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Conditions that void the warranty, including damage, misuse, or unauthorized repairs.
Details on how to obtain service, including contact numbers and return procedures.
Explains warranty limitations, remedies, and liability exclusions.
Instructions for handling the bread pan safely and correctly.
Guide to selecting bread courses, crust color, and loaf size.
Explanation of the Start button and 18-Hour Delay Bake Timer.
Details on White, Whole Wheat, French, and Fruit & Nut bread courses.
Information on Rapid, Deluxe Super Rapid, Batter Bread, Dough, Pizza, Jam, and Pasta courses.
Information on various flours like All-Purpose, Bread, Whole Wheat, and Rye.
Details on yeast types, freshness, and how to test for activity.
Properties of vital wheat gluten and whole wheat flour.
Recommendations for storing flour to maintain freshness.
Tips for using fresh yeast and testing its viability.
Charts for converting yeast types and additional yeast for rapid settings.
The role of sugar, salt, liquids, and eggs in bread making.
Information on fats, baking powder, and baking soda as ingredients.
Importance of accurate measurement for bread making success.
Tips for creating own yeast breads and using bread mixes.
Methods for applying glazes to yeast breads.
How to assess and adjust dough consistency during kneading.
Adjustments needed for baking at high altitudes.
Proper techniques for slicing and storing freshly baked bread.
Helpful conversions for recipe ingredients.
Steps for inserting the bread pan and loading ingredients correctly.
Steps for selecting the bread course and adjusting settings.
How to choose the crust color and loaf size.
Starting the baking process and adding ingredients at the beep.
Steps for completion, removal, and handling hot items.
Properly removing the loaf from the pan and allowing it to cool.
Basic white bread recipe and method.
Recipe for jalapeno flavored bread.
Recipe for fast white bread using the Deluxe Super Rapid course.
Recipe for fast country white bread.
Recipe for a dish using old bread and pineapple.
Recipe for bread pudding, cookable in microwave or oven.
Recipe for making crunchy snacks from leftover bread.
Recipe for sweet corn bread using the Batter Bread course.
General steps for using bread, pizza, and pasta dough courses.
Tips for achieving optimal results with dough courses.
A tip for checking dough volume by indentation.
Methods for applying egg yolk or egg white glazes.
Instructions for shaping Cloverleaf, Crisscross, and Traditional rolls.
Recipe for making dinner 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.
Steps for making jam using the bread maker.
Tips for successful jam making and proper storage.
Detailed instructions for cleaning the bread maker and its parts.
Proper procedures for storing the bread maker.
General| Model | TR900S |
|---|---|
| Type | Bread Maker |
| Brand | Breadman |
| Capacity | 2 lb |
| Crust Color Options | Light, Medium, Dark |
| Crust Control | Yes |
| Display | LCD |
| Kneading Paddles | 2 |
| Viewing Window | Yes |
| Delay Timer | Yes |
| Power | 600 W |
| Loaf Size | 1.5 lb, 2 lb |
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