MUHLER MBM-1509 Bread Maker Instruction Manual

BREAD MAKER | Instruction Manual

Model: MBM-1509
850 W, 220V/50Hz

Please read the instructions manual before using the appliance for the first time and save it for future reference.

IMPORTANT SAFETY INSTRUCTIONS

1. Read this instruction manual thoroughly before using it.
2. Before using check that the voltage of the wall outlet corresponds to the one shown on the rating plate. This appliance has been incorporated with a grounded plug. Please ensure the wall outlet in your house is well earthed.
3. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions. Return it to the manufacturer or the nearest authorized service agent for replacement or examination.
4. Do not touch the hot surface, after bread baking wears oven gloves to operate.
5. Do not immerse the power cord, plug, or bread maker into water or other liquid in case of electric shock.
6. Unplug the appliance after using, when not used or before cleaning the appliance
7. Do not let the power cord hand over the edge of a worktop or run across a hot area.
8. Do not use any other accessory attachments not recommended by the manufacturer.
9. Do not let children or people with disabilities operate without supervision or instruction.
10. Do not place the appliance on or near heat sources such as gas stove or electric hot plate.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12. Do not touch any moving or spinning parts of the machine when baking.
13. Metal foils or other materials must not be inserted into the bread maker, as this will cause the risk of a fire or short circuit.
14. Never cover the bread maker with a towel or any other material, heat and steam must be able to escape freely.
15. Never vigorously tap the baking pan on the top or edge to remove the pan, as this may damage the pan.
16. Never switch on the appliance without ensuring that the baking pan is securely in place.
17.  This appliance is not intended for other use.
18. Do not use outdoors.
19. Save this instruction for future reference
20. The appliance is not intended to be operated by means of an external timer or separate remote-control system.
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.

BREAD MAKER PARTS

CONTROL PANEL

After power-up
As soon as the bread maker is plugged into the power supply, a beep will be heard and “3:00” will be displayed. But the colon between the “3” and “00” doesn’t flash constantly. And “1” is the default program. The arrows point to “1250g” and “MEDIUM” as they are default settings.

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, the indicator will light up, and the two dots in the time display begin to flash and the program starts. Any other button is inactivated except the START/STOP button after a program has begun.
To pause the program, press the START/STOP/PAUSE button for approx. 0.5 seconds, then the program will pause, after 3 minutes not having any operation, the program will continue to work.
To stop the program, press the START/STOP button for approx. 3 seconds, then a beep will be heard, which means that the program has been switched off. This feature will help to prevent any unintentional disruption to the operation of the program.

Menu
The MENU button is used to set different programs. Each time it is pressed (accompanied by a short beep) the program will vary. Press the button discontinuously, 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 below.
PROGRAM 1: BASIC
White and mixed bread mainly consists of wheat flour or rye flour. The bread has a compact consistency. You can adjust the bread brown by setting the COLOR button.
PROGRAM 2: FRENCH
For light bread 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.
PROGRAM 3: WHOLE WHEAT
For bread with heavy varieties of flour that require a longer phase of kneading and rising (for example, whole wheat flour and rye flour). The bread will be more compact and heavy.
PROGRAM 4: SWEET
For bread with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate or added sugar. Due to a longer phase of rising the bread will be light and airy.
PROGRAM 5: BUTTERMILK BREAD
Kneading, rising, and baking loaf with butter and milk to make bread.
PROGRAM 6: GLUTEN-FREE
Kneading, rising, and baking GLUTEN-free loaf. Normally for gluten-free flour, rice flour, sweet potato flour, cornflour, and oat flour.
PROGRAM 7: SUPER RAPID
Kneading, rising, and baking loaf within the timeless than basic bread. But the bread baked in this setting is usually smaller with a dense texture.
PROGRAM 8: CAKE
Kneading, rise, and bake, but rise with soda or baking powder.
PROGRAM 9. KNEAD
Setting the kneading time by a user with a different qty.
PROGRAM 10: DOUGH
Kneading and rise, but without baking. Remove the dough and use it for making bread rolls, pizza, steamed bread, etc.
PROGRAM 11: PASTA DOUGH
To make the flour and water or some others can well commix.
PROGRAM 12: YOGURT
Ferment and make the yogurt.
PROGRAM 13: JAM
Boiling jams and marmalade.
PROGRAM 14: BAKE
For additional baking of bread that is too light or not baked through. In this program, there is no kneading or raising.
PROGRAM 15: HOMEMADE
Press the HOMEMADE button to use this setting and cycle.
You can customize how many minutes in each phase for kneading, rise, baking, keeping warm…every step. The time range of each program is in the timetable.

COLOR:
Light, Medium, or Dark crust and quick bread for your selection. When pressing COLOR, will display these 4 modes in a circle. Menu 1 to 4 with Rapid bread for selection; quick bread without crust color for choose; direct with “Δ”. The default crust color is Medium, but not available for Rapid bread in Menu 1 to 4.

WEIGHT
Menu 9,10,11,12,13 can’t choose the bread weight; there are 3 weight modes for choice:1000g, 1250g,1500g, When press WEIGHT button will display 1000g →1250g→1500g in circle, default 1250g.
The weight function is only available on Menu 1 to 8.
Delay function( TIME+, TIME-)
If you don’t want the bread maker to work at once, can use this delay function. The longest delay time is 15 hours.
Firstly select the menu and color, then press the TIME button to change the time showing on the LCD. Press the TIME button once, increasing or decreasing 10 min delay time. Menu 9,11,12,13 without delay function. Press the TIME button continuously, the time will increase or decrease continuously in the circle. The setting time means including the program time and the delay time. When press the TIME button >1S, time will display quickly. “ ◀“ will indicate DELAY TIME.
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 “ ▲ or ▼” to add the time until 10:30 appears on the LCD. Then press the START/STOP button to activate this delay program and the indicator will light up. 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.
Note: For time delayed baking, do not use any easily perishable ingredients such as eggs, fresh milk, fruits, onions, etc.
Delay time show on LCD= time you want to complete – current time

KEEP WARM FUNCTION
Bread can be automatically kept warm for 1 hour after baking. LCD will show 0:00 During keeping warm, “ ▶“ indicates to KEEP WARM until 60min keep warm time complete.
ENVIRONMENT
Suggest the room temperature should be within the range of 15 °C to 34°C to use the appliance. The bread ferment will turn acid if the temperature too high, if too low will affect the bread rising. Difference in environmental temperature, the bread size may have difference.
MEMORY
If the power supply has been interrupted during the course of making bread, the process of making bread will be continued automatically within 10-15 minutes, even without pressing the START/STOP button. If the interruption time exceeds 10-15 minutes, the memory cannot be kept, you must discard the ingredients in the bread pan and add the ingredients into the bread pan again, and the bread maker must be restarted. But if the dough has not entered the rising phase when the power supply breaks off, you can press the START/STOP directly to continue the program from the beginning.
WARNING DISPLAY
”HHH”-This warning means that the temperature inside of the bread pan is too high. Press the START/STOP button(see below figure1)to stop the program, unplug the power cord, open the top lid, and let the machine cool down completely for 10-20minutes before restarting.
”EE0”-This warning means that the temperature sensor is disconnected. Press the START/STOP button(see below figure2) to stop the program, and unplug the power cord. Please check the sensor by the nearest authorized service agent for examination, repair, or electrical /mechanical adjustment.

BEFORE THE FIRST USE

The appliance may emit a little smoke and/or odor when you turn it on for the first time. In manufacture, it is necessary to lightly grease some parts of the appliance. This is normal.

1. Clean all the parts according to “CLEANING AND MAINTENANCE”.
2. Set the bread maker on bake mode and bake empty for about 10 minutes. Or put 200ML water into the bread pan to bake for 10 minutes. This action in order to subside the smell of the heating element and bread pan. A beep will be heard after complete.
3. 3Unplug then let it cool down and clean all the detached parts again. Make sure the appliance has sufficient ventilation.

OPERATION INSTRUCTIONS

1. Place bread pan in the bread maker, press downward. Place kneading paddle on the shaft, pushing down as far as it will go, making sure flat surfaces are lined up.
   NOTE: It’s recommended to grease the kneading blade with oil to avoid the dough sticking to the kneading blade, also this enables the kneading blade to be removed from the baked item easily.

2. Pre-measure all ingredients, normally add water or other liquid ingredients firstly, secondly, add sugar, salt, and flour, lastly add yeast. If making the high content wheat flour dough, it’s recommended change the adding order: yeast and wheat flour firstly, secondly add sugar and salt, lastly add water or other liquids, in order to get a better effect.
   NOTE: When adding flour, try to let it cover the water. Make a small indentation on the top of flour with a finger, and add yeast into the indentation Make sure that yeast does not come into contact with salt or liquids.

3. Close the lid, then plugin.

4. Press the MENU button until your desired program is displayed.

5. Press the CRUST to move the arrow to desired setting: Light, Medium, Dark crust.

6. Press the WEIGHT to move the arrow to the desired weight.

7. If desired, set the DELAY TIMER button. Press + and – buttons to increase the cycle time shown on the LCD display. If you want to make the bread immediately, can ignore this process.

8. Press START/STOP to work. If setting to crust color and weight, press this button for confirming the setting, and press again to activate the program. “ ▶“ indicates to the current working progress, meanwhile the colon starts flashing constantly and the time counting down. The program started working.
   NOTE: If want to stop the program, press the START/STOP button for 3 seconds.

9. For add-ins(fruits, nuts, raisins), the machine will be ten beeps,“ ▶“ indicates ADD. Open the lid and pour your add-ins.
   A bread maker will rework. The nuts don’t put into too early or will lose favor.
   NOTE: ADD function only appliance to menu Base, quick, sweet, french, whole wheat, Rice, Gluten-free.

10. When 0:00 is displayed on LCD, 10 beeps will be heard to indicate the program completely, press START/STOP for 3S to close the bread maker.
    NOTE: If don’t press START/STOP, the program will start 1 hour and keep warm automatically. I want to stop keep warm progress, press START/STOP for 3S. The program does not stop until the LCD shows out the default display.

11. Open the lid, wear oven mitts, hold tight the panhandle then lift upward.
    NOTE: Extreme caution must be used when operating, the bread pan and the bread are very hot.

12. Using oven mitts, turn the bread pan upside down (with the bread pan handle folded down) onto a wire cooling rack or clean surface and gently shake until bread falls out. Use a non-metal spatula to gently scrape the sides of the bread pan.
    NOTE: If the kneading blade remains in the bread, gently pry it out using a hook, don’t take it by hand in case of scald.

CLEANING AND MAINTENANCE

Disconnect the machine from the power outlet and let it cool down before cleaning.
To clean bread pan: Wipe inside and outside of the pan with a damp cloth, do not use any sharp or abrasive agents, in order to protect the non-stick coating. The bread pan must be dried completely before installation.
If the kneading blade is difficult to remove from the bread pan, add some warm water to dip for 30mins. then can put out easily. Use a wet rag to clean it.
To clean the top lid: After use, allow the unit to cool. Use a damp cloth to wipe the lid, and interior of the viewing window. Do not use any abrasive cleaners for cleaning, since this will degrade the high polish of the surface.
Note: It is suggested not to disassemble the lid for cleaning.
Gently wipe the outer surface of the housing with a wet cloth then use a dry cloth to wipe. Never use petrol or other liquids. Never immerse the housing into the water for cleaning.
6. Before the bread maker is packed for storage, ensure that it has completely cooled down, is clean and dry, and the lid is closed.

INGREDIENTS INTRODUCTION

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 (so it can be also called high-gluten flour which contains high protein), and keep the size of the bread from collapsing after rising. Flour varies by region. The gluten content is higher than the all-purpose flour, so it can be used for making bread with large in size and has higher inner fiber.

2. ALL-PURPOSE FLOUR
   Flour that contains no baking powder, suitable for “quick” bread or bread made with the Quick settings. Bread flour is better suited for yeast bread.

3. WHOLE-WHEAT FLOUR
   Whole-wheat flour is ground from the entire wheat kernel. Bread made with all or part whole-wheat flour will have higher fiber and nutritional content. Whole-Wheat flour is heavier and, as a result, loaves may be smaller in size and have a heavier texture.
   It contains wheat skin and gluten. Many recipes usually combine with Whole -Wheat flour or Bread Flour to achieve the best result.

4. BLACK WHEAT FLOUR
   Black Wheat Flour, also named “Rye 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
   Flour that contains baking powder, use especially for making cakes. Do not use self-rising flour in combination with yeast.

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 “food” for yeast and also increases the sweet taste and color of bread. It is a very important element of making the bread rise. White sugar is normally used; however, brown sugar, powdered sugar, or cotton sugar may also be called for in some recipes.

8. YEAST
   Yeast is a living organism and should be kept in the refrigerator to remain fresh. It needs carbohydrates found in sugar and flour as nourishment. The yeast used in bread maker recipes will be sold under several different names: Bread machine yeast(preferred), active dry yeast, and instant yeast.
   After the yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread and make the inner fiber soften.
   1 tbsp dry yeast =3 tsp dry yeast
   1 tbsp dry yeast =15ml yeast
   1 tsp dry yeast =5ml
   Before using, check the expiration date and storage time of yeast. Return to the refrigerator immediately after each use, the fungus will be killed at a high temperature Usually the failure of bread rising is caused by the bad yeast.
   TIP: To check whether your yeast is fresh and active:
   (1) Pour 1 cup (237ml)warm water (45-500C) into a measuring cup.
   (2) Add 1 teacup(5ml) white sugar into the cup and stir, then 1 tablet (15ml) yeast over the water.
   (3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
   (4) Fresh, active yeast will begin to bubble or” grow”.If it does not, the yeast is dead or inactive.

9. SALT
   Salt is necessary to improve bread flavor and crust color. It is also used to restrain yeast activity. Never use too much salt in a recipe. But bread would be larger if without salt.

10. EGG
    Eggs can improve bread texture, and make the bread more nourishing and larger in size, The egg must be whisked in with the other liquid ingredients.

11. GREASE, BUTTER, AND VEGETABLE OIL
    Grease can make bread soften and delay storage life. Butter should be melted or chopped into small pieces before adding to the liquid.

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 bubbles to soften the texture of bread utilizing the chemical principle.

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

14. WATER AND OTHER LIQUIDS(ALWAYS ADD FIRST)
    Water is an essential ingredient for making bread. Generally speaking, water should be at room temperature between 20°C and 25°C. Some recipes may call for milk, or other liquids purpose of enhancing bread flavor. Never use dairy with the Delay Timer option.
    

USE EXACT MEASUREMENT

TIPS: One of the most important steps of making good bread is the proper measurement of ingredients. Measure each ingredient carefully and add to your bread pan in the order given in the recipe.
It is strongly suggested that use a measuring cup or measuring Tsp to obtain an accurate amount, otherwise the bread will be largely influenced.
ADDING SEQUENCE
Always add ingredients in the order given in the recipe.
FIRST: Liquid ingredients
SECOND: Dry ingredients
LAST: Yeast
The yeast should only be placed on the dry flour and never come in contact with the liquid or salt.
When you use the Delay Timer function for a long time, never add perishable ingredients such as eggs or milk.
After the flour is complete kneading for the first time, a beep will be heard, and put fruit ingredients into the mixture. If the fruit ingredients are added too early, the flavor will be diminished after a long time stir.
LIQUID ING^REDIENTS
Water, fresh milk, or other liquids should be measured with measuring cups with clear markings and a spout. Set the cup on the counter and lower yourself to check the liquid level. When measuring cooking oil or other ingredients, clean the measuring cup thoroughly without any other ingredients.
DRY MEASUREMENTS
Measure dry ingredients by gently Tsping flour, etc., into the measuring cup and then, once filled, leveling off with a knife. Never use the measuring cup to Tbsp your dry ingredients directly from a container as this could add up to one tabletop of extra ingredients. Do not tap the bottom of the measuring cup or pack down.
HINT: Before measuring, stir the flour to aerate it. When measuring small amounts of dry ingredients, such as salt or sugar, use a measuring Tsp, making sure it is leveled off.

ACCESSORIES INSTRUCTION

Measuring cup:
In Recipe, the measuring unit “CUP” means full cup, 240ML, Below picture for reference.

1. Measuring the liquid ingredients: When measuring the liquid, the cup should be put on the horizontal flat surface and viewed at eye level(not on an angle) to check the degree. If add egg, milk, or other liquids, put them into the cup first then add water up to the degree according to the recipe. (i.e total liquid amount is the same as the recipe’s request but water is reduced)
2. Measuring the powder ingredients: Measure the powder ingredients into the cup then shake it gently until leveling off to read the degree. Don’t shake a long time and hard, or the powder would be too compact to over measure.
   Measuring Tsp: Including tea Tsp and table Tsp.
   Tea Tsp (Tsp) use to measure yeast and salt.
   Table Tsp (Tbsp) use to measure the sugar and oil.
   Hook: Use to pull out the kneading blade from the bread.

Hook
Sometimes when putting out the bread, the kneading blade would stay into the bread, use the hook to pull out the blade.

TROUBLESHOOTING

Below is troubleshooting only for your reference when during in the use, if the appliance has damage, to avoid danger or more loss, please send it to the maintenance station or dial the advice line for help.

heating element or nearby, for the first use, oil remained on the surface of the heating element| Unplug the bread maker and clean the heating element, but be careful not to burn you, during the first use, dry operation and open the lid.
2| The bread bottom crust is too thick| Keep bread warm and leave bread in the bread pan for a long time so that water is losing too much| Take the bread out soon without keeping it warm
3| It is very difficult to take the bread out| Kneader adheres tightly to the shaft in the bread pan| After taking the bread out, put hot water into the bread pan and immerse the kneader for 10 minutes, then take it out and clean.
4| Stir ingredients not evenly and bake badly| 1. selected program menu is improper| Select the proper program menu
| | 2. after operating, open the cover several times and the bread is dry, with no brown crust color| Don’t open the cover at the last rise
| | 3. Stir resistance is too large so that the kneader almost can’t rotate and stir adequately| Check kneader hole, then take bread pan out and operate without load, if not normal, contact the authorized service facility.
5| Display “HHH” after pressing the START/STOP button| The temperature in the bread makers is too high to make bread.| Press the START/STOP button and unplug the bread maker, then take the bread pan out and open the cover until the bread maker cools down
---|---|---|---
6| Hear the motor noises but
dough isn’t
stirred| The bread pan is fixed improperly or the dough is too large to be stirred| Check whether the bread pan is fixed properly and the dough is made according to the recipe and the ingredients is weighed accurately
7| The bread size is so large as to push the cover| Yeast is too much or flour is excessive or water is too much or environment temperature is too high| Check the above factors, reduce properly the amount according to the true reasons
8| The bread size is too small or the bread has no rise| No yeast or the amount of yeast is not enough, moreover, yeast may have a poor activity as the water temperature is too high or yeast is mixed together with salt, or the environment temperature is lower.| Check the amount and performance of yeast, and increase the environment temperature properly.
9| The dough is so large it overflows the bread pan| The amount of liquids is so much as to make dough soft and yeast is also excessive.| Reduce the number of liquids and improve dough rigidity
10| Bread collapses in the middle parts when baking dough| 1. used flour is not a strong powder and can’t make the dough rise| Use bread flour or strong powder.
| | 2. yeast rate is too rapid or yeast temperature is too high| Yeast is used under room temperature
| | 3. Excessive water makes the dough too wet and soft.| According to the ability to absorb water, adjust water on the recipe
11| Bread weight is very large and the organization construct is too dense| 1. too much flour or short of water| Reduce flour or increase water
| | 2. too many fruit ingredients or too much whole wheat flour| Reduce the number of corresponding ingredients and increase the yeast
12| Middle parts
are hollow after cutting bread| 1. Excessive water or yeast or no salt| Reduce properly water or yeast and check salt
| | 2. water temperature is too high| Check water temperature
13| Bread surface adheres to dry powder| 1. there is strong agglutination ingredients in bread such as butter and bananas etc.| Do not add strong agglutination ingredients to bread.
| | 2. stir not adequately for short of water| Check water and mechanical construct of bread maker
14| The crust is too thick and the baking color is too dark when making cakes or food with excessive sugar| Different recipes or ingredients have a great effect on making bread, the baking color will become very dark because of much sugar| If the baking color is too dark for the recipe with excessive sugar, press START/STOP to interrupt the program ahead 5-10min of the intended finishing time. Before removing out the bread you should keep the bread or cake in the bread pan for about 20 minutes with the cover closed

RECIPE

with any liquid
2. French bread| | bread weight| 1000g/2LB| 1250g/2.5LB| 1500g/3L6|
[1]| water| 350m1| 430m1| 520m1|
[2]| salt| 1 Tsp| 2 Tsp| 3 Tsp| put on the corner
[3]| sugar| 2 Tbsp| 3 Tbsp| 4 Tbsp| put on the corner
[4]| oil| 2 Tbsp| 3 Tbsp| 4 Tbsp|
[5]| high gluten flour| 4 cups/ 560g| 5 cups/ 700g| 6 cups/ 840g|
[6]| instant yeast| 0.5 Tsp| 0.8 Tsp| 1 Tsp| put on the dry flour, don’t touch any liquid.
3. Whole-wheat
bread| | bread weight| 1000g/2LB| 1250g/2.5LB| 1500g/3LB|
---|---|---|---|---|---|---
[1]| water| 350m1| 430m1| 520m1|
(2]| salt| 1 Tsp| 2 Tsp| 3 Tsp| put on the corner
[3]| sugar| 2Tbsp| 3Tbsp| 4Tbsp| put on the corner
[4]| oil| 2Tbsp| 3Tbsp| 4Tbsp|
(5]| high gluten flour| 2cups/ 280g| 2.5cups/ 350g| 3 cups/ 420g|
[6]| whole-wheat flour| 2cups/| | |
280g| 2.5cups/| | | |
350g| 3 cups/| | | |
420g| | | | |
[7]| instant yeast| 1 Tsp| 1.5 Tsp| 1.75 Tsp| put on the dry flour,don’t touch with any liquid
[8]| milk powder| 3Tbsp| 4Tbsp| 4Tbsp|
4. Sweetbread| | bread weight| 1000g/2LB| 12509/2.5LB| 1500g/3LB|
[1]| water| 330m1| 420m1| 510m1|
[2]| salt| 0.5 Tsp| lisp| 1.5 Tsp| put on the corner
(31| sugar| 0.25 cup| 0.5 cup| 0.75 cup| put on the corner
[4]| oil| 2Tbsp| 3Tbsp| 4Tbsp|
[5]| milk powder| 3Tbsp| 4Tbsp| 4Tbsp|
[6]| high gluten flour| 4 cups/ 560g| 5 cups/ 700g| 6 cups/ 840g|
[7]| instant yeast| 0.5 Tsp| 0.8 Tsp| 1 Tsp| put on the dry flour, don’t touch with any liquid.
5. Buttermilk| | bread weight| 1000g/2LB| 1250g/2.5LB| 1500g/3LB|
[1]| Milk| 200m1| 300m1| 400m1|
[2]| Butter oil| 150m1| 150m1| 180m1|
[3]| salt| 1.5 Tsp| 2 Tsp| 2.5 Tsp| put on the corner
(4]| sugar| 2Tbsp| 3Tbsp| 4Tbsp| put on the corner
(5]| high gluten flour| 4 cups| 5 cups| 6 cups|
[6]| instant yeast| 1Tbsp| 1.5 Tbsp| 1.75 Tbsp| put on the dry flour, don’t touch any liquid.
6. Gluten-free
bread| | bread weight| 1000g/2LB| 1250g/2.5LB| 1500g/3LB|
---|---|---|---|---|---|---
[1]| water| 350m1| 430m1| 520m1|
(2]| salt| lisp| 2Tsp| 3 Tsp| put on the corner
[3]| sugar| 2Tbsp| 3 Tbsp| 4Tbsp| put on the corner
[4]| oil| 2Tbsp| 3 Tbsp| 4Tbsp|
[5]| gluten-free flour| 2cups/280g| 2.5cups/350g| 3cups/420g|
(6]| cornflour| 2cups/280g| 2.5cups/350g| 3cups/420g| can replace of oat flour
[7]| instant yeast| 0.5Tsp| 0.8 Tsp| 1 Tsp| put on the dry flour, don’t touch with any liquid
7.Quek Bread| | bread weight| 1000g/2LB| 12509/2.5LB| 1500g/3LB|
1| water| 350m1| 430m1| 520m1| water temperature
40-50’C
[2]| salt| 1.5Tsp| 2 Tsp| 2.5 Tsp| put on the corner
(31| sugar| 3 Tbsp| 4Tbsp| 5 Tbsp| put on the corner
[4]| oil| 3 Tbsp| 4Tbsp| 5 Tbsp|
[5]| high gluten flour| 4 cups/ 560g| 5 cups/ 700g| 6 cups/ 840g|
(6]| instant yeast| 1.5Tsp| 2 Tsp| 2.5 Tsp| put on the dry flour, don’t touch any liquid.
8. Cake| [1]| water| 30m1| | | dissolve sugar in egg and water, mix well by electric egg-beater to as a bulk, then put the other ingredients together into bread barrel, then start this menu
[2]| egg| 8 pcs| |
(31| sugar| 1 cup| |
[4]| butter| 2Tbsp| |
[5]| self-rising flour| 4cups/560g| |
[6]| instant yeast| 1 Tsp| |
9. Knead| (1]| water| 330m1| | |
[2]| salt| lisp| | |
[3]| oil| 3 Tbsp| | | put on the corner
(4]| high gluten flour| 4 cups/560g| | |
10. Dough| [1]| water| 610m1| | |
[2]| salt| 3 Tsp| | | put on the corner
[3]| oil| 5 Tbsp| | |
(4]| high gluten flour| 7cups/ 890g| | |
[5]| instant yeast| 2 Tsp| | | put on the dry flour,don’t touch with any liquid
11. Pasta dough| [1]| water| 620m1| | |
---|---|---|---|---|---|---
[2]| salt| lisp| | |
[3]| oil| 3Tbsp| | |
[4]| high gluten flour| 8 cups| | |
12. Yogurt| [1]| milk| 1800m1| | |
[2]| lactic acid bacteria| 180m1| | |
13. Jam| [1]| pulp| 5 cups| | | stir to mushy, can put
some water or not
[2]| starch| 1 cups| | |
[3]| sugar| 1cups| | | up to flavor
14. Bake| [1]| Adjust the baking temperature by pressing the crust button:
100°C (light); 150°C (medium); 200°C (dark), default 150 °C
15. Homemade| [1]| Press this button to enter the homemade menu. In this menu, the user can set each process time e.g.
knead, ferment, bake. Suitable for DIY bread.

MANUFACTURER AND IMPORTER:
Keten LTD.; VAT: BG123670208; fl. 7, 39 Vladimir Vazov blvd., 1836, Sofia, Bulgaria
Phone: +359 2 8691023; Fax: +359 2 8691025; e-mail: sales@keten.bg; www.keten.bg

The symbol means that the product should not be disposed of with household waste in order to avoid environmental contamination and human injury. Take the appliance to a specialist recycling center for electrical appliances.

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