Magnit RBM-1001 User Manual [ru]
Dear customer!
We congratulate you on purchasing home appliance of “MAGNIT” trademark. We
are sure that this unit will correspond to the highest requests for the quality and will
become the real reliable support in your home cares. Before starting using this
appliance, please carefully read the instruction manual and follow the rules of using.
In this case the trademark “MAGNIT” will assure the long life of the equipment you
have bought.
Thank you for choosing us!
DESCRIPTION
2.
3.
4.
1. Lid system
2. Мeasuring spoon
3. Kneading arm
4. Inner barrel
5. Measuring cup
6. Hook
7. Control panel (coved with transparent PP paper,
You can tear off when using)
5.
6.
7.
7.
EN
3
Notice:
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. After use or when cleaning and installing parts, you should pull out the plug.
5. It can't be used outdoors or in wet place.
6. This bread maker (not including inner barrel and blending vane), power
wire and plug can't be dipped into water or other liquid.
7. You should not put it in the place which is near water heater, electric stove
or other heating source.
8. Don't let children operate the product, and place it out of children's reach.
9. Leave enough room around the bread maker, at least a distance of 11cm.
10. 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.
11. After the plug is plugged to the socket, don't use brush that with tinsel to
swab or clean the bread maker.
12. When it is operating, don't open the cover or put your hand into the inner
barrel.
13. If the power wire is damaged please send it to professional repairer, don't
change wire personally to avoid
electric shock.
14. When it is operating, don't touch other surface of the cover except the
control panel buttons.
15.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
16. This appliance cann't be worked by an external timer or the individual
remote control.
EN
4
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 of the 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.
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 man-made 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℃ 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 should adjust it according
EN
5
is a good, general-purpose program for white or brown bread. Most of the recipes
use this program..
2)Whole wheat: this mode spreads the kneading and rising steps to give better
results with the low gluten content whole wheat/whole meal flour.
3)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
4)Rapid bread : 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;
5)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.
Making method.
Please follow the items below:
1) Please measure the ingredients before putting it into the inner barrel.
2) Use warm(21℃ - 28℃ ) water.
3) Put in the inner barrel and turn it 30 degree deasil ,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 widdershins,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.
EN
6
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 circupmstance is very important, the size distance of the bread
between heat circupmstance 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.
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:
2 kneading arms, put them over the axis after cleaning.
1 measuring cupp, you may use this sp to measure the liquid ingredients;
2 measuring sp, 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.
- Start/stop: press the button to start, hold it for 3 seconds to stop working.
- Time∧ /∨ : Use these two buttons to set the delay timer.
- Color: press to select crust color between light, medium & dark. The arrow on
the LCD-display will indicate the color you select.
- 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,
EN
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; 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
7
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 25℃ house temperature, if the
house temperature is higher than 25℃ ,you'd better to reduce some yeast, if
the house temperature is lower than 25℃ ,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-steak 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 cut off the electric first,
7) Don't put the inner barrel 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.
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 out the flour with a wooden cocktail stick,
3) Wash the measuring cupp, sp, 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.
EN
The life-time of the product is 2 years.
You can find full information about the appliances of “MAGNIT” trademark on
www.magnit.net
8
Rating voltage: 220~240V/50Hz
Rating Power: 580W
Loading...