Nostalgia Electrics Bread Maker BMM100 User Manual

All products are trademarks of Nostalgia Products Group, LLC.  
Worldwide design & utility patented or patents pending.  
© 2010 Nostalgia Products Group, LLC.  
(rev. 10/07/11)  
 
 
CONTENTS  
SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2  
IMPORTANT PRECAUTIONS . . . . . . . . . . . . . . . . . . .3  
IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . .3  
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . .4  
PARTS & ASSEMBLY . . . . . . . . . . . . . . . . . . . . . . .5  
HOW TO OPERATE . . . . . . . . . . . . . . . . . . . . . . . .8  
HELPFUL TIPS . . . . . . . . . . . . . . . . . . . . . . . . . .9  
CLEANING & MAINTENANCE . . . . . . . . . . . . . . . . . 10  
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
RETURNS & WARRANTY . . . . . . . . . . . . . . . . . . . . 27  
SAFETY  
Your safety and the safety of others are very important.  
We have provided many important safety messages in this manual and  
on your appliance. Always read and obey all safety messages.  
This is the safety alert symbol.  
This symbol alerts you to potential hazards  
that can kill or hurt you and others.  
All safety messages will follow the safety alert symbol.  
All safety messages will tell you what the potential hazard  
is, tell you how to reduce the chance of injury, and tell you  
what can happen if the instructions are not followed.  
Appliance Specifications:  
120 Volts, 60 Hz, 600 Watts, ETL Approved  
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IMPORTANT PRECAUTIONS  
1. NEVER immerse appliance or cord in water.  
2. NEVER use near water.  
3. NEVER use an abrasive sponge or cloth on the appliance.  
4. NEVER leave appliance unattended while in use.  
5. NEVER place anything other than what is intended  
to be cooked in the ceramic cooking pots.  
6. Unplug appliance from outlet when not in use and when cleaning.  
7. DO NOT place appliance in dishwasher.  
8. Keep out of reach of children.  
9. This appliance is NOT A TOY.  
10. This appliance is not intended for use by young children nor  
the cognitively challenged without supervision.  
11. Young children should be supervised to ensure that  
they do not play with the appliance.  
12. DO NOT use outdoors.  
IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions  
should always be followed, including:  
1. Read all instructions before operating this appliance.  
2. Before use, make sure that the voltage of the wall outlet  
corresponds with the one shown on the rating plate.  
3. Do not operate any appliance with a damaged cord or plug or after  
the appliance malfunctions, or is dropped or damaged in any manner.  
Return the appliance to manufacturer or the nearest authorized service  
center for examination, repair, electrical or mechanical adjustment.  
4. Do not touch hot surfaces. Always wear oven mitts or  
potholders when operating a hot appliance.  
5. To protect against electric shock do not immerse cord,  
plugs, or Main Unit in water or other liquid.  
6. Unplug from outlet when not in use, before putting on  
or taking off parts, and before cleaning.  
7. Do not let cord hang over edge of a table or on hot surfaces.  
8. The use of accessory attachments not recommended by  
the appliance manufacturer may cause injuries.  
9. This appliance is not intended for used by persons (including children)  
with reduced physical, sensory or mental capabilities, or lack of experience  
and knowledge, unless they have been given supervision or instruction  
concerning use of the appliance by a person responsible for their safety.  
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10. Children should be supervised to ensure that they do not play with the appliance.  
11. Do not place on or near a hot gas or electric burner, or in a heated oven.  
12. Extreme caution must be used when moving an appliance  
containing hot oil or other hot liquids.  
13. Do not touch any moving or spinning parts of the machine when baking.  
14. Never turn on the appliance without properly attaching the Bread Pan.  
15. Never hit the Bread Pan on the top or side to remove  
the loaf, as this may damage the Bread Pan.  
16.  
The Kneading Blade is a potential choking hazard. Make sure to remove  
the Kneading Blade from the bread loaf prior to slicing.  
17. Do not put any objects other than intended ingredients into the machine.  
18. Never cover the appliance with a towel or any other material, as heat  
and steam must be able to escape freely. A fire can be caused if machine  
is covered by, or comes into contact with, combustible material.  
19. Always stop any running program to turn machine  
off, then remove plug from wall outlet.  
20. Do not operate the appliance for other than its intended use.  
21. Do not use outdoors.  
SAVE THESE INSTRUCTIONS!  
INTRODUCTION  
Thank you for purchasing the ELECTRIC BREAD MAKER from Nostalgia  
Electrics. With the ELECTRIC BREAD MAKER you create a variety of freshly  
baked breads, cakes and even jams! Mixing dough for baking pizza or rolls is  
also easy with this multi-function machine. The variety of uses for the ELECTRIC  
BREAD MAKER makes it a must-have item for every modern household.  
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PARTS & ASSEMBLY  
LID  
BREAD PAN  
MAIN  
UNIT  
DIGITAL  
DISPLAY  
MEASURING  
CUP  
MEASURING  
SPOON  
BLADE HOOK (Use to remove the  
KNEADING BLADE from the bread  
loaf after bread has cooled)  
KNEADING BLADE (Fits into the  
bottom of the BREAD PAN)  
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DIGITAL DISPLAY  
RT: The  
operation time for  
each program.  
LFT: Indicates the  
program you have  
chosen.  
After Plugging In  
As soon as the bread maker is plugged into the outlet, a beep will  
be heard and “13:00” will be displayed. Program 1 is the default  
program and “2.0 LB” and “MEDIUM” are the default settings.  
START/STOP  
The START/STOP button is used for starting and  
stopping the selected baking program.  
To start a program, press the START/STOP button once. A short beep  
will be heard, the indicator light will turn on, the colon in the digital  
display will begin to flash and the program will start. All buttons except  
the START/STOP button will deactivate after a program has begun.  
To stop the program, press the START/STOP button for approx. 3 seconds, then a  
beep will be heard, indicating that the program has been switched off. This feature  
will help to prevent any unintentional disruption to the operation of a program.  
MENU  
The MENU button is used to set different programs. Each time it is  
pressed you will hear a short beep and the program will change. Press  
the button continuously and you will see the 12 cooking programs  
cycle through on the digital display. Select your desired program.  
COOKING PROGRAMS  
Program 1: Basic  
For white flour, regular wheat flour or rye flour. Bakes bread that has a compact  
consistency. Adjust the darkness of the bread by setting the COLOR button.  
Program 2: French  
For light breads made from fine flour. Bakes fluffy bread with a crispy crust. This  
setting is not suitable for baking recipes requiring butter, margarine or milk.  
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Program 3: Whole Wheat  
For breads with heavy varieties of flour that require a longer  
phase of kneading and rising (for example, whole wheat  
flour and rye flour). The bread will be more dense.  
Program 4: Quick  
This setting is similar to Program 1: Basic, but takes less time. The  
bread baked on this setting is usually smaller, with a dense texture.  
Baking program 5: Sweet  
For breads with ingredients such as fruit juices, grated coconut, raisins, dried fruit,  
chocolate or sugar. Due to a longer phase of rising, the bread will be light and airy.  
Program 6: Ultra fast-I  
For kneading, rising and baking a 1.5 lb. loaf in the shortest  
amount of time. Usually the bread made is smaller with a  
rougher texture than bread made with Program 4: Quick.  
Program 7: Ultra fast-II  
The same as Program 6, but for baking a 2.0 lb. loaf.  
Program 8: Dough  
Has kneading and rising cycles, but no baking cycle. Remove  
the dough and use for making bread rolls, pizza, etc.  
Program 9: Jam  
For boiling jams and marmalades.  
Program 10: Cake  
Has kneading, rising and baking cycles for recipes that use  
baking soda or baking powder instead of yeast.  
Program 11: Sandwich  
For baking lightly textured bread with a thinner crust.  
Program 12: Bake  
For additional baking of breads that are too light or not baked  
through. In this program there is no kneading or rising.  
COLOR  
With the button you can select light, medium or dark color  
for the crust. This button is not applicable for the following  
program: CAKE, SANDWICH, BAKE, DOUGH and JAM.  
LOAF SIZE  
Select the weight (1.5lb, 2.0lb). Press the LOAF SIZE  
button to choose the desired weight.  
This button is only applicable for the following programs: BASIC,  
FRENCH, WHOLE WHEAT, SWEET and SANDWICH.  
DELAY (“TIMEˆ or TIMEˇ”)  
If you do not want the program to start immediately, you can  
use the TIME buttons to set and delay the start time.  
You can program how long you want the program to take by pressing the  
“TIMEˆ or TIMEˇ” button. Please note that the delay time should include  
the baking time of program. At first the program and degree of browning  
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must be selected, then press “TIMEˆ or TIMEˇ” to increase or decrease the  
delay time in 10 minute increments. The maximum delay is 13 hours.  
Example: It is 8:30 p.m and you would like your bread to be ready at 7 o’clock  
the next morning (in 10 hours and 30 minutes). Select MENU, COLOR, LOAF  
SIZE, then press the “TIMEˆ or TIMEˇ” to add the time until 10:30 appears on the  
Digital Display. Then press the START/STOP button to activate the delay program  
and the indicator will light up. The Digital Display will count down to show the  
remaining time. The bread will be fresh and ready at 7:00 a.m.. If you don’t want to  
take out the bread immediately, it will stay warm inside the machine for one hour.  
NOTE: For time delayed baking, do not use any easily perishable  
ingredients such as eggs, fresh milk, fruits, onions, etc.  
HOW TO OPERATE  
Before first use:  
1. Unpack ELECTRIC BREAD MAKER and check to make sure that  
all parts and accessories are included and undamaged.  
2. Clean all the parts according to the CLEANING AND MAINTENANCE section.  
3. Set the bread maker on BAKE mode and bake empty for about 10  
minutes. Then let it cool down and clean all the detached parts again.  
4. Dry all parts thoroughly and assemble them. The appliance is now ready for use.  
How to make bread:  
1. Place the Bread Pan inside the Main Unit, and then turn it clockwise until  
it clicks into the correct position. Fix the Kneading Blade onto the drive  
shaft. It is recommended to fill the hole with margarine prior to putting the  
Kneading Blade on in order to avoid the dough sticking to the Kneading Blade.  
This will also make the Kneading Blade easier to remove for cleaning.  
2. Place ingredients into the Bread Pan. Add water or liquid  
ingredients first, then add sugar, salt and flour. Always add  
yeast or baking powder as the last ingredient.  
3. Make a small indentation on the top of flour with your finger, add yeast into the  
indentation, making sure it does not come into contact with the liquid or salt.  
4. Close the Lid gently and plug the power cord into a wall outlet.  
5. Press the MENU button until your desired program is selected.  
6. Press the COLOR button to select the desired crust color.  
7. Press the LOAF SIZE button to select the desired size.  
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8. Set the delay time by pressing the "TIMEˆ or TIMEˇ" button. This step may  
be skipped if you want the bread maker to start working immediately.  
9. Press the START/STOP button once to start the  
baking cycle, and the indicator will light up.  
10. Beeps will be heard during the Basic, French, Whole Wheat, Sandwich  
and Cake programs. This is to prompt you to add ingredients. Open the  
Lid and add ingredients according to the recipe. It is possible that steam  
will escape through the vent in the lid during baking. This is normal.  
11. Once the program has completed, ten beeps will be heard. Press the  
START/STOP button for approx. 3 seconds and take out the bread.  
Open the Lid and while using oven mitts or potholders. Turn the  
Bread Pan in counter-clockwise and take out the Bread Pan.  
The Bread Pan and bread may be very hot! Always handle with care.  
12. Let the Bread Pan cool down before removing the bread. Then use a  
nonstick spatula to gently loosen the sides of the bread from the pan.  
13. Turn Bread Pan upside down onto a wire cooling rack or clean  
cooking surface and gently shake until bread falls out.  
14. Let the bread cool for about 20 minutes before slicing. It is recommended  
to slice bread with electric cutter or serrated knife. Do not use a butter  
knife, paring knife or other kitchen knife, as bread will not slice as evenly.  
15. If you do not press the START/STOP button at the end of the  
program, the bread will automatically be kept warm for 1 hour. At the  
end of the hour-long warming cycle, one beep will be heard.  
16. Make sure that Main Unit is unplugged when program is complete or when not in  
use.  
NOTE: Before slicing the loaf, remove the Kneading Blade from  
inside the bottom of the loaf. Wait until loaf has fully cooled. If bread  
is hot, do not use your hand to remove the Kneading Blade.  
HELPFUL TIPS  
SMOKING  
The appliance may emit a little smoke and a characteristic smell  
when you turn it on for the first time. This is normal and will soon  
stop. Make sure the appliance has sufficient ventilation.  
BREAD SIZE  
If the loaf of bread is too large or begins to overflow during cooking,  
you may have added too much yeast, flour or water. High temperature  
can also cause dough to rise too quickly. Make sure that you measure  
ingredients properly, following directions in RECIPES section.  
If the loaf of bread is too small after baking, you may not have added  
enough yeast or the yeast may not be active enough. Make sure that  
you test the yeast before adding. Do not use expired yeast.  
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CRUST  
If the crust is too thick, you may not have taken the bread out soon  
enough. If you leave the bread in the machine for too long after cooking,  
it will lose water and become too dense, causing the crust to harden.  
If crust is too dark, it may be a result of sugar in the recipe. If you are making  
sweet bread with sugar in the recipe, press the START/STOP button 5-10  
minutes prior to the recommended finish time. Keep the bread in the machine  
for 20 minutes after pressing the button, then remove immediately.  
HOLLOW OR DENSE BREAD  
If the bread is hollow after slicing, you may have added too much water, yeast  
or salt. Reduce the amount of water, yeast or salt in your recipe and make  
sure that water temperature is not too high when added to the dough.  
If bread is too dense, you may have added too much flour or not enough  
water. Some recipes that call for fruit or use whole wheat flour also have  
a tendency to create dense breads. Reduce the amount of flour in your  
recipe or add a bit more water. For recipes that call for wheat flour, you  
may want to slightly increase the amount of yeast added to the dough.  
STIRRING  
If you hear the motor whirring, but the dough is not being stirred, make  
sure that the Bread Pan is properly inserted. Also make sure that you  
have set the program menu properly for the type of bread that you  
are making. If dough is too thick, it also may not stir properly.  
"HHH" or "EEE" IN MENU DISPLAY  
If the Digital Menu Display reads "HHH" it means that the temperature  
in the bread maker is too high for the machine to operate. Make sure  
that you allow the machine to cool down between baking loaves. Press  
the START/STOP button, unplug bread maker, open the cover and  
take Bread Pan out until the machine has cooled completely.  
If the Digital Menu Display reads "EEE" after pressing the START/  
STOP button, the temperature sensor is disconnected. An  
authorized technician must check and repair the sensor.  
STORING BREAD  
Store bread in a sealed plastic bag or container. Bread can be stored for  
about three days at room temperature. If you need to store bread for longer  
than three days, place it in the refrigerator. Refrigerated bread can keep for  
at most ten days in a sealed bag or container. Homemade bread does not  
contain preservatives, so it does not keep as long as store bought bread.  
CLEANING & MAINTENANCE  
Disconnect the machine from the power outlet  
and let it cool down before cleaning.  
1. Bread Pan: remove the Bread Pan by turning it in counter-clockwise, then lift  
by pulling the handle. Wipe inside and outside of Bread Pan with a damp, non-  
abrasive cloth or sponge. The pan must be dried completely before reinstalling.  
2. Kneading Blade: Make sure that the Kneading Blade is removed from the bread  
prior to slicing. Wipe the Kneading Blade carefully with a non-abrasive, damp  
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cloth or sponge. Both the Bread Pan and Kneading Blade are dishwasher safe.  
3. Main Unit: Gently wipe the outside of Main Unit with a damp, non-abrasive cloth  
or sponge. Do not use any abrasive cleaners on the machine. Never immerse the  
ELECTRIC BREAD MAKER in water.  
NOTE: It is not recommended that you remove the Lid for cleaning.  
4. Make sure that ELECTRIC BREAD MAKER is completely  
cooled, clean and dry with a closed Lid before storing.  
It is that simple!  
RECIPES  
You can create a variety of breads using your ELECTRIC BREAD MAKER.  
Simply follow the instructions below for ingredients and measurements and then  
choose your favorite recipes. You can also use box mixes to create breads.  
Use your imagination and have FUN with your ELECTRIC BREAD MAKER!  
INTRODUCTION OF BREAD INGREDIENTS  
1. BREAD FLOUR  
Bread flour contains a high amount of gluten (sometimes referred to as high-  
gluten flour). The gluten makes the bread dough more elastic so that it expands  
and does not collapse after rising. Since the gluten content of bread flour is higher  
than common flour, it can be used for making bread that is larger in size and has  
better consistency. Bread flour is the most important ingredient of making bread.  
2. PLAIN FLOUR  
Flour that does not contain baking powder. It can be used for making quick bread.  
3. WHOLE WHEAT FLOUR  
Whole wheat flour is ground from wheat grain. It contains wheat and gluten.  
Whole wheat flour is heavier and more contains more nutrients than white flour.  
Bread made with whole wheat flour is usually smaller in size, so many recipes  
usually combine whole wheat flour with bread flour to achieve the best results.  
4. SELF-RISING FLOUR  
A type of flour that contains baking powder. It is used for baking cakes specially.  
5. CORN FLOUR & OATMEAL FLOUR  
Corn flour and oatmeal flour are ground from corn and oatmeal.  
Bread made with these flours is more rough in texture.  
6. SUGAR  
Sugar is an important ingredient that enhances the taste and color of bread.  
7. YEAST  
Active yeast will produce carbon dioxide. The carbon dioxide will expand the bread.  
1 tbsp. dry yeast =3 tsp. dry yeast  
Yeast must be stored in the refrigerator, as the active ingredients in it will  
be killed at high temperature. Before using, check the production date  
and storage life of your yeast. Store unused yeast in the refrigerator.  
Usually the failure of bread rising is caused by bad or expired yeast.  
11  
 
Follow the steps below to check whether your yeast is fresh and active.  
Pour ½ cup warm water (110˚ F to 120˚ F) into a measuring cup.  
Put 1 tsp. white sugar into the cup and stir, then  
sprinkle 2 tsp. yeast over the water.  
Place the measuring cup in a warm place for  
about 10 min. Do not stir the water.  
The froth should be up to 1 cup. If the froth does  
not reach 1 cup, the yeast is dead or inactive.  
8. SALT  
Salt is necessary to improve bread flavor and crust color. Never use  
too much salt in a recipe, as it can prevent the yeast from rising.  
9. EGG  
Eggs can improve bread texture, make the bread more nourishing and  
larger in size. Make sure to stir eggs before adding to Bread Pan.  
10. BUTTER & VEGETABLE OIL  
Oil and butter can make bread softer and more perishable.  
Butter should be melted or softened before using.  
11. BAKING POWDER  
Baking powder is used for rising when using an ULTRA FAST  
program to make bread and cake. The ULTRA FAST programs  
do not have a rising cycle, so the baking powder produces air,  
which forms bubbles to soften the texture of the bread.  
12. BAKING SODA  
See Baking Powder. It can also used in combination with baking powder.  
WATER & OTHER LIQUIDS  
Water is an essential ingredient for making bread. The temperature of  
water used to make bread is very important. Do not add cold water to  
bread dough. The temperature of water used to dissolve yeast must be  
between 110˚ F to 120˚ F. When yeast is combined with flour and other  
dry ingredients, water temperature between 120˚ F and 130˚ F is best.  
The water may be substituted with fresh milk or water mixed with 2% milk  
powder, which may enhance bread flavor and improve crust color. Some  
recipes may call for juice for the purpose of enhancing bread flavor.  
INGREDIENT MEASUREMENTS  
In order to make good bread, you must make sure to measure  
ingredients precisely. It is strongly suggested that you use a  
measuring cup or measuring spoon (included) to obtain accurate  
amounts, otherwise the bread may not bake properly.  
1 Tbsp. = 3 Tsp.  
1 Packet Dry Yeast = 2 Tsp.  
1. Weighing Liquid Ingredients  
Water, fresh milk or milk powder should be measured with  
measuring cups. When you measure cooking oil or other ingredients,  
clean the Measuring Cup thoroughly between uses.  
2. Dry Measurements  
Dry measuring must be done by gently spooning ingredients into the  
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Measuring Cup and then once filled, leveling off with a knife. Never  
add more dry ingredients than a recipe calls for, as this could effect the  
outcome of baking. When measuring small amounts of dry ingredients,  
the Measuring Spoon must be used. Measurements must be level, as  
any deviation from the recipe could effect the outcome of baking.  
3. Adding Sequence  
Always follow the sequence of adding ingredients to the Bread Pan precisely as  
shown in How to Operate section. The sequence of adding ingredients is: liquid  
ingredients, dry ingredients, flour, make an indentation in the flour and then add  
either yeast or baking powder. Do not stir ingredients inside of the Bread Pan.  
The flour should not become completely wet. The yeast can only be placed on the  
dry flour and CANNOT touch the salt. After the flour has been kneaded for some  
time, a beep will prompt you to add fruit and nut ingredients to the mixture if the  
recipe calls for them. If the fruit or nut ingredients are added too early, the flavor  
will be diminished from being mixed for too long. When you use the delay function  
for a long time, never add the perishable ingredients such as eggs, milk or fruit.  
Here are some recipes that you can try:  
WHITE BREAD  
1.5lb LOAF  
2.0lb LOAF  
1 Cup  
1½ Cup Water  
Water  
1½ Tbsp. Butter  
Tsp. Salt  
1 Tbsp. Butter  
1Tsp. Salt  
1½ Tbsp. Sugar  
2 Tbsp. Sugar  
2 Tbsp. Powdered Milk  
4 Cups Bread Flour  
Tsp. Dry Yeast  
1½ Tbsp.  
Powdered Milk  
3 Cups Bread Flour  
Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
BUTTERMILK BREAD  
1.5lb LOAF  
2.0lb LOAF  
1¼ Cup Buttermilk  
1Tsp. Salt  
1½ Cup Buttermilk  
1 Tsp. Salt  
3 Cups Bread Flour  
Tsp. Dry Yeast  
4 Cups Bread Flour  
Tsp. Dry Yeast  
Use PROGRAM 2: FRENCH  
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FRENCH BREAD  
1.5lb LOAF  
2.0lb LOAF  
1¼ Cup Water  
1Tsp. Salt  
1½ Cup Water  
Tsp. Salt  
1 Tsp. Sugar  
1 Tsp. Sugar  
¾ Tbsp.  
Vegetable Oil  
1 Tbsp. Vegetable Oil  
2½ Cups Bread Flour  
1½ Cup Wheat Flour  
Tsp. Dry Yeast  
2 Cups Bread Flour  
1 Cup Wheat Flour  
Tsp. Dry Yeast  
Use PROGRAM 2: FRENCH  
ITALIAN WHITE BREAD  
1.5lb LOAF  
2.0lb LOAF  
1¼ Cup Water  
1Tsp. Salt  
1½ Cup Water  
1 Tsp. Salt  
1Tsp. Sugar  
1 Tsp. Sugar  
¾ Tsp.  
Vegetable Oil  
¾ Tsp. Vegetable Oil  
4 Cups Bread Flour  
3½ oz. Cornmeal  
Tsp. Dry Yeast  
3 Cups Bread Flour  
3 oz. Cornmeal  
Tsp. Dry Yeast  
Use PROGRAM 11: SANDWICH  
OAT BREAD  
1.5lb LOAF  
2lb LOAF  
1 Cup  
1½ Cup Water  
Water  
4 Cups Bread Flour  
¾ Cup Rolled Oats  
2¼ Tbsp. Butter  
1Tsp. Salt  
3 Cups Bread Flour  
½ Cup Rolled Oats  
2 Tbsp. Butter  
1Tsp. Salt  
1 Tbsp. Brown Sugar  
Tsp. Dry Yeast  
½ Tbsp. Brown  
Sugar  
Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
14  
 
WHOLE WHEAT BREAD  
1.5lb LOAF  
2.0lb LOAF  
1 Cup Water  
1 Tbsp. Butter  
1Tsp. Salt  
1½ Cup Water  
1½ Tbsp. Butter  
Tsp. Salt  
1½ Tbsp. Sugar  
2 Tbsp. Sugar  
1½ Tbsp.  
Powdered Milk  
2 Tbsp. Powdered Milk  
3 Cups Whole Wheat Flour  
1 Cup Bread Flour  
Tsp. Dry Yeast  
2 Cups Whole  
Wheat Flour  
1 Cup Bread Flour  
Tsp. Dry Yeast  
Use PROGRAM 3: WHOLE WHEAT  
POTATO BREAD  
1.5lb LOAF  
2.0lb LOAF  
1 Cup Water  
or Milk  
1¼ Cup Water or Milk  
1½ Tbsp. Butter  
1 Tsp. Salt  
1 Tbsp. Butter  
1 Tsp. Salt  
1 Tsp. Sugar  
1 Egg  
1 Tsp. Sugar  
1 Egg  
¾ Cup Mashed Potatoes  
4 Cups Bread Flour  
2 Tsp. Dry Yeast  
½ Cup Mashed  
Potatoes  
3 Cups Bread Flour  
2 Tsp. Dry Yeast  
Use PROGRAM 4: QUICK  
ONION BREAD  
1.5lb LOAF  
2.0lb LOAF  
1 Cup Water  
1 Tsp. Salt  
1½ Cup Water  
1 Tsp. Salt  
1 Tsp. Sugar  
1 Tsp. Sugar  
½ Cup Grilled  
Onions  
½ Cup Grilled Onions  
4 Cups Bread Flour  
Tsp. Dry Yeast  
3 Cups Bread Flour  
Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
15  
 
RYE BREAD  
1.5lb LOAF  
2.0lb LOAF  
1¹/8 Cups  
Warm Water  
1¹/8 Cups Warm Water  
2 Tbsp. Molasses  
1 Tbsp. Vegetable Oil  
1 Tsp. Salt  
2 Tbsp. Molasses  
1 Tbsp.  
Vegetable Oil  
2½ Cups Bread Flour  
1½ Cups Rye Flour  
3 Tbsp. Brown Sugar  
1 Tsp. Caraway Seed  
2 Tsp. Dry Yeast  
1 Tsp. Salt  
2 Cups Bread Flour  
1 Cup Rye Flour  
3 Tbsp. Brown  
Sugar  
¾ Tsp. Caraway  
Seed  
Use PROGRAM 3: WHOLE WHEAT  
Tsp. Dry Yeast  
BEER BREAD  
1.5lb LOAF  
2.0lb LOAF  
¾ Cup Water  
3 Cups Bread Flour  
1 Tsp. Salt  
1 Cup Water  
4 Cups Bread Flour  
1 Tsp. Salt  
¼ Cup Brown  
Sugar  
¼ Cup Brown Sugar  
12 oz. Can of Beer  
Tsp. Dry Yeast  
12 oz. Can of Beer  
Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
EGG BREAD  
1.5lb LOAF  
2.0lb LOAF  
1 Cup Water  
1 Tsp. Salt  
1¼ Cup Water  
1 Tsp. Salt  
1 Tsp. Sugar  
1 Egg  
1 Tsp. Sugar  
2 Eggs  
3 Cups Bread Flour  
Tsp. Dry Yeast  
4 Cups Bread Flour  
Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
16  
 
HERB BREAD  
1.5lb LOAF  
2.0lb LOAF  
1¼ Cup Buttermilk  
1 Tsp. Salt  
1½ Cup Buttermilk  
1 Tsp. Salt  
1 Tsp. Sugar  
1 Tsp. Sugar  
Tsp. Butter  
3 Cups Bread Flour  
2 Tsp. Butter  
4 Cups Bread Flour  
1½ Tbsp. Mixed Herbs  
Tsp. Dry Yeast  
1 Tbsp. Mixed  
Herbs  
Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
WHITE SANDWICH BREAD  
1.5lb LOAF  
2.0lb LOAF  
1 Cup Water  
1½ Cup Water  
2 Tbsp. Butter  
2 Tsp. Salt  
1½ Tbsp. Butter  
Tsp. Salt  
2 Tbsp. Sugar  
3 Cups Bread Flour  
1 Tsp. Dry Yeast  
4 Tbsp. Sugar  
½ Cup Grilled Onions  
4 Cups Bread Flour  
1 Tsp. Dry Yeast  
Use PROGRAM 11: SANDWICH  
WHOLE WHEAT SANDWICH BREAD  
1.5lb LOAF  
2.0lb LOAF  
1½ Cup Water  
1½ Tbsp. Dry Milk  
1½ Tbsp. Butter  
Tsp. Salt  
2 Cups Water  
2 Tbsp. Dry Milk  
2 Tbsp. Butter  
2 Tsp. Salt  
2 Tbsp. Honey  
3 Tbsp. Honey  
2 Cups Wheat  
Flour  
2½ Cup Wheat Flour  
1½ Cup Bread Flour  
Tsp. Dry Yeast  
1 Cup Bread Flour  
Tsp. Dry Yeast  
Use PROGRAM 11: SANDWICH  
17  
 
RAISIN NUT BREAD  
1.5lb LOAF  
2.0lb LOAF  
1 Cup Water  
1¼ Cup Water  
2 Tbsp.  
Vegetable Oil  
3 Tbsp. Vegetable Oil  
2 Tsp. Salt  
Tsp. Salt  
1½ Tbsp. Brown Sugar  
¾ Tsp. Cinnamon  
¼ Cup Raisins  
1 Tbsp. Brown  
Sugar  
¾ Tsp. Cinnamon  
¼ Cup Raisins  
¼ Cup Chopped Nuts  
4 Cups Bread Flour  
Tsp. Dry Yeast  
¼ Cup Chopped  
Nuts  
3 Cups Bread Flour  
1 Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
CARROT BREAD  
1.5lb LOAF  
2.0lb LOAF  
1 Cup Water  
1¼ Cup Water  
1½ Tbsp. Butter  
3 Cups Bread Flour  
1¾ Tbsp. Butter  
4 Cups Bread Flour  
2 oz. Shredded Carrots  
1 Tsp. Salt  
1½ oz. Shredded  
Carrots  
1 Tsp. Salt  
1 Tsp. Sugar  
1 Tsp. Sugar  
Tsp. Dry Yeast  
Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
ZUCCHINI BREAD  
1.5lb LOAF  
2.0lb LOAF  
1½ oz. Water  
1 Tsp. Salt  
1¾ oz. Water  
1 Tsp. Salt  
1 Tsp. Sugar  
1 Tsp. Sugar  
1 Cup Shredded  
Zucchini  
1¼ Cup Shredded Zucchini  
4 Cups Bread Flour  
Tsp. Dry Yeast  
3 Cups Bread Flour  
Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
18  
 
PUMPKIN BREAD  
2lb LOAF  
Use PROGRAM 1: BASIC  
1¼ Cup Pumpkin  
Puree  
1 Tsp. Salt  
1 Tsp. Sugar  
1¾ Tbsp. Butter  
2 oz. Pumpkin  
Seeds  
4 Cups Bread Flour  
Tsp. Dry Yeast  
BANANA NUT BREAD  
1.5lb LOAF  
Use PROGRAM 4: QUICK  
1 Cup Milk  
4 Tbsp.  
Vegetable Oil  
2 Cups Ripened,  
Mashed Bananas  
4 Eggs  
2 Tsp. Salt  
½ Cup White  
Sugar  
½ Cup Brown  
Sugar  
1 Cup Chopped  
Walnuts  
3 Cups All-  
Purpose Flour  
2 Tsp. Baking Soda  
19  
 
PIZZA BREAD  
1.5lb LOAF  
2.0lb LOAF  
1¼ Cup Water  
1 Tbsp. Olive Oil  
1 Tsp. Salt  
1½ Cup Water  
1 Tbsp. Olive Oil  
1 Tsp. Salt  
1 Tsp. Sugar  
1 Tsp. Sugar  
Tsp. Oregano  
¾ Tsp. Oregano  
2 Tbsp. Grated  
Parmesan Cheese  
2½ Tbsp. Grated Parmesan Cheese  
3½ oz. Cornmeal  
4 Cups Bread Flour  
Tsp. Dry Yeast  
2½ oz. Cornmeal  
3 Cups Bread Flour  
Tsp. Dry Yeast  
Use PROGRAM 1: BASIC  
SUNFLOWER SEED BREAD  
1.5lb LOAF  
2.0lb LOAF  
1¼ Cup Water  
1 Tsp. Salt  
1½ Cup Water  
1 Tsp. Salt  
1 Tsp. Sugar  
1 Tsp. Sugar  
1¾ Tbsp. Butter  
3 Cups Bread Flour  
2 Tbsp. Butter  
4 Cups Bread Flour  
1¼ oz. Sunflower Seeds  
Tsp. Dry Yeast  
1 oz. Sunflower  
Seeds  
Tsp. Dry Yeast  
Tip: Add the sunflower seeds after the  
first beep. If you roast the seeds in the  
oven, the taste will be more intense.  
Use PROGRAM 1: BASIC  
20  
 
ULTRA-FAST PESTO BREAD  
1.5lb LOAF  
2.0lb LOAF  
1¼ Cup Water  
1½ Cup Water  
½ Cup Pesto Sauce  
6 Tsp. Dry Milk  
½ Tsp. Salt  
3 Tbsp. Pesto  
Sauce  
4 Tsp. Dry Milk  
¹/3 Tsp. Salt  
6 Tsp. Sugar  
4 Tsp. Sugar  
4 Cups Bread Flour  
4 Tsp. Dry Yeast  
3 Cups Bread Flour  
3 Tsp. Dry Yeast  
Use PROGRAM 6: ULTRA FAST-1  
CORNBREAD  
1.5lb LOAF  
Use PROGRAM 4: QUICK  
1 Cup Milk  
1 Tsp. Salt  
¼ Cup Sugar  
4 Eggs  
¹/3 Tsp.  
Vegetable Oil  
½ Cup Cornmeal  
3 Cups  
All-Purpose Flour  
5 Tsp. Baking  
Powder  
21  
 
DOUGH PREPARATION  
You can easily prepare dough with the DOUGH program of your breed  
baking machine. The dough can be further Worked and baked in your  
oven. During the 2 nd kneading phase add the ingredients when you hear  
the acoustic signal. In the Dough program there are no differences in  
the Baking levels. We will provide the doses that can be prepared.  
Here are a few recipes:  
WHOLEMEAL WHEAT PIZZA DOUGH  
NORMAL  
LARGE DOUGH SIZE  
DOUGH SIZE  
¾ Cup Water  
1 Cup Water  
1¼ Cup Wheat  
Wholemeal Flour  
2 Cups Wheat Wholemeal Flour  
1½ Tbsp. Wheat Germ  
1 Tsp. Salt  
1 Tbsp. Wheat  
Germ  
3 Tbsp. Olive Oil  
½ Tsp. Salt  
Tsp. Dry Yeast  
2 Tbsp. Olive Oil  
1 Tsp. Dry Yeast  
Use PROGRAM 8: DOUGH  
When dough is ready, take out of Bread  
Pan and set aside for 10 minutes.  
Roll dough out into pizza shape.  
Spread pizza sauce and toppings on top of pizza.  
Bake in preheated 375˚ F oven for 20 minutes.  
BRIOCHES  
1¼ Cup Water  
or Milk  
Use PROGRAM 8: DOUGH  
Take the dough from the Bread Pan,  
knead, and divide it into pieces.  
2 Eggs  
5¼ Tbsp. Butter  
¾ Tsp. Salt  
¼ Cup Sugar  
Make one small and one large ball out of each piece.  
Place the large ball into a greased brioche  
baking tin. Place the small ball on top of it.  
Leave it to rise until the volume doubles.  
2½ Cups  
Bread Flour  
Whip an egg together with some sugar.  
Brush mixture on the brioches and bake.  
2 Tsp. Dry Yeast  
22  
 
FRENCH BAGUETTE  
NORMAL  
LARGE DOUGH SIZE  
DOUGH SIZE  
1½ Cup Water  
2¼ Cup Water  
1¾ Tbsp. Dry  
Wheat Leaven  
3½ Tbsp. Dry Wheat Leaven  
½ Tsp. Salt  
1Tsp. Salt  
½ Tsp. Sugar  
1 Tsp. Sugar  
2½ Cups Bread Flour  
1½ Cup Wheat Flour  
2 Tsp. Dry Yeast  
2 Cups Bread Flour  
1 Cup Wheat Flour  
Tsp. Dry Yeast  
Use PROGRAM 8: DOUGH  
When dough is ready, divide into 2-4 parts, form  
into loaf shapes and let them sit for 30-40 minutes.  
Make a series of diagonal cuts on the top  
surface and put the bread in the oven to bake.  
CROISSANTS  
1 Cup Water  
or Milk  
Use PROGRAM 8: DOUGH  
Take the dough from the Bread Pan, knead,  
leave it to set it aside and then knead again.  
1 Egg  
¼ Cup Butter  
1 Tsp. Salt  
Cover the dough and put in the  
refrigerator for 30 minutes.  
Roll out the dough into a rectangle and brush  
melted butter on it, avoiding the edges.  
2 Tbsp. Sugar  
3 Cups Bread Flour  
Tsp. Dry Yeast  
Place the dough in a plastic bag and set aside for  
at least 1 hour or overnight in the refrigerator.  
Roll out the dough into a rectangle and cut it  
into 9 squares. Cut each square diagonally.  
23  
 
BRAN ROLLS  
1 Cup Water  
½ Cup Butter  
1 Egg  
Use PROGRAM 8: DOUGH  
Take the dough from the Bread Pan,  
cover and set aside for 10 minutes.  
Divide dough into 14 pieces and roll on  
floured surface into long, thing rolls.  
¹/3 Cup Sugar  
¾ Tsp. Salt  
Tie rolls into individual knots. Pinch the ends  
and tuck into the bottom of the knots.  
½ Cup Bran Flakes  
Place knots onto greased baking sheets.  
1½ Cup Bread  
Flour  
Cover and let rise, unrefrigerated,  
until volume doubles.  
1½ Cup Whole  
Wheat Flour  
Brush egg white mixture onto knots.  
Tsp. Dry Yeast  
Bake in preheated 375˚ F oven for 15-20  
minutes or until golden brown in color.  
1 Egg White,  
Beaten and set  
aside for baking  
PRETZELS  
NORMAL  
LARGE  
1 Cup Water  
1¼ Cup Water  
1½ Cup Bread  
Flour  
2 Cups Bread Flour  
¾ Tsp. Sugar  
½ Tsp. Sugar  
¼ Tsp. Salt  
½ Tsp. Salt  
¾ Packet Dry Yeast  
1 Egg, Slightly Beaten and Set Aside  
Sea Salt  
1 Tsp. Dry Yeast  
1 Egg, Slightly  
Beaten and  
Set Aside  
Sea Salt  
Use PROGRAM 8: DOUGH  
Remove dough from Bread Pan.  
Divide the dough into pieces and form a  
long, thin roll out of each piece of dough.  
Form the dough into pretzel shapes and  
lay them on a greased baking sheet.  
Brush the egg mixture onto the pretzels  
and sprinkle coarse sea salt on top.  
Bake in preheated 400˚ F for 12-15  
minutes. Remove immediately.  
24  
 
COFFEE CAKE  
NORMAL  
LARGE  
1 Cup Milk  
1 Cup Milk  
3 Cups Bread Flour  
¼ Tsp. Salt  
4 Cups Bread Flour  
½ Tsp. Salt  
1 Egg Yolk  
1 Egg Yolk  
1 Tbsp. Butter  
¼ Cup Sugar  
1 Tsp. Dry Yeast  
Topping:  
2 Tbsp. Butter  
¼ Cup Sugar  
Tsp. Dry Yeast  
Topping:  
2 Tbsp. Melted  
Butter  
3 Tbsp. Melted Butter  
½ Cup Sugar  
¼ Cup Sugar  
Tsp. Cinnamon  
½ Cup Crushed Pecans  
1 Tsp. Cinnamon  
½ Cup Crushed  
Pecans  
Use PROGRAM 8: DOUGH  
Take dough out of Bread Pan and knead it.  
Form dough into a greased and floured  
round or square bread pan.  
Follow the directions below to make the topping:  
Brush butter onto the bread.  
Mix the sugar, cinnamon and nuts together  
in a bowl and spread on top of butter.  
Set loaf of bread aside for 30 minutes,  
unrefrigerated, and then bake in a preheated  
350˚ F oven for 45 minutes, or until a toothpick  
inserted into the loaf comes out clean.  
25  
 
JAMS & MARMALADES  
It is easy to make jams or marmalades with your ELECTRIC  
BREAD MAKER. Simply follow these instructions:  
1. Wash fresh, ripened fruit. Peel apples, peaches,  
pears and other fruits with hard peels.  
2. Always use the recommended measurements, as they are chosen especially  
to work with the JAM setting on your machine. If you do not use the  
correct measurements, the jam may boil too early or spill over.  
3. Weigh the fruit, cut it into small pieces or add the  
jam sugar in specified quantities.  
4. Do NOT use regular sugar, as the jam will not become thick enough. Jam sugar,  
or preserving sugar, has pectin added to it so that your jam will thicken.  
5. Mix the fruit with the sugar and start the JAM program.  
6. When program has completed, you can pour the jam or  
marmalade into canning jars. Seal jars completely.  
Here are some recipes that you can use to make delicious jams:  
STRAWBERRY JAM  
4 Cups Clean,  
Fresh Strawberries  
Cut into Pieces  
or Pureed  
Mix all of the ingredients together in the  
Bread Pan with a plastic spoon.  
Select the JAM program and start.  
When program completes, remove the Bread  
Pan using oven mitts or pot holders.  
2 Cups Jam Sugar  
1 Tbsp. Lemon  
Juice  
Pour jam into canning jars and seal jars completely.  
MIXED BERRY JAM  
4 Cups Frozen  
Mixed Berries,  
Thawed  
Mix all of the ingredients together in the  
Bread Pan with a plastic spoon.  
Select the JAM program and start.  
2 Cups Jam Sugar  
When program completes, remove the Bread  
Pan using oven mitts or pot holders.  
1 Tbsp. Lemon  
Juice  
Pour jam into canning jars and seal jars completely.  
ORANGE MARMALADE  
4 Cups Peeled  
and Thinly Diced  
Oranges  
Mix all of the ingredients together in the  
Bread Pan with a plastic spoon.  
Select the JAM program and start.  
½ Cup Peeled  
and Thinly  
Diced Lemons  
When program completes, remove the Bread  
Pan using oven mitts or pot holders.  
Pour marmalade into canning jars  
and seal jars completely.  
2 Cups Jam Sugar  
26  
 
RETURNS & WARRANTY  
SHOULD YOUR UNIT NOT WORK OR IS DAMAGED WHEN  
YOU FIRST TAKE IT OUT OF THE BOX, PLEASE RETURN  
IT TO THE PLACE OF PURCHASE IMMEDIATELY.  
ELECTRIC BREAD MAKER / BM100  
Should you have any questions, please contact us via email or at the  
customer service number listed below between the hours of 8:00 AM  
and 5:00 PM, Monday through Friday, Central Standard Time.  
Distributed by:  
Nostalgia Products Group LLC  
1471 Partnership Dr.  
Green Bay, WI 54304-5685  
Customer Service  
Phone: (920) 347-9122  
Customer Service Inquiry  
fill out the Customer Service Inquiry form and click the Submit button.  
A representative will contact you as soon as possible.  
This appliance is designed and built to provide many years of satisfactory  
performance under normal household use. The distributor pledges to the  
original owner that should there be any defects in material or workmanship  
during the first 90 days of purchase, we will repair or replace the unit at  
our option. Our pledge does not apply to damages caused by shipping,  
mishandling or unit being dropped. A product deemed defective either from  
manufacturing or being mishandled is up to the distributor’s discretion.  
In order to obtain service under this warranty, please contact Nostalgia  
Products Group, LLC at the telephone number listed above or by filling  
com. This warranty does not apply to re-manufactured merchandise.  
Please read these instructions carefully. Failure to comply with these instructions,  
damages caused by improper replacement parts, abuse or misuse will void this  
pledge to you and is being made in place of all other expressed warranties.  
27  
 
 

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