INDEX IMPORTANT 3 PARTS NAMES AND HANDLING & CONTROL PANEL ..o 8 HOW TO USE THE TIMER 6 ACCESSORIES oo 7 BEFORE oo 8 BASIC BREAD (REGULAR). 8 BASIC BREAD 14 OTHER BASIC 17~20 ®SOFT COURSE @®QUICK BAKING COURSE @FRENCH BREAD COURSE. 20 DOUGH SETTING COURSE {BREADS / @®BUTTER ROLL / DOUGHNUT @BRIOCHE / CINNAMON CROISSANT { WHOLE WHEAT 24 @PIZZA {4 TYPES) / SOFT L COOKIE/PASTA DOUGH SETTING COURSE.. ..
= IMPORTANTES MESURES DE SÉCURITÉ, POUR UTILISER DES APPAREILS ÉLECTRIQUES, IL FAUDRAIT TOUJOURS PRENDRE LES précautions DE BASE, Y COMPRIS LES SUIVANTES: 1 Lisez toutes les instruction. 2 Ne touchez pas les surfaces qui peuvent aire chaudes. Utilisez les poignées ou les boutons. 3 Pour se protéger de secousses électriques, n’immergez pas le clébe, la fiche ou I'appareil & faire du pain dans de I'eau on tout autre liquide.
T CONTROL PANEL DISPLAY Indicates the remaining time for being completion, the crust color, eic. The display lust rated below shows all menus and information, which is for reference only and will not appear during actual use. NI HAIRBRUSH 5o kec COOKIE/PASTA DOUGH key Set ling for making cookie/pasia dough. CAKE key Se tiling for baking cask. JAM key Set ling for making jam. MODE SELECT key Press this key o choose the dough preparation / baking course you desire.
<= BASIC STEPS BASIC STEPS 1 Attach the Kneading Blade to the Baking Pan, precisely measure the ingredients and add them to the Baking Pan in the following order: {1)Water (or other liquids) {2)Bread flour, sugar, dry milk, salt and butter. {3}Make a depression in the middle of the flour and sprinkle yeast in it. Make sure the yeast does not touch any liquid. 2 Set the Baking Pan and close the Lid. {1)Set the Baking Pan into the bread machine. {2)Turn the Baking Pan clockwise to lock in position.
©BASIC BREAD-FIRM 1413 i 89 rin 20 min min 47--57 win .Basic Bread Setting (Firm) (Approximate time) il e About 30 minutes alter pressing the Start key, the beep will sound § times to tall you it's time to add additional gradients. The ADD indicator will flash (30 seconds). Wuhan adding ingredients, be careful as dough will be mixing. Close the Lid after adding the gradients. 7 " For cooking process 1-3, please refer to p.10 of BASIC BREAD (REGULAR). start baking.
Y 17150, 18T D1 & BASIC BREAD—OTHER BASIC BREADS SOFT COURSE, QUICK BAKING COURSE & FRENCH BREAD COURSE .Sqfl Bread Setting (Approximate time) 2530 min 1418 min A8 it 20 peony win . S ATt o = 300 .Qu ick Baking Melting (approximate time) 18 min 14 min 7 min 25~30 min 4052 min qun CHEESE N ONION BREAD CHOCOLATE BREAD Crust Central (Regular) : 200/ (Light} < 153 18 748 cup _— App!e Juice —— Water 3/4 cup Water 2-1/2 cups Bread Flour 2 cups Bread Four .Fren‘it‘wareas settle time} a0 o tsp. 1-172 Hosp.
BASIC FRENCH BREAD Soup Walter 244 cups Broad Flour 174 cup —— All Purposes Flour 142 Hap. Sugar tsp. Salt 1 tsp. —— Active Dry Yeast e e 263 cup —— Alar cups Bread Four 142 Tsp. Sugar 1 iep. Salt 178 cup Cheddar Cheese, shredded 144 cup —— Red Onion, minced 1tp. — Active Dry Yeast 20 How to prepare: Add the ingredients into the Baking Pan in the order listed. Then select the "FRENCH BREAD" course by using the MODE SELECT key.
leisure. Ve Ingredients . Yields 14 rolls group o Mk hop Butler 1 s Large Eug lisps At 2488 cups Brad Flow Egg Genre: 2 Hap. 1 — Large Eag, beaten 2 Alt 4ep. S Enter Knead the dough gently Divide dough into 14 equal Place the rounded dough by hand fo deflate. sizes using a dough on @ canvas and cover it scraper. Shape each piece into & smooth ball, Do not cut the dough by hand as it will damage the with another canvas to allow resting for about 20 minutes. (F you do not have canvas, uses plastic wrap.
Ingredients Yields 12 roils 12 cup Water Zen . Active Dry Yeast 1 s large kag 1912 oup Biter, softener 2174 cups Head Flour {forbidding Int dough) 2972 Tsp. = Egg Glare: When dough becomes ready, press beaten the dough gently by hand o deflate. 212 Hep. Butler i Shape dough info a ball and pul into greased bow! Cover with plastic wrap, place in refrigerator and allow it 1o rest for 20 minuses: Roll dough into 174 Inch thick rectangle.
& COOKIE/PASTA DOUGH SETTING COURSE @ Cookie/Pasta Dough Setting (Approximate time) —min — f— B min Boer When the beep sound o add ingredients, des s i D with @ rubber spatial and peer the START/RESET kay i the START/RESET key is not passed, the machine will autocratically sitar 20 minutes later How to prepare: COOKIES EAL COOKIES ! 1 Attach the Kneading Blade to the Baking Pan, precisely measure the ingredients and add them to the Baking Pan.
MADE PASTA 4 servings 12 cup Water 13 oup Bread Four soups lisp 1 Hosp. How 1o prepare: ] Roll dough into ball, cover with plastic wrap and let it rest for 30 minutes in the refrigerator. 2 Place | on a lightly floured kneading board and roll out until 1710 inch in thickness. Cut the dough (refer to recipes below and on page 29). 4 Boil 3 with enough amount of salted hot water for 2-3 minutes. Add 1 Tbsp of salt to every quart of hot water.
30 & CAKE COURSE @ Cake (Approximate time) 6 min min | Compute Easy Ci rust Control! {Regular) : 1:86/ = {Light) : 125 Wuhan the beep sounds 1o add additions Ingredients, 100y and press the START RESET key iif e TESTAMENTARY key s nol pressed, the machine will automatically start 20 minutes lager. 1 Attach the Kneading Blade to the Baking Pan, precisely measure the ingredients and add them to the Baking Pan. {1)Sift all purpose flour and baking powder together. Melt butler and let it cool down.
< JAM COURSE Jam (Approximate time) min 1 Attach the Kneading Blade io the Baking Pan, precisely measure the Ingredients and add them to the Baking Pan. (For each amount of Hasting Habitation & Ming ingredients, please refer to each menu) Confiding Bose 1 4 stat the course. {1)Press the JAM key. The JAM lamp will start to blink. 1:20 will be displayed. 3 The Timer function is not available. {2)Press the START/RESET key. Jam will be completed 1 hour and 20 minutes [tare.
