Zojirushi Home Bakery Supreme BB-CEC20
Operating Instructions & Recipes
Congratulations on owning the Zojirushi Home Bakery Supreme Breadmaker. This manual provides operating instructions, recipes, and tips for optimal use.
Important Safeguards
When using electrical appliances, basic safety precautions should always be followed, including:
- Read all instructions carefully.
- Do not touch hot surfaces; use handles or knobs.
- Do not close or clog the steam vent opening.
- To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other liquid.
- Close supervision is necessary when the appliance is used by or near children.
- Unplug the power cord when the appliance is not in use, or before cleaning. Allow to cool before handling or cleaning.
- Do not use or operate with a damaged cord or plug, or if the appliance malfunctions or has been damaged. Return to an authorized service facility for repair.
- Use of accessory attachments not recommended by the manufacturer may cause injuries.
- Do not use outdoors.
- Do not let the power cord hang over the edge of a table or counter, or touch hot surfaces.
- Do not place the appliance on or near heat sources (gas/electric stoves, ovens, burners).
- Exercise extreme caution when moving the appliance containing hot contents or liquids.
- Always attach the plug to the appliance first, then plug into the wall outlet. To disconnect, press RESET and remove the plug from the wall outlet. Never pull on the cord.
- Do not use the appliance for other than intended or specified purposes.
- Avoid moving parts.
- Use only an electrical outlet rated at 15 amperes or more.
- Use only 120-VOLT AC electrical current.
- Do not scratch, damage, modify, bend, pull, twist, or fold the power cord.
- Do not place the appliance on unstable surfaces or surfaces vulnerable to heat.
SAVE THESE INSTRUCTIONS. THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.
Note: A short power cord is provided to reduce entanglement risk. Extension cords may be used if rated appropriately and used with care.
This appliance has a polarized plug (one blade wider than the other) for safety. It fits a polarized outlet only one way. If it does not fit, reverse the plug. Contact a qualified electrician if it still does not fit.
Specifications
- Power consumption (Heater): 600W
- Power consumption (Motor): 100W
- Power supply: 120V, 60Hz
- Dimensions: 17"x10"x12" (43x25x30 cm)
- Weight: 17 lbs. (7.8 kg)
Parts Names
The breadmaker includes the following parts:
- Flange
- Kneading Blade
- Baking Pan
- Rotating Shaft
- Heating Element
- Viewing Window
- Steam Vent
- Wing Nuts (underneath the Baking Pan)
- Lid
- Control Panel
- Main Body
- Power Cord
- Power Plug
- Twist Tie (remove before use)
Handling Instructions:
- To remove the Baking Pan: Grasp the Baking Pan's shorter flanges and pull toward you to unlatch it. Lift to remove. Use oven mitts for a hot pan.
- To attach the Kneading Blade: Align the Kneading Blade on the Rotating Shaft and push down firmly. Ensure it is attached securely. The blade may fit loosely and rotate; this is normal.
- To install the Baking Pan: Hold the Baking Pan's shorter flanges and place it in the center of the oven cavity. Press down until it clicks into place. Close the Lid.
Control Panel & Operation
Control Panel Buttons:
- CRUST CONTROL: Selects crust color (LIGHT, MEDIUM, DARK).
- TIMER: Delays course completion in 10-minute increments, up to 13 hours.
- START/RESET: Starts a course or timer; hold to cancel.
- SELECT COURSE: Chooses the desired course (BASIC, QUICK, WHEAT, DOUGH, JAM, CAKE, SOUR DOUGH STARTER, HOME MADE).
Display: Shows settings and remaining time.
Operation Light: Indicates the Home Bakery is in operation.
HOME MADE COURSE: Allows programming of up to 3 custom bread baking cycles.
How to Use the Timer: Set the Timer to delay baking. Press SELECT COURSE, then TIMER to set time, then START/RESET to begin. Note: Timer is not for recipes with easily spoiled ingredients like milk, juice, vegetables, or eggs.
Accessories & Measuring
Measuring Cup: Standard 8 oz. (240 mL) cup. Measures 1 cup to the brim.
Measuring Spoon: Used for yeast, sugar, salt, dry milk, spices. Has 1 Tbsp. and 1 tsp. sides, with halfway marks.
How to Measure Ingredients Accurately:
- Dry Ingredients: Spoon into a nested measuring cup until overflowing. Do not pack or scoop out. Level off with a knife. Use 1/2 cup + 1/4 cup for 3/4 cup. Spices and small amounts use the measuring spoon, leveled off.
- Liquid: Pour into the cup placed on a flat surface and measure at eye level.
Convenient Functions & Useful Tips
Preheat Function: Stabilizes ingredient temperature before kneading. Can be turned off by pressing and holding TIME and CYCLE buttons for 3 seconds.
Ingredient Characteristics:
- Dry Yeast: Feeds on sugar to make dough rise. Use fresh yeast.
- Whole Wheat Flour: Heavier, richer in nutrients.
- All Purpose Flour: Blend for cakes, croissants, pizza.
- Bread Flour: High gluten content for structure and height.
- Gluten: Elastic protein for structure.
- Sugar: For color, flavor, and to feed yeast. Use granulated sugar.
- Salt: Adds flavor, stabilizes gluten, controls yeast growth.
- Butter: Makes bread soft and glossy. Unsalted butter recommended.
- Dairy (Milk, Dry Milk): Adds texture and flavor, keeps bread softer.
- Eggs: Add richness and velvety texture.
Tips for Successful Baking:
- Use fresh ingredients.
- Measure ingredients accurately.
- Place liquid ingredients in the baking pan first.
- For room temperatures over 77°F (25°C), use refrigerated liquids.
- Humidity may require an extra tablespoon of flour.
- For high altitudes, decrease yeast and sugar slightly.
Bread Courses & Recipes
The Home Bakery offers various courses for different types of bread and dough.
Basic / Quick Course
Basic Course (Active Dry Yeast): Includes Preheating, Kneading, First rising, Stir down, Second rising, Stir down, Third rising, Baking, Keep warm.
Quick Course (Rapid Rise Yeast): Includes Preheating, Kneading, First rising, Stir down, Second rising, Baking, Keep warm.
Basic Steps: Follow steps 1-5 for setup, select course, start, add ingredients when prompted, remove pan, remove bread, and unplug.
Basic/Quick Variations include: Basic White Bread, Italian Herb Bread, Sugar Free White Bread, Cheese 'n' Onion Bread, Sweet Bread, Chocolate Bread, Raisin Bread, Russian Kulich, Apple Oat Bread, Fat Free Apple Oat Bread, Gluten-Free Brown Rice Bread, Gluten-Free Raisin Bread, and 1.5 lb. size versions.
Wheat / Quick Wheat Course
Basic Wheat Course (Active Dry Yeast): Similar stages to Basic Course, adjusted timing.
Quick Wheat Course (Rapid Rise Yeast): Similar stages to Quick Course, adjusted timing.
Wheat/Quick Wheat Variations include: 100% Whole Wheat Bread, Light Rye Bread, Whole Wheat Nut Bread, Fat Free Basic Wheat Bread, 100% Whole Wheat Apple Bread, 100% Whole Wheat Fruit Bread, Honey Wheat Bread, Italian Wheat Bread, Seven-Grain Bread, Pumpernickel Bread, and 1.5 lb. size versions.
Dough / Quick Dough Course
Basic Dough Course (Active Dry Yeast): Stages for dough preparation.
Quick Dough Course (Rapid Rise Yeast): Faster dough preparation.
Croissants Recipe:
1 cup (227g) Butter, Softened
2/3 cup (160mL) Water
2 (100g) Large Eggs, Beaten
2-1/4 cups (288g) Bread Flour
1 cup (130g) All Purpose Flour
3 Tbsp. (35g) Sugar
3 Tbsp. (12g) Dry Milk
1 tsp. (5.6g) Salt
3 Tbsp. (42g) Butter
1-1/2 tsp. (4.2g) Active Dry Yeast
2 tsp. (6g) Rapid Rise Yeast
1 (50g) Large Egg, Beaten
4 tsp. (18mL) Water
1. Remove dough from Baking Pan. Place in greased bowl, cover with plastic wrap, and refrigerate for 30 minutes.
2. Roll dough into a 20 x 14-in. (50 x 35 cm) rectangle on a lightly floured surface. Spread about 1/3 cup of softened butter over 2/3 of the dough.
3. Fold dough into thirds and repeat step 2 twice more. Add flour as needed. Cover and refrigerate for 1-2 hours or overnight.
4. Cut dough into 3 pieces, roll each to 1/4-in. (5 mm) thick. Cut into triangles (wide end approx. 3-1/2-in. or 9 cm).
5. Roll each triangle loosely from the wide end, lay seam-side down. Curve ends.
6. Place on greased baking pan. Allow to rise for 40-50 minutes or until doubled.
7. Brush lightly with egg glaze.
8. Bake at 375°F (190°C) for 10-15 minutes until golden brown. Makes 24 croissants.
Other dough variations include: Traditional Pizza Dough, Pizza Dough with Beer, Crusty Rolls, Soft Pretzels, Thin-Crust Pizza, Thick-Crust Pizza, Butter-Rich Roll & Bread Dough, Cinnamon-Raisin Rolls, Pan Rolls, Cinnamon-Raisin Swirl Loaf, Cloverleaf Rolls, Traditional Loaf, Bread Sticks.
Jam Course
Jam Course Timing: Includes Heating, Heating & Stirring, Cooling.
Steps: Follow basic steps 1-5, select JAM course, start, remove pan, remove jam.
Jam Recipes:
- Strawberry Jam: 3 cups Strawberry, 3/4 cup Sugar, 1 Tbsp. Lemon Juice.
- Blueberry Jam: 3 cups Blueberry, 3/4 cup Sugar, 1 Tbsp. Lemon Juice.
- Apple Jam: 3 cups Apple (peeled, chopped, microwaved), 3/4 cup Sugar, 1 Tbsp. Lemon Juice.
Cake Course
Cake Course Timing: Includes Mixing, Baking, Cooling.
Steps: Follow basic steps 1-5, select CAKE course, start, remove pan, remove cake.
Cake Variations include: Shortcut Pound Cake, Chocolate Cake, Dutch Apple Cake, Shortcut Corn Bread, Spiced Zucchini Bread, Citrus Fruit Bread.
Sour Dough Starter Course
Sour Dough Starter Course Timing: Includes Preheating, Kneading, Rising.
Steps: Follow basic steps 1-5, select SOUR DOUGH STARTER, start. Beeps indicate completion.
Starter Ingredients: 1-1/2 cups Water, 2 cups Bread Flour, 2 tsp. Active Dry Yeast.
Traditional Sour Dough Bread Recipe:
3 cups (384g) Bread Flour
2 Tbsp. (23g) Sugar
1-1/2 tsp. (8.4g) Salt
2 tsp. (5.6g) Active Dry Yeast
1. Follow steps 1-7 for SOUR DOUGH STARTER on page 24 to prepare the starter.
2. Remove Baking Pan with starter, keep at room temperature for 7-10 days, covered with plastic wrap (puncture holes) and stirred 2-3 times daily.
3. Feed starter with 1 tsp. sugar and 2 Tbsp. bread flour. Wait an hour for bubbles.
4. Add additional ingredients and bake using the BASIC course.
Home Made Course
Allows programming of custom cycles for up to 3 recipes. Includes Preheating, Kneading, Rising stages, Baking, and Keep Warm.
Meatloaf Miracle Recipe:
1 (2 lbs. / 900g) Medium Onion, Chopped
1 cup Ground Sirloin
2 tsp. Mushrooms, Sliced
2 Tbsp. Salt
1 tsp. Fresh Parsley, Chopped
1/4 tsp. Garlic Powder
1 cup Bread Crumbs
2 Large Eggs, Beaten
1/2 cup Ketchup or Barbecue Sauce
1 Tbsp. Brown Sugar
1 tsp. Prepared Mustard
1. Combine all ingredients (except glaze) in a large bowl and mix well. Remove Kneading Blades from Baking Pan, press meat mixture into the pan, insert pan into unit, and close lid.
2. Prepare glaze in a small bowl.
3. Bake in Home Bakery: Select HOME MADE course (1, 2, or 3). Turn off Preheat, Knead, Rise cycles. Select Bake cycle, set time to 1:10 using TIME button, press CYCLE twice. Press START/RESET twice to begin. Baking time is 1 hour 10 minutes.
4. 30 minutes prior to end of baking, pour glaze mixture on top of meatloaf. Close lid and continue baking.
5. Once complete, let cool slightly, drain juices, remove from pan, slice, and serve.
Other Home Made Variations include: Crusty French (and 1.5 lb. size).
Cleaning & Storage
CAUTION! To avoid electrical shock, unplug the Home Bakery and allow it to cool before cleaning.
Outer Body and Lid: Wipe with a damp cloth. Clean viewing window with a moist paper towel and wipe dry.
DO NOT IMMERSE THE UNIT IN WATER OR ANY OTHER LIQUID.
Baking Pan and Kneading Blade: Nonstick surfaces. Do not use harsh cleaners or utensils that may scratch. Color change due to moisture/steam is normal and does not affect performance.
To clean the Baking Pan: Remove from oven cavity. Fill with lukewarm water and liquid detergent. Let sit for 30 minutes. Empty and remove Kneading Blade (if stuck, grasp Wing Nuts underneath and turn in opposite directions). Clean with a soft sponge. A soft brush can help with baked-on crumbs. Reattach blade after cleaning. Never use a dishwasher or dryer.
DO NOT IMMERSE THE BAKING PAN IN WATER OR ANY OTHER LIQUID.
Storage: Allow unit to cool completely. Keeping the lid open helps. Dry all components. Do not place heavy objects on the lid.
Abnormal Conditions
| Status | Condition Cause | Status | Condition Cause |
|---|---|---|---|
| "HOT" appears | Baking Pan's inside temperature is over 104°F (40°C). Unit used continuously. | "3:45" flashes and Operation Light turns off during baking/cooking. | Power supply interrupted (power failure, plug disconnected, fuse/breaker). |
| Motor does not operate during KNEAD cycle. | Motor protective device activated due to excessive load. Unit will resume operation after 30 minutes. Discard bread and restart with less load. | Discard unfinished bread and start again. | |
| Buttons do not operate. | Power Plug disconnected. Plug securely into outlet. | Home Bakery makes noise during use. | Normal motor sound during kneading. |
| Operation Light turns on but unit does not operate (kneading does not start). | Ingredients temperature adjusted, kneading does not start. | Home Bakery rattles during operation. | Baking Pan not installed securely. Install securely. |
| Beeps keep sounding. | If in KEEP WARM cycle, remove bread and press START/RESET. | Smoke from Steam Vent / burning smell. | Ingredients or baked product collected on heating element or inside unit. Clean unit after use. |
Questions and Answers
- Q1: Why is the crust of the Basic Bread harder?
- A1: Store bread in a plastic bag after cooling for a softer crust.
- Q2: Why do loaves vary in height and shape?
- A2: Breads are sensitive to environment (temp, humidity, altitude), Timer use, and household current. Fresh ingredients and accurate measurements are key. See "TIPS FOR SUCCESSFUL BAKING".
- Q3: How do loaves vary in shape depending on the season?
- A3: Summer: may rise too high/collapse. Winter: may not rise well. Try water at 68°F (20°C) in winter.
- Q4: Why does flour occasionally stick to the side of the bread?
- A4: Small amounts of flour may stick during initial mixing. Scrape off with a knife.
- Q5: Why does flour occasionally stick to the side of the cake baked using the CAKE course?
- A5: Ensure ingredients are added in order. Scrape flour from pan walls with a rubber spatula when adding ingredients.
- Q6: Why is the dough sometimes very sticky and difficult to work with?
- A6: Dough stickiness depends on room/water temperature. Try colder water and more flour on surfaces. If needed, reduce water by 1-2 Tbsp.
- Q7: Why is my croissant sometimes not as flaky?
- A7: Butter may not fold in well if dough isn't refrigerated properly. Refrigerate dough before folding butter.
- Q8: Why does the top of the loaf sometimes look torn?
- A8: Dough may rise too well, causing a torn top. The loaf will have a soft texture.
- Q9: Can I make breads using eggs in the Home Bakery?
- A9: Yes. Reduce water and replace with eggs. Measure eggs first, then add water. Do not use Timer with eggs.
- Q10: Can I use this Home Bakery for favorite bread recipes found in other cookbooks?
- A10: Recipes were created for this unit; results may vary with others. Use recipes in this book when possible.
- Q11: Why cannot the Timer be set for more than 13 hours?
- A11: To prevent spoilage and ensure best taste/performance, the Timer is limited to 13 hours.
- Q12: Why does the bread sometimes have a strange odor?
- A12: Too much active dry yeast or un-fresh ingredients (flour, water) may cause odors. Use fresh ingredients and measure accurately.
- Q13: May I use home-ground or home-milled flour?
- A13: Results may vary. Blend with regular bread flour. Do not grind flour too coarse, as it may damage the Baking Pan.
- Q14: Why do not the additional ingredients such as raisins and nuts mix into the dough well?
- A14: Separate sticky ingredients before adding. Add ingredients little by little.
- Q15: Why is my whole wheat bread shorter than regular white bread?
- A15: Whole wheat flour does not rise as well as bread flour, resulting in shorter loaves.
Troubleshooting Guide
This guide helps resolve common issues. Consult the chart and remedies below.
| Measurements | Ingredients | Unit | ||||||
|---|---|---|---|---|---|---|---|---|
| Problem | Cause / Remedy | Problem | Cause / Remedy | Problem | Cause / Remedy | |||
| Yeast | Loaf falls then rises. | Decrease 1/4~1/2 tsp. | Loaf rises too high. | Decrease 1/4~1/2 tsp. | Loaf does not rise high enough. | Increase 1/4~1/2 tsp. | High altitude adjustments. | Decrease 1/4~1/2 tsp. |
| Liquids (Water or Milk) | Decrease 1~2 Tbsp. | Decrease 1~2 Tbsp. | Decrease 1~2 Tbsp. | Decrease 1~2 Tbsp. | ||||
| Flour | Increase 1~2 Tbsp. | Increase 1~2 Tbsp. | Increase 1/4 tsp. | Increase 1~2 Tbsp. | ||||
| Salt | Increase 1/4 tsp. | Decrease 1/2 tsp. | Decrease 1/2 tsp. | |||||
| Sugar or Honey | Decrease 1/2 tsp. | Decrease 1/2 tsp. | Decrease 1/2 tsp. | |||||
| Liquid may be too hot. | • | |||||||
| Flour may not be fresh. | • | |||||||
| Type of flour used may be wrong. | • | |||||||
| Yeast may not have been added. | • | |||||||
| Yeast may not be fresh. | • | |||||||
| Incorrect yeast may have been used. | • | |||||||
| Unit may be unplugged or an electrical failure may have occurred. | • | |||||||
For BASIC Course Only:
| Problem | Cause / Remedy |
|---|---|
| Loaf does not rise high enough. | Try 2 tsp. Rapid Rise Yeast instead of Active Dry Yeast, or raise room temperature. For QUICK course, try raising water temperature to 86°F (30°C). |
| Loaf rises too high. | Try cold water at 40°F (5°C), or lower room temperature. |
| Top of the loaf cracks. | Try raising water temperature to 86°F (30°C), or increase water by 1 Tbsp. |
| Bottom of the loaf is burnt. | Try raising room temperature. |
| Loaf is too dark. | Try increasing water, raise water temperature to 86°F (30°C), or raise room temperature. Remove bread from Baking Pan immediately after completion. |
Other Difficulties:
| Problem | Cause / Remedy |
|---|---|
| Crust is too light. | Increase sugar/honey by 1/2 tsp., ensure correct Course was selected. Check unit is plugged in and no electrical failure. |
| Loaf is undercooked. | Decrease sugar/honey by 1/2 tsp., ensure correct Course was selected. Remove bread from Baking Pan immediately after completion. |
| Loaf is too dark. | Ensure Baking Pan is set properly and Kneading Blades are installed correctly. |
| Ingredients are not mixed properly. | Ensure Baking Pan is set properly and Kneading Blades are installed correctly. |
Contact Information
For assistance, contact:
ZOJIRUSHI AMERICA CORPORATION
TEL: 1-800-733-6270
www.zojirushi.com
