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Black & Decker ALL-IN-ONE B1561 manual

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Table of contents for the manual

  • Page 1

    All-In-One ® Automatic Breadmaker Operating Instructions & Cookbook Delicious H ome Baked Br ead H as N e ver Been Easier! B1561 Questions? P lease call us T oll Fr ee! 1-800-231-9786 *[...]

  • Page 2

    W hen using electrical appliances, basic safety precautions should always be follo wed, including the follo wing: Read all instructions. ● Do not touch hot surfaces. U se handles or o ven mitts. ● T o protect against a risk of electr ic shock, do not immerse cord, plug, or other parts of this Br eadmaker in water or other liquid, except the Mix[...]

  • Page 3

    Things Y ou Should K no w About Y our Br eadmaker POL ARIZED PLUG This appliance has a polarized plug — one blade is wider than the other . T o reduce the risk of electric shock, this plug will fit into a polarized outlet only one way . If the plug does not fit fully into the outlet, reverse it. I f it still does not fit, contact a qualified elec[...]

  • Page 4

    I mpor tant Safeguar ds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 P olarized P lug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 T amper -Resistant Scr ews . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .[...]

  • Page 5

    Quick T ips ● Y our br eadmaker makes large 1.5 lb (700 g) loaves. ● There ar e five settings including one for dough or pasta. ● The “ Super R apid Bake ” setting can produce variations of basic white br ead in 70 minutes. This setting can only be used with recipes supplied (see pg. 21). Y ou cannot use the timer with this selection. Thi[...]

  • Page 6

    NO TE: When using the touch pad control, be sur e to pr ess the pad until you hear a beep. 1. Display ● The black arro w at the right side of the display indicates your br ead setting choice; the left side arro w indicates the Dough/P asta setting and Crust Color choices . ● The digital clock sho ws either the current time of day , or , when th[...]

  • Page 7

    SUP ER R AP ID BAKE / Regular Crust or SUP ER R AP ID BAKE / D ark C rust (1:10 hours) This setting is used only to make variations of basic white bread quickly whether you choose a “ Regular ” or “ Dark ” crust. Refer to the r ecipe section of this booklet for a complete list of all recipes that can be used with this setting. This setting [...]

  • Page 8

    F or all SET TINGS (including Dough/ P asta) follo w these instructions: 1 Open the lid, grasp the wir e handle with two hands, and turn the Baking P an to the left “ Unlock ” position, then r emove it b y pulling straight up on the handle . It is important to r emo ve the Baking P an from the unit rather than add ingr e- dients into the P an w[...]

  • Page 9

    5 Close the lid and plug into an outlet (120 volt). T wo ARR OWS will come up in the display windo w indi- cating BASIC BREAD T YPE with a REGULAR crust and 12:00 AM will flash in the display windo w . If you wish to use the TIMER to delay baking, you will first have to set the correct time of day . H o wever , if you want to start the breadmaking [...]

  • Page 10

    out onto a wire cooling r ack. The Baking P an and Mixing P addle have a non-stick coated finish so that the bread should come out easily . Do not use metal utensils to remo ve bread as they may scratch the non- stick coating. If you have difficulty remo ving bread from the B aking P an, slide a flat rubber or plastic spatula along the sides of the[...]

  • Page 11

    11 H o w T o U se Y our Br eadmaker flashes as it did when setting the clock abo ve. While the “ 12 ” is flashing , press the “ Up ” or “ Down ” arro ws to change the “ 12 ” to “ 8 ” , checking to make sure “ AM ” is displayed. T o set the minutes, pr ess the TIMER button while the hour setting is flashing. If the hour setti[...]

  • Page 12

    Loaf Rises Then Falls “Cratered Loaf” Loaf Rises T oo High “Mushroom Loaf” Loaf Does Not Rise Enough Flat Loaf Little T o No Rising Crust T oo Dark Uncooked Or Partially Cooked Not Mixed Or Partially Mixed Gnarly Knotted T op Loaf Core T exture Heavy & Dense High Altitude Adjustment 12 T roubleshooting G uide MEASUREMENT INGREDIENT FLOU[...]

  • Page 13

    S licing & S toring Br ead F or best results, allo w loaves to cool on a wire rack 15 to 30 minutes before slicing. Y ou may use an electric knife (such as the Black & Decker S lice Right ™ Electric Knife M odel EK300) for even slices. Otherwise, use a sharp knife with a serrated blade . F or sandwich slices, place the loaf on its side an[...]

  • Page 14

    E asy -Lift G r ips If you ar e storing the unit in a cabinet or closet, use the handy built in grips at the bottom of the unit to help you lift the br eadmaker easily . Car e & Cleaning Service Or R epair F or ser vice, r epair , or any questions regar ding your appliance, call the “ 800 ” number on the co ver of this book. Do NO T return [...]

  • Page 15

    15 For Black & Decker Br eadmakers Model B1561 *[...]

  • Page 16

    Many ingr edients differ between Canada and the U nited States . Cheese, confectioner ’ s (icing) sugar , and cornmeal are just a few ingr edients that vary between the two countries. The major difference is in flour . Flours Canadian flours are milled fr om harder wheats so breads can be successfully made fr om national brands of both All-P urpo[...]

  • Page 17

    ● U se only fresh ingr edients. ● I n the U.S.: U se Bread F lour; I n C anada: U se All-Purpose F lour or Canadian Br ead Flour . ● U se lukewar m water – not cold water . ● M easure ingr edients accurately and level off dry ingredients with the flat side of a knife or metal spatula. (See page 8 for measuring techniques). ● When recipe[...]

  • Page 18

    18 R ecipe I ndex The B asics Basic White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 100% Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [...]

  • Page 19

    19 The B asics * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . These ar e the r ecipes you will bake time after time. T r y these r ecipes first . BASIC WHITE 100% WHOLE WHEA T U.S. whole wheat flour results in a shorter , denser loaf than Canadian whole wheat flours. Y ou can substitute one cup of white fl[...]

  • Page 20

    * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . The B asics CARA W A Y RYE American Canadian 1-1/4 cups water 1-1/4 cups 2 tbsp. po wdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 1 tbsp. bro wn sugar 1 tbsp. 1 tbsp. molasses 1 tbsp. 1-1/2 tsp. salt 1-1/2 tsp . 3/4 cup whole wheat flour 3/4 cup 1-3/4 cups wh[...]

  • Page 21

    S uper Rapid B ake Br eads * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . 21 SUPER RAPID BASIC WHITE 1. M easure ingr edients in the order listed into Baking P an. 2. Insert Baking P an into ov en chamber , twist to secur e. Close lid. 3. Select: Rapid Bake Setting. 4. Select “ Regular ” or “ Dark ?[...]

  • Page 22

    22 S uper Rapid B ake Br eads * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . SUPER RAP ID CORNBREAD 1. M easure ingr edients in the order listed into Baking P an. 2. Insert Baking P an into ov en chamber , twist to secur e. Close lid. 3. Select: Rapid Bake Setting. 4. Select “ Regular ” or “ Dark ”[...]

  • Page 23

    Sandwich P leasers F or The Bro wn B ag Club * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . This selection of r ecipes will have you looking forwar d to noon! Y ou will find that 5 gr ain or multi grains wor k well in this recipe. These are av ailable in many grocer y stor es. In some ar eas of both countr[...]

  • Page 24

    Sandwich P leasers F or The Bro wn B ag Club * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . The crunchy textur e & slightly nutty flavor of this br ead makes it a tr eat with luncheon meats. Look for Bulgar or cracked wheat in large grocery stores, bulk & health food stores. Omit salt when using sa[...]

  • Page 25

    25 Sandwich P leasers F or The Bro wn B ag Club * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . T r y differ ent flavors of granola for a v ariety of tastes. APPLE CINNAMON GRANOL A American Canadian 3/4 cup apple juice, unsweetened 3/4 cup 1/2 cup applesauce, unsweetened 1/2 cup 1 tbsp. shortening 1 tbsp. [...]

  • Page 26

    * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . Dinner F avorites CHEESE ’ N ONION American Canadian 1-1/4 cups water 1-1/4 cups 2 tbsp. po wdered milk 2 tbsp. 1 tbsp. sugar 1 tbsp. 1-1/4 tsp. salt 1 tsp . 3-1/3 cups white flour * 3-1/4 cups 1 tbsp. dr ied onion flakes 1 tbsp. 1/4 cup shredded old cheddar[...]

  • Page 27

    27 Dinner F avorites * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . PIZZA DOUGH American Canadian 1 cup beer 1 cup 1 tbsp. shortening 1 tbsp. 1 tbsp. sugar 1 tbsp. 1 tsp. salt 1 tsp . 2-3/4 cups white flour * 2-2/3 cups 1-1/4 tsp. yeast 1-1/4 tsp. OPTIONAL INGREDIENT: 2 tbsp. cornmeal 2 tbsp. W ater can be[...]

  • Page 28

    28 T r eats F or E ver y Age * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . BAKED PRETZELS American Canadian 1 cup beer 1 cup 1 tbsp. butter 1 tbsp. 2 tbsp. sugar 2 tbsp. 1 tsp. salt 1 tsp . 2-3/4 cups white flour * 2-2/3 cups 3/4 tsp. yeast 3/4 tsp. GL AZE: 1 egg, lightly beaten 1 1 tbsp. water 1 tbsp. co[...]

  • Page 29

    * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . T r eats F or E ver y Age UPSIDE-DO WN PECAN B UNS American Canadian 1 cup water 1 cup 2 tbsp. skim milk po wder 2 tbsp. 1 egg, beaten 1 2 tbsp. butter 2 tbsp. 3 tbsp. sugar 3 tbsp. 1-1/4 tsp. salt 1-1/4 tsp . 3-2/3 cups white flour * 3-1/2 cups 1 tsp. yeast 1[...]

  • Page 30

    I nternational H oliday Br eads * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . HO T CROSS BUNS American Canadian 1-1/4 cups milk 1-1/4 cups 1 egg, beaten 1 1/4 cup butter 1/4 cup 1/4 cup sugar 1/3 cup 1-1/4 tsp. salt 1-1/4 tsp . 3-2/3 cups white flour * 3-1/2 cups 1 tsp. cinnamon 1 tsp. 1/2 tsp. ground clo[...]

  • Page 31

    I nternational H oliday Br eads * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . American Canadian 3/4 cup water 3/4 cup 1 eggs, beaten 1 3 tbsp. shortening 3 tbsp. 3 tbsp. sugar 3 tbsp. 1 tsp. salt 1 tsp . 2-2/3 cups white flour * 2-1/2 cups 1-1/4 tsp. yeast 1-1/4 tsp. GL AZE: 1 egg yolk 1 1 tbsp. water 1 t[...]

  • Page 32

    32 P asta R ecipes * I n U.S., use Br ead Flour; in C anada, use either Br ead Flour or All-P urpose Flour . American Canadian 1/4 cup water 1/4 cup 1 egg, beaten 1 1 tbsp. olive oil 1 tbsp. 1/2 tsp. salt 1/2 tsp . 1-2/3 cups semolina/pasta flour 1-1/2 cups BASIC P AST A DOUGH 1. Mix water and egg with a for k. 2. Add water-egg mixtur e and remaini[...]

  • Page 33

    33 N eed H elp? Questions About The Breadmaker : Q1 : What do I do if the mixing paddle stays in the loaf? Is this normal? How do I remove the paddle? The mixing paddle may stay in the loaf when the bread is remo ved from the bread pan. This happens because the crust forms around the paddle during the baking process. Allo w the loaf to cool before [...]

  • Page 34

    34 N eed H elp? Q10: When I make dough, it is very sticky and difficult to work with. How can I handle it more easily? Dough may be somewhat sticky at the end of the dough cycle. This is normal. F or best results, tur n it out of the Baking P an onto a floured surface, co ver it and let it rest for 10 minutes. Lightly flour the boar d and your hand[...]

  • Page 35

    35 N eed H elp? Q19: Why does my bread rise and then collapse or form craters? Y our bread may be rising too fast. T o decrease the rate of rising, try reducing the amount of sugar , increasing the amount of salt slightly , or r educing the amount of yeast. Refer to the “ T rouble Shooting G uide ” on pg. 12 for correct adjustments. Q20: Is it [...]

  • Page 36

    36 N otes Cop yr ight© 1996 for Blac k & Deck er F or m No . 168633-42[...]