Cuizimate RBSBREADMAKER, Instruction Manual, Page: 30 / 40

Making method.
Please follow the items below:
1) Please measure the
ingredients before putting it into
the inner barrel.
2) Use warm(21- 28
C
) water.
3) Put in the inner barrel and
turn it 30 degree clockwise ,
th
en cover the lid.
4) Plug the power plug.
5) Choose proper program,
press “start” button.
6) When the bread is well
made, the machine will sound
12 times, and go into heat
preservation for one hour; if
you don’t need to, hold “start/
stop” button for three seconds
to stop working.
7)When finish toast,
turn barrel
30 degree counter-clockwise,
then use the hook to pull out
the barrel.
8) Pull out the bread and
kneading arm, use the hook to
brin
g out the kneading arms.
9) Slice up the bread when the
bread is cool.
temperature is too high, the
bread will be with acid taste,
if it too low, the fermenting will
be effected.
2. The humidity of the air
should below95% (temperature
at 25C)
3. Make sure there is no
flammable, eroding gas around
the maker, and no conductor
mote around it.
Working circumstance
1. Proper to temperature of
15-30C, if the circumstance
Bread recipes:
The content of the following
measuring cup is 250ml,the
small sp is 5ml,and big sp is
15ml.1 cupp of flour weigh
148g,1 cupp of water weigh
250g,1 small sp of salt weigh
6g,one small sp of yeast weigh
3.5g,1 small sp of improved
dose weigh 2g,1 big sp of
sugar weigh 14g,1 big sp milk
powder weigh 6.48g,1 big sp
of butter weigh16g,1 egg
weigh(50-60)g, when
measuring, you should place
the measuring tool planely.
don’t pile the material.
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