installing.
Note:
Insert the bread pan and press down until it fixed in correct position. If it cannot be
inserted, adjust the pan lightly to make it is on the correct position then turn it in clockwise.
2. Kneading blade: If the kneading blade is difficult to remove from the bread, use the hook.
Also wipe the blade carefully with a cotton damp cloth. Both the bread pan and kneading
blade are dishwashing safe components.
3. Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive
cleaner for cleaning, as this would degrade the high polish of the surface. Never immerse the
housing into water for cleaning.
Note: It is suggested not disassembling the lid for cleaning.
4. Before the bread maker is packed for storage, ensure that it has completely cooled down,
clean and dry, and the lid is closed.
INTRODUCTION OF BREAD INGREDIENTS
1. Bread flour
Bread flour has high content of high gluten (so it can be also called high-gluten flour which
contains high protein), it has good elastic and can keep the size of the bread from collapsing
after rise. As the gluten content is higher than the common flour, so it can be used for making
bread with large size and better inner fiber. Bread flour is the most important ingredient of
making bread.
2. Plain flour
Flour that contains no baking powder, it is applicable for making express bread.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat flour
is heavier and more nutrient than common flour. The bread made by whole-wheat flour is
usually small in size. So many recipes usually combine the whole -wheat flour or bread flour
to achieve the best result.
4. Black wheat flour
Black wheat flour, also named as
“
rough flour”, it is a kind of high fiber flour, and it is similar
with whole-wheat flour. To obtain the large size after rising, it must be used in combination
with high proportion of bread flour.