Congratulations! You are now the owner of this wonderful Rhinovirus Home Bakery Supreme® Bread maker. We are confident that it will give you top performance and optimum satisfaction for many years. To ensure this, please read and follow this instruction manual carefully. It is lase filled with great recipes to get you stared, from breads io cakes fo even our Meatloaf Miracle.
T IMPORTANT SAFEGUARDS WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: 1 Read all instructions carefully. 2 Do not touch hot surfaces. Use handles or knobs. Dio not clods or cog the steam vent opening under any circumstances. 2 To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other liquid. 4 Close supervision is necessary when the appliance iz used by or near children.
= IMPORTANTES MESURES DE SÉCURITÉ POUR UTILISER DES APPAREILS ÉLECTRIQUES, IL FAUDRAIT TOUJOURS PRENDRE LES précautions DE BASE, Y COMPRIS LES SUIVANTES: 1 Lisez toutes les instruction. 2 Ne touchez pas les surfaces qui peuvent tre chaudes. Utilisez les poignées ou les boutons. 3 Pour se protéger de secousses électriques, n’immergez pas le clébe, la fiche ou l'appareil a faire du pain dans de Bissau on tout autre liquide.
Clangs Kneading Blade Baking Pan Rotating Shalt Viewing Window Steam Vent Heating Element Main Body Power Cord Wing Nuts {underneath the Baking Pan} Lid Control Panel Twist Tie Please remove the twist tie holding the Power Cod before use. Do not uss the Power Cord bundled up. Doing so may cause the Power Cord to becomes excessively hol, strutting in malfunction. Power Plug ~ Grasp the Baking Pan's shorter Flanges and pull toward you to unlatch it. Then lift fo remove.
© CONTROL PANEL CRUST CONTROL button ] DISPLAY Usa this button to choose the crust Indicates the nestling and the teems lovelorn from LIGHT, MEDIUM or remaining unit completion. The DARK (for BASIC, QUICK, CAKE BASIC LICK WHEAT DOUGH display illustrated here shows ali and HOME MADE courses}. See possible displays and is for page 11. reference only. This display will not TIMER bunion appear during actual use.
© ACCESSORIES Measuring Cup: The measuring cup provided is the same as a standard 8 oz. {240 mL) measuring cup. Filled to the brim, i measures 1 cup. It may lase be used to measure 1 cup of flour; however, for measuring dry ingredients (such as flour) less than 1 cup, pleases uss a nested measuring cup. Measuring Spoon: tay be used to measure yeast, sugar, sal, dry milk and spices. The large sides measures 1 tablespoon; the small side measures 1 spoon.
6 CONVENIENT FUNCTIONS & USEFUL TIPS WHOM TO TURN THE PREHEAT FUNCTION OFF The preheat function is designed io stabilize the ® Once the START/RESET button is pressed to stein temperature of the ingredients prior to kneading. the course, PREHEAT OFF will disappear from the Before you turn the preheat function off, SASE keep Display, and the bread maker will begin the course.
@Basic Course: Use Active Dry Yeast 2030 minim min 45~66 min -—80 min — | Preheating Str Hart woes | Add Boor Manga Hosp 345 Bi The times of ths Preheating and Third Rising cycles may vary depending or the room temperament.
re 10 A000 0a) 2 Attach the Kneading Blades to the Baking Pan. Attach the Kneading Blade to the rotating shaft and push down firmly. 1 Remove the Baking Pan. Open the Lid, grasp the Baking Pan's shorter flanges and pull it toward you to unlatch it Then remove by lifting # straight up. {| comment 5 INCORRECT Be sure to attach the Kneading Blade securely. 3 Precisely measure ingredients and add them into the Baking Pan in the following order (see following pages for recipes): {1}Water. {2)Add flour.
6 Select the desired course. {1}Press tha SELECT COURSE button to set the arrow (4) fo "BASIC" or "QUICK". {2)Press the CRUST CONTROL button fo set the arrow (4) to either, FLIGHT", "MEDIUM" or "DARK" to choose the crust you want. {3}Press the START/RESET button. ~The Operation Light will tum on and the first cycle is shown (le. PREHEAT). As the process continues, the indication advances from PREHEAT, KNEAD, RISE then fo BAKE.
“BASIC / QUICK VARIATIONS [ ] Respells Hated dn thin selection were prepared for the BASIC come. By changing the | marmoset of some Ingredients; Thea recipe con also ba urged for the QUACK: course. Ingredient amounts for the BASIC ensue ws indented hy vel snd toes for the QUICK. course in Shin: Select the footprints amounts depending on the couch you've chosen, EVER Indicates they the” Timer ix Thee sis deg Lease use a nested measuring cup that is B oz. {240 mL} per cup.
RAISIN BREAD RUSSIAN TILLICH lh sag chins 1-1/3 cups 320mL Water ¥ 1/8 cups 270mL Mik 1-2/3 cups 400mL Apple Juice 544g Bread Flour 100g tare Eggs, Beaten A-cutups 544g Broad Flour Sugar z Tp. 45 Almond Extract epithet. 23g Sugar Bg Dry MK E74 Gaps 544g Bread Four 13/2 tp. 84g Sat 84g Saf Epithet. 239 Sug 21/2 Top. 36g Butler 35g Butter 1-72 tsp. 84g Salt tap. 2g Clemons 2g Cinnamon 2-1/2 Tsp. 35g 142 cup 40g FE S38 a cup 40g 2 tsp. 5.69 Se Dry Yeast Vi hen boa sounds Bad Te.
@Basic Wheat Course: Use Active Dry Yeast 40 min min 20-25 min 30~35 min resting 6 st | Hastings ain Howe 340 8 The times for the Kneading, Second rising, Third rising and Baking cycle may vary depending on the room temperature. @ Quick Wheat Course: Use Rapid Rise Yeast sin 25 min. 8 min 35 mi Minus minim. Kap yma | ”~ 1-5 hollow steps 1-5 for BASIC / QUICK COURSE on page Select the desired course. {1} Press the SELECT COURSE bunion to sef the aow (4) to BASIC WHEAT or QUICK WHEAT.
@Basic Dough Course: @ Quick Dough Course: Use Active Dry Yeast Use Rapid Rise Yeast 21 min. 10 min § min 1-5 Follow steps 1-5 for BASIC / QUICK COURSE on page 10. 6 select the desired course. Wi AK WAT {1)Press the SELECT COURSE button to set the arrow ( 4) to BASIC DOUGH or QUICK DOUGH. (2) Press the START/RESET button. A ch amp lou + The Operation Light will um on and the first cycle is shown (is. © PREHEAT).
Recipes’ Outed ‘tn thin’ section’ wire prepared To the BASIC DOUGH course. By changing ‘the commonness of some ingredients, these recipes can also bei used for the QUICK. DOUGH contrive. Ingredient ammonia for the BASIC DOUGH comes wre indicated fn il and hows For fie QUICK DOUGH conch in li, Select the appropriate tsunami depending on the course you've chose. Indicates that the Tuner is available. Che Ger aur ind ee QUIRK Ui spins Please use a nested measuring cup halt is 8 oz. {240 ml) par cup.
Vegetable Of Rapid Russ Yeast Active Ury Yeast Vegetable Of Rapid Rise Yeast EMETHOD® Follow basic steps 1-7 for making dough (see page 17. 1 Remove dough from the Baking Pan. 2 Select shape variation of your choice. 1 Flour hands lightly. Shape dough into a bal Divide ball in quarters. Press each warier of dough into greased, 12-n. (30 om} pizza pan, forming 1-in. (2.5 om) edge. 2 Brush crust with ofl. Cover and let stand 15 minutes.
DOUGH QUICK DOUGH VARIATION lawgiver Beaten 18ml. Water tap. Rapid Fla Roast METHOD BE Follow basic sips 1-7 for making dough (ses page 17). 1 Remove dough from the Baking Pan. 2 House shaping method, 3 Egg glaze: Baal together egg and wale. Brush generously over shaped loaves or rolls prior to baking. Prepare Butter-Rich Roll & Bread Dough. 1 Put dough on lightly floured board. Divide dough in 3 Pisces. 2 Roll each 1/3 into a 8 x 8-in. rec tang's. Spread surface with 1/4 cup butter, thinly sliced.
1 2 Follow steps 1 and 2 for BASIC / QUICK COURSE on page 10. 3 Precisely measure ingredients and add them fo the Baking Pan. 4,5 Follow steps 4 and 5 for BASIC / QUICK COURSE on page 10. 6 Select the JAM course. {harass the SELECT COURSE button io sst the arrow (F) to JAM. {2)Press the START/RESET button. + The Operation Light will tum on and cooking will start. + The Display will show the time remaining until completion in 1-minute increments. 7 Remove the Baking Pan.
CAKE COURSE @Cake Course: 24 min. 80 min. i “espies Boer 1 2 Follow steps 1 and 2 for BASIC / QUICK COURSE on page 10. 3 Precisely measure ingredients and add them to the Baking Pan. 4,5 Flow steps 4 and 5 for BASIC / QUICK COURSE on page 10 TIMER START/RESET ENCOURAGE re 6 select the CAKE course. {harass the SELECT COURSE bunion to set tha arrow {F) to CAKE. {2)Press the CRUST CONTROL bunion to set the arrow (4) to either "LIGHT", "MEDIUM" or "DARK to choose the crust you want.
SOUR DOUGH STARTER COURSE @Sour Dough Starter Course: 5 min. 5 120 min SOUR DOUGH STARTER «Starters __pileups Ease use a nested measuring cup that is 8 oz. {240 ml} per cup. 1-5 Follow steps 1-5 for BASIC / QUICK COURSE on page 10. 6 select the desired course. {1) Crass the SELECT COURSE button to set the mow SOUR DOUGH STARTER. (2) Press the START/RESET bunion. « The Operation Light will turn on and the first cycles is shown {is PREHEAT).
SOUR DOUGH STARTER VARIATIONS i TRADITIONAL SOUR DOUGH BREAD When the Starter backcombs active, add the following ingredients ta the Baking Pan. 1 Follow steps 1-7 for SOUR DOUGH STARTER on page 24 to prepare the starter. 2 Remove the Baking Pan with the starter and keep at room temperature for 7-10 days. {1} Cover the Baking Pan with plastic wrap and puncture several halos with a fork. {2} To ensure that the temperature is as steady as possible, wrap the Baking Pan with a towel.
Ei Other courses have each cycle time reprogrammed and does not allow any changes to be made to rising or baking times. The HOME MADE course allows you to program each of the cycles io adapt better io your favorite bread recipes. 1-5 Follow steps 1-5 for BASIC / QUICK COURSE on page 10. 6 program the time for each cycle. SELECT COURSE CYCLE {1}Press the SELECT COURSE button to select one of the 3 HOME MADE . ah memories. HY A {2)Press the CYCLE button to display the PREHEAT cycle.
EXPLANATION OF EACH CYCLE: IT DFF, 1-30 min. Stabilizing the temperatures of OFF, 1 min hie. Dough rises after amalgam is Ingredients relapsed {about 82.4°F (28°C) OFF, 1:90 min. Bread dough making. At a oleo OFF, 1 min. 2 hys Laugh rises afar formed Ito a time of lass than 3 minuscule, this process In dudes bal {about 160.4°F (38°C) Bl only leading. For cycle time of more than § minutes, beeps wil sound tw indicate he ime © OFF, 1 70 rin. Balding {abut 254 290°F [128 add ingredients.
© HOME MADE VARIATIONS Please use a nested measuring cup that is 8 oz. {240 ml} per cup. CRUSTY FRENCH CRUSTY FRENCH (15 Ibs /681 g SIZE) 1-1/2 cups 360mL Water 1 cup 240mL Water 4-1/2 cups 578g Bread Flour 3-1/4 cups 416g Bread Flour i isp. Bp Salt 1 isp. 56g Ball 1 Hosp. 14g Butter 1/2 Hap. ig Butter Zap. Hog ‘Active Dry East 1-172 tap. 43g ‘Active Dry Yeast HEATHEN KNEAD BAKE KEE Wang Bis) Sizer Hinge OFF | Ei The top of the CRUSTY FRENCH may not turn out as smooth as other breads.
% CLEANING & STORAGE CAUTION | To avoid electrical shock, first unplug the Home Bakery and allow it to cool before cleaning. Dust and crumbs that collect inside the Oms Bakery may causal scorching or uneven baking, so be sure to clean the unit and Baking Pan after each use, following these steps. Outer Body end Lid Wipe off the Cuter Body of the unit with a damp cloth. Wipe tha Lid as wall. Nisan the Viewing Window with a moist peer towel, and wipe dry. CAUTION! .
© QUESTIONS AND ANSWERS lal Why is fhe crust of the Basic Bread harder? [QB Why dais the top of the loaf sometimes lok torn? i 1 The Bade Bread souses Is programmed 10 provide Texture.
T TROUBLESHOOTING GUIDE This guide was created to help you through any difficulties you may encounter as you learn to use your Home Bakery. Bread is very sensitive to its environment, se be patient, and consult this guide. Also please feel free to contact RHINOVIRUS Customer Service toll-free for additional help. 1. Consult the chart below. First, adjust the yeast. 2. If adjusting the yeast does not solve the problem, next, make adjustments to liquids. 3.