4
5
16. When do not use or completely operation, turn off the
power switch and 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
1. For Quick breads
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
fl
our clumps.
If so, use a rubber spatula.
2. 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 1.5lb (0.7kg) bread while Ultra
fast II is for 2.0lb (0.9kg). 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.
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 dif
fi
cult to
remove from the axle, In such an event
fi
ll the
Container with warm water and allow it to soak for
approx. 30 minutes.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: clean the lid inside and outside with
a slightly damp cloth.
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.
5.
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
fl
our
Bread
fl
our has high content of high gluten (so it
can be also called high-gluten
fl
our 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
fl
our so
it can be used for making bread with large size and
better inner
fi
ber. Bread
fl
our is the most important
ingredients of making bread.
2. Plain
fl
our
Plain
fl
our is made by mixing well-chosen soft and
hard wheat and applicable for making express bread
or cakes.
3. Whole wheat
fl
our
Whole
wheat
fl
our is made by grinding whole wheat,
it contains wheat skin and gluten whole wheat
fl
our
is heavier and more nutrient than common
fl
our. The
bread made by whole wheat
fl
our is usually small in
size. So many recipes usually combine the whole
wheat
fl
our and bread
fl
our to achieve best results.
4. Black wheat
fl
our
Black
wheat
fl
our, also named by “rough
fl
our”, is a
kind of high
fi
ber
fl
our that is similar to whole wheat
fl
our. To obtain the large size after rising it must be
used in combination with high proportion of bread
fl
our.
5. Cake powder
Cake powder is made by grinding soft wheat or low
protein wheat, which is specially used for making
cakes. Different
fl
our seems to be alike, Actually
yeast performance or absorbability of various
fl
our
differs largely for growing areas,growth reasons,
grinding process and storage life. You may choose
fl
our 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
fl
our and oatmeal
fl
our
Corn
fl
our and oat
fl
our are made by grinding corn
and oatmeal respectively, they both are the additive
ingredients of making rough bread, which are used
for enhancing the
fl
avor 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.
8. Yeast
Yeast passes doughy yeasting process, then
produces carbon dioxide, making bread expand and
inner
fi
bre soft. However, yeast fast breeding needs
carbohydrate in sugar and
fl
our as nourishment.
1tsp. active dry yeast = 3/4 tsp.instant yeast
5tsp. active dry yeast = 3.75 tsp. instant yeast
2tsp. active dry yeast = 1.5 tsp. instant yeast
Yeast must be stored in refrigerator as it will be
killed at high temperature, before using check the
date and storage life of your yeast. Store it back to
the refrigerator as soon as possible after each use.
Usually the failure of bread rising is caused by the
dead yeast.
The ways described below will check whether your
yeast is fresh and active or not.
(1) pour 1/2 cup warm water (45-50°C) into a measuring
cup
(2) Put 1 tsp. white sugar into the cup and stir, then
sprinkle 2tsp. yeast over the water.
(3) Place the measuring cup in a warm place for about
10min. Do not stir the water.
(4) The froth will be up to 1 cup. Otherwise the yeast is
dead or inactive.
9. Salt
Salt is necessary to improve bread
fl
avor and crust
color. But salt can also restrain yeast from rising.
Never use too much salt in a recipe. if you don‘t
want to use salt, omit it. And bread would be larger if
without salt.
10. Egg
Eggs can improve bread texture, make the bread
more nourish and larger in size, add special egg
fl
avor to bread. when using it must be peeled and
stirred evenly.
ENGLISH
11. Grease, butter and vegetable oil
Grease can make bread be soft and delay storage
life. Butter should be melted or chopped to small
particles prior use, so as to be stir evenly when you
take it out from refrigerator.
12. Baking powder
Baking powder mainly is used to rise the Ultra Fast
bread and cake. As it do not need rise time and
produce gas which will form bubble or soften the
texture of bread utilizing chemical principle.
13. Soda
The same principle as above. It can also used in
combination with baking powder.
14. Water and other liquid
Water is essential ingredient for making bread.
Generally speaking, water temperature between
20°C and 25°C is the most proper. But the water
temperature should be within 45-50°C for achieving
rising speed for make Ultra Fast bread. The water
may be replaced by fresh milk or water mixed with
2% milk powder, which may enhance bread
fl
avor
and improve crust color. Some recipes may call for
juice for the purpose of enhancing bread
fl
avor, eg:
apple juice, orange juice, lemon juice and so on.
INGREDIENTS WEIGHT
One of important step for making good bread is utilizing
proper amount of ingredients.
It is strongly suggest to used measuring cup, measuring
spoon to obtain accurate amount, otherwise the bread
will be largely in
fl
uenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be
measured with measuring cups.
Observe the level of the measuring cup with your
eyes horizontally.
When you measure cooking oil or other ingredients,
clean the measuring cup thoroughly without any
other ingredients.
2. Measure dry powder
Dry powder should be kept in natural and loose
conditions, level the cup mouth gently by blade to
ensure accurate measure.
3. Ingredient sequence
The sequence of placing ingredients should be
observed, generally speaking, the sequence is: liquid
ingredients, eggs, salt and milk powder etc. When
placing the ingredients, the
fl
our can‘t be wet by
liquid completely. The yeast can only be placed on
the dry
fl
our. Exclusively, yeast can‘t touch with salt.
After the
fl
our has been kneaded for some time and
a beep remind you to put Fruit ingredients into the
mixture. If the fruit ingredients are added too early
the
fl
avor will be diminished after long time mixing.
When you use the delaying function for a long time,
never add the perishable ingredients such as eggs,
fruit ingredient.
ENGLISH
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