GILMAN Gemini GBM20P, Руководство пользователя

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9
SPECIAL INTRODUCTION
CLEANING AND MAINTENANCE
1. For Quick breads
2. About Ultra fast program
Quick breads are made with baking powder or baking soda that is activated by mois-
ture and heat. For perfect quick breads, it is suggested that all liquid should be placed
in the bottom of the bread pan, and dry ingredients should be placed on top. During the
initial mixing of quick bread, dry ingredients may collect in the corners of the pan. It is
necessary to help machine mixing to avoid flour clumps.
Disconnect the machine from the power and let it cool down prior to cleaning.
1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abra-
sive agents for the consideration of protecting the non-stick coating. The pan must be
dried completely prior to installing.
2. Kneading blade: If the kneading bar is difficult to remove from the axle, In such an
event fill the Container with warm water and allow it to soak for approx.30minutes.
The kneader can then be easily removed for cleaning. Also wipe the blade carefully
with a cotton damp cloth; please note both the bread pan and kneading blade are
dishwashing safe components.
3. lid and window: The lid can be removed for cleaning. First open the lid and lift up to
the angle of 45 degree between the lid surface and level, then pull the lid toward out-
side until it falls off, Clean the lid inside and outside with a slightly damp cloth. After
having finished cleaning the lid, place it at the above angle, fix the left side of lid first,
and then push the right side into the opposite slot until it clicks in the correct position.
4. Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any
Abrasive cleaner to clean as this would degrade the high polish of the surface. Never
immerse the housing into water for cleaning.
Before the bread maker is packed away for storage, ensure that it has completely
cooled down, is clean and dry, and the lid is closed.
The bread maker can bake loaf within 1 hour 38 minutes with rapid program. Please
note that it should be hot water of 48 ºC – 50 ºC, you must use a cooking thermom-
eter to measure the temperature. The influence of 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. The fungus in the yeast will be killed
before rising, which also will affect the baking performance.