User manual ZOJIRUSHI BBCC-V20

How to Enjoy Your Home Bakery Traditional Photo Operating Instructions & Recipes BBCC ­ V20 CONTENTS Important Safeguards Specifications Features Components/Handling Instructions/Control Panel Care & Cleaning/Storage Accessories LET'S START BAKING Characteristics of Ingredients/ Tips on Using Your Bread Machine Basic Bread (Basic, Quick) Using the Timer Whole Grain (Basic Wheat, Quick Wheat) Dough (Basic Dough, Quick Dough) Jam Cake Sandwich Home Made Questions and Answers/Abnormal Condition Troubleshooting Guide 8~9 10~11 12 15~18 19~25 26~27 28~29 30 31~32 33~34 35 2 2 3 4~5 6 6~7 WELCOME TO THE ZOJIRUSHI HOME BAKERY Important Safeguards Specifications WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: 1. Read all instructions carefully. 2. Do not touch hot surfaces. Use knobs of lid. Do not close or clog the steam vent opening under any circumstances. 3. To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other liquid. 4. Close supervision is necessary when the appliance is used by or near children. 5. Unplug the power supply cord when the appliance is not in use, or before cleaning. Allow to cool before putting on or taking off any parts, and before cleaning the appliance. 6. Do not use or operate the appliance with a damaged cord or plug, or after the appliance malfunctions, or has been damaged in any manner. Return the appliance to the nearest authorized service facility or dealer for examination, repair, or adjustment. 7. The use of accessory attachments not recommended or sold by the appliance manufacturer may cause injuries. 8. Do not use outdoors. 9. Do not let the power supply cord hang over the edge of a table or counter, or touch hot surfaces. 10. Do not place the appliance on or near heat sources such as gas or electric stoves, ovens, or burners. 11. Extreme caution must be given when moving the appliance containing hot contents or liquids. 12. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, press RESET and remove plug from wall outlet. Never pull on cord. 13. Do not use the appliance for other than intended or specified purposes. 14. Avoid contacting moving parts. 15. If the lid is opened while baking or keeping bread warm, the unit will temporarily shut off. As long as you keep the lid open, beeps will keep sounding. Save These Instructions Note THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY. A. A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. B. Extension cords are available and may be used if care is exercised in their use. C. When an extension cord is used: (1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and (2) the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature. -2- Specifications Power consumption: Heater: 600W Power consumption: Motor: 100W Power supply: 120V, 60Hz Dimensions: 17" x 10" x 12" Weight: 17lbs. FEATURES Features From fully automated baking of your everyday loaves to home-made treats for those special occasions, the BBCC-V20 Home Bakery Traditional helps you imaginatively expand your cooking repertoire. The BBCC-V20 Home Bakery Traditional lets you enjoy an infinite variety of home-made breads, cakes and even jams. It's fast, easy healthful, tasty ­ and always fresh! Features 1. A horizontal baking pan allows baking one full (2 lbs.) loaf of basic bread. 2. "Home Made" setting lets you expand your baking repertoire. You can easily bake French bread too! 3. "Quick" setting prepares bread in under two hours. 4. "Cake" and "Jam" settings are provided for menus other than bread. 5. A compact design neatly fits countertops. 6. Auto shut-off when lid is opened for added safety. 7. Programmable time lets you enjoy fresh baked bread any time you like. The time allows you to delay baking time for up to 13 hours. The time can be used with only the Basic, Basic Wheat, Basic Dough, Sandwich and Home Made settings. 8. Crust Control function. The Crust Control function lets you choose Light, Medium or Dark crust on the Basic, Quick, Cake and Home Made settings. 9. Viewing Window The Viewing Window allows you to watch the baking process. -3- COMPONENTS/HANDLING INSTRUCTIONS/ CONTROL PANEL Component/ Handling Instructions/ Control Panel Components Kneading Blade Baking Pan Viewing Window Steam Vent Lid Control Panel Safety Device For safety reasons, the unit will not operate unless the lid is closed. Plug At no time should anything be pushed into the safety device holes as this may result in injuries or unit malfunction. Flange Rotating Shaft Heating Element Main Body Power Supply Cord Handling Instructions Removing the baking pan: Installing the baking pan: Attaching the kneading blade: Grasp the baking pan's shorter flanges and pull toward you to unlatch the spring. Then lift to remove. Use oven mitts for removing a hot pan. Hold the baking pan's shorter flanges and place it right in the center of the oven cavity. Press down until it clicks into place. Attach the kneading blade to the rotating shaft and push down firmly. Be sure to attach the kneading blade securely. -4- CONTROL PANEL Control Panel CRUST CONTROL key For choosing the crust color desired: Light, Medium and Dark (for Basic, Quick, Cake and Home Made settings). · Light Lighter crust setting. · Medium Regular crust setting. · Dark Darker crust setting. TIMER key Use this key when you would like to delay the completion of your bread or dough. To set the timer, determine when you would like your bread or dough to be ready, then set the timer to reflect the time difference between the present time and the time you determined. The set time increases in units of ten minutes each time you press the key. Once the set time exceeds maximum time of 13:00 (13 hours), the display returns to minimum time. SELECT COURSE key Press this key to choose the dough preparation/baking course you desire. Basic This setting is for baking basic bread using active dry yeast. Basic Wheat This setting is for whole grain bread using active dry yeast. Basic Dough This setting is ideal for making bread-style dough using active dry yeast. Quick This setting is used for quickly baking a basic bread using rapid rise yeast. Quick Wheat This setting quickly produces whole grain bread using rapid rise yeast. COURSE TIME TIMER CRUST CONTROL ADD INGREDIENTS BEEP Basic 3:30 Basic Wheat 3:40 Basic Quick Dough 1:50 1:58 LIQUID CRYSTAL DISPLAY UNIT Indicate the time up to completion of baking, the crust color, etc. HOME MADE COURSE (TIME. CYCLE key) Allows you to program the bread baking process to your specifications. (At the initial setting, the French bread baking process is programmed.) START/REST key Press this key to start a process or time operation. Press and hold the key slightly longer to cancel a process is completed. Quick Dough This setting lets you quickly prepare bread-style dough using rapid rise yeast. Jam Setting for making jam. Cake Setting for baking cake. Sandwich Optimized for making sandwich bread. Home Made Allows you to program the bread baking process to your specifications. (*At the initial setting, the French bread baking process is programmed.) Quick Wheat 2:08 Quick Dough 0:45 Jam 1:20 Cake 2:00 Sandwich 3:20 Home Made * 4:00 -5- CARE & CLEANING/STORAGE Care & Cleaning Storage !CAUTION! TO AVOID ELECTRICAL SHOCK, FIRST UNPLUG THE UNIT AND ALLOW IT TO COOL BEFORE CLEANING. Dust and crumbs that collect inside the unit may cause scorching or uneven baking, so be sure to clean the unit and baking pan after each use, following these steps: Outer Body and Lid Wipe off the outer body of the unit with a damp cloth. Wipe the lid as well. Clean the viewing window with a moist paper towel, and wipe dry. !CAUTION! DO NOT IMMERSE THE UNIT IN WATER OR ANY OTHER LIQUID. Baking Pan and Kneading Blade Both the baking pan and kneading blade have coated nonstick surfaces. Harsh cleaners (such as abrasives and metal scrubbers) or utensils (such as forks, knives and metal spatulas) must not be used on these parts as you may scratch them. Over time, the nonstick surface may change color due to moisture and steam. This is absolutely normal and has no effect on unit performance or use. Remove the baking pan from the oven cavity prior to cleaning. Fill the empty baking pan with lukewarm water and liquid detergent. Allow it to sit for 30 minutes before emptying the pan and removing the kneading blade. If the kneading blade is difficult to remove, hold the kneading blade in one hand and use your other hand to grasp the rotating shaft from beneath the pan. Turn both hands in opposite directions to free the blade. Clean the inside of the baking pan with a soft sponge. You may use a very soft brush to dislodge baked-on crumbs around the shaft and in the center of the kneading blade. Make sure you reattach the kneading bade to the baking pan after cleaning. Never use a dish washer or dryer, as it may result in deformation or discoloration of the components, or unit malfunction. !CAUTION! DO NOT IMMERSE THE BAKING PAN IN WATER OR ANY OTHER LIQUID. Allow the unit to cool completely before storing it. Keeping the lid open helps. Clean it as described above. Carefully dry all unit components and wipe off any moisture inside the unit. To avoid damage to the unit, do not place any heavy objects on top of the lid. Storage -6- ACCESSORIES Accessories Accessories Measuring Cup: Is for measuring liquids only; filled to the brim it measures 1 cup. Measuring Spoon: May be used to measure yeast, sugar, salt, dry milk and spices. The large side measures 1 tablespoon; the small side measures 1 teaspoon. The halfway mark on each measures one-half tablespoon and one-half teaspoon, respectively. (S) (L) How to Measure the Ingredients Dry Ingredients: 1. Spoon the dry ingredients into the cup filling it to overflowing. Do not press or shake down. 2. Level by sweeping off the excess with a knife. To measure 3/4 cup flour, for example, fill and level the 1/2 and the 1/4 measuring cups. Spices and small amounts of dry and liquid ingredients are measured in the measuring spoon which comes with unit. Be sure to level off the same way. Liquid: 1. The liquid should be poured into the cup while the cup is place on a flat surface and measured at eye level. Measuring Ingredients It is most important for the best possible result every time you bake bread, that you measure accurately and correctly. Dry ingredients such as flour and sugar need to be measured in "nested" measuring cups of the type that fit inside each other. Thecome as 1/4, 1/3, 1/2, and 1 cup. Liquid measuring cups are usually made of transparent glass or plastic with lines marking the gradations. The Zojirushi Home Bakery Traditional comes equipped with a measuring cup and spoon USE THE MEASURING CUP FOR LIQUIDS ONLY: it measures up to 1 cup when filled to the very brim. The measuring spoon has a small and large side. The large side measures 1 tablespoon to the top: it measures 1/2 tablespoon or 1-1/2 teaspoons to the halfway mark on that side. The smaller side of the measuring spoon measures 1 teaspoon to the top and 1/2 teaspoon to the half mark. "Nested" Measuring cup -7- CHARACTERISTICS OF INGREDIENTS Characteristics of Ingredients Characteristics of Ingredients · All Purpose Flour is a blend of refined wheat flour especially suitable for making cake, croissants and pizza. · Bread Flour is a type of wheat flour made from hard wheat that includes all of the gluten from the grain. Since bread flour has a higher gluten from the grain. Since bread flour has a higher gluten and protein content than all purpose flour, it is well-suited for use in yeast breads. Gluten gives structure and height to the loaf, thus bread flour rises better than other flours. It produces a higher loaf and bread that has a coarser texture. · Cracked Wheat * is very coarse in texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture. · Gluten is an elastic protein found mainly in wheat flour (all flour contains some gluten). Gluten is an important element in all yeast breads, as it gives bread its structure or framework. Flours with a high gluten content make the best bread flours. · Vital Wheat Gluten (also called vital gluten or wheat gluten) is the dried gluten protein obtained from high protein, hard-wheat flour by rising off most of the starch. Adding gluten to bread recipes helps improve the strength, texture and height of the loaf, it is especially useful in recipes that call for wheat bread flour or low-gluten flours. · Whole Wheat Flour, ground from the entire wheat kernel, is heavier, and richer in nutrients. · Seven-Grain Cereal Blend** is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and hulled millet. · Active Dry Yeast feeds on sugar and ferments it, thus causing dough to rise. Active dry yeast (simply dried granules of yeast) is made of tiny plants that change food (especially gluten and sugar) into bubbles of carbon dioxide. As these bubbles expand, the bread rises. The recipes developed for the Home Bakery used "Fleishmann's Active Dry Yeast" or "Fleishmann's Rapid Rise Yeast". Active dry yeast should be kept in the freezer or refrigerator. Please be sure that fresh yeast isused. Using old yeast is not recommended and may adversely affect the outcome of your bread. · Butter and Oil tenderize texture of yeast breads. French bread gets its unique crust and texture from the lack of added oils. However, breads that call for oils stay fresh longer. Butter should be measured and cut into small pieces. The recipes developed for the Home Bakery used unsalted butter; however, regular butter ormargarine can be substituted for unsalted butter. · Eggs add richness and velvety texture to bread doughs. Use large-size eggs in these recipes. · Homogenized Milk & Buttermilk add texture and flavor. You may substitute homogenized milk or buttermilk for dry milk, but the loaf may be come out shorter and the crust may be darker than dry milk breads. · Salt is necessary when making yeast breads. It not only adds flavor but controls the growth of yeast, which helps the bread rise. Too much salt can kill the yeast, but too little lets the dough rise so fast it may fall before baking is complete. Salt also keeps bread from getting stale too quickly. · Sugar is important for the color and flavor of breads, as well as to feed the yeast. Recipes that call for sugar require granulated sugar. Do not substitute powdered sugar or brown sugar unless indicated. · Fructose* is a naturally occurring sugar found in fruits, berries, and honey. The taste of fructose is identical to that of common sugar with the added benefit that it is 1-1/2 times as sweet as sugar. Fructose is a carbohydrate which must be accounted for in the diet. * Available at health food stores. ** Available at health food store or in your local supermarket's hot cereal department. -8- TIPS ON USING YOUR BREAD MACHINE Tips on Using Your Bread Machine Tips on Using Your Bread Machine Creating Your Own Yeast Breads The recipes on the following pages are unique to the Home Bakery Traditional by Zojirushi. Each one features ingredients that best complement a particular loaf of bread, and each was tested in our machines. When creating your own yeast bread recipes or baking an old favorite, use this book as a guide for converting portions from your recipe to the Home Bakery. These portion guidelines will result in a heavier and somewhat coarser dough. · Liquid ingredients should be placed into the baking pan first, then the dry ingredients. The yeast should be added last and sprinkled on the dry ingredients so that the yeast doesn't come in contact with any liquid. · Again, check our recipes for guidelines on how much of these ingredients youcan add to your doughs. Be aware that additions like these tend to make doughs heavier and somewhat coarser in texture. · If the room temperature is above 77 F, it is recommended to use refrigerated liquids. Flour should be fresh and at room temperature. · Changes in humidity or baking in high altitudes may require ingredient adjustments. Humidity tends to make dough moister. High altitudes tend to make the loaves rise too quickly. For humidity, try adding and extra tablespoon of flour to improve the consistency. Repeat if necessary until the dough forms a nice ball. For high altitudes, decrease the amount of yeast by approximately 1/2 tablespoon, and decrease the sugar slightly. · For recipes using the timer cycle, milk or eggs or other perishables should not be used for food safety reasons. Tips on Dark Breads Breads made with whole-grain flours such as whole wheat, or rye, require a bit more tender loving care to insure that they achieve the height of deliciousness. Notice that some whole-grain breads may also call for substantial amounts of bread flour, too. That's because the darker flours need to be "lightened" with white flour for the best-tasting, best-looking loaf. Special Glazes for Yeast Breads Give your just-baked bread a professional finish. Select one of these special glazes to enhance your bread. Egg Glaze: Beat 1 large egg and 4 teaspoons of water together, brush generously over top crust of bread. Melted Butter: Brush melted butter over just-baked bread for a softer, tender crust. Milk Glaze: For a softer, shinier crust, brush just-baked bread with milk or cream. -9- BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Now you're ready to bake a delicious loaf of bread! Use active dry yeast. Basic Use rapid rise yeast. Quick Basic Setting Preheating Kneading (20 minutes) about 30 minutes Add Beep First rising Stir down Second rising Stir down Third rising Baking Keep warm Complete Beep 3:30 Quick Setting Preheating (5 minutes) about 25 minutes Kneading Add Beep First rising Stir down Second rising Baking Keep warm Complete Beep 1:58 - 10 - BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Steps BASIC STEPS Kneading Blade Rotating Shaft Operation Instructions & Recipes 1. Remove the baking pan. Open the lid, grasp the baking pan's shorter flanges and pull it toward you to unlatch the spring. Then remove by lifting it straight up. Attach the kneading blade to the rotating shaft and push down firmly. Be sure attach the kneading blade securely. 2. Attach the kneading blades to the baking pan. 3. Precisely measure ingredients and add them into the baking pan in the following order: 1) Water. 2) Add flour, sugar, dry milk, salt and butter. 3) Make a depression in the middle of the flour and sprinkle yeast in it. Make sure the yeast does not touch any liquid. NOTE: If dry yeast contacts water, results may not be ideal. 4. Insert the baking pan into the unit and close the lid. 5. Plug the nit into outlet. 3:30 shows up in the display. Place the baking pan in the center of the oven cavity and press down on it until it clicks into place. Close the lid. - 11 - BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Steps 6. Select the desired setting. 1) Press the SELECT COURSE key to set the arrow (5) to "Basic" or "Quick" 2) Press the CRUST CONTROL key to set the arrow (3) to either Light, Medium or Dark to choose the crust you want. 3) Press the START/REST key. · The Operation Light will go on and the first process is shown (i.e.PREHEAT) · As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE. · The ADD indicator will flash for five minutes until the KNEAD process is complete. When it's time to add ingredients such as raisins or nuts, the unit will beep for the first 30 seconds of the indicator flashing. Open the lid and add appropriate ingredients according to the recipe. ! CAUTION ! · The unit will count down remaining time at one-minute intervals until The unit is extremely hot the bread is done. when baking. Be careful. 7. Beeps tell you the bread is done. 1) When baking is complete, beeps alert you that the bread is ready and the Operation Light will turn off. 2) Press and hold the START/RESET key. NOTE: This unit has a convenient function to prevent it from resetting even if you accidentally press the START/REST key during the baking cycle. 3) Remove the baking pan. Open the lid and use oven mitts to pull the baking pan toward you by grasping the pan's shorter flanges. This will unlatch the spring so you can lift the pan to remove. · If the START/REST key is not pressed after the baking cycle is complete (after beeping stops), the unit automatically goes into the "Keep Warm" mode for 60 minutes. Bread should be removed as soon as possible to avoid getting soggy. · When the "Keep Warm" cycle is over, the display appears as shown. Turn the baking pan over and shake the loaf out. If the baking blade remains in the bottom of your loaf, allow the loaf to cool then use a plastic spoon or rubber spatula to remove the blade. ! CAUTION ! Be careful not to burn yourself. ! CAUTION ! Do not place a hot baking panon top of the unit or any heat-sensitive material. Damage to the unit or material may result. 8. Remove the bread. Be sure to unplug the unit. Do not tug on the cord. 9. After use... Using the Timer You can use the timer to program baking to complete at a desired time. The timer can be set in tenminute intervals for a maximum setting of up to 13 hours. 1) Press the SELECT COURSE key to choose the setting you want. 2) Use the TIMER key to set your desired time. 3) Press the START/RESET key and make sure that the Operation Light goes on. The display reads time in units of one minute increments. NOTE · The timer can be used with only Basic. Basic Wheat, Basic Dough, Sandwich and Home Made settings. · Do not use timer settings for recipes that contain milk, juice, vegetables, eggs, etc. as they can easily spoil. - 12 - BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Bread Loaf Variations Basic Bread Loaf Variations Recipes listed in this section were originally prepared for the Basic setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick setting. Ingredient amounts for the Basic setting are indicated in red and those for the Quick setting in blue. Select the appropriate amounts depending on the setting you've chosen. BASIC WHITE BREAD 1-1/2 cups 4-1/4 cups 3 Tbsp. 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 2 tsp. 3 tsp. Water Bread Flour Sugar Dry Milk Salt Butter Active Dry Yeast Rapid Rise Yeast ITALIAN HERB BREAD 1-1/2 cups 4-1/4 cups 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 1 tsp. 2 tsp. 3 tsp. Water Bread Flour Sugar Salt Olive Oil Basil Active Dry Yeast SUGAR FREE WHITE BREAD 1-1/2 cups 4-1/4 cups 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 2 tsp. 3 tsp. Water Bread Flour Fructose Salt Butter Active Dry Yeast Rapid Rise Yeast Rapid Rise Yeast CHEESE `N' ONION BREAD SWEET BREAD 1-1/8 cups Water 4-1/4 cups Bread Flour 1 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Butter 1-1/4 cups American Cheese, Shredded 1/3 cup Red Onion, Minced 2 tsp. Active Dry Yeast 1-3/8 cups Milk 1 Large Egg 4-1/4 cups Bread Flour 3 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Orange Peel 2 tsp. Active Dry Yeast CHOCOLATE BREAD 1-3/8 cups 1 4-1/4 cups 3 Tbsp. 1-1/2 tsp. 2 Tbsp. 1 Tbsp. 2/3 cup 2 tsp. Milk Large Egg Bread Flour Sugar Salt Butter Unsweetened Cocoa Chocolate Chips Active Dry Yeast - 13 - BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Bread Loaf Variations RAISIN BREAD 1-1/2 cups Water 4-1/4 cups Bread Flour 3 Tbsp. Sugar 2 Tbsp. Dry Milk 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Cinnamon 2 tsp. Active Dry Yeast When beep sounds add: 1 cup Raisins 3 tsp. Rapid Rise Yeast RUSSIAN KULICH 1-1/4 cups Milk 2 Large Eggs 1 tsp. Almond Extract 4-1/4 cups Bread Flour 2 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Butter 1/2 cup Silvered Almonds 2 tsp. Active Dry Yeast When beep sounds add: 1/2 cup Chopped Dried Fruit 3 tsp. Rapid Rise Yeast APPLE OAT BREAD 1-2/3 cups Apple Juice 4-1/4 cups Bread Flour 1 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Cinnamon 2/3 cup Oats 2 tsp. Active Dry Yeast When beep sounds add: 1/2 cup Diced Dried Apple RAISIN BREAD (1.5 lbs. SIZE) FAT FREE APPLE OAT BREAD 1-2/3 cups Apple Juice 4-1/4 cups Bread Flour 1 Tbsp. Sugar 1-1/2 tsp. Salt 1 tsp. Cinnamon 2/3 cup Oats 2 tsp. Active Dry Yeast When beep sounds add: 1/2 cup Diced Dried Apple BASIC WHITE BREAD (1.5 lbs. SIZE) 1-1/8 cups + 1 Tbsp. Water 3-1/4 cups Bread Flour 2 Tbsp. Sugar 1-1/2 Tbsp. Dry Milk 1 tsp. Salt 1-1/2 Tbsp. Butter 1-1/2 tsp. Active Dry Yeast 2-1/2 tsp. - 14 Rapid Rise Yeast 1-1/8 cups + 1 Tbsp. Water 3-1/4 cups Bread Flour 2 Tbsp. Sugar 1-1/2 Tbsp. Dry Milk 1 tsp. Salt 1-1/2 Tbsp. Butter 1/2 tsp. Cinnamon 1-1/2 tsp. Active Dry Yeast When beep sounds add: 3/4 cup Raisins 2-1/2 tsp. Rapid Rise Yeast WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Making whole-grain bread is easy - and healthy! Use active dry yeast. Basic Use rapid rise yeast. Quick Basic Wheat Setting Preheating 40 minutes) about 50 minutes Kneading Add Beep First rising Stir down Second rising Stir down Third rising Baking Keep warm Complete Beep 3:40 Quick Wheat Setting Preheating (5 minutes) about 25 minutes Kneading Add Beep First rising Stir down Second rising Baking Keep warm Complete Beep 2:08 - 15 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Basic Steps 1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11). 6. Select the desired setting. 1) Press the SELECT COURSE key to set the arrow (5) to "Basic Wheat" or "Quick Wheat." 2) Press the START/RESET key. · The Operation Light will go on and the first process is shown (i.e. PREHEAT). · As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE. · The ADD indicator will flash for five minutes until the KNEAD process is complete. When it's time to add ingredients such as raisins or nuts, the unit will beep for the first 30 seconds of the indicator flashing. Open the lid and add appropriate ingredients according to the recipe · The unit will count down remaining time at oneminute intervals until the read is done. ! CAUTION ! The unit is extremely hot when baking. Be careful. 7-9. Follows the same procedure as steps 7 ­ 9 for Basic Bread (see page 12). If you want to use the timer, follow the same procedure as for using the timer for Basic Bread (see page 11). (The timer can be used with the Basic Wheat setting only.) - 16 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Basic Bread Loaf Variations Recipes listed in this section originally prepared for the Basic Wheat setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick Wheat setting. Ingredient amounts for the Basic Wheat setting are indicated in red and those for the Quick Wheat setting in blue. Select the appropriate amounts depending on the setting you've chosen. Whole Grain Bread Variations 100% WHOLE WHEAT BREAD 1-7/8 cups 5 cups 3 Tbsp. 2 Tbsp. 2 tsp. 1-1/2 tsp. 4 Tbsp. 2 Tbsp. 2 tsp. 3 tsp. LIGHT RYE BREAD 1-1/2 cups 4-1/4 cups 2/3 cup 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 1 Tbsp. 2 tsp. 3 tsp. Water Whole Wheat Flour Sugar Dry Milk Salt Salt Vital Wheat Gluten Butter Active Dry Yeast Rapid Rise Yeast Water Bread Flour Rye Flour Sugar Salt Butter Caraway Seed Active Dry Yeast Rapid Rise Yeast PUMPERNICKEL BREAD SEVEN-GRAIN BREAD 1-1/2 cups 4-1/4 cups 2/3 cup 2 Tbsp. 2 Tbsp. 1-1/2 tsp. 2 Tbsp. 2 tsp. 3 tsp. Water Bread Flour Seven-Grain Cereal Sugar Dry Milk Salt Butter Active Dry Yeast Rapid Rise Yeast 1-2/3 cups 2-1/3 cups 1 cup 1 cup 3 Tbsp. 1-1/2 tsp. 2 Tbsp. 4 Tbsp. 2 tsp. 2 Tbsp. 5 Tbsp. 2 tsp. Water Bread Flour Whole Wheat Flour Rye Flour Molasses Salt Vegetable Oil Cornmeal Instant Coffee Unsweetened Cocoa Vital Wheat Gluten Active Dry Yeast - 17 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) HONEY WHEAT BERRY BREAD 1-3/8 cups 4-1/4 cups 1/2 cup 3 Tbsp. 1-1/2 tsp. 2 Tbsp. 2 tsp. Whole Grain Bread Variations Water Bread Flour Cracked Wheat Honey Salt Butter Active Dry Yeast ITALIAN WHEAT BREAD 1-1/2 cups Water 2-2/3 cups Bread Flour 2 cups Whole Wheat Flour 2 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Olive Oil 1 tsp. Basil 2 tsp. Active Dry Yeast 3 tsp. Rapid Rise Yeast WHOLE WHEAT NUT BREAD 1-7/8 cups Water 5 cups Whole Wheat Flour 3 Tbsp. Sugar 2 Tbsp. Dry Milk 1-1/2 tsp. Salt 2 Tbsp. Butter 2/3 cup Walnuts Chopped 5 Tbsp. Vital Wheat Gluten 2 tsp. Active Dry Yeast 3 tsp. Rapid Rise Yeast FAT FREE BASIC WHEAT BREAD 1-2/3 cups 3-1/2 cups 1-1/2 cups 2 Tbsp. 1-1/2 tsp. 2 tsp. Water Bread Flour Whole Wheat Flour Sugar Salt Active Dry Yeast 100% WHOLE WHEAT APPLE BREAD 2 cups Water 5 cups Whole Wheat Flour 3 Tbsp. Sugar 2 Tbsp. Dry Milk 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Cinnamon 5 Tbsp. Vital Wheat Gluten 3 tsp. Active Dry Yeast When beep sounds add: 1 cup Diced Dried Apple 100% WHOLE WHEAT FRUIT BREAD 2 cups Water 5 cups Whole Wheat Flour 3 Tbsp. Sugar 2 Tbsp. Dry Milk 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Allspice 5 Tbsp. Vital Wheat Gluten 3 tsp. Active Dry Yeast When beep sounds add: 2/3 cup Chopped Dried Fruit 100% WHOLE WHEAT BREAD (1.5 lbs. SIZE) 1-1/2 cups 4 cups 2 Tbsp. 1-1/2 Tbsp. 1 tsp. 1-1/2 Tbsp. 3 Tbsp. 1-1/2 tsp. 2-1/2 tsp. Water Whole Wheat Flour Sugar Dry Milk Salt Butter Vital Wheat Gluten Active Dry Yeast Rapid Rise Yeast 100% WHOLE WHEAT APPLE BREAD (1.5 lbs. SIZE) 1-2/3 cups Water 4 cups Whole Wheat Flour 2 Tbsp. Sugar 1-1/2 Tbsp. Dry Milk 1 tsp. Salt 1-1/2 Tbsp. Butter 1/2 tsp. Cinnamon 4 Tbsp. Vital Wheat Gluten 2 tsp. Active Dry Yeast When beep sounds add: 3/4 cup Diced Dried Apple - 18 - DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Use the Dough Setting to prepare dough for baking rolls, croissants, or other favorites in your oven. Use active dry yeast. Basic Use rapid rise yeast. Quick Basic Dough Setting Preheating Kneading (20 minutes) about 30 minutes Add Beep First rising Stir down Second rising Baking Keep warm Complete Beep 1:50 Quick Dough Setting Preheating (9 minutes) about 25 minutes Kneading Add Beep First rising Stir down Second rising Baking Keep warm Complete Beep 0:45 - 19 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Basic Steps 1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11). 6. Select the desired setting. 1) Press the SELECT COURSE key to set the arrow ( ) to "Basic Dough" or "Quick Dough" 2) Press the START/RESET key. The Operation Light will go on and the first process is shown (i.e. PREHEAT). As the process continues, the indication advances from PREHEAT, KNEAD, then to RISE. The ADD indicator will flash for five minutes until the KNEAD process is complete. When it's time to add ingredients such as raisins or nuts, the unit will beep for the first 30 seconds of the indicator flashing. The unit will count down remaining time at one-minute intervals until the dough is done. 7. Beeps tell you the dough is done. 1) When the cycle is complete, beeps alert you that the dough is ready and the Operation Light will turn off. 2) Press and hold the START/REST key. 3) Remove the baking pan. Open the lid and pull the baking pan toward you by grasping the pan's shorter flanges. This will unlatch the spring so you can lift the pan to remove. 8. Remove the dough. Prepare a lightly floured board. Gather the dough at the center of the baking pan. Place it on the board. Remove the dough carefully by raising it gently. If the baking blade remains in the bottom of your dough, remove the blade. 9. After use... Be sure to unplug the unit. Do not tug on the cord. 10. Shape the dough and bake. Shape the dough as you like and let it rise. Then bake in an oven. If you want to use the timer, follow the same procedure as for using the timer for Basic Bread (see page 12). (The timer can be used for the Basic Dough setting only.) - 20 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations Dough Variations Recipes listed in this section were originally prepared for the Basic Dough setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick Dough setting. Ingredient amounts for the Basic Cough setting are indicated in red and those for Quick Dough setting in blue. Select the appropriate amounts depending on the setting you've chosen. CROISSANTS 2/3 cup Water 2 Large Eggs 2-1/4 cups Bread Flour 3/4 cup All-Purpose Flour 3 Tbsp. Sugar 3 Tbsp. Dry Milk 1 tsp. Salt 3 Tbsp. Butter 1-1/2 tsp. Active Dry Yeast 1 cup Butter, softened (for kneading into dough) Egg Glaze: 1 Large Egg, beaten 4 tsp. Water 2 tsp. Rapid Rise Yeast METHOD Follow basic steps 1-7 for making dough (see page 19). 1. Remove dough from baking pan. Put into greased bowl. Cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes. 2. Roll dough into 20 x 14 in. rectangle on a light floured surface. Using about 7 Tbsp. of softened butter, butter 2/3 of dough while leaving 1/3 of dough unbuttered. 4. Cut dough into three pieces and roll each piece to 1/4-in. thick. Cut dough into triangles. (Wide end should be about 3-1/2 in.) 5. Roll each triangle loosely starting from the wide end, lay with seam-side down. Curve ends. 3. Fold dough into thirds and repeat step 2 twice more. Add flour to rolling surface as needed to prevent sticking. Cover completely with plastic wrap and place in refrigerator for 1 to 2 hours or overnight. 6. Place on greased baking pan. Allow to rise for about 40 to 50 minutes or until size doubles. 7. Brush lightly with egg glaze. 8. Bake at 375 F for 10 to 15 minutes, or until golden brown and flaky. Makes 24 croissants. - 21 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations TRADITIONAL PIZZA DOUGH 1-1/2 cups Water 1-1/2 Tbsp. Olive Oil 3-3/4 cups Bread Flour 1-1/2 Tbsp. Sugar 1-1/2 tsp. Salt 1-1/2 tsp. Active Dry Yeast Vegetable Oil 2 tsp. Rapid Rise Yeast PIZZA DOUGH WITH BEER 1-1/2 cups Flat Beer 3-3/4 cups All-Purpose Flour 3 Tbsp. Sugar 1-1/2 tsp. Salt 1-1/2 Tbsp. Butter 1-1/2 tsp. Active Dry Yeast Vegetable Oil 2 tsp. Rapid Rise Yeast METHOD Follow basic steps 1-7 for making dough (see page 20). 1. Remove dough from baking pan. 2. Select shape variation of your choice. THIN-CRUST PIZZA 1. Flour hands lightly. Shape dough into ball. Divide ball in quarter. Press each quarter of dough into greased, 12-in. pizza pan, forming 1-in. edge. 2. Brush crust with oil. Cover and let stand 15 minutes. 3. Spoon tomato or pizza sauce over dough, top with cheese and topping of your choice. 4. Bake 25 to 30 minutes at 400 F or until cheese bubbly and crust is golden brown. Makes four 12-in. pizzas. THICK-CRUST PIZZA 1. Flour hands lightly. Shape dough into ball. Divide ball in half. Press each dough into greased, 12-in. pizza pan, forming a high edge. 2-4. Follow steps 2-4 for the Thin-Crust Pizza recipe. Makes two 12-in. pizzas. CRUSTY ROLLS Prepare Pizza Dough with Beer 1. Put dough on lightly floured board, divide into quarters, cut each quarter into 6 pieces. 2. Shape each piece into flattened oval-shaped ball. 3. Dip bottom of dough balls in cornmeal and place o greased baking sheet about 1-1/2 in. apart. 4. Slash tops of rolls with sharp knife or razor blade. 5. Cover dough lightly and allow to rise 30 minutes. 6. Brush rolls with one egg yolk beaten with 1 Tbsp. water. 7. Bake rolls at 400 F, 15 to 20 minutes. 8. Let cool on rack. Makes 24 rolls. - 22 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations SOFT PRETZELS Prepare Pizza Dough with Beer. 1. Put dough on lightly floured board, divide into 8 equal portions. 2. Cut each portion again into 6 equal portions. Roll each piece of dough into pencil-thin line about 20-in. long. 3. To shape into pretzel, pick up ends of line in each hand and curve into circle, crossing ends at top. 4. Twist ends once and lay down over bottom of circle. 5. Place about 1 in. apart on well-greased baking sheets. Brush with beaten egg and sprinkle lightly with coarse salt, poppy seeds or sesame seeds. 6. Bake at 400 F, 10 to 20 minutes. 7. For crispy pretzels, place cooked pretzels in cool oven on ungreased baking sheet. Allow to stand 3 hours or overnight. This process makes pretzels dry and crunchy. 8. For soft, chewy pretzels, serve warm from the oven. Serve with mustard. Makes 48 pretzels. - 23 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations BUTTER-RICH ROLL & BREAD DOUGH 1 cup Water 1 Large Egg 3-1/4 cups Bread Flour 4 Tbsp. Sugar 1 tsp. Salt 3 Tbsp. Dry Milk 1/4 cups Butter 1-1/2 tsp. Active Dry Yeast Egg Glaze: 1 Large Egg, beaten 4 tsp. Water 2 tsp. Rapid Rise Yeast METHOD Follow basic steps 1-7 for making dough (see page 19). 1. Remove dough from baking pan. 2. Choose shaping method. 3. Egg Glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. CINNAMON-RAISON ROLLS Prepare Butter-Rich Roll & Dough. 1. Put dough on lightly floured board. Divide dough in three pieces. 2. Roll each half into an 8 x 9-in. rectangle. Spread surface with 1/4 cup butter, thinly sliced. 3. Sprinkle surface with 1/4 cup brown sugar, 1 tsp. cinnamon. Sprinkle 1/3 cup raisins over dough. 4. Start with 8-in. side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in eight 1-in pieces. 5. Place on greased baking sheet 2 in. apart. Cover lightly with damp towel. Allow to rise in warm place until size doubles - - about 40 minutes to 1 hour. 6. Bake at 375 F, 10 to 15 minutes. Makes 12 rolls. TRADIITONAL LOAF Prepare Butter-Rich Roll & Dough. 1. Put dough on lightly floured board. Divide dough in three pieces, shape each piece into loaves. 2. Place in 3 greased 5-1/2 x 3-in. loaf pans. 3. Brush with egg glaze if desired. 4. Cover dough, allow to rise in warm place until size double - - about 40 minutes 1 hour. 5. Bake at 375 F, 25 to 35 minutes. Makes 3 loaves. PAN ROLLS Prepare Butter-Rich Roll & Bread Dough. 1. Put dough on lightly floured board. Divide dough into equal quarters. Cut each quarter into 6 pieces. Shape each piece into a ball. 2. Place one ball in each of 24 greased muffin cups. 3. Brush with egg glaze if desired. 4. Cover dough, allow to rise in warm place until size doubles - - about 40 minutes to 1 hour. 5. Bake at 375 F, 10 to 20 minutes. Makes 24 rolls. - 24 - WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations CINNAMON-RAISIN SWIRL LOAF Prepare Butter-Rich Roll & Bread Dough. 1. Put dough on lightly floured board. Divide dough in three pieces, shape each piece into 8 x 5-in. rectangle. Melt 2 tbsp. butter or margarine. Brush over dough. 2. Sprinkle dough with mixture of 1/4 cup sugar and 1 tsp. ground cinnamon. Sprinkle 1/3 cup raisins over dough. 3. Beginning with long side of dough, roll up jelly roll-style. Seal ends by pinching edges of dough together with fingertips. 4. Place dough in greased 5-1/2x3-in. loaf pan or on large baking sheet. 5. Allow to rise in warm place until size doubles - about 40 minutes to 1 hour. 6. Bake at 375 F, 30 to 40 minutes or until golden brown. 7. When loaf is cool, glaze with mixture of 2/3 cup sifted powdered sugar and 1 Tbsp. milk. Makes 3 loaves. CLOVERLEAF ROLLS Prepare Butter-Rich Roll & Bread Dough. 1. Put dough on lightly floured board. Divide into quarter. Divide each quarter into 6 pieces. Cut each piece into 3 sections. Shape each into ball with palms of hands. Place 3 balls together in each of 24 greased muffin cups. 2. Brush with egg glaze if desired. 3. Cover dough, allow to rise in warm place until size doubles - - about 40 minutes to 1 hour. 4. Bake at 375 F, 10 to 20 minutes. Makes 24 rolls. BREAD STICKS Prepare Butter-Rich Roll & Bread Dough. 1. Put dough on lightly floured board. Divide into 24 equal pieces for 16-in. sticks. Roll each piece of dough into thin 16-in. lines. Arrange lines about 1-in. apart on a greased baking sheet. Allow to rise 30 minutes. 2. Brush with 1 beaten egg white and 1 Tbsp. water. Sprinkle with poppy seeds, sesame seeds or coarse salt if desired. 3. Bake at 400 F, 10 to 15 minutes. - 25 - JAM Jam Make delicious home-made jam from fresh fruit! Jam Setting Heating Heating & Stirring Cooling Complete Beep 1:20 1, 2. Follow the same procedure as steps 1 and 2 for Basic Bread (see page 11). 3. Precisely measure ingredients and add them to the baking pan. 4, 5. Follows the same procedure as steps 4 and 5 for Basic Bread (see page 11). 6. Select the Jam setting. 1) Press the SELECT COURSE key to set the arrow ( ) to "Jam." 2) Press the START/RESET key. · The Operation Light will go on and cooking will start. · The unit will count down remaining time at one-minute intervals until the jam is done. ! CAUTION ! The unit is extremely hot when baking. Be careful. 7. Beeps tell you the jam is done. ! CAUTION ! Do not placea hot baking pan on top of the unit or any heatsensitive material. Damage to the unit or material may result. 1) When cycle is complete, beeps alert you that the jam is ready and the Operation Light will turn off. 2) Press and hold the START/REST key. 3) Remove the baking pan. Open the lid and use oven mitts to pull the baking pan toward you by grasping the pan's shorter flanges. This will unlatch the spring so you can lift the pan to remove. 8. Remove the jam Carefully remove the jam from the baking pan using a rubber spatula. If the kneading blade remains in your jam, use a plastic spoon or rubber spatula to remove the blade. ! CAUTION ! Be careful not to burn yourself. 9. After use... Be sure to unplug the unit. D not tug on the cord. - 26 - JAM Jam Normally, the jam will thicken with refrigeration. To make the jam thicker, add 1 package (up to 2 oz.) of fruit pectin. STRAWBERRY JAM 2 cups Strawberry, crushed 3/4 cup Sugar 1 Tbsp. Lemon Juice APPLE JAM 2 cups Apples, cored and peeled 3/4 cup Sugar 1-1/2 Tbsp. Lemon Juice MIXED JAM 1 cup Strawberry, crushed 1-1/2 cups Apples, cored and peeled 3/4 cup Sugar 1 Tbsp. Lemon Juice Preparing 1. In microwaveable container, place apples and cover with water. Cook in microwave on High for 5 to 10 minutes or until tender. 2. Drain apples and mash with a potato masher. - 27 - CAKE Cake Home-baked cakes make a great treat for someone special! 1, 2. Follow the same procedure as steps 1 and 2 for Basic Bread (see page 11). 3. Precisely measure ingredients and add them to the baking pan. 4, 5. Follow the same procedure as steps 4 and 5 for Basic Bread (see page 11). Cake Setting Mixing about Add Beep 10 minutes Baking Cooling Complete Beep 2:00 6. Select the Cake setting 1) Press the SELECT COURSE key to set the arrow ( ) to "Cake." 2) Press the CRUST CONTROL key to set the arrow ( ) to either Light, Medium or Dark to choose the crust you want. 3) Press the START/RESET key. · The Operation Light will go on and the first process is shown (i.e. KNEAD). · As the process continues, the indication advances from KNEAD, then to BAKE. · About 10 minutes after baking starts, the ADD indicator will flash for five ! CAUTION ! minutes until the KNEAD process is complete. When it's time to add The unit is extremely hot ingredients such as fruit or nuts, the unit will beep for the five minutes of when baking. Be careful. the indicator flashing. Open the lid and add appropriate ingredients according to a recipe. Any flour that has accumulated inside the baking pan should be gently dislodged using a rubber spatula. · The unit will count down remaining time at one-minute intervals until the bread is done. 7. Beeps tell you the cake is done. 1) When baking is complete, beeps alert you that the cake is ready and the Operation Light will turn off. 2) Press and hold the START/RESET key. 3) Remove the baking pan. Open the lid and use oven mitts to pull the baking pan toward you by grasping the pan's shorter flanges. This will unlatch the spring so you can lift the pan to remove. ! CAUTION ! Do not placea hot baking pan on top of the unit or any heat-sensitive material. Damage to the unit or material may result. 8. Remove the cake. Turn the baking pan over and shake the cake out. If the baking blade remains in the bottom of your cake, allow the cake to cool then use a plastic spoon or rubber spatula to remove the blade. ! CAUTION ! Be careful not to burn yourself. - 28 - 9 After use... Be sure to unplug the unit. Do not tug on the cord. CAKE Cake Cake Variations CHOCOLATE CAKE 1/2 cup Water 3 Large Eggs, beaten lightly 1/2 cup Vegetable oil 2 tsp. Vanilla Extract 2 cups All Purpose Flour 3 tsp. Baking Powder 1 cup Sugar 7 Tbsp. Unsweetened Cocoa When beep sounds add: 1/2 cup Chocolate Chips SHORTCUT POUND CAKE See package label See package label 1-1/2 package (24oz.) Egg Water or Milk Pound Cake Mix SHORTCUT CORN BREAD See package label Egg See package label Water or Milk 1-1/2 package (22.5 oz.) Cornbread Mix 3 Large Eggs, beaten lightly 1/2 cup Vegetable oil 1 tsp. Vanilla Extract 2 cups All Purpose Flour 3 tsp. Baking Powder 1 tsp. Baking Soda 1 cup Sugar 1/2 tsp. Salt 1/2 tsp. Allspice 2 tsp. Cinnamon When beep sounds add: 1-1/2 cups Peeled and chopped apple DUTCH APPLE CAKE SPICED ZUCCHINI BREAD CITRUS FRUIT BREAD 3/4 cup Orange Juice 1-1/2 Tbsp. Lemon Juice 2 Large Eggs, beaten lightly 1/3 cup Vegetable oil 2 cups All Purpose Flour 3 tsp. Baking Powder 1 tsp. Baking Soda 3/4 cup Sugar 1/2 tsp. Salt 1/2 Tbsp. Orange Peel 1/2 Tbsp. Lemon Peel 3 Large Eggs, beaten lightly 1/3 cup Vegetable oil 2 cups All Purpose Flour 2 tsp. Baking Powder 1 tsp. Baking Soda 3/4 cup Sugar 1/2 tsp. Salt 1/2 tsp. Allspice 1 tsp. Cinnamon 1 tsp. Orange Peel When beep sounds add: 1 cup Shredded Zucchini 3/4 cup Chopped Walnuts - 29 - SANDWICH Sandwich A tasty sadwich starts with fresh baked bread! 1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11). Sanwich Setting Preheating Kneading (20 minutes) about 30 minutes First rising Beep Stir down