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4. WATER TEMPERATURE
AND ROOM TEMPERATURE
2. YEAST
Fresh dry rapid rise yeast or dry active yeast
should be used. A small loaf may result
according to the type, amount and freshness of
the yeast. Once a package is opened, store it in
the refrigerator to keep 'it active longer.
Rapid rise yeast is recommended especially for
the Bread Rapid cycle.
40F to 50F
Adjustments
of the water temperature
necessary for making delicious bread.
3. MEASURE THE
INGREDIENTS Using
ACCURATELY
timer
Room
temperature
the
delay
Lower
than water.
than
80F
Use chilled
flour:
Increase
1/4 cup
Higher
chill
water
80F
Use
Accurate measurement No
aredelay
essential in making
delicious
bread. Combination
measuring
spoon (Tablespoon
and Teaspoon)
and
measuring cup are provided with the Home
Bakery.
Example:
1
112
teaspoons=1
are
teaspoon
+112
teaspoon
CONTENTS
SAFETY PRECAUTIONS
..
BEFORE STARTING TO BAKE
DESCRIPTION ..
....4
5
...... 6
..8
..9
...... 20
21
LIGHT WHOLE WHEAT BREAD
21
WHEAT BRAN BREAD ..
..21
BANANA WHEAT BREAD
.. .. 21
PUMPKIN SEED WHEAT BREAD .... 22
WHOLE WHEAT APPLE RAISIN BREAD .... 22
WHOLE WHEAT YOGURT BREAD .......... 22
WHOLE WHEAT PEANUT
SESAME BREAD
..22
SUNNY HEALTH BREAD
....
22
.. 10
14
....
15
LEMON PEPPER BREAD
15
CARROT BREAD ....
15
WHITE BREAD ..
..
15
CRANBERRY BREAD ..
.. 16
APPLESAUCE CINNAMON BREAD ..
.. 16
ORANGE BREAD
......
....
16
VEGETABLE JUICE BREAD
.. 16
ORANGE MARMALADE BREAD
16
SWEET BREAD ..
....
.. 16
POTATO BREAD ..
..
17
SWEET BANANA BREAD"""""'"''''''''''''''''
17
YOGURT BREAD
..
17
EGG BREAD ..
17
PEANUT BUTTER BREAD
17
ANADAMA BREAD .... .. .. .. 17
RYE BREAD
....
18
PUMPKIN BREAD
.. 18
......23
THE"DOUGH"MENUS
DINNER ROLLS ..
..
24
SOFT PRETZELS
.. 24
SOFT BAGELS
.. ..24
BRIOCHE
25
PETIT BREAD ..
25
PIZZA ......
..
.. 25
PANETTON E
26
FRENCH BREAD
26
CROISSANTS
27
RICH SOUR DOUGH BREAD ..
..28
RICH WHEAT SOUR DOUGH BREAD
28
THE"CAKE"MENUS
RAISIN BREAD
..
.. 18
WALNUT BREAD
18
APRICOT BREAD
.. 18
MIXED VEGETABLE BREAD
19
OATMEAL BRAN ALMOND BREAD ....
19
BACON CHEESE BREAD
.. 19
DILL ONION BREAD
.. 19
TRADITIONAL JEWISH CHALLAH
19
SOUTHERN CORN BREAD
.......... 19
..29
30
FEATURES
DIFFERENT LOAF SIZE
The Home Bakery lets you select two loaf sizes: Regular or Large.
You can bake the right size of bread you need for the occasion.
: (1) This menu is for baking standard bread (basic white bread).
BREAD RAPID
DOUGH
of bread types
such as
CAKE
: Selection for either SPONGE CAKE or POUND CAKE menus are available.
Chocolate Cake and Fruit Cake may also be made from these menus.
TIMER
(For BREAD and WHOLE WHEAT BREAD menus)
Just set it in theevening ... and it's ready in the morning. (or vice versa)
Delay time: from 4 hours up to 13 hours. (BREAD menu)
from 5 hours and 10 minutes up to 13 hours. (WHOLE WHEAT BREAD menu)
ADJUSTMENTS
HIGH ALTITUDE
HUMIDITY
Humidity can increase the moisture content of
flour and other ingredients.
The increased
moisture can cause the water to flour ratio to
change. The resulting product will have a flat or
sunken top. To modify a recipe for humidity,
increase the flour by 1 to 4 tablespoons. Start
with the lowest amount and increase
if
necessary.
Near the end of the second
kneading cycle, a smooth, firm ball of dough
should be formed.
SAFETY PRECAUTIONS
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug
will fit in a polalized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. if
it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
A WARNING
Keep the Home Bakery away from babies and
children,
as they may touch the contorol
buttons. The Home Bakery will be hot during
operation.
A CAUTION
Do not place anything over the Home Bakery,
as it will deform or discolor the lid.
DRY
YEAST
FLOUR
This is what causes the bread to rise and the most important ingredient in
bread making. When combined
with sugar and water at the right
temperature, the yeast generates carbon dioxide and makes the dough rise.
The yeast used for the Home Bakery does not need preliminary
fermentation. Fresh dry rapid rise yeast or active dry yeast should be
used. A small loaf may result according to type, amount and freshness of
yeast. Once a package is opened, store it in the refrigerator to keep it active
longer and it should be used as soon as possible. When using from the
freezer or refrigerator yeast should be brought to room temperarure before
using as it is numb and will not activate.
The gluten in wheat flour forms the framework that gives bread its structure.
Bread flour is the most suitable because of its high protein content.
In general, all purpose flour is used to bake cakes. Adding some flour, such
as whole wheat, wheat bran, rye and barley, adds interesting textures and
flavors to bread.
Certain kinds of flour cannot withstand
humidity. Store flour in a cool, dry place.
high temperatures
and high
SALT
Salt controls the action of the yeast and helps produce a firm dough, and
also prevents overrising.
SUGAR
Sugar supports the fermentation process of the yeast, gives the bread taste
and color, and keeps it soft.
You can substitute honey or molasses (in same amount) for sugar.
You can adjust the bread color depending on the amount of sugar.
(Sugar is added to dough for a darker crust)
FAT
MILK
PRODUCTS
TAP WATER
EGG
Milk products such as dry milk and fresh milk are largely responsible for the
shine and taste of the bread. When using the delay timer, dry milk and water
should be used instead of fresh milk for safety reasons. When the room
temperature is hot (higher than 80F), use fresh milk of approx. 40F.
(refrigerated cool water).
Tap water added to flour to form the gluten and to put life into your bread.
Tap water is a major factor in the success of your bread making. When the
room temperature
is hot (higher than 80F), used chilled water of
approx. 40F. (refrigerated cool water).
The flaver and aroma of the bread can be improved by including eggs in the
recipe. They also help to give the bread a soft texture. When adding one
large egg to a recipe, decrease the liquid by 1fs cup.
---------PROCESS
TIME---------
7min.
16-22min.
15min.
60-70min.
100min.
5min.
64-72min.
7min.
56min.
14min.
5min.
I I I I 16-24min.
I
BREAD
setting
7min.
10min.
WHOLE WHEAT
DOUGH setting
20sec.
70min.
53-65min.
20sec.
45min.
55-61min.
20sec.
25min.
20sec.
7min.
48min.
58min.
rSPONGE CAKE
48min.
Heating 2
Heating 2
Heating 1
45min.
DESCRIPTION
HANDLE
MIXING BLADE
Install the mix-
ing blade on
the shaft.
(REMOVABLE)
HANDLE
AIR OUTLET OPENINGS
GUIDE
VIEWING WINDOW
PROJECTION
APPLIANCE HANDLE
For easy transportation
MAIN BODY
OUTER CASE
VENTS
CORD
PLUG
Tablespoon
Teaspoon
ingredients.
CD
..
the
, middle
..
.' '#."
'=JJ,,;:~:: ~
"I;;"
'
;.~..
..
Pour tap water into the bread pan, add the bread flour, salt, butter, sugar,
and dry milk, then place the dry yeast ON THE TOP of the flour. Do not mix
after adding the dry yeast. (When using bread mix, pour tap water inot the
bread pan first, then bread mix and place the dry yeast on the top of the
bread mix).
CD
Water
10
not rise
Guide
projection
Guide
0.
BAKE/FINISH
\:..:7
KNEAD/RISE
LIGHT~
COLOR
BREAD
11
,.
( PRE-KNEAD)
REST
NO
DELAV---------button
H8-CW3
KNEAD)
the
( FIRST RISE)
(SECOND RISE)
BAKE
FINISH)
L::]]
NOTES:
(1) Kneading process:
When not using the delay timer, the beeper sounds to tell you to add
raisins, etc. After about 25 minutes from the start and four minutes
before the kneading is finished, it beeps three times to tell you to add
raisins. Open the lid and sprinkle raisins slowly and evenly over the
dough. Opening the lid at this time will not stop the kneading, so be
careful.
After adding the raisins, quickly close the lid to prevent loss of heat.
(2) kneading and rising process:
The viewing window and inner lid may be covered with mist.
(The cloudy window dried up at baking process).
(3) Baking and finishing process:
Do not touch the hot surfaces such as appliance or outercase or viewing window and so on. Use oven mitts or pot holders when carrying the
Home Bakery.
12
-------USING
THEDELAY
TIMER
-------
<D
,
~
~~I)
'"
1//
PI
---,-~9:.:''111 '1:.='81 .. .. ..
Using oven mitts or pot holders, turn the bread pan upside down and
shake until the bread comes loose.
NOTE:
(1) Portions around the exterior of the oven may become discolored, but the discoloration will not
influence the performance of the Home Bakery.
(2) When using the delay timer in the summer and the room temperature is above 80F, a small loaf may
be the result because of over vising or improper kneading conditions.
We recommend the following modification under the above stated conditions.
Bread Flour: Increase 1/4 cup.
13
Press MENU button once for BREAD RAPID. From start to finish 2 hours and 30 minutes.
Accurate measurement of ingredients is essential to make delicious bread.
Use chilled water of approximately 40F. (refrigerated cool water)
Do not use luke warm water.
( PRE-KNEAD)
REST
AUTOMATIC
HOME
BAKERY
III
HB-C103
operate
after
the
START/STOP
button
has
been
check
the
INDICATIONS
33.
KNEAD)
14
Home Bakery
not
start
to
pressed,
DISPLAY
on page
~-----BASiC
WHITEBREAD
"
INGREDIENTS
Regular loaf
3/4 cup
2 cups
1 teaspoon
1
tablespoons
1 tablespoon
1 tablespoon
1 teaspoon
1 1/2 teaspoons
Tap Water
Bread flour
Salt
Sugar
Dry milk
Butter
112
Large loaf
1 % cups
3 cups
1 teaspoon
2 tablespoons
1 % tablespoons
1 112 tablespoons
1 112 teaspoons
2 teaspoons
NOTE: The standard amount of dry yeast is listed on the above table. However, should the bread not
rise sufficiently, add % teaspoon yeast.
----
BRANBREAD----
--LEMON
INGREDIENTS
INGREDIENTS
PEPPERBREAD-
CARROTBREAD---
----WHITE
INGREDIENTS
1
1
1
1
BREAD----
INGREDIENTS
15
CRANBERRY BREAD
INGREDIENTS
%
3
1
112
%
1
2
3
INGREDIENTS
cup applesauce
1 cup fresh milk
2 % cups bread flour
1 teaspoon cinnamon
1 teaspoon salt
2 tablespoons brown sugar
1 tablespoon butter
1 % teaspoons dry yeast
113
ORANGE BREAD
-VEGETABLE
INGREDIENTS
1
%
3
1
2
112
112
INGREDIENTS
1
3
1
2
1
1
-ORANGE
JUICE BREAD-
%
112
teaspoons
tablespoons drybutter
yeast
(BREAD MENU)
2 teaspoons dry yeast
(BREAD RAPID MENU)
MARMALADE BREAD-
SWEET BREAD
INGREDIENTS
1 cup tap water
112 cup orange marmalade
3 cups bread flour
1 teaspoons salt
1 % tablespoons butter
1 112 tablespoons dry milk
1 112 teaspoons dry yeast
(BREAD MENU)
2 teaspoons dry yeast
(BREAD RAPID MENU)
INGREDIENTS
3/4 cup tap water
1 egg york
cups bread flour
1 teaspoon salt
5 tablespoons sugar
1 112 tablespoons shortening or butter
1 112 tablespoons dry milk
1 % teaspoons dry yeast
(BREAD MENU)
2 teaspoons dry yeast
(BREAD RAPID MENU)
16
BREAD---
INGREDIENTS
1
2
112
112
1
2
1
1
%
112
INGREDIENTS
1
3
3fs
1
1
2
1
1
1
1
112
%
2
3
EGGBREAD----
INGREDIENTS
INGREDIENTS
1
3
1
2
112
----
YOGURTBREAD---
112
112
---
SWEETBANANABREAD
5fs
2
3
1
112
1
1
112
112
PEANUTBUTTERBREAD--
---ANADAMA
INGREDIENTS
INGREDIENTS
1/8
112
3
1
2
2 3/4
1
1
1
1/4
1
This menu can not be used on delay timer or
BREAD RAPID menu.
112
1/4
BREAD---
17
----RyE
BREAD
----
---PUNPKIN
INGREDIENTS
1 1/8
1
2
1
2
1 %
1 112
1
1 112
1
BREAD---
INGREDIENTS
1
3
1
1
2
large egg
cups bread flour
teaspoon salt
tablespoon brown sugar
tablespoons butter
1 112 teaspoons dry yeast
112 teaspoon cinnamon
% teaspoon nutmeg
112 teaspoon clove
3/8 cup canned pumpkin
Follow the directions for BREAD/MIX BREAD MENU steps 1 to 9 on page 10 to 12.
The follwing mixed breads can not be used'on the BREAD RAPID menu.
-'
Large loaf
1 1fs cups
3 cups
1 teaspoon
2 tablespoons
1 112 tablespoons
1 112 tablespoons
1 teaspoon
1 112 teaspoons
112 cup
Tap Water
Bread flour
Salt
Sugar
Butter
Dry milk
Cinnamon
Dry Yeast
Raisins
---
APRICOT
BREAD
---
---WALNUT
INGREDIENTS
INGREDIENTS
1 1/8
3
1 112
3
1 112
1 112
1 112
1 1fs
3
1 1/2
3
1 112
1 112
1 112
112
BREAD
---
beeping
18
VEGETABLE BREAD-
--
INGREDIENTS
1 1fa
3
1 112
3
1 112
1%
1 112
INGREDIENTS
1
1
1
1
---
INGREDIENTS
1 % cups fresh milk
2 112 cups bread flour
1/4 cup oatmeal
1/4 cup oatbran
1 teaspoon salt
2 tablespoons brown sugar
1 112 tablespoons butter
1 112 teaspoons dry yeast
1/2 cup almonds (toasted slivered)
beeping
INGREDIENTS
1 cup tap water
1 large egg
3 cups bread flour
% cup cottage cheese
1 teaspoon dill
1 112 teaspoons salt
2 tablespoons sugar
1 tablespoon butter
2 teaspoons dry yeast
2 tablespoons onion (chopped)
INGREDIENTS
INGREDIENTS
112
19
Press MENU button twice for WHOLE WHEAT BREAD From start to finish 5 hours.
Accurate measurement of ingredients is essential to make delicious bread.
Use chilled water of approximately 40F. (refrigerated cool water)
Do not use luke warm water.
CD
( PRE-KNEAD)
REST
KNEAD)
CHI
AUTOMATIC
finished is displayed
down .
HOME
BAKERY
III
HB-Cl03
. )
NOTE:
(1) Portions around the exterior of the oven may become discolored, but the discoloration will not
influence the performance of the Home Bakery.
(2) When using the delay timer in the summer and the room temperature is above 80F, a small loaf may
be result because of over rising or improper kneading conditions.
We recommend the following modification under the above stated conditions.
Whole Wheat Flour: Increase 1fs cup.
20
Tap Water
Whole wheat flour
Salt
Molasses
Butter
Dry Yeast
"'"
Large loaf
1 3/8 cups
3 cups
1 teaspoon
2 tablespoons
1 112 tablespoons
1.112 teaspoons
--WHEAT
BRAN BREAD--
INGREDIENTS
INGREDIENTS
112
112
--
INGREDIENTS
21
- PUMPKINSEEDWHEATBREAD-
INGREDIENTS
INGREDIENTS
1 3/8
3
1
3
1
1 %
3
CUpSfresh milk
cups whole wheat flour
teaspoon salt
tablespoons honey
tablespoon butt~r
teaspoons dry yeast
tablespoons pumpkin seeds
INGREDIENTS
INGREDIENTS
1 3/8
3
1
2
2
1 112
1%
3
--SUNNY
HEALTHBREAD--
INGREDIENTS
1 cup tap water
cups bread flour
112 cups whole wheat flour
1fa cup wheat germ
% cup cottage cheese (creamed)
1 112 teaspoons salt
3 tablespoons honey
1 tablespoon butter
1 112 teaspoons dry yeast
1/4 cup sunflower seeds
1
1
112
22
Press MENU button three times for DOUGH. From start to finish: 1 hour and 40 minutes.
Accurate measurement
of ingredients
is essential
delicious bread.
Use chilled water of approximately 40F.
(refrigerated cool water. Do not use warm water) .
CD
to make
Select the "DOUGH" setting by pressing the MENU button three times.
Press the START/STOP button.
( PRE-KNEAD)
REST)
KNEAD)
ACHI
AUTOMATIC
HOME
BAKERY
III
HB-eW3
OMPLETE)
IRST
RISE)
on page 33.
- - , ::=:.91
-::=:911
.. )
When the first rise is finished, the BAKE/FINISH light stops flashing and
the beeper will sound three times telling you the dough is ready. Notice
on the timer display.
C]]
CD
Be sure to unplug
unit after each use.
23
--
INGREDIENTS
(Makes 18)
1
3
1
3
6
3
3
4
5
METHOD
8
~
9
~
088&3
SOFT PRETZELS --
on page 23.
When the beeper sounds, then place
the dough on a board and push it
evenly to squeeze out the gas.
Divied the dough into 12 balls on a
lightly floured surface.
Cover ball with a damp dishcloth and
let rest for 20 minutes.
Roll each portion on a lightly floured
surface into a rope of about 10
inches long.
Twist once where the dough
overlaps.
Lift ends across to opposite edges.
Tuck ends under.
Place on a greased baking pan.
Spray with water lightly.
Let rise until almost double in size.
(30 to 40 minutes)
Brush roll with the beaten eggs.
Sprinkle with sesame seeds or
coarse salt.
Bake in 390F oven for 10 to 15
minutes until golden brown.
--~
3 Place
24
3 Divide
4
5
'th
METHOD
1
2
fu.re0~
PIZZA
PETIT BREAD
INGREDENTS (Makes 18)
1 cup tap water
3 cups bread flour
1 112 teaspoons salt
3 tablespoons sugar
1 1/2 tablespoons butter
1 1/2 tablespoons dry milk
1 % teaspoons dry yeast
1 large egg beaten, if desired, for brushing on
top.
INGREDENTS (Makes 2)
1 cup tap water
3 cups all purpose flour
1 112 teaspoons salt
3 tablespoons sugar
1 112 tablespoons butter
1 112 tablespoons dry milk
1 % teaspoons dry yeast
1 112 cups pizza sauce
4 cups cheese (grated)
Topping (Your choice)
-Pepperoni
-olives
-Sliced onion
-Ground beef
METHOD
1 Make
2
3
4
-Mushroom
-Green pepper
METHOD
1 Make
2
Cuts
With a sharp
knife,
make
cuts in dough.
Place on a greased baking pan. Spray lightly
with water, then let rise for 30 to 40 minutes
or until doubled in size.
~ckcrT'P.
\@H~
5 Brush
25
FRENCH BREAD
PANETTONE
INGREDENTS(Makes 3)
1 cup tap water
3 cups bread flour
1 teaspoon vanilla extract
2 teaspoons salt
4 tablespoons sugar
7 tablespoons butter
4 tablespoons dry milk
3 teaspoons dry yeast
4 tablespoons orange peels
(Candied pieces)
112 cup
raisins
(Soaked in rum or warm water)
1 large egg beaten, if desired, for brushing on
top.
INGREDENTS (Makes 3)
1 1fs cups tap water
3 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon honey
1 tablespoon olive oil
1 1 teaspoons dry yeast
1 teaspoon poppy seeds
METHOD
METHOD
When
the
beeper
sounds, then place the
dough on a board and
push
it
even Iy to
squeeze out the gas.
1 Make
3 When
damp dishcloth
3 Put
dough in a greased
bowl and cover with a
damp dishcloth.
for 20 minutes.
Let rest
4
~
5 Roll the
5 Spray
Brush
Carefully
place on a
floured baking pan. Let
rest for 30 to 40 minutes.
8 Sprinkle
with
poppy
seeds. Bake in 400F
oven for 30 to 40 minutes
golden brown.
26
METHOD
5 Roll the
dough into a
rectangle again and fold
into thirds. Place in the
refrigerator for 15 to 20
minutes.
Fold and roll twice more.
3 Roll
into an 8 x 12 inches
8 Place on a greased
4
Seal
edges.
Stick
skewer into the dough
squeeze out gas. Wrap
a plastic bag and place
a refrigerator for 1 hour.
baking
pan, splay water lightly on
rolls. Let rise for 30 to 50
a
to
in
in
minutes or until
doubled in size.
9 Brush
nearly
golden brown.
27
INGREDENTS (Makes 3)
1 large egg
% cup milk
3 cups bread flour
1 teaspoon salt
2 tablespoons honey or sugar
3 tablespoons butter
1 teaspoon dry yeast
4 tablespoons sour dough starter
METHOD
1 Make
-
INGREDENTS
1
2
2
1
METHOD
1 Soften
112
cup
3 Cover
5 After
5 Use
6
~oO
INGREDENTS (Makes 3)
1 large egg
% cup milk
2 cups bread flour
1 cup whole wheat flour
4 tablespoons sour dough starter
1 teaspoon salt
2 tablespoons honey or sugar
3 tablespoons butter
1 teaspoon cocoa
1 teaspoon dry yeast
METHOD
Follow the same procedures as in RICH SOUR
DOUGH BREAD.
28
Press MENU button four times for CAKE From start to finish 55 minutes.
SPONGE CAKE
CHOCOLATE CAKE
INGREDENTS
INGREDENTS
3 large eggs
cup sugar
3 drops vanilla extract
2 tablespoons (1 oz) blandy
1 cup all purpose flour (sifted)
1 112 tablespoons cocoa
1 teaspoon baking powder (sifted)
2 tablespoons butter
112
CD
@)
Place the egg whites and sugar in a warmed bowl and whisk them by using a table mixer or
hand mixer until the mixture peaks.
(When ready, the mixture should be so thick that the whisk leaves a firm imprint).
Add vanilla extract and rum to the mixture and whisk.
Combine the mixture with the sifted all purpose flour and baking powder by using a wood
spatu la to mix.
Stir the melted butter immediately.
CD
@)
HITACHI
AUTOMATIC
HOME
BAKERY
III
HB-C103
( HEATING 1 )
HEATING 2 )
FINISH)
Notice START light is on and the unit is running. Notice the time left for
551 and is counting down.
the cake to be finished is displayed
The Home Bakery starts heating 1 cycle, and the BAKE/FINISH light
flashes. When the process of making cake has been completed, the
BAKE/FINISH light stops flashing, stays lit, and the beeper will sound 3
times telling you the cake is ready. Notice c=m on the timer display.
I
( COMPLETE)
After the beeper sounds, press the START ISTOP button, open the lid, and remove the bread pan.
Coolon a rack. Always unplug the Home Bakery after each use.
29
Press MENU button four times for CAKE and I SSlwil1 appear.
Press the TIMER botton. Once to increse bake time to 1 hour and 5 minutes.
FRUIT CAKE
POUND CAKE
INGREDENTS
INGREDENTS
112
3/4
3
3
112
3
2
2
oz orange peel
1 teaspoon baking powder (sifted)
1/2 oz marmalade
NOTE: (1) Add rum, drained cherry, raisin and orange
peel with all purpose flour.
(2) Brush cake on the top with the marmalade.
112
Add
Add
CHI
Q) Select the CAKE menu__ by pressing MENU button.
LCD should show I U;j I baking time.
press the TIMER button once.
And
Press the START/STOP button.
WHOLE
AUTOMATIC
WHEAT
HOME
BREAD/MIX
BREAD
DOUGH".
BREAD RAPID
,_,
III
HB-C103
r::::;;..
BREAD
'U 5
CAKE
BAKERY
BAKE/FINISH
LIGHT
KNEAD/RISE
l.
BREAD
~_.
COLOR
( . HEATING 1 )
( HEATING 2 )
FINISH)
( COMPLETE)
Notice START light is on and the unit is running Notice the time left for the
cake to be finished is displayed I ;:051 and is counting down. The Home
Bakery starts heating 1 cycle, and the BAKE/FINISH light flashes. When
the process of making cake has been completed, the BAKE/FINISH light
stops flashing, stays lit, and the beeper will sound 3 times telling you the
cake is ready. Notice c=::m on the timer display.
30
MAINTENANCE/CLEANING
FIRST STEP
METHOD OF DETACHING THE MIXING BLADE
Be sure to disconnect power
by pulling out the plug, and
allowing the main body to
cool down before cleaning.
The mixing blade may become hard to detach from the shaft.
Immediately after removing the baked bread, pour tepid water
into the bread pan. Leave it for 30 minutes to loosen, then detach the mixing blade. (If you leave the mixing blade on the shaft
in the bread pan, it becomes harder to detach).
Do not immerse the bottom of the
pan in water. Wipe with well wrung
dishcloth.
~;,-~'
"
- ..
...
J;J-co
~
i...
.
c.-
--,j;
Do
Wipe
notwith
;mme7,
we ~ng
HOW TO CLEAN
Be sure that the oven area is
Coupling
Sensor
Wipe very
gently, avoid
knocking.
BREAD PAN
Wash the shaft
Wash with a cloth or sponge, and let it dry. If the hole in the
mixing blade is blocked, the blade should be immersed in water
for a short time and then cleaned with a soft toothbrush or the
like. After immersing it in water for a while, clean it by using a
soft toothbrush.
31
A1
Q2
A2
Q3
A3
odor
'"' "'"
~ 01.00
---
BiJJ"
Offensiv.,
. -r'
\_1
~r--_~
"
Q4
A4
QS
AS
A6
l(~
~..'~.?'.?
Q6
QS
of prescribed
amount
AS
Q9
A9
Yes. Substitute
32
Q10 The
Bakery
makes
usingHome
the timer,
why?
A1 0 make
Because
thebread
HomeonBakery
starts
kneading
to
fresh
the next
morning.
It isatthenight
noise
of the mixing motor.
Q10 What
happen byif the
Home
during will
operation
accident.
Bakery is unplugged
A1 0 within
If the interruption
the operation
power supply
30 seconds in the
will
is momentary
automatically
continue.
Do not press the START/STOP button during
operation,
because it cancels all operations
and
shuts off all power; and then pressing the START/
STOP button starts with the first kneading process.
"\
_______
\..
/
indication
When the
goes out, press the START/
STOP button again.
(under 14F/-10C).
place.
When the
indication
goes out, press the START/
STOP button again.
WAIT
~
_
FLASHING
B~/MIX
BREAD
menu
CAKE
33
0I 0
I
000 0
00
000 10
Variation
Best
results/variations
Variation
Variation
Not
Sides
Raw
Dark
Poor
much
Smell
crust
knead
Too
much
Too
Lukewarm
water
warm
operawhite
Variation
100%
all
purpose
flour
Brown
sugar
enouqh
The
date
expired
collapse
of
than
Top
Shorter
shape
top
*Under
(1)
yeast
collapse
heavy
Expired
date
of
expiration
&
Low
temperature:
*preliminary
(1)
Not
40F
enough
Stop
Floury
Vegetable
oil
Need
ferLonger
than
minutes
BOF
Hightemperature:Over
risi
ng
Not
enough
Irising
tion
0 00
(1)
Unsatisfactory results
NOTE: Mark*(1): The motor protector for the mixing motor will be activated. When
tripping this motor protector, the mixing motor stops. See details in
page 7 "Ratio of flour and water (or other liquid)."
34