Black Decker Breadmaker Parts Model BMH200 Instruction Manual Recipes

Important safeguards When using electrical appliances, in order to reduce the risk of fire, electric shock, and/or injury to persons, basic safety precautions should always be followed, including the following: For Your Safety Read all instructions carefully, even if you feel you are quite familiar with this type of appliance. • To protect against the risk of electric shock DO NOT IMMERSE any part of this appliance (except the lid which may be removed and immersed in water), plug or cord set in water or other liquid: • Always disconnect the appliance from the power outlet when filling with water, when emptying, during cleaning and when not in use. Take special care not to spill water over the appliance when filling. • Do not cover the appliance with a towel or similar material. The viewing window does incorporate a vent which allows steam to escape during the baking cycle. Covering the appliance may prevent steam from escaping. • Do not operate in the presence of explosive and/or flammable liquids or fumes. • Extreme caution must be used when moving an appliance containing hot food, water, or other hot liquids. • Close supervision is necessary when any appliance is'used near children. Not intended for use by children, infirmed persons or invalids without supervision. Never leave an appliance unattended when in use. • Switch off and remove the plug from the power outlet before cleaning or when not in use. To unplug, grasp plug and pull from power outlet. Never pull cord. • Do not operate any appliance with a damaged cord or plug after the appliance malfunctions, or is dropped or damaged in any manner. • Do not let cord hang over edge of table or counter, or touch hot surfaces. Do not operate or place any part of this appliance on or near a hot gas or electric burner or in a heated oven. • While in use do not place hands inside the mixing bowl. • The use of attachments or accessories not recommended or sold by the manufacturer may cause fire, electric shock or injury. • Allow to cool before cleaning. Do not touch hot surfaces. Ensure to use handles and knobs. • Operated on a heat resistant level surface. Operating on sinks, drainboards or uneven surfaces must be avoided. • Do not use an appliance for anything other than its intended use. This product is intended for household use only. • Do not use outdoors. • Do not abuse the cord. Never carry the appliance by the cord or yank it to disconnect it from an outlet; instead, grasp the plug and pull to disconnect. • When using an extension cord with your appliance make sure the extension cord is correctly wired and rated for its use. • Do not attempt to repair or disassemble the appliance. There are no user serviceable parts. This product has not been designed for any uses other than those specified in this booklet. Save these instructions Congratulations on the purchase of your Breadmaker. Before first using the breadmaker, it is most important that you read and follow the instructions in this Use & Care booklet, even if you feel you are quite familiar with this type of appliance. ~ind a place and keep this booklet handy for future reference. Attention is particularly drawn to the section dealing with "Your Safety". This appliance has been designed to operate from a standard domestic power outlet. It is not intended for industrial or commercial use.

Your Breadmaker features Removable lid. Easy to clean and dishwasher safe. Viewing window. Watch your bread being kneaded and baked. Traditional shaped loaf. Bakes a large easy-to-slice horizontal loaf. Unique in-chamber baking. Eliminates the need for a basket, is easy to clean and allows for a more compact design. Operation Control Panel Settings & Features Simple to use "set- and-forger' controls. Compact design. Reduces bench top clutter. BREAD TYPE Button - Press to choose your desired bread type. START/STOP Button - Press to start the breadmaking process or press to stop the breadmaking process. Breadmaker Cycles Your breadmaker has three bread cycles plus a dough program to choose from. BASIC BREAD cycle - This cycle is great for most bread varieties, including rye and white breads. During this cycle, the Breadmaker will knead the dough twice, rise the dough tWice, shape it and bake it to perfection. WHEAT cycle· During this cycle the Breadmaker will knead the dough twice, rise the dough twice, rest and shape it, then bake it to perfection. The cycle requires more rising time and will produce shorter loaves because of the heavier flours used. RAPID cycle - This cycle saves time on certain recipes by reducing the total time. The breads made using the rapid cycle will be overall shorter and more compact in texture. DOUGH program - This cycle allows you to make hand-shaped breads as well as dough for pizza, dinner rolls, bagels, etc. to be baked in a conventional oven. During this cycle the bread machine will knead the dough twice and rise the dough once. This program does not bake.

Using Your Breadmaker (cont.) 4. Plug the Breadmaker into a 230-240 volt outlet and switch power on. *When the power is turned on, all the "Bread Type" lights will flash. 5. Select the desired setting: *Press the BREAD TYPE button until your choice is illuminated. 6. Press START. The Breadmaker will begin mixing the dough according to the setting selected. To cancel operation at any time, press and hold the STOP button for 5 seconds. 7. Open the lid fully. To remove bread, use the loaf lifter tool provided to go up under the loaf, squeeze lightly together and lift loaf out. USE CAUTION WHEN TOUCHING HOT SURFACES The bread and the interior of the machine will be extremely hot after baking. It is therefore recommended that pot holders or oven mitts be used when removing the bread. IMPORTANT: Always cool machine thoroughly before using a second time. Either leave the lid open and let the machine cool for one hour or pour cold water and ice into the machine to speed up the cooling. Making Dough The DOUGH program allows you to create a variety of doughs to shape by hand and bake in a conventional oven. To set the DOUGH only mode: 1. Using the BREAD TYPE button select DOUGH. 2. Press START to begin operation. To cancel operation at any time, press and hold STOP button for 5 seconds. 3. When the cycle is complete open the lid and remove the dough. Shape and bake as directed in recipe. The Breadmaker will not be hot. Cooling Loaves Place the bread on a wire rack and allow to cool. Cleaning Your Breadmaker Unplug your machine from the power point and allow it to cool completely before cleaning. Clean the inside of the machine and kneading blade with a damp, sudsy dish cloth. Add a cup of warm sudsy water if required. Drain, rinse and dry thoroughly. DO NOT use abrasive or strong household cleansers as these will damage the non-stick surface. The removable lid can be wiped with a damp dish cloth or immersed in the sink for cleaning. Dry thoroughly. Wipe the exterior surface of the machine with a damp dish cloth or sponge. Tips For Successful Bread Baking 1. Use only fresh, high-quality ingredients. 2. Measure ingredients carefully and precisely. (Incorrect measurements will deliver a poor loaf result.) 3. Store flour and other dry ingredients in airtight containers to prevent drying out. 4. Liquids should be cold tap water. Milk can be used straight from the refrigerator. 5. Doughs will rise more rapidly in high altitudes due to low pressure. This will cause the bread to collapse ,while baking. Try reducing the yeast by V. teaspoon and increasing salt by % teaspoon. This will help to slow down the rising. 6. Always allow bread to cool for 30 minutes before attempting to slice. 7. Allow bread to completely cool before storing in an air-tight container. 8. To freeze bread, wrap in aluminium foil then place in a plastic bag, seal with twist tie. Thaw at room temperature.

The Essential Ingredients Flour The flour used should be ei'ther plain flour, baker's flour or bread flour. It is not necessary to sift the flour. Plain flour is the most readily available and works well in the Breadmaker. Do not use self-raising flour as the bread will not rise and will be crumbly in texture. Sugar Sugar adds sweetness, flavour, browns the crust and provides food for the yeast. White sugar, brown sugar, honey, golden syrup or dried fruits are all suitable for use. If using honey or golden syrup it must be counted as part of additional liquid. Powdered: Milk The milk and milk products used enhance the flavour and also add to the nutritional value. Powdered milk is the most commonly used in recipes and is convenient and easy to use. Fresh milk should not be substituted for powdered milk unless stated in the recipe. Salt The salt adds flavour, but more important:; it inhibits the rising of the bread. Extra care should therefore be taken when measuring. Fats . Fats add flavour and moisture. Butter, marga- rine or oil can be used. Yeast Without yeast the bread will not rise. Yeast needs liquid to activate it, sugar to feed on and warmth to grow and rise. Dried yeast is the most convenLent and has been used in all the recipes in this use and care booklet. Always check the "use-by" date as stale yeast will not give bread its rise. There's nothing quite like the taste of home baked bread. The ingredients that go into basic bread are quite simple - but they all perform a speeific task that leads to a special flavour in the final outcome. It is therefore very important to use the right ingredients, in their freshest form and in the exact proportions to ensure you achieve the most delicious results. The basic ingredients that go into making bread are flour, sugar, salt, a liquid such as milk or water, a fat such as butter or oil and, of course, yeast. You can see from these ingredients that no artificial flavours, colours or preservatives have been used - that's why homemade bread tastes so good. For this reason also you will find the life of your home baked bread shorter than that of commercially baked loaves. It is best to eat home baked bread the day it is baked. If you ., require longer life, we suggest wrapping in aluminium foiling, sealing in an airtight bag and freezing - it is best to slice prior to freezing to enable more convenient use as required. Hope you enjoy your baking. NEW ZEALAND CUSTOMERS ONLY NOTE: Following extensive testing of New Zealand ingredi€'rlts, we make the following recommenda- tions: • Use Highgrade Plain Flour or Elfin Bread Premix. • Use Edmonds Surebake Active YeastMixture (RedCap) or Elfin Instant DryYeast.j3achets. • It is important to note that in New Zealand the standard size tablespoon is 15ml and does vary from.Australia (20mI). RECIPES FOR NEW ZEALAND BREAD PREMIX When using Bread Premix, please use the following recipes. WHITE BREAD MIX (New Zealand) 1 cup & 2 tablespoons of water 1 tablespoon of sugar 3% cups of White Bread Premix 1 tablespoon of Edmonds Red Cap Surebake Yeast OR 1 sachet of Elfin Dry Yeast MULTIGRAIN BREAD MIX (New Zealand) 1v. cups of water 1 table~spoonof sugar 3% cups of Multigrain Bread Premix 1 tablespoon of Edmonds Red Cap Surebake Yeast OR 1 sachet of Elfin Dry Yeast IMPORTANT (New Zealand) If using Edmonds Surebake Active Yeast Mixture (Red Cap) with any other recipe in the booklet - add 2 additional teaspoons of Yeast (i.e. 1 tablespoon plus 2 teaspoons).

Recipes for your Breadmaker Bread Pre-Mix Recipes Pre-packaged Bread Mixes are available from most supermarkets. The recipes in the section are for use with pre-packaged Bread Mixes only. We recommend the Lowan Brand of Bread Mixes in Australia. Procedure Place ingredients into bread pan, in the order listed in the recipe. Wipe spills from the outer edge of pan and close the lid. Press the BREAD TYPE button to the cycle that best suits the bread mix you are using. For example, if using Multigrain bread mix press the "WHEAT" cycle. Press START. Bread Pre-Mix Recipes WHITE BREAD MIX 1 cup & 2 tablespoons Water 3 V2 cups White Bread Mix Flour 2 % teaspoons Yeast Mode: Basic WHOLEMEAL BREAD MIX 1 % cups Water 4 cups Wholemeal Bread Mix Flour 2 % teaspoons Yeast Mode: Basic RYE BREAD MIX 1 % cups Water 4 cups Rye Bread Mix Flour 2 % teaspoons Yeast Mode: Basic MULTIGRAIN BREAD MIX 1 % cups Water 4 cups Multigrain Bread Mix Flour 2. % teaspoons Yeast Mode: Basic FRUIT LOAF BREAD MIX 1 % cups Water 4 cups Fruit Loaf Bread Mix Flour 1 % teaspoons Yeast 1 % packets Fruit Mode: Basic White Breads White bread recipes can be baked on the BA~IC cycle and also on the RAPID cycle. Procedure Place ingredients into bread pan, in the order listed in the recipe. Wipe spills from the outer edge of pan and close the lid. Press the BREAD TYPE button to Basic Bread cycle. Press START. Basic White Loaf 1v. cups water 2 tabl::;spoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 3 tablespoons & 2 teaspoons sugar 4 cups plain flour 1 tablespoon dry active yeast Onion Bread 1V. cups water. 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 3 tablespoons & 2 teaspoons sugar % cup finely chopped onion 4 cups plain flour 1 tablespoon dry active yeast Italian Bread 1 cup & 2 tablespoons water 2 tablespoons butter or oil 2 teaspoons milk powder 1 teaspoon salt 3 tablespoons & 2 teaspoons sugar V. cup tomato paste 4 cups plain flour 3 teaspoons dried basil 1 tablespoon dry active yeast

Recipes (cont.) Herb Bread 1V4 cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk power 2% teaspoons salt 3 tablespoons & 2 teaspoons sugar 2 tablespoons dried parsley 1 tablespoon & 2 teaspoons caraway seeds 1 tablespoon & 2 teaspoons dill 4 cups plain flour 1 tablespoon dry active yeast Garlic Bread 1v. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 1% teaspoons salt 3 tablespoons & 2 teaspoons sugar 4 tablespoons dried garlic flakes 4 cups plain flour 1 tablespoon dry active yeast Oatmeal Bread % cup & 2 tablespoons water % cup milk 2 tablespoons butter or oil 2% teaspoons salt 3 tablespoons & 2 teaspoons sugar l/3CUp rolled oatmeal 4 cups plain flour 1 tablespoon dry active yeast Walnut Bread 1V4 cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 3 tablespoons & 2 teaspoons sugar 1/3 cup finely chopped walnuts 4 cups plain flour 1 tablespoon dry active yeast Spicy Cheese Bread 1V4 cups water 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 1 tablespoon sugar 1% teaspoons dry mustard % teaspoon black pepper 1% tablespoons worcestershire sauce 1/3 cup shredded cheddar cheese 4 cups plain flour 1 tablespoon dry active yeast Cornmeal Bread 1 cup & 1 tablespoon water 2 tablespoons & 2 teaspoons butter or oil 1 x 130g can corn kernels, drained 2% teaspoons salt 3 tablespoons & 2 teaspoons sugar 4 cups plain flour 1/3cup cornmeal (polenta) 1 tablespoon dry active yeast Sundried Tomato Bread 1V4 cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 1% teaspoons salt 3 tablespoons & 2 teaspoons sugar % cup sun-dried tomatoes, finely chopped 2 teaspoons dried mixed herbs 4 cups plain flour 1 tablespoon dry active yeast Potato Bread 1V4 cups & 2 tablespoons water 5 tablespoons instant mashed potato flakes 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 2 tablespoons & 2 teaspoons sugar 4 cups plain flour 1 tablespoon dry active yeast SOUR DOUGH LOAF Sour Dough Starter 2 V4 teaspoons Yeast 475ml Warm Water 2 cups Flour To Make Starter In a 2 litre glass bowl, mix yeast and warm water; allow to stand for 10 minutes. Add flour mixing until a thick batter forms. Cover loosely with a plastic wrap and stand in a warm place for 24 hours. Stir mixture, cover with plastic wrap and place in a warm place for a further 2-3 days or until mixture bubbles and smells sour. Refrigerate. After using a portion of starter, replenish with equal amounts of flour and warm water. Allow to stand for 4-5 hours until bubbly. Store in refrigerator. Note: Never use metal bowl or utensils as this will react with sour dough. To keep starter alive, always reserve at least 1 cup of active starter to replenish.

Sour Dough Bread 1 cup & 1 tablespoon Sour Dough Starter V2 cup & 2 tablespoons Water 1 % teaspoons Salt 3 tablespoons & 2 teaspoons Sugar 3 % cups Flour 3 teaspoons Yeast Sweet Breads Sweet breads are best baked on the "BASIC" cycle. These recipes can also be baked on the "RAPID" cycle. Procedure Place ingredients into bread pan, in the order listed in the recipe. Wipe spills from the outer edge of pan and close the lid. Press the BREAD TYPE button to Basic Bread cycle. Press START. Spicy Apple Bread 1v. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 3 tablespoons & 2 teaspoons sugar % cup dried apply, finely chopped 4 cups plain flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 tablespoon dry active yeast Cinnamon Raisin Bread 1v. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 3 tablespoons sugar V. cup raisins 4 cups plain flour 1 tablespoon ground cinnamon 1 tablespoon dry active yeast Chop Chip Bread 1v. cups water 2 tablespoons butter or oil 3 tablespoons milk power 2 teaspoons salt 3 tablespoons & 2 teaspoons sugar 1V2 teaspoons cocoa 1 cup choc bits 4 cups plain flour 1 tablespoon dry active yeast Banana Nut Bread % cup water 2 tablespoons & 2 teaspoons butter or oil 1 egg 2 teaspoons salt 3 tablespoons & 2 teaspoons sugar % cup mashed ripe banana % cup walnuts, finely chopped 4 cups plain flour 1 tablespoon dry active yeast Wholemeal Honey Bread 1 v. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 3 tablespoons honey 4 cups wholemeal plain flour 1 tablespoon dry active yeast Wholemeal Date & Nut Bread 1V. cups & 2 tablespoons water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 2 tablespoons sugar 1/3 cup dates, finely chopped V. cup pecan nuts, finely chopped 4 cups wholemeal plain flour 1 tablespoon dry active yeast Mixed Fruit Bread 1v. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 2 tablespoons & 2 teaspoons sugar % cup mixed dried fruits 4 cups plain flour V. teaspoon ground ~utmeg V. teaspoon ground cloves 1 tablespoon dry active yeast Apricot Loaf 1v. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 3 tablespoons sugar % cup dried apricots, finely chopped 4 cups plain flour V. teaspoon ground nutmeg 1 tablespoon dry active yeast

Hot Cross Buns 1v. cups Water 2 tablespoons Oil 2% teaspoons Salt 3 tablespoons & 2 teaspoons Brown Sugar 4 cups Flour 3 tablespoons Mixed Spice 1 tablespoons Cinnamon 1 tablespoon Yeast 1V. cups Sultanas V. cup Mixed Peel Place all ingredients in bread pan in order listed, select DOUGH cycle and press START. When cycle is cornplete, remove dough from bread pan. Divide dough into 18 equal pieces and roll into balls. . Cover the balls with plastic wrap and allow to rise for 20 minutes or until double in size. Remove the wrap and proceed to make the mixture for the crosses as follows: CROSSES 2 tablespoons Water V. cup Flour Blend to a smooth batter, place in a piping bag and pipe individual crosses over each roll. Place in a pre-heated oven (2000C). Bake for 12-15 minutes or until golden brown. Remove from oven, allow to cool slightly and if desired apply a Glaze to the finished Hot Cross Buns. GLAZE % cup Icing Sugar V. teaspoon All Spice V. teaspoon Cinnamon 1 tablespoon Water Combine until smooth and thin enough to drizzle and brush over the hot buns. Allow to stand for up to 10 minutes prior to serving. Wholemeal Breads Wholemeal breads are best baked on the "WHEAT" cycle, as wholemeal breads are usually denser, they do not rise as high as white breads due to the nature of the flour. To improve the rise of wholemeal bread a "bread improver" or gluten can be added to the mix. These are generally available from health food stores. These recipes can also be baked on the "RAPID" cycle but this causes them to be even denser. Procedure Place ingredients into bread pan, in the order listed in the recipe. Wipe spills from the outer edge of pan and close the lid. Press the BREAD type button to Wheat cycle. Press START. Wholemeal Bread 1v. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2V2 teaspoons salt 3 tablespoons & 2 teaspoons sugar 4 cups wholemeal plain flour 1 tablespoon dry active yeast *As a variation and to give a wholemeal loaf not so dense in texture, use 2 cups wholemeal plain flour and 2 cups plain flour. Seven Grain Bread 1V. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 2 ,ablespoons molasses % cup 7 grain cereal 4 cups wholemeal plain flour 1 tablespoon dry active yeast Double Bran Bread 1V. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 1/3 tablespoon brown sugar % cup bran flakes 1/3 cup toasted bran 4 cups plain flour 1 tablespoon dry active yeast Cracked Wheat & Sunflower Bread 1v. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 1 tablespoon sugar 1% tablespoons honey 1/3 cup cracked wheat cereal 1/3 cup sunflower seeds 4 cups plain flour % tablespoon dry active yeast

Bran Breaa 1V. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2% teaspoons salt 2 tablespoons & 2 teaspoons brown sugar V. cup wheat bran 4 cups plain flour 1 tablespoon dry active yeast Doughs The recipes in this section are all made on the "DOUGH" setting. They do not cook in the unit and require further preparation after removing from the machine. Many of the recipes in this section will require you to rest the dough the after removing from the machine and then instruct you to "punch down" - to do this, use your fist and punch dough one to release air. Procedure The procedure and preparation of doughs will vary from recipe to recipe. Follow each recipe procedure carefully. Bread Rolls 1 cup & 2 tablespoons water 2 tablespoons & 2 teaspoons butter or oil 2 teaspoons salt 3 tablespoons sugar 1 egg 4 cups plain flour 1 tablespoon dry active yeast Place all ingredients in bread pan in order listed, select DOUGH cycle and press START. When cycle is complete, remove dough from bread pan. Divide dough into 12 equal pieces and roll into desired shapes. Place 2-3 cm apart on a greased baking tray and brush with milk. Cover the rolls with plastic wrap and allow to rise for 30 minutes until double in size. Place in a pre-heated oven (200°C). Bake for 12-15 minutes or until golden brown. Croissants 1V. cups water 2 tablespoons butter or oil 2 tablespoons & 2 teaspoons milk powder 2 teaspoons salt 2 tablespoons & 2 teaspoons sugar 4 cups plain flour 1 tablespoon dry active yeast 250g butter 1 egg 2 tablespoons milk Place the first 7 ingredients in the bread pan in the order listed. Select the DOUGH cycle and press START. When the cycle is complete, remove dough from the bread pan and place in a butter bowl. Cover with plastic wrap and allow to stand on the bench to let the dough rise for 30 minutes. Place the 250g of butter between 2 pieces of plastic wrap and roll the butter with a rolling pin to 2.5cm thick. Chill until firm. Punch the dough down and roll into a 25 x 30cm rectangle. Place the sheet of chilled butter onto the dough, leaving 2.5cm on 3 sides. Fold in 3 parts by folding the unbuttered section over the centre buttered portion and then fold the buttered third over the centre. On a floured surface, roll the pastry into a 25 x 35cm rectangle. Cut into 8 equal sized triangles. Starting from the base of the triangle, roll the dough up to the tip. Turn ends in to form the traditional crescent shape. Place on a greased baking tray and allow to stand on the bench for an hour to rise. Com- bine beaten egg with milk for glaze. Preheat oven to 200°C. Brush each pastry with glaze and bake for 10 minutes or until golden. Cool in a wire rack. Focaccia Bread 1 cup water 3 tablespoons butter or 011 2 teaspoons salt 1 tablespoon sugar 3% cups plain flour 1 tablespoon dry active yeast 2 tablespoons rosemary, chopped 2 tablespoons chives, chopped 2 tablespoons minced garlic 2/3 cup olive oil Cant ...

Black Decker Breadmaker Parts Model BMH200 Instruction Manual Recipes

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