Black and Decker AllInOne Deluxe Horizontal B2005 User Manual

							31
Desserts
1.Peel, core and finely slice apples. Transfer apple slices to Baking
Pan. Sprinkle with lemon juice.
2. Insert Baking Pan securely into unit. Cover top of Baking Pan
with small piece of aluminum foil; close lid.
3. Select DESSERTS setting and push the Start button.
There will be a 5-minute preheat delay before mixing begins.
4. Combine remaining ingredients in medium mixing bowl; mix
well and set aside.
5. After about 14 minutes, the “Add Ingredient/Stir” signal will
sound. Open lid and remove and discard aluminum foil. With a
rubber spatula, stir down apples from sides of Baking Pan and
sprinkle oat topping mixture evenly over the apples. Close lid.
6. The Complete Signal will sound when the dessert is done.
7. Using a pot holder, remove Baking Pan from the unit.
8. Serve warm from Baking Pan, topped with vanilla ice cream, if
desired.
Time: 1:39 hours
Makes: About 6 servings
APPLE CRISP
6 medium cooking apples
1 teaspoons lemon juice
1/2 cup  packed brown sugar
1/2 cup all-purpose flour
1/3 cup quick cooking oats
6 tablespoons butter or margarine, softened
1.Combine all ingredients in Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select DESSERTS setting and push the Start button.
There will be a 5-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the dessert is done.
5. Using a pot holder, remove Baking Pan from the unit.
6. Serve warm from Baking Pan or chilled with light cream,
if desired.
Time: 1:39 hours
Makes: About 6 servings
RICE PUDDING
3 eggs, slightly beaten
1-3/4 cups milk
1-1/2 cups cooked rice
1/2 cup sugar
1/2 cup raisins (optional)
1 teaspoon vanilla
1 teaspoon cinnamon
1. Combine strawberries, blueberries, raspberries, 1/4 cup sugar, corn-
starch, lemon juice and lemon zest into Baking Pan. Stir to combine.
2. Insert Baking Pan securely into unit; close lid.
3. Select DESSERTS setting and push the 
Start button.
There will be a 5-minute preheat delay before mixing begins.
4. In a medium mixing bowl, combine flour, baking powder, and 
1 tablespoon sugar. Cut the shortening or butter into the flour mixture
with a pastry blender, two knives, or your fingertips until the mixture
resembles coarse crumbs.
5. Lightly beat the egg and milk together, then slowly stir this into the
flour mixture. Knead lightly, sprinkling in more flour, if necessary, to
form a smooth, not sticky, dough.
6. When the “Add Ingredient” signal sounds prior to the bake cycle, break
off portions of the dough and place them on top of the fruit, pressing
slightly and flattening the dough. Cover the entire surface with the
dough pieces to give a “cobbled” effect. Sprinkle the remaining 1 table-
spoon sugar over the dough. Close lid.
7. The Complete Signal will sound when the dessert is done.
8. Using a pot holder, remove Baking Pan from the unit.
9. Serve warm from Baking Pan, topped with vanilla ice cream,
if desired.
Time: 1:39 hours    Makes: About 4-6 servings
BERRY BERRY COBBLER
1 pint/454 g strawberries, rinsed, draind, hulled,
and quartered
1/2 pint/228 g blueberries, rinsed and drained
1/2 pint/227 g raspberries, rinsed and drained
1/4 cup  sugar, divided
+ 2 tablespoons
2 teaspoons cornstarch
1-1/2 teaspoons fresh lemon juice
Finely grated zest of 1/4 lemon
1 cup  all-purpose flour
1-1/2 teaspoons  baking powder
2 tablespoons  butter
1 egg
2 tablespoons milk 
						

							32
Cake / Quick Bread
1.Combine all ingredients into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select CAKE setting and push the Start button.
There will be a 5-minute preheat delay before mixing begins.
4. The “Add Ingredient/Stir” signal will sound prior to the bake cycle.
Using a spatula, stir down any ingredients that may be on the
side of the Baking Pan.
5. The Complete Signal will sound when the cake is done.
6. Using a pot holder, remove Baking Pan from the unit.
7. Cool cake in Baking Pan for 30 minutes. Loosen around sides of
cake with rubber spatula.
8. Remove cake from Baking Pan.
9. Cool another 15 minutes.
10. Serve with fresh berries, if desired.
Time: 1:40 hours Makes: About 8 1” (2.54 cm) slices
POUND CAKE
1/2 cup butter, cut into tablespoon-size pieces
+ 2 tablespoons
1/4 cup milk
+ 2 tablespoons
5 large eggs, slightly beaten
3/4 cup sugar
+ 2 tablespoons
2-1/4 cups  all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons almond extract
1-1/2 teaspoons grated orange zest
1.Combine all ingredients into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select CAKE setting and push the Start button.
There will be a 5-minute preheat delay before mixing begins.
4. The “Add Ingredient/Stir” signal will sound prior to the bake cycle.
Using a spatula, stir down any ingredients that may be on the
side of the Baking Pan.
5. The Complete Signal will sound when the cake is done.
6. Using a pot holder, remove Baking Pan from the unit.
7. Cool cake in Baking Pan for 30 minutes. Loosen around sides of
cake with rubber spatula.
8. Remove cake from Baking Pan.
9. Cool another 15 minutes.
Time: 1:40 hours Makes: About 8 1” (2.54 cm) slices
MOIST APRICOT TEA CAKE
2 cups plain yogurt
1/2 cup sugar
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1/2 teaspoon baking powder
dash salt
1 cup chopped dried apricots
1 cup chopped walnuts
1.Add Cake ingredients to Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select CAKE setting and push the Start button. There will be a
5-minute preheat delay before mixing begins.
4. In a separate bowl, combine Filling ingredients and mix until
crumbly. When the “Add Ingredient/Stir” signal sounds prior to the
first rest period, stir down any ingredients that may be on the side
of the Baking Pan, using a rubber spatula. Then sprinkle Filling
mixture over top. Close lid.
5. The Complete Signal will sound when the cake is done.
6. Using a pot holder, remove Baking Pan from the unit.
7. Cool cake in Baking Pan for 30 minutes. Loosen around side of
cake with rubber spatula. Remove cake from Baking Pan.
8. Cool another 15 minutes. Serve warm.
Time: 1:40 hours Makes: About 8 1” (2.54 cm) slices
INSIDE-OUT COFFEECAKE
CAKE:
1 cup buttermilk
1 teaspoon vanilla
1/4 cup butter or margarine, cut into 4 pieces
1 cup sugar
2-1/4 cups  all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
FILLING:
2 tablespoons butter or margarine
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/3 cup chopped walnuts 
						

							33
Jam
1.Measure ingredients into Baking Pan.
2. Insert Baking Pan securely into unit. To prevent spatter, form a 2”
(5 cm) wide collar out of aluminum foil to put around the upper
rim of Baking Pan to keep center section open. Close lid.
3. Select JAM setting and push the Start button.
There will be a 15-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the jam is done.
5. Using a pot holder, remove Baking Pan from the unit and care-
fully pour jam into jars.
6. Place in refrigerator to cool.
7. Store in refrigerator for up to 3 weeks.
Note:
1 package (1.75 oz./49g) powdered pectin may be added along with 
ingredients to make jam thicker.
Time: 1:22 hours
Makes: About 1-1/2 cups
STRAWBERRY JAM
3 cups strawberries, hulled and quartered
(about 1-1/2 pints/680 g)
3/4 cup sugar
1 tablespoon lemon juice
1.Quarter fruit, remove seeds and any tough membrane and 
stem sections.
2. Using the Black & Decker PowerPro
®Food Processor, Model
FP1000 with the shredding disc in place, process unpeeled fruit.
(Fruit can be shredded by hand, but it is much easier using a food
processor.)
3. Add processed fruit and sugar into Baking Pan.
4. Insert Baking Pan securely into unit; close lid.
5. Select JAM setting and push the Start button.
There will be a 15-minute preheat delay before mixing begins.
6. The Complete Signal will sound when the jam is done.
7. Using a pot holder, remove Baking Pan from the unit and 
carefully pour into jars.
8. Place in refrigerator to cool. Store in refrigerator for up to 
3 weeks.
Time: 1:22 hours
Makes: About 5 cups marmalade. (2-1/2 pints/1,133 g)
THREE-FRUIT MARMALADE
2 medium oranges, unpeeled
1 medium grapefruit, unpeeled
1 lemon, unpeeled
4-1/2 cups sugar
1.Measure ingredients into Baking Pan.
2. Insert Baking Pan securely into unit. To prevent spatter, form a 2”
(5 cm) wide collar out of aluminum foil to put around the upper
rim of Baking Pan to keep center section open. Close lid.
3. Select JAM setting and push the Start button.
There will be a 15-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the jam is done.
5. Using a pot holder, remove Baking Pan from the unit and care-
fully pour jam into jars.
6. Place in refrigerator to cool.
7. Store in refrigerator for up to 3 weeks.
Note:
1 package (1.75 oz./49g) powdered pectin may be added along with 
ingredients to make jam thicker.
Time: 1:22 hours
Makes: About 1-1/2 cups
STRAWBERRY PINEAPPLE JAM
2 cups fresh chopped pineapple
1 cup fresh strawberries
(hulled and quartered)
2/3 cup sugar
2 tablespoons lemon juice 
						

							34
Need Help?
Questions About The Breadmaker :
Q1 :
What do I do if the Mixing Paddle stays in the loaf? Is
this normal? How do I remove the Paddle?
The Mixing Paddle may stay in the loaf when the bread is removed
from the Bread Pan. This happens because the crust forms around
the Paddle during the baking process. Allow the loaf to cool before
removing the Mixing Paddle (the inside of the loaf is VERY HOT- you
may burn yourself if you try to remove the Paddle too soon).
When the loaf has cooled, use a plastic spoon or rubber  spatula to
remove the Paddle. Gently insert the spoon/spatula into the bot-
tom of the loaf and loosen the crust from the Paddle. Pull the
Paddle out. DO NOT use a sharp object (knife, metal utensil) as it
will scratch the non-stick coating on the Mixing Paddle.
Q2:
What do I do if the Mixing Paddle is hard to remove
from the Baking Pan after baking?
Remove the Baking Pan from the unit and fill with hot water allowing it
to soak for 30 minutes to an hour. Next, pour out the water, turn the Pan
over and wiggle the Paddle loose while holding the winged coupling on
the bottom of the Pan. Using a toothpick or soft kitchen brush, clean
out any dough left in the hole of the Paddle.
Q3: 
Is there any time that I should not
use the delayed start
feature?
Yes, when the recipe calls for perishable ingredients such as milk,
cheese, buttermilk, or eggs. These foods should not stay at room
temperature for an extended period of time. With some recipes,
you may substitute powdered milk.
Q4:
Can I open the lid while the Breadmaker is operating?
This Breadmaker is designed with a window in the lid to let you
watch your bread’s progress. Quick checks are fine in the early
stages of operation and of course to add ingredients when the beep-
er sounds. However, don’t open the lid too frequently during opera-
tion as the change in air temperature may cause the loaf to fall.
Avoid opening the lid once the baking period begins—the last hour
of the cycle. Sometimes condensation forms on the window after
initial mixing and kneading. It usually disappears once the baking
cycle starts so you should be able to get a clear view of your rising
loaf.
Q5:
Where is the OFF button?
Since the Breadmaker shuts off its “processing” automatically once
the bread or dough cycle is complete and the “Keep Warm” cycle
ends, there is no OFF button. However, the power light will remain
on until the unit is unplugged or the Start/Reset button is pressed
and held.
Q6: 
If the power goes out while I’m in the middle of a bread-
making cycle, will my Breadmaker continue to process
my bread once the power comes back on?
The Breadmaker will only finish making bread if the power returns
within 20 seconds. Unfortunately, if your power outage is longer,
you will have to discard the unfinished bread and start the process
from the beginning.
Q7:
What is the maximum time a cycle can be delayed?
You can delay baking for a maximum of 13 hours for any bread type
setting except rapid bake. The “Rapid Bake” setting is designed to
bake bread in under 2 hours.
Q8:
When do I add raisins, nuts, etc. to the bread?
This Breadmaker has an “Add-Ingredient” function that 
signals with an audible tone to let you know when you may add
raisins, nuts, caraway seeds, etc. (
NOTE:The time of the tone varies
from one setting to another. Consult the “Add-Ingredient” chart on
page 10.)  The “Add-Ingredient” feature helps reduce the breaking
up of added foods . If you are using the Timer and it is more conve-
nient, you may add ingredients at the start.
Q9: 
May I use a sugar substitute in place of sugar?
Sugar is necessary for the yeast to produce a light loaf with a good
height. Results may vary with the type and amount of sugar substi-
tute used. If you are going to use an artificial sweetener choose one
that is aspartame-based rather than saccharin-based.
Q10: 
May I omit the salt or sugar from the recipe?
No, both the sugar and salt play an important role in the bread mak-
ing process. Salt prevents the yeast from over-reacting and the
bread from over-rising. The combination of sugar, salt, and yeast is
a very important part of the bread making process. Remember that
the total sugar and salt amounts are divided among all the slices, so
the amount of sugar and salt per serving is small.
Questions About Ingredients/Recipes : 
						

							Need Help?
Q11:
When I make dough, it is very sticky and difficult to
work with.  How can I handle it more easily?
Dough may be somewhat sticky at the end of the dough cycle. This
is normal. For best results, turn it out of the Baking Pan onto a
floured surface, cover it and let it rest for 10 minutes. Lightly flour
the board and your hands when handling the dough. This will
make it easier to shape and divide. Once shaped, the dough must
then be baked in a conventional oven.
Q12:  
Can I bake products formed from doughs in my
microwave oven?
No, once shaped, the dough must be baked in a conventional oven.
Q13:  
How do I know when dough is ready to bake?
Dough should have doubled in size.
Q14:  
What is gluten?
Gluten is the protein in flour that makes dough elastic and allows it
to stretch and expand. It gives your bread structure. The amount
of gluten varies from one flour to another. See the “Flours” section.
Q15:  
Why do the loaves vary in height and weight? The
whole wheat and multi-grain breads are frequently
shorter. Am I doing something wrong?
No, it is normal for whole wheat and multi-grain breads to be
shorter and denser than basic white breads. Whole wheat and rye
flours are heavier than white flour, therefore, they don’t rise as
much during the bread making process. They also typically have
added ingredients, such as oats, bran, nuts and raisins, which con-
tribute to the shorter height and denser texture.
Q16:  
Why is my bread lopsided?
Sometimes when mixing stops, the ball of dough ends up at one
extreme side of the Baking Pan. That’s because in a horizontal
Baking Pan, the Mixing Paddle may bat the dough off to one side.
During the rising cycle, the dough may not have time to spread
evenly throughout the Pan. Though the results may look a little
odd, and you’ll have slices of different sizes, the bread will be just as
delicious as an evenly shaped loaf.
Q17: 
Can I use my favorite bread recipes in my bread
machine?
Yes, but you will need to experiment to get the right proportion of
ingredients. Become familiar with the unit and make several
loaves of bread before you begin experimenting. Never exceed a
total amount of 4-1/4 cups of dry ingredients (that includes flours,
oats, cornmeal, bran cereal, cracked wheat, etc.). Use the recipes in
this book to help determine the ratio of dry ingredients to liquid
and amounts of yeast, sugar, salt, and butter/margarine to use.
Q18:  
Why does some flour occasionally stick to the side of
the bread?
There are many factors that may affect whether a dough mixes
completely or ingredients stick to the sides:
• Dough may be too dry (ingredients may have been 
measured incorrectly).
• Mixing Paddle was not placed correctly in the Baking 
Pan. Be sure it is pushed securely onto the shaft.
• Baking Pan is not placed in the unit correctly.
Be sure to “lock” the Pan into place.
• Ingredients were not added in the recommended order.
Sometimes during the initial mixing period, small amounts of flour
and dry ingredients may get stuck to the sides of the Baking Pan.
When the loaf rises and bakes, the dry ingredients may stick to the
bread. Once the loaf is removed from the Baking Pan and has
cooled 10-15 minutes, the dry ingredients may be scraped off the
loaf easily with a knife.
Q19:  
Can I make cakes and quick breads (breads that do not
use yeast) in my breadmaker?
Yes, using the “Bake” cycle. Mix the cakes/quick breads in a bowl
and follow manufacturer’s instructions on packaged mixes (except
for baking time and temperature). Remove the Mixing Paddle and
transfer your batter to the Baking Pan. Use the “Bake” setting. The
time and temperature will have to be adjusted. Start with 300°F
(154°C) for 1:30 hrs. check periodically. When done, allow to cool in
the Pan for approximately 30 minutes before removing.
Q20:  
When I use the “Cake” cycle, the cakes have a lot of
unmixed flour on the sides at the end of baking. Why
doesn’t it mix better?
To mix in all the flour and dry ingredients, the Paddle needs a little
help. When the “add ingredient/stir down” signal sounds, scrape
down the sides and corners of the Baking Pan with a rubber spatula.
This will prevent the baked cake from having unmixed flour along
the sides.
Q21:  
Why does my bread rise and then collapse or form
craters?
Your bread may be rising too fast. To decrease the rate of rising, try
reducing the amount of sugar, increasing the amount of salt slight-
ly, or reducing the amount of yeast. Refer to the “Troubleshooting
Guide” on pg. 12 for correct adjustments.
Q22: 
Is it important for ingredients to be at room 
temperature before adding them to the Baking Pan?
No, as long as ingredients are not extremely cold or hot. Milk, eggs,
butter/margarine, and yeast can be added directly from the refrig-
erator with good results. When a recipe calls for water, use luke-
warm water since it’s easy to get from the tap.
35 
						

							36
Need Help?
Q23:  
Which kind of yeast is the best to use?
Yeast specially packaged for Bread Machines and Traditional  Dry
Yeasts can all be used with good results. The most important thing
is to be sure the expiration date is not up. All the recipes in this
cookbook were developed using Traditional Dry Yeast.
Q24: 
Sometimes when I cut my bread, it’s too sticky and it
falls apart or it starts to mash down and won’t slice
cleanly. What can I do?
If your bread is sticky or mashes down, it may be too hot!  Be sure
to allow 15 to 30 minutes for your bread to cool before slicing.
Place finished bread on a wire cooling rack to let air circulate
around it. You may want to try using an electric knife to slice bread
instead of cutting it manually. An electric knife has blades that
slide back and forth to let you slice straight through bread and
avoid mashing it down by putting pressure on the top of the loaf.
Q25:  
Why did I end up with a short, dense, doughy bread?
Why didn’t the bread rise?
The most common reason for unrisen bread is the yeast. Maybe
you forgot to add the yeast. Perhaps the yeast was bad or expired
(always check expiration dates). Also, if the mixing wasn’t com-
plete, you may have rising problems. Did you check to see if the
Mixing Paddle started moving once the preheat period was fin-
ished?
Q26:  
What will happen if I leave the bread in the Baking Pan
after baking?
This unit has a 60-minute “Keep Warm” cycle that lets you leave the
bread in the pan for up to an hour after baking is completed. Once
that warming cycle is over, it’s best to remove the bread immediate-
ly  or the bottom of your loaf will absorb moisture and become
soggy. The soggy part of the bread will not be as tasty when it dries
out and it will go stale quickly. The sides of the bread may also
become moist and mushy.
Q27:  
Can the recipe be cut in half?
No, it is not recommended. The ingredient proportions work better
in the full amounts.
Q28:  
How can bread mixes be used in the machine and at
what setting?
The package instructions will list the amount of water and amount
of yeast to use. Be sure to add liquid, then dry  ingredients,
followed by yeast. Remember not to allow the yeast to sit in the 
liquid. The bread type setting is dependent upon the type of bread
mix being used. i.e. White bread uses the Basic Bread setting; Sweet
Bread setting is for use with dried fruit , cheese or nuts; Whole
wheat or multi-grain should use the Whole Grain setting. Crust
setting, either Light or Dark, is a personal preference.
Q29:  
Why is my jam so runny?
Homemade jam often tends to be thinner than store-bought jam.
Let the jam cool in the refrigerator for 24 hours and it will thicken
as it cools. Being somewhat thinner, it will spread more easily.
Homemade jams also make good toppings for ice cream. Never
recook a batch of jam through another jam cycle. Try these sugges-
tions with your next batch: 1) Be sure fruit is not overly ripe; 2) Pat
fruit dry after washing; and 3) Use boxed pectin for even thicker
results.
Q30:  
When making jam, how can I prevent fruit from splat-
tering out of the Pan during mixing?
Cut fruit into small pieces and be sure not to use larger quantities
than given in recipes. Also, form a 2” (5 cm) wide collar out of alu-
minum foil to put around the upper rim of the Baking Pan. Don’t
cover the whole Pan with foil, as this prevents moisture from escap-
ing during the cooking process.
Q31:  
With some dessert recipes, like Apple Crisp, all the
apples get pushed into the corners of the Baking Pan.
How can I prevent this?
This is normal. When the “add-ingredient/stir down” signal sounds,
just smooth the slices out evenly with a rubber spatula.
Then add the topping.
Other Questions?
Please Call Us Toll Free!
1-800-231-9786
http://www.householdproductsinc.com
Applica Consumer Products, Inc. 
						

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All-In-One Deluxe Horizontal
mc
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Rien de plus facile pour préparer un pain de ménage délicieux!
Modèle B2005
Des questions? Prière de nous téléphoner sans frais.
1 (800) 231-9786
* 
						

							L
orsqu’on utilise un appareil électrique, il faut
toujours respecter certaines règles de sécurité
fondamentales, notamment les suivantes.
Lire toutes les directives.
Ne pas toucher aux surfaces chaudes; utiliser les
poignées ou des mitaines.
Afin d’éviter les risques de secousses électriques, ne
pas immerger le cordon, la fiche ou toute autre 
partie de l’appareil, sauf la lame de pétrissage qui
peut être immergée lorsqu’on la sort du plat de
cuisson pour la nettoyer.
Exercer une étroite surveillance lorsqu’on utilise
l’appareil près d’un enfant ou que ce dernier s’en
sert.
Débrancher l’appareil avant de le nettoyer et
lorsqu’on ne s’en sert pas.  Laisser l’appareil
refroidir avant d’y ajouter ou d’en enlever des 
composantes, ou de le nettoyer.
Ne pas utiliser un appareil dont la fiche ou le cor-
don est abîmé, qui présente un problème de 
fonctionnement ou qui est tombé ou endommagé.
Le rapporter à un centre de service autorisé pour le
faire examiner, réparer ou régler.
L’utilisation d’accessoires non recommandés par le
fabricant présente des risques de blessures.
Ne pas utiliser l’appareil à l’extérieur.
Ne pas laisser pendre le cordon d’une table ou d’un
comptoir, ni le laisser entrer en contact avec une
surface chaude. 
Ne pas placer près ou sur une cuisinière au gaz ou à
l’électricité en service, dans un four réchauffé ni sur
un four à micro-ondes.
Déplacer avec une extrême prudence un appareil
renfermant des aliments ou des liquides chauds.
Afin de débrancher l’appareil, saisir la fiche et la
retirer de la prise.  Ne jamais tirer sur le cordon.
Utiliser l’appareil seulement aux fins qu’il est prévu.
Ne pas utiliser le robot-boulanger comme espace
de rangement ni y insérer d’ustensiles.  Cela
présente des risques d’incendie et de secousses
électriques.
Éviter de toucher aux pièces en mouvement.
Ne pas retirer le plat de cuisson lorsque l’appareil
fonctionne.  Enfoncer la touche de démarrage
(START/RESET ) et la maintenir enfoncée jusqu’à ce
qu’on entende un timbre lorsqu’on veut arrêter le
fonctionnement.Ne pas verser d’ingrédients directement dans le
robot-boulanger; il faut les mettre seulement dans
le plat de cuisson.  Il est essentiel de sortir le plat de
cuisson de l’appareil avant d’y verser les ingrédients
(sauf lorsqu’on se sert de la fonction d’ajout 
d’ingrédients; voir à la page 10) afin de ne pas
éclabousser la chambre de cuisson de l’appareil.
Éloigner le robot-boulanger d’au moins 5 cm (2 po)
de tout mur afin de permettre à la vapeur de
s’échapper des évents.
Ne pas couvrir le robot-boulanger avec une 
serviette ou tout autre objet pouvant empêcher la
vapeur de s’échapper de l’appareil.  Il est normal
qu’un peu de vapeur s’échappe des évents.
Ne pas nettoyer avec des tampons à récurer.  La
lame de pétrissage et le plat de cuisson sont
recouverts d’un enduit antiadhésif.  Voir la section
«Entretien et nettoyage» du présent guide.
Ne pas utiliser l’appareil lorsque l’air est vicié par
des vapeurs explosives ou inflammables.
L’appareil est conçu pour une utilisation 
domestique seulement, et non pour une utilisation
commerciale ou industrielle.
Afin d’éviter d’abîmer l’appareil, ne pas placer le
plat de cuisson ni tout autre objet sur le dessus de
l’appareil.
Utiliser seulement le plat de cuisson compris.
Conserver ces mesures.
2
Importantes mesures de sécurité 
						

							Ce qu’il faut savoir à propos 
du robot-boulanger
FICHE POLARISÉE
L’appareil est muni d’une fiche polarisée (une lame
plus large que l’autre).  Ce genre de fiche n’entre que
d’une façon dans une prise polarisée afin de réduire les
risques de secousses électriques.  Lorsqu’on ne peut
insérer la fiche à fond dans la prise, il faut tenter de le
faire après avoir inversé les lames de côté.  Si la fiche
n’entre toujours pas dans la prise, il faut communiquer
avec un électricien certifié.  Il ne faut pas neutraliser ce
dispositif de sécurité.
VIS INDESSERRABLES
L’appareil est doté de vis indesserrables afin
d’empêcher le retrait du boîtier.  Pour minimiser les
risques d’incendies ou de secousses électriques, ne pas
tenter d’enlever le boîtier de l’appareil.  L’utilisateur ne
peut en remplacer aucune pièce.  En confier les 
réparations uniquementà du personnel qualifié. 
CORDON
La longueur du cordon du produit a été choisie afin
d’éviter les risques que présente un long cordon.
Lorsque le cordon n’est pas assez long, on peut utiliser
un cordon de rallonge à fiche polarisée.  Il faut un
cordon de rallonge d’au moins 10 ampères, 120 volts et
homologué par l’organisme Underwriters Laboratories
(UL) ou par l’Association canadienne de normalisation
(CSA), selon le pays qu’on habite.  Lorsqu’on utilise un
cordon de rallonge, s’assurer qu’il ne traverse pas la
surface de travail ni qu’il pend de façon qu’on puisse
tirer ou trébucher dessus.  Manipuler le cordon avec
soin afin d’en prolonger la durée.  Éviter de le secouer
ou d’y exercer une contrainte au niveau de la prise ou
de l’appareil.
AVANT LA PREMIÈRE UTILISATION
Rien ne vaut l’arôme d’un pain de ménage frais.  
Grâce au robot-boulanger All-In-One Deluxe Horizontalmc
de Black & Decker, on peut , à l’ère électronique,
savourer un bon pain à la mode d’antan.  Uniquement
parce que le robot-boulanger s’occupe de tout.  Même
si on n’a jamais fait de pain de sa vie, on se gonfle
d’orgueil en réussissant tout ce qu’on entreprend avec
le robot-boulanger.
Prendre le temps de lire le présent mode d’emploi et
livre de recettes, puis le ranger à portée de la main en
accordant une attention particulière aux importantes
mesures de sécurité incluses à titre préventif.  Voir
également les conditions de garantie et de service
après-vente.  Remplir la carte d’enregistrement du 
propriétaire et la poster.  
Déballer le robot-boulanger avec soin et en retirer tout
matériel d’emballage.  Essuyer le plat de cuisson, la
lame de pétrissage et la surface externe de l’appareil
avec un linge propre et humide afin d’enlever la 
poussière pouvant s’être déposée lors de l’emballage.
Ne pas utiliser de tampon à récurer ni aucun autre
abrasif pour nettoyer le robot-boulanger.
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Importantes mesures de sécutité 
						

							Importantes mesures de sécurité ……………………………………………………2
Fiche polarisée………………………………………………………………… 3
Vis indesserrables……………………………………………………………… 3 
Cordon………………………………………………………………………… 3
Avant la première utilisation………………………………………………… 3
Familiarisation avec le robot-boulanger………………………………………… 5
Conseils pratiques……………………………………………………………… 5 
Nom des composantes…………………………………………………………… 5
Réglages et fonctions du panneau de commande……………………………… 6
Description des différents réglages……………………………………………… 6
Utilisation du robot-boulanger………………………………………………… 7
Utilisation de la fonction d’ajout d’ingrédients…………………………… 10
Réglage de la minuterie……………………………………………………… 10
Dépannage…………………………………………………………………… 11
Guide de dépannage………………………………………………………… 12
Tranchage et rangement du pain…………………………………………… 13
Entretien et nettoyage…………………………………………………………… 13
Rangement de l’appareil…………………………………………………… 13
Service ou entretien……………………………………………………………… 14
Garantie complète de un an………………………………………………… 14
LIVRE DE RECETTES
Ingrédients pour le pain et la pâte
……………………………………………… 16
Conseils pratiques afin d’optimiser les résultats…………………………… 17
Conseils pratiques pour la préparation de pâte…………………………… 17
Index des recettes………………………………………………………………… 18
Recettes…………………………………………………………………………… 19
Besoin d’aide? (Questions et réponses)………………………………………… 34
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Table des matières