Maestro MR 751, Owner'S Manual

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would be displayed in the LCD and it will beep to alert you. Please contact your place of purchase for
servicing instructions.
The beep function works as following:
1. It will beep when resetting.
2. When pressing the MENU button, COLOUR button or the adjusting button “+”
、
“
-”, the appliance
will beep when pressed each time, and will beep continuously when press constantly.
3. It will beep each time START/STOP is pressed.
4. It will beep to remind you to add the fruit/nuts in the stuffing process in the fruit/nut bread settings.
5. It will beep for 3 times when the bread making process ends.
Keep warm:
The appliance has an automatic keep-warm function to retain the bread freshness without being taken
out immediately when finished. Please refer to the menu to see the details.
Environment:
The machine may work well in a wide range of temperatures, but there may be some difference in
loaf Weight between a very warm room and a very cold room. We suggest that the room temperature
should be within the range of 15
℃
to 34
℃
.
Notes about ingredients
Yeasts (active dry yeast)
Yeast through a fermentation process produces gas (carbon dioxid e) necessary to make the
bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order t o produce this
gas. Fast action granular yeast is used in all recipes that call for yeast. There are basically three
different types of yeast available, fresh, traditional dry active and fast action. It is recommended
that fast action yeast be used. Fresh or compressed cake yeast is not recommended as they will
produce poor results . Store yeast according to manufacturers instructions.
Important note on flour
Flour, while visibly similar, can be very different by virtue of how they were grown, milled, stored,
etc. You may find that you will have to experiment with dif ferent brands of flour to help you
make that perfect loaf. Stora ge is also very important, as all flours should be kept in an airtight
container.
All purpose flour/plain flour
All purpose flour is a blend of refined hard and soft wheat flours especially suitable for making
cake. This type of flour should be used for recipes in the cake/quick bread sect ion.
Strong white flour/bread flour
Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough
a greater suitability for kneading. Bread flour typically has a higher glu ten concentration than. All
purpose flour, however, depending on different milling practices, this may vary. Strong plain flour
or bread flour are recommended for use with this bread maker.
Whole wheat flour/whole meal flour
Whole wheat flour/whole meal flour is milled from the entire whea t kernel which contains the
bran and germ and makes it heavier and richer in nutrients than while flour . Breads made with
this flour are usually smaller and heavier than white loaves. To overcome this whole wheat