Breadman Stainless Steel Convection Bread Maker, TR2700 manual Method

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Method:

1.Remove bread pan from bread maker. Attach kneading paddle onto shaft. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Make sure all ingredients, except water, are at room temperature.

2.Place bread pan into bread maker. Push down on rim until it fits firmly into place. Close lid.

3.Press MENU; choose Batter Breads Course. Press CRUST to choose crust color. If delay bake is desired, press ▲/▼ buttons to set delay bake timer, and then press START for delay; or, simply press START to begin immediately.

Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, fish or any other ingredients that may spoil.

4.At beep during kneading process, check dough. At this time, push down any dough or flour that may stuck to sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer to KNEADING AND BAKING COURSES chart to check display time beep will sound.

5.Before baking begins, remove bread pan from bread maker. Remove kneading paddle from batter and place bread pan back into breadmaker to complete bake process. Removing paddle will help prevent tearing cake/loaf when it is removed from pan after baking.

6.When bread is finished baking bread maker will beep and “0:00” will appear in display window. Press STOP and open lid.

Caution: Oven cavity, bread pan, kneading paddle and bread will be very hot. Use oven mitts.

7.Remove bread pan from bread maker as soon as course is complete and allow cake or Batter Breads to remain in pan for 20 minutes on cooling rack before removing. Using oven mitts, take non metal spatula and gently loosen cake from sides of pan. Turn upside down to remove. Allow to cool 15 – 30 minutes before cutting.

8.When bread has completely cooled (approximately 1 hour) store in air tight container.

9.Unplug unit and allow to cool completely before cleaning. Clean bread pan after each use.

Batter Breads Course Hints for Best Results

•It is important that you assist bread maker in stirring process during resttime.

Refer to KNEADING AND BAKING Course chart for appropriate time. Use a rubber spatula to gently scrape the ingredients from sides and corners of pan, and fold into wet mixture.

•Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) works well using Batter Breads Course. As with any other liquid ingredients, the liquid should be 80ºF/27ºC and the eggs room temperature. Otherwise, add ingredients as listed on package instructions. 1-step angel food cake mixes may also be used. 2-step and swirl mix will work well using this program.

•Although delay bake timer is an option for this Course, our experience has shown 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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Contents Stainless Steel Convection Bread Maker Accessories/PartsPlease Read and Save this Use and Care Book Important SafeguardsAdditional Important Safeguards Power Outage Electric PowerFrequent surges, please use a surge protector Short Cord InstructionsProduct may vary slightly from what is illustrated Display Window Control PanelOperation Light Program ProgStop/Reset Program Prog TemperatureSave/Erase Yes/No and Up/Down ArrowsPage Page Maximum Ingredient Amounts Getting StartedBread Pan tips Inserting bread pan Kneading and Baking Courses Batter Bread Gluten Free BreadJam DoughKnead Rise Punch Shape Bake Total Kneading and Baking Course ChartWhole Light Course Crust Size Preheat Course Crust Size Preheat Course Crust Know Your Ingredients Yeast Conversion Chart for Quick Rise YeastRapid Course Yeast Addition SugarFats EggsBaking Powder Baking SodaSlicing and Storing Bread High-Altitude BakingMaking DOUGH, Baking Breads and Batter Breads Page Using 24-HOUR Delay Bake Timer Pause Advanced Baking Techniques Bake onlyBraided Breads Pull-Apart RollsMediterranean-Style Rustic Bread Personal Recipes PausePress SAVE/ERASE Start Custom ProgramsIngredients ½ lb White BreadBread RECIPES...EASY AS Ingredients Amount White Sourdough StarterCornbread White Sourdough BreadEGG Bread FAT-FREE White BreadPotato Bread Whole Grain Bread Sunflower & Sesame Seed Whole Wheat Bread Whole Wheat Bread Caraway RYE Bread Onion RYE Bread Seven Grain Bread TWO Cheese Bread Pumpernickel Bread Hearty NUT Bread Italian Herb Bread French BreadCinnamon Raisin Bread Crunchy Cracked Wheat Bread White Wheat Bread Dried Fruit Bread SOY Cinnamon Raisin Bread Batter Breads Ingredients LoafSweet Corn Bread Batter Breads Course Hints for Best Results MethodIngredients Cake Pineapple Coconut Pound CakeIngredients Loaf Cheddar Loaf BreadBanana NUT Cake LOW Carb Bread RECIPES... Easy AS LOW Carb White BreadIngredients Low Carb Course Method Nutritional AnalysisLOW Carb Cinnamon Raisin Bread Raisins Cup Select Low Carb Course Yield 28 slices LOW Carb Batter Breads LOW Carb Chocolate CakeGluten Free Bread RECIPES... Easy AS Gluten Free Country White BreadGluten Free Method Gluten Free Pumpernickel Bread Making Doughs Crust Treatments Bread / Pizza / Pasta Dough CoursesIngredients Dough Course RECIPES...AS Easy AS Dinner Roll DoughRolls Wheat Dinner Roll Dough Ingredients Rolls Cheezy Garlic Roll DoughTopping Filling Sticky Breakfast BUN DoughBrown sugar ¾ cup Glaze French Bread DoughVariations Regular Large Challah Bread DoughBagels Bagel DoughPretzels Soft Pretzel DoughVariation Ingredients Thick or 2 thin crusts Thick or 4 thin crusts Pizza Crust DoughIngredients Thin crusts Whole Wheat Pizza Crust DoughGarlic-Cheese Topping Focaccia DoughGreek-Style Topping Ingredients Lb loafJam Course Method JAM CourseJam Course Hints For Best Results BLUEBERRY, APRICOT, Peach or Pear JAM STRAWBERRY, BLACKBERRY, or Raspberry JAMImportant Do not exceed amounts given Storage CleaningHot Question AnswerNeed HELP? 2009/4-29-139E
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