Super Chef Bread Maker -Owner’s Manual

BEFORE USE:

  1. Read and keep all instructions.
  2. Make sure to remove all foreign matter from the baking pan.
  3. Plug the Bread Maker into a properly wired outlet.

WHERE TO USE:

Keep the Bread Maker out of the reach of children- it’s hot!

  1. The temperature is very hot during operation. Be careful to keep your hands and face away from the unit.
  2. Do not open the lid or remove the bread pan during operation.
  3. Do not place anything on the Brad Maker lid.
  4. If any buttons are accidentally touched during operation, baking may stop.
  5. If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If it’s at the bake cycle, then remove bread pan withoven mitts or a pot holder, and place into an oven to finish cooking.

AFTER USE

  1. Use over mitts or pot holder when taking out the bread pan after baking.
  2. Make sure to disconnect the power by unplugging the unit. Allow the Bread Maker to cool down before storing.
  3. Read instructions before cleaning. Do not immerse the unit in water. This will cause electric shock and /or damage to the unit.

IMPORTANT SAFEGUARDS:

When using electrical appliances, basic safety precautions should always be practiced, including the following:

  • READ ALL INSTRUCTIONS product labels, and warning before using the Bread Maker.
  • Do not touch hot surfaces. Always use oven mitts when handling hot to cool thoroughly before putting in or taking off parts.
  • When unit is not in use and before cleaning, unplug the Bread Maker from wall outlet. Allow to cool before putting on or taking off any parts, and befor cleaning the appliance.
  • To protect against risk of electric shock, do not immerse the appliance or plugs in water or other liquids.
  • Close supervision is necessary when this or any appliance is used by or near children, or incapacitated persons.
  • Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it.
  • Do not operate this or any appliance with a frayed or damaged cord or plug, or after the appliance malfunctionsor is dropped or has been damaged in any examination, or electrical or mechanical adjustment.
  • Do not place on an unsteady or cloth-covered surface.
  • Avoid contact with moving parts.
  • Do not use attachments not recommended by the manufacture; they may cause fire, electric shock or injury.
  • Do not use out doors or for commercial purposes.
  • Do not place the appliance near a hot gas or electric burner, or in a heated oven.
  • Extreme caution must be given when moving an appliance containing hot contents or liquids.
  • To unplug, press and hold the “STOP” button, grip plug and pull from wall outlet. Never pull on the cord.
  • Use of extension cords: a short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it will not drape over the counter or table top where it can be pulled by children or tripped over accidentally. If the appliance is of the grounded type, the extension cord should be grounding-type 3-wire cord. The marked electrical rating of the cord set or extension cord should be a least as great as the electrical rating of the appliance.
  • Electrical power: If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The Bread maker should be operated on a separate electrical circuit from other operating appliances.
  • Do not let cord hang over edge of table or counter, or touch hot surfaces
  • Do not use appliance for other than intended use.
  • 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 sitll does not fit, contact a qualified electrician.  Do not attempt to modify the plug in any way.

This unit is intended to household use only

READ AND SAVE THESE INSTRUCTIONS

Basic Ingredients

YEAST

Yeast is actually a microscopic plant – living organism. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar and carefully warmed, yeast produces gases which power the dough to rise. If the temperature is too cold, the yeast will not be activated; if its too warm, it will die. If there is too much sugar, the yeast will die. The Super Chef Bread and Dough Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times. The recipes have been tested with bread machine yeast; however, quick-rise yeast may also be used. We suggest that you buy in in the bottle or can (check for freshness on the label) for ease of measuring; reseal after use and refrigerate. NOTE: The amount of yeast for large loaves may be the same or less as for medium loaves. It is best to use the amounts indicated in each recipe.

SWEETENERS:

Sweetener feed the yeast, sweeten the bread, brown the crust and lend tenderness to the texture. The recipes have been developed using granulated white sugar unless otherwise stated. White and brown sugar are interchangeable.

FLOUR:

Use bleached or unbleached all-purpose flour which comes from hard wheat and contains a high proportion of protein or gluten or whole wheat flour. The newer Best For Bread All-Purpose or Whole Wheat flours give the largest volume an lighter textures; however the regular all-purpose and whole wheat give a smaller volume and a more compact texture that is desired by some people. DO NOT use cake flour or self-rising flour. Whole wheat flour is a very good source of vitamins and fiber due to the presence of wheat germ and bran and adds a nutty taste to the breads; however is can also inhibit the rising and as a result whole wheat breads take longer to rise and may be heavier in texture and small in size. Whole wheat flour should be used with 3 months or is should be stored in airtight plastic containers in the freezer to extend it’s shelf life. Other flours and grains are used for flavor and texture such as rye, cornmeal, bran, and cracked wheat or rolled oats (regular or old fashioned ) etc., and have smaller proportions of gluten so are used in smaller quantities or with addition of gluten flour.

LIQUIDS:

Tepid or room temperature tap water that is neither hot nor cold is used for most recipes, however, other liquids such as milk, beer, juice and fruit purees can be used for flavor and variety. Beer can be leftover flat or with bubbles. Milk gives a more tender crumb than water as well as adding nutrients. The recipes have been developed using skim milk powder (regular or instant) which is convenient to have on hand and can always be used on delay cycles, unlike fresh milk, which could spoil on delay cycles. Fresh milk can be used in place of water, then omit the milk powder and do not use on delay cycle. For allergies to milk use water and omit the milk powder

SALT:

Salt strengthens the gluten and controls the yeast and makes the dough more elastic. However; it also inhibits rising, so use ordinary table salt and be very careful in measuring. For dietary reason, it can be omitted and in some cases you can use a  vegetable seasoning substitute for flavor.

FATS:

Many breads use fats to enhance the flavor and retain moisture, thus kit keeps longer. Since vegetable oil is more convenient to measure and may be required by some diets, you may substitute si for butter or margarine in any of the recipes.

EGGS:

Eggs add richness and color to breads, but due to health and safety precautions, do not use with the delay cycle.

Important Measuring Tips

Because each ingredient plays such a specific role in relationship to the other, it is very important to measure them very carefully and exactly. It is good idea to invest in a double set of whatever you are using so you will have one for dry and wet ingredients.

FOR DRY INGREDIENTS:

Use dry measures or spoons. For flour, be sure to spoon the flour into the measuring cup and level off with a flat knife. For salt, sugar and yeast, dip a clean, dry measuring spoon into the ingredient and level off with a flat knife. NEVER measure these over the pan.

FOR LIQUIDS:

Fill a glass standard measure or spoon to the level indicated. Place the glass measure on a flat surface and kneel down to check the level at eye level. Add or subtract as necessary to make sure it is exact. Even a tablespoon too little or too much will make a difference.

FOR FATS:

Fill a standard measure to the level required and level off with a flat knife.

Adding Ingredients

Always put the liquids in first, the dry ingredients next and the yeast last (fruits, nuts and some cheese, of course, are added later, after the machine has completed the first knead). Make a small cavity in the dry ingredients and place the yeast in the cavity so that there is absolutely no contact between liquids and the yeast. This is especially important when using delay cycle. Add dried fruits, vegetables and dried spices on top of the flour and away from the liquid ingredients in the pan. It is best if raisins and dates are air-dried over night.

Adding fruits and nuts:

Fruits and nuts are added later, after the machine has completed the firs knead, about 32 minutes into the cycle. The machine will beep to let you know it is time to add fruit or nuts. If they are added before the fruit nut beep, the fruit will be pureed due to excessive kneading. They should also be very dry so that they distribute throughout the dough during mixing. We suggest that is raisins and other dried fruit are sticky, air-dry them on the counter overnight.

If fresh fruit or perishable ingredients are called for in the recipe, (i.e., eggs, cheese, milk) DO NOT use the Delay Cycle option.

Dough Rising Tips:

To ensure a warm place for rising, choose a sunny window, place on top of the refrigerator or turn on the oven to 200°  for one minute and turn it off; place covered bread or rolls in oven or fill a large, shallow pan with boiling water and place pan of rolls on a rack over the water.

How the Bread Maker Works

MIXING AND KNEADING:

In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by hand. The Super Chef Bread and Dough Maker mixes and kneads the dough automatically for you.

RISING:

When making brad by hand, the dough is placed in a warm place to rise after mixing so that the yeast can ferment and produce gas. After mixing the dough, the Super Chef Bread and Dough Maker maintains the optimum temperature for rising during this part of the process.

If you are using the Dough Only cycle, the Super Chef Brad and Sough Maker will stop at the end of the first rising. You will hear a beep to let you know it’s done. The dough can now be removed and shaped – for bagels, pizza or other creations – and placed in you own oven for baking.

PUNCH DOWN:

Once the dough has risen, the baker will typically “punch down” the dough. This process helps to break apart large, unwanted pockets of air and gas that have developed through rising, giving the bread a more even and appetizing texture. This Super Chef Bread and Dough Maker handles this process automatically for you by turning on the kneading blade for just the right amount of time.

SECOND RISE:

After it is punched down, the bread bounces back – it rises a second time. Some breads require shorter or longer rising times. For example, wheat breads, require a longer rising time because the flour contains bran and wheat germ which inhibit rising. The Super Chef Bread and Dough Maker regulates the temperature and timing of this second rise automatically for you based on your selection.

BAKE:

The super Chef Brad and Dough Maker automatically regulates baking time and temperature of perfect results every time.

COOL:

In standard baking, the baker removes the bread from the pan immediately to keep the crust from turning soggy. We recommend that you do the same with the Super Chef Bread and Dough Maker. The baking chamber will remain at a constant warm temperature for 60 minutes if you’re not home to take it out immediately. This will also keep the bread fro getting soggy.

Getting to Know Your Bread Maker

Super Chef Bread and Dough Maker-CONTROL PANEL

Step-by Step Directions On How to Use Your Bread Maker

  1. OPEN THE LID AND REMOVE THE BAKING PAN by pulling straight up on the handle. IT is important to remove the Baking Pan from the unit before putting the ingredients into the pan to avoid accidentally spilling ingredients into the inner case.
  2. ATTACH THE KNEADING BLADE onto the shaft inside the Baking Pan by lining up the flat side of the blade with the flat side on the shaft. Make sure the Kneading Blade is placed securely on the shaft.
  3. MEASURE ALL INGREDIENTS carefully and accurately. Inaccurate measurements, even if only slightly off, can make a difference in results. Add ingredients into the bread pan in the order they are listed. Yeast is always added last and must not come in contact with any liquid. (Before adding yeast, remember to dig a small hole in the flour so that the yeast doesn’t prematurely come into contact with the liquids. This is especially important when you are using the Delay Bake Timer.)
  4. WIPE WATER AND OTHER SPILLS from the outside of the pan; then insert the pan firmly into the bottom of the machine, applying pressure to each corner of the pan to make sure it is snapped tightly into the retaining brackets.
  5. CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beep and the LED display window will be blank.
  6. CHOOSE YOUR BREAD TYPE. Select the appropriate setting for your recipe (#1 thru 11) by pressing the “SELECT” button on the control panel. Each time “SELECT” is pressed the number in the display window will advance to the next setting. Select #1 for white 1lb. loaves; #2 for white 1.5 lb., medium crust and #3 for white 1.5 lb. dark crust. Select #4 for whole wheat 1.b. loaves; #5 for whole wheat 1.5lb. medium crust and #6 for whole wheat 1.5 dark crust. Select #7 for French or sour dough; #8 for sweet loaves, #9 for dough only recipes, #10 for cakes/quick breads and #11 for jams/jellies.
  7. PRESS THE “START” BUTTON once you have selected your bread type. The baking time in hours and minutes will appear in the display. It will count down the remaining bake time in one minute increments until the bread is done. This Bread Maker has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded, and baked. DO NOT OPEN THE LID DURING THE BAKING CYCLES.
  8. WHEN THE BREAD IS DONE. When the baking time is completed, a signal tone will sound one time and the display window will read “END.” Press Stop until it beeps. Remove the pan using potholders, and take the bread out of the pan by turning the pan upside down and shaking it. If you have difficulty removing the bread from the pan, slide a flat rubber or plastic spatula along the sides of the pan to loosen the loaf. If the kneading paddle remains in the bottom of the loaf, use the end of a plastic utensil to remove it. Once removed from the Bread Pan, it’s best to let your bread cool 15 minutes before slicing. If the bread pan is reloaded and the machine is started again too soon, “ERR” will appear in the display window. Wait about 15 minutes for the machine to cool down and then select program. Enjoy!
  9. KEEP WARM CYCLE automatically  begins when the bake time is done. The display will show “END” for up to 60 minutes after baking is complete and will keep bread warm during that time. At the end of the 60 minutes, the heater will turn off and the display will be blank. NOTE: You may remove the Baking Pan at any time during the “Deep Warm” cycle. To turn off the “Keep Warm” feature, simply press the “STOP” button and hold it for 3 seconds. “END” will disappear and the display window will be blank. Please note: Bread is best when removed from bread pan no more than 1 hour after keep warm feature ends. The “Keep Warm” feature is not provided for the dough setting or the Jam/Jelly setting.
  10. USING THE TIMER FOR DELAYED COMPLETION. To delay the completion of your bread, use the TIMER. This feature allows your to delay the bake time for up to 13 hours. For example, it lets you set the TIMER at 8 p.m. one evening so that you can wake to fresh bread by 8 a.m. the following morning. To set the TIMER, follow these instructions: NOTE: It is not recommended that you use the “Delayed Completion” function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, milk, sour cream, or cheese. 1. To set the TIMER, determine when you would like your bread to be finished. For example, it is 8 p.m. when you place all your ingredients in the Baking Pan and you would like to wake to the aroma of fresh-baked bread at 8 a.m., you will want a total of 12 hours before your bread is complete. Once you have chosen the appropriate setting for your recipe, (for example, if you are doing/Sweet Bread, you will push “SELECT” until #8 is showing) you simply set the TIMER to bring it up to your total hours (in this case, 12 hours). 2. Press the “UP” arrow on the control panel and 3:25 (the time setting for #8 setting) will automatically come up in the display window. Continue to press the “UP” arrow until the display reads 12:00. You do not need to mathematically calculate the difference between the setting time (3:25) and the total hours you want (12:00). The machine will automatically adjust to include the setting time. Simply set the TIMER for our total hours. If you pass the 12:00, simply press the “DOWN” arrow to go back. 3. Once you have selected the time, press START. The colon in the display will flash to indicate the TIMER has been set and the countdown will begin. The TIMER will count down in one minute increments. When the display reads “END”, your bread is complete and the beeper will sound. 4. If you make a mistake while setting the TIMER, press and hold the STOP button for 3 seconds. This will clear the display and your can set the TIMER again.

Bread Making Cycle Times

Bread Making Cycle Times

Helpful Hints:

  • Always put the liquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the machine has completed the firs (knead). Dig a shallow hole in the dry ingredients and place the yeast in the hole so that there’s absolutely no contact between the liquids and the yeast. This is especially important when you’re using the Delay Bake option. You don’t want the yeast to be activated too soon in the process!
  • Place dried fruits, and vegetable, and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the bread’s chemistry.
  • Avoid using perishable ingredients – milk, yogurt, eggs or cheese – with the Delay Bake function.
  • For best results, wait fifteen minutes before slicing; the bread needs time to cool.
  • To freeze fresh bread, let is cool completely and double-bag in plastic.

Baking at High Altitudes

At High Altitudes above 3,000 feet, dough rises faster. There fore, when baking in high altitudes some experimentation is required. Folow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you.

GUIDELINES:

  1. Reduce the amount of yeast by 25%. This will inhibit the bread from over rising.
  2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink.
  3. Watch your dough as is mixes. Flour stored at High Altitudes tends to be drier. You might have to add a few tablespoons of water, until the dough forms a nice ball.

TIPS:

  1. On hot, humid days, you may need to reduce the liquids in these recipes by 2 Tbsp.
  2. If a lighter crust is desired on sweet breads, remove the from machine 5 minutes before end of baking time.

Refer to the Super Chef Recipes to start baking as, located in the side panel.

Have fun baking!

TROUBLESHOOTING

Troubleshoot Machine Malfunctions

Troubleshooting Baking Results

Commonly Asked Questions

Why did my bread turnout flat and dense?

  • Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar or hot liquids that may have killed the yeast and inhibited rising.

Why does my loaf look caved in on top?

  • Perhaps there was too much liquid or moisture from fruits or vegetables or cheese. It may have risen too fast due to too much yeast. You’ll be surprised to find when you cut the top off that you will have a tasty loaf with a coarse texture.

Why does my loaf look lumpy or have an uneven shape on top?

  • Perhaps there wasn’t enough moisture. Sometimes heavier textured bread appear this way.

Why does my loaf have large holes:

  • There was probably too much yeast or moisture.

Why does my recipe turnout perfect most of the time but occasionally does not?

  • Perhaps the humidity is the air or the moisture in the flour varied causing the djough to be stickier or drier OR the room temperature was cold or very hot. Remember, the machine cannot make judgments calls for those variables.

Why are there deposits of flour on the side of the baked loaf?

  • Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading; the next time you could try using a rubber spatula to push down ingredients on the sides of the pan, after the first kneading cycle.

Why do the raisins and dates seem to be clumped together at tahe bottom of the loaf?

  • The raisins and dates were too sticky. Try air-drying them overnight on the counter or buying pieces that have a dextrose coasting on the outside.

How To Test Yeast

The following instructions can be used to determine the freshness and quality of your yeast. To test, follow these instructions:

  1. Place 1/2 cup of lukewarm water into a small bowl or cup.
  2. Stir 1 tsp. of sugar into the water.
  3. Sprinkle 2 tsp. of yeast over the surface.
  4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed.
  5. The mixture should foam and produce a strong yeast aroma. If this does not occur, the yeasst is inactive and stale and new yeast should be purchased.

Cleaning the Bread Maker

Before cleaning the Bread Maker, unplug it allow it to cool. The clean, wipe manually:

Do not immerse in water! And make sure to use only a mild kitchen detergent. Benzine, cleaners, scrubbing brushes, and chemical cleaners will damage the unit.

Before re-using the unit, make sure is is completely dry.

BODY AND LID

  1. Remove all bread crumbs by wiping gently with a slightly damp cloth.
  2. As you wipe, take care not to bend the temperature sensor, which is loacated on the inside wall of the Bread Maker.

BAKING PAN AND KNEADING BLADE

  1. Wipe clean with a damp cloth and dry thoroughly.
  2. Do not wash the pan or removable parts in the dishwasher.

Caring for Your Bread Maker

NON-STICK PAN AND BLADE

  1. Keep your Bread Maker clean.
  2. Do not use metal utensils. These will damage the non-stick coating on the pan and kneading blade.
  3. Don’t worry if the no-stick coating changes color over time. The color change is the result of steam and other moisture and in no way affects the performance.
  4. If you experience difficulty in removing the kneading blade, place warm water in the bread pan for 1–15 minutes to allow the kneading blade to loosen out, and hold the turning mechanism on bottom outside of the pan.

STORAGE

  1. Make sure that the unit is completely cool and dry before storing.
  2. Store the Bread Maker with the lid closed.
  3. Do not place heavy objects on the top lid.

Any other servicing should be performed by and authorized representative. (And apparently does not exits anymore.)