Bread Maker
Please read the manual fully before using the appliance and keep the manual safe for future reference.
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Contents page
Appliance components diagram |
Page 3 |
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Safety instructions |
Page 4 |
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Before using the appliance |
Page 6 |
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Bread making ingredients |
Page 7 |
Ingredients measurements |
Page 10 |
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Tips for getting the most out of your |
Page 11 |
bread maker |
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Control panel |
Page 12 |
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Using the bread maker |
Page 18 |
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Recipes |
Page 20 |
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Cleaning |
Page 25 |
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Troubleshooting |
Page 26 |
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UK and EU Guarantee |
Page 30 |
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BS Plug information |
Page 30 |
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Disposal of the appliance |
Page 31 |
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Contact details |
Page 32 |
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Appliance components diagram
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Safety Instructions
General safety instructions
When using any electrical appliance, basic safety precautions should always be followed including:
1.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.
2.Always ensure the voltage on the rating label corresponds to the voltage in your home.
3.Check the power cord and plug regularly for any damage. If the cord or the plug is damaged, it must be replaced by a qualified electrician or a service repair centre. If in doubt please contact our customer service team.
4.The appliance is intended for domestic use only. Industrial or commercial use will void the warranty. The supplier cannot be held responsible for injury or damage if the appliance has been used for anything other than its intended use.
5.Incorrect operation and use can damage the appliance and cause injury to the user.
6.Do not use the appliance if it has been dropped or damaged in anyway. If the unit has been damaged take the unit for examination and or repair by an authorised service agent.
7.Do not immerse or expose the motor assembly, plug or the power cord in water or any other liquid for any reason.
8.If the supply cord is damaged, it must be replaced by the manufacturer or by someone who is suitably qualified to avoid a potential hazard.
9.Do not let the cord hang over the edge of a table or counter. Ensure that the cord is not in a position where it can be pulled or tripped over accidentally.
10.Do not allow the cord to touch hot surfaces and do not place the cord near hot gas, electric burners or in a heated oven.
11.Use of an extension cord with this appliance is not recommended. However if it is necessary to use an extension cord, ensure that the extension cord is equal to or greater than the power consumption of the appliance to avoid overheating of the appliance and extension cord. Do not use any other appliance on the extension cord. Do not place the extension cord in a position where it can be pulled on by children or animals or be tripped over.
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12.Always operate the appliance on a smooth, even and stable surface. Do not place the unit on a hot surface.
13.Always remove the plug of the appliance safely. Do not pull on the appliances cord to remove the appliance plug from the electrical socket.
14.Never handle or operate the appliance with wet hands.
Appliance specific safety instructions
1.Do not place near hot gas/electric burners or in a heated oven.
2.Do not touch any moving or spinning parts of the machine while in operation.
3.Never switch on the appliance if the bread pan is not positioned correctly, or if the bread pan is not filled with ingredients.
4.Never beat the top or the edge of the bread pan to remove the bread as this may damage the bread pan.
5.Metal foils or other materials must not be inserted into the bread maker as this can cause a fire or short circuit the appliance.
6.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.
7.Do not use the appliance outdoors.
8.The appliance has been incorporated with a grounded plug. Please ensure the wall outlet in your house is well earthed.
9.Do not touch the hot surfaces of the appliance during operation.
10.The appliance is not intended to be operated by means of an external timer or separate remote-control system.
11.Do not operate the unit without the bread pan placed in the chamber.
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Before using the appliance
1.The appliance may emit a little smoke and produce an uncharacteristic smell when you turn it on for the first time. This is normal and will soon stop. Make sure the appliance has sufficient ventilation.
2.Please check that all parts and accessories are complete and not damaged.
3.Clean all the parts according to the section “Cleaning and Maintenance”.
4.Set the bread maker on Bake mode and bake empty for about 10 minutes. Then let it cool down and clean all the detached parts again.
5.Dry all parts thoroughly and assemble them, the appliance is now ready to use.
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Bread making ingredients
1. Bread flour
Bread flour has a high content of gluten (it can be also be called high-gluten flour which contains high protein), it has good elasticity and can keep the bread from collapsing after rising. As the gluten content is higher than normal flour, it can be used for making bread in large sizes. Bread flour is the most important ingredient in making bread.
2. Plain flour
Flour that contains no baking powder is ideal for making express breads.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole -wheat flour is heavier and contains more nutrients than common flour. The bread made by whole-wheat flour is usually small in size. So many recipes usually combine the whole-wheat flour and bread flour to achieve the best result.
4. Black wheat flour
Black wheat flour, also known as “rough flour” is a high fibre kind of flour and 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-raising flour
A type of flour that contains baking powder is generally used for making cakes.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flours are ground from corn and oatmeal separately. They are the additive ingredients for making rough bread, which is used for enhancing the flavour and texture of the bread.
7. Sugar
Sugar is a very important ingredient, which increases the sweet taste and colour of the bread. Sugar is also considered as nourishment for the yeast. White sugar is largely used but brown sugar, powdered sugar or cotton sugar may be used for
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special dietary requirements.
8. Yeast
After the yeasting process begins, the yeast will produce carbon dioxide. The carbon dioxide will expand the bread and make the inner fibre soften. However, yeast is fast breeding and needs carbohydrate found 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 temperatures. Before using it check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. Usually the main cause of bread failing to rise is bad yeast.
The method described below will check whether your yeast is fresh and active.
(1)Pour 1/2 cup warm water (45-50˚C) into a measuring cup.
(2)Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. of yeast over the water.
(3)Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4)The froth that appears should come up to 1 cups worth. Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve the flavour and crust colour of the bread. Salt can also stop the yeast from working. Never use too much salt in a recipe.
10. Egg
Eggs can improve bread texture and make the bread more nourishing and larger in size. The egg must be added and mixed in evenly.
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11. Grease, butter and vegetable oil
Grease can make bread soft but can reduce storage life. Butter should be melted or chopped into small pieces before using.
12. Baking powder
Baking powder is used for rising the Ultra Fast bread and cakes, as it does not need time to rise and instead produces air. The air will form to soften the texture of the bread or cakes.
13. Soda
Soda 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 the water temperature should be between 200C and 250C for the best results. The water may be replaced with fresh milk or water mixed with 2% milk powder, which will enhance the breads flavour and improve crust colour. Some recipes may call for juice, e.g. apple juice, orange juice, lemon juice and so on for the purpose of enhancing flavour.
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Ingredient measurements
An important step for making good bread is using the correct amount of ingredients. It is strongly recommended to use a measuring cup or measuring spoon to obtain an accurate amount. The use of incorrect measurements can cause the bread to fail.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups. This can be done by placing a measuring cup on an even surface and looking at it from a level view. When you measure cooking oil or other ingredients, clean the measuring cup thoroughly before adding other ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup and levelling off with a knife. Scooping or tapping a measuring cup could result in more ingredients than what is required. This extra amount could affect the balance of the recipe. When measuring small amounts of dry ingredients, a measuring spoon should be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipes.
3. Adding sequence
The sequence of adding ingredients should be followed exactly how it is stated in the recipe. Generally speaking, the sequence is: liquid ingredient, eggs, salt and milk powder etc. When adding the ingredients, the flour should not be wetted completely by the liquid. The yeast can only be placed onto dry flour and the yeast should not touch the salt. When you use the delay function for a long period of time, never add the perishable ingredients such as eggs etc.
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