INSTRUCTION MANUAL
1. IMPORTANT SAFEGUARDS Before using the electrical appliance, the following basic precautions should always be followed: 1. Read all and save these instructions. 2. Before using check that the voltage of wall outlet corresponds to the one shown on the rating plate. 3.
、 Measuring Cup Hook Measuring Spoon ( Kneading Paddle Remover) Kneading Paddle Mitts selections Menus Time for each program Colour for the crust: 3
2.1 AFTER POWER ON Plug the bread maker into power supply, a beep will be heard and “3:40” will be displayed. But the colon between the “3” and “40” doesn’t flash constantly. And “1” is the default program. The arrows point to “750g”and“MEDIUM”as they are default settings. 2.2 START/STOP BUTTON Press the START/STOP button once to start a program. The indicator will light up, and the colon in the time display begins to flash and the program will start.
Set the Delay Time after selecting PROGRAM MENU, WEIGHT, and CRUST COLOR. Do not use the timer function with recipes that include dairy or other ingredients, such as eggs, milk, cream, or cheese. In the event of a power outage, the process of making bread will continue automatically within 10 minutes, even without press START/STOP button. If the interruption time is longer than 15 minutes, the unit will not continue running and the LCD will revert back to the default setting.
5.Gluten Free Bread For the bread of gluten-free flours and baking mixtures. Gluten-free flours require longer for the uptake of liquids and have different rising properties 6.Quick bread Kneading, rising and baking time is shorter then basic bread but longer than Ultra-fast bread. The bread interior tissue is denser. Quick breads are made with baking powder and baking soda that activated by moisture and heat.
20. Jam Use this setting for making jams from fresh fruits and marmalade from oranges and lemons. Do not increase the quantity or allow the recipe to boil over the bread pan into the baking chamber. If this happen, stop the machine immediately and remove the bread pan carefully. Give time to cool a little and clean thoroughly. 21. Defrost For defrosting frozen food before cooking. 22. Stir-fry Kneading and baking some dry fruit such as peanut, soybean etc. 23.
SPECIAL INTRODUCTION Bake: Knead Press this button directing to Menu 24 then press the START/STOP button to start the program. Phase 1 2 3 These numbers indicates a certain program in which phase working similarly in stir program, it is divided into Phase 1, Phase 2, and Phase 3. HOMEMADE Press this button enter to home-made menu, in which user can set each process time for kneading, fermenting, baking. Suitable for DIY bread. BEFORE THE FIRST USE Wash and dry bread pan and kneading paddle.
④ Carefully measure and add ingredients to the bread pan in the EXACT order given in the recipe. ⑤ *NOTE: Make a small indentation on the top of flour with finger, add yeast into the indentation Make sure that yeast does not come into contact with salt or liquids. LAST: Yeast. Must be separate from wet ingredients. SECOND: Dry ingredients (sugar, salt, shortening, flour) FIRST: Liquid ingredients - room temperature. TIP: Measure all ingredients including add-ins (nuts, raisins) before start.
⑲ Using oven mitts, turn the bread pan upside down(with the bread pan handle folded down) onto a wire cooling rack or clean cooking surface and gently shake until bread falls out. Use a non-stick spatula to gently loosen the sides of the bread from the bread pan. ⑳ Let the bread cool for about 20 minutes before slicing. It is recommended slicing bread with electric cutter or dentate cutter, had better not with fruit knife or kitchen knife, otherwise the bread may be subject to 21 deformation.
4. Black Wheat Flour Black Wheat Flour also named as“Rye Flour”，it is a kind of high fiber flour and similar with whole-wheat flour. To obtain the large size after rising, it must be used in combination with high proportion of bread flour. 5. Self-rising flour Flour that contains baking powder, use especially for making cakes. Do not use self-rising flour in combination with yeast. 6. Corn flour and oatmeal flour Corn flour and oatmeal flour are ground from corn and oatmeal separately.
10. Egg Eggs can improve bread texture, make the bread more nourish and larger in size. The egg must be whisked in with the other liquid ingredients. 11. Grease, Butter and Vegetable Oil Grease can make bread soften and delay storage life. Butter should be melted or chopped to small pieces before adding to liquid. 12. Baking Powder Baking powder is used for rising the Ultra Fast bread and cake.
4.6 Dry measurements Measure dry ingredients by gently pouring flour, etc., into the measuring cup and then, once filled, leveling off with a knife. Never use the measuring cup to scoop your dry ingredients directly from a container as this could add up to one tbsp of extra ingredients. Do not tap the bottom of the measuring cup or pack down. TIP: Before measuring, stir the flour to aerate it.
6. TROUBLESHOOTING NO. 1 2 3 PROBLEM Odor or burning smell Ingredients not blending can hear motor burning TOP button is when START/S pressed. PROBLEM CAUSE *Flour or other ingredients have spilled into the baking chamber. *Bread panor kneading paddle may SOLUTION *Stop the bread maker and allow to cool completely.Wipe excess flour etc.,from the baking chamber with a paper towel. *Make sure kneading paddleis set all the way on shaft. not be installed properly. *Too many ingredients.
NO. 9 PROBLEM Bread has a crater in the top of the loaf once baked. PROBLEM CAUSE *Dough has risen too fast. *Too much yeast or water. *Incorrect program chosen for the recipe. 10 Crust color is too light *Opening the lidduring baking. 11 Crust coloris too dark *Too much sugar in the recipe. 12 Bread loaf is lopsided. 13 14 Loaves made are different shapes. Bottom is hollow or holey inside. 15 Under baked or too sticky 16 Bread mashes down when slicing.
