The Guide

Warnings

• Only a qualified repair technician should disassemble or modify the Home Bakery — never attempt repairs yourself.
• Never immerse the Main Body or Lid in water, or splash water on it.
• Use the outlet your model calls for, with nothing else plugged into it: 120V AC rated at 15 amperes or more for the BB-HAC10, or 220–230V AC rated at 10 amperes or more for the BB-HAQ10.
• Don’t use the Home Bakery outdoors, and never let the cord hang over a table edge or touch a hot surface.
• Keep the Home Bakery out of children’s reach, and never leave it unsupervised around infants.
• Don’t touch the Steam Vent — it releases genuinely hot steam.
• Insert the power plug fully and securely. A loose plug can cause shock, short-circuit, smoke, or fire.
• Don’t plug or unplug the power plug with wet hands.

Cautions

• Unplug by holding the plug itself, never by pulling the cord.
• Let the Home Bakery cool completely before cleaning — the Main Body, Baking Pan, Kneading Blade, and inside the Lid stay hot after baking.
• Don’t place or use it on an unstable surface, or on anything heat-sensitive.
• Keep it away from walls, curtains, and shelving while in use or shortly after — steam and heat can damage or discolor them.
• If the power cord is damaged, have it replaced by the manufacturer, its service agent, or a similarly qualified person.

Seat the Kneading Blade firmly — if it isn’t pushed all the way onto the Rotating Shaft, the machine won’t knead properly.

• Baking Pan — sits inside the Main Body on the Rotating Shaft; lift out by turning counterclockwise.
• Kneading Blade — match its hole to the Rotating Shaft to attach; twist to release when removing.
• Lid — open at a 45° angle, then pull up and toward you to remove; reverse to reattach.
• Steam Vent — never cover it during use.
• Control Panel — DISPLAY, MODE SELECT, CRUST CONTROL, TIMER, START/RESET, COOKIE/PASTA DOUGH, CAKE, and JAM keys.
• Handle — always use it (with oven mitts once hot) to lift the Baking Pan.

The included Measuring Spoon has two sides: the large side is 1 tablespoon, the small side is 1 teaspoon. The halfway mark on each means half a tablespoon or half a teaspoon. This app’s unit toggle (Cups / Tbsp / mL / Grams) on every recipe covers the same ground if you’d rather use a liquid measuring cup or a kitchen scale instead.

• MODE SELECT — steps through Basic (Regular/Firm), Soft, Quick Baking, French Bread and Dough Setting.
• CRUST CONTROL — Light or Regular. Only on Basic, Quick Baking and Cake.
• TIMER ▼▲ — delays completion in 10-minute steps, up to 13 hours.
• START/RESET — starts a course; press and hold to cancel one.
• COOKIE/PASTA DOUGH, CAKE, JAM — dedicated keys, each with its own fixed cycle.
• Display — counts remaining time down in 1-minute steps; shows “HOT”, “ADD” and “COMPLETE” as the cycle runs.

1. Press MODE SELECT to choose your course.
2. Press the TIMER key and use the arrows to set how many hours from now you’d like your bread to be ready — it adjusts in 10-minute steps, up to a maximum of 13 hours.
3. Press START/RESET and confirm the operation lamp is on.

The Timer is only available on Basic (Regular/Firm), Soft, and French Bread courses — and never for recipes containing milk, juice, vegetables, eggs, or other ingredients that can spoil while they wait. Each recipe page notes when this applies.

• Main Body & Lid: wipe with a well-wrung cloth. Never soak or splash water on them.
• Baking Pan: soften stuck dough with water or lukewarm water, then wash with a sponge and kitchen detergent. Never soak the pan itself in water, and never wash the bottom exterior — it can cause rust or malfunction.
• Kneading Blade: wash with a sponge; if the center hole is clogged, soak in water and clear it with a chopstick, toothpick, or soft brush.
• Measuring Cup & Spoon: wash with a sponge after every use.
• Avoid metal utensils, abrasive cleaners, and scrubbing brushes on the nonstick coating — they’ll damage it.
• Let everything cool and dry fully before storing, and keep the Lid closed with nothing placed on top.

• Crust harder than expected? The Basic course is tuned for a soft crust — for softer results, wrap cooled bread in a plastic bag, or try the Soft course.
• Loaf size or shape varies? Room temperature, weather, humidity, altitude, and household current all affect the rise. Fresh, accurately measured ingredients help.
• Flour sticks to the side of the pan? Normal during initial mixing — scrape it off the finished loaf with a sharp knife.
• Dough too sticky or too dry? Adjust with a little extra cold water or flour, dusted onto the kneading surface as needed.
• Can I use eggs? Yes — reduce water slightly and add the eggs in the Measuring Cup to measure accurately. Don’t use the Timer when eggs are involved.
• Why can’t the Timer go past 13 hours? Ingredients can spoil and dough quality suffers over longer waits.
• Bread smells odd sometimes? Usually too much yeast, or stale/unfresh ingredients (especially flour and water). Always measure accurately and use fresh ingredients.

If a loaf doesn’t turn out right, the fix is almost always in the measuring — check yeast first, then liquids, then dry ingredients.

This is the original Zojirushi Operating Instructions & Recipes booklet, embedded below for reference.

📄 The copy embedded here is the BB-HAC10 (120V) edition, because it’s the clearest scan available. If you have the BB-HAQ10 (220–230V), the recipes, courses and timings on these pages are the same as yours — but read its oven temperatures in °F and its measurements in inches, and follow your machine’s rating label for the power supply, not this booklet’s.