ZojirushiメーカーBBCC-Q20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 Sup er 2 2 3 4 4 5 6 7 8 9 10 1 1 1 1 1 1 12~26 BBC C – Q20 CONTENTS Important Safeguards Specifications Descrip.
WEL C OME T O THE Z OJIR USHI HOME BAKER Y - 2 - Important Safeguards Specifications WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD AL W A YS BE FOLLOWED, INCLUDING THE FOLLOWING: 1. Read all instructions carefully . 2. Do not touch hot surfaces.
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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 .
4. Insert the baking pan into the machine. T urn the baking pan to the "LOCK" position aligning the mark ( ) on the main body with the ( ) mark on the baking pan so that it locks in place. Pull the handle lightly to make sure that the baking pan is secure, then fold the handle down.
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. 2. Attach the kneading blade to the rotating shaft; push down firmly . 4. Insert the baking pan into the machine.
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 ti me 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.
RECIPE T ABLE OF C ONTENTS - 1 1 - 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 1-1/2 cups W ater 2 Tbsp. Butter 2 Tbsp. Sugar 1 tsp. Salt 3-1/2 cups Bread Flour 1-1/2 cups Whole Wheat Flour 3 tsp. Active Dry Y east Honey Wheat Berry Br ead 1-1/2 cups W ater 2 Tbsp.
WHOLE GRAIN C OURSE Whole Grain Course Light R ye Bread 1-1/2 cups W ater 2 Tbsp. Butter 2 Tbsp. Sugar 1 tsp. Salt 4 -1/4cups Bread Flour 2/3 cup R ye Flour 3 tsp. Caraway Seed 3 tsp. Active Dry Y east Italian Wheat Br ead 1-1/3 cups W ater 2 Tbsp. Olive Oil 2 Tbsp.
MIX BREAD C OURSE - 20 - Mix Bread Course Sweet Bread 1-1/8 cups Milk 2 pc. Egg, Large 2 Tbsp. Butter 3 Tbsp. Sugar 1 tsp. Salt 2/3 tsp. Orange Peel 4-1/4 cups Bread Flour 1 tsp. Active Dry Y east Chocolate Bread 1 cup + 1 Tbsp. Milk 2 pc. Egg, Medium 2 Tbsp.
MIX BREAD C OURSE - 21 - Mix Bread Course Raisin Bread 1-1/2 cups W ater 2 Tbsp. Butter 2 Tbsp. Sugar 1 tsp. Salt 4-1/4 cups Bread Flour 2 Tbsp. Dry Milk 2/3 tsp. Cinnamon 1 tsp. Active Dry Y east When beep sounds add: 1 cup Raisin Cherry Chocolate Bread 1 cup Milk 2 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 2 cups W ater 2 Tbsp. Olive Oil 2 Tbsp. Sugar 2 tsp. Salt 5 cups Bread Flour 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. 5. For soft pretzels, serve warm from the oven with mustard. SOFT PRETZELS Prepare Pizza Dough with Beer recipe. 1. T urn dough onto lightly floured board and divide dough into 8 equal portions.
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.
デバイスZojirushi BBCC-Q20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：
Zojirushi BBCC-Q20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Zojirushi BBCC-Q20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。Zojirushi BBCC-Q20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。Zojirushi BBCC-Q20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。
Zojirushi BBCC-Q20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Zojirushi BBCC-Q20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、Zojirushi BBCC-Q20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Zojirushi BBCC-Q20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。
