Heinner HBM-900WHBK, Manual

Page: 28 / 127

www.heinner.com 600W, 220-240V~50/60Hz
11. Once the process has been completed 10 beeps sound will be heard. You can press
START/STOP button for approx. 3-5 seconds to stop the process and take out the bread. Open
the Lid and while using oven mitts, firmly grasp the bread pan handle. Turn the pan
anti-clockwise and gently pull the pan straight up and out of the machine.
12. Use non-stick spatula to gently loosen the sides of the bread from the pan.
Caution: the Bread pan and bread may be very hot! Always handle with care and use oven
mitts.
13. Turn bread pan upside down onto a clean cooking surface and gently shake until bread falls
out onto rack.
14. Remove the bread carefully from the pan and cool for about 20 minutes before slicing.
15. If you are out of the room or have not pressed START/STOP button at the end of operation,
the bread will be kept warm automatically for 1 hour and then stop further keeping warm.
16. When do not use or completely operation, unplug the power cord.
Note: Before slicing the loaf, use the hook to remove out the Kneading blade hidden on the
bottom of loaf. The loaf is hot, never use the hand to remove the kneading blade.
SPECIAL INTRODUCTION
3.
For quick bread
Quick breads are made with baking powder and baking soda that activated by moisture and
heat. For perfect quick breads, it is suggested that all liquids be placed in the bottom of the
bread pan, dry ingredients on top. During the initial mixing of quick bread batters and dry
ingredients may collect in the corners of the pan, it may be necessary to help machine mix to
avoid flour clumps. If so, use a rubber spatula.
4.
About ultra fast program
The bread maker can bake loaf within 1 hour with ultra fast program. These 2 settings can
bake bread in 58 minutes
，
the bread is a little more dense in texture. Ultra fast I is for baking
2.0LB bread while Ultra fast II is for 1.5LB. Please noted ingredient of water should be hot
water in the range of 48—50
℃
, you must use a cooking thermometer to measure the
temperature. The water temperature is very critical to the performance of baking. If the water
temperature is too low the bread will not be rise to expected size; if the water temperature is
too high it will kill the yeast prior to rising, which also will largely affect the baking
performance.