Bread & Baguette Maker

Instructions for Use

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 IMPORTANT SAVE THESE
SAFEGUARDS INSTRUCTIONS
Bread & Baguette Maker When using electrical appliances, basic
1. For your safety, this appliance complies
safety precautions should always be
with applicable technical rules and
followed including the following:
norms.
TABLE OF CONTENTS 1. Read all instructions.
2. Check that the main voltage
2. Do not touch hot surfaces. Use the corresponds to the voltage indicated on
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 handle. Use handles or knobs. the appliance (alternating voltage only).
General Usage Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 3. To protect against electrical shock do 3. Use a stable work surface, away from
not immerse cord, plugs, or this any contact with water and never in a
Understanding How Your Bread Maker Works . . . . . . . . . . . . . 6-10 appliance in water or other liquid. built-in kitchen alcove.
Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 4. Not intended for use by children. Close 4. Do not move the appliance when
Bread Settings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 supervision is necessary for any working.
Loaf Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 appliance being used near children.
Polarization instructions
Crust Color Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 5. Unplug from outlet when not in use and
This appliance has a polarized plug (one
Signal For Adding Additional Ingredients . . . . . . . . . . . . . . . . . . 8 before cleaning. Allow to cool before
blade is wider than the other). To reduce
Warming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 putting on or taking off parts.
the risk of electric shock, this plug is
Essential Bread Making Ingredients . . . . . . . . . . . . . . . . . . . 9-10 6. Do not operate any appliance with a intended to fit into a polarized outlet only
damaged cord or plug or after the one way. If the plug does not fit fully into
Tips For Good Bread & Dough . . . . . . . . . . . . . . . . . . . . . . . . . . 11 appliance malfunctions, or has been the outlet, reverse the plug. If it still does
damaged in any manner. Return not fit, contact a qualified electrician. Do
How To Correctly Use Your Breadmaker . . . . . . . . . . . . . . . . 12-14 appliance to the nearest authorized not attempt to modify the plug in any way.
Before First Use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 service facility for examination, repair or
Getting Started . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 adjustment. Short Cord instructions
Adding Ingredients. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 7. The use of accessory attachments not 1. A short power cord (or detachable
Selecting Bread Setting Program . . . . . . . . . . . . . . . . . . . . . . . 13 recommended by the appliance power cord) is to be provided to reduce
Selecting The Loaf Size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 manufacturer may cause injuries. the risk resulting from becoming
Selecting The Crust Color . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 entangled in or tripping over a longer
8. Do not use outdoors.
cord.
Starting The Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 9. Do not let cord hang over edge of table
Using The Delayed Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 2. Longer detachable power cords or
or counter, or touch hot surfaces.
extension cords are available and may
Ending A Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 10. Do not place on or near a hot gas or be used if care is exercised in their use.
Taking Bread Out Of Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 electric burner, or in a heated oven.
3. If a long detachable power cord or
Understanding The Bread Maker Cycles . . . . . . . . . . . . . . . . . 14 11. Extreme caution must be used when extension cord is used,
moving an appliance containing hot oil
Making A Basic Bread & Baguettes. . . . . . . . . . . . . . . . . . . . 15-17 or other hot liquids.
a) The marked electrical rating of the
cord or extension cord should be at
Cleaning & Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 12. Always attach plug to appliance first, least as great as the electrical rating of
then plug cord into the wall outlet. To the appliance, and
Quick Guide To Improve Your Results . . . . . . . . . . . . . . . . . . 18-22 disconnect, press and hold the START /
b) The cord should be arranged so that
STOP button for a second, remove plug
Cycle Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 it will not hang over the countertop or
from wall outlet.
tabletop where it can be pulled on by
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 13. Do not use appliance for other than children or tripped over unintentionally.
intended use.

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 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 Emeril’s 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 couldn’t 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 you’ll bake today. With 14 pre-programmed settings, it’s 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.

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 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.
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 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.

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 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 (68°F) 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 80°F, 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 65°F. 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 90°F). 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 104°F). 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.
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 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.

Selecting The Loaf Size Fig. 9

Getting Started Fig. 3 Fig. 4 2 lb. 2.5 lb. 3 lb.

• 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.

Selecting The Crust Color

ig.12
Adding The Ingredients • The preset Medium setting will be automatically displayed. Fig. 10
• Place all of the ingredients into the bread pan in the recommended order. It is important that all • If you want to change the setting, press the button until the indicator
ingredients be at room temperature and be added in the proper order to achieve the best results. The light for the desired setting comes on. (Fig. 10)
order is as follows: • Programs 5, 11, 12, 13 and 14 do not have a crust color setting option.
Liquids (butter, oil, eggs, water, milk)
Salt Starting The Bread Maker
Sugar
• To start the bread maker , press the button. (Fig. 8b above) The bread
Flour, first portion maker will start mixing and the time corresponding to the program will be
Powdered milk displayed. The successive steps will take place automatically, one after the
Other solid ingredients (for example, ground nuts) other. The countdown clock tells you how much time remains until the bread
or dough will be ready.
Flour, second portion
Yeast Using The Delayed Start
It is important that all ingredients are measured carefully to assure best results (see page 11).
• By following the below steps you can program the bread maker up to 15 hours in advance to have your
• Place the bread pan in the bread maker and firmly press it into position. (Fig. 5 & 6) bread ready at the time you want. This function cannot be used on programs 5, 6, 9, 10, 11, 12, 13, 14.
• Close the lid and plug in the bread maker. Note: With the delayed start program do not use recipes which contain fresh dairy or fruit as
• You will hear a beep and the preset program for a 2.5 pound, Basic White Bread, with medium crust will these ingredients can spoil overnight.
be displayed. (Fig. 7). To use this setting press the button, or choose another setting. 1. First, choose the program, crust color and loaf size. The program time will be displayed on the panel.
You will now need to calculate the time difference between the moment when you start the program
(the current time) and the time when you want your bread to be ready. For example, if it is currently 8
Fig. 5 Fig. 6 Fig. 7 pm and you want your bread to be ready at 7 am, the time difference is 11 hours so you will need to
program 11:00 hours onto the display.
1 2 2 lb. 2.5 lb. 3 lb.
Note: The bread maker automatically calculates the time to begin the bread making process
based on when you want the bread to be ready.
2. Program the calculated time you want your bread to be ready by using the (+) more and (-) less
buttons until the display shows the calculated time.
Note: The timer advances by intervals of 10 minutes and a short beep will be heard each time
you press the button. Holding the button down rapidly advances at 10-min intervals.
3. Press the button.
12 13

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 HOW TO CORRECTLY USE YOUR BREAD MAKER MAKING A BASIC BREAD & BAGUETTES
Here is an example when using the delayed start program: Fig. 11 To get to know and understand your bread maker, we suggest making a basic bread recipe and
Let's say it is 8 pm and you want your bread to be ready for 7 am the next baguette recipe.
2.5 lb. 3 lb.
morning, eleven hours later. Program 11:00 using the (+) and (-) buttons.
Press the button. A beep will be emitted. The indicator light (9) switches on To make the SANDWICH LOAF recipe, use preset Program 1 (loaf size 2.5 pounds, medium crust color)
and the timer colon blinks. (Fig. 11) The countdown begins. If you make a
mistake or want to change the time setting, hold down the button until it SANDWICH LOAF RECIPE
beeps and the default time is displayed. Start the operation again.
Ingredients:
1-1/3 cups Water
Ending A Program Fig. 12 2 Tbs. Oil Fig. 14
• At the end of the cycle, the program stops automatically and the End of 2 tsp. Salt
Baking Cycle symbol (F) comes on. 2 Tbs. Sugar
• To stop or end a program underway or cancel the delayed start, press and 2 1/2 Tbs. Powdered Milk
hold the button for 5 seconds. (Fig. 12)
4 1/4 cups Bread Flour
1 1/2 tsp. Yeast
Taking Bread Out Of The Pan
• Unplug the bread maker at the end of the cooking or warming cycle. • Add ingredients to the bread pan in the order listed and place in bread maker.
• Lift the bread pan out of the bread maker by pulling on the handle. Always • Press the button. (Fig. 14)
use oven mitts as the bread pan and handle are hot. Fig. 15
• The indicator light will come on. (Fig. 15)
• Remove the hot bread from the pan by gently shaking the pan upside down. 2.5 lb. 3 lb.
Place the baked loaf on a cooling rack for at least 1 hour to cool before slicing. • The timer colon flashes. (Fig. 15)
• If the kneading paddles remain in the baked bread loaf when it is removed • The timer will count down and the bread making process will begin. The
from the loaf pan, use the hook accessory (16) as follows: Fig. 13 bread will be ready to remove in 3 hours and 20 mins.
1. While the bread is still hot, lay the bread on its side • Remove loaf pan from bread maker. Remove loaf from pan and cool on
(use oven mitts here as well) baking rack before slicing.
2. Insert the hook in the hole of the kneading paddle and pull gently to
release the kneading paddle. (Fig. 13)
Tip: You can remove the paddles before the baking cycle begins (see cycle BAGUETTE RECIPE
chart for time) if you do not want them to be baked into your bread. Please For this 2-step recipe, you will need the bread pan and the baguette accessories: baguette baking rack
be sure to handle the dough gently so you do not compromise (12), two non-stick baking trays (13), finishing blade (18) and brush (17).
its quality. You can also lightly oil the kneading paddles before adding the ingredients.
To make the Baguette recipe, choose Program 9, medium crust color.
Understanding The Bread Maker Cycles
The bread maker will go through several cycles after you have selected the type of bread you want to Ingredients:
make. The following explains these different cycles. 2/3 cup + 1 Tbs. Water
KNEADING: Mixes the ingredients and develops the elastic dough structure. 1 tsp. Salt
1 3/4 cup Bread Flour
REST: The dough has to rest after kneading so that it can rise better.
1 tsp. Yeast
RISING: Yeast, after mixing with liquid, produces CO2 which is trapped in the dough creating air
pockets that make the dough rise.
BAKING: Stops the dough from rising anymore and transforms it into a loaf of bread with a golden,
crispy crust and chewy crumb.
WARMING: Keeps the bread warm after baking while still in the bread maker so that the loaf does not
become soggy. However, it is recommended that the bread be removed from the pan
promptly after baking so that the crust is crisper.
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 MAKING A BASIC BREAD & BAGUETTES MAKING A BASIC BREAD & BAGUETTES
Step 1 : MIXING, KNEADING AND RISING OF THE DOUGH ig.12 7) Once you have shaped the baguettes, lay them on the non-stick trays with Fig. 20
Fig. 16 the seam sides down
• Add ingredients to the bread pan in the order listed and place pan in the
(Fig. 20)
bread maker.
8) For optimal results, make 1/2 inch diagonal slits on the top of the
• Press the button repeatedly to select program (9).
baguettes with the finishing blade or a serrated knife or scissors
• Select the crust color Medium. (Fig. 16) (Fig. 21 & 22)
• Press the Button. (Fig. 17) 9) Using the brush, generously dampen the top of the baguettes with water,
• The indicator light comes on and the timer colon flashes the time remaining while avoiding any accumulation of water on the non-stick trays.
to the end of the dough making process. (Fig. 18) 10) Place the two non-stick trays onto the baguette rack. (Fig. 23) Fig. 21
Fig. 17
• The dough kneading cycle will being, followed by the rising cycle.The 11) Set the baguette rack in your bread machine. The bread pan is not needed
automatic mixing, kneading and rising of the dough takes a total of 1 hour in this baking step.
and 21 minutes.
12) Press the button once again to resume the program and start baking
• During the kneading stage, it is normal for the dough not to be evenly the baguettes.
blended.
13) At the end of the baking cycle, unplug the bread machine.
• The bread maker will beep several times indicating that the kneading and
14) Remove the baguette rack. Always use oven mitts as the rack is very hot.
rising of the dough is finished and the operating indicator will blink. (Fig. 18)
15) Remove the baguettes from the non-stick trays and let them cool on a rack.
• Once the dough is ready, the machine stops and you have up to one hour to Fig. 18 Fig. 22
remove and hand shape the dough and then press the start button to begin
the baking process. 2.5 lb. 3 lb.
3/4"
Note: If you do not initiate the baking process by pressing the start
button within one hour, the machine resets itself and you will not
1/2"
be able to bake the baguettes in the bread maker.
Note: The bread maker will also beep several times indicating when
“add-ins” should be added. This time is indicated on the cycle chart
(page 23) and should not be mistaken for the end of the
rising cycle (the time to remove the dough). Fig. 23
2
1
Fig. 19
Step 2 : SHAPING AND BAKING THE BAGUETTES
• Remove the bread pan from the machine.
• Sprinkle a little flour on your work surface.
• Remove the dough from the bread pan and put it on your work surface.
• Gently punch the dough to deflate.
• Roll the dough into a ball and, using a knife, divide it into 4 equal portions
(Fig. 19) CLEANING AND MAINTENANCE
• Let the dough rest 5 minutes before shaping them.
• Unplug the appliance and let it cool down to room temperature.
1) Flatten the dough into a rectangular shape, approximately 1/2 inch thick.
• Clean the body of the appliance with a damp sponge. Dry thoroughly.
2) Fold the longest length in half, facing you.
3) Starting at one edge of the rectangle, press the dough together with the palm of your hand • Wash the bread pan, the paddles, the baguette holder and the non-stick plates in hot water.
throughout the length of the rectangle. You will get a thinner, more even rectangle. • If the kneading paddles remain stuck in the bread pan, let them soak for 5 to 10 min.
4) Flip the rectangle over. • Remove the lid to clean it with hot water.
5) Fold the longest length in half again, facing you. The thickness and width of the dough must remain
• Do not wash any part in a dishwasher.
even.
6) Roll the dough with your hands into a baguette shape, without pressing too much. The length of the • Do not use household cleaning products, scouring pads or alcohol. Use a soft, damp cloth.
baguette must not be longer than the length of the non-stick baking tray (approximately 7 • Never immerse the body of the appliance or the lid in water.
inches).
• To avoid scratching, do not put to the baguette holder and the non-stick plates in the bread pan.
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 QUICK GUIDE TO IMPROVE RESULTS QUICK GUIDE TO IMPROVE RESULTS
GENERAL PROBLEM SOLVING: CAUSES & SOLUTIONS
Problem Cause Solution
Problem Cause Solution Dough rose unevenly and or too
quickly, due to:
a) Flour has high moisture content a) Only use bread flour that is
stored in an airtight container; try a a) Excess moisture a) Only use bread flour and whole
different brand of flour grain flour that is stored in an airtight
container
b) Too much liquid used b) Use less water; you can also add
Dough is too sticky additional flour, a tablespoon at a b) Too much liquid or too much yeast b) Measure all liquids using measuring
time, up to 4 tablespoons, to remedy was used cups specifically designed for
the problem while kneading dough measuring liquids and measure
Bread collapses accurately; only use the amount of
c) Water is soft c) Use bottled water when baked; yeast specified in the recipe
a) Ingredients were not at room a) Make sure all ingredients (except mushroom-top;
temperature yeast) are at room temperature and coarse large holes c) No salt or not enough c) Use amount of salt specified in the
water is between 70 and 90 degrees F in loaf recipe, or use Program 7 for Salt Free
bread
b) Ingredients were not added to the b) Add ingredients in exact order as d) High humidity and/ or heat d) Dough will rise too quickly and
bread pan in the proper order specified in the recipe unevenly during hot and or humid
adversely affecting the yeast days; use cooler water (68 degrees F)
to slow down the rising process or
c) Yeast was inactive c) Check expiration date on the yeast reduce the yeast 1/4 to 1 teaspoon
packet or jar; store opened packages depending on the loaf size
of yeast in airtight containers in the
refrigerator or freezer Dough is too dry due to:
a) Ingredients not measured correctly a) Use measuring cups and spoons
d) Low-gluten flour used d) Only use bread flour or a blend of to measure dry ingredients and
bread flour and whole grain flour measuring cups specifically designed
for measuring liquid ingredients. Do
The bread maker not sift or pack ingredients
e) High altitude e) Reduce water by 1 tablespoon for
every 1000 feet in locations 3000 feet labors during the
Dough or bread did kneading cycle or b) Insufficient water b) Add additional water, a
not rise enough or above sea level, up to 4 tablespoons tablespoon at a time, up to 4
dough does not come
at all together into a ball additional tablespoons
f) Hard water f) Use bottled water after kneading
c) Hard water c) Use bottled water
g) Room temperature was below 68 g) Only use bread maker in a location
degrees F that is 68 to 80 degrees F d) Recipe includes eggs which were d) Break egg into measuring cup; if
smaller than a 1/4 cup of liquid less than 1/4 cup, add water or milk
h) Ingredients not measured properly to make up the difference
h) Use measuring cups and spoons to
measure dry ingredients and the a) Crust setting was set too dark a) Set bread maker on lighter crust
proper measuring cup for liquids. Do setting
not sift or pack ingredients Crust is too dark or
too hard
i) The bread maker lid was opened b) Recipe has a lot of sugar or b) Bake sweet breads on the light
i) Do not open the bread maker lid setting
too much during the rising process during the rising process as the sweetener
machine is programmed to keep the
bread maker at the appropriate a) Crust setting is set too light a) Set bread maker on a darker crust
temperature to assist the yeast to setting
Crust is pale
grow and the bread to rise. and/or wet
b) Recipe has little or no sugar or fat b) Add a small amount of sugar and/or
a) Ingredients not measured correctly a) Use measuring cups and spoons to fat to the recipe
nor at correct temperature measure dry ingredients and the
proper measuring cup for liquids; do
not sift or pack ingredients; make sure Too much fat or additional ingredients
Bread does not bake ingredients are at room temperature like cheese or fruit were added to the
completely or loaf is Butter or oil, as well as other dough or were added too late; butter was
Gummy areas in cold and never blended in completely;
too dense b) Yeast may have expired or has b) Only use fresh, properly stored yeast baked loaf ingredients like cheese and fruit did
become inactive not blend well with other ingredients only use room temperature ingredients;
do not exceed amount of additional
c) Bread machine has turned off c) Perhaps there was a power outage ingredients specified in the recipe.
or machine was unplugged
18 19

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 QUICK GUIDE TO IMPROVE RESULTS QUICK GUIDE TO IMPROVE RESULTS
Problem Cause Solution BREAD

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

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 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 —

The baguettes are not before baking. putting in oven.

golden enough. Too much flour was used when
shaping the baguettes.
Be careful next time. 13 Dough — — 1:25 — 1:25 —

You forgot the yeast in your mixture. Light Up to 70 minutes

The yeast may have gone past its 14 Warming Medium
Dark
— in increments of
10 minutes
—
expiration date.
The baguettes have not Your mixture has not been
sufficiently risen. There was not enough water in the successful, start again. * The crust setting level influences cooking temperatures but does not influence cooking times.
mixture.
The baguettes were squashed and
flattened too much during the shaping
phase.
22 23

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 ONE YEAR LIMITED WARRANTY
Groupe SEB USA (T-Fal) warrants this product to be defect free in material and workmanship
for a period of one year from the date of purchase. This warranty extends to the original
purchaser and any subsequent owner within the warranty period. If a defect is found to exist,
T-fal will, at its option, either repair or replace the product or the defective component,
including labor. Replacement will be made with new or rebuilt product or components.
Proof of purchase is required to obtain warranty service, so keep the register receipt. If a
product or component is returned without proof of purchase it will be reviewed based on the
manufacturing production week and year to determine if there is warranty coverage.
This warranty does not apply to any unit that has been tampered with, nor to damages
incurred through improper use and care, faulty packaging by you or mishandling by any
common carrier.
T-fal’s sole obligation and your exclusive remedy under this warranty is limited to such repair
or replacement.
THE DURATION OF ANY IMPLIED WARRANTY WHATSOEVER, INCLUDING BUT NOT
LIMITED TO THE WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A
PARTICULAR PURPOSE, SHALL BE LIMITED TO THE DURATION OF THE EXPRESS
WARRANTY PROVIDED HEREIN.
Some states do not allow limitations on how long an implied warranty lasts, so the above
limitation may not apply to you.
T-FAL SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES
WHATSOEVER.
Some states do not allow the exclusion or limitation of incidental or consequential damages,
so the above limitation or exclusion may not apply to you.
This warranty gives you specific legal rights, and you may also have other legal rights which
vary from State to State.

To obtain warranty service:

1. Do not return the product to the retailer from which it was purchased.
2. Please contact our consumer service department (1-800-395-8325 M-Th 8:30am – 5pm &
Fr 8:30am – 4pm EST) for assistance and to ensure the fastest possible resolution to the
problem. Please have the model or type number of your product on hand. If it is
determined that you should return your product or a component of the product for warranty
service, you will be given a return authorization number.
3. Send the product or component, postage-paid, together with proof of purchase, a
description of the problem, and the return authorization number you were given, to the
closest authorized T-fal return facility (see www.T-falusa.com or call 1-800-395-8325).
4. Be sure to include your name, address and home telephone number with your shipment.
Another contact number is suggested in case you need to be contacted.
5.We suggest that you carefully wrap your package for shipping and send by insured and/or
traceable means.

Ref. 3315293 9/08

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