6
desired size.
8. Set the delay time by pressing TIME+
or TIME- button. This step may be
skipped if you want the bread maker to
start working immediately.
9. Press the START/STOP button to start
working.
10. For the program of BASIC, FRENCH,
WHOLE WHEAT, QUICK, SWEET, GLUTEN
FREE, ULTRA-FAST and CAKE beeps
sound will be heard during operation.
This is to prompt you to add ingredi-
ents. Open the Lid and put in some in-
gredients. It is possible that steam will
escape through the vent in the lid dur-
ing baking. This is normal.
11. Once the process has been com-
pleted, one beep will be heard. You can
press START/STOP button for approx. 2
seconds to stop the process and take
out the bread. Open the Lid and while
using oven mitts, turn the bread pan in
anti-clockwise and take out the bread
pan.
Caution: the Bread pan and bread may
be very hot! Always handle with care.
12. Let the bread pan cool down before
removing the bread. Then use non-stick
spatula to gently loosen the sides of the
bread from the pan.
13. Turn bread pan upside down onto a
wire cooling rack or clean cooking sur-
face and gently shake until bread falls
out.
14. Let the bread cool for about 20 min-
utes before slicing. It is recommended
slicing bread with electric cutter or den-
tate cutter, had better not with fruit
knife or kitchen knife, otherwise the
bread may be subject to deformation.
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, when
keep warm is finished, 10 beeps will be
heard.
16. When do not use or complete opera-
tion, 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.
Note: If bread has not been completely
eaten up, advise you to store the re-
mained bread in sealed plastic bag or
vessel. Bread can be stored for about
three days during room temperature, if
you need more days storage, pack it
with sealed plastic bag or vessel and
then place it in the refrigerator, storage
time is at most ten days. As bread made
by ourselves does not add preservative,
generally storage time is no longer than
that for bread in market.
SPECIAL INTRODUCTION
1. For Quick breads
Quick breads are made with baking
powder or baking soda that is activated
by moisture 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 mix-
ing of quick bread, dry ingredients may
collect in the corners of the pan. It is
necessary to help machine mixing to
avoid flour clumps.
2. About Ultra fast program
The bread maker can bake loaf within 1
hour 28 minutes with rapid program.
Please note that it should be hot water
of 48—50
℃
, you must use a cooking
thermometer to measure the tempera-
ture. The influence of temperature is
very critical to the performance of bak-
ing. 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.
CLEANING AND MAINTENANCE
Disconnect the machine from the power
outlet and let it cool down before clean-
ing.
1. Bread pan: remove the bread pan by
turning it in anti-clockwise, then pulling
the handle to remove it, wipe inside and
outside of pan with a damp clothes, do
not use any sharp or abrasive agents for
the consideration of protecting the non-
stick coating. The pan must be dried
completely before installing.
Note: Insert the bread pan and turning
it in clockwise until it fixed in correct
position. If it cannot be inserted, adjust
the pan lightly to make it is on the cor-
rect position then press it down.
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 sur-
face 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 INGRE-
DIENTS
7
1. Bread flour
Bread flour has high content of high
gluten (so it can be also called high-
gluten flour which contains high pro-
tein), 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 pro-
portion of bread flour.
5. Self-rising flour
A type of flour that contains baking
powder, it is used for making cakes spe-
cially.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground
from corn and oatmeal separately. They
are the additive ingredients of making
rough bread, which are used for en-
hancing the flavor and texture.
7. Sugar
Sugar is very important ingredient to
increase sweet taste and color of bread.
And it is also considered as nourishment
in the yeast bread. White sugar is
largely used. Brown sugar, powder
sugar or cotton sugar may be called by
special requirement.
8. Yeast
After yeasting process, the yeast will
produce carbon dioxide. The carbon
dioxide will expand bread and make the
inner fiber soften. However, yeast fast
breeding needs carbohydrate in sugar
and flour as nourishment.
1 tsp. active dry yeast =3/4 tsp. instant
yeast
1.5 tsp. active dry yeast =1 tsp. instant
yeast
2 tsp. active dry yeast =1.5 tsp. instant
yeast
Yeast must be stored in the refrigerator,
as the fungus in it will be killed at high
temperature, before using, check the
production date and storage life of your
yeast. Store it back to the refrigerator
as soon as possible after each use. Usu-
ally the failure of bread rising is caused
by the bad yeast.
The ways described below will check
whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-500C)
into a measuring cup.
(2) Put 1 tsp. white sugar into the cup
and stir, then sprinkle 2 tsp. yeast over
the water.
(3) Place the measuring cup in a warm
place for about 10min. Do not stir the
water.
(4) The froth should be up to 1 cup.
Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread fla-
vor and crust color. But salt can also
restrain yeast from rising. Never use too
much salt in a recipe. But bread would
be larger if without salt.
10. Egg
Eggs can improve bread texture, make
the bread more nourish and large in
size, the egg must be peeled and stirred
evenly.
11. Grease, butter and vegetable oil
Grease can make bread soften and de-
lay storage life. Butter should be melted
or chopped to small particles before
using.
12. Baking powder
Baking powder is used for rising the
Ultra Fast bread and cake. As it does not
need rise time, and it can produce the
air, the air will form bubble to soften the
texture of bread utilizing chemical prin-
ciple.
13. Soda
It is similar with baking powder. It can
also used in combination with baking
powder.
14. Water and other liquid
Water is essential ingredient for making
bread. Generally speaking, water tem-
perature between 200C and 250C is the
best. The water may be replaced with
fresh milk or water mixed with 2% milk
powder, which may enhance bread fla-
vor and improve crust color. Some reci-
pes may call for juice for the purpose of
enhancing bread flavor, e.g. apple juice,
orange juice, lemon juice and so on.
INGREDIENTS MEASUREMENT
One of important step for making good
bread is proper amount of ingredients.
It is strongly suggested that use meas-
uring cup or measuring spoon to obtain
accurate amount, otherwise the bread
will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solu-
tion should be measured with measuring
cups. Observe the level of the measur-
