Black and Decker AllinOne Automatic BREAD MAKER B6000C User Manual

							All-in-One AutOmAtic  
BREAD MAKER
MACHINE À PAIN  
AutOmA tique t Out-en-un
MoDEl/MoDÈlE
❍ B6\f\f\fC
custome\f Care line:
 
USA 1\b8\f\f\b231\b9786
A\b\besso\fies/Pa\fts (USA) 
1\b8\f\f\b738\b\f245
For online \bustome\f se\fvi\be  
and to \fegiste\f your product, go to 
www.p\fodp\fote\bt.\bom/appli\ba
Service line à la \blientèle :
Canada 1\b8\f\f\b231\b9786
A\b\bessoi\fes/Piè\bes (Canada)
1\b8\f\f\b738\b\f245
Pour accéder au se\fvi\be à la \blientèle en 
ligne ou pour ins\b\fi\fe votre produit en 
ligne, rendez\bvous à
www.p\fodp\fote\bt.\bom/appli\ba 
						

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BReAD mAKeR quicK St ARt GuiDe 
1. Before using your bread maker, always wash all piec\6es first to remove any 
sediment or oils l\6eft behind from previous use and to eliminate any odd tastes 
due to the residue that may be\6 on the bread pan.
2.  When following the recipe:
•  Always add ingredients into the bread pan in the order they are listed.
•  Measure ingredients carefully and accurately. 
•  To measure liquids, use a s\6ee\bthrough measuring cup\6 and check the 
measurement at eye level.
•  When measuring dry\6 ingredients, use standard dry measuring cu\6ps or 
measuring spoons a\6nd level off the ingredients with the s\6traight\bedge of a 
knife or metal spatula.
•  Inaccurate measurements, even if only slightly off, can make a difference 
in your results.
•  Yeast is always added last. Be sure that the yeast does not touch the liquid 
ingredients, salt or s\6hortening.
3.  The following test can be used to determine whether your yeast is stale and 
inactive:
a)  Place ½ cup of lukewarm water into a small cup or b\6owl.
b)  Stir ½ tsp. of suga\6r into the water then sprinkle 2 tsp. of yeast over the 
surface.
c)  Place bowl or cup in a war\6m area and allow to sit for 1\f minutes 
undisturbed.
d)  The mixture should foam and produce a strong yeast aroma. If this does \6
not occur, fresh yeast should be purchased.
4.  Do not cover the bread maker with towels or other material that may prevent 
steam from escaping. Some steaming from vents is normal. Be\6cause of 
escaping steam, you should keep the bread maker several inches away from 
cabinets while making bread.
5.  Do not place any objects on t\6op of the bread maker.
6.  IMPoRTANT: Add ingredients in the order they are specified in the \6recipe. For 
best results, accurate measuring of ing\6redients is very important. Do not put 
larger quantities tha\6n recommended into the bread pan, as it may\6 produce 
poor results and may dam\6age your bread maker.
tiPS FOR GettinG tHe BeSt ReSultS
1.  Use only fresh ingredients.
2.  In the U.S.: Use Br\6ead Flour; In Canada: Us\6e All\bPurpose Flour or Canadian 
Bread Flour.
3.  Use lukewarm water—not cold water.
4.  Measure ingredients accurately and level off dry ingredients with the fl\6at side 
of a knife or metal spatula.  5. 
When recipes call for a “lightly floured surface,” use about 1 to 2 
tablespoons flour on th\6e surface. You may want to lightly flour your fingers 
or rolling pin for easy dough mani\6pulation.
6.  Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil 
or soft vegetable shortening spread on the bottom and sides of th\6e bowl. 
You may prefer to use a nonstick vegetable spray to “grease” the bowl to 
cut down on added fats and calories. Place the ball of doug\6h into the bowl 
and turn it over so that the dou\6gh is lightly greased on all sides\6.
7.  When you let dough “rest”, form the dough into a ball and place it on a 
clean dry surface. Invert a large clean bowl over the dough and l\6et it stand 
as directed in your recipe. When you let dough “rise” ac\6cording to recipe 
directions, place it in a warm, dr\6aft\bfree area. For best results, cover the 
bowl with a clean, dry towel. To produce a tender product, make sure the 
dough rises until \6double in size.  
8.  Dough may be wrapped in plastic wrap and stored in a freezer for later use. 
Bring the dough to room temperature before using.
9.  Important to note that “RAPID BAKE\6” will make a denser loaf of bread
tiPS FOR HAnDlinG DOuGH
•  When recipes call for a “lightly floured surface,” use about 1 to 2 
tablespoons flour on th\6e surface. You may want to lightly flour your fingers 
or rolling pin for easy dough hand\6ling
•  Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil 
or soft vegetable shortening spread on the bottom and sides of th\6e bowl. 
You may prefer to use a non\bstick vegetable spray to “grease” the bowl to 
cut down on added fats and calories.
•  When you let dough “rest” and “rise” according to a recipe, place it in a 
warm, draft\bfree area. For best results, cover the dough with \6waxed paper 
and a clean, dry towel. If the dough d\6oes not double in size, it may \6not 
produce a tender product.
•  Dough may be wrapped in plastic and stored in a freezer for later use. Bring 
the dough to room temperature before using.
BReAD AnD DOuGH inGReDientS B2000*
Some ingredients differ between Canada and the\6 United States. Cheese, 
confectioner’s (icing) sugar an\6d cornmeal are just a few ingredients that vary 
between the two countries. The majo\6r difference is in flour.
Flou\fs
Canadian flours are milled from harder wheats so breads can be successfully 
made from national brands of both All\bPu\6rpose Flour and Bread Flour. U.S. 
“All\bPurpose Flour” will produce poor results and should \6not be used with 
this unit. In the \6U.S., it is important to use “Bread Flour” for even\btextured 
loaves.
Bread flour is processed from hard wheat and is hig\6h in the protein 
substance called gluten. When mixed and kneaded, th\6e gluten stretches 
and incorporates air bubbles to produce a light, fine\btextured loaf. The 
stretchy resilience of gluten makes this kind of flo\6ur most tolerant to high 
temperatures, altitude, or h\6igh humidity.
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Canadian “All\bPurpose Flour” is easy to find and has been\6 extensively tested with 
the recipes included in\6 this book with go\6od results. Canadian B\6read Flour may 
also be used with \6good results.
Whole wheat and multi\bg\6rain flours contain the bran and germ of the\6 grain. 
Although higher in\6 fiber, these flours are lower in gluten than bread flour. Rye 
flour does not contain any gluten and therefore, must be used in combination with 
other flours. Whole wheat, multi\bgrain and rye flour typically produce shorter, 
denser loaves. Whole wheat flours vary greatly between the United States and 
Canada and from one brand to another. The recipes have been developed and 
tested using nationall\6y available brands of flour.
Fat
Butter, margarine or vegetable shortening are often interchangeable in most 
bread recipes. Vegetable oil should not b\6e substituted for shortening, butter 
or margarine (fat adds flavor and tenderness to the dough). low\bfat (diet) 
margarines are high in water content but maybe subs\6tituted with acceptable 
results for people on a low fat diet.
Salt
In very small amounts,\6 salt adds flavor and controls the rising act\6ion of the yeast, 
allowing the dough to rise evenly. In high altitude\6 areas, additional sa\6lt may be 
needed to improve bread results, however, keep in mind that t\6oo much salt may 
prevent the bread from rising.
liquid
Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry 
milk, and water are the most commonly used liquids in \6bread recipes. Milk 
provides a soft crust, and gives bread a velvety texture. If your recipe calls for 
powdered milk and you prefer to use fresh milk, simply substitute the milk for the 
water and powder. Water makes a crisper crust.
Sweetene\fs
Natural sweeteners, such as white or brown sugar, honey, and molasses help 
the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar, \6
the yeast will not grow and the bread will not rise.\6 The balance of sugar, salt, \6and 
yeast is a very important part of the br\6ead making process. Sweeteners enhance 
the bread flavor and the browning process. If you prefer to use a sugar subs\6titute, 
your baking results may vary based on the t\6ype and amount of \6sugar substitute 
used.
Yeast
Yeast is a heat\bsensiti\6ve plant that feeds on the sugar \6in dough. Too much heat 
will kill the yeast, too little will slow the yeast action. Check th\6e expiration date 
to be sure the yeast is fresh. The recipes in this cookbook have been tested with 
Traditional Dry yeast but you may also use Br\6ead Machine yeast. Please Read and Save this 
use and ca\fe Book 
imPORtAnt SAFeGuARDS
When using electrical appliances, basic safety precautions should 
always be followed including the following:
❍ Read all instructions.
❍  Do not touch hot surfaces. Use handles or knobs.
❍  To protect against electrical shock do not immerse cord, plugs, or 
appliance in water or other liquid.
❍  Close supervision is necessary when any appliance is used by or 
near children.
❍  Unplug from outlet when not in use and before cleaning. Allow to 
cool before putting on or taking off parts.
❍  Do not operate any appliance with a damaged cord or plug, or 
after the appliance malfunctions or has been damaged in any 
manner. Contact Consumer Services for examination, repair or 
electrical or mechanical adjustment.  or, call the appropriate toll\b
free number on the cover of this manual.
❍  The use of accessory attachments not recommended by the 
appliance manufacturer may cause fire, electric shock or injury.
❍  Do not use outdoors.
❍  Do not let cord hang over edge of table or counter, or touch hot 
surfaces, including the stove.
❍  Do not place on or near a hot gas or electric burner, or in a heated 
oven.
❍  Extreme caution must be used when moving an appliance 
containing hot oil or other hot liquids.
❍  To disconnect, press and hold the ST oP button for 2 seconds, 
remove plug from wall outlet.
❍  Do not use appliance for other than intended use.
❍  Avoid contacting moving parts.
SAVe  tHeSe  inStRuctiOnS
this p\fodu\bt is fo\f household use only.
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caution, hot su\ffa\bes:  this applian\be gene\fates heat 
and es\baping steam du\fing use. P\fope\f p\fe\bautions 
must be taken to p\fevent the \fisk of bu\fns, fi\fes o\f 
othe\f inju\fy to pe\fsons o\f damage to p\fope\fty.
POlARiZeD PluG (120V  models Only)
This appliance has a polarized plug (one blade is wider than the other). To 
reduce the risk of electric shock, this plug is intended to fit into a polarized 
outlet only one way. If the plug does not fit fully into the outlet, reverse the 
plug. If it still does not fit, contact a qualified electrician. Do not attempt to 
modify the plug in any way.
t AmPeR-ReSiSt Ant ScReW
Wa\fning:  this applian\be is equipped with a tampe\f-\fesistant s\b\few to 
p\fevent \femoval of the oute\f \bove\f.  to \fedu\be the \fisk of fi\fe o\f ele\bt\fi\b 
sho\bk, do not attempt to \femove the oute\f \bove\f.  the\fe a\fe no use\f-
se\fvi\beable pa\fts inside. Repai\f should be done  only by autho\fized se\fvi\be 
pe\fsonnel.
electRic Al cORD
a)  A short power\bsupply cord (or detachable power\bsupply cord) is to 
be provided to reduce the risk resulting from becoming entangled in 
or tripping over a longer cord.
b) longer detachable power\bsupply cords or extension cords are  available and may be used if care is exercised in their use.
c)  If a long detachable power\bsupply cord or extension cord is used,
  1)  The marked electrical rating of the detachable power\bsupply   
    cord or extension cord should be at least as great as the   
    electrical rating of the appliance,
  2)  If the appliance is of the grounded type, the extension cord   
    should be a grounding\btype 3\bwire cord, and
  3)  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.
note: If the power supply cord is damaged, it should be replaced by qualified 
personnel.
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POWeR Out AGe
7-minute Powe\f Failu\fe Ba\bk-up
Your Bread Maker has a 7\bminute power failure back\bup feature. If the 
electricity goes off\6, the memory will \6store your course selection for up to 
7 minutes. If the power comes back on withi\6n this time, bread making will 
resume where it left off. 
If the bread maker loses power for more than 7 minutes and you are using 
any dairy products, perishables or meat in your bread, you should discard the 
contents of the recipe and start again with new fresh ingredients due to health 
and sanitary considerations. For nonperishable recipes you may try starting 
the bread maker at the beginnin\6g of the course again. However, this may not 
always produce an acceptable loaf of bread. 
For recipes that do not\6 include dairy products: If you are not sure when the 
outage occurred and the baking \6cycle has not yet started, remove the dough 
ball from the bread pan and place in an oven\bsafe baking container. Allow 
to double in size and plac\6e in a preheated (35\fºF/177ºC) oven for 3\f to 45 
minutes or until done. \6The bread will sound hol\6low when tapped on top of 
the loaf if it is done.\6 Again, this may n\6ot always produce an acceptable loaf of 
bread. If the bread has already begun to bake when the outage occurs, you 
must begin with new ingredients.
impo\ftant: if you\f \fe\bipe in\bludes dai\fy p\e\fodu\bts and you a\fe su\fe when 
the outage o\b\bu\f\fed, we \fe\bommend sta\fting the \fe\bipe ove\f with new 
ing\fedients.
impo\ftant: Powe\f failu\fe ba\bk-up does not \bove\f su\fges. if you expe\fien\be 
f\fequent su\fges, please use a su\fge p\fote\bto\f. 
						

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  1.  lid
  2.  Viewing window
  3.  lid handle
  4.  Steam vent
  5.  Digital display
  6.  cont\fol panel
†   7.  nonsti\bk b\fead pan (Pa\ft # B6000c-01)
†   8.  Kneading paddles (Pa\ft # B6000c-02)
  9.  Wi\fe handle
  10.  Baking \bhambe\f
†  11.  measu\fing \bup (Pa\ft # B6000c-03)
†  12.  measu\fing spoon (Pa\ft # B6000c-04)
note: † indicates consumer replaceable/removable parts
P\fodu\bt may va\fy slightly f\fom what is illust\fated.
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 cOntROl PAnel
1.5lbs
2.  lbs
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1.  Digital Display 
Shows the following:
❏ Number for each program setting selection (1 – 11) with\6  
preprogrammed baking time
❏ Crust color (light, Medium or Da\6rk)
❏ loaf size (1.5\blb., \62\blb. or 3\blb.)
❏ Minute\bby\bminute countdown of remaining time for selected program
2.  menu Button  Press this button to select the baking cycle you want. A beep so\6unds each 
time you press the button.
3.  Sta\ft/Stop (i/O) Button 
Press to begin the cycle and to display the total time for the selected bread to 
be completed. To cancel the cycle, press and hold for about 3 seconds until 
you hear a beep and\6 the red lED light turns off\6. The unit beeps t\6o indicate that 
it has stopped. 
impo\ftant: Do not p\fess Stop when \bhe\bking the p\e\fog\fess of the b\fead;  
it will \ban\bel the p\fog\fam. On\be a \by\ble is \ban\beled, you will have to sta\ft 
ove\f again.
4.  time\f Buttons  Press these buttons to set the time for delay bake (up to 13\bhour delay). F\6or 
example, you can time your bread to be ready for dinner or when \6you wake up 
in the morning. Set\6 it by selecting how much time you want to pass before the 
bread is completed. For example, if it is 8:\f\f p.\6m. and you want the bread to 
be ready at 7:\f\f a.m., \6set it for 11 hours. 
You can also use these \6buttons to adjust the time of the \6cycle. They adjust up 
or down in 1\f\bminute increments. Changes mu\6st be made before the unit 
begins operation.
5.  c\fust colo\f Button  lets you choose your preferred crust color: light, Medium or Da\6rk.
6.  loaf Size Button  Press to select the loaf size (1.5\blb., \62\blb. or 3\blb.).
7. Red leD indi\bato\f light: Start/Stop (I/o) indicator
P\fog\fam Settings
The following program settings will m\6ake it easy for you to make a great variety 
of bread dough and preserves. For each selected setting, the ba\6king time has 
been preprogrammed. The recipes provided on pages 2\f –\635 will help you 
determine which program setting you should use.
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P\fog\fam   
setting menu # 
displayed Baking time displayed
Des\b\fiption
1.5-lb. 2-lb.3-lb.
White 13:133:183:25You can use this 
setting for most 
recipes that use 
white flour.
P\fog\fam   
setting menu # 
displayed Baking time displayed
Des\b\fiption
1.5-lb. 2-lb.3-lb.
French 33:3\f3:323:35Bakes bread with 
thin crust and 
light texture.
Sweet 43:173:223:27Bakes bread that 
contains sugar 
and eggs.
low carb 5n/a4:3\fn/aUsed for recipes 
that are lower in 
carbohydrates.
Gluten free 62:492:542:59Used for gluten 
free recipes.
Quick bread 71:171:2\f1:23Bakes bread that 
contains baking 
powder instead of 
yeast.
Jam 81:\f5 (size is preset) This setting is to 
make jams from 
fresh fruit.
Dough 91:3\f (size is preset) Prepares dough 
that can be 
shaped to make 
coffee cakes, rolls, 
pizza and other 
breads baked in a 
conventional oven.
Rapid white 1\f2:122:172:24Quickly bakes 
a loaf of white 
bread.
Bake only 111:\f\f Used if crust is 
too light or you 
wish to bake pre\b
made dough. 
						

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How to use
This product is for household use only.
HelPFul HintS FOR uSinG YOuR BReADmAKeR
  1.  Follow the di\fe\btions: The liquid is always the first ingredient to be placed 
in bread pan. Dry ingredients follow and the yeast is added last. Make 
a small indentation in the center of the flour and\6 place the yeast there. 
This is especially important when using the\6 delay\bbake function to avoid 
activating the yeast too soon.
  2.  measu\fe \ba\fefully: Use the appropriate measuring tools and measure 
carefully. The measuring cu\6p included should \6be used for dry 
measurement only. Spoon dry ingredients into the measuring cu\6p and 
level off with the straight edge of a me\6tal spatula or the \6back of a knife.  
Measure liquids in a gla\6ss or plastic measuring cup \6designed for liquids. 
Use measuring spoo\6ns for liquid and dry \6ingredients. level off with a 
metal spatula or the \6back of a knife.
  3.  Keep it f\fesh: Use fresh ingredients at room temperature. In Canada, 
use All\bPurpose Flour or Bread Flour; in the USA, us\6e Bread Flour. Use 
yeast that has an expiration date of at least 6 months in the f\6uture. Avoid 
using perishable ingredients (such as m\6ilk, butter or margarine, eggs and 
cheese, fruit or f\6resh herbs) when us\6ing the delay\bbake function.
  4.  Pe\ffe\bt dough: In very humid weather, bread may require a little more 
flour. Check the bread toward the end of the fi\6rst rise. If it seem\6s sticky, 
add 1 or 2 tablespoons of flour to the second kneading cycle until the 
dough forms a smooth ball\6. If the bread seems very dry or knocks \6in 
the kneading cycle, sprinkle room temperature water into the bowl, 1 
teaspoon at a time,\6 until dough forms a smooth ball\6.
  5.  look but don't open: The glass in the cover is there to monitor the 
process. Do not open the\6 lid during the ba\6king process. In the initial \6
mixing you may open the cover to use a rubber spa\6tula to blend in 
any ingredients that have stuck to the sides of the\6 bread pan or to add 
ingredients at the “ad\6d ingredient” beep.
  6.  Patien\be: Wait at least 2\f minutes before slicing freshly baked bread; it 
will still be deliciousl\6y warm but easier \6to slice. If you like a crisp crust, 
remove the bread as soon as the\6 baking cycle is complete. To make 
another loaf of bread, let the unit cool completely.
  7.  Save it fo\f anothe\f day: To freeze freshly baked bread, cool completely on 
a wire rack. Wrap securely in plastic wrap and then foil. To serve, remove 
from foil and defrost. For that freshly baked flavor, reheat in the oven. 
  8.  Adding ing\fedients: All functions all\6ow for the addition of\6 ingredients, 
such as dried frui\6ts and nuts; the b\6eep sounds just before kneading is 
complete. This happens ab\6out 25 minutes (8 minutes for Rapid White) into 
the program.
  9.  Avoid delay: The delay\bbake function cannot be used for Rapid White  
or the Dough setti\6ng. It is not recommended for Whole Wheat, Quick 
Bread or Jam. 1\f. 
test the wate\f: For most breads, use water that is 8\f° to 9\f°F (26.6 °C  
to 32.2 °C); for Rapid White breads, use water at 11\f°F to 12\f°F (43.3 °C 
to 48.8 °C).
11.  choosing \b\fust \bolo\f: The first time bread is baked, select the light 
setting. If you like a darker crust, make a note and select a darker crust 
for future breads on that cycle.
12.  There is a 3\f\bminute delay on the who\6le wheat program.
13.  Some notewo\fthy solutions: 
If bread is:
❏ too brown – select a lighter crust.
❏ too light – select a darker crust and do not open \6the unit during th\6e 
baking cycle.
❏ too coarse – make sure you add salt.
❏ too heavy – use less flour (1 tsp. at a\6 time).
❏ too low – use less flour or more yeast or water that is not too hot,  or 
check the date on your yeast.
❏ too high – try less yeast (¼ tsp. at a tim\6e).
❏ collapses in the center – dough is too wet or flour is not \6strong enough 
or amount is too great for the unit.
menu
note: If at any time du\6ring bread making process you need to turn bread 
maker off, press and hold the MEN\6U button for approximately 5 seconds, then 
unplug the unit.
note: If bread is not removed immediately after baking and ST oP button 
is not pressed, a controlled 6\f\bminute Keep Warm cycle will begin (except 
during Quick Breads, Doughs and J\6am). For best results, remove bread 
immediately after baking process is complete.
White B\fead
Used for breads that primaril\6y include white bread flour, although\6 some 
recipes may include\6 smaller amounts of whol\6e wheat flour.
Whole Wheat B\fead
Used for recipes with signifi\6cant amounts of who\6le wheat or rye flour, oats, or
bran. Whole wheat course begins with rest period during wh\6ich flours or 
grains
absorb liquid ingr\6edients. Soaking causes flour or grain to soften and helps 
ingredients to combine. Generally, whole wheat and multi\bg\6rain breads are 
shorter and denser than\6 white, French or sweet.
F\fen\bh B\fead
Traditionally, French bread has crispier c\6rust and lighter texture than white 
bread. Recipes usual\6ly do not include b\6utter, margarine or milk.
Sweet 
Used for recipes that contain eggs, fruit ju\6ice, additional suga\6r or added 
sweet ingredients such as coconut flakes, raisins, dried frui\6t or chocolate. 
Baking temperature is reduced to prevent burning. 
						

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14
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low ca\fb B\fead
Used for recipes that are lower in carbohydrates.
Gluten F\fee B\fead 
Used for gluten free recipes.
qui\bk B\fead
Used for recipes that contain baking powder or baking sod\6a, rather than 
yeast, to make bread or cake rise. Cake recipes made from scratch must be 
specially designed for this course. Use this course to prepare prepackaged 
cake and quick bread mixes.
Jam
Add fruit, sugar a\6nd lemon juice for homemade jam – \6a great topping for 
homemade bread, waffles and ic\6e cream.
Dough
Use to prepare dough for making bread or rolls which are shaped and allowed 
to rise before baking in a conventional oven. This program blends and kneads 
the dough and takes it through the first rise.
Rapid White
Used for White breads to decrease time by approximately 1 hour. These 
breads will usually use more yeast than regular white bread recipes Bread 
may be shorter and denser.
Bake Only
Used if crust is too light or you wish to bake pre\bmade dough. Espec\6ially 
useful if your bread, sweet bread or cake is not quite done. Check every few 
minutes. Bakes for up to 1 hour.KnOW YOuR  inGReDientS
FlOuR & O tHeR GRAinS
All-Pu\fpose Flou\f All\bpurpose flour is a blend of refined hard and 
soft wheat flours ideally suited for making quick 
breads and cakes.
B\fan Bran (unprocessed) is coarse outer portion of 
wheat or rye grains that is separated from flour 
by sifting or bolting. It is often added to bread 
in small quantities for nutritional enrichment, 
heartiness and flavor. It is also used to enhance 
bread texture.
B\fead Flou\f Bread flour typically has higher gluten 
concentration than all\bpurpose flour. Using 
bread flour will produce loaves with better 
volume and structure. Bread flour should be 
used for all yeast bread courses.
co\fnmeal and Oatmeal Cornmeal and oatmeal come from coarsely 
ground white or yellow corn and from rolled 
or steel\bcut oats. They are used primarily to 
enhance flavor and texture of bread.
c\fa\bked Wheat Cracked wheat has very coarse texture. It 
comes from wheat kernels cut into angular 
fragments. It gives whole grain breads a nutty 
flavor and crunchy texture.
Rye Flou\f Rye flour must always be mixed with high 
proportion of bread flour, as it does not contain 
enough gluten to develop structure for high, 
even\bgrained loaf.
Self-Rising Flou\f
Self\bRising Flour is No T RECoMMENDED 
for use with your bread maker . Self\brising 
flour contains leavening ingredients that will 
interfere with bread and cake making. 
7 G\fain  ce\feal Blend 7 grain cereal blend is a blend of cracked 
wheat, oats, bran, rye, cornmeal, flax seeds and 
hulled millet. It is used primarily to enhance 
flavor and texture of bread.
Vital Wheat Gluten Gluten is manufactured from wheat flour that 
has been treated to remove nearly all of the 
starch to leave a very high protein content. 
(Gluten is the protein in wheat that makes 
dough elastic.) Gluten is available at most 
health food stores. It can be used in small 
portions to increase volume and lighten texture. 
						

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Whole Wheat Flou\f Whole wheat flour is milled from the entire 
wheat kernel, which contains the bran and 
germ. This high fiber flour is richer in nutrients 
than all\bpurpose or bread flour. Breads made 
with this flour are usually smaller and heavier 
than white loaves. Many recipes mix whole 
wheat flour with bread flour or vital wheat 
gluten to produce high, light\btextured bread.
tips on Flou\f Sto\fage
Keep flour in a sec\6ure, airtight container. Store rye and whole wheat flours in a 
refrigerator, freezer or a cool area, to prevent them from becoming rancid. Allow 
flour to come to room temperature before using.
Note: Flours, while visibly similar, can be very different in how they are ground, 
milled, stored, etc. You may have to experiment with dif\6ferent brands of 
flour to help you make the perfect loaf. See RECIPE TIPS t\6o assist with these 
experiments.
YeASt
Active yeast, through a fermentation process, produces carbon dioxide gas 
necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flo\6ur to 
produce this gas. Three different types of yeast are available: fresh (cake), active 
dry and quick\bactin\6g. Quick, rapid rise and bread maker yeasts are quick\bacting. 
Fresh (cake) yeast is No T RECoMMENDED for use with your bread maker.
tips on Yeast
Ensure your yeast is fresh by checking it\6s expiration date. Ideally, yeast should be 
used several months before the expiration date. once a package or jar\6 of yeast is 
opened, it is impo\6rtant that the remaining contents be immediately resealed and 
refrigerated or frozen for future use. often dough that fails to rise is due to stale 
yeast.
note: Basic bread and dough recipes in this boo\6klet were developed using bread 
maker yeast. You may use chart b\6elow to substitute any quick\bacting \6yeast (quick 
rise, fast rise or bread maker yeast) for active dry yeast.
conve\fsion cha\ft fo\f qui\bk Rise Yeast
¾ tsp. active dry yeast = ½ tsp. quick\bac\6ting yeast
1 tsp. active dry yeast = ¾ tsp. quick\bac\6ting yeast
1½ tsp. active dry yeast = 1 tsp. quick\bac\6ting yeast
2¼ tsp. active dry yeast = 1½ tsp. quick\ba\6cting yeast
1 tbsp. active dry yeast = 2 tsp. quick\bac\6ting yeast
Rapid cou\fse Yeast 
Rapid course setting for White decreases time for making bread by approximately 
1 hour. The bread may be shorter and denser.ADDitiOnAl  inGReDient  nOteS
impo\ftant:  exa\bt measu\fements fo\f ing\fedients a\fe the most impo\ftant 
pa\ft of baking.  it is the key to getting g\feat textu\fe and \bonsisten\by in 
you\f b\fead.  make su\fe to measu\fe all ing\fedients exa\btly . 
Baking Powde\f Double acting baking powder is 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) at room 
temperature, large egg(s) should be used.
Fats Shortening, butter, margarine and oil shorten, or 
tenderize, the texture of yeast breads. French bread 
gets unique crust and texture from the lack of fat 
added. 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 For most breads, use water that is 8\f° to 9\f°F (26.6 
°C to 32.2 °C); for Rapid White breads, use water at 
11\f°F to 12\f°F (43.3 °C to 48.8 °C). All liquids should 
be warm 8\fºF/27ºC to 9\f°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. Do not increase 
or decrease amount of salt shown in recipes.
Suga\f 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. 
impo\ftant: Do not substitute powde\fed suga\f. 
A\ftifi\bial sweetene\fs \bannot be used as substitute, 
as yeast will not \fea\bt p\fope\fly with them. 
						

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High-Altitude Bakin\eg
In high\baltitude ar\6eas (over 3,\f\f\f feet) dough tends to rise faster, as there is less 
air pressure. Therefore, less yeast is necessary. For more information on High 
Altitude Baking gu\6ides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692\b9358
E\bmail: CERC@vines.\6colostate.edu
Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier \6and requires slightly more liquid.
In humid climates, flour is wetter and will absorb\6 less liquid, so less liquid is 
required.
GettinG St ARteD
•  Remove all packing material, and any stickers from the product.
•  Remove and save literature.
•  Please go to www.prodprotect.com/applica to register your warranty.
•  Your bread machine is par\6tially assembled in the box.  
•  Take the appliance apart: 
to Remove Baking Pan:  
•  Using the lid hand\6le, lift and open t\6he lid (B).
•  Grasp the sides of t\6he bread pan and pull s\6traight up to 
remove (c). 
•  Wash all removable parts as instructed in CARE AND 
ClEANING section of \6this manual. This \6will remove any 
traces of dust or residue left from manufacturing and 
shipping. 
•  Place on a dry level counter. Make sure you have enough 
space above the unit to open the lid.
A tt AcHinG tHe KneADinG PADDleS
• Align the flat side\6 of the hole in each kneading\6 paddle 
with the flat side \6of the shaft (D).
•  Push the paddle down firmly onto the shaft to secure in 
place.
ReADY t O BAKe
note: You can select one of the recipes and specific\6 
instructions provided on pages 2\f –\635.
B
c
D
ADDinG inGReDientS int O BReAD PAn
•  Add ingredients in order listed: liquid,  then \6dry, then yeast (always add 
last). 
•  To measure liquids, use a s\6ee\bthrough standard measuring cup an\6d check 
measurement at eye level or use an angled measuring cup.
•  When measuring dry\6 ingredients, use standard dry measuring cu\6ps or 
measuring spoons a\6nd level off with the straight\bedge of a kni\6fe or metal 
spatula.
•  Use room temperature ingredients.
• Make small indentation with the bac\6k of a spoon or 
your finger in the t\6op of the dry ingr\6edients and add 
the yeast to the indentation (e). Do not let the yeast 
touch the liquid be\6low. This is especial\6ly important 
when baking cycle has a delayed start.
SettinG YOuR BAKinG c Ycle
1.  inse\ft B\fead Pan
•  Insert bread pan into the unit and pus\6h down firmly until it is secu\6rely in 
place. 
•  Close the lid and pl\6ug the unit into an electrical outlet. The unit beeps\6 and 
program setting 1 (White) displays as the\6 default setting.
2.  Sele\bt Settings (F)  
• Press MENU to select the appropriate 
program setting according to recipe 
instructions (F1).
note: If you make a mistake in your 
selection, you will have to go through the 
remaining program settings then s\6tart 
over to select the correct setting.
•  Press the crust color button to select desired crust (light, Medium or Dark) 
(F2). We recommend selecting the light setting the fi\6rst time you bake 
bread. The arrow on the screen moves to each selection every time you 
press the key.
•  Press the loaf size button to select the desired loaf size (1.5\blb, 2\6\blb.  
or 3\blb.) (F3). 
3.  Kneading/Baking cy\ble
•  Press the I/o button (F4). The power indicator light will come on to show 
the appliance is running. Ther\6e is a 3\f\bminute delay for Whole Wheat. 
The glass window lets you watch the process of the bread as it is mixed, 
kneaded and baked.
impo\ftant: Do not open the \elid du\fing the \fising\e and baking p\fo\bess.
e
1.5lbs 2.  lbs
F
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