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CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND
BREAD WILL BE VERY HOT. USE OVEN MITTS.
7. Remove the Bread Pan from the Breadman® Pro as soon as the Course is complete and
allow the cake or Batter Bread™ to remain in the Pan for 20 minutes on a cooling rack
before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake
from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes
before cutting.
8. When the bread has completely cooled, approximately 1 hour, store in an air tight container.
9. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean
Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See
CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of
Breadman® Pro after each use.
Batter Bread™ Course Hints for Best Results
• It is important that you assist the Breadman® Pro in the stirring process during the rest
time. Refer to KNEADING AND BAKING Course Chart in this Instruction Manual for
the appropriate time. Use a rubber spatula to gently scrape the ingredients from the sides
and corners of the Pan, and fold into the wet mixture.
• A full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) works well
using the Batter Bread™ Course. As with any other liquid ingredients, the liquid should be
80ºF/27ºC and the eggs room temperature. Otherwise, add ingredients as listed on the
package instructions. The 1-step angel food cake mixes may also be used. Neither a 2-step or
swirl mix will work well using this program.
• Although the Delay Bake Timer is an option for this Course, our experience has shown that
the recipes included do not mix well when delayed. You may find a few of your recipes may
work well; therefore, we have given you delay as an option.
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