Black and Decker Ultimate Plus 2lb Convection Breadmaker B2500C User Manual

							
Please Read and Save this Use and Care Book
Veuillez lire et conserver ce guide d’entretien et d’utilisation
Models 
Modèles
❑ B2500C
Ultimate Plus™ 2 Lb Convection Breadmaker
Machine à pain à convection ultimate plusMC 
d’une capacité de 908 g (2 lb)
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 # B2500C-01)
 2.  Viewing window
 3.  Steam vents / fruit & nut dispenser
 4.  Control panel
 5.  Power supply cord with polarized plug
 6.  Baking chamber
 7.  Drive shaft
† 8.  Bread pan (Part # B2500C-02)
† 9.  Kneading paddle (Part # B2500C-03)
 10.  Bread pan handle
Note: † indicates consumer replaceable/removable parts
1.
4.
2.
3.
6.
9.
10.
8.
7.
5. 
						

							
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CONTROL PANEL
1. Display Window 
Shows selection and timer setting.
2. Operation Light 
Illuminates when START button is pressed; when cycle is completed and in Keep 
Warm phase, light will flash.
3. Program (PROG) 
The Ultimate Plus™ Breadmaker has a unique 24-Hour Delay Bake. You can 
Delay Bake for up to 24 hours in advance.
 Program (PROG) Time 
The PROG button expands breadmaker’s standard bread baking options by 
giving you flexibility to alter times within framework of baking program. Using 
preprogrammed times, you can increase or decrease kneading, rising or baking 
times.
 Program (PROG) Temperature 
The PROG button allows you to adjust baking temperatures when using BAKE 
ONLY Course, when creating your Personal Recipe or Custom Program.
4. Save/Erase 
Press this button to save or erase changes made in Program function.
5. No/Yes/UP and DOWN Arrows 
Use this pair of buttons to register changes made in Program function and to set  
delay timer.
 Use this pair of buttons to add or subtract time displayed in the Display 
Window. 
▲ Increases in 10-minute intervals. 
▼ Decreases time in 10-minute intervals.
 Additional options can be activated using EXTRAS, PROG, SAVE/ERASE and 
DELAY BAKE.
6.  Menu 
Selects bread/dough Course you want. Each time SELECT button is pressed, 
a new Course number will appear in the display window. (Selections will be 
displayed in order listed.)
7. Crust Control 
Selects crust color: light, medium or dark 
Crust color is preset to medium.
8. Extras 
After you select the Course of your choice, you can then push EXTRAS to either 
activate or cancel dispenser function. The breadmaker is preset to NO EXTRAS.
9. Loaf Size 
Selects loaf size: 1 lb, 1½ lb. or 2 lb. 
Loaf size is preset to 2 lb.
10. Pause 
PAUSE function can be activated only after machine has started a Course. For 
more details, refer to PAUSE section in this book
11. Start 
Press to start selected baking Course.
12. Stop 
Press and hold for 2 seconds to clear display, reset baking Course or delay 
bake timer setting – or to simply stop baking.
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.
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Selection Options
Select from these bread/dough courses:
 1.  White Bread Light (1 lb)
 2.  White Bread Light (1.5 lb)
 3.  White Bread Light (2 lb)
 4.  White Bread Medium (1 lb)
 5.  White Bread Medium (1.5 lb)
 6.  White Bread Medium (2 lb)
 7.  White Bread Dark (1 lb)
 8.  White Bread Dark (1.5 lb)
 9.  White Bread Dark (2 lb)
10.  White Bread Rapid Light (1 lb)
11. White Bread Rapid Light (1.5 lb)
12. White Bread Rapid Light (2 lb)
13. White Bread Rapid Medium (1 lb)
14. White Bread Rapid Medium (1.5 lb)
15. White Bread Rapid Medium (2 lb)
16. White Bread Rapid Dark (1 lb)
17. White Bread Rapid Dark (1.5 lb)
18. White Bread Rapid Dark (2 lb)
19. Whole Wheat Bread Light (1 lb)
20. Whole Wheat Bread Light (1.5 lb)
21. Whole Wheat Bread Light (2 lb)
22. Whole Wheat Bread Medium (1 lb)
23. Whole Wheat Bread Medium (1.5 lb)
24. Whole Wheat Bread Medium (2 lb)
25. Whole Wheat Bread Dark (1 lb)
26. Whole Wheat Bread Dark (1.5 lb)
27. Whole Wheat Bread Dark (2 lb)
28. Whole Wheat Bread Rapid Light (1 lb)
29. Whole Wheat Bread Rapid Light (1.5 lb)
30. Whole Wheat Bread Rapid Light (2 lb)
31. Whole Wheat Bread Rapid Medium (1 lb)
32. Whole Wheat Bread Rapid Medium (1.5 lb)
33. Whole Wheat Bread Rapid Medium (2 lb)
34. Whole Wheat Bread Rapid Dark (1 lb)
35. Whole Wheat Bread Rapid Dark (1.5 lb)
36. Whole Wheat Bread Rapid Dark (2 lb)
37. French Bread Light (1 lb)
38. French Bread Light (1.5 lb)
39. French Bread Light (2 lb)
40. French Bread Medium (1 lb)
41. French Bread Medium (1.5 lb)
42. French Bread Medium (2 lb)
43. French Bread Dark (1 lb)
44. French Bread Dark (1.5 lb)
45. French Bread Dark (2 lb)
46. French Bread Rapid Light (1 lb)
47. French Bread Rapid Light (1.5 lb)
48. French Bread Rapid Light (2 lb)
49. French Bread Rapid Medium (1 lb)
50. French Bread Rapid Medium (1.5 lb)
51. French Bread Rapid Medium (2 lb)
52. French Bread Rapid Dark (1 lb)
53. French Bread Rapid Dark (1.5 lb)
54. French Bread Rapid Dark (2 lb)
55. Fruit & Nut Bread Light (1 lb)
56. Fruit & Nut Bread Light (1.5 lb)
57. Fruit & Nut Bread Light (2 lb)
58. Fruit & Nut Bread Medium (1 lb)
59. Fruit & Nut Bread Medium (1.5 lb)
60. Fruit & Nut Bread Medium (2 lb)
61. Fruit & Nut Bread Dark (1 lb)
62. Fruit & Nut Bread Dark (1.5 lb)
63. Fruit & Nut Bread Dark (2 lb)
64. Fruit & Nut Bread Rapid Light (1 lb)
65. Fruit & Nut Bread Rapid Light (1.5 lb)
66. Fruit & Nut Bread Rapid Light (2 lb)
67. Fruit & Nut Bread Rapid Medium (1 lb)
68. Fruit & Nut Bread Rapid Medium (1.5 lb)
69. Fruit & Nut Bread Rapid Medium (2 lb)
70. Fruit & Nut Bread Rapid Dark (1 lb)
71. Fruit & Nut Bread Rapid Dark (1.5 lb)
72. Fruit & Nut Bread Rapid Dark (2 lb) 
						

							
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73. Low Carb
74. Gluten Free
75. Batter Breads™ / Cake Light
76. Batter Breads™ / Cake Medium
77. Batter Breads™ / Cake Dark
78. Jam
79. Dough (1 lb)
80. Dough (1.5 lb)
81. Dough (2 lb)
82. Pizza dough
83. Bake Only
84. – 88. Personal Recipes
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.
White Bread
Used for breads that primarily use white flour, although some recipes may include 
small amounts of whole wheat flour.
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.
French Bread
Traditionally, French bread has crispier crust and lighter texture than white bread. 
Recipes usually do not include butter, margarine or milk.
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. 
						

							
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Low Card Bread
Used for low carb recipes.
Gluten Free Bread 
Used for gluten free recipes.
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.
Jam
Add fruit, sugar, and lemon juice for homemade jam – a great topping for 
homemade bread, waffles and ice cream.
Dough
Use to prepare dough for making bread or rolls which are shaped before baking in 
a conventional oven.
Pizza Dough
Use to prepare dough that requires less kneading and rising such as pizza and 
focaccia dough.
Rapid Bread
Used for White, Whole Wheat, French, and Fruit & Nut Courses to decrease time 
by approximately 1 hour. Choose recipe, then simply add amount of yeast listed for 
Rapid Course. Bread may be shorter and denser.
Bake Only
Used if crust is too light or you wish to bake pre-made dough. Especially useful if 
your bread, Batter Breads™ or cake is not quite done. Check every few minutes. 
Course bakes for up to 1 hour, 30 minutes from 300°F to 375°F.
Personal Recipe
Your breadmaker has 5 personal recipe memory cycles. You have 5 spaces to 
program and save your favorite recipes. PERSONAL BAKER lets you factor brand 
and type of flour, quality of yeast and even climate into Course times. Information 
is stored in PERSONAL BAKER file and kept separate from regular Courses.
Custom Program
Allows you to alter existing settings in preset programms to manually change 
Course length.
KNEADING AND BAKING COURSE CHART
CourseCrustSizePreheatKnead 1Knead 2Rise 1PunchRise 2ShapeRise 3BakeTotalWhiteLight2 lb.▬5 min20 min40 min10 sec24 m 50 s15 sec49 m 45 s40 min3:001.5 lb.▬3 min22 min40 min10 sec24 m 50 s15 sec49 m 45 s35 min2:551 lb.▬3 min22 min40 min10 sec24 m 50 s15 sec49 m 45 s30 min2:50Medium2 lb.▬5 min20 min40 min10 sec24 m 50 s15 sec49 m 45 s50 min3:101.5 lb.▬3 min22 min40 min10 sec24 m 50 s15 sec49 m 45 s45 min3:051 lb.▬3 min22 min40 min10 sec24 m 50 s15 sec49 m 45 s40 min3:00Dark1 lb.▬5 min20 min40 min10 sec24 m 50 s15 sec49 m 45 s60 min3:201.5 lb.▬3 min22 min40 min10 sec24 m 50 s15 sec49 m 45 s55 min3:152 lb.▬3 min22 min40 min10 sec24 m 50 s15 sec49 m 45 s50 min3:10Rapid WhiteLight2 lb.▬5 min20 min15 min10 sec9 m 50 s10 sec29 m 50 s40 min2:001.5 lb.▬3 min22 min15 min10 sec9 m 50 s10 sec29 m 50 s35 min1:551 lb.▬3 min22 min15 min10 sec9 m 50 s10 sec29 m 50 s30 min1:50Medium2 lb.▬5 min20 min15 min10 sec9 m 50 s10 sec29 m 50 s50 min2:101.5 lb.▬3 min22 min15 min10 sec9 m 50 s10 sec29 m 50 s45 min2:051 lb.▬3 min22 min15 min10 sec9 m 50 s10 sec29 m 50 s40 min2:00Dark2 lb.▬5 min20 min15 min10 sec9 m 50 s10 sec29 m 50 s60 min2:201.5 lb.▬3 min22 min15 min10 sec9 m 50 s10 sec29 m 50 s55 min2:151 lb.▬3 min22 min15 min10 sec9 m 50 s10 sec29 m 50 s50 min2:10Whole WheatLight2 lb.30 min5 min15 min50 min10 sec24 m 50 s10 sec44 m 50 s40 min3:301.5 lb.30 min3 min17 min50 min10 sec24 m 50 s10 sec44 m 50 s37 min3:271 lb.30 min3 min17 min50 min10 sec24 m 50 s10 sec44 m 50 s35 min3:25Medium2 lb.30 min5 min15 min50 min10 sec24 m 50 s10 sec44 m 50 s45 min3:351.5 lb.30 min3 min17 min50 min10 sec24 m 50 s10 sec44 m 50 s42 min3:321 lb.30 min3 min17 min50 min10 sec24 m 50 s10 sec44 m 50 s40 min3:30Dark2 lb.30 min5 min15 min50 min10 sec24 m 50 s10 sec44 m 50 s53 min3:431.5 lb.30 min3 min17 min50 min10 sec24 m 50 s10 sec44 m 50 s50 min3:401 lb.30 min3 min17 min50 min10 sec24 m 50 s10 sec44 m 50 s48 min3:38Rapid Whole Wheat
Light2 lb.5 min5 min15 min30 min10 sec39 m 50 s▬▬40 min2:151.5 lb.5 min3 min17 min30 min10 sec39 m 50 s▬▬37 min2:121 lb.5 min3 min17 min30 min10 sec39 m 50 s▬▬35 min2:10Medium2 lb.5 min5 min15 min30 min10 sec39 m 50 s▬▬45 min2:201.5 lb.5 min3 min17 min30 min10 sec39 m 50 s▬▬42 min2:171 lb.5 min3 min17 min30 min10 sec39 m 50 s▬▬40 min2:15Dark2 lb.5 min5 min15 min30 min10 sec39 m 50 s▬▬53 min2:281.5 lb.5 min3 min17 min30 min10 sec39 m 50 s▬▬50 min2:251 lb.5 min3 min17 min30 min10 sec39 m 50 s▬▬48 min2:23FrenchLight2 lb.▬5 min20 min40 min10 sec29 m 50 s10 sec59 m 50 s45 min3:201.5 lb.▬3 min22 min40 min10 sec29 m 50 s10 sec59 m 50 s42 min3:171 lb.▬3 min22 min40 min10 sec29 m 50 s10 sec59 m 50 s40 min3:15Medium2 lb.▬5 min20 min40 min10 sec29 m 50 s10 sec59 m 50 s55 min3:301.5 lb.▬3 min22 min40 min10 sec29 m 50 s10 sec59 m 50 s52 min3:271 lb.▬3 min22 min40 min10 sec29 m 50 s10 sec59 m 50 s50 min3:25Dark2 lb.▬5 min20 min40 min10 sec29 m 50 s10 sec59 m 50 s65 min3:401.5 lb.▬3 min22 min40 min10 sec29 m 50 s10 sec59 m 50 s62 min3:371 lb.▬3 min22 min40 min10 sec29 m 50 s10 sec59 m 50 s60 min3:35Rapid FrenchLight2 lb.▬5 min20 min20 min8 sec44 m 52 s▬▬45 min2:151.5 lb.▬3 min22 min20 min8 sec44 m 52 s▬▬42 min2:121 lb.▬3 min22 min20 min8 sec44 m 52 s▬▬40 min2:10Medium2 lb.▬5 min20 min20 min8 sec44 m 52 s▬▬55 min2:251.5 lb.▬3 min22 min20 min8 sec44 m 52 s▬▬52 min2:221 lb.▬3 min22 min20 min8 sec44 m 52 s▬▬50 min2:20Dark2 lb.▬5 min20 min20 min8 sec44 m 52 s▬▬65 min2:351.5 lb.▬3 min22 min20 min8 sec44 m 52 s▬▬62 min2:321 lb.▬3 min22 min20 min8 sec44 m 52 s▬▬60 min2:30Fruit & NutLight2 lb.▬5 min20 min40 min10 sec24 m 50 s5 sec49 m 55 s55 min3:151.5 lb.▬3 min22 min40 min10 sec24 m 50 s5 sec49 m 55 s52 min3:121 lb.▬3 min22 min40 min10 sec24 m 50 s5 sec49 m 55 s50 min3:10Medium2 lb.▬5 min20 min40 min10 sec24 m 50 s5 sec49 m 55 s65 min3:251.5 lb.▬3 min22 min40 min10 sec24 m 50 s5 sec49 m 55 s62 min3:221 lb.▬3 min22 min40 min10 sec24 m 50 s5 sec49 m 55 s60 min3:20Dark2 lb.▬5 min20 min40 min10 sec24 m 50 s5 sec49 m 55 s75 min3:351.5 lb.▬3 min22 min40 min10 sec24 m 50 s5 sec49 m 55 s72 min3:321 lb.▬3 min22 min40 min10 sec24 m 50 s5 sec49 m 55 s70 min3:30Rapid Fruit & NutLight2 lb.▬5 min20 min25 min10 sec54 m 50 s▬▬55 min2:401.5 lb.▬3 min22 min25 min10 sec54 m 50 s▬▬52 min2:371 lb.▬3 min22 min25 min10 sec54 m 50 s▬▬50 min2:35Medium2 lb.▬5 min20 min25 min10 sec54 m 50 s▬▬65 min2:501.5 lb.▬3 min22 min25 min10 sec54 m 50 s▬▬62 min2:471 lb.▬3 min22 min25 min10 sec54 m 50 s▬▬60 min2:45Dark2 lb.▬5 min20 min25 min10 sec54 m 50 s▬▬75 min3:001.5 lb.▬3 min22 min25 min10 sec54 m 50 s▬▬72 min2:571 lb.▬3 min22 min25 min10 sec54 m 50 s▬▬70 min2:55Low Carb30 min3 min25 min80 min15 sec31 sec4 sec46 sec55 min4:30Gluten Free▬3 min10 min14 min▬▬▬▬52 min1:19Jam15 min▬▬▬▬▬▬▬50 min1:05Dough2 lb.▬3 min27 min60 min▬▬▬▬▬1:301.5 lb.▬3 min24 min60 min▬▬▬▬▬1:271 lb.▬3 min21 min60 min▬▬▬▬▬1:24Pizza Dough▬3 min22 min30 min▬▬▬▬▬0:55
Bake Only2 lb.▬▬▬▬▬▬▬▬90 min1:30
CourseCrustKnead 1Knead 2Knead 3RestKnead 4Knead 5BakeTotalBatter Breads™Light1 min3 min2 min2 min1 min2 min69 min1:20Medium1 min3 min2 min2 min1 min2 min79 min1:30Dark1 min3 min2 min2 min1 min2 min89 min1:40
*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. 
						

							
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CourseCrustSizePreheatKnead 1Knead 2Rise 1PunchRise 2ShapeRise 3BakeTotalKNOW 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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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.
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 AND BATTER BREADS™
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.
B
C
D 
						

							
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6. Close the lid. Plug into standard electrical outlet. Breadmaker will beep and 
three zeros will flash in display window.
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:
• Jam
• Dough
• Pizza Dough
• Bake Only
Note: When using Dough, Pizza Dough, Pasta Dough, Batter Bread™ 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.  Add ingredients such as dried fruits or nuts and herbs, to the Fruit & Nut  
    Dispenser
Important: Do not exceed 2/3 cup capacity.
Important: Do not pour liquids or spices into dispenser. Always make sure fresh 
fruit or vegetables are not wet. Pat dry before putting them in the dispenser.
11. Press START to begin kneading cycle. The operation 
light will illuminate. The TIME remaining will begin to 
count down in display window. COURSE, LOAF SIZE, 
CRUST COLOR and CYCLE will be shown in display 
window. (E). 
Note: During kneading cycle, yeast will activate and 
viewing window may begin to fog. (This will clear 
eventually so you can view the progress.)
12. 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 (F).
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.
F
E
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:
• Jam
• Dough
• Pizza Dough
• Bake Only
 13.  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.
Caution: Be sure to remove kneading paddle from the bread.
Caution: Bread pan, kneading paddle and bread will be very hot.
 14.  Always unplug breadmaker after each use.
USING 24-HOUR DELAY BAKE TIMER
Important: Delay baking does not activate Jam Course. 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.
Note: If your recipe contains salt, add it with the liquid ingredients, taking care to 
keep it away from the yeast.
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.
ADVANCED BAKING TECHNIQUES
BAKE ONLY
The Bake Only course offers the flexibility to vary time and temperature. You can 
bake pre-made dough or dough purchased at the store using this Course. You may 
also use this Course if crust color is too light or if your Batter Breads™ or cake is 
not quite done. Check every few minutes.