LG HB2051BCJ manual

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  • Brand: LG
  • Product: Bread Makers
  • Model/name: HB2051BCJ
  • Filetype: PDF
  • Available languages: English

Table of Contents

Page: 0
PLEASE READ THESE INSTRUCTIONS THOROUGHLY AND CAREFULLY
BEFORE OPERATING THIS BREADMAKER
The average working life of this product is approximately 7 years from
delivery date.
MODEL : HB-2051BCJ
Page: 1
TABLE OF CONTENTS
-2-
IMPORTANT SAFEGUARDS ................................................................................................3
BEFORE YOUR FIRST USE..................................................................................................4
SPECIFICATIONS..................................................................................................................4
BREAD MACHINE INTRODUCTION.....................................................................................5
• Parts...................................................................................................................................5
• Control Panel .....................................................................................................................6
• Program Specifications ......................................................................................................7
CLEANING INSTRUCTIONS.................................................................................................8
INGREDIENTS .......................................................................................................................9
OPERATION ........................................................................................................................10
• Programming Bread.........................................................................................................10
• Programming Dough........................................................................................................11
• Programming Cake ..........................................................................................................11
• Programming JAM ...........................................................................................................12
• Programming BUTTER ....................................................................................................12
• Programming The Delay Timer (Bread or Dough) ...........................................................13
• Baking Control (Bread).....................................................................................................13
BEFORE CALLING FOR SERVICE ....................................................................................14
• Questions and Answers ...................................................................................................14
• Check List ........................................................................................................................15
COOKING GUIDE ................................................................................................................17
Page: 2
IMPORTANT SAFEGUARDS
-3-
When using electrical appliances, basic safety precautions should always be followed to reduce
the risk of fire, electric shock and injury to persons, including the following:
1. Read all instructions before using this appliance.
2. If the supply cord is damaged, it must be replaced by the manufacturer or its service
agent or similarly qualified person in order to avoid a hazard.
3. To protect against electric shock do not immerse cord, plug, or appliance in water or other
liquid (see instructions for cleaning).
4. Do not touch hot surfaces. Always use oven mitts when handling the hot bread pan or bread.
5. Close supervision is necessary when this appliance is used near children.
6. This appliance is not for use by children. Keep out of reach of children.
7. Unplug from outlet when not in use and before cleaning. Allow to cool before attaching or
removing parts.
8. Avoid touching moving parts. Do not remove the bread pan or insert hand into the bread pan
during operation. Stop pad must be pressed if bread pan is to be removed before completion.
9. Do not operate the appliance with a damaged cord or plug, or after the appliance
malfunctions, or has been dropped or damaged in any manner. Return appliance to the
nearest authorized service facility for examination, repair, electrical or mechanical
adjustment.
10. Do not use outdoors or while standing in damp area.
11. Do not let cord hang over edge of table or counter or touch hot surfaces.
12. Do not place on or near hot gas or electric burner or in a heated oven.
13. To unplug with unit switched off, grip the plug and pull out from the wall outlet. Never pull on
the cord.
14. Do not use appliance for other than intended use.
15. This product is intended for household use only.
16. Do not clean with metal scouring pads. Pieces can break off metal pad and may touch
electrical parts, creating a risk of electrical shock.
17. Bread machine must be placed at least 10cm from walls and edge of the counter.
18. Do not cover bread machine with anything which would prevent the steam escaping. This
may cause warpage, discoloration, malfunction or even fire.
19. This product may be dangerous to the environment, and the health, life and the property of
the consumer during, and on expiration of its working life.
SAVE THESE INSTRUCTIONS
THIS PRODUCT FOR HOUSEHOLD USE ONLY.
CAUTION : A short power supply cord is provided to reduce the risk of personal injury resulting
from becoming entangled in or tripping over a longer cord. Extension cords are available from
local hardware stores and may be used if care is exercised in their use. If an extension cord is
required, special care and caution is necessary. Also the cord must be: (1) marked with an
electrical rating of 250 V, and at least 13 A., 3250 W., and (2) the cord must be arranged so that it
will not drape over the countertop or tabletop where it can be pulled on by children or tripped over
accidentally.
ELECTRIC POWER : If the electric circuit is overloaded with other appliances, your bread
machine may not operate properly. The bread machine should be operated on a separate
electrical circuit from other operating appliances.
Page: 3
BEFORE YOUR FIRST USE
IMPORTANT SAFETY TIPS
-4-
Carefully unpack the bread machine and remove all packaging materials. To remove any dust
that may have accumulated during packaging, Wipe the bread pan and kneading blade. Do not
immerse. (See cleaning instruction on page 7.) Wipe the outside of the bread machine with a
damp cloth. Do not use harsh or abrasive cleaners on any part of the bread machine.
Place the bread machine on a dry, stable surface away from burners and away from areas where
cooking grease or water may splatter onto it.
Plug the bread machine into a 230V~50Hz outlet
SPECIFICATIONS
• Unplug unit and allow to cool. Remove any flour, bread crumbs or other materials from the
inside of the inner case using a damp sponge, cloth or a small, portable vacuum cleaner.
• The bread machine will bake up to a 700g loaf of bread. Do not put a larger quantity of
ingredients into the bread pan than recommended. If you do so, the bread may not mix or bake
correctly and the bread machine may be damaged. the maximum amount of flour to be used is
as follows:
• Handle the bread pan with care. Remove the bread pan by pulling straight up on the handle.
Do not turn or shake the bread pan while taking it out. If the bread pan is damaged or bent, the
temperature sensor will not work properly. Handle hot bread pan using pot holders or oven mitts.
BAKE settings – approximately 3 cups
Prepackaged bread mixes – approximately 3 cups
DOUGH setting – approximately 3 cups
Power supply
Heater
Kneading Motor
Dimension (W D H)
Weight
Timer
Cord
Main Heater Protector
Kneading Motor Protector
Thermal Fuse
Power
Consumption
AC 230V / 50Hz
560 W
100 W
347 231 331 mm
Approx. 7.3kg
13 hours digital timer
APPROX. 3' 3.4"(1.0M)
291°F / 144°C
275°F / 135°C
Page: 4
Bread Pan Handle
Kneading Blade
(Flat side down)
(Use this only when Butter menu is selected.
Do not use this for any other purposes.
NEVER boil this.)
Bread Pan
Shaft
(Rotates the
kneading blade)
Lid
Handle
Viewing Window
Air Exhaust
(Air is vented through
these outlets)
Control Panel
Butter lid
BREAD MACHINE INTRODUCTION
-5-
■ Parts
Page: 5
BREAD MACHINE INTRODUCTION
-6-
■ Control Panel
NOTE : If you want to cancel the selected program, press the CANCEL pad for more than
1 second at any time during the cycle.
Page: 6
-7-
■ Program Specifications.
Program Russian
Cook
Basic Specialty French Rapid Dough Cake Jam Butter
Process
Timer Set 4:10-13:00 4:10-13:00 4:10-13:00 4:10-13:00 4:10-13:00 4:10-13:00 - - -
- - - 20min - - - 10 min -
7 min 7 min 7 min 13 min 7 min 6 min - - -
5 min 5 min 5 min 50 min 5 min 5 min - - -
12 min 12 min 12 min 12 min 7 min 12 min - - -
40 min 40 min 40 min 20 min 13 min 40 min - - -
4 sec 4 sec 4 sec 4 sec 4 sec 4 sec - - 1:00
26 min 26 min 26 min 15 min - - - - -
4 sec 4 sec 4 sec 4 sec - - - - -
60 min 60 min 60 min 40 min 52 min - - - -
50 min 50 min 50 min 50 min 35 min - 60 min 60 min -
20 min 20 min 20 min 20 min - - 10 min 10 min -
3 hours 3 hours 3 hours 3 hours 3 hours - 3 hours - -
End End End End End End End End End
3:40 3:40 3:40 4:00 1:59 1:03 1:10 1:20 1:00
1
Timer Set
2
Timer Set
3
Timer Set
4
Timer Set
5
Timer Set
6
Timer Set
7
Timer Set
8
Timer Set
9
Timer Set
10
Timer Set
11
Timer Set
12
Timer Set
13
Timer Set
TOTAL
- The Russian Cook and the Specialty Program contains an audible signal (8 beeps) which sounds
9 minutes before the end of second kneading. The display will show 3:25.
- The French Bread Program contains an audible signal (8 beeps) which sounds 9 minutes before
the end of the second kneading. The display will show 2:34.
- The Rapid Program contains an audible signal (8 beeps) which sounds 5 minutes before the end
of second kneading. The display will show 1:45.
- This signal tells you to add the additional ingredients (i.e. raisin, nuts, or vegetables, etc.) required
in the specialty bread recipes.
- The beeper sounds 4 times at the end of Baking process.
- The beeper sounds 8 times at the end of cooling process to indicate the bread is done.
- The beeper sounds 8 times at the end of Hold warm process.
- Jam cycle takes 1 hour and 20 minutes to complete. After preheating for 10 minutes, the fruits for
Jam is heated with kneading for an hour. And then, the Jam will keep cool for 10 minutes with
kneading.
14
Page: 7
CLEANING INSTRUCTIONS
-8-
CLEANING (Always unplug unit)
ANY SERVICING REQUIRING DISASSEMBLY, OTHER THAN THE CLEANING DESCRIBED
BELOW, SHOULD BE PERFORMED BY AN AUTHORIZED SERVICE REPRESENTATIVE.
• Avoid using any cleaning agent other than dish detergent.
• Do not use steel wool or other abrasive materials.
• Do not wash any of the removable parts in the dishwasher.
• Do not immerse the bread pan in water. Wipe clean with a damp cloth, then dry thoroughly.
Otherwise, the kneading process will not operate or noise will be occur during kneading.
• Wipe the shaft with a soft cloth or sponge to prevent damage to the seal packing.
• Allow to dry before storing the pan inside the bread machine.
• It is not necessary to remove the kneading blade for cleaning. But if you wish to, it can be
removed after each use.
• Wipe the exterior with a damp dishcloth after each
use. Do not immerse in or splash with water.
• After using, cool and wipe out the oven interior
with a damp dishcloth or plastic scouring pad.
• To remove the kneading blade, fill the pan with hot
soapy water and allow it to soak for 20 minutes.
Wash it with a soft brush or cloth and dry
thoroughly.
• Do not use metal utensils inside the machine.
They will damage the non-stick coating. If the bread sticks to the lid, use a plastic pancake
turner to clean.
NOTE : The non-stick coating may change color over time. This is caused by moisture and steam
and in no way affects performance.
INGREDIENTS
Measure accurately for successful bread machine bread loaves. Mismeasuring, even slightly,
can make a big difference in your results. Measure each ingredient precisely before placing it
into the bread pan.
• To measure liquids, use a clear glass or plastic liquid measuring cup.
Read the measurement at eye level.
• To measure flour, spoon into a standard dry ingredient measuring
cup and level with a straight edge. Do not sift flour or pack in
measuring cup.
• Use standard measuring spoons and level with a straight edge.
STORING
• Be sure bread machine is completely cooled before storing.
• All removable parts should be thoroughly cleaned and dried.
• Store bread machine with lid closed.
Page: 8
-9-
■ Yeast : Active Dry Yeast or Bread Machine Yeast can be used in the LG Automatic Breadmaker.
In Recipes of this Manual, Yeast means Instant Dry Yeast.
This can be purchased in small packets, jars, cans, or in bulk at health food store. Cake yeast cannot be
used. because yeast can grind against itself and become very fine, it is packaged by weight and not by
volume. ( oz.) package of yeast contains approximately 2 level teaspoons of yeast. The activity of yeast
will deteriorate when it is exposed to oxygen, moisture, or warmth. Therefore, yeast needs to be stored
airtight, refrigerated or frozen. Yeast is granular and comes to room temperature very quickly. Be sure to
check the expiration date on the yeast since aged yeast usually performs poorly. Measure yeast accurately
for best results and follow the quantities given in each individual recipe.
■ Flour: Bread Flour is Essential
All types of flour are affected by many factors, such as milling grades, moisture content, length of storage,
and manufacturing processes. adjustments to the recipes may need to be made to compensate for climatic
changes in different regions to ensure an excellent loaf.
Bread flour is a definite necessity. Milled from hard wheat, it has a higher protein content that makes it more
durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten. When kneaded, gluten
becomes elastic and gives the breads better structured contrast, all-purpose flour, milled from a combination
of soft and hard wheat, becomes elastic too easily for use in a bread machine and quickly loses its ability to
stretch well. As a result, bread made from all-purpose flour will be small and dense. Several well known mills
now market bread flour. It is labeled bread flour on the package and is available at grocery stores.
■ Sweeteners provide food for the yeast to work. Sweeteners, including sugar, honey and molasses,
also add flavor and help the crust to brown. Sweeteners vary in flavor intensity and dissolving rate and may
cause the dough to mix differently when substituted. Artificial sweeteners are not recommended for yeast
baling because they do not feed the yeast like regular sweeteners do.
■ Salt helps control yeast growth to prevent overriding, which causes the bread to collapse. Salt also
adds flavor to breads.
■ Fat such as shortening, margarine, butter or oil, adds tenderness and flavor to breads.
■ Liquids: Activate The Yeast And Bind The Dough
"Liquid" means all the wet ingredients used in the recipe. When yeast is used in a bread machine, the liquid
temperature must be 80°F/27°C. With this temperature, the yeast activates gradually to accommodate the
program of the machine. When higher temperatures are used, not only does the yeast activate too quickly,
but also the entire dough becomes too warm. The bread does not rise well if the temperature is too low.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by 1-2 teaspoonsdepending
on the recipe and size or loaf.
Eggs are also considered part of the total liquid amount. Eggs need to be at room temperature. If taken
directly from the refrigerator, place in a bowl of warm water to take off the chill before using.
DO NOT USE EGGS OR ANY PERISHABLE FOODS WITH THE DELAYED SETTING.
Page: 9
OPERATION
-10-
■ Programming Russian Cook Basic, Specialty, French, and Rapid Bread
1. Open the lid and remove the bread pan. Pull straight up, using the handle.
2. Mount the kneading blade on the shaft.
NOTE: Polyoxymethylene copolymer identified in
“Kneading-Blade” section may be safely used as an
article or component of articles intended for food-
contact use in accordance with the “FDA” prescribed
conditions.
CAUTION: If you use breadmaker without material,
“Kneading-Blade” could be melt.
Please, operate breadmaker with ingredients.
3. Place all ingredients in the bread pan. Make sure not to omit any ingredients.
NOTE: Particularly when using the timer, add the yeast on top of the flour and away from the
liquid. This is critical for good results.
4. Place the bread pan in the bread maker.
5. Close the lid slowly and tightly using the handle. Plug in the breadmaker.
6. Select the desired Program (Press the Menu pad to select BREAD PROGRAM) and Baking
Control(light, medium, or dark crust). The program and baking control indicator should light up
in the display window.
7. Press the “ START” pad.
Notice that the time left for the bread to be finished is displayed 3:40 and counts down(1:59 for
Rapid Bread). For the French cycle, the time displayed will be 4:00 and the first 20 minutes will
be pre-heat time to warm the ingredients and allow the flour time to absorb water.
NOTE: For the Russian Cook and the Specialty program, about 15 minutes from the start(and 9
minutes before the second kneading is finished), 8 beeps indicate the time to add any additional
ingredients, such as raisins, nuts, cheese, etc. The indicator panel will show 3:25.
For the French program, about 1 hour and 26 minutes from the start(and 9 minutes before the
second kneading is finished), 8 beeps indicate the time to add any additional ingredients such as
raisins, nuts, etc. The indicator panel will show 2:34.
For the Rapid program, about 14 minutes from the start(and 5 minutes before the second kneading
is finished), 8 beeps indicate the time to add any additional ingredients such as raisins, nuts, etc.
The indicator panel will show 1:45. Open the lid and add ingredients quickly and evenly over the
dough. Opening the lid at this time will not stop the kneading, so be careful. Close the lid. The unit
will continue through the remaining stages automatically.
CAUTION: Do not touch the breadmaker, because it is very hot during baking. Do not open the
lid during the rise or bake cycles.
Heat will escape and final result may be affected.
8. The beeper will sound 8 times indicating the bread is done and cooled. After bread is done if you
do not take the bread out of the breadmaker immediately, the bread is kept warm for 3 hours,
[:H]is displayed. After 3 hours, [END]is displayed.
The Rapid and Dough programs do not have the cool feature. The Dough and Jam program
does not have the hold-warm feature.
Page: 10
-11-
NOTE: The beeper sounds 4 times when baking is complete. Cooling then begins. If you want to
serve bread that has just been baked, press the Cancel pad and remove the bread pan. (Be sure
to use oven mitts, because the pan is very hot.)Dissipate heat by placing a towel or other cloth
under the bread before cutting. Turn the loaf on its side and cut with a serrated knife.
9. Press the Cancel pad and remove the bread pan using oven mitts.
10. Turn the Bread Pan several times to release the bread.
Place the bread on a wire rack to cool and allow the steam to escape. Be sure to remove the
kneading blade from the bread.
CAUTION: The bread pan, kneading blade, and bread will be very hot.
Always unplug the breadmaker after each use.
■ Programming Dough
■ Programming Cake
The Delay Timer cannot be used for the cake program.
1. First choose a recipe from the Recipe Section and add all
ingredients in the pan. Place pan into machine close the lid.
2. Select the Dough menu
3. Press Start pad. The REMAINING TIME
displays 1:03 and the breadmaker will start to knead.
4. After an hour and 3 minutes, the beeper will sound indicating
it is time to remove the dough.
5. Follow your recipe direction for completing the dough.
1. This machine makes delicious CAKES.
2. Prepare the cake mix according to the directions on the box if
using a commercial cake mix. Otherwise, follow the recipe in this
manual, If you use a cake mix, we recommend a 6-ounce
package. You should put only half of the butter in the bread pan.
If you put too much butter in the bread pan, the cake will be raw
on the inside.
3. Select the Cake menu then press Start. The cake will be done
in 1 hour and 10 minutes.
4. Frost if desired, or enjoy as is.
5. Remember, the cake will be smaller than a loaf of bread because
cake does not contain yeast to make it rise.
Page: 11
-12-
■ Programming Jam
The Delay Timer cannot be used for the jam program.
1. This machine makes delicious JAM.
2. Jam requires only 3 ingredients : berries, sugar and lemon juice.
You may use strawberries, blueberries or other thin skinned berries.
Sugar and lemon juice help to firm, flavor and preserve the color of
the berries.
Jam is heated and stirred during the program to produce a topping
for your breads, waffles and ice cream.
3. Select the Jam menu, then press Start.
The jam will be done in 1 hour and 20 minutes.
NOTE
• Do not exceed the quantities shown on the COOKING GUIDE.
• Clean the bread pan surface immediately after making jam.
• Failure may cause damage to the non-stick coating by remaining jam.
• After cooling the cooked jam, place in jar or dish and store in refrigerator.
• The quality of homemade jam will very slightly, depending on the room temperature, size of
main ingredients and the degree of freshness.
• To change the texture of the jam. add pectin ( ~1 teaspoons.)
■ Programming Butter
1. Remove Oven and insert Kneading Blade into the bottom of Oven.
2. Place prepared ingredients in Oven and close the Butter lid.
3. Add Oven to the product and close the lid.
4. Insert Power plug in a wall inlet.
5. Press the Menu button and select the Butter menu.
6. Press the Start button. Display panel will show remaining 1 hour until
completion.
7. Buzzer will go off when the process is completed.
Press the Stop button, remove Oven and serve yourself.
Page: 12
Set the program and crust colour. Before pressing Start, set the timer for however long
you want to wait before the bread is done. (4:10 to 13 hours.)
EXAMPLE : It is 9:00 p.m. now. The bread is to be ready at 6:30 a.m. the next morning.
Set the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and 6:30 a.m.
1. When pressed, the time will advance in
10 minute increments.
NOTE : The bread machine
will start when the timer
reaches the time of the
program selected.
2. When constant pressure is applied to
the pad, the time will advance quickly.
3. Press the Start pad. The timer is
set, and the colon blinks. After one
minute, 9:29 is displayed, and the timer
continues to count down in 1 minute
increments.
-13-
■ Programming The Delay Timer (Bread or Dough)
■ Baking Control (Bread)
POWER OUTAGE
If your bread machine loses power before the second rise, you can try starting the machine at the
beginning of the cycle again. This may not always produce an acceptable loaf. If you are not sure when
the outage occurred, remove the dough ball from the bread pan and place in an oven-safe baking
container. Allow to double in size and place in a preheated 350° oven for 30-45 minutes or until done.
The bread should sound hollow when tapped on the top of the loaf after done.
If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.
The Baking Control function is used to select the color of the crust. It can be baked medium,
light or dark. It is not necessary to press the control when medium is desired.
The Baking Control function will advance as the pad is pressed.
Page: 13
BEFORE CALLING FOR SERVICE
-14-
■ Questions and Answers
1
Why does the height and
shape of bread differ in
each loaf?
The height and shape of bread may differ depending on the
ingredients, room temperature and length of the timer cycle.
Also accurate measurement of ingredients is essential to
make delicious bread.
2The bread has an unusual
aroma. Why?
Stale ingredients may have been used or too much yeast may
have been used. Always use fresh ingredients. Accurate
measurements are essential to make delicious bread.
3The kneading blade comes
out with the bread.
This can happen as the kneading blade is
detachable. Use a non-metal utensil to remove it.
Caution : The kneading blade will be hot.
4The bread has a floured
corner.
Sometimes flour in the corner of the bread pan may not have been
completely kneaded into the dough. Scrape it off with a knife.
5Why can the timer not be set
for more than 13 hours?
Longer delay times could alter the baking results.
6Can ingredients be halved
or doubled?
No. If there is too little in the bread pan, the kneading blade
cannot knead well enough. If there is too much, bread swells
out of the bread pan.
7Can fresh milk be used in
place of dry milk?
Yes. Be sure to deduct the same measurement of water to equal
liquid substitution. Fresh milk is not recommended when using
the timer, because it may spoil while sitting in the bread pan.
8The bread does not rise well In case temperature of the liquid used is too low, the bread may
not rise well as the yeast does not leaven properly
Questions Answers
Page: 14
-15-
■ Check List
BAKING RESULTS:
Please check the
following:
OPERATIONAL
ERRORS
INGREDIENT
PROBLEMS
MEASUREMENT
ERRORS
Breadmaker
does
not
operate
Smoke
emitted
from
steam
vent.
Burning
smell
Sides
of
bread
collapse
and
bottom
is
damp
Bread
rises
too
much
Collapsed
after
over-rising
Bread
doesn,t
rise
enough
Top
of
bread
floured
Underbrowned
Browned
and
floured
sides,
and
raw
Sides
and
bottom
floured
Underbaked
Slices
unevenly
and
is
sticky
Unplugged
Oven area is too hot (display HI).
Ingredients spilled on heating element
Unleavened or not
leavened enough
CANCEL pad was pressed after starting
Top lid was open during operation
Program selection was wrong
(Dough mode was chosen)
Bread left in bread pan too long
after baking
Bread sliced just after baking
(Steam was not allowed to escape)
Water added after kneading flour
Kneading blade not installed properly in pan
Water
Not enough
Too much
Too cold
Not enough
Too much
No yeast
Not enough
Too much
No sugar or molasses
Old flour used
Wrong type of flour used
Yeast touched water before kneading
Old yeast used
Wrong type of yeast used
Temperature of water either too hot or too cold
Ingredients used other than prescribed
Flour
Yeast
Yeast
Flour
Page: 16
COOKING GUIDE
-17-
INDEX
BREADS
RUSSIAN COOK RYE BREAD ................................................................................................. 19
PUMPKIN BREAD ........................................................................................ 19
HONEY MUSTARD BREAD......................................................................... 20
SOURED-CREAM BREAD........................................................................... 20
EASTER BREAD .......................................................................................... 20
WHITE BREAD.................................................................................................................................... 21
BEER BREAD...................................................................................................................................... 21
MOCHA BREAD.................................................................................................................................. 21
CINNAMON RAISIN BREAD............................................................................................................... 22
EGG BREAD ....................................................................................................................................... 22
FRENCH BREAD ................................................................................................................................ 22
MILK BREAD....................................................................................................................................... 23
OATMEAL BREAD .............................................................................................................................. 23
ONION BREAD.................................................................................................................................... 23
POPPY BREAD................................................................................................................................... 24
SESAME BREAD ................................................................................................................................ 24
SQUAW BREAD ................................................................................................................................. 24
SUNSHINE NUT BREAD .................................................................................................................... 25
WHOLE WHEAT BREAD .................................................................................................................... 25
WHOLE WHEAT BREAD WITH GLUTEN .......................................................................................... 25
MIXED DRIED FRUIT BREAD............................................................................................................ 26
YOGURT BREAD................................................................................................................................ 27
CORN BREAD ................................................................................................................................... 27
BUTTER BREAD................................................................................................................................. 27
DOUGHS
CRUMB BUNS..................................................................................................................................... 28
BABKA ROLL ...................................................................................................................................... 29
FOCCACIA BREAD............................................................................................................................. 30
WHEAT ROLLS................................................................................................................................... 31
PIZZA................................................................................................................................................... 32
CAKE
CHOCOLATE SNACK CAKE .............................................................................................................. 33
COCONUT SNACK CAKE .................................................................................................................. 33
RISE AND SHINE COFFEE CAKE ..................................................................................................... 34
POPPY SEED SNACK CAKE ............................................................................................................. 34
LOAF OF GOLD SNACK CAKE.......................................................................................................... 35
WHITE CAKE ...................................................................................................................................... 35
MARBLE CAKE ................................................................................................................................... 36
JAM
STRAWBERRY JAM ........................................................................................................................... 37
BLUEBERRY JAM............................................................................................................................... 37
APPLE JAM......................................................................................................................................... 37
BUTTER........................................................................................................................................... 38
Page: 17
GENERAL ADVICE
Be sure you select the right program for your breadmaker! Measure ingredients carefully!
Follow the recipe directions!
Be sure to set controls correctly.
Use Bread Flour instead of Regular Flour for better result.
Don't use fresh dairy products when you use the timer delay. Something could spoil.
Don't try to halve or double a recipe.
It won't work.
You may have to adjust the recipes slightly to account for variables, such as altitude,
humidity, moisture content of your flour, etc.
In the event your bread doesn't turn out to please you, see the suggestions, solutions,
and troubleshooting chart in the owner's manual.
If you're new at bread baking, try looking at the dough in various stages, and note the
consistency. After several loaves, You will have a sense of the right consistency for a
good loaf. You will know if the dough looks too dry or too wet and can adjust accordingly
by adding flour or water a tablespoon at a time.
Add flour to "Wet" Looking dough
If the dough looks wet after 10 minutes of kneading,
add flour a teaspoon at a time until it has the right consistency.
Add water to "Dry" Looking dough
If the dough looks dry after 10 minutes of kneading,
add water a teaspoon at a time until it has the right consistency.
Be sure to keep the Bread Machine Yeast fresh.
Experimentation regarding yeast amounts may be necessary due to altitude variations or
different types of yeast.
1TBL = 1Tablespoon = 15ml
1tsp = 1Teaspoon = 5ml
-18-
Page: 18
RYE BREAD (with leavening)
1st Step : Making the Leaven - to be done 18 hours in advance
2nd Step : Making the Rye bread
RUSSIAN COOK
PUMPKIN BREAD RUSSIAN COOK
BREADS
-19-
Ingredients Leavening Tips
Water 2 cups
Rye hulled flour 3 cups
Sugar 3 tsp
Yeast 1 tsp
Mix all the ingredients up to getting
even mixture in a large non-metal
broad bowl. Put it into warm place
for maturing. In 3 hours you should
stir leavening. Duration of maturing
is 18 hours. Store done leavening
in refrigerator.
Ingredients 700g Tips
Water 1 cup
Wheat Flour 2 cups
Rye hulled flour 2 cups
Leavening 1 TBL
Strong concentrated tea 0.25 cup
Apple (cider) vinegar 1 tsp
Salt 1.5 tsp
Sugar 2 TBL
Dry milk 2 TBl
Vegetable oil 2 TBL
Yeast 1.5 tsp
Program 1A
* Tea brew should be strong and hot
at the moment you pour it into
dough (put 4 tea-bags of black tea
into 0.25 cup of hot water, leave for
5 minutes and then pour into dough
that is batched)
Ingredients 700g Tips
Water 0.75 cups + 2 TBL
Pumpkin 0.5 cup
Wheat flour 3.25 cups
Salt 1.5 tsp
Sugar 2 TBL
Dry mailk 2 TBL
Butter 1 TBL
Vanilla sugar 1 tsp
Yeast 1.75 tsp
Roasted pumpkin seeds 0.3 cup
Program 1A
It would be better to grate the
pumpkin.
It would be better to
grind the seeds.
Page: 19
-20-
HONEY-MUSTARD BREAD RUSSIAN COOK
Ingredients 700g Tips
Water 1 cup
Wheat flour 3 cups
Salt 1 tsp
Dry milk 1 TBL
Honey 2 TBL
Butter 2 TBL
Sweet mustard 2 tsp
Yeast 2 tsp
Program 1A
In case the mustard is very spicy,
please add only 1 teaspoonful.
SOURED-CREAM BREAD RUSSIAN COOK
Ingredients 700g Tips
Soured-cream(fat 20%) 125g
Water 0.5 cup
Wheat flour 3 cups
Salt 1 tsp
Sugar 3 TBL
Butter 2 TBL
Yeast 2 tsp
Roasted sunflower seeds 0.3cup
Program 1A
In case the soured-cream is not
very thick(dense), the wheat flour
quantity can be increased to 1
tablespoonful.
Sunflower seeds can be
substituted by sesame.
EASTER BREAD RUSSIAN COOK
Ingredients 700g Tips
Soured-cream(fat 20%) 1st laying
(sponge dough)
Water 50 ml
Egg 4 EA
Salt -
Sugar 2 TBL
Vanilla sugar -
Butter 6 TBL
Wheat flour 2 cups
Yeast 2 tsp
Raisins -
Program 1A
lcing for decorating Easter cake:
Sieve 200 g of sugar powder into
bowl. Pour 2 table-spoons of hot
milk. Pound mix with wooden
spoon until it becomes even and
shiny. Cover cooled Easter cake
with icing, and decorate it with
colored millet.
Page: 20
-21-
WHITE BREAD
Ingredients 500g 700g
Water cup + 2 TBL 1 cup
Bread Flour 2 cups 3 cups
Salt 1 tsp 1 tsp
Sugar 1 TBL 2 TBL
Dry Milk 1 TBL 3 TBL
Butter 1 TBL 2 TBL
Bread Machine Yeast 1 tsp 1 tsp
Program 1A 1A
BEER BREAD
Ingredients 700g
Beer, Flattened(except black beer) 1 cup
Bread Flour 3 cups
Salt 1 tsp
Sugar 3 TBL
Dry Milk 2 TBL
Butter 2 TBL
Bread Machine Yeast 2 tsp
Roasted Dry Sunflower Seeds* cup
Program 5A
add at the beep
add at the beep
MOCHA BREAD
Ingredients 700g
Water 1 cup +2 TBL
Bread Flour 3 cups
Salt 1 tsp
Sugar 3 TBL
Dry Milk 2 TBL
Butter 2 TBL
Instant coffee 2 tsp
Bread Machine Yeast 2 tsp
Raisin* cup
Program 5A
Page: 21
-22-
add at the beep
CINNAMON RAISIN BREAD
Ingredients 500g 700g
Water cup 1 cup + 2 TBL
Bread Flour 2 cups 3 cups
Salt tsp 1 tsp
Sugar 2 TBL 3 TBL
Dry Milk 1 TBL 2 TBL
Butter 1 TBL 2 TBL
Cinnamon tsp tsp
Bread Machine Yeast 1 tsp 2 tsp
Walnuts* (Chopped) cup cup
Raisin* cup cup
Program 5A 5A
EGG BREAD
Ingredients 500g 700g
2 Eggs Plus Enough Water to equal cup 1 cup + 2 TBL
Bread Flour 2 cups 3 cups
Salt 1 tsp 1 tsp
Sugar 1 TBL 2 TBL
Dry Milk 2 TBL 3 TBL
Butter 1 TBL 2 TBL
Bread Machine Yeast 1 tsp 2 tsp
Program 5A 5A
FRENCH BREAD
Ingredients 500g 700g
Water cup + 2 TBL 1 cup + 2 TBL
Bread Flour 2 cups 3 cups
Salt 1 tsp 1 tsp
Sugar 2 TBL 3 TBL
Bread Machine Yeast 1 tsp 2 tsp
Program 4A 4A
Page: 22
-23-
MILK BREAD
Ingredients 700g
Milk 1 cup + 2 TBL
Bread Flour 3 cups
Salt 1 tsp
Sugar 2 TBL
Butter 2 TBL
Dry Milk 2 TBL
Bread Machine Yeast 2 tsp
Program 1A
OATMEAL BREAD
Ingredients 500g 700g
Water cup + 1 TBL 1 cup + 2 TBL
Bread Flour 2 cups + 2 TBL 3 cups
Salt 1 tsp 1 tsp
Butter 1 TBL 2 TBL
Dry Milk 1 TBL 2 TBL
Honey 3 TBL cup
Old Fashioned Oats cup cup
Bread Machine Yeast 1 tsp 2 tsp
Program 2A 2A
ONION BREAD
Ingredients 700g
Water 1 cup + 2 TBL
Bread Flour 3 cups
Sugar 2 TBL
Dry Milk 3 TBL
Salt 1 tsp
Butter 2 TBL
Chopped Onion cup
Bread Machine Yeast 2 tsp
Program 5A
Page: 23
-24-
POPPY BREAD
Ingredients 700g
Water 1 cup + 2 TBL
Bread Flour 3 cups
Dry Milk 2 TBL
Salt 1 tsp
Butter 2 TBL
Honey 2 TBL
Poppy Seed cup
Nutmeg tsp
Bread Machine Yeast 2 tsp
Program 5A
SESAME BREAD
Ingredients 700g
1 Egg Plus Enough Water to Equal 1 cup + 1 TBL
Bread Flour 3 cups
Honey 3 TBL
Salt 1 tsp
Sesame Oil 1 TBL
Sesame Seed cup
Bread Machine Yeast 2 tsp
Program 3A
SQUAW BREAD
Ingredients 700g
1 Egg Plus Enough Water to Equal 1 cup
Bread Flour 3 cups
Rye Flour cup
Lemon juice 1 tsp
Sugar cup
Vegetable Oil 2 TBL
Honey 3 TBL
Salt 1 tsp
Bread Machine Yeast 2 tsp
Program 2A
Page: 24
-25-
add at the beep
SUNSHINE NUT BREAD
Ingredients 700g
Water cup + 1 TBL
Bread Flour 1 cup
Salt tsp
Dry Milk 1 TBL
Honey 3 TBL
Butter 1 TBL
Orange Peel 1 tsp
Bread Machine Yeast 1 tsp
Roasted Dry Sunflower Seeds* cup
Program 3A
WHOLE WHEAT BREAD
Ingredients 700g
Water 1 cup
Whole Wheat Flour 3 cups
Salt 1 tsp
Sugar cup
Dry Milk 2 TBL
Butter 2 TBL
Bread Machine Yeast 2 tsp
Program 4A
WHOLE WHEAT BREAD WITH GLUTEN
Ingredients 500g 700g
Water cup 1 cup + 2 TBL
Whole Wheat Flour 2 cups 3 cups
Salt 1 tsp 1 tsp
Sugar 2 TBL 3 TBL
Dry Milk 1 TBL 3 TBL
Butter 1 TBL 2 TBL
Gluten 1 tsp 2 tsp
Bread Machine Yeast 1 tsp 1 tsp
Program 4A 4A
Page: 25
-26-
YOGURT BREAD
Ingredients 700g
Fruit Yogurt 125 ml
1 Egg Plus Enough Water to Equal cup
Bread Flour 3 cups
Salt 1 tsp
Sugar 2 TBL
Dry Milk 3 TBL
Butter 2 TBL
Bread Machine Yeast 2 tsp
Program 5A
CORN BREAD
Ingredients 700g
Water 1 cup
Bread Flour 2 cups
Corn Meal cups
Salt 1 tsp
Sugar 2 TBL
Dry Milk 3 TBL
Butter 2 TBL
Canned Sweet Corn(without moisture) cup
Bread Machine Yeast 2 tsp
Program 5A
add at the beep
MIXED DRIED FRUIT BREAD
Ingredients 700g
1 Egg Plus Enough Water to Equal 1 cup + 2 TBL
Bread Flour 3 cups
All Bran Cereal cup
Salt 1 tsp
Dry Milk 3 TBL
Honey 3 TBL
Nutmeg tsp
Vanilla Sugar 1 tsp
Bread Machine Yeast 2 tsp
Mixed Dried Fruits* cup
Program 5A
Page: 26
-27-
BUTTER BREAD
Ingredients 700g
Milk 1 cup
Bread Flour 3 cups
Salt 1 tsp
Sugar 2 TBL
Butter cup
Dry Milk 2 TBL
Bread Machine Yeast 1 tsp
Program 2A
Page: 27
DOUGHS
NOTE: Use active dry yeast for these recipes.
Makes 9 servings.
Preheat oven to 350°F(180°C).
Method
1. Remove pan from Bread Machine.
2. Place Kneading Blade on shaft in pan.
3. Place ingredients in pan in order listed: milk,
egg, bread flour, sugar, salt, vanilla sugar, and
yeast.
4. Insert straight bread pan in machine.
Close lid.
5. Using the program select button, select
"Dough” cycle.
6. Press Start.
7. At end of cycle, remove dough and let rest 5
minutes before shaping.
8. Place in a lightly greased 9 inch square baking
pan spreading evenly with fingertips.
9. Cover with a cloth, let rise until double in size.
10. While dough is rising, combine in a mixing
bowl all topping ingredients except butter and
powdered sugar.
11. When well mixed, cut in butter, until pieces
are the size of peas.
12. Make slight indentations with fingertips on the
surface of the dough.
13. Sprinkle evenly with topping mixture.
14. Bake in preheated 350°F(180°C) degree oven
for 30 minutes or until crumbs are lightly
browned and firm.
15. Remove from oven and cool on wire rack.
16. Sprinkle with powdered sugar.
-28-
CRUMB BUNS
Ingredients Amount
Milk cup
Egg 1 EA
Bread Flour 3 cups
Sugar cup
Salat 1 tsp
Vanilla Sugar 1 tsp
Yeas 2 tsp
Crumb Topping Ingredients Amount
Flour cup
Sugar cup
Cinnamon tsp
Butter cup
Powdered Sugar cup
Page: 28
-29-
Makes 1 1/2 LB loaf
Preheat oven to 350°F(180°C).
– egg wash = 1 egg + 1 TBL water. Mix well
Method
1. Remove pan from Bread Machine.
2. Place Kneading Blade on shaft in pan.
3. Place ingredients in pan in order listed:
milk, egg, bread flour, sugar, salt, butter,
vanilla sugar, and yeast.
4. Insert straight bread pan in machine. Close lid.
5. Using the program select button, select
"Dough" cycle.
6. Press Start.
7. At end of cycle, place dough in large, greased
bowl and punch down.
8. Cover with a cloth and let rise until double in
size.
9. On a well-floured surface, roll dough into a
10 20" rectangle, inch thick.
10. Cover with filling up to 1 inch from the edge.
11. Roll up length wise, jelly roll fashion.
12. Make an "S" shape into a lightly greased pan.
13. Cover with a cloth and let rise until double in
size.
14. Form a crease on top of the risen loaf.
15. Brush with egg wash.
16. Sprinkle crumb topping over roll.
17. Bake in preheated 350°F(180°C) degree oven
for 30 to 35 minutes.
18. Remove from pan and cool on a wire rack
before cutting.
BABKA ROLL
Ingredients Amount
Milk 1 cup
Egg 1 EA
Bread Flour 3 cups
Sugar 2 TBL
Salt 1 tsp
Butter 2 TBL
Vanilla Sugar tsp
Yeast 2 tsp
Filling Ingredients Amount
Butter 2 TBL
Sugar cup
Cinnamon cup
Crumb Topping Ingredients Amount
Butter 1 TBL
Sugar 2 TBL
Flour 2 TBL
Cinnamon tsp
Page: 29
-30-
Makes 1 1/2 LB servings.
Preheat oven to 425°F(220°C) degrees.
Method
1. Remove pan from Bread Machine.
2. Place Kneading Blade on shaft in pan.
3. Place ingredients in pan in order listed:
water, flour, salt, shortening, and yeast.
4. Insert straight bread pan in machine.
Close lid.
5. Using the program select button, select
"Dough" cycle.
6. Press Start.
7. At end of cycle, remove dough and place in a
bowl that has been greased with 1 tablespoon
of olive oil.
8. Turn dough to coat evenly with oil.
9. Cover, let rise 30 minutes.
10. Roll onto a 13 °ø18 inch baking sheet.
11. Cover liberally with separated 3 /4 cup olive
oil.
12. Let stand 20 minutes.
13. Sprinkle with fresh herbs and garlic.
14. Bake in preheated 425°F(220°C) degree oven
for 30 to 35 minutes.
FOCCACIA BREAD
Ingredients Amount
Water 1 cup
Bread Flour 3 cups
Salt 1 tsp
Shortening 2 TBL
Yeast 2 tsp
Topping Ingredients Amount
Fresh Rosemary, Finely Chopped cup
Fresh Chives, Finely chopped cup
Finely Minced Garlic cup
Olive Oil, Separated cup + 2 TBL
Page: 30
-31-
Makes 18 rolls.
Preheat oven to 375°F(190°C) degrees.
Method
1. Remove pan from Bread Machine.
2. Place Kneading Blade on shaft in pan.
3. Place ingredients in pan in order listed:
water, flour, salt, brown sugar, dry milk,
butter, and yeast.
4. Insert straight bread pan in machine. Close lid.
5. Using the program select button, select
"Dough" cycle.
6. Press Start.
7. At end of cycle, remove dough and place in
greased bowl. turn to coat with oil evenly.
8. Cover, let rise in warm, draft-free place until
doubled in size.
9. Punch dough down and divide into 18 equal
pieces
10. Place on greased baking sheets.
11. Cover, let rise in warm, draft-free place until
doubled in size.
12. Bake in preheated 375°F(190°C) degree oven
for 12 to 15 minutes, or until golden brown.
WHEAT ROLLS
Ingredients Amount
Water 1 cups + 2 TBL
Wheat Flour 1 cups
Bread Flour 1 cups
Salt 1 tsp
Sugar cup
Dry Milk 2 TBL
Butter 2 TBL
Yeast 2 tsp
Page: 31
-32-
Preheat oven to 425°F(220°C) degrees.
Method
1. Remove pan from Bread Machine.
2. Place Kneading Blade on shaft in pan.
3. Place ingredients in pan in order listed:
water, flour, salt, olive oil, and yeast.
4. Insert straight bread pan in machine. Close lid.
5. Using the program select button, select
"Dough" cycle .
6. Press Start.
7. At end of cycle, remove dough and press into a
large pizza pan, shaping edges, of dough to
form a ridge.
8. Let stand for 10 minutes, before topping with
you favorite pizza sauce and toppings.
9. Bake in preheated 425°F(220°C) degree oven
for 35 to 45 minutes or until crust is golden.
PIZZA
Ingredients Amount
Water 1 cup
Bread Flou 3 cups
Salt 1 tsp
Olive Oi 2 TBL
Yeast 2 tsp
For individual pizzas, prepare dough as
directed. Divide into 4 balls. On floured
surface, roll each ball into a 5 inch circle.
Place on greased baking sheet. Add sauce
and toppings. Bake in preheated oven for 15
to 20 minutes or until crust is golden.
Page: 32
-33-
Method
1. Spread Softened Butter or oil on bottom of bread pan.
2. In a small size bowl, combine cake flour, salt, baking powder, sugar and cocoa.
3. In a medium size bowl, using an electric mixer, mix butter to soften. Add eggs, mixing well. Add dry
ingredients, 1/5 cup milk, vanilla sugar and lemon juice. Mix until dampened. Beat 2 minutes at low
speed or if doing by hand beat 200 times. Add remaining milk and beat 1 minute longer, until light.
4. Pour batter into bread machine bowl.
5. Set bread machine on "CAKE" cycle.
6. Press Start.
Ingredients Amount
Cake Flour 1 cup + 2 TBL
Salt 1 tsp
Baking Powder 1 tsp
Sugar cup
Cocoa cup
Softened Butter cup
Milk cup
Vanilla Sugar 1 tsp
Lemon Juice 1 TBL
Egg 2 EA
CAKE
CHOCOLATE SNACK CAKE
Method
1. Spread Softened Butter or oil on bottom of bread pan.
2. In a small bowl, combine the flour, salt and baking powder.
3. In a medium size bowl, with an electric mixer, combine butter, eggs and sugar. Mix until light. Alternately
add flour mixture and milk until well mixed. Add lemon peel and shredded coconut, mixing well.
4. Pour batter into bread machine batter bowl.
5. Set bread machine on "CAKE" cycle.
6. Press Start.
Ingredients Amount
Cake Flour 1 cup + 2 TBL
Salt 1 tsp
Baking Powder 1 tsp
Sugar cup
Butter cup
Egg 2 EA
Milk 30 ml
Lemon Peel 1 tsp
Shredded Coconut cup
COCONUT SNACK CAKE
Page: 33
-34-
Method
1. Spread Softened Butter or oil on bottom of bread pan.
2. In a small size mixing bowl, combine flour, salt and baking powder.
3. In a medium size bowl, mix sugar, butter, and egg thoroughly. Stir in milk. Slowly add the dry
ingredients, stirring well. Batter will be thick.
4. In a small bowl, combine topping ingredients until well mixed. Sprinkle half of the topping on the
bottom of the bread machine batter bowl. Pour in coffee cake batter. Sprinkle remaining topping on
top.
5. Set bread machine for "CAKE" cycle.
6. Press Start.
Ingredients Amount
Cake Flour 1 cup + 2 TBL
Salt 1 tsp
Baking Powder 1 tsp
Sugar cup
Softened Butter cup
Egg 2 EA
Milk 45 ml
Topping Ingredients Amount
Flour cup
Sugar cup
Butter 2 TBL
Cinnamon 2 tsp
RISE AND SHINE COFFEE CAKE
Method
1. Spread Softened Butter or oil on bottom of bread pan.
2. In a small bowl, mix flour, salt and baking powder.
3. In a medium size bowl, using an electric mixer, combine sugar and vegetable oil, mixing until light.
Add eggs and mix well. Alternately add flour mixture and milk until well mixed. Add lemon juice poppy
seeds, mixing well.
4. Pour batter into bread machine batter bowl.
5. Set machine on "CAKE" cycle.
6. Press Start.
Ingredients Amount
Cake Flour 1 cup + 2 TBL
Salt 1 tsp
Baking Powder 1 tsp
Sugar cup
Vegetable Oil cup
Egg 2 EA
Milk 45 ml
Lemon Juice 1 TBL
Poppy Seed cup
POPPY SEED SNACK CAKE
Page: 34
-35-
Method
1. Spread Softened Butter or oil on bottom of bread pan.
2. In a medium size bowl, combine flour, salt, baking powder and sugar. Add butter, egg, milk and vanilla
sugar. Beat on medium speed for 2 minutes or for 200 strokes by hand.
3. Pour into bread machine batter bowl.
4. Place in bread machine and set on "CAKE" cycle.
5. Press Start.
Ingredients Amount
Cake Flour 1 cup + 2 TBL
Salt 1 tsp
Baking Powder 1 tsp
Sugar cup
Butter cup
Egg 2 EA
Milk 90 ml
Vanilla Sugar 2 tsp
LOAF OF GOLD SNACK CAKE
Method
1. Spread Softened Butter or oil on bottom of bread pan.
2. In a small bowl, combine flour and baking powder.
3. In a medium size bowl, using an electric mixer, beat the egg whites, slowing adding 1 /3 cup sugar, 1
tablespoon at a time, until stiff.
4. In a small bowl, mix together the egg yolk, 1 /3 cup sugar and salt. Alternately add to stiffened egg
whites with flour mixture, mixing well.
5. Pour into bread machine batter bowl.
6. Put into bread machine, setting "CAKE" cycle.
7. Press Start.
Ingredients Amount
Cake Flour 1 cup + 2 TBL
Baking Powder 1 tsp
Melted Butter cup
Sugar, Separated cup
Egg White 3 pcs
Egg Yolk 3 pcs
Salt 1 tsp
WHITE CAKE
Page: 35
-36-
Way of cooking
1. Butter or oil bucket bottom.
2. Do not put dough kneader.
3. Mix dough and baking powder in a pan.
4. Stir well egg whites, adding half-portion of sugar with mixer.
5. Stir egg yolks, adding the last sugar and salt. Mix it with stirred egg whites and dough mixture.
6. Add mouldering butter at the end and mix well.
7. Divide the dough into two portions. Add cocoa into one part of the dough.
8. Put the dough into the bucket the following way:
Put 1 tabespoonful of white dough into the centre of the bucket, then into the centre of this portion
put 1 bablespoonfuls of cocoa dough.
Take turns of the rest of white and brown dough in a similar way.
4. Put programme "CAKE".
5. Press Start.
Ingredients Amount
Wheat flour 1 cup and 2 TBL
Salt 0,5 tsp
Baking Powder 1 tsp
Sugar 0,7 cup
Butter 6 TBL
Egg white 3 pcs.
Egg yolk 3 pcs.
Cocoa 1TBL
MARBLE CAKE
Page: 36
-37-
Method
1. Wash strawberries lightly.
2. Remove stems or greenery from strawberries.
3. Cut strawberries into halves or quarters.
4. Place kneading blade on shaft in bread pan.
5. Put the strawberries, sugar and lemon juice in
bread
pan then shake it up and down to mix them.
6. Insert straight bread pan in machine. Close lid.
7. Set bread machine on "JAM" cycle.
8. Press Start.
Ingredients Amount
Strawberry 500g
Sugar cup
Lemon Juice 1 TBL
JAM
STRAWBERRY JAM
Method
1. Wash blueberries lightly
2. Remove stems or greenery from Blueberries.
3. Place kneading blade on shaft in bread pan.
4. Put the blueberries, sugar and lemon juice in
bread pan and then shake it up and down to
mix them.
5. Insert straight bread pan in machine. Close lid.
6. Set bread machine on "JAM" cycle.
7. Press Start.
Ingredients Amount
Blueberry 450g
Sugar cup
Lemon Juice 1 TBL
BLUEBERRY JAM
Method
1. Wash apples lightly
2. Remove stems or greenery from apples.
3. Slice pulpy substance of apples.
4. Place kneading blade on shaft in bread pan.
5. Put the apples, sugar and lemon juice in bread
pan and then shake it up and down to mix
them.
6. Insert straight bread pan in machine. Close lid.
7. Set bread machine on "JAM" cycle.
8. Press Start.
Ingredients Amount
Apple (With peel) 500 g
Sugar cup
Lemon juice 1 TBL
APPLE JAM
Page: 37
Although the old-fashioned churning method used to require a lot if time and time and elbow
grease, making butter in your toastmaster Bread & Butter Maker is now as easy as 1-2-3.
Make the butter first, add the additional ingredients, cover tightly and store, in the refrigerator.
This will allow the additional ingredients to enhance the flavor of the butter while your bread is
baking.A small amount of butter will be left in the bread pan.If making bread right away, it is
not necessary to wash the interior of the bread pan. The bread will absorb the butter during
the knead of bake process. DO NOT IMMERSE THE BREAD PAN; refer to cleaning
instructions, Hand wash the lid with mild soap and water and dry thoroughly.
Basic Recipe and Method
1. Make sure your bread machine and pan are at room temperature.
Attach the kneading blade onto the shaft of the bread pan.
Pour in 1 cup (236ml) of cold, heavy whipping cream or heavy cream (containing at least
36% butterfat or 5 grams of fat per tablespoon.) Place lid on bread pan.
Insert bread pan into bread machine and close lid.
2. Select butter program, press START.
Halfway through the cycle, the mixture may resemble whipped cream and then begin to
separate. The bread machine will beep when the cycle is complete.
3. Pour off buttermilk and save (see Using Buttermilk). To rinse butter, remove lid and add 1
cup cold water, replace lid and drain water into sink. Repeat. This will rinse off any
remaining buttermilk and assist in hardening the butter. Remove butter with a rubber
spatula. Yields approximately 1/2 cup. Flavor before refrigerating.
Tips
Heavy whipping cream or heavy cream will produce the most butter. Light whipping cream
and whipping cream (30-36% butterfat) will churn into a smaller amount of butter and you
may have to repeat part of the Butter program. Stop the program when butter chunks are
formed. Half and Half or other lower-fat dairy products without the words “whipping” or
“cream” in the name will not churn into butter.
The average refrigerated life of salted or unsalted butter is several week; up to nine mouths
if frozen.
All butter is made from fresh sweet cream. The choice of salted or unsalted butter is a
matter of personal preference, but many cooks prefer unsalted butter for baking. For salt
butter, add 1/4 teaspoon salt to 1/2 cup butter.
-38-
BUTTER
Page: 38
Using Buttermilk
Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the
milk. It may be used in any recipe calling for milk such as shakes, soups, sauces, pancakes
and waffles. Refrigerate until ready to use.
If you want to use this buttermilk to increase calcium and protein in a bread recipe, it may be
substituted for any or all of the water. The bread will be shorter and more dense.
The buttermilk should be scalded before using to improve its baking quality. Pour into sause
pan and heat to 200°F/94°C, then allow to cool to 80°F/27°C.
Today's buttermilk sold in grocery stores is a cultured product rather than a by product of
churning cream into butter. Cultured buttermilk is made from fresh lowfat of skim milk with the
addition of nonfat dry milk solids, salts and other ingredients.
It also has a special bactenal culture added which produces the characteristically fart flavor.
There is a cultured Buttermilk bread recipe in the bread recipe section.
-39-
Page: 39
P/No.: 3828FB3199G Printed in Korea

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