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Bread & Baguette Maker
Instructions for Use
IMPORTANTSAFEGUARDSWhen using electrical appliances, basicsafety precautions should always befollowed including the following:
1. Read all instructions.2. Do not touch hot surfaces. Use the
handle. Use handles or knobs.3. To protect against electrical shock do
not immerse cord, plugs, or thisappliance in water or other liquid.
4. Not intended for use by children. Closesupervision is necessary for anyappliance being used near children.
5. Unplug from outlet when not in use andbefore cleaning. Allow to cool beforeputting on or taking off parts.
6. Do not operate any appliance with adamaged cord or plug or after theappliance malfunctions, or has beendamaged in any manner. Returnappliance to the nearest authorizedservice facility for examination, repair oradjustment.
7. The use of accessory attachments notrecommended by the appliancemanufacturer may cause injuries.
8. Do not use outdoors.9. Do not let cord hang over edge of table
or counter, or touch hot surfaces.10. Do not place on or near a hot gas or
electric burner, or in a heated oven.11. Extreme caution must be used when
moving an appliance containing hot oilor other hot liquids.
12. Always attach plug to appliance first,then plug cord into the wall outlet. Todisconnect, press and hold the START /STOP button for a second, remove plugfrom wall outlet.
13. Do not use appliance for other thanintended use.
SAVE THESEINSTRUCTIONS1. For your safety, this appliance complies
with applicable technical rules andnorms.
2. Check that the main voltagecorresponds to the voltage indicated onthe appliance (alternating voltage only).
3. Use a stable work surface, away fromany contact with water and never in abuilt-in kitchen alcove.
4. Do not move the appliance whenworking.
Polarization instructionsThis appliance has a polarized plug (oneblade is wider than the other). To reducethe risk of electric shock, this plug isintended to fit into a polarized outlet onlyone way. If the plug does not fit fully intothe outlet, reverse the plug. If it still doesnot fit, contact a qualified electrician. Donot attempt to modify the plug in any way.
Short Cord instructions1. A short power cord (or detachable
power cord) is to be provided to reducethe risk resulting from becomingentangled in or tripping over a longercord.
2. Longer detachable power cords orextension cords are available and maybe used if care is exercised in their use.
3. If a long detachable power cord orextension cord is used,a) The marked electrical rating of thecord or extension cord should be atleast as great as the electrical rating ofthe appliance, andb) The cord should be arranged so thatit will not hang over the countertop ortabletop where it can be pulled on bychildren or tripped over unintentionally.
TABLE OF CONTENTSImportant Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
General Usage Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Understanding How Your Bread Maker Works . . . . . . . . . . . . . 6-10Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Bread Settings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Loaf Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Crust Color Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Signal For Adding Additional Ingredients . . . . . . . . . . . . . . . . . . 8Warming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Essential Bread Making Ingredients . . . . . . . . . . . . . . . . . . . 9-10
Tips For Good Bread & Dough. . . . . . . . . . . . . . . . . . . . . . . . . . 11
How To Correctly Use Your Breadmaker . . . . . . . . . . . . . . . . 12-14Before First Use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Getting Started . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Adding Ingredients. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Selecting Bread Setting Program . . . . . . . . . . . . . . . . . . . . . . . 13Selecting The Loaf Size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Selecting The Crust Color . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Starting The Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Using The Delayed Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Ending A Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Taking Bread Out Of Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Understanding The Bread Maker Cycles . . . . . . . . . . . . . . . . . 14
Making A Basic Bread & Baguettes. . . . . . . . . . . . . . . . . . . . 15-17
Cleaning & Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Quick Guide To Improve Your Results . . . . . . . . . . . . . . . . . . 18-22
Cycle Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
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Bread & Baguette Maker
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INTRODUCTIONNever settle for store bought bread again. Because now, you can bakehomemade bread every day with amazing simplicity. Your new Emerilware™ by T-fal® Bread and Baguette Maker is the only bread maker that allows you to bake4 individual loaves, as well as 3-pound, 2.5 pound and 2-pound loaves.
Even better, it makes bread making easier than ever before. You throw in theingredients, and Emeril’s bread machine does the rest. It makes the dough fromscratch, lets it rise, then bakes it to perfection every time.
All you have to do is set the loaf size, the crust and the bread type.You'll also bethrilled to enjoy how easy your Emerilware™ by T-fal® Bread and Baguette Makeris to care for. The removable non-stick T-fal® loaf pans and parts couldn’t beeasier to clean.
Nothing tops the smell of homemade bread, so set your sights on what kind ofbread you’ll bake today. With 14 pre-programmed settings, it’s easy to enjoy everything from White and French to Wheat and Gluten-Free, or even jam.
DO
• All interventions other than cleaning andeveryday maintenance by the customermust be performed by an authorisedservice center.
• For your safety, only use accessoriesand spare parts designed for yourappliance.
• All appliances undergo strict qualitycontrol. Practical usage tests areperformed on randomly selectedappliances, which would explain anyslight traces of use.
• The finishing blade supplied has a verysharp blade. Please ensure the sheath isput on again after use and that it is putaway in a safe place.
• At the end of the program, always useoven gloves to handle the bread panor hot parts of the appliance. Theappliance and baguette accessorybecome very hot during use.
• Never obstruct the air vents.
• Be very careful, steam can be releasedwhen you open the lid at the end of orduring the program.
• When using program No. 11 (jam,stewed fruit, etc.) watch out for steamand hot spattering when opening thelid.
• Caution, if the dough overflows thebaking cavity and touches the heatingelement, it can catch fire, therefore:- do not exceed the quantities indicated
in the recipes- do not exceed 3 lbs. of dough in total
for the bread pan and 1 lb. of dough intotal for baguettes.
- do not exceed 2 cups of flour and 1teaspoon of yeast for baguette recipes.
- do not exceed 6 cups of flour and 5teaspoons of yeast for recipes in thebread pan.
• Disconnect the appliance if it shows anyworking abnormalities.
DO NOT
• Do not use an external timer or separateremote control system.
• Do not touch the metal parts or hotsurfaces of the appliance when it isworking.
• Do not use this appliance as source ofheating or drying.
• Do not unplug appliance by pulling oncord. Instead grasp plug and pull todisconnect.
• Do not touch the viewing windowduring and just after operation. Thewindow can reach a hightemperature.
• Do not place the appliance on otherappliances.
• Do not place paper, cardboard or plasticin or on the appliance.
• Should any part of the appliance catchfire, do not attempt to extinguish it withwater. Unplug the appliance. Smotherflames with a damp cloth.
• This product has been designed forhousehold use only. Any professionaluse, inappropriate use or failure tocomply with the instructions will void thewarranty.
5
FOR HOUSEHOLD USE ONLY
6
There are 14 pre-set programs :
Program #1: Basic White The Basic White bread program is used to makebasic bread recipes using bread flour.
Program #2: French The French bread program makes traditionalcrusty French bread recipes.
Program #3: Whole Wheat The Whole wheat program is used to make breadwith primarily whole wheat and whole grain flour.
Program #4: Sweet The Sweet program is used when making sweetbreads.
Program #5: ExpressThe Express bread program is a preset reducedtime program that makes a 2 1/2 pound loaf ofbasic white bread in 1 hour and 20 minutes, fromstart to finish. Use this program when short ontime. You cannot select and change the size northe loaf color when using this program.
Program #6: Gluten Free The Gluten free program is used to make breadsthat are gluten free, for those people who areintolerant to gluten. The bread pan should alwaysbe thoroughly cleaned to avoid any risk ofcontamination with other flours. In the case of astrictly gluten-free diet, be sure that the yeast isalso gluten-free. Because of the consistency ofdough made with gluten-free flours, the doughtends to stick to the sides of the pan. Therefore, itmust be scraped down with a flexible plasticspatula during kneading. Gluten-free bread willbe of a denser consistency and paler thantraditional breads.
Program # 7: Salt Free The Salt free program is used to make breadswithout salt.
Program #8: RyeThe Rye program is used to make rye bread usingprimarily rye flour or breads which use a variety ofseeds.
Program #9: BaguetteThe baguette program enables you to makedough for 4 individual baguettes that you willhand shape and then bake in the bread maker.This program has 2 steps.
Step #1: Kneading and rising of the doughStep #2: Baking of the baguettes(See Making Baguettes section, page 15 for details)
Program #10: CakeThe Cake program can be used to make cakesthat use all-purpose flour and baking powder, not yeast.
Program #11: Jam The Jam program automatically cooks jams andstewed fruits in the bread pan.
Program #12: Pasta This program only mixes dough for foods likefresh pasta.
Program #13: Dough The Dough only program kneads and rises doughfor pizza , rolls, and hand shaped sweet breadsthat you will bake in a conventional oven.
Program #14: WarmingThe Warming program is used for only reheatingor additional baking. The time ranges from 10 to70 minutes, adjusted by 10 minute intervals.
This program is used to:- warm breads or to make them crusty.
- finish baking in the event of a power outageduring the baking cycle.
This program does not allow you to bakebaguettes.
The bread maker should never be leftunattended when using this program.The program can be stopped or cancelledmanually by pressing the on/off button.
UNDERSTANDING HOW YOUR BREAD MAKER WORKS
3.
4.
5.
6. 8.
15a.
C.
15b.
12.
13.
14.
17.
18.
D.
E.
F.
G.
16.
1. Bread pan
2. Kneading paddles
3. Lid with window
4. Control panel
5. Display screen(see specifics below)
6. Program selectionbutton (menu)
7. Weight selectionbutton
8. On/off button
9. Operating indicatorlight
10. Crust selection button
11. Timing buttons forsetting delayed startand adjusting the timefor the warmingprogram, #14
12. Baguette baking rack
13. 2 Non-stick baguettebaking trays
14. Graduated beaker
15. Double spoona. Tablespoon measureb. Teaspoon measure
16. Hook for pulling outkneading paddles
17. Brush
18. Finishing blade
1.
2.
A.
B.
9.
10.11.
7.
Bread Maker Description
A. Weight indicator
B. Crust color
C. Program selection
D. Delay start
E. Warming
F. End of baking cycle
G. Timer display
7
Bread Settings
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UNDERSTANDING HOW YOUR BREAD MAKER WORKSLoaf Sizes • There are three different loaf size options: 2 pounds, 2.5 pounds and
3 pounds.• The bread maker is preset to make a 2.5 pound loaf.• If you want make a different size loaf of bread, press the button until the
indicator light for the desired setting comes on. (Fig. 1)• Programs 5, 9, 11, 12, 13, 14 do not have weight setting options.
Crust Options• There are three crust options: Light, Medium or Dark crust.• The bread maker is preset to the Medium crust color.• If you want to change the crust color, press the button until the indicator
light for the desired setting comes on. (Fig. 2)• Programs 5, 11, 12, 13 and 14 do not have a crust color setting option.• When baking baguettes, it is suggested to use the following crust settings:
- Light for sweet baguettes- Medium or Dark for standard baguettes
Signal for Adding Additional IngredientsYou can add additional ingredients like cheese, dried fruits and nuts to the bread dough towards the endof the final kneading cycle for programs 1 - 10 (EXCEPT Express-Program 5). A beep indicates whento add the ingredients.See the Cycle Chart on page 23 to see when the ingredients should be added. The “Time Displayed forAdd ins” column indicates the time that will be shown on the display screen when the signal beeps.
WarmingAfter baking, for programs 1 through 10 (EXCEPT Express-Program 5), the bread maker willautomatically go into a keep warm cycle for 1 hour. The indicator light (E) will be displayed. After anhour, the bread maker will beep three times and automatically shut off.The control panel will display 0:00 during the warming cycle. The appliance beeps at regular intervals.To end the cycle, unplug the appliance.
2 lb. 3 lb.2.5 lb.
9
Fig. 1
�����Fig. 2
UNDERSTANDING HOW YOUR BREAD MAKER WORKS
Flour:• For best results always use “bread flour” or
“flour for bread machines” rather than all-purpose flour when making breads that usewhite flour as they are specially adapted formaking bread, unless otherwise specified in therecipe.
• Whole wheat or whole grain flours and blendsmake for heavier dough that rises less and hasa denser texture.
• Depending on the quality of the flour, bakingresults may also vary. Always store flour in air-tight containers as it reacts to humidity in theair, absorbing moisture or losing it.
• Never sift flour when making bread andmeasure carefully.
• Never scoop flour directly from the canistersince air pockets can form and you will haveless flour than called for in the recipe.
• Always spoon flour into the correct-sizemeasuring cup a spoonful at a time.
• Mound flour and level it off with a knife.
• Never pack down flour.
Yeast:• Yeast is what makes the dough rise. You can
use any of the following yeasts: active dry yeast,quick-rise yeast or bread machine yeast.
• The quality of yeast can vary, and it does notalways rise the same way. Bread can thereforecome out differently depending on the yeastused.
• Old or poorly stored yeast will not work as wellas a freshly opened packet of dry yeast.
• All opened, unused packages of yeast shouldbe closed tightly or stored in an air-proofcontainer or plastic bag in the refrigerator orfreezer.
• Yeast does not have to be at room temperature.
• Always check the yeast packet expiration dateand discard any expired yeast.
• The recipe proportions indicated are for driedyeast. If you use fresh yeast, multiply thequantity by 3 (in weight) and dilute the yeast ina small amount of warm water with a little sugarfor more effective results.
Water:• Water, as do all liquids, rehydrates and
activates the yeast. It also helps the gluten, anatural protein found in wheat and other grains,to develop when dough is kneaded. The glutenis what gives bread its chewy texture.
• Chemically treated water high in chlorine orfluoride, or very hard or soft water, canadversely affect the yeast.
• Chemicals and hard water slow down the risingprocess while soft water can make the doughextra-sticky. If you find this to be a problem,replace the tap water with bottled water.
• Water can also be totally or partially replacedwith milk or other liquids.
• All liquids must be at room temperature.
Milk:• Recipes can use either liquid or powdered milk.
• Milk enhances the flavor and gives bread asofter, ivory-colored texture.
• You can substitute the water called for in anyrecipe with an equal amount of liquid milk.
• Many Basic Bread recipes call for powered milk.It is important that you use powered milk as itprovides a better texture.
• 2% or fat-free milk provide the best results.
Essential Bread Making IngredientsThe following are the basic ingredients that you will use to make bread and dough, along with some importanttips and suggestions. Be sure to read this information, use fresh ingredients at room temperature andmeasure carefully using measuring cups and spoons designed for cooking.
10 11
UNDERSTANDING HOW YOUR BREAD MAKER WORKSEggs:• Eggs make the dough richer and give it a more
golden color.
• All recipes provided with your bread maker weredeveloped using large eggs (1 large egg =approximately 1/4 cup of liquid); if your eggs arebigger, reduce the amount of liquid called for inthe recipe accordingly. If they are smaller, usemore liquid.
• If you want to add eggs to a recipe, you willhave to reduce the quantity of liquidproportionally. Break the egg/s into thegraduated beaker or a glass liquid measuringcup, and then add liquid until you reach thequantity of liquid indicated in the recipe.
Butter or Oil (fat):• Fat makes the bread softer and tastier.
• Too much fat slows down rising.
• If you use butter, soften to room temperatureand cut it into small pieces so that it isdistributed evenly throughout the dough.
• You can substitute 1 tablespoon of butter for 1tablespoon of oil.
• Do not use hot, melted butter.
• Keep the fat from coming into contact with theyeast, as it can inhibit the yeast from activatingproperly.
• Do not use low fat spreads or butter substitutes.
Sugar:• Sugar acts as food for the yeast, flavors the
bread and can improve browning of the crust.
• You can use white sugar, brown sugar, honey orreal maple syrup when making bread.
• Do not use unrefined sugar or cubes.
• Artificial sweeteners cannot be substituted forsugar as the yeast will not react with them.
Salt:• Salt flavors the bread and regulates the yeast's
activity by slowing the rising action.
• Use table or kosher salt when making bread.
• Do not use coarse salt or salt substitutes.
• Salt should not come into contact with theyeast.
Additional Ingredients (soft cheeses,dried fruits, nuts, herbs, etc.):You can add a personal touch to your recipes byadding a variety of additional ingredients. Whenadding ingredients, be sure to:
• Add them following the beep for additionalingredients, especially those that are soft suchas dried fruits.
• Add items like whole, shelled nuts and seeds atthe start of the kneading process to ensureeven distribution.
• Thoroughly drain moist ingredients like cannedor fresh fruits and vegetables and olives.
• Do not add too large a quantity of additionalingredients, especially cheese, fresh fruit andfresh vegetables, as they can affect thedevelopment of the dough.
• Finely chop nuts as they can cut through theloaf structure and reduce the cooked height.
Ready to Use Bread Mixes:• Ready-to-use bread mixes can be found in
many local grocery stores. Follow themanufacturer's instructions when using thesemixes.
• Usually, the choice of the program will dependon the type of mix purchased. For example:Whole Wheat bread - Program 3.
TIPS FOR GOOD BREAD AND DOUGH1. Instructions and recipes:• Read all instructional materials that came with
your bread maker and understand how theappliance works.
• Bread made in your bread maker is of excellentquality. However, it will be different than storebought or bakery bread. The bread will bechewier and the crust thicker and crisper.
2. Ingredients:• Use fresh ingredients at room temperature.• Make sure that the yeast has not expired and
was stored properly.• A common error is to think that adding more
yeast will make the bread rise more. Too muchyeast makes the structure of the bread morefragile; the dough will rise too high, too quickly,and then collapse while baking. Always use theamount specified in the recipe.
• All ingredients must be at room temperature(unless otherwise indicated) and must bemeasured exactly.
• Place all ingredients into the bread pan in theexact order given in the recipe.
• Yeast should not come into contact with liquids,fat, sugar or salt.
• Liquids should be between 70° to 80°F, undernormal baking conditions. In case of high heat,use liquids that are cooler than usual,approximately 68°, but no colder than 65°F.Likewise, if it is cold in your kitchen, it may benecessary to warm up the water or milk (neverexceeding 90°F).
• When making bread using the Express Breadprogram, the liquid should be 90° to 104°F).
3. Measuring:• Measure ingredients using kitchen measuring
cups and spoons.• Spoon flour into the measuring cup and level off
with a knife.• Always measure liquids with the graduated
beaker included with your bread maker or aglass liquid measuring cup.
• Use the double spoon supplied to measureteaspoons on one side and tablespoons on theother.
• All spoon measures are level and not heaping.• Incorrect measurements will give poor results
therefore do not sift dry ingredients or pack them down.
4. Weather:• Weather conditions can affect how the bread
comes out.• Flour is very absorbent. Recipes may need to
be adjusted and more flour added during periodsof high humidity.
• You may have to use less yeast (1/4 to 1teaspoon less, depending on the loaf size) andcooler water (68°F) when it's very hot out.
5. Altitude:• High altitude affects how the dough develops
and the bread rises.• If baking bread at 3,000 feet above sea level,
reduce the water or liquid by approximately 1tablespoon every 1,000 feet above 3,000 feet; donot decrease by more than 4 tablespoons.
6. Consistency:• For best results, check the dough once it begins
to come together. It should form a smooth yetsticky to the touch ball which comes away easilyfrom the walls of the bread pan.
• If all of the flour has not been blended into thedough, add a little more water, a tablespoon at atime, up to 4 tablespoons.
• If the dough is too wet and sticks to the sides,you may need to add a little flour, a tablespoonat a time, up to 4 tablespoons.
7. Crust and Baking:• Always select medium crust color unless making
bread that has a high sugar or fat content, thenyou might want to choose light.
• If you plan to bake a second loaf, always openthe lid and wait 1 hour before beginning thesecond loaf.
• For the baguette program, you have to bake thedough within one hour following the beepingsignal after the kneading and dough risingstages. Beyond that time, the machine resetsitself and the baguette program is lost.
8. Power failure:• If there is a power failure or the machine is
accidentally unplugged while making bread, themachine has a 7-minute protection time duringwhich the settings are saved. The cycle will startagain where it left off. Beyond that time, thesettings are lost.
12 13
HOW TO CORRECTLY USE YOUR BREAD MAKER HOW TO CORRECTLY USE YOUR BREAD MAKERBefore First Use• Take your appliance out of its packaging and discard all packing materials. Carefully read the operating
instructions before using your appliance for the first time.• Place your appliance on a stable work surface or table. Remove all accessories from the appliance
(measuring cup, finishing blade, etc.)• Thoroughly wash the bread pan and accessories in hot soapy water. Dry thoroughly.
Note: A slight odor or faint smoke smell may be given off when used for the first time.
Getting Started• Remove the bread pan by lifting the handle and
pulling forwards and backwards to release the pan.(Fig. 3)
• Insert the kneading paddles. (Fig. 4)
Adding The Ingredients• Place all of the ingredients into the bread pan in the recommended order. It is important that all
ingredients be at room temperature and be added in the proper order to achieve the best results. Theorder is as follows:
Liquids (butter, oil, eggs, water, milk)SaltSugarFlour, first portionPowdered milkOther solid ingredients (for example, ground nuts)Flour, second portionYeast
It is important that all ingredients are measured carefully to assure best results (see page 11).• Place the bread pan in the bread maker and firmly press it into position. (Fig. 5 & 6)• Close the lid and plug in the bread maker.• You will hear a beep and the preset program for a 2.5 pound, Basic White Bread, with medium crust will
be displayed. (Fig. 7). To use this setting press the button, or choose another setting.
Fig. 3 Fig. 4
Fig. 51 2
Fig. 62 lb. 3 lb.2.5 lb.
Fig. 7
Selecting Bread Setting Program• Preset Program 1 (Basic White) will automatically be displayed when the
bread maker is plugged in.• If you want to change the setting, press the button until the indicator
light for the desired program comes on.• To scroll through all the programs 1 to 14, press the button repeatedly.
(Fig. 8a) (The total program time for each setting is automatically displayed.)
Selecting The Loaf Size• The preset program of 2.5 lbs. will be automatically displayed.• If you want to change the setting, press the button until the indicator
light for the desired setting comes on. (Fig. 9) • Programs 5, 9, 11, 12, 13, 14 do not have weight setting options.
Selecting The Crust Color• The preset Medium setting will be automatically displayed.• If you want to change the setting, press the button until the indicator
light for the desired setting comes on. (Fig. 10) • Programs 5, 11, 12, 13 and 14 do not have a crust color setting option.
Starting The Bread Maker• To start the bread maker , press the button. (Fig. 8b above) The bread
maker will start mixing and the time corresponding to the program will be displayed. The successive steps will take place automatically, one after the other. The countdown clock tells you how much time remains until the bread or dough will be ready.
Using The Delayed Start• By following the below steps you can program the bread maker up to 15 hours in advance to have your
bread ready at the time you want. This function cannot be used on programs 5, 6, 9, 10, 11, 12, 13, 14.Note: With the delayed start program do not use recipes which contain fresh dairy or fruit as
these ingredients can spoil overnight.1. First, choose the program, crust color and loaf size. The program time will be displayed on the panel.
You will now need to calculate the time difference between the moment when you start the program(the current time) and the time when you want your bread to be ready. For example, if it is currently 8pm and you want your bread to be ready at 7 am, the time difference is 11 hours so you will need toprogram 11:00 hours onto the display.
Note: The bread maker automatically calculates the time to begin the bread making processbased on when you want the bread to be ready.
2. Program the calculated time you want your bread to be ready by using the (+) more and (-) lessbuttons until the display shows the calculated time.
Note: The timer advances by intervals of 10 minutes and a short beep will be heard each timeyou press the button. Holding the button down rapidly advances at 10-min intervals.
3. Press the button.
2 lb. 3 lb.2.5 lb.
Fig. 9
�����Fig. 10
Fig. 8a
Fig. 8b
14 15
Ending A Program• At the end of the cycle, the program stops automatically and the End of
Baking Cycle symbol (F) comes on.• To stop or end a program underway or cancel the delayed start, press and
hold the button for 5 seconds. (Fig. 12)
Taking Bread Out Of The Pan• Unplug the bread maker at the end of the cooking or warming cycle.• Lift the bread pan out of the bread maker by pulling on the handle. Always
use oven mitts as the bread pan and handle are hot.• Remove the hot bread from the pan by gently shaking the pan upside down.
Place the baked loaf on a cooling rack for at least 1 hour to cool before slicing.• If the kneading paddles remain in the baked bread loaf when it is removed
from the loaf pan, use the hook accessory (16) as follows:1. While the bread is still hot, lay the bread on its side
(use oven mitts here as well)2. Insert the hook in the hole of the kneading paddle and pull gently to
release the kneading paddle. (Fig. 13) Tip: You can remove the paddles before the baking cycle begins (see cycle
chart for time) if you do not want them to be baked into your bread. Pleasebe sure to handle the dough gently so you do not compromiseits quality. You can also lightly oil the kneading paddles before adding the ingredients.
Fig. 12 Fig. 14
Fig. 13
HOW TO CORRECTLY USE YOUR BREAD MAKERHere is an example when using the delayed start program:Let's say it is 8 pm and you want your bread to be ready for 7 am the nextmorning, eleven hours later. Program 11:00 using the (+) and (-) buttons.Press the button. A beep will be emitted. The indicator light (9) switches onand the timer colon blinks. (Fig. 11) The countdown begins. If you make amistake or want to change the time setting, hold down the button until itbeeps and the default time is displayed. Start the operation again.
3 lb.2.5 lb.
Fig. 11
Understanding The Bread Maker Cycles
The bread maker will go through several cycles after you have selected the type of bread you want tomake. The following explains these different cycles.
KNEADING: Mixes the ingredients and develops the elastic dough structure.
REST: The dough has to rest after kneading so that it can rise better.
RISING: Yeast, after mixing with liquid, produces CO2 which is trapped in the dough creating airpockets that make the dough rise.
BAKING: Stops the dough from rising anymore and transforms it into a loaf of bread with a golden,crispy crust and chewy crumb.
WARMING: Keeps the bread warm after baking while still in the bread maker so that the loaf does notbecome soggy. However, it is recommended that the bread be removed from the panpromptly after baking so that the crust is crisper.
MAKING A BASIC BREAD & BAGUETTESTo get to know and understand your bread maker, we suggest making a basic bread recipe andbaguette recipe.
To make the SANDWICH LOAF recipe, use preset Program 1 (loaf size 2.5 pounds, medium crust color)
SANDWICH LOAF RECIPEIngredients:1-1/3 cups Water2 Tbs. Oil2 tsp. Salt2 Tbs. Sugar2 1/2 Tbs. Powdered Milk4 1/4 cups Bread Flour1 1/2 tsp. Yeast
• Add ingredients to the bread pan in the order listed and place in bread maker.• Press the button. (Fig. 14) • The indicator light will come on. (Fig. 15) • The timer colon flashes. (Fig. 15) • The timer will count down and the bread making process will begin. The
bread will be ready to remove in 3 hours and 20 mins.• Remove loaf pan from bread maker. Remove loaf from pan and cool on
baking rack before slicing.
BAGUETTE RECIPEFor this 2-step recipe, you will need the bread pan and the baguette accessories: baguette baking rack(12), two non-stick baking trays (13), finishing blade (18) and brush (17).
To make the Baguette recipe, choose Program 9, medium crust color.
Ingredients:2/3 cup + 1 Tbs. Water 1 tsp. Salt 1 3/4 cup Bread Flour 1 tsp. Yeast
3 lb.2.5 lb.
Fig. 15
Step 1 : MIXING, KNEADING AND RISING OF THE DOUGH• Add ingredients to the bread pan in the order listed and place pan in the
bread maker.• Press the button repeatedly to select program (9).• Select the crust color Medium. (Fig. 16)• Press the Button. (Fig. 17)• The indicator light comes on and the timer colon flashes the time remaining
to the end of the dough making process. (Fig. 18)• The dough kneading cycle will being, followed by the rising cycle.The
automatic mixing, kneading and rising of the dough takes a total of 1 hourand 21 minutes.
• During the kneading stage, it is normal for the dough not to be evenlyblended.
• The bread maker will beep several times indicating that the kneading andrising of the dough is finished and the operating indicator will blink. (Fig. 18)
• Once the dough is ready, the machine stops and you have up to one hour toremove and hand shape the dough and then press the start button to beginthe baking process.
Note: If you do not initiate the baking process by pressing the startbutton within one hour, the machine resets itself and you will notbe able to bake the baguettes in the bread maker.
Note: The bread maker will also beep several times indicating when “add-ins” should be added. This time is indicated on the cycle chart(page 23) and should not be mistaken for the end of the rising cycle (the time to remove the dough).
Step 2 : SHAPING AND BAKING THE BAGUETTES• Remove the bread pan from the machine.• Sprinkle a little flour on your work surface.• Remove the dough from the bread pan and put it on your work surface.• Gently punch the dough to deflate.• Roll the dough into a ball and, using a knife, divide it into 4 equal portions
(Fig. 19)• Let the dough rest 5 minutes before shaping them.1) Flatten the dough into a rectangular shape, approximately 1/2 inch thick.2) Fold the longest length in half, facing you.3) Starting at one edge of the rectangle, press the dough together with the palm of your hand
throughout the length of the rectangle. You will get a thinner, more even rectangle.4) Flip the rectangle over.5) Fold the longest length in half again, facing you. The thickness and width of the dough must remain
even.6) Roll the dough with your hands into a baguette shape, without pressing too much. The length of the
baguette must not be longer than the length of the non-stick baking tray (approximately 7inches).
MAKING A BASIC BREAD & BAGUETTES�����Fig. 16
Fig. 19
16 17
3 lb.2.5 lb.
Fig. 18
MAKING A BASIC BREAD & BAGUETTES7) Once you have shaped the baguettes, lay them on the non-stick trays with
the seam sides down(Fig. 20)
8) For optimal results, make 1/2 inch diagonal slits on the top of thebaguettes with the finishing blade or a serrated knife or scissors(Fig. 21 & 22)
9) Using the brush, generously dampen the top of the baguettes with water,while avoiding any accumulation of water on the non-stick trays.
10) Place the two non-stick trays onto the baguette rack. (Fig. 23)11) Set the baguette rack in your bread machine. The bread pan is not needed
in this baking step.12) Press the button once again to resume the program and start baking
the baguettes.13) At the end of the baking cycle, unplug the bread machine.14) Remove the baguette rack. Always use oven mitts as the rack is very hot.15) Remove the baguettes from the non-stick trays and let them cool on a rack.
Fig. 21
3/4"
1/2"
Fig. 22
12
Fig. 23
• Unplug the appliance and let it cool down to room temperature.
• Clean the body of the appliance with a damp sponge. Dry thoroughly.
• Wash the bread pan, the paddles, the baguette holder and the non-stick plates in hot water.
• If the kneading paddles remain stuck in the bread pan, let them soak for 5 to 10 min.
• Remove the lid to clean it with hot water.
• Do not wash any part in a dishwasher.
• Do not use household cleaning products, scouring pads or alcohol. Use a soft, damp cloth.
• Never immerse the body of the appliance or the lid in water.
• To avoid scratching, do not put to the baguette holder and the non-stick plates in the bread pan.
CLEANING AND MAINTENANCE
Fig. 20
Fig. 17
18 19
QUICK GUIDE TO IMPROVE RESULTSProblem Cause Solution
Problem Cause Solution
a) Use measuring cups and spoonsto measure dry ingredients andmeasuring cups specifically designedfor measuring liquid ingredients. Donot sift or pack ingredients
b) Add additional water, atablespoon at a time, up to 4additional tablespoons
c) Use bottled water
d) Break egg into measuring cup; ifless than 1/4 cup, add water or milkto make up the difference
GENERAL PROBLEM SOLVING: CAUSES & SOLUTIONS
QUICK GUIDE TO IMPROVE RESULTS
Dough is too dry due to:a) Ingredients not measured correctly
b) Insufficient water
c) Hard water
d) Recipe includes eggs which weresmaller than a 1/4 cup of liquid
The bread makerlabors during thekneading cycle ordough does not cometogether into a ballafter kneading
a) Use measuring cups and spoons tomeasure dry ingredients and theproper measuring cup for liquids; donot sift or pack ingredients; make sureingredients are at room temperature
b) Only use fresh, properly stored yeast
c) Perhaps there was a power outage or machine was unplugged
a) Ingredients not measured correctlynor at correct temperature
b) Yeast may have expired or hasbecome inactive
c) Bread machine has turned off
Bread does not bakecompletely or loaf istoo dense
Dough is too sticky
a) Flour has high moisture content
b) Too much liquid used
c) Water is soft
a) Only use bread flour that isstored in an airtight container; try adifferent brand of flour
b) Use less water; you can also addadditional flour, a tablespoon at atime, up to 4 tablespoons, to remedythe problem while kneading dough
c) Use bottled water
Dough or bread didnot rise enough orat all
a) Ingredients were not at roomtemperature
b) Ingredients were not added to thebread pan in the proper orderadversely affecting the yeast
c) Yeast was inactive
d) Low-gluten flour used
e) High altitude
f) Hard water
g) Room temperature was below 68degrees F
h) Ingredients not measured properly
i) The bread maker lid was openedtoo much during the rising process
a) Make sure all ingredients (exceptyeast) are at room temperature andwater is between 70 and 90 degrees F
b) Add ingredients in exact order asspecified in the recipe
c) Check expiration date on the yeastpacket or jar; store opened packagesof yeast in airtight containers in therefrigerator or freezer
d) Only use bread flour or a blend ofbread flour and whole grain flour
e) Reduce water by 1 tablespoon forevery 1000 feet in locations 3000 feetabove sea level, up to 4 tablespoons
f) Use bottled water
g) Only use bread maker in a locationthat is 68 to 80 degrees F
h) Use measuring cups and spoons tomeasure dry ingredients and theproper measuring cup for liquids. Donot sift or pack ingredients
i) Do not open the bread maker lidduring the rising process as themachine is programmed to keep thebread maker at the appropriatetemperature to assist the yeast to grow and the bread to rise.
Bread collapseswhen baked;mushroom-top;coarse large holesin loaf
a) Only use bread flour and wholegrain flour that is stored in an airtightcontainer
b) Measure all liquids using measuringcups specifically designed formeasuring liquids and measureaccurately; only use the amount ofyeast specified in the recipe
c) Use amount of salt specified in therecipe, or use Program 7 for Salt Freebread
d) Dough will rise too quickly andunevenly during hot and or humiddays; use cooler water (68 degrees F)to slow down the rising process orreduce the yeast 1/4 to 1 teaspoondepending on the loaf size
Dough rose unevenly and or tooquickly, due to:
a) Excess moisture
b) Too much liquid or too much yeastwas used
c) No salt or not enough
d) High humidity and/ or heat
Crust is too dark ortoo hard
a) Set bread maker on lighter crustsetting
b) Bake sweet breads on the lightsetting
a) Crust setting was set too dark
b) Recipe has a lot of sugar orsweetener
Crust is pale and/or wet
a) Set bread maker on a darker crustsetting
b) Add a small amount of sugar and/orfat to the recipe
a) Crust setting is set too light
b) Recipe has little or no sugar or fat
Gummy areas inbaked loaf
Too much fat or additional ingredientslike cheese or fruit were added to thedough or were added too late; butter wascold and never blended in completely;only use room temperature ingredients;do not exceed amount of additionalingredients specified in the recipe.
Butter or oil, as well as otheringredients like cheese and fruit didnot blend well with other ingredients
20 21
Problem Cause Solution
QUICK GUIDE TO IMPROVE RESULTS
Bread is stuck inthe loaf pan
Removing the bread from the bread panimmediately after it has baked will allow forthe easiest removal
The bread has remained in the loafpan too long
The paddles getstuck in the bread
a) Lightly oil the kneading paddles beforeadding the ingredients in the bread pan.b) Use the hook accessory to remove thepaddles while the bread is still hot. Lay thebread on its side (using oven mitts) andinsert the hook in the hole of the kneadingpaddle and pull gently to release thekneading paddles.c) You can also remove the paddles fromthe bread maker before the baking cycle.See the “Cycle Chart” on page 23.
Because the paddles are baked intothe bread, they will become part ofthe finished result
Slight smoke orodor coming fromthe bread maker
QUICK GUIDE TO IMPROVE RESULTS
a) As with all small appliances, it isnormal for some slight smoke or odorto come from the product the firsttime it is used.
b) You have not removed all of thepackaging parts from the breadmaker.
c) Neither of the above causes arepresent.
a) If it is not the first time you used thebread maker, check if debris hasdripped on or near the heatingelements.
b) Be sure that you have removed allpackaging materials from inside thebread maker.
c) If there is no debris and this is stillcontinuing, discontinue use andcontact our Consumer ServicesDepartment at 1-800-395-8325.
Machine stops after kneading
Check to make sure you are usingthe correct program.
Programs such as 12 (Pasta) will onlyknead and 13 (Dough) will knead andrise. Neither of these programs will bake.
I am missing a partthat should havecome with my breadmaker
Please contact our Consumer ServicesDepartment at 1-800-395-8325.
I have read theinstruction manualand still do notunderstand how touse my breadmaker
Please contact our Consumer ServicesDepartment at 1-800-395-8325 and wewill help you with any difficulty you arehaving.
BREAD
Bread fallsafter rising too much
Bread rises too much
RESULTS
POSSIBLE CAUSES
Bread doesnot riseenough
Crust notgoldenenough
Sides brownbut bread not fully cooked
Topand sides
floury
The button was pressed during baking.
Not enough flour
Too much flour
Not enough yeast
Too much yeast
Not enough water
Too much water
Not enough sugar
Poor quality flour
Wrong proportions ofingredients (too much)
Water too hot
Water too cold
Wrong program
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22 23
BAGUETTES
QUICK GUIDE TO IMPROVE RESULTS
Problems/Faults Possible Causes Solutions
The dough is not shaped to look like a baguette.
The rectangle shape at the start isnot even or of a consistent thickness.
Flatten out using a rollingpin if necessary.
The slits tend to close up or do not open out duringbaking.
The dough is sticky - there is toomuch water in the mixture.
The surface of the dough was not stretchedenough when it was being shaped.
The dough tears easily or islumpy on the surface.
The dough has been worked toomuch.
Form a ball again, let it rest for10 minutes and then startagain from the beginning.
Shape the dough in two steps,with a 5 minute rest between.
Shape the baguettes again byflouring your hands lightly, but notthe dough or the work surface.
Use the finishing blade suppliedor a very sharp serrated knife.
Use a quick, sharp cuttingmovement.
Your mixture has not beensuccessful, start again.
Start again, keeping the doughmore even and taut.
The slits in the baguetteare not very distinct.
The dough is sticky - there is toomuch water in the mixture.
The cut marks were not deep enough.
You are too hesitant when cutting.
You forgot the yeast in your mixture.The yeast may have gone past its expiration date.There was not enough water in themixture.The baguettes were squashed andflattened too much during the shapingphase.
The dough is sticky and it ishard to shape baguettes.
There is too much water in the mixture.
The water was too warm when it wentinto the mixture.
Flour your hands lightly, but notthe dough or the work surface.Continue to shape the baguettes.
Your mixture has not beensuccessful, start again.
The cooked baguettes stickto the tray.
The baguettes are notgolden enough.
The baguettes have notsufficiently risen.
The dough was dampened too much.
The baguette holding plates were notclean and dry.
Water was not brushed on the doughbefore baking.
Too much flour was used whenshaping the baguettes.
Blot excess water with a papertowel.
Thoroughly wash and drybaguette holding plates. Ifnecessary, gently oil platesbefore placing the shapedbaguettes on them.
Brush well with water beforeputting in oven.
Be careful next time.
The dough is hard to shape.
There is not enough water in themixture.
The dough has been worked toomuch.
Your mixture has not beensuccessful, start again.
Form a ball again, let it rest for10 minutes and then startagain from the beginning.
Shape the dough in two steps,with a 5 minute rest between.
TIME DISPLAYEDFOR ADD-INS
BAKINGTIME
DOUGH PREPARATION TIME(Kneading/Rest/Rising)
TOTALTIME
CRUSTSETTING*PROGRAM
WEIGHT(LBS.)
22.5 3
3:153:20 3:25
0:551:00 1:05
2:553:00 3:05
2:20Light
MediumDark
1
* The crust setting level influences cooking temperatures but does not influence cooking times.
TIMETABLE (HOURS : MINUTES)
+ =
BasicWhite
22.5 3
3:343:39 3:44
1:101:151:20
3:173:22 3:27
2:24Light
MediumDark
2 French
22.5 3
3:373:42 3:47
1:051:101:15
3:173:22 3:27
2:32Light
MediumDark
3 WholeWheat
22.5 3
3:453:50 3:55
1:001:051:10
3:173:22 3:27
2:45Light
MediumDark
4 Sweet
2.5 1:20 0:45 — 0:35— 5 Express
— 1:050:50 — 0:15— 11 Jam
22.5 3
2:152:20 2:25
1:001:05 1:10
2:052:10 2:15
1:15Light
MediumDark
6 GlutenFree
22.5 3
3:373:42 3:47
1:101:15 1:20
3:173:22 3:27
2:27Light
MediumDark
7 SaltFree
22.5 3
3:453:50 3:55
1:051:101:15
3:223:27 3:32
2:40Light
MediumDark
— 0:15— — 0:15— 12 Pasta
— 1:25— — 1:25— 13 Dough
— — Up to 70 minutesin increments of
10 minutes
LightMedium
Dark14 Warming
8 Rye
22.5 3
1:201:25 1:30
1:051:101:15
1:151:20 1:25
0:15Light
MediumDark
10 Cake
9 Baguette———
2:07 2:03 2:14
0:460:420:53
1:461:421:53
1:21Light
MediumDark
CYCLE CHART
Ref. 3315293 9/08
ONE YEAR LIMITED WARRANTYGroupe SEB USA (T-Fal) warrants this product to be defect free in material and workmanshipfor a period of one year from the date of purchase. This warranty extends to the originalpurchaser and any subsequent owner within the warranty period. If a defect is found to exist,T-fal will, at its option, either repair or replace the product or the defective component,including labor. Replacement will be made with new or rebuilt product or components.
Proof of purchase is required to obtain warranty service, so keep the register receipt. If aproduct or component is returned without proof of purchase it will be reviewed based on themanufacturing production week and year to determine if there is warranty coverage.
This warranty does not apply to any unit that has been tampered with, nor to damagesincurred through improper use and care, faulty packaging by you or mishandling by anycommon carrier.
T-fal’s sole obligation and your exclusive remedy under this warranty is limited to such repairor replacement.
THE DURATION OF ANY IMPLIED WARRANTY WHATSOEVER, INCLUDING BUT NOTLIMITED TO THE WARRANTIES OF MERCHANTABILITY AND FITNESS FOR APARTICULAR PURPOSE, SHALL BE LIMITED TO THE DURATION OF THE EXPRESSWARRANTY PROVIDED HEREIN.
Some states do not allow limitations on how long an implied warranty lasts, so the abovelimitation may not apply to you.
T-FAL SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGESWHATSOEVER.
Some states do not allow the exclusion or limitation of incidental or consequential damages,so the above limitation or exclusion may not apply to you.
This warranty gives you specific legal rights, and you may also have other legal rights whichvary from State to State.
To obtain warranty service:
1. Do not return the product to the retailer from which it was purchased.
2. Please contact our consumer service department (1-800-395-8325 M-Th 8:30am – 5pm & Fr 8:30am – 4pm EST) for assistance and to ensure the fastest possible resolution to theproblem. Please have the model or type number of your product on hand. If it isdetermined that you should return your product or a component of the product for warrantyservice, you will be given a return authorization number.
3. Send the product or component, postage-paid, together with proof of purchase, adescription of the problem, and the return authorization number you were given, to theclosest authorized T-fal return facility (see www.T-falusa.com or call 1-800-395-8325).
4. Be sure to include your name, address and home telephone number with your shipment.Another contact number is suggested in case you need to be contacted.
5.We suggest that you carefully wrap your package for shipping and send by insured and/ortraceable means.
