Instruction/ maintenance manual of the product 1193 Toastmaster
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READ AND SAVE THESE INSTRUCTIONS Use and Care Guide and Cookbook Models 1143S and 1193 W ARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death.
- 2 - Dear T oastmaster Customer; W elcome to the T oastmaster family. W e’ r e sure you’ll find your new Breadmaker’s Hearth to be a rewarding and tasty experience. Please be sure to take the time to read the Use and Care Guide carefully and completely .
- 3 - T ABLE OF CONTENTS I M P O R TANT SAFEGU A R D S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
- 4 - IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should alwa ys be follo wed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using appliance.
- 5 - BEFORE Y OUR FIRST USE Carefully unpack the Breadmak e r ’ s Hearth Automatic Breadmaker and Cook’s Oven removing all p a ck a g i n g materials .T o remo v e any dust that may hav e accumulated during packaging, wash the bread pan, kneading b l a d e , bake/broil pan, wire r a c k and mixer cov e r .
- 6 - BREADMAKER’S HEARTH INTRODUCTION n P arts and Accessories CONTROL P ANEL DOOR RELEASE PUSH T O OPEN SLIDE BREAD PAN UNDER RAILS FOR BREADMAKER FUNCTION BREADMAKER TO ASTER-OVEN-BROILER Bread P.
- 7 - n Control Panel DISPLA Y WINDO W Indicates program in process and amount of time left for completion of prog ram. Indicates display signals (see page 56). BREAD FUNCTION BUTTON Press to select breadmaker programs. TIME Press to select timer before using arrow k e ys to adjust.
- 8 - n Bake/Broil Pan, Wire Rack and Bread Pan For best results use pan to bake, defrost, top brown, keep w a r m and to minimize clean up due to s p i l l s . When t o a s t i n g , place bread directly onto wire r a ck . Place into oven position #2.
- 9 - O VEN FUNCTION n Oven Function n Programming PREHEAT BAKE, B AKE and BROIL The BAKE and BROIL programs of your new oven have the versatility to bake, broil, defrost and k e e p foods w a rm .
- 10 - 7 . The unit will beep 3 times and the OPERATION light will flash continually to indicate the progr a m is COMPLETE.When the door is opened the light will turn off.
- 11 - TO AST FUNCTION n Programming TO AST The toaster function has programs to toast 4 or 2 slices.The TOAST function may also be used to top b r o wn f o o d s. 1. Place mixer co v er over mixer mechanism. Plug into a 120 V ~ 60 Hz outlet. 2. Press the TO AST button once, the 4 slice progr am will be displa y ed.
- 12 - BREADMAKER FUNCTION.
- 13 - n Breadmaker Program Specifications.
- 14 - INGREDIENTS We recommend that you read the f o l l o wing inf o r mation before you shop for your ing r e d i e n t s .Your bread- m a k er will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour.
- 15 - A 1/4 ounce package of RED STAR ® y east contains approximately 2 1/4 lev el teaspoons of yeast.When the yeast is exposed to oxygen, moisture or w a r mth, the activity of it deter i o ra t e s. T h e r e fo r e , we r e c o m m e n d storing yeast in an airtight container and refrigerating or freezing it.
- 16 - n All-Purpose Flour: Essential for General Baking All-purpose flour is the finely ground endosperm of the wheat kernel separated from the bran and ger m during the milling process.
- 17 - Garlic inhibits yeast activity. Again, do not add more than the quantity listed in the recipe. F or more garlic fla v or, use a spread for the bread rather than adding it to the dough. n S a l t : Regulates Yeast Activity Salt is necessary to control the activity of yeast, disciplining it to w o r k slowly and steadily.
- 18 - n Fruits and V e ge t a bl e s When adding fruits or v e g e t a b les to recipes, do not exceed the amount listed.These products, if used in e x c e s s i v e amounts, may inhibit the rising of the bread. n N u t s Nuts are interchangeable and optional in all recipes — almonds, w a l nu t s , cashews or pecans.
- 19 - n Freezing Dough At the end of the dough program, you may remove the dough and freeze it for baking at a later time. F o r m the dough into the desired shape and immediately freeze for one hour to harden. R e m o ve from the f r e e ze r and wrap in plastic wr a p .
- 20 - PROGRAMMING BREADMAKER WHEN OPENING DOOR T O CHECK THE DOUGH BALL OR T O ADD INGREDIENTS, THE MIXER MECHANISM WILL PULSE 3 TIMES .W AIT UNTIL PULSING IS DONE BEFORE REMOVING THE BREAD PAN. 1 2 Mount the kneading b l a d e on the shaft, flat side do w n .
- 21 - 5 6 Press the bread button to select the bread function.The w o r d B R E A D , program number and name will appear in the display w i n d ow. Close the door. Plug into 120 V ~ 60 Hz outlet. T h e d i s p l a y indicator will light up with flashing z e r o s.
- 22 - 9 The beeper will sound when the bread is done. P r e s s S T OP and remove pan with bread pan handle and ov e n m i t t s. If you do not stop the unit and remove the bread, it will automatically go into the keep w a r m progr a m .T h e O P E R A TION light will flash and WARM will read in the d i s p l a y window.
- 23 - BREAD W e suggest starting your bread baking with this White Bread Recipe. F ollow each step carefully . These steps ha v e been written to eliminate the most common errors in breadmaker baking and ma y be helpful for any recipe . 1 . R e m o ve the bread pan from the breadmak e r .
- 24 - F at Fr ee Wh ite B read 2 pounds water 80°F/27°C 1 1/2 cups a p p l e s a u c e * 2 T B L s u g a r 2 T B L s a l t 2 tsp d r y milk 2 T B L bread flour 4 cups a c t i v e dry y e a s t 1 1/.
- 25 - D ill Bread 2 pounds water 80°F/27°C 3/4 cup cottage cheese 1 cup o i l 2 T B L s u g a r 3 T B L s a l t 1 1/2 tsp d r y milk 2 T B L bread flour 4 1/4 cups d r ied dill w e e d 1 T B L d r .
- 26 - C orn Br ead 2 pounds egg room temperature plus 1 enough w a t e r 80°F/27°C to equal 1 cup milk 80°F/27°C 1/2 cup o i l 1/4 cup s u g a r 1/3 cup s a l t 2 tsp d r y milk 1/2 cup bread flo.
- 27 - O nion Rye Bread 2 pounds water 80°F/27°C 1 1/4 cups o i l 1 1/2 T B L m o l a s s e s 1/4 cup s a l t 1 1/2 tsp d r y milk 2 T B L rye flour 3/4 cup whole wheat flour 3/4 cup bread flour 2 1.
- 28 - R osemar y, G a rlic, T omato Bre ad 2 pounds water 80°F/27°C 1 cup + 1 T B L o i l 2 T B L l o w sodium v e g e t a bl e juice 80°F/27°C 1/2 cup s a l t 1 1/4 tsp s u g a r 2 T B L d r y m.
- 29 - DA Y OLD BREAD Here are some suggestions for left ov er bread. B read ed P ineapp le c h u n k ed pineapple 1 15-oz can c o rn s t a r c h 2 T B L s u g a r 1/2 cup b u t t e r 1/4 cup white bread, 1 inch cubes 2 cups D r ain pineapple, reserve juice.
- 30 - DOUGH The dough program is used to mix dough to be shaped by hand before baking in the Breadmak e r ’ s H e a r th oven or in a conventional ov e n .
- 31 - Di nner Roll Dou gh 18 r o l l s 24 r o l l s egg room temperature plus 1 1 enough water 80°F/27°C to equal 1 cup + 1 T B L 1 1/3 cups o i l 3 T B L 1/4 cup s u g a r 3 T B L 1/4 cup s a l t 1 tsp 1 1/2 tsp bread flour 3 1/4 cups 4 cups a c t i v e dry y e a s t 1 1/2 tsp 2 tsp P ro g r a m 1 0 1 0 1 .
- 32 - R efres hing Roll Doug h 12 r o l l s 18 r o l l s egg room temperature plus 1 1 enough water 80°F/27°C to equal 1 cup 1 1/2 cups b u t t e r 1/4 cup 1/3 cup b r o wn sugar 1/3 cup 1/2 cup s .
- 33 - F occac ia Dough 1 loaf water 80°F/27°C 1 cup o l i v e oil 1/3 cup s u g a r 2 tsp s a l t 1 tsp bread flour 3 cups Italian seasoning 1 tsp a c t i v e dry y e a s t 1 1/2 tsp P ro g r a m 1.
- 34 - W heat Dinn er R oll Dough 12 r o l l s 18 r o l l s water 80°F/27°C 3/4 cup 1 1/2 cups o i l 1 T B L 2 T B L b r o wn sugar 2 T B L 1/4 cup s a l t 1/2 tsp 1 tsp d r y milk 1 T B L 2 T B L bread flour 1 1/4 cups 2 1/2 cups whole wheat flour 1 cup 2 cups a c t i v e dry y e a s t 1 1/2 tsp 2 tsp P ro g r a m 1 0 1 0 M e t h o d 1 .
- 35 - F renc h Br ead Dou gh ( F rench Onion Bread, French Loaf, French Rolls and French T w i s t s ) water 80°F/27°C 1 1/4 cups s u g a r 1 T B L s a l t 1 tsp bread flour 3 1/2 cups a c t i v e dry y e a s t 1 T B L P ro g r a m 1 0 G l a ze : wa t e r 2 T B L s a l t 1/2 tsp M e t h o d 1 .
- 36 - C hallah Bra id Dou gh r e g u l a r l a r ge egg room temperature plus 1 1 enough water 80°F/27°C to equal 3/4 cup 1 cup + 1 T B L o i l 2 T B L 3 T B L s u g a r 1 1/2 T B L 2 T B L s a l t.
- 37 - W hole Whe at Pi zza Crus t Dough 1 thick 12 inch crust 2 thin 12 inch crusts water 80°F/27°C 1 cup o i l 2 T B L s u g a r 1 T B L s a l t 1 tsp whole wheat flour 1 cup bread flour 1 1/2 cups a c t i v e dry y e a s t 2 1/4 tsp P ro g r a m 1 1 M e t h o d 1 .
- 38 - B agel Dou gh 8 bag e l s water 80°F/27°C 1 cup s u g a r 1 1/2 T B L s a l t 1 tsp bread flour 3 cups a c t i v e dry y e a s t 2 1/4 tsp P ro g r a m 1 1 G l a ze : egg, beaten 1 Toppings (.
- 39 - Al mond Cher ry Cof fee Cake Doug h 1 coffee cake water 80°F/27°C 1 cup o i l 1 T B L s u g a r 1 1/2 T B L s a l t 3/4 tsp d r y milk 1 T B L bread flour 3 1/4 cups a c t i v e dry y e a s t.
- 40 - C innam on R oll Doug h 16 r o l l s egg room temperature plus 1 enough water 80°F/27°C to equal 1 cup o i l 3 T B L s u g a r 1/3 cup s a l t 1 tsp bread flour 3 1/2 cups a c t i v e dry y e.
- 41 - S oft Pre tzel Doug h 16 pretz e l s water 80°F/27°C 1 1/4 cups egg yolk room temper a t u r e 1 o i l 1 T B L s u g a r 2 T B L s a l t 1 tsp white pepper 1/8 tsp bread flour 3 1/2 cups a c t i v e dry y e a s t 1 T B L P ro g r a m 1 1 G l a ze : egg white 1 w a t e r 1 T B L Toppings (optional): kosher salt sesame seeds M e t h o d 1 .
- 42 - MIXING S e ve r al different kinds of doughs can be mixed using the mixing progr a m . R e m o ve dough and f o l l ow directions with the recipe to complete the baking/cooking. • The ingredient stir beep is at [:09] for the mixing progr a m .
- 43 - D u m p l i n g s milk 80°F/27°C 1 cup o i l 1/2 cup s a l t 1/4 tsp a l l - p u r pose flour 2 2/3 cups baking po w d e r 4 tsp P ro g r a m 1 2 M e t h o d 1 . Place dough in bo w l . 2 . Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth.
- 44 - B utte r Coo kies milk 80°F/27°C 3 T B L egg room temper a t u r e 1 bu t t e r , melted 1 cup s u g a r 1 cup s a l t 1/2 tsp vanilla e x t ra c t 1 tsp a l l - p u r pose flour 3 cups baking po w d e r 1 1/2 tsp P ro g r a m 1 2 At the stir beep [:06], use a spatula to fold in a n y flour from around the sides of the pan.
- 45 - CAKE & QUICK BREAD The cake program will mix and bake a pre-packaged cake mix, cake or quick bread. • The ingredient stir beep is at [1:12] for the cake progr a m . It is v e r y important that you assist the b r e a d m a k er in the stirring process at this time.
- 46 - S weet Corn Bre ad eggs room temper a t u r e 2 milk 80°F/27°C 1 cup b u t t e r , melted 1/4 cup s u g a r 1/4 cup s a l t 1 tsp a l l - p u r pose flour 1 cup c o r n meal 1 cup baking po w d e r 1 T B L P ro g r a m 9 1 . R e m o ve the bread pan from the breadmak e r .
- 47 - S pice d A pple Pou nd C ake eggs room temper a t u r e , lightly b e a t e n 2 bu t t e r milk 80°F/27°C 1/4 cup s h o r tening, room temper a t u r e 1/2 cup a p p l e s , coarsely grated .
- 48 - B anana Nut Cake egg and whites, room 1 whole egg plus t e m p e ra t u r e 2 egg whites sour milk* 1/4 cup banana, mashed 1 cup o i l 1/4 cup s a l t 1/2 tsp s u g a r 3/4 cup + 1 T B L cream .
- 49 - BROIL CHAR T A l w ays use bake/broil pan with wire r a ck . Place meat on top of r a ck . For meat 1 inch thick or less, place broil pan — wire r a c k assembly in oven position # 3. For thicker meat, place broil pan — wire r a c k assembly in oven position #2.
- 50 - RO ASTING/BAKE CHAR T Your Breadmak e r ’ s Hearth will roast/bake like a conventional oven — according to package or recipe d i r e c t i o n s , time and temper a t u r e. For most food, preheat oven, use the bake pan and wire r a c k, bake pan only or baking container on wire r a ck .
- 51 - F iesta Co rn Bre ad s u g a r 1/4 cup s a l t 1/4 tsp a l l - p u r pose flour 1 cup c o r n meal 1/2 cup baking po w d e r 1 1/2 tsp egg, beaten 1 m i l k 3/4 cup o i l 3 T B L green chilies, diced — dr a i n e d 4 oz p i m e n t o , diced — dr a i n e d 2 oz M e t h o d 1 .
- 52 - S c all op ed Tuna cream of mushroom soup 10 3/4 oz w a t e r 1/2 cup c ra c ker cr u m b s 2 cups t u n a 6 1/2 oz c e l e r y, diced 1 cup c a s h ew s 3/4 cup onion, minced 2 T B L c ra c ker cr u m b s 1/2 cup b u t t e r , melted 2 T B L M e t h o d 1 .
- 53 - P ota to We dges p o t a t o e s , medium 4 Italian dressing mix*, dry 7 oz pkg butter flavored spray * a n y flavor may be used M e t h o d 1 . Cut each potato lengthwise into 8 w e d g e s . 2 . Coat wedges with butter spray and lightly coat with Italian dressing mix.
- 54 - CLEANING INSTRUCTIONS The f o l l o wing illustrations are for inf o r mation purposes only.You may find your breadmaker looks d i f fe r e n t , howev e r , the steps for operation are the same.
- 55 - BEFORE CALLING FOR SERVICE n Bread and Dough Questions and Answers Questions Why does the height and shape of bread differ in each loaf? The bread has an unusual aroma.Why? The kneading blade comes out with the bread. The bread has a floured corner .
- 56 - n Checklist for Bread and Dough.
- 57 - n Suggestions The f o l l o wing suggestions have a corresponding number found on the chec k l i s t . Be sure to read both..
- 58 - SERVICE INFORMA TION Please refer to w a r r anty statement to determine if in-w a r r anty service applies. This appliance must be serviced by a Toastmaster author i z ed service center. U n a u t h o ri z ed service will void w a r ra n t y .
- 59 - RECIPE INDEX B A K E B r e a k f ast Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 3 C o r n and Macaroni Rice . . . . . . . . . . . . . . . . . . . . . . . . . .5 1 C u r r y Beef Fried Rice . . . . . . . . . . . .
ONE YEAR LIMITED W A R R A N T Y Toastmaster Inc. w a r r ants this product, to original purchaser, for one year from purchase date to be free of defects in material and w o rk m a n s h i p . This w a r r anty is the only written or express w a r r anty given by Toastmaster Inc.
An important point after buying a device Toastmaster 1193 (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Toastmaster 1193 yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Toastmaster 1193 - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Toastmaster 1193 you will learn all the available features of the product, as well as information on its operation. The information that you get Toastmaster 1193 will certainly help you make a decision on the purchase.
If you already are a holder of Toastmaster 1193, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Toastmaster 1193.
However, one of the most important roles played by the user manual is to help in solving problems with Toastmaster 1193. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Toastmaster 1193 along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
