Hamilton Beach Bread Maker 29887 User manual

Hamilton Beach Bread Maker 29887 User manual

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following:

1. Read all instructions.

2. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.

3. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.

4. Do not touch hot surfaces. Use handles or knobs. Always use oven mitts to handle hot bread pan or hot bread.

5. Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot.

6. To protect against electrical shock, do not immerse cord, plug,
   or breadmaker in water or other liquid.

7. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, or before cleaning the appliance.

8. Do not operate any appliance with a damaged supply cord or plug, or after the appliance malfunctions or has been dropped or damaged in any manner. Supply cord replacement and repairs must be conducted by the manufacturer, its service agent, or similarly qualified persons in order to avoid a hazard. Call the provided customer service number for information on examination, repair, or adjustment.

9. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

10. Do not use outdoors.

11. Do not let cord hang over edge of table or counter or touch hot surfaces.

12. Do not place on or near a hot gas or electric burner or in a heated oven.

13. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

14. To disconnect, turn all controls OFF (STOP); then remove plug from wall outlet.

15. Use extreme caution when removing bread pan.

16. To turn the breadmaker OFF, press and hold the STOP button for 2 seconds. Unplug from outlet. See “Control Panel” section for more information.

17. Do not place eyes or face in close proximity with tempered
    glass viewing window, in the event that the safety glass breaks.

18. Do not use appliance for other than intended use.

19. Clean oven interior carefully. Do not scratch or damage heating element tube.

This appliance is intended for household use only.
WARNING Electrical Shock Hazard: This appliance is provided with a polarized plug (one wide blade) to reduce the risk of electric shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet.

The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.
To avoid an electrical circuit overload, do not use another high-wattage appliance on the same circuit with this appliance

Parts and Features

To order parts:
US: 1.800.851.8900
www.hamiltonbeach.com
Canada: 1.800.267.2826
Mexico: 800 71 16 100

Control Panel

Preprogrammed Cycles

1. Basic
2. French
3. Gluten Free
4. Whole Groin
5. 1.5 LB Express
6. 2.0 LB Express
7. Quick Bread
8. Sweet
9. Dough
10. Coke
11. Jam
12. Rise
13. Bake
14. Artison Dough

DELAY TIMER
Use Delay Timer feature to start the breadmaker at a later time. Press and buttons to increase cycle time shown on display. Add up to 15 hours including delay time and breadmaking cycle.

NOTES :

• Set the Delay Time after selecting Cycle, Loaf Size, and Crust Color.
• The Basic, French, Whole Grain, and Sweet cycles have a delay function.
• Do not use timer function with recipes that include dairy or other ingredients, such as eggs, milk, cream, or cheese.

START/STOP BUTTONS
Press the START button once to start a cycle. A short beep will be heard, colon in time display will begin to flash, and cycle will start.
To cancel a cycle, press and hold the STOP button.

WARM
After baking cycle is complete, bread machine will shift to Warm setting for 1 hour.
To cancel Warm process, press and hold the STOP button until it beeps.
TIP: Removing bread immediately after baking cycle is complete will prevent crust from becoming darker.

Program Cycles

1. Basic
   For white and mixed breads consisting mainly of basic bread flour.

2. French
   For light breads made from fine flour. Normally, bread is fluffy and has a crispy crust. This is not a suitable setting for recipes requiring butter, margarine, or milk.

3. Gluten-Free
   For gluten-free breads and mixes.

4. Whole Grain
   For breads with heavy varieties of flour that require a longer phase of kneading and rising (whole wheat flour, rye flour). Bread will be more compact and heavy.

5. 1.5 LB Express
   Kneading, rising, and baking a 1.5-lb. (680-g) loaf occurs in
   1 hour and 20 minutes using a quick-rising yeast. Loaf will be smaller and rougher than that made with Basic cycle.

6. 2.0 LB Express
   Same as 1.5 LB Express, but takes 1 hour and 55 minutes and yields a 2.0-lb. (907-g) loaf.

7. Quick
   For quick-bread recipes do not use yeast for rising and instead may use baking powder or soda. Kneading, rising, and baking loaf within a time less than for basic bread.
   Tip: Use a rubber spatula to scrape sides of pan while bread baker is mixing to ensure all ingredients are blended.

8. Sweet
   For breads with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate, or added sugar. Due to a longer phase of rising, bread will be light and airy.

9. Dough
   This cycle prepares yeast dough for buns, pizza crust, etc., to be baked in a conventional oven. There is no baking in this cycle.

10. Cake
    Kneading, rising, and baking occurs, but with aid of soda or baking powder.

11. Jam
    For making jams with fresh fruit.

12. Rise
    Use for rising doughs following recipe directions or speed method directions on packages of frozen bread dough. Rising time can be set up to 6 hours.

13. Bake
    After using rise cycle, bread can be baked with this cycle or use when additional baking of breads is needed because a loaf is too light or not baked through. There is no kneading or resting.

14. Artisan Dough
    This cycle is for making artisan dough, which will then be shaped and baked in an oven. Ingredients should be cool since this cycle provides a long cool rise to develop flavors and textures of dough.

How to Use

BEFORE FIRST USE:

• Check for any missing or damaged parts.

• Clean all parts according to Care and Cleaning section.

• et breadmaker on Bake mode and bake empty for about
  10 minutes. Let unit cool down and clean all the detached parts again. The appliance may emit a little smoke and/or odor when you turn it on for first time. This is normal and will subside after first or second use. Make sure the appliance has sufficient ventilation.

• Dry all parts thoroughly. The appliance is ready for use.

  1. Place bread pan into base and make sure it is firmly locked in place by turning it clockwise.

  2. Push kneading paddle onto drive shaft inside bread pan.
     CAUTION Falling Object Hazard. Breadmakers can wobble and walk during the kneading cycle. Always position it in center of counter away from edge.

  3. Add ingredients to bread pan in order listed in recipe. First, add liquids, sugar, and salt; then flour; and the yeast last. NOTE: Make sure yeast does not come into contact with salt or liquids.

  4. Plug into outlet. A beep will be heard and display will default to Cycle 1.

  5. ress MENU button until your desired cycle is displayed.

  6. Press LOAF SIZE button to move arrow to 1- or 2-lb. loaf size.
     (Loaf size is an option in Cycles 1, 2, 4, and 8.)

  7. Press the CRUST COLOR button to move the arrow to desired setting: Light, Medium, Dark, or Quick. (Crust color is an option in cycles 1, 2, 4, and 8.)

  8. If desired, set DELAY TIMER with or arrows. (Delay function is available in Cycles 1, 2, 4, and 8 for up to 15 hours.) NOTE: Do not use this feature when using dairy, eggs, etc.

  9. Press START button to begin cycle. Breadmaker will beep once and the “:” in digital display will begin to flash indicating timer is counting down. The kneading paddle will begin to mix your ingredients. If Delay Timer was activated, kneading paddle will not mix ingredients until cycle is set to begin.

  10. For add-ins (nuts, raisins), machine will beep 12 times. Open lid and pour in your add-ins.

  11. Once Baking cycle is complete, machine will beep 10 times and shift to Warm setting for 1 hour.

  12. To stop machine, press and hold the STOP button until it beeps. The Warm setting will end. Unplug cord and then open the lid using oven mitts. At the end of Warm, the breadmaker will beep 10 times.

  13. Let bread pan cool down slightly before removing bread. Using oven mitts, carefully lift up on handle and turn bread pan counterclockwise; then pull pan out of the breadmaker.

  14. Using oven mitts, turn bread pan upside down (with bread pan handle folded down) onto a wire cooling rack or clean cooking surface and gently shake until bread falls out. Use a nonstick spatula to gently loosen sides of bread from bread pan.

  15. If kneading paddle remains in bread, gently pry it out using paddle hook. Unplug when not in use.
      NOTE: Store remaining bread in a sealed plastic bag for up to three days at room temperature. To store for a longer time, place sealed plastic bag in refrigerator for up to 10 days.

Timetable for Cycles

Setting

|

Type

|

Crust

|

Size

| Kneading and Resting Time|

Bake

|

Total

|  |

Setting

|

Type

|

Crust

|

Size

| Kneading and Resting Time|

Bake

|

Total

---|---|---|---|---|---|---|---|---|---|---|---|---|---|---

1

|

White

|

Light

| 1 lb.| 2:35| 50 min| 3:25|

2

|

French

|

Light

| 1 lb.| 3:15| 55 min| 4:10
1.5 lb.| 2:35| 55 min| 3:30| 1.5 lb.| 3:15| 60 min| 4:15
2 lb.| 2:35| 60 min| 3:35| 2 lb.| 3:15| 65 min| 4:20

Medium

| 1 lb.| 2:35| 50 min| 3:25|

Medium

| 1 lb.| 3:15| 55 min| 4:10
1.5 lb.| 2:35| 55 min| 3:30| 1.5 lb.| 3:15| 60 min| 4:15
2 lb.| 2:35| 60 min| 3:35| 2 lb.| 3:15| 65 min| 4:20

Dark

| 1 lb.| 2:35| 50 min| 3:25|

Dark

| 1 lb.| 3:15| 55 min| 4:10
1.5 lb.| 2:35| 55 min| 3:30| 1.5 lb.| 3:15| 60 min| 4:15
2 lb.| 2:35| 60 min| 3:35| 2 lb.| 3:15| 65 min| 4:20

Quick

| 1 lb.| 1:24| 50 min| 2:14|

Quick

| 1 lb.| 1:40| 55 min| 2:35
1.5 lb.| 1:24| 55 min| 2:19| 1.5 lb.| 1:40| 60 min| 2:40
2 lb.| 1:24| 60 min| 2:24| 2 lb.| 1:40| 65 min| 2:45
 | 3| Gluten Free| —| —| 1:35| 70 min| 2:45

Each of the cycles of the breadmaker has different amounts of time devoted to kneading, rising, and/or baking. The chart below shows how many minutes are in each phase for specific cycles.
NOTE: Total time adds all of those phases together. It does not include any delayed start time.

Setting

|

Type

|

Crust

|

Size

| Kneading and Resting Time|

Bake

|

Total

|  |

Setting

|

Type

|

Crust

|

Size

| Kneading and Resting Time|

Bake

|

Total

|
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---

4

|

Whole Grain

|

Light

| 1 lb.| 3:10| 55 min| 4:05|

8

|

Sweet

|

Light

| 1 lb.| 1:55| 50 min| 2:45|
1.5 lb.| 3:10| 60 min| 4:10| 1.5 lb.| 1:55| 55 min| 2:50|
2 lb.| 3:10| 65 min| 4:15| 2 lb.| 1:55| 60 min| 2:55|

Medium

| 1 lb.| 3:10| 55 min| 4:05|

Medium

| 1 lb.| 1:55| 50 min| 2:45|
1.5 lb.| 3:10| 60 min| 4:10| 1.5 lb.| 1:55| 55 min| 2:50|
2 lb.| 3:10| 65 min| 4:15| 2 lb.| 1:55| 60 min| 2:55|

Dark

| 1 lb.| 3:10| 55 min| 4:05|

Dark

| 1 lb.| 1:55| 50 min| 2:45|
1.5 lb.| 3:10| 60 min| 4:10| 1.5 lb.| 1:55| 55 min| 2:50|
2 lb.| 3:10| 65 min| 4:15| 2 lb.| 1:55| 60 min| 2:55|

Quick

| 1 lb.| 1:40| 55 min| 2:35|

Quick

| 1 lb.| 1:35| 50 min| 2:25|
1.5 lb.| 1:40| 60 min| 2:40| 1.5 lb.| 1:35| 55 min| 2:30|
2 lb.| 1:40| 65 min| 2:45| 2 lb.| 1:35| 60 min| 2:35|
5| 1.5 LB Express| —| —| 0:32| 48 min| 1:20| 9| Dough| —| —| 1:30| —| 1:30|
10| Cake| —| —| 0:05| 45 min| 0:50|
6| 2.0 LB Express| —| —| 1:00| 55 min| 1:55|
11| Jam| —| —| 0:15| 50 min| 1:05|
12| Rise| —| —| 1:00| —| 1:00|
7| Quick| —| —| 0:10| 105 min| 1:55|
13| Bake| —| —| —| 60 min| 1:00|
 |
14| Artisan Dough| —| —| 5:05| —| 5:05|

Removing Bread

Bread pan and baking chamber will be hot and oven mitts should be used. Using handle, lift pan from baking chamber.
Carefully shake the bread upside down until the loaf falls out of the bread pan. Allow to cool on a wire rack for 10 minutes before slicing.
Use paddle hook to remove paddle from bread.

Care and Cleaning

WARNING Electrical Shock Hazard.
Disconnect power before cleaning. Do not immerse cord, plug, or housing in any liquid. Allow the breadmaker to cool down completely before cleaning.

1. To clean kneading paddle: If the kneading paddle is difficult
   to remove from bread pan, add water to bottom of bread pan and allow to soak for up to 1 hour. Wipe paddle carefully with a damp cloth. The kneading paddle is dishwasher-safe.

2. To clean bread pan: Using handle, lift pan from baking chamber. Wipe inside and outside of bread pan with a damp cloth. Do not use any abrasive agents, in order to protect nonstick coating. Bread pan must be dried completely before installation. NOTE: Bread pan, kneading paddle, measuring cup, spoon, and paddle hook are dishwasher-safe. The outside of bread pan and base may discolor. This is normal.
   When baking is complete, unit will switch to Warm setting for up to 1 hour. Press and hold STOP button to end this cycle before remov-ing bread pan.
   Slicing
   Allow to cool for 10 minutes and slice with a bread knife.
   Storing Homemade Bread
   Fresh-baked bread is best when consumed as soon as possible. To store, wrap cooled loaf in foil or a plastic bag to preserve freshness. Bread can be frozen for up to 6 months.

3. To clean housing and top lid: After use, unplug and allow unit to cool. Use a damp cloth to wipe lid, housing, baking chamber, and interior of viewing window. Do not use any abrasive cleaners for cleaning, since this will degrade the high polish of the surface. Never immerse the housing into water for cleaning.

4. Before the breadmaker is packed for storage, ensure that it has completely cooled down, is clean and dry, and top lid is closed.

Tips: Bread Basics

Ingredients
Two things can ensure a perfect loaf of bread: using fresh, quality ingredients and measuring them accurately.

Flour

All-Purpose Flour
Flour that contains no baking powder, suitable for “quick” breads or bread made with the Quick settings. Bread flour is better suited for yeast breads.

Bread Flour
Bread flour is the most important ingredient of making bread and is recommended in most yeast-bread recipes. It has a high gluten content and can keep size of bread from collapsing after rising. Flour varies by region. For example, American flour is milled from hard spring wheat; Canadian flour is milled from hard winter wheat.

Self-Rising Flour
Flour that contains baking powder, used especially for making cakes. Do not use self-rising flour in combination with yeast.

Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made with all or part whole-wheat flour will have higher fiber and nutritional content. Whole-wheat flour is heavier and, as a result, loaves may be smaller in size and have a heavier texture.

Tip:
To check whether yeast is fresh and active:

• Pour 1 cup (237 ml) hot tap water into a measuring cup.
• Add 1 teaspoon (5 ml) white sugar and 1 tablespoon (15 ml) yeast.
• Place measuring cup in a warm place for about 5 minutes.
• Fresh, active yeast will begin to bubble or “grow.” If it does not, the yeast is dead or inactive.

Other Ingredients

Egg
Eggs can improve bread texture and make bread larger in size. The egg must be whisked in with other liquid ingredients.

Salt
Salt is necessary to improve bread flavor and crust color. It is also used to restrain yeast activity.

Shortening, Butter, and Vegetable Oil
Shortening and butter should be cut into small pieces before adding to liquid.

Sugar
Sugar is “food” for yeast and also increases sweet taste and color of bread. It is a very important element of making bread rise. White sugar is normally used; however, brown sugar, powdered sugar, or cotton sugar may also be called for in some recipes.

Water and Other Liquids (always added first)
Water is an essential ingredient for making bread. See recipe recommendations for liquid temperatures. Some recipes may call for milk or other liquids. Never use dairy with the Delay Timer option.

Yeast
Yeast is a living organism and should be kept in the refrigerator to remain fresh. It needs carbohydrates found in sugar and flour as nourishment.
Yeast used in breadmaker recipes will be sold under several different names: Bread machine yeast (preferred), active dry yeast, and instant yeast.
Before using, check expiration date of the yeast. Return to the refrigerator immediately after each use..

Tips: Use Exact Measurements

One of the most important steps of making good bread is proper measurement of ingredients. Measure each ingredient carefully and add to your bread pan in order given in the recipe.

Adding Sequence
Always add ingredients in order given in recipe.

• FIRST: Liquid ingredients
• SECOND: Dry ingredients
• LAST: Yeast
  The yeast should only be placed on dry flour and never come in contact with liquid or salt.
  When you use Delay Timer function for a long time, never add perishable ingredients such as eggs or milk.
  Liquid Ingredients
  Water, fresh milk, or other liquids should be measured with a glass measuring cup with clear markings and a spout. Set cup on the counter and lower yourself to check the liquid level. When measuring cooking oil or other ingredients, clean the measuring cup thoroughly in between.

Liquid Measurement Conversion Chart

Dry Measurements
Measure dry ingredients by gently spooning flour, etc., into the measuring cup and then, once filled, leveling off with a knife. Never use the measuring cup to scoop your dry ingredients directly from a container since this could add up to one tablespoon of extra ingredients. Do not tap bottom of the measuring cup or pack down.
HINT: Before measuring, stir flour to aerate it.
When measuring small amounts of dry ingredients, such as salt or sugar, use a measuring spoon, making sure it is leveled off.
Weighing dry ingredients with a digital scale will provide better baking results.

Dry Measurement Weight Equivalents

Frequently Asked Questions

• Can I use my favorite bread recipes in my breadmaker?
  Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with unit and make several loaves of bread with recipes provided before you begin experimenting. Never exceed a total amount of 4 1/4 cups (1 L) of dry ingredients (that includes flours, oats, cornmeal, etc.). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and butter/margarine to use.

• What will happen if I leave bread in bread pan after baking?
  This unit has a 1 hour Warm cycle that lets you leave bread in pan for up to an hour after baking is complete. Once warming cycle is over, it is best to remove bread immediately or bottom of your loaf will absorb moisture and become soggy.

• Can recipe be cut in half?
  No, it is not recommended. The ingredient proportions work better in the full amounts.
  How can bread mixes be used in machine and at what setting?The package instructions will list amount of water and amount of yeast to use. Be sure to add liquid, then dry ingredients, followed by yeast. Do not allow yeast to sit in liquid. The bread type setting is dependent upon type of bread mix being used (i.e., White bread uses Basic bread setting; Sweet Bread setting is for use with dried fruit, cheese, or nuts; whole-wheat or multigrain should use Whole Grain setting; Crust setting, either Light, Medium, or Dark, is a personal preference). Do not use bread mixes that exceed 2-lb. (907-g) loaf size.

• What is the difference between American flour and Canadian Flour?
  Canadian flour has a higher protein or gluten content than American flour. You can substitute US flour in even amounts for Canadian flour. However, Canadian flour may absorb more moisture. Check your dough during first kneading cycle. If it appears dry, you may add up to 1 tablespoon (15 ml) of additional water per cup of flour in the recipe. Add the water 1 tablespoon (15 ml) at a time until desired consistency of a soft and supple dough is reached. 13

• Can I use my favorite bread recipes in my breadmaker?
  Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with unit and make several loaves of bread with recipes provided before you begin experimenting. Never exceed a total amount of 4 1/4 cups (1 L) of dry ingredients (that includes flours, oats, cornmeal, etc.). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and the amounts of yeast, sugar, salt, and butter/margarine to use.

• What will happen if I leave bread in bread pan after baking?
  This unit has a 1 hour Warm cycle that lets you leave bread in pan for up to an hour after baking is complete. Once warming cycle is over, it is best to remove bread immediately or the bottom of your loaf will absorb moisture and become soggy.

• Can recipe be cut in half?
  No, it is not recommended. The ingredient proportions work better in the full amounts.

• How can bread mixes be used in a machine and at what setting?
  The package instructions will list the amount of water and amount of yeast to use. Be sure to add liquid, then dry ingredients, followed by yeast. Do not allow yeast to sit in liquid. The bread type setting is dependent upon type of bread mix being used (i.e., White bread uses Basic bread setting; Sweet Bread setting is for use with dried fruit, cheese, or nuts; whole-wheat or multigrain should use Whole Grain setting; Crust setting, either Light, Medium, or Dark, is a personal preference). Do not use bread mixes that exceed 2-lb. (907-g) loaf size.

• What is the difference between American flour and Canadian Flour?
  Canadian flour has a higher protein or gluten content than American flour. You can substitute US flour in even amounts for Canadian flour. However, Canadian flour may absorb more moisture. Check your dough during first kneading cycle. If it appears dry, you may add up to 1 tablespoon (15 ml) of additional water per cup of flour in the recipe. Add the water 1 tablespoon (15 ml) at a time until desired consistency of a soft and supple dough is reached. 13

Troubleshooting

Odor or burning smell.

• Flour or other ingredients have spilled into baking chamber. Stop the breadmaker and allow to cool completely. Wipe excess flour, etc., from baking chamber with a paper towel.
  TIP: Measure ingredients over the counter, adding them to bread pan prior to insertion into the machine.
  Ingredients not blending; can hear motor turning.

• The bread pan or kneading paddle may not be installed properly. Make sure kneading paddle is set all the way on shaft.

• Too many ingredients. Measure ingredients accurately.
  May occur during mixing or rising cycles. Condensation usually disappears during baking cycle. Clean window well in between uses.May occur during mixing or rising cycles. Condensation usually disappears during baking cycle. Clean window well in between uses.

• The kneading paddle comes out with bread.
  Thicker crust with dark crust setting. Choose a lighter crust (Cycles 1, 2, 4, or 8 only).
  It is not uncommon for kneading paddle to come out with bread loaf. Once loaf cools, remove paddle with paddle hook.

• Bread rises too high or pushes lid up.

  • Ingredients not measured properly (too much yeast, flour). Measure all ingredients accurately and make sure sugar and salt have been added.

  • Kneading paddle not in bread pan. Check the installation of the kneading paddle.

  • Forgot to add salt.

  • Try decreasing yeast by 1/4 teaspoon (1.3 ml).
    Dough is not blending thoroughly; flour and other ingredients are built up on sides of pan; bread loaf is coated with flour.

  • Bread pan or kneading paddle may not be installed properly. Make sure bread pan is securely set in unit and kneading paddle is firmly on shaft.

  • Too many dry ingredients. Make sure ingredients are measured accurately and added in the proper order. Use a rubber spatula
    to scrape sides of pan while bread baker is mixing to ensure all ingredients are blended.

  • Gluten-free dough is typically very wet. It may need additional help by scraping sides with a rubber spatula.

  • Excess flour can be removed from loaf once baked and cooled. Add water, one tablespoon at a time, until dough has formed into a ball.
    Bread does not rise; loaf is short.

  • Inaccurate measurement of ingredients or inactive yeast. Measure all ingredients accurately. Check expiration date of yeast and flour.

  • Lifting lid during cycles.
    Beeping and E00 on control panel.

  • Beeping and E01 on control panel.
    The bread pan is too warm. Allow pan to cool down before using.

  • Bread pan is too warm. Allow pan to cool down before using.
    Beeping and EEE on control panel .

  • There is a problem with your breadmaker. Call Customer Service.
    Beeping and HHH on control panel.

  • There is a problem with your breadmaker. Call Customer Service.

• Bread has a crater in top of loaf once baked.

  • Dough has risen too fast.
  • Too much yeast or water. Measure all ingredients accurately.

• Decrease yeast or water slightly.

  • Incorrect cycle chosen for the recipe.

• Crust color is too light.

  • Opening the lid during baking. Do not open lid during baking.
  • Select a darker crust option (Cycles 1, 2, 4, or 8 only).

• Crust color is too dark.

  • Too much sugar in the recipe. Decrease sugar amount slightly.
    Select a lighter crust option (Cycles 1, 2, 4, or 8 only).

• The kneading paddle comes out with the bread.

• Thicker crust with dark crust setting. Choose a lighter crust (Cycles 1, 2, 4, or 8 only).
  It is not uncommon for the kneading paddle to come out with the bread loaf. Once the loaf cools, remove the paddle with paddle hook.
  Bread loaf is lopsided.
  Too much yeast or water. Measure all ingredients accurately.
  Decrease yeast or water slightly.
  The kneading paddle pushes dough to one side before rising and baking. Some loaves may not be evenly shaped, particularly with hole-grain flour.

• Loaves made are different shapes.
  Varies by the type of bread. Whole-grain or multigrain is denser and may be shorter than a basic white bread.

• The bottom of loaf is soggy.
  Bread has remained in bread pan on Warm setting too long and absorb moisture. End Warm setting by pressing and holding
  STOP. Remove bread from bread pan using oven mitts.

• Bread is hollow or holey inside.
  Dough too wet, too much yeast, no salt. Measure all ingredients accurately. Decrease yeast or water slightly. Check salt measurement.
  Water too hot.
  Underbaked or sticky, doughy bread.

• Too much liquid; incorrect cycle chosen. Decrease liquid and
  measure ingredients carefully. Check cycle chosen for recipe.

• Bread mashes down when slicing.
  Bread is too hot. Allow to cool on a wire rack for 15–30 minutes before slicing.

• Bread has a heavy, thick texture.
  Too much flour, old flour. Try increasing water or decreasing flour.

• Not enough water. Whole-grain breads will have a heavier texture.
  The base of bread pan has darkened or is spotted.
  After washing in the dishwasher. This is normal and will not affect the bread pan.

RECIPIES

Recipes – Basic (Cycle )

NOTE: Canadian flour has a higher protein or gluten content than American flour. You can substitute US flour in even amounts for Canadian flour. However, Canadian flour may absorb more moisture. Check your dough during the first kneading cycle. If it appears dry, you may add up to 1 tablespoon (15 ml) of additional water per cup of flour in the recipe. Add the water 1 tablespoon (15 ml) at a time until desired consistency of a soft and supple dough is reached.

White

• 1-lb. (454-g) Loaf
• 3/4 cup (177 ml) water (about 100°F) 1 teaspoon (5 ml) salt
• 2 teaspoons (10 ml) sugar
• 2 tablespoons (30 ml) vegetable oil 2 1/2 cups (591 ml) bread flour
• 1 1/4 teaspoons (6.2 ml) bread machine yeast machine yeast

2-lb. (907-g) Loaf

• 1 1/3 cups (315 ml) water
• 1 1/2 teaspoons (7.4 ml) salt
• 2 tablespoons (30 ml) sugar
• 1/ 4 cup (59 ml) butter or vegetable oil
• 4 1/2 cups (1.1 L) bread flour
• 1 3/4 teaspoons (8.6 ml) bread machine yeast

Place all ingredients in the breadmaker pan in order listed. Choose Basic Bread cycle, 1-, 1.5-, or 2-lb. loaf for size of bread and Medium for crust color. Press START. When done, remoNOTE: Dark crust setting is recommended.ve bread from the breadmaker and carefully remove kneading paddle from bottom of loaf. Let cool 10 minutes before slicing with a bread knife. Serves 12.

NOTE: Dark crust setting is recommended.

French

• 1-lb. (454-g) Loaf
• 1 cup (237 ml) water
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) sugar
• 2 1/2 cups (591 ml) bread flour 1 teaspoon (5 ml) bread machine French
• 1-lb. (454-g) Loaf
• 1 cup (237 ml) water
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) sugar
• 2 1/2 cups (591 ml) bread flour 1 teaspoon (5 ml) bread machine

1.5-lb. (680-g) Loaf

• 1 cup (237 ml) + 2 tablespoons (30 ml) water
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) sugar
• 3 1/2 cups (828 ml) bread flour 1 1/2 teaspoons (7.4 ml) bread machine yeast

2-lb. (907-g) Loaf

• 1 1/2 cups (355 ml) water
• 1 1/2 teaspoons (7.4 ml) salt
• 1 1/2 teaspoons (7.4 ml) sugar
• 4 1/2 cups (1.1 L) bread flour
• 2 teaspoons (10 ml) bread machine yeast

Place all ingredients in the breadmaker pan in order listed. Choose French cycle, 1-, 1.5-, or 2-pound loaf for size of bread and Dark for crust color. Press START. When done, remove bread from the breadmaker and carefully remove the kneading paddle from the bottom of loaf. Let cool 10 minutes before slicing with a bread knife. Serves 12.

Recipes – Gluten-Free (Cycle )

Gluten-Free Sandwich Bread
1.5-lb. (680-g) Loaf

• 1 1/2 cups (355 ml) warm milk (cow, rice, soy or nut)
• 3/4 cup (177 ml) whole egg (must measure 3/4 cups)
• 1/4 cup (59 ml) vegetable oil
• 1 teaspoon (5 ml) cider vinegar or lemon juice
• 3/4 teaspoon (3.7 ml) sea salt
• 2 tablespoons (30 ml) sugar
• 1 tablespoon (15 ml) xanthan gum
• 1 teaspoon (5 ml) guar gum
• 3/4 teaspoon (3.7 ml) lecithin granules (plain soy)
• 1 tablespoon (15 ml) potato flour
• 3 cups (710 ml) gluten-free all-purpose baking flour
• 2 teaspoons (10 ml) active dry yeast

Have all ingredients at room temperature. Whisk together liquid ingredients until very smooth. Add liquid ingredients to bread pan.
In separate bowl, whisk together dry ingredients, except yeast, until thoroughly blended. Pour the dry ingredients on top of the wet. Make a small well on the top middle of the dry ingredients and add the yeast.
Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.
Visit Bob’s Red Mill online at www.bobsredmill.com for more bread machine recipes or to find out where Bob’s Red Mill products are sold. Whole-Wheat

1-lb. (454-g) Loaf

• 1 cup (237 ml) water plus 2 tablespoons
• 1 tablespoon (15 ml) vegetable oil
• 1 teaspoon (5 ml) salt
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) nonfat dry milk
• 1 tablespoon (15 ml) vital wheat gluten 2 1/2 cups (591 ml) whole-wheat flour 1 1/2 (7.4 ml) teaspoons bread machine

Whole-Wheat
1-lb. (454-g) Loaf

• 1 cup (237 ml) water plus 2 tablespoons 1 tablespoon (15 ml) vegetable oil
• 1 teaspoon (5 ml) salt
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) nonfat dry milk
• 1 tablespoon (15 ml) vital wheat gluten
• 2 1/2 cups (591 ml) whole-wheat flour
• 1 1/2 (7.4 ml) teaspoons bread machine

1.5-lb. (680-g) Loaf

• 1 1/4 cups (296 ml) water
• 2 tablespoons (30 ml) vegetable oil
• 1 1/2 teaspoons (7.4 ml) salt
• 2 tablespoons (30 ml) sugar
• 2 tablespoons (30 ml) nonfat dry milk
• 4 teaspoons (20 ml) vital wheat gluten
• 3 1/2 cups (828 ml) whole-wheat flour
  1 1/2 teaspoons (7.4 ml) bread machine yeast

2-lb. (907-g) Loaf

• 1 3/4 cups (414 ml) water
• 3 tablespoons (44 ml) vegetable oil
• 1 1/2 teaspoons (7.4 ml) salt
• 3 tablespoons (44 ml) sugar
• 2 tablespoons (30 ml) nonfat dry milk
• 2 tablespoons (30 ml) vital wheat gluten
• 4 1/2 cups (1.1 L) whole-wheat flour
• 2 teaspoons (10 ml) bread machine yeast

Recipes – 1.5 LB Express (Cycle )

NOTE: The Express cycle has only one rising time. Bread will be heavier and not as high as bread in other cycles. Using the Dark setting is recommended for best browning.
White

• 1.5-lb. (680-g) Loaf
• 1 cup (237 ml) warm water
• 1/2 teaspoon (2.4 ml) salt
• 3 tablespoons (44 ml) sugar
• 2 tablespoons (30 ml) butter or vegetable oil
• 2 tablespoons (30 ml) nonfat dry milk
• 3 1/4 cups (769 ml) bread flour
• 1 tablespoon (15 ml) instant yeast

Recipes – 2.0 LB Express (Cycle )

NOTE: The Express cycle has only one rising time. Bread will be heavier and not as high as bread in other cycles. Using the Dark setting is recommended for best browning.
White

• 2-lb. (907-g) Loaf
• 1 1/2 cups (355 ml) warm water
• 2 teaspoons (10 ml) salt
• 1/4 cup (59 ml) sugar
• 2 1/2 tablespoons (37 ml) butter or vegetable oil
• 2 tablespoons (30 ml) nonfat dry milk
• 4 1/4 cups (1 L) bread flour
• 1 tablespoon (15 ml) instant yeast

Recipes – Sweet (Cycle )

NOTE: Light crust setting is recommended.
Cranberry Orange Pecan
1-lb. (454-g) Loaf

• 3/4 cup (177 ml) water
• 1/4 cup (59 ml) orange juice
• 1 teaspoon (5 ml) salt
• 1/4 cup (59 ml) sugar
• 2 tablespoons (30 ml) nonfat dry milk
• 2 tablespoons (30 ml) butter, cut in small pieces
• 3 1/2 cups (828 ml) bread flour
• 1 1/2 teaspoons (7.4 ml) bread machine yeast
• 1 1/2 (7.4 ml) teaspoons orange zest
• 1/3 cup (79 ml) dried cranberries
• 1/3 cup (79 ml) chopped pecans

2-lb. (907-g) Loaf

• 1 cup (237 ml) water
• 1/4 cup (59 ml) orange juice
• 2 teaspoons (10 ml) salt
• 1/3 cup (79 ml) sugar
• 2 1/2 tablespoons (37 ml) nonfat dry milk
• 2 1/2 tablespoons (37 ml) butter, cut in small pieces
• 4 cups (946 ml) bread flour
• 2 1/2 teaspoons (12.3 ml) orange zest
• 2 1/2 teaspoons (12.3 ml) bread machine yeast
• 1/2 cup (118 ml) dried cranberries 1/2 cup (118 ml) chopped pecans

Place all ingredients except cranberries and pecans into the breadmaker pan in order listed. Choose Sweet cycle, 1-, 1.5-, or 2-pound loaf for size of bread and Dark for crust color. Press START. Add cranberries and pecans at signal. Breadmaker will beep 10 times about 30 minutes after the cycle begins. When done, remove bread from breadmaker and carefully remove the kneading paddle from bottom of loaf. Let cool 10 minutes before slicing with a bread knife. Serves 12.

Recipes – Dough (Cycle

Dinner Rolls

• 1 cup (237 ml) milk
• 1/4 cup (59 ml) butter, room temperature
• 1 egg, slightly beaten
• 1/4 cup (59 ml) sugar
• 1 teaspoon (5 ml) salt
• 4 cups (946 ml) all-purpose flour
• 2 teaspoons (10 ml) bread machine yeast

At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the STOP button for several seconds to end the cycle. Place on floured counter. Grease a 9- x 13-inch (23- x 33-cm) baking pan. Cut dough in half; then divide each half into 8 pieces. Place in greased pan. Let rise until almost double in size, about 45 minutes. Bake at 375°F (191°C) for 15 to 20 minutes or until done. Makes 16 rolls.

Recipes – Jam (Cycle )

Strawberry Jam

• 6 cups (1.4 L) strawberries, capped, cut into small pieces (approx. 2 lbs. [907 g] fresh)
• 1 1/2 cups (355 ml) sugar
• 1 box low-sugar fruit pectin
• 1 tablespoon (15 ml) lemon juice

In a large mixing bowl, combine all ingredients. Pour into bread pan. Start breadmaker. After cycle has finished, allow jam to cool about 1 hour before transferring into storage containers. Store in refrigerator for up to 3 weeks or in freezer for 1 year. Makes 6 cups (1.4 L).

Pizza Crust

• 1 cup (237 ml) water
• 1 teaspoon (5 ml) salt
• 1 tablespoon (15 ml) butter or  vegetable oil
• 3 cups (710 ml) bread flour
• 2 teaspoons (10 ml) bread machine yeast
  At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the STOP button for several seconds to end the cycle. Place on floured counter and let the dough rest for 10 minutes. Shape into a 15- to 16-inch (38- x 40-cm) round pizza pan. Add favorite pizza ingredients. Bake at 475°F (246°C) for 20 to 25 minutes or until done. Makes one 16-inch (40-cm) pizza.

Recipes – Rise (Cycle )

• 1-Pound (454-g) Frozen Bread Dough
  Place loaf of frozen bread dough in the breadmaker pan. Set Rise cycle for 2 to 4 hours. Use Speed Method directions on the bread dough package for a guide on how long to rise. Select Bake cycle and set for 30 minutes. Press START. When done, remove bread from breadmaker and carefully remove kneading paddle from bottom of loaf. Let cool 10 minutes before slicing with a bread knife. Serves 12.

Recipes – Bake (Cycle )

• 1-Pound (454-g) Frozen Bread Dough
  Place loaf of frozen bread dough in the breadmaker pan. Set Rise cycle for 2 to 4 hours. Use Speed Method directions on the bread dough package for a guide on how long to rise. Select Bake cycle and set for 30 minutes. Press START. When done, remove bread from the breadmaker and carefully remove kneading paddle from bottom of loaf. Let cool 10 minutes before slicing with a bread knife. Serves 12.

Recipes – Artisan Dough (Cycle )

Rosemary Garlic Boule

• Dough
• 1 cup (237 ml) cold water
• 1 1/2 teaspoons (7.4 ml) salt
• 3 1/2 cups (828 ml) bread flour
• 1 1/2 teaspoons (7.4 ml) bread machine yeast

Toppings

• 4 teaspoons (20 ml) olive oil
• 2 tablespoons (30 ml) chopped fresh rosemary
• 4 cloves garlic, minced

Place all ingredients in the breadmaker pan in order listed. Choose the Artisan Dough cycle. Press START. Remove dough from bread pan. Remove paddle. Place on a lightly floured sheet of parchment paper. To shape, pull the edges around and stretch tight to form a ball. Cover with a damp towel and let rise 1 to 1 1/2 hours or until doubled in size. Score top with a sharp knife; spray with water. Preheat oven to 400°F (204°C). Bake for 30 to 35 minutes. Serves 6–8.

Limited Warranty

This warranty applies to products purchased and used in the U.S. and Canada. This is the only express warranty for this product and is in lieu of any other warranty or condition.
This product is warranted to be free from defects in material and workmanship for a period of five (5) years from the date of original purchase in Canada and one (1) year from the date of original purchase in the U.S. During this period, your exclusive remedy is repair or replacement of this product or any component found to be defective, at our option; however, you are responsible for all costs associated with returning the product to us and our returning a product or component under this warranty to you. If the product or component is no longer available, we will replace with a similar one of equal or greater value.

This warranty does not cover glass, filters, wear from normal use, use not in conformity with the printed directions, or damage to the product resulting from accident, alteration, abuse, or misuse. This warranty extends only to the original consumer purchaser or gift recipient. Keep the original sales receipt, as proof of purchase is required to make a warranty claim. This warranty is void if the product is used for other than single-family household use or subjected to any voltage and waveform other than as specified on the rating label (e.g., 120 V ~ 60 Hz).
We exclude all claims for special, incidental, and consequential damages caused by breach of express or implied warranty. All liability is limited to the amount of the purchase price. Every implied warranty, including any statutory warranty or condition of merchantability or fitness for a particular purpose, is disclaimed except to the extent prohibited by law, in which case such warranty or condition is limited to the duration of this written warranty. This warranty gives you specific legal rights. You
may have other legal rights that vary depending on where you live. Some states or provinces do not allow limitations on implied warranties or special, incidental, or consequential damages, so the foregoing limitations may not apply to you.
To make a warranty claim, do not return this appliance to the store. Please call 1.800.851.8900 in the U.S. or 1.800.267.2826 in Canada or visit hamiltonbeach.com in the U.S. or hamiltonbeach.ca in Canada. For faster service, locate the model, type, and series numbers on your appliance.

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