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Zojirushi BBCC-Q20 manual

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Table of contents for the manual

  • Page 1

    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 Description of Parts Control Panel Settings Length of Cycles LET’S ST ART BAKING • Basic Bread • Quick Baking • Mix Bread • Whole Grain • Dough U[...]

  • Page 2

    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. Use handles or knobs. Do not close or clog the steam vent opening under any circumst[...]

  • Page 3

    [...]

  • Page 4

    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.) Kneading First rising Second rising Baking Keep W arm Stir dow[...]

  • Page 5

    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 . 4. Insert the baking pan into the machine. T urn the baking pan to the "LOCK" pos[...]

  • Page 6

    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 . 3. Measure all the ingredients into the baking pan in order listed in the recipe book [...]

  • Page 7

    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. MIX BREAD - 7 - Let's Start Baking! Mix Bread 1. Op[...]

  • Page 8

    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 . 4. Insert the baking pan into the machine. T urn the baking pan to the "LOCK" pos[...]

  • Page 9

    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. T urn the baking pan to the "LOCK" position aligni[...]

  • Page 10

    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 4.5 hours to 13 hours. But we do not recommend using TIMER with MIX BREAD recipes for food saf[...]

  • Page 11

    QUESTIONS AND ANSWERS - 11 - Cleaning the[...]

  • Page 12

    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 Own Y east Bread T ips on Dark Bread Special Glazes for Y east Bread Measuring Ingredients Y east Br ead Basic Bread Course Basic White Bread Hearty [...]

  • Page 13

    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 pleasantly surprised to find how easily the Home Bakery Super can make you a great baker! The recipes outlined in this book have been carefully tested[...]

  • Page 14

    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. With your Home Bakery , you can have it anytime! All of the mystery has been taken out of the [...]

  • Page 15

    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. W ater croissants: 1/3 cup butter, softened; 1 medium egg, beaten; 2 teaspoon [...]

  • Page 16

    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. 3. Insert an[...]

  • Page 17

    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. 2. T ap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast (Rapid Rise) into it, ensuring that the yeast [...]

  • Page 18

    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. Butter 2 Tbsp. Honey 1 tsp. Salt 4-1/4 cups Bread Flour 1/2 cup Cracked Wheat 3 tsp. Active Dry Y [...]

  • Page 19

    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. Sugar 1 tsp. Salt 2-2/3cups Bread Flour 2 cups Whole Wheat Flour 1 tsp. Basil 3 tsp[...]

  • Page 20

    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. Butter 3 Tbsp. Sugar 1 tsp. Salt 1 Tbsp. Unsweetened Cocoa 4-1/4 cups Bread Flour 2/3 cup [...]

  • Page 21

    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. Egg, Large 1/2 Tbsp. Cherry Brandy 2 Tbsp. Butter 1 Tbsp. Sugar 1 tsp. Salt 1 [...]

  • Page 22

    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. 2. Insert and lock baking pan securely into baking unit, close li[...]

  • Page 23

    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. Cut the dough into isosceles triangles. (W ide end should be about 3-1/2 inches[...]

  • Page 24

    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. Measure all ingredients except yeast into the baking pan in the order listed above. [...]

  • Page 25

    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. 2. Cut each portion into another 8 equal portions. Roll each piece of d[...]

  • Page 26

    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. Place in 4 greased 5-1/2 X 3 inch loaf pans. 3. Brush with egg glaze if desired. 4. Cover dough,[...]

  • Page 27

    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. Spread surface with 1/4 cup butter , thinly sliced. 3. Sprinkle surface with 1/4 cup brown sugar[...]

  • Page 28

    - 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. In most cas[...]