-
Toastmaster 1172X - page 1
R EA D AND SA V E THE S E IN ST R U C T I O N S Br ead Ma k e r U se a nd Ca re G uide R ecip e Book M odel 1 172X ?? QUESTIO NS ?? B e f o re Cont acting Y our R e tailer C all T OLL -F REE 1-8 00-9 47- 374 4 and t a lk to on e of T o a s t m a s t e r ’ s Exper t s. W A R N I N G : A ris k of fire a n d electric al s h o c k ex ists in a ll e l ...
-
Toastmaster 1172X - page 2
- 2 - T AB LE OF CON TE NT S IMPORT ANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BEFORE Y OUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 n POWER OUT A GE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...
-
Toastmaster 1172X - page 3
- 3 - I M P O R T AN T S AF E G U A R D S When using electric al applia nces, basi c s af e ty pre caution s sho u ld alw a ys be f o l l o w ed to re duce the r i sk of f i re, electri c shoc k and inju r y to person s, i nclud ing t h e f o l l ow i n g : 1 . Read al l instructi ons b e fore u s in g th is appliance. 2 . Do not im merse cord , p ...
-
Toastmaster 1172X - page 4
- 4 - BE F OR E Y OUR FI RST U SE U n p a c k and clean br e ad mak e r ; see CLEANING AND S T O R I N G . Place th e b re ad m ake r on a dr y , stable surf ac e awa y fr om b u r ners and a wa y from areas wh ere co ok- ing g rease or wa ter ma y spl atter on to it. A vo id placi ng it whe re it ma y t i p o v er during u se. Place it on the bac ...
-
Toastmaster 1172X - page 5
- 5 - BR EA D M AK ER IN TR O D U C T I O N n P A RT S L i d V i ew i n g W i n d o w Air E x haust H a n d l e Br e a d P an Handle K neading Blade ( Fl a t side do w n ) Br ead P a n C o n t r o l P a n e l Front Shaft (Rotates the kneading blade) Bread Pan Clip ...
-
Toastmaster 1172X - page 6
- 6 - n C O N T R O L P A N E L P R OGRAM SELEC T RE CALL If you hav e star t e d yo u r brea d and a re n ot su r e w hich p r og r am you ha v e se lect ed, y o u ma y reca ll t his i n fo rm a t i o n . P ress t h e SELEC T p ad at a n y t i m e . The n u m b e r of t h e pro gr a m will appe ar i n t he di sp la y w i n d o w . Pr e ss t h e SE ...
-
Toastmaster 1172X - page 7
n F E AT U R E S P R O G RA M SELECT The control panel will l e t you choose dif fe rent prog r a m s. The Basic, F ast Ba ke an d S w eet p ro gra ms co n t a in a n au di bl e sign al to a dd add itiona l i n g r e d i- ents ( i .e ., r a i s i n s , nuts) or to check the d ou gh ball. • Ba s i c . . . . . . . . . . . . . . . . . . . . . . . . ...
-
Toastmaster 1172X - page 8
- 8 - n P R O G RA M SPECI FI CA T I O N S P ro c e s s d e l a y timer 3 : 5 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 4 : 1 0 - 1 2 : 0 0 2 : 0 9 - 1 1 : 5 9 — 4 : 0 0 - 1 2 : 0 0 3 : 0 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 3 : 4 0 - 1 2 : 0 0 1 : 5 0 - 1 2 : 0 0 p r e h e a t — — — — — 5 m i n — — — — 1st k n ead 3 mi n 3 mi n 3 mi n 3 m ...
-
Toastmaster 1172X - page 9
H E L P F U L H I N TS F O R B R E A D A N D D O U G H W e recommend that you read the following information before you shop for your ingredients . Y our bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour . All ingredi- ents except liquids must be at room temperature and liquids should be approximatel ...
-
Toastmaster 1172X - page 10
n I N G R E D I E N T S : READ BEFORE SHOPP IN G Y e a s t : The Num ber O n e Ingredi ent F or all pr ogr a ms exce pt f a s t bake we used RED S T A R ® A c t i v e Dr y Y ea st when we de veloped the bread r e c i p e s . H o w ev e r , RED S T A R ® QUICK•RISE ™ Y east ma y als o be us ed. We fo und that we did not ha ve to v a r y the am ...
-
Toastmaster 1172X - page 11
Flou r is best k ept in an air ti ght container . I f you are storing the f l o ur fo r a l o ng period of t ime , you ma y w ant to k e ep it in the freez er as the refr i g e r a tor t e nds t o dr y it out. Whole gr ain w h eat flou rs, which hav e a highe r oil content , will b ecome ranci d mu ch mo re quic kly than white flour and should alw ...
-
Toastmaster 1172X - page 12
C o f f ee cr eamer , non-d air y creame r or dr y b u t t e r milk ma y be substitu ted f or dry m i lk in e qual propor t i o n s. Liqu id mi lk 80°F/2 7°C ma y be sub stituted f or water in equal proportions fo r all bread progr am s excep t f a s t b a k e. The dr y m ilk may then be elimina ted a ll together . The loaf will be slig htly smal ...
-
Toastmaster 1172X - page 13
- 13 - P RO G R A M M I N G n P R O GRAMMI N G BRE AD MAKER PR O G R A M S 1 2 3 Ope n the lid and rem ov e the bre ad pan b y pulling st r a i g h t u p , using the handle. P l ace a ll ingredien ts in br ead p an in the o rder listed. I n s e r t bread pan wi th the w ord F R ONT fac ing the front of the bread mak er and push d o wn o n r i m u n ...
-
Toastmaster 1172X - page 14
Pre ss S T A R T . T h e time left f o r the progr am to be finished is dis- p l a y e d . The time r wil l co unt d ow n . Th e Basic , Swe et and F ast B a k e prog ram s wi ll bee p to a dd a d dition al i n g re dients dur i ng the second knea d a nd/or chec k t h e dough b a l l . Opening li d wi l l not st op kneading. Add ingre dients quickl ...
-
Toastmaster 1172X - page 15
n P R OGRA M M ING DE LA Y T I M E R Th e de la y ed timer can be set to dela y b read ma kin g up to 12 hours . At the selecte d time, deli- ci o u s br e ad w ill b e ready . The del a y w o r ks f or all progr ams e xcept F ast Bake . Add al l ingredi ents to the bread pan in the or der listed. It is critica l to ad d the yeast last, on top o f ...
-
Toastmaster 1172X - page 16
- 16 - R E C I P E S n BR EA D . . . AS E AS Y AS 1 - 2 - 3 1 . Add ingred ients to t he b read pan i n the o rder listed. R e f e r to Helpfu l Hints for Bread and D o ugh f o r measuring i nf o rm a t i o n . Place t he br ead pan in the bread mak e r . 2 . Close the lid. Select th e b read progr am and p ress ST A R T . 3 . When fini shed baking ...
-
Toastmaster 1172X - page 17
n B R E A D W e suggest star ting y our bread ba king with t h i s Whi te Br e ad Recipe . F o l l o w eac h step ca re fully . These steps hav e bee n writte n to eli minate the most common err ors i n bread make r baking a n d m ay be helpfu l f o r an y re c ipe. WH ITE B READ 1 p o und 2 pounds w ater 80°F/27 °C 1/2 c up + 3 T B L 1 cup + 5 T ...
-
Toastmaster 1172X - page 18
MAPL E BRE AD 1 poun d 2 pounds w ater 80°F/27 °C 3/4 cup 1 cup o i l 2 1/2 T B L 1/4 c up maple syr u p 1/4 cup 1/3 c up maple fla v o ri n g 1/4 t sp 1/2 t sp s a l t 1 tsp 2 tsp bread flour 2 cup s 3 cup s d r y oatmeal, quic k or regu lar 1/2 c up 1 cup w a l nu t s 1/2 c up 3/4 c up a c t i v e dry y e a s t 1 1/2 tsp 1 3/4 tsp P ro g r a m ...
-
Toastmaster 1172X - page 19
- 19 - EG G BREAD 1 p o und 2 poun d s egg(s ) room temperat ure plus 1 2 enou gh water 80°F/27°C to equal 3/4 c up 1 1/4 cups o i l 2 T B L 1/4 cup s u g a r 4 tsp 3 T B L s a l t 1 1/2 tsp 1 T B L d r y milk 2 T B L 1/4 cup bread flour 2 cup s 4 cup s a c t i v e dry y e a s t 1 1/2 tsp 2 3/4 tsp P ro g r a m 2 2 BU TTERMILK BREA D 1 p o und 2 ...
-
Toastmaster 1172X - page 20
- 2 0 - SOUR DOUGH ST A RT E R a c t i v e dr y y e a s t 2 1/4 tsp w ater 110 °F/4 3°C 2 cup s bread flour 3 1/2 cups s u g a r 1 T B L In a 4 q ua r t glass container , dissolv e yeast in w at er 11 0°F /43°C; l et stand 5 min u t e s , add flour a nd s u g a r . S tir wi th plastic or wood en sp oon u n til b l e n d e d . Mixture will b e t ...
-
Toastmaster 1172X - page 21
B A N ANA G RANO LA BREAD 1 p o und 2 pounds w ater 80° F/27 °C 3/4 c up 1 1/4 cups + 3 T B L o i l 2 T B L 5 T B L h o n e y 2 T B L 3 T B L banana fla v o ri n g 1/2 t sp 1 tsp s a l t 1/2 tsp 2 tsp d r y milk 2 T B L 3 T B L bread flour 2 1/4 cups 4 1/4 cups banana chips , dr i e d 1/3 c up 1/2 c up gr anola cereal 2/3 c up 1 cup a c t i v e d ...
-
Toastmaster 1172X - page 22
H O L I D A Y BREA D 1 1 /2 pounds w ater 80°F/27 °C 1/4 c up milk 80° F/27°C 3/4 c up o i l 2 T B L s u g a r 1/4 c up s a l t 1 tsp bread flour 3 cup s a c t i v e dr y y e a s t 2 3/4 tsp P ro g r a m 9 A d d at the beep: candi ed fr u i t 1/2 c up w a l nu t s 1/2 c up D RIED FR UIT BREAD 1 pound 1 1/2 p o unds wa ter 80°F/27 °C 3/4 c up ...
-
Toastmaster 1172X - page 23
S O Y ALMOND FR UIT B R E AD 1 1/2 pounds w ater 80°F/27 °C 1 cup + 2 T B L o i l 3 T B L almon d e x t ra c t 1/2 t sp s u g a r 2 1/2 T B L s a l t 1 1/2 tsp d r y milk 1 1/2 T B L bread flour 2 1/2 cups s o y flour 1/2 c up a c t i v e dry y e a s t 2 1/2 tsp P ro g r a m 9 A d d at the beep: d r ied mix ed fruit, diced 1/2 c up a l m o n d s ...
-
Toastmaster 1172X - page 24
- 2 4 - S O Y CINNA MON RAISIN BREAD 1 1/2 pounds w ater 80°F/27 °C 1 cup + 2 T B L o i l 2 T B L s u g a r 2 T B L s a l t 1 tsp d r y milk 1/4 c up bread flour 2 1/2 cups s o y flour 1/2 c up a c t i v e dry y e a s t 1 1/2 tsp P ro g r a m 9 A d d at the beep: c i n n a m o n 1 tsp r a i s i n s 1/2 c up S O Y HER B B READ 1 1/2 p o unds w ate ...
-
Toastmaster 1172X - page 25
- 25 - TR AI L MIX B REA D 1 pound 2 pounds w ater 80°F/27 °C 3/4 cup + 1 T B L 1 cup + 1 T B L o i l 2 1/2 T B L 5 T B L h o n e y 2 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 2 cup s 4 1/4 cups a c t i v e d r y y e a s t 1 3/4 tsp 2 tsp P ro g r a m 1 2 A d d at the beep: ra isins and nut t rail mix 1/2 c up 3/4 c up B L O O D Y M A R Y BRE ...
-
Toastmaster 1172X - page 26
B ANANA BREAD 1 poun d 1 1/2 pounds egg r oom temperature plus 1 1 enough wat er 80°F/27°C to equal 1/2 c up + 3 T B L 3/4 cup + 3 T B L o i l 4 tsp 2 T B L banana cak e mix* 2/3 c up 1 cup bread flour 1 3/4 cups 2 2/3 cups g l u t e n 2 tsp 1 T B L a c t i v e dr y y e a s t 1 1/2 tsp 2 tsp P ro g r a m 1 1 *or a ny other v a r iety of cake mix ...
-
Toastmaster 1172X - page 27
- 27 - D ILL BR EAD 1 p o und 2 pounds egg ( s ) room te mperat ure plus 1 3 enough plain y o g u r t 80°F/ 27°C to equal 3/4 cup 1 1/2 cups o i l 1 T B L 7 tsp s u g a r 4 tsp 3 T B L s a l t 1 1/2 tsp 3 1/4 tsp bread flour 2 cup s 4 cups d r ied dill w e e d 1 1/2 tsp 1 1/2 T B L d r ied minced onion 2 tsp 4 1/2 tsp a c t i v e dry y e a s t 1 ...
-
Toastmaster 1172X - page 28
WH OLE W H E A T B REA D 1 p o und 2 p o unds w ater 80°F/27 °C 3/4 c up + 3 T B L 1 cup + 6 T B L o i l 2 T B L 3 T B L b r o wn sugar 1/4 c up 6 T B L s a l t 1 1/2 tsp 2 1/4 tsp d r y milk 2 T B L 3 T B L whole whea t flour 2 3/4 cups 4 cups a c t i v e dry y e a s t 2 1/4 tsp 1 T B L P ro g r a m 6 6 Whole Wheat Rapid Progra m 7 y e a s t : 2 ...
-
Toastmaster 1172X - page 29
WH ITE W H E A T BREA D 1 p o und 2 pound s w ater 80° F/27 °C 3/4 c up 1 1/4 cups + 2 T B L o i l 1 T B L 2 T B L s u g a r 2 T B L 3 T B L s a l t 1 tsp 2 tsp d r y m ilk 1 T B L 2 T B L bread flour 1 3/4 cups 3 1/2 cups whole wheat flour 1/4 cup 1/2 cup a c t i v e dr y y e a s t 1 tsp 1 1/2 tsp P ro g r a m 6 6 Whole Wheat Rapid Progra m 7 y ...
-
Toastmaster 1172X - page 30
WH O L E W H E A T CIN NAMO N R AISI N W ALN UT BREAD 1 poun d 2 pounds egg w hite(s) room temperature plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up 1 1/4 cups o i l 1 1/2 T B L 2 1/2 T B L m o l a s s e s 2 T B L 1/4 cup s a l t 1 tsp 2 tsp whole wheat flour 2 cup s 4 cup s a c t i v e dry y e a s t 1 1/2 tsp 1 T B L P ro g r a m 9 9 A d d ...
-
Toastmaster 1172X - page 31
C A R A W A Y R YE BREAD 1 p o und 2 pound s egg(s ) room temperat ure plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n e y 2 T B L 1/4 c up d r y milk 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 1 cup 2 1/4 cups whole wheat flour 1/2 c up 1 cup r y e flour 1/2 c up 1 cup c a r a way see ...
-
Toastmaster 1172X - page 32
- 32 - ONI ON R YE BREAD 1 poun d 2 pounds egg(s ) room temperat ure plus 1 2 enough wat er 80°F/27°C to equal 3/4 c up + 2 T B L 1 cup + 5 T B L o i l 1 T B L 2 T B L h o n e y 2 T B L 1/4 c up d r y milk 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 1 cup 2 1/4 cups whole wheat flour 1/2 c up 1 cup r y e flour 1/2 c up 1 cup c a r awa y seeds ...
-
Toastmaster 1172X - page 33
3 3 n F A S T B A K E B R E A D . . . A S E A S Y A S 1 - 2 - 3 The Fast Bake progr am, with hotter rise and bake temperatures, is con venient for baking a hot fresh loaf of bread in under an hour . The longer bread prog rams, with lower rise and bake tem - peratures, will bake a taller more de veloped loaf of bread. And remember, you can always us ...
-
Toastmaster 1172X - page 34
- 34 - F A S T B A K E B R E A D S W e suggest starting your fast bake bread baking with this White Bread Recipe . Refer to Helpful Hints for Bread and Dough for measuring information. F ollow each step carefully, noticing the w ater temperatures must be 110°-115°F/43°-46°C and that Quick•Rise, RapidRise, Bread Machine or Instant Active Dry y ...
-
Toastmaster 1172X - page 35
I T ALIAN B REA D 1 p ou n d 2 pou n ds wa ter (110°-115 °F/4 3°-46°C) 1 cup + 1 T B L 1 1/2 cups + 1 T B L o i l 4 tsp 2 T B L s u g a r 2 T B L 1/4 cup s a l t 1 tsp 2 tsp d r y milk 1 T B L 2 T B L d r ied Italian seasoning 1 1/2 tsp 1 T B L bread f lour 2 1/4 cups 4 cups q u i ck • r ise y e a s t 4 1/2 tsp 6 3/4 ts p P ro g r a m 5 5 WH ...
-
Toastmaster 1172X - page 36
H ONEY G R AN OLA BREAD 2 pounds w ater (11 0°-1 15°F/43°-46° C) 1 1/2 cups + 1 T B L o i l 6 T B L h o n e y 2 1/2 T B L s a l t 2 tsp d r y m ilk 3 T B L bread flour 4 1/4 cups gr anola cereal 1 cup q u i ck • r ise y e a s t 6 3/4 tsp P ro g r a m 5 CI N NA MON RAIS IN BR EAD 1 p o und 1 1/2 p oun d s w ater ( 110° -115°F/43° -46°C) 1 ...
-
Toastmaster 1172X - page 37
P E P P E R ON I PIZZA BREAD 1 p o und 2 pound s w ater (11 0°-1 15°F/43° -46°C) 3/4 c up + 3 T B L 1 1/2 cups + 2 T B L o i l 1 T B L 3 T B L pepper oni, thi nly sliced 1/2 cup 1 cup P a r mesan cheese , gr a t e d 2 T B L 1/4 c up s u g a r 2 1/2 tsp 1 1/2 T B L s a l t 3/4 t sp 1 1/2 tsp bread flour 2 1/4 cups 4 1/3 cups d r ied pizza season ...
-
Toastmaster 1172X - page 38
- 38 - n D A Y OL D BRE A D RE C IP ES BR EADED PINE APPLE c h u n k ed pineapple 1 15-oz can c o rn s t a r c h 2 T B L s u g a r 1/2 cup b u t t e r 1/4 cup white bread, 1 inch cube s 2 cup s D r a in pineapple , re se r v e juice . Add enough water to j uic e to e q ual 1 cup . Mix cor ns tarch and sugar , add juice a nd butter a n d heat until ...
-
Toastmaster 1172X - page 39
n D O U G H S . . . A S E A S Y A S 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for measuring information. Place the bread pan in the bread maker . 2. Close the lid. Select Dough prog ram and press STAR T . 3. Remov e the dough from the bread pan when the beeper sounds . F ollow shap ...
-
Toastmaster 1172X - page 40
Method 1. Remov e the bread pan from the bread maker . Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature . 2. Place whole uncrack ed eggs in a bowl of warm water for 15 minutes to bring to room temperature . T o measure egg plus enough liquid to equal — after warming eggs, remo v e from she ...
-
Toastmaster 1172X - page 41
Method 1. With oiled hands, e v enly press dough into a greased 9 x 13 inch pan. Using your fingertips, mak e indentations in the dough. 2. C o ver a nd le t r ise in a w a r m place f or 30 m inutes or unti l a lm o st double in size. Wh ile the dough is r i s i n g , select the topping and prepare. 3. In a skillet, heat olive oil. F or garlic-che ...
-
Toastmaster 1172X - page 42
Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Place in a greased baking pan. Co v er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes, or until done. W H E A T D INNER R OLL DO UGH 1 pound 2 p ound s 9 r o l l s 2 4 r o l l s w ater 80° F/27 °C 3/4 c up 1 ...
-
Toastmaster 1172X - page 43
Method 1. Place on a lightly floured surface . Roll into a 12 x 18 rectangle . Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. 2. Place the loaf on a greased baking sheet, co v er and let rise in a warm place for 40 minutes or until double in size. 3. With a knife , cut three diagonal slashes acros ...
-
Toastmaster 1172X - page 44
Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture . Place coated side up in a greased baking pan, drizzle any remaining topping o v er rolls. 3. Cov er and let rise in a warm place 1 hour or until double in siz e. 4. Bake at 325°F ...
-
Toastmaster 1172X - page 45
Method 1. Place on a lightly floured surface . Divide into pieces and shape. 2. Combine orange peel and sugar . Dip pieces in melted butter and then in orange peel-sugar mix- ture. 3. Place coated side up in greased baking pan. Drizzle any remaining topping o v er rolls. Cov er and let r ise in a warm place 1 hour or until double in size. 4. Bake a ...
-
Toastmaster 1172X - page 46
Method 1. Place on a lightly floured surface . Divide into thirds, making 3 (10 inch long for regular, 13 inch long f or large) ropes with tapered ends . Pinch ropes together at one end, braid together . Pinch together at other end and secure braid. 2. T r ansfer braided dough to greased baking sheet; cov er and let rise in a warm place for 1 hour ...
-
Toastmaster 1172X - page 47
Method 1. Place on a lightly floured surface . Divide and press onto a 12 inch pizza pan, raising edges . 2. Spread pizza sauce o v er the dough and sprinkle with toppings. 3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges. PI Z ZA CR UST DOUGH 1 po u nd 2 p ou nd s 1 thic k o r 2 thin crusts 2 thic k o r 4 thin crust ...
-
Toastmaster 1172X - page 48
Bagel Recipes Method 1. Place on a lightly floured surface . Divide into pieces . Roll each in a smooth ball, making a hole in the center of each with thumbs . Gently pull to make a one-inch hole. 2. Place on a greased baking sheet. Cov er and let rise in a warm place for 30 minutes or until double in size. 3. In a 3-quart saucepan, bring to a boil ...
-
Toastmaster 1172X - page 49
Method 1. Place on a lightly floured surface . Roll into a 15 x 10 inch rectangle . Combine filling ingredients and spread o v er dough within 1/2 inch of edges . Starting with longest side, roll dough up tightly, press- ing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal.With ...
-
Toastmaster 1172X - page 50
Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls, (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle o ver butter . Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices. 2. Place in greased baki ...
-
Toastmaster 1172X - page 51
Method 1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls (12 x 24 inch rectangle for 24 rolls) and spread with butter . Combine remaining filling ingredients and sprinkle o ver dough. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices . 2. Combine topping mixture ...
-
Toastmaster 1172X - page 52
Method 1. Place dough on a lightly floured surface and cut into pieces . Roll each piece into a 16 inch rope . Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop . 2. Place on a greased baking sheet 1 1/2 inches apart. Brush with glaze and sprinkle with topping. Let rise until double in siz e, about 30 m ...
-
Toastmaster 1172X - page 53
Method 1. Place dough on a lightly floured surface and divide into 4 equal pieces . Shape into 4 smooth round balls and place on a greased baking sheet. 2. Co v er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes or until done . Allow to cool completely on a wire rack. 4. With a serrated kn ...
-
Toastmaster 1172X - page 54
Method 1. Place dough on a lightly floured surface . Shape into a large smooth round ball and place on a greased baking sheet. 2. Cov er and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 30-40 minutes or until done . Allow to cool completely on a wire rack. 4. With a serrated knife, remov e the top 1-2 in ...
-
Toastmaster 1172X - page 55
5 5 CL EANI NG & ST O R I N G AL W A YS UNPLUG THE UNIT AND ALLO W T O COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNP ACK THE BREAD MAKER AND REMOVE ALL P A CKAGING MATERIALS. A n y service requ iring disass embly , other tha n the cleaning de s cr ibed below , m ust be p e r f ormed by an authorize d serv ice r e pres enta t ive . U n a u t h ...
-
Toastmaster 1172X - page 56
5 6 BE F O R E CAL LI N G F OR S ER V I C E n Q UESTION S A ND ANSW E RS 1 2 3 4 5 6 7 W h y do e s the height and sh ap e of bread diff e r in each loaf? The b r ead has a n un u s u a l a r o m a .W hy ? The kneading bl ade comes ou t with the bread. The b r ead has a flo ured cor n e r . W h y can t he t i mer not be set f o r more t han 12 hou ...
-
Toastmaster 1172X - page 57
5 7 n CHECK LIST S l i c e s u n e v en & s t i ck y S h o r t & d e n s e t ex t u r e Bread f a l l s / c o a r s e t ex t u r e B r e a d rises too m u c h / c o a r s e t ex t u r e Sides of b r e a d c o l l a p s e / bott om is d a m p S m o k e e m i t t e d f r o m s t e a m v e n t / b u rn i n g s m e l l B r e a d m a c h i n e d ...
-
Toastmaster 1172X - page 58
1 . Plug into 120 V ~ 60 Hz outle t. R e f e r to p o w er o u tage instr u c t i o n s. 2 . Op en li d, remov e bread pan and a llo w t o c ool . 3 . Need s se r v i c e. 4 . W ait until progr am i s c o mp l ete; unplug, allow to cool and cle an. 5 . O nly op e n lid du r ing kn eadin g process to c he ck dough ball or to add ing r e d i e n t s ...
-
Toastmaster 1172X - page 59
5 9 n S E R VI CE I NFO RM A T I O N Pleas e ref e r to w a r r anty stat ement t o deter mi ne i f in-w a r r a nty ser vi ce a p pl ies. Thi s ap pliance must b e serviced by a T oastma s ter a u t hor i z ed se r vice center . U n a u t h o ri z ed service wil l v oid w a r ra n t y . C o nsult yo ur phone dire c t or y under “ A p p l i a n c ...
-
Toastmaster 1172X - page 60
N OT E S 6 0 ...
-
Toastmaster 1172X - page 61
N OT E S 6 1 ...
-
Toastmaster 1172X - page 62
6 2 N OT E S ...
-
Toastmaster 1172X - page 63
RE CI P E IN DE X 6 3 B R E A D S B a n a n a. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 6 Bana na Gr a n o l a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 1 Bl oody Mary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...
-
Toastmaster 1172X - page 64
ONE Y E AR L I M I T ED W A R R A N T Y T o a s t m a s t e r I n c . w a r r a n t s t h i s p r o d u c t , t o o r i g i n a l p u r c h a s e r , f o r one y e a r f r o m p u r c h a s e d a t e to be free of de fe cts in ma terial a nd w o rk m a n s h i p . This w a r r a nt y is th e only written o r e xp r e ss w a r r ant y g iven by T oa ...
¿Tienes una pregunta acerca de Toastmaster 1172X?
Utiliza el formulario que se encuentra abajo
Si con la ayuda del manual de instrucciones encontrado no has podido solucionar tu problema con Toastmaster 1172X, haz una pregunta utilizando el formulario que se encuentra abajo. Si alguno de los usuarios ha tenido un problema parecido con Toastmaster 1172X probablemente compartirá una forma de solucionarlo.