Where can I find a manual for my old breadmaker?!
I picked up a "Chefmate bakery oven model# HB12-W" at a yard sale for 10 bucks! I cannot find anything about this particular model on any search engine!. Anyone out there able to shed some light on my breadmaker!? Stuff like how much it retailed for (in its day) !.!.!.
Any info would be appreciated!.
ThanksWww@FoodAQ@Com
Any info would be appreciated!.
ThanksWww@FoodAQ@Com
Answers:
Sorry that didn't help you!. Hoenstly though, ANY bread machine book may be helpful to you because they all work in the same way!. I use mine quite a bit!.
Here's an article that may help you use your machine: http://www!.hillbillyhousewife!.com/breadm!.!.!.
Looks like your machine is a very early model & the manufacturer is out of business or sold!.
Good LuckWww@FoodAQ@Com
Here's an article that may help you use your machine: http://www!.hillbillyhousewife!.com/breadm!.!.!.
Looks like your machine is a very early model & the manufacturer is out of business or sold!.
Good LuckWww@FoodAQ@Com
Found this website!.
http://www!.globalgourmet!.com/forum/index!.!.!.
made by MK Seiko Co!.
http://www!.business!.com/directory/retail!.!.!.
message date 2006:
http://www!.kitchenlink!.com/mf/11/7961
The Seiko has an overseas office in California!. There office hours are 8:30 am -4:30 pm Pacific standard time!. They're toll free # is 1-800-858-3277!.
old manual says:
Chef Mate - Models HB12W, HB215 and CM725 only!
Bell Electronics
16918 Gramercy Place
Gardena, CA 90247
(800) 858-3277
(310) 352-4609
Chefmate Bakery Oven Model HB-215
Modes:
Standard 1!.5 lb normal crust: Bakes a 1!.5 lb basic loaf of bread in 2 hrs 30 min!.
Standard 1!.5 lb dark crust: Bakes 5 min longer!.
Standard 1 lb normal: Bakes a 1 lb basic loaf of bread in 2 hrs 20 min!. No “dark” option!.
French mode: Bakes a French loaf of bread (salty taste) in 3 hrs 40 min!.
Sweet mode: Bakes a sweet flavor loaf which tastes like a butter roll in 3 hrs 40 min!.
Dough mode: Use this mode for making dough for rolls, croissants, doughnuts, etc!., which you want to bake in your conventional oven!. Prepares dough in 1 hr 20 min!.
----
Control Panel: (when pressing a control button, be sure to hold it down until you hear a “Beeping” sound indicating contact has been made!.
Display: Shows the time remaining until a mode is completed!. Can also display timer setting or mode selected!.
Select button: Push to select mode: Cycles through modes in following order:
Normal 1!.5lb -> Dark 1!.5 lb -> 1 lb -> French -> Sweet -> Dough
Start button: Push to start processing the mode selected!.
Stop button: (press for one second to take effect)
Push to turn off power after baking is completed or to reset the mode or timer!.
If used after a mode is started, it will stop it!.
Timer set buttons: Up arrow: advances timer setting 10 min each time pressed!.
Down arrow: sets timer setting back 10 min each time pressed!.
----
Flour – Use flour that is marked “bread flour” or “better for bread”!. (These will usually be labeled as having more gluten than regular flour!.)
Dry Skim Milk – This enhances the flavor and adds to the nutrition of the bread!.
Butter – Butter adds a rich flavor to the bread and makes it soft!.
Dry Yeast – Yeast is necessary for causing the dough to rise!. Select ready to use yeast which needs no preliminary fermentation!. Use only active dry yeast!. Don’t use 50% faster dry yeast!.
Sugar – Sugar speeds up the dough rising process, adds flavor, and makes the bread soft and the crust brown!.
Salt – Salt controls the activity of the yeast and makes the dough firm!.
Water – Gluten is formed when flour is mixed with water!. This allows the dough to rise by retaining air!. The amount of water and its temperature are very important!. Usually, the water temperature should be between 68 F/20 C and 77 F/25 C!. When the room temperature is over 82 F/ 26C, use cold water (about 41 F/5 C)!. When the room temperature is under 50 F/10 C, use lukewarm water (about 100 F/38 C)!.
----
Operating Instructions
Baking a standard loaf of bread using Standard Mode!.
Ingredients for 1 lb loaf for 1!.5 lb loaf
Water 7 ? ounces (210ml) 9 ? ounces (270ml)
Bread Flour 2 1/3 cups 3 cups
Dry Skim Milk ? tablespoon 1 tablespoon
Sugar 1 tablespoon 1 ? tablespoons
Salt 1 teaspoon 1 ? teaspoons
Butter 1 tablespoon 1 ? tablespoons
Dry Yeast 1 ? teaspoon 1 ? teaspoons
1!. Open the lid and remove the bread case (hold both sides of handle and turn counterclockwise!.
2!. Position the kneading blade on the drive shaft!. (remove any crumbs from drive shaft!.)
3!. Place ingredients into the bread case!. Add ingredients in the following order:
Pour in the proper amount of water!.
Add the flour, sugar, salt, butter, and dry skim milk – in that order!.
Place the dry yeast on the center of the flour!.
Note: When using the timer, make a hollow depression in the mound of flour and pour the dry yeast into it!. Do not let the yeast touch the water or the dough may not rise properly!.
4!. Place the bread case into the body of the baker!. Turn clockwise to lock
5!. Close the lid!.
6!. Plug in to outlet!. (after being plugged in the number “0 00” will flash in the display!.
7!. Set the standard mode!. Press the select button to set the mode to Normal, Dark, or 1 lb, depending on your preference and the amounts of ingredients used!.
8!. Start!. Press the START button!. The time readout in the display will begin counting down the minutes from the amount of time required for the mode you have selected!.
Steam may rise from the vent on the back of the lid during operation!.
3!. The buzzer will sound 3 times to let you know the dough is ready!. Take it out and shape it as you wish for baking in a conventional oven!.
4!. Unplug from outlet!.Www@FoodAQ@Com
http://www!.globalgourmet!.com/forum/index!.!.!.
made by MK Seiko Co!.
http://www!.business!.com/directory/retail!.!.!.
message date 2006:
http://www!.kitchenlink!.com/mf/11/7961
The Seiko has an overseas office in California!. There office hours are 8:30 am -4:30 pm Pacific standard time!. They're toll free # is 1-800-858-3277!.
old manual says:
Chef Mate - Models HB12W, HB215 and CM725 only!
Bell Electronics
16918 Gramercy Place
Gardena, CA 90247
(800) 858-3277
(310) 352-4609
Chefmate Bakery Oven Model HB-215
Modes:
Standard 1!.5 lb normal crust: Bakes a 1!.5 lb basic loaf of bread in 2 hrs 30 min!.
Standard 1!.5 lb dark crust: Bakes 5 min longer!.
Standard 1 lb normal: Bakes a 1 lb basic loaf of bread in 2 hrs 20 min!. No “dark” option!.
French mode: Bakes a French loaf of bread (salty taste) in 3 hrs 40 min!.
Sweet mode: Bakes a sweet flavor loaf which tastes like a butter roll in 3 hrs 40 min!.
Dough mode: Use this mode for making dough for rolls, croissants, doughnuts, etc!., which you want to bake in your conventional oven!. Prepares dough in 1 hr 20 min!.
----
Control Panel: (when pressing a control button, be sure to hold it down until you hear a “Beeping” sound indicating contact has been made!.
Display: Shows the time remaining until a mode is completed!. Can also display timer setting or mode selected!.
Select button: Push to select mode: Cycles through modes in following order:
Normal 1!.5lb -> Dark 1!.5 lb -> 1 lb -> French -> Sweet -> Dough
Start button: Push to start processing the mode selected!.
Stop button: (press for one second to take effect)
Push to turn off power after baking is completed or to reset the mode or timer!.
If used after a mode is started, it will stop it!.
Timer set buttons: Up arrow: advances timer setting 10 min each time pressed!.
Down arrow: sets timer setting back 10 min each time pressed!.
----
Flour – Use flour that is marked “bread flour” or “better for bread”!. (These will usually be labeled as having more gluten than regular flour!.)
Dry Skim Milk – This enhances the flavor and adds to the nutrition of the bread!.
Butter – Butter adds a rich flavor to the bread and makes it soft!.
Dry Yeast – Yeast is necessary for causing the dough to rise!. Select ready to use yeast which needs no preliminary fermentation!. Use only active dry yeast!. Don’t use 50% faster dry yeast!.
Sugar – Sugar speeds up the dough rising process, adds flavor, and makes the bread soft and the crust brown!.
Salt – Salt controls the activity of the yeast and makes the dough firm!.
Water – Gluten is formed when flour is mixed with water!. This allows the dough to rise by retaining air!. The amount of water and its temperature are very important!. Usually, the water temperature should be between 68 F/20 C and 77 F/25 C!. When the room temperature is over 82 F/ 26C, use cold water (about 41 F/5 C)!. When the room temperature is under 50 F/10 C, use lukewarm water (about 100 F/38 C)!.
----
Operating Instructions
Baking a standard loaf of bread using Standard Mode!.
Ingredients for 1 lb loaf for 1!.5 lb loaf
Water 7 ? ounces (210ml) 9 ? ounces (270ml)
Bread Flour 2 1/3 cups 3 cups
Dry Skim Milk ? tablespoon 1 tablespoon
Sugar 1 tablespoon 1 ? tablespoons
Salt 1 teaspoon 1 ? teaspoons
Butter 1 tablespoon 1 ? tablespoons
Dry Yeast 1 ? teaspoon 1 ? teaspoons
1!. Open the lid and remove the bread case (hold both sides of handle and turn counterclockwise!.
2!. Position the kneading blade on the drive shaft!. (remove any crumbs from drive shaft!.)
3!. Place ingredients into the bread case!. Add ingredients in the following order:
Pour in the proper amount of water!.
Add the flour, sugar, salt, butter, and dry skim milk – in that order!.
Place the dry yeast on the center of the flour!.
Note: When using the timer, make a hollow depression in the mound of flour and pour the dry yeast into it!. Do not let the yeast touch the water or the dough may not rise properly!.
4!. Place the bread case into the body of the baker!. Turn clockwise to lock
5!. Close the lid!.
6!. Plug in to outlet!. (after being plugged in the number “0 00” will flash in the display!.
7!. Set the standard mode!. Press the select button to set the mode to Normal, Dark, or 1 lb, depending on your preference and the amounts of ingredients used!.
8!. Start!. Press the START button!. The time readout in the display will begin counting down the minutes from the amount of time required for the mode you have selected!.
Steam may rise from the vent on the back of the lid during operation!.
3!. The buzzer will sound 3 times to let you know the dough is ready!. Take it out and shape it as you wish for baking in a conventional oven!.
4!. Unplug from outlet!.Www@FoodAQ@Com