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The program of HOME MADE is mainly suitable for the user who is familiar with the operation
process and make the bread according to herself desire and experience.
Cleaning and Maintenance
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 abrasive 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.
Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any
3.
Abrasive cleaner to clean as this would degrade the high polish of the surface. Never immerse
the housing into water for cleaning.
4.
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.
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 sunken after
rising. 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
Plain flour is made by mixing well-chosen soft and hard wheat and applicable for making express
bread or cakes.
3. Whole wheat flour
Whole wheat flour is made by grinding whole wheat, 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 and bread
flour to achieve best results.
4. Black wheat flour
Black wheat flour, also named by
“
rough flour
”
, is a kind of high fiber flour that is similar to
whole wheat flour. To obtain the large size after rising it must be used in combination with high
proportion of bread flour.
5. Cake powder
Cake powder is made by grinding soft wheat or low protein wheat, which is specially used for
making cakes. Different flour seems to be alike, Actually yeast performance or absorbability of
various flour differs largely for growing areas, growth reasons, grinding process and storage life.
You may choose flour with different trademark to test, taste and compare in local market, and
select the one which could produce the best result according to your own experiences and taste.
6. Corn flour and oatmeal flour
Corn flour and oat flour are made by grinding corn and oatmeal respectively, they both are the
additive ingredients of making rough bread, which are used for enhancing the flavor and texture.
7. Sugar
Sugar is very important ingredient to add sweet taste and color of bread. While it helps to yeast
bread as nourishment. White sugar is largely used. Brown sugar, powder sugar or cotton sugar
may be called by special requirements.
