To Next PageTo Next PageWhat to do if Breadman TR2700 Bread Maker kneading paddle comes out with bread?
If the kneading paddle comes out with the bread, use a nonmetal utensil to remove it. Please be aware that the kneading paddle will be hot.
Why does my Breadman TR2700 Bread Maker bread have unusual aroma?
An unusual aroma in your bread may be due to stale ingredients or using too much yeast. Always use fresh ingredients and ensure accurate measurements when making bread.
What happens if I halve or double ingredients in my Breadman TR2700?
Do not halve or double ingredients. If there is too little in the bread pan, the kneading paddle cannot knead well enough. If there is too much, the bread rises out of the bread pan.
Can I use fresh milk instead of dry milk in my Breadman TR2700?
Yes, you can use fresh milk in place of dry milk. Be sure to decrease the same measurement of water to equal the liquid substitution. However, fresh milk is not recommended when using the delay bake timer because it may spoil while sitting in the bread pan.
Why does my Breadman TR2700 Bread Maker bread have floured corners?
Sometimes flour in the corner of the bread pan may not have been completely kneaded into the dough. If this occurs, scrape it off the loaf with a knife.
Why does my Breadman TR2700 have an unusual aroma?
An unusual aroma in your bread could be due to using stale ingredients or using too much yeast. Always use fresh ingredients, and remember that accurate measurements are essential for delicious bread.
What to do if the kneading paddle comes out with the bread in my Breadman TR2700?
If the kneading paddle comes out with the bread, use a nonmetal utensil to remove it. Please be cautious, as the kneading paddle will be hot.
Shows selection and timer setting.
Illuminates when START button is pressed; indicates cycle status.
Allows delay baking up to 24 hours and adjusting program times.
Saves or erases changes made in Program function.
Used to register changes and set delay timer, adjust time.
Selects desired bread/dough course.
Selects crust color: light, medium or dark.
Activates or cancels dispenser function.
Selects loaf size: 1 lb, 1.5 lb, or 2 lb.
Pauses the machine after a course has started.
Press to start the selected baking course.
Clears display, resets course or timer, or stops baking.
Initial setup steps, including placement and preparation.
Specifies the maximum quantities of ingredients to use for different courses.
Advice on inserting and removing the bread pan.
Description of bread made with white flour.
Description of bread made with whole wheat or rye flour.
Description of bread with a crispier crust and lighter texture.
Description of bread with added sugar or fruit ingredients.
Description of bread for low carb recipes.
Description of bread for gluten-free recipes.
Description of bread made with baking powder or soda.
Instructions for making homemade jam.
Instructions for preparing dough for bread or rolls.
Instructions for preparing pizza and focaccia dough.
For baking pre-made dough or adjusting crust color.
Decreases time for White, Whole Wheat, French, and Sweet courses.
Allows saving up to 5 personalized recipes.
Allows manual adjustment of cycle lengths.
Blend of refined hard and soft wheat flours for quick breads and cakes.
Coarse outer portion of wheat or rye grains, added for nutrition and texture.
High gluten/protein flour for better volume and structure.
Used to enhance flavor and texture of bread.
Coarse wheat fragments for nutty flavor and crunchy texture.
Flour that requires mixing with bread flour due to low gluten.
Contains leavening; not recommended for use.
Blend of various grains and seeds.
Increases volume and lightens texture in low-gluten flours.
Milled from entire kernel; results in smaller, heavier loaves.
Proper storage methods for different types of flour.
Information on active dry, quick-acting, and fresh yeast types.
Guide for substituting quick-acting yeast for active dry yeast.
Additional yeast needed for rapid course settings.
Importance of sugar for color, flavor, and yeast food.
Role of salt in balancing flavor and limiting yeast growth.
Guidance on liquid temperatures and types for bread making.
Role of eggs in richness and texture.
How fats tenderize texture; French bread's lack of fat.
Leavening agent for quick breads and cakes.
Another leavening agent, distinct from baking powder.
Options for enhancing bread crust with glazes.
How to check and adjust dough consistency during kneading.
Adjustments for baking at high altitudes.
Tips for cooling, slicing, and storing bread.
Allows variable time and temperature for baking.
Temporarily stops the baking cycle.
Instructions for cleaning the bread maker components.
Guidelines for storing the bread maker.
Details of the product's warranty coverage and duration.
General| Model Number | TR2700 |
|---|---|
| Type | Bread Maker |
| Display | LCD |
| Kneading Paddles | 2 |
| Crust Settings | Light, Medium, Dark |
| Delay Timer | Yes |
| Keep Warm Function | Yes |
| Viewing Window | Yes |
| Loaf Sizes | 1.5 lb, 2 lb |
| Settings | 12 |
| Timer | 13-hour programmable timer |
| Color | Silver |
