Bread & Baguette Maker: Instructions For Use
Bread & Baguette Maker: Instructions For Use
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
General Usage Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Understanding How Your Bread Maker Works . . . . . . . . . . . . . 6-10
Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Bread Settings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Loaf Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Crust Color Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Signal For Adding Additional Ingredients . . . . . . . . . . . . . . . . . . 8
Warming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Essential Bread Making Ingredients . . . . . . . . . . . . . . . . . . . 9-10
Tips For Good Bread & Dough . . . . . . . . . . . . . . . . . . . . . . . . . . 11
How To Correctly Use Your Breadmaker . . . . . . . . . . . . . . . . 12-14
Before First Use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Getting Started . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Adding Ingredients. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Selecting Bread Setting Program . . . . . . . . . . . . . . . . . . . . . . . 13
Selecting The Loaf Size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Selecting The Crust Color . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Starting The Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Using The Delayed Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Ending A Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Taking Bread Out Of Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Understanding The Bread Maker Cycles . . . . . . . . . . . . . . . . . 14
Making A Basic Bread & Baguettes. . . . . . . . . . . . . . . . . . . . 15-17
Cleaning & Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Quick Guide To Improve Your Results . . . . . . . . . . . . . . . . . . 18-22
Cycle Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic
safety precautions should always be
followed including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use the
handle. Use handles or knobs.
3. To protect against electrical shock do
not immerse cord, plugs, or this
appliance in water or other liquid.
4. Not intended for use by children. Close
supervision is necessary for any
appliance being used near children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts.
6. Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions, or has been
damaged in any manner. Return
appliance to the nearest authorized
service facility for examination, repair or
adjustment.
7. The use of accessory attachments not
recommended by the appliance
manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table
or counter, or touch hot surfaces.
10. Do not place on or near a hot gas or
electric burner, or in a heated oven.
11. Extreme caution must be used when
moving an appliance containing hot oil
or other hot liquids.
12. Always attach plug to appliance first,
then plug cord into the wall outlet. To
disconnect, press and hold the START /
STOP button for a second, remove plug
from wall outlet.
13. Do not use appliance for other than
intended use.
SAVE THESE
INSTRUCTIONS
1. For your safety, this appliance complies
with applicable technical rules and
norms.
2. Check that the main voltage
corresponds to the voltage indicated on
the appliance (alternating voltage only).
3. Use a stable work surface, away from
any contact with water and never in a
built-in kitchen alcove.
4. Do not move the appliance when
working.
Polarization instructions
This appliance has a polarized plug (one
blade is wider than the other). To reduce
the risk of electric shock, this plug is
intended to fit into a polarized outlet only
one way. If the plug does not fit fully into
the outlet, reverse the plug. If it still does
not fit, contact a qualified electrician. Do
not attempt to modify the plug in any way.
Short Cord instructions
1. A short power cord (or detachable
power cord) is to be provided to reduce
the risk resulting from becoming
entangled in or tripping over a longer
cord.
2. Longer detachable power cords or
extension cords are available and may
be used if care is exercised in their use.
3. If a long detachable power cord or
extension cord is used,
a) The marked electrical rating of the
cord or extension cord should be at
least as great as the electrical rating of
the appliance, and
b) The cord should be arranged so that
it will not hang over the countertop or
tabletop where it can be pulled on by
children or tripped over unintentionally.
DO NOT
INTRODUCTION
Never settle for store bought bread again. Because now, you can bake
homemade bread every day with amazing simplicity. Your new Emerilware by
T-fal Bread and Baguette Maker is the only bread maker that allows you to bake
4 individual loaves, as well as 3-pound, 2.5 pound and 2-pound loaves.
Even better, it makes bread making easier than ever before. You throw in the
ingredients, and Emerils bread machine does the rest. It makes the dough from
scratch, lets it rise, then bakes it to perfection every time.
All you have to do is set the loaf size, the crust and the bread type. You'll also be
thrilled to enjoy how easy your Emerilware by T-fal Bread and Baguette Maker
is to care for. The removable non-stick T-fal loaf pans and parts couldnt be
easier to clean.
Nothing tops the smell of homemade bread, so set your sights on what kind of
bread youll bake today. With 14 pre-programmed settings, its easy
to enjoy everything from White and French to Wheat and Gluten-Free,
or even jam.
5.
6.
2.
7.
8.
9.
1.
Bread pan
Bread Settings
2.
Kneading paddles
3.
10.
4.
Control panel
5.
Display screen
(see specifics below)
6.
Program selection
button (menu)
7.
Weight selection
button
8.
On/off button
9.
Operating indicator
light
11.
3.
4.
12.
17.
14.
18.
15a.
17. Brush
18. Finishing blade
15b.
13.
16.
A. Weight indicator
A.
B. Crust color
D.
C. Program selection
D. Delay start
E.
B.
E. Warming
F.
C.
G.
7
Crust Options
There are three crust options: Light, Medium or Dark crust.
The bread maker is preset to the Medium crust color.
If you want to change the crust color, press the
button until the indicator
light for the desired setting comes on. (Fig. 2)
Programs 5, 11, 12, 13 and 14 do not have a crust color setting option.
When baking baguettes, it is suggested to use the following crust settings:
- Light for sweet baguettes
- Medium or Dark for standard baguettes
Fig. 1
2 lb. 2.5 lb.
3 lb.
ig.12
Fig. 2
The following are the basic ingredients that you will use to make bread and dough, along with some important
tips and suggestions. Be sure to read this information, use fresh ingredients at room temperature and
measure carefully using measuring cups and spoons designed for cooking.
Flour:
For best results always use bread flour or
flour for bread machines rather than allpurpose flour when making breads that use
white flour as they are specially adapted for
making bread, unless otherwise specified in the
recipe.
Water:
Water, as do all liquids, rehydrates and
activates the yeast. It also helps the gluten, a
natural protein found in wheat and other grains,
to develop when dough is kneaded. The gluten
is what gives bread its chewy texture.
Chemically treated water high in chlorine or
fluoride, or very hard or soft water, can
adversely affect the yeast.
Chemicals and hard water slow down the rising
process while soft water can make the dough
extra-sticky. If you find this to be a problem,
replace the tap water with bottled water.
Water can also be totally or partially replaced
with milk or other liquids.
All liquids must be at room temperature.
Warming
After baking, for programs 1 through 10 (EXCEPT Express-Program 5), the bread maker will
automatically go into a keep warm cycle for 1 hour. The indicator light (E) will be displayed. After an
hour, the bread maker will beep three times and automatically shut off.
The control panel will display 0:00 during the warming cycle. The appliance beeps at regular intervals.
To end the cycle, unplug the appliance.
Yeast:
Yeast is what makes the dough rise. You can
use any of the following yeasts: active dry yeast,
quick-rise yeast or bread machine yeast.
The quality of yeast can vary, and it does not
always rise the same way. Bread can therefore
come out differently depending on the yeast
used.
Old or poorly stored yeast will not work as well
as a freshly opened packet of dry yeast.
All opened, unused packages of yeast should
be closed tightly or stored in an air-proof
container or plastic bag in the refrigerator or
freezer.
Milk:
Recipes can use either liquid or powdered milk.
Milk enhances the flavor and gives bread a
softer, ivory-colored texture.
You can substitute the water called for in any
recipe with an equal amount of liquid milk.
Many Basic Bread recipes call for powered milk.
It is important that you use powered milk as it
provides a better texture.
2% or fat-free milk provide the best results.
Salt:
Salt flavors the bread and regulates the yeast's
activity by slowing the rising action.
Sugar:
Sugar acts as food for the yeast, flavors the
bread and can improve browning of the crust.
You can use white sugar, brown sugar, honey or
real maple syrup when making bread.
Do not use unrefined sugar or cubes.
Artificial sweeteners cannot be substituted for
sugar as the yeast will not react with them.
10
4. Weather:
Weather conditions can affect how the bread
comes out.
Flour is very absorbent. Recipes may need to
be adjusted and more flour added during periods
of high humidity.
You may have to use less yeast (1/4 to 1
teaspoon less, depending on the loaf size) and
cooler water (68F) when it's very hot out.
5. Altitude:
High altitude affects how the dough develops
and the bread rises.
If baking bread at 3,000 feet above sea level,
reduce the water or liquid by approximately 1
tablespoon every 1,000 feet above 3,000 feet; do
not decrease by more than 4 tablespoons.
6. Consistency:
For best results, check the dough once it begins
to come together. It should form a smooth yet
sticky to the touch ball which comes away easily
from the walls of the bread pan.
If all of the flour has not been blended into the
dough, add a little more water, a tablespoon at a
time, up to 4 tablespoons.
If the dough is too wet and sticks to the sides,
you may need to add a little flour, a tablespoon
at a time, up to 4 tablespoons.
7. Crust and Baking:
Always select medium crust color unless making
bread that has a high sugar or fat content, then
you might want to choose light.
If you plan to bake a second loaf, always open
the lid and wait 1 hour before beginning the
second loaf.
For the baguette program, you have to bake the
dough within one hour following the beeping
signal after the kneading and dough rising
stages. Beyond that time, the machine resets
itself and the baguette program is lost.
8. Power failure:
If there is a power failure or the machine is
accidentally unplugged while making bread, the
machine has a 7-minute protection time during
which the settings are saved. The cycle will start
again where it left off. Beyond that time, the
settings are lost.
11
Fig. 8a
Take your appliance out of its packaging and discard all packing materials. Carefully read the operating
instructions before using your appliance for the first time.
Place your appliance on a stable work surface or table. Remove all accessories from the appliance
(measuring cup, finishing blade, etc.)
Thoroughly wash the bread pan and accessories in hot soapy water. Dry thoroughly.
Note: A slight odor or faint smoke smell may be given off when used for the first time.
Fig. 8b
Getting Started
Fig. 3
Fig. 4
Fig. 6
1
12
Fig. 7
2
3 lb.
Fig. 5
Fig. 9
3 lb.
ig.12
Fig. 10
13
Ending A Program
Fig. 11
2.5 lb.
3 lb.
To get to know and understand your bread maker, we suggest making a basic bread recipe and
baguette recipe.
To make the SANDWICH LOAF recipe, use preset Program 1 (loaf size 2.5 pounds, medium crust color)
Fig. 12
At the end of the cycle, the program stops automatically and the End of
Baking Cycle symbol (F) comes on.
To stop or end a program underway or cancel the delayed start, press and
hold the
button for 5 seconds. (Fig. 12)
Fig. 14
Add ingredients to the bread pan in the order listed and place in bread maker.
Press the
button. (Fig. 14)
Fig. 15
The indicator light will come on. (Fig. 15)
2.5 lb. 3 lb.
The timer colon flashes. (Fig. 15)
The timer will count down and the bread making process will begin. The
bread will be ready to remove in 3 hours and 20 mins.
Remove loaf pan from bread maker. Remove loaf from pan and cool on
baking rack before slicing.
BAGUETTE RECIPE
For this 2-step recipe, you will need the bread pan and the baguette accessories: baguette baking rack
(12), two non-stick baking trays (13), finishing blade (18) and brush (17).
To make the Baguette recipe, choose Program 9, medium crust color.
Ingredients:
2/3 cup + 1 Tbs. Water
1 tsp. Salt
1 3/4 cup Bread Flour
1 tsp. Yeast
RISING: Yeast, after mixing with liquid, produces CO2 which is trapped in the dough creating air
pockets that make the dough rise.
BAKING: Stops the dough from rising anymore and transforms it into a loaf of bread with a golden,
crispy crust and chewy crumb.
14
WARMING: Keeps the bread warm after baking while still in the bread maker so that the loaf does not
become soggy. However, it is recommended that the bread be removed from the pan
promptly after baking so that the crust is crisper.
15
ig.12
Fig. 16
Fig. 17
Fig. 18
2.5 lb.
Fig. 22
3 lb.
3/4"
1/2"
Fig. 23
1
Fig. 19
Problem
Solution
e) High altitude
f) Hard water
18
Bread collapses
when baked;
mushroom-top;
coarse large holes
in loaf
Solution
a) Excess moisture
Crust is pale
and/or wet
Cause
Dough rose unevenly and or too
quickly, due to:
c) Water is soft
Problem
Cause
Gummy areas in
baked loaf
b) Insufficient water
c) Hard water
19
Slight smoke or
odor coming from
the bread maker
Cause
The bread has remained in the loaf
pan too long
20
BREAD
POSSIBLE CAUSES
Machine stops
after kneading
Solution
I am missing a part
that should have
come with my bread
maker
Bread rises
too much
Bread falls
after rising
too much
Bread does
not rise
enough
Crust not
golden
enough
Sides brown
but bread not
fully cooked
Top
and sides
floury
RESULTS
The
button was
pressed during baking.
21
CYCLE CHART
BAGUETTES
Problems/Faults
Possible Causes
Solutions
Flatten out using a rolling
pin if necessary.
Your mixture has not been
successful, start again.
Basic
White
French
Whole
Wheat
WEIGHT
(LBS.)
Light
Medium
Dark
2
2.5
3
Light
Medium
Dark
Light
Medium
Dark
Light
Medium
Dark
2
2.5
3
2
2.5
3
2
2.5
3
2.5
Light
Medium
Dark
Light
Medium
Dark
Light
Medium
Dark
2
2.5
3
2
2.5
3
2
2.5
3
2:20
2:24
2:32
BAKING
TIME
TOTAL
TIME
TIME DISPLAYED
FOR ADD-INS
0:55
1:00
1:05
3:15
3:20
3:25
2:55
3:00
3:05
1:10
1:15
1:20
1:05
1:10
1:15
1:00
1:05
1:10
3:34
3:39
3:44
3:37
3:42
3:47
3:45
3:50
3:55
3:17
3:22
3:27
3:17
3:22
3:27
3:17
3:22
3:27
0:45
1:20
1:00
1:05
1:10
1:10
1:15
1:20
1:05
1:10
1:15
2:15
2:20
2:25
3:37
3:42
3:47
3:45
3:50
3:55
2:05
2:10
2:15
3:17
3:22
3:27
3:22
3:27
3:32
There is too much water in the mixture. Flour your hands lightly, but not
the dough or the work surface.
The water was too warm when it went Continue to shape the baguettes.
into the mixture.
Sweet
Express
Gluten
Free
Salt
Free
Rye
Baguette
Light
Medium
Dark
1:21
0:46
0:42
0:53
2:07
2:03
2:14
1:46
1:42
1:53
10
Cake
Light
Medium
Dark
2
2.5
3
0:15
1:05
1:10
1:15
1:20
1:25
1:30
1:15
1:20
1:25
11
Jam
0:15
0:50
1:05
12
Pasta
0:15
0:15
13
Dough
1:25
1:25
14
Warming
Light
Medium
Dark
22
PROGRAM
CRUST
SETTING*
The cut marks were not deep enough. Use the finishing blade supplied
or a very sharp serrated knife.
You are too hesitant when cutting.
2:45
0:35
1:15
2:27
2:40
Up to 70 minutes
in increments of
10 minutes
* The crust setting level influences cooking temperatures but does not influence cooking times.
23
Ref. 3315293
9/08