Register / log-in to add to your Hammerwall Collection.
Manual Location

The Search Results for the Search Section to the left will appear here.

Upload a pic of this item

Page: 1

THBEREAMDACHINE MODEALBM2H60 MODAELBM3500 / ABM8200 / MODEALBM1H70 MODAELBMY2K2 INSTRUCMTAIONNUAL WELBILT ® HOUSEHOLD USE ONLY
Page: 2

IMPORTANTSAFEGUARD WHEN USING ELECTRICAL APPLIANCES , BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED , INCLUDING THE FOLLOWING : , Read all instructions carefully . 2 . Do not touch hot surfaces . Use handles or knobs and a potholder . Do not close or clog the steam vent openings under any circumstances . 3 . To protect against electrical shock , do not immerse cord , plug , or any other part of this bread machine , in water or other liquid . 4 . Close supervision is necessary when any appliance is used by or near children . 5 . Unplug the power supply cord when the appliance is not in use , or before cleaning . Allow to coo ! before putting on or taking off any parts . 6 . Do not use or operate the appliance with a damaged cord or plug , or after the appliance malfunc tions or has been damaged in any manner . Return appliance to the nearest authorized service facility for examination , repair or adjustment . , The use of accessory attachments not recommended or sold by the manufacturer may cause injuries . , Do not use outdoors . 9 . Do not let the power supply cord hang over the edge of table or counter , or touch hot surfaces . 10 . Do not place the appliance on or near hot gas or electric burners , or in a heated oven . ! 1 . Extreme caution must be used when moving an appliance containing hot contents or liquids . 12 . To disconnect , press STOP , then remove plug from wall outlet . Grip plug and pull from wall outlet . Never pull on the cord . 13 . Do not use the bread machine for other than intended use . 14 . Avoid contact with rnoving parts during operation . 15 . Do not pour any ingredients directly into the bread machine - - only into the baking pan . The baking pan must then be placed in the machine . 16 . Do not operate this appliance in the presence of explosive and / or flammable fumes . 17 . This appliance is intended for HOUSEHOLD USE ONLY and not for commercial or industrial use . 18 . To avoid damaging the machine , do not place the baking pan or any object on top of the unit . 19 . Do not clean with scouring pads . Pieces can break off the pad and touch electrical parts , creating a risk of electric shock . 20 . Do not use bread machine for storage purposes nor insert any utensils , as they may create a fire or electric shock . SAVETHESEINSTRUCTIONS HOUSEHOLD USE ONLY This appliance has a polarized plug ( one blade is wider than the other ) . As a safety feature , this plug will fit in 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 DEFEATTHIS SAFETY FEATURE . A short power - supply cord is provided to reduce the risk of becoming entangled in or tripper over a longer cord . An extension cord may be used if precautions are taken in their use . If an extension cord is used : 1 . The marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance , and 2 . The 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 accidentally . 1
Page: 3

AbouYt ourBreadMachine The 5 bread machines in this manual make REGULAR ( 1 lb . ) or LARGE ( 1 1 / 2 lb . ) loaves of breads . The ABM8200 or the ABM2H60 also makes EXTRA LARGE ( 2 lb . ) loaves of breads . The ABM3500 and ABM1H70 have 28 settings : The ABMY2K2 has 31 settings : The ABM2H60 and ABM8200 have 41 settings . See " Setting Chart " , page 10 . Special ULTRA FAST setting allows you to complete the breadmaking process in 58 minutes . Special recipes must be used for this cycle . A Fruit and Nut beep signals when it is time to add ingredients , such as fruits , nuts or chips . It will maintain ingredients ' shape and texture rather than be chopped up by the kneading blade . If you use the TIMER to delay baking , you may add all the ingredients at once and bypasss the function ; however your fruits , nuts , or chips may get somewhat chopped . • You can control the crust color of your fresh homemade breads to satisfy your need . • 13 - HOUR PROGRAMMABLE TIMER lets you wake up to hot baked bread in the morning . • Big VIEWING WINDOW allows you to watch the breadmaking process . A KEEPWARM function prevents the bread from getting soggy by keeping finished bread warm up to an hour after the baking is completed . This function stops when the unit is turned OFF ! STOPor unplugged . Your breadmachine has POWER LOSS MEMORY , which resumes cycle where it left off when experiencing a short - term power loss . Do not cover the bread machine with towels or other materials that may prevent steam from escaping . Some steaming from vents is normal . • Do not place any objects on top of the bread machine . Unplug the unit and wait until it cools , then remove any spilled ingredients or crumbs from the baking chamber of the bread machine by wiping with a damp sponge or cloth . See " Care and Cleaning " , page 16 . IMPORTANT : Always add ingredients in the order they are specified in the recipe . For best results , accurate measuring of ingredients is very important . Do not put larger quantities than recommended into the baking pan as it may produce poor results and may damage the bread machine . ABM3500 , ABMY2K2 , and ABM1H70are designed for making 1 or I 1 / 2 lb . loaf of bread only , so do notuse 2 lb . recipe for these three models . NOTE : Themodel of your bread machine is located onthe control panel . 2
Page: 4

BEFORE YOUR FIRST USE Enjoy using your Welbilt Bread Machine . Before your first use , please take a few minutes to read this Instruction Manual and keep it handy for reference . Pay particular attention to the safety instructions we have provided for your protection . Carefully unpack the bread machineand removeall packagingmaterials , To removeany dust that may haveaccumulated during packing , wipe the baking pan , kneadingbladeand outside surface of the bread machinewith a clean , damp cloth . Donot usescouringpadsor any abrasiveson any part of the breadmachine . Plug the cord into a 120 - volt AC outlet . The cord length of this bread machine was selected to reduce the possibility of tangling or tripping over a longer cord . If more cord length is needed , use a UL certified extension cord rated no less than 15 amperes and 120 volts . The longer cord should be arranged so that it will not drape over the countertop where it can be pulled on by children or tripped over . TABLEOFCONTENTS Rich Sweet Bread 28 OPERATING INSTRUCTION SECTION Cinnamon Raisin Bread 28 Important Safeguards 12 About Your Bread Machine Holiday Bread 2299 About Quick Breads Before Your First Use 3 Know Your Bread Machine : Apple Walnut Loaves 3030 Banana Nut Bread ABM3500 ! 8200 4 Irish Soda Bread 30 ABMY2K2 5 Corn Muffin 30 ABM1H70 6 Soft Pretzel 31 ABM2HCO 7 Dinner Rolls 31 Control Panel 8 Danish Pastries 32 Setting Descriptions 9 - 11 Bread Sticks 32 Using Your Bread Machine 11 - 14 Cinnamon Rolls 33 Using the Timer 15 Pizza Crust 33 Slicing and Storing Bread 15 Bagels 34 Care and Cleaning 16 Egg Bagels 34 Bread Machine Cycle Times 17 Sun Dried Tomato Bagels 34 Know Your Ingredients 18 - 20 Finnish Rye Bread 3535 Measuring Your Ingredients 21 Russian Black Bread Recipe Tips 22 Dark Pumpernickel 3536 RECIPE SECTION Gluten Free Breads Basic White Bread 23 Gluten Free Potato Bread 37 Ultra - Fast Setting 23 Gluten Free Cinnamon Raisin 37 Egg Bread 23 Gluten Free Mock Light 3738 Ultra - Fast Setting 2234 Gluten Free Brown & White Rice Bread Onion Bread Gluten Free Romano Bean Bread 38 Rye Bread 24 Gluten Free Cheddar Loaf 38 Honey Oats Bread 2245 Gluten Free Cardamom Fruit Bread 39 Pesto Bread Strawberry Jam 3939 Ultra - Fast Setting 25 Cake Mix - Cake Cheve - Cracked Pepper Bread 25 HELP SECTION Ultra Fast Setting 2256 100 % Whole Wheat Bread Troubleshooting 40 Shredded Wheat Bread 26 Need Help 41 - 43 French Bread 31 Baking Tips For Yeast Bread 44 - 45 Limited Warranty 46 Cranberry Walnut 32
Page: 5

KnowYourBreadMachine ABM35M00A - K1EASN1D1 / 2LBL.OAVES ABM82M00A - K1E , S11 / 2 , AN2DLBL.OAVES 4 6 . 1 ) Lid 2 ) Lid Handle 3 ) Viewing Window 12 . 4 ) Air Vents 5 ) Bread pan 6 ) Baking Chamber ( not shown ) 7 ) Control Panel 5 . 8 ) Main Housing 9 ) Power Cord 113 . 1 _ ! O ) Power Plug 11 ) Drive Shaft 12 ) Kneading Blade 13 ) Bread Pan Handle ABM3500 / ABM8200 4
Page: 6

KnowYourBreadMachine ABMY2MK2A - KE1ASN1D1 / 2LB.LOAVES 2 3 1 6 / 1 Lid 2 Viewing Window 3 Air Vents 4 Bread pan 5 Baking Chamber ( not shown ) 6 Control Panel 7 Cool - Touch Body 8 Power Cord 9 Power Plug 10 ) Drive Shaft 11 ) Kneading Blade 12 ) Bread Pan Handle ABMY2K2
Page: 7

KnowYourBreadMachine ABM1HM70A - KE1ASN1D1 / 2LBH . ORIZOLNOTAALVES 3 9 / 10 1 ) Lid 2 ) Lid Handle 3 ) Viewing Window 4 ) Air Vents ( not Shown ) 12 . 5 ) Bread pan 13 , 6 ) Baking Chamber ( not Shown ) 7 ) Control Panel 5 . 8 ) Cool - Touch Body 9 ) Power Cord 11 . lO ) Power Plug 11 ) Drive Shaft 12 ) Kneading Blade 13 ) Bread Pan Handle ABM1H70 6
Page: 8

KnowYourBreadMachine ABM2HM60A - KE1ASN1D1 / 2AN2DLBH . ORIZOLNOTAAVLES 3 . . . / 8 , / . 14 / ELB / L1 " _ m 10 . 1 ) Lid 2 ) Lid Handle 3 ) Viewing Window 12 . 4 ) Air Vents 5 ) Bread pan 13 . 6 ) Baking Chamber ( not shown ) 7 ) Control Panel 5 . 8 ) Cool - Touch Body 9 ) Power Cord 11 . lO ) Power Plug 11 ) Drive Shaft 12 ) Kneading Blade 13 ) Bread Pan Handle ABM2H60
Page: 9

Controplanel , . NOTE : When using the touchpad controls , be sure to press the pad until you hear a beep . - Showsthe MENU number selected 1 DISPLAY - Shows the LOAFsizeselected WINDOW - Shows the CRUSTCOLORselected - Shows minute - by - minute baking time countdown - Shows DELAY BAKINGTIME selected - Usewhen setting the TIMER to delay baking . 2 TIMER - Press • and • arrows to set timer for delayedcompletion up to 13 hours later . - Theywill move time up or down in 10 - minute increments . Press and hold button for faster movement . TIMER is not availableat some cycles , pleasecheck the BREAD MACHINECYCLETIME , paqe 17 3 MENU - Pressto selectthe baking cycle of your choice . The selectedcycle automatically assigns the time neededto complete the process . - Press to selectthe crust color ( Light " L " , Medium " P " , Dark " H " ) 4 COLOR - Press to selectthe loaf size ( REGULAR " 1 lb . " , or LARGE " 1 1 / 2 lb . " ) 5 LOAF EXTRALARGE " 2 lb . " can be selectedat ABM2H60 andABM8200 - Press to start operation or begin TIMER countdown for delayed completion . 6 START / - Press and hold until you hear a beepto stop operation or cancela TIMER setting . STOP ( Note : Do not press " STOP " when you are just checking the progress of bread . ) 8
Page: 10

SE'FrlNGDESCRIPTIONS Follow this flow chart , you will find making bread is as easy as ! , 2,3 . I . Press MENU key to select the different baking cycle you want . 2 . Press COLOR key to select the crust color your prefer . 3 . Press LOAF key to select tile bread size you desire . 4 . Press TIMER key if you wish to have your bread machine begin up to 13 hours in advance 5 . Press START key , then everything is all set . BASIC BREADS All Bread Machines These settings are used for breads that primarily use white flour : though some recipes may include small amounts of whole wheat flour as well These settings have the minimum number of rising cycles and the shortest overall times until baking is completed . Therefore , loaves will be slightly denser than French or Sweet breads Choose from Basic settings , according to LOAF size and crust COLOR . WHOLE WHEATtMULTI - GRAIN All Bread Machines These settings are used for recipes with significant amounts of wllole wheat or rye flour , oats of bran . Ti _ ey begin with a rest period during which the flours or grains absorb the liquid ingredients . Soaking causes the flour or gram to soften and helps ingredients to combine well . These settings also have an extra r _ se cycle to allow heavy wheat / grains to expand . Generally , whole wheat / multi - grain breads are shorter and denser than Basic . French or Sweet breads . Choose from WHOLE WHEAT settings : SPECIALTY FRENCH All Bread Machines Traditionally French bread has a crispier crust and lighter texture than basic breads . Recipes usually do not include butter , margarine or milk . SWEET All Bread Machines Use this setting for recipes that use fruit juice , additional sugar , or added sweet ingredients such as coconut flakes , raisins , dried fruit or chocolate . Baking temperature is reduced to prevent burning and ti _ e extra rise cycle gives the loaves a light , airy texture . QUICK / CAKE BREAD All Bread Machines Th _ ssetting _ sused for recipes that contain baking powder or baking soda rather than yeast to make them rise . Cake recipes rnust he specially designed for this setting . See the recipe section for the cake recipe . EUROPEAN ONLY For ABMY2K2 Use this setting to make dark european breads such as Swedish Limpa . Russian Black Bread , Pumpernickle . etc . DOUGH All Bread Machines This setting makes dough only and will not bake the final bread . Remove the dough and shape to rnake pzza , rolls . pretzels doughnuts arrd round or braided breads . Then bake in a conventional oven or fry in a deep fryer ( m Doughnuts ) Follow dough recipes for specific directions . BAGEL DOUGH ONLY For ABMY2K2 This setting is a special dough setting for bagels only and will not bake tile final bread . Remove the dough and fo ! - low he steps for making bagels . JAM ONLY For ABMY2K2 Usethis setting for making jam from fresh fruits . Do not double recipes or allow ingredients to boil over the pan into the baking chamber . Should this happen , stop the machine immediately . Allow to cool and clean thor - oughly .
Page: 11

BreadMachineSettin Chart ABM3500 ABMY2K2 ABM1H7B ABM8200 ABM2ttBO Model # 15V i 5V 1.5N 2V 2H MARL ] Co _ or Loaf 1 1 1 1 1 1L 11 / 2 LB . 2 2 2 2 2 L Fight 2 t B 3 3 1LB 3 3 3 4 4 d1Pium 4 4 4 5 6 Me 1 1,2LB 1 . BASIC 2LB 6 6 lIB 5 5 5 7 7 1H 1 1 / 2 LB , 6 6 6 6 6 Dark 21B 9 9 I _ B Y 7 7 10 10 2L i 1 / 2LB 8 8 8 11 L light 2 LB 12 12 ! LB 9 9 g 13 13 2Pdium 2 . WHOLE 10 10 ! 0 ! 4 14 Me 1 / 2LB WHEAT 2 LB 15 15 1 LB . 11 11 11 ! 5 16 2H 1 12 _ B 12 i2 12 17 17 Dark 2 [ B 18 18 1LB 13 13 13 19 19 3L 1 12 LB . I 14 14 14 20 20 L Fight 2 LB 21 21 1LB 15 15 15 22 22 3P i 1 ' 2 LB 16 16 16 23 23 3 . FRENCH Medium 2LB 24 2 _ 4 1 LB . 17 17 17 25 _ 5 3H I i / 2 cB i8 18 18 26 26 Dark 2 IB 27 27 LB . i9 19 19 28 28 4L 1 1 / 2 LB . 20 20 20 29 29 L light 2 LB 3O 30 1 LB . 21 21 21 3I 31 4Pdium 4 . SWEET 1 i / 2 LB . 22 22 22 32 32 Me 21B 33 3S I LB 34 34 4H 23 23 23 Dark I 1 / 2 LB 24 24 24 35 35 21B 36 36 UJtraFast 1.5 Ibs 25 25 37 37 Ultra Fast 2 Ibs 38 38 Quick 26 26 39 39 27 European 27 28 4O 4O Douah 29 Baq _ l Douql Jan _ 30 Bake 28 31 28 41 41 41 TOTALSETTINGS 28 31 28 41 10
Page: 12

BAKE All Bread Machines This setting is especially helpful when making gluten - free breads . After the first rise , stop the machine and cancel the cycle by pressing the STOP key until it beeps . Set tile machine to the BAKE setting and press the START key . Usin Yl ourBreadMachine The bread settings in these units will combine ingredients , knead and make bread from start to finish automatically The DOUGH setting makes dough for a variety of recipes for you to shape and bake m your oven . To delay compietion , the automatic T ! MER may be programmed to make bread or dough while you are at york or asleep iSee ' Usii g Tile Tirner " , sage 15 ) The recipes included with this booklet have been thoroughly tested to ensure best results Recipes have been created by ilome economists specifically for these bread machines an , d may no _ , p , oduce acceptable resLflts in other similar bread - naehh ] es FORALL SETTINGS , FOLLOW THESE INSTRUCTIONS : 0pel the id and remove the baking _ an [ . _ , pulhng stra , ght m : 1 tile nan - Warning : 1 d e . t is important to remove the baking can from _ ne dlllI ramer _ nan Place vour bread machine putt ng mgredients into the pan wh le _ ts - " o _ ace : o avoid acc _ aen [ a , whereitis level stab ! e and sp I ! ing ingredients into the bakmg cnamoer . secure Attach the kneading blade onto the shaft inside the baking pan by lining • Be sure to set the kneading Lipthe flat side of the blade with the flat side on the shaft . Push the blade blade firmly into place other - firmly onto the shaft . wise the blade may come off durirrg operation vfhich Ha , / affect tire knead ng or mixing . • Be sure the shaft s clean of any residue ( ie . dougt _ ) This will ensure tile kneading b ! ade will fully seat into place . Select a recipe from the recipe section of this booklet . When following Be careful not io nrx ttre yeast the recipes : 3 with any of the wet ingredi - - Measure ingredients carefully and accurately To measure liquids , ents especially when using use a see - through liquid measuring cup and cheek tile nreasuremeHt at the delayed timer feature eye level When measuring dry ingredients , use a standard dry measur - Otherwise the b _ ead may not mg cup and ! evel the ingredients with a straightedge knife Inaccurate rise properly . measurement , even slightly , can make a diflerence in results , Use standard measuring spoons and level off with a straightedge knife . Breadmaking Tip : See Measuring Your Ingredients " , page 21 . ) After 5 minutes of knead - - Always add ingredients into the baking san in the order listed . ing open the lid of the - Always add yeast last . Be sure the yeast does not touch the liquid bread machine and check ingredients . / - - - - - . _ i - the dough consistency . The dough should from a sort , tacky ball If too dry . add % - , - dL _ - _ Dry _ - W ' _ - / tiquid : if too wet . add flour - _ , , , _ , _ f Inaredie ls Yeast - 1 / 2 to 1 tablespoon at a ( ie . flour ) _ L , . _ . . , J time 11
Page: 13

Usinv YourBreadMachine Place the baking pan back into the Special Note : 4 If the baking pan is not unit . Push down on the pan until / o o - _ installed properly or firm - you bear it click firmly into place . > _ . _ . _ Fold the handle down . / _ J _ . - . . . . . " _ ' _ , ' \ . . . . ly clicked into place , the - - / I _ _ / ; , " r kneading blade will not operate . / / _ _ - . _ \ \ ! Caution : 5 This appliance has a polarized Close the lid . Connect the plug to a plug ( one blade is wider than ! 20 - volt AC - only outlet . You wil ! the other ) • As a safety feature . hear a beep and the display will be this plug will fit in a polarized blank . outlet only one way . It the plug does not fit fully in the outlet . reverse the plug • If it still does not fit , contact a qualified elec - trician . Do not attempt to defeat this safety feature . Special Note : Choose the correct setting for your 6 The Whole Wheat settings recipe by pressing the MENU but - begin with a rest period dur - ton . Each time MENU is pressed , ing which the flours or grains you will hear a beep and the num - absorb the liquid ingredients , ber in the display window will . . . . . . { tli Soaking causes the flour or . . . . . . . . - advance to the next cycle . grain to soften and helps in - gredients to combine well . There is no blade action dur - ing this period . Note : Press the COLOR button to choose 7 " L ' means Light color the crust color you prefer . You have " P " means Medium color three choices . Light , Medium . or " H " means Dark Color Dark . When you press the button , you will hear a beep , and the display window will show the color your t _ : ; . t . . . . selected • , _ , _ , r , _ , , i ¸ 2r _ r x R ! c _ b 2o _ b L4ghr ' , _ di _ m 03rk 12
Page: 14

Usinv YourBreadMachine Press the LOAF button to choose the In model ABM2H60 and 8 loaf size you prefer . When you press the ABM8200 , you can choose 21b button , you will hear a beep , and the of bread settings . ABM3500 , display window will show the size ABM1H70 . and ABMY2K2 are of the loaf you selected . - 1 . o , b . designed for making 1 or 1 1 / 2 1.5 lb . Ib loaf of bread only . Do not 2,0 lb . use 2 LB bread recipes for Light Medium Dark these three models • Press the TIMER button to delay the completion of your bread for Special Note : 9 up to ! 3 hours . For details see the " Using The Timer " , page 15 For some cycles , here is no timer setting . See " Bread Machine Cycle Times " , page17 10 Press the START / STOP button to begin . Breadmaking Tip : The remaining time will count down in After 5 minutes of kneading , one - minute increments . When the baking open the lid of the bread time is completed , a beep will sound five machine and check the dough times . consistency . The dough should from a soft , tacky ball . If too e Qulc _ dry , add liquid ; if too wet , add flour - - 1 / 2 to 1 tablespoon at a • j ; time . Note : 11 Your bread machine is designed with a Keep Warm feature that au - The " Keep Warm " feature does tomatically begins when the bake time is completed . This will con - not function on some cycles , tinue for up to 60 minutes after baking is complete . During this see Bread Machine Cycle Time , time , the bread machine will circulate hot air to keep the bread Page 17 warm and there will be 5 beeps every 5 minutes . You may remove the baking pan at any time during the Keep Warm cycle . To turn off the Keep Warm feature before the 60 minutes are up , simply press the STOP button and hold it until you hear a beep . UNPLUG THE UNIT WHEN FINISHED . Never leave the unit plugged in when not in use . 13
Page: 15

Usin Yl ourBreadMachine This bread machine has a convenient viewing window so that you Warning : 12 may watch the progress of the bread as it is mixed , kneaded and To avoid damaging the bread baked . Occasionally , some moisture may form in the window dur - machine , do not put any ob - ing baking . You may lift the lid to look inside during mixing and ject on top of the unit . kneading stages . However , DO NOT OPEN THE LID DURING THE BAKING CYCLE ( approximately the last hour or so ) as this may cause the bread to collapse . To remove the bread from the bakinq pan , use pot holders or oven Always check to see where 13 mitts and pull straight up oil the handle . Turn the pan upside down the kneading blade is when and shake tile bread out onto a wire cooling rack . Tile baking pan removing a baked loaf of has a nonstick finish so the bread should come out easily . Do not bread . If it remains stuck in use metal utensils to remove bread as they may scratch the non - the bread , yOLlmay damage it stick surface . If you have difficulty removing bread from the baking by cutting into it while slicing . san . slide a flat rubber or plastic spatula along the sides of the pan to loosen the loaf . Turn the pan over and shake the ! oaf out . Allow the bread to cool before slicing ( See " Slicing and Storing Bread " , page 15 ) . If the kneading blade remains in the bottom of the baking pan , fill the baking pan with warm water to loosen . If the kneading blade remains in the bottom of the bread , use the end of a plastic spoon or other nonmetal utensil to remove . Do not use a knife or any other sharp metal will scratch the nonstick on the kneading blade . t / ' / / / / / I / 7 ' , " , / I > u . ? / s y 14 If the temperature in the bread chamber is higlTer than 122 ' F , the WARNING : DISPLAY WINDOW will show " E01 " On the other hand . if the Do not make another bread temperature is lower than 14 F , the DISPLAY WINDOW will before the bread machine show " E00 " cools down . 14
Page: 16

Usinv TheTimer Use the TIMER when you want to delay the completion of your bread for up to 13 hours . For example , you can set the TIMER at 7 p . m . one evening so you can wake up to fresh bread by 8 a . m . the following morning . TO SET THE TIMER , FOLLOW THESE INSTRUCTIONS : NOTE : First . follow steps 1 thru 8 in " Using Your Bread Machine " , pages 11 - 14 . Do not use the TIMER with recipes that call for perishable ingredients , such as eggs , fresh milk , sour cream , or cheese . 1 To set the TIMER . decide when you want your bread to be finished . For example , it is 7 p . m . and you want to wake up to fresh - baked Sweet bread at 8 a . m . - - a total of 13 hours before your bread is complete . Once you select the correct setting for your recipe , you simply set the TIMER to bring it up to your total hours , in this case 13 hours . Press the • arrow on the control panel and 2 : 50 ( the time for 1.5 Lb . Sweet cycle ) which 2 appear in the display window will change to 3 : 00 . Continue to Press • until the display reads 13 : 00 . You do not need to mathematically calculate the difference between the setting time ( 2 : 50 ) and the total hours you want ( 13 : 00 ) . The machine will automatically adjust to include the setting time . Simply set the TIMER for your total hours ( 13 ) . If you pass the desired time , simply press • to go back . Once you have set the time , press START . The colon C ) in the display wilt flash to indicate that 3 the TIMER has been set . and the countdown will begin . The TIMER will count down in one - minute increments . When the display reaches 0 : 00 , your bread is complete and the beeper will sound . SLICINGAND STORINGBREAD For best results , place bread on a wire rack and allow to cool 15 to 30 minutes before slicing . Use an elec - tric knife for even slices . Otherwise , use a sharp serrated knife . For square slices , place the loaf on its side and slice across . Store unused bread tightly covered ( reclosable plastic bags or plastic containers work well ) at room tem - perature up to three days . For longer storage ( up to one month ) , place bread in a tightly covered container in the freezer . Since homemade bread has no preservatives , it tends to dry out and become stale faster than commercially - made bread . Leftover slightly hardened bread may be cut into 1 / 2 - inch or 1 - inch cubes and used in recipes to make croutons , bread pudding or stuffing . 15
Page: 17

CAREANDCLEANING CAUTION : To prevent electrical shock , unplug the unit before cleaning . Allow the bread machine to cool before cleaning . Do not immerse or splash either the body or lid in any liquid as this may cause damage and / or electric shock . For best performance and maintenance , clean the bread machine after each use as fol - lows : Outer Body , Lid and Baking Chamber : Wipe the lid and outer body of the unit with a damp cloth or slightly damp - ened sponge . Use a damp sponge or cloth to wipe out any flour , crumbs or other materials from the baking chamber . Dry thoroughly . Baking Pan and Kneading Blade : Both the baking pan and kneading blade have nonstick surfaces . Do not use any harsh cleansers , abrasive materials or utensils on these parts that may scratch their surfaces . Over time , the nonstick surface may change in appearance due to moisture and steam . This is normal and has no effect on its use or quality . Remove the baking pan and kneading blade from the baking chamber before cleaning . Wipe the outside of the baking pan with a damp Wash the inside of the baking pan with warm , soapy water . If the kneading blade gets stuck , fill the baking pan with hot water and soak for 30 minutes or until it loosens and can be removed easily . If thed . cloth . NEVER IMMERSE THE BAKING PAN in water or other liqui hole in the kneading blade becomes clogged , carefully clean it out with a wooden or plastic toothpick . Never use any of the following to clean your bread machine : • Paint Thinner • Benzine • Steel Wool Pads • Polishing Powder • Chemical Dustcloth CAUTION : DO NOT place any part or parts of the bread machine in the dishwasher . STORING THE UNIT Be sure to dry all parts before storing including the viewing window . Close the lid , and do not store anything on top of the bread machine . TROUBLESHOOTING Specific questions about the bread machine functions and problems with ingredients or recipes are addressed in the " Need Help ? " section on pages 41 - 43 . For better performance , allow the unit to cool completely before beginning to bake a second loaf of bread . You can speed cooling by opening the lid , removing the baking pan , and allowing the baking chamber to cool . 16
Page: 18

BreadMachineCycleTime : io - Iii - ] 9 i Dough I a _ . _ i _ , Whole Wheat / French / sweet Ultra i Ultra i Quick Euro Bagel ] ganl Bake ] i Doughj L ] I ! ] Fast I Fast I pearl 1.5 Ib 1 5 Ib 1.5 lb . _ _ QIb 1 hr Tota _ 2 hr - T31 ] r _ 3 hr - - - 4 hr _ - - hrT _ 3 hr - - _ 2 _ _ 2 hr - 3 _ - _ - _ 3hrl 51hr I lh _ - 30 E ? in _ 5 rain 1 hr 15 rain FirstKnead ] tOmin lOmin ] lOmin lOmin lOmin lOmin 118min 18rain 18min lOmin lOmin lOmin I 3 , i 3mi lOmin _ lin _ irstRise _ " " 2120mi _ 20 " m . , l _ 25 _ r'n - in 25min _ Smin _ 4 _ , 40rain 4 _ _ 5 , _ in _ _ _ min lo _ in _ ec6iid _ i _ ead _ 15 _ m ' _ WS . T _ rain _ 20 _ in - 20 _ Tn P _ in 22 m _ l 22 mm + 20min 20 min 20 m in4 _ _ _ 5 rTim 26 rain _ om _ Secorld Risc t20 ! lain _ 20 ' l : ; ; i _ 30 mm 3 ( . ] _ _ in - 20 rain 20 min i30 rain 30 n ! in 30 min i10 rain - 9 rnm _ - 40 m ] ! _ ) 0 rain Fiiiai Ri % ] 55min 55mini 55min _ min 70 ; nin TOmin 160mi . 60miii 60ram 55m _ mlr ] 55mm _ ] - - _ 64min - - - 4 Bake ; t50mni60 " nn _ 70mn ' 55mn 65mn _ [ O0 . min 7 - 0mn 80mn ! 4Omin 50ran 60mnt35m , n 40rain 90min 60ran 50 rain i 60 rnin NJA Ke _ 3rrn 16or ' nin 60r , u _ 60 rain - 60 rain " 60 rain 60 _ £ O _ min _ n 60 rain - 60 mira 6 - - 0 rain 60 rn , n ' 6 - - 0 rain 60 - - _ ln [ _ 6 - r0Tiin 60 - - mln 60 nqn _ _ _ Z _ ] 60 r _ l , n lsTo _ - - 3 : oo ] 3oo TimeOn Display to add I ingredients I i 3 : 10 2 37 2 4 / 2 57 2 20 2 30 2 40 0 ' 57 0 : 57 N / A 3 : 05 112 1 40 N / A 2 : 15 _ _ 2.25 2.35 i 2 : 50 3 : 00 : . . . . . 2 . ' ' " J . . . . . . . . . • European bread , bageIDough and Jamcvc ! es are only for modelABMY2K2 • 2 Lb bread settings are only for model ABM2H60 and ABM8200 • Model ABMY2K2 , ABM1H70 , and ABM3500 are des gned for 1 or f5 } b breads Do not [ se 2 Ib blead - ecipes for these tllree models
Page: 19

KnowYourInvredients It is often said that cooking is an art relying on the creativity of the chef , while baking bread is much more of a science . This means that the process of combining flour , water and yeast results in a chemical reac - tion that produces bread . You have to remember that when the ingredients combine with each other they produce a specific result . Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process . 1 . ALL - PURPOSE FLOUR All - purpose flour is a blend of refined hard and soft wheat flours especially suitable for making breads and cakes . The most popular brands of flour have been tested for quick bread in The Bread Machine by Welbilt ® with excellent results . 2 . BREAD FLOUR Bread flour is a high gluten / protein flour that has been treated with conditioners to give dough a greater tolerance during kneading . Bread flour typically has a higher gluten concentration than all - purpose flour . Using bread flour with your bread machine will produce loaves with better volume and structure . 3 . WHOLE WHEAT FLOUR Whole wheat flour is rnilled from the entire wheat kernel , which contains the bran and germ . Whole wheat flour is heavier and richer in nutrients than all - purpose flour . Breads made with this flour are usually small - er and heavier than white loaves . Many recipes nlix whole wheat flour with bread flour or gluten to produce a high , light - textured bread . 4 . RYE FLOUR Rye flour is a high fiber flour similar to whole wheat flour , also called graham flour . Rye flour must always be mixed with a high proportion of bread flour , as it does not contain enough gluten to develop the struc - ture for a high , even - grained loaf . 5 . GLUTEN Gluten is wheat flour that has been treated to remove nearly all the starch , which leaves a very high gluten content . ( Gluten is the protein in the wheat that makes the dough elastic ) . Gluten is available at most health food stores . It is sometimes used in small portions with dense , low - gluten flours ( such as whole wheat ) to increase volume and lighten texture . 6 . CAKE FLOUR Cake flour is made from softer or lower protein wheats and is specially designed for use in cake recipes , 7 . SELF - RISING FLOUR Self - rising flour contain leavening ingredients that will interfere with bread and cake making . It is not rec - ommended for use with your bread machine . IMPORTANT NOTE ON FLOURS Flours , while visibly similar , can be very different by virtue of how they were grown , milled , stored , etc . You may have to experiment with different brands of flour to help you make the perfect loaf . See the Baking Tips Guide " on pages 44 and 45 to assist you with these experiments . Storage of flour is also very important . Keep flour in a secure , airtight container . Rye and whole wheat flours should be stored in a refrigerator , freezer or a cool area to prevent them from becoming rancid . 18
Page: 20

KnowYourIn lredients 8 . BRAN Bran ( unprocessed ) and wheat germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting . They are often added in small quantities to bread for nutritional enrich - ment , heartiness and flavor . They are also used to enhance bread texture . 9 . 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 the flavor and texture . 10 . CRACKED WHEAT Cracked wheat has a very coarse texture . It comes from wheat kernels cut into angular fragments . It gives whole grain breads a nutty flavor and crunchy texture . 11 . SEVEN GRAIN CEREAL BLEND Seven Grain Cereal Blend is a blend of cracked wheat , oats , bran , rye , corn rneal , flax seeds and hulled n7il - let . 12 . YEAST Yeast , through a fermentation process , produces gas ( carbon dioxide ) necessary to make the bread rise . Yeast feeds on sugar and flour carbohydrates to produce this gas . Active dry granular yeast is used in all recipes that call for yeast . Three different types of yeast are available : fresh ( cake ) , dry and quick acting . Bread machine yeast is quick acting . For best results , use traditional dry yeast ; however , quick rising yeast can also be used in smaller amounts . ( Note : The recipes in this cookbook were developed using traditional dry yeast . ) Always store yeast in a refrigerator to keep it fresh . Too much heat will kill it . 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 for future use . Often bread or dough that fails to rise is due to stale yeast . The following test can be used to determine if your yeast is stale and inactive : 1 ) Place 1 / 2 cup of lukewarm ( 110 ° F . - 115 ° F ) water into a liquid measuring cup . 2 ) Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface . 3 ) Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed 4 ) The mixture should foam and rise to the 1 - cup mark . If this does not occur , discard this yeast and pur - chase fresh yeast . Conversion Chart for Fast - Rising Yeast 1 teaspoon active dry yeast = 3 / 4 teaspoon quick - rising yeast 1 1 / 2 teaspoons active dry yeast = 1 teaspoon quick - rising yeast 2 teaspoons active dry yeast = 1 1 / 2 teaspoons quick - rising yeast 13 . SUGAR Sugar is important for the color and flavor of breads . It also serves as food for the yeast as it supports the fermentation process . Recipes in this book that call for sugar require granulated sugar , Do not substitute powdered sugar unless indicated . Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them . 19
Page: 21

KnowYourIngredients 14 . SALT Salt is necessary to balance the flavor of breads and cakes , as well as for the crust color that develops during baking . Salt also limits the growth of yeast . Do not increase amount of salt shown in the recipes . For dietary reasons , salt may be eliminated ; however , your bread may overproof and rise higher than normal . 15 . LIQUIDS Liquids . such as milk ( 1 % , 2 % . whole and skim ) , water or a combination of powdered milk and water , can be used when making bread . Milk will improve flavor , provide a velvety texture and soften the crust , while water alone will produce a crispier crust . Some recipes call for juice ( orange , apple , etc . ) to be added as a flavor enhancer . 16 . EGGS Eggs add richness and a velvety texture to bread dough and cakes . Use large - size eggs in these recipes . 17 . FATS : SHORTENING , BUTTER and oil Shortening , butter and oil shorten or tenderize the texture of yeast breads . French bread gets its unique crust and texture from the lack of fat added . However , breads that call for fat stay fresh longer . If butter is used direct from the refrigerator , it should be cut into small pieces for easier blending during the kneading cycle . 18 . BAKING POWDER Baking powder is a leavenirlg agent used in quick breads and cakes . This type of leavening agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added , 19 . 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 the chemical reaction works during baking process . 20
Page: 22

IVleasurinYourIn lredients The most important step when using your bread machine is measuring your ingredients . It is very important to measure each liquid and dry ingredient accurately . Mis - measuring , even slightly , can cause poor baking results . The ingredients must also be added into the baking pan in the order given in each recipe . Liquid Measurements _ ' _ " _ ' i Usetransparent plastic or glass liquid measuring cups to measureall liquidingredients . Placethe cup on a horizontal flat surface and view markings at eye level . The liquid level line must be aligned to the mark of measurement . A " guesstimate " is not good enough as it could throw off the critical balanceof the recipe . Dry Measurements Dry ingredients must bemeasured using standard sizedry measuringcups . Thesecups are availablein various sizes Gentlyspoon dry ingredients into the measuring cup and level off with a knife ( see Figs . 1 and 2 below ) . Do not scoop or tap a measuring cup as this will pack the ingredients . This extra amount could affect the balance of the recipe . Do not sift the flour . Fig . 1 When measuring small amounts of dry or liquid ingredients ( ie . yeast , sugar , salt . dry milk , honey or molasses ) a standard mea - suring spoon must be used . Measurements must be level , not heaping . Your bread machine produces delicious baked goods with ease . This marvelous machine asks only that you carefully follow the recipe instructions . In most cooking , " a pinch of this and a dash of that " is fine , but not for automatic bread machines . Using a bread nnachinecorrectly requires you accurately measure each ingredient 21
Page: 23

RecipeTips Creating Your Own Yeast Breads With the Welbilt ® Bread Machine , even the most inexperienced baker can achieve the satisfy - ing experience of baking a loaf of bread . All of the mystery and hard work is gone . Inside this talented machine with a computer brain , the dough is mixed , kneaded , proofed , and baked without you being present . The bread machine can also prepare dough for you to shape and bake in a conventional oven . The recipes included with this book are " tailored " for this Welbilt ® Bread Machine . Each recipe features ingredients that best compliment a particular loaf of bread , and each was tested in our machines . It is extremely important not to exceed the amounts of flour specified in each of the recipes or this could result in unsatisfactory baking performance . When creating your own yeast bread recipes or baking an old favorite , use the recipes in this cookbook as a guide for converting portions from your recipe to your bread machine . Special Glazes for Yeast Breads Give your just - baked bread a professional finish . Select one 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 . ( Note : Apply only to breads made using the dough setting just before baking . ) Melted Butter Crust : Brush melted butter over just - baked bread for a softer , 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 to make a consistent glaze . Drizzle over Raisin Bread or Sweet Breads when almost cool . Poppy / Sesame / Caraway Seed : Sprinkle your choice of these seeds generously over just - 22
Page: 24

Recipes BASICWHITE BREAD 2 Ib , loaf 1 1 / 2 Ib , IDol 1 lb . loaf I 1 / 4 cups 1 cup 314cup Water 3 tablespoons 2 tablespoons 4 teaspoons 0 3tablespoons 2 taolespoons 4 teaspoons Sugar 2 teaspoons 1 1 / 2 teaspoons I teaspoon Salt 4 cups 3 cups 2 1 / 4 cups Bread Fiour REDSTAR ® 1 tablespoon 2 t / 4 teaspoons " ! / 2 teaspoons Active Dry Yeast or RED BTARI , _ 2teaspoons 1 1 / 2 teaspoons I teaspoon QUICKRISET _ Yeast or 2 teaspoons 1 1 / 2 teaspoons 1 teaspoons Bread Machine Yeast Use Basic cycle ULTRA - FASTWHITE BREAD 2 lb . loaf 1 1 / 2 lb . loaf 1 lb . Ioai 1 / 4 CUD 1 cup - 3 / 4 cup + Water 110 ° F ( warm ) 2 tablespoons 2 tablespoons 2 tablespoons 3 tablespoons 2 tablespoons 4 teaspoor's 3 tablespoons 2 tablespoons 4 teaspoons Sugar I 1 / 2 teaspoons 1 teaspoons 1 / 2 teaspoon Salt 4 cups 3 cups 2 1 / 4 cups Bread flour REDSTAR ® 4teaspoons l tablespoon 2 teasaooos QUICKRIBEtu Yeast or 4 teasooons t tab espoon 2teaspoons Bread Machine Yeast Use Ullra - tasl cycle EGG BREAD 2 lb . laai 1 1 / 2 lb . Ioal 1 lb . Ioal 2 / 3 cup 1 / 2 cup 1 / 2 cup Water 3 2 1 Egg ( s ) 3 iaolesaoons 2 tablespoons 1 tablespoon OI 3 tablespoons 2 tablespoons 1 tablespoon Sugar 2 teaspooos 1 1 / 2 teaspoons 1 teaspoon Sa ! t 4 cL _ ps 3 sLFs 2 1i4 cups Breae Flour REDSTAR _ 1 tablespoon 2 1 / 4 teaspo ( x _ s I ! / 2 teaspoons Active Dry Yeast or RED STAR ® 2 teaspoons 1 I / 2 teaspoo _ s 1 teaspooo QLJICKRiSE _ < Yeast or 2 teaspoons 1 1 ; 2 teaspoooe I teaspoons Bread Machine ' feast Use Basic cycle ULTRA FASTEGG BREAD 2 lb . loaf 1 1 / 2 lb . loaf 1 lb . Ioal 3 / 4 cup 2 , , 3cup 2 / 3 cup Water , 1103 F ( warm ) 3 2 I Egg ( s ) 3 tablespoo _ s 2 tablesDoops , 1 tablespoon Oil 3 tablespoons 2 taolespoons 1 tablespoon Sugar 1 12 teaspoons I teaspoon I / 2 teaspoon Salt 4 cups 3 cups 2 1 / 4 cops Bread flow REDSTAR @ 4 teaspoons I tablespoon 2 teaspoons QUICKRISE'MYeast eorad 4 teaspoons 1 tablespoon 2 teaspoons Br Macrfine Yeast Use Ultra - fast cyce 23
Page: 25

Recipes HONEYOATSBREAD 2 Ib . loaf 1 1t2 lb . loaf 1 lb . loaf 1 1 / 3 cups 1 c _ p 3 / 4 cup Water 3 tabiespoons 2 tablespoons 4 teaspoon Oil 1 / 4 cup 3 tablespoons 2 tablespoons Honey 1 _ / 2 teaspoons I teaspoon 1 / 2 teaspoon Salt 3 / 4 cup 1 / 2 cupur ) Oatmeal 1 / 3 cup 1 / 4 c 1 / 3 cup 3 tablespoons Oat Bran 2 / 3 cup 1 / 2 cup Whole Wheat Flour 1 / 3 cup 2 2 / 3 cups 2 cups 1 1 / 2 cups Bread Flour RED STAR ® 1 tablespoon 2 1i4 teaspoons 1i2 teaspoons Active Dry YPa , st or REDSTAR _ ' _ ) 1 / 2 teasoons 2 teaspoons QUICK £ 1S £ _ ' Yeast I teaspoon O [ 1 1 / 2 Ieasooons 2 teaspoons Bread Machine Yeast 1 teaspoons Use Basic cycle RYEBREAD 2 Ib . loaf 1 lb . loaf 1 lb . loaf 1 I / 3 cups 1 cup 314cup Water 3 tablespoons 2 tablespoons 4 teaspoons Oil 4 teaspoons 1 tablespoon 2 teaspools Caraway Seeds 3 tablespoons 2 tablespoons 4 teaspoons BrowI _ Sugar 2 teaspoons 1 1 / 2 teaspoon , s Salt 1 teaspoon 2 1 / 2 cups 2 cups Bread Flour 1 1 / 2 cups 1 1 / 2 cups ! cup 3i4 cup Medium Rye Flour RED STAR ® I tablespoon 2 1 / 4 " _ easpoons 1 1 / 2 teaspoons Active Dry Yeast or RED STAR ® 2teaspoons 1 1 / 2 teaspoons QUICKRISE TMYeast 1 teaspoon or 2 taaspoons ! 1i2 teaspoons Bread Machine Yeast 1 teaspoon Use Basic cycle ONIONBREAD 2 Ib . ioaf 1 1 / 2 lb . loaf 1 lb . loaf 1 1 / 3 cups 1 cup Water 3 / 4 CLp 3 tablespoons 2 tablespoons Oil 4 teaspoons 3taNespoons 2 tablesp : ) ons 4 teaspoons Dry Onion Soup Mix 4 teaspoons 1 tablespoon 2 teaspoons Suga , 4 cups 2 ! / 4 cups 3 cups Bread Flour REDSrAR ® 1 tablespoo _ 2 ! / 4 teaspoons 1 / 2 teaspoons Active Dry ' feast or REDSTAR ® 2 teaspoons 1 1 / 2 teaspoons QUICKRISET _ Yeast 1 teaspoon OF 2 teaspoons 1 1 / 2 teaspoons Breao Machine Yeast 1 teaspoon Use Basic cycle 24
Page: 26

Recipes PESTOBREAD 1 lb . loaf 1 lb . Ioal 2 lb . loaf Water 23 cup 1 cup ! 1 / 3 cups Prepa - ed pesro 2 tablespoons 3 tablespoons i / 4 cup Dry mik 1 tablespoo _ 4 teaspoo _ s 2 tablespoons Sugar 1 tablespeo 7 4 teaspoons 2 tablespoons Salt 1 / 2 teaspoon 3 tessooon 1 teaspoon Bread flour 2 cups 3 cups 4 cups RED STAR @ Active Dry Yeast 1i / 2 teaspoons 2 1,4teaspoer s 1 tablespoon or REDSfAR @ QUCKRISF ' _ Yeast ! 1 / 2 teaspoo _ s t teaspoon 2 teaspoons o _ B - ead Mach ne Yeast 1 teaspoon 11,2 teasooons 2 teaspoons Use Basic cycle ULTRAFASTPESTOBREAD 1 lb . Ioal 2 lb . loaf 111 / 2 Ib , loaf Water , 1lO ' F iwarml 3 / 4 euo i cJp ÷ 2 tablespoons 11 / 2 caps Prepared pesto 2 tablespoons 3 tablespoons I / 4 eup Dry milk 1 tablespooe 4 teaspoons 6 teaspoons Sugal I tablespoon 4 teaspoons 6 teaspoons Salt o'nit 1 / 4 teaspoo _ i / 2 ieaspooo Bread flour 2 c _ ps 3 clips 4 cups RED STAR @ QUICKRISE > _ Yeast 2 teaspoons 1 tablespoon 4 teaspoons or Bread MaclPneYeast 2 teaspoons tab espoon 4 teaspoons Use Ultra - fast cyee CHEVE - CRACKEDPEPPERBREAD 1 Ib , loaf 11 / 2 lb . loaf 2 lb . leaf Water 2 / 3 cua 3 / 4 cup + 1 cup + 2 tablespoons 2 tablespoons 1 ! / 2 ounces 2 i / 4 ounces 3 ounces Soft goat cheese Dry milk 4 teaspoons 2 tab espoors 3 tabiespoons Sat 3 / 4 teaspoon 1 teaspoon 11 / 2 teaspoon Sugar 1 fabiespaon 2 tablespoons 3 tablespoons CrackedLilackpepper 2 teaspoons 1 tab ! espoor 4 teaspoons Bread flou 2 i / 4 cups 3 cups 4 cups REDSTAR @ Active Dry ' { east I 1 / 2 teaspoons 2 i / 4 _ easpoons 1 tablespoon or REDSTAR @ QUICKRrSE ? _ ' Yeast 1 teaspoon 1 i / 2 teaspoons 2 teaspoons or Bread Machine Yeast 1 teasooon 11 / 2teaspoons 2 teaspoons Use Basic cycle ULTRAFASTCHEVE - CRACKEDPEPPERBREAD 1 lb . leaf 1 1 / 2 lb . loaf 2 Ib , Ioal Water 11OF ( warm ) 3 / 4 cup 1 cup 1 1 / 4 CLpS Soft goat cheese 11 / 2 ounces 21 / 4 ounces 3 aerates Dry mik 4 teasooons 2 tablespoons 3 tab espoons Salt 1 / 4 teaspoon 1 / 2 teaspoon 1 teaspoon Sugar 1 ta , _ lespoon 2 tas espoons 3 tablespooi s Cracked blaek pepper 2 teaspoor s 1 tablespoor 4 teasooons Bread flair 2 I / 4 cups 3 ( 2ps 4 cups RED S ] AR { 2 ' _ QU CKRISE ' ' _ Yeast 2 teaspoor 1 ta : } lespoon 4 teaspoor s or Bread Machine Yeast 2 teaspoon 1 tablessoon 4 teasooons Use Ultra - fast cyc ! e 25
Page: 27

Recipes SHREDDEDWHEATBREAD 1 lb . IDol 11 / 2 lb . loaf 2 Ib , Ioal 3,4 cup _ 1 CLp e i 1 / 3 cups Water I tablespoon 1 tablespoon 2 labespoons 3 tablessoo = s I / 4 cup Oil 2 tab espoons 3 tablesDoo _ s 14 CLip Voiassos 1 / 2 teaspoon 1 teaspoo _ 1 12 teaspoons Salt 3 / 4 CLip 1 COO 113 CLp3 Bread Flour ! 12 CUpS 2 ChpS P 23 cups Whole Wheat Flour 34 clip 1 cup _ 14 cups Miri - Shredoed Wheat REDSTAR ® ? 14 teaspoons 1 tablespoon 4 teaspoons Active Dry Yeast or REDSIAR ? ) 21 ' 2 teaspooos I 1 / 2 teaspoon 2 ieaspoor / s QUICKRISEmr , V , east or 2 _ 2 teaspoons 1 12 teaspoon 2 teaspool Bread Maclni _ e Yeast gee Whole Wheat o , cle WHEATBREAD 100 % WHOLE 2 lb . Ioal 1 lb . loaf 11 / 2 lb . loaf 1 " / 3 cu ' . _ s Water 34 cup 1 uu's 4 easpoor s Oil 2 tabbspooP 1 teaspoo / s 13 cup Brown Sugar 2 tablespoons 14 C _ . Dpools 114 teaspoons Salt 2 taulesDoons 1 teas 4 CtpS Whole Wheat Flour 2 1 / 4 CUps 3 c . li ) s RED STARCh 4 easpoons Actve Dr ' / Yeast 2 ! 4 tablespoons 1 t _ biespc , on or RED SIAR ( ' ; 23,4 teaepcons QUICKRISE - MYeas [ 1 1 / 2 teaspoor / 2 1 / 4 teaspoo Is or 23,4 teaspoons Bread Machine Yeast 1 1 / 2 teaspoon 2 1 / 4 teassoons UseWhole Wheat cycle PUMPERNICKELBREAD 2 lb . loaf 1 lb . loaf 11 / 2 lb . loaf 1 / 3 cups Wst , e _ 3 / 4 cup " cub 2 tab es : _ oons Oil 1 tablespoon 4 teaspoolns 2 tab espoons Molasses I : ablesooon 4 teaspoons 2 tabiespoons Sugar 1 tablespoon 4 teaspoons 2 teaspoons Sat 1 teaspoon " 1 / 2 teaspoons 1 / 2 cdp Medium Rye Flour 14 cup i / 3 CUD 1 I / 3 ocupss WholeWheatFlour 3 / 4 CUp 1 CUpS 2 i / 3 cu Bread Flour 11 / 3 cJps 134 ehps 2 tablesooons Uns _ ' metenedCocoa 1 tableseoon I lahlespoons 2 teasuoons I / star t Coffee 1 1 / 2 leaspoo / s 2 teasFoons RED STAR @ 1 tsolespool Active Dry Yeast 1 id , spooos 214 teaspoons o RED STARC 2 teaspoons QUICKRISE _ ' ' Yeast 1 teaspoon 11 / 2 _ easpoons aord 2 teaspoons Bre Machine Yeast ! teaspoon ' 1 / 2 teas'noons UseWhole Wheat cycle " 26
Page: 28

Recipes TRIPLEWHEATBREAD 1 lb . Ioal 1 1 / 2 lb . loaf 2 lb . loaf Water i cup ! 1 / 3 cups 1 3 / 4 cups Oil I tablespoons 2 tablesPoo _ s 3 tablespoons Dark Molasses 2 tab ospoous 3 tabiospoons 1 / 4 cup Salt 3 / 4 teaspoon 1 : easoooi t 1 / 2 teaspoons Bread Flour 1 cup I i ' 2 cups 2 cups CrackedWheat 3 tableepool s ld cup 1 / 3 cup Wheat Bran 6 tab esooons ! , 2 cup 2 / 3 cup Wheat Germ 6 tablespoors 17 cup 2 / 3 CLp Whole Wheat Flour 1 cup I 1 ' 2 cups 2 cups RED S = ARG : ) Active DW Yeast 2 1 / 4 teaspoons r tnolespooo 4 1 / 2 teaspoons or REDSTAR @ QUICKRISE : M Yeast ! i / 2 teaspoons 2 1 / 4 teaspoons 2 34 tcaspoor's or Bread Machine Yeast 1 i2 teaspoons 2 ! / 4 teaspoon 2 3 / 4 teaspoons Use Whole Wheat cycle FRENCHBREAD 1 lb . loaf 1 1 / 2 Ib . loaf 2 Ib . loaf Water 1 cup 1 1i3 cups " 2 / 3 cups Sugar 2 teaspoons 2 1 / 4 teaspoor s 2 i / 2 teasaoons Salt 1 teaspoon 1 1 ' 4 teasooons 1 ! / 2 _ easpoons Bread Flour 3 cuss 4 cups 5 cups RED STAR @ Active Dry Yeast 2 teaspoons 2 ! / 2 teaspoor s ! tag esooon or REDS r / _ R _ , ' QUICKRISE TM Yeast 1 1 / 2 teaspoon 2 1 / 4 Ieasooons 2 314 teaspoons 0 Bread Machine Yeast 1 1 / 2 teaspoons 2 ! / 4 teaspoons 2 3 / 4 teasp ' ) ons Use French cycle or googh cycle for land shaping Hand Shaping : • Place dougn on a fightl _ , floured surface . Letrtouchrestfor5ruoutes • Cut dough into ilalves RoHeachportoniutoalolg ropelpeandplaceintroLghofa IighUy greased , double trougt baguette ' aai ! Yia × imlm 3 hloh ; / ida trough ) or on a iohtly greased cookie sleet . • Gazeeachbaguettewitlswhteegg Slash5tmesdiagonallywithavelys ! TaroknifeoT pair ofscssors Place nawarm , drafl free spot to rJseuntildoubledinsize about 45 to BOmJnLtes • Giaze unsrashed portions again with egg white Bake n a 400 F preheated oven for 25 to 30 mnutes , until deep brown 27
Page: 29

Recipes CRANBERRYWALNUT 1 lb . loaf 1 1 / 2 Ib . loaf 2 Ib . loaf Mi ! k 1 / 2 cup 2 / 3 cup 3 / 4 cu : ) Eggs t 2 2 Butter 3 tablesooons 14 cup 1 / 3 cup Sugar 3 tablespoons 1 / 4 cup 13 cup Salt 1 easpoon 1 12 teaspoons 2 teasooons omen peel 1 / 2 teaspoons 3 / 4 teaspoon 1 teaspoon Br _ ad Flour 2 14 clps 3 cLps 4 cups REDSqAR . Actve Dry Yeast 1 1,2 teasl cons 2 1 / 4 teaspoons 1 taJlesboon or REDSTAR @ OUiCK RISE " ' Yeast 1 teaspool 1 1 / 2 teaspoons 2 teaspoons or Bread Mach ne Yeast I teaspoon 1 ! 2 teaspoons 2 teaspoons • Add at the beep Driec Cra ] berries or deed themes 1 / 4 cup i / 3 eup 1 / 2 cup Walmts d coded 14 cup 1 / 3 5up ! 2 cup Use Sweet cycle RICHSWEETBREAD 1 lb . loaf 1 1 / 2 lb . loaf 2 lb . loaf Water 1 / 2 ctp 1 / 2 cup 3 / 4 cup + 1 tablespoon Eggs 2 2 0 _ teaspoons 2 tablespoons B tablespoons Sugar 4 teaspoons 2 tablespoons 3 tablespoons Sat " teaspoons " 1 / 2 teaspoous 2 teaspoons Breau FLour 2 I / 4 cups 3 cups 4 cups Raisins 1 / 3 cup 12 cup 2 / 3 cup RED STAR , ! _ _ 12 teaspoons 2 14 teasooons 1 tablespoon Active Dry Yeast Or RED STAR : - OUICKRISE - " * Yeast " teaspoon " ! 1,2 teas : } oons _ * 2 teaspoons _ m Bread Mac ] me Yeast 1 teaspoo ] _ _ 1 / 2 teaspoons * * 2 teaspoons ' Use Sweet cycle or Doughcyc ! _ ( fw lanc st aping ) • Whenrrakin 0thebeadforba _ dshaping use1 12teaspoo ] s " " When makng the b _ eadfo - aue slsapmg use 2 1 / 4 teasooons " • ' When flaking the bread for i _ a = dsqapmg use 1 tablespoon Hand - Shaping : • Place dough on a lightly f ! oured surface . Divide dough into thirGs Roieachportionintoa14 - inchrope Place ropessde - by - sideona greased haking sheet Braid ropes and t £ k ends under securely Cover : et ri _ eunti ! i _ dentationremainsaftertotchingthesidesofioaf Brlsh bra { with eggwhiie Bakeir nreheated375 oven for 25 to 3B minutes until deep golden brown Brushbraowdheggwnite Bake in preheated 375 Fovenfor25to30ninLtes . untiideepgolcenbrowrl CINNAMONRAISIN NUT BREAD 1 Ib , loaf 1 1 / 2 lb . Ioal 2 Ib , Ioal Water 3 / 4 cuo 1 cup 1 1,3 cups Oil S teaspoons 2 tab espoons 3 tablespoons Cinnamon I / 2 teaspoon 3,4 teaspoon I teaspoon Dark Brmm Sugar 2 teaspoons I tahiespoon 4 teaspoons Salt 1 teaspoon 1 1 / 2 teaspoons 2 tRaspoons Bread Foul 2 lie eups 3 cups 4 cups Rais ns " i . 3 cua i2 cu : ) 2 / 3 cup Nuts " 1 " 3 ( : up 1 / 2 cup 2 / 3 cup RED STAR @ Active Cry Yeast t 1 / 2 teasooons 2 1 / 4 teaspoons 1 tablespoon o REDSTAB _ e QUICKRISETVYeast _ teaspoon 1 i / 2 teaspoons 2 teaspoons or Bread Machine Yeast 1 teaspoon 1 1 / 2 teaspoons 2 teaspoons + Add raise s aid nuts at beep Use Sweet cycle 28
Page: 30

Recipes HOLIDAYBREAD 1 lb . loaf 11 / 2 lb . loaf 2 lb . loaf Water I / 4 cup ! / 2 cos 23 c ; p MIk I / 2 CLJ [ ) 2 / 3 CUp 1 cup OI 1 tab espoon 2 tablespoons 3 tablespoons Salt " f ! 2 teas ' ) oons 2 teaspoons 2 I / 2 teaspoons Sugar 3 tablespoons i / 4 Cup 13 ( : up Breaa Flour 2 cups 313 cups 4 cups Walruts . chopped " 13 cup I / 2 cup 2 / 3 cup Candiedfruit " 1 / 3 cup i2 cup 2 / 3 cup RED STAR ( _ Active Dry Yeast _ 1 / 2 teaspoons 21 / 4 teaspoons 1 teaspoor OF REDSTARS , ' , , O ( ' ICK RISETVYeast I teas [ } oon 112 teaspoc , ns 2 teaspoons OF Bread Machi ] e Yeast lteaspoo _ _ 2teaspoors 2teaspoors ' Add atthebeep bse Sweet cvce About Quick Breads Quick breads are made with baking powder and baking soda that are activated by moisture and heat . Tile batter is mixed only long enough to blend all the ingredients , then baked immediately . For perfect quick breads , it is suggested that all liquids ( water , milk , eggs , oil , butter ) be placed in the bottom of the bread pan ; dry ingredients on top . After loading the bread pan in the machine , select the Quick Bread cycle . During the initia ! mixing of quick bread batters , dry ingredients may collect in the corners of the pan . It may be necessary to help the machine mix to avoid flour clumps . If so , use a rubber spatula . When the cycle is complete , the machine will beep . Before removing pan from bread macbine , test bread for doneness by inserting a toothpick or cake tester into the center top . Remove the toothpick . If the bread is done . the toothpick will come out clean . However , if there is batter on the toothpick , set the machine on Bake setting to continue to bake addi - tional time as needed : check bread after 10 minute increments . Depending on size of loaf and moistness of the batter , 10 - 30 additional minutes may be necessary . Note that the complete Bake cycle is 60 minutes ; the machine will indicate 1 : 00 . Wben baking is complete , remove the pan from the machine and allow ttle bread to remain in the pan for 10 minutes to ' set " . Quick breads are more fragile than yeast breads . They must set in the pan before unmolding to allow the steam to subside and the interior of the loaf to become more firm . Remove the bread from the pan and cool on a rack before slicing . 29
Page: 31

QuickBreadRecipes APPLEWALNUTLOAF Large Regular 2 1 Egg ( s ) 2 tab espoons 1 ta @ esppor Mi , , ! / 4 cue 2 tab espopns Oi 1 cur , % 2cud Sugar Granny Smth ap @ es . 2 cups 1 cud peeeO ar . 4 9rateG cup ! / 2 CUp WalnNs . chopped 3 ceI's ! i / 2 cuss All purpos _ flour 1 teaspoon 1 / 2 teaspoor / BaKincisada 1 / 2 teasl . oon 1 / 4 teaepo ( m Bakir g powder 1 / 2 teaspoon 1,4 teaspoon Salt 1 / 2 teaslcools ! 4 teaspoon Nutmeg 1 / . 2 teaspoon 1 / 4 teaspoon Cinna ] son Use QuickBread cycle . BANANANUTBREAD Large Regular 1 CUD 1 / 2 cup Milk liSeuo 2 ta @ es'Jpor ] s Oil 2 cups 1 cup Bananas rise and mauled 4 2 Eggs ! 2 cup ! / 4 cap Sugar 112CLIp 1 / 4 cup Dark brown Shlga . packed ! cup 12 cup Walouts chapped 3 cup . _ 1 1 / 2 CLipS All - purpose flour 2 teaspoons ! teaspoon Bskir ' 9 sods 2 teasDoo _ s 1 easpoon Sail Use Quick Bread cycle IRISH SODABREAD 1 1 / 2 cups Butterm ik 2 Eggs 1 tablespoon Caraway seeds 4 cups All - pt rpose flour ! / 2 cup Sug _ . r 1 tsblespoc . s Baking soda 1 / 2 teaspoon Salt 1 cup Rasms Use Quick Br _ ad cy , 4e . CORNBREAD CUP Milk 4 Eggs 1 / 3 CLp 0i1 1 / 4 CUD Sugar 1 teaspoo ] 2 2 / 3 cups A I - purpose flour 1 CUD Co _ ; _ 14 _ a [ 5 teaspoons Baking ppwder Use Quick Bread cycle - 30
Page: 32

QuickBreadRecipes SOFTPRETZEL Water I / 4 cuos Oil I / 4 cups Sugar 2 tablespoons Breaded Flour 4 cups RED STAR @ 2 1 / 4 teaspoons Active Dry Yeast or REDSTAR _ % QUICKRiSET ' _ Yeast 2 1,4 teaspoons or Bread Machne Yeast 2 1,4 teaspoons Use Dough c , scle . Wher the doughiscompete turntt : edougholtofloured , soard . Divide into4 pa _ s Diviee each fourth into 6 pieces On lightly floured surface , roll each piece to an ! 8 - inch rode Shape rope into cice overlapping about 4 inches from eachend and leavings ends free Take one end of dough in each hand and twist at the pont where the cough overlaps CarefLIly l ft ends across to the opposite edge of circle Tuck ends under edge to make a pretze shape ; register and press to seal Placeon grease cooke sheet Let rise uncovered until puffy about 20 mimtes Meanwh le n a 3 - quart stahgess or enameled saucepan bring 2 quarts water and ! / 3 cup baking soda to boil _ . ower 1 or 2 pretzels nto saucepan : simmer for 10 secor ds on each side Lft fror _ water with a slotted spoon or spatula dran Place on well - greased coo , ge sheet . Let dry briefly Brush with eg white : spHnklewdhcoarsesalt . Bake at 425 " F or 12t , o 15rnhutesuntlbrowned . Remove from cooke sheet Serve warm wth butter or mustard , ifdesreo . DINNERROLLS Milk 1 / 2 cup Wate = 1 / 3 cup Eggs 2 Butter 1 / 4 cJp Sugar 1 / 4 scupooons Salt 2 tea Bread Four 4 cups RED STAR @ Active Dry Yeast 2 i / 4 teaspoons or RED ST , _ R ' , D QUICKRISET ' - r ' Yeast 2 easpoons or Bread Machine Yeast 2 teasooons Use Dough eycle When cycle s complete turn dough onto lighty floured sSace . Divide in [ o 4 pa _ ts . Divide each fouth into 6 pi _ ces Stape eac _ piece into a smooth ball Place in g _ eased15 × 10 blcn iely = ol ! pan . Cover : let r = seul warm piece until indentaton remains after touching side ofro ! . Bake at 375 ° F for 25 to 35 minutes , wti golden brown . Removefrom par Serve v : arn _ or cool . Makes 24 rolls . 31
Page: 33

QuickBreadRecipes DANISHPASTRIES Water 1 / 2 CLp MIk 3 / _ CUp Egg yolks ( reserve widen for glaze } 2 Butter 2 / 3 cup , cool and cut into pieces Sugar 1 / 4 cup Salt 1 teaspoon Bread flour 4 cu _ s RED STAR ® Active Dry Yeast 1 tablespoon or RED STARG QUiCKRiSE MYeast 2 teaspoons ol Bread Machine Yeast 2 toaspoo _ s Use the Dough cycle . After the second kneading remove dough from par " and place in a greased 3 - quart bowl Tightly cover with olastic wran Refrigerate 8 to 74 hours Removefrom refrigerator , puncn out gas and place dough onalightiyflouredworksnrface Donghshouldbofrn if sticky dust with four Cut dough into 24equalportions . Roll each piece into a16 rope , Loosely coil eacl rope onabargegtoased bakggsheet tucking ends under Cover withacleanclofh P ! ace in warm . drafbhee spot to rise unt ! ndertation remains after touch ng side of pasty Wt ! l knuckles of one l _ and , oress down on the center of each pastry to form an indentation , leaving ony a farrow riP3around edge of eacl pastry . Glazerims with reserved , slightly beatenegg white Put one tablespoon fruit filing , an or oreserves into each indentation Bake pastries in 350 - + preheated oven for 15 to 20 minutes mtil golden brown . Yeld : 24 pastries BREADSTICKS Water _ cup OI 2 tablespoons Sugar 1 tablespoon Salt 1 teaspoon Bread Flour 3 cups RED STAR ® Active Dry Yeast 2 1 / 4 teaspoons or RED STAR , 1g QUICKRISET , _ Yeast 1 1 / 2 teaspoons or Bread Machine Yeast _ ! / 2 teaspools Use Dough cycle Hand Shaping : • Place doogh on lightly floured surlace . Let dough rest for 5 minutes . • With a lightly floured roiling ph : , , roll dough into a 1 / 4 - inch thick rectangle . Square off edges , , , OptionalToppings : Brushthe surface with egg wash . Sprinkle lightly with prated Parmesan or cheddaror desired seed , herbsor spices . • Cul into 8 - inch long by 1 / 4 - inch wide strips . Carefully place on a lightly greased baking sheet , allowing 1 / 2 - inch between each breadstiuk . • Bake in 375 preheated oven for 15 to 20 minutes , or until golden brown 32
Page: 34

QuickBreadRecipes CINNAMONROLLS DOUGH Ware 3,4 cup gcs 2 Oil £ tanlespoons Sugar 2 tanb spoons Salt 1 12 teaspoons Bread Flour 3 cups RED STAR Actwe Dy Yeast 2 1 / 4 teaspoons or RED STAR { . _ ' QUICKRISE " Yeast 2 1J4 teaspool s or Bread Macnile Yeast 2 11 teaspoons Filling D _ rk browr sugar 1 tablespoon BEtter . torte leo 3 tablespoons Cinnawon 2 12 tens , poof s Icing Butte , softened 3 tabrespoans AIFpLrpose flour 2 teaspoons Pewmed sugar i / 3 cup Vanilla I teaspoon Water about P tablespoons Jse Dough cycle Divide dougt i ] to 2 parts Or ] Iigltly floured surface , rol hat into a 12 - x9 - ncl recta _ ge Co _ bre Filliqg i _ gredients and sorJnkle _ all evenly overdougn Starting with the orion ] side roluptightiy . Pinch edge to seal : Cut ir to12 slices . : _ ace on greased cooKiesheet or sakepal Reseat with remaJl _ ] g half of dough Cover , let riseunti ! indentaton _ emainsafte _ touchirgthesideolrol Bakeilpr , _ leated 350 Foven 20 to 25 mnutes Removefrom cookie sheet . Co ] sbioelcingi _ gredie _ tsaddi ] gonlyenougl water tosmooth Drizzeove warm rols Makes 24 olis PIZZA CRUST 2 12 - inch Crusts 4 12 - inch Crusts Ware 3 / 4 CUD ! 1 / 3 ; ups Olive Oi 2 tablespoons i / 4 cuu Salt 1 teaspoon 2 teaspoons Bread Flour 2 1,2 cups 4 clps RED STAR , _ Actve Dry Yeast 1 12 teaspoor s i tablespoon or RED STARdb DUCKRIS T , , Yeast ' teaspeols 2teaspoons or Bread Mac ! ne Yeast _ teaspoons 2 teaspoors Use Dough cyee Divde dough into 2 pads Or Ig / tly floured su face roll or pat doLgl into a 12 inch cdcle . Placeon gFeaseus _ zzapat Prick doJgh with fo _ c Bake n preheated 400 Foves12to ! Sminutesorunti ! c _ ustislg ] tlybrowned Rello , , , e / ro - oovenandspreadieprnkle , , Jthfavor itepizzatopomgs Retm to ovenfo _ 10 to 15mn _ tesor until : oppogsareoubblblg andormeted VARIATIONS • SudsNute i / 2 to 1 cor _ whole wheat four for same amoul t of bread flour • Add l tablespoon crushed herbs ( oregar o Ilaliar spces etc } toirlgredie _ ts mtbdore adding 0il • Add I cup grated or shredded creese ( Parmes _ u ' . Rorua / o . Chedda , peppe _ acki [ o mg orients ust befole adding oil 33
Page: 35

QuickBreadRecipes BAGELS Water 1 14 cups Sngar 3 tablespoons Salt 2 teaspoons Bread Four 4 cuds RED STAR ' , , " Active Dry Yeast 1 1,2 tab espoon or REDSTAR ! O QUICKRISE ; ' _ Yeast 2 teaspoons or Bread Machine Yeast 2 teaspools Use Bagel Dough cycle { Mocei _ ABM2Y2K ) Hand Shaping : • Brir / g 3 quarts waler to : } oil in a large pot S ' . ir r ltablespoonbarleymaltsyfLp " • Placedoughonaligtliyfloutesdurface . Letdoug'r rest for5Tg _ utes • Cutdoughisto9equalpieces . Roll each into a smooth ball 1 } Flattenbals andpo _ < ea hole in tile n iad e of each with vour thumb { 2 ) Next twirl the doughtoen ! argetne hole and even out the dough aroundit . Cover bagels , , ' r _ tha clean cloth and let rest for 10 minutes • With a large metal spatu } a careft Ily transfer bagels to uoihng water ttree at a free ( 3 ) Let boi for 1 minute turn ng bagels over mklway Rein ( re bages hor _ ' , ' JaterWltf a slotted spoon arid drar briefly on a clean towel ransler drained bagels io baki _ g sheets sprinkled with corr r ] eal fou _ to five bages per sheet • If desired glaze toss of bagels with egg white and spHnk e w th ooppy or sesame seeds , coarse sa ! t andior reconstituted dry onions ( 4 ) BaKebages n375 F preheated oven for 20 to 25minttes unt well - browned * Barley malt syrup gives a nice brown color In the finished bagel . Look for it in health food stores . Or try the same amoont of dark ooro syrop . EGGBAGELS Wafer 3 / 4 CLIp + 2 tablespoo ! s Eggs 2 Sugar 3 tab esl'oons Sat 2 teaspoons Bread flour 4 cups REDSTAR ® Active Dry Yeast _ ! / 4 teasooons or RED STARO } QUICKRSU r ' * Yeast 2 teaspoons cr Bread Macbine Yeast 2 teaspoons _ cllowcirectonslorsi / apmg nsgig Dolling and baking lror i Bagels recipe Use Bagel Dough cycle ( Model # ABM2Y2K onlyi Use Dough cycle foraliot ] er nraclNnes SUN DRIEDTOMATOBAGELS Water 1 1 / 4 cup Su r - dried [ omatoes , cl ; opDed 1 / ' 3cdp Sugar 2 tab espoous Salt 2 teaspoons Breadflout 4 cups RED STAB , _ Active Dry Yeast 2 ! 4 teaspoons or RED STAR : 9 QUICKRISET _ ' Yeast 2 teaspoons or Bread Machine Yeast 2 teaspoons Use BagelDough ( ycie ( Model # ABM2Y2K drily ) Use Dough cyce lot all ot _ T iTiCC , / i lea Followdiectio _ sforgapJng . Hailg boding . ard baking rioT " Bagels reciae 34
Page: 36

QuickBreadRecipes FINNISHRYEBREAD 1 1 / 0 , loaf Water 1 cup - 2 taolesDoons 0i 2 tablespoons Sugar 2 teaspoons Sat ! / 12 teaspoons Wi _ oiewleai flour 1 cup Rye flour 2 cups Vital wfleat gluten 2 tablespoons RED STAR > } Active Dry Yeast 2 1 / 4 teaspoons or RED STAR . S , _ QUICKRISFMYeast 1 1 / 2 teaspoor , s or Bread Machine Yeast 1 1 / 2 teaspoons Use European Bread Cycle ( Model # ABM Y2K2 cniy ) RUSSIANBLACKBREAD 1 1 / 2 Ioal Water i CLIp V negar 1 tablespoon Oi ! 2 tablespoons Molasses I , ' 4 cup Salt _ teaspoon Unsweetenec cocoa powder 3 tablespoo _ s h stant coffee powde 1 leaspoon Anise seeds 1 tablespoon Caraway seeas 2 teaspoons Ryeflou I cup Bread flour 2 1 / 2 cups RED STAR # x } Active Dry Yeast 2 1 / 4 teaspoons or RED STAR @ QUICKRISET ' _ Yeast 1 1 / 2 teasooons or Bread Machine Yeast 1 1 / 2 teaspool s Use European Bread cycle ( Model _ , ABMY2K2 ) Baker's note : Substitute room temperature coffee for wate and eliminate irstant coffee powde DARKPUMPERNICKEL 1 1 / 2 Ioal Milk 1 / 2 cup Water 1 / 4 cup Oil 1 tablespoon h'lolasses 1 cup Unsweetened melted chocolate 1 ounce Onion powder , optional ! teaspoon Salt 1 teaspoon Rye flour , medium 1 cup Bread flour 2 cups RED STAR @ Active Dry Yeast 2 ! / 4 teaspoons or RED STAR @ QUICKTMRISE ' Yeast ! 1 / 2 teaspoons or Bread Machine Yeast 1 I / 2 teaspoons Use European Breadcyde MoneI _ ABMY2K2i 35
Page: 37

QuickBreadRecipes Gluten - free Breads Yeast - leavened breads for people who cannot tolerate wheat , oats , barley , or rye in their diet . DIRECTIONS FOR ALL GLUTEN - FREE BREADS IngredientPreparation : All ingredients should be at room temperature . Place eggs in a bowl and beat lightly . Blend in the remaining liquid ingredients . Pour into bread pan . Measure dry ingredients , including yeast , into a bowl and whisk together to thoroughly blend . Pour dry ingredients onto liquid ingredients in pan . BreadMachineProgram : Place pan in machine . Select the dough cycle and press start . The dough should look like stiff pancake batter , tt does not look like wheat bread dough . When the dough cycle is complete , select bake and press start . At the end of the bake cycle , test for doneness with a toothpick . If the bread is not done , reselect the bake cycle and press start . Check approximately every ! 0 minutes until the toothpick comes out clean . After Baking : Remove pan from the machine and allow the bread to remain in pan for approximately 10 minutes . Remove bread from pan and cool completely before cutting . If the loaf sinks in the middle when cool , remember to write a note on the recipe to reduce the liquid approximately 1 or 2 tablespoons . If the loaf has a rough uneven top crust , remember to write a note on the recipe to increase the liquid approximately 1 or 2 tablespoons . To store gluten - free bread , slice and then place the slices together . Wrap loaf in aluminum foil and place in a plastic bag . Store in freezer until almost ready to serve or eat . Slices will snap apart easily and thaw rapidly . 36
Page: 38

Gluten - freReecipes GLUTEN - FREEPOTATOBREAD Liquid ingredients Eggs ] arqe o _ extra ! a - ge 3 ( mus _ " reasure 3 / 4 cup ) OJ 3 tablesFoons Waxcr " 12 CLpS Rcotta c _ eese 3 / 4 CUP C } derwregar i teaspoon Dry Ingredients White rice flour 2 14 CLpS ! / 3 cuo Tapioca fiou Potato starc _ flour I / 3 cup Instart potato fia _ es 2 cup Dry r ] ilk 12 c _ s Xarlthan gum 2 teaspoors Sat 1 _ 12teasooon SLgar 3 tablespoor s 34 teaspoo ts BIKing sod _ RED STAR : S Acive @ y Yeast 2 ! / 4 teasl } oo _ ls GLUTEN - FREECINNAMONRAISIN BREAD Liquid Ingredients Eggs . large or exlra ! arge 3 ( ! ] lust NleasLre 3ia cuoi Oi 3 tables ! } oons Water I ! / 3 CUD 1 teasDoor ! Cider vinegar Bry Ingredients Wlite rice fr , ) ar 1 34 cups Brovn - ice fou I c - p + 2 tab espoor s Xant lan gLm 2 teaspoons Dr , , , mk Ii2 cup Salt ! 1 / 2 teaspoons 3 tablespoons Sugar C rnaplon t lPteaspoons Raisins 2 ' 3 cup RED S fAi _ q Active Dry Yeast 2 1 ' 4 teaspoo is GLUTEN - FREEMOCKLIGHTRYE Liquid ingredients Eggs large o extra large 3 must measure 3 / 4 cup Oil 14 sup Vo asses 2 ta _ iespoons I teaspoo 1 V negar Ware 1 13 cups Dry Ingredients White rice rou _ 2 1 / 4 ( ups Bowr Iice flour 3 / 4 CLp + 2 tabtespoons S41t 1 1 / 2 teaspoons Light blown sugal 1 / 4 cup XaJthan gum 1 tablespoon Caraway seeds 4 teaspoons Dry mih < 1 / 2 CLp REDSTARe } 2 1 / 4 teaspoo _ ts Active Dy Yeast 37
Page: 39

Gluten - freReecipes GLUTEN - FREEBROWN & WHITERICE BREAD Liquid ingredients Eggs , large or extra large 3 ( must measure 3 / 4 cup ) Oil 1 / 4 cup 1 teaseoor Vinegar Water 1 1 / 2 cups DW Ingredients White rice f ! our 2 1 / 4 cup Brown rice flour " 1 cop 2 tablespoons Salt 1 1 / 2 teaspoons Sugar 3 tablespoons Xanthan gum 2 ! 2 teaspoons Dry milk 1 ' 2 cup RED S % a , r _ % ) Actve Dry Yeast 2 1,4 teaspoons GLUTEN - FREEROMANO BEANBREAD Liquid ingredients Eggs 3 ( must measure 3 / 4 cup ) large or extra arge Oil 3 tablespoor's Vinegar ! teaspoon Honey 14 cup V4ater 1 1 / 3 cups Dry Ingredients Ron aBe bean fioLr 1 cup Cornstarch 1 cup ] ap oca flo _ r 1 cLIp XantRan gum 1 tablespoon _ a _ t ! teaspoon Brown sugar 14 cup RED eTA RQ _ , 2 1 / 4 teaspoons Active Dry Yeast Variation : Add I teaspoon fresh grated orange rind GLUTEN - FREECHEDDARLOAF Liquid ingredients EgL ! Sarqe or ext2 , : _ rge 3 ir'qust n'easure 3 / 4 cup ) 0il 3 tablespoons Vr eqar teaspoon Wate _ 1 12 CLipS Dry Ingredients White rice floLr 2 cups Browr rice flour I cup Salt 1 / 2 _ easDoons SLgar 3 tablespoons Xantha _ gum 3 12 : eassoons Dr , , milk 1 4 cLp Grated c ] eddar cl ] eese 1 i / 2 CL0S RED STAP , , : : Actb _ ePry Yeast 2 1 / 4 teasDoo _ ] a Variations : A teaspoon of one o more of the folio . whO r _ ay be added ilstarL rmncod or Ior , taoppy seems celery seeds or dbl weed 38
Page: 40

Gluten - freReecipes GLUTEN - FREECARDAMOM FRUIT BREAD Liquid ingredients Eggs , arge or extra large 3 ( rnust measure 3 / 4 cup ) Oil 1 / 4 cup Vinegar 1 teaspoon Water 1 3 / 4 cups Dry Ingredients White rice 2 cups Potato starch flour 3 / 4 cups Tapioca flour lt3 cups Xanthan gum 1 tablespoon Sugar 3 tablespoons Cardamom 1 tablespoon Dry milk 1 / 2 cup Salt 1 teaspoon Dried fruit bits 6 oz . ( about 1 1 / 2 cups ) RED STAR ® Active Dry Yeast 2 1 / 4 teaspoons CAKE - MIXCAKE A deficious , fast and easy cake that's great with ; ce cream 1 1 / 3 cup water 3 eggs I / 2 cup oil 1 cake mix ( 18 - 20 ounce size , yellow , white or chocolate ) Place ingredients in bread pan in the order listed Select setling 10 ( Cake / Quick Bread ) When cycle is completed , remove the pan from machine , let cake sit in pan for 20 - 30 minutes Gently shake cake out of pan ; place on a wire rack . bottom down , cool completely , about one hour Use Cake / Quick Bread Cycle STRAWBERRYJAM 1 20 - ounce package frozen , unsweetened strawberries * , crushed and thawed 1 t . 75 - ounce package dry pectin 1 cup sugar Place ingredients n bread pan _ nthe order listed In jam - making sugar needs to dissolve completely , if necessary use a rubber spatula to stir ingredients . When cycle is completed , remove the pan from machine Mixture will be VERY HOT Using a metal spoon , skim off and discard foam from top Pour Jam into sterilized jars or containers . Refrigerate or freeze . Use Jam Cycle " For other fruit - flavored jams substitute desired fruit for the strawberries Follow same easic recipe 39
Page: 41

Troubleshoo9tin Checking dough consistency in your bread machine Although the bread machine will mix , knead and bake bread , it is absolutely necessary that you learn to recognize the condition of your dough . The ratio of flour to liquid is the most critical factor in any bread recipe , yet most easily remedied . It is all right to open the machine to check the dough ' s consistency . Do this after about five minutes into the KNEAD cycle . The dough should be in a soft , tacky ball . If it is too dry , add liquid 1 / 2 to i tablespoon at a time ; if it is too wet , add 1 table spoon of flour at a time . Cratered Bread If the top of your loaf caves in , this is a sign of too much moisture . You may need to make recipe adjustments , such as reducing liquid or adding flour , 1 / 2 to 1 tablespoon at a time . Cratered bread may also happen with cheese bread because each cheese has its own mois - ture content . Mushroom Bread Mushroom bread may be caused by too much yeast or too much water . Also , you may be using too much dough for your pan size . Check your recipe to make sure the total amount of flour does not exceed 4 ! / 3 cups . Gnarly Loaves Your dough probably needs more moisture . See " Checking Dough Consistency " , above . High - Altitude baking In high - altitude areas , dough tend to rise faster as there is less air pressure . Therefore , less yeast is necessary . In dry climates , flour is drier , requiring slightly more liquid . In humid cli - mates , flour is wetter and wilt absorb less liquid ; slightly more flour may be required . Jam If you find that your jam is not thick enough , repeatthe Jam cycle . The science of breadmaking Most recipes contain sugar in some form for sweetness . In breadmaking , sugar helps start or " feed " the yeast and promotes browning . Salt , on the other hand , inhibits the yeast , but also adds flavor . With this knowledge in mind , you can control the balance of the chemical reaction between flour , yeast , water , sugar and salt to make a perfect loaf of bread . The recipes included with this booklet have been tested to work in this bread machine . When using recipes from other sources , you may have to make adjustments for perfect results . Follow suggestions from this guide . Simple Test To Determine Yeast Activity Dissolve 1 teaspoon of granulated sugar in 1 / 2 cup warm water ( 115 - 115 ° F ) . Sprinkle 1 packet of yeast ( aboutlT ) slowly over the surface . Stir , the yeast , then set a timer for 10 minutes . In 3 to 4 minutes , it will have absorbed enough liquid to activate and will start rising to the surface . If at the end of 10 minutes , the yeast has multiplied to the 1 cup mark and has a rounded crown , it is very active . The yeast mixture may be used in your dough . Remember to deduct the 1 / 2 cup of liquid form the total used in the recipe . 4O
Page: 42

NeedHELP ? QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION How do I make doughnuts using my bread , • , , n 1 A1 Use the dough setting to make the dough for machine ? the doughnuts . Then shape and fry the dough - nuts in a conventional deep fryer . Remove it with a crochet hook or a sandwich Q2 What should I do if the kneading blade comes A2 out with the bread ? pick before slicing the bread . Since the blade can be separated from the pan , it is not a mal - function if it comes out in your bread . Your dough may be too dry . Next time , check some Why my Q3 does bread sometimes have A3 your recipe and measuring . You may need to flour on the side crust ? add more liquid , 1 / 2 to 1 tablespoon at a time . You can simply trim off that portion of the outer crust . pan may Q4 Why isn't the dough mixing ? I can hear the A4 The kneading blade or baking not be motor running . inserted properly . Make sure the pan is facing the right way and that it has clicked into place . How long does it take to make bread ? Q5 A5 See Cycle Times Chart . page t7 . The milk will spoil if left sitting in the machine Q6 Why can't I use the timer when baking with A6 fresh milk ? too long = Perishable ingredients , such as eggs and milk . should never be used with the timer feature . No . Discard the unfinished bread or dough or finish Q7 A7 If the power goes out in the middle of a cycle , process by hand and bake in your own oven . The will my bread machine finish baking bread or bread machine will only start at the beginning of the making dough ? cycle . This allows the bread machine to mix the Q8 Why do I have to add the ingredients in a cer - A8 ingredients in the most efficient manner tain order ? possible . When using the timer , it also keeps the yeast from combining with the liquid before the dough is mixed . The machine must start operation several hours Q9 A9 When setting the timer for morning , why does before the bread will be ready . These sounds are made by the motor when kneading the the machine make sounds late at night ? dough . It is a normal operation , not a malfunc - tion . Q10 A10 It depends . The 5 Bread machines in this man - What size loaf does the bread machine make ? ua ! make REGULAR ( 1 lb . ) or Large ( 1 1 / 2 lb . ) loaves of breads . The ABM8200 or ABM2H60 also makes EXTRA LARGE ( 2 lb . ) loaves of bread The kneading blade is stuck in the bread pan All If the kneading blade gets stuck , pour warm Qll after baking . How do I get it out ? water into the bread pan : rotate the kneading blade to clean under it . 41
Page: 43

NEEDHELP ? QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION How many watts is my bread machine ? Please refer to the rating label on the Q12 A12 machine . No . The bakingpan and kneadinq bladeerse Q13 can I wash the baking pan in the A13 must be washedby hand . Do not imm dishwasher ? the pan in water . The keep warm cycle will keep it warm and ( ; 114 A14 What will happen if leave the finished bread prevent it from becoming soggy for 1 hr . If in the baking pan ? the bread is left in the pan after 1 hr . it may start to become soggy . Check to make sure the kneading blade and Why did the dough only partially mix ? A15 Q15 baking pan is inserted properly . Also , check the dough consistency . After 5 minutes of kneading , check dough . If too dry , add liq - uid ; if too moist , add flour . ( Only add 1 / 2 to 1 tablespoon at a time . ) A16 The yeast could be old or expired , or possibly no Why didn't the bread rise ? Q16 yeast was added at all . Check to see if your yeast is fresh . Also , check the dough consistency . After 5 minutes of kneading , check dough . If too dry , add liquid ; if too moist , add flour . ( Only add 1 / ' 2 to 1 tablespoon at a time . ) The maximum length of delay is 13 hours , Q17Why can't the delayed finish be set for more A17 including the particular cycle time . See than 13 hours ? What is the minimum time a Using The Timer , page 15 . cycle may be delayed ? If the temperature in the bread chamber is Why can't I operate the machine when the Q18 higher than 122 ° E the DISPLAY WINDOW DISPLAY WINDOW shows " E00 " or " E01 " ? A18 will show " E01 " . On the other hand , if the temperature is lower than 14 ° F , the DIS - PLAY WINDOW will show " E00 " . Let the machine cools down before you make bread . The Fruit & Nut beep signals when to add How will I know when to add fruits and nuts Q19 A19 raisins , nuts , etc . If it is more convenient for to the bread ? you to add them at the start , you will still have acceptable results . However , the added ingredients may be broken apart during kneading . See Bread Machine Cycle Time , page 17 My baked bread is too moist ? What can I Humidity may affect the dough . After 5 min - Q20 A20 do ? utes of kneading , check the dough consis - tency . If it appears too moist , add more flour 1 / 2 to 1 tablespoon at a time . For best results , remove the baked bread from the pan soon after the baking is completed . 4 : )
Page: 44

NEEDHELP ? QUESTIONS ABOUT INGREDIENTS / RECIPES Why do get air bubbles at the top of the This can be caused by using too much yeast . Q21 A21 bread ? Add raisins , nuts etc . , at the Fruit and Nut beep . A22 When using raisins , the bread machine Q22 For best results , use dry raisins . A ! so check crushes them . How can I avoid this ? your dough consistency 5 minutes into knead - ing . If the dough is too dry , it will not incorporate the raisins easily . Why does my bread rise and then collapse o _ The bread may be rising too fast . To reduce the A23 ( : ; 12c3rater ? rate of rising , reduce the amount of water and / or increase the amount of salt and / or decrease the amount of yeast . ( See Baking Tips Guide on pages 44 and 45 . ) Q24 Can I use my favorite bread recipes A24 Yes , but you will need to experiment to get the ( traditional yeast bread ) in my bread right proportion of ingredients . Become familiar with the unit and make several loaves of bread machine ? before you begin experimenting . Never exceed a total amount of 4 1 / 3 cups dry ingredients . Use the recipes in this book to help determine the ratio of flour to liquid and amounts of yeast , sugar , salt and fat to use . No , it is normal for Whole Wheat and Multi - Q25 A25 Why do the loaves vary in height and Grain breads to be shorter and denser than Basic or French breads . Whole Wheat and Rye weight ? The whole wheat and multi - grain flours are heavier than while bread flour , there - breads are always shorter . Am I doing some fore they don't rise as much during the bread thing wrong ? making process . They also typically have added ingredients , such as oats , bran , nuts and raisins , which contribute to the shorter height and denser texture . BAKING TIPS INTRODUCTION When developing Welbilt ® Bread Machine recipes , hundreds of loaves of bread were baked using the most popular brands of flours and yeasts available . If you use flour processed by a local mill it may have differ - ent characteristics and produce different results than popular national brands . If you followed the recipe in the cookbook exactly and feel the results should be better , use the BAKING TIPS on the following pages to help you produce a better oaf of bread . Usually , there are several ways to improve baking results . We rec - ommend you make adjustments one at a time . Also , keep track of your adjustments to know what changes were made to create your perfect loaf . 43
Page: 45

Bakin Tl ipsForYeastBreads Crust Too Flat Loaf , Crust TooiUncooked Dark No Rising , Then Fa ! ls : Caved In I Too High : ] Not Rise Light IOr Partially Short and " Cratered I " Mushrooml Enough iCooked _ TS Loaf Rises Loaf Sides Loaf Rises I Loaf Does Loaf ' Heavy ' i so uno . s F _ Lj ° af ] 2 C { I L Water or I If ] crease 1 Tbsp . L L ! J Milk Decrease - 1 Tbsp . i 1 Tbsp , 1 Tbsp . i i 2 Tbsp . i I I - , . - ! Salt i Increase + 1 / 4 tsp . J 1 / ' 4 tsp _ z 1 / 4 tsp . i i u . , I 1 / 4 tsp , Decrease - Ii i Sugar or Increase + 11 / 2 Tbsp 1 / 2 Tbsp . = = Honey Decrease - i 1 / 2 Tbsp . 1 / 2 Tbsp . U3 i i ii Flour Increase + , , I ! I Decrease - 1 Tbsp . I Yeast l Increase + " 1 ' 8 - 1 / 4 tSlD i ] j 3 i I Decrease 1 / 8 - 1 ' 4 tsp , 1 / 8 - i / 4 tsp 1 ' 8 - 1 / 4 tsp . ! Not enough i Water or added I Toohot Milk or too cold Old . out of date I i Low _ ngluten j seepp . 18 i9 Flour i i iii content _ _ L l seepp . 18.19 II I i rifle _ e pd18 19 None was I added ! • i Out o ! date see p ! 9 i Yeast i i Z - code - I ' Jseu wro _ , g type { fresh seep 19 _ eep19 , Oce p19 I I l % ' ead oi Or _ / _ ranu ar Not added I Salt • Too much was added i I ] I I I • • i i , 44
Page: 46

BakinTlipsForYeastBreads Loafis I High Breadmaker LoafBurned Gnarly Open , Burning Heavy , OvercookedNotMixed I i Knotted Dense Odor Cannotbe Coarseo , r , or Partially Soggy Completely i Altitude , Mixed Uneven i Texture _ Top During Adjustment Programmed ! Texture Operation orStarted I 1 Tbsp I I 2 Tbsp . 1 / 4 tsp . i ! 1 / 2 Tbsp I 1 / 2 Tbsp ! / 2 Tbsp 1 Tbsp . 1 Tbsp , I 1 / 8 1 / 4tsp . 1 / 8qi4tsp i I ! h ' 8 1,4tsp . • • I [ seepp 1 & 19 Q , I i i i i ; e p . 19,20 ! i ! i 45
Page: 47

LIMITEDWARRANTY What is Covered and For How Long ? This warrant , / covers all defects in workmanship or materials in the mechanical and electrical parts , arising under normal usage and care , in this Welbilt product for a period of 12 months from the date of purchase provided you are able to present a valid proof - of - purchase . A valid proof - of - purchase is a receipt specifying item , date purchased , and cost of item . A gift receipt with date of purchase and item is also an acceptable proof - of - purchase . Product is intended for household use only . Any commercial use voids the warranty . YOUMUST KEEPYOURORIGINALPROOF - OF - PURCHASE TOOBTAINWARRANTYSERVICE . Who is Covered ? The original retail purchaser or gift recipient who can provide proof - of - purchase . What Will Be Done ? During the applicable warrant , ! period within normal household use , we will repair or replace , at our discre - tion , any mechanical or electrical part which proves defective , or replace unit with a comparable model . How Can YouGet Service ? Cal ! ! - 800 - 872 - 1656 24 hours a day 365 days a year . DO NOTRETURNTHIS WELBILT _ PRODUCTTO APPLIANCECO . OF AMERICA , LLC All service must be performed by an ACA authorized Service Center . A valid proof - of - purchase must be submitted to obtain warranty service . Maintain a copy of proof - of - purchase for your records . In the event service is required : a . ACA is not responsible for loss or damage during incoming shipment . b . Carefully package product for prepaid shipment and insure it with the carrier . Be sure to enclose any accessories related to your problem . c Retain tracking infornTation for your protection in case of loss or damage in shipment . THIS LIMITED WARRANTYCOVERSUNITSPURCHASEDAND USEDWITHIN THEUNITEDSTATESAND DOESNOTCOVER : * Damages from _ mproper installation . * Damages in shipping . * Defects other than manufacturing defects . * Damages from misuse , abuse , accident , alteration , lack of proper care and maintenance , or incorrect current or voltage . * Damagefrom service by other than an authorized dealer or service center . * Any transportation and shipping charges . MANUFACTURERMAKES NO WA , : ' . . ' tTTY . EXPRESSOR IMPLIED , INCLUDING WITHOUT LIMITATION , ANY WARRANTIES OF FITNESSOR MERCHANTABILITY . EXCEPTAS EXPRESSLYSET FORTHABOVE WITH RESPECTTO SUCH PRODUCTS OR PARTSTHEREFOR . NOR SHALL MANUFACTURERHAVE INCURREDANY OTHEROBLIGATIONSOR LIABILITIES ON ITS PARTOR BE LIABLE FORANY ANTICi - PATEDOR LOST PROFITS . INCIDENTALDAMAGES , CONSEQUENTIALDAMAGES , TIME CHARGESOR ANY OTHER LOSSESINCURRED IN CONNECTIONWITH THE PURCHASE , INSTALLATION , REPLACE - MENT . OR REPAIR OF SUCH PRODUCTS OR ANY PARTSTHEREFORWHETHER ORIGINAL EQUIPMENT OR INSTALLEDAS A REPLACEMENTCOVEREDBYTHIS WARRANTY OR OTHERWISE ; AND MANUFAC - TURER DOES NOTAUTHORIZEANY PERSONTO ASSUME FORMANUFACTURERANY OTFIERLIABILITY IN CONNECTIONWITH THE PRODUCTSOR PARTSTHEREFOR . Manufacturer assumes no liability for delay in performing its obligations hereunder if failure results , directly or indirectly , from any cause beyond its control , including but not limited to acts of God , acts of govern - ment , floods , fires , shortages of materials , strikes and other labor difficulties , or delays , or failures of trans - portation facilities . 46
Page: 48

IMPORTANTNOTICE PLEASEDONOTRETURNTOSTORE If youhaveanyproblemwiththe unitcontact ACAConsumerRelationsforservice 24 hoursa day , 365 daysa year PHONE1 : - 800 - 872 - 1656 Pleasereadoperatinginstructionbsefore usingthisproduct Pleasekeeporiginalboxandpacking materialsintheeventthatserviceisrequired WELBILT APPLIACNOCO . EFAMERILCLAC , PRINTED IN HONG KONG