INVOLLY BM8216-D 15 in 1 Bread Maker User Manual

INVOLLY BM8216-D 15 in 1 Bread Maker

Product Information

• Product: Bread Maker
• Model: BBMM88221166-A-DC
• Manufacturer: www.involly.com.
• Customer Support: +1 888-598-8875c +49 89 628 25828cDE
• Warranty: 2 years

Product Usage Instructions

If the mixing paddle cannot be taken out after use, it is recommended to cover the mixing paddle with water for about 30 minutes. This will make it easier to remove.

Operation Guide

• How to choose a MENU number? Turn the knob to select the desired menu number.
• How to choose a crust COLOR? Turn the knob to choose the desired crust color. There are three options: light, medium, and dark.
• How to choose the WEIGHT? Turn the knob to select the desired weight. There are three weight options: 500g, 750g, and 1000g. Note that weight selection is not available in programs 8-15.
• How to start cooking? Press the knob to start cooking.
• How to delay cooking? Press the button to delay cooking. Turn the knob to choose the desired delay time (up to 15 hours). Press the button to start the timer. Note that delayed cooking is not available for Menu 9, 12, 13, and 14.
• How to reset the bread program? Press the button for 3 seconds to reset the selected program and go back to the boot screen.

Remarks

• The crust color cannot be adjusted in programs 8-9 and 11-12.
• The weight cannot be set in programs 8-15.
• The program order is 1 MENU > 2 COLOR > 3 WEIGHT, and it cannot be skipped.
• The volume of a cup of flour may vary with the flour quality. Please use the grammage as a reference during actual operation.

Basic Bread Recipe

Order| Bread Weight| Water| Salt| Sugar| Butter| Bread Flour| Bread Machine Yeast
---|---|---|---|---|---|---|---
1| 1000g/2.2 lb| 300 ml| 1 1/2 teaspoons| 3 tablespoons| 4 tablespoons (60g)| 3 1/2 cups (500g)| 1 teaspoon
2| 750g/1.6 lb| 240 ml| 1 teaspoon| 2 1/2 tablespoons| 3 tablespoons (45g)| 2 3/4 cups (400g)| 1 teaspoon
3| 500g/1.1 lb| 180 ml| 1/2 teaspoon| 2 tablespoons| 2 tablespoons (30g)| 2 1/4 cups (300g)| 1/2 teaspoon

French Bread Recipe

Order| Bread Weight| Water| Salt| Sugar| Butter| Bread Flour| Bread Machine Yeast
---|---|---|---|---|---|---|---
1| 1000g/2.2 lb| 300 ml| 2 teaspoons| 3 tablespoons| 2 tablespoons (30g)| 3 1/2 cups (500g)| 1 teaspoon
2| 750g/1.6 lb| 240 ml| 1 1/2 teaspoons| 2 tablespoons| 1 1/2 tablespoons (22g)| 2 3/4 cups (400g)| 1 teaspoon
3| 500g/1.1 lb| 180 ml| 1 teaspoon| 1 1/2 tablespoons| 1 1/4 tablespoons (19g)| 2 1/4 cups (300g)| 1/2 teaspoon

TIPS: Yeast is a living organism; it feeds on the sugars in the flour and produces carbon dioxide gas, which makes the bread rise. The rising time depends on several factors, such as the freshness of the yeast, humidity, and temperature. Adjust the amount of yeast according to the room temperature.

Safety Instructions

Before using the machine, always follow the following precautions:

1. Check whether the voltage of the wall socket matches the voltage shown on the nameplate.
2. This device is not suitable for those who are physically weak, sensitive or mentally weak, or people who lack experience and do not understand this product (including children), unless they have been supervised by safety personnel or informed of the correct use method.
3. Do not touch the hot surface directly, please wear gloves when taking out the hot bread bucket and hot bread.
4. To prevent electric shock, do not immerse the power cord, plug or bread maker in water or other liquids.
5. After use, please unplug the power plug from the socket. Before placing, removing parts, or cleaning the device, cool down the device.
6. Do not use the device after the power cord or plug is damaged or the device fails.
7. Do not power the device on without placing the bread bucket correctly.
8. Please turn off the device before unplugging.
9. When the machine is working, do not touch any moving or rotating parts of the machine.
10. Carefully clean the inside of the bread maker. Do not scratch or damage the heating element tube.

Product Structure

Parts

Display

Warm Reminder

Before first use

1. Wash and dry the bread bucket and mixing paddle.
   • Note: Do not use metal utensils in the bread bucket, as they may damage the non-stick surface.
2. Before starting to make bread, please confirm whether the flour is the one indicated in the recipe and check the expiration date and storage time of the yeast, which will affect the final effect of the bread.
3. The bread machine may move during operation. To prevent it from falling, please place it in the center of the table, away from the edges.
4. Check for any missing or damaged parts.
5. Set the bread machine to “Bake” mode and run for about 10 minutes, then let it cool and clean the parts again.
6. The appliance may emit smoke or odor when it is first used. This is normal and will disappear after the first or second use.
7. Do not block the vents behind the device, and ensure it is well-ventilated.
8. If the power is cut off unexpectedly but restored within 10 minutes, even if the START / PAUSE / STOP button is not pressed, the set program will automatically continue. If the interruption time exceeds 10 minutes, the operation will not continue and the program settings will be restored to the default settings.
   • Note: If the dough has entered the fermentation stage, once the power is cut off, in order to ensure the taste, please discard the ingredients in the bread bucket and use new ingredients. If the dough has not yet entered the fermentation stage, you can continue the process.
9. If the machine displays “HHH”-this warning means that the temperature in the bread bucket is too high. Press the START / PAUSE / STOP button to stop the program, unplug the power cord, open the top cover, let the machine cool down completely for 10-20 minutes, and then restart.
10. If the machine displays “EEO”-this warning means that the temperature sensor has been disconnected. Press the START / PAUSE / STOP button to stop the program and unplug the power cord. Then contact our customer service for help.
11. Do not use dairy products with the appointment function.
12. If you need to add dry fruits, remove the dry fruit box from the top lid of the machine, load the dry fruits (such as nuts and raisins), and reinstall the dry fruit box. The machine (menus 1-7,13, and 15) will automatically sprinkle dry fruits when the program runs. The machine will make 3 clicking sounds due to its default mechanical opening of the fruit box, regardless of whether the fruit has been placed inside. This is normal and does not affect usage.

Operation Procedure

1. Hold the handle of the bread bucket, turn the bread bucket counterclockwise, and pull it out.
2. Install the mixing paddle on the drive shaft inside the bread bucket.
3. Before getting started, measure all the ingredients in advance.
4. Add the ingredients to the bread bucket in the order listed in the recipe. Add the liquid, sugar and salt, then the flour, and finally the yeast.
   • Note: Use your fingers to make a small indentation on the top of the flour, and then add the yeast to the indentation. Make sure that the yeast is not in contact with salt or liquid.
5. Put the bread bucket into the bread machine, turn the bread bucket clockwise to fix it firmly in place, and close the lid.
   • Note: The bread bucket must be locked in place to work properly.
6. Power on the machine. After it beeps, the default program “1” is displayed on the LCD, the weight is “750g”, and the crust color is “MEDIUM”.
7. Turn the MENU/COLOR/WEIGHT knob to select the desired program, and press the knob to confirm the setting.
8. Turn the MENU/COLOR/WEIGHT knob to the desired crust color setting (light, medium, or dark), and press the knob to confirm the setting. (The crust color cannot be adjusted in programs 8-9 and 11-12.)
9. Turn the MENU/COLOR/WEIGHT knob to the desired weight setting (500g, 750g, 1000g), and press the knob to confirm the setting. (The weight cannot be set in programs 8-15.)
10. If you need the reservation function, press the DELAY button. Turn the TIME knob to adjust the appointment time. The appointment time includes the running time of the program. For example, if the program running time is 3 hours, and you set the appointment time to 15 hours, the program will start after 12 hours.
    • Note: When dairy products and eggs are used, do not use the reservation function. If you want the bread machine to start working immediately, skip this step.
11. Press the START/PAUSE/STOP button to start the program (the “” sign between working hours will continuously flash). The bread machine beeps once, and the mixing paddle starts to mix your ingredients. If the reservation function is activated, the mixing paddle will not mix ingredients before the set program starts.
    • Note: When the program is running, press the START/PAUSE/STOP button again, and the program will switch to the paused state (in the paused state, the light ring of the START/PAUSE/STOP button flashes). If there is no operation within 3 minutes, the program will continue to work until the set program is completed. Press and hold the START/PAUSE/STOP button for 3 seconds. Then, you will hear one beep, and the default program displayed on the LCD is “1”, which means that the program stops.
12. After the baking program is completed, the machine beeps and enters the “Keep Warm” setting for 1 hour, and “0:00 and is displayed. After the “Keep Warm” setting is over, “ ” is displayed. If you want to end the Keep Warm setting in advance, press and hold the START/PAUSE/STOP button for 3 seconds.
    • Tips: If you don’t need to the Keep Warm setting, you can take out the bread immediately after the baking program is completed to prevent the bread crust from turning black.
13. Unplug the power cord, and wear gloves to open the lid.
14. Before taking out the bread, cool the bread bucket slightly. Wearing gloves, hold the handle of the bread bucket, and then carefully turn it counterclockwise to unlock and lift the bread bucket from the machine.
    • Note: Be cautious because the bread bucket and bread may be very hot.
15. Wearing gloves, turn the bread bucket upside down (fold the bread bucket handle down), and then gently shake it until the bread falls off. Use a nonstick spatula to gently separate the sides of the bread from the bread bucket.
16. Before slicing the bread, cool the bread for about 20 minutes. It is recommended that you use an electric cutter or a toothed cutter to cut the bread. A fruit knife or kitchen knife is not recommended because the bread may be deformed.
17. If the mixing paddle still remains in the bread, use a spatula or small gadget to gently pry it out. The bread is very hot. Do not take out the mixing paddle directly by hand.
    • Note: The remaining bread can be stored in a sealed plastic bag for up to three days at room temperature. You can put the sealed plastic bag in the refrigerator to store the bread for up to 10 days.

Operation Guide

Ingredient Introductions

1. Bread flour
   • Bread flour is the most important ingredient in making bread and is recommended in most yeast bread recipes.
   • It has a high gluten content, which can prevent the bread from collapsing when its size increases.
   • Flour varies from region to region. The gluten content is higher than that of all-purpose flour, so it can be used to make bread with large size and higher internal fiber.
2. All-purpose flour
   • All-purpose flour refers to ordinary flour with a protein content of about 11%.
   • All-purpose flour is suitable for making Chinese-cooked wheaten food, such as noodles, steamed buns, and dumplings.
   • Remark: The volume of a cup of flour may vary with the flour quality (thickness), please use the grammage as reference during the actual operation.
3. Whole wheat flour
   • Whole wheat flour is ground from whole wheat kernels. Breads made with whole or part of whole wheat flour have higher fiber content and nutrients. Whole wheat flour is heavier, so the bread may be smaller in size and heavier in texture.
   • It contains wheat husks and gluten. Many recipes usually combine whole wheat flour with bread flour to achieve the best results.
4. Triticale flour
   • Triticale flour is also called “rye flour”, it is a high-fiber flour, similar to whole wheat flour. In order to grow bigger after fermentation, it must be used with a high proportion of bread flour.
5. Self-rising flour
   • Self-rising flour contains ferment powder, especially for making cakes. Do not mix self-raising flour with yeast.
6. Corn flour and oat flour
   • Corn flour and oat flour are ground from corn and oat flour respectively. They are additive ingredients for making coarse bread to enhance flavor and texture.
7. Sugar
   • Sugar is a very important element in bread fermentation. White sugar is usually used.
   • However, brown sugar, powdered sugar or cotton candy may also be required in some recipes.
8. Yeast
   • Yeast is a living organism and should be kept in the refrigerator to keep it fresh. Yeast needs sugar and carbohydrates in flour as nutrients.
   • After the fermentation process, the yeast produces carbon dioxide. Carbon dioxide will expand the bread and soften the internal fibers.
   • Itbsp = 3tsp
   • 1tbsp = 15ml / 0.51oz
   • 1tsp= 5ml / 0.17oz
   • Before use, please check the expiration date and storage time of the yeast. Put it back into the refrigerator immediately after each use, otherwise, the yeast will go bad and the fermentation will fail.
   • Tip: To check if the yeast is fresh and active:
   • Pour 1 cup (237ml / 80z) of warm water (45-50°C/ 113-122°F) into the measuring cup.
   • Add 1 teaspoon (5ml / 0.17oz) of white sugar to the cup and stir, then add 1 tablespoon (15ml / 0.51oz) of yeast to the water.
   • Put the measuring cup in a warm place for about 10 minutes. Don’t disturb the water.
   • Fresh, active yeast will start to bubble or “grow”. If not, the yeast is dead or inactive.
9. Salt
   • Salt is necessary to improve the flavor and skin color of bread. It is also used to inhibit yeast activity. Do not use too much salt in your recipe. But bread would be bigger without salt.
10. Eggs
    • Eggs can improve the texture of bread, making bread more nutritious and bigger, eggs must be stirred with other liquid ingredients.
11. Grease, butter and vegetable oil
12. The grease will soften the bread and prolong its shelf life. Melt or cut the butter into small pieces before adding it to the liquid.
13. Baking powder
    • Baking powder is used to ferment ultra-fast breads and cakes, it can generate air and form bubbles to soften the texture of the bread.
14. Baking soda
    • Similar to baking powder, it can also be used in combination with baking powder.
15. Water and other liquids (always add first)
    • Water is an essential ingredient for making bread. Generally speaking, the water at room temperature should be between 20°C-25°C/ 68°F-77°F. Some recipes may require milk or other liquids to enhance the flavor of the bread.

Composition Measurement

Tips: Measuring ingredients correctly is one of the most important steps in making high-quality bread. Measure each ingredient carefully and add ingredients in the order specified in the recipe. It is strongly recommended that you use a measuring cup or spoon to obtain an accurate amount; otherwise, the quality of the bread made is seriously affected.
Add order
Always add ingredients in the order specified in the recipe.

• First: liquid ingredients.
• Second: dry ingredients.
• Finally: yeast.
• Note: Yeast can only be placed on dry flour, and cannot be in contact with liquid or salt.

Liquid composition measurement
Measure the water, fresh milk, or other liquids using a measuring cup with clear markings and a nozzle. When measuring cooking oil or other ingredients, clean the measuring cup thoroughly, and do not add any other ingredients.
Dry ingredient measurement
Pour dry ingredients such as flour into a measuring cup for measurement. Do not use the measuring cup to fill the dry ingredients directly from the container for measurement, as this may add a tablespoon of extra weight. Do not lightly tap the bottom of the measuring cup, or press it down.
Tips: Before measuring, stir the flour to aerate it. When measuring a small amount of dry ingredients (such as salt or sugar), use a measuring spoon, and ensure that the spoon is level.

Cleaning and Maintenance

Please disconnect the power before cleaning. Do not immerse the power cord, plug in any liquid. Allow the bread maker to cool down completely before cleaning.

1. Clean the stirring paddle: If it is difficult to remove the stirring paddle from the bread, add water to the bottom of the bread bucket and soak for up to 1 hour. Wipe the blades carefully with a damp cotton cloth. The bread bucket and stirring paddle are machine washable.
2. Clean the bread bucket: Rotate it counterclockwise to remove it, and then lift the handle. To protect the non-stick coating, wipe the inside and outside of the pan with a damp cloth, and do not use any sharp or abrasive agents. Bread buckets must be completely dried before installation.
   • Note: The bread bucket and mixing paddle can be cleaned in a dishwasher. The exterior of the bread bucket and base may fade. This is normal.
3. Clean the outside and top lid: Wipe the lid, outside, baking room and viewing window with a damp cloth. Do not use any abrasive cleaner for cleaning, as this will reduce the high finish of the surface. Do not clean the device by immersing it in water.
   • Note: It is not recommended to remove the lid for cleaning.
   • Before storing the bread maker, please make sure it is completely cooled, clean, dry and the lid is closed.

Troubleshooting

1 .

| ****

Smoke or burning smell

| ****

Flour or other ingredients spill into the baking room.

| Stop the machine, and cool it down completely. Wipe off the excess flour in the baking room with a paper tower.

2

| ****

You can hear the motor rotating, but the dough is not stirred.

| The bread bucket or mixing paddle is not installed properly, or the dough is too big.| Make sure the mixing paddle is completely fixed on the shaft. Ensure accurate measurement of ingredients according to the formula.

3

| ****

The bread machine displays “H:HH” after the START/PAUSE/STOPbutton ispressed.

| ****

The internal temperature of the bread machine is too high.

| Remove the power plug, open the lid, and take out the bread bucket. Cool down the bread bucket for 15-30 minutes before restarting the machine.

4

| ****

There is fog or condensed water on tile visualization glass.

| ****

The fog or condensed water may be produced during mixing or swelling of flour.

| During the baking process, the condensed water usually disappears. The glass should be cleaned thoroughly between the two programs.

5

| ****

The mixing paddle is stuck in tlle bread.

| ****

The crust is very thick; The deep crust setting is selected.

| After the bread cools down, use a spatula to remove the mixing paddle.

Reduce the baking time appropriately.

6| ****

The dough is not completely mixed.

The flour and other ingredients are stacked on the side of the pan.

The surface of the bread is mixed with flour.

| ****

The bread bucket or mixing paddle is not installed correctly.

There are too many ingredients. Gluten-free dough is usually very wet. A rub6erspatu 1sneeded to scrape the sides.

| Make sure that the bread bucket is firmly fixed in the bread machine, and the mixing [)addle is secured on the snaft.

Make sure that the ingredients are measured correctly and added in the correct order. After baking and cooling, remove the excessive flour from the bread. Add one spoor of water at a time until the dough turns into a ball.

7

| ****

The fermentation volume of bread is too large, and the bread is pressing against the top lia.

| Ingredients are not measured correctly (too much yeast or flour).

The mixing paddle is not installeo correctly.

Forget to add salt.

| Accurately measure all ingredients and make sure that s1rar and salt have been added. ry to reduce the yeast by 1/4 spoon (1.2 ml).

Check the installation of the mixing paddle.

8

| ****

The fermentation volume of bread is too small, or the bread is not fermented.

| The ingredients are not measured correctly or the yeast is inactive;

The lid is opened while the

program is running.

| Accurately measure all ingredients.

Check the expiration date of the yeast.

Use the room temperature liquid.

9

| ****

After the dough is fermented and baked, it collapses in the middleo

| The dough fermentation speea is too fasto

Too much yeast or water is added.

The incorrect program is selected.

| ****

Do not open the lid while the program is running.

Choose a darker crust color.

10| The crust color is too light.| The lid is opened while the program 1s running.| Do not open the lid while baking. Choose a darker crust color.

11

| ****

The crust color is too dark.

| ****

Too much sugar is added in the recipe.

| Reduce the amount of sugar sli htly.

Choose a lig ter crust color.

12

| ****

The loaf of bread slants.

| Too much yeast or water is added.

Before fermentation and baking, the mixin paddle pushes the doug to one side.

| Accurately measure all in&redients.

Slightly re uce the amount of

yeast or water.

Some bread may have uneven shies, especially the bread ma e with whole wheat flour.

13

| ****

Different types of bread are in different shapes.

| ****

Theb a shape a esby the bread type.

| Whole wheat bread or multigrain bread is denser than ordinary white bread, and may be shorter than ordinary l:Jread.

14

| ****

The bottom of bread is hollow or has holes in it.

| ****

The dough is too wet, or too much yeast but no salt is added.

The water temperature is too high.

| Accurately measure all in&redients.

Slightly re uce the amount of

yeast or water. Check the amount of salt.

Use the room temperature water.

15

| ****

The dough is not fully baked or is sticky.

| ****

Too much water is added. An incorrect program is selected.

| Reduce the amount of liquid, and accurately measure all ingredients.

Check the program for the recipe.

16| The bread is mashed when sliced| ****

The bread is too hot.

| Cool the bread for 15-30 minutes before slicing
SN .| Problem| Cause Analysis| Solution
---|---|---|---

17

| ****

The bread is heavy, and the structure is dense.

| ****

Too much flour is added. Insufficient water is added.

| Try to reduce the amount of flour, and increase the amount of water.

The structure of whole wheat bread will be denser.

18

| ****

The bottom of the bread bucket turns black, or the paint comes off.

| ****

The bread bucket is washed in the dishwasher.

| There is no coating on the outside of the bread oucket. This problem occurs when the bread bucket isscratched, but it will not affect the function and use ofthe bread bucket.

After-sales Service and Warranty
We provide 2 years free warranty for all buyers (from the date of purchase), during this period, if the product encounter any quality or functional problems, please feel free to contact our after-sales service, we will handle within 24 hours. After-sales email: support@involly.com.

Program Menu

Basic Bread (suit for fruit box function)

• For white and mixed breads, it mainly consists of basic bread flour.

Basic Bread

| Order| Bread weight| 1000g/2.2 lb| 750g/1.6 lb| 500g/1.1lb| Remark
---|---|---|---|---|---|---
1| water| 300 ml| 240 ml| 180 ml| about 35-40 °C
2| salt| 1 1/2

teaspoons

| 1 teaspoon| 1/2 teaspoon| put on the corner
3| sugar| 3 tablespoons| 2 1/2

tablespoon

| 2 tablespoons| put on the corner
4| butter| 4 tablespoons (60g)| 3 tablespoons (45g)| 2 tablespoons (30g)|
5| bread flour| 3 1/2 cups (500g)| 2 3/4 cups (400g)| 2 1/4 cups (300g)|
6| bread machine yeast| 1 teaspoon| 1 teaspoon| 1/2 teaspoon| Don’t touch with liquid or salt

TIPS: Yeast is a living organism; it feeds on the sugars in the flour and produces carbon dioxide gas, a product of fermentation. That gas is what makes the dough expand during the proofing (or proving) process. It happens depends on several factors: the freshness of the yeast, humidity, and heat: For example, the temperature of your kitchen. Add yeast more or less according room temperature.

French Bread (suit for fruit box function)

• For light breads made from fine flour. Normally the bread is fluffy and has a crispy crust.
• This is not suitable for baking recipes requiring butter, margarine or milk.

French Bread

| Order| Bread weight| 1000g/2.2 lb| 750g/1.6 lb| 500g/1.1lb| Remark
---|---|---|---|---|---|---
1| water| 300 ml| 240 ml| 180 ml| about 35-40 °C
2| salt| 2 teaspoons| 1 1/2 teaspoon| 1 teaspoon| put on the corner
3| sugar| 3 tablespoons| 2 tablespoon| 1 1/2

tablespoons

| put on the corner
4| butter| 2 tablespoons (30g)| 1 1/2

tablespoons (22g)

| 1 1/4

tablespoons (19g)

|
5| bread flour| 3 1/2 cups (500g)| 2 3/4 cups (400g)| 2 1/4 cups (300g)|
6| bread machine yeast| 1 teaspoon| 1 teaspoon| 1/2 teaspoon| Don’t touch with liquid or salt

TIPS: Yeast is a living organism; it feeds on the sugars in the flour and produces carbon dioxide gas, a product of fermentation. That gas is what makes the dough expand during the proofing (or proving) process. It happens depends on several factors: the freshness of the yeast, humidity, and heat: For example, the temperature of your kitchen. Add yeast more or less according room temperature.

Whole-wheat Bread (suitable for fruit box function)

• For baking bread containing significant amounts of whole-wheat.
• This setting has a longer preheat time to allow the grain to soak up the water and expand.
• It is not advised to use the delay function as this can produce poor results. Whole wheat usually produces a crispy thick crust.

Whole- wheat Bread

| Order| Bread weight| 1000g/2.2 lb| 750g/1.6 lb| 500g/1.1lb| Remark
---|---|---|---|---|---|---
1| water| 300 ml| 240 ml| 180 ml| about 35-40 °C
2| salt| 1teas poons| 1 teaspoon| 1/2 teaspoon| put on the corner
3| sugar| 3 tablespoons| 2 1/2 tablespoon| 2 tablespoons| put on the corner
4| butter| 3 tablespoons (45g)| 2 1/2 tablespoons (37.5g)| 2 tablespoons (30g)|
5| bread flour| 1 3/4 cups (200g)| 1 1/2 cups (160g)| 1 1/4

cup (120g)

|
6| whole-wheat flour| 1 3/4 cups (300g)| 1 1/2 cups (240g)| 1 cup (180g)|
7| bread machine yeast| 2 teaspoons| 2 teaspoons| 1 1/2

teaspoons

| Don’t touch with liquid or salt

TIPS: Yeast is a living organism; it feeds on the sugars in the flour and produces carbon dioxide gas, a product of fermentation. That gas is what makes the dough expand during the proofing (or proving) process. It happens depends on several factors: the freshness of the yeast, humidity, and heat: For example, the temperature of your kitchen. Add yeast more or less according room temperature.

Quick Bread (suit for fruit box function)

• Kneading, rising and baking time is shorter then basic bread but longer than Ultra-fast bread. The bread interior tissue is denser.
• 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, dry ingredients may collect in the corners of the pan, it may be necessary to help machine mix to avoid flour clumps.
• If so, use a rubber spatula.

Quick Bread

| Order| Bread weight| 1000g/2.2 lb| 750g/1.6 lb| 500g/1.1lb| Remark
---|---|---|---|---|---|---
1| water| 300 ml| 240 ml| 180 ml| about 35-40 °C
2| salt| 1 1/2

teaspoons

| 1 teaspoon| 1/2 teaspoon| put on the corner
3| sugar| 3 tablespoons| 2 1/2

tablespoons

| 2 tablespoons| put on the corner
4| butter| 4 tablespoons (60g)| 3 tablespoons (45g)| 2 1/2 tablespoons (37.5g)|
5| bread flour| 3 1/2 cups (500g)| 2 3/4 cups (400g)| 2 1/4 cup (300g)|
6| bread machine yeast| 2 1/2

teaspoons

| 2 teaspoons| 2 teaspoons| Don’t touch with liquid or salt

TIPS: Yeast is a living organism; it feeds on the sugars in the flour and produces carbon dioxide gas, a product of fermentation. That gas is what makes the dough expand during the proofing (or proving) process. It happens depends on several factors: the freshness of the yeast, humidity, and heat: For example, the temperature of your kitchen. Add yeast more or less according room temperature.

Sweet Bread (suited for fruit box function)

• Sweet bread settings are for baking breads with high amounts of sugar, fats and proteins, all of which tend to increase browning.
• Due to a longer phase of rising the bread will be light and airy.

Sweet Bread

| Order| Bread weight| 1000g/2.2 lb| 750g/1.6 lb| 500g/1.1lb| Remark
---|---|---|---|---|---|---
1| water| 300 ml| 240 ml| 160 ml| about 35-40 °C
2| salt| 1 teaspoon| 1 teaspoon| 3/4 teaspoon| put on the corner
3| sugar| 3/8 cup| 1/3 cup| 1/5 cup| put on the corner
4| butter| 5 tablespoons (75g)| 3 tablespoons (45g)| 2 1/2 tablespoons (37.5g)|
5| bread flour| 3 1/2 cups (500g)| 2 3/4 cups (400g)| 2 1/4 cup (300g)|
6| milk powder| 2 tablespoons (30g)| 1 1/2 tablespoons (22.5g)| 1 tablespoons (15g)|
7| bread machine yeast| 1 teaspoon| 1 teaspoon| 4/5 teaspoon| Don’t touch with liquid or salt

TIPS: Yeast is a living organism; it feeds on the sugars in the flour and produces carbon dioxide gas, a product of fermentation. That gas is what makes the dough expand during the proofing (or proving) process. It happens depends on several factors: the freshness of the yeast, humidity, and heat: For example, the temperature of your kitchen. Add yeast more or less according room temperature.

Sandwich (suit for fruit box function)
For making Sandwich bread. It has crumbly texture and tastes harder than normal bread.

Sandwich Bread

| Order| Bread weight| 1000g/2.2 lb| 750g/1.6 lb| 500g/1.1lb| Remark
---|---|---|---|---|---|---
1| water| 300 ml| 240 ml| 160 ml| about 35-40 °C
2| salt| 1 teaspoon| 1 teaspoon| 3/4 teaspoon| put on the corner
3| sugar| 3 tablespoons| 2 1/2 tablespoon| 2 tablespoons| put on the corner
4| butter| 3 tablespoons (45g)| 2 1/2 tablespoons

（37.5g）

| 2 1/2 tablespoons

（37.5g）

|
5| bread flour| 3 1/2 cups (500g)| 2 3/4 cups (400g)| 2 1/4 cups (300g)|
6| milk powder| 2 tablespoons (30g)| 1 1/2 tablespoons (22.5g)| 1 tablespoons (15g)|
7| bread machine yeast| 4/5 teaspoon| 4/5 teaspoon| 1/2 teaspoon| Don’t touch with liquid or salt

TIPS: Yeast is a living organism; it feeds on the sugars in the flour and produces carbon dioxide gas, a product of fermentation. That gas is what makes the dough expand during the proofing (or proving) process. It happens depends on several factors: the freshness of the yeast, humidity, and heat: For example, the temperature of your kitchen. Add yeast more or less according room temperature.

Gluten-free Bread (suit for fruit box function)

• For the bread have gluten-free flours and baking mixtures.
• Gluten-free flours require longer for the uptake of liquids and have different rising properties.

Gluten free Bread

| Order| Bread weight| 1000g/2.2 lb| 750g/1.6 lb| 500g/1.1lb| Remark
---|---|---|---|---|---|---
1| water| 300 ml| 240 ml| 180 ml| about 35-40 °C
2| salt| 1 1/2 teaspoon| 1 teaspoon| 3/4 teaspoon| put on the corner
3| sugar| 3 1/2 tablespoons| 3 tablespoons| 2 tablespoons| put on the corner
4| butter| 3 tablespoons (45g)| 2 1/2 tablespoons (37.5g)| 2 tablespoons (30g)|
5| gluten free flour| 2 cups (280g)| 1 1/2 cups (200g)| 1 cup (130g)|
6| corn flour| 2 cups (280g)| 1 1/2 cups (200g)| 1 cup (130g)|
7| bread machine yeast| 1 1/2 teaspoons| 1 1/5 teaspoons| 1 teaspoon| Don’t touch with liquid or salt

TIPS: Yeast is a living organism; it feeds on the sugars in the flour and produces carbon dioxide gas, a product of fermentation. That gas is what makes the dough expand during the proofing (or proving) process. It happens depends on several factors: the freshness of the yeast, humidity, and heat: For example, the temperature of your kitchen. Add yeast more or less according room temperature.

Mix
Use special mix function to make pasta materials.

Mix

| 1| water| 330 ml| Remark
---|---|---|---|---
2| salt| 1 teaspoon| put on the corner
3| butter| 3 tablespoons (45g)|
4| flour| 4 cups (560g)|

Yogurt
Rising and make the yogurt.

Dessert
Kneading and baking those foods with more fat and protein.

Dough
This program prepares the yeast dough for buns, pizza crust, etc., to bake in a conventional oven. There is no baking in this program.

Dough| 1| water| 330ml|
---|---|---|---|---
2| salt| 1 teaspoon| put on the corner
3| butter| 3 tablespoons|
4| flour| 4 cups (560g)|
5| instant yeast| 1/2 tablespoons| Putantedry ye don’t touch with any liquid.

Jam
Use this setting for making jams from fresh fruits and marmalade from oranges. Do not increase the quantity or allow the recipe to boil over the bread pan into the baking chamber. Should this happen, stop the machine immediately and remove the bread pan carefully. Allow to cool a little and clean thoroughly.

Jam| 1|

pulp

|

3 cups

| stir to mushy, can put some water or not
---|---|---|---|---
2|

starch

| 1/2 cup
3|

sugar

| 1 cup| up to flavor

Cake (suit for fruit box function)
Kneading, rising and baking occur, but rise with the aid of soda or baking powder.

Bake
For additional baking of breads is needed because a loaf is too light or not baked thorough- ly. In this program, there is no kneading or rising.

Homemade Bread (suited for fruit box function)

• Turn the MENU/COLOR/WEIGHT knob and select Menu 15 to use this setting and cycle.
• You can customize time in each phase for kneading, rising, baking, and keeping warm…every step.
• The time range of each program is in the timetable.

Program Setting

NOTE: Storing Homemade Bread
Fresh-baked bread is best when consumed as soon as possible. Store the remaining bread in a sealed plastic bag for up to three days at room temperature. To store for a long time, place sealed plastic bag in refrigerator for up to 10 days.

FCC

This device complies with Part 15 of the FCC rules and Industry Canada license-exempt RSS
standard(s).
Operation is subject to the following two conditions:

1. this device may not cause harmful interference, and
2. this device must accept any interference received, including interference that may cause undesired operation.

The manufacturer is not responsible for any radio or TV interference caused by unauthorized modifications or changes to this equipment. Such modifications or changes could void the user’s authority to operate the equipment. This radio transmitter (identify the device by certification number or model number if Category Il) has been approved by Industry Canada to operate with the antenna types listed below with the maximum permissible gain indicated. Antenna types not included in this list, having a gain greater than the maximum gain indicated for that type, are strictly prohibited for use with this device. This equipment has been tested and found to comply with the limits for a Class B digital device, pursuant to part 15 of the FCC Rules. These limits are designed to provide reason- able protection against harmful interference in a residential installation. This equipment generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If this equipment does cause harmful interference to radio or television reception, which can be determined by turning the equipment off and on, the user is encouraged to try to correct the interference by one or more of the following measures:

• Reorient or relocate the receiving antenna.
• Increase the separation between the equipment and the receiver.
• Connect the equipment to an outlet on a circuit different from that to which the receiver is connected.
• Consult the dealer or an experienced radio/T V technician for help.

The device has been evaluated to meet general RF exposure requirements. To maintain compliance with FCC’s RF exposure guidelines, this equipment should be installed and operated with a minimum distance of 20cm between the radiator and your body.

Declaration of Conformity

• We (Manufacturer is responsible for this declaration)
• Jiangmen Mielux Intelligent and Technology Co., Ltd.
• Tongle Road #13, Tangxia Town, Pengjiang District, Jiangmen, Guangdong, China

Declare under our sole responsibility that the product

• Trade name: Involly
• Equipment: Bread maker
• Model No.: BM8216-D

To which this declaration relates is in conformity with the essential requirement set out in the Council Directive on the Approximation of the laws of the Member States relating to LVD Directive(2014/35/EU) & EMC Directive(2014/30/EU) & RoHS(2011/65/EU) product isresponsible to affix

CE marking, the following standards were applied:

• EN 60335-2-9:2003+Al :2004+A13:2017+Al :2019+A14:2019+A2:2019
• EN 60335-1:2012+AI1:2014+A13:2017+A1:2019+A14:2019+A2:2019
• EN 62233:2008
• EN 55014-1: 2017
• EN 55014-2: 2015
• EN 61000-3-2: 2014
• ENIEC 61000-3-2: 2019
• EN 55014-1: 2017
• EN 55014-2: 2015
• EN 61000-3-2: 2014
• ENIEC 61000-3-2: 2019
• 1EC 62321-1:2013
• 1EC 62321-4: 2013
• 1EC 62321-52013
• 1EC 62321-6:2015
• Full name: Victor Zhang
• Signature:
• Position: Sales Manager
• Date & Place: Mar.24-2023 Jiangmen,China

References

• Involly

Read User Manual Online (PDF format)

Download This Manual (PDF format)

Download this manual  >>