Black & Decker B1630 Manual
BASIC BREAD/Regular Crust or
BASIC BREAD/Dark Crust (3:50 hours)
BASIC BREAD/Dark Crust (3:50 hours)
This setting is used for breads which primarily use
white flour, though some recipes may include small
amounts of whole wheat flour as well. In the U.S.,
be sure to use Bread Flour; in Canada, you may use
Canadian All-Purpose Flour or Bread Flour. Follow
recipes carefully. Basic Bread/Regular Crust will
produce good results when you are using
ingredients such as cheese, nuts, or cornmeal as
they tend to brown easily. Choose Basic Bread/Dark
Crust, to produce a loaf with a darker crust without
lengthening the baking time.
white flour, though some recipes may include small
amounts of whole wheat flour as well. In the U.S.,
be sure to use Bread Flour; in Canada, you may use
Canadian All-Purpose Flour or Bread Flour. Follow
recipes carefully. Basic Bread/Regular Crust will
produce good results when you are using
ingredients such as cheese, nuts, or cornmeal as
they tend to brown easily. Choose Basic Bread/Dark
Crust, to produce a loaf with a darker crust without
lengthening the baking time.
SUPER RAPID BAKE/Regular Crust or
SUPER RAPID BAKE/Dark Crust
(1:10 hours)
This setting is used only to make variations of basic
white bread quickly whether you choose a “Regular”
or “Dark” crust. Refer to the recipe section of this
booklet for a complete list of all recipes that can be
used with this setting. This setting cannot be used
successfully to make breads other than those
specified due to the shorter rising time of this cycle.
white bread quickly whether you choose a “Regular”
or “Dark” crust. Refer to the recipe section of this
booklet for a complete list of all recipes that can be
used with this setting. This setting cannot be used
successfully to make breads other than those
specified due to the shorter rising time of this cycle.
SWEET/Regular Crust or
SWEET/Dark Crust (3:50 hours)
SWEET/Dark Crust (3:50 hours)
Use this setting for recipes that use fruit juice, large
amounts of sugar, cheese, or added sweet
ingredients such as raisins, dried fruit, or chocolate.
Baking temperature is lower to prevent burning.
amounts of sugar, cheese, or added sweet
ingredients such as raisins, dried fruit, or chocolate.
Baking temperature is lower to prevent burning.
WHOLE GRAIN (4:10 hours)
This setting is used for recipes with significant
amounts of whole wheat or rye flour, oats,
or bran. This setting has a longer rise cycle
and preheat cycle to allow heavier grains
to expand. Generally, whole wheat/multi-grain
breads are shorter and denser than Basic or Sweet
breads. You cannot use the Crust Color selections
with this setting.
amounts of whole wheat or rye flour, oats,
or bran. This setting has a longer rise cycle
and preheat cycle to allow heavier grains
to expand. Generally, whole wheat/multi-grain
breads are shorter and denser than Basic or Sweet
breads. You cannot use the Crust Color selections
with this setting.
DOUGH/PASTA (2:00 hours)
This setting makes bread-style dough and pasta
dough. Dough can be shaped to make pizza, rolls,
pretzels, long loaves or braids that must then be baked
in a conventional oven. It can also prepare pasta
dough that must then be processed and shaped
through a pasta maker. Pasta dough should be
removed from the Breadmaker after the
“Add-Ingredient” signals (in 40 - 45 minutes).
Follow pasta recipes on page 32 for specific directions.
dough. Dough can be shaped to make pizza, rolls,
pretzels, long loaves or braids that must then be baked
in a conventional oven. It can also prepare pasta
dough that must then be processed and shaped
through a pasta maker. Pasta dough should be
removed from the Breadmaker after the
“Add-Ingredient” signals (in 40 - 45 minutes).
Follow pasta recipes on page 32 for specific directions.
Bread Type Setting Descriptions
How To Use Your Breadmaker
T
he four bread making settings in this unit will
combine ingredients, knead, and bake bread
from start to finish – automatically. The
combine ingredients, knead, and bake bread
from start to finish – automatically. The
Dough/Pasta setting makes dough for a variety of
recipes but you must shape and bake the dough
yourself in a conventional oven or process it in a
pasta maker. To delay completion, the Automatic
Timer may be programmed to make bread while you
are at work or asleep. (See “Setting the Timer” pg. 10)
recipes but you must shape and bake the dough
yourself in a conventional oven or process it in a
pasta maker. To delay completion, the Automatic
Timer may be programmed to make bread while you
are at work or asleep. (See “Setting the Timer” pg. 10)
The Cookbook section of this book includes recipes
that have been thoroughly tested in Black & Decker’s
own test kitchens both in the United States and
Canada to ensure best results. Flours, cornmeal, and
a few other ingredients vary widely between
the two countries.
NOTE: The term,“All-Purpose Flour” for example, is
applied to two totally different types of flour
depending on whether it is purchased in the U.S. or
Canada. Canadian “All-Purpose Flour” will produce
that have been thoroughly tested in Black & Decker’s
own test kitchens both in the United States and
Canada to ensure best results. Flours, cornmeal, and
a few other ingredients vary widely between
the two countries.
NOTE: The term,“All-Purpose Flour” for example, is
applied to two totally different types of flour
depending on whether it is purchased in the U.S. or
Canada. Canadian “All-Purpose Flour” will produce
good to excellent results in this Breadmaker; whereas
American “All-Purpose Flour” will produce poor
results.
American “All-Purpose Flour” will produce poor
results.
Therefore, each recipe is presented with two sets of
ingredients – one for each country. Since ingredients
are different, it is important that you double check to
be sure you are following the appropriate recipe for
ingredients in your country (U.S. or Canada) before
using your Breadmaker.
ingredients – one for each country. Since ingredients
are different, it is important that you double check to
be sure you are following the appropriate recipe for
ingredients in your country (U.S. or Canada) before
using your Breadmaker.
Most North American national brand flours and
yeasts will produce good results. Keep in mind that
the recipes included here have been created by our
Home Economists specifically for this automatic
breadmaker (Model B1650) and may not produce
acceptable results in other similar
breadmakers.
yeasts will produce good results. Keep in mind that
the recipes included here have been created by our
Home Economists specifically for this automatic
breadmaker (Model B1650) and may not produce
acceptable results in other similar
breadmakers.
7
PAIN BL
ANC DE BASEà
croûte or
dinaire
ou àc
roûte foncée (3
h50)
Ce réglage est utilisé pour fair
e du pain principalement
constitué de farine blanche
. Il se peut toutefois que
certaines r
ecettes contiennent un peu de farine de blé
entier. A
ux É.-U., s’assur
er d’utiliser de la far
ine de
boulangerie
. Au C
anada, on peut utiliser de la farine tout
usage ou de la farine de boulanger
ie. B
ien r
especter les
recettes
. Les miches obtenues àce réglage (cr
oûte
ordinair
e) donnent de bons résultats lorsqu’on se ser
t de
fromage
, de noix ou de farine de maïs car ces ingrédients
brunissent facilement. Choisir le réglage de pain de base
àc
roûte foncée pour obtenir un pain à
croûte foncée sans
modifier le temps de cuisson.
P AIN À
CUISSON SUPER R
APIDE
et
àc
roûte or
dinaire ou à
croûte foncée
(1h
10)
Ce réglage ser
t uniquement
pour faire du
pain blanc de
baseavec une cr
oûte ordinair
e ou foncée.
Voir le livr
e de
recettes pour av
oir la liste complète des pains qui peuvent
être faits à ce réglage.
Celui-ci ne convient pour aucune
autre sor
te de pain en raison du cy
cle de levage r
accourci.
P AIN SUCRÉ
àc
roûte or
dinaire ou à
croûte
foncée (3h
50)
Choisir ce réglage pour les recettes qui utilisent du jus de
fruits
, d’impor
tantes quantités de sucre ou de fr
omage, ou
d’autr
es ingrédients sucrés ajoutés tel que des raisins secs
,
d’autr
es fruits secs ou du chocolat. La tempér
ature de
cuisson est abaissée afin d’éviter de brûler le pain.
P AIN DE BLÉ ENTIER
(4h
10)
Ce réglage ser
t à la confection de pains contenant
d’impor
tantes quantités de farine de blé entier
, de farine de
seigle, d
’avoine ou de son. Ce réglage compor
te
un cycle de lev
age supplémentaire per
mettant
au blé et aux grains lour
ds de se dilater.
Habituellement, les pains de blé entier ou multigr
ains
sont plus courts et plus denses que les pains blancs ou
sucrés.
On ne peut pas se ser
vir de la commande de réglage
de la cuisson de la croûte
pour faire ce type de pain.
PÂTE - PÂTES ALIMENT
AIRES(2
h)
On utilise ce réglage pour préparer de la pâte ou des pâtes
alimentaires
. On peut ensuite modeler la pâte pour en
faire de la pizza, des petits pains
, des bretz
els, de longs
pains ou des pains tressés qui doivent êtr
e cuits au four.
On peut également s’en ser
vir pour faire des pâtes
alimentaires qui ser
ont façonnées dans une machine
àpâte
. Il faudr
ait retir
er la pâte du robot-boulanger au
moment de l’ajout d
’ingrédients (au bout de 40 à 45
minutes). Voir les r
ecettes de pâtes à la page 34 pour
connaître les instr
uctions spécifiques.
Description des différ
ents réglages
Utilisation du r
obot-boulanger
A
ux quatre réglages pour le pain, l
’appareil mêle les
ingrédients, pétr
it la pâte et permet de fair
e
automatiquement le pain du début à la fin. Le
réglage pour la pâte ou les pâtes alimentaires prépar
e la
pâte pour permettr
e de réaliser plusieurs recettes
, mais il
faut lui donner la forme voulue et la fair
e cuire dans un
four, ou la passer dans une machine à
pâte. On peut
progr
ammer la minuterie afin que le pain soit préparé la
nuit pendant le sommeil ou le jour lorsqu’on est au
trav
ail. (V
oir la rubr
ique relative à
l’utilisation de la
minuterie à
la page10.)
Les recettes du présent guide ont été essayées dans les
cuisines de Applica au C
anada et aux États-Unis afin d
’en
optimiser les résultats. I
l existe une gr
ande différence
entre les types de far
ine, de far
ine de maïs et quelques
autres ingrédients qu
’on retr
ouve dans chacun de ces
deux pays.
NOTE
:Le terme «farine tout usage»,
par exemple,
désigne
deux types distincts de farine selon qu’on l’achète au
Canada ou aux États-U
nis.A
u C
anada,on obtient de bons
àd
’excellents résultats en utilisant de la farine tout usage
dans le robot-boulanger
.M
ais ce n ’est pas le cas av
ec la
farine tout usage achetée aux États-Unis.
La plupart des gr
andes marques de far
ine et de levure
retr
ouvées en Amérique donnent de bons résultats
. Nos
conseillers en économie domestique ont conçu ces
recettes spécialement pour le r
obot-boulanger (modèle
B1650) et celles-ci ne donneront pas nécessair
ement
de bons résultats si on utilise un autre r
obot-boulanger
semblable.
7