Toastmaster 1172X Manual do Utilizador

READ AND SAVE THESE INSTRU C T I O N SBread Make rUse and Care GuideRecipe BookModel 1172X?? QUESTIONS ??B e fore Contacting Your Retailer CallTOLL-FR

n I N G R E D I E N T S : READ BEFORE SHOPPINGYe a s t :The Number One IngredientFor all programs except fast bake we used RED STA R®A c t i ve Dry Ye

Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you maywant to keep it in the freezer as the refr

C o f fee creamer, non-dairy creamer or dry bu t t e rmilk may be substituted for dry milk in equal proport i o n s.Liquid milk 80°F/27°C may be subst

- 13 -P RO G R A M M I N Gn P ROGRAMMING BREAD MAKER PRO G R A M S123Open the lid and remove thebread pan by pulling stra i g h tu p, using the handle

Press STA RT. The time left fo rthe program to befinished is dis-p l aye d . The timer will countd ow n . The Basic, Sweet andFast Bake programs will

n P ROGRAMMING DELAY T I M E RThe delayed timer can be set to delay bread making up to 12 hours. At the selected time, deli-cious bread will be ready.

- 16 -R E C I P E SnBREAD . . . AS EASY AS 1 - 2 - 31 . Add ingredients to the bread pan in the order listed. R e fer to Helpful Hints for Bread and D

nB R E A DWe suggest starting your bread baking with this White Bread Recipe. Fo l l ow each step carefully.These steps have been written to eliminate

MAPLE BREAD1 pound 2 poundswater 80°F/27°C 3/4 cup 1 cupo i l 2 1/2 T B L 1/4 cupmaple syru p 1/4 cup 1/3 cupmaple flavo ri n g 1/4 tsp 1/2 tsps a l t

- 19 -EGG BREAD1 pound 2 poundsegg(s) room temperature plus 1 2enough water 80°F/27°C to equal 3/4 cup 1 1/4 cupso i l 2 T B L 1/4 cups u g a r 4 tsp

- 2 -TABLE OF CONTENTSIMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3BEFORE

- 20 -SOURDOUGH STA RT E Ra c t i v e dry ye a s t 2 1/4 tspwater 110°F/43°C 2 cupsbread flour 3 1/2 cupss u g a r 1 T B LIn a 4 quart glass container

BANANA GRANOLA BREAD1 pound 2 poundswater 80°F/27°C 3/4 cup 1 1/4 cups + 3 T B Lo i l 2 T B L 5 T B Lh o n ey 2 T B L 3 T B Lbanana flavo ri n g 1/2 t

H O L I DAY BREAD1 1/2 poundswater 80°F/27°C 1/4 cupmilk 80°F/27°C 3/4 cupo i l 2 T B Ls u g a r 1/4 cups a l t 1 tspbread flour 3 cupsa c t i v e dry

S OY ALMOND FRUIT BREAD1 1/2 poundswater 80°F/27°C 1 cup + 2 T B Lo i l 3 T B Lalmond ex t ra c t 1/2 tsps u g a r 2 1/2 T B Ls a l t 1 1/2 tspd ry mi

- 24 -S OY CINNAMON RAISIN BREAD1 1/2 poundswater 80°F/27°C 1 cup + 2 T B Lo i l 2 T B Ls u g a r 2 T B Ls a l t 1 tspd ry milk 1/4 cupbread flour 2 1

- 25 -TRAIL MIX BREAD1 pound 2 poundswater 80°F/27°C 3/4 cup + 1 T B L 1 cup + 1 T B Lo i l 2 1/2 T B L 5 T B Lh o n ey 2 T B L 3 T B Ls a l t 1 tsp 2

BANANA BREAD1 pound 1 1/2 poundsegg room temperature plus 1 1enough water 80°F/27°C to equal 1/2 cup + 3 T B L 3/4 cup + 3 T B Lo i l 4 tsp 2 T B Lban

- 27 -DILL BREAD1 pound 2 poundsegg(s) room temperature plus 1 3enough plain yo g u rt 80°F/27°C to equal 3/4 cup 1 1/2 cupso i l 1 T B L 7 tsps u g a

WHOLE W H E AT BREAD1 pound 2 poundswater 80°F/27°C 3/4 cup + 3 T B L 1 cup + 6 T B Lo i l 2 T B L 3 T B Lb r own sugar 1/4 cup 6 T B Ls a l t 1 1/2 t

WHITE W H E AT BREAD1 pound 2 poundswater 80°F/27°C 3/4 cup 1 1/4 cups + 2 T B Lo i l 1 T B L 2 T B Ls u g a r 2 T B L 3 T B Ls a l t 1 tsp 2 tspd ry

- 3 -I M P O RTANT SAFEGUA R D SWhen using electrical appliances, basic safety precautions should always be fo l l owed to reduce therisk of fire, ele

WHOLE W H E AT CINNAMON RAISIN WALNUT BREAD1 pound 2 poundsegg white(s) room temperature plus 1 2enough water 80°F/27°C to equal 3/4 cup 1 1/4 cupso i

C A R AWAY RYE BREAD1 pound 2 poundsegg(s) room temperature plus 1 2enough water 80°F/27°C to equal 3/4 cup + 2 T B L 1 cup + 5 T B Lo i l 1 T B L 2 T

- 32 -ONION RYE BREAD1 pound 2 poundsegg(s) room temperature plus 1 2enough water 80°F/27°C to equal 3/4 cup + 2 T B L 1 cup + 5 T B Lo i l 1 T B L 2

3 3nFAST BAKE BREAD . . .AS EASY AS 1 - 2 - 3The Fast Bake program, with hotter rise and bake temperatures, is convenient for baking a hotfresh loaf o

- 34 -FAST BAKE BREADSWe suggest starting your fast bake bread baking with this White Bread Recipe. Refer to HelpfulHints for Bread and Dough for meas

I TALIAN BREAD1 pound 2 poundswater (110°-115°F/43°-46°C) 1 cup + 1 T B L 1 1/2 cups + 1 T B Lo i l 4 tsp 2 T B Ls u g a r 2 T B L 1/4 cups a l t 1 ts

HONEY GRANOLA BREAD2 poundswater (110°-115°F/43°-46°C) 1 1/2 cups + 1 T B Lo i l 6 T B Lh o n e y 2 1/2 T B Ls a l t 2 tspd ry milk 3 T B Lbread flour

P E P P E R ONI PIZZA BREAD1 pound 2 poundswater (110°-115°F/43°-46°C) 3/4 cup + 3 T B L 1 1/2 cups + 2 T B Lo i l 1 T B L 3 T B Lpepperoni, thinly sl

- 38 -nDAY OLD BREAD RECIPESBREADED PINEAPPLEc h u n k ed pineapple 1 15-oz canc o rn s t a r c h 2 T B Ls u g a r 1/2 cupbu t t e r 1/4 cupwhite brea

nDOUGHS . . . AS EASY AS 1 - 2 - 31. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough formeasuring inf

- 4 -BEFORE YOUR FIRST USEU n p a ck and clean bread make r; see CLEANING AND STO R I N G .Place the bread maker on a dry, stable surface away from bu

Method1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sureall ingredients, except water, are at room temp

Method1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips, makeindentations in the dough.2. C over and let r

Method1. Place on a lightly floured surface. Divide into pieces and shape.2. Place in a greased baking pan. Cover and let rise in a warm place for 1 h

Method1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side, rollup tightly, pressing the seams to seal

Method1. 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

Method1. 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 or

Method1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch longfor large) ropes with tapered ends. P

Method1. Place on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges.2. Spread pizza sauce over the dough and sprinkl

Bagel Recipes Method1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole inthe center of each with thu

Method1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Combine filling ingredients andspread over dough within 1/2 inch of e

- 5 -BREAD MAKER INTRO D U C T I O Nn PA RT SL i dV i ew i n gW i n d o wAir ExhaustH a n d l eBread Pan HandleKneading Blade(Flat side dow n )Bread P

Method1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inchrectangle for 24 rolls) and spread wi

Method1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls (12 x 24 inchrectangle for 24 rolls) and spread wit

Method1. 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;

Method1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into 4 smooth roundballs and place on a greased baking sheet.2

Method1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on agreased baking sheet.2. Cover and let rise in a

5 5CLEANING & STO R I N GALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKA

5 6BEFORE CALLING FOR SERV I C En QUESTIONS AND ANSWERS1234567W hy does the height and shape ofbread differ in each loaf?The bread has an unu s u a la

5 7n CHECK LISTS l i c e su n even &s t i ck yS h o rt &d e n s et ex t u r eBread fa l l s /c o a r s et ex t u r eB r e a drises toomu c h /

1 . Plug into 120 V ~ 60 Hz outlet. R e fer to power outage instru c t i o n s.2 . Open lid, remove bread pan and allow to cool.3 . Needs serv i c e.4

5 9nS E RVICE INFORMAT I O NPlease refer to wa r ranty statement to determine if in-wa r ranty service applies.This appliance must be serviced by a To

- 6 -n C O N T ROL PA N E LP ROGRAM SELECT RECALLIf you have started your bread and are not sure which program you have selected, you may recall thisi

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RECIPE INDEX6 3B R E A D SB a n a n a. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

ONE YEAR LIMITED WA R R A N T YToastmaster Inc. wa r rants this product, to original purchaser, for one year from purchase dateto be free of defects i

n F E AT U R E SP ROGRAM SELECTThe control panel will let you choose different progra m s.The Basic, Fast Bake and Sweet programs contain an audible s

- 8 -n P ROGRAM SPECIFICAT I O N SP ro c e s sd e l ay timer3 : 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

HELPFUL HINTS FOR BREAD AND DOUGHWe recommend that you read the following information before you shop for your ingredients.Your breadmaker will bake u