Related Manuals for Black & Decker B1620
Summary of Contents for Black & Decker B1620
- Page 1 All-In-One Deluxe ™ Automatic Breadmaker Operating Instructions & Cookbook Delicious Home Baked Bread Has Never Been Easier! B1620 Table Of Contents Questions? Please call us Toll Free! In Canada 1-800-465-6070 In The United States 1-800-231-9786...
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Page 2: Important Safeguards
Important Safeguards hen using electrical appliances, basic safety precautions should always be followed, including the following: Read all instructions. G Do not touch hot surfaces. Use handles or oven mitts. G To protect against a risk of electric shock, do not immerse cord, plug, or other parts of this Breadmaker in water or other liquid, except the Mixing Paddle, which may be immersed... -
Page 3: Polarized Plug
Important Safeguards Things You Should Know About Your Breadmaker POLARIZED PLUG This appliance has a polarized plug—one blade is wider than the other. To 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. -
Page 4: Table Of Contents
Important Safeguards ........... . 2 Polarized Plug . -
Page 5: Getting To Know Your Breadmaker
Getting To Know Your Breadmaker Quick Tips G Your breadmaker makes large 1.5 or extra large 2 lb loaves. G There are five settings including one for dough or pasta. G The “Rapid Bake” setting can produce variations of basic white bread in less than 2 hours. -
Page 6: Control Panel Settings & Functions
Control Panel Settings & Functions ™ All-In-One Deluxe Automatic Breadmaker Dough / Pasta CRUST Regular Dark CLOCK BREAD CRUST TIMER TYPE COLOR NOTE: When using the touch pad control, be sure to press the pad until you hear a beep. 1. -
Page 7: How To Use Your Breadmaker
Keep in mind that the recipes included here have been created by our Home Economists specifically for this automatic breadmaker (Model B1620) and may not produce acceptable results in other similar breadmakers. Table Of Contents... - Page 8 How To Use Your Breadmaker For all SETTINGS (including Dough/ Pasta) follow these instructions: Open the lid, grasp the wire handle with two hands, and turn the Baking Pan to the left “Unlock” position, then remove it by pulling straight up on the handle. It is important to remove the Baking Pan from the unit rather than add ingre- dients into the Pan while it is in place to avoid acci- dentally spilling ingredients into the oven chamber.
- Page 9 How To Use Your Breadmaker Close the lid and plug into an outlet (120 volt). Two ARROWS will come up in the display window indi- cating BASIC BREAD TYPE with a REGULAR crust and 12:00 AM will flash in the display window. If you wish to use the TIMER to delay baking, you will first have to set the correct time of day.
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Page 10: Using The "Add-Ingredient" Function
How To Use Your Breadmaker plastic spatula along the sides of the pan to loosen the loaf. Turn the pan over and shake the loaf out. Allow the bread to cool before slicing. If the Mixing Paddle remains in the bot- tom of your loaf, allow the loaf to cool then use a plastic spoon or rubber spatula to remove the paddle. -
Page 11: Troubleshooting
How To Use Your Breadmaker while the hour setting is flashing. If the hour setting has stopped flashing before the minutes have been set, press and hold the TIMER button. With the hour setting flashing again, immediately press the TIMER button to set the minutes. -
Page 12: Troubleshooting Guide
Troubleshooting Guide NOTE: The number one cause for poor results is improper measurement of ingredients (see page 8). The checklist below offers several possible solutions. Try one adjustment at a time and only make one change per loaf. If results do not improve with the first adjustment, move to the next possible solution. Loaf Rises Loaf Rises RESULTS... -
Page 13: Slicing & Storing Bread
How To Use Your Breadmaker Slicing & Storing Bread For best results, allow loaves to cool on a wire rack 15 to 30 minutes before slicing. You may use an electric knife (such as the Black & Decker Slice Right Electric Knife Model EK300) for even slices. -
Page 14: Easy-Lift Grips
Easy-Lift Grips If you are 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 breadmaker easily. Service, if necessary, must be performed by a Black &... - Page 15 For Black & Decker Breadmakers Model B1620 Table Of Contents...
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Page 16: Bread And Dough Ingredients
Bread & Dough Ingredients Many ingredients differ between Canada and the United States. Cheese, confectioner’s (icing) sugar, and cornmeal are just a few ingredients that vary between the two countries. The major difference is in flour. Flours Canadian flours are milled from harder wheats so breads can be successfully made from national brands of both All-Purpose Flour and Bread Flour. -
Page 17: Tips For Getting The Best Results
Bread & Dough Ingredients The following test can be used to determine whether your yeast is stale and inactive: A) Place 1/2 cup of lukewarm water into a small cup or bowl. B) Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. -
Page 18: Recipe Index
Recipe Index The Basics Basic White (2.0 lb) ................19 Basic White (1.5 lb) . -
Page 19: Recipes
These are the recipes you will bake time after time. Try these recipes first. BASIC WHITE American 1-1/3 cups water 2 tbsp. powdered milk 1-1/2 tsp. salt 1 tbsp. sugar 2 tbsp. shortening 4 cups white flour* 1 tsp. yeast 1. -
Page 20: Caraway Rye
CARAWAY RYE American 1-1/4 cups water 2 tbsp. powdered milk 1-1/4 tsp. salt 1 tbsp. brown sugar 1 tbsp. molasses 2 tbsp. shortening 2/3 cup whole wheat flour 1-3/4 cups white flour* 3/4 cup rye flour 1 tbsp. caraway seeds 1-1/2 tsp. - Page 21 Rapid Bake Breads (2.0 lb) RAPID LEMON POPPY SEED American 1-1/4 cups water 1-1/2 tsp. lemon juice, freshly squeezed 1-1/2 tsp. 2 tbsp. powdered milk 1-1/4 tsp. salt 2 tbsp. sugar 2 tbsp. shortening 3-1/4 cups white flour* 1/2 tsp. nutmeg 2 tsp.
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Page 22: Oatmeal Nut
Sandwich Pleasers For The Brown Bag Club (2.0 lb) OATMEAL NUT American 1-1/4 cups water 2 tbsp. powdered milk 1-1/4 tsp. salt 1 tbsp. molasses 1tbsp. honey 2 tbsp. shortening 3/4 cup whole wheat flour 2 cups white flour* 1/3 cup oatmeal, quick cooking 1-1/4 tsp. -
Page 23: Pizza Dough
Dinner Favorites (2.0 lb) These selections will add zest to any casserole or entrée. CHEESE ’N ONION American 1-1/3 cups water 3 tbsp. powdered milk 1-1/2 tsp. salt 2 tbsp. sugar 3-2/3 cups white flour* 2 tbsp. dried onion flakes 1/3 cup shredded old cheddar cheese 1/3 cup 1-1/4 tsp. -
Page 24: Cinnamon Raisin
Treats For Every Age (2.0 lb) Enjoy these recipes for a change of pace! CINNAMON RAISIN American 1-1/4 cups 1 egg + water to = 2 tbsp. powdered milk 1-1/4 tsp. salt 2 tbsp. brown sugar 2 tbsp. butter 3-2/3 cups white flour* 1 tsp. -
Page 25: Basic White
These are the recipes you will bake time after time. Try these recipes first. BASIC WHITE American 1-1/4 cups water 1 tbsp. powdered milk 1 tsp. salt 1 tbsp. sugar 2 tbsp. shortening 3-1/3 cups white flour* 3/4 tsp. yeast 1. - Page 26 CARAWAY RYE American 1 cup water 2 tbsp. powdered milk 1-1/4 tsp. salt 2 tsp. brown sugar 2 tsp. molasses 2 tbsp. shortening 3/4 cup whole wheat flour 1-2/3 cups white flour* 1/2 cup rye flour 2 tsp. caraway seeds 1-1/4 tsp.
- Page 27 Rapid Bake Breads (1.5 lb) RAPID LEMON POPPY SEED American 1 cup water 1 tsp. lemon juice, freshly squeezed 1 tsp. 2 tbsp. powdered milk 1 tsp. salt 2 tbsp. sugar 2 tbsp. shortening 2-3/4 cups white flour* 1/4 tsp. nutmeg 1 tsp.
- Page 28 Dinner Favorites (1.5 lb) These selections will add zest to any casserole or entrée. CHEESE ’N ONION American 1-1/4 cups water 2 tbsp. powdered milk 1 tsp. salt 1 tbsp. sugar 3-1/3 cups white flour* 1 tbsp. dried onion flakes 1/4 cup shredded old cheddar cheese 1/4 cup 1 tsp.
- Page 29 Treats For Every Age (1.5 lb) Enjoy these recipes for a change of pace! CINNAMON RAISIN American 1 cup 1 egg + water to = 1 tbsp. powdered milk 1-1/4 tsp. salt 2 tbsp. brown sugar 2 tbsp. butter 2-2/3 cups white flour* 1/2 tsp.
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Page 30: Number
For the do-it-yourself Pasta Lover. BASIC PASTA DOUGH American 1/2 cup water egg, beaten 2 tbsp. olive oil 1/2 tsp. salt 2-3/4 cups semolina/pasta flour 1. Mix water and egg with a fork. 2. Add water-egg mixture and remaining ingredients in order listed into the Baking Pan. -
Page 31: Need Help
Questions About The Breadmaker : 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 removed from the bread pan. This happens because the crust forms around the paddle during the baking process. - Page 32 Q11: 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. For best results, turn it out of the Baking Pan onto a floured surface, cover it and let it rest for 10 minutes.
- Page 33 Q22: Which kind of yeast is the best to use? Yeast specially packaged for Bread Machines, Traditional Dry Yeast, Rapid Rise, or Quick Rise Yeast, can all be used with good results. The most important thing is to be sure the expiration date is not up.
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