hitachi hb c103

HOW TO MAKE DELICIOUS BREAD

1. USE ONLY FRESHINGREDIENTS

Pay attention to the date of manufacture whenbuying flour and yeast. Stale or old ingredientsaffect aroma and height of bread.

2. YEASTFresh dry rapid rise yeast or dry active yeastshould be used. A small loaf may resultaccording to the type, amount and freshness ofthe yeast. Once a package is opened, store it inthe refrigerator to keep 'it active longer.Rapid rise yeast is recommended especially forthe Bread Rapid cycle.

3. MEASURE THEINGREDIENTS ACCURATELY

Accurate measurement are essential in makingdelicious bread. Combination measuringspoon (Tablespoon and Teaspoon) andmeasuring cup are provided with the HomeBakery.

Example:1 112 teaspoons=1 teaspoon +112 teaspoon

2

4. WATER TEMPERATUREAND ROOM TEMPERATURE

Water Temperature and room temperature arealso essential in making delicious bread. TheHome Bakery controls the dough temperatureat the suitable range. The Home Bakerycontrols the kneading period automatically inorder to maintain the temperature of the dough.The optimum temperature range are asindicated in the following.

Room temperature: 40°F to 80°F(For best result: 59°F to 77°F)

Water temperature: 40°F to 50°F

Adjustments of the water temperature arenecessary for making delicious bread.

Lower thanHigherRoom temperature 80°F

than 80°F

No delay

Use chilled water.

Use

IncreaseUsing the delay chillflour:timer water1/4 cup

Do not use luke warm water.

It will be a short dense loaf, a sunken top, or aninflated top (especially, at high room temperature).

5. TO ENSURE TASTY BREADWhen eating: Enjoy it toasted or freshly sliced.To store bread: Wrap it in a plastic bag toprevent it from drying out.

When storing : After cooling the breadcompletely, wrap in foil or a plastic bag. For twoor three days storage, wrap well and store it inthe refrigerator. For longer storage, wrap welland store it in the freezer.

CONTENTS

FEATURES ··..··..··· ..·..··· ·..··..· ··· ·..··· ..·4SAFETY PRECAUTIONS · ·..· · 5BEFORE STARTING TO BAKE · ·..·..·..6DESCRIPTION ..· · · · ·..·8CONTOROL PANEL AND FUNCTION ·..9

HOW TO USE BREAD MENU · ·..· ·.. 10HOW TO USE BREAD RAPID MENU ·..· ·14

THE "BREAD/MIX BREAD"MENUSBASIC WHITE BREAD ·..·..· ·· ··..· 15BRAN BREAD · ·..·· · ·.. ·..· 15LEMON PEPPER BREAD · · · 15CARROT BREAD ·..·..··· · 15WHITE BREAD ..· · · ·..· · · 15CRANBERRY BREAD ..· · ··· ·.. 16APPLESAUCE CINNAMON BREAD ..· ·.. 16ORANGE BREAD ·..·..·..· ·..·..· 16VEGETABLE JUICE BREAD · · ·.. 16ORANGE MARMALADE BREAD · · 16SWEET BREAD ..· ·..·..· · ·.. 16POTATO BREAD ..· · · ·..· · 17SWEET BANANA BREAD"""""'"'''''''''''''''' 17YOGURT BREAD · ·..· 17EGG BREAD · ·..· · · · · 17PEANUT BUTTER BREAD · · ·17ANADAMA BREAD .... ·..· ·.. · ·..· · · ·17RYE BREAD ·..·..· · · · · 18PUMPKIN BREAD · · · ·.. 18

RAISIN BREAD · ·..· · · ·.. 18WALNUT BREAD · · · 18APRICOT BREAD · · ·.. 18MIXED VEGETABLE BREAD · · 19OATMEAL BRAN ALMOND BREAD ..·..· 19BACON CHEESE BREAD · ·.. 19DILL ONION BREAD ·..· 19TRADITIONAL JEWISH CHALLAH · 19SOUTHERN CORN BREAD · ·..·..·..··..·.. 19

3

HOW TO USE WHOLE WHEATBREAD MENU · ·..·..· ·..·..·..· · ·..·..·..20

THE"WHOLE WHEAT BREAD"MENUSWHOLE WHEAT BREAD · · 21LIGHT WHOLE WHEAT BREAD · 21WHEAT BRAN BREAD ..· · · ·..·21BANANA WHEAT BREAD ·..· ·..· 21PUMPKIN SEED WHEAT BREAD · ·..·..· 22WHOLE WHEAT APPLE RAISIN BREAD ..·..22WHOLE WHEAT YOGURT BREAD ..·..·..·.... ·22WHOLE WHEAT PEANUTSESAME BREAD · · · · ·..·22SUNNY HEALTH BREAD · · ·..·..· 22

HOW TO USE DOUGH MENU · ·..·..·..·23

THE"DOUGH"MENUSDINNER ROLLS ..· ·..· · · · ·24SOFT PRETZELS · · ·..· ·24SOFT BAGELS ······ ·..·· ·· ..····24BRIOCHE 25PETIT BREAD ..· ·· · · · ·25PIZZA ..·..·..· ·· ·..·· ··..·· ·· ·· ·25PANETTON E 26FRENCH BREAD · · · · 26CROISSANTS 27RICH SOUR DOUGH BREAD ..· ·..28RICH WHEAT SOUR DOUGH BREAD · 28

THE"CAKE"MENUSHOW TO USE CAKE MENUHOW TO MAKE SPONGE CAKE ANDCHOCOLATE CAKE · · · ·..·29HOW TO MAKE POUND CAKE ANDFRUIT CAKE ··· ..··· ..·..·· ·..··..···· ··..·· ·30

MAl NTENANCE/CLEAN ING 31Q&A FOR HOME BAKERY ..· · · ·..·32DISPLAY INDICATIONS ·..· · · ·..33MAKING DELICIOUS BREAD · · ·..·34SPECIFICATIONS AND LIMITEDWARRANTY 35

FEATURES

DIFFERENT LOAF SIZEThe Home Bakery lets you select two loaf sizes: Regular or Large.You can bake the right size of bread you need for the occasion.

FOUR MENU SELECTIONSBREAD : (1) This menu is for baking standard bread (basic white bread).(basic loaf bread) It will bake in 3 hours and 50 minutes.

(2) A beeper sounds telling you the proper time to add those additional ingredients.BREAD RAPID : BREAD RAPID is a shorter menu for bread which is needed in a hurry.

It will bake in 2 hours and 30 minutes.

WHOLE WHEAT: For breads using 100% whole wheat flour.BREAD Rich in fiber, vitamin B groups and vitamin E.

It will bake in 5 hours.

DOUGH : This menu function is used to make a variety of bread types such as(Until FIRST RISE) Dinner Rolls or French bread.CAKE : Selection for either SPONGE CAKE or POUND CAKE menus are available.

Chocolate Cake and Fruit Cake may also be made from these menus.

TIMER(For BREAD and WHOLE WHEAT BREAD menus)Just set it in theevening ... and it's ready in the morning. (or vice versa)Delay time: from 4 hours up to 13 hours. (BREAD menu)

from 5 hours and 10 minutes up to 13 hours. (WHOLE WHEAT BREAD menu)

LIGHT OR MEDIUM CRUST SETTING(For BREAD, BREAD RAPID and WHOLE WHEAT BREAD menus)If you want to change the bread color to light, you can change the color to LIGHT crust by pressingthe BREAD COLOR button.

By not changing the bread color, the bread will automatically bake on the MUEDIUM setting.

ADJUSTMENTS

HIGH ALTITUDE

Adjustments are sometimes necessary for highaltitudes for making bread by hand or in abread machine. As the altitude increases, thefermentation time required for the yeastdecreases and the dough can be over proofed.The result can be a short dense loaf, a sunkentop, or an inflated top. Also, low humidity insome high altitude areas can cause the loaf tohave an insufficient rise. The follwing aremodifications that can be used when

experiencing problems at elevations of 3,000 to7,000 feet. Start with the lowest adjustmentand increase if necessary. Also, gluten may beadded to a recipe to increase the elasticity andstructure of the dough. Gluten can be found inhealth food stores and required amounts to

4

add will be listed by the manufacturer.Reduce Yeast: 1/8 to 1/4 teaspoonsReduce Sugar: 1 to 3 teaspoonsIncrease Liquid: 1 to 4 teaspoons

HUMIDITY

Humidity can increase the moisture content offlour and other ingredients. The increasedmoisture can cause the water to flour ratio to

change. The resulting product will have a flat orsunken top. To modify a recipe for humidity,increase the flour by 1 to 4 tablespoons. Startwith the lowest amount and increase if

necessary. Near the end of the secondkneading cycle, a smooth, firm ball of doughshould be formed.

SAFETY PRECAUTIONS

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plugwill fit in a polalized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. ifit still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

A WARNINGKeep the Home Bakery away from babies andchildren, as they may touch the contorolbuttons. The Home Bakery will be hot duringoperation.

Plug into a receptacle : AC 120V 60Hz only(maximum running current: 8A). Do not use anextention cord or multi plug receptacle.

Do not use the Home Bakery where it is on anunstable surface.

Do not block the vents or air outlet on the top orsides of the Home Bakery. These vents ensurecooling of working parts.

A CAUTIONDo not place anything over the Home Bakery,as it will deform or discolor the lid.

Do not deform the bread pan. The HomeBakery can not make a good loaf of bread, asaccurate temperature sensing can not beaccomplished, if the bread pan is distorted inshape.

Be sure that the Home Bakery is always keptclean, and especially that there are not anyforeign objects in the bread pan.(Un-plug the Home Bakery when cleaning).

Use only required amounts of ingredients.Increasing the recipe may cause the bread tostick to the inside of the lid or air outlet

openings.

Do not immerse the bread pan in water.It will cause the shaft to malfunction.

5

Do not place your face or hands near the HomeBakery. The Home Bakery will be hot duringbaking.

When baking is finished:Use oven mitts or pot holders when taking outthe bread pan.The bread pan, oven area, and the lid are hot.

During the baking and finish cycles, do nottouch the hot surface such as appliancehandles, outer case, viewing window and soon.

Use oven mitts or pot holders when carryingthe Home Bakery.

Do not open the lid or remove the bread panduring the rise or bake cycle.

Allow at least four inches (10 cm) for air spaceon each side of the Home Bakery.If you do not, surrounding walls will becomediscolored, because hot air blows from theopenings on the Home Bakery.

Be sure that oven area is always kept clean.If not, crumbs will burn and could causemalfunction.

For safety reasons, be sure to unplug the HomeBakery after each USe.

BEFORE STARTING TO BAKE

INGREDENTS USED FOR BAKING

DRY

YEAST

FLOUR

SALT

SUGAR

FAT

MILK

PRODUCTS

TAP WATER

EGG

This is what causes the bread to rise and the most important ingredient inbread making. When combined with sugar and water at the righttemperature, the yeast generates carbon dioxide and makes the dough rise.The yeast used for the Home Bakery does not need preliminaryfermentation. Fresh dry rapid rise yeast or active dry yeast should beused. A small loaf may result according to type, amount and freshness ofyeast. Once a package is opened, store it in the refrigerator to keep it activelonger and it should be used as soon as possible. When using from thefreezer or refrigerator yeast should be brought to room temperarure beforeusing as it is numb and will not activate.

The gluten in wheat flour forms the framework that gives bread its structure.Bread flour is the most suitable because of its high protein content.In general, all purpose flour is used to bake cakes. Adding some flour, suchas whole wheat, wheat bran, rye and barley, adds interesting textures andflavors to bread.

Certain kinds of flour cannot withstand high temperatures and highhumidity. Store flour in a cool, dry place.

Salt controls the action of the yeast and helps produce a firm dough, andalso prevents overrising.

Sugar supports the fermentation process of the yeast, gives the bread tasteand color, and keeps it soft.You can substitute honey or molasses (in same amount) for sugar.You can adjust the bread color depending on the amount of sugar.(Sugar is added to dough for a darker crust)

Butter, margarine or shortening should be used at room temperature forbest baking results. Fats prevent the bread from becoming hard and addflavor. Butter is the most suitable fat for the Home Bakery.

Milk products such as dry milk and fresh milk are largely responsible for theshine and taste of the bread. When using the delay timer, dry milk and watershould be used instead of fresh milk for safety reasons. When the roomtemperature is hot (higher than 80°F), use fresh milk of approx. 40°F.(refrigerated cool water).

Tap water added to flour to form the gluten and to put life into your bread.Tap water is a major factor in the success of your bread making. When theroom temperature is hot (higher than 80°F), used chilled water ofapprox. 40°F. (refrigerated cool water).

The flaver and aroma of the bread can be improved by including eggs in therecipe. They also help to give the bread a soft texture. When adding onelarge egg to a recipe, decrease the liquid by 1fs cup.

6

BEFORE STARTING TO BAKE

--------IMPORTANT NOTICE--------

The ratio of bread flour to water (or other liquid)should always be kept at the volumes given inthe recipes. (Example: Basic white bread(Large loaf) 3 cups bread flour to 1 1fa cupswater). Putting an excessive volume of breadflour compared to the volume of water (or otherliquid) will change the qulity of the homemadebread and may cause the mixing blade to lockand malfunction.

When using the BREAD/MIX BREAD menu, theHome Bakery will alert you by three beepingsounds, four minutes before the kneadingprocess is finished, the beeping sounds signalyou to add additional ingredients such asraisins, vegetables or nuts etc. Be sure all shells,hard seeds or other foreign objects are removedfrom the ingredients. The fluorocarbon coatingon the bread pan will be scratched if hard objectssuch as candy sugar, crystal sugar, frozen butteror ice are added. Some nuts and fruits can

scratch the pan.

---------PROCESS TIME---------

BREAD setting 7min.5min.16-24min.60-70min.

BREAD RAPID

7min.5min.16-22min.15min.setting

WHOLE WHEAT10min.

100min.I14min. I56min.BREAD setting

DOUGH setting

I7min. I5min. 16-24min.I64-72min.

20sec.

20sec.

20sec.

70min.

45min.

25min. 20sec. 48min.

53-65min.

55-61min.

45min.

rSPONGE CAKEHeating 2

48min.setting

Heating 17min.

POUND CAKE Heating 258min.

lsetting

7

DESCRIPTION

HANDLE

I•••••••(REMOVABLE)

AIR OUTLET OPENINGS

VIEWING WINDOW

Allows you to viewwhat is going oninside.

OUTER CASE

MIXING BLADEInstall the mix

ing blade onthe shaft.

HANDLE

GUIDE

PROJECTION

SHAFT

APPLIANCE HANDLE

For easy transportation

MAIN BODY

VENTS

CORD

PLUG

TeaspoonTablespoon

Measuring cup for waterand bread flour and other

ingredients.

8

Combination measuring spoon

Use to measure sugar, salt, butter,drymilk and dry yeast

Knowing Your Bread Pan Capacity

Knowing your breadmaker’s loaf capacity will enable you to find

recipes of any variety on the Internet for free. It will also keep you from adding too much flour, etc. which could

cause rising dough to flow over the sides of your bread pan, creating quite a mess and if left unattended, quite a bit of smoke when the

final “bake” cycle begins. Hope you find this information helpful.

Happy Breadmaking & Warmest Regards, The Breadmaker Guru

Remove your bread pan from your breadmaker.

Using a one-cup (8oz) liquid measure, fill your bread pan with water.

Note: Be certain to use a "liquid" measuring cup. A “liquid” measuring cup is clear and displays an imprinted scale

down its side.

As you fill your bread pan with water, count the total number of 8 oz cups it takes to fill your bread pan to the very rim.

You should know that breadmaker manufacturers do not all

universally agree, but generally speaking…

if it holds between 7 & 10 it’s a 1.0 lb/500 g loaf pan if it holds exactly 10 it’s a 1.25 lb/600 g loaf pan

if it holds between 10 & 11 it’s a 1.5 lb/700 g loaf pan if it holds between 11 & 13 it’s a 2.0 lb/900 g loaf pan if it holds between 13 & 15 it’s a 2.5 lb/1100 g loaf pan if it holds between 15 & 17 it’s a 3.0 lb/1300 g loaf pan

And when searching for a free bread machine recipes on the

Internet, breadmaker manufacturers do not all universally agree, but generally

speaking…

a bread recipe for use in a 1.0 lb/500 g breadmaker should never

exceed 2-1/4 total cups of flour a bread recipe for use in a 1.25 lb/600 g breadmaker should never

exceed 2-1/2 total cups of flour a bread recipe for use in a 1.5 lb/700 g loaf breadmaker should never

exceed 3-1/4 total cups of flour a bread recipe for use in a 2.0 lb/900 g loaf breadmaker should never

exceed 4-1/4 total cups of flour a bread recipe for use in a 2.5 lb/1100 g loaf breadmaker should

never exceed 5-1/4 total cups of flour a bread recipe for use in a 3.0 lb/1300 g loaf breadmaker should

never exceed 6-1/4 total cups of flour

The “cups” of flour I’m referring to here ARE NOT to be measured using the clear “liquid” measure previously mentioned. Instead use a standard “dry” measuring cup when measuring dry ingredients. And

be sure to level-off the top of each and every dry ingredient measurement with a butter knife, even the ones measured out in

teaspoons and tablespoons.

Warning: When testing a new bread recipe in your breadmaker, it’s always best

that you not leave your breadmaker unattended.

CONTOROL PANEL AND FUNCTION

START light

When buttons are pressed, the control panel beeps.

Press the MENU button for the menu you want, BREAD, BREAD RAPID(one time), WHOLE WHEAT BREAD (two times), DOUGH (three times), orCAKE (four times). Each time you press the MENU button, the next menuappears.(when you plug the cord into the receptacle, the first menu shows BREAD).

Press the BREAD COLOR button, if you want to change the degree ofbrowning.When pressing this button, the browning stage switches to LIGHT. By notchanging the bread color, the bread will automatically bake on theMEDIUM setting.

The delay time can be set by pressing the TIMER button.Each time the button is pressed, the time will increase by 10 minutes. TheTIMER button can be pressed and held down to increase the delay timerapidly.The delay time can be set from 4 hours to 13 hours. (BREAD MENU)The delay time can be from 5 hours and 10 minutes to 13 hours.

(WHOLE WHEAT BREAD MENU)

Press the START/STOP button when you want to start baking and also tostart the delayed timer.

To change the operating function, after pressing the START/STOP button,

press the START/STOP button for one)second.The operating functions can be changed to the initial mode by this operation.

9

HOW TO USE BREAD/MIX BREAD MENU

Up to the "I;;"mark in the

, middle

O y~ '=JJ,,;:~:: ~

... ; .. - .' '#." •••.•~ .. . - .. ' ..

Spoon level (not heaping)Be sure to use the spoon and cup includedwith this unit for all measuring! For bestresults, measure each ingredient precisely.(1 measuring spoon means 1 level measuringspoon).

When the Home Bakery is plugged in, it is automatically on the BREAD menu.From start to finish 3 hours 50 minutes.

Accurate measurement of ingredients is essential to make delicious bread.Use chilled water of approximately 40°F. (refrigerated cool water).Do not use luke warm water.

CD Open the lid and remove thebread pan by lifting the handle.

® Install the mixing blade on theshaft inside the bread pan asshown below. Use the Home Bakery

where it is stable andlevel.

Make sure the mixingblade is inserted properly.If the mixing blade isreleased during operation,the dough will not bekneaded properly.

Pour tap water into the bread pan, add the bread flour, salt, butter, sugar,and dry milk, then place the dry yeast ON THE TOP of the flour. Do not mixafter adding the dry yeast. (When using bread mix, pour tap water inot thebread pan first, then bread mix and place the dry yeast on the top of thebread mix).

NOTE: If you plan to usethe timer's delay feature,the yeast must be kept dryand away from the water.(See figure 0)

CD Water ® All ingredients except 0 DRY YEAST on the topDRY YEAST of the flour away from

water.

If the yeast gets wet, it willferment in advance and

the dough will not risewhen it should.

10


Q) Put the bread pan into theHome Bakery, making sure theguide projections fit into theguides on the Home Bakery.

Guideprojection

Guide

Using the handle, close the lid.

® Push the bread pan down asindicated in the below figure,and it will click into place. Pushthe handle down and back.

If the bread pan is notinserted properly, and theSTART/STOP button ispushed malfunction canresult.

If the lid is not properlyclosed, it may interferewith the rising and bakingprocess.

The BREAD/MIX BREAD light turns on.

11

KNEAD/RISE 0.BAKE/FINISH \:..:7 , .

LIGHT~

BREAD ••

COLOR

---------- NODELAV----------Press the START/STOP button

( PRE-KNEAD)•••

( REST )•••

L KNEAD)•••

( FIRST RISE)•••

( GAS SQUEEZE OUT)

•••

(SECOND RISE)•••

( BAKE )

•••

( FINISH)

Notice the START/STOP light is on and theunit is running. Notice the time left for thebread to be finished is displayed 13:501 andis counting down.

CHI AUTOMATIC HOME BAKERY 1II H8-CW3

The timer counts down by the minute.Timer to go .

(~I"'-'BI )~,..J'.,f.: .

When the time reaches aboutj 581, theHome Bakery starts the baking cycle,andthe BAKE/FINISH light flashes .

When the baking process has beencompleted, the BAKE/FINISH light stopsflashing, stays lit, and the beeper will sound3 times telling you the bread is done.Notice L::]]on the timer display.(START/STOP light starts flashing)

• If you would like to alterthe degree of browning,simply press theBREAD COLOR button.The bread will be baked

on the MEDIUM setting,if the BREAD COLORbutton is not activated .

The degree of browningcan be altered after

starting up, if you pressthe BREAD COLORbutton before the BAKE

cycle has been reached .

• If the Home Bakery doesnot start the pre-kneadcycle after the START /STOP button has been

pressed, check theDISPLAY INDICATIONS

on page 33.

NOTES:(1) Kneading process:

When not using the delay timer, the beeper sounds to tell you to addraisins, etc. After about 25 minutes from the start and four minutesbefore the kneading is finished, it beeps three times to tell you to addraisins. Open the lid and sprinkle raisins slowly and evenly over thedough. Opening the lid at this time will not stop the kneading, so becareful.

After adding the raisins, quickly close the lid to prevent loss of heat.(2) kneading and rising process:

The viewing window and inner lid may be covered with mist.(The cloudy window dried up at baking process).

(3) Baking and finishing process:Do not touch the hot surfaces such as appliance or outercase or viewing window and so on. Use oven mitts or pot holders when carrying theHome Bakery.

12


-------USING THEDELAYTIMER-------The timer cannot be used in conjunction withthe "BREAD RAPID", "DOUGH"or "CAKE"setting.

The time that the bread is baked and ready toserve can be set by using the delay timer. Youcan adjust the delay timer from 4 hours to 13hours, in 10 minutes intervals.

EXAMPLE: It is 9:00 p.m. now. You would liketo have bread ready at 6:00 a.m. on the nextmorning. Set the timer forI9:3DI, because thereare 9 hours and 30 minutes between 9:00p.m.and 6:00 a.m .. Do not set the timer for theactual time but the hour difference between

when you start and when it is to be finished.

<D Pressing the TIMER button once will cause'-::CtCt to appear.

® Keep pressing the TIMER button untill9:3Ctis shown FLASHING.

~ '" 1//~~I)PI

® Press the START/STOP button: The displayis no longer flashing, and the timer is set.,

• The timer counts down by the minutes

I 9:.:''111 '1:.='81 .. ···· .. · ..---,-~-

• After the beeping sound stops, press theSTART/STOP button, open the lid, andremove the bread pan by lifting the handle.(Use oven mitts or pot holders whenremoving the bread pan, because the breadpan, oven area and the handle are hot.)

• Removing the bread pan soon after thebeeping sound stops to keep it from gettingsoggy.

Using oven mitts or pot holders, turn the bread pan upside down andshake until the bread comes loose.

Immediately after removingthe bread, pour tepid waterinto the bread pan.

NOTE:(1) Portions around the exterior of the oven may become discolored, but the discoloration will not

influence the performance of the Home Bakery.(2) When using the delay timer in the summer and the room temperature is above 80°F, a small loaf may

be the result because of over vising or improper kneading conditions.We recommend the following modification under the above stated conditions.Bread Flour: Increase 1/4 cup.

Always unplug the Home Bakery after each use.

13

HOW TO USE BREAD RAPID MENU

Press MENU button once for BREAD RAPID. From start to finish 2 hours and 30 minutes.

Accurate measurement of ingredients is essential to make delicious bread.Use chilled water of approximately 40°F. (refrigerated cool water)Do not use luke warm water.

G) Select BREAD RAPID setting by pressing the Menu button once.® Press the START/STOP button.

• Make sure you selectBREAD RAPID.


( REST )

•••

( KNEAD)••••••

Notice the START/STOP light is on and theunit is running. Notice the time left for the

bread to be finished is displayed [2:3D[ andis counting down.

CHI AUTOMATIC HOME BAKERY III HB-C103

The timer counts down by the minute.Timer to go.

(12:29[, Ic':28[ .... ·· .. · )

• If the Home Bakerydoes not start to

operate after theSTART/STOP button

has been pressed,check the DISPLAY

INDICATIONS on page33.

14

THE BREAD/MIX BREAD MENUS

Follow the directions for baking bread, step 1 to 9 on page 10 to 12.

Note: The yeast measure

ment labelled (BREAD) is

for the Regular Bread

Cycle and the yeastmeasurement labelled

(BREAD RAPID) is for the

Bread Rapid Cycle. Only

use one yeast measure

ment for the recipe.

Large loaf1 % cups

3 cups1 teaspoon2 tablespoons

1 % tablespoons1 112 tablespoons1 112 teaspoons

2 teaspoons

Tap WaterBread flour

Salt

SugarDry milkButter

Dry Yeast (BREAD MENU)Dry Yeast

(BREAD RAPID MENU)

INGREDIENTS

Regular loaf3/4 cup

2 cups1 teaspoon

1 112 tablespoons1 tablespoon1 tablespoon1 teaspoon

1 1/2 teaspoons

~-----BASiC WHITEBREAD "

When making the smallsize loaf, the amount of

each ingredient should be

half of the regular size loaf.

NOTE: The standard amount of dry yeast is listed on the above table. However, should the bread notrise sufficiently, add % teaspoon yeast.

---- BRANBREAD---INGREDIENTS

1 % cups tap water2 5/8 cups bread flour

3/8 cup wheat bran1 112 teaspoons salt

3 tablespoons sugar1 112 tablespoons butter1 112 tablespoons dry milk1 112 teaspoons dry yeast

(BREAD MENU)2 teaspoons dry yeast

(BREAD RAPID MENU)

NOTE: Fry the wheat brans in a pan at 320°Funtil they brown slightly (about 10minutes), then allow to cool beforethey are used.

--LEMON PEPPERBREADINGREDIENTS

1 % cups tap water3 cups bread flour

1 % teaspoons salt2 112 tablespoons sugar

1 112 tablespoons butter I

1 112 tablespoons dry milk I1 teaspoon dry yeast I

1 % teaspoons ground black pepper3 tablespoons lemon rinds (chopped)

NOTE: Add the lemon rinds when beepingsounds during kneading.

CARROTBREAD--INGREDIENTS

1 cup tap water3 cups bread flour

1/4 cup grated carrot1 % teaspoons salt

3 tablespoons sugar1 % tablespoons butter1 112 tablespoons dry milk1 112 teaspoons dry yeast


(BREAD RAPID MENU)

This menu can not be used on delay timer.15

----WHITE BREAD---INGREDIENTS

1/2 cup tap water3/4 cup fresh milk

3 cups bread flour1 teaspoon salt2 tablespoons sugar

1 112 tablespoons butter1 % teaspoons dry yeast


(BREAD RAPID MENU)

This menu can not be used on delay timer.

CRANBERRY BREADINGREDIENTS

% cup fresh milk3 cups bread flour

1 112 teaspoons salt2 tablespoons sugar

% cup cranberry juice1 tablespoon butter2 teaspoons dry yeast


(BREAD RAPID MENU)


ORANGE BREADINGREDIENTS

1 % cups orange juice3 cups bread flour1 teaspoon salt2 tablespoons sugar

1 112 tablespoons butter1 tablespoon dry milk

1 112 teaspoons dry yeast(BREAD MENU)

2 teaspoons dry yeast(BREAD RAPID MENU)


-ORANGE MARMALADE BREADINGREDIENTS

1 cup tap water112 cup orange marmalade

3 cups bread flour1 teaspoons salt

1 % tablespoons butter1 112 tablespoons dry milk1 112 teaspoons dry yeast


(BREAD RAPID MENU)


16

- APPLESAUCE CINNAMON BREAD

INGREDIENTS

113 cup applesauce1 cup fresh milk

2 % cups bread flour1 teaspoon cinnamon1 teaspoon salt2 tablespoons brown sugar1 tablespoon butter

1 % teaspoons dry yeast

This menu can not be used on delay timer orBREAD RAPID menu.

-VEGETABLE JUICE BREADINGREDIENTS

1 cup vegetable juice3 cups bread flour1 teaspoon salt2 tablespoon sugar1 large egg

1 112 tablespoons butter /1 % teaspoons dry yeast ~(BREAD MENU)

2 teaspoons dry yeast(BREAD RAPID MENU)


SWEET BREADINGREDIENTS

3/4 cup tap water1 egg york

2 % cups bread flour1 teaspoon salt5 tablespoons sugar

1 112 tablespoons shortening or butter1 112 tablespoons dry milk1 % teaspoons dry yeast


(BREAD RAPID MENU)

This menu can not be used on delay timer.NOTE: The color of crust will be darker than

the "BASIC WHITE BREAD"


---POTATO BREAD--INGREDIENTS

1 cup water (use potato water)2 112 cups bread flour

112 cup potato (mashed)1 teaspoon salt2 tablespoons sugar

1 % tablespoons butter1 112 teaspoons dry yeast


(BREAD RAPID MENU)

This menu can not be used on delay timer.NOTE: In saucepan, boil the potato in 2 cups

water till tender. Cool the potato waterto room temperature. Mash the potato.

--- YOGURTBREAD--INGREDIENTS

112 cup tap water1 cup yogurt3 cups bread flour1 teaspoon salt2 tablespoons sugar

1 112 tablespoons dry milk1 % tablespoons butter

2 teaspoons dry yeast3 tablespoons sesame seeds


- PEANUTBUTTERBREAD-INGREDIENTS

1 1/8 cups tap water3 cups bread flour1 teaspoon salt2 tablespoons brown sugar

1 % teaspoons dry yeast3fs cup peanut butter (at room temperature)


17

- SWEETBANANABREADINGREDIENTS

1 cup fresh milk3 cups bread flour

3fs (1/8Ib) cup ripe banana (sliced)1 egg yolk1 teaspoon salt2 tablespoons sugar

1 112 tablespoons butter1 112 teaspoons dry yeast

This menu can not be used on delay timer orBREAD RAPID menu.NOTE: The color of crust will be darker than


---- EGGBREAD---INGREDIENTS

5fs cup tap water2 large eggs3 cups bread flour

1 % teaspoons salt4 112 tablespoons sugar1 112 tablespoons butter1 112 teaspoons dry yeast


---ANADAMA BREAD--INGREDIENTS

112 cup tap water2 3/4 cups bread flour

1 large egg1 teaspoon salt1 tablespoon butter

1/4 cup molasses1 112 teaspoons dry yeast

1/4 cup corn meal

This menu can not be used on delay timer orBREAD RAPID menu.NOTE: The color of crust will be darker than


----RyE BREAD---INGREDIENTS

1 1/8 CUptap water1 cup rye flour2 cups bread flour1 teaspoon salt2 tablespoons s,ugar

1 % tablespoons butter1 112 tablespoons dry milk

1 teaspoon allspice1 112 teaspoons dry yeast

1 tablespoon caraway seeds

NOTE: (1) Add the caraway seeds whenbeeping sounds during kneading.

(2) The height of bread will be shorterthan the "BASIC WHITE BREAD"

---PUNPKIN BREAD--INGREDIENTS

3/4 cup fresh milk1 large egg3 cups bread flour1 teaspoon salt1 tablespoon brown sugar2 tablespoons butter

1 112 teaspoons dry yeast112 teaspoon cinnamon% teaspoon nutmeg112 teaspoon clove3/8 cup canned pumpkin

This menu can not be used on the delay timer.

Follow the directions for BREAD/MIX BREAD MENU steps 1 to 9 on page 10 to 12.The follwing mixed breads can not be used'on the BREAD RAPID menu.

-' RAISIN BREAD ----~,

NOTE: Add the raisins when beeping sounds during kneading.

INGREDIENTS

Regular loaf3/4 cup

2 cups1 teaspoon

1 112 tablespoons1 tablespoon1 tablespoon1 teaspoon1 teaspoon

1f4 cup

Tap WaterBread flour

Salt

SugarButter

Dry milkCinnamon

Dry YeastRaisins

Large loaf1 1fs cups


1 112 tablespoons1 112 tablespoons

1 teaspoon1 112 teaspoons

112 cup

When making the smallsize loaf, the amount ofeach ingredient shouldbe half of the regularloaf.

--- APRICOTBREAD--INGREDIENTS

1 1/8 cups tap water3 cups bread flour


1 112 tablespoons butter1 112 tablespoons dry milk1 112 teaspoons dry yeast

112 cup apricots (chopped)

NOTE: Add the apricots when beepingsounds during kneading.

18

---WALNUT BREAD--INGREDIENTS

1 1fs cups tap water3 cups bread flour

1 1/2 teaspoons salt3 tablespoons sugar

1 112 tablespoons butter1 112 tablespoons dry milk1 112 teaspoons dry yeast

1/2 cup walnuts (crushed)

NOTE: Add the walnuts when beeping soundsduring kneading.


-MIXED VEGETABLE BREADINGREDIENTS

1 1fa cups tap water3 cups bread flour


1 112 tablespoons butter1 % tablespoons dry milk1 112 teaspoons dry yeast

% cup mixed vegetables(thawed and drained)

NOTE: Add the mix vegetables when beepingsounds during kneading.

- OATMEAL BRAN ALMOND BREAD

INGREDIENTS

1 % cups fresh milk2 112 cups bread flour

1/4 cup oatmeal1/4 cup oatbran

1 teaspoon salt2 tablespoons brown sugar


1/2 cup almonds (toasted slivered)

This menu can not be used on the delay timer.NOTE: (1) Fry the oatbran in a pan at 320°F

until they brown slightly (about 10minutes) then allow to cool beforethey are used.

(2) Add the almonds when beepingsounds during kneading.

- TRANDITIONAL JEWISH CHALLAH

INGREDIENTS

1/4 cup orange juice1f3 cup tap water

3 cups bread flour2 large eggs

1 % teaspoons salt4 tablespoons sugar3 tablespoons butter2 teaspoons dry yeast

1/4 cup raisinThis menu can not be used on the delay timer.NOTE: (1) Add the raisins when beeping

sounds during kneading.(2) The color of crust will be darker

than the "BASIC WHITE BREAD"

19

-- BACON CHEESE BREAD INGREDIENTS


112 cup cheese (grated sharp)1 112 teaspoons salt1 112 tablespoons sugar1 112 tablespoons butter1 112 teaspoons dry yeast

3 tablespoons bacon bits

NOTE: Add the bacon bits when beepingsounds during kneading.

--- DILL ONION BREAD --INGREDIENTS

1 cup tap water1 large egg3 cups bread flour

% cup cottage cheese1 teaspoon dill

1 112 teaspoons salt2 tablespoons sugar1 tablespoon butter2 teaspoons dry yeast2 tablespoons onion (chopped)

This menu can not be used on the delay timer.NOTE: Add the onion when beeping sounds

during kneading.

- SOUTHERN CORN BREAD INGREDIENTS

1 cup fresh milk2 112 cups bread flour

112 cup corn meal112 tablespoon allspice (chopped)

4 drops tabasco112 cup cheese (grated sharp)

1 teaspoon salt2 tablespoons sugar

1 % teaspoons dry yeast% cup corn (boiled and drained)

This menu can not be used on the delay timer.NOTE: The height of bread will be shorter than

the "BASIC WHITE BREAD".

HOW TO USE WHOLE WHEAT BREAD MENU

Press MENU button twice for WHOLE WHEAT BREAD From start to finish 5 hours.

Accurate measurement of ingredients is essential to make delicious bread.Use chilled water of approximately 40°F. (refrigerated cool water)Do not use luke warm water.

CD Select the WHOLE WHEAT BREAD setting by pressing the MENUbutton twice.

® Press the START/STOP button.

• Make sure you selectWHOLE WHEAT BREAD.


C REST )

•••

( KNEAD)••••••

Notice the START/STOP light is on and theunit is running .Notice the time left for the bread to be

finished is displayed 5:00 and is countingdown .

CHI AUTOMATIC HOME BAKERY III HB-Cl03


(IL"'-'-'llu''-''"I1 )":':', '·,jO .

• For browning control, seethe notes under BREADon

page 12.

• If the Home Bakery doesnot start to operateafter the START/STOPbutton has been

pressed, check theDISPLAY INDICATIONS

on page 33.

Immediately after removing the bread,pour tepid water into the bread pan.

NOTE:(1) Portions around the exterior of the oven may become discolored, but the discoloration will not

influence the performance of the Home Bakery.(2) When using the delay timer in the summer and the room temperature is above 80°F, a small loaf may

be result because of over rising or improper kneading conditions.We recommend the following modification under the above stated conditions.Whole Wheat Flour: Increase 1fs cup.

20

THE WHOLE WHEAT BREAD MENUS

Follow the directions for baking bread, steps 1 to 9 on page 20.

, WHOLE WHEAT BREAD "'"INGREDIENTS

Regular Loaf1 cup2 cups1 teaspoon

1 112 tablespoons1 tablespoon1 teaspoon

Tap WaterWhole wheat flour

SaltMolasses

Butter

Dry Yeast

Large loaf1 3/8 cups


1 112 tablespoons1.112 teaspoons

Accurate measurement of ingredients is essential to make delicious bread.

- LIGHT WHOLE WHEAT BREADINGREDIENTS

1 % cups tap water1 1f2 cups bread flour1 112 cup whole wheat flour1 112 teaspoons salt

3 tablespoons sugar1 112 tablespoons butter1 112 tablespoons dry milk1 1f2 teaspoons dry yeast

-- BANANAWHEAT BREAD-INGREDIENTS

% cup tap water3 cups whole wheat flour

% cup ripe banana (sliced)1 egg yolk

112 teaspoon vanilla extract1 teaspoon salt3 tablespoons honey

1 112 tablespoons butter1 1/2 teaspoons dry yeast

2 tablespoons poppy seeds (optional)


NOTE: The color of crust will be darker thanthe "BASIC WHITE BREAD"

21

--WHEAT BRAN BREAD-INGREDIENTS

1 112 cups fresh milk1 112 cups whole wheat flour

112 cup wheat bran1 cup bread flour1 teaspoon salt3 tablespoons brown sugar

1 112 tablespoons butter1 % teaspoons dry yeast


NOTE: Fry the wheat brans in a pan at 320°Funtil they brown slighty (about 10minutes), then allow to cool beforethey are used.

- PUMPKINSEEDWHEATBREADINGREDIENTS

1 3/8 CUpSfresh milk3 cups whole wheat flour1 teaspoon salt3 tablespoons honey1 tablespoon butt~r

1 % teaspoons dry yeast3 tablespoons pumpkin seeds

- WHOLE WHEAT YOGURT BREAD

INGREDIENTS

1 cup tap water2 cups whole wheat flour1 cup bread flour

% cup yogurt1 teaspoon salt2 tablespoons honey


3 tablespoons sesame seeds



--SUNNY HEALTHBREAD-INGREDIENTS

1 cup tap water1 112 cups bread flour1 112 cups whole wheat flour

1fa cup wheat germ% cup cottage cheese (creamed)

1 112 teaspoons salt3 tablespoons honey1 tablespoon butter

1 112 teaspoons dry yeast1/4 cup sunflower seeds


22

- WHOLE WHEAT APPLE RAISIN BREAD

INGREDIENTS

1 cup tap water2 cups whole wheat flour1 cup bread flour

112 cup apple saurce1 teaspoon salt2 tablespoons brown sugar

1 112 tablespoons butter1 % tablespoons dry milk

1 teaspoon cinnamon1 112 teaspoons dry yeast

112 cup raisinsNOTE: The color of crust will be darker than


-WHOLE WHEATPEANUTSESAMEBREAD

INGREDIENTS

1 3/8 cups tap water3 cups whole wheat flour1 teaspoon salt2 tablespoons molasses2 tablespoons peanut butter

1 112 tablespoons dry milk1 % teaspoons dry yeast

3 tablespoons sesame seeds



The height of bread will be shorter thanthe "BASIC WHITE BREAD"

HOW TO USE DOUGH MENUS

Press MENU button three times for DOUGH. From start to finish: 1 hour and 40 minutes.

Accurate measurement of ingredients is essential to makedelicious bread.

Use chilled water of approximately 40°F.(refrigerated cool water. Do not use warm water) .

NOTE: The timer's delay featurecannot be used for "DOUGH"

setting.

CD Select the "DOUGH" setting by pressing the MENU button three times.® Press the START/STOP button.

• Make sure that you selectthe "DOUGH" setting.

( PRE-KNEAD)••

( REST)••

( KNEAD)••

( FIRST RISE)••( COMPLETE)•••••

Notice the START/STOP Light is on and theunit is running .Notice the time left for the bread to be

finished is displayed ::'-:0 and is countingdown .

ACHI AUTOMATIC HOME BAKERY III HB-eW3


( I ::=:911 ::=:.91 · .. )- - , - -

• If the Home Bakery doesnot start to operate afterthe START/STOP button

has been pressed, checkthe DISPLAY INDICATION

on page 33.

When the first rise is finished, the BAKE/FINISH light stops flashing andthe beeper will sound three times telling you the dough is ready. NoticeC]] on the timer display.

CD After the beeping sound stops, press theSTART/STOP button, open the lid andremove the bread pan by lifting the handle.

® Gently take the dough out. Carefully takeout the mixing blade.

23

Be sure to unplugunit after each use.

THE DOUGH MENUS

--- DINNER ROLLS --- -- SOFT PRETZELS --

INGREDIENTS (Makes 18)3/4 cup tap water

1 large egg3 cups bread flour1 teaspoon salt3 tablespoons sugar6 tablespoons butter3 tablespoons dry milk

1 112 teaspoons dry yeast1 large egg beaten, if desired, for brushing

on top.

METHOD

1 Make the dough followingthe same procedures onpage 23.

2 When the beeper sounds,then place the dough on aboard and push it evenlyto squeeze out the gas.

3 Divide into 24 balls on thelightly floured surface.

4 Cover balls with a dampdishcloth and let rest for20 minutes.

5 Roll each ball into awedge shape. Startingwith the widest side, rollup the wedge looselytowards the point.

6 Placeon a greased bakingpan with the pointdownward. Splay withwater lightly. Let rise untilalmost double in size. (30to 40 minutes).

7 Brush rolls with thebeaten eggs.Bake in 350°F oven for 10to 15 minutes until goldenbrown. Remove frombaking pan, serve warm.

~

~

088&3

~

24

Use the ingredients for the Dinner Rollrecipe.

1 Make the dough the same procedureon page 23.

2 When the beeper sounds, then placethe dough on a board and push itevenly to squeeze out the gas.

3 Divied the dough into 12 balls on alightly floured surface.

4 Cover ball with a damp dishcloth andlet rest for 20 minutes.

5 Roll each portion on a lightly flouredsurface into a rope of about 10inches long.

6 Twist once where the doughoverlaps.

7 Lift ends across to opposite edges.Tuck ends under.

8 Place on a greased baking pan.Spray with water lightly.Let rise until almost double in size.(30 to 40 minutes)

9 Brush roll with the beaten eggs.Sprinkle with sesame seeds orcoarse salt.Bake in 390°F oven for 10 to 15minutes until golden brown.

--- SOFT BAGELS --

Use the ingredients for the Dinner Rollrecipe.

1 Make the dough according to the softpretzels recipe, following steps 1through 5.

2 Seal the ends together tightly tomake a ring with 2 inches hole in thecenter.

3 Place on a greased baking pan.Splay with water lightly. Let rise untilalmost double in size (30 to 40minutes).

4 Brush roll with the beaten eggs.Sprinkle with sesame seeds orcoarse salt.Bake in 390°F oven for 10 to 15minutes until golden brown.

THE DOUGH MENUS

Pat on flour 'th

and press a ;~ r one finger

fu.re0~ \@H~

BRIOCHE3 Divide the dough into 18 balls.

Divide each ball into 1 large and 1 small ball.Let set 20 minutes.

4 Place each large ball on a greased briochecup. Place a small ball on each large ball.

5 Place each cup on a baking pan, and spraywater lightly on the rolls.

6 Brush the rolls with the beaten egg yorks.Bake in 350°F oven for 10 to 15 minutes until

golden brown.

INGREDENTS (Makes 18)5/8 cup tap water

5 large egg yorks3 cups bread flour

1 112 teaspoons salt6 tablespoons sugar6 tablespoons butter3 tablespoons dry milk3 drops vanilla extract

2 112 teaspoons dry yeast1 large egg yorks beaten. if desired for brushingon top.

METHOD

1 Make the dough following the sameprocedures on page 23.

2 When the beeper sounds, then place thedough on a board and push it evenly tosqueeze out the gas.

Cuts

~ckcrT'P.

PETIT BREADINGREDENTS (Makes 18)



1 1/2 tablespoons butter1 1/2 tablespoons dry milk1 % teaspoons dry yeast1 large egg beaten, if desired, for brushing ontop.

METHOD



3 Divide the dough into 18 balls. Let set for 20minutes.

4 Roll and shapeas illustrated.

With a sharpknife, make

cuts in dough.5 Place on a greased baking pan. Spray lightly

with water, then let rise for 30 to 40 minutesor until doubled in size.

6 Brush with the beaten egg, and bake in350°F oven for 10 to 15 minutes.

25

PIZZAINGREDENTS (Makes 2)

1 cup tap water3 cups all purpose flour


1 112 tablespoons butter1 112 tablespoons dry milk1 % teaspoons dry yeast1 112 cups pizza sauce

4 cups cheese (grated)Topping (Your choice)

-Pepperoni -olives-Sliced onion -Ground beef

-Mushroom -Green pepper

METHOD



3 Put the dough into a bowl and cover with adamp dishcloth. Let rest for 30 minutes.Divide the dough into 2 balls.

4 Rollout the balls into the shape of a circle.Place the dough on a baking pan, prick witha fork.

5 Brush each dough with pizza sauce. Sprinklewith cheese. Top with your favorite topping,such as sliced onions, pepperoni, olives,ground beef etc.

6 Bake in 350°F oven for 15 to 20 minutes or

until it turns golden.

METHOD


FRENCH BREAD

INGREDENTS (Makes 3)1 1fs cups tap water

3 cups all purpose flour1 teaspoon salt1 tablespoon sugar1 tablespoon honey1 tablespoon olive oil

1 1h teaspoons dry yeast1 teaspoon poppy seeds

4 Form 1 large ball and 2small balls. Cover with

damp dishcloth, and letrest for 20 minutes.

2 When the beepersounds, then place thedough on a board andpush it even Iy tosqueeze out the gas.

7 Make cuts with a sharpknife and spray water onthem Iinghtly.

3 When it beeps, place thedough on a board. Divideinto 2 pieces and divideone half into 2 pieces asillustrated.

METHOD

1 Make the doughfollowing the sameprocedures on page 23.

5 Roll the large ball into acylindrical shape. shapethe 2 small balls.

6 Carefully place on afloured baking pan. Letrest for 30 to 40 minutes.

8 Sprinkle with poppyseeds. Bake in 400°Foven for 30 to 40 minutes

until golden brown.

26

damp dishcloth

~

PANETTONE

INGREDENTS(Makes 3)1 cup tap water3 cups bread flour1 teaspoon vanilla extract2 teaspoons salt4 tablespoons sugar7 tablespoons butter4 tablespoons dry milk3 teaspoons dry yeast4 tablespoons orange peels

(Candied pieces)112 cup raisins

(Soaked in rum or warm water)1 large egg beaten, if desired, for brushing ontop.

2 When it beeps,place the dough on a boardand push it evenly to squeeze out gas. Addthe orange peel and raisins during squeezingout the gas.

4 Divide the dough into 3balls (or your favoritesize). Place in greasedcustard cups. Place on abaking pan. (Use paperbaking cups if required).

3 Put dough in a greasedbowl and cover with a

damp dishcloth. Let restfor 20 minutes.

6 Brush with the beaten

egg. Bake in 400°F ovenfor 10 minutes and 350°Foven for 25 minutes until

golden brown.

5 Spray with water lightly.Let rise for 60 minutes oruntil doubled in size.

THE DOUGH MENUS

CROISSANTS

5 Roll the dough into arectangle again and foldinto thirds. Place in the

refrigerator for 15 to 20minutes.Fold and roll twice more.

6 Roll the dough into an 8 x18 inches rectangle. Cutdiagonally to make the 12equal triangles. Cut offuneven edges on the side.

INGREDENTS(Makes 18)1 1fs cups tap water

3 cups bread flour1 teaspoon salt2 tablespoons sugar3 tablespoons butter

1 112 tablespoons dry milk2 teaspoons dry yeast1 cup chilled butter

1 large egg beaten, if desired, for brushingon top.

2 When it beeps, place thedough on a board andpush it evenly to squeezeout gas. Put the doughinto a bowl and cover with

plastic wrap. Place in arefrigerator for 30 min-utes.

METHOD

1 Make the dough, followingthe same procedures onpage 23.

3 Roll into an 8 x 12 inches

rectangle, and put butteron % of the dough. Foldover the unbuttered third,then into three fold.

7 Roll up each triangleloosely, starting from theside opposite the point.

4 Seal edges. Stick askewer into the dough tosqueeze out gas. Wrap ina plastic bag and place ina refrigerator for 1 hour.

8 Place on a greased bakingpan, splay water lightly onrolls. Let rise for 30 to 50

minutes or until nearlydoubled in size.

9 Brush beaten egg overrolls. Bake in 350°F ovenfor 10 to 15 minutes until

golden brown.

27

METHOD

1 Make the dough, according to the dinner rollrecipe, following steps 1 through 2 on page23.


3 Divide into 3 pieces.

- RICH, WHEAT SOUR DOUGH BREAD

INGREDENTS (Makes 3)1 large egg

% cup milk2 cups bread flour1 cup whole wheat flour4 tablespoons sour dough starter1 teaspoon salt2 tablespoons honey or sugar3 tablespoons butter1 teaspoon cocoa1 teaspoon dry yeast

4 Make 3 dough balls. Cover with a dampdishcloth, and let rest for 20 minutes.

~oO5 After making 3 balls follow the same

procedures as in FRENCH BREAD 6 through7 on page 26.

6 Bake in 350DF oven for 30 to 40 minutes until

golden brown.

- SOUR DOUGH STARTERINGREDENTS

1 package Cf4 oz) dry yeast2 cups lukewarm water2 cups bread flour1 tablespoon sugar

SOUR DOUGH BREAD

- RICH, SOUR DOUGH BREADINGREDENTS (Makes 3)

1 large egg% cup milk

3 cups bread flour1 teaspoon salt2 tablespoons honey or sugar3 tablespoons butter1 teaspoon dry yeast4 tablespoons sour dough starter

METHOD

1 Soften the 1 package dry yeast in 112 cupwater (11ODF)

2 Stir the 112 cup water with dry yeast in the 1% cups lukewarm water, 2 cups bread flourand 1 tablespoon sugar.Beat till smooth. Only bottled water shouldbe used.

3 Cover with dishcloth and let stand at room

temperature 4 to 5 days till bubbly, stirring 2to 3 times a day.

4 Cover and refrigerate till ready to use.

5 Use only wooden or plastic spoons-neveruse metal utensils. Do not use copper oraluminum bowls.

6 To keep starter going,after each use of thestarter, add % cup water, % cup bread flourand 1 teaspoon sugar to remainder. Let standat room temperature till bubbly, at least 1 day.Cover and refrigerate for later use. If not usedwithin 10 days, add 1 teaspoon sugar. Repeatadding sugar every 10 days.

7 If the starer turns orange, throwaway.

METHOD

Follow the same procedures as in RICH SOURDOUGH BREAD.

28

HOW TO USE CAKE MENUS

Press MENU button four times for CAKE From start to finish 55 minutes.

SPONGE CAKEINGREDENTS

3 large eggs (whites)112 cup sugar

3 drops vanilla extract(Approx. % teaspoon)

2 tablespoons (1 oz) rum1 cup all purpose flour (sifted)1 teaspoon baking powder (sifted)2 tablespoons butter

CHOCOLATE CAKEINGREDENTS

3 large eggs112 cup sugar

3 drops vanilla extract2 tablespoons (1 oz) blandy1 cup all purpose flour (sifted)

1 112 tablespoons cocoa1 teaspoon baking powder (sifted)2 tablespoons butter

NOTE: Add cocoa and brandy with vanilla extract.

CD Place the egg whites and sugar in a warmed bowl and whisk them by using a table mixer orhand mixer until the mixture peaks.(When ready, the mixture should be so thick that the whisk leaves a firm imprint).

® Add vanilla extract and rum to the mixture and whisk.@) Combine the mixture with the sifted all purpose flour and baking powder by using a wood

spatu la to mix.@ Stir the melted butter immediately.

Notice START light is on and the unit is running. Notice the time left forthe cake to be finished is displayed I 551 and is counting down.The Home Bakery starts heating 1 cycle, and the BAKE/FINISH lightflashes. When the process of making cake has been completed, theBAKE/FINISH light stops flashing, stays lit, and the beeper will sound 3times telling you the cake is ready. Notice c=m on the timer display.

CD Select the CAKE menu by pressingthe MENU button.

® LCD should show I 551 baking time@) Press the START/STOP button

( HEATING 1 )••

( HEATING 2 )••

( FINISH)••

( COMPLETE)

HITACHI AUTOMATIC HOME BAKERY III HB-C103

After the beeper sounds, press the START ISTOP button, open the lid, and remove the bread pan.Coolon a rack. Always unplug the Home Bakery after each use.

29

HOW TO USE CAKE MENUS

Press MENU button four times for CAKE and I SSlwil1 appear.Press the TIMER botton. Once to increse bake time to 1 hour and 5 minutes.

POUND CAKEINGREDENTS7 1/2 tablespoons (31h oz) butter

(warm it at room temperature)3/4 cup sugar

3 large eggs3 drops vanilla extract

(Approx. % teaspoon)% cup milk112 cups all purpose flour (sifted)

1 teaspoon baking powder (shifted)

FRUIT CAKEINGREDENTS7 112 tablespoons (3112 oz) butter

(warm it at room temperature)3/4 cup sugar

3 large eggs3 drops vanilla extract

112 cups all purpose flour (sifted)3 tablespoons rum2 oz drained cherry (chipped)2 oz raisin

112 oz orange peel1 teaspoon baking powder (sifted)

1/2 oz marmaladeNOTE: (1) Add rum, drained cherry, raisin and orange

peel with all purpose flour.(2) Brush cake on the top with the marmalade.

Notice START light is on and the unit is running Notice the time left for thecake to be finished is displayed I ;:051 and is counting down. The HomeBakery starts heating 1 cycle, and the BAKE/FINISH light flashes. Whenthe process of making cake has been completed, the BAKE/FINISH lightstops flashing, stays lit, and the beeper will sound 3 times telling you thecake is ready. Notice c=::m on the timer display.

Q) Place the butter in a warmed bowl and mix.® Add sugar and whisk by using a table mixer or hand mixer until the mixture peaks.® Add the eggs one by one and whisk.@) Add vanilla extract and milk to the mixture and whisk.® Combine the mixture with the sifted all purpose flour and baking powder by using a wood

spatula.

CHI AUTOMATIC HOME BAKERY III HB-C103

Q) Select the CAKE menu by pressing MENU button. BREAD/MIX BREAD r::::;;..

And press the TIMER button once. BREAD RAPID , ,_, _ KNEAD/RISE ~_.

__ WHOLE WHEAT • l.

® LCD should show I U;j I baking time. BREAD '·U5 • BAKE/FINISH •DOUGH". LIGHT BREAD •

® Press the START/STOP button. CAKE COLOR

( . HEATING 1 )••

( HEATING 2 )••

( FINISH)••

( COMPLETE)

After the beeper sounds, press the START/STOP button,open the lid, and remove the bread pan.Coolon a rack.

Always unplug the Home Bakery after each use.

30

MAINTENANCE/CLEANING

FIRST STEP

METHOD OF DETACHING THE MIXING BLADE

The mixing blade may become hard to detach from the shaft.Immediately after removing the baked bread, pour tepid waterinto the bread pan. Leave it for 30 minutes to loosen, then detach the mixing blade. (If you leave the mixing blade on the shaftin the bread pan, it becomes harder to detach).

Do not immerse the bottom of the

pan in water. Wipe with well wrungdishcloth.

~;, J;J--~' •• co i 'n water." . c.- .• bottom I... i...--,j; ( Do not ;mme7, ~ng 'Hshcloth.- .. ~ Wipe with we

Use only a mild dish detergent. Other harsh cleanerssuch as benzine thinner,polishing powder andscrubbers will damage thefinish of the unit.

Be sure to disconnect powerby pulling out the plug, andallowing the main body tocool down before cleaning.

HOW TO CLEAN

Be sure that the oven area is

always kept clean. Do not usethe Home Bakery without therubber gasket inside the innercase.

After using, UNPLUG andgently remove crumbs or dustin the oven area with a dampdishcloth.

Coupling

Sensor

Wipe verygently, avoidknocking.

Coupling: wipe clean with a tissue. Sometimes black deposits occur onthe bottom surface of the bread pan and surface of the sensor. Theblack deposits do not influence the bread baking process. (But afterusing, wipe clean with a wet dishcloth to remove the black deposit)

MAIN BODY, LIDDo not immerse or splash withwater, as this may causemalfunction or electric shock.

You can remove the lid byopening it up tp a 45 degreeangle and pulling it upward.

BREAD PANWash the shaft with a

soft cloth or sponge,toprevent damage to theseal packing and let itdry.

MIXING BLADE TREATED WITH FLUOROCARBONWash with a cloth or sponge, and let it dry. If the hole in themixing blade is blocked, the blade should be immersed in waterfor a short time and then cleaned with a soft toothbrush or the

like. After immersing it in water for a while, clean it by using asoft toothbrush.

BREAD PAN AND MIXING BLADE IN ORDER TO PREVENT DAMAGE TOTHE FLUOROCARBON RESIN COATING

Do not use any metal utensils to removebread, because they may scratch and damage the bread pan surface. Be sure to cleanthe unit after each use.

After continued use, some slight amount ofdiscoloration may take place due to moistureand steam. This will not affect the operation ofthe unit or the quality of the baked bread.

31

Q&A FOR HOME BAKERY

Q1

Q2

Q3

Q4

QS

Q6

QS

Q9

Why does the height and shape of bread differ ineach use?

Why does the bread not rise?

The bread has an offensive odor,why?

BiJJ"\_1 "Offensiv., .

odor 0 '"' "'" I ---01.00 r--_-~ ~

/ . -r' ~

The structure of the bread is coarse, why?

Why is there a big hole in the center of the loaf?

~..'~.?'.?l(~

Can 112 or double ingredients of prescribed amountbe used?

Can fresh milk be used in place of dry milk?

A1

A2

A3

A4

AS

A6

AS

A9

The height and shape of bread differs depending onthe room temperature and resting time(when usingtimer).Also accurate measurement of ingredients isessential to make delicious bread. Heavier grains andfruits or nuts will change height and appearance ofbread.

If you forget to add the yeast or to install the mixingblade, the bread does not rise.Also, if the amount of yeast is not enough or is stale,a small loaf may result.A small loaf may also result according to type,amount and freshness of yeast and also types of flourused.

Because stale ingredients may have been used,ortoo much yeast has been added. The BREAD RAPIDsetting requires the use of a larger amount of yeast,and this can lead to the development of a strongsmell. We recommend using fresh ingredients.Accurate measurement of ingredients is essential tomake delicious bread.

The bread is cottage loaf shaped,not long like mostcommercial loaves. The shape of the bread panmeans that it has to rise and be baked vertically, andthis gives it a different structure from commerciallybaked bread.

During kneading, air has collected in this spot andhas not been expelled during gas squeeze-outprocess. The bread was baked with this air bubbleinside.

it is not abnormal as the mixing blade is detachable.Use a non-metallic skewer, chopsticks or tongs toremove it.

Caution: The mixing blade is hot.

No. Be sure to read carefully to add the correctamounts of ingredients listed in each recipe of thismanual.

Insufficient amount: The mixing blade will come out.Excessive amount: Bread swells out from the bread

pan.

Yes. Substitute the amount of water with fresh milk

plus 1fs cup more fresh milk.Example: water 1 1fs cups, replace with 1 1/4 cupsfresh milk.

Fresh milk is not recommended when using the delaytimer.

32

Q&A FOR HOME BAKERY

Q10 The Home Bakery makes a noise at night whenusing the timer, why?

Q10What will happen if the Home Bakery is unpluggedduring operation by accident.

A1 0 Because the Home Bakery starts kneading at night tomake fresh bread on the next morning. It is the noiseof the mixing motor.

A1 0 If the interruption in the power supply is momentarywithin 30 seconds the operation will automaticallycontinue.

Do not press the START/STOP button duringoperation, because it cancels all operations andshuts off all power; and then pressing the START/STOP button starts with the first kneading process.

When the START/STOP button is pressed:

The oven area is too hot

(above 100°F/38°C). Thismay occur during continuoususe.

_______\.. WAIT ~ _/ / / I FLASHING

When there is an interruption in the power supply:

" \

WAIT

/ / The oven area is too cool

(under 14°F/-10°C).

Open the lid to cool the oven

area for 30 minutes to 1 hour.

When the Q indicationgoes out, press the START/STOP button again.

Move the unit to a warm

place.

When the Qindicationgoes out, press the START/STOP button again.

Only the "BREAD" menudisplay is showing.

B~/MIX BREAD•CAKE

There has been an

interruption in the powersupply for more than 30seconds during operation.

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Remove the dough and startagain. Using all newingredients.If the interruption in thepower supply is less than 30seconds, the operation willnot be effected.

MAKING DELICIOUS BREAD

Before starting the Home Bakery, please check the following table to make delicious bread.The following results of making breads are based on Hitachi standard recipes.

Unsatisfactory results

Ingredients

NotShorterTooTopRawDarkPoorFlourySidesSmellStop

etc.

Best results/variationsrisi ngthanmuchcollapse &crustshapetopcollapse ofknead

wellwhiterising heavy yeastopera-

bread

tion

Yeast

VariationToo much 0I0 0

Amount

Not enouqh0 0Freshness

VariationThe date expired0 0I I 0Types

VariationNeed preliminary fer-

mentation. Raw yeast

0 0 0

Wheat flour

VariationToo much 00* (1)

Amount

Not enough000Freshness

VariationExpired date of expiration0Types

100% all purpose flour 00100% self rising flour

000100% rye flour

0Rye flour plus bread flour

0100% wheat bran

0Wheat bran plus bread flour

0100% oat bran

0Oat bran plus bread flour

0Sugar

VariationToo much 00Amount

Not enough0Types

Brown sugar 10Brown granulated sugar

0Honey

0Molasses

0Diet sugar

00Fat

VariationToo much

AmountNot enough0 0

Types

Vegetable oil 0Shortening

0Margarine

0Butter milk

0Condensed milk

0 * (1)

Salt Amount

VariationToo much0

Not enough

0Water

VariationLukewarm water

Temperature

0Amount

VariationToo much0000 00Not enough

0 0* (1)

Room

VariationLow temperature:Under40°F

Temperature

Hightemperature:OverBO°F0 0Keep

warmVariation Longer than minutes 0period

NOTE: Mark*(1): The motor protector for the mixing motor will be activated. Whentripping this motor protector, the mixing motor stops. See details inpage 7 "Ratio of flour and water (or other liquid)."

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hitachi hb c103

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