BREAD MAKER INSTRUCTION MANUAL Model NO.
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.
PARTS AND FEATURES FUNCTION INTRODUCTION CONTROL PANEL LCD DISPLAY
AFTER POWER ON Plug the bread maker into power supply, a beep will be heard and “3:00” will be displayed. But the colon between the “3” and “00” don’t flash constantly. And “1” is the default program. The arrows point to “750g” and “MEDIUM” as they are default settings. 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.
You must decide how long it will be before your bread is ready by pressing the “＋or－”.. Please note the delay time should include the baking time of program. That is, at the completion of delay time, there is hot bread can be serviced. At first the program and degree of browning must be selected, then pressing “＋or －” to increase or decrease the delay time at the increment of 10 minutes. The maximum delay is 15 hours. NOTES: Set the Delay Time after selecting PROGRAM MENU, WEIGHT, and CRUST COLOR.
2. French bread For light breads made from fine flour. Normally the bread is fluffy and has a crispy crust. This is not suitable for baking recipes requiring butter, margarine or milk. 3. Whole-wheat bread For bread, it mainly consists of whole wheat bread flour. This setting has a longer preheat time to allow the grain to soak up the water and expand. It is not advised to use the delay function as this can produce poor results. Whole-wheat usually produces a crispy thick crust. 4.
porridge. 14. Sticky rice Stirring and heating to make glutinous rice ball. 15. IMix Stir to let the flour and liquids mix thoroughly. 16. Dough This program prepares the yeast dough for buns, pizza crust, etc. There is no baking in this program. 17. Knead Kneading only, no rising or baking. Used for making dough for pizzas etc. 18. Rice wine Rising and baking the polished glutinous rice. 19. Yogurt Rising and make the yogurt. 20.
The time range of each programmed is in timetable. NOTE: Storing Homemade Bread Fresh-braked bread is best when consumed as soon as possible. Store remaining bread in a sealed plastic bag for up to three days at room temperature. To store for a long time, place sealed plastic bag in refrigerator for up to 10 days.
HOMEMADE Press this button enter to home-made menu. ，in this menu, user can set each process time e.g. knead, ferment, bake. Suitable for DIY bread. BEFORE THE FIRST USE Wash and dry bread pan and kneading paddle. Note: Do not use metal utensils in bread pan since they may damage the non-stick surface. CAUTION! Falling Object Hazard Bread maker can wobble and walk during kneading cycle. Always position it in the center of counter away from the edge. 1. Check for any missing or damaged parts. 2.
liquids. TIP: Premeasured all ingredients, including add-ins (nuts, raisins), prior to beginning. 6 Place the bread pan into the bread maker and make sure it is firmly locked in place by turning it clockwise. Close the lid. 7 NOTE: Bread pan must lock into place for proper mixing and kneading. 8 Plug in the appliance. A beep will be heard and the LCD display will default to Program 1. 9 Press PROPGRAM MENU button until your desired program is displayed.
unplug the power cord. Note: Store remaining bread in a sealed plastic bag for up to three days at room temperature. To store for a long time, place sealed plastic bag in refrigerator for up to 10 days. REMOVING BREAD Bread pan and baking chamber will be hot and oven mitts should be used. Remove the bread pan by lifting the handle and turning it counterclockwise to unlock and pull bread pan straight up from the base of the chamber.
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive ingredients of making rough bread, which are used for enhancing the flavor and texture. 7. Sugar Sugar is “food” for yeast and also increases the sweet taste and color of bread. It is a very important element of making the bread rise. White sugar is normally used; however, brown sugar, powdered sugar, or cotton sugar may also be called for in some recipes. 8.
produce the air, the air will form bubble to soften the texture of bread utilizing chemical principle. 13. Baking Soda It is similar with baking powder. It can also used in combination with baking powder. 14. Water and Other Liquids (always add first) Water is essential ingredient for making bread. Generally speaking, water should be in room temperature between 20℃ and 25℃. Some recipes may call for milk, or other liquids purpose of enhancing bread flavor. Never use dairy with the Delay Timer option.
CLEANING AND MAINTENANCE Disconnect the power before cleaning. Do not immerse cord, plug, or housing in any liquid. Allow bread maker to cool down completely before cleaning. 1. To clean the kneading paddle: If the kneading paddle is difficult to remove from the bread, add water to the bottom of the bread pan and allow soaking for up to 1 hour. Wipe the paddle carefully with a cotton damp cloth. Both the bread pan and kneading paddle are dish-washing safe components. 2.
TROUBLESHOOTING NO. PROBLEM PROBLEM CAUSE SOLUTION *Stop the bread maker and allow 1 Odor or burning smell *Flour or other ingredients have cooling completely. Wipe excess flour spilled into the baking chamber. etc., from the baking chamber with a paper towel. 2 3 Ingredients not blending can hear motor burning "HHH" displays START/STOP when button is *Bread pan or kneading paddle may *Make sure kneading paddle is set all not be installed properly. the way on shaft.
9 Bread has a crater in the top of the loaf once baked. *Dough has risen too fast. *Too much yeast or water. *Incorrect program chosen for the recipe. 10 Crust color is too light *Opening the lid during baking. 11 Crust color is too dark *Too much sugar in the recipe. *Do not open lid during baking. *Select a darker crust option. *Do not open lid during baking. *Select a darker crust option. *Decrease sugar amount slightly.*Select a lighter crust option *Measure all ingredients accurately.
Recipe Menus Ingredient Volume Volume Volume bread 500g 750g 1000g [1] weight water 100ml 190ml 280ml [2] butter 1 Tbsp/10g 1 [3] salt 1/2Tsp/4g 3/4 Tsp/7g 1 Tsp/10g put on the corner Basic [4] sugar 1/2Tsp/4g 3/4 Tsp/7g 1 Tsp/10g put on the corner Bread [5] French Bread Wholewheat bread 1 1/2cups/220g 2 1/2cups/340g 3 1/2cups/500g 1Tsp/3g 1 2/3Tsp/5g 2 1/3Tsp/7g bread 500g 750g 1000g [1] weight water 120ml 160ml 210ml [2] butter 2Tbsp/26g 2 1/2Tbsp/38g 3Tb
high gluten 2cups/ 2 3/4cups/ 3 1/2cups/ flour 290g 380g 500g instant yeast 3/4Tsp/2.4g 1Tsp/3g 1Tsp/3g bread 500g 750g 1000g [1] weight water 140ml 190ml 230ml [2] butter 2 Tbsp/26g 2 1/2Tbsp/33g 3 Tbsp/39g [3] salt 2/3 Tsp/3g 3/4 Tsp/4g 1 Tsp/5g [4] egg [5] sugar [7] [8] 5 Put on the dry flour, don’t touch with any liquid.
[9] Vanilla extract 1 tsp Cream the butter and sugar together until soft then beat in the egg. Add the mashed bananas milk and vanilla extract. Pour wet mixture into the bread maker tin(make sure the stirring paddle is in position.) Add the flour,,bicarbonate and salt onto the wet mixture. Select programme 14.
[6] [7] [8] high gluten flour niblet Instant yeast bread weight 11 Purple Rice 1/4cup 1/3cup 1/2cup 2/3Tsp/2g 1Tsp/3g 1Tsp/3g 500g 750g 1000g 150ml 190ml 240ml [2] oil 2Tbsp/26g 2 1/2Tbsp/38g 3Tbsp/45g [3] salt 2/3Tsp/3g 3/4Tsp/4g 1Tsp/5g [4] egg 1 pc/60g 1 pc/60g 1pc/60g [5] sugar 2Tbsp/26g 2 1/2Tbsp/32g 3Tbsp/39g 2cups/290g 2 1/2cups/360g 3cups/435g 1/4cup 1/3cup 1/2cup 2/3Tsp/2g 1Tsp/3g 1 1/4Tsp/4g 500g 750g 1000g [8] high gluten flour Steamed purple glut
15 Mix [1] water 330ml [2] salt 1 Tsp [3] oil 2 Tbsp high gluten [4] flour put on the corner 4cups560g 16 Dough The (DOUGH) setting mixes and gives the dough it’s first rising before you shape and bake it in your conventional oven. Prepare your ingredients according to the recipe and select the correct menu. When your dough is ready, shape it, allow it to rise, and then bake it yourself.
(dissolve in water) [3] [4] 21 Defrost 22 Stir-fry Caster sugar 1cups/260g lemon juice [1] [1] [2] up to flavor 3 Tbsp/30g default 30mins；adjustable from 0:10 to 2:00,10mins for each pressing peanuts 300g default 0:30；adjustable from 0:10 to 2:00，+/-1min for each short-pressing，+/- 10mins for each long-pressing 23 Ferment [1] default 1:30；ferment time：40mins，baking time 50mins;crust color button is available & Bake 24 Bake [1] 25 Home made [1] 00:30;adjust baking temperature by pressing crust
