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2 3
FOR HOUSEHOLD USE ONLY INTRODUCTION
DO DO NOT
Never settle for store bought bread again. Because now, you can bake
All interventions other than cleaning and Do not use an external timer or separate homemade bread every day with amazing simplicity. Your new Emerilware by
everyday maintenance by the customer remote control system.
must be performed by an authorised T-fal Bread and Baguette Maker is the only bread maker that allows you to bake
service center. Do not touch the metal parts or hot 4 individual loaves, as well as 3-pound, 2.5 pound and 2-pound loaves.
surfaces of the appliance when it is
For your safety, only use accessories working.
and spare parts designed for your Even better, it makes bread making easier than ever before. You throw in the
appliance. Do not use this appliance as source of ingredients, and Emerils bread machine does the rest. It makes the dough from
heating or drying. scratch, lets it rise, then bakes it to perfection every time.
All appliances undergo strict quality
control. Practical usage tests are Do not unplug appliance by pulling on
performed on randomly selected cord. Instead grasp plug and pull to All you have to do is set the loaf size, the crust and the bread type. You'll also be
appliances, which would explain any disconnect. thrilled to enjoy how easy your Emerilware by T-fal Bread and Baguette Maker
slight traces of use. Do not touch the viewing window is to care for. The removable non-stick T-fal loaf pans and parts couldnt be
The finishing blade supplied has a very during and just after operation. The easier to clean.
sharp blade. Please ensure the sheath is window can reach a high
put on again after use and that it is put temperature.
Nothing tops the smell of homemade bread, so set your sights on what kind of
away in a safe place. Do not place the appliance on other bread youll bake today. With 14 pre-programmed settings, its easy
At the end of the program, always use appliances. to enjoy everything from White and French to Wheat and Gluten-Free,
oven gloves to handle the bread pan Do not place paper, cardboard or plastic or even jam.
or hot parts of the appliance. The in or on the appliance.
appliance and baguette accessory
become very hot during use. Should any part of the appliance catch
Never obstruct the air vents. fire, do not attempt to extinguish it with
water. Unplug the appliance. Smother
Be very careful, steam can be released flames with a damp cloth.
when you open the lid at the end of or
during the program. This product has been designed for
household use only. Any professional
When using program No. 11 (jam, use, inappropriate use or failure to
stewed fruit, etc.) watch out for steam comply with the instructions will void the
and hot spattering when opening the warranty.
lid.
Caution, if the dough overflows the
baking cavity and touches the heating
element, it can catch fire, therefore:
- do not exceed the quantities indicated
in the recipes
- do not exceed 3 lbs. of dough in total
for the bread pan and 1 lb. of dough in
total for baguettes.
- do not exceed 2 cups of flour and 1
teaspoon of yeast for baguette recipes.
- do not exceed 6 cups of flour and 5
teaspoons of yeast for recipes in the
bread pan.
Disconnect the appliance if it shows any
working abnormalities.
4 5
Bread Maker Description
UNDERSTANDING HOW YOUR BREAD MAKER WORKS
5.
1.
1. Bread pan Bread Settings
2. 6. 8.
2. Kneading paddles There are 14 pre-set programs : Program #9: Baguette
7. 9. The baguette program enables you to make
3. Lid with window Program #1: Basic White dough for 4 individual baguettes that you will
10. 4. Control panel The Basic White bread program is used to make hand shape and then bake in the bread maker.
11. 5. Display screen basic bread recipes using bread flour. This program has 2 steps.
3. (see specifics below)
Program #2: French Step #1: Kneading and rising of the dough
6. Program selection The French bread program makes traditional Step #2: Baking of the baguettes
4. button (menu) crusty French bread recipes. (See Making Baguettes section, page 15 for details)
7. Weight selection
button Program #3: Whole Wheat Program #10: Cake
The Whole wheat program is used to make bread The Cake program can be used to make cakes
8. On/off button with primarily whole wheat and whole grain flour. that use all-purpose flour and baking powder,
9. Operating indicator not yeast.
light Program #4: Sweet
The Sweet program is used when making sweet Program #11: Jam
10. Crust selection button breads. The Jam program automatically cooks jams and
11. Timing buttons for stewed fruits in the bread pan.
setting delayed start Program #5: Express
and adjusting the time The Express bread program is a preset reduced Program #12: Pasta
for the warming time program that makes a 2 1/2 pound loaf of This program only mixes dough for foods like
12. basic white bread in 1 hour and 20 minutes, from fresh pasta.
program, #14
start to finish. Use this program when short on
12. Baguette baking rack time. You cannot select and change the size nor Program #13: Dough
13. 2 Non-stick baguette the loaf color when using this program. The Dough only program kneads and rises dough
17. baking trays for pizza , rolls, and hand shaped sweet breads
Program #6: Gluten Free that you will bake in a conventional oven.
14. Graduated beaker
The Gluten free program is used to make breads
15. Double spoon that are gluten free, for those people who are Program #14: Warming
14. a. Tablespoon measure intolerant to gluten. The bread pan should always The Warming program is used for only reheating
b. Teaspoon measure be thoroughly cleaned to avoid any risk of or additional baking. The time ranges from 10 to
16. Hook for pulling out contamination with other flours. In the case of a 70 minutes, adjusted by 10 minute intervals.
kneading paddles strictly gluten-free diet, be sure that the yeast is
18. also gluten-free. Because of the consistency of This program is used to:
15a. 17. Brush dough made with gluten-free flours, the dough - warm breads or to make them crusty.
18. Finishing blade tends to stick to the sides of the pan. Therefore, it
15b. must be scraped down with a flexible plastic - finish baking in the event of a power outage
13. 16. spatula during kneading. Gluten-free bread will during the baking cycle.
be of a denser consistency and paler than
traditional breads. This program does not allow you to bake
A. baguettes.
A. Weight indicator
Program # 7: Salt Free
B. Crust color The Salt free program is used to make breads The bread maker should never be left
D. unattended when using this program.
C. Program selection without salt.
The program can be stopped or cancelled
D. Delay start B. E. Program #8: Rye manually by pressing the on/off button.
E. Warming The Rye program is used to make rye bread using
F. primarily rye flour or breads which use a variety of
F. End of baking cycle
seeds.
G. Timer display
C. G.
6 7
UNDERSTANDING HOW YOUR BREAD MAKER WORKS UNDERSTANDING HOW YOUR BREAD MAKER WORKS
Loaf Sizes Essential Bread Making Ingredients
Fig. 1
There are three different loaf size options: 2 pounds, 2.5 pounds and The following are the basic ingredients that you will use to make bread and dough, along with some important
3 pounds. 2 lb. 2.5 lb. 3 lb.
tips and suggestions. Be sure to read this information, use fresh ingredients at room temperature and
The bread maker is preset to make a 2.5 pound loaf. measure carefully using measuring cups and spoons designed for cooking.
If you want make a different size loaf of bread, press the button until the Flour: Always check the yeast packet expiration date
indicator light for the desired setting comes on. (Fig. 1) For best results always use bread flour or and discard any expired yeast.
Programs 5, 9, 11, 12, 13, 14 do not have weight setting options. flour for bread machines rather than all- The recipe proportions indicated are for dried
purpose flour when making breads that use yeast. If you use fresh yeast, multiply the
white flour as they are specially adapted for quantity by 3 (in weight) and dilute the yeast in
Crust Options making bread, unless otherwise specified in the a small amount of warm water with a little sugar
ig.12
Fig. 2 recipe. for more effective results.
There are three crust options: Light, Medium or Dark crust.
Whole wheat or whole grain flours and blends
The bread maker is preset to the Medium crust color. make for heavier dough that rises less and has
If you want to change the crust color, press the button until the indicator a denser texture.
light for the desired setting comes on. (Fig. 2) Depending on the quality of the flour, baking Water:
Programs 5, 11, 12, 13 and 14 do not have a crust color setting option. results may also vary. Always store flour in air- Water, as do all liquids, rehydrates and
tight containers as it reacts to humidity in the activates the yeast. It also helps the gluten, a
When baking baguettes, it is suggested to use the following crust settings:
air, absorbing moisture or losing it. natural protein found in wheat and other grains,
- Light for sweet baguettes to develop when dough is kneaded. The gluten
Never sift flour when making bread and is what gives bread its chewy texture.
- Medium or Dark for standard baguettes
measure carefully.
Chemically treated water high in chlorine or
Never scoop flour directly from the canister fluoride, or very hard or soft water, can
Signal for Adding Additional Ingredients since air pockets can form and you will have adversely affect the yeast.
less flour than called for in the recipe.
You can add additional ingredients like cheese, dried fruits and nuts to the bread dough towards the end Chemicals and hard water slow down the rising
of the final kneading cycle for programs 1 - 10 (EXCEPT Express-Program 5). A beep indicates when Always spoon flour into the correct-size process while soft water can make the dough
to add the ingredients. measuring cup a spoonful at a time. extra-sticky. If you find this to be a problem,
See the Cycle Chart on page 23 to see when the ingredients should be added. The Time Displayed for Mound flour and level it off with a knife. replace the tap water with bottled water.
Add ins column indicates the time that will be shown on the display screen when the signal beeps. Never pack down flour. Water can also be totally or partially replaced
with milk or other liquids.
All liquids must be at room temperature.
Warming Yeast:
After baking, for programs 1 through 10 (EXCEPT Express-Program 5), the bread maker will Yeast is what makes the dough rise. You can
automatically go into a keep warm cycle for 1 hour. The indicator light (E) will be displayed. After an use any of the following yeasts: active dry yeast, Milk:
hour, the bread maker will beep three times and automatically shut off. quick-rise yeast or bread machine yeast. Recipes can use either liquid or powdered milk.
The control panel will display 0:00 during the warming cycle. The appliance beeps at regular intervals. The quality of yeast can vary, and it does not Milk enhances the flavor and gives bread a
To end the cycle, unplug the appliance. always rise the same way. Bread can therefore softer, ivory-colored texture.
come out differently depending on the yeast
used. You can substitute the water called for in any
recipe with an equal amount of liquid milk.
Old or poorly stored yeast will not work as well
as a freshly opened packet of dry yeast. Many Basic Bread recipes call for powered milk.
It is important that you use powered milk as it
All opened, unused packages of yeast should provides a better texture.
be closed tightly or stored in an air-proof
container or plastic bag in the refrigerator or 2% or fat-free milk provide the best results.
freezer.
Yeast does not have to be at room temperature.
8 9
UNDERSTANDING HOW YOUR BREAD MAKER WORKS TIPS FOR GOOD BREAD AND DOUGH
Eggs: Salt: 1. Instructions and recipes: 4. Weather:
Eggs make the dough richer and give it a more Salt flavors the bread and regulates the yeast's Read all instructional materials that came with Weather conditions can affect how the bread
golden color. activity by slowing the rising action. your bread maker and understand how the comes out.
All recipes provided with your bread maker were Use table or kosher salt when making bread. appliance works. Flour is very absorbent. Recipes may need to
developed using large eggs (1 large egg = Do not use coarse salt or salt substitutes. Bread made in your bread maker is of excellent be adjusted and more flour added during periods
approximately 1/4 cup of liquid); if your eggs are quality. However, it will be different than store of high humidity.
bigger, reduce the amount of liquid called for in Salt should not come into contact with the bought or bakery bread. The bread will be You may have to use less yeast (1/4 to 1
the recipe accordingly. If they are smaller, use yeast. chewier and the crust thicker and crisper. teaspoon less, depending on the loaf size) and
more liquid. 2. Ingredients: cooler water (68F) when it's very hot out.
If you want to add eggs to a recipe, you will Use fresh ingredients at room temperature. 5. Altitude:
have to reduce the quantity of liquid Make sure that the yeast has not expired and High altitude affects how the dough develops
proportionally. Break the egg/s into the Additional Ingredients (soft cheeses,
was stored properly. and the bread rises.
graduated beaker or a glass liquid measuring dried fruits, nuts, herbs, etc.):
You can add a personal touch to your recipes by A common error is to think that adding more If baking bread at 3,000 feet above sea level,
cup, and then add liquid until you reach the yeast will make the bread rise more. Too much reduce the water or liquid by approximately 1
quantity of liquid indicated in the recipe. adding a variety of additional ingredients. When
adding ingredients, be sure to: yeast makes the structure of the bread more tablespoon every 1,000 feet above 3,000 feet; do
fragile; the dough will rise too high, too quickly, not decrease by more than 4 tablespoons.
Add them following the beep for additional and then collapse while baking. Always use the
ingredients, especially those that are soft such amount specified in the recipe. 6. Consistency:
as dried fruits. For best results, check the dough once it begins
Butter or Oil (fat): All ingredients must be at room temperature to come together. It should form a smooth yet
Fat makes the bread softer and tastier. Add items like whole, shelled nuts and seeds at (unless otherwise indicated) and must be sticky to the touch ball which comes away easily
Too much fat slows down rising. the start of the kneading process to ensure measured exactly. from the walls of the bread pan.
even distribution. Place all ingredients into the bread pan in the If all of the flour has not been blended into the
If you use butter, soften to room temperature
Thoroughly drain moist ingredients like canned exact order given in the recipe. dough, add a little more water, a tablespoon at a
and cut it into small pieces so that it is
distributed evenly throughout the dough. or fresh fruits and vegetables and olives. Yeast should not come into contact with liquids, time, up to 4 tablespoons.
fat, sugar or salt. If the dough is too wet and sticks to the sides,
You can substitute 1 tablespoon of butter for 1 Do not add too large a quantity of additional
ingredients, especially cheese, fresh fruit and Liquids should be between 70 to 80F, under you may need to add a little flour, a tablespoon
tablespoon of oil.
fresh vegetables, as they can affect the normal baking conditions. In case of high heat, at a time, up to 4 tablespoons.
Do not use hot, melted butter. development of the dough. use liquids that are cooler than usual,
approximately 68, but no colder than 65F. 7. Crust and Baking:
Keep the fat from coming into contact with the Finely chop nuts as they can cut through the Always select medium crust color unless making
Likewise, if it is cold in your kitchen, it may be
yeast, as it can inhibit the yeast from activating loaf structure and reduce the cooked height. bread that has a high sugar or fat content, then
necessary to warm up the water or milk (never
properly. exceeding 90F). you might want to choose light.
Do not use low fat spreads or butter substitutes. When making bread using the Express Bread If you plan to bake a second loaf, always open
program, the liquid should be 90 to 104F). the lid and wait 1 hour before beginning the
Ready to Use Bread Mixes: second loaf.
Ready-to-use bread mixes can be found in 3. Measuring: For the baguette program, you have to bake the
Measure ingredients using kitchen measuring dough within one hour following the beeping
Sugar: many local grocery stores. Follow the
cups and spoons. signal after the kneading and dough rising
Sugar acts as food for the yeast, flavors the manufacturer's instructions when using these
bread and can improve browning of the crust. mixes. Spoon flour into the measuring cup and level off stages. Beyond that time, the machine resets
with a knife. itself and the baguette program is lost.
You can use white sugar, brown sugar, honey or Usually, the choice of the program will depend
Always measure liquids with the graduated 8. Power failure:
real maple syrup when making bread. on the type of mix purchased. For example:
beaker included with your bread maker or a If there is a power failure or the machine is
Do not use unrefined sugar or cubes. Whole Wheat bread - Program 3. glass liquid measuring cup. accidentally unplugged while making bread, the
Artificial sweeteners cannot be substituted for Use the double spoon supplied to measure machine has a 7-minute protection time during
sugar as the yeast will not react with them. teaspoons on one side and tablespoons on the which the settings are saved. The cycle will start
other. again where it left off. Beyond that time, the
All spoon measures are level and not heaping. settings are lost.
Incorrect measurements will give poor results
therefore do not sift dry ingredients or pack
them down.
10 11
HOW TO CORRECTLY USE YOUR BREAD MAKER HOW TO CORRECTLY USE YOUR BREAD MAKER
Before First Use Selecting Bread Setting Program Fig. 8a
Take your appliance out of its packaging and discard all packing materials. Carefully read the operating Preset Program 1 (Basic White) will automatically be displayed when the
instructions before using your appliance for the first time. bread maker is plugged in.
Place your appliance on a stable work surface or table. Remove all accessories from the appliance If you want to change the setting, press the button until the indicator
(measuring cup, finishing blade, etc.) light for the desired program comes on.
Thoroughly wash the bread pan and accessories in hot soapy water. Dry thoroughly. To scroll through all the programs 1 to 14, press the button repeatedly.
(Fig. 8a) (The total program time for each setting is automatically displayed.) Fig. 8b
Note: A slight odor or faint smoke smell may be given off when used for the first time.
Remove the bread pan by lifting the handle and The preset program of 2.5 lbs. will be automatically displayed.
pulling forwards and backwards to release the pan. If you want to change the setting, press the button until the indicator
(Fig. 3) light for the desired setting comes on. (Fig. 9)
Insert the kneading paddles. (Fig. 4) Programs 5, 9, 11, 12, 13, 14 do not have weight setting options.
POSSIBLE CAUSES
Removing the bread from the bread pan
Bread is stuck in The bread has remained in the loaf immediately after it has baked will allow for
the loaf pan pan too long Bread falls Bread does Crust not Sides brown Top
the easiest removal Bread rises after rising not rise golden but bread not and sides
too much too much enough enough fully cooked floury
a) Lightly oil the kneading paddles before
adding the ingredients in the bread pan.
b) Use the hook accessory to remove the RESULTS
paddles while the bread is still hot. Lay the
bread on its side (using oven mitts) and
The button was
The paddles get
Because the paddles are baked into
the bread, they will become part of
insert the hook in the hole of the kneading
paddle and pull gently to release the
kneading paddles.
pressed during baking.
stuck in the bread the finished result
c) You can also remove the paddles from
the bread maker before the baking cycle.
Not enough flour
See the Cycle Chart on page 23. Too much flour
a) As with all small appliances, it is
normal for some slight smoke or odor
a) If it is not the first time you used the
bread maker, check if debris has
Not enough yeast
to come from the product the first
time it is used.
dripped on or near the heating
elements.
Too much yeast
Slight smoke or
odor coming from
b) You have not removed all of the
packaging parts from the bread
b) Be sure that you have removed all
packaging materials from inside the
Not enough water
the bread maker maker. bread maker. Too much water
c) Neither of the above causes are
present.
c) If there is no debris and this is still
continuing, discontinue use and
Not enough sugar
contact our Consumer Services
Department at 1-800-395-8325.
Poor quality flour
Wrong proportions of
Machine stops
after kneading
Check to make sure you are using
the correct program.
Programs such as 12 (Pasta) will only
knead and 13 (Dough) will knead and
ingredients (too much)
rise. Neither of these programs will bake.
I am missing a part Please contact our Consumer Services
Water too hot
that should have
come with my bread
Department at 1-800-395-8325. Water too cold
maker
I have read the Please contact our Consumer Services
Wrong program
instruction manual Department at 1-800-395-8325 and we
and still do not will help you with any difficulty you are
understand how to having.
use my bread
maker
20 21
QUICK GUIDE TO IMPROVE RESULTS CYCLE CHART
BAGUETTES TIMETABLE (HOURS : MINUTES)
CRUST WEIGHT DOUGH PREPARATION TIME + BAKING = TOTAL TIME DISPLAYED
PROGRAM SETTING* (LBS.) (Kneading/Rest/Rising) TIME TIME FOR ADD-INS
Problems/Faults Possible Causes Solutions
The dough is not shaped The rectangle shape at the start is Flatten out using a rolling Basic
Light 2 0:55 3:15 2:55
to look like a baguette. not even or of a consistent thickness. pin if necessary. 1 White Medium
Dark
2.5
3
2:20 1:00
1:05
3:20
3:25
3:00
3:05
Your mixture has not been
successful, start again. Light 2 1:10 3:34 3:17
There is not enough water in the
mixture. Form a ball again, let it rest for
2 French Medium
Dark
2.5
3
2:24 1:15
1:20
3:39
3:44
3:22
3:27
The dough is hard to shape. 10 minutes and then start
The dough has been worked too again from the beginning. Light 2 1:05 3:37 3:17
much. Shape the dough in two steps, 3 Whole
Wheat Medium
Dark
2.5
3
2:32 1:10
1:15
3:42
3:47
3:22
3:27
with a 5 minute rest between.
There is too much water in the mixture. Flour your hands lightly, but not
Light 2 1:00 3:45 3:17
The dough is sticky and it is
hard to shape baguettes.
the dough or the work surface.
The water was too warm when it went Continue to shape the baguettes.
4 Sweet Medium
Dark
2.5
3
2:45 1:05
1:10
3:50
3:55
3:22
3:27
into the mixture.
The dough tears easily or is The dough has been worked too
Form a ball again, let it rest for
10 minutes and then start 5 Express 2.5 0:35 0:45 1:20
again from the beginning.
lumpy on the surface. much. Light 2 1:00 2:15 2:05
Shape the dough in two steps,
with a 5 minute rest between. 6 Gluten
Free
Medium
Dark
2.5
3
1:15 1:05
1:10
2:20
2:25
2:10
2:15
The dough is sticky - there is too Shape the baguettes again by
flouring your hands lightly, but not Light 2 1:10 3:37 3:17
much water in the mixture.
The slits in the baguette
the dough or the work surface. 7 Salt
Free
Medium
Dark
2.5
3
2:27 1:15
1:20
3:42
3:47
3:22
3:27
are not very distinct. The cut marks were not deep enough. Use the finishing blade supplied
or a very sharp serrated knife. Light 2 1:05 3:45 3:22
You are too hesitant when cutting. Use a quick, sharp cutting
movement.
8 Rye Medium
Dark
2.5
3
2:40 1:10
1:15
3:50
3:55
3:27
3:32
The slits tend to close up The dough is sticky - there is too Your mixture has not been Light 0:46 2:07 1:46
or do not open out during much water in the mixture. successful, start again. 9 Baguette Medium
Dark
1:21 0:42
0:53
2:03
2:14
1:42
1:53
baking. The surface of the dough was not stretched Start again, keeping the dough
enough when it was being shaped. more even and taut. Light 2 1:05 1:20 1:15
The dough was dampened too much. Blot excess water with a paper 10 Cake Medium
Dark
2.5
3
0:15 1:10
1:15
1:25
1:30
1:20
1:25
towel.
The cooked baguettes stick Thoroughly wash and dry
to the tray. The baguette holding plates were not
clean and dry.
baguette holding plates. If
necessary, gently oil plates
11 Jam 0:15 0:50 1:05
before placing the shaped
baguettes on them.
Water was not brushed on the dough Brush well with water before
12 Pasta 0:15 0:15