FAQ


If none of these answered your questions, please contact our Customer Service Department
at 800-733-6270, M-F 8:00 a.m. to 5:00 p.m. PST or by e-mail here.

Breadmakers

A: At Zojirushi, we thoroughly test recipes we develop to ensure a successful result. Unfortunately, we cannot guarantee the outcome of prepackaged bread machine mixes since we have not tested them. We suggest reaching out to the bread mix manufacturer for details on how to use them in the Home Bakery.
A: All Zojirushi breadmakers are tested to function at an altitude of up to 5,000 feet above sea level. The baking results are affected because water evaporates faster at higher altitudes. If you are at a higher elevation, always use a kitchen scale to measure your ingredients and if the loaf rises too high and/or sinks, then please try the following:

  1. Decrease yeast by ¼ to ½ tsp.
  2. Increase Water by 2 tbsp.
  3. Decrease Sugar by ½ tsp.
More helpful tips can be found on our “Common Bread Baking Problems” post.
A: The Home Bakery has easy-to-read LCD control panels but does not have a backlight.
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: Please see a list of our Authorized Service Centers to find your nearest Service Center. Please have the model number ready when calling.
A: Yes, the newer Home Bakery Virtuoso® Breadmakers (BB-PAC20 and BB-PDC20) and Home Bakery Maestro® Breadmaker (BB-SSC10) comes with a designated gluten-free course and recipes. The Home Bakery Supreme® Breadmakers (BB-CEC20 and BBCC-X20) come with a gluten-free bread recipe, and more can be found on our Recipes Page. Breadmakers recipes may be adapted to other models of our breadmakers. The internet is also a good source for gluten-free recipes as well as other bread recipe books. (Please use the Home Made course when baking gluten-free breads: 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): No more than 5 cups (or 20 oz.) of flour with 2 cups of liquid
  • 1 lb. loaf capacity (BB-SSC10, BB-HAC10): No more than 2 1/2 cups (or 10 oz.) of flour with 1 cup of liquid
b. Please be sure to measure correctly using a digital scale 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 must 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 1 cup:

White Bread Flour: 128 grams, Wheat Bread Flour: 120grams, and All Purpose Flour: 130 grams

Please also note that home ground or home miller flour may leave scratches on the pan and kneading blades during kneading. This is considered normal wear on the parts when using this type 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.

If all you have is all-purpose flour, you can add an egg as part of the liquid, which will help the dough rise. You can also substitute 1 tablespoon of flour with dough enhancer, or make your own bread flour using vital wheat gluten:

  1. Measure out 1 cup of all-purpose flour (4 1/4 ounces or 129 grams)
  2. Remove 1 1/2 teaspoons of the flour (1/8 ounce or 4 grams)
  3. Add 1 1/2 teaspoons of vital wheat gluten (1/8 ounce or 5 grams)
  4. Sift to combine
A: We can help! Let’s first make sure our ingredients are fresh, then explore some common bread baking problems, and what steps can be taken to correct them. Please visit Our Blog Post for details.
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. 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 8, "Can I use home ground or home milled flour?" For other common baking problems, please visit Our Blog Post.
A: If you have a digital scale then you should always weigh your ingredients. 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, and allows the blades to be removed easily after every use. 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: Please ensure that the baking pan is securely locked in place. If the pan is securely attached, then 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, then 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 open the lid and ensure the edge of the lid is free of debris, then try closing it again while pressing 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. Next time, try to remove the bread within 10 to 15 minutes of baking. If necessary, twist the wing nut that is under the pan in both directions to help release the kneading blade from the loaf. Please use oven mitts while handling the pan. 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. Also take a look at our Helpful Tips video for additional help.
A: The instructions and recipes are only available in English. Models BB-PDC20 and BB-SSC10 are also available in French. Instruction Manual PDF's can be downloaded from our Instruction Manuals page.