Black & Decker B6000C Manual

BReAD mAKeR quicK StARt GuiDe

1. Before using your bread maker, always wash all pieces first to remove any

sediment or oils left behind from previous use and to eliminate any odd tastes

due to the residue that may be on the bread pan.

2. When following the recipe:

•  Always add ingredients into the bread pan in the order they are listed.
•  Measure ingredients carefully and accurately.
•  To measure liquids, use a see-through measuring cup and check the

measurement at eye level.

• When measuring dry ingredients, use standard dry measuring cups or

measuring spoons and level off the ingredients with the straight-edge of a

knife or metal spatula.

• Inaccurate measurements, even if only slightly off, can make a difference

in your results.

• Yeast is always added last. Be sure that the yeast does not touch the liquid

ingredients, salt or shortening.

3. The following test can be used to determine whether your yeast is stale and

inactive:

a) Place ½ cup of lukewarm water into a small cup or bowl.
b) Stir ½ tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the

surface.

c) Place bowl or cup in a warm area and allow to sit for 10 minutes

undisturbed.

d) The mixture should foam and produce a strong yeast aroma. If this does

not occur, fresh yeast should be purchased.

4. Do not cover the bread maker with towels or other material that may prevent

steam from escaping. Some steaming from vents is normal. Because of

escaping steam, you should keep the bread maker several inches away from

cabinets while making bread.

5. Do not place any objects on top of the bread maker.
6. IMPoRTANT: Add ingredients in the order they are specified in the recipe. For

best results, accurate measuring of ingredients is very important. Do not put

larger quantities than recommended into the bread pan, as it may produce

poor results and may damage your bread maker.

tiPS FOR GettinG tHe BeSt ReSultS
1. Use only fresh ingredients.
2. In the U.S.: Use Bread Flour; In Canada: Use All-Purpose Flour or Canadian

Bread Flour.

3. Use lukewarm water—not cold water.
4. Measure ingredients accurately and level off dry ingredients with the flat side

of a knife or metal spatula.

5. When recipes call for a “lightly floured surface,” use about 1 to 2

tablespoons flour on the surface. You may want to lightly flour your fingers

or rolling pin for easy dough manipulation.

6. Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil

or soft vegetable shortening spread on the bottom and sides of the bowl.

You may prefer to use a nonstick vegetable spray to “grease” the bowl to

cut down on added fats and calories. Place the ball of dough into the bowl

and turn it over so that the dough is lightly greased on all sides.

7. When you let dough “rest”, form the dough into a ball and place it on a

clean dry surface. Invert a large clean bowl over the dough and let it stand

as directed in your recipe. When you let dough “rise” according to recipe

directions, place it in a warm, draft-free area. For best results, cover the

bowl with a clean, dry towel. To produce a tender product, make sure the

dough rises until double in size.

8. Dough may be wrapped in plastic wrap and stored in a freezer for later use.

Bring the dough to room temperature before using.

9. Important to note that “RAPID BAKE” will make a denser loaf of bread
tiPS FOR HAnDlinG DOuGH
• When recipes call for a “lightly floured surface,” use about 1 to 2

tablespoons flour on the surface. You may want to lightly flour your fingers

or rolling pin for easy dough handling

• Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil

or soft vegetable shortening spread on the bottom and sides of the bowl.

You may prefer to use a non-stick vegetable spray to “grease” the bowl to

cut down on added fats and calories.

• When you let dough “rest” and “rise” according to a recipe, place it in a

warm, draft-free area. For best results, cover the dough with waxed paper

and a clean, dry towel. If the dough does not double in size, it may not

produce a tender product.

• Dough may be wrapped in plastic and stored in a freezer for later use. Bring

the dough to room temperature before using.

BReAD AnD DOuGH inGReDientS B2000*
Some ingredients differ between Canada and the United States. Cheese,

confectioner’s (icing) sugar and cornmeal are just a few ingredients that vary

between the two countries. The major difference is in flour.
Flours
Canadian flours are milled from harder wheats so breads can be successfully

made from national brands of both All-Purpose Flour and Bread Flour. U.S.

“All-Purpose Flour” will produce poor results and should not be used with

this unit. In the U.S., it is important to use “Bread Flour” for even-textured

loaves.
Bread flour is processed from hard wheat and is high in the protein

substance called gluten. When mixed and kneaded, the gluten stretches

and incorporates air bubbles to produce a light, fine-textured loaf. The

stretchy resilience of gluten makes this kind of flour most tolerant to high

temperatures, altitude, or high humidity.