Toastmasterメーカー1172Xの使用説明書/サービス説明書
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R EA D AND SA V E THE S E IN ST R U C T I O N S Br ead Ma k e r U se a nd Ca re G uide R ecip e Book M odel 1 172X ?? QUESTIO NS ?? B e f o re Cont acting Y our R e tailer C all T OLL -F REE 1-8 00-9 47- 374 4 and t a lk to on e of T o a s t m a s t e r ’ s Exper t s.
- 2 - T AB LE OF CON TE NT S IMPORT ANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE Y OUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
- 3 - I M P O R T AN T S AF E G U A R D S When using electric al applia nces, basi c s af e ty pre caution s sho u ld alw a ys be f o l l o w ed to re duce the r i sk of f i re, electri c shoc k and inju r y to person s, i nclud ing t h e f o l l ow i n g : 1 .
- 4 - BE F OR E Y OUR FI RST U SE U n p a c k and clean br e ad mak e r ; see CLEANING AND S T O R I N G . Place th e b re ad m ake r on a dr y , stable surf ac e awa y fr om b u r ners and a wa y from areas wh ere co ok- ing g rease or wa ter ma y spl atter on to it.
- 5 - BR EA D M AK ER IN TR O D U C T I O N n P A RT S L i d V i ew i n g W i n d o w Air E x haust H a n d l e Br e a d P an Handle K neading Blade ( Fl a t side do w n ) Br ead P a n C o n t r o l P.
- 6 - n C O N T R O L P A N E L P R OGRAM SELEC T RE CALL If you hav e star t e d yo u r brea d and a re n ot su r e w hich p r og r am you ha v e se lect ed, y o u ma y reca ll t his i n fo rm a t i o n . P ress t h e SELEC T p ad at a n y t i m e . The n u m b e r of t h e pro gr a m will appe ar i n t he di sp la y w i n d o w .
n F E AT U R E S P R O G RA M SELECT The control panel will l e t you choose dif fe rent prog r a m s. The Basic, F ast Ba ke an d S w eet p ro gra ms co n t a in a n au di bl e sign al to a dd add itiona l i n g r e d i- ents ( i .e ., r a i s i n s , nuts) or to check the d ou gh ball.
- 8 - n P R O G RA M SPECI FI CA T I O N S P ro c e s s d e l a y timer 3 : 5 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 4 : 1 0 - 1 2 : 0 0 2 : 0 9 - 1 1 : 5 9 — 4 : 0 0 - 1 2 : 0 0 3 : 0 0 - 1 2 : 0 0 4 : .
H E L P F U L H I N TS F O R B R E A D A N D D O U G H W e recommend that you read the following information before you shop for your ingredients . Y our bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour .
n I N G R E D I E N T S : READ BEFORE SHOPP IN G Y e a s t : The Num ber O n e Ingredi ent F or all pr ogr a ms exce pt f a s t bake we used RED S T A R ® A c t i v e Dr y Y ea st when we de veloped the bread r e c i p e s . H o w ev e r , RED S T A R ® QUICK•RISE ™ Y east ma y als o be us ed.
Flou r is best k ept in an air ti ght container . I f you are storing the f l o ur fo r a l o ng period of t ime , you ma y w ant to k e ep it in the freez er as the refr i g e r a tor t e nds t o dr y it out.
C o f f ee cr eamer , non-d air y creame r or dr y b u t t e r milk ma y be substitu ted f or dry m i lk in e qual propor t i o n s. Liqu id mi lk 80°F/2 7°C ma y be sub stituted f or water in equal proportions fo r all bread progr am s excep t f a s t b a k e.
- 13 - P RO G R A M M I N G n P R O GRAMMI N G BRE AD MAKER PR O G R A M S 1 2 3 Ope n the lid and rem ov e the bre ad pan b y pulling st r a i g h t u p , using the handle.
Pre ss S T A R T . T h e time left f o r the progr am to be finished is dis- p l a y e d . The time r wil l co unt d ow n . Th e Basic , Swe et and F ast B a k e prog ram s wi ll bee p to a dd a d dition al i n g re dients dur i ng the second knea d a nd/or chec k t h e dough b a l l .
n P R OGRA M M ING DE LA Y T I M E R Th e de la y ed timer can be set to dela y b read ma kin g up to 12 hours . At the selecte d time, deli- ci o u s br e ad w ill b e ready . The del a y w o r ks f or all progr ams e xcept F ast Bake . Add al l ingredi ents to the bread pan in the or der listed.
- 16 - R E C I P E S n BR EA D . . . AS E AS Y AS 1 - 2 - 3 1 . Add ingred ients to t he b read pan i n the o rder listed. R e f e r to Helpfu l Hints for Bread and D o ugh f o r measuring i nf o rm a t i o n . Place t he br ead pan in the bread mak e r .
n B R E A D W e suggest star ting y our bread ba king with t h i s Whi te Br e ad Recipe . F o l l o w eac h step ca re fully . These steps hav e bee n writte n to eli minate the most common err ors i n bread make r baking a n d m ay be helpfu l f o r an y re c ipe.
MAPL E BRE AD 1 poun d 2 pounds w ater 80°F/27 °C 3/4 cup 1 cup o i l 2 1/2 T B L 1/4 c up maple syr u p 1/4 cup 1/3 c up maple fla v o ri n g 1/4 t sp 1/2 t sp s a l t 1 tsp 2 tsp bread flour 2 cup.
- 19 - EG G BREAD 1 p o und 2 poun d s egg(s ) room temperat ure plus 1 2 enou gh water 80°F/27°C to equal 3/4 c up 1 1/4 cups o i l 2 T B L 1/4 cup s u g a r 4 tsp 3 T B L s a l t 1 1/2 tsp 1 T B L.
- 2 0 - SOUR DOUGH ST A RT E R a c t i v e dr y y e a s t 2 1/4 tsp w ater 110 °F/4 3°C 2 cup s bread flour 3 1/2 cups s u g a r 1 T B L In a 4 q ua r t glass container , dissolv e yeast in w at er 11 0°F /43°C; l et stand 5 min u t e s , add flour a nd s u g a r .
B A N ANA G RANO LA BREAD 1 p o und 2 pounds w ater 80° F/27 °C 3/4 c up 1 1/4 cups + 3 T B L o i l 2 T B L 5 T B L h o n e y 2 T B L 3 T B L banana fla v o ri n g 1/2 t sp 1 tsp s a l t 1/2 tsp 2 t.
H O L I D A Y BREA D 1 1 /2 pounds w ater 80°F/27 °C 1/4 c up milk 80° F/27°C 3/4 c up o i l 2 T B L s u g a r 1/4 c up s a l t 1 tsp bread flour 3 cup s a c t i v e dr y y e a s t 2 3/4 tsp P ro .
S O Y ALMOND FR UIT B R E AD 1 1/2 pounds w ater 80°F/27 °C 1 cup + 2 T B L o i l 3 T B L almon d e x t ra c t 1/2 t sp s u g a r 2 1/2 T B L s a l t 1 1/2 tsp d r y milk 1 1/2 T B L bread flour 2 1.
- 2 4 - S O Y CINNA MON RAISIN BREAD 1 1/2 pounds w ater 80°F/27 °C 1 cup + 2 T B L o i l 2 T B L s u g a r 2 T B L s a l t 1 tsp d r y milk 1/4 c up bread flour 2 1/2 cups s o y flour 1/2 c up a c .
- 25 - TR AI L MIX B REA D 1 pound 2 pounds w ater 80°F/27 °C 3/4 cup + 1 T B L 1 cup + 1 T B L o i l 2 1/2 T B L 5 T B L h o n e y 2 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 2 cup s 4 1/4 cups.
B ANANA BREAD 1 poun d 1 1/2 pounds egg r oom temperature plus 1 1 enough wat er 80°F/27°C to equal 1/2 c up + 3 T B L 3/4 cup + 3 T B L o i l 4 tsp 2 T B L banana cak e mix* 2/3 c up 1 cup bread fl.
- 27 - D ILL BR EAD 1 p o und 2 pounds egg ( s ) room te mperat ure plus 1 3 enough plain y o g u r t 80°F/ 27°C to equal 3/4 cup 1 1/2 cups o i l 1 T B L 7 tsp s u g a r 4 tsp 3 T B L s a l t 1 1/2.
WH OLE W H E A T B REA D 1 p o und 2 p o unds w ater 80°F/27 °C 3/4 c up + 3 T B L 1 cup + 6 T B L o i l 2 T B L 3 T B L b r o wn sugar 1/4 c up 6 T B L s a l t 1 1/2 tsp 2 1/4 tsp d r y milk 2 T B .
WH ITE W H E A T BREA D 1 p o und 2 pound s w ater 80° F/27 °C 3/4 c up 1 1/4 cups + 2 T B L o i l 1 T B L 2 T B L s u g a r 2 T B L 3 T B L s a l t 1 tsp 2 tsp d r y m ilk 1 T B L 2 T B L bread flo.
WH O L E W H E A T CIN NAMO N R AISI N W ALN UT BREAD 1 poun d 2 pounds egg w hite(s) room temperature plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up 1 1/4 cups o i l 1 1/2 T B L 2 1/2 T B L m o.
C A R A W A Y R YE BREAD 1 p o und 2 pound s egg(s ) room temperat ure plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n e y 2 T B L 1/4 c up d.
- 32 - ONI ON R YE BREAD 1 poun d 2 pounds egg(s ) room temperat ure plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n e y 2 T B L 1/4 c up d r.
3 3 n F A S T B A K E B R E A D . . . A S E A S Y A S 1 - 2 - 3 The Fast Bake progr am, with hotter rise and bake temperatures, is con venient for baking a hot fresh loaf of bread in under an hour . The longer bread prog rams, with lower rise and bake tem - peratures, will bake a taller more de veloped loaf of bread.
- 34 - F A S T B A K E B R E A D S W e suggest starting your fast bake bread baking with this White Bread Recipe . Refer to Helpful Hints for Bread and Dough for measuring information.
I T ALIAN B REA D 1 p ou n d 2 pou n ds wa ter (110°-115 °F/4 3°-46°C) 1 cup + 1 T B L 1 1/2 cups + 1 T B L o i l 4 tsp 2 T B L s u g a r 2 T B L 1/4 cup s a l t 1 tsp 2 tsp d r y milk 1 T B L 2 T.
H ONEY G R AN OLA BREAD 2 pounds w ater (11 0°-1 15°F/43°-46° C) 1 1/2 cups + 1 T B L o i l 6 T B L h o n e y 2 1/2 T B L s a l t 2 tsp d r y m ilk 3 T B L bread flour 4 1/4 cups gr anola cereal 1.
P E P P E R ON I PIZZA BREAD 1 p o und 2 pound s w ater (11 0°-1 15°F/43° -46°C) 3/4 c up + 3 T B L 1 1/2 cups + 2 T B L o i l 1 T B L 3 T B L pepper oni, thi nly sliced 1/2 cup 1 cup P a r mesan .
- 38 - n D A Y OL D BRE A D RE C IP ES BR EADED PINE APPLE c h u n k ed pineapple 1 15-oz can c o rn s t a r c h 2 T B L s u g a r 1/2 cup b u t t e r 1/4 cup white bread, 1 inch cube s 2 cup s D r a in pineapple , re se r v e juice . Add enough water to j uic e to e q ual 1 cup .
n D O U G H S . . . A S E A S Y A S 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker . 2. Close the lid. Select Dough prog ram and press STAR T .
Method 1. Remov e the bread pan from the bread maker . Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature . 2. Place whole uncrack ed eggs in a bowl of warm water for 15 minutes to bring to room temperature .
Method 1. With oiled hands, e v enly press dough into a greased 9 x 13 inch pan. Using your fingertips, mak e indentations in the dough. 2. C o ver a nd le t r ise in a w a r m place f or 30 m inutes or unti l a lm o st double in size. Wh ile the dough is r i s i n g , select the topping and prepare.
Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Place in a greased baking pan. Co v er and let rise in a warm place for 1 hour or until double in size.
Method 1. Place on a lightly floured surface . Roll into a 12 x 18 rectangle . Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. 2. Place the loaf on a greased baking sheet, co v er and let rise in a warm place for 40 minutes or until double in size.
Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture . Place coated side up in a greased baking pan, drizzle any remaining topping o v er rolls.
Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Combine orange peel and sugar . Dip pieces in melted butter and then in orange peel-sugar mix- ture. 3. Place coated side up in greased baking pan. Drizzle any remaining topping o v er rolls.
Method 1. Place on a lightly floured surface . Divide into thirds, making 3 (10 inch long for regular, 13 inch long f or large) ropes with tapered ends . Pinch ropes together at one end, braid together . Pinch together at other end and secure braid. 2.
Method 1. Place on a lightly floured surface . Divide and press onto a 12 inch pizza pan, raising edges . 2. Spread pizza sauce o v er the dough and sprinkle with toppings. 3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.
Bagel Recipes Method 1. Place on a lightly floured surface . Divide into pieces . Roll each in a smooth ball, making a hole in the center of each with thumbs . Gently pull to make a one-inch hole. 2. Place on a greased baking sheet. Cov er and let rise in a warm place for 30 minutes or until double in size.
Method 1. Place on a lightly floured surface . Roll into a 15 x 10 inch rectangle . Combine filling ingredients and spread o v er dough within 1/2 inch of edges . Starting with longest side, roll dough up tightly, press- ing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal.
Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle o ver butter . Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices.
Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle o ver dough. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices .
Method 1. Place dough on a lightly floured surface and cut into pieces . Roll each piece into a 16 inch rope . Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop . 2. Place on a greased baking sheet 1 1/2 inches apart.
Method 1. Place dough on a lightly floured surface and divide into 4 equal pieces . Shape into 4 smooth round balls and place on a greased baking sheet. 2. Co v er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes or until done .
Method 1. Place dough on a lightly floured surface . Shape into a large smooth round ball and place on a greased baking sheet. 2. Cov er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 30-40 minutes or until done .
5 5 CL EANI NG & ST O R I N G AL W A YS UNPLUG THE UNIT AND ALLO W T O COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNP ACK THE BREAD MAKER AND REMOVE ALL P A CKAGING MATERIALS. A n y service requ iring disass embly , other tha n the cleaning de s cr ibed below , m ust be p e r f ormed by an authorize d serv ice r e pres enta t ive .
5 6 BE F O R E CAL LI N G F OR S ER V I C E n Q UESTION S A ND ANSW E RS 1 2 3 4 5 6 7 W h y do e s the height and sh ap e of bread diff e r in each loaf? The b r ead has a n un u s u a l a r o m a .W hy ? The kneading bl ade comes ou t with the bread.
5 7 n CHECK LIST S l i c e s u n e v en & s t i ck y S h o r t & d e n s e t ex t u r e Bread f a l l s / c o a r s e t ex t u r e B r e a d rises too m u c h / c o a r s e t ex t u r e Sides .
1 . Plug into 120 V ~ 60 Hz outle t. R e f e r to p o w er o u tage instr u c t i o n s. 2 . Op en li d, remov e bread pan and a llo w t o c ool . 3 . Need s se r v i c e. 4 . W ait until progr am i s c o mp l ete; unplug, allow to cool and cle an. 5 .
5 9 n S E R VI CE I NFO RM A T I O N Pleas e ref e r to w a r r anty stat ement t o deter mi ne i f in-w a r r a nty ser vi ce a p pl ies. Thi s ap pliance must b e serviced by a T oastma s ter a u t hor i z ed se r vice center . U n a u t h o ri z ed service wil l v oid w a r ra n t y .
N OT E S 6 0.
N OT E S 6 1.
6 2 N OT E S.
RE CI P E IN DE X 6 3 B R E A D S B a n a n a. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 6 Bana na Gr a n o l a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ONE Y E AR L I M I T ED W A R R A N T Y T o a s t m a s t e r I n c . w a r r a n t s t h i s p r o d u c t , t o o r i g i n a l p u r c h a s e r , f o r one y e a r f r o m p u r c h a s e d a t e to be free of de fe cts in ma terial a nd w o rk m a n s h i p .
デバイスToastmaster 1172Xの購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Toastmaster 1172Xをまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはToastmaster 1172Xの技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Toastmaster 1172Xの取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Toastmaster 1172Xで得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Toastmaster 1172Xを既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はToastmaster 1172Xの不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Toastmaster 1172Xに関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちToastmaster 1172Xデバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
