zokop BM8205 Bread Maker Instruction Manual

BREAD MAKER
INSTRUCTION MANUAL

Model NO: BM8205/BM8205-A

IMPORTANT SAFEGUARDS

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

1. Read all and save these instructions.
2. Before using check that the voltage of the wall outlet corresponds to the one shown on the rating plate.
3. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the appliances by a person responsible for their safety.
4. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.
5. Do not touch hot surfaces. Use handles or knobs. Always use oven mitts to handle hot bread pan or hot
6. Do not put your hand inside the oven chamber after the bread pan is removed. The heating unit will still be hot.
7. To protect against electric shock do not immerse cords, plugs, or bread makers in water or other liquid.
8. Unplug from outlet when not in use and cleaning. Allow cooling before putting or taking off parts, or before cleaning the appliance.
9. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return the appliance to the manufacturer or the nearest authorized service agent for examination, repair, or electrical /mechanical adjustment.
10. The use of accessory attachments not recommended by the appliance manufacturer may cause
11. Do not use outdoors and household use only.
12. Do not let the cord hang over the edge of table or counter or touch hot surface.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
15. Never switch on the appliance without properly placed bread pan-filled ingredients.
16. Never beat the bread pan on the top or edge to remove the pan; this may damage the bread pan.
17. To disconnect, turn all controls off (START/STOP); then remove the plug from the wall outlet.
18. Do not place eyes or face in close proximity with tempered glass viewing window, in the event that the safety glass breaks.
19. This appliance has been incorporated with a grounded plug. Please ensure the wall outlet in your house is well earthed.
20. Do not touch any moving or spinning parts of the machine when baking.
21. Do not operate the appliance other than intended use.
22. Clean oven interior carefully. Do not scratch or damage the heating element tube.

PARTS AND FEATURES

FUNCTION INTRODUCTION

CONTROL PANEL

LCD DISPLAY

AFTER POWER ON
Plug the bread maker 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 “750g” and “MEDIUM” as they are default settings.

START/STOP BUTTON
Press the START/STOP button once to start a program. The indicator will light up, and the colon in the time display begins to flash and the program will start. Any other button is inactivated except the START/STOP button after a program has begun.
Press the START/STOP button for 0.5 seconds and shift to pause state, if no operation in 3 minutes, the program will continue processing until the setting program is completed.
Press the START/STOP button for 3 seconds to cancel a program, 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.
To remove bread, press the START/STOP button to end the baking cycle.

PREPROGRAMMED MENU
Press the MENU button to select your desired programs. Each time it is pressed (accompanied by a short beep) the program will vary. Press the button discontinuously, the corresponding program number will be cycled to show on the LCD display.

CRUST COLOR
Press the CRUST button to select your desired setting: Light, Medium, or Dark crust . This button is adjustable in programs: Menu1-12, 23, 24.

WEIGHT
Select the weight (500g, 750g, 1000g) Press the WEIGHT button to choose your desired gross weight, see the mark beneath it for reference.
This button is only applicable for the following program: menu-6, 9, 10, 11,12′

DELAY TIMER(“± or —”)
If you want the appliance do 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 “+  or — “. Please note the delay time should include the baking time of the 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 press ” + or —” to increase or decrease the delay time at the increment of 10 minutes. The maximum delay is 15 hours.

NOTES:

• Set the Delay Time after selecting PROGRAM MENU, WEIGHT, and CRUST COLOR.
• Do not use the timer function with recipes that include dairy or other ingredients, such as eggs, milk, cream, or cheese.

POWER INTERRUPTION

In the event of a power outage, the process of making bread will continue automatically within 10 minutes, even without pressing the START/STOP button. If the interruption time is longer than 15 minutes, the unit will not continue running and the LCD display will revert back to the default setting. If the dough has started rising, discard the ingredients in the bread pan and start over. If the dough has not entered the rising phase when the power cord is removed from the wall outlet. You can press the START/STOP button 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 figure) to stop the program, unplug the power cord, open the top lid, and let the machine cool down completely for 10-20minutes before restarting.

“EEO”-This warning means that the temperature sensor is disconnected. Press the START/STOP button (see below figure2) to stop the program, unplug the power cord. Please check the sensor by the nearest authorized service agent for examination, repair, or electrical /mechanical adjustment.

KEEP WARM
After the baking program is complete, the bread machine will beep 10 times and shift to the Keep Warm setting for 1 hour. It will be displayed “0:00 and “.After 60minutes will show on the LCD display.

To cancel the Keep Warm process, press the START/STOP button for 3 seconds.
TIP: Removing bread immediately after the baking program is complete will prevent the crust from becoming darker.

PROGRAM MENU

1. Basic bread
   For white and mixed breeds, it mainly consists of basic bread flour.

2. French bread
   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.

3. Whole-wheat bread
   For bread, it mainly consists of whole wheat bread flour. 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.

4. Sweetbread
   Sweetbreads setting are for baking bread 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.

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

6. Quick bread
   Kneading, rising, and baking time is shorter than basic bread but longer than Ultra-fast bread. The bread interior tissue is denser.
   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 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.

7. Cake
   Kneading, rising, and baking occurs, but rise with the aid of soda or baking powder.

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

9. Rice bread
   Mix cooked rice into the flour with 1:1 to make the bread.

10. Corn Bread
    Mix cooked corn into the flour with 1:5 to make the bread.

11. Purple Bread
    Mix cooked purple rice into the flour with 1:3 to make the bread.

12. Brown Bread
    Mix rye flour into the bread flour with 1:3 to make the bread.

13. Porridge
    Mix the rice, lotus, Longan, red bean, Chinese wolfberry, red dates, and peanut into the water to make the porridge.

14. Sticky rice
    Stirring and heating to make glutinous rice ball.

15. Nix
    Stir to let the flour and liquids mix thoroughly.

16. Dough
    This program prepares the yeast dough for buns, pizza crust, etc.
    There is no baking in this program.

17. Knead
    Kneading only, no rising or baking. Used for making dough for pizzas etc.

18. Rice wine
    Rising and baking the polished glutinous rice.

19. Yogurt
    Rising and make the yogurt.

20. Jam
    Use this setting for making jams from fresh fruits and marmalades 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.

21. Defrost
    For defrosting frozen food before cooking.

22. Stir-fry
    Kneading and baking some dry fruit, such as peanut, soybean, etc.

23. Ferment & Bake
    Rise and bake bread without kneading. Ferment & Bake is suitable for those bread that needs further manual process. After you have the dough made by hand or use the MIX menu to process, For example, you’d like to knead your desired shape or add ingredients into the bread. After this process, put back the dough into the bread pan, then choose this menu to complete the ferment and bake program automatically.

24. Bake
    For additional baking of bread is needed, because a load is too light or not to bake through. In this program, there is no kneading or resting.

25. Homemade Bread
    Press the HOMEMADE button to use this setting and cycle.

You can customize how many minutes in each phase for kneading, rising, baking, and keeping warm…every step.

The time range of each program is on the timetable.

NOTE: Storing Homemade Bread

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

HOMEMADE PROGRAM

Program Setting| Default time (min)| Adjustable time (min)
---|---|---
Stir 1| 15| 0 – 30
REST 1| 3| 0 – 30
Stir 2| 20| 0 – 30
REST2| 10| 0 – 30
Stir 3| 0| 0 – 25
Ferment 1| 42| 0 – 60
Ferment 2| 40| 0 – 60
ferment 3| 0| 0 – 60
Bake| 50| 0 – 80
Keep warm| 60| 0 – 60
Delay time| | 15hour

SPECIAL INTRODUCTION

Bake:
Press this button directing to Menu 24 then press the START/STOP button to start the program.

Mix
Press this button directing to Menu 17 then press the START/STOP button to start the program.
Phase 1 2 3

These numbers indicate a certain program in which phase working. E.g. in stir program, it divided into Phase 1, Phase 2, and Phase 3

HOMEMADE
Press this button to enter to the homemade menu., in this menu, the user can set each process time e.g. knead, ferment, bake. Suitable for DIY bread.

BEFORE THE FIRST USE
Wash and dry bread pan and kneading paddle.
Note: Do not use metal utensils in the bread pan since they may damage the non-stick surface.
CAUTION! Falling Object Hazard Bread maker can wobble and walk during the kneading cycle. Always position it in the center of the counter away from the edge.

1. Check for any missing or damaged parts.
2. Clean all the parts according to “CLEANING AND MAINTENANCE”.
3. Set the bread maker on bake mode and bake empty for about 10 minutes. Then let it cool down and clean the entire detached parts again. The appliance may emit a little smoke and/or odor when you turn it on for the first time. This is normal and will subside after the first or second use. Make sure the appliance has sufficient ventilation.
4. Dry all parts thoroughly and assemble them, the appliance is ready for use.

Detailed Instructions

1. 1. Using the bread panhandle, turn the bread pan counter-clockwise and then pull it out of the appliance.  

2. Push the kneading paddle onto the drive shaft inside the bread pan.

3. Add the ingredients to the bread pan in the order listed in the recipe. First, add the liquids, sugar, and salt: then the flour, and last the yeast.

4. Carefully measure and add ingredients to the bread pan in the EXACT order given in the recipe.

5. NOTE: Make a small indentation on the top of flour with your finger, add yeast into the indentation Make sure that yeast does not come into contact with salt or liquids.

TIP: Premeasured all ingredients, including add-ins (nuts, raisins), prior to beginning.

1. Place the bread pan into the bread maker and make sure it is firmly locked in place by turning it clockwise. Close the lid.

2. NOTE: Bread pan must lock into place for proper mixing and kneading.

3. Plugin the appliance. A beep will be heard and the LCD display will default to Program 1.

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

5. Press the WEIGHT button to move the arrow to 500g,750g,1000g. (WEIGHT is not an option in program 7-8, 13-25)

6. Press the CRUST button to move the arrow to desired setting: Light, Medium, Dark crust. (Crust is not adjustable in program 13-22.)

7. If desired, set the DELAY TIMER button. Press + and — buttons to increase the cycle time shown on the LCD display.(Delay function is not available in program 6-8, 13, 15, 17-24)

8. NOTE: Do not use the feature when using dairy, eggs, etc. This step may be skipped if you want the bread maker to start working immediately.

9. Press the START/STOP button once to start the program. A bread maker will beep once and “3:00” will be But the colon between the “3” and “00” don’t flash constantly and the indicator will light up. The kneading paddle will begin to mix your ingredients. If Delay Timer was activated, the kneading paddle will not mix ingredients until the program is set to begin.

10. During the operation, you will hear 5 beeps, at that time; you can open the lid and pour your add-ins (nuts, fruits). This function is adjustable in programs: Menu1-6, 9-12. This timing varies by program.

11.  Once the process is complete, ten beeps will be heard and shift to the Keep Warm setting for 1 hour. You can press the START/STOP button for 3 seconds to stop the process and the Keep Warm setting will end.
    Unplug the power cord and then open the lid using oven mitts.

12. Let the bread pan cool down slightly before moving the bread. Use oven mitts, carefully turn the bread pan counterclockwise to unlock, and lift up on the handle to remove it from the machine.
    Caution: the Bread pan and bread may be very hot! Always handle with care.

13. Using oven mitts, turn the bread pan upside down(with the bread pan handle folded down) onto a wire cooling rack or clean cooking surface and gently shake until bread falls out. Use a non-stick spatula to gently loosen the sides of the bread from the bread pan.

14. Let the bread cool for about 20 minutes before slicing. It is recommended slicing bread with an electric cutter or dentate cutter, had better not with a fruit knife or kitchen knife, otherwise, the bread may be subject to deformation.

15. If the kneading paddle remains in the bread, gently pry it out using a spatula or small utensil. The bread is hot; never use the hand to remove the kneading paddle. When do not use or when the operation is complete, unplug the power cord.

Note: Store remaining bread in a sealed plastic bag for up to three days at room temperature. To store for a long time, place the sealed plastic bags in the refrigerator for up to 10 days.

REMOVING BREAD
Bread pan and baking chamber will be hot and oven mitts should be used. Remove the bread pan by lifting the handle and turning it counterclockwise to unlock and pull the bread pan straight up from the base of the chamber.

Carefully shake the bread upside down until the bread falls out of the bread pan. Allow cooling on a wire rack for 10 minutes before slicing and slicing with a bread knife.

TIP: If the kneading paddle comes out in the loaf, remove it with a spatula or small utensil.

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 large in size and with 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 the 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 of 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 =15m1 yeast
   1 tsp dry yeast =5m1
   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 (237m1) warm water (45-50°C) into a measuring cup.
   (2)Add 1 teaspoon (5m1) white sugar into the cup and stir, then 1 tablespoon (15m1) 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 org row”. 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, make the bread more nourish 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 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 in 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 measuring cup or measuring spoon to obtain 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 Ingredients
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 spooning flour, etc., into the measuring cup and then, once filled, leveling off with a knife. Never use the measuring cup to scoop your dry ingredients directly from a container as this could add up to one tablespoon 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 spoon, making sure it is leveled off.

CLEANING AND MAINTENANCE

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

1. To clean the kneading paddle: If the kneading paddle is difficult to remove from the bread, add water to the bottom of the bread pan and allow soaking for up to 1 hour. Wipe the paddle carefully with a cotton damp cloth. Both the bread pan and kneading paddle are dish-washing safe components.
2. To clean the bread pan: Remove the bread pan by turning it in counterclockwise, and then lift up the handle. Wipe inside and outside of 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.

Note: The bread pan and kneading paddle are dishwasher-safe. The outside of the bread pan and base may discolor. This is normal.

3. To clean the housing and top lid: After use, allow the unit to cool. Use a damp cloth to wipe the lid, housing, baking chamber, and interior of the viewing window. Do not use any abrasive cleaners for cleaning, since this will degrade the high polish of the surface. Never immerse the housing into the water for cleaning.
   Note: It is suggested not to disassemble the lid for cleaning.

4. Before the bread maker is packed for storage, ensure that it has completely cooled down, is clean and dry, and the lid is closed.

USE ENVIRONMENT

The machine may work well in a wide range of temperatures, but there will be no difference in loaf size between a very warm room and a cold room. We suggest that the room temperature should be within the range of 15 t to 34’C.

TROUBLESHOOTING

completely. Wipe excess flour etc., from the baking chamber with a paper towel.
2| Ingredients not blending can hear motor burning| ‘Bread pan or kneading paddle may not be installed properly.
Too many ingredients| Make sure the kneading paddle is set all the way on the shaft.
‘Measure ingredients accurately.
3| “H1-11-1” displays when START/STOP         button is pressed.| Internal temperature of bread maker is too high.| Allow unit to cool down in between programs.
Unplug the unit, open the lid, and remove the bread pan. Allow cooling 15-30 minutes before beginning new programs.
4| The window is cloudy or covered with condensation.| ‘May occur during mixing or rising programs.| ‘Condensation usually disappears during baking programs. Clean window well in between uses.
5| The kneading paddle comes out with the bread.| ‘Thicker crust with dark crust setting.| ‘It is not uncommon for the kneading paddle to come out with the bread loaf. Once the loaf cools, remove the paddle with a spatula.
6| The dough is not blending thoroughly; flour and other ingredients are built up on sides of the pan; bread loaf is coated with flour| ‘Bread pan or kneading paddle may not be installed properly.
Too many ingredients `Gluten-free dough is typically very wet. It may need additional help by scraping sides with a rubber spatula.| ‘Make sure bread pan is securely set in the unit and kneading paddle is firmly on the shaft
Make sure ingredients are measured accurately and added in the proper order.
‘Excess flour can be removed from loaf once baked and cooled. Add water, one tablespoon at a time, until the dough has formed into a ball.
7| The bread rose too high or pushed lid up.| ‘Ingredients not measured properly (too much yeast flour).
‘Kneading paddle, not in the bread pan. Forgot to add salt.| Measure all ingredients accurately and make sure sugar and salt have been added.
‘Try decreasing yeast by 1/4 teaspoon (1.2m1).
‘Check installation of kneading paddle.
8| Bread does not rise; loaf short|   Inaccurate measurement of ingredients or inactive yeast. ‘Lifting lid during programs.| ‘Measure all ingredients accurately ‘Check the expiration date of yeast and flour.
Liquids should be at room temperature.
9| Bread has a crater in the top of the loaf once baked.| ‘Dough has risen too fast
‘Too much yeast or water. “Incorrect program was chosen for the recipe.| ‘Do not open lid during baking. ‘Select a darker crust option.
10| The crust color is too light| ‘Opening the lid during baking.| Do not open lid during baking. ‘Select a darker crust option.
11| The crust color is too dark| *Too much sugar in the recipe.| ‘Decrease sugar amount slightly.”Select a lighter crust option
12| The bread loaf is lopsided.| ‘Too much yeast or water.
‘Kneading paddle pushed dough to one side before rising and baking.| “Measure all ingredients accurately. ‘Decrease yeast or water slightly. ‘Some loaves may not be evenly shaped, particularly with whole-grain flour.
13| Loaves made are of different shapes.| “Varies by the type of bread| ‘Whole-grain or multigrain is denser and may be shorter than a basic white bread.
14| The bottom is hollow or holey inside| ‘Dough too wet, too much yeast no salt

‘Water too hot.

| ‘Measure all ingredients accurately “Decrease yeast or water slightly. Check salt measurement

‘Use room temperature water.

15| Under baked or sticky, dough bread| ‘Too much liquid; the incorrect program is chosen.| ‘Decrease liquid and measure ingredients carefully.

ing

‘Check program hosen for the recipe.

16| Bread mashes down when slicing.| ‘Bread is too hot.| ‘Allow cooling on a wire rack for 15-30 minutes before slicing.
17| Bread has a heavy, thick texture.| ‘Too much flour, old flour. ‘Not enough water.| ‘Try increasing water or decreasing flour. ‘Whole-grain bread will have a heavier texture.
18| The base of the bread pan has
darkened or is spotted.| “After washing in dishwashers.| ‘This is normal and will not affect the bread pan.

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.

Recipe

with any liquid
2 French Bread| | bread| 500g| 750g| 10009|
[1]| water| 120m1| 160m1| 210m1|
[2]| butter| 2Tbsp/26g| 2 1/2Tbsp/389| 3Tbsp/459|
[3]| salt| 2/3Tsp/3g| 3/4Tsp/4g| 1Tsp/59| put on the caner
[4]| high gluten flour| 2cups/ 290g| 2 1/2cups/ 360g| 3cups/ 435g|
[5]| instant yeast| 2/3Tsp/3g| 1T sp/3g| 1 1 /4T sp/4g| put on the dry flour don’t touch with any liquid
3 Whole- wheat bread| | bread| 5009| 750g| 10009|
[1]| water| 180m1| 220m1| 270m1|
[2]| butter| 2Tbsp/26g| 2 1/2Tbsp/313g| 3Tbsp/45g|
[3]| salt| 2/3Tsp/3g| 3/4Tsp/4g| 1Tsp/59| put on the corner
[4]| sugar| 1 3/4Tbsp/21g| 2Tbsp/26g| 3Tbsp/39g| put on the corner
[5]| high gluten flour| 1   2/3cups/240g| 2cups/290g| 2 1/4cups/325g|
[6]| whole-wheat| 1/3cup/50g| 1/2cup/70g| 3/4cup/110g|
[7]| instant yeast| 2/3 Tag| 1 Tsp/3g| 1 1/4Tsp/4g| put on the dry flour, don’t touch with
any liquid.
4 Sweetbread| | bread| 500g| 750g| 1000g|
[1]| water| 120m1| 160m1| 200m1|
[2]| butter| 1 1/2Tbsp/20g| 2Tbsp/26g| 2 1/2Tbsp/32g|
[3]| salt| 1 /2Tsp/2g| 1/2Tsp/2g| 1/2Tsp/2g| put on the corner
[4]| egg| 1 whole egg/60g| 1 whole egg/60g| 1 whole egg/60g|
[5]| sugar| 2Tbsp/30g| 3Tbsp/45g| 4Tbsp/60g| put on the corner
[6]| Skimmed milk| 1/4oup/35g| 1/3cup/47g| 1/2cup/70g|
[71| high gluten flour| 2cups/ 290g| 2 3/4cups/ 3809| 3 1/2cups/ 500g|
[8]| instant yeast| 3/4Tsp/2. 4g| 1 Tsp/3g| 1 Tsp/3g| Put on the dry flour, don’t touch with
any liquid.
5 Gluten-free
bread| **| bread| 500g| 750g| 1000g|
(1)| water| 140m1| 190m1| 230m1|
[2]| butter| 2 Tbsp269| 2 12Tbsp/339| 3 Tbsp/39g|
[3]| salt| 2/3 Tspi3g| 3/4 Tsp/4g| 1 Tsp/5g| put on the corner
[4]| egg| 1 whole egg/60g| 1 whole egg/60g| 1 whole egg/60g|
[5]| sugar| 2 Tbsp/26g| 2 1/2Tbsp/32g| 3 Tbsp/39g| put on the corner
[6]| gluten-free
flour| 1 3/4cups/255g| 2cups/290g| 2 1/4cups/320g|
[7]| corn powder| 1/4cup/35g| 1/2cup/709| 3/4cup/1169| can replace of oat flour
[8]| instant yeast| 1 1/21sp/5g| 1 1 /2Tsp/5g| 1 1 /2Tsp/5g| put on the dry flour, don’t touch
with any liquid
6 Quick k
Bread| **| bread weight| 500g| 750g| 10009|
[1] **| water| 140m1| 190m1| 230m1| water temperature 40-50’C
[2] **| butter| 2 Tbsp26g| 2 1/2Tbsp/33g| 3 Tbsp/39g|
[3] **| salt| 2/3Tsp/3g| 3/4Tsp/4g| 1Tsp/5g| put on the corner
[4] **| sugar| 1Tbsp/14g| 2Tbsp/26g| 3Tbsp/39g| put on the corner
[5]| high gluten flour| 2cups/ 290g| 2 1/2 cups/ 360g| 3cups/ 435g|
[6]| instant yeast| 1 1 /2Tsp/5g| 1 1 /2Tsp/5g| 2 1 /3Tsp/7g| put on the dry flour, don’t touch
with any liquid.

Cake

• This setting is not suitable for all types of cake, such as a Victoria sandwich or those that require going into a hot oven.
• The cake is made according to the recipe in a separate mixing bowl and then baked inside the bread pan.
•  Mix the ingredients in a bowl. Line the bottom and sides of the bread pan with baking parchment and pour in the mixture.

• Cream the butter and sugar together until soft then beat in the egg.
• Add the mashed bananas milk and vanilla extract.
• Pour wet mixture into the bread maker tin(make sure the stirring paddle is in position.)
• Add the flour„bicarbonate and salt onto the wet mixture.
• Select program 14.

Dessert

don’t touch
with any liquid.
10 Corn
Bread| | bread weight| 500g| 750g| 1000g|
[1]| water| 140m1| 190m1| 240m1|
[2]| oil| 2 Tbsp/2642| 2 1/2Tbsp/38g| 3 Tbsp/45g|
[3]| salt| 2/3Tsp/3g| 3/4Tsp/4g| 1Tsp/5g| put on the corner
[4]| egg| 1pc/60g| 1pc/60g| 1pc/60g|
[5]| sugar| 2Tbsp/26g| 2 12Tbsp/32g| 3Tbsp/39g| put on the corner
[6]| high gluten flour| 2cups/290g| 2 1/2cups/3609| 3cups/435g|
[7]| niblet| 1/4cup| 1/3cup| 1/2cup|
[8]| Instant yeast| 213Tsp/2g| 1Tsp/3g| 1Tsp/3g| put on the dry flour, don’t touch any liquid.
11 Purple
Rice| **| bread weight| 5009| 750g| 10009|
[1]| Water| 150m1| 190m1| 240m1|
[2]| oil| 2Tbsp/26g| 2 1/2Tbsp/38g| 3Tbsp/45g|
[3]| salt| 2/3Tsp/3g| 3/4Tsp/4g| 1Tsp/5g| put on the corner
[4]| egg| 1 pc/60g| 1 pc/60g| 1pc/609|
[8]| sugar| 2Tbsp/26g| 2 1/2Tbsp/32g| 3Tbsp/39g| put on the corner
[6]| high gluten flour| 2cups/290g| 2 1/2cups/360g| 3cups/435g|
[7]| Steamed purple  glutinous  rice| 1/4cup| 1/3cup| 12cup|
[8]| Instant yeast| 2/3Tsp/2g| 1Tsp/3g| 1 1/4Tsp/4g| put on the dry flour, don’t touch any liquid.
12 Brown
Bread.| **| bread weight| 500g| 7509| 1000g|
[1]| water| 180m1| 230m1| 255m1|
[2]| Cream/butter| 26g| 39g| 45g|
[3]| salt| 2g| 3g| 49|
[4]| blackstrap molasses| 26g| 39g| 459|
[5]| Rye flour| 70g| 1459| 1809|
[6]| Strong white flour| 2159| 290g| 3259|
[7]| Instant yeast| 39| 4g| 59|
13 Porridge e| [2)| default 1:30; ferment tine: 40mi ns, baking time 50mi crust color button is available
14 Sticky rice| [1]| water| 250m1| 350m1| 450m1| With bake and stir functions, soak glutinous rice 30mins before use.
[2]| glutinous g rice| 280g| 420g| 560 g
15 Mix| [1]| water| 330m1| | |
[2]| salt| 1 Tsp| | | put on the corner
[3]| oil| 2 Tbsp| | |
[4]| high gluten flour| 4cups560g| | |

16 Dough

• The (DOUGH) setting mixes and gives the dough its first rising before you shape and bake it in your conventional
• Prepare your ingredients according to the recipe and select the correct menu. When your dough is ready, shape it, allow it to rise, and then bake it yourself.
• When the (DOUGH) program has completed its operation, you may find that the prepared dough is easier to shape i is tipped onto a lightly floured board before handling.

[1]| water| 350m1|
---|---|---|---
[2]| salt| 1 1/2Tsp| put on the corner
[3]| oil| 2 Tbsp|
[4]| sugar| 2 Tsp| put on the corner
[5]| high gluten flour| 6009 (1 lb 5 oz)|
[6]| instant yeast| 1 1/4Tsp| put on the dry flour, don’t touch
with any liquid.
17 Knead| [1]| water| appropriate amount| | |
---|---|---|---|---|---|---
[2]| salt| 1 Tsp| | |
[3]| oil| 3 Tbsp| | |
[4]| high gluten flour| appropriate amount| | |
18 Rice wine| [1]| glutinous rice| 5009| | | soak in water 30mins before use
[2]| water| appropriate amount| | |
19 Yogurt| [1]| milk| 1000m1| | |
[2]| lactic acid bacteria| 100m1| | |
[3]| sugar| 60g| | |
20 Jam| [1]| Strawberries, finely
chopped| 720m1| | | stir to mushy, can put some water or not
[2]| Starch| 1/3cup/809| |

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