ZojirushiメーカーBBCC - Q15の使用説明書/サービス説明書
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Op era ting Instruc tions & Recip es How t o E njo y the Z ojirushi H ome Baker y Exp er t BBC C – Q15 CONTENTS Important Safeguards Specifications Descriptions of Parts Control Panel Settings L.
IMPORT ANT SAFEGU ARDS/SPECIFICA TIONS - 2 - WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD AL W A YS BE FOLLOWED, INCLUDING THE FOLLOWING: 1. Read all the instructions carefully . 2. Do not touch hot surfaces. Use handles or knobs.
DESCRIPTION OF P ART S - 3 - Description of Parts Inside of the Oven Accessories Inside of the Oven Measuring Spoon: May be used to measure yeast, sugar , salt, dry milk and spices. The lar ge side measures 1 tablespoon; the small side measures 1 teaspoon.
Op era tion Instr uc tions & Recip es C ONTROL P ANEL SET TINGS / LENGTH OF CY CLES - 4 - Length of C ycles 1 2 6 5 4 3 Basic Bread Quick Baking Mix Bread Dough Hours Preheating (15 minutes.) Kneading First rising Second rising Whole Grain Baking Keep W arm Beep Third rising Stir down Stir down Hours Preheating (5 minutes.
BASIC BREAD - 5 - Let's Start Baking! Basic Bread 1. Open the lid and turn the baking pan to the "UNLOCK" direction. Then remove the baking pan by pulling up on the handle. 2. Attach the kneading blade to the rotating shaft; push down firmly .
QUICK BAKING - 6 - Let's Start Baking! Quick baking 1. Open the lid and turn the baking pan to the "UNLOCK" direction. Then remove the baking pan by pulling up on the handle. 2. Attach the kneading blade to the rotating shaft; push down firmly .
MIX BREAD - 7 - Let's Start Baking! Mix Bread 1. Open the lid and turn the baking pan to the "UNLOCK" direction. Then remove the baking pan by pulling up on the handle. 2. Attach the kneading blade to the rotating shaft; push down firmly .
WHOLE GRAIN - 8 - Let's Start Baking! Whole Grain 1. Open the lid and turn the baking pan to the "UNLOCK" direction. Then remove the baking pan by pulling up on the handle. 2. Attach the kneading blade to the rotating shaft; push down firmly .
DOUGH - 9 - Let's Start Baking! Dough 1. Open the lid and turn the baking pan to the "UNLOCK" direction. Then remove the baking pan by pulling up on the handle.
USING THE TIMER - 10 - Using the Timer The TIMER can be used for the BASIC BREAD, MI X BR E AD , WHO L E G R AI N an d DO U GH set ti ng s. The co mp let io n tim e, th e tim e wh en th e bread will be ready can be set in units of 10 minutes starting from 4.
QUESTIONS AND ANSWERS - 11 - Cleaning the Machine and Baking Pan Storing the Home Baker y Super Questions & Answers CLEANING THE MACHINE AND BAKING P AN Since dust and crumbs left inside the unit may cause scorching or uneven baking with the next use, be sure to clean the machine and the baking pan each time you use the HOME BAKER Y Super .
RECIPE T ABLE OF C ONTENTS - 12 - Recipe T able of Conten ts T ABLE OF CONTENTS Introduction The "Secret" Ingredients for Success Tips on Using your Bread Machine Y east Bread Creating your .
INTRODUCTION THE "SECRET" INGREDIENTS FOR SUC CESS - 13 - Chapter 1 Introduction The "Secret" Ingredients for Success If baking bread has always been a mystery to you, you’ll be .
TIPS ON USING Y OUR BREAD MA CHINE - 14 - Tips on Using Y our Bread Machine Y east Breads Creating Y our O wn Y east Breads Tips on Dark Breads Y east Breads Nothing is more satisfying – or more rewarding – than the heady aroma of freshly baked bread.
TIPS ON USING Y OUR BREAD MA CHINE - 15 - Special Glazes for Y east Breads Measuring Ingredients Special Glazes for Y east Breads Give your just-baked bread a professional finish. Select one of these special glazes to enhance your bread. Egg glaze: 1 egg, beaten; 1 Tbsp.
BASIC BREAD C OURSE - 16 - Basic Bread Course Basic Bread COURSE Method 1. Measure all the ingredients except yeast into baking pan in the order listed bellow . 2. T ap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids.
BASIC BREAD C OURSE QUICK BAKING C OURSE - 17 - Basic Bread Course Quick Baking Course Method 1. Measure all the ingredients except yeast into baking pan in the order listed on the right.
WHOLE GRAIN C OURSE - 18 - Whole Grain Course Basic White Br ead 1-1/8 cups W ater 2 Tbsp. Butter 1-1/2 Tbsp. Sugar 1 tsp. Salt 2-1/2 cups Bread Flour 1 cups Whole Wheat Flour 2 tsp. Active Dry Y east Honey Wheat Berry Br ead 1-1/8 cups W ater 2 Tbsp.
WHOLE GRAIN C OURSE - 19 - Whole Grain Course Light R ye Bread 1-1/8 cups W ater 2 Tbsp. Butter 1-1/2 Tbsp. Sugar 1 tsp. Salt 3 cups Bread Flour 2/3 cup R ye Flour 2 tsp. Caraway Seed 2 tsp. Active Dry Y east Italian Wheat Br ead 1-1/8 cups W ater 1-1/2 Tbsp.
MIX BREAD C OURSE - 20 - Mix Bread Course Sweet Bread 7/8 cups Milk 1 pc. Egg, Large 2 Tbsp. Butter 2 Tbsp. Sugar 1 tsp. Salt 2/3 tsp. Orange Peel 3-1/4 cups Bread Flour 1-1/2 tsp. Active Dry Y east Chocolate Bread 7/8 cup Milk 1 pc. Egg, Large 2 Tbsp.
MIX BREAD C OURSE - 21 - Mix Bread Course Raisin Bread 1 cup W ater 2 Tbsp. Butter 1-1/2 Tbsp. Sugar 1 tsp. Salt 3-1/4 cups Bread Flour 1-1/2 Tbsp. Dry Milk 2/3 tsp. Cinnamon 1-1/2 tsp. Active Dry Y east When beep sounds add: 3/4 cup Raisin Cherry Chocolate Bread 7/8 cup Milk 1 pc.
DOUGHS - 22 - Croissants Method 1. Measure all ingredients except yeast into baking pan in the order listed above. T ap the baking pan firmly to level ingredients. Make a depression in middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids.
DOUGHS - 23 - Croissants 1. Roll dough into 13 X 9 inch rectangle on a lightly floured surface. Using about 7 Tbsp. softened butter . Butter 2/3 of the dough while leaving 1/3 of the dough unbuttered. 3. Cut the dough in quarters and roll each quarter to 1/4 inch thick.
DOUGHS - 24 - T raditional Pizza Dough Pizza Dough with Butter Thin-Crust Pizza Thick-Crust Pizza Crusty Rolls TRADITIONAL PIZZA DOUGH 1-1/2 cups W ater 1-1/2 Tbsp. Olive Oil 1-1/2 Tbsp. Sugar 1-1/2 tsp. Salt 3-3/4 cups Bread Flour 1-1/2 tsp. Active Dry Y east V egetable Oil Method 1.
DOUGHS - 25 - Soft Pretzels 3. T wist ends once and lay down over bottom of circle. 4. Invert pretzel so ends are underneath. Place on greased baking sheets 1 inch apart. Brush lightly with beaten egg and sprinkle with your choice of coarse salt or poppy seeds or sesame seeds.
DOUGHS - 26 - Butter-Rich Roll & Bread Dough T raditional Loaf P an Rolls Cloverleaf Rolls TRADITIONAL LOAF Prepare Butter-Rich Roll & Bread Dough. 1. On a lightly-floured surface, divide dough in quarters, shape each quarter into loaf shape. 2.
DOUGHS - 27 - Cinnamon-Raisin Rolls Cinnamon-Raisin Swirl Loaf Bread Sticks CINNAMON-RAISIN ROLLS Prepare Butter-Rich Roll & Bread Dough. 1. T urn dough onto lightly floured board. Divide dough in half. 2. Roll each half into a 8 X 9 inch rectangle.
- 28 - WHOLE GRAIN(BASIC, WHEA T , QUICK WHEA T ) TROUBLESHOO TING GUIDE This Troubleshooting Guide was created to help you through any difficulties you may encounter as you learn to use your new Zojirushi Home Bakery SUPER. Be patient. If, at first, the results of your baking are not completely satisfactory , please consult this guide.
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