Black and Decker B2200 User Manual

							2lb 
BREADMAKER
MACHINE À PAIN  
de 2 lb
MoDEl/MoDÉlE
❍ B2200
Service line à la clientèl\oe :
1\f800\f2\b1\f9786
Accessoi\fes/Pièces
1\f800\f7\b8\f0245
Pour accéder au se\fvice à la clientèle en 
li\bne ou pour insc\fi\fe votre produit en 
ligne, rendez\fvous à
www.p\fodp\fotect.com/applica
Custome\f Care line:
1\f800\f2\b1\f9786
Accesso\fies/Pa\fts
1\f800\f7\b8\f0245
For online custome\f se\fvice  
and to \fe\biste\f your product, go to 
www.p\fodp\fotect.com/applica 
						

							2
bReAdMAKeR QUICK START GUIde 
1. Before using your bread maker, always wash all piec\1es first to remove any 
sediment or oils left behind from previous use and to eliminate any odd tastes 
due to the residue that may be\1 on the bread pan.
2.  When following the recipe:
•  Always add ingredients into the bread pan in the order they are listed.
•  Measure ingredients carefully and accurately. 
•  To measure liquids, use a s\1ee\fthrough measuring cup \1and check the 
measurement at eye level.
•  When measuring dry i\1ngredients, use standard dry measuring cups\1 or 
measuring spoons an\1d level off the ingredients with the s\1traight\fedge of a 
knife or metal spatula.
•  Inaccurate measurements, even if only slightly off, can make a difference 
in your results.
•  Yeast is always added last. Be sure that the yeast does not touch the liquid 
ingredients, salt or sh\1ortening.
\b.  The following test can be used to determine whether your yeast is stale and 
inactive:
a)  Place ½ cup of lukewarm water into a small cup or bo\1wl.
b)  Stir ½ tsp. of suga\1r into the water then sprinkle 2 tsp. of yeast over the 
surface.
c)  Place bowl or cup in a warm \1area and allow to sit for 10 minutes 
undisturbed.
d)  The mixture should foam and produce a strong yeast aroma. If this does \1
not occur, fresh yeast should be purchased.
4.  Do not cover the bread maker with towels or other material that may prevent 
steam from escaping. Some steaming from vents is normal. Bec\1ause of 
escaping steam, you should keep the breadmaker several inches away from 
cabinets while making bread.
5.  Do not place any objects on t\1op of the breadmaker.
6.  IMPORTANT: Add in\b\fedients in the o\fde\f they a\fe specified in the \o\fecipe. 
Fo\f best \fesults, accu\fate measu\fin\b of in\b\fedients is ve\fy impo\ftant. do 
not put la\f\be\f quantities than\o \fecommended into the b\fead pan, as it may\o 
p\foduce poo\f \fesults and may dam\oa\be you\f b\feadmake\f.
TIPS FOR GeTTING THe beST ReSUl TS
1.  Use only fresh ingredients.
2.  In the U.S.: Use B\1read Flour; In Canada: Use\1 All\fPurpose Flour or Canadian 
Bread Flour.
\b.  Use lukewarm water—not cold water.
4.  Measure ingredients accurately and level off dry ingredients with the fl\1at side 
of a knife or metal spatula.  
						

							3
5. When recipes call for a “lightly floured surface,” use about 1 to 2 
tablespoons flour on the\1 surface. You may want to lightly flour your fingers 
or rolling pin for easy dough manip\1ulation.
6.  Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil 
or soft vegetable shortening spread on the bottom and sides of th\1e bowl. 
You may prefer to use a nonstick vegetable spray to “grease” the bowl to 
cut down on added fats and calories. Place the ball of doug\1h into the bowl 
and turn it over so that the doug\1h is lightly greased on all sides\1.
7.  When you let dough “rest”, form the dough into a ball and place it on a 
clean dry surface. Invert a large clean bowl over the dough and let it stand 
as directed in your recipe. When you let dough “rise” according to recipe 
directions, place it in a warm, draft\ffree area. For best results, cover the 
bowl with a clean, dry towel. To produce a tender product, make sure the 
dough rises until d\1ouble in size.  
8.  Dough may be wrapped in plastic wrap and stored in a freezer for later use. 
Bring the dough to room temperature before using.
9.  Important to note that “RAPID BAKE\1” will make a denser loaf of bread.
TIPS FOR HANdlING dOUGH
•  When recipes call for a “lightly floured surface,” use about 1 to 2 
tablespoons flour on the\1 surface. You may want to lightly flour your fingers 
or rolling pin for easy dough handl\1ing.
•  Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil or 
soft vegetable shortening spread on the bottom and sides of th\1e bowl. You 
may prefer to use a non\fstick vegetable spray to “grease” the bowl to cut 
down on added fats and calories.
•  When you let dough “rest” and “rise” according to a recipe, place it in a 
warm, draft\ffree area. For best results, cover the dough with w\1axed paper 
and a clean, dry towel. If the dough d\1oes not double in size, it may \1not 
produce a tender product.
•  Dough may be wrapped in plastic and stored in a freezer for later use. Bring 
the dough to room temperature before using.
Some ingredients differ between Canada and the\1 United States. Cheese, 
confectioner’s (icing) sugar and\1 cornmeal are just a few ingredients that vary 
between the two countries. The major \1difference is in flour.
Flou\fs
Canadian flours are milled from harder wheats so breads can be successfully 
made from national brands of both All\fPu\1rpose Flour and Bread Flour. U.S. 
“All\fPurpose Flour” will produce poor results and should \1not be used with t\1his 
unit. In the U.S.,\1 it is important to use “Bread Flour” for even\ftextured loaves.
Bread flour is processed from hard wheat and is hig\1h in the protein 
substance called gluten. When mixed and kneaded, th\1e gluten stretches 
and incorporates air bubbles to produce a light, fine\ftextured loaf. The 
stretchy resilience of gluten makes this kind of flo\1ur most tolerant to high 
temperatures, altitude, or hi\1gh humidity.
Canadian “All\fPurpose Flour” is easy to find and has been\1 extensively tested 
eNGlISH 
						

							4
with the recipes included in\1 this book with go\1od results. Canadian B\1read Flour 
may also be used w\1ith good results.
Whole wheat and multi\fg\1rain flours contain the bran and germ of the \1grain. 
Although higher in \1fiber, these flours are lower in gluten than bread flour. Rye 
flour does not contain any gluten and therefore, must be used in combination with 
other flours. Whole wheat, multi\fgrain and rye flour typically produce shorter, 
denser loaves. Whole wheat flours vary greatly between the United States and 
Canada and from one brand to another. The recipes have been developed and 
tested using nationall\1y available brands of flour.
Fat
Butter, margarine or vegetable shortening are often interchangeable in most 
bread recipes. Vegetable oil should not b\1e substituted for shortening, butter 
or margarine (fat adds flavor and tenderness to the dough). low\ffat (diet) 
margarines are high in water content but maybe subs\1tituted with acceptable 
results for people on a low fat diet.
Salt
In very small amounts, \1salt adds flavor and controls the rising acti\1on of the yeast, 
allowing the dough to rise evenly. In high altitude\1 areas, additional sa\1lt may be 
needed to improve bread results, however, keep in mind that t\1oo much salt may 
prevent the bread from rising.
liquid
Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry 
milk, and water are the most commonly used liquids in \1bread recipes. Milk 
provides a soft crust, and gives bread a velvety texture. If your recipe calls for 
powdered milk and you prefer to use fresh milk, simply substitute the milk for the 
water and powder. Water makes a crisper crust.
Sweetene\fs
Natural sweeteners, such as white or brown sugar, honey, and molasses help 
the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar, 
the yeast will not grow and the bread will not rise. \1The balance of sugar, salt, a\1nd 
yeast is a very important part of the bread making process. Sweeteners enhance 
the bread flavor and the browning process. If you prefer to use a sugar substitute, 
your baking results may vary based on the ty\1pe and amount of s\1ugar substitute 
used.
Yeast
Yeast is a heat\fsensiti\1ve plant that feeds on the sugar i\1n dough. Too much heat 
will kill the yeast, too little will slow the yeast action. Check th\1e expiration date 
to be sure the yeast is fresh. The recipes in this cookbook have been tested with 
Traditional dry yeast but you may also use Bread Machine yeast. 
						

							5
Please Read and Save this Use and Ca\fe book. 
IMPORTANT SAFeGUARdS
When using electrical appliances, basic safety precautions 
should always be followed, including the following
❍ Read all instructions.
❍ Do not touch hot surfaces. Use handles or oven mitts.
❍ To protect against a risk of electric shock, do not immerse 
cord, plug, or other parts of this breadmaker in water or other 
liquid, except the mixing paddle and bread pan, which may be 
immersed when removed from the bread pan for cleaning.
❍ Close supervision is necessary when any appliance is used by   
or near children.
❍  Unplug from outlet when not in use and before cleaning. 
Allow to cool before cleaning, putting on, or taking off parts.
❍ Do not operate any appliance with a damaged cord or plug 
or after the appliance malfunctions or has been dropped or 
damaged in any manner. If the product requires attention 
within the warranty period, call the toll free number on the 
cover of this manual for information on examination, repair, 
or adjustment.
❍ The use of accessory attachments not recommended by the 
appliance manufacturer may cause injuries.
❍ Do not use outdoors.
❍ Do not let cord hang over the edge of table or counter, or 
touch hot surfaces.
❍ Do not place on or near a hot gas or electric burner, or a 
heated oven.
❍ Extreme caution must be used when moving an appliance 
containing hot contents or liquids.
❍ To disconnect, first ensure that the unit is off, then remove 
plug from the wall outlet.
❍ Do not use appliance for other than intended use.
❍ Avoid contact with moving parts.
❍ To reduce the risk of electric shock, cook only in removable 
container.
SAVe THeSe INSTRUCTIONS.
This p\foduct is fo\f household use only.
eNGlISH 
						

							6
POlARIZed PlUG (120V Models Only)
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 into 
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.
TAMPeR-ReSISTANT SCReW
Wa\fnin\b : This appliance is equipped with a tampe\f-\fesistant sc\few 
to p\fevent \femoval of the oute\f cove\f. To \feduce the \fisk of fi\fe o\f 
elect\fic shock, do not attempt to \femove the oute\f cove\f. The\fe a\fe 
no use\f-se\fviceable pa\fts inside. Repai\f should be done  only by 
autho\fized se\fvice pe\fsonnel.
eleCTRICAl CORd
a)  A short power\fsupply cord (or detachable power\fsupply cord)   
is provided to reduce the risk resulting from becoming 
entangled in or tripping over a longer cord.
b)  longer detachable power\fsupply cords or extension cords are  available and may be used if care is exercised in their use.
c)  If a long detachable power\fsupply cord or extension cord is 
used:
1)  The marked electrical rating of the detachable power\f supply 
cord or extension cord should be at least as great as the 
electrical rating of the appliance,
2)  The longer cord should be arranged so that it will not drape 
over the countertop or tabletop where it can be pulled on by 
children or tripped over.
Note:  If the power supply cord is damaged, it should be replaced 
by qualified personnel or in  latin America by an authorized service 
center. 
						

							7
eNGlISH
   1.  lid
    2.  lid handle (one on each side)
    3.  Viewin\b window      
    4.  Steam vent
 †  5.  Nonstick, b\fead pan (Pa\ft #  b2200-01) 
    6.  Wi\fe handle
 †  7.  Kneadin\b paddle (Pa\ft #  b2200-02)
    8.  Rotatin\b shaft
    9.  Heatin\b element     
   10.  Oven (bakin\b chambe\f)
   11.  di\bital display
   12.  Cont\fol panel
 †  13.  Measu\fin\b cup (Pa\ft #  b2200-03 )
 †  14.  Measu\fin\b scoop (Pa\ft #  b2200-04)
Note: † indicates consumer replaceable/removable parts




 







A
P\foduct may va\fy sli\bhtly f\fom what is illust\fated. 
						

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Cont\fol Panel 
1.  di\bital display 
 Shows the following:
•  Number for each program setting selection (1\f10) with 
preprogrammed baking time
•  Crust color (light, Medium or Dark)
•  loaf size (1.5\flb. or 2.0\flb.)
•  Minute\fby\fminute countdown of remaining time for selected 
program
2. C\fust Colo\f  button
  lets you choose your preferred crust color:  light, Medium  
or Dark.




b
 
						

							9
eNGlISH
3.  loaf Size button
Press to select the loaf size (1.5\flb. or 2.0\flb.). 
4. Sta\ft/Stop  button
Press to begin the cycle and to display the total time for the 
selected bread to be completed. To cancel the cycle, press 
and hold for about \b seconds until you hear a beep. The unit 
beeps to indicate that it has stopped.
Impo\ftant:  do not p\fess Stop when checkin\b the p\fo\b\fess 
of the b\fead; it will cancel the p\fo\b\fam. Once a cycle is 
canceled, you will have to sta\ft ove\f a\bain.
5.  Menu  button
Press this button to select the program you want. A beep 
sounds each time you press the button.
6. Time\f  buttons
Press these buttons to set the time for delay bake (for 
program settings 1, 4, 5, 8 and 9). For example, you can time 
your bread to be ready for dinner or when you wake up in the 
morning. Set it by selecting how much time you want to pass 
before the bread is completed. For example, if it is 8:00 p.m. 
and you want the bread to be ready at 7:00 a.m., set it for   
11 hours.
You can also use these buttons to adjust the time of the cycle. 
They adjust up or down in 10\fminute increments. Changes 
must be made before the unit begins operation. 
						

							10
P\fo\b\fam Settin\bs 
The following program settings will make it easy for you to make a great variety 
of breads and fruit preserves. For each selected setting, the baking time has 
been preprogrammed. The recipes provided on pages 17\f27 will help you 
determine which program setting you should use. 
P\fo\b\fam  Menu #    bakin\b o\f P\focess  desc\fiption 
Settin\b  displayed  Time displayed 
   1.5-lb. 2.0-lb.
Basic  1 2:5\b \b:00  You can use this  setting   
       for most recipes that use   
       white flour. 
Rapid\fBake I  2 0:58 N/A  Quickly bakes 1.5\flb. size   
       loaves of white bread.
Rapid\fBake II  \b N/A 0:58  Quickly bakes 2.0\flb. size   
       loaves of white breads.
Sandwich  4 2:55 \b:00  Bakes bread for   
       sandwiches with thinner   
       crust and lighter texture.
Whole Grain  5 \b:\b2 \b:40  Bakes bread that contains   
       a large amount of wheat   
       flour. This setting has   
       a longer rise cycle.
Sweet  6 2:50 2:55  Bakes bread that contains   
       sugar and eggs.
Quick Bread  7 1:40 1:40   Bakes bread that contains   
       baking powder instead of   
       yeast. 
Dough  8 1:\b0    Prepares dough that can   
       be shaped to make coffee   
       cakes, rolls, pizza and   
       other breads baked in a   
       conventional oven.
French  9 \b:40 \b:50  Bakes bread with thin   
       crust and light texture.
Preserves  10 1:20 1:20  This setting is to make   
       jams from fresh fruit.