AOLIER BM1349DB-GS Bread Maker Machine Instruction Manual

BM1349DB-GS Bread Maker Machine
Instruction Manual

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IMPORTANT SAFEGUARDS

Before using the electrical appliance, the following basic precautions should always be followed:

1. READ ALL INSTRUCTIONS.

2. Before using check that the voltage of the wall outlet corresponds to that shown on the rating plate.

3. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or it is dropped or damaged in any manner. Return the appliance to the manufacturer or the nearest authorized service agent for examination, repair, or electrical or mechanical adjustment.

4. Do not touch hot surfaces.

5. To protect against electric shock, do not immerse cords, plugs, or housing in water or other liquid.

6. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.

7. Do not let the cord hang over the edge of a table or hot surface.

8. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

9. Do not place on or near a hot gas or electric burner, or in a heated oven.

10. Do not touch any moving or spinning parts of the machine when baking.

11. Never switch on the appliance without a properly placed bread pan filled with ingredients.

12. Never beat the bread pan on the top or edge to remove the pan as this may damage the bread pan.

13. Metal foils or other materials must not be inserted into the bread maker as this can give rise to the risk of a fire or short circuit.

14. This appliance can be used by children aged 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning the use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised.

15. Keep the appliance and its cord out of reach of children less than 8 years.

16. Never cover the bread maker with a towel or any other material, heat and steam must be able to escape freely. A fire can be caused if it is covered by or comes into contact with combustible material.

17. Do not operate the appliance for other than its intended use.

18. Always use the appliance on a secure, dry level surface.

19. Do not use outdoors.

20. This appliance has been incorporated with a grounded plug. Please ensure the wall outlet in your house is well earthed.

21. This appliance is intended to be used in household and similar applications such as:
    – Staff kitchen areas in shops, offices, and other working environments;
    – Farmhouses;
    – By clients in hotels, motels, and other residential type environments;
    – Bed and breakfast type environments.

22. The appliance is not intended to be operated by means of an external timer or separate remote-control system.

23. Do not operate the unit without a bread pan placed in the chamber to avoid damaging the appliance.

KNOW YOUR BREAD MAKER

INTRODUCTION OF CONTROL PANEL

(The silkscreen is subject to change without prior notice.)

AFTER POWER-UP
As soon as the bread maker is plugged into the power supply, a beep will be heard and “3:00” appears on the display after a short time. But the two dots between the “3” and “00” don’t flash constantly. The arrow points to 900g and MEDIUM. It is the default setting.
START/STOP
The button is used for starting and stopping the selected baking program.
To start a program, press the START/STOP button once. A short beep will be heard and the two dots in the LCD begin to flash, the working light illuminates and the program
starts. Any other button is inactivated except the START/STOP button after a program has begun. This feature will help to prevent any unintentional disruption to the operation of the program.
To stop the program, press the START/STOP button for approx. 2 seconds, then a beep will be heard, the working light will be extinguished, it means that the program has been switched off.
PAUSE function
After the procedure starts up, you can press the START/STOP button once to interrupt at any time, the operation will be paused but the setting will be memorized, the working time will be flashed on the LCD. Touch the START/STOP button again or within 10 min without touching any button, the program will continue.

MENU
It is used to set different programs. Each time it is pressed (accompanied by a short beep) the program will vary. Press the button continuously, the 15 menus will be cycled to show on the LCD display. Select your desired program. The functions of the 15 menus will be explained as below.

1. Basic: kneading, rising, and baking normal bread. You may also add ingredients to increase flavor.

2. French: kneading, rising, and baking within a longer rise time. The bread baked on this menu usually will have a crisper crust and light texture.

3. Whole wheat: kneading, rising, and baking whole wheat bread. It is not advised to use the delay function as this can produce poor results.

4. Quick: kneading, rising, and baking loaf within the timeless Basic bread. But the bread baked in this setting is usually smaller with a dense texture.

5. Sweet: kneading, rising, and baking sweet bread. You may also add ingredients to add flavor.

6. Gluten-free: kneading, rising, and baking gluten-free bread. You may also add ingredients to add flavor.

7. Dough: kneading and rise, but without baking. Remove the dough and use it for making bread rolls, pizza, steamed bread, etc.

8. Kneading: kneading flour.

9. Sandwich: kneading, rising, and baking sandwich. For baking light texture bread with a thinner crust.

10. Specialty: (the loaf size can not be adjusted, only display the default loaf size of 2.0LB)
    The specialty setting is used for bread types that are required in a shorter time. The bread baked in this setting is smaller with a dense texture.

11. Jam: boiling jams and marmalades. Fruit or vegetables must be chopped before putting them into the bread pan.

12. Yogurt: make yogurt

13. Bake: only baking, no kneading, and rise. Also used to increase the baking time on selected settings

14. HOMEMADE (the loaf size is not applicable)
    The program allows you to take over full control of the baking process. You can adjust the times for kneading, rising, baking, and keeping warm. The time range of each program is as follows：
    Knead 1：0-8minutes;
    Rise 1：20-60 minutes
    Knead 2：0-15 minutes;
    Rise 2：0-35 minutes;
    Rise 3：0-60 minutes;
    Bake：0-80 minutes
    Keep warm: 0-60 minutes;

COLOR
With the button, you can select a LIGHT, MEDIUM or DARK color for the crust. Press this button to select your desired color. This button is not applicable for the programs
Dough and Jam.

LOAF
Press this button to select the Loaf size of the bread. Please note the total operation time may vary with the different loaf sizes. This button is not applicable to the program Quick, Dough, Jam, Cake, and Bake.

DELAY function
If you want the appliance not to start working immediately you can use this button to set the delay time.
You must decide how long it will be before your bread is ready by pressing the TIME. Please note the delay time should include the baking time of the program. That is, at the completion of the delay time, there is hot bread can be serviced. At first, the program and degree of browning must be selected, then pressing “TIME” to increase the delay time at the increment of 10 minutes. The maximum delay is 13 hours.
Example: Now it is 8:30p.m, if you would like your bread to be ready in the next morning at 7 o’clock, i.e. in 10 hours and 30 minutes. Select your menu, color, and loaf size then press the “+” to add the time until 10:30 appears on the LCD. Then press the STOP/START button to activate this delay program. You can see the dot flashed and the LCD will count down to show the remaining time. You will get fresh bread at 7:00 in the morning, if you don’t want to take out the bread immediately, the keeping warm time of 1hour starts.
Note:
1. This button is not applicable for the programs Kneading, dessert, yogurt, and Bake.
2. For time delayed baking, do not use any easily perishable ingredients such as eggs, fresh milk, fruits, onions, etc.

KEEP WARM
Bread can be automatically kept warm for 60 minutes after baking. If you would like to take the bread out, switch the program off with the START/STOP button.
MEMORY
If the power supply has been broken off during the course of bread making, the process of bread making will be continued automatically within 10 minutes, even without pressing Start/Stop button. If the break time exceeds 10 minutes the memory cannot be kept and the bread maker must be restarted， But if the dough is no further than the kneading phase when the power supply breaks off, you can press the “START/STOP” straight to continue the program from the beginning.

ENVIRONMENT

The machine may work well in a wide range of temperatures, but there could be a difference in loaf size between a very warm room and a very cold room. We suggest the the room temperature should be between 15 ℃ and 34℃.
WARNING DISPLAY:

1. If the display shows “HHH” after the program has been started, the temperature inside is still too high（accompanied by 5 beep sounds）. Then the program has to be stopped.
   Open the lid and let the machine cool down for 10 to 20 minutes.

2. If the display shows“LLL” after pressing the START/STOP button ( except the programs BAKE), it means the temperature inside is too low（accompanied by 5 beeps sounds）, stop the sound by pressing the START/STOP button, open the lid and let the machine rest for 10 to 20 minutes to return to room temperature.

3. If the display shows “EE0” after you have pressed START/STOP, the temperature sensor is disconnected please check the sensor carefully by an Authorized expert.

For the first use

1. Please check if all parts and accessories are complete and free of damage.
2. Clean all the parts according to the latter section“Cleaning and Maintenance”
3. set the bread maker in baking mode and bake empty for about 10 minutes. After cooling it down clean once more.
4. Dry all parts thoroughly and assembly them, so the appliance is ready for use.

How to make bread

1. Place the pan in position and turn it clockwise until it clicks incorrect position. Insert the kneading blade onto the drive shaft. The ring of the kneading blade should be face the bottom of the bread pan. It is recommended to fill holes with heat-resisting margarine prior to placing the kneaders, this avoids the dough to stick below the kneaders and the kneaders could be removed from bread easily.

2. Place ingredients into the bread pan. Please keep to the order mentioned in the recipe.
   Usually, the water or liquid substance should be put in firstly, then add sugar, salt, and flour, always add yeast or baking powder as the last ingredient.
   Note: the maximum quantities of the flour and yeast which may be used refer to the recipe.
   NOTE: The maximum quantity of flour and yeast separately is 490g and 6g.

3. With your finger make a small indentation on one side of the flour. Add yeast to indentation, Make sure it does not come into contact with the liquid ingredients or salt.

4. Close the lid gently and plug the power cord into a wall outlet.

5. Press the Menu button until your desired program is selected.

6. Press the COLOR button to select the desired crust color.

7. Press the LOAF button to select the desired size.

8. Set the delay time by pressing the 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, and the working light comes on.

10. Press the CYCLE button to design your own program.

11. For the program of Basic, French, Whole Wheat, Quick, Sweet, Gluten-free, Cake, and Sandwich, 10 beep sounds will be heard during operation. This is to prompt you to add ingredients. Open the lid and put in some ingredients. It is possible that steam will escape through the vent slots in the lid during baking. This is normal.

12. Once the process has been completed 10 beeps sound will be heard, and the working light will extinguish. You can press the START/STOP button for approx. 2 seconds to stop the process and take out the bread. Open the Lid and while using oven mitts, firmly grasp the bread panhandle. Turn the pan anti-clockwise and gently pull the pan straight up and out of the machine.

13. Use a non-stick spatula to gently loosen the sides of the bread from the pan.
    Caution: the Bread pan and bread may be very hot! Always handle with care and use oven mitts.

14. Turn the bread pan upside down onto a clean cooking surface and gently shake until bread falls out onto the rack.

15. Remove the bread carefully from the pan and cool for about 20 minutes before slicing.

16. If you are out of the room or have not pressed START/STOP button at the end of the operation, the bread will be kept warm automatically for 1 hour, if you would like to
    take the bread out, switch the program off with the START/STOP button.

17. When do not use or completely operate, unplug the power cord?

Note: Before slicing the loaf, use the hook to remove the kneading blade hidden on the bottom of the loaf. The loaf is hot, never use your hand to remove the kneading blade.

Special introduction

For Quickbread
Quick bread is made with baking powder and baking soda that is activated by moisture and heat. For perfect quick bread, it is suggested that all liquids be placed at the bottom of the bread pan, with 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 the machine mix to avoid flour clumps. If so, use a rubber spatula.

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 the consideration of protecting the non-stick coating. The pan must be dried completely prior to installation.

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: clean the lid inside and outside with a slightly damp cloth.

4. Housing: gently wipe the outer surface of the 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 the 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 put the spoon and the kneading blade in the drawer, and the lid is closed.

Introduction of bread ingredients

1. Bread flour
   Bread flour has a 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 collapsing 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 in making bread.

2. Plain flour
   Flour that contains no baking powder, is applicable for making extouch 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 whole-wheat flour or bread flour to achieve the best result.

4. Black wheat flour
   Black wheat flour, also named “rough flour”, is a kind of high fiber flour, and it is similar to whole-wheat flour. To obtain a large size after rising, it must be used in combination with a high proportion of bread flour.

5. Self-rising flour
   A type of flour that contains baking powder, it is used for making cakes especially.

6. Corn flour and oatmeal flour
   Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive ingredients for making rough bread, which is used for enhancing the flavor and texture.

7. Sugar
   Sugar is a very important ingredient to increase the 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 requirements.

8. Yeast
   After the 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
   carbohydrates 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 in the refrigerator as soon as possible after each use. Usually, 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 flavor 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 nourishing and large in size, the egg must be peeled and stirred evenly.

11. Grease, butter, and vegetable oil
    Grease can make bread soften and delay storage life. Butter should be melted or chopped to small particles before using.

12. Baking powder
    Baking powder is used for rising the cake. As it does not need rise time, and it can produce the air, the air will form bubbles to soften the texture of bread utilizing the chemical principle.

13. Soda
    It is similar to baking powder. It can also be used in combination with baking powder.

14. Water and other liquid
    Water is an essential ingredient for making bread. Generally speaking, water temperature between 20°Cand 25°C  is the best. The water may be replaced with fresh milk or water mixed with 2% milk powder, which may enhance bread flavor and improve crust color. Some recipes 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 the important steps for making good bread is the proper amount of ingredients. It is strongly suggested that use a measuring cup or measuring spoon to obtain an accurate amount, otherwise, the bread will be largely influenced.

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. Dry measurements
   Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled, leveling off with a knife. Scooping or tapping a measuring cup with more than is required. This extra amount could affect the balance of the recipe. When measuring small amounts of dry ingredients, the measuring spoon must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe.

3. Adding sequence
   The sequence of adding ingredients should be abided, generally speaking, the sequence is a liquid ingredient, eggs, salt and milk powder, etc. When adding the ingredient, the flour can’t be wetted by liquid completely. The yeast can only be placed on the dry flour. And yeast can’t touch with salt. When you use the delay function for a long time, never add the perishable ingredients such as eggs and fruit ingredients.

BREAD MAKER COOKBOOK

BASIC BREAD

FRENCH BREAD

WHOLE WHEAT BREAD

QUICK BREAD

SWEETBREAD

GLUTEN-FREE

RISE DOUGH

DOUGH

SANDWICH BREAD

SPECIALITY

JAM

SIZE MATERIAL|
---|---
Grated Strawberry| 1 1/2cups
Sugar| 6 tablespoons
Lemon juice| 2 tablespoons
Pudding Flour| 1/4 cup

YOGURT

SIZE MATERIA|
---|---
UHT Full Cream Milk| 1000ml
Acidophilus| 100 ml

BAKE
Bake the dough or the bread is too light
HOMEMADE

TROUBLESHOOTING

Questions &
Answers on Bread| Problem| Cause| Solution
---|---|---|---
Smoke comes out of the baking compartment or of the vents| The ingredients stick to the
baking compartment or on the outside of the baking pan| Pull out the plug and clean the outside of the baking pan or the baking compartment.
The bread goes down in the middle and is moist on the bottom| The bread is left too long in the pan after baking and warming.| Take the bread out of the baking pan before the warming function is over.
It is difficult to take the bread out of the baking pan.| The bottom of the loaf is stuck to the kneading blade| Clean the kneading blade and shafts after the baking. If necessary, fill the baking pan with warm water for 30
maker| | | minutes. then the kneading blade can be easily removed and cleaned.
---|---|---|---
The ingredients are not mixed or the bread is not baked correctly| Incorrect program setting| Check the selected menu and the other settings.
The START/STOP button was touched white the machine was working| Do not use the ingredients and start over again
The lid opened several times  while the machine was working| Never open the lid frequently, otherwise, it is necessary. such as adding ingredients. And make sure that the lid was closed well after being opened.
Long blackout while the machine was working| Do not use the ingredients and start over again.
The rotation of the kneading blade is blocked| Check that the kneading blade is blocked by grains. etc. Pull out the baking pan and check whether the driver’s turn. If this is not the case, send the appliance to customer service.
The appliance does not start. The display shows HUH| The appliance is still hot after the previous baking procedure| Pull out the plug. take out the baking pan and leave it to cool at room temperature. then insert the plug and start again.
Error with the prescriptions| The bread rises to last| too much yeast. too much flour, not enough salt| alb
or several of these causes
The bread does not rise at all or is not enough| No yeast at all or too little| a/b
old or stale yeast| e
liquid too hot| c
the yeast has come into contact with the liquid| d
wrong flour type or stale flour| e
too much or not enough liquid| a/13.1g
not enough sugar| a/b
The dough rises too much and spills over the baking pan| if the water is too soft the yeast ferments more| f
too much milk affects the fermentation of the yeast| c
The bread goes down in the middle| The dough volume is larger than the pan and the bread go down.| a/f
The fermentation is too short or too fast owing to the excessive temperature of the water or the baking chamber or to the excessive moistness| c/h/i
Heavy, lumpy structure| too much flour or not enough liquid| a/b/g
not enough yeast or sugar| a/b
too much fruit wholemeal or of one of the other ingredients| B
old or stale flour. warm liquids make the dough rise too quickly and the loaf falls in before baking| e
no salt or not enough sugar
too much liquid
The bread is not baked in the center| too much or not enough liquid| a/b/g
---|---|---
too much humidity| h
recipes with moist ingredients, e.g. yogurt| g
Open or coarse structure or too many holes| too much water| g
no salt| b
great humidity, water too hot| h/i
too much liquid| c
Mushroom-like, unbaked surface| bread volume too big for the pan| a/f
too much flour, especially for white bread| f
too much yeast or not enough salt| a/b
too much sugar| a/b
sweet ingredients besides the sugar| b
The slices are uneven or there are clumps in the middle| bread not cooled enough (the vapor has not escaped)| j
Flour deposits on the bread crust| the flour was not worked well on the sides during the kneading| g/i

a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. add the ingredients specified in the recipe in the right order, make a small ditch in the middle of the flour and put in the crumbled yeast or the dry yeast, avoid letting the yeast and the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more than the specified amount of flour. reduce all the ingredients by 1/3.
f) Correct the amount of liquid. if ingredients containing water are used, the dose of the liquid to be added must be duly reduced.
g) In case of humid weather remove 1-2 tablespoons of water.
h) In case of warm weather does not use the timing function. Use cold liquids.
i) Take the bread out of the pan immediately after baking and leave it on the grid to cool for at least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by 1/4.
k) Never grease the pan!
l) Add a tablespoon of wheat gluten to the dough.

Environment-friendly disposal

You can help protect the environment!
Please remember to respect the local regulations: hand in the non-working electrical equipment to an appropriate waste disposal center.

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