Black and Decker ALLINONE HORIZONTAL AUTOMATIC BREADMAKER B900SC User Manual

							
Please Read and Save this Use and Care Book
Veuillez lire et conserver ce guide d’entretien et d’utilisation
Model 
Modèle
❑ B900SC
All-in-One Horizontal Automatic 
Breadmaker
Machine à pain automatique horizontale 
tout-en-un
USA/Canada  1-800-231-9786
www.prodprotect.com/applica
Accessories/Parts (USA/Canada)
Accessoires/Pièces (É.-U./Canada) 
1-800-738-0245 
						

							
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always 
be followed including the following:
q	Read all instructions.
q	Do not touch hot surfaces. Use handles or knobs.
q	To protect against electrical shock do not immerse cord, plugs, or 
appliance in water or other liquid.
q	Close supervision is necessary when any appliance is used by or near 
children.
q	Unplug from outlet when not in use and before cleaning. Allow to cool 
before putting on or taking off parts.
q	Do not operate any appliance with a damaged cord or plug, or after the 
appliance malfunctions or has been damaged in any manner. Contact 
Consumer Services for examination, repair or electrical or mechanical 
adjustment. Or, call the appropriate toll-free number on the cover of 
this manual.
q	The use of accessory attachments not recommended by the appliance 
manufacturer may cause fire, electric shock or injury.
q	Do not use outdoors.
q	Do not let cord hang over edge of table or counter, or touch hot 
surfaces, including the stove.
q	Do not place on or near a hot gas or electric burner, or in a heated 
oven.
q	Extreme caution must be used when moving an appliance containing 
hot oil or other hot liquids.
q	To disconnect, press and hold the STOP Button for 2 seconds, remove 
plug from wall outlet.
q	Do not use appliance for other than intended use.
q	Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
This product is for household use only.
ADDITIONAL IMPORTANT SAFEGUARDS
Caution, hot surfaces: This appliance generates heat and escaping steam 
during use. Proper precautions must be taken to prevent the risk of burns, 
fires, or other injury to persons or damage to property.
Caution: During use, the internal parts of the Breadmaker and the area 
around the steam vents are HOT. Keep out of reach of children to avoid 
possible injury.
q	A person who has not read and understood all operating and safety 
instructions is not qualified to operate this appliance. All users of this 
appliance must read and understand this Owner’s Manual before 
operating or cleaning this appliance.
q	If this appliance falls or accidentally becomes immersed in water, 
unplug it from the wall outlet immediately. Do not reach into the water!
q	When using this appliance, provide adequate air space above and on 
all sides for air circulation. Do not operate this appliance while it is 
touching or near curtains, wall coverings, clothing, dishtowels or other 
flammable materials.
q	To reduce the risk of fire, do not leave this appliance unattended during 
use.
q	If this appliance begins to malfunction during use, immediately unplug 
the cord. Do not use or attempt to repair a malfunctioning appliance!
q	The cord to this appliance should only be plugged into a 120V AC 
electrical wall outlet.
q	Do not use this appliance in an unstable position. 
						

							
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SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting from becoming 
entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
ELECTRIC POWER
If electric circuit is overloaded with other appliances, your breadmaker may not 
operate properly. The breadmaker should be operated on a separate electrical 
circuit from other operating appliances.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce 
the risk of electric shock, this plug is intended to fit into a polarized 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 modify the plug in any way.
POWER OUTAGE
60-Minute Power Failure Back-Up
Your All-in-One Horizontal Automatic Breadmaker has a 60-minute power failure 
back-up feature. If the electricity goes off, the memory will store the Course in 
process for up to 60 minutes. If the power comes back on within this time, the 
Course will resume where it left off. If the breadmaker loses power for more than 
60 minutes and you are using any dairy products, perishables or meat in your 
bread, you should discard the contents of the recipe and start again with new fresh 
ingredients due to health and sanitary considerations.
For nonperishable recipes you may try starting the breadmaker at the beginning 
of the Course again. However, this may not always produce an acceptable loaf of 
bread. 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 350ºF/177ºC oven for 30 to 45 minutes or until done. The 
bread will sound hollow when tapped on top of the loaf if it is done. Again, this 
may not always produce an acceptable loaf of bread.
If the bread has already begun to bake when the outage occurs, you must begin 
with new ingredients.
Important: Power failure back-up does not cover surges. If you experience 
frequent surges, please use a surge protector.
Product may vary slightly from what is illustrated.
† 1.  Removable lid (Part # B900SC-01)
 2.  Handle
 3.  Viewing window
 4.  Air vent
 5.  Control panel
 6.  Steam vents
 7.  Electric cord with polarized plug
 8.  Course selection
 9.  Oven (baking chamber)
 10.  Bread pan clip
 11.  Drive shaft
† 12.  Bread pan (Part # B900SC-02)
† 13.  Kneading paddle (Part # B900SC-03)
 14.  Bread pan handle
† Note: Indicates consumer replaceable/removable parts
1.
4.
2.
3.
6.
13.
14.
12.
9.
11.
10.
8.
7.
5. 
						

							
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CONTROL PANEL
Selection Options
Select from these bread/dough courses:
 1.  White
 2.  Rapid white
 3.  Whole wheat
 4.  Rapid whole wheat
 5.  French
 6.  Rapid French
 7.  Fruit & nut
1. Menu
Selects bread/dough Course you want. Each time Menu button is pressed, a new 
Course number will appear in the display window (Selections will be displayed 
in order listed).
2. Loaf Size 
Selects loaf size: 1 lb, 1½ lb. or 2 lb. 
Loaf size is preset to 2 lb.
 3. Crust Control 
Selects crust color: light, medium or dark. 
Crust color is preset to medium.
4. Stop 
Press and hold for 2 seconds to clear display, reset baking Course or delay bake 
timer setting – or to simply stop baking.
5. Start 
Press to start selected baking Course.
6. 18-Hour Delay Bake Timer 
Press to add or subtract time displayed in the display window. 
Hint: Hold buttons down to cycle quickly.
	 ▲ Increases in 10-minute intervals.
	 ▼ Decreases time in 10-minute intervals.
7. Display Window 
Shows selection and timer setting.
8. Operation Light 
Illuminates when START button is pressed; when cycle is completed and in Keep 
Warm phase, light will flash.
Important: When you press ▲ or ▼, MENU, START or STOP buttons, you 
should hear a beep. This lets you know you’ve pressed hard enough and 
your selection was made.
 8.  Rapid fruit & nut
 9.  Deluxe super rapid
 10.  Batter Breads™
 11.  Dough
 12.  Pizza dough
 13.  Jam
 14.  Pasta dough
MENU
STOP
ARRET
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How to Use
This product is for household use only.
Important: Your breadmaker has an intelligent fuse system designed to protect 
the motor from overheating. It will automatically shut off the motor if there is 
an overheat risk. If this occurs, unplug the appliance, wait a few seconds for it to 
cool down, and plug in again following the instructions.
GETTING STARTED
• Remove packing materials and any stickers.
• Place breadmaker on dry, stable surface away from heat and areas where 
cooking grease or water may splatter on unit. Do not place near edge of 
countertop.
Important: Your breadmaker will bake up at 2-lb. loaf. Do not put larger 
quantities of ingredients into bread pan. Bread will not mix and bake correctly 
and breadmaker may be damaged. (See MAxIMUM INGREDIENT AMOUNTS.)
• Before first use, operate on Rapid White Course program to burn off 
manufacturing oils. (Follow instructions in MAKING DOUGH & BAKING 
BREAD.)
Note: During first use, breadmaker may smoke and/or emit an odor from mineral 
oils used in manufacturing. This is normal.
MAxIMUM INGREDIENT AMOUNTS
• Bread courses: approximately 4 cups
• Batter bread and prepackaged cake mixes: 4 cups
• Dough courses: 42/3 cups
• Jam: 3 cups of fruit
BREAD PAN TIPS
Inserting bread pan
Note: Remember to insert kneading paddle first, then add all ingredients BEFORE 
inserting the bread pan into baking chamber.
• When inserting bread pan into breadmaker, make sure to seat firmly in place.
Removing bread pan
• To remove bread pan from baking chamber, hold handle with an oven mitt and 
lift gently. 
Important: When you remove bread pan after baking, be sure to wear oven mitts 
to prevent burning. 
• After removing loaf (by turning bread pan upside down and shaking gently), 
check to see that kneading paddle is removed from loaf. If it is stuck in bread, 
use non-metal utensil to gently remove it, taking care not to scratch the kneading 
paddle.
KNEADING AND BAKING COURSES
Note: If, at any time during bread making process, you need to turn breadmaker 
OFF, press STOP button. Then unplug unit.
Note: During all courses except JAM, audible beep will sound to check dough 
ball and scrape ingredients from sides of bread pan, add additional ingredients like 
raisins, nuts or spices) or stir ingredients. Refer to KNEADING AND
BAKING COURSES charts to determine time that beep will sound.
Note: If bread is not removed immediately after baking and STOP button is not 
pressed, controlled 60-minute Keep Warm cycle will begin for each Course 
selection (except Deluxe Super Rapid, Batter Bread, Doughs and Jam). Although 
this will help prevent bread from becoming soggy, for best results, remove bread 
immediately after baking process is complete.
Course 1: White Bread
Used for breads that primarily use white flour, although some recipes may include 
small amounts of whole wheat flour.
Course 2: Rapid White
Decreases time for making white bread by approximately 1 hour. Choose recipe, 
then simply ADD additional ½-tsp. of active dry or quick-acting yeast (whichever 
you are using) to recipe. Bread may be shorter and denser.
Course 3: Whole Wheat Bread
Used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. 
Whole wheat Course begins with rest period during which flours or grains absorb 
liquid ingredients. Soaking causes flour or grain to soften and helps ingredients to 
combine. Generally, Whole wheat and multi-grain breads are shorter and denser 
than white, French or fruit & nut breads.
Course 4: Rapid Whole Wheat
Decreases time for making whole wheat bread by approximately 1 hour. Choose 
recipe, then simply ADD additional ½-tsp. of active dry or quick-acting yeast 
(whichever you are using) to recipe. Bread may be shorter and denser.
Course 5: French Bread
Traditionally, French bread has crispier crust and lighter texture than white bread. 
Recipes usually do not include butter, margarine or milk.
Course 6: Rapid French 
Decreases time for making French bread by approximately 1 hour. Choose recipe, 
then simply ADD additional ½-tsp. of active dry or quick-acting yeast (whichever 
you are using) to recipe. Bread may be shorter and denser.
Course 7: Fruit & Nut Bread
Used for recipes that contain fruit juice, additional sugar or added sweet 
ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking 
temperature is reduced to prevent burning.
Course 8: Rapid Fruit & Nut
Decreases time for making fruit & nut breads by approximately 1 hour. Choose 
recipe, then simply ADD additional ½-tsp. of active dry or quick-acting yeast 
(whichever you are using) to recipe. Bread may be shorter and denser.
Course 9: Deluxe Super Rapid
Bakes breads in as little as 59 minutes! 
						

							
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Course 10: Batter Breads™
Used for recipes that contain baking powder or baking soda, rather than yeast, 
to make bread or cake rise. Cake recipes made from scratch must be specially 
designed for this Course. Use this Course to prepare pre-packaged cake and quick 
bread mixes.
Course 11: Dough
Use to prepare dough for making bread or rolls which are shaped before baking in 
a conventional oven.
Course 12: Pizza Dough
Use to prepare dough that requires less kneading and rising such as pizza and 
focaccia dough.
Course 13: Jam
Add fruit, sugar, and lemon juice for homemade jam – a great topping for 
homemade bread, waffles and ice cream.
Course 14: Pasta Dough
Add your favorite ingredients when you effortlessly prepare fresh pasta dough. This 
Course is also useful for general purpose mixing.
KNEADING AND BAKING COURSE CHART
CourseSize + ColorTotal timePreheat1st knead2nd kneadBeep displayRisePunch2nd risePunch3rd riseBakeKeep warm
1. White2 lb, med        dark        light1½ lb, med           dark           light1 lb, med        dark        light
3:103:203:003:053:152:503:003:102:50
–
–
–
5 min
3 min
3 min
20 min
22 min
22 min
2:533:032:432:482:582:382:432:532:33
40 min
40 min
40 min
10 sec
10 sec
10 sec
25 min
25 min
25 min
15 sec
15 sec
15 sec
50 min
50 min
50 min
50 min60 min40 min45 min55 min35 min40 min50 min30 min
60 min
60 min
60 min
2. Rapid White2 lb, med        dark        light1½ lb, med           dark           light1 lb, med        dark        light
2:102:202:002:052:151:552:002:101:50
–
–
–
5 min
3 min
3 min
20 min
22 min
22 min
:532:031:431:481:581:381:431:531:33
15 min
15 min
15 min
10 sec
10 sec
10 sec
10 min
10 min
10 min
10 sec
10 sec
10 sec
30 min
30 min
30 min
50 min60 min40 min45 min55 min35 min40 min50 min30 min
60 min
60 min
60 min
3. Whole Wheat2 lb, med        dark        light1½ lb, med           dark           light1 lb, med        dark        light
3:353:433:303:323:403:273:303:383:25
30 min
30 min
30 min
5 min
3 min
3 min
15 min
17 min
17 min
2:533:012:482:502:582:452:482:562:43
50 min
50 min
50 min
10 sec
10 sec
10 sec
25 min
25 min
25 min
10 sec
10 sec
10 sec
45 min
45 min
45 min
45 min53 min40 min40 min48 min35 min40 min48 min35 min
60 min
60 min
60 min
4. Rapid Whole Wheat2 lb, med        dark        light1½ lb, med           dark           light1 lb, med        dark        light
2:202:282:152:172:252:102:152:232:10
5 min
5 min
5 min
5 min
3 min
3 min
15 min
17 min
17 min
2:032:111:582:002:081:551:582:061:53
30 min
30 min
30 min
10 sec
10 sec
10 sec
40 min
40 min
40 min
–
–
–
–
–
–
45 min53 min40 min42 min50 min37 min40 min48 min35 min
60 min
60 min
60 min
5. French2 lb, med        dark        light1½ lb, med           dark           light1 lb, med        dark        light
2:202:282:152:172:252:102:152:232:10
–
–
–
5 min
3 min
3 min
20 min
22 min
22 min
3:133:233:033:103:203:003:083:182:58
40 min
40 min
40 min
10 sec
10 sec
10 sec
30 min
30 min
30 min
10 sec
10 sec
10 sec
60 min
60 min
60 min
55 min65 min45 min52 min62 min42 min50 min60 min40 min
60 min
60 min
60 min
6. Rapid French2 lb, med        dark        light1½ lb, med           dark           light1 lb, med        dark        light
2:252:352:152:222:322:122:202:302:10
–
–
–
5 min
3 min
3 min
20 min
22 min
22 min
2:082:181:582:052:151:552:032:131:53
20 min
20 min
20 min
8 sec
8 sec
8 sec
45 min
45 min
45 min
–
–
–
–
–
–
55 min65 min45 min52 min62 min42 min50 min60 min40 min
60 min
60 min
60 min
7. Fruit & Nut2 lb, med        dark        light1½ lb, med           dark           light1 lb, med        dark        light
3:253:353:153:223:323:123:203:303:10
–
–
–
5 min
3 min
3 min
20 min
22 min
22 min
3:083:182:583:053:152:553:033:132:53
40 min
40 min
40 min
10 sec
10 sec
10 sec
25 min
25 min
25 min
5 sec
5 sec
5 sec
50 min
50 min
50 min
65 min75 min55 min62 min72 min52 min60 min70 min 50 min
60 min
60 min
60 min
8. Rapid Fruit & Nut2 lb, med        dark        light1½ lb, med           dark           light1 lb, med        dark        light
2:503:002:402:472:572:372:452:552:35
–
–
–
5 min
3 min
3 min
20 min
22 min
22 min
2:332:432:232:302:402:202:282:382:18
25 min
25 min
25 min
10 sec
10 sec
10 sec
55 min
55 min
55min
–
–
–
–
–
–
65 min75 min55 min62 min72 min52 min60 min70 min 50 min
60 min
60 min
60 min
9. Deluxe Super Rapid2 lb1½ lb1 lb
:59:59:59
–––
2 min2 min2 min
12 min12 min12 min
:50:50:50
14 min16 min18 min
–––
–––
–––
–––
31 min29 min27 min
–––
10. Batter Breads™MediumDarkLight
1:301:401:20
–––
1 min1 min1 min
3 min3 min3 min
1:241:341:14
2 min2 min2 min
2 min2 min2 min
1 min1 min1 min
2 min2 min2 min
–––
79 min89 min69 min
–––
11. Dough2 lb1½ lb1 lb
1:301:271:24
–––
3 min3 min3 min
27 min24 min21 min
1:081:051:02
60 min60 min60 min
–––
–––
–––
–––
–––
–––
12. Pizza Dough:50–5 min15 min:3830 min––––––
13. Jam1:0515 min–––––––– 50 min (stir) –
14. Pasta Dough:14–1 min2 min:06–5 min1 min5 min–––
*Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal.
*Jam Course has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan.
**Note: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each selection (except Deluxe Super Rapid, Batter Breads,™ Doughs, Jam and Pasta Dough). While this will help reduce condensation between loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the Baking phase. 
						

							
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KNOW YOUR INGREDIENTS
All-Purpose Flour
All-purpose flour is blend of refined hard and soft wheat flours ideally suited for 
making quick breads and cakes. 
Bran
Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated 
from flour by sifting or bolting. It is often added to bread in small quantities for 
nutritional enrichment, heartiness and flavor. It is also used to enhance bread 
texture.
Bread Flour
Bread flour is a high gluten/protein flour that typically has higher gluten 
concentration than all-purpose flour. Using bread flour with will produce loaves 
with better volume and structure.
Cornmeal and Oatmeal
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from 
rolled or steel-cut oats. They are used primarily to enhance flavor and texture of 
bread.
Cracked Wheat
Cracked wheat has very coarse texture. It comes from wheat kernels cut into 
angular fragments. It gives whole grain breads a nutty flavor and crunchy texture.
Rye Flour
Rye flour must always be mixed with high proportion of bread flour, as it does not 
contain enough gluten to develop structure for high, even-grained loaf.
Self-Rising Flour
Self-rising flour contains leavening ingredients that will interfere with bread and 
cake making. Self-Rising Flour is NOT RECOMMENDED for use.
7 Grain Cereal Blend
7 grain cereal blend is blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds 
and hulled millet.
Vital Wheat Gluten
Gluten is manufactured from wheat flour that has been treated to remove nearly all 
of the starch to leave a very high protein content. (Gluten is the protein in
wheat that makes dough elastic.) Gluten is available at most health food stores and 
in baking aisle in many markets. It is sometimes used in small portions with dense, 
low-gluten flours (such as whole wheat) to increase volume and lighten texture.
Whole Wheat Flour
Whole wheat flour is milled from the entire wheat kernel, which contains the bran 
and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. 
Breads made with this flour are usually smaller and heavier than white loaves. 
Many recipes mix whole wheat flour with bread flour or vital wheat gluten to 
produce high, light-textured bread.
Flour Storage
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in 
a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow 
flour to come to room temperature before using.
Note: Flours, while visibly similar, can be very different by virtue of how they were 
ground, milled, stored, etc. You may have to experiment with different brands 
of flour to help you make the perfect loaf. See RECIPE TIPS to assist with these 
experiments.
Yeast
Active yeast, through a fermentation process, produces carbon dioxide gas 
necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to 
produce this gas. Three different types of yeast are available: fresh (cake), active dry 
and quick-acting. Quick, rapid rise and breadmaker yeasts are quick-acting. Fresh 
(cake) yeast is NOT RECOMMENDED for use with your breadmaker.
Ensure your yeast is fresh by checking its expiration date. Once a package or jar of 
yeast is opened, it is important that the remaining contents be immediately resealed 
and refrigerated or frozen for future use. Often dough that fails to rise is due to stale 
yeast.
Note: Basic bread and dough recipes in this booklet were developed using
active dry yeast. You may use chart below to substitute any quick-acting yeast
(quick rise, fast rise or breadmaker yeast) for active dry yeast.
Conversion Chart for Quick Rise Yeast
¾ tsp. active dry yeast = ½ tsp. quick-acting yeast
1 tsp. active dry yeast = ¾ tsp. quick-acting yeast
1½ tsp. active dry yeast = 1 tsp. quick-acting yeast
2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast
1 tbsp. active dry yeast = 2 tsp. quick-acting yeast
Rapid Course Yeast Addition
Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decrease
time for making your favorite bread by approximately 1 hour. Choose recipe, then
add an additional ½ tsp. of active dry or quick-acting yeast to the recipe. The bread 
may be shorter and denser.
Sugar
Sugar is important for color and flavor of breads. It also serves as food for yeast
since it supports fermentation process. Recipes in this book that call for sugar 
require granulated sugar. 
Important: Do not substitute powdered sugar or artificial sweeteners cannot be 
used as substitute, as yeast will not react properly with them.
Salt
Salt is necessary to balance flavor in breads and cakes; it also limits growth of 
yeast. Do not increase or decrease amount of salt shown in recipes.
Liquids
All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk, water 
or a combination of powdered milk and water, can be used when making bread. 
Milk will improve flavor, provide velvety texture and soften the crust, while water 
alone will produce a crispier crust. Vegetable or fruit juices and potato water
may be used for flavor variety.
Eggs
Eggs add richness and velvety texture to bread dough and cakes. When recipe calls 
for egg(s) at room temperature, large egg(s) should be used. 
						

							
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Slicing and Storing Bread
For best results, place bread on wire rack and allow to cool for 15 – 30 minutes 
before slicing. Use electric knife or serrated knife for even slices.
Store unused bread, tightly sealed (sealable plastic bags or plastic containers
work well) at room temperature for up to 3 days. For longer storage, (up to 1
month) place bread in sealed container in freezer. Since homemade bread has 
no preservatives, it tends to dry out and become stale faster. Leftover or slightly 
hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to 
make croutons, bread pudding or stuffing.
MAKING DOUGH AND BAKING BREAD
Note: Depending on the Course or recipe used, some steps may not apply or there 
may be additional steps. Refer to the respective Course sections in this booklet for 
more detailed instructions.
Important: Add ingredients to bread pan in the order listed in the recipe.
1. Open lid and remove bread pan. Lift bread pan straight 
up and out using the handle (B). 
Caution: Do not turn or shake bread pan while taking it 
out. If the bread pan is bent, temperature sensor may not 
work properly.
2. Position kneading paddle on the drives shaft. Match 
flat side of drive shaft to flat part of hole in kneading 
paddle. Make sure paddle is secure (C).
3. Place ingredients into the bread pan. For best results, 
add all liquid ingredients first, then add all dry 
ingredients. 
Important: Always add yeast, baking powder or baking 
soda last.
4. Make small indentation on top of dry ingredients (not 
so deep it reaches the wet layer) and add yeast/baking 
powder/baking soda.
Important: Indentation for yeast is important, especially when using the delay 
bake timer. It keeps yeast away from the wet ingredients until the kneading 
process begins. (Liquid ingredients will prematurely activate the yeast.)
5.  Insert the bread pan into the baking chamber. Press 
down on rim of bread pan until it snaps securely into 
place (D). 
Note: If bread pan does not snap securely into place, 
remove bread pan. Wearing oven mitts, place fingers 
behind bread pan clips and gently pull away from oven 
wall. Insert bread pan again.
6. Close the lid. Plug into standard electrical outlet. 
Breadmaker will beep and three zeros will flash in 
display window.
Fats
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French 
bread gets unique crust and texture from the lack of fat added. However, breads 
that call for fat stay fresh longer. If butter is used directly from refrigerator, it should 
be cut into small pieces for easier blending during kneading process.
Baking Powder
Double acting baking powder is leavening agent used in quick breads and cakes. 
This type of leavening agent does not require rising time before baking, as chemical 
reaction works when liquid ingredients are added and again during baking process.
Baking Soda
Baking soda is another leavening agent, not to be confused or substituted for baking 
powder. It also does not require rising time before baking, as chemical reaction 
works during baking process.
Important: Ingredients must be measured with exacting accuracy to avoid 
affecting taste and texture of bread.
Special Glazes for Yeast Breads
Select 1 of the following special glazes to enhance your bread.
• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously 
over dough – prior to baking.
• Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more 
tender crust.
• Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.
• Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk 
until smooth to make a consistent glaze. Drizzle glaze over raisin bread or sweet 
breads when they are almost cool.
Note: If desired, generously sprinkle with your choice of poppy, sesame or caraway 
seeds after glazing.
Checking Dough Consistency
Although your breadmaker will mix, knead and bake bread automatically, when 
baking bread from scratch, it is necessary to learn to recognize condition of your 
dough. The ratio of flour to liquid is the most critical factor in any bread recipe, 
yet most easily remedied. After 5 to 8 minutes in Knead Stage, open breadmaker to 
check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like 
scotch tape). If it is too dry, add ½-to-1 tsp. of liquid at a time. If it is too wet, add 
½-to-1 tbsp. of flour at a time.
High-Altitude Baking
In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less
air pressure. Therefore, less yeast is necessary. For more information on High
Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692-9358
E-mail: [email protected]
Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid, so less liquid is 
required.
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7. Press MENU to choose desired Course. The operation light will illuminate. Each 
time MENU is pressed, unit and display will move to next Course.
8. Press CRUST to choose crust color. Breadmaker is preset for MEDIUM.
Note: CRUST will not be activated for the following courses:
• Batter Breads™
• Jam
• Dough
• Pizza Dough
• Pasta Dough
Note: When using Dough, Pizza Dough, Pasta Dough, Batter Breads™ or Jam 
courses, steps 7 and 8 are not needed.
  9.  Press LOAF SIZE to select: 1, 1.5 LB, or 2.0 lb. Breadmaker is preset to 2 lb.
Note: Loaf size cannot be activated for the following courses:
• Batter Breads™
• Jam
• Pizza Dough
• Pasta Dough
Note: Although breadmaker is capable of making 1.0 lb. loaves, we recommend 
baking 1.5 and 2.0 lb recipes for more uniform loaves of bread. This is especially 
true for breads that contain whole grains or other special ingredients such as 
sunflower or sesame seeds.
  10.  Press START to begin kneading cycle. The operation light will illuminate.  
    The TIME remaining will begin to count down in display window. LOAF SIZE  
   and CRUST will be shown in display window.
Note: During kneading cycle, yeast will activate and viewing window may begin
to fog. (This will clear eventually so you can view the progress.)
Note: For White, Whole Wheat, French, Fruit & Nut and Dough courses, 
breadmaker will beep before end of kneading cycle, at which time you may add 
any fruits or nuts, herbs, meat, garlic, etc. Opening lid will not stop kneading 
process. Add ingredients quickly and evenly over dough. Quickly close lid to 
prevent heat loss. 
Note: If using Rapid Course or delay bake timer, add all ingredients at the 
beginning. Ingredients will be chopped into smaller pieces.
11. When your bread is finished baking, breadmaker 
will beep and “0:00” will appear in display 
window. Press STOP and open lid. Using oven 
mitts, remove bread pan (E). 
Important: Remember, bread pan and loaf are both 
very hot! Be careful not
to place either on tablecloth, plastic surface or other 
heat-sensitive surface that may scorch or melt.
Note: If bread is not removed immediately after baking 
and STOP is not pressed, the Keep Warm cycle will 
begin. Operation light will begin to flash. Breadmaker 
will automatically turn off after 60 minutes. Although this will help prevent bread 
from becoming soggy, for best results, remove bread immediately after baking.
Note: Keep Warm cycle does not apply to the following courses:
• Deluxe Super Rapid
• Batter Breads™
• Jam
• Dough
• Pizza Dough
• Pasta Dough
12.  Turn bread pan upside down and shake to release 
bread. Place bread upright on wire rack to cool  
15 – 30 minutes before cutting. This allows steam to 
escape (F).
Caution: Be sure to remove kneading paddle from the 
bread.
Caution: Bread pan, kneading paddle and bread will be 
very hot.
 13. Always unplug breadmaker after each use.
USING 18-HOUR DELAY BAKE TIMER
Important: Delay baking does not activate in Deluxe Super Rapid, Jam or Pasta 
Dough Courses. Don’t use delay bake timer if your recipe includes eggs, fresh 
milk, yogurt or other dairy products, meats, etc. 
To preset your breadmaker, follow these steps:
1. Add ingredients as usual, taking care not to let yeast and liquid ingredients 
contact one another.
2. Close breadmaker lid and plug it in.
3. Press MENU to choose Course. Time needed for selected Course appears in 
display window.
4. Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract time.) Amount of 
time set is shown in display window.
	 q	To fast forward time, continually press ▲. 
	 q	To fast reverse, continually press ▼.
	 q	For example, if it is 8:00 AM and you want bread ready at 1:00 PM, press  
   ▲ until the display reads 5:00 – meaning it will finish baking in 5 hours. This 
     is the hour difference between 8:00 AM and 1:00 PM.
Note: Actual baking times will not change.
5. Press LOAF to choose loaf size, press CRUST to choose crust color, then press 
START to begin timer. The colon (:) in time display begins to flash, letting you 
know timer is started. When your bread is finished baking breadmaker will beep 
and “0:00” will appear in display window. Press STOP and open lid.
6. If you make an error after you’ve activated program and want to start over, press 
and hold STOP. Timer will clear and you can begin again.
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BREAD RECIPES...EASY AS 1-2-3
We suggest starting your bread making with this White Bread recipe. Follow steps 
previously outlined in this Instruction Manual. These steps have been written to 
eliminate most common errors in breadmaker baking and may be helpful for any 
recipe.
WHITE BREAD
Ingredients1.0 lb.1½ lb.2.0 lb.
Water (80°F/27°C)¾ cup + 1 tbsp.1 cup1½ cups
Oil1 tbsp.2 tbsp.2½ tbsp.
Sugar1½ tbsp.2 tbsp.¼ cup
Dry milk1 tbsp.1½ tbsp.2 tbsp.
Bread flour2¼ cups3 cups4 cups
Active dry yeast1½ tsp.2 tsp.2¼ tsp.
Select White Course111
Select Rapid White222
Active dry yeast2 tsp.2½ tsp.2¾ tsp.
White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid 
French, Fruit & Nut, Rapid Fruit & Nut Course Method:
 1.  Remove bread pan from breadmaker. Attach kneading paddle onto drive shaft. 
     Have all ingredients ready. Make sure all ingredients, except water, are at  
   room temperature.
 2.  Measure water (80°F/27°C) and pour into bread pan.
 3.  Measure oil and add to bread pan.
 4.  Measure sugar, salt and dry milk; add to bread pan.
 5.  Measure bread flour and add to bread pan. The Rapid setting for White Bread  
    decreases time for making bread by approximately an hour. Add additional  
   ½ tsp. of yeast when baking rapid breads.
 6.  After making indentation in dry ingredients, carefully measure yeast and add  
    to bread pan. If using delay bake timer, make absolutely sure yeast is on top  
   of bread flour, away from liquids. 
 7.  Place bread pan into breadmaker. Push down on rim until it fits firmly into  
    place. Close lid.
 8.  Press MENY; choose Course 1, White Bread. Press CRUST to choose crust  
    color. Press LOAF to choose loaf size. If delay baking is desired, press ▲ and  
   ▼ to add delay bake time, then press START. If no delay baking is desired,  
   press START to begin immediately.
 9.  At beep during kneading process, check dough ball (see CHECKING DOUGH  
    CONSISTENCY). It will be sticky to the touch. At this time, push down  
   any dough or flour that may be on sides of bread pan. If desired, add  
   additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir  
   ingredients. (See KNEADING AND BAKING COURSE CHART to check time  
   beep will sound.)
 10.  After ending beep sound, breadmaker will start 60-minute Keep Warm cycle.  
    “0:00” will appear in display window; colon will begin to flash. The operation 
   light will flash.
 11.  Press STOP and use oven mitts to carefully remove bread pan. Light will go  
    out when STOP is pressed.
Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts! 
 12.  Turn bread pan upside down and shake several times to release bread. Do  
    not use metal utensils. Remove kneading paddle and allow loaf to cool  
   standing upright on wire rack approximately 15 – 30 minutes before slicing.
 13.  Once bread has cooled (approximately 1 hour) store in an airtight container.
 14.  Unplug unit and allow to cool completely before cleaning. (See CARE AND  
    CLEANING INSTRUCTIONS.) 
WHITE SOURDOUGH STARTER
IngredientsAmount
Active dry yeast2¼ tsp.
Water (110°F/43°C)2 cups
Bread flour3½ cups
Sugar1 tbsp.
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes, 
then add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture 
will be thick; remaining lumps will dissolve during fermentation process. Cover 
loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times 
a day. Starter will “rise and fall” during fermentation period and become thinner 
as it stands. Sitting temperature of 80°F/27°C is best for sour flavor to develop. 
When starter is developed, it is bubbly and may have yellow liquid layer on top; 
stir before using. It may be used for baking or placed in the refrigerator to use later; 
cover loosely.
To use starter, measure amount specified in recipe. After refrigeration, 
let container of starter come to room temperature before measuring – 
about 4 hours.