Goldstar HB-020E Owner's manual

Brand: Goldstar

Model: HB-020E

Category: Bread making machines

Type: Owner's manual

.ti3 GoldStar 'I

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MODEL: HB-020E

PLEASE READ THESE INSTRUCTIONS CAREFULLY AND

THOROUGHLY BEFORE OPERATJNG THIS

BREAD MAKER

prNO.3874F83020A

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•• 1+

TABLE OF CONTENTS

IMPORTANT SAFEGUARDS

BREAD MAKER INTRODUCTION.

• Program specifications

• Parts and lunctions

• Control panel ....

INSTALLATION AND SAFETY PRECAUTIONS

HOW TO CLEAN .

OPERATION ..

• Ingredients used for breadmaking .

• Tips for breadmaking .

• Measuring the ingredients

• Programming (Basic Bread. Rapid Bread. Whole Wheat Bread)

8-9 10

11-17

.................. 14-15

• Programming the Delay Timer ..

• Programming Specialty Bread .

• Programming Dough .

• Baking Control .

• Crust Treatments - .

.•••••••••• , ••••••••••••••••••••••••. I 16

.................. .... 16

...........'.. !.. I ... 17

.---:-17'-'- , I ,

.~....

.... .

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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ 17

....... _ 18

. . . . . . . . . . . _ _. _ 19

STORING BREAD .

TROUBLESHOOTING .

BEFORE REOUESTING SERVICE .

• Please Check the Followings .

••• * ••••• * •.••.••••••••••••••••••.••.••

.. - - .

20-23

20-21

• Questions and Answers

• Display Signals _..

SPECIFICATIONS

..... _ 22

......... _ _ 23

.. .. . _ " _ 23

COOKBOOK GUIDE

................

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... _... _..... 24-43

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IMPORTANT SAFEGUARDS

When using electrical appliances. basic safety precautions should always be lollowed including the

..''.'- ·l:READALbINSTRUCTIONS

m .•••••••••••.••••••••.••••••••.••••.•••.•.••.••••••••••••..••••••

2. To protect against electrical shock dO not immerse cord, plug, or applfiince In wale{orofher

liquid.

3. Do not touch hot surlaces.

Always use oven mitts when handling the hot bread pan or bread.

4. Close supervision is necessary when the appliance is used by or near children.

5. Unplug the unit from the outlet when not in use and belore cleaning.

Allow to cool before attaching or removing parts.

6. Avoid touching moving parts.

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7. Do not operate the appliance with a'damaged cord or plug or after the appliance malfunctions, or

has been dropped or damaged in any manner.

Return the appliance to the nearest authorized service facility for examination, repair, or electri.

calor mechanical adjustment. .

8. Attachments that are not reco'mmended or sold

by tile appliance manufacturer should not be

used.

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9. Do not use outdoors.

10. Do not let the cord hang over the edge

01 the table or counter, or touch hot surfaces.

11. Do not place on or near a hot gas or electric burner, or in a heated oven.

12. To disconnect, grip the plug and pull out from the wall outlet. Never pull on the cord.

13. Do not use the appliance lor other than the intended use.

. 14. This product is intended for household use only.

SAVE THESE INSTRUCTIONS

THIS PRODUCT FOR HOUSEHOLD ,USE ONLY

CAUTION: A short power supply cord is provided to reduce the risk.of petsonal in;ury resulting lrom

becOmingentangled in or tripping over a longer cord. Extension cords are available from local hard-

warestores and may be used it care is exercised in their use. If an extension cord is required. special

care and caution is necessary. Also. the cord must be (1)marked with an electri~al rating of at least

13A.. 125V.• 1625W., and (2) the cord should be arranged so that

it will not drape over the countertop

or tabletop where it can be pulled on by children or tripped over accidentally.

ELECTRIC

POWER: If electric circuit is overloaded with other appliances, your breadmaker may not

operateproperly, breadmaker should be operated on (i.separate electrical circuit from other operating

appliances.

POLARIZED PLUG: 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 lit in a polarized outlet only one way. If the

plug does not tit fully in the outlet, reverse the plug,

if it still does not/it, contact a qualified e~ectrician.

Do not attempt to defeat this safety feature.

-3-

BREADMAKER INTRODUCTION

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11 a recipe contailJs more than 50% whole wheat flour, then

use Whole Wheat Bread Program.

This program taKes

4:00 hours to complete.

·PROGRAMSELECI

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• Whole Wheat Bread

Program

• Rapid Bread Program .. ,. Save an hour by using this Rapid Bread Program.

After 2 hours and 40 minutes. the beeper sounds 4 times

indicating that lhe bread is done.

__TheEHQGHAM SELEClb\JUQnwjJ\JetY()l.J~I)Q2;>~12.yrcjifll:!.rent.programs;

- Basic Bread, Rapid Bread. Whole Wheat Bread and

Oough:u- •••••••••••• - •••••••

The Basic Bread and Whole Wheat Bread programs feature a 4 beep signal 3 minutes before

the end ot the 2nd kneading.

This tells you to add the additional ingredients (ie raisins. nuts) required in the specialty bread

recipes .. '

When the bread is done, the beeper soundsl4 limes and { : H] is displayed on display board.

• Basic Bread Program .. Simply put the measured ingredients into the breadlpan and

press the STARTbulton.

After 3 hours and 40 minutes. the beeper sound 4 times

indicating that thebread is done.

• Dough Program

The Dough Program is used to prepare dough for making I

bread or rolls which are shaped before baking in your con-'

ventional oven.

The dough is kneaded for 18minutes.

The dough is removed from the bread pan, rested and

shaped as desired before baking.

The Dough Program can be. used to make the dough for

pizza, coffee cake, doughnuts, cinnamon buns, turnovers,

pretzels, bread sticks, bagels, etc.

Setting the Delay Timer

Baking Control. _

Warm

The Timer can be set to delay

breadmaking trom 4 hours and

10minutes to 13hours.

At the selected lime, delicious

bread will be ready.

The Baking control function

allows you to select a dark,

medium or light crust.

.-4-

II the bread is not removed at

the end of the Basic Bread or

Whole Wheat Bread program.

the bread will automatically be

kept warm for up to 3 hours.

TOTAL

Bread

4:10-13 hours

7 min

Smin

12 min

40min

4sec

25 min

4 sec

60min

SOmin

20 min

··3hours

, \'1

End

, 3:40

Bread Ra~id

71:n

Smin

12min

~C f11in

4 see

20 min

4 sec

46 min

50 min

End

2:40

WIiQleWtiear-'

Bread

4:10-13 hours

20min

13 min

SOmin

12 min

4 see

15 min

sec

40min

50 min

20min

3 hours

End

4:00

Dough

6'min

.. 1

5 mlO

12 min

4 see

End

1:03

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- The Basic Bread and Whole Wheat Bread Program contains an audible signal (4 beeps),

which sounds 3 minutes before the end of the 2nd kneading. '

This teUsyou to add the additional ingredients (ie raisin nuts or vegetable etc.,) required in the

specialty bread recipe~.

- The beeper sounds 8 times at the end

ot cooling processlto indicate the bread is done.

-5-

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• Parts and Functions

Bread Pan Handle

Kneading Blade

(Kneads dough)

Bread Pan

Shaft

(Rotates the kneading

blade)

Accessories.

•••

Liquid Measuring Cup

(1 cup)

-6-

Lid

Handle

Air Exhaust

(Air is vented through these

outlets, '

Control Panel

. ,

(Operations ar!3centrally

controlled by a microcomputer)

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···",·········,·····"R'EMAINING'TINrt'

INDICATOR

This displays the remaining

lime lor the program

\0 be

completed.

BAKING CONTROL

INDICATOR

Pressing the baking control

button will advancelhe

indio

.cator!Or light. medIum or

dark crust.

BREAD pROGRAM

INDICATOR '

When program is selected,

the indicator will light up.

STOP

Press this button to cancel p

program. If you make a mis-

take when selting the delay

time~, press the

STO~ but-

ton and re~nter the correct

program.

BAKING CONTROl:.

Press this bullon to select

dark, medium or light cru~t.

DELAY TIMERIINOICATOR

Alter selting the delay time. I

press Ihe start button. The

delay limer indicator will

li91i1tup. When the pread-

maker slarts 10 knead. the

indicator goes off.

START

Atter selling the desired pro-

gram, the baking control

and timer (if needed), press

this button 10start the pro-

gram orlimer cou,nt down.

TIMER'

Press timer buttons'to set the

fimed\'ilayrTnetime-p.tiU--

advance by 10 minute inter'-

vals from 4:10 to 13:00 hours.

This timer can only be used

for Ihe bread program and

whole wheat program.

PROGRAM SELECT

Press this button to $~lect

the program: Basic Bread,

Rapid Bread. Whole Wheat

or Dough.

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CAUTION

If you want 10 cancel the selected program. press the STOP button for

more than 1 second at any time during the cycle.

-7-

INSTAllATION AND SAFETY PRECAUTIONS

Read lhis manual and follow these simple safely precaulions belore using this appliance.

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1Use the breadmaker only on heal-

.re~jstanLstlriace.Mal\esurejl."'()I1·lbe .

exposed to direct sunlight.

2 Allow at least 4 incheli' clearance on all

sides of the breadmaker, '1hen it is

use.

"at least 4 incl;les"

3 Plug the breadmaker into a properly

wired wall outlet

(120V/So.Hz only).

4 Do not use the breadmaker neara Source

of heat or where it

JS unstable.

5 Keep the breadmaker away from babies

and children. They may touch the corltrol

panel or hot sunaces during operation. ,

6 Do not cover the bread maker with any-

thing, or put anything in the breadmaker

(except the,bread pan) as this may cause

a lire or a malfunction.

-8-

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Be sure to disconnect the power cord

by pulling on the plug, and allow the

breadmaker to cool down before

storing.

00 not dent or damage the bread

pan. The breadmaker will not operate

properly

if it is damaged.

9 00 not immerse the bread pan in

water. Doing so could cause of the

shaft.to malfuflptiOf) !oc;lean the

. pan; wipe' if with

a daiTip Cloth.

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Never immerse the breadmaker, cord or

plug inwater.

This would be very dangerous.

7 00 not open the lid or remove the bread

pan during operation.

......·····-The·lidmaybeopened··onlyduringlhe .

Bread or Whole Wheat Bread program to

aQl;t_~?:.lrqjngr~f1_J~I}I§_?t !tlEl.._.i. ~(jic;ate<i..'

lime (the beeper will sound 4 times):

lifting the lid during operation will allow

warm air to escape, thereby hindering

the RISE lJ,ndBAKE stages.

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HOW TO CLEAN

CLEANING

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.;;AvoIdlJslnganycleanIngagenlotherlh8n .

dish detergent.

..-Do not use steel wool or other abrasive .

materials.

- 00 not wash the removable parts in the

dishwasher.

.···~l56nor iirimerselhe6ieadpan In water.

Wipe clean with a damp cloth, then dry

thoroughly,

• Wipe the shaft with a soft cldth or sponge

to prevent damage to the seal packing.

Allow to

dry before star,ing the pan inside

the bread maker.

SEAL PACKING

SHAFT

• Wipe the exterior with a damp dish cloth.

Do not immerse

10 water or splash with

water.

• After using, cool and wipe out crumbs or

flour from the oven interior with a dar,np-

ened washcloth. A dampened. small soft

brush may also be used.

• Wash the kneading blade with a soft cloth

or sponge, and let dry. II necessary,

immerse in water lor a while and clean with

a soft toothbrush. Dry thoroughly. The

kneading blade should be removed and

cleaned after

use.

KNEADING BLADE

• Do not use metal utensils to preVentdamage

to the non-stick coating of th~ bread ~an.

NOTE: The non-stick coating may change

colour after prolonged use. This is caused by

moisture and steam, and in no

way aflects

performance. '

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STORING

• Be sure breadmaker is completely cooled before storing,

• All removable parts should be thoroughly cleaned and dried .

• Store breadmaker with lid closed.

When yeast is combined with sugar and water at

the right temperature. the yeast generates a gas.

carbon dioxide, which makes the dough rise. Too

much heat will kill yeast,

(13O"F1S4°C). too little will

slow down its action. Be sure to check the expi-

ration date on the yeast you buy since aged yeast

usually per10rms poony. Store yeast in .the

refrigerator or freezer to keep it Iresh. Remove

only the amounl required for the recipe. Yeast

should be allowed to come to room temperature

before using. Always use Dry Granular Quickl

Rapid Rise or Active Dry Yeast in the Breadmaker

lor best results. It does not need preliminary fer-

mentation; it is added together with the 1I0ur.This

type of yeast is available in small packets but is

more economical purchased in a can. Packets

contain a scant 3 teaspoons of yeast. Measure

yeast accurately lor best results and follow quan-

tities given in each individual recipe.

tender and moist. Olive oil is otten used in pilla

dough to impart good flavor. VElgetable. corn.

peanut, safll()Y{er, soy or sunllower oils can also

be used. Fats should be at room temper.ature

before addmg td recipes in int: bre ••dmai<.el.

• Liquid

Water should be warm (77"F - 86"Fl2SoC - 3O'>C)

and added to bread pan before other ingredients.

When the limer is used. water should be codl

(7O"FI2O"C}. Water produces a crisper crust.

Reconstituted dry milk powder should be used

when the timer is used to prevent fresh milk from

spoiling during the delay time. When flour is

mixed with liquid •.gluten is developed and air'is

trapped, thus aHowing the dough to rise.

IIa loal

is small, heavy and has

a dense. moist texture. too

little liquid was used.

II a loaf falls w~ile baking,

too much was used .•. '

-11.-

....·······················yeast - .

• Flour

When flour is mixed with liquid and kneaded. the

protein in it, known as Gluten, stretches and incor-

porates air bubbles to produce

a light. linetex-

lured loaf. Hard Wheat Flour (Bread flour) is best

since it has more Gluten content. Specialty Flours

may

be used. usually in combination with Bread

Flour. This is because many ~t them are lower in

Gluten and would nOI prOduce a good bread

structure use<1 alone. Whole ',Wheat and Rye

Flours are examples of Low~\uten Flour. Flour

should be stored in a cool. dry placb in a well-

sealed bag or container to keep it fresh and pre-

vent absorption

of strong odors or moisture. 00

not sift flour.

• Salt

Salt adds flavor, used in small amounts. It also

controls the action of yeast to produce a firm

dough which rises slowly and evenly. Too much

salt kills yeast and bread will not rise properly. Salt

substitute may be used.

• Sugar

Sugar activates the yeast. adds sweetness,

makes the crust brown, and the bread soh. Brown

sugar, honey, molasses or com syrup can also be

used. adding vitamin B and minerals. 00 not use

sugar substitute.

• Fat

Butter adds flavor to the bread. Margarine may be

substituted. if desired. Vegetable oils or shorten-

ing can also be used. Fat helps keep bread

BASIC INGREDIENTS

• Gluten

Vital wheat gluten is a natural protein derived from

wheat. When added

10 recipes containifilg heavy

flours such as whole Wheat or rye, it imprcNeS the

shape of the loaf of bread. May be purchased at

health'l00d·or···grocery·stores;····

OPERATION

• Ingredients Used for Breadmaking

Use only fresh Ingredients. Check the expiration dates. Yeast that has expired will produce

. unsatisfactoI"fJesul1s.MeaSI.lIeif1gl"ecllentsac~lJrateIY, ....using the liquid measuring cup

(provided). A set of dry measures will be' neEided to measure the floufingredientsproperty.(See

••••• m ••••••• , •• ·'I!p:5.~9r.~~<l.surin~l~gr~~ients Accurately"}. For best results, all lngred~nts (except liquid)

should

be at' room temperature for "baking bread" .

;

L:&::.~:.",·,-.:..·-:::-,"".f':'::'':':·:: .

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I • Eggs • Raisins, Nuts I

.Eggs add color, richness and leavening to When adding Raisin and nuts to the bread

........hieaa:·Wheii··usin~reggs··inbreadmaking •........11 heirsugaJ<:lnQJ?t~.f9~t~f1t~~h()uldt>e.consi~

their large water content must be accounted dered. The height of bread containing these

for in the formula. An average size egg con- ingredients may be low because the chopped

tain about~ cupot water. nuts Orraisins cut the gluten structure. For

Ihe besl results. wait for the beeper'to sound,

indicating the lime to add these ingredients.

- DRY MilK POWDER

Dry milk powder is preferable to fresh milk since

it can be used on the limer program without risk

of spoiling while it sits in Ihe bread pan at room temperature. Dry milk adds nutrition to bread when I

is used. Milk produces a velvety texture and a softer crust. Buttermilk powder may also be us~

to enhance the butter flavor in bread. Add 1 tablespoon ot dry milk or buttermilk to bread where

water is used as the liquid, as in our basic recipes.

ADDITIONAL INGREDIENTS

II Tips for breadmaking

~ DRY GRANULAR YEAST

• FAST/RAPID or ACTIVE DRY YEAST can be used. Experimentation regarding yeast may b~

necessary due to altitude variations and room temperature. I

COM~RESSED (CAKE) YEAST can not be used with your breadmaker.

HIGH ALTITUDE ADJUSTMENTS

• Increaseamountofwater 1-4 Tbsp,

• Decrease sugar J honey 1-3 tsp

• Decrease yeast Ife-V" tsp'

~Jn9r~~~~g!lJ.!~.fI '-3 tsp

The higher the

altitudeihegrealel' loe ·Changes;

- TIPS FOR VARIATION:

When changing recipe portions, adding too much wheat germ, nuts. cinnamon, milk, fruit. vegeta-

bles, etc .• will inhibit the rising of Ihe bread. Portions may be varied in the Dough Program more

easily, but this may atfect the baking results.

NOTE: Fresh eggs, sour cream, milk. cream. and COllage cheese are not recommended for

Delayed Baking with the Timer. These ingredients may spoil. Fresh milk can be used to

replace Ihe dry milk and water in recipes that are to be baked immediately.

NOTE: Place spices, dried fruit and vegetables away from the liquid ingredients so they do not

soak up the liquids.

-12-

,LEVEL

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• ',1,

1Jf. tsp

llh lsp

2 TBL

V•• cup

1 tsp

lT8L

1 cup

2tsp

·································0 - -- -.' ~

WHOLE WHEATSREAO

ILO.•lb Jngredients,_ l.5 lb ..

2'12 cups Whole Wheat ' 3¥. cups

Flour I

NFD milk 3 TBl

8rown Sugar

IIJ cup

Sail W2lSp

Butler 2 TBL

Waler, lllJ

clfPActive Dry yeast 2'1. ISP

Fast Rise Yeast

1'12 tsp

TIPS FOR MEASURING INGREOJENTS I

BASIC RECIPES

Active Dry Yeast

r-ast Rise Yeast

(BASIC BREAD)

'liigfooiertts ..

-l;5lb- .

Bread Flour 3 cups

NFD milk

Ph T8L

S\-,gar 2 T8L I

Sail 1112 ISp

Butter 2 TBL

Water

1:4 cup

plus 1 TBL

21/2 lsp

Dry ingredients; Use standard conventional dry measu~es. Fill the measure to overilOwing,

I then level it off. Dry measures are essential for accurate measurement.

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Sugar, tal. yeast. salt. spices. dry milk power, etc.:

D..-yOuick RisefAclive Dry Yeast does not need preliminary lermentation.

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·····1:<)15

2 cups

1 T8L

Ph H3L

1 tsp

1T8L

J/. cup

Fill teaspoon or tablespoon measure to Dverilowing, then level off, as'

abor'e .

• Liquid ingredients: Use the measuring cup provided with your breadmaker. , ,

Place the ~easure on a level 5uriace. Fill to specified mark and Check the

measurement at eye level. Accurate measuring is critical to good bread .

. ' ,

• When using bread mixes: .

When using a bread mix, place ingredients in bread pan in the following sequence;'

YEAST

INGREDIENTS

WATER

-13-

•

Align the (\l FRONT)

mark to the FRONT

side of the bread maker.

4 Place the bread pan in the bread-

maker and turn counter <;:lockwise .

-14-

YEAST

INGREDIENTS

WATER

3 Place all ingredients in the bread pan.

Make sure not to omit any ingredients.

NOTE: When using the timer. add the

yeast last on top ot the flour and away Irom

the liquid. This is critical for good results.

·····t Open the lid and removeJhe .PJElad

pan by turning the bread pan clock-

.~~€lal1d_then

pull straight up. using

the handle... -... -.

• Programming - Basic Bread, Rapid Bread, Whole Wheat Bread

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C '-'0

Place 'the bread on'

a wire rack to allOw

the steam to escape

and allow it to cool.

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MEO LIGHT

_n. ',""'f",7'"

-0- CJ 0 0

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BASIC RAPID WHOLEoqUGH

BREAD BREAD WHEAT

LE lIe:]

9 Turn the bread pan upside down and

gently shake it to release the bread.

CAUTION:

• The bread pan. kneading blade and

bread will be very hot.

• Always unplug after each us~.

Basic Bread or

Whole Wheat

GI¢$I~tJh~li<:!$19"...lya_0.~.li~htly..using..the handle.

Plug into a outlet, then iheoisplay Wiltlightup;--IEJ

DARK

The beeper will sound 4 times indicating bread is done. In the Basic

Bread or Whole Wheilt

Programs,

if you don't take the bread out of the breadmaker immediately after it is done, the

bread will be kept warm tor 3 hours. The time display will read

I:HJ for 3 hours, after which

irwill display

IEnd }.

.Aft-erselecting program-and baking

control, press the STARTbutton.

If you press the STARTbutton without

selecting program and baking control.

BASIC BREAD PROGRAM (MED) is

selected automatically.

NOTE: The beeper sounds 4 times, when baking is complete. Cooling then procee9s.

When serving bread that is just baked, press the STqP button first, then take the br1'ad

out from the bread pan (Be sure to use oven mitts, because the pan is very hot). Dissipate

heat by placing a towel or other cloth under the bread,belore cutting. Turn the loa1on,its

side and cut with a serrated knife lor slices that will fit in a toaster.

8 Press the STOP button f6r more than

1second, and remove the brea~ pan '

using oven mitts.

CAUTION

• If you didn't take the bread out 01 the bread pan immediately aher baking in

RapidBread program, the bread may contain some moisture.

• Atler taking the breadout of the breadpan, please be surethe kneading blade

is not lodqed in the bread.

-15-

• Programming the Delay Timer

-':"SeffhelimeffoilioweveflongYOUwanttowait'belorelhe breadis·-done--(trom-4:1OIo13_hours, ..in:'

10 minutes intervals.)

- .'_'. __ m ••••••••••••..•.•••••• ___ •••...•..• _ .•.•.••••••••••• _••• __ •••• ___ ._.._••.• _________________ • __________ .-._.! ..

EXAMPLE: It is 9:00 p.m. now. The bread should be ready at 6:30 a.m. the nexfmoinIng:Sei

the timer for

9:30, because there are 9 hours and 30 minutes between 9;00 p.m. and 6:30 a.m.

1. When pressed, the time

NOTE: If you pass the desired

will

advance

(

U·

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delay time, push the (T) but-

minutes increment.

I'ton to go back. Continually

ILl

pressing the (A) bunon will

advance the time taster, up to

2. When constant pressure

13:00. This is the longest that

Ci)TIMER

the timer may be delayed. \I

is applied 10 the pad, the

U· _!! ,! I

time will advanCE: 4uici<ly.

i' _I '-I, J

will then counl in 1minute

increments down to 3:40, atter

which it will start.

3. Press the START bulton and the IImer is set.

TIMER SET indicator light up.

The'timer set indicator is lit, and the colon

...

[ 9j'?C: 1

blinks. Afttr one minute,

9:29 is displayed, and

:0:

TIME

the timer continues to count down.

SET

Colon will blink '~

-. Programming Specialty Breads-Raisin bread, Nut bread, etc.

(

NOTE: SEE COOKBOOK GUIDE FOR RECIPES.

The Delay Timer and the Rapid Bread program can not be used lor Specialty Bread.

)

•••

( Secondary~n-=-ading )

C Primary Kneading)

•••

Rest

)

,. After selecting program, press the START button. Nbtice that the

timer displays how long it will take to complete the bread making

program.

2. Alter aboul 22 minutes Irom the start (and 3 minute,S before the

secondary kneading is Iinished), 4 qeeps indicate the lime to add

any additional ingredients - raisins. nuts, cheese, etc.

Open the lid and add ingredients quickly

and evenly over the dough. Opening the

lid at this time will not ~op the kneading,

so be carelul. Now the unit will continue

through the remaining stages automat·

ically.

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NOTE:

• Remember lhat the beeper signals when to add additional ingredients.

• Do not add the additional ingredients before the machine beeps 4 limes. If you do. the ingredients

may be crushed, the dough may not rise sufficiently and the results may be poor.

• After adding the extras. quickly close the lid to prevent heat loss.

• It is better to select light baking control for a son and delicious crust.

-16-

• Programming Dough

fhe·OeiaYTlmeTCariKblbe osedfor ·Ihedough-program ....

•

, :1

1.·Choosearecipe.

2. Press the PROGRAM SELECT bunon 4 times; the dough

indicator will be lit.

The remaining time displays 1:03.

Pr~ss the STARTbutton.

4. Follow your recipe directions to complete whatever you have

chosen to make.

3.'Atter , hour and 3 minutes the peeper will sound inciic;31ing

the time to remove the dough.

REMAINING TIME

( ,.,-, -')

"U _I

• Crust Treatments (use only with do~gh program)

Always allow optimum rising of shaped dough. Then. use,a pastry brush to gently apply the glaze.

Bake as directed in the recipe.

for a shiny, golden crust, use Egg Glaze or Egg Yolk Glaze. For a

shiny, chewy crust, use Egg White Glaze.

NOTE: Without the Egg yolk Glaze, the crust will be less golden in color.

All loaves 01bread baked in the breadmaker use this function.

, I ,

I I

1. Press one time, medium is selected.

. Press

mUle Iha

will be advanced as follows:

LMED •••• LIGHT ,--+ DARK J

Mix 1 slightly beaten egg with 1 tablespoon (1Sml)water or milk.

Mix 1 slightly beaten egg yolk with 1tablespoon (15ml) water or milk.

Mix 1 slightly beaten egg white with 1 tablespoon (15ml) water.

Egg Glaze

Egg Yolk Glaze

Egg White Glaze

The Baking Control lunction is used to select the color of the crust. 1\can be baked light,

medium or dark-you decide!

NOTE: It is nOInecessary to press the Baking Control button when medium is desired. Just

press the STARTbutton and the Baking Control will be set at medium automatically.

• Baking Control

:":1 j

"."" I

.-'-•. I

"/:.; i

. :""':, "I

-17-

• Storing Freshly-Made Bread and Bread Products

STORING BREAD

I I ,

..............1

·······..····,..,··..······,,···'·Proper,WafefTemperature

.•...·····.+hefearenopreserv~tivesjnyouLtlom~m<,l.(j~t>~l':l~f:1.s.:~(')Pr()Pf:!r~torageis ~ost important.

• Always cool bread completely before storing .

·····~~···:St~;;·biead··inanali1igiit··containei:···Otseal·lightly···iri···a···ptastic····bag,

Placing a rib of fresh celery in the bag will help keep bread Iresh longer.

• For best results do not store unbaked yeast dough in your freezer lor more than 2·weeks.

• To prolong storage. baked loaves may be froze':l' Wrap in a tightly sealed plastic freezer bag.

• 10 freeze unbaked bread dough: I

Shape loaf and wrap well in plastic film or foil. Make sure the loaf will fit easily intc the baking pan

because

it will spread out a little before freezing. Place the shaped loal on a flat surface in the

freezer so the shape will be maintained until frozen completely.

• To thaw frozen dough:

Remove a lrozen loai irom tiit.J

\1t:€:U:i. P:ac~Ic~!:r. a greased baking pan. Allow the loaf to thaw

(covered) and rise in a warm. dralHree place until almost doubled in size. This time will be approxi.

mately 6 hours for a standard loaf. AlternatIvely. thaw the loa/in the refrigerator overnight. then

unwrap, place in baking pan and allow it to rise for approximately 2 hours in a warm place.

• To freeze unbaked rolls:

Shape rolls and place them on greased baking sheets or in muffin pans. whichever lhe recipe

directs. Cover the pan and rolls with plastic film or loil and place in the freezer. Freeze completely.

Remove roUsfrom the baking sheets and place them inwell·sealed freezer bags. Label and date 1

each bag .

••To thaw frozen bread rollS:

Remove rolls from the freezer 2 hours belore baking. Place rolls 1 inch (2.5 cm) apart on greased

baking sheets. Cover loosely with a dean cloth and le'trise for

1'/2 to 2 hours in a warm, dratt·tree

place.

The tempetature ot the room and the water used

will alleet the baking results. Use cold water (about

5°C/41°F) if the room temperature is high {ove~

2soCI7BOF}. If the room is cold (under lOOC/500F)

use warm water (SO°C/1200F).

, ,

-113_

TROUBLESHOOTING

• Troubleshooting

.................ID~~()nsistency()f lhedough can be checked while il is mixing (in the first 7 minutes). Dough should

appear pliable·andelas·tic.lI 100

drY. add waIer bne tablespoon at a time;H dough is 100 moist; add

flour.

. ,.....• Stale ingredients used.

"';;"Toomuch¥easL

I '

PROBLEM

Dough does not rise enough.

Bread flops over sides of pan.

Crust pale in color.

Bread does not keep well:

Loaves spread oul or lose shape

instead of rising.

Bread falls during bake cycle.

Bread has coarse texture:

crumbly.

Sticky bread which slices

unevenly.

SOLUTIONS

• liquids are 100 hOt(above 105°F/400C).

• Inactive yeast; or not enough yeast.

• Ingredients are too cold.

• Too much salt.

• Too much dough.

• Bread has over risen (reduce amount

ot yeast

slightly).

• Not enough sugar.

• Bread lasts up to 5 days if stored in the refrigerator.

• Dough too soft.

• Bread

over risen (reduce amount of yeast slightly).'

• Bread over risen (reduce amount of yeast slightly).

• Always use a serrated bread knife.

• Allow bread to cool longer before slicing.

-19-

. ,

•

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Goldstar HB-020E Owner's manual

Brand: Goldstar

Model: HB-020E

Category: Bread making machines

Type: Owner's manual

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Goldstar HB-020E Owner's manual

Goldstar HB-020E Owner's manual

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