A: Replacement parts may be ordered from our online Zojirushi Parts & Accessories page or by calling our Customer Service Department at 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST. Please have the model number ready when calling.
A: Yes, the Home Bakery Supreme® breadmaker (BB-CEC20 and BBCC-X20) comes with a gluten-free bread recipe, and more can be found on our Recipes Page. The recipes may be adapted to other models of our bread makers. The internet is also a good source for gluten-free recipes as well as other bread recipe books.
(Please use the Basic course when baking gluten-free breads. A softer gluten-free bread may also be made by programming the following suggested cycle times in the Home Made course: Preheat 15 minutes, Knead 25 minutes, turn OFF Rise 1 and Rise 2, Rise 3 55 minutes, and Bake 55 minutes. Keep Warm optional.)
A: The recipes in the instruction manual have been specially written for the Home Bakery breadmaker. We recommend you use the recipes in the instruction manual whenever possible. However, if you would like to try other recipes, here are some important things to keep in mind:
a. Please be sure that the total amount of ingredients does not exceed the capacity of the Home Bakery breadmaker. If so, the ingredients may overflow and cause damage to the machine, which will not be covered under warranty. A good rule of thumb is:
*2 lb. loaf capacity (BB-PDC20, BB-PAC20, BB-CEC20, BBCC-X20, V20, Q20): No more than 5 cups (or 20 oz.) of flour with 2 cups of liquid
*1.5 lb. loaf capacity (BBCC-S15, Q15, M15, N15): No more than 4 cups (or 16 oz.) of flour with 1-1/2 cups of liquid
*1 lb. loaf capacity (BB-SSC10, BB-HAC10, BBCC-Q10): No more than 3 cups (or 12 oz.) of flour with 1 cup of liquid
b. Please be sure to measure correctly and, if possible, use recipes written for bread machines.
A: After some testing it was determined that it is possible to use this type of flour. However, the flour has to be measured by weight and not by volume. This is because the texture of home ground flour may differ from those sold in stores. Some home ground flour may be ground too fine or too coarse. Please calculate the weight required in recipes in the Home Bakery manual by following this formula for flour: 4 oz = 1 cup of flour.
A: Bread flour is recommended because of its higher gluten content. Gluten makes the bread dough more elastic which improves the rise and texture of the finished product. All-purpose flour is best suited for making pancakes, waffles and cookies.
A: Make sure that the kneading blade(s) is attached all the way to the bottom before you start adding ingredients. This will ensure that the ingredients will be kneaded thoroughly. Uneven loaves could also be the result of dough that is too dry. Watch the dough through the viewing window during kneading and if it seems dry, add water or milk one teaspoon at a time, waiting to give the dough time to absorb the moisture, until the right consistency is reached.
A: A thick and/or dark crust usually means there is too much flour in your recipe. This could be caused by flour that was not measured accurately, or flour that is too old or too dry. To remedy this, reduce the amount of flour by two tablespoons; or use milk instead of water; or use the sandwich setting (if available). If this still does not provide favorable results, please contact our Customer Service Department for assistance by calling 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST. Also see Question 5, "Can I use home ground or home milled flour?"
For other common baking problems, please visit This Page.
A: We recommend you weigh your flour when the bread doesn't rise properly, the loaf is too dense or the crust is too hard. Please see below for guidelines:
1 cup of Bread Flour equals: 4.5 oz. or 128g
1 cup of Whole Wheat Bread Flour equals: 4.2 oz. or 120g
A: This is perfectly normal. The kneading blades are designed to turn easily 1 to 2 inches in either direction around the shaft. If you turn the pan upside down and the kneading blades fall out, this is also normal.
A: This may be the result of dough that is too hard and dry. The knocking noise is the result of the hard dough being "thrown" against the sides of the baking pan. Add water or milk one teaspoon at a time, until the dough forms a ball. If the Home Bakery breadmaker continues to make knocking noises, check to be sure that the baking pan is locked in place in the machine. If your Home Bakery breadmaker is old, you may need to replace the lock springs. If none of the above reduces the knocking noises, please call our Customer Service Department for assistance at 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST.
A: Please press down on the lid to ensure that it is closed. If "Lid" is still displayed, make sure the baking pan is seated properly. If "Lid" is still displayed, contact one of our Authorized Service Centers in your area or our Service Department for assistance at 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST.
A: The nonstick baking pan provides excellent release; however, the kneading blades sometimes make the bread difficult to remove. If this happens, allow the bread to cool at least 15 minutes in the pan before attempting to remove the bread. If necessary, twist the wing nut that is under the pan in both directions to help release the kneading blade from the loaf. Protect the nonstick interior of the pan from scratches by not using sharp knives to cut or pry the bread out and do not use anything abrasive to wash the pan.