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SUPER RAPID BAKE /LIGHT Crust or DARK Crust
(1:10 hours)
This setting is used only to make selected recipes quickly
whether you choose a LIGHT 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/LIGHT Crust or 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.
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.
FRENCH/LIGHT or DARK Crust (3:45 hours)
This setting is used for basic French or garlic French bread.
See the Cookbook section for the recipe. Because it uses water
instead of milk, French bread has a crispier crust and softer
center than milk-based breads. At approximately 2 hours and
10 minutes into the program (the display will read between
1:30 and 1:35), there is a series of beeps. This signals you may
take out the bread, manually shape it into a long loaf, let it rise
again, and bake it in an oven if you prefer traditonal French
Bread loaves.
CAKE (1:40 hours)
Similar to the BAKE setting, this setting is used for non-yeast
breads often referred to as “Quick Breads” and cakes. Unlike
the BAKE setting, the temperature is not adjustable on this set-
ting and you MUST use the Mixing Paddle. Approximately 10
minutes into the program (the display will read around 1:30),
there is a series of beeps. This signals you to scrape down the
sides of the Pan with a spatula and stir the mixture. You may
also add ingredients (like nuts or a cinnamon/sugar topping)
at this time.
BAKE (30 min - 1:30 hours)
This setting is for quick breads (non-yeast breads) and may be
used with some cake recipes by lowering the manufacturer’s
recommended temperature setting by 50° F (10°C) and
increasing the time. Some experimentation may be nesessary.
Temperature ranges between 300° F - 420° F (154°C - 216°C).
You don’t need to use the paddle. This setting is good for frozen
and thawed doughs.
JAM (1:22 hours)
This setting is used to cook homemade jams and fruit mar-
malade. Fresh or frozen fruits will have to be chopped or
processed before measuring them into the Baking Pan. To
reduce splatter and cleanup, place an aluminum foil “collar”
around the Baking Pan after inserting it into the unit.
DOUGH (2:00 hours)
This setting makes bread-style dough. Dough can be shaped
to make pizza, rolls, bread sticks, long loaves or braids that
must then be baked in a conventional oven.
DESSERTS (1:39 hours)
This setting is used for a variety of desserts such as apple
crisp, cobbler, or puddings. Most recipes call for some prepa-
ration of ingredients before placing them in the Baking Pan.
Check the Cookbook section for specific recipes and try varia-
tions of your own. Approximately 14 minutes into the pro-
gram (the display will read around 1:25), there is a series of
beeps. This signals you to scrape down the sides of the Pan
with a spatula and stir the mixture. You may also add ingredi-
ents (raisins, nuts, etc.) or toppings at this time.
Bread Type Setting Descriptions
How To Use Your Breadmaker
T
he bread making settings in this unit will
combine ingredients, knead, and bake bread from
start to finish – automatically.
The CAKE and BAKE settings will allow you to use your
breadmaker almost like an oven to make quick breads
and loaf cakes. However, they require some additional
scrape down/mixing manually. The JAM setting
requires some pre-Bake Pan preparation of fruits by
cutting or processing them in advance. However, your
breadmaker will combine ingredients, mix, and boil
jams and marmalades automatically.
The DOUGH setting makes dough for a variety of recipes
but you must shape and bake the dough yourself in a
conventional oven. 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 thor
oughly tested in the Household Products,
Inc. 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.
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
and may not produce acceptable results in other similar
breadmakers.
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