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How is it possible to bake a loaf without a blade inside it?

Hello :) our bakehouse works a treat...but every loaf is baked onto the dough blade. How is it possible to bake a loaf without a blade inside it please?

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You can't. To do so would interfere with the cycle and spoil the bread. The blade reverses at the end of the mixing cycle for it to drop flat so it does not stick so far into the bread. If it doesn't, try soaking the blade in warm water for a while and work the blade hinge back and fore to clean, Cleaning this hinge properly needs patience. As for the "ugly end" as my kids call it, we give it to the dog if no one wants it. I've had two previously, ans they were the same.

Posted on Oct 05, 2009

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When I bake a loaf of bread it comes out of the machine with the ceramic mixing paddle baked into the loaf! How do I keep this from happening?


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Can the kneading paddle be removed before baking?


Hi,
Yes you can remove the paddle before baking. The cuizinart has a buzzer that sounds when to take the paddle out

If you want to take the paddle out you should make sure your machine has a pause feature so you don't lose any rising time.

Take pan out of machine, empty dough into a bowl, remove paddle, squirt the shaft in the bread pan lightly with veg oil (prevents sticking) then return the dough after final kneading time and before final rise.

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CAN NOPT REMOVE LOAF WITHOUT A HOLE IN THE MIDDLE


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I need a manuel for my bread maker chefmate hb-12w


Here's the instructions for Model HB-215. Source =>
http://www.globalgourmet.com/forum/index.php?topic=47.msg222
The post below this post says Chef Mate - Models HB12W, HB215 and CM725 only! So, it might be the same instructions.

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.
  • Doughmode: Use this mode for making dough for rolls, croissants, doughnuts,etc., which you want to bake in your conventional oven. Prepares doughin 1 hr 20 min.
Control Panel: (when pressing a controlbutton, be sure to hold it down until you hear a “Beeping” soundindicating 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.
Ingredient Information
  • Flour– Use flour that is marked “bread flour” or “better for bread”. (Thesewill 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.
  • DryYeast – Yeast is necessary for causing the dough to rise. Select readyto use yeast which needs no preliminary fermentation. Use only activedry 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 thedough to rise by retaining air. The amount of water and its temperatureare very important. Usually, the water temperature should be between 68F/20 C and 77 F/25 C. When the room temperature is over 82 F/ 26C, usecold water (about 41 F/5 C). When the room temperature is under 50 F/10C, 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 ½ ounces (210ml) 9 ½ ounces (270ml)
Bread Flour 2 1/3 cups 3 cups
Dry Skim Milk ½ tablespoon 1 tablespoon
Sugar 1 tablespoon 1 ½ tablespoons
Salt 1 teaspoon 1 ½ teaspoons
Butter 1 tablespoon 1 ½ tablespoons
Dry Yeast 1 ½ teaspoon 1 ¾ 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 ***** of flourand pour the dry yeast into it. Do not let the yeast touch the water orthe 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. Setthe standard mode. Press the select button to set the mode to Normal,Dark, or 1 lb, depending on your preference and the amounts ofingredients used.
8. Start. Press the START button. The timereadout in the display will begin counting down the minutes from theamount of time required for the mode you have selected.
Steam may rise from the vent on the back of the lid during operation.
When baking is finished, the buzzer will sound three times and the display will read “0 00”
9. Removingthe bread case. When the buzzer stops, press the STOP button and openthe lid of the baker. ( The heater in the unit will keep operating tokeep the bread warm for a while after baking is complete. When removingthe bread case, always be sure to press the STOP button to turn off theheater.) Using the handle and oven mitts, remove the bread case. Thehandle and bread case will be very hot. Do not place the heated breadcase on the body of the baker, table cloth, or plastic surfaces.
10. Removing the bread from the bread case.
Usingoven mitts, turn the bread case upside down and gently shake it toremove the bread. The surface of the bread case is slippery, so be sureyou have a firm grip.
If the bread can not be easily removed, turn the drive shaft on the bottom in both directions so loosen the bread.
Place the bread on a wire rack or similar surface to cool.
Note: when baking is completed, remove the bread as soon as possible. If leftin the case for a long period of time, its surface will become stickyand the flavor will be lost. If the kneading blade comes out with thebread, use a plastic or wooden utensil to remove it. CAUTION: it willbe hot.
11. Remove the plug from the outlet.
Baking a French loaf of bread using the French mode
Follow the above instructions, except select French mode in step 7 and use the following ingredients in the order shown:
Water 9 ½ ounces (270ml)
Bread Flour 3 cups
Sugar 1 ½ teaspoons
Salt 1 ½ teaspoons
Butter 1 ½ tablespoons
Dry yeast 1 ¾ teaspoons
Baking a sweet flavor loaf of bread using the Sweet Mode
As above, but select Sweet Mode in step 7 and use the following ingredients in the order shown:
Water 7 ounces (200ml)
Egg (medium size) 1
All Purpose Flour ½ cup
Bread Flour 2 1/3 cup
Dry Skim Milk 2 tablespoons
Sugar 2 tablespoons
Salt 1 ½ teaspoons
Butter 3 tablespoons
Dry Yeast 1 ½ teaspoons
How to use the timer. (The timer function cannot be used with Sweet or Dough modes)

The timer extends the time from pressing START until the baking completes.
1. Place all ingredients into the unit and plug it in.
2. Select the desired mode
3. Press up arrow once. The normal time for that mode will be displayed: 2:30 for a standard loaf.
4. Keep pressing up arrow (or down arrow) until the desired time to completion is displayed.
5. Press the START button to start the delayed timing.
Preparing a dough for handmade bread using the Dough mode.

1. Follow steps 1 through 6 for standard loaf. Select Dough mode in step 7.
2. Press START to begin the dough making process. It will take 1 hr 20 min. The display will show the time remaining.
3. Thebuzzer will sound 3 times to let you know the dough is ready. Take itout and shape it as you wish for baking in a conventional oven.
4. Unplug from outlet.

Dec 30, 2008 | Kitchen Appliances - Others

1 Answer

Baked Loaf


Yes it does. This is just a minor problem. All bread machines have this happen. The only way around is to use the machine on the dough cycle and bake it in the oven.

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7 Answers

Looking for manual of a chefmate bread machine


I have a manual for CM 725 if someone still needs it.

Sep 20, 2007 | Kitchen Appliances - Others

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