 tbsp. powdered milk 2 tbsp. 2 tbsp. powdered milk 2 tbsp. 1 tsp. salt 1 tsp. 1 tsp. salt 1 tsp. 2 tbsp. sugar 2 tbsp. 2 tbsp. sugar 2 tbsp. 3 tbsp. shortening 3 tbsp. 2 tbsp. shortening 2 tbsp. 3-1/3 cups white flour* 3-1/4 cups 2-3/4 cups white flour* 2-2/3 cups 1 tsp. dried marjoram 1 tsp. 1/4 tsp. nutmeg 1/4 tsp. 1 tsp. dried basil 1 tsp. 1 tsp. lemon rind, freshly grated 1 tsp. 1 tsp. dried thyme 1 tsp. 1 tbsp. poppy seeds 1 tbsp. 2 tsp. yeast 2 tsp. 2 tsp. yeast 2 tsp. 1. Measure ingredients in the order listed into Baking Pan. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Rapid Bake Setting. 3. Select:Rapid Bake Setting. 4. Select “Regular”or “Dark”crust. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 5-minute preheat delay before 5. Press Start - There will be a 5-minute preheat delay before mixing begins. mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. 7. Cool on a wire rack before slicing. Sandwich Pleasers For The Brown Bag Club (1.5 lb) This selection of recipes will have you looking forward to noon! CRACKED CORNBREAD WHEAT American Canadian American Canadian 1-1/4 cups 1 egg+water to = 1-1/4 cups 1-1/4 cups water 1-1/4 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. powdered milk 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 1-1/4 tsp. salt 1-1/4 tsp. 1 tbsp. honey 1 tbsp. 2 tbsp. honey 2 tbsp. 1 tbsp. shortening 1 tbsp. 2 tbsp. shortening 2 tbsp. 3 cups white flour* 2-3/4 cups 3/4 cup whole wheat flour 1 cup 1/3 cup cornmeal 1/3 cup 2 cups white flour* 1-1/2 cups 1 tsp. yeast 1 tsp. 3/4 cup cracked wheat 3/4 cup 1. Measure ingredients in the order listed into Baking Pan. 1-1/2 tsp. yeast 1-1/4 tsp. 2. Insert Close lid. Baking Pan into oven chamber,twist to secure. 3. Select:Basic Bread Setting. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:3:50 hrs * In All-Purpose U.S., use Bread Flour. Flour; in Canada, use either Bread Flour or 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Whole Grain Setting. 4. Crust setting is pre-selected. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:4:10 hrs 27 Table Of Contents Recipe Index

Dinner Favorites (1.5 lb) These selections will add zest to any casserole or entrée. CHEESE ’N ONION American Canadian 1-1/4 cups water 1-1/4 cups 2 tbsp. powdered milk 2 tbsp. 1 tsp. salt 1 tsp. 1 tbsp. sugar 1 tbsp. 3-1/3 cups white flour* 3-1/4 cups 1 tbsp. dried onion flakes 1 tbsp. 1/4 cup shredded old cheddar cheese 1/4 cup 1 tsp. yeast 1 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Sweet Bread Setting. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. 6. Using oven mitts,remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:3:50 hrs3 tablespoons chopped fresh onion can be substituted for the dried onion flakes for a milder onion flavour. Purchase 1 oz or 25 g of a good quality,sharp flavoured Old Cheddar Cheese for a strong cheese flavour. Dough Form into Variation:Prepare 6 hamburger buns this following recipe using the the instructions dough/pasta under setting the Dinner Rolls recipe,& enjoy at your barbecue. 28 * In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour. PIZZA DOUGH 1. Measure first 6 ingredients in order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Dough/Pasta Setting. 4. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. 6. Grease 2 12-inch pans & sprinkle with cormeal (optional). Divide dough in half. Roll out dough and place on pan or pat in pan. 7. Top each pizza with tomato sauce, meat, vegetables and cheese. Bake at 425oF. for 15 to 25 minutes or until done. Pizza is done when edges of crust are golden and cheese is bubbly. Yield: Makes 2 pizzas. American Dough Recipe Canadian 1 cup beer 1 cup 1 tsp. salt 1 tsp. 1 tbsp. sugar 1 tbsp. 1 tbsp. shortening 1 tbsp. 3 cups white flour* 2-3/4 cups 1-1/4 tsp. yeast 1-1/4 tsp. OPTIONAL INGREDIENT: 2 tbsp. cornmeal 2 tbsp. Water can be substituted for beer in the recipe. Add 1/2 - 1 tsp. basil spicier or crust. oregano to the ingredients in the Baking Pan for a Table Of Contents Recipe Index

Enjoy these recipes for a change of pace! CINNAMON RAISIN American 1 cup 1 tbsp. 1-1/4 tsp. 2 tbsp. 2 tbsp. 2-2/3 cups 1/2 tsp. 1 tsp. 1 egg + water to = powdered milk salt brown sugar butter white flour* cinnamon yeast Canadian 1 cup 1 tbsp. 1-1/4 tsp. 2 tbsp. 2 tbsp. 2-1/2 cups 1/2 tsp. 1 tsp. American 1 cup 1 3/4 tsp. 3 tbsp. 2 tbsp. 3-1/3 cups 3/4 tsp. Canadian milk 1 cup egg,beaten 1 salt 3/4 tsp. sugar 3 tbsp. butter 2 tbsp. white flour* 3-1/4 cups yeast 3/4 tsp. ADD INGREDIENTS: 1/3 cup raisins FILLING: 1/3 cup 1/4 cup raspberry jam 1/4 cup 2 tbsp. butter, melted - cooled 2 tbsp. 1. Measure first 8 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select:Sweet Bread Setting. 4. Select “Regular”or “Dark”crust. 5. Press Start - There will be a 15-minute preheat delay before mixing begins. 1 tbsp. 1 tbsp. 2 tbsp. 1/4 tsp. TOPPING: butter, soft 1 tbsp. brown sugar 1 tbsp. white flour* 2 tbsp. nutmeg 1/4 tsp. 6. Add raisins when “Add Ingredient”signal beeps. 7. Using oven mitts,remove bread when completion beeps sound. 8. Cool on a wire rack before slicing. Time:3:50 hrs RASPBERRY BRAID Dough Recipe 1. Measure first 7 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber,twist to secure.Close lid. 3. Select: Dough/Pasta Setting. 4. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete, remove dough from machine to a lightly floured surface. Divide dough in half. Roll each half into a 14” x 9” rectangle. Spread with 1/4 cup raspberry jam lengthwise down center third of rectangle. Make diagonal cuts from outer edges one inch apart and three inches long. Fold alternate strips of dough over filling. Place on greased baking sheet. Brush with melted, cooled butter. Cover & let rise 30 minutes or until double in volume. Sprinkle half of butter, sugar and flour mixture over each dough braid. (see diagram below) 6. Bake at 350oF for 30-35 minutes. Yield: Makes 2 braids. Treats For Every Age (1.5 lb) 29 Table Of Contents Recipe Index * In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour.

Pasta Recipes BASIC PASTA DOUGH American Canadian Dough Recipe 1/2 cup water 1/2 cup 1 egg,beaten 1 2 tbsp. olive oil 2 tbsp. 1/2 tsp. salt 1/2 tsp. 2-3/4 cups semolina/pasta flour 2-1/2 cups 1. Mix water and egg with a fork. 2. Add water-egg mixture and remaining ingredients in order listed into the Baking Pan. 3. Insert Baking Pan into oven chamber,twist to secure.Close lid. 4. Select: Dough/Pasta Setting. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Allow to mix until the “Add Ingredient”signal beeps (in 45-50 minutes). 7. Press Start/Reset button to STOPcycle. 8. Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled. 9. Set smooth rollers of a pasta machine as far apart as possible. Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"- 1/8" or desired thickness. 10. Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 10 minutes. Cook, or cover and refrigerate for use within 24 hours or freeze for use within a month. 11. To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce. Remember, pasta dough will be ready when the “Add- Ingredient” dough in about signal 45-50 beeps. minutes. That means you will have pasta If your pasta dough is sticky, simply add a little more semolina flour or chill before shaping. * In All-Purpose U.S., use Bread Flour. Flour; in Canada, use either Bread Flour or Table Of Contents Recipe Index SPINACH PASTA DOUGH Dough Recipe American Canadian 1/3 cup water 1/3 cup 1 egg,beaten 1 3 tbsp. frozen spinach, drained 3 tbsp. finely chopped 2 tbsp. olive oil 2 tbsp. 1/2 tsp. salt 1/2 tsp. 2-3/4 cups semolina/pasta flour 2-1/2 cups For the do-it-yourself Pasta Lover. 30 1. Mix water and egg with a fork. 2. Add water-egg mixture and remaining ingredients in order listed into the Baking Pan. 3. Insert Baking Pan into oven chamber,twist to secure.Close lid. 4. Select: Dough/Pasta Setting. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Allow to mix until the “Add Ingredient”signal beeps (in 45-50 minutes). 7. Press Start/Reset button to STOPcycle. 8. Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled. 9. Set smooth rollers of a pasta machine as far apart as possible. Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"- 1/8" or desired thickness. 10. Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 10 minutes. Cook, or cover and refrigerate for use within 24 hours or freeze for use within a month. 11. To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add favorite sauce.

Need Help? Questions About The Breadmaker : Q1: What do I do if the mixing paddle stays in the loaf? Is this normal? How do I remove the paddle? The removed forms the of remove When spatula spoon/spatula crust sharp non-stick the loaf mixing from loaf object around the to the to from coating loaf remove is cool the paddle paddle VERY (knife, the has the paddle. into before on paddle the HOT- cooled, bread too may the metal the paddle. removing soon.) Pull bottom stay you pan. mixing during use utensil) the may in This a Gently the of paddle plastic the paddle. the burn the as happens loaf mixing baking it loaf insert yourself spoon out. will when and scratch paddle DO because process. the the or loosen if NOT rubber bread you the (the the Allow use the try is inside crust a to Q2: What do I do if the mixing paddle is hard to remove from the baking Pan after baking? Remove allowing water,turn holding toothpick hole of the the the it or to Paddle. the winged Baking soft soak Pan kitchen for over coupling Pan 30 from and minutes brush wiggle on the clean the unit to the bottom an out and hour.Next,pour Paddle any fill of with dough the loose Pan.Using hot while left water out in the the a Q3: Is there any time that I should not use the delayed start feature? Yes, milk, at some room when cheese, recipes, temperature the buttermilk, recipe you may calls for substitute an or for eggs. extended perishable These powdered period foods ingredients milk. of should time. such With not as stay Q4: Can I open the lid while the breadmaker is operating? This you early when frequently may baking condensation kneading. so you watch breadmaker cause stages the should period beeper your It during the of usually forms be operation begins—the loaf bread’s sounds. able is operation to designed on disappears fall. to progress. the get and However, Avoid last window a as with of clear hour the course once opening Quick a change view don’t window after of the to the checks of open the initial baking add your in cycle. in lid air ingredients the the are mixing rising once temperature cycle Sometimes lid lid fine the too to loaf. starts and in let the Q5: Where is the OFF button? Since once Warm”cycle power Start/Reset the the light bread breadmaker button will ends, or remain dough there is pressed shuts on is cycle no until off and OFF is its the complete held. button. “processing”automatically unit is and However, unplugged the “Keeps the or the Q6: If the power goes out while I’m in the middle of a breadmaking cycle, will my Breadmaker continue to process my bread once the power comes back on? The returns outage and breadmaker start is within longer, the process 20 you will seconds. will only from have finish the Unfortunately, to beginning. making discard bread the if your unfinished if the power power bread Q7: What is the minimum and maximum time cycle can be delayed? You bread is The longer setting. designed can minimum type than delay setting to the bake baking time completion except bread you for can a rapid in maximum time under delay bake. for baking 2 hours. the The of 13 selected is rapid hours one bake minute bread for any setting type Q8: When do I add raisins, nuts, etc. to the bread? This signals add tone “Add-Ingredient”chart feature are ingredients using raisins, breadmaker varies with helps the from at nuts, an Timer reduce the audible one caraway has start. and the setting an on tone it “Add-Ingredient”function breaking is seeds, page more to to another. let 10.) etc. up convenient, you The (NOTE: of know added Consult “Add-Ingredient” when The you foods the time you may that . may of the If add you Q9: May I use a sugar substitute in place of sugar? Sugar good sugar sweetener saccharin height. substitute is necessary based. choose Results used. one for may the If that you vary yeast is are aspartame with to going produce the to type based use a and light an rather artificial amount loaf than with of a Q10: May I omit the salt or sugar from the recipe? No, bread over-reacting combination of and amount the both salt bread making amounts of the sugar making sugar of and process. sugar, and are the and process. salt divided bread salt, salt Salt per and play prevents from serving among Remember yeast an over-rising. important the is all is a small. the yeast very that slices, important The role the from total so in the the sugar part 31 Questions About Ingredients/Recipes : Table Of Contents Recipe Index

Need Help? Q11: When I make dough, it is very sticky and difficult to work with. How can I handle it more easily? Dough cycle. Baking 10 handling divide. conventional minutes. This may Pan Once the is onto be Lightly normal. dough. shaped, oven. somewhat a floured flour This the For dough the sticky will best surface, board make results, must at the cover and it be easier end turn your it baked and of it to the hands out let shape in dough of a it the when rest and for Q12: Can I bake products formed from doughs in my microwave oven? No, oven. once shaped, the dough must be baked in a conventional Q13: How do I know when dough is ready to bake? Dough should have doubled in size. Q14: How does the pasta come out of the Breadmaker? This However, removed braided, pasta to shape fore instructions shape it breadmaker shaper your can or ravioli and once be otherwise pasta. in (there removed shaped the the and includes Pasta pasta recipes, are some just shaped. from special dough dough like other a see the setting any You page pans does is breadmaker kinds completed, dough may to 30. – not similar make of use need filled must a dough according pasta it to to pasta) be must muffin rise, rolled, maker for be to there- pasta. to tins the or – Q15: Why do the loaves vary in height and weight? The whole wheat and multi-grain breads are frequently shorter. Am I doing something wrong? No, be and don’t also nuts denser shorter it rye typically and rise is texture. normal flours raisins, as and much have are denser for which heavier during added whole than contribute ingredients, wheat the than basic bread white and white to making multi-grain flour, the such breads. shorter therefore, as process. oats, Whole breads height bran, They they wheat and to Q16: What is gluten? Gluten allows The amount it is to the stretch of protein gluten and in varies expand. flour from that It makes gives one flour your dough to bread another. elastic structure. and Q17: Can I use my favorite bread recipes in my bread machine? Yes, proportion and experimenting. (U.S) but make or you 4 cups several of will ingredients. (Cdn.) Never need loaves to dry exceed experiment of ingredients Become bread a total before familiar to amount (that get you the includes with begin of right 4-2/3 the flours, unit cups oats, recipes ingredients shortening cornmeal, in this (or to book liquid butter/margarine) bran to and cereal, help amounts determine cracked to of wheat, use. yeast, the ratio sugar, etc.). of Use salt, dry the and Q18: Why does some flour occasionally stick to the side of the bread? There mixes • • • • It the Sometimes of Baking ingredients from ingredients is flour recipe Dough measured Mixing Pan. Baking “lock”the Ingredients very the are completely Pan. and Baking important Be many and during may may may Paddle Pan dry When sure to Pan incorrectly). ingredients factors is were be stick Pan be measure it or not the into the was too is scraped to ingredients and pushed not to placed add initial loaf dry not that place. the has added accurately. ingredients (ingredients rises placed may off may bread. mixing cooled in securely the the in and stick get affect correctly the loaf Once unit stuck 10-15 bakes, period, to onto recommended in whether easily may the correctly. the the to minutes, the the in sides: small have the loaf order with the dry shaft. a sides is dough been Baking amounts a Be listed removed the knife. sure order. of dry the in to Q19: Can I make cakes and quick breads (breads that do not use yeast) in my breadmaker? No, breads. such leavening react for recipes something the as best breadmaker in cakes, It with this agents is not cookie book to short recommended satisfy (baking for is mixing dough designed sweet your powder, or and sweet breads. quick for to baking. and/or mix, use tooth, breads. with knead, baking If there you non-yeast These and are are soda) bake looking several foods foods, that yeast use Q20: Why does my bread rise and then collapse or form craters? Your rising, amount Refer adjustments. bread to try the of reducing salt may “Trouble slightly, be rising the Shooting or amount too reducing fast. Guide”on of To sugar, the decrease amount increasing pg. 12 the of for yeast. rate correct the of Q21: Is it important for ingredients to be at room temperature before adding them to the Baking Pan? No, eggs, the water, as refrigerator butter/margarine, long use lukewarm as ingredients with good water and are results. since yeast not it’s extremely can When easy be a added to recipe get cold from directly or calls hot. the for from Milk, tap. 32 Table Of Contents Recipe Index Q22: Which kind of yeast is the best to use? Yeast specially packaged for Bread Machines, Traditional Dry Yeast, Rapid Rise, or Quick Rise Yeast, can all be used with good results. The most important thing is to be sure the expiration date is not up. All the recipes in this cookbook were developed using Bread Machine Yeast. If you prefer to use Traditional, Quick Rise or Rapid Rise Yeast, increase the amount of yeast you use in the recipe by 1/4 teaspoon. Q23: Sometimes when I cut my bread, it’s too sticky and it falls apart or it starts to mash down and won’t slice cleanly. What can I do? If your bread is sticky or mashes down, it may be too hot! Be sure to allow 15 to 30 minutes for your bread to cool before slicing. Place finished bread on a wire cooling rack to let air circulate around it. You may want to try using an electric knife to slice bread instead of cutting it manually. An electric knife has blades that slide back and forth to let you slice straight through bread and avoid mashing it down by putting pressure on the top of the loaf. Q24: Why did I end up with a short, dense, doughy bread? Why didn’t the bread rise? The most common reason for unrisen bread is the yeast. Maybe you forgot to add the yeast. Perhaps the yeast was bad or expired (always check expiration dates). Also, if the mixing wasn’t complete, you may have rising problems. Did you check to see if the mixing paddle was moving at the beginning of your cycle? Q25: What will happen if I leave the bread in the Baking Pan after baking? This unit has a 60-minute “Keep Warm”cycle that lets you leave the bread in the pan for up to an hour after baking is completed. Once that warming cycle is over, it’s best to remove the bread immediately or the bottom of your loaf will absorb moisture and become soggy. The soggy part of the bread will not be as tasty when it dries out and it will go stale quickly. The sides of the bread may also become moist and mushy. Q26: Can the recipe be cut in half? No, the recipe can not be cut in half as temperatures are programmed for either a 1.5 or 2.0 lb loaf. For a smaller loaf, use the recipe developed for the 1.5 lb loaf. If you want to reduce wastage, you can freeze half the loaf for later use. Q27: How can bread mixes be used in the machine and at what setting? The package instructions will list the amount of water and amount of yeast to use. Be sure to add liquid, then dry ingredients, followed by yeast. Remember not to allow the yeast to sit in the liquid. The bread type setting is dependent upon the type of bread mix being used. i.e. White bread uses the Basic Bread setting; Sweet Bread setting is for use with dried fruit , cheese or nuts; Whole wheat or multi-grain should use the Whole Grain setting. Crust setting either Regular or Dark, is a personal preference.

Please Call Us Toll Free! 1-800-465-6070 in Canada & 1-800-231-9786 in the U.S. Table Of Contents Recipe Index Other Questions? Need Help? 33 Notes _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ Copyright© 1996 for Black & Decker 34 Table Of Contents Recipe Form Index No. 168633-46


FREE ENGLISH PDF

OPERATING INSTRUCTIONS

USER GUIDE - USER MANUAL

OWNER GUIDE - OWNER MANUAL

REFERENCE GUIDE - REFERENCE MANUAL

INSTRUCTION GUIDE - INSTRUCTION MANUAL

Leave a Reply