Cuizimate RBSBREADMAKER Instruction Manual

1

2

АТЙТд·В

à¤Ã×èͧ·Ó¢¹Á»Ñ§

ÃØè¹ RBSBREADMAKER

600-720 ЗСµµм 220-240 вЗЕµм 50 аОФГм«

¶Ц§·иТ¹¼ЩйБХНШ»กТГР¤Ш³·Шก·иТ¹

¢Н¢Нº¤Ш³·Шก·иТ¹·ХидЗйЗТ§г¨аЕЧНก
гªй¼ЕФµАС³±м¢Н§ Cuizimate ´йЗВ
»ГРКºกТГ³мбЕРกТГННกбºº·Хи·С¹КБСВ
бЕРв´´а´и¹¢Н§¼ЕФµАС³±м ·ХиБТก´йЗВ¤Ш³
»ГРвВª¹мг¹กТГгªй§Т¹¨РКТБТГ¶µНºК¹Н§
¤ЗТБ¾Ц§¾Нг¨г¹กТГгªй§Т¹¢Н§·иТ¹д´й
НВиТ§¤ШйБ¤иТ

¤Óá¹Ð¹Ó

в»Г´НиТ¹бЕР·У¤ЗТБа¢йТг¨¤ЩиБЧН©ºСº¹Хй
ГЗБ·С駻йТВ¼¹ЦกµиТ§ж·ХиµФ´กСºµСЗа¤ГЧиН§
НВиТ§´ХกиН¹กТГгªй§Т¹в»Г´аกзºГСกЙТ¤ЩиБЧН¹Хй
дЗйกСºµСЗ¼ЕФµАС³±мКУЛГСºกТГгªй§Т¹г¹
¤ГС駵иНд» กиН¹гªй§Т¹¤ЗГб¹иг¨ЗиТºШ¤¤Е

·Хигªй§Т¹бЕРºУГШ§ГСกЙТа¤ГЧиН§·Шก¤¹¹Сй¹
БХ¤ЗТБГЩйбЕРа¢йТг¨¤ЩиБЧН©ºСº¹Хй

Êèǹ»ÃÐกͺ

A.
B.
C.
D.
E.
F.

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ªé͹µÇ§ãËè
ªé͹µÇ§àÅçก
㺾Ò¹Ǵá»é§
¶Ñ§¢¹Á»Ñ§´éÒ¹ã¹
¶éǵǧ

G.
H.

µР¢Н
б¼§¤Зº¤ШБกТГ·У§Т¹(б¼§¹ХйЛШйБдЗй´йЗВ
б¼и¹¾ЕТКµФกгК «Ци§¼ЩйгªйКТБТГ¶
ЕНกННกаБЧиНгªй§Т¹)

¤Ш³КБºСµФ¢Н§¼ЕФµАС³±м
а·¤в¹вЕВХНС¹·С¹КБСВ

1.¤НБ¾ФЗаµНГм¢¹Т´аЕзก ªФ»¤НБ¾ФЗаµНГм
¢¹Т´аЕзก·Хи¶ЩกµФ´µСй§НВЩиАТВг¹µСЗа¤ГЧиН§
д´й¶ЩกННกбººБТа¾ЧиН¤Зº¤ШБв»ГбกГБกТГ

·У§Т¹КУЛГСº¢¹Б»С§бЕРกТГ·УНТЛТГµиТ§ж

¶Ö§12в»ГбกГБ ¼ЩйгªйКТБТГ¶аЕЧНกв»ГбกГБ

·ХиµйН§กТГв´ВกТГก´»ШиБКСи§กТГ·У§Т¹
а¤ГЧиН§¨Р·У§Т¹¨¹¨º¢Сй¹µН¹в´ВНСµв¹БСµФ

2. »ШиБกТГ·У§Т¹бººКСБ¼СК¹ШиББЧН гªй§Т¹

§иТВ БХ¤ЗТБаК¶ХВГКЩ§бЕРНТВШกТГгªй§Т¹
ВТЗ¹Т¹

3.¨Í LCD áÊ´§กÒ÷ӧҹ ¨Í LCD
áÊ´§¢Ñ鹵͹กÒ÷ӧҹáÅÐãªé§Ò¹§èÒÂ

4. ГРººµГЗ¨КНº»СЛТ¢Н§а¤ГЧиН§´йЗВ
µСЗаН§ ЛТกаกФ´¤ЗТБ¼Ф´»กµФ¢Цй¹г¹ГРЛЗиТ§

·Хиа¤ГЧиН§กУЕС§·У§Т¹ ¨РБХаКХВ§КСТ³
аµЧН¹в´ВНСµв¹БСµФ бК´§กТГ·У§Т¹·Хи
¼Ф´»กµФ ·УгЛй¼Щйгªй·ГТºЗиТµйН§бกйд¢
НВиТ§дГ

5.ÃкººÑ¹·Öก¤ÇÒÁ¨Ó ËÒกàกÔ´ä¿¿éҴѺ
ã¹¢³Ð·Õèà¤Ã×èͧกÓÅѧ·Ó§Ò¹ áÅÐä¿¿éÒ
กÅѺÁÒµÔ´ÍÕก¤ÃÑé§ÀÒÂã¹àÇÅÒ 30 ¹Ò·Õ
à¤Ã×èͧ¨Ð·Ó§Ò¹µèÍà¹×èͧ¨Òกâ»ÃáกÃÁ·ÕèµÑé§äÇé

3

6.ГРººа»Ф´½Т аБЧиНก´»ШиБа»Ф´½Т ½Т¨Р
¤иНВжа»Ф´¢Цй¹ а¾ЧиН»йН§กС¹дН¹йУГйН¹·ХиНТ¨
а»з¹НС¹µГТВµиН¼Щйгªй

ЛТกНШ³ЛАЩБФКЩ§аกФ¹д» ГРºº¤ЗТБ»ЕН´АСВ

¢Í§à¤Ã×èͧ¨ÐµÑ´กÒ÷ӧҹâ´ÂÍѵâ¹ÁѵÔ

กÒÃãªé§Ò¹ÊдÇกʺÒÂ

1. Ãкº¤Çº¤ØÁ¢Ñ鹵͹กÒ÷ӧҹ
à¤Ã×èͧ¶ÙกµÔ´µÑé§â»ÃáกÃÁ¤Çº¤ØÁกÒ÷ӧҹ

·УгЛйгªй§Т¹§иТВбЕРКР´Зก

2.ГРººГСกЙТНШ³ЛАЩБФКБиУаКБННСµв¹БСµФ
´йЗВГРºº¤Зº¤ШБНШ³ЛАЩБФАТВг¹·ХиБХ
¤ЗТБНиН¹дЛЗµиНกТГа»ЕХиВ¹б»Е§¢Н§
НШ³ЛАЩБФКЩ§ ·УгЛйГСกЙТГР´СºНШ³ЛАЩБФд´й
КБиУаКБН

3. ¿С§กмªСи¹กТГбК´§К¶Т¹Р กТГ·У§Т¹
¢Н§а¤ГЧиН§ ¼ЩйгªйКТБТГ¶·ГТºд´й¶Ц§¤ЗТБ
¼Ф´»กµФ¢Н§а¤ГЧиН§ЛГЧНаБЧиНа¤ГЧиН§·У§Т¹
аКГз¨ д´й¨ТกаКХВ§КСТ³аµЧН¹

4. กТГ·У¤ЗТБКРНТ´бЕРกТГ´ЩбЕГСกЙТ
¶С§¢¹Б»С§´йТ¹г¹¶Щกа¤ЕЧНºдЗй´йЗВКТГ
а·¿ЕиН¹กС¹µФ´ ·УгЛйНТЛТГдБиµФ´бЕР

·У¤ЗТБКРНТ´§иТВ

5. ГРººµСй§аЗЕТกТГ·У§Т¹ЕиЗ§Л¹йТ
¼ЩйгªйКТБТГ¶µСй§аЗЕТЕиЗ§Л¹йТ а¾ЧиНгЛй
а¤ГЧиН§·У§Т¹ в´ВµСй§д´й¹Ò¹ÊÙ§ÊØ´¶Ö§ 16

ªСиЗвБ§
ГРºº»йН§กС¹а¾ЧиН¤ЗТБ»ЕН´АСВ

1. а¤ГЧиН§·У¢¹Б»С§¹ХйБХКТВ´Ф¹ ·УгЛй
»ÅÍ´ÀѵèÍกÒÃãªé§Ò¹

2. ГРºº»йН§กС¹НШ³ЛАЩБФКЩ§аกФ¹д»

¤ÇÒÁ·¹·Ò¹

1.µСЗа¤ГЧиН§¼ЕФµ¨ТกЗСК´Ш¾ЕТКµФกбºº·Цº
¨ТกกТГаЕЧНกгªйЗСК´Ш·ХиБХ¤Ш³АТ¾КЩ§ ¹УБТ
гªйг¹กТГ¼ЕФµ ·УгЛй¼ЕФµАС³±м·¹·Т¹µиН
กТГКЦกกГиН¹·У¤ЗТБКРНТ´§иТВбЕРБХ
¤ЗТБ·¹·Т¹КЩ§

2.กТГа¤ЕЧНºАТВг¹¶С§¢¹Б»С§ ¶С§¢¹Б»С§
´йТ¹г¹¼ЕФµ¨ТกНЕЩБФ¹СБ¤Ш³АТ¾КЩ§
а¤ЕЧНº¼ФЗ´йЗВа·¤в¹вЕВХ¢Н§а·¿ЕиН¹

·УгЛй·¹·Т¹µиН¤ЗТБГйН¹ НТЛТГдБиµФ´
АТВг¹ ·У¤ЗТБКРНТ´§иТВбЕР·¹·Т¹
µиНกТГกС´กГиН¹

3. ¼¹С§´йТ¹г¹·ХиННกбººБТа»з¹¾ФаИЙ
¼¹С§´йТ¹г¹¤Ш³АТ¾КЩ§ БХ¤Ш³КБºСµФГСกЙТ
бЕРКР·йН¹¤ЗТБГйН¹а»з¹НВиТ§´Х бЕРБХ
¤Ш³КБºСµФдБи¶ЩกกС´กГиН¹д´й§иТВ

4. ¢´ЕЗ´·У¤ЗТБГйН¹ ·Хи¼иТ¹¢Сй¹µН¹กТГ
¼ЕФµ´йЗВа·¤в¹вЕВХбºº¾ФаИЙ กТГ·У
¤ЗТБГйН¹´йЗВЕУбК§НФ¹¿ГТаГ´ аБЧиН¼иТ¹

กТГгªй§Т¹·У¤ЗТБГйН¹¨РдБиБХа¢БиТ ·¹·Т¹

µиНกТГКЦกЛГН бЕРНТВШกТГгªй§Т¹ВТЗ¹Т¹

5. БНаµНГмд¿¿йТ ·¹µиН¤ЗТБГйН¹КЩ§
г¹¢³Р·Хи¤иНВж ·У§Т¹КБиУаКБННВиТ§
µиНа¹ЧиН§ аКХВ§аºТ бЕРБХНТВШกТГгªй§Т¹
ВТЗ¹Т¹

4

»ГРЛВС´¾ЕС§§Т¹

а¤ГЧиН§·У¢¹Б»С§·Хи»ГРЛВС´¾ЕС§§Т¹д¿¿йТ
´йЗВกТГННกбººв»ГбกГБกТГ·У§Т¹ЛЕТก
ЛЕТВв»ГбกГБ а¤ГЧиН§КТБТГ¶аЕЧНกГР´Сº
¤ЗТБГйН¹бЕРГРВРаЗЕТг¹กТГ·У¤ЗТБГйН¹
НВиТ§аЛБТРКБกСºกТГгªй§Т¹ «Ци§¨РªиЗВ
»ГРЛВС´¾ЕС§§Т¹бЕРаЗЕТ

¤Ø³ÊÁºÑµÔกÒÃãªé§Ò¹ Íà¹ก»ÃÐʧ¤ì

а¤ГЧиН§·У¢¹Б»С§КТБТГ¶гªй§Т¹д´йНа¹ก
»ГРК§¤м µСй§бµи ·У¢¹Б»С§, ЛБСกгЛй¢¹Б
¢Цй¹¿Щ, ·УбВБ бЕРНº¢¹Б

¤Óàµ×͹à¾×èͤÇÒÁ»ÅÍ´ÀÑÂ

ЛГЧНКТВ´Ф¹

5. ¶Н´»ЕСкกННก·Шก¤ГСй§аБЧиНдБигªй§Т¹
กиН¹¹Уд»·У¤ЗТБКРНТ´ «иНБºУГШ§ЛГЧН
กТГµФ´µСй§ªФй¹КиЗ¹,НШ»กГ³мг´ж

6. ЛйТБ¹Уд»гªй§Т¹¹НกНТ¤ТГЛГЧНг¹
ºГФаЗ³·Хиа»ХВกªЧй¹

7. ЛйТБ¹Уа¤ГЧиН§·У¢¹Б»С§¹Хй ГЗБ¶Ц§
КТВд¿бЕР»ЕСкก (ВกаЗй¹¶С§¢¹Б»С§´йТ¹г¹
бЕРгº¾ТВ) ¨ШиБЛГЧНбªиЕ§¹йУГЗБ¶Ц§¢Н§
аЛЕЗ·Шกª¹Ф´

8. дБи¤ЗГЗТ§а¤ГЧиН§·У¢¹Б»С§дЗйгกЕйกСº
бЛЕ觤ЗТБГйН¹, а¤ГЧиН§·У¹йУНШи¹ ЛГЧН
аµТд¿¿йТ

9. ЛйТБа´зกгªй§Т¹а¤ГЧиН§гªйд¿¿йТ дБи¤ЗГ
ЗТ§а¤ГЧиН§гªйд¿¿йТдЗйг¹ºГФаЗ³·Хиа´зกаНЧйНБ
¶Ц§бЕР¤ЗГ´ЩбЕдБигЛйа´зกаЕи¹กСºа¤ГЧиН§гªй
д¿¿йТ ЛГЧН¹Уд»а»з¹¢Н§аЕи¹

10. ¤ÇÃÇÒ§à¤Ã×èͧ·Ó¢¹Á»Ñ§äÇé㹺ÃÔàdz

·ХиНТกТИ¶иТВа·д´йКР´Зก в´ВаЗй¹ГРВР
ЛиТ§¨Тก¼¹С§ЛГЧНЗСµ¶ШНЧи¹ж НВиТ§¹йНВ

11 «Á.

11. กè͹กÒÃãªé§Ò¹·Øก¤ÃÑé§ ¤ÇõÃǨ´Ù

гЛйб¹иг¨ЗиТд´йµФ´µС駶ѧ¢¹Б»С§´йТ¹г¹а¤ГЧиН§
Е§ЕзН¤НВиТ§¶ЩกµйН§ ЛйТБ¹УกйН¹ЛФ¹ЛГЧН
¢Н§б¢з§ª¹Ф´г´жЛГЧНЗСК´ШµФ´д¿§иТВгКиЕ§
г¹¶С§¢¹Б»С§

12. ЛЕС§¨ТกаКХВº»ЕСкก¢Н§а¤ГЧиН§·У
¢¹Б»С§а¢йТกСºаµйТГСºбЕйЗЛйТБгªйб»Г§аªз´

1. กиН¹กТГгªй§Т¹а¤ГЧиН§гªйд¿¿йТ·Шกª¹Ф´
¤ЗГИЦกЙТбЕР·У¤ЗТБа¢йТг¨¤ЩиБЧНกТГгªй

·Шก¤ГСй§ ЕРаกзºГСกЙТдЗйа¾ЧиННйТ§НФ§µиНд»

2. а¤ГЧиН§·У¢¹Б»С§¹ХйаЛБТРКУЛГСºกТГ
гªй§Т¹г¹¤ГСЗаГЧН¹а·иТ¹Сй¹ дБиаЛБТР
КУЛГСºกТГгªй§Т¹г¹аªФ§¾Т³ФªВм

3. г¹กТГгªй§Т¹а»з¹¤ГСй§бГกНТ¨БХกЕФи¹
ЛГЧН¤ЗС¹ННกБТ¨Тก¢´ЕЗ´·У¤ЗТБГйН¹
«Ци§а»з¹»กµФбЕРдБиа»з¹НС¹µГТВµиНกТГ
гªй§Т¹ЛГЧН¼Щйгªй в´ВกЕФи¹бЕР¤ЗС¹¨Р¤иНВж
ЛБ´д»г¹กТГгªй§Т¹¤ГСй§¶С´д»

4. à¤Ã×èͧ·Ó¢¹Á»Ñ§¹Õéä´é¶ÙกÍÍกẺÁÒà¾×èÍ
ãªé§Ò¹กѺàµéÒÃѺÊÒÁ¢Ò¢¹Ò´ 250V/16A
ЛГЧНБТกกЗиТ аµйТГСº¤ЗГБХКТВ´Ф¹ бЕР¤ЗГ
»йН§กС¹กТГКСБ¼СКกСºаЛЕзก·ХидБиБХд¿¿йТ

5

ЛГЧН·У¤ЗТБКРНТ´а¤ГЧиН§·У¢¹Б»С§НХก

13. г¹¢³Р·Хиа¤ГЧиН§กУЕС§·У§Т¹ дБи¤ЗГ
а»Ф´½ТбЕРЛйТБВЧи¹БЧНЛГЧНКиЗ¹г´¢Н§ГиТ§กТВ
гКиЕ§д»г¹¶С§¢¹Б»С§

14. ¶йТКТВд¿¢Н§а¤ГЧиН§ªУГШ´аКХВЛТВ ¤ЗГ
Ки§д»«иНБ·ХиИЩ¹ВмºГФกТГ ЛГЧНªиТ§·ХиБХ¤ЗТБ
ªУ¹Та·иТ¹Сй¹ дБи¤ЗГ¾ВТВТБа»ЕХиВ¹
КТВд¿´йЗВµСЗ¢Н§·иТ¹аН§а¾ЧиН»йН§กС¹
д¿¿йТªзНµ

15. ¢³Р·Хиа¤ГЧиН§·У¢¹Б»С§กУЕС§·У§Т¹
¨РБХ¤ЗТБГйН¹ННกБТ¨ТกµСЗа¤ГЧиН§ дБи¤ЗГ
КСБ¼СКа¤ГЧиН§·У¢¹Б»С§ ВกаЗй¹ºГФаЗ³
»ШиБ¤Зº¤ШБกТГ·У§Т¹

16. а¤ГЧиН§·У¢¹Б»С§¹ХйдБид´й¶ЩกННกбºº
БТа¾ЧиНгЛйºШ¤¤Е ГЗБ¶Ц§а´зก·Хи´йНВ¤ЗТБ
КТБТГ¶ ·Ш¾¾ЕАТ¾·Сй§·Т§´йТ¹ГиТ§กТВ
бЕР¨Фµг¨ ЛГЧН¼Щй·ХидБиБХ¤ЗТБГЩй¤ЗТБа¢йТг¨
аกХиВЗกСº¼ЕФµАС³±ма»з¹¼Щйгªй§Т¹ ВกаЗй¹
а»з¹กТГгªй§Т¹АТВгµйกТГ¤Зº¤ШБ´ЩбЕЛГЧН
АТВгµй¤Уб¹Р¹УаกХиВЗกСºЗФ¸ХกТГгªй в´В¼Щй

·ХиБХЛ¹йТ·ХиГСº¼Ф´ªНºµиН¤ЗТБ»ЕН´АСВ
¢Н§а¢ТаЛЕиТ¹Сй¹ ¤ЗГ´ЩбЕдБигЛйа´зกаЕи¹
กСºа¤ГЧиН§гªйд¿¿йТ

17. а¤ГЧиН§·У¢¹Б»С§¹ХйдБиКТБТГ¶гªй§Т¹
ГиЗБกСºНШ»กГ³мµСй§аЗЕТ·ХиµФ´µСй§¨ТกАТВ¹Нก
ЛГЧНГХвБ·¤Н¹в·ГЕ

â»ÃáกÃÁกÒ÷ӧҹÍѵâ¹ÁѵÔ

1. Basic= â»ÃáกÃÁ¾×é¹°Ò¹

2. French= ¢¹Á»Ñ§½ÃÑè§àÈÊ

3. Sweet bread= ¢¹Á»Ñ§ËÇÒ¹

4. Whole wheat= ¢¹Б»С§вОЕЗХµ

5. Yoghourt bread= ¢¹Á»Ñ§âÂàกÔÃìµ

6. Cake= à¤éก

7. Whisk= µÕä¢è

8. Jam= ·ÓáÂÁ

9. Dough= ¹Ç´á»é§

10. Sandwich= ¢¹Á»Ñ§á«¹´ìÇÔª

11. Fast bake= กÒÃͺÍÂèÒ§àÃçÇ

12. Bake= กÒÃͺ

กÒÃãªé§Ò¹

ЛБТВаЛµØ

1.ГРВРаЗЕТ·Хигªйг¹กТГ·УНТЛТГг¹бµиЕР
в»ГбกГБ = аЗЕТ·Хид¿¿йТµС´กТГ·У§Т¹
ºЗกกСºГРВРаЗЕТ·Хиа¤ГЧиН§·У§Т¹БТбЕйЗ
ГРВРаЗЕТ¢Н§Л¹иЗВ¤ЗТБ¨У ЛТกกГРбК
д¿¿йТ¶ЩกµС´ЛГЧН´Сºд»г¹ГРЛЗиТ§·Хиа¤ГЧиН§
กУЕС§·У§Т¹ Л¹иЗВ¤ЗТБ¨У¢Н§а¤ГЧиН§
КТБТГ¶аกзº¢йНБЩЕกТГ·У§Т¹дЗйд´й
НХก 30 ¹Т·Х ´С§¹Сй¹ЛТกд¿¿йТกЕСºБТµФ´
กиН¹ГРВРаЗЕТ 30 ¹Т·Х а¤ГЧиН§¨РКТБТГ¶

·Ó§Ò¹µèÍà¹×èͧã¹â»ÃáกÃÁ·ÕèµÑé§äÇé
áµèËÒกä¿¿éÒกÅѺÁÒµÔ´ ËÅѧ¨Òก 30 ¹Т·Х
а¤ГЧиН§¨РдБиКТБТГ¶กЕСºБТ·У§Т¹µиНд´й

2.ЛТก¼ЩйгªйµйН§กТГ·У¢¹Б»С§НВиТ§µиНа¹ЧиН§
ЛЕС§¨Тกа¤ГЧиН§·У¢¹Б»С§·У§Т¹¨¹¨º
¢Сй¹µН¹бЕйЗ กиН¹гКиКиЗ¹¼КБа¾ЧиН·У
¢¹Б»С§กйН¹µиНд» ¤ЗГГН¨¹กГР·Си§
НШ³ЛАЩБФАТВг¹¶С§µиУกЗиТ 45 Н§ИТ
а«Еа«ХВК а¾ГТРЛТกНШ³ЛАЩБФАТВг¹КЩ§
аกФ¹д»НТ¨·УгЛйКиЗ¹¼КБдБи¢Цй¹¿ЩаµзБ·Хи

-Self Raising Flour (Self raising) á»é§à¤éก
ÁÕâ»ÃµÕ¹ 7-8 а»НГма«з¹µм бЕРБХКиЗ¹¼КБ
¢Н§¼§¿ЩбЕРв«а´ХВБдº¤ТГмºНа¹µ
б»й§КТЕХ·ХиаЛБТРКБ·ХиКШ´г¹กТГ·У¢¹Б»С§
¤ЧНб»й§¢¹Б»С§ Strong White Flour

(Bread)

2. б»й§КТЕХКХ´У б»й§КТЕХКХ´У»ГРกНº´йЗВ

аБЕз´·ХидБиБХКХ¤ЕйУ»ГРБТ³ 85% а»ЕЧНก
¢Н§аБЕз´БХ¢¹Т´аЕзก ¢¹Б»С§·Хи·У¨Тกб»й§
КТЕХКХ´У БХ¢¹Т´аЕзกกЗиТ¢¹Б»С§·Хи·У¨Тก
б»й§КТЕХКХ¢ТЗ а¾ГТРг¹б»й§КТЕХКХ´УБХ
¤ЗТБВЧ´ЛВШи¹¹йНВกЗиТ бЕРа¹ЧйН¢¹Б»С§´Щ´
¹йУд´й¹йНВกЗиТбµиГКªТµФ¢Н§¢¹Б»С§¨Р´ХกЗиТ

3. б»й§КТЕХ·ХидБи¢С´КХ (б»й§вОЕЗХµ)

б»й§вОЕЗХµ·ХиБХаБЕз´НВЩиАТВг¹БХаКй¹гВНТЛТГ
бЕРд¿аºНГмКЩ§ аКй¹гВ¹ХйКТБТГ¶»йН§กС¹
¨ТกกТГКЩаКХВ¢Н§ д¿аºНГмг¹НТЛТГ

·УгЛйа¹ЧйН¢¹Б»С§БХ¤ЗТБВЧ´ЛВШи¹¹йНВ

´С§¹Сй¹¢¹Б»С§·Хи·У¨Тกб»й§вОЕЗХµ¨РБХ¢¹Т´
аЕзกกЗиТ¢¹Б»С§·Хи·У¨Тกб»й§КТЕХ ¢Нº
¢¹Б»С§¨РЛ¹ТกЗиТ бµи¢¹Б»С§вОЕЗХµ¨РБХ
ГКªТµФ´Х а¤ГЧиН§·У¢¹Б»С§¨Ц§БХв»ГбกГБ
КУЛГСº·У¢¹Б»С§вОЕЗХµв´Ва©¾ТР
«Ци§гªйаЗЕТг¹กТГ¼КБб»й§бЕРЛБСกгЛй¢Цй¹¿Щ
¹Т¹กЗиТ¢¹Б»С§ª¹Ф´НЧи¹

4. ¼§ЛБСกЛГЧНВХКµм

¼§ЛБСกЛГЧНВХКµма»з¹КФи§БХªХЗФµ гªйг¹КиЗ¹­¼КБ¢Н§¢¹Б»С§ ¼§ЛБСกЛГЧНВХКµм ¨Р·У

КиЗ¹¼КБ·Хигªйг¹กТГ·У¢¹Б»С§БХКиЗ¹КУ¤С

·ХиКШ´КУЛГСº¼ЕЕС¾¸м·Хи¨Рд´й กТГаЕЧНกКиЗ¹
¼КБ·ХиаЛБТРКБ ¨Р·УгЛй¼ЩйгªйКТБТГ¶·У
¢¹Б»С§¤Ш³АТ¾´ХбЕРа¾ЧиНа»з¹กТГªиЗВ
»ГРЛВС´аЗЕТ ·иТ¹КТБТГ¶ИЦกЙТ¢йНБЩЕ
´йТ¹ЕиТ§а¾ЧиН»ГРвВª¹мКУЛГСºกТГаЕЧНก
ЗСµ¶Ш´Фº

1. á»é§ÊÒÅÕ á»é§à»ç¹Êèǹ¼ÊÁ·ÕèÊÓ¤Ñ
¢Í§กÒ÷Ӣ¹Á»Ñ§ á»é§·ÕèËÒ«×éÍä´é§èÒÂ

·СиЗ令ЧНб»й§КТЕХ б»й§КТЕХ·Хи´Х¤ЗГБХ
в»ГµХ¹г¹а»НГма«з¹µмКЩ§ БХ¤ЗТБВЧ´ЛВШи¹КЩ§
«Ци§¨РªиЗВаКГФБв¤Г§КГйТ§¢Н§¢¹Б»С§бЕР
´Щ´«ЦБ¹йУд´й´Х б»й§КТЕХ·ХиЛТ«ЧйНд´й·СиЗд»
¨РБХ 3»ÃÐàÀ·

-Strong White Flour (Bread) ЛГЧНб»й§
¢¹Б»С§ ·У¨Тก¢йТЗКТЕХª¹Ф´Л¹Сก БХв»ГµХ¹

13-14 à»ÍÃìà«ç¹µì

-Plain White Flour (All purpose) ЛГЧНб»й§

На¹ก»ГРК§¤м ·У¨Тก¢йТЗКТЕХª¹Ф´Л¹Сก
ГЗБกСºª¹Ф´аºТ БХв»ГµХ¹ 10-11 à»ÍÃìà«ç¹µì

Êèǹ¼ÊÁ

6

»¯ФกФГФВТกСº¹йУµТЕг¹КиЗ¹¼КБбЕРЛТВг¨
аНТ¤ТГмºН¹д´ННกд«´мННกБТ «Ци§аБЧиНаГТ
¹Уб»й§д»Нº กкТ«¤ТГмºН¹д´ННกд«´м

·ХиВХКµм¤ТВННกБТ ¨Р¼Ш´¢Цй¹БТГРЛЗиТ§а¹ЧйН
¢¹Б»С§ ·УгЛйаกФ´ГЩ¾ГШ¹¨¹¢¹Б»С§¿Щ¢Цй¹
¤ЗГаกзºВХКµм·ХиВС§дБигªйг¹·ХибЛй§ НШ³ЛАЩБФ
µиУ г¹АТª¹Р·Хи»Ф´БФ´ªФ´

¼ЕдБйК´ БХКиЗ¹»ГРกНº·Хиа»з¹¹йУ»ГФБТ³
КЩ§ «Ци§¹йУ¨Р·УгЛйКиЗ¹¼КБаЛЕЗБТกаกФ¹

д» ´С§¹Сй¹¤ЗГ»ГСºКЩµГµТБ¤ЗТБаЛБТРКБ

ЛГЧННТ¨гªйªХКª¹Ф´бЛй§ ЛГЧН¹Б¼§б·¹
ªХКК´ЛГЧН¹йУ¹Б аБЧиНд´й·´ЕН§»ГСº
КиЗ¹¼КБµиТ§жбЕРБХ¤ЗТБ¤Шй¹а¤ВกСºа¤ГЧиН§

·У¢¹Б»С§´ХбЕйЗ ·иТ¹¨Р·ГТºЗиТ»ГФБТ³
¢Н§аЛЕЗБТกЛГЧН¹йНВаกФ¹д»бЕРКТБТГ¶
»ГСºа¾ФиБЛГЧНЕ´КиЗ¹¼КБ¢Н§б»й§бЕР¹йУЕ§
¢йН¤ЗГГРЗС§¤ЧНаกЕЧН¨Р·УгЛйВХКµмг¹
КиЗ¹¼КБ·У§Т¹д´йªйТЕ§ аБЧиНгКиаกЕЧН
»ГФБТ³БТก¢Цй¹ КиЗ¹¼КБ¨Р¢Цй¹¿Щ¹йНВЕ§
КиЗ¹¼КБºТ§ª¹Ф´д´йбกи ¹Б¼§ ЛГЧН
вВаกФГмµКТБТГ¶¼КБд´йбµиµН¹аГФиБµй¹
бµиКиЗ¹¼КБºТ§ª¹Ф´ аªи¹ ¶СиЗ ЛГЧН
¼ЕдБйбЛй§ ¤ЗГ¼КБаБЧиНа¤ГЧиН§·УกТГ¹З´
бЕРЛБСกб»й§д»ГРВРЛ¹Ци§бЕйЗ «Ци§¨Р
КС§аกµд´й¨ТกаКХВ§КСТ³аµЧН¹¨Тกа¤ГЧиН§

·иТ¹КТБТГ¶а»Ф´½ТбЕйЗаµФБКиЗ¹¼КБЕ§д»

10. ÊÀÒ¾áÇ´ÅéÍÁ БХ¤ЗТБКУ¤Са»з¹
НВиТ§БТก г¹¢³Р·Хиа¤ГЧиН§·У¢¹Б»С§กУЕС§

·У§Т¹ ГРВРЛиТ§¢Н§¢¹Б»С§กСºКФи§бЗ´­ЕйНБ·ХиБХ¤ЗТБГйН¹бЕР¤ЗТБаВз¹ ¤ЗГа»з¹
»ГРБТ³15%дБи¤ЗГЗТ§а¤ГЧиН§·У¢¹Б»С§
г¹К¶Т¹·Хи·ХибЛй§аกФ¹д» ЛГЧНºГФаЗ³·Хи
НТกТИ¶иТВа·дБиКР´ЗกбЕРЛТกАТВг¹
ºйТ¹БХ¤ЗТБªЧй¹БТกаกФ¹д»НТ¨·УгЛйกТГ·У
¢¹Б»С§дБид´й¼ЕЕС¾¸м´Ха·иТ·Хи¤ЗГ

5. àกÅ×Í ªиЗВа¾ФиБГКªТµФ¢Н§¢¹Б»С§
бµиг¹¢³Ра´ХВЗกС¹НТ¨·УгЛйКиЗ¹¼КБ

·ХиЛБСกдЗйกСºВХКµм¢Цй¹ªйТЕ§

6. à¹Â ªиЗВа¾ФиБГКªТµФ¢Н§¢¹Б»С§бЕР

·УгЛйа¹ЧйН¢¹Б»С§¹ШиББТก¢Цй¹ ¹Нก¨Тก¹Хй

·иТ¹ВС§КТБТГ¶гªйа¹В·УаН§ЛГЧН¹йУБС¹
БРกНกа¾ФиБг¹КиЗ¹¼КБ

7. ¹éÓµÒÅ ªиЗВа¾ФиБКХбЕРГКЛЗТ¹г¹
¢¹Б»С§·УгЛй¢¹Б»С§´Щ¹иТГСº»ГР·Т¹БТก
ВФи§¢Цй¹ ЛБТВаЛµ Ш: ЛТก·иТ¹аµФБ¹йУµТЕг¹
КиЗ¹¼КБ ¹йУµТЕНТ¨·УгЛй¼§¿Щ·У§Т¹
д´йдБиаµзБ·Хи

8. ¹éÓ ·иТ¹КТБТГ¶гªй¹йУ´ЧиБ·СиЗд»аµФБ
КиЗ¹¼КБ бЕРа¾ЧиНгЛйд´й¼Е´Х¹йУ´ЧиБ¤ЗГ
БХНШ³ЛАЩБФ»ГРБТ³ 20 ͧÈÒ C

9. КиЗ¹¼КБНЧи¹ж ·иТ¹КТБТГ¶аЕЧНกаµФБ
КиЗ¹¼КБНЧи¹жЕ§г¹¢¹Б»С§д´йµТБ¤ЗТБªНº
аªи¹ ªХК, ¼ЕдБйбЛй§, д¢и, ¶СиЗª¹Ф´µиТ§ж
КБШ¹д¾Г ЛГЧНกЕФи¹бЕРКХ¼КБНТЛТГ
ª¹Ф´µиТ§ж бµи¤ЗГ¤У¹Ц§¶Ц§КиЗ¹»ГРกНº
¢Н§¹йУг¹КиЗ¹¼КБаЛЕиТ¹Сй¹ аªи¹ ªХК, ¹Б,

7

2) µÑé§àÇÅÒ (Time)
ก´КН§»ШиБ¹Хй а¾ФиБ¢Цй¹ЛГЧНЕ´Е§ а¾ЧиНµСй§
аЗЕТЕиЗ§Л¹йТг¹กТГ·У§Т¹

3) »ШиБаЕЧНก¤ЗТБаกГХВБ,КХ¢Н§¢¹Б»С§
(Color) ก´»ШиБ¹Хйа¾ЧиНаЕЧНกГР´Сº¤ЗТБ

àกÃÕÂÁ¢Í§¢¹Á»Ñ§µÑé§áµè àกÃÕÂÁ¹éÍÂ
(Light), »Ò¹กÅÒ§ (Medium)ЛГЧНаกГХВБ
БТก(Dark), ÅÙกÈú¹Ë¹éÒ¨ÍáÊ´§
กÒ÷ӧҹ¨ÐªÕéã¹µÓá˹觷Õè·èÒ¹àÅ×Íก

4) ¢¹Т´¢Н§¢¹Б»С§ ·иТ¹КТБТГ¶аЕЧНก
¢¹Т´¢Н§¢¹Б»С§д´й 3 ¢¹Ò´ µÒÁ»ÃÔÁÒ³
¢Í§Êèǹ¼ÊÁ·Õèãªé ä´éáกè 1.0 »Í¹´ì/1.5
»Í¹´ì/2.0 »Í¹´ì

5) กТГаЕЧНกГР´СºµиТ§ж ก´·Хи»ШиБ Select
а¾ЧиНก´аЕЧиН¹д»ВС§бµиЕРв»ГбกГБ

14. àÅ×Íก»ØèÁ аБЧиНаКХВº»ЕСкก¢Н§а¤ГЧиН§
а¢йТกСºа»Ф´КЗФ·ªмаµйТГСº (¶йТБХ) Л¹йТ¨Н

LCD áÊ´§â»ÃáกÃÁกÒ÷ӧҹ¾×é¹°Ò¹
(Basic) ˹éҨͨÐáÊ´§¢¹Ò´¢Í§¢¹Á»Ñ§

1.5»Í¹´ì(1.5LB),¤ÇÒÁàกÃÕÂÁ¢Í§¢¹Á»Ñ§

»Ò¹กÅÒ§(medium) в»ГбกГБ¹Хй¨Ргªй
аЗЕТг¹กТГ·У§Т¹·Сй§КФй¹ 2 ªСиЗвБ§ 53¹Т·Х
µСй§бµиаГФиБµй¹¨¹¨º¢Сй¹µН¹ ·иТ¹КТБТГ¶
»ГСºаЕЧНกв»ГбกГБв´Вก´·Хи»ШиБ“select”
бЕйЗก´»ШиБаЕЧНกв»ГбกГБµТБ·ХиµйН§กТГ
г¹бµиЕРв»ГбกГБ·иТ¹КТБТГ¶аЕЧНกКХ
¤ЗТБаกГХВБ¢Н§¢¹Б ·иТ¹КТБТГ¶µСй§
аЗЕТЕиЗ§Л¹йТв´ВกТГก´»ШиБµСй§аЗЕТ(Time)

11. กÒÃàกçºÃÑกÉÒ¢¹Á»Ñ§

бБйЗиТ¢¹Б»С§·Хи·иТ¹·УаН§дБиБХКиЗ¹¼КБ¢Н§
КТГกС¹ºЩ´бµиЛТก·иТ¹аกзº¢¹Б»С§г¹АТª¹Р
»Ф´БФ´ªФ´·ХибЛй§бЕРКРНТ´ ЛЕС§¨Тก¹Сй¹
¹Уд»аกзºг¹µЩйаВз¹ ¨РКТБТГ¶аกзº¢¹Б»С§
дЗйГСº»ГР·Т¹д´й¹Т¹»ГРБТ³ 5-7 Çѹ

12. µÃǨÊͺÍØ»กóìµèÒ§æ ãËé¤Ãº¶éǹ

аБЧиН·иТ¹а»Ф´กЕиН§а¾ЧиНгªй§Т¹а»з¹¤ГСй§бГก
¤ЗГµГЗ¨КНºНШ»กГ³мµиТ§ж ·ХиБТกСºµСЗ
а¤ГЧиН§гЛй¤Гº¶йЗ¹´С§¹Хй

- гº¾ТВКУЛГСº¹З´б»й§гЛйКЗБЕ§º¹бก¹

´йТ¹г¹¶С§¢¹Б»С§ЛЕС§¨Тก·У¤ЗТБКРНТ´бЕйЗ

- ¶йЗВµЗ§КиЗ¹¼КБ гªйКУЛГСºµЗ§КиЗ¹
¼КБ·Хиа»з¹¢Н§аЛЕЗ

- ªé͹µÇ§Êèǹ¼ÊÁ 2 ªйН¹ гªйКУЛГСºµЗ§
КиЗ¹¼КБКУЛГСº·У¢¹Б»С§µТБКЩµГг¹
¤ЩиБЧНกТГгªй¹Хй (¢¹Т´ 5 Á.Å.,15 Á.Å.)

- а»Ф´½Т»Ф´а¤ГЧиН§·У¢¹Б»С§ КС§аกµЗФ¸Х
กТГ»ГРกНºªФй¹КиЗ¹µиТ§жАТВг¹¶С§¢¹Б»С§
´йТ¹г¹
ЛБТВаЛµШ: ·иТ¹¤ЗГ»ГРกНºа¿ЧН§ГСº
а¢йТกСºгº¾ТВ¤¹КиЗ¹¼КБгЛй¶ЩกµйН§
ЛЕС§¨Тก¹Сй¹·иТ¹¨РКТБТГ¶»ГРกНº¶С§
¢¹Б»С§´йТ¹г¹а¢йТกСºµСЗа¤ГЧиН§

13. »ØèÁ¤Çº¤ØÁกÒ÷ӧҹ

1) »ØèÁà»Ô´/»Ô´ (Start/Stop) ก´»ШиБ¹Хйа¾ЧиН
гЛйа¤ГЧиН§аГФиБกТГ·У§Т¹бЕРก´»ШиБбªидЗй
»ГРБТ³ 3 ЗФ¹Т·Ха¾ЧиНгЛйа¤ГЧиН§ЛВШ´·У§Т¹

8

аªи¹ ¶йТаЗЕТ»С¨¨ШºС¹¤ЧН 18.00 ¹.(6.00 pm)
бЕйЗ·иТ¹µйН§กТГгЛйа¤ГЧиН§·У§Т¹г¹аЗЕТ

6.00 ¹. (6.00 am.)ãËéก´»ØèÁµÑé§àÇÅÒ (time)
а¾ЧиНµСй§аЗЕТЕиЗ§Л¹йТ 12.00 ªСиЗвБ§
ЛЕС§¨Тก¹Сй¹гЛйก´»ШиБаГФиБ·У§Т¹ “start”

15. â»ÃáกÃÁ

1) â»ÃáกÃÁ¾×é¹°Ò¹ (Basic) аБЧиН¼Щйгªй
аКХВº»ЕСкก¢Н§а¤ГЧиН§а¢йТกСºбЛЕи§¨иТВд¿
Л¹йТ¨Н¨РбК´§в»ГбกГБ¾Чй¹°Т¹ Basic
в´ВНСµв¹БСµФ в»ГбกГБ¹ХйКТБТГ¶гªйд´й

·СиЗд»КУЛГСº·Сй§¢¹Б»С§¢ТЗЛГЧН¢¹Б»С§
КХ¹йУµТЕ КЩµГКиЗ¹гЛигªйв»ГбกГБกТГ

·Ó§Ò¹¹Õé

2) в»ГбกГБКУЛГСº·У¢¹Б»С§½ГСи§аИК
(French) â»ÃáกÃÁ¹ÕéÁÕ¢Ñ鹵͹กÒ÷ӧҹ

·ХигªйаЗЕТ¹Т¹กЗиТв»ГбกГБ¾Чй¹°Т¹(Basic)
а¹ЧиН§¨Тกа¾ФиБаЗЕТг¹กТГ¹З´б»й§бЕР·Фй§
гЛй¢Цй¹а¾ГТРЕСกЙ³Р¢Н§¢¹Б»С§½ГСи§аИК

·ХиБХНТกТИ»¹НВЩиАТВг¹а¹ЧйН¢¹Б»С§

3) ¢¹Á»Ñ§ËÇÒ¹ (Sweet bread)
БХв»ГбกГБกТГНºНВиТ§а´ХВЗв´ВдБи¼КБ
аЛБТРКУЛГСº¢¹Б»С§ЛЗТ¹ЛГЧННºб»й§в´

dough

4) ¢¹Б»С§вОЕЗХ· (Whole Wheat)

в»ГбกГБ¹Хй¨Ра¾ФиБ¢Сй¹µН¹กТГ¹З´бЕР
»ЕиНВгЛй¢Цй¹«Ци§аЛБТРКУЛГСº¢¹Б»С§·ХиБХ
กЕЩаµз¹µиУЛГЧНКиЗ¹¼КБ¢Н§вОЕЗХµЛГЧН
б»й§вОЕЗХµ

5) ¢¹Á»Ñ§âÂàกÔÃìµ (Yoghourt) КУЛГСºกТГ

·У¢¹Б»С§·ХиБХКиЗ¹¼КБ¢Н§вВаกФГмµЕ§г¹б»й§
КТЕХ«Ци§¨Р·УгЛй¢¹Б»С§БХГКªТµФ¢Н§вВаกФГмµ

6) ¢¹Áà¤éก (Cake) в»ГбกГБКУЛГСºกТГ

·Ó¢¹Áà¤éก

7) กÒõռÊÁ (Whisk) à»ç¹â»ÃáกÃÁกÒÃ

·У§Т¹ГРВРКСй¹ КУЛГСºกТГ¹З´б»й§

8) ·ÓáÂÁ (Jam)в»ГбกГБКУЛГСºกТГ·УбВБ

9) กÒùǴá»é§ (Dough) : ËÅѧ¨Òก¼ÊÁ

КиЗ¹¼КБ·Сй§ЛБ´гЛйа¢йТกС¹бЕйЗ а¤ГЧиН§¨Р
ЛВШ´·У§Т¹а¾ЧиНгЛйКиЗ¹¼КБ¢Н§б»й§¢Цй¹¿Щ
КиЗ¹¼КБ·Хи¢Цй¹бЕйЗКТБТГ¶¹Уд»·УаºаกНГХи
д´йЛЕТВ»ГРаА· г¹в»ГбกГБกТГ·У§Т¹
¹Хй¨РдБиБХกТГНºгЛйКиЗ¹¼КБКШก ´С§¹Сй¹
дБи¨Уа»з¹µйН§аЕЧНก¤ЗТБаกГХВБ¢Н§¢¹Б
бЕРдБиµйН§аЕЧНก¢¹Т´¢Н§¢¹Б»С§

10) ¢¹Á»Ñ§á«¹´ìÇÔª (Sandwich) КУЛГСº
กТГ·У¢¹Б»С§б«¹´мЗФª

11) กÒÃͺÍÂèÒ§àÃçÇ (Fast bake) : กÒÃ

·У§Т¹г¹в»ГбกГБ¹Хй бµиЕР¢Сй¹µН¹¨Ргªй
аЗЕТКСй¹Е§а¾ЧиНªиЗВ»ГРЛВС´аЗЕТг¹กТГ·У
¢¹Б»С§ ЛБТВаЛµШ аБЧиНаЕЧНกгªйв»ГбกГБ¹Хй
¼Щйгªй¨РдБиКТБТГ¶аЕЧНก¢¹Т´ЛГЧН¤ЗТБ
аกГХВБ¢Н§¢¹Б»С§д´й

12) กТГНº (Bake)в»ГбกГБ¹Хй¶ЩกННกбºº
БТа»з¹¾ФаИЙа¾ЧиННШи¹¢¹Б»С§·Хи·УаКГз¨
аГХВºГйНВбЕйЗ в´ВгªйаЗЕТ·Сй§ЛБ´ 1ªСиЗвБ§
г¹กТГ·У§Т¹ ¼ЩйгªйКТБТГ¶»ГСºаЕЧНกаЗЕТ

9

г¹กТГ·У§Т¹µТБµйН§กТГв´ВКТБТГ¶
µСй§гЛйа¤ГЧиН§·У§Т¹д´й¹Т¹КЩ§КШ´ 4 ªСиЗвБ§
ЛЕС§¨Тก¹Сй¹ก´»ШиБаГФиБ·У§Т¹ (start/stop)
а¾ЧиНаЕЧНก ¶йТ¼ЩйгªйаЕЧНกв»ГбกГБกТГµСй§
аЗЕТ КТБТГ¶»ГСºаЕЧНกаЗЕТ·ХиаЛБТРКБ
ЛЕС§¨Тก¹Сй¹ก´»ШиБаГФиБ·У§Т¹ (start/stop)
а¾ЧиНаЕЧНก в´ВКТБТГ¶µСй§аЗЕТЕиЗ§Л¹йТ
д´й¹Т¹·ХиКШ´ 16 ªСиЗвБ§

กТГНШи¹ гЛйก´»ШиБа»Ф´/»Ф´ “start/stop”
бªидЗйа»з¹аЗЕТ»ГРБТ³ 3ЗФ¹Т·Х а¾ЧиНЛВШ´
กТГ·У§Т¹

7.аБЧиН¢¹Б»С§НºаГХВºГйНВбЕйЗгЛйЛБШ¹¶С§
¢¹Б»С§»ГРБТ³ 30 Н§ИТ ·З¹а¢зБ¹ТМФกТ
бЕйЗгªйµР¢НаกХиВЗЛЩ¶С§¢¹Б»С§бЕйЗ´Ц§¢Цй¹

8. ¹Ó¢¹Á»Ñ§ÍÍก¨Òก¶Ñ§ áÅéǹÓ㺾ÒÂ
ÍÍก ¹Ó¢¹Á»Ñ§Çҧŧº¹µÐáกç

·Фй§гЛйаВз¹бЕйЗ¨Ц§¹УБТЛСи¹

¤Óá¹Ð¹Óã¹กÒÃãªé§Ò¹

а¾ЧиНгЛйд´й¼ЕЕС¾¸м·Хи´Х·ХиКШ´ ¤ЗГ»¯ФºСµФ
µТБ¤Уб¹Р¹У´С§µиНд»¹Хй

1. ¤ЗГаµГХВБµЗ§КиЗ¹¼КБгЛйаГХВºГйНВ
กиН¹гКиЕ§д»г¹¶С§¢¹Б»С§´йТ¹г¹

2. КиЗ¹¼КБ·Хиа»з¹¹йУа»ЕиТ ¤ЗГгªй¹йУНШи¹

·ХиБХНШ³ЛАЩБФ»ГРБТ³ (21- 28 ͧÈÒ C)

3. »ÃÐกͺ¶Ñ§¢¹Á»Ñ§Å§´éҹ㹵ÑÇà¤Ã×èͧ
ËÁع¶Ñ§ãËéŧÅçͤâ´ÂËÁعµÒÁÊÑÅÑกɳì
»ÃÐÁÒ³ 30 ͧÈÒµÒÁà¢çÁ¹ÒÌÔกÒ
ËÅѧ¨Òก¹Ñé¹»Ô´½Ò

4. àÊÕº»ÅÑêกà¢éÒกѺàµéÒÃѺ

5. аЕЧНกв»ГбกГБกТГ·У§Т¹·ХиаЛБТРКБ

กСº»ГРаА·¢Н§¢¹Б·ХиµйН§กТГ ГЗБ·Сй§
¢¹Т´бЕРКХ¢Н§¢¹БбЕйЗ¨Ц§ก´»ШиБаГФиБ

·Ó§Ò¹ (Start)

6. аБЧиН¢¹Б»С§аКГз¨аГХВºГйНВбЕйЗ ¨РБХ
аКХВ§КСТ³аµЧН¹´С§¢Цй¹ 12 ¤ГСй§
бЕРа¤ГЧиН§¨Ра¢йТКЩиК¶Т¹РกТГНШи¹а»з¹аЗЕТ
1 ªСиЗвБ§ ЛТก¼ЩйгªйдБиµйН§กТГгЛйа¤ГЧиН§·У

КАТЗРбЗ´ЕйНБ·ХиаЛБТРКБг¹กТГ·У§Т¹

1.КАТ¾бЗ´ЕйНБ·ХиаЛБТРКБг¹กТГгªй§Т¹
а¤ГЧиН§·У¢¹Б»С§¤ЧНºГФаЗ³·ХиБХНШ³ЛАЩБФ
ГРЛЗиТ§ 15 - 30 Н§ИТ C ¶йТНВЩиг¹К¶Т¹·Хи

·ХиНШ³ЛАЩБФКЩ§аกФ¹д»НТ¨·УгЛй¢¹Б»С§БХ
ГКа»ГХйВЗ бµиЛТกНШ³ЛАЩБФµиУаกФ¹д»
НТ¨·УгЛй¢¹Б»С§дБи¢Цй¹¿Ща·иТ·Хи¤ЗГ

2. ¤ÇÃãªéà¤Ã×èͧ·Ó¢¹Á»Ñ§ã¹Ê¶Ò¹·Õè·ÕèÁÕ
¤ÇÒÁª×é¹µèÓกÇèÒ 95% ¢³Р·ХиНШ³ЛАЩБФ 25
ͧÈÒ C

3. ¤ЗГГРБС´ГРЗС§дБигªй§Т¹г¹ºГФаЗ³·ХиБХ
กкТ«·ХиµФ´д¿§иТВ ЛГЧНกкТ«·ХиБХД·¸ФмกС´กГиН¹
ЛГЧНг¹ºГФаЗ³·ХиБХµСЗ¹Уд¿¿йТ

10

¤Ø³ÀÒ¾¢¹Á»Ñ§ 1 ªé͹µÇ§àÅçกÁÕ¹éÓ˹Ñก
2 กÃÑÁ ¹éÓµÒÅ 1 ªé͹µÇ§ãËèÁÕ¹éÓ˹Ñก
14 กÃÑÁ ¹Á¼§ 1 ªé͹µÇ§ãËèÁÕ¹éÓ˹Ñก

6.48 กÃÑÁ à¹Â 1 ªé͹µÇ§ãËèÁÕ¹éÓ˹Ñก
16 กÃÑÁ ä¢è 1 ¿Í§¹éÓ˹Ñก 50-60 กÃÑÁ

аБЧиНµЗ§КиЗ¹¼КБ¤ЗГµЗ§гЛйаКБНกСº»Тก
¢Н§АТª¹Р·ХигªйµЗ§(ªйН¹µЗ§ЛГЧН¶йЗВµЗ§)
дБи¤ЗГµЗ§КиЗ¹¼КБ¨¹¾Щ¹АТª¹Р

Êٵâ¹Á»Ñ§:

¤ÇÒÁ¨Ø¢Í§¶éǵǧ·ÕèÁÒกѺà¤Ã×èͧ·Ó¢¹Á»Ñ§
¤×Í 250 Á.Å. ¤ÇÒÁ¨Ø¢Í§ªé͹µÇ§àÅçก 5ÁÅ.
¤ÇÒÁ¨Ø¢Í§ªé͹µÇ§ãËè 15 ÁÅ
á»é§ 1 ¶éǵǧÁÕ¹éÓ˹Ñก 148 กÃÑÁ ¹éÓ 1
¶éǵǧÁÕ¹éÓ˹Ñก 250 กÃÑÁ àกÅ×Í 1
ªé͹µÇ§àÅçกÁÕ¹éÓ˹Ñก 6 กÃÑÁ ÂÕʵì 1
ªé͹µÇ§àÅçกÁÕ¹éÓ˹Ñก 3.5 กГСБ КТГаКГФБ-

11

12

13

14

7, กÒõÕÊèǹ¼ÊÁ (whisk)

в»ГбกГБ¹ХйгªйКУЛГСºกТГµХКиЗ¹¼КБа·иТ¹Сй¹ бµи¨РдБиЛБСกгЛй¢Цй¹¿Щ КиЗ¹¼КБ·ХиµХбЕйЗаЛБТРКУЛГСº

¹Уд»·У«ТЕТа»Т, аКй¹ºРЛБХи ЛГЧННЧи¹ж г¹в»ГбกГБ¹Хйа¤ГЧиН§¨РдБи·У§Т¹НºбЕжѧ¢¹Б»С§¨РдБиГйН¹

¼ÅäÁé

¹éÓµÒÅ

¹éÓÁйÒÇ

600 กÃÑÁ
200 กÃÑÁ

2 ªé͹µÇ§ãËè

650 กÃÑÁ
180 กÃÑÁ
100 กÃÑÁ

ÊéÁ

¹éÓµÒÅ

¹éÓÁйÒÇ

8, กÒ÷ÓáÂÁ (Jam)

Êٵ÷Õè 1

Êٵ÷Õè 2

- ·иТ¹КТБТГ¶аЕЧНกКЩµГ ЛЕС§¨Тก¹Сй¹¤иНВЛСи¹¼ЕдБйа»з¹ªФй¹аЕзก ж

- ·иТ¹КТБТГ¶гªй¼ЕдБй 2-3 ª¹Ф´»¹г¹КиЗ¹¼КБ

- гКиКиЗ¹¼КБЕ§г¹¶С§¢¹Б»С§·ХиКРНТ´ »Ф´½Т

- ก´»ШиБа»Ф´กТГ·У§Т¹бЕРГН»ГРБТ³ 15 ¹Ò·Õ

- ЛБТВаЛµШ ·иТ¹КТБТГ¶»ГСºКиЗ¹¼КБд´йµТБµйН§กТГ µТБ¹йУЛ¹Сก·ХиаЛБТРКБ áÂÁ·Õèä´é¹Õé
НТ¨бµกµиТ§¨ТกбВБ·Хи¢ТВ·СиЗд» а¹ЧиН§¨ТกдБиБХКиЗ¹¼КБ¢Н§ Pectin

9, ¹Ç´á»é§ (Dough)

в»ГбกГБ¹ХйКУЛГСºгªй§Т¹г¹กТГ¹З´б»й§ ·иТ¹КТБТГ¶аЕЧНกгªйКЩµГµиТ§жбЕйЗ¹УБТ¼КБбЕР
¹З´гЛйа¢йТกС¹г¹а¤ГЧиН§·У¢¹Б»С§¹Хй КиЗ¹¼КБ·Хи¶ЩกЛБСกгЛй¢Цй¹¿ЩбЕйЗКТБТГ¶¹Уд»гªй·У¢¹Б
аºаกНГХиЛЕТกЛЕТВª¹Ф´ а¤ГЧиН§¨Р·У§Т¹¼КБбЕР¹З´а·иТ¹Сй¹бµи¨РдБи·У§Т¹
Нº¢¹Б ´С§¹Сй¹дБи¨Уа»з¹µйН§аЕЧНกГР´Сº¤ЗТБаกГХВБбЕР¹йУЛ¹Сก¢Н§КиЗ¹¼КБ

10, ¢¹Á»Ñ§ (Sandwich)

15

11, â»ÃáกÃÁกÒÃͺÍÂèÒ§àÃçÇ Fast bake

16

12, â»ÃáกÃÁͺ¢¹Á

¶йТªНº¢¹Б»С§·ХиБХ¢НºกГНº ·иТ¹КТБТГ¶
гКи¢¹Б»С§Е§г¹а¤ГЧиН§а¾ЧиННºµиНа¹ЧиН§
ЛГЧНа¾ФиБГРВРаЗЕТг¹กТГНº

·ХиµФ´НВЩиННก¨¹ЛБ´ ЕйТ§бЕРаªз´гЛйбЛй§
ЛЕС§¨Тก¹Сй¹·Та¹ВºТ§ж º¹гº¾ТВ

6. ¶Í´»ÅÑêกÍÍก·Øก¤ÃÑé§ กè͹·Ó¤ÇÒÁ
ÊÐÍÒ´´éҹ㹢ͧà¤Ã×èͧ·Ó¢¹Á»Ñ§

7. äÁè¤ÇùӶѧ¢¹Á»Ñ§´éÒ¹ã¹áªèŧ㹹éÓ

·Фй§дЗйа»з¹аЗЕТ¹Т¹ а¾ГТРНТ¨·УгЛйกТГ

·У§Т¹¢Н§бก¹ЛБШ¹¼Ф´»กµФ ¶йТгº¾ТВ
µФ´กСº¶С§´йТ¹г¹б¹и¹аกФ¹д» ·УгЛй¶Н´
гº¾ТВННกВТก ¤ЗГа·¹йУНШи¹гКиАТВг¹¶С§
бªи·Фй§дЗй»ГРБТ³ 30 ¹Т·Х ¨Р·УгЛй¹У
гº¾ТВННก§иТВВФи§¢Цй¹

1. ¤ЗГгКиКиЗ¹¼КБЕ§г¹а¤ГЧиН§·У¢¹Б»С§
µТБЕУ´СºµТБ¤Уб¹Р¹Уг¹бµиЕРв»ГбกГБ

2.»ГФБТ³¢Н§ВХКµм·Хигªйг¹КиЗ¹¼КБ ¤ЗГ
¨Р»ГСºа»ЕХиВ¹µТБНШ³ЛАЩБФ¢Н§КАТ¾бЗ´­ЕйНБ »ГФБТ³¢Н§ВХКµмг¹КЩµГ´йТ¹º¹
аЛБТРКУЛГСºКАТ¾бЗ´ЕйНБ·ХиБХНШ³ЛАЩБФ
25 ͧÈÒC ¶йТНШ³ЛАЩБФ¢Н§ЛйН§КЩ§กЗиТ 25
ͧÈÒC ·иТ¹¤ЗГЕ´»ГФБТ³¢Н§ВХКµмЕ§
бµи¶йТНШ³ЛАЩБФ¢Н§ЛйН§µиУกЗиТ 25 ͧÈÒC

·èÒ¹¤ÇÃà¾ÔèÁ»ÃÔÁÒ³¢Í§ÂÕʵìã¹Êèǹ¼ÊÁ

3. б»й§·Хигªй¤ЗГа»з¹б»й§·ХиКРНТ´ дБиБХ
КиЗ¹¼КБг´ж а¨ЧН»¹КТБТГ¶ГиН¹¼иТ¹
µРбกГ§ГиН¹ бЕРБХ¤ЗТБВЧ´ЛВШи¹КЩ§

4. ¶С§¢¹Б»С§´йТ¹г¹а¤ЕЧНºКТГ»йН§กС¹µФ´
аНТдЗй (Non stick coating) «Ци§ªиЗВгЛй¢¹Б
дБиµФ´бЕР·У¤ЗТБКРНТ´§иТВ а¾ЧиНВЧ´НТВШ
กТГгªй§Т¹ ¤ЗГГРБС´ГРЗС§дБигЛйНШ»กГ³м

·ХиБХ¤ЗТБбЛЕБ¤Б аªи¹БХ´ЛГЧНКйНБ
КСБ¼СКกСº¼ФЗ´йТ¹г¹¢Н§¶С§бЕРЛйТБгªйгВ¢С´

·Хиа»з¹вЕЛРг¹กТГ·У¤ЗТБКРНТ´

5. ¤ЗГ·У¤ЗТБКРНТ´ГЩ·ХиНВЩиกЕТ§гº¾ТВ

·Øก¤ÃÑé§ËÅѧกÒÃãªé§Ò¹ â´Â¹ÓÊèǹ¼ÊÁ

กТГ·У¤ЗТБКРНТ´бЕР´ЩбЕГСกЙТ

¤Óá¹Ð¹Ó

в»ГбกГБбЕРаЗЕТ·Хигªйг¹กТГ·У§Т¹

´йЗВа·¤в¹вЕВХ·Хи¾С²¹Т¢Цй¹бЕРа¾ЧиНа»з¹
กТГ»ГСº»ГШ§¤Ш³АТ¾¢Н§¼ЕФµАС³±м
¤Ш³КБºСµФбЕРаЗЕТ·Хигªйг¹กТГ·У§Т¹г¹
бµиЕРв»ГбกГБНТ¨БХกТГа»ЕХиВ¹б»Е§в´В
дБиµйН§б¨й§гЛй·ГТºЕиЗ§Л¹йТ

¶Н´»ЕСкก¢Н§а¤ГЧиН§ННก¨ТกаµйТГСº
бЕР»ЕиНВгЛйа¤ГЧиН§аВз¹Е§กиН¹¹Уд»·У
¤ЗТБКРНТ´

1. ¶йТ¹У¢¹Б»С§ННก¨Тก¶С§бЕйЗ бµигº¾ТВ
ВС§µФ´НВЩиกСºа¿ЧН§ЛБШ¹ гЛйаµФБ¹йУНШи¹Е§г¹
¶С§¢¹Б»С§ бªи·Фй§дЗйГРВРЛ¹Ци§ ¨РªиЗВгЛй
¤ГТº¢¹Б»С§·ХиµФ´НВЩиНиН¹¹ШиБЕ§бЕР¹У
гº¾ТВННกд´й§иТВВФи§¢Цй¹

2. ¶йТ´йТ¹г¹¢Н§гº¾ТВБХаИЙб»й§µФ´НВЩи

17

гЛй¹Угº¾ТВбªиЕ§г¹¹йУНШи¹ бЕйЗгªйдБй
¨ФйБ¿С¹¤иНВж а¢ХиВаИЙб»й§ННก

3. ЕйТ§·У¤ЗТБКРНТ´¶йЗВµЗ§, ªйН¹µЗ§
КиЗ¹¼КБ, ¶С§¢¹Б»С§бЕРгº¾ТВ ´йЗВ
¹йУНШи¹ГиЗБกСº¹йУВТЕйТ§¨Т¹бЕйЗЕйТ§ННก
´йЗВ¹йУКРНТ´ ¹Уд»аªз´гЛйбЛй§

4. аªз´¾Чй¹¼ФЗНЧи¹ж ·Сй§´йТ¹г¹бЕР´йТ¹¹Нก
´йЗВ¼йТªШº¹йУЛБТ´ж ¶йТБХ¤ГТºµФ´б¹и¹
¼ЩйгªйНТ¨гªй¹йУВТЕйТ§¨Т¹»ГФБТ³¹Ф´Л¹иНВ
ГиЗБ´йЗВбµиµйН§·У¤ЗТБКРНТ´¹йУВТННก
¨¹ЛБ´ БФ©Р¹Сй¹НТ¨·УгЛйаกФ´ГНВ´иТ§
бЕРНТ¨»¹а»ЧйН¹г¹¢¹Б»С§·Хи¨Р·Уг¹¤ГСй§
¶С´д»
5, µГЗ¨´ЩгЛйБСи¹г¨ЗиТа¤ГЧиН§·У¢¹Б»С§бЕР
НШ»กГ³м·ШกªФй¹бЛй§К¹Ф·กиН¹·Хи¨Ргªй§Т¹
¤ГС駵иНд»ЛГЧНกиН¹¹Уд»аกзº ЛйТБ¹У
а¤ГЧиН§·У¢¹Б»С§¨ШиБЕ§г¹¹йУЛГЧН¢Н§аЛЕЗ

à§×è͹ä¢กÒÃÃѺ»ÃÐกѹÊÔ¹¤éÒ

- КСТกТГГСº»ГРกС¹БХГРВРаЗЕТ 2 »Х
¹Сº¨ТกЗС¹·Хи·иТ¹«ЧйНКФ¹¤йТ ( ГСº»ГРกС¹
а©¾ТРОХµаµНГмбЕРБНаµНГм)

- กÒÃÃѺ»ÃÐกѹ¨ÐÁÕ¼ÅกѺ¤ÇÒÁºก¾Ãèͧ

·ХиаกФ´¨Тก¤ЗТБ¼Ф´¾ЕТ´¢Н§ºГФЙС·
а·иТ¹Сй¹ ·Т§ºГФЙС·¨РдБиГСº»ГРกС¹КФ¹¤йТ

·ХиаКХВЛТВ¨ТกกТГ·Хи·иТ¹дБи»¯ФºСµФµТБ
¤Уб¹Р¹Уг¹¤ЩиБЧН¹Хйа´з´¢Т´ГЗБ¶Ц§กТГµก
бµก กТГКЦกЛГН¨ТกกТГгªй§Т¹

- ËÒก·èÒ¹´Ñ´á»Å§ à»ÅÕ蹪Ôé¹Êèǹã´æ

·ХидБигªиНШ»กГ³м·ХиБТа»з¹ªШ´¢Н§¼ЕФµАС³±м
กТГГСº»ГРกС¹КФ¹¤йТ¶ЧНЗиТа»з¹вБ¦Р·С¹·Х

- ЛТกа¤ГЧиН§¢Н§·иТ¹аกФ´¤ЗТБаКХВЛТВ
бЕйЗВС§НВЩиг¹а§ЧиН¹д¢¢Н§กТГГСº»ГРกС¹

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гЛйаГХВºГйНВбЕйЗа¢ХВ¹ªЧиН ·ХиНВЩи àºÍÃì
в·ГИС¾·мбЕРа¢ХВ¹КТаЛµШ·ХиКи§а¤ГЧиН§¤Ч¹
ЗиТа»з¹а¾ГТРаЛµШг´¾ГйНБб¹ºКСТ
กТГГСº»ГРกС¹БТ´йЗВ

КФ¹¤йТ¨РЛЕШ´¾й¹¨ТกกТГГСº»ГРกС¹аБЧиН

- аКХВЛТВ¨ТกกТГгªй§Т¹дБи¶ЩกµйН§
ЛГЧН´С´б»Е§КФ¹¤йТ

- аКХВЛТВ¨ТกกТГдБи»¯ФºСµФµТБ¤ЩиБЧН

- аКХВЛТВ¨ТกกТГ¢¹Ки§

- аКХВЛТВа¹ЧиН§¨Тก¢Т´กТГ´ЩбЕГСกЙТа¤ГЧиН§

ЛБТВаЛµШ

- ÃѺ»ÃÐกѹ੾ÒÐã¹¾×é¹·ÕèÃѺ»ÃÐกѹ
à·èÒ¹Ñé¹

- а¾ЧиНа»з¹กТГ»ГСº»ГШ§¤Ш³АТ¾КФ¹¤йТ
ºГФЙС·¢НК§З¹КФ·¸Фмг¹กТГа»ЕХиВ¹б»Е§
ГТВЕРаНХВ´¢Н§КФ¹¤йТв´ВдБиµйН§б¨й§гЛй·ГТº
ЕиЗ§Л¹йТ

- аКХВЛТВ¨ТกกТГКЩЛТВ ЛГЧНªФй¹КиЗ¹
ºТ§НВиТ§ЛТВд»¨ТกกТГ¶Н´»ГРกНº
КФ¹¤йТ

18

КСЕСกЙ³м¹ХйбК´§ЗиТаБЧиНЛБ´НТВШกТГгªй

§Т¹бЕйЗ а¤ГЧиН§¹ХйдБи¤ЗГ¶Щก·Фй§ЛГЧНกУ¨С´
ГЗБกСº¢ВР·СиЗд»¨Тก¤ГСЗаГЧН¹ а¾ЧиНа»з¹

กТГГСกЙТКФи§бЗ´ЕйНБ бЕР»йН§กС¹НС¹µГТВ

·ХиНТ¨аกФ´¢Цй¹กСºБ¹ШЙВм«Ци§аกФ´¨ТกกТГ
ЕРаЕВЗФ¸ХกТГ·Хи¶ЩกµйН§г¹กТГกУ¨С´¢ВР
¤ЗГКи§¢ВРд»กУ¨С´ВС§Л¹иЗВ§Т¹·ХиБХЛ¹йТ·Хи
กУ¨С´¢ВР¾ФаИЙЛГЧНЛ¹иЗВ§Т¹·ХиКТБТГ¶
¹УаНТЗСК´ШกЕСºБТгªйгЛБи (ГХд«а¤ФЕ)

ÇÔ¸ÕกÒõÃǨÊͺ»ÑËÒàº×éͧµé¹

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»ÑËÒ ÊÒà赯 ÇÔ¸ÕกÒÃáกéä¢

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20

Dear Customer
Thank you for choosing a

CUIZIMATE appliance. The

experience, design, feature and
technology of this appliance, as
well as the strict quality
controls used during
manufacture, will provide full
satisfaction for many years.

Bread Maker

Model : RBSBREADMAKER

600-720 W 220-240 V 50Hz

Introduction

Carefully read and understand
this manual and any label
attached to the tool before use.
Keep these instructions with
the product for future
reference. Ensure all persons
who use and service this
product are acquainted with
this manual.

English

Description

A.
B.
C.
D.
E.
F.

Lid system
Big measuring spoon
Small measuring spoon
Kneading arm
Inner barrel
Measuring cup

G.
H.

Hook
Control panel (coved with
transparent PP paper, You
can tear off when using)

Product feature

Advanced technology

1)Mini computer: The inner
single chip mini computer is
designed for kinds of process
program, if you want to
choose the bread menu which
you want, just press the button
“operation”, it will finish the
whole process automatically.

2) Button:Flexible buttons,
easy operation, credibly, long­lived.

3) LCD screen: LCD screen
displays working state and
easy operated.

4) Trouble self-check:
If there are troubles when
working, it will alarm
automatically, displaying the
wrong operation, you can
know how to deal with.

5) Memory function:
If the electricity is cut off
while the machine is working,
and the electricity is on in 30
minutes, the bread maker

21

will resume working.

6) Cover turns over
automatically Press the button
gently : the cover will turn over,
avoiding the heat steam hurts
your hand.

Convenient operation

1) Process control
It is well programmed before
taking out of factory. Operate
directly and conveniently.

2) Keep steady temperature
automatically.
Place inner high sensitive heat
control system to keep the
temperature steady, equal.

3) Indicating function
When it finishes its work or
has troubles, it will indicate by
buzzer.

4) Cleaning and maintenance
Special inner barrel is treated
with Teflon coating, easy to
clean.

5) Long delay time
The longest delay time is as
long as 16 hours.

If the temperature is too high,
it will cut off the electricity
automatically.

Durability

1) All plastic dusk
We choose import material PP
for dusk, against being eroded,
easy to clean and high
intensity.

2) Coating inner barrel
High quality inner barrel is
made of aluminum; use Teflon
coating technology to deal with
its surface, anti high
temperature. Non-stick wall
and against eroded.

3) Special inner wall
Special inner wall with high
quality, it is sublimed, with
good heat reflect effect, also
good anti erode effect.

4) Hectic tube
The tube is treated with special
technology, infrared ray
heating, high heating effect anti
lampblack and erode, long life

5) Electromotor
Endure high heat, slowly
running, low noise, and long
life.

Safety protection

1) Grounded protection
It is grounded, safe to operate.

2) Over temperature protection

22

Energy Saving

Electricity saving model
It is designed with different
function classes, optimizing
choosing heat power and heat
time properly. It saves
electricity and your time as
well.

Multifunction choose

This bread maker can fulfill
kinds of special “bread
making”, “fermenting”,
“jamming” and “roasting
functions.

Tip&safety precautions

1. Before you use it, please read
this manual in detail.

2. This bread maker is for
home use, not for commercial
use.

3. When roasting for the first
time, it’s normal that some
smoke fume from radiator tube

4. This product matches to
250V/16A or above socket
with three cords, and should
have earth wire, also should
prevent from the connection
of none electric ferrous wire
and earth wire.

5. After use or when cleaning

and installing parts, you should
pull out the plug.

6. It can’t be used outdoors or
in wet place.

7. This bread maker (not
including inner barrel and
blending vane), power wire and
plug can’t be dipped into
water or other liquid.

8. You should not put it in the
place which is near water
heater, electric stove or other
heating source.

9. Don’t let children operate
the product, and place it out
of children’s reach.

10. Leave enough room around
the bread maker, at least a
distance of 11cm.

11. Before operation, please
make sure the inner barrel is
installed correctly; don’t put
stone and other hard or
flammable substance into the
inner barrel.

12. After the plug is plugged
to the socket, don’t use brush
that with tinsel to swab or
clean the bread maker.

13. When it is operating, don’t
open the cover or put your
hand into the inner barrel.

23

14. If the power wire is
damaged please send it to
professional repairer, don’t
change wire personally to
avoid electric shock.

15. When it is operating, don’t
touch other surface of the
cover except the control panel
buttons.

16. This appliance is not
intended for use by person
(including children) with
reduced physical,sensory or
mental capabilities,or lack of
experience and knowledge,
Unless they have been give
supervision or instruction
concerning use of the
appliance, by a person
responsible for their safety.
Children should be supervised
to ensure that they do not play
with the appliance.

17. This appliance cann’t be
worked by an external timer or
the individual remote control.

Instruction for use

3. Sweet bread

4. Whole wheat

5. Yoghourt bread

6. Cake

7. Whisk

8.Jam

9. Dough

10.Sandwich

11. Fast bake

12. Bake

Notice:

1.practice working time =
electricity cutting off time +
former enactment time
Memory time: after electricity
is cut off during the work, the
bread maker still has 30
minutes’s memory time.
If the electric cutting off time
is more than 30minutes, it
can’t resume to work.

2.After the bread is made
completely, if you want to make
another bread, you’d better
wait until the inner temperature
is below 45 C to make sure the
quality of fermentation.

Function Menu Introductions

1. Basic

2. French

24

Ingredients

Ingredients are the most impor­tant step in making bread. By
choosing proper ingredients,
you can make top grade bread,
in order to save time; we have
summarized some valuable ex­perience as reference for you.

1. Flour

The flour tendon is the most
important confect material in
making bread. Flour tendon
can keep the state of paste and
save the carbon dioxide
brought by baking powder.
The term “puissant flour”
means the flour with high
tendon content. This kind of
flour is made from high grade
wheat, very proper for making
bread. Therefore, make sure
the flour you bought is high
tendon content.

2. Flour/black wheat flour

Black flour includes 85%
kernel without dusk, the chaff
content of most of kernel is
small. The bread made from
black flour is smaller than the
bread that made from white
flour, because the tendon
content of the black flour is

low, but the taste of black
bread is better.

3. Whole wheat flour

This flour with kernel includes
plenty of fiber. This fiber can
prevent from the losing of the
tendon, so bread that made
from whole-wheat flour is
smaller than the white flour
bread, the crust is thicker as
well. But this kind of bread
tastes excellent. Our have
designed programs, especially
for this whole wheat flour,
which takes longer time in
blending and fermenting.

4. Ferment powder

The ferment powder is the live
organization in paste. The
carbon dioxide bobbers of the
ferment powder let the paste
fermenting. You’d better use
“atom shape” to dry ferment
powder. This dry powder
comes from sachet, which is
independent on sugar when
fermenting. It contains low
sugar content, good for your
health. The unused baking
powder should be kept in low
temperature and dry place in
airproof.

25

should adjust it according to
specific condition, also can

use dry cheese, and dry milk
instead, when you familiar
with this bread maker, you
will know if the water
content is too more or too less,
you can add water and flour
to adjust it, but you should
remember how much salt you
have add in, it will reduce the
speed of fermenting, some
ingredients can mixed at the
beginning ,such as dry milk
and yogurt ,but some should
wait for the buzz of the maker,
such as paste,nut,dry fruit.
Referring to the time form,
you can know when the maker
will buzz.

10. Circumstance

The working circumstance is
very important, the size
distance of the bread between
heat circumstance and cold
condition is 15%. Don’t place
the bread maker in place with
drought, above all the anti wind
function is limited, if the house
is too wet, it also effect the
bread.

5. Salt

Salt can add taste; also can
reduce the speed of
fermenting.

6. Butter

It can add taste, and make the
bread softer, also can use man­made butter and olive oil,

7. Sugar

Sugar can adjust the color and
taste of bread, it’s will cook lure
bread.
Notice: if you add sugar, many
kinds of sachet and baking
powder can’t not be actived
easily.

8. Water

you can use daily use water,
temperature at around 20 C will
be better.

9. Other ingredients You
should choose ingredients
according your own taste,such
as cheese, dry fruit, egg,
nut, black wheat flour, herb,
flavor, etc, but you should
notice the content of the water,
for example, cheese, milk,
fresh fruit have a high water
content, the water may make
the paste too wet, so you

26

2) Time Use
these two buttons to set the
delay timer.

3) Color: press to select crust
color between light, medium &
dark. The arrow on the LCD­display will indicate the color
you select.

4) Size: three selections. 1.0LB/

1.5LB/2.0LB

5) Select: main selection
control button, press to cycle
through each program.

14. Select buttons

Turn on the power, basic
program selected, screen
indicates the loaf is 1.5LB, the
color is medium, this program
is 2 hours and 53 minutes;
press the “select” button,
choose the proper program;
press “color” button to select
color for your bread; press
“time” button to set proper
delay time. E.g. it is 6:00 pm,
if you want to have your bread
on the following day 6:00 am;

11. Bread storage

The bread that you make by
yourself does not include
antiseptic. However, if you
deposit the bread in clean and
closed container, then put it
into the refrigerator, like this,
the bread can save for 5-7days.
Besides, you can have the
bread iced, but you’d better put
it into a plastic bag after
cooling down.

12. Check components

When you open the bread
maker, you can find following
components:
kneading arms, put them over
the axis after cleaning.
1 measuring cup, you may use
this spoon to measure the liquid
ingredients; 2 measuring
spoon, the reference of the
confect material in this manual
are all according to these two
sp (5ml, 15ml).
Open the lid of the bread
maker, then familiar with the
installation of the inner barrel.
Notice: you should connect the
gear to the kneading arm
correctly, so that you can install
the inner barrel to the maker.

13. Control buttons.

1) Start/stop: press the button
to start, hold it for 3 seconds
to stop working.

27

7) Whisk: uses shorter steps
to knead paste in a shorter
time.

8) Jam: making jam.

9) Dough: After blending, it will
be stop after fermenting. The
fermented paste can be made
of different kuchen, and the
barrel will not heat, needn’t
choose crust and weight
program.

10) Sandwich: it can make
good sandwich.

11) Fast bake: this mode is
similar to the quick program
in that the steps are shorter for
a faster process time.
Note: loaf size and bread color
cannot be altered in this mode;

12) Bake: program is specially
designed for reheating finished
bread. The program setting
time is one hour. You can
adjust time according to need.
But the longest baking time is
four hours. Press start/stop
button to select; if you need to
set delay time, adjust to the
proper time, press start/stop
button to select. The longest
delay setting time is sixteen
hours.

you can press “time” button to
set delay time to “12:00”, then
press “start” button.

15. Programs

1) Basic: this is the program
shown when the machine is
first powered on. This is a
good, general-purpose
program for white or brown
bread. Most of the recipes use
this program.

2) French: this setting is
slightly longer than the BASIC
program due to the extra
kneading and rising time
required giving the loaf a “airy”
texture characteristic of
French bread.

3) Sweetbread: stand-alone
bake cycle. Good for sweet
bread, baking remade dough
etc.

4) Whole wheat: this mode
spreads the kneading and rising
steps to give better results with
the low gluten content whole
wheat/whole meal flour.

5) Yoghourt: if add yogurt to
the flour, the bread with yogurt
taste.

6) Cake program for making
cakes.

28

Making method.

Please follow the items below:

1) Please measure the
ingredients before putting it into
the inner barrel.

2) Use warm(21- 28C) water.

3) Put in the inner barrel and

turn it 30 degree clockwise ,
then cover the lid.

4) Plug the power plug.

5) Choose proper program,
press “start” button.

6) When the bread is well
made, the machine will sound
12 times, and go into heat
preservation for one hour; if
you don’t need to, hold “start/
stop” button for three seconds
to stop working.

7)When finish toast, turn barrel

30 degree counter-clockwise,
then use the hook to pull out
the barrel.

8) Pull out the bread and
kneading arm, use the hook to
bring out the kneading arms.

9) Slice up the bread when the
bread is cool.

temperature is too high, the
bread will be with acid taste,
if it too low, the fermenting will
be effected.

2. The humidity of the air

should below95% (temperature

at 25C)

3. Make sure there is no
flammable, eroding gas around
the maker, and no conductor
mote around it.

Working circumstance

1. Proper to temperature of
15-30C, if the circumstance

Bread recipes:

The content of the following
measuring cup is 250ml,the
small sp is 5ml,and big sp is
15ml.1 cupp of flour weigh
148g,1 cupp of water weigh
250g,1 small sp of salt weigh
6g,one small sp of yeast weigh

3.5g,1 small sp of improved
dose weigh 2g,1 big sp of
sugar weigh 14g,1 big sp milk
powder weigh 6.48g,1 big sp
of butter weigh16g,1 egg
weigh(50-60)g, when
measuring, you should place
the measuring tool planely.
don’t pile the material.

29

30

31

32

7, Whisk

This function just can blending can’t be fermenting: but the paste
can used to make dumpling, noodle etc, and the inner barrel can’t
be heated.

8, Jam

Fruit
Sugar
Lemon juice

600g
200g
2big sp

650g
180g
100g

Orange
Sugar
Lemon juice

Prescription 1

Prescription 2

- Also you can choose one Prescription first,then slice the fruits
into chips

- You can mix three kinds fruit.

- Then put the jam into the clean pail, cover it,

- Please press the START button, and wait for 15 minutes.

- Notice: this menu proper-to-proper weight.

9, Dough

Use different material to make different paste, other food can be
use to be the material of the paste. After blending, it will be stop
after fermenting. The fermented paste can be made of different
kuchen and the barrel will not heat, needn’t choose crust and weight
program.

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12, Bake

If you like crisp crust, you can put the bread into the maker for further
toasting, also can add toasting time.

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into water for long time, it will
affect the function of the axis
of rotation. if the kneading
arm was sticked to the barrel,
you can use warm water to
marinate it about 30 minutes,
so that it is very easy to put it

out.

Instructions

1. The material should be put
into the maker in order.

2. The content of the yeast
should differ depending on the
circumstance temperature,
above prescription is based
on 25C house temperature, if
the house temperature is higher
than 25C ,you’d better to
reduce some yeast, if the
house temperature is lower
than 25C ,you’d better to add
some yeast.

3.The flour should be white,
and can throng the 100 bolt,
not including sands, no mold,
and not agglomerating,
also with good flexibility.

4. You should especially
protect the perfect of the non
stick inner barrel. Don’t use
metal tool to clean it,

5. The hole in the middle of the
kneading arms should be
thorough cleaned then drip
some butter on it, lest to stick
the kneading arm.

6. When clean the inner part
of the maker, please cupt off
the electric first,

7. Don’t put the inner barrel

Time and function operation
form.

If the time form is not matched
the time that the maker do, that
is result of the technology
improvement, you should
complied to the maker, we
will not notice additionally.

Maintenance &Cleaning

Unplug the bread maker and let
it to cool down fully before
cleaning.

1. If the kneading arm has
stuck on to the shaft, fill the
loaf tin with warm water and
let it soak, this should soften
any dough residues and allow
the kneading arm to be
removed.

2. If the inside of the kneading
arm gets clogged with flour,
soak it in warm water, then dig

35

out the flour with a wooden
cocktail stick,

3. Wash the measuring cup,
spoon, barrel, and kneading
arm in hot soapy water, rinse,
then dry thoroughly.

4. Wipe all other surface,
internal and external, with a
damp cloth. Use a little
washing-up liquid if necessary,
but be sure to clean it all off,
otherwise it might taint the next
lot of bread.

5. Make sure everything is dry
before re-using the bread
maker or storing it away.
Don’t immerse the bread
maker in water or any other
liquid. Don’t use harsh or
abrasive cleaners or solvents.
Don’t put any of the part in a
dishwasher.

Warranty:

Warranty is expired when
(void of warranty)

- Damage or defect from
misunderstand how to use or
service from non authorized
people.

- Damage or defect from not
follow this instruction manual.

- Electrical shock or any
electrical problem.

- Lost or damage some part by
accident or natural damage.

- Some parts are shelf life, need
replacement.

- Service is available only in
service area.

- This instruction may be
changed with out prior notice.

- Company reserved the right
to change all details before
notice.

Note :

Warranty heater and motor
only

- Damage or defective from

delivery.

- Damage or defective from
manufacturer, dealer&service.

- 2 year warranty for house
hold use only.

- Use according to this
instruction carefully

36

This marking indicates that
this product should not be dis­posed with other household
wastes. To prevent possible
harm to the environment or
human health from uncon­trolled waste dis-

posal recycle it responsibly to
promote the sustainable reuse
of material resources. To re­turn your used device, please
use the return and collection
systems or contact the retailer
where the product was pur­chased. They can take this
product for environmental
safe recycling.

The problems that bread maker often appears, and settlement.

Maintaining

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