Toastmaster 1172X manuale d’uso

R EA D AND SA V E THE S E IN ST R U C T I O N S Br ead Ma k e r U se a nd Ca re G uide R ecip e Book M odel 1 172X ?? QUESTIO NS ?? B e f o re Cont acting Y our R e tailer C all T OLL -F REE 1-8 00-9 47- 374 4 and t a lk to on e of T o a s t m a s t e r ’ s Exper t s. W A R N I N G : A ris k of fire a n d electric al s h o c k ex ists in a ll e l[...]

- 2 - T AB LE OF CON TE NT S IMPORT ANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE Y OUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 n POWER OUT A GE . . . . . . . . . . . . . . . . . . . . . . . . . . . . .[...]

- 3 - I M P O R T AN T S AF E G U A R D S When using electric al applia nces, basi c s af e ty pre caution s sho u ld alw a ys be f o l l o w ed to re duce the r i sk of f i re, electri c shoc k and inju r y to person s, i nclud ing t h e f o l l ow i n g : 1 . Read al l instructi ons b e fore u s in g th is appliance. 2 . Do not im merse cord , p [...]

- 4 - BE F OR E Y OUR FI RST U SE U n p a c k and clean br e ad mak e r ; see CLEANING AND S T O R I N G . Place th e b re ad m ake r on a dr y , stable surf ac e awa y fr om b u r ners and a wa y from areas wh ere co ok- ing g rease or wa ter ma y spl atter on to it. A vo id placi ng it whe re it ma y t i p o v er during u se. Place it on the bac [...]

- 5 - BR EA D M AK ER IN TR O D U C T I O N n P A RT S L i d V i ew i n g W i n d o w Air E x haust H a n d l e Br e a d P an Handle K neading Blade ( Fl a t side do w n ) Br ead P a n C o n t r o l P a n e l Front Shaft (Rotates the kneading blade) Bread Pan Clip[...]

- 6 - n C O N T R O L P A N E L P R OGRAM SELEC T RE CALL If you hav e star t e d yo u r brea d and a re n ot su r e w hich p r og r am you ha v e se lect ed, y o u ma y reca ll t his i n fo rm a t i o n . P ress t h e SELEC T p ad at a n y t i m e . The n u m b e r of t h e pro gr a m will appe ar i n t he di sp la y w i n d o w . Pr e ss t h e SE[...]

n F E AT U R E S P R O G RA M SELECT The control panel will l e t you choose dif fe rent prog r a m s. The Basic, F ast Ba ke an d S w eet p ro gra ms co n t a in a n au di bl e sign al to a dd add itiona l i n g r e d i- ents ( i .e ., r a i s i n s , nuts) or to check the d ou gh ball. • Ba s i c . . . . . . . . . . . . . . . . . . . . . . . . [...]

- 8 - n P R O G RA M SPECI FI CA T I O N S P ro c e s s d e l a y timer 3 : 5 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 4 : 1 0 - 1 2 : 0 0 2 : 0 9 - 1 1 : 5 9 — 4 : 0 0 - 1 2 : 0 0 3 : 0 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 3 : 4 0 - 1 2 : 0 0 1 : 5 0 - 1 2 : 0 0 p r e h e a t — — — — — 5 m i n — — — — 1st k n ead 3 mi n 3 mi n 3 mi n 3 m[...]

H E L P F U L H I N TS 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 . Y our bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour . All ingredi- ents except liquids must be at room temperature and liquids should be approximatel[...]

n I N G R E D I E N T S : READ BEFORE SHOPP IN G Y e a s t : The Num ber O n e Ingredi ent F or all pr ogr a ms exce pt f a s t bake we used RED S T A R ® A c t i v e Dr y Y ea st when we de veloped the bread r e c i p e s . H o w ev e r , RED S T A R ® QUICK•RISE ™ Y east ma y als o be us ed. We fo und that we did not ha ve to v a r y the am[...]

Flou r is best k ept in an air ti ght container . I f you are storing the f l o ur fo r a l o ng period of t ime , you ma y w ant to k e ep it in the freez er as the refr i g e r a tor t e nds t o dr y it out. Whole gr ain w h eat flou rs, which hav e a highe r oil content , will b ecome ranci d mu ch mo re quic kly than white flour and should alw [...]

C o f f ee cr eamer , non-d air y creame r or dr y b u t t e r milk ma y be substitu ted f or dry m i lk in e qual propor t i o n s. Liqu id mi lk 80°F/2 7°C ma y be sub stituted f or water in equal proportions fo r all bread progr am s excep t f a s t b a k e. The dr y m ilk may then be elimina ted a ll together . The loaf will be slig htly smal[...]

- 13 - P RO G R A M M I N G n P R O GRAMMI N G BRE AD MAKER PR O G R A M S 1 2 3 Ope n the lid and rem ov e the bre ad pan b y pulling st r a i g h t u p , using the handle. P l ace a ll ingredien ts in br ead p an in the o rder listed. I n s e r t bread pan wi th the w ord F R ONT fac ing the front of the bread mak er and push d o wn o n r i m u n[...]

Pre ss S T A R T . T h e time left f o r the progr am to be finished is dis- p l a y e d . The time r wil l co unt d ow n . Th e Basic , Swe et and F ast B a k e prog ram s wi ll bee p to a dd a d dition al i n g re dients dur i ng the second knea d a nd/or chec k t h e dough b a l l . Opening li d wi l l not st op kneading. Add ingre dients quickl[...]

n P R OGRA M M ING DE LA Y T I M E R Th e de la y ed timer can be set to dela y b read ma kin g up to 12 hours . At the selecte d time, deli- ci o u s br e ad w ill b e ready . The del a y w o r ks f or all progr ams e xcept F ast Bake . Add al l ingredi ents to the bread pan in the or der listed. It is critica l to ad d the yeast last, on top o f [...]

- 16 - R E C I P E S n BR EA D . . . AS E AS Y AS 1 - 2 - 3 1 . Add ingred ients to t he b read pan i n the o rder listed. R e f e r to Helpfu l Hints for Bread and D o ugh f o r measuring i nf o rm a t i o n . Place t he br ead pan in the bread mak e r . 2 . Close the lid. Select th e b read progr am and p ress ST A R T . 3 . When fini shed baking[...]

n B R E A D W e suggest star ting y our bread ba king with t h i s Whi te Br e ad Recipe . F o l l o w eac h step ca re fully . These steps hav e bee n writte n to eli minate the most common err ors i n bread make r baking a n d m ay be helpfu l f o r an y re c ipe. WH ITE B READ 1 p o und 2 pounds w ater 80°F/27 °C 1/2 c up + 3 T B L 1 cup + 5 T[...]

MAPL E BRE AD 1 poun d 2 pounds w ater 80°F/27 °C 3/4 cup 1 cup o i l 2 1/2 T B L 1/4 c up maple syr u p 1/4 cup 1/3 c up maple fla v o ri n g 1/4 t sp 1/2 t sp s a l t 1 tsp 2 tsp bread flour 2 cup s 3 cup s d r y oatmeal, quic k or regu lar 1/2 c up 1 cup w a l nu t s 1/2 c up 3/4 c up a c t i v e dry y e a s t 1 1/2 tsp 1 3/4 tsp P ro g r a m [...]

- 19 - EG G BREAD 1 p o und 2 poun d s egg(s ) room temperat ure plus 1 2 enou gh water 80°F/27°C to equal 3/4 c up 1 1/4 cups o i l 2 T B L 1/4 cup s u g a r 4 tsp 3 T B L s a l t 1 1/2 tsp 1 T B L d r y milk 2 T B L 1/4 cup bread flour 2 cup s 4 cup s a c t i v e dry y e a s t 1 1/2 tsp 2 3/4 tsp P ro g r a m 2 2 BU TTERMILK BREA D 1 p o und 2 [...]

- 2 0 - SOUR DOUGH ST A RT E R a c t i v e dr y y e a s t 2 1/4 tsp w ater 110 °F/4 3°C 2 cup s bread flour 3 1/2 cups s u g a r 1 T B L In a 4 q ua r t glass container , dissolv e yeast in w at er 11 0°F /43°C; l et stand 5 min u t e s , add flour a nd s u g a r . S tir wi th plastic or wood en sp oon u n til b l e n d e d . Mixture will b e t[...]

B A N ANA G RANO LA BREAD 1 p o und 2 pounds w ater 80° F/27 °C 3/4 c up 1 1/4 cups + 3 T B L o i l 2 T B L 5 T B L h o n e y 2 T B L 3 T B L banana fla v o ri n g 1/2 t sp 1 tsp s a l t 1/2 tsp 2 tsp d r y milk 2 T B L 3 T B L bread flour 2 1/4 cups 4 1/4 cups banana chips , dr i e d 1/3 c up 1/2 c up gr anola cereal 2/3 c up 1 cup a c t i v e d[...]

H O L I D A Y BREA D 1 1 /2 pounds w ater 80°F/27 °C 1/4 c up milk 80° F/27°C 3/4 c up o i l 2 T B L s u g a r 1/4 c up s a l t 1 tsp bread flour 3 cup s a c t i v e dr y y e a s t 2 3/4 tsp P ro g r a m 9 A d d at the beep: candi ed fr u i t 1/2 c up w a l nu t s 1/2 c up D RIED FR UIT BREAD 1 pound 1 1/2 p o unds wa ter 80°F/27 °C 3/4 c up [...]

S O Y ALMOND FR UIT B R E AD 1 1/2 pounds w ater 80°F/27 °C 1 cup + 2 T B L o i l 3 T B L almon d e x t ra c t 1/2 t sp s u g a r 2 1/2 T B L s a l t 1 1/2 tsp d r y milk 1 1/2 T B L bread flour 2 1/2 cups s o y flour 1/2 c up a c t i v e dry y e a s t 2 1/2 tsp P ro g r a m 9 A d d at the beep: d r ied mix ed fruit, diced 1/2 c up a l m o n d s [...]

- 2 4 - S O Y CINNA MON RAISIN BREAD 1 1/2 pounds w ater 80°F/27 °C 1 cup + 2 T B L o i l 2 T B L s u g a r 2 T B L s a l t 1 tsp d r y milk 1/4 c up bread flour 2 1/2 cups s o y flour 1/2 c up a c t i v e dry y e a s t 1 1/2 tsp P ro g r a m 9 A d d at the beep: c i n n a m o n 1 tsp r a i s i n s 1/2 c up S O Y HER B B READ 1 1/2 p o unds w ate[...]

- 25 - TR AI L MIX B REA D 1 pound 2 pounds w ater 80°F/27 °C 3/4 cup + 1 T B L 1 cup + 1 T B L o i l 2 1/2 T B L 5 T B L h o n e y 2 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 2 cup s 4 1/4 cups a c t i v e d r y y e a s t 1 3/4 tsp 2 tsp P ro g r a m 1 2 A d d at the beep: ra isins and nut t rail mix 1/2 c up 3/4 c up B L O O D Y M A R Y BRE[...]

B ANANA BREAD 1 poun d 1 1/2 pounds egg r oom temperature plus 1 1 enough wat er 80°F/27°C to equal 1/2 c up + 3 T B L 3/4 cup + 3 T B L o i l 4 tsp 2 T B L banana cak e mix* 2/3 c up 1 cup bread flour 1 3/4 cups 2 2/3 cups g l u t e n 2 tsp 1 T B L a c t i v e dr y y e a s t 1 1/2 tsp 2 tsp P ro g r a m 1 1 *or a ny other v a r iety of cake mix [...]

- 27 - D ILL BR EAD 1 p o und 2 pounds egg ( s ) room te mperat ure plus 1 3 enough plain y o g u r t 80°F/ 27°C to equal 3/4 cup 1 1/2 cups o i l 1 T B L 7 tsp s u g a r 4 tsp 3 T B L s a l t 1 1/2 tsp 3 1/4 tsp bread flour 2 cup s 4 cups d r ied dill w e e d 1 1/2 tsp 1 1/2 T B L d r ied minced onion 2 tsp 4 1/2 tsp a c t i v e dry y e a s t 1 [...]

WH OLE W H E A T B REA D 1 p o und 2 p o unds w ater 80°F/27 °C 3/4 c up + 3 T B L 1 cup + 6 T B L o i l 2 T B L 3 T B L b r o wn sugar 1/4 c up 6 T B L s a l t 1 1/2 tsp 2 1/4 tsp d r y milk 2 T B L 3 T B L whole whea t flour 2 3/4 cups 4 cups a c t i v e dry y e a s t 2 1/4 tsp 1 T B L P ro g r a m 6 6 Whole Wheat Rapid Progra m 7 y e a s t : 2[...]

WH ITE W H E A T BREA D 1 p o und 2 pound s w ater 80° F/27 °C 3/4 c up 1 1/4 cups + 2 T B L o i l 1 T B L 2 T B L s u g a r 2 T B L 3 T B L s a l t 1 tsp 2 tsp d r y m ilk 1 T B L 2 T B L bread flour 1 3/4 cups 3 1/2 cups whole wheat flour 1/4 cup 1/2 cup a c t i v e dr y y e a s t 1 tsp 1 1/2 tsp P ro g r a m 6 6 Whole Wheat Rapid Progra m 7 y [...]

WH O L E W H E A T CIN NAMO N R AISI N W ALN UT BREAD 1 poun d 2 pounds egg w hite(s) room temperature plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up 1 1/4 cups o i l 1 1/2 T B L 2 1/2 T B L m o l a s s e s 2 T B L 1/4 cup s a l t 1 tsp 2 tsp whole wheat flour 2 cup s 4 cup s a c t i v e dry y e a s t 1 1/2 tsp 1 T B L P ro g r a m 9 9 A d d [...]

C A R A W A Y R YE BREAD 1 p o und 2 pound s egg(s ) room temperat ure plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n e y 2 T B L 1/4 c up d r y milk 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 1 cup 2 1/4 cups whole wheat flour 1/2 c up 1 cup r y e flour 1/2 c up 1 cup c a r a way see[...]

- 32 - ONI ON R YE BREAD 1 poun d 2 pounds egg(s ) room temperat ure plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n e y 2 T B L 1/4 c up d r y milk 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 1 cup 2 1/4 cups whole wheat flour 1/2 c up 1 cup r y e flour 1/2 c up 1 cup c a r awa y seeds[...]

3 3 n F A S T B A K E B R E A D . . . A S E A S Y A S 1 - 2 - 3 The Fast Bake progr am, with hotter rise and bake temperatures, is con venient for baking a hot fresh loaf of bread in under an hour . The longer bread prog rams, with lower rise and bake tem - peratures, will bake a taller more de veloped loaf of bread. And remember, you can always us[...]

- 34 - F A S T B A K E B R E A D S W e suggest starting your fast bake bread baking with this White Bread Recipe . Refer to Helpful Hints for Bread and Dough for measuring information. F ollow each step carefully, noticing the w ater temperatures must be 110°-115°F/43°-46°C and that Quick•Rise, RapidRise, Bread Machine or Instant Active Dry y[...]

I T ALIAN B REA D 1 p ou n d 2 pou n ds wa ter (110°-115 °F/4 3°-46°C) 1 cup + 1 T B L 1 1/2 cups + 1 T B L o i l 4 tsp 2 T B L s u g a r 2 T B L 1/4 cup s a l t 1 tsp 2 tsp d r y milk 1 T B L 2 T B L d r ied Italian seasoning 1 1/2 tsp 1 T B L bread f lour 2 1/4 cups 4 cups q u i ck • r ise y e a s t 4 1/2 tsp 6 3/4 ts p P ro g r a m 5 5 WH [...]

H ONEY G R AN OLA BREAD 2 pounds w ater (11 0°-1 15°F/43°-46° C) 1 1/2 cups + 1 T B L o i l 6 T B L h o n e y 2 1/2 T B L s a l t 2 tsp d r y m ilk 3 T B L bread flour 4 1/4 cups gr anola cereal 1 cup q u i ck • r ise y e a s t 6 3/4 tsp P ro g r a m 5 CI N NA MON RAIS IN BR EAD 1 p o und 1 1/2 p oun d s w ater ( 110° -115°F/43° -46°C) 1 [...]

P E P P E R ON I PIZZA BREAD 1 p o und 2 pound s w ater (11 0°-1 15°F/43° -46°C) 3/4 c up + 3 T B L 1 1/2 cups + 2 T B L o i l 1 T B L 3 T B L pepper oni, thi nly sliced 1/2 cup 1 cup P a r mesan cheese , gr a t e d 2 T B L 1/4 c up s u g a r 2 1/2 tsp 1 1/2 T B L s a l t 3/4 t sp 1 1/2 tsp bread flour 2 1/4 cups 4 1/3 cups d r ied pizza season[...]

- 38 - n D A Y OL D BRE A D RE C IP ES BR EADED PINE APPLE c h u n k ed pineapple 1 15-oz can c o rn s t a r c h 2 T B L s u g a r 1/2 cup b u t t e r 1/4 cup white bread, 1 inch cube s 2 cup s D r a in pineapple , re se r v e juice . Add enough water to j uic e to e q ual 1 cup . Mix cor ns tarch and sugar , add juice a nd butter a n d heat until [...]

n D O U G 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 prog ram and press STAR T . 3. Remov e the dough from the bread pan when the beeper sounds . F ollow shap[...]

Method 1. Remov e 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. Place whole uncrack ed eggs in a bowl of warm water for 15 minutes to bring to room temperature . T o measure egg plus enough liquid to equal — after warming eggs, remo v e from she[...]

Method 1. With oiled hands, e v enly press dough into a greased 9 x 13 inch pan. Using your fingertips, mak e indentations in the dough. 2. C o ver a nd le t r ise in a w a r m place f or 30 m inutes or unti l a lm o st double in size. Wh ile the dough is r i s i n g , select the topping and prepare. 3. In a skillet, heat olive oil. F or garlic-che[...]

Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Place in a greased baking pan. Co v er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes, or until done. W H E A T D INNER R OLL DO UGH 1 pound 2 p ound s 9 r o l l s 2 4 r o l l s w ater 80° F/27 °C 3/4 c up 1[...]

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, co v er and let rise in a warm place for 40 minutes or until double in size. 3. With a knife , cut three diagonal slashes acros[...]

Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture . Place coated side up in a greased baking pan, drizzle any remaining topping o v er rolls. 3. Cov er and let rise in a warm place 1 hour or until double in siz e. 4. Bake at 325°F[...]

Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Combine orange peel and sugar . Dip pieces in melted butter and then in orange peel-sugar mix- ture. 3. Place coated side up in greased baking pan. Drizzle any remaining topping o v er rolls. Cov er and let r ise in a warm place 1 hour or until double in size. 4. Bake a[...]

Method 1. Place on a lightly floured surface . Divide into thirds, making 3 (10 inch long for regular, 13 inch long f or large) ropes with tapered ends . Pinch ropes together at one end, braid together . Pinch together at other end and secure braid. 2. T r ansfer braided dough to greased baking sheet; cov er and let rise in a warm place for 1 hour [...]

Method 1. Place on a lightly floured surface . Divide and press onto a 12 inch pizza pan, raising edges . 2. Spread pizza sauce o v er the dough and sprinkle with toppings. 3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges. PI Z ZA CR UST DOUGH 1 po u nd 2 p ou nd s 1 thic k o r 2 thin crusts 2 thic k o r 4 thin crust[...]

Bagel Recipes Method 1. Place on a lightly floured surface . Divide into pieces . Roll each in a smooth ball, making a hole in the center of each with thumbs . Gently pull to make a one-inch hole. 2. Place on a greased baking sheet. Cov er and let rise in a warm place for 30 minutes or until double in size. 3. In a 3-quart saucepan, bring to a boil[...]

Method 1. Place on a lightly floured surface . Roll into a 15 x 10 inch rectangle . Combine filling ingredients and spread o v er dough within 1/2 inch of edges . Starting with longest side, roll dough up tightly, press- ing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal.With [...]

Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle o ver butter . Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices. 2. Place in greased baki[...]

Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle o ver dough. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices . 2. Combine topping mixture[...]

Method 1. Place dough on a lightly floured surface and cut into pieces . Roll each piece into a 16 inch rope . Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop . 2. Place on a greased baking sheet 1 1/2 inches apart. Brush with glaze and sprinkle with topping. Let rise until double in siz e, about 30 m[...]

Method 1. Place dough on a lightly floured surface and divide into 4 equal pieces . Shape into 4 smooth round balls and place on a greased baking sheet. 2. Co v er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes or until done . Allow to cool completely on a wire rack. 4. With a serrated kn[...]

Method 1. Place dough on a lightly floured surface . Shape into a large smooth round ball and place on a greased baking sheet. 2. Cov er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 30-40 minutes or until done . Allow to cool completely on a wire rack. 4. With a serrated knife, remov e the top 1-2 in[...]

5 5 CL EANI NG & ST O R I N G AL W A YS UNPLUG THE UNIT AND ALLO W T O COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNP ACK THE BREAD MAKER AND REMOVE ALL P A CKAGING MATERIALS. A n y service requ iring disass embly , other tha n the cleaning de s cr ibed below , m ust be p e r f ormed by an authorize d serv ice r e pres enta t ive . U n a u t h [...]

5 6 BE F O R E CAL LI N G F OR S ER V I C E n Q UESTION S A ND ANSW E RS 1 2 3 4 5 6 7 W h y do e s the height and sh ap e of bread diff e r in each loaf? The b r ead has a n un u s u a l a r o m a .W hy ? The kneading bl ade comes ou t with the bread. The b r ead has a flo ured cor n e r . W h y can t he t i mer not be set f o r more t han 12 hou [...]

5 7 n CHECK LIST S l i c e s u n e v en & s t i ck y S h o r t & d e n s e t ex t u r e Bread f a l l s / c o a r s e t ex t u r e B r e a d rises too m u c h / c o a r s e t ex t u r e Sides of b r e a d c o l l a p s e / bott om is d a m p S m o k e e m i t t e d f r o m s t e a m v e n t / b u rn i n g s m e l l B r e a d m a c h i n e d[...]

1 . Plug into 120 V ~ 60 Hz outle t. R e f e r to p o w er o u tage instr u c t i o n s. 2 . Op en li d, remov e bread pan and a llo w t o c ool . 3 . Need s se r v i c e. 4 . W ait until progr am i s c o mp l ete; unplug, allow to cool and cle an. 5 . O nly op e n lid du r ing kn eadin g process to c he ck dough ball or to add ing r e d i e n t s [...]

5 9 n S E R VI CE I NFO RM A T I O N Pleas e ref e r to w a r r anty stat ement t o deter mi ne i f in-w a r r a nty ser vi ce a p pl ies. Thi s ap pliance must b e serviced by a T oastma s ter a u t hor i z ed se r vice center . U n a u t h o ri z ed service wil l v oid w a r ra n t y . C o nsult yo ur phone dire c t or y under “ A p p l i a n c[...]

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RE CI P E IN DE X 6 3 B R E A D S B a n a n a. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 6 Bana na Gr a n o l a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 1 Bl oody Mary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .[...]

ONE Y E AR L I M I T ED W A R R A N T Y T o a s t m a s t e r I n c . w a r r a n t s t h i s p r o d u c t , t o o r i g i n a l p u r c h a s e r , f o r one y e a r f r o m p u r c h a s e d a t e to be free of de fe cts in ma terial a nd w o rk m a n s h i p . This w a r r a nt y is th e only written o r e xp r e ss w a r r ant y g iven by T oa[...]