Breadman BREAD BAKER TR2828G Bedienungsanleitung

INSTRUCTIONMANUALCOOL TOUCH AUTOMATIC BREAD BAKERMODEL NUMBER TR2828G

8.USING THE BREADMAN®(CONTINUED)• Use oven mitts when working with bread or any part of theBreadman®that is hot from baking.• Wipe off crumbs and clea

9.USING THE BREADMAN®(CONTINUED)• To protect young children, keep the Breadman®out of theirreach when you’re not there to supervise – especially durin

10.KNEADING AND BAKING CYCLESBread Baking Time ModesYour new Bread Baker has three baking time modes – Basic, Rapid and Fast Bake™.• Choose Basic mode

11.Dough ModesThese settings only make dough and will not bake bread. Choose from four doughmenus or settings: Pasta, Dough, Pizza and Bagel. Remove t

12.MAKING DOUGH AND BAKING BREADWhen a bread setting or combination is selected, your new Bread Baker will automati-cally combine the ingredients, kne

13.When following the recipes, measure ingredi-ents carefully and accurately. To measure liquids, use a see-through liquid measuring cupand check them

14.Close the Lid. Connect the plug to a 120 V ~60 Hz, AC-only outlet. You will hear a beep.The display will show the default settings ofBasic mode bre

15.After the correct MODE is selected, pressthe MENU button to select the appropriatesetting. Each time MENU is pressed, you willhear a beep andthe nu

16.The Bread Baker is preset for Medium crustcolor for both sides. Press the COLOR buttonto chose a crust color. Light, Medium or Darkwhen baking brea

17.To remove Bread Pans from the machine, usepot holders or oven mitts and pull straight upon the Pan Handles. Turn the pan upsidedown and shakethe br

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1Additional Importa

18.USING THE DELAY BAKE TIMER Use the Timer feature when you want to delay the completionof the bread. You can set all of the Basic and Rapid modes up

19.TROUBLESHOOTINGSpecific questions about the Bread Baker functions and problems with ingredients orrecipes are addressed in the Troubleshooting sect

20.CLEANING INSTRUCTIONS (CONTINUED)Never use any of the following to clean your Bread Baker:• Paint Thinner• Benzine• Steel Wool Pads• Polishing Powd

21.MAX DELAYTIMEBASIC1 White2 Sweet3 French4 WheatRAPID1 White2 Sweet3 French4 WheatFAST BAKE™1 White2 Sweet3 French4 WheatDOUGH1 Pasta2 Dough3 Pizza4

22.KNOW YOUR INGREDIENTSIt has been said that cooking is an art that relies on the creativity of the chef. Bakingbread is much more of a science, sinc

23.Whole Wheat Flour: Whole wheat flour is milled from the entire wheat kernel, whichcontains the bran and germ. This high fiber flour is richer in nu

24.Conversion Chart for Quick-Acting Yeastl tsp active dry yeast = p tsp quick-acting yeast112 tsp active dry yeast = 1 tsp quick-acting yeast24 tsp

25.Measuring Your IngredientsThe most important step when using your Bread Baker for making bread is measuringyour ingredients. It is very important t

26.RECIPE TIPS (CONTINUED)Special Glazes for Yeast Breads: Give your just-baked bread a professional finish. Afterglazing, generously sprinkle with yo

27.RECIPE INDEXBASIC BREAD RECIPES . . . . . . . . .28Basic White Bread . . . . . . . . . . . . . .28Cinnamon Raisin Nut Bread . . . . . .32Corn

1.When using electrical appliances, basic safetyprecautions should always be followed includ-ing the following:1. READ ALL INSTRUCTIONS.2. Do not touc

28.BASIC BREAD RECIPESWe suggest starting your bread baking with this Basic White Bread recipe. Follow eachstep carefully. These steps have been writt

29.BASIC BREAD RECIPES (CONTINUED)9. After 5 minutes of kneading, check the dough ball.It should be slightly tacky to the touch. Add morewater or flou

30.BASIC BREAD RECIPES (continued)Fat Free White Bread1 lb.water 80˚F/27˚C p cupapplesauce 1 TBLsugar 12 TBLsalt 1 tspdry milk 1 TBLbread flour 24 cup

31.BASIC BREAD RECIPES (CONTINUED)Potato Bread1 lb.egg, room temp. + 1enough water 80˚F/27˚C to = p cup oil 2 TBLsugar 4 tspsalt 1 tspdry milk 2 TBLwh

32.BASIC BREAD RECIPES (CONTINUED)Hearty Nut Bread1 lb.water 80˚F/27˚C 1 cupoil 2 tspmolasses 3 TBLsalt 1 tspoatmeal, regular or quick 3 cupwhole whea

33.BASIC BREAD RECIPES (CONTINUED)Honey Granola Bread1 lb.water 80˚F/27˚C p cup + 2 TBL oil 2 TBLhoney 2 TBLsalt 2 tsp dry milk 2 TBLbread flour 22 c

34.BASIC BREAD RECIPES (CONTINUED)Cranberry Nut Bread 1 lb.water 80˚F/27˚C p cupoil 1 TBLsugar 12 TBLsalt 1 tspdry milk 1 TBLlemon peel 1 tspbread flo

35.BASIC BREAD RECIPES (CONTINUED)French Bread1 lb.water 80˚F/27˚C p cup + 2 TBLoil 1 TBLsugar 1 TBLsalt 1 tspbread flour 24 cupsRed Star® active dry

36.BASIC BREAD RECIPES (CONTINUED)Italian Herb Bread1 lb.water 80˚F/27˚C p cup + 2 TBLdry milk 1 TBLsugar 1 TBLsalt 1 tspbread flour 24 cupsdried Ital

37.BASIC BREAD RECIPES (CONTINUED)Pumpernickel Bread1 lb.egg, room temp. + 1enough water 80˚F/27˚C to = p cup + 1 TBLoil 1 TBLhoney 2 TBLdry milk 1 T

2.ADDITIONAL IMPORTANT SAFEGUARDSCAUTION HOT SURFACES: This appliance generates heat and escaping steam dur-ing use. Proper precautions must be taken

38.BASIC BREAD RECIPES (CONTINUED)Onion Rye Bread1 lb.egg, room temp. + 1enough water 80˚F/27˚C to = p cup + 1 TBLoil 1 TBLhoney 2 TBLdry milk 1 TBLs

39.RAPID BREAD RECIPESWhite Bread1 lb.water 80˚F/27˚C p cup + 1 TBLoil 1 TBLsugar 4 tspsalt 1 tspdry milk 1 TBLbread flour 24 cupsRed Star®Quick•Rise™

40.RAPID BREAD RECIPES (CONTINUED)Corn Bread1 lb.egg, room temp. + 1enough water 80˚F/27˚C to = p cup + 1 TBLoil 2 TBLsugar 2 TBLsalt 1 tspdry milk 4

41.RAPID BREAD RECIPES (CONTINUED)Cinnamon Raisin Bread1 lb.water 80˚F/27˚C p cup + 1 TBLoil 1 TBLsugar 1 TBLsalt 1 tspdry milk 1 TBLoatmeal, quick or

42.RAPID BREAD RECIPES (CONTINUED)French Bread1 lb.water 80˚F/27˚C p cup + 1 TBLoil 1 TBLsugar 1 tspsalt 1 tspbread flour 24 cupsRed Star®Quick•Rise™y

43.RAPID BREAD RECIPES (CONTINUED)Hearty Nut Bread1 lb.water 80˚F/27˚C p cup + 1 TBLoil 2 tsphoney 3 TBLsalt 1 tspdry milk 1 TBLwhole wheat flour 1 cu

44.RAPID BREAD RECIPES (CONTINUED)Light Wheat Bread1 lb.water 80˚F/27˚C p cup + 1 TBLoil 1 TBLsalt 1 tspbrown sugar 2 TBLdry milk 1 TBLwhole wheat flo

45.FAST BAKE™BREAD RECIPESWhite Bread1 lb.water 80˚F/27˚C p cup + 1 TBLoil 1 TBLsugar 4 tspsalt 1 tspdry milk 1 TBLbread flour 24 cupsRed Star®Quick•R

46.FAST BAKE™BREAD RECIPES (CONTINUED)Cinnamon Raisin Bread1 lb.water 80˚F/27˚C p cup + 1 TBLoil 1 TBLbrown sugar 2 TBLsalt 1 tspdry milk 1 TBLbread f

47.FAST BAKE™BREAD RECIPES (CONTINUED)Honey Granola Bread1 lb.water 80˚F/27˚C p cup + 1 TBLoil 1 TBLhoney 1 TBLsalt 1 tspdry milk 2 TBLbread flour 24

3.ELECTRIC POWERIf the electrical circuit is overloaded with other appliances, your appliance may notoperate properly. It should be operated on a sepa

48.FAST BAKE™BREAD RECIPES (CONTINUED)Italian Herb Bread1 lb.water 80˚F/27˚C p cup + 1 TBLoil 1 TBLsugar 1 TBLsalt 1 tspbread flour 24 cupsdried Itali

49.GLUTEN-FREE BREAD RECIPESGluten-Free Breads are yeast-leavened breads for people who cannot tolerate wheat,oats, barley or rye in their diet. Follo

50.GLUTEN-FREE BREAD RECIPES (CONTINUED)Country White Bread1 loafwater 80˚F/27˚C 2 cup + 3 TBLeggs 2 extra lgoil 2 TBLcider vinegar 2 tspsugar 2 TBLsa

51.GLUTEN-FREE BREAD RECIPES (CONTINUED)8. Use a measuring spoon to carefully measure the RedStar®Quick•Rise™yeast; level off with the straightedge of

52.GLUTEN-FREE BREAD RECIPES (CONTINUED)Corn Meal Bread1 loafwater 80˚F/27˚C 2 cup + 6 TBLeggs 2 extra lgoil 2 TBLcider vinegar 2 tspbrown sugar 4 tsp

53.GLUTEN-FREE BREAD RECIPES (CONTINUED)Cheddar Confetti Bread1 loafwater 80˚F/27˚C p cup + 1 TBLeggs 2 extra lgcider vinegar 2 tspCheddar cheese, shr

54.GLUTEN-FREE BREAD RECIPES (CONTINUED)Cinnamon Raisin Bread1 loafwater 80˚F/27˚C p cup + 2 TBLeggs 2 extra lgoil 2 TBLcider vinegar 2 tspsugar 3 TBL

55.DOUGHSPasta Doughwater 80˚F/27˚C 4 cupegg, beaten 1olive oil 1 TBLsalt 2 tspall-purpose flour 1 cupsemolina flour 2 cupUse Dough mode and 1 Pasta

56.DOUGHS (CONTINUED)Wheat Dinner Rolls12 rollswater 80˚F/27˚C p cupoil 1 TBLbrown sugar 2 TBLsalt 2 tspdry milk 1 TBLbread flour 14 cupswhole wheat

57.DOUGHS (continued)Challah Braid1 braidegg, room temp. + 1enough water 80˚F/27˚C to = p cupoil 2 TBLsugar 12 TBLsalt 1 tspbread flour 2 cupsRed Star

4.• This Bread Baker has a power loss memory, which resumesthe cycle where it left off if the power failure is no morethan approximately 7 minutes.• D

58.DOUGHS (continued)Cinnamon Rolls24 rollsDoughegg, room temp. + 1enough water 80˚F/27˚C to = p cup + 1 TBLoil 1 TBLsugar 1 TBLsalt 2 tspbread flour

59.DOUGHS (continued)Breadsticksegg, room temp. + 1enough water 80˚F/27˚C to = p cupoil 2 TBLsugar 1 TBLsalt p tspbread flour 24 cupsRed Star®active d

60.DOUGHS (CONTINUED)Soft Pretzels12 pretzelswater 80˚F/27˚C p cupoil 2 TBLsugar 1 TBLsalt 2 tspbread flour 2 cupsRed Star®active dry yeast 12 tspUse

61.DOUGHS (continued)Pizza Crust2 (12-inch) crustswater 80˚F/27˚C p cupolive oil 1 TBLsugar 1 TBLsalt 2 tspbread flour 24 cupsRed Star®active dry yeas

62.DOUGHS (continued)Bagels9 bagelswater 80˚F/27˚C p cupsugar 2 TBLsalt 1 tspbread flour 2 cupsRed Star®active dry yeast 24 tspUse Dough mode and 4 Ba

63.JAMUse the basic recipe provided here as a guide to making a variety of jams using the Spe-cialty Jam setting on your Bread Baker. For other fruit-

64.CAKESUse the Cake menu to mix and bake packaged cake and muffin mixes.When you use your own cake recipes, remember that one Bread Pan is equal in v

65.CAKES (continued)Carrot Cakeeggs, room temperature 2 lgoil 4 cupcarrots, uncooked-grated 1 cuporange extract 1 tspsalt 1/8 tspcinnamon 1 tspsugar p

66.CAKES (CONTINUED)7. Use a measuring spoon to measure the baking pow-der and baking soda; level off with a straight edge ofa knife and add to the pa

67.CAKES (CONTINUED)Pound Cakeegg, room temp. + 1 lg enough milk 80˚F/27˚C to = l cupbutter, melted 1 TBLvanilla extract 1 tspvanilla cook & serv

5.YOUR BREADMAN®The illustrations in this Instruction Manual are for informational purposes only.You may find your Bread Baker and parts look differen

68.CAKES (continued)Glazefrozen concentrated orange juice, thawed* 4 cupsugar 2 cupHeat juice until sugar dissolves.butter flavoring 12 tspalmond extr

69.CAKES (continued)Butter Cakeeggs, room temperature 2 lgbutter, melted 4 cupwater 80˚F/27˚C 3 cupbutter extract 12 TBLvanilla extract 12 tspalmond e

70.QUICK BREADSQuick breads are made with baking powder and baking soda that are activated by mois-ture and heat. The batter is mixed only long enough

71.QUICK BREADS (continued)Raisin Quick Breadbutter, softened 1/2 cupsugar 6 TBLsalt 1/4 tspeggs 2 lgmilk 1/4 cupvanilla extract 2 tspraisins 1/4 cupa

TROUBLESHOOTINGGeneral Performance and Operation Questions and AnswersPossible SolutionRemove it with a crochet hook or the end of a mixer beaterbefor

73.Why can’t I usethe Timer whenbaking with freshmilk?If the power goesout in the middleof a cycle, will myBread Baker finishbaking bread ormaking dou

74.TROUBLESHOOTING (CONTINUED)The Keep Warm cycle will keep it warm and prevent it frombecoming soggy for 1 hour. If the bread is left in the pan afte

TROUBLESHOOTING (continued)Ingredients/Recipes Questions and AnswersPossible SolutionThis can be caused by using too much yeast.Add raisins, nuts etc.

76.

LIMITED ONE YEAR WARRANTYWarranty: This Breadman®product is warranted by Salton, Inc. to be free from defects in materials or workmanship for aperiod

6.CONTROL PANELNOTE: Please peel off the plastic sticker onControl Panel before use. When usingthe touchpad controls, be sure to pressthe pad until yo

IMPORTANT NOTICEIf any parts are missing or defective,DO NOT return this product.Please call our Consumer Service Department for assistance.800-233-90

7.USING THE BREADMAN®Before using the Breadman®for the first time, carefully read allof the instructions included in this manual.With your new Breadma