Manuale d’uso / di manutenzione del prodotto tbr2 del fabbricante Toastmaster
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READ AND SAVE THESE INSTRUCTIONS W A R N I N G : A ri sk of f ir e a nd el ec t ri ca l sh o c k e xi sts in a l l e lec tr ic a l a pp li a n c e s an d m a y c a u se p erso n a l i n j u r y or de a th. Pl ea se fo ll ow a ll sa f ety i n str u c t i o n s .
T AB LE OF C ONT ENTS IMPORT ANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using this appliance.
BEFORE YOUR FIRST USE Please fill out information that follows warranty . Unpack and clean bread maker; see CLEANING AND STORING. Place bread maker on a dr y , stable surface away from burners and away from areas where cooking grease or water may splatter onto it.
BRE AD MA KE R I N TROD UC TION n P A RT S 5 2. 1. 6. 3. 5. 11. 4. 7. 8. 12. 9. 10. 1.) Baking Chamber (not shown) 2.) Lid 3.) V iewing Window 4.) Control Panel 5.) Air Exhaust (not shown) 6.) Handle 7.) Power Cor d 8.) Power Plug 9.) Kneading Blade 10.
n C O NT ROL P A N E L 6 NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep. NOTE: When a bread maker is packaged for shipment, a clear plastic film is placed over the con- trol panel; carefully peel it off. • Indicates the Program number selected.
n F E AT U R E S PROGRAM SELECT The control panel will let you choose different programs, crust color and loaf size for some programs. All programs except CAKE and BAKE contain a beep to check the dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients.
8 n PR O G RA M SP EC IFIC A TIONS CHAR T (app roxi mate times) **Display time for beep tells you when to add additional ingredients, i.e. raisins or nuts, during all programs except CAKE and BAKE. Use this time to check dough ball and scrape ingredients from sides of pan.
H E L P F U L H I N T S F O R B R E A D A N D D O U G H W e recommend that you read the following information before you shop for your ingredients. Your bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour.
ball, forms more than one ball, or is a ball but not soft and slightly tacky, add 1 teaspoon of water and allow it to absorb. Add more water if necessar y . Provided you have used all of the ingredients specified in the recipe, measured the ingredients properly, and have a "good” dough ball, you should achieve a successful load of bread.
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content that makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten. When kneaded, gluten becomes elastic and gives the bread better structure.
S a l t: R egula tes Y ea st Activ ity Salt is necessary to control the activity of yeast, causing it to work slowly and steadily. Without salt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall.
n HIG H AL T I T U D E High elevations may make dough rise faster. We recommend that you try the recipe as it is printed first. The dough ball should be round, smooth-textured, soft and slightly tacky to the touch. If you find the results are unsuccessful, decrease your yeast 1/4 teaspoon at a time.
PROGRAMMING n PROGRAMMING BREAD MAKER PROGRAMS The following are the general steps for using the bread maker. Depending on the program or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the Breads, Fast Bake Breads, Cakes and Doughs sections.
15 Close the lid. Plug into 120 V ~ 60 Hz outlet. The bread maker dis - play indicator will default to 1P and then 3:00. Press the PROGRAM button to choose the desired program. Each time the PROGRAM button is pressed, you will hear a beep and the number in the display window will advance to the next program.
16 n PROGRAMMING DELAY TIMER The delay timer can be set to delay bread making up to 13 hours. At the selected time, delicious bread will be ready. The delay works for all programs except FAST BAKE, CAKE and BAKE. Add all ingredients to the bread pan in the order listed.
17 Fats, Oils & Sweets G r o u p USE SP A R I N G L Y Vegetable Group 3-5 S E RV I N G S Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts G r o u p 2-3 SER V I N G S Fruit Group 2-4 SER V I N G S .
BREADS W e suggest starting your bread baking with this White Bread recipe. Follow each step carefully . These steps have been written to eliminate the most common er r ors in bread maker baking and may be helpful for any recipe. 18 WHITE BREAD 1 lb. loaf 1.
EGG BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf Egg(s), room temperature plus 1 2 3 enough Water 80°F/27°C to equal 3/4 cup 1 cup 1 cup + 7 TBL Oil 1 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp .
RYE BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf W ater 80°F/27°C 3/4 cup 1 cup 1 1/3 cups Oil 4 tsp 2 TBL 3 TBL Caraway Seeds 2 tsp 1 TBL 4 tsp Brown Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1/2 tsp 2 tsp .
PESTO BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf W ater 80°F/27°C 2/3 cup 1 cup 1 1/3 cups Pesto, room temperatur e 2 TBL 3 TBL 1/4 cup Dry Milk 1 TBL 4 tsp 2 TBL Sugar 1 TBL 4 tsp 2 TBL Salt 1/2 tsp .
SHREDDED WHEAT BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf W ater 80°F/27°C 3/4 cup + 1 TBL 1 cup + 1 TBL 1 1/3 cups Oil 2 TBL 3 TBL 1/4 cup Molasses 2 TBL 3 TBL 1/4 cup Salt 1/2 tsp 1 tsp 1 1/2 tsp Br.
PUMPERNICKEL BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf W ater 80°F/27°C 3/4 cup 1 cup 1 1/3 cups Oil 1 TBL 4 tsp 2 TBL Molasses 1 TBL 4 tsp 2 TBL Sugar 1 TBL 4 tsp 2 TBL Salt 1 tsp 1 1/2 tsp 2 tsp Me.
FRENCH BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf W ater 80°F/27°C 1 cup 1 1/3 cups 1 2/3 cups Sugar 2 tsp 2 1/4 tsp 2 1/2 tsp Salt 1 tsp 1 1/4 tsp 1 1/2 tsp Bread Flour 3 cups 4 cups 5 cups RED STAR .
RICH SWEET BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf Egg(s), room temperature plus 1 2 2 enough Water 80°F/27°C to equal 3/4 cup 1 cup 1 1/4 cup s + 1 TBL Oil 4 tsp 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TB.
26 HOLIDAY BREAD 1 lb. loaf 1.5 lb. loaf 2 lb. loaf W ater 80°F/27°C 1/4 cup 1/2 cup 1/3 cup Milk 80°F/27°C 1/2 cup 2/3 cup 1 cup Oil 1 TBL 2 TBL 3 TBL Salt 1 1/2 tsp 2 tsp 2 1/2 tsp Sugar 3 TBL 1.
27 n F A S T B A K E B R E A D S . . . A S E A S Y A S 1 - 2 - 3 The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hot fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller more developed loaf of bread.
WHITE BREAD Fast Bake Bread Hints • W ater temperature must be 110°-115°F/43°-46°C. Use the enclosed yeast thermometer to check the water temperature. • When developing Fast bake breads, we found that Quick-Rise ™ , Rapid Rise ™ or Bread Machine Y east must be used to accomodate this exclusive bread cycle.
28 Method 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the bread pan.
CHEVRE-CRACKED PEPPER BREAD 1.5 lb. loaf 2 lb. loaf W ater 110°-115°F/43°-46°C 1 cup 1 1/4 cups Feta Cheese, room temperatur e 2 1/4 oz 3 oz Dry Milk 2 TBL 3 TBL Salt 1/2 tsp 1 tsp Sugar 2 TBL 3 T.
n D A Y O L D B R E AD R E CI PE S Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 30 minutes.
n C A K E S A N D B AK E Cakes are made with baking powder and baking soda that are activated by moisture and heat. The batter is mixed only long enough to blend all the ingredients, then baked immediately . It is suggested that all liquids (water, milk, eggs, oil, butter) be placed in the bottom of the bread pan, dry ingredients on top.
BANANA NUT Regular Large Milk 80°F/27°C 1/2 cup 1 cup Oil 2 TBL 1/4 cup Bananas, ripe and mashed 1 cup 2 cups Eggs, room temperatur e 2 4 Sugar 1/4 cup 1/2 cup Dark Brown Sugar, packed 1/4 cup 1/2 c.
n D O UG H S . . . A S E A S Y A S 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker . 2. Close the lid. Select DOUGH PROGRAM and LOAF SIZE.
Method 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature. 2. P lac e whole uncra cked eggs in a bowl of w arm water for 15 minu tes to bring to room temper a- ture.
FOCACCIA BREAD DOUGH 1.5 lb. - 1 loaf W ater 80°F/27°C 1 cup Olive Oil 1/3 cup Sugar 2 tsp Salt 1 tsp Bread Flour 3 cups Active Dry Yeast 1 1/2 tsp Program: DOUGH Add at the beep: Dried Italian Seas.
WHEAT DINNER ROLL DOUGH 1 lb. - 9 rolls 2 lb. - 24 rolls W ater 80°F/27°C 3/4 cup 1 1/2 cups Oil 1 TBL 2 TBL Brown Sugar 2 TBL 1/4 cup Salt 1/2 tsp 1 tsp Dry Milk 1 TBL 2 TBL Bread Flour 1 1/4 cups 2 1/2 cups Whole Wheat Flour 1 cup 2 cups Active Dry Yeast 1 1/2 tsp 2 tsp Program: DOUGH BUTTERMILK ROLL DOUGH 1 lb.
Method 1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. 2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until double in size.
CHEEZY GARLIC ROLL DOUGH 1 lb. - 9 rolls 2 lb. - 24 rolls Egg, room temperature plus 1 1 enough Water 80°F/27°C to equal 1 cup 1 1/3 cups Oil 2 TBL 3 TBL Sugar 1/3 cup 1/2 cup Salt 1 tsp 1 1/2 tsp B.
REFRESHING ROLL DOUGH 1.5 lb. - 18 rolls 2 lb. - 24 rolls W ater 80°F/27°C 1 cup 1 1/2 cups Oil 1/4 cup 1/3 cup Brown Sugar 1/3 cup 1/2 cup Salt 1 tsp 1 1/2 tsp Bread Flour 3 1/2 cups 4 1/2 cups Active Dry Yeast 1 1/2 tsp 2 tsp Program: DOUGH T opping Orange Peel, grated 2 TBL 1/4 cup Sugar 1/2 cup 3/4 cup Butter, melted 1/2 cup 3/4 cup Method 1.
CHALLAH BREAD DOUGH 1 lb. - regular 2 lb. - large Egg(s), room temperature plus 1 2 enough Water 80°F/27°C to equal 3/4 cup 1 1/2 cups Oil 2 TBL 1/4 cup Sugar 1 1/2 TBL 2 TBL Salt 1 tsp 2 tsp Bread .
WHOLE WHEAT PIZZA CRUST DOUGH 1 lb. 1 thick or 2 thin crusts W ater 80°F/27°C 1 cup Oil 2 TBL Sugar 1 TBL Salt 1 tsp Whole Wheat Flour 1 cup Bread Flour 1 1/2 cups Active Dry Yeast 2 1/4 tsp Program: DOUGH Method 1. Place on a lightly floured surface.
BAGEL DOUGH 1.5 lb. - 8 bagels W ater 80°F/27°C 1 cup Sugar 1 1/2 TBL Salt 1 tsp Bread Flour 3 cups Active Dry Yeast 2 1/4 tsp Program: DOUGH Glaze Egg, beaten 1 T oppings (optional) Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes BANANA WHEAT BAGEL DOUGH 1.
ALMOND-CHERRY COFFEE CAKE DOUGH 1.5 lb. - 1 coffee cake W ater 80°F/27°C 1 cup Oil 1 TBL Sugar 1 1/2 TBL Salt 3/4 tsp Dry Milk 1 TBL Bread Flour 3 1/4 cups Active Dry Yeast 1 1/2 tsp Program: DOUGH .
CINNAMON ROLL DOUGH 1.5 lb. - 18 rolls 2 lb. - 24 rolls Egg, room temperature plus 1 1 enough water 80°F/27°C to equal 1 cup 1 1/2 cups Oil 1/4 cup 1/3 cup Sugar 1/3 cup 1/2 cup Salt 1 tsp 1 1/2 tsp.
STICKY BREAKFAST ROLL DOUGH 1.5 lb. - 18 rolls 2 lb. - 24 rolls Egg(s), room temperature plus 1 2 enough Water 80°F/27°C to equal 1 cup + 2 TBL 1 1/2 cups Oil 1/4 cup 1/3 cup Sugar 1/3 cup 1/2 cup S.
SOFT PRETZEL DOUGH 1.5 lb. - 16 pretzels W ater 80°F/27°C 1 1/4 cups Egg Yolk, room temperature 1 Oil 1 TBL Sugar 2 TBL Salt 1 tsp White Pepper 1/8 tsp Bread Flour 3 1/2 cups Active Dry Yeast 1 TBL Program: DOUGH Glaze Egg White 1 W ater 1 TBL T oppings (optional) Kosher Salt 1 TBL Sesame Seeds 1 TBL Method 1.
CREAMED SOUP BREAD BOWL DOUGH 4 bowls Eggs, room temperature plus 2 enough Water 80°F/27°C to equal 1 cup + 5 TBL Oil 2 TBL Honey 1/4 cup Dry Milk 3 TBL Salt 2 tsp Bread Flour 2 1/4 cups Whole Wheat.
P ARTY DIP BREAD BOWL DOUGH 1 bowl W ater 80°F/27°C 1 1/4 cups Sugar 1 TBL Salt 1 tsp Bread Flour 3 1/2 cups Active Dry Yeast 1 TBL Program: DOUGH N o te: A ny 1.5 p ound dough or bread recipe may be used; mix on dough p r o g r a m . Method 1. Place dough on a lightly floured surface.
C L E A N I N G & S T O R I NG AL W A YS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS. Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service center.
1 2 3 4 5 6 7 8 Q u e s t i o n s A n s w e r s 50 BE FOR E C AL LI NG FO R SE R V I C E n Ques t ions an d Answer s Why does the height and shape of bread differ in each loaf? The bread has an unusual aroma. Why? The kneading blade comes out with the bread.
51 n C h eck List O O O O O O O O O O O O O O O O O O O O O O O O O Bread maker does not operate/ ingredients not mixing Smoke emitted from steam vent/ burning smell Sides of bread collapse/ bottom is.
52 n S u g g e s t i o n s The following suggestions have a cor r esponding number found on the check list. Be sure to read both. 1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2. Open lid, remove bread pan and allow to cool. 3.
53 n S e r vic e Infor m a t i o n S E R VICE I NF O RM A T I O N P l e as e re fe r to w arr an t y s ta teme nt t o d eterm in e if in -w a r ra nt y servic e ap plie s. Th is ap pl i an c e m us t be s e r vi ce d by a T oa s tmas t er aut ho ri z ed se r vi ce c en t er .
54 R E C I P E I N D E X BREADS Chevre Cracked Pepper . . . . . . . . . . . . . 21 Cinnamon Raisin Nut . . . . . . . . . . . . . . . 25 Cranberr y Walnut . . . . . . . . . . . . . . . . . 24 Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 French .
LIMITED ONE-YEAR GUARANTEE T oastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to be free of defects in material and workmanship. This warranty is the only written or express warranty given by Toastmaster Inc.
Un punto importante, dopo l’acquisto del dispositivo (o anche prima di acquisto) è quello di leggere il manuale. Dobbiamo farlo per diversi motivi semplici:
Se non hai ancora comprato il Toastmaster tbr2 è un buon momento per familiarizzare con i dati di base del prodotto. Prime consultare le pagine iniziali del manuale d’uso, che si trova al di sopra. Dovresti trovare lì i dati tecnici più importanti del Toastmaster tbr2 - in questo modo è possibile verificare se l’apparecchio soddisfa le tue esigenze. Esplorando le pagine segenti del manuali d’uso Toastmaster tbr2 imparerai tutte le caratteristiche del prodotto e le informazioni sul suo funzionamento. Le informazioni sul Toastmaster tbr2 ti aiuteranno sicuramente a prendere una decisione relativa all’acquisto.
In una situazione in cui hai già il Toastmaster tbr2, ma non hai ancora letto il manuale d’uso, dovresti farlo per le ragioni sopra descritte. Saprai quindi se hai correttamente usato le funzioni disponibili, e se hai commesso errori che possono ridurre la durata di vita del Toastmaster tbr2.
Tuttavia, uno dei ruoli più importanti per l’utente svolti dal manuale d’uso è quello di aiutare a risolvere i problemi con il Toastmaster tbr2. Quasi sempre, ci troverai Troubleshooting, cioè i guasti più frequenti e malfunzionamenti del dispositivo Toastmaster tbr2 insieme con le istruzioni su come risolverli. Anche se non si riesci a risolvere il problema, il manuale d’uso ti mostrerà il percorso di ulteriori procedimenti – il contatto con il centro servizio clienti o il servizio più vicino.
