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General safety precautions for using the appliance, including hot surfaces and proper handling.
Guidance on the power cord to reduce entanglement and tripping risks.
Notes on operating the appliance with adequate electrical circuits to prevent overloads.
Explanation of the polarized plug and its intended single-way insertion for safety.
Instructions for safely handling the bread pan during use and after baking.
List of available bread and dough courses for selection on the control panel.
How to use the SELECT button to cycle through and choose courses.
Options for adjusting the bread's crust color (Light, Medium, Dark).
How to choose the desired bread loaf size (1.0, 1.5, or 2.0 LB).
How to initiate the baking or dough course.
Instructions for setting a delayed start time for baking.
How to stop, reset the baking course, or clear the delay timer.
Description of the White Bread course for recipes using primarily white flour.
Description of the Whole Wheat Bread course for recipes with significant whole wheat.
Description of the French Bread course for lighter texture breads.
Description of the Fruit & Nut course for breads with sweet ingredients.
Details on faster versions of White, French, Whole Wheat, and Fruit & Nut courses.
Description of the fast 59-minute bread baking course.
Description of the course for recipes using baking powder/soda.
Use for preparing dough for shaping and baking elsewhere.
Use for pizza and focaccia doughs.
Method for making homemade jam.
Method for preparing fresh pasta dough.
Description and suitability of all-purpose flour for breads and cakes.
Information on bran for nutritional enrichment and texture.
Benefits of using bread flour for improved volume and structure.
Role of cornmeal and oatmeal in enhancing bread flavor and texture.
Properties of cracked wheat for texture and flavor in whole grain breads.
Guidance on using rye flour with bread flour for structure.
Warning against using self-rising flour due to leavening interference.
Description of a multi-grain cereal blend for bread making.
Use of vital wheat gluten to improve volume and texture in dense flours.
Characteristics of whole wheat flour and its effect on bread density.
Recommendations for storing different types of flour to maintain freshness.
Types of yeast, freshness test, and usage guidelines for bread making.
Chart for substituting active dry yeast with quick rise yeast.
Additional yeast needed for rapid bread courses.
Role of sugar for flavor, color, and yeast food.
Importance of salt for flavor and yeast control.
Types of liquids and their effect on crust and texture.
Contribution of eggs to richness and texture in baked goods.
How to accurately measure liquid ingredients using appropriate cups.
How to accurately measure dry ingredients using standard cups.
Guidance for beginners and adapting personal recipes.
Instructions for applying glazes for a professional finish.
Advice on using prepackaged mixes in the bread maker.
How to assess and adjust dough texture during the kneading stage.
Adjustments for baking at altitudes over 3,000 feet.
Best practices for cooling, slicing, and storing bread.
Useful conversion factors for recipe measurements.
Recipe for a fast white bread using the Deluxe Super Rapid course.
Recipe for a fast country white bread using the Deluxe Super Rapid course.
Recipe for a fast French bread using the Deluxe Super Rapid course.
Recipe for a fast Italian bread using the Deluxe Super Rapid course.
Recipe for a fast cinnamon-raisin bread using the Deluxe Super Rapid course.
Recipe for a fast pepperoni pizza bread using the Deluxe Super Rapid course.
Recipe for breaded pineapple using day-old bread.
Recipe for bread pudding using day-old bread.
Recipe for making crunchy snacks from bread.
Recipe for sweet corn bread using the batter course.
Tips for optimal results with the Batter Breads™ course.
Step-by-step instructions for using dough courses.
Tips for achieving the best results with dough courses.
A specific tip related to dough volume.
Instructions for shaping various types of rolls.
Recipe for standard pizza crust dough.
Recipe for whole wheat pizza crust dough.
Recipe for basic pasta dough.
Recipe for amaretto raisin cookies.
Recipe for oatmeal raisin cookies.
Detailed steps for cleaning the bread maker and its parts.
Recommendations for storing the appliance when not in use.
General| Model | TR846 |
|---|---|
| Type | Bread Maker |
| Power | 600 watts |
| Loaf Sizes | 1.5 lb, 2 lb |
| Display | LCD |
| Color | White |
| Crust Control | Light, Medium, Dark |
| Delay Timer | 13 hours |
| Capacity | 2 pounds |
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