H Koenig BAKE320 Bread Maker Instruction Manual

: June 6, 2024
: H Koenig

Table of Contents

H Koenig BAKE320 Bread Maker
IMPORTANT SAFEGUARDS
KNOW YOUR BREAD MAKER
INTRODUCTION OF CONTROL PANEL
Special introduction
Cleaning and Maintenance
Introduction of bread ingredients
INGREDIENTS MEASUREMENT
References
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Download This Manual (PDF format)

H Koenig BAKE320 Bread Maker

H Koenig BAKE320 Bread Maker image

IMPORTANT SAFEGUARDS

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

READ ALL INSTRUCTIONS.

Before using check that the voltage of wall outlet corresponds to that shown on the rating plate.
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 manufacturer or the nearest authorized service agent for examination, repair or electrical or mechanical adjustment.
Do not touch hot surfaces.
To protect against electric shock, do not immerse cord, plugs, or housing in water or other liquid.
Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
Do not let cord hang over edge of table or hot surface.
The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
Do not place on or near a hot gas or electric burner, or in a heated oven.
Do not touch any moving or spinning parts of the machine when baking.
Never switch on the appliance without properly placed bread pan filled with ingredients.
Never beat the bread pan on the top or edge to remove the pan as this may damage the bread pan.
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.
This appliance can be used by children aged from 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 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.
Keep the appliance and its cord out of reach of children less than 8 years.
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.
Do not operate the appliance for other than its intended use.
Always use the appliance on a secure, dry-level surface.
Do not use outdoors.
This appliance has been incorporated with a grounded plug. Please ensure the wall outlet in your house is well earthed.
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.
The appliance is not intended to be operated by means of an external timer or separate remote-control system.
Do not operate the unit without a bread pan placed in the chamber to avoid damaging the appliance.
This appliance may be used by children of at least 8 years of age, as long as they are supervised and have been given instructions about using the appliance safely and are fully aware of the dangers involved.
Cleaning and maintenance should not be carried out by children unless they are at least 8 years of age and are supervised by an adult.
The device must not be used if it has been dropped, it obvious signs of damage are visible or if it has leaks.

KNOW YOUR BREAD MAKER

H Koenig BAKE320 Bread Maker fig 1

INTRODUCTION OF CONTROL PANEL

H Koenig BAKE320 Bread Maker fig 2

AFTER POWER-UP

As soon as the bread maker is plugged into the power supply, a beep will be heard and “3:00” appears in the display after a short time. But the two dots between the “3” and “00” don’t flash constantly. The arrow points to 800g 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 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 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 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 12 menus will be cycled to show on the LCD display. Select your desired program. The functions of 12 menus will be explained as below.

Basic: kneading, rise, and baking normal bread. You may also add ingredients to increase flavor.
French: kneading, rise, and baking within a longer rise time. The bread baked in this menu usually will have a crisper crust and light texture.
Whole wheat: kneading, rise and baking of whole wheat bread. It is not advised to use the delay function as this can produce poor results.
Quick: kneading, rise, and baking loaf within the time less than Basic bread. But the bread baked on this setting is usually smaller with a dense texture.
Sweet: kneading, rising, and baking sweet bread. You may also add ingredients to add flavor.
Gluten-free: kneading, rising and baking gluten-free bread. You may also add ingredients to add flavor.
Ultra-fast: kneading, rise and baking in the shortest time. Usually the bread made is smaller and rougher than that made with Quick program.
Dough: kneading and rise, but without baking. Remove the dough and use for making bread rolls, pizza, steamed bread, etc.
Jam: boiling jams and marmalades. Fruit or vegetables must be chopped before putting them into the bread pan.
Cake: kneading, rise and baking, rise with soda or baking powder.
Sandwich: kneading, rise and baking sandwich. For baking light texture bread with a thinner crust.
Bake: only baking, no kneading and rise. Also used to increase the baking time on selected settings

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 SIZE

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

DELAY function

If you want the appliance do not 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 + or -. Please note the delay time should include the baking time of program. That is, at the completion of delay time, there is hot bread can be serviced. At first the program and degree of browning must be selected, then pressing “+” or “ –” to increase or decrease 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, loaf size then press the “+” or “–” 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 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 This button is not applicable for the programs Ultra fast, Jam and Bake.
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 room temperature should be between 15 ℃ and 34℃.

WARNING DISPLAY:

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.
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 beep sounds）, stop 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.
If the display shows “EE0” after you have pressed START/STOP, the temperature sensor is disconnected please check the sensor carefully by Authorized expert.
For the first use
Please check if all parts and accessories are complete and free of damage.
Clean all the parts according to the latter section“Cleaning and Maintenance”
set the bread maker in baking mode and bake empty for about 10 minutes. After cooling it down clean once more.
Dry all parts thoroughly and assembly them, so the appliance is ready for using.

How to make bread

Place the pan in position and turn it clockwise until it clicks in correct position. Insert the kneading blade onto the drive shaft. 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.
Place ingredients into the bread pan. Please keep to the order mentioned in the recipe. Usually, the water or liquid substance should be put 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 590g and 6g.
With 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.
Close the lid gently and plug the power cord into a wall outlet.
Press the Menu button until your desired program is selected.
Press the COLOR button to select the desired crust color.
Press the LOAF button to select the desired size (650g or 800g ).
Set the delay time by pressing + or – button. This step may be skipped if you want the bread maker to start working immediately.
Press the START/STOP button to start working.
For the program of Basic, French, Whole wheat, Quick, Sweet, Ultrafast, Cake and Sandwich, 10 beep sound 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 slits in the lid during baking. This is normal.
Once the process has been completed 10 beeps sound will be heard, and the working light will extinguish. You can press START/STOP button for approx. 2 seconds to stop the process and take out the bread. Open the Lid and while using oven mitts, firmly grasp the bread pan handle. Turn the pan anti-clockwise and gently pull the pan straight up and out of the machine.
Use 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.
Turn bread pan upside down onto a clean cooking surface and gently shake until bread falls out onto rack.
Remove the bread carefully from the pan and cool for about 20 minutes before slicing.
If you are out of the room or have not pressed START/STOP button at the end of operation, the bread will be kept warm automatically for 1 hour, if you would like to take the bread out, switch the program off with the START/STOP button.
When do not use or completely operation, unplug the power cord.
Note: Before slicing the loaf, use the hook to remove out the kneading blade hidden on the bottom of loaf. The loaf is hot, never use hand to remove the kneading blade.

Special introduction

For Quick breads,
Quick breads are made with baking powder and baking soda that activated by moisture and heat. For perfect quick breads, it is suggested that all liquids be placed in the bottom of the bread pan, dry ingredients on top. During the initial mixing of quick bread，batters and dry ingredients may collect in the corners of the pan, it may be necessary to help machine mix to avoid flour clumps. If so, use a rubber spatula.
About Ultrafast program
The bread maker can bake loaf within 1 hour with ultra fast program. This setting can bake bread in 58 minutes，the bread is a little more dense in texture. Please noted ingredient of water should be hot water in the range of 48—50℃, you must use a cooking thermometer to measure the temperature. The water temperature is very critical to the performance of baking. If the water temperature is too low the bread will not be rise to the expected size; if the water temperature is too high it will kill the yeast prior to rising, which also will largely affect the baking performance.

Cleaning and Maintenance

Disconnect the machine from the power and let it cool down prior to cleaning.

Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive agents for the consideration of protecting the non-stick coating. The pan must be dried completely prior to installing.
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.
Lid and window: clean the lid inside and outside with a slightly damp cloth.
Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive cleaner to clean as this would degrade the high polish of the surface. Never immerse the housing into water for cleaning.
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

Bread flour
Bread flour has 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 rise. As the gluten content is higher than the common flour, so it can be used for making bread with large size and better inner fiber. Bread flour is the most important ingredient of making bread.
Plain flour
Flour that contains no baking powder, it is applicable for making extouch bread.
Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat flour is heavier and more nutrient than common flour. The bread made by whole-wheat flour is usually small in size. So many recipes usually combine the whole -wheat flour or bread flour to achieve the best result.
Black wheat flour
Black wheat flour, also named as“rough flour”, it is a kind of high fiber flour, and it is similar with whole-wheat flour. To obtain the large size after rising, it must be used in combination with high proportion of bread flour.
Self-rising flour
A type of flour that contains baking powder, it is used for making cakes specially.
Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive ingredients of making rough bread, which are used for enhancing the flavor and texture.
Sugar
Sugar is very important ingredient to increase sweet taste and color of bread. And it is also considered as nourishment in the yeast bread. White sugar is largely used. Brown sugar, powder sugar or cotton sugar may be called by special requirement.
Yeast
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread and make the inner fiber soften. However, yeast fast-breeding needs carbohydrates in sugar and flour as nourishment.
tsp. active dry yeast =3/4 tsp. instant yeast 1.5 tsp. active dry yeast =1 tsp. instant yeast
tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature, before using, check the production date and storage life of your yeast. Store it back to the refrigerator as soon as possible after each use. 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.
Pour 1/2 cup warm water (45-500C) into a measuring cup.
Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
Place the measuring cup in a warm place for about 10min. Do not stir the water.
The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
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.
Egg
Eggs can improve bread texture, make the bread more nourish and large in size, the egg must be peeled and stirred evenly.
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.
Baking powder
Baking powder is used for rising the Ultra Fast bread and cake. As it does not need rise time, and it can produce the air, the air will form bubble to soften the texture of bread utilizing chemical principle.
Soda
It is similar with baking powder. It can also used in combination with baking powder.
Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temperature between 200C and 250C is the best. The water may be replaced with fresh milk or water mixed with 2% milk powder, which may enhance bread 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 step for making good bread is proper amount of ingredients. It is strongly suggested that use measuring cup or measuring spoon to obtain accurate amount, otherwise the bread will be largely influenced.

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.
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.
Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the sequence is: 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, fruit ingredients.

BREAD MAKER COOKBOOK

BASIC BREAD：

SIZE MATERIAL	650g	800g
1． Water	280 ml	280g
2． Oil	2 tablespoons	24g
3． Salt	1 teaspoon	7g
4． Sugar	2 tablespoons	24g
5． Flour	3 cups	420g
6． Yeast	0.5 teaspoons	1.5g

FRENCH BREAD：

SIZE MATERIAL	650g	800g
1．Water	280 ml	280g
2．Oil	2 tablespoons	24g
3．Salt	1.5teaspoons	10g
5．Sugar	1.5 tablespoons	18g
4．Flour	3 cups	420g
6．Yeast	0.5teaspoons	1.5g

WHOLE WHEAT BREAD ：

SIZE MATERIAL	650g	800g
1．Water	260ml	260g
2．Oil	2 tablespoons	24g
3．Salt	4teaspoons	7g
4．Whole wheat	1 cup	110g
5．Flour	2 cups	280g
6．Brown Sugar	2 tablespoons	18g

7．MILK

Powder

QUICK BREAD ：

SIZE MATERIAL	800g
1．Water (40~50℃)	320ml
2．Oil	2 tablespoons
---	---
3．Salt	1.5teaspoons
4．Sugar	2 tablespoons
5．Flour	3 1/2 cups
6．Yeast	2 teaspoons

SWEET BREAD ：

SIZE MATERIAL	650g	800g
1．Water	280ml	280g

2．

Vegetable Oil

GLUTEN-FREE ：

SIZE MATERIAL	650g	800g
1．WATER	280ml	340ml
2．OIL	2 tablespoons	3 tablespoons
3．SALT	1	1 1/2
4.GLUTEN-FREE FLOUR	3 cups	4 cups
5．SUGAR	2 tablespoons	2 tablespoons
6．YEAST	2 teaspoons	1.5 teaspoon

ULTRA FAST BREAD ：

SIZE MATERIAL	650g
1．Water (40~50℃)	270ml
2．Oil	2 tablespoons
3．Salt	1 teaspoon
4．Sugar	3 tablespoons
5．Flour	3 cups
6．Yeast	2 teaspoons

DOUGH ：

SIZE MATERIAL	/
1．Water	360ml
2．Oil	2 tablespoons
3．Salt	1.5 teaspoons
4．Refined flour	4 cups

JAM ：

SIZE MATERIAL	/
1．Smashed strawberry	4 cups
2．Sugar	1 cup
3．Pudding powder	1 cup

CAKE ：

SIZE MATERIAL	/
1．Cake oil	2 tablespoons
2．Sugar	8 tablespoons
3．Egg	6
4．Self-raising flour	250 g
5．Flavouring essence	1 teaspoon
6．Lemon juice	1.3 tablespoons
7．Yeast	1 teaspoon

SANDWICH BREAD:

SIZE MATERIAL	650g	800g
Water	270 ml	270g

Butter or

margarine

TROUBLESHOOTING

Questions & **Answers on Bread maker**

| 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 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 while 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 add ingredients. And make sure that 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 drivers turn. If this is not the case, send the appliance to the

customer service.

The appliance does not start. The display shows HHH| 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 too fast| too much yeast, too much flour, not enough salt| a/b
---|---|---|---
or several of these causes
The bread does not rise at all or 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/b/g
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 goes 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