Operating Instructions & Recipes How to Enjoy Your Home Bakery Traditional Photo BBCC – V20 CONTENTS Important Safeguards Specifications Features Components/Handling Instructions/Control Panel Care & Cleaning/Storage Accessories 2 2 3 4~5 6 6~7 LET’S START BAKING Characteristics of Ingredients/ Tips on Using Your Bread Machine Basic Bread (Basic, Quick) Using the Timer Whole Grain (Basic Wheat, Quick Wheat) Dough (Basic Dough, Quick Dough) Jam Cake Sandwich Home Made Questions and Answers/Abnormal Cond
WELCOME TO THE ZOJIRUSHI HOME BAKERY Important Safeguards WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: Specifications 1. Read all instructions carefully. 2. Do not touch hot surfaces. Use knobs of lid. Do not close or clog the steam vent opening under any circumstances. 3. To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other liquid. 4.
FEATURES Features From fully automated baking of your everyday loaves to home-made treats for those special occasions, the BBCC-V20 Home Bakery Traditional helps you imaginatively expand your cooking repertoire. The BBCC-V20 Home Bakery Traditional lets you enjoy an infinite variety of home-made breads, cakes and even jams. It’s fast, easy healthful, tasty – and always fresh! Features 1. A horizontal baking pan allows baking one full (2 lbs.) loaf of basic bread. 2.
COMPONENTS/HANDLING INSTRUCTIONS/ CONTROL PANEL Component/ Handling Instructions/ Control Panel Components Kneading Blade Baking Pan Heating Element Flange Rotating Shaft Viewing Window Lid Steam Vent Control Panel Main Body Power Supply Cord Safety Device For safety reasons, the unit will not operate unless the lid is closed. Plug At no time should anything be pushed into the safety device holes as this may result in injuries or unit malfunction.
CONTROL PANEL LIQUID CRYSTAL DISPLAY UNIT Indicate the time up to completion of baking, the crust color, etc. HOME MADE COURSE (TIME. CYCLE key) Allows you to program the bread baking process to your specifications. (At the initial setting, the French bread baking process is programmed.) CRUST CONTROL key Control Panel For choosing the crust color desired: Light, Medium and Dark (for Basic, Quick, Cake and Home Made settings). • Light Lighter crust setting. • Medium Regular crust setting.
CARE & CLEANING/STORAGE Care & Cleaning Storage !CAUTION! TO AVOID ELECTRICAL SHOCK, FIRST UNPLUG THE UNIT AND ALLOW IT TO COOL BEFORE CLEANING. Dust and crumbs that collect inside the unit may cause scorching or uneven baking, so be sure to clean the unit and baking pan after each use, following these steps: Outer Body and Lid Wipe off the outer body of the unit with a damp cloth. Wipe the lid as well. Clean the viewing window with a moist paper towel, and wipe dry.
ACCESSORIES Accessories Accessories Measuring Cup: Is for measuring liquids only; filled to the brim it measures 1 cup. Measuring Spoon: May be used to measure yeast, sugar, salt, dry milk and spices. The large side measures 1 tablespoon; the small side measures 1 teaspoon. The halfway mark on each measures one-half tablespoon and one-half teaspoon, respectively. (S) (L) How to Measure the Ingredients Dry Ingredients: 1. Spoon the dry ingredients into the cup filling it to overflowing.
CHARACTERISTICS OF INGREDIENTS Characteristics of Ingredients Characteristics of Ingredients • All Purpose Flour is a blend of refined wheat flour especially suitable for making cake, croissants and pizza. • Bread Flour is a type of wheat flour made from hard wheat that includes all of the gluten from the grain. Since bread flour has a higher gluten from the grain. Since bread flour has a higher gluten and protein content than all purpose flour, it is well-suited for use in yeast breads.
TIPS ON USING YOUR BREAD MACHINE Tips on Using Your Bread Machine Tips on Using Your Bread Machine Creating Your Own Yeast Breads The recipes on the following pages are unique to the Home Bakery Traditional by Zojirushi. Each one features ingredients that best complement a particular loaf of bread, and each was tested in our machines. When creating your own yeast bread recipes or baking an old favorite, use this book as a guide for converting portions from your recipe to the Home Bakery.
BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Now you’re ready to bake a delicious loaf of bread! Basic Quick Use active dry yeast. Use rapid rise yeast.
BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) BASIC STEPS Basic Steps Operation Instructions & Recipes Kneading Blade Rotating Shaft 2. Attach the kneading blades to the baking pan. 1. Remove the baking pan. Open the lid, grasp the baking pan’s shorter flanges and pull it toward you to unlatch the spring. Then remove by lifting it straight up. Attach the kneading blade to the rotating shaft and push down firmly. Be sure attach the kneading blade securely. 3.
BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Steps 6. Select the desired setting. 1) Press the SELECT COURSE key to set the arrow (5) to "Basic" or "Quick" 2) Press the CRUST CONTROL key to set the arrow (3) to either Light, Medium or Dark to choose the crust you want. 3) Press the START/REST key. • The Operation Light will go on and the first process is shown (i.e.PREHEAT) • As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE.
BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Bread Loaf Variations Basic Bread Loaf Variations Recipes listed in this section were originally prepared for the Basic setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick setting. Ingredient amounts for the Basic setting are indicated in red and those for the Quick setting in blue. Select the appropriate amounts depending on the setting you’ve chosen. BASIC WHITE BREAD 1-1/2 cups 4-1/4 cups 3 Tbsp.
BASIC BREAD (BASIC, QUICK) Basic Bread (Basic, Quick) Basic Bread Loaf Variations RAISIN BREAD 1-1/2 cups Water 4-1/4 cups Bread Flour 3 Tbsp. Sugar 2 Tbsp. Dry Milk 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Cinnamon 2 tsp. Active Dry Yeast When beep sounds add: 1 cup Raisins 3 tsp. Rapid Rise Yeast FAT FREE APPLE OAT BREAD 1-2/3 cups Apple Juice 4-1/4 cups Bread Flour 1 Tbsp. Sugar 1-1/2 tsp. Salt 1 tsp. Cinnamon 2/3 cup Oats 2 tsp.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Making whole-grain bread is easy - and healthy! Basic Quick Use active dry yeast. Use rapid rise yeast.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Basic Steps 1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11). 6. Select the desired setting. 1) Press the SELECT COURSE key to set the arrow (5) to "Basic Wheat" or "Quick Wheat." 2) Press the START/RESET key. • The Operation Light will go on and the first process is shown (i.e. PREHEAT). • As the process continues, the indication advances from PREHEAT, KNEAD, RISE then to BAKE.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Whole Grain Bread Variations Basic Bread Loaf Variations Recipes listed in this section originally prepared for the Basic Wheat setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick Wheat setting. Ingredient amounts for the Basic Wheat setting are indicated in red and those for the Quick Wheat setting in blue. Select the appropriate amounts depending on the setting you’ve chosen.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) Whole Grain (Basic, Wheat, Quick Wheat) Whole Grain Bread Variations HONEY WHEAT BREAD 1-3/8 cups 4-1/4 cups 1/2 cup 3 Tbsp. 1-1/2 tsp. 2 Tbsp. 2 tsp. Water Bread Flour Cracked Wheat Honey Salt Butter Active Dry Yeast ITALIAN WHEAT BREAD 1-1/2 cups Water 2-2/3 cups Bread Flour 2 cups Whole Wheat Flour 2 Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Olive Oil 1 tsp. Basil 2 tsp. Active Dry Yeast 3 tsp. FAT FREE BASIC WHEAT BREAD 1-2/3 cups 3-1/2 cups 1-1/2 cups 2 Tbsp.
DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Use the Dough Setting to prepare dough for baking rolls, croissants, or other favorites in your oven. Basic Quick Use active dry yeast. Use rapid rise yeast.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Basic Steps 1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11). 6. Select the desired setting. 1) Press the SELECT COURSE key to set the arrow ( ) to "Basic Dough" or "Quick Dough" 2) Press the START/RESET key. The Operation Light will go on and the first process is shown (i.e. PREHEAT). As the process continues, the indication advances from PREHEAT, KNEAD, then to RISE.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations Dough Variations Recipes listed in this section were originally prepared for the Basic Dough setting. By changing the amounts of some ingredients, these recipes can also be used for the Quick Dough setting. Ingredient amounts for the Basic Cough setting are indicated in red and those for Quick Dough setting in blue. Select the appropriate amounts depending on the setting you’ve chosen.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations TRADITIONAL PIZZA DOUGH PIZZA DOUGH WITH BEER 2 tsp. Rapid Rise Yeast 2 tsp. Rapid Rise Yeast 1-1/2 cups Water 1-1/2 Tbsp. Olive Oil 3-3/4 cups Bread Flour 1-1/2 Tbsp. Sugar 1-1/2 tsp. Salt 1-1/2 tsp. Active Dry Yeast Vegetable Oil 1-1/2 cups Flat Beer 3-3/4 cups All-Purpose Flour 3 Tbsp. Sugar 1-1/2 tsp. Salt 1-1/2 Tbsp. Butter 1-1/2 tsp.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations SOFT PRETZELS Prepare Pizza Dough with Beer. 1. Put dough on lightly floured board, divide into 8 equal portions. 2. Cut each portion again into 6 equal portions. Roll each piece of dough into pencil-thin line about 20-in. long. 3. To shape into pretzel, pick up ends of line in each hand and curve into circle, crossing ends at top. 4.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations BUTTER-RICH ROLL & BREAD DOUGH 1 cup Water 1 Large Egg 3-1/4 cups Bread Flour 4 Tbsp. Sugar 1 tsp. Salt 3 Tbsp. Dry Milk 1/4 cups Butter 1-1/2 tsp. Active Dry Yeast Egg Glaze: 1 Large Egg, beaten 4 tsp. Water 2 tsp. Rapid Rise Yeast METHOD Follow basic steps 1-7 for making dough (see page 19). 1. Remove dough from baking pan. 2. Choose shaping method. 3.
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) DOUGH(BASIC DOUGH, QUICK DOUGH) Dough (Basic Dough, Quick Dough) Dough Variations CINNAMON-RAISIN SWIRL LOAF CLOVERLEAF ROLLS Prepare Butter-Rich Roll & Bread Dough. 1. Put dough on lightly floured board. Divide dough in three pieces, shape each piece into 8 x 5-in. rectangle. Melt 2 tbsp. butter or margarine. Brush over dough. 2. Sprinkle dough with mixture of 1/4 cup sugar and 1 tsp. ground cinnamon. Sprinkle 1/3 cup raisins over dough. 3.
JAM Make delicious home-made jam from fresh fruit! Jam Jam Setting Heating Heating & Stirring Cooling Complete Beep 1:20 1, 2. Follow the same procedure as steps 1 and 2 for Basic Bread (see page 11). 3. Precisely measure ingredients and add them to the baking pan. 4, 5. Follows the same procedure as steps 4 and 5 for Basic Bread (see page 11). 6. Select the Jam setting. 1) Press the SELECT COURSE key to set the arrow ( ) to "Jam." 2) Press the START/RESET key.
JAM Jam Normally, the jam will thicken with refrigeration. To make the jam thicker, add 1 package (up to 2 oz.) of fruit pectin. STRAWBERRY JAM 2 cups Strawberry, crushed 3/4 cup Sugar 1 Tbsp. Lemon Juice APPLE JAM 2 cups Apples, cored and peeled 3/4 cup Sugar 1-1/2 Tbsp. Lemon Juice MIXED JAM 1 cup Strawberry, crushed 1-1/2 cups Apples, cored and peeled 3/4 cup Sugar 1 Tbsp. Lemon Juice Preparing 1. In microwaveable container, place apples and cover with water.
CAKE Cake Home-baked cakes make a great treat for someone special! 1, 2. Follow the same procedure as steps 1 and 2 for Basic Bread (see page 11). 3. Precisely measure ingredients and add them to the baking pan. 4, 5. Follow the same procedure as steps 4 and 5 for Basic Bread (see page 11). Cake Setting Mixing Baking about Add Beep 10 minutes Cooling Complete Beep 2:00 6. Select the Cake setting 1) Press the SELECT COURSE key to set the arrow ( ) to "Cake.
CAKE Cake CHOCOLATE CAKE 1/2 cup Water 3 Large Eggs, beaten lightly 1/2 cup Vegetable oil 2 tsp. Vanilla Extract 2 cups All Purpose Flour 3 tsp. Baking Powder 1 cup Sugar 7 Tbsp. Unsweetened Cocoa When beep sounds add: 1/2 cup Chocolate Chips Cake Variations SHORTCUT POUND CAKE See package label See package label 1-1/2 package (24oz.) Egg Water or Milk Pound Cake Mix DUTCH APPLE CAKE 3 Large Eggs, beaten lightly 1/2 cup Vegetable oil 1 tsp. Vanilla Extract 2 cups All Purpose Flour 3 tsp.
SANDWICH Sandwich A tasty sadwich starts with fresh baked bread! 1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11). Sanwich Setting Preheating Kneading (20 minutes) about 30 minutes First rising Stir down Second rising Stir down Third rising Baking Keep warm Complete Beep Beep 3:20 6. Select the Sandwich setting. 1) Press the SELECT COURSE key to set the arrow (6) to "Sandwich." 2) Press the START/RESET key.
HOME MADE Home Made Original Bread Variations Programmable setting lets you use your favorite recipes! 1-5. Follow the same procedure as steps 1-5 for Basic Bread (see page 11). Home Made Setting Preheating Kneading First rising Stir down Second rising Stir down Third rising Keep warm Complete Beep Beep CRUSTY FRENCH Baking CRUSTY FRENCH (1.5 lbs. SIZE) 1-1/2 cups Water 4-1/2 cups Bread Flour 1-1/2 tsp. Salt 1 Tbsp. Butter 3 tsp. Active Dry Yeast 1-1/8 cups Water 1/2 Tbsp. Butter 1 tsp.
HOME MADE Home Made PREHEAT OFF, 1-30 min. Stabilizing the temperature of ingredients (about 82.4∞ F). In 1-minute increments* KNEAD OFF, 1-30 min. bread dough making. At a setting of less than 3 minutes, this process includes only mixing. At a setting over 5 minutes, beeps will sound to indicate the time to add ingredients. In 1-minute Increments* RISE 1 OFF, 1 min. – 2 hrs. Dough rises (about 82.4∞ F). In 5-minutes increments* RISE 3 OFF, 1 min. – 2 hrs.
WHOLE QUESTIONS GRAIN(BASIC,AND WHEAT, QUICK WHEAT) ANSWERS Questions & Answers Q1 Why do loaves sometimes vary in height and shape? A1 Bread’s height and shape is affected by several factors including room temperature, air conditioners, heater, weather, humidity, altitude, use of the timer, and fluctuations in household current. It can also depend on how you shaped the dough. The bread can also be affected if fresh ingredients are not used or measured incorrectly.
WHOLE QUESTIONS GRAIN(BASIC,AND WHEAT, QUICK WHEAT) ANSWERS Questions & Answers Abnomal Condition Abnomal Condition Status Cause "LID" appears. This indication appears if you start the unit with the id remaining open. For safety reasons, the unit will not start unless the lid is closed securely. Close the lid before starting the unit. The motor does not operate during the KNEAD process. The motor protective device is activated due to an excessive load on the motor.
WHOLE GRAIN(BASIC, WHEAT, TROUBLESHOOTING GUIDE QUICK WHEAT) This Troubleshooting Guide was created to help you through any difficulties you may encounter as you learn to use your new Zojirushi Home Bakery Traditional. Be patient. If, at first, the results of your baking are not completely satisfactory, please consult this guide. In most cases, you will find the solution, as well as the answers to any question you may have.
