Breadman BK1050S, Professional Bread Maker, BK1060S instruction manual Additional Ingredient Notes

ADDITIONAL INGREDIENT NOTES

Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and consistency in your bread. Make sure to measure all ingredients exactly.

Baking Powder	Double-acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening
	agent does not require rising time before baking, as chemical reaction works when liquid ingredients
	are added and again during baking process.
Baking Soda	Baking soda is another leavening agent, not to be confused or substituted for baking powder.
	It also does not require rising time before baking, as chemical reaction works during baking process.
Eggs	Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s),
	large egg(s) at room temperature should be used.
Fats	Butter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique
	crust and texture from the lack of added fat. However, breads that call for fat stay fresh longer.
	If butter is used directly from refrigerator, it should be cut into small pieces for easier blending
	during kneading process.
Liquids	All liquids should be warm 80ºF/27ºC to 90°F/32°C for all recipes. Liquids, such as milk, water or a
	combination of powdered milk and water, can be used when making bread. Milk will improve flavor,
	provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable
	or fruit juices and potato water may be used for flavor variety.
Salt	Salt is necessary to balance flavor in breads and cakes; it also limits growth of yeast. Changing the
	amount of salt in a given recipe may result in shorter, gummier bread. When first making a type of
	bread, do not increase or decrease amount of salt shown in the recipe.
Sugar	Sugar is important for color and flavor of breads. It also serves as food for yeast since it the supports
	fermentation process. Recipes in this book that call for sugar require granulated sugar.
	Important: Do not substitute powdered sugar. Artificial sweeteners cannot be used as substitute,
	as yeast will not react properly with them.

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CLIMATE CHANGES & BAKING

•In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less air pressure. Therefore, less yeast is necessary.

•In dry climates, flour is drier and requires slightly more liquid.

•In humid climates, flour is wetter and will absorb less liquid, so less liquid is required.

How to Use

this product is for household use only.

Important: Your bread maker has an Intelligent Fuse™ system designed to protect the motor from overheating. It will automatically shut off the motor if there is an overheat risk. If this occurs, unplug the appliance, wait a minimum of 20 minutes for it to cool down, and plug in again following the instructions.

GETTING STARTED

•Remove packing materials and any stickers.

•Please go to www.prodprotect.com/applica to register your warranty.

•Place bread maker on dry, stable, level surface away from heat and areas where cooking grease or water may splatter on unit. Do not place near edge of countertop. If placing beneath cabinets, make sure there is enough room to open the lid without interference.

Important: Your bread maker will bake up at a 2-lb. loaf. Do not put larger quantities of ingredients into bread pan. Bread will not mix and bake correctly and bread maker may be damaged. (See maximum ingredient amounts.)

•Before first use, operate on Rapid White cycle without adding ingredients to burn off manufacturing oils. (Follow instructions in using your bread maker.)

Note: During first use, bread maker may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal.

MAXIMUM INGREDIENT AMOUNTS

•Bread cycles: approximately 5 cups

•Quick breads: 4 cups

•Dough cycle: 42/3 cups

•Jam: 3 cups of fruit mixture Bread Pan tips

Inserting bread pan

Note: Remember to insert kneading paddle first, then add all ingredients in the order listed BEFORE inserting the bread pan into baking chamber.

Important: The collapsible kneading paddle may fall when ingredients are added. This is normal. It will stand up when kneading begins.

•When inserting bread pan into bread maker, make sure to set firmly in place.

Removing bread pan

•To remove bread pan from baking chamber, hold handle with an oven mitt and lift straight up firmly.

Important: When you remove bread pan after baking, be sure to wear oven mitts to prevent burning.

•After removing loaf (by turning bread pan upside down and shaking gently), check to see that kneading paddle is removed from loaf. If it is stuck in bread, allow bread to cool; then use the paddle removal key to remove it, taking care not to scratch the kneading paddle. Allow bread to cool before removing the kneading paddle.

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