Instruction Manual
Bread Maker
MODEL: PLA0532
IMPORTANT SAFETY INSTRUCTIONS
1. Carefully read this manual before using this appliance
2. Before use, check that the voltage of wall outlet corresponds to the one shown on the rating plate.
3. 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 manufacturer or the nearest
authorized service agent for examination, repair, electrical or mechanical adjustment.
4. Do not touch hot surfaces. Use handles or knobs.
5. To protect against electric shock do not immerse cord, plug, or housing in water or other liquid.
6. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
7. Do not let cord hang over edge of table or hot surface.
8. The use of accessory attachments not recommended by the manufacturer may cause injuries.
9. This appliance is not intended for used 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 use of the appliances by a person responsible for their safety.
10. Children should be supervised to ensure that they do not play with the appliance.
11. Do not place on or near a hot gas or electric burner, or in a heated oven.
12. Extreme caution when moving an appliance containing hot oil or other hot liquids.
13. Do not touch any moving or spinning parts of the machine when baking.
14. Never switch on the appliance without properly placed bread pan filled ingredients.
15. Never beat the bread pan on the top or edge to remove the bread, this may damage the pan.
16. Metal foils or other materials must not be inserted into the appliance as this can give rise to the
risk of a fire or short circuit.
17. Never cover the appliance with a towel or any other material, as 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.
18. Always turn any control to OFF, then remove plug from wall outlet.
19. Do not operate the appliance for other than its intended use.
20. Do not use outdoors.
21. The appliance is not intended to be operated by means of an external timer or separate
remote-control system.
22. This appliance is intended to be used in household and similar applications such as:
• staff kitchen areas in shops, offices and other working environments;
• farm houses;
• by clients in hotels, motels and other residential type environments;
• bed and breakfast type environments
24．Do not operate the unit without bread pan placed in the chamber to avoid damaging the
appliance.
Keep this manual with the appliance. If the appliance is to be used by a third party, this instruction
manual must be supplied with it.
The safety instructions do not by themselves eliminate any danger completely and proper accident
prevention measures must always be used. No liability can be accepted for any damage caused by
non-compliance with these instructions or any other improper use or mishandling.
KNOW YOUR BREAD MAKER (Product may be subject to change without prior notice)
CONTROL PANEL
After power-up
When the bread maker is plugged into the power supply, a beep will be heard and “13:00” will
be displayed. The colon (:) between the “3” and “00” will not flash and “1” is the default
program. The arrows will point to 1000g and MEDIUM as they are the default settings.
1. Control Panel Display
It will display the following items:
1. Selected loaf size
(700g, 1000g)
2. The remaining baking time.
3. The selected bread brownness
(Light → Medium → Dark)
4. The selected program number
2. Start/Stop
To start and stop the selected baking program.
To start a program, press the “START/STOP” button once. A short beep will be heard and
the colon in the time display begins to flash and the program starts.
To stop the program, press the “START/STOP” button for more than 2 seconds and a beep
will be heard denoting that the program has been stopped.
Note: Do not press the START/STOP button, if you only want to check the state of your bread.
Check the bread through viewing window.
3. Delay Timer
This bread maker has a timer delay function that allows it to automatically turn on at a later
time. Use the “TIME+” and “TIME-” buttons to set your desired end time for baking. The
maximum delayed time is up to 13 hours.
The steps for setting the delay function are as follows:
1) Select a program including menu, colour and loaf size.
2) Set the delay timer. Press the “TIME+” button once, the end time will be delayed 10
minutes. And if the “TIME+” button is pressed down continuously, the delayed time will
increase rapidly. If you have overshot, you can correct it by pressing the “TIME-” button.
Suppose it is 8 a.m. now and you would like fresh bread after 7 hours 15 minutes at 3.15 p.m.
First select your desired program, then press the “TIME+” and “TIME-” buttons until 7:15
appears on the display.
Note: the “6 ULTRA FAST-I”, “7 ULTRA FAST-II” and “9 JAM” programs do not have delay
function.
3) Press START/STOP button to activate the delay program. The colon on the display flashes
and the program time starts to run.
Note：Do not use the timer function when working with easy spoiling ingredients such as eggs,
milk, cream or cheese.
4. Loaf size
Select the gross weight (700g, 1000g). Press the button to choose your desired gross weight,
see the mark beneath it for reference.
Note: The program 4, 6, 7, 8, 9, 10 and 12 cannot adjust the loaf size.
5. Menu
You can select the desired program by pressing the MENU button. The corresponding program
number is showed on the display. The baking time depends on the selected program
combinations. This bread maker has the following 12 programs:
Baking program 1: Basic
For white and mixed breads that mainly consists of wheat flour or rye flour. The bread has a
compact consistency. You can adjust the bread brownness by setting the COLOUR button.
Baking program 2: French
For light breads made from fine flour. Normally this bread is fluffy and has a crispy crust. This
is not suitable for baking recipes requiring butter, margarine or milk.
Baking program 3: Whole Wheat
For breads with heavy varieties of flour that require a longer phase of kneading and rising (for
example, whole wheat flour and rye flour). The bread will be more compact and heavy.
Baking program 4: Quick
Kneads, rises and bakes the loaf in less time than Basic setting. The bread baked on this
setting is usually smaller with a dense texture.
Baking program 5: Sweet
For breads with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate or
added sugar. Due to a longer phase of rising, the bread will be light and airy.
Baking program 6: Ultra fast-I: kneading, rising and baking 700g loaf in the shortest time.
Usually the bread made is smaller and rougher than that made with Quick program.
Baking program 7: Ultra fast-II: the same as above, but applicable for 1000g loaf.
Baking Program 8: Dough
Preparing the yeast dough for buns, pizza or plaits. There is no baking in this program.
Program 9: Jam
For making jams.
Baking program 10: Cake
Kneading, rise and baking, but rise with soda or baking powder.
Baking program 11: Sandwich:
For baking light texture bread with a thinner crust.
Program 12: Bake
For additional baking of breads that are too light or not baked through. In this program there
is no kneading or resting.
6. Colour
Select the bread brownness (Light → Medium → Dark). Press the COLOR button to select
your desired setting. The baking time changes depending on the selected bread brownness.
The programs 8, 9, 10, 11, and 12 cannot select the colour setting.
KEEP WARM
Bread can be automatically kept warm for 1 hour after baking. During keep warm, if you
would like to take the bread out, switch the program off by pressing the START/STOP
button.
MEMORY
If the power supply has been interrupted during operating, the process of making bread will
be continued automatically within 20 minutes, even without pressing “START/STOP” button.
If the interruption time is longer than 20 minutes and the display shows the initial default
setting, then you must discard the ingredients in the bread pan and add new ingredients into
the bread pan then the bread maker must be restarted. If the dough has not entered the
rising phase when the power supply is interrupted, you can press the “START/STOP” button
directly to continue the program from the beginning.
ENVIRONMENT
The machine may work well in a wide range of temperatures, but there may be some
difference in loaf size between a very warm room and a very cold room. We suggest that the
room temperature should be within the range of 15℃ to 34℃.
WARNING DISPLAY
1. If the display shows “HHH” after you have pressed START/STOP button, it means that the
temperature inside the bread pan is too high. You should stop the program and unplug from
the power outlet immediately. Then open the lid and let the machine cool down completely
before using again (except the program of BAKE and JAM). If the display shows “LLL” after the
program has been started, it means that the temperature inside of bread pan is too low. You
should place the bread maker into an environment of higher temperature for use (except the
program of BAKE and JAM).
FOR THE FIRST USE
The appliance may emit a little smoke and a characteristic smell when you turn it on for the
first time. This is normal and will soon stop. Make sure the appliance has sufficient ventilation.
1. Please check that all parts and accessories are complete and free of damage.
2. Clean all the parts according to the section“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 all the detached parts again.
4. Dry all parts thoroughly and assemble them; the appliance is ready for using.
HOW TO MAKE BREAD
1. Turn the bread pan anticlockwise then pull it out of the appliance.
2. Push the kneading paddle into the drive shaft in the bread pan. Make sure it is firmly fixed
in place.
3. Put the ingredients into the bread pan in required sequence. First add the liquids, sugar &
salt, then the flour and finally the yeast.
Note: Make sure that yeast does not come into contact with salt or liquids.
4. Put the bread pan into the appliance and fix the bread pan into the appliance firmly by
turning it clockwise.
5. Close the top lid.
6. Plug the power plug into the socket. A beep will be heard and the display will indicate the
program number and the duration of the normal program 1.
7. Select your program with the MENU button.
8. Select the colour of your bread with the COLOR button.
Note: For programs 8, 9, 10, 11 and 12 the baking colour cannot be changed.
9. If necessary, set the delay timer by “TIME+” and “TIME-” buttons.
Note: The delay function is not available for program 6, 7, 9.
10. Press the START/STOP button to start working.
11. Once the process has finished, there will be ten beeps as prompt. Turn off the appliance
by pressing the START/STOP button for more than 2 seconds. If you are out of the room
or have not pressed START/STOP button at the end of operation, the bread will be kept
warm automatically for 1 hour. When keep warm is finished, 10 beeps will be heard.
12. Unplug the power supply before opening the top lid. Open the top lid using oven mitts.
13. Let the bread pan cool down before removing the bread. Then use a non-stick spatula to
gently loosen the sides of the bread from the pan.
14. Turn the bread pan upside down onto a wire cooling rack or clean cooking surface and
gently shake until bread falls out.
15. Allow the bread to cool for about 20 minutes before slicing. It is recommended slicing
bread with an electric cutter. Slicing with a fruit knife or kitchen knife is not recommended
as the bread may be subject to deformation.
16. When finished using the appliance or when not in use, unplug the power cord from the
power supply.
Note: Before slicing the loaf, use the hook to remove the kneading paddle out of the loaf.
CAUTION The loaf is hot; never remove the kneading paddle with your hand.
Note: If bread is to be stored, seal in a plastic bag or air tight container. Bread can be stored
for about three days under room temperature. If you want to store it for longer time, place it
in the refrigerator, storage time is ten days at most. As homemade bread does not have
preservatives, storage time maybe less than that commercially made bread.
CLEANING AND MAINTENANCE
Disconnect the machine from the power outlet and let it cool down before cleaning.
1. Bread pan: remove the bread pan by turning it anticlockwise, wipe inside and outside of
bread pan with a damp cloth, do not use any abrasive agents to protect the non-stick
coating. The bread pan must be dried completely before installation.
2. Kneading paddle: If the kneading paddle is difficult to remove from the bread, use the hook.
Also wipe the paddle carefully with a damp cloth. Both the bread pan and kneading paddle
are dishwasher safe components.
3. Housing and top lid: gently wipe the outer surface of housing and the top lid with a wet
cloth. Do not use any abrasive cleaner or solvent, as this will damage the surface. Never
immerse the housing into water for cleaning.
4. Before the bread maker is packed for storage, ensure that it has completely cooled down, is
clean and dry and that the lid is closed.
INTRODUCTION OF BREAD INGREDIENTS
1. Bread flour
Bread flour is a kind of high-gluten flour, also called as high-protein flour containing high
protein, which has good flexibility and can prevent loaf from being sunken during rising. As
typically the content of its gluten is higher than that in plain flour, it can be used for making
loaves having a large size and good inner fiber texture. Bread flour is the most important
ingredient to make a loaf.
2. Plain flour
Plain flour is a blend of refined soft and hard wheat, and especially applicable to make quick
bread or cake.
3. Whole-wheat flour
Whole-wheat flour, which is ground from whole wheat, contains bran and wheat germ. It is
heavier and richer in nutrition than plain flour. Usually the bread made of whole wheat flour
is smaller in size, so in many recipes the whole wheat flour and bread flour are combined in
order to achieve best results.
4. Black wheat flour
Black wheat flour, also named as“rough flour”, is a kind of high fiber flour similar to
whole-wheat flour. To obtain the larger size of bread during rising, it should be used in
combination with a high proportion of bread flour.
5. Cake powder
Cake powder, which is ground from soft wheat or low-protein wheat, is specially used for
making cake.
6. Corn flour and oatmeal flour
Corn flour and oat flour are ground from corn and oatmeal respectively, both of which are
the ingredients of making rough bread in order to enhance the flavor and texture.
7. Sugar
Sugar is very important for crust colour and flavor of bread. It also helps to ferment bread.
Usually white sugar is used, however brown sugar, powder sugar or cotton sugar may be
used for special purposes.
8. Yeast
The purpose of yeast is to ferment dough by producing carbon dioxide that expands the
bread and then softens inner fiber texture, however fast breeding of yeast needs
carbohydrate in sugar and flour as nutriment. Usually there are three types of yeast: fresh
yeast, active dry yeast and instant yeast. Instant yeast is used more frequently, traditional
active dry yeast may be used to obtain a better fermentation effect, but instant yeast
operates faster than active dry yeast. Conversion relation between instant yeast and active
dry yeast is as follows:
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
Moreover, yeast shall be stored in refrigerator as it may be killed at high temperatures.
Before using yeast ensure that it is fresh by checking the expiration date. Store it back in
the refrigerator as soon as possible after each use. Usually bread or dough, which fails to
rise, is due to stale yeast being used.
The ways described below will check whether your yeast is fresh and active or not.
（1）Pour 1/2 cup warm water (45-50
0
C) into a measuring cup
（2）Add 1 tsp. white sugar into the cup and stir, then sprinkle 2tsp. yeast over the water.
（3）Put the measuring cup in a warm place for about 10min. Do not stir the water.
（4）The froth generated by yeast shall come up to 1-cup mark, otherwise the yeast may be
stale or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust colour. But salt can also restrain yeast
from rising. Never use too much salt in a recipe. If you don't want to use salt, omit it, but
bread would be a bit larger.
10. Egg
Eggs add richness and a soft texture to bread dough and cakes.
11. Grease, butter and vegetable oil
Grease is helpful to make bread softer and prolong storage life. Butter should be melted or
chopped to small particles prior to use so that it can be stirred evenly.
12. Baking powder
Baking powder is a raising agent mainly used in making the Ultra Fast bread and cakes. It
does not require fermentation time before baking as the chemical reaction works during
baking process.
13. Soda
The same as above, it can also be used in combination with baking powder.
14. Water and other liquids
Water is indispensable ingredient for making bread. Generally, water temperature between
20
0
C and 250C is ideal. But for making Ultra Fast bread, the water temperature should be
within 45-50
0
C in order to enhance fermentation rate. The water may also be replaced by
fresh milk, or water mixed with 2% milk powder, which may enhance bread flavor and
improve crust colour. Some recipes call for juices (such as apple juice, orange juice, lemon
juice and etc.) in order to add flavor to the bread.
INGREDIENT MEASUREMENT
An important step for making good bread is to measure ingredients accurately.
It is recommended to us a measuring cup or measuring spoon to obtain an accurate
measurement, otherwise the bread will be largely influenced.
IMPORTANT: Do not exceed the maximum flour and raising agent quantities specified in the
recipes supplied.
1. Liquid ingredient measurement
Water, fresh milk or similar liquids should be measured with a measuring cup.
When reading amount, the measuring cup shall be placed on a horizontal flat surface and
keep at eye level, the liquid level line must be aligned with the mark of measurement.
Before measuring oil or other ingredients, clean the measuring cup thoroughly.
2. Dry ingredient measurement
Dry ingredient should be kept in natural loose condition and measured with measuring
spoon or cup, dry measuring should be done by gently spooning ingredients into the
measuring cup and once filled, level off with knife to ensure accurate measurement.
3. Add-ingredient sequence
Usually ingredients shall be added according to the following sequence: liquid ingredients,
eggs, salt and milk powder etc. When adding flour, liquids shall not contact it completely
and the yeast shall be placed on the dry flour. Pay special attention that yeast does not
come in contact with salt. If the machine is provided with auto add-ingredient function, fruit
ingredients shall be added only after beep sound is heard to prompt you. In addition, when
you use timer delay function, never make bread that contains perishable ingredients such
as eggs or fruit.
TROUBLE SHOOTING GUIDE
No.
Problem Cause Solution
1
Smoke from
ventilation holes
when baking
Some ingredients may adhere
to or near the heating
element. Before first use, oil
may remain on the surface of
the heatin
g
element
Unplug the bread maker and
clean the heating element, but
be careful not to burn
yourself, during the first use,
dry operate and open the lid.
2
Bread bottom crust
is too thick
Bread left in the bread pan on
keep warm for too long so that
too much moisture is lost.
Take bread out sooner without
using keep warm function.
3
It is very difficult to
take bread out
Kneading paddle adheres
tightly to the shaft in bread
pan
A
fter taking bread out, put hot
water into bread pan and
immerse kneading paddle for
10 minutes, then take them
out and clean.
4
Blended ingredients
not evenly
dispersed and
uneven baking
1. The selected program menu
is inappropriate
Select the proper program
menu
2. During operating, the cover
is opened several times and
bread is dry, no brown crust
colour
Don’t open cover after the last
rise
3. Blend resistance is too high
so that kneader almost can’t
rotate and stir adequately
Check kneade
r
hole, then take
bread pan out and operate
without load, if not normal,
contact the authorized service
facility.
5
Display “H:HH”
after press
“START/STOP”
button
The temperature in bread
maker is too high to make
bread.
Press “START/STOP” button
and unplug bread maker, then
take bread pan out and open
cover until the bread maker
cools down
6
Hear the motor
noises but dough
isn’t blended
Bread pan is not fixed properly
or dough is too much to be
blended
Check whether bread pan is
fixed properly and dough is
made according to recipe and
the ingredients are weighed
accurately
7
Bread size is so
large as to push up
top lid
Too much yeast, flour or water.
Environment temperature is
too high
Check the above factors and
reduce accordingly.
8
Bread size is too
small or bread has
no risen
No yeast or not enough yeast.
Yeast may have a poor activity.
Water temperature too high.
Yeast is mixed with salt.
Check the amount and
performance of yeast,
Increase temperature. Avoid
contacting yeast with salt
9
Dough is so large to
overflow bread pan
T
he amount of liquids is so
much as to make dough soft
and yeast is also excessive.
Reduce the amount of liquids
and improve dough rigidity
10
Bread collapses in
the middle parts
when baking dough
1. The flour is not strong
powder and can’t make dough
rise
Use bread flour or strong
powder
2. Yeast rate is too rapid or
yeast temperature is too high
Use yeast at room
temperature
3. Water is so excessive that
makes the dough too wet and
soft.
Adjust water on recipe
11
Bread weight is
very large and too
dense
1. Too much flour or not
enough water
Reduce flour or increase water
2. Too many fruit ingredients
or too much whole wheat flour
R
educe the amount of
corresponding ingredients and
increase yeast
12
Middle parts are
hollow after cutting
bread
1. Excessive wate
r
, yeast or no
salt
R
educe water or yeast and
check salt
2. Water temperature is too
high
Check water temperature
13
Bread surface is
adhered to dry
powder
1.there is strong glutinosity
ingredients in bread such as
butter and bananas etc.
Do not add strong glutinosity
ingredients into bread.
2. Not stirred adequately or
short of water
Check water and mechanism
of bread maker
14
Crust is too thick
and baking colour is
too dark when
making cakes or
food with high level
of sugar
Different recipes or
ingredients have great effect
on making bread, baking
colour will become very dark
because of high levels of sugar
Press START/STOP button to
interrupt the program 5-10
min before intended finishing
time. Before removing the
bread or cake keep in bread
pan for about 20 minutes with
cover closed
RECIPES
The following recipes are for reference only, you may adjust them depending on ingredients,
own taste and experiments. Do not exceed the maximum flour and raising agent quantities
specified in the recipes supplied. Maximum flour quantity for this appliance is 550g, maximum
dry yeast quantity for this appliance is 4 teaspoons.
BREAD MAKER COOKBOOK
1 CUP = 250 ml
1 tablespoon = 3 teaspoons
1 tablespoon = 15ml
1 teaspoon = 5ml
1 Packet Dry yeast = 8g
1. WHITE BREAD 5. TRADITIONAL WHITE BREAD
LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB
Water 250ml 300ml Water 250ml 330m
Salt 1.5 tsp 2 tsp Margarine or butter 1tbsp 1 1/2tbsp
Sugar 2 tbsp 2.5 tbsp Salt 1tsp 1 3/4 tsp
Durum wheat semolina 120g 150g Dry milk 1 1/2 tbsp 2tbsp
Bread flour 270g 350g Sugar 1 1/2tbsp 2 tbsp
Dry Yeast 1 1/4tsp 1 1/2 tsp Bread flour 450g 520g
Oil 2tbsp 2 1/2tbsp Dry yeast 1 1/4tsp 1 1/2 tsp
Program: FRENCH Program: BASIC
2. NUT & RAISIN BREAD 6. ITALIAN WHITE BREAD
Tip: Add the raisins and nuts after the acoustic signal
during the second kneading phase.
LOAF SIZE 1.5LB 2.0LB
LOAF SIZE 1.5LB 2.0LB Water 220ml 280ml
Water or milk 250ml 330ml Salt 1tsp 1tsp
Margarine or butter 2tbsp 21/2tbsp Margarine or butter 2 1/2tbsp 3tbsp
Salt 1
1
/2 tsp 2 tsp Sugar 2 1/2 tsp 3 tsp
Sugar 2 tbsp 2 1/2tbsp Bread flour 300g 400g
Bread flour 450g 520g Corn semolina 80g 100g
Dry yeast 1 1/5tsp 1 1/2tsp Dry yeast 1 1/2tsp 1 3/4tsp
Raisins 50g 75g
Program: SANDWICH
Crushed walnuts 30g 40g
Program: BASIC
3. COARSE WHITE BREAD 7. SWEET BREAD
LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB
Milk 280gml 330ml Fresh milk 210ml 230ml
Margarine or butter 1 1/2tbsp 2tbsp Margarine or butter 11/2tbsp 2tbsp
Salt 1 tsp 1tsp Eggs 1 2
Sugar 2 tbsp 3tbsp Salt 1 tsp 1tsp
Coarse Bread flour 380g 510g Honey 1
1
/2 tbsp 2tbsp
Dry yeast 1 tsp 1tsp Sugar 3 tbsp 4tbsp
Program: BASIC Bread flour 450g 520g
Dry yeast 1 tsp 1 1/4tsp
Program: SWEET
4. WHOLEMEAL BREAD 8. POTATO BREAD
LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB
Water 250ml 320ml Water or Milk 170ml 230ml
Margarine or butter 11 /2tbsp 2tbsp Margarine or butter 1 1/2 tbsp 2tbsp
Salt 1 tsp 1 tsp Eggs 1 1
Sugar 1 tsp 1 tsp Mashed boiled potatoes 120g 150g
Bread flour 200g 260g Salt 1 tsp 1 1/2 tsp
Wheat wholemeal flour 200g 260g Sugar 2 tbsp 3 tbsp
Dry yeast 1tsp 1 1/4tsp Bread flour 380g 460g
Program: WHOLE-WHEAT Dry yeast 1tsp 1 1/4tsp
Program: BASIC
15. WHEAT BREAD
9. COARSE BREAD
LOAF SIZE 1.5LB 2.0LB
LOAF SIZE 1.5LB 2.0LB Water 150ml 220ml
Coarse flour 50g 80g Sugar 2 1/2tbsp 3tbsp
Water 240ml 310ml Salt 1 tsp 1 tsp
Salt 1tsp 1tsp Butter or Margarine 1 1/2tbsp 2tbsp
Oil 1 1/2tbsp 2tbsp Honey 1tbsp 1 1/2tbsp
Bread flour 350g 450g Egg 2 2
Sugar 3/4tbsp 1tbsp Wheat wholemeal flour 380g 500g
Dry yeast 1 1/4tsp 1 1/2tsp Dry yeast 2 1/2tsp 4tsp
Program: FRENCH Program: WHOLE WHEAT
10. IRISH SODA BREAD 16. CORN BREAD
Butter milk 220ml Milk 120ml
Eggs 2 Eggs 3
Oil 2tbsp Margarine or butter 1/3cup
All-purpose flour 500g Sugar 1/4cup
Sugar 1/2Cup Salt 1tsp
Baking soda 1tbps All-purpose flour 350g
Salt 1/2tsp Cornmeal 140g
Raisin 1Cup Baking Powder 5tsp
Program: QUICK Program: QUICK
.
11. RICE BREAD 17. FIG & WALNUT BREAD
LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB
Rice cooking water 230ml 300ml Water 250ml 310ml
Bread flour 400g 520g Bread flour 330g 460g
Round grain rice-raw weight 35g 50g Rye flour 75g 100g
Sugar 3tsp 4tsp Salt 1tsp 1tsp
Dry yeast 0.9tsp 1 tsp Oil 1tbsp 1 1/2tbsp
Oil 1tbsp 1 1/2tbsp Finely cut dry figs 35g 50g
Program: BASIC Chopped walnuts 35g 50g
Honey 1tbsp 1
1
/2tbsp
Dry yeast 1 1/4tsp 1 1/2tsp
Program: BASIC
12. CARROT BREAD
LOAF SIZE 1.5LB 2.0LB
Water 250ml 310ml 18. CLASSIC FRENCH BREAD
Butter 1 1/2tbsp 2tbsp LOAF SIZE 1.5LB 2.0LB
Bread flour 450g 520g Water 230ml 300ml
Finely diced carrots 56g 70g Salt 1 tsp 11/3 tsp
Salt 1tsp 1tsp Sugar 3/4 tbsp 1 tbsp
Sugar 2tbsp 2 1/2tbsp Bread flour 390g 500g
Dry yeast 1tsp 1 1/4tsp Dry Yeast 11/4 tsp 1 1/2 tsp
Program: BASIC Oil 1tbsp 2tbsp
Program: FRENCH
13. ULTRA -FAST PESTO BREAD 19. CHEESE-CRACKED PEPPER BREAD
LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB
Water, 48C or 110F (warm) 270ml 340ml Water, 48C or110F (warm) 230ml 300ml
Prepared pesto 3tbsp 1/2cup Soft goat cheese 40g 55g
Dry milk 1 1/3tbsp 2tbsp Dry milk 2tbsp 3tbsp
Sugar 1 1/3tbsp 2tbsp Salt 2/3tsp 1tsp
Salt 1/2tsp 2/3tsp Sugar 2tbsp 3tbsp
Bread flour 380g 500g Cracked black pepper 1tbsp 1 1/3 tbsp
Dry yeast 3tsp 4tsp bread flour 410g 520g
Program: ULTRA-FAST Dry yeast 3tsp 4tsp
Oil 1 1/2tbsp 2tbsp
Program: ULTRA-FAST
14. CRANBERRY WALNUT BREAD 20. RICH SWEET BREAD
LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB
Milk 120ml 160ml Water 120ml 190ml
Eggs 2 2 Eggs 2 3
Butter oil 4tbsp 5tbsp Oil 2tbsp 3tbsp
Sugar 4tbsp 5tbsp Sugar 2tbsp 3tbsp
Salt 1
1
/2tsp 2tsp Salt 11/2tsp 2tsp
Lemon peel 3/4tsp 1tsp Bread flour 400g 520g
Bread flour 380g 500g Rasins 50g 75g
Walnuts chopped 40g 60g Dry yeast 1 tsp 1 1/2tsp
Dry yeast 1 tsp 1 1/4 tsp
Program: SWEET
Program: SWEET
21. CINNAMON RAISIN NUT BREAD 22. HOLIDAY BREAD
LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB
Water 220ml 270ml Water 100ml 120ml
Oil 2tbsp 3tbsp Milk 140ml 180ml
Cinnamon 3/4tsp 1tsp Oil 2tbsp 3tbsp
Dark brown sugar 1tbsp 1
1
/3tbsp Salt 1 1/2tsp 2tsp
Raisins 60g 80g Sugar 4tbsp 5tbsp
Nuts 60g 80g bread flour 380g 500g
Salt 1
1
/2tsp 2tsp Walnuts chopped 60g 80g
Bread flour 350g 460g Dry yeast 1 1/2tsp 1 3/4tsp
Dry yeast 1tsp 1 1/4 tsp
Program: SWEET
Program: SWEET
23. SANDWICH BREAD
LOAF SIZE 1.5LB 2.0LB
Water 220ml 300ml
Margarine or butter 1
1
/2tbsp 2tbsp
Salt 1
1
/2tsp 2tsp
Sugar 1tbsp 1 1/2tbsp
Bread flour 380g 500g
Dry yeast 1 1/4tsp 1 1/2tsp
Program: Sandwich
24. CAKE
LOAF SIZE SMALL LARGE
1．Egg 5 6
2．Sugar 8 tbsp 10 tbsp
3．Cake oil 1 1/2 tbsp 2 tbsp
4．Self-raising flour 1 1/2 cups 2 cups
5．Lemon Juice 1 1/2 tbsp 1 3/4 tbsp
6．Yeast 4/5 tsp 1 tsp
Program: CAKE
1. Add eggs and sugar in container and stir the mixture by hand mixer to produce foam. Then add cake oil and continue to stir.
2. Pour self-rising flour、Lemon Juice and Yeast to the mixture and stir evenly.
3. Pour the mixture into bread pan, then use CAKE menu to make cake.
DOUGH PREPARATION
You can easily prepare dough with the DOUGH program of your bread baking machine. The dough can be further worked and baked in your oven.
During the 2nd kneading phase add the ingredients when you hear the acoustic signal. In the Dough program there are no differences in the baking
levels. Here are a few recipes:
French Baguette
Dough Size 1.5LB 2.0LB
Water 260ml 330ml
Dried wheat leaven 25g 50g
Salt 1tsp 1/2tsp
Sugar 1tsp 1/2tsp
Bread flour 340g 420g
Durum wheat flour 45g 60g
Dry yeast 1/2packet 3/4packet
Program: DOUGH .
Divide the dough when ready into 2-4 parts, form long loaf shapes and leave them to rest for 30-40 minutes.
Make a series of diagonal cuts on the top surface and put the bread to bake in the oven.
Wholemeal Pizza
Dough Size 1.5LB 2.0LB
Water 250ml 330ml
Salt 1/2tsp 1tsp
Olive oil 2tbsp 3tbsp
Wheat wholemeal flour 380g 500g
Wheat germs 1tbsp 1
1
/2tbsp
Dry yeast 1/2packet 3/4packet
Program : DOUGH
Spread the dough, make round forms and leave them to rest for 10 minutes.
Spread pizza sauce on the dough and the desired filling. Bake for 20 minutes.
Croissants
Dough Size 14 pieces
Egg 1
Fill with water or milk to 225ml
Butter 60g
Salt 1tsp
Sugar 2tbsp
bread flour 400g
Dry yeast 3/4packet
Program : DOUGH
Roll up the triangles starting from the wider side and lay them on a greased baking tin.
Coat them with beaten eggs and bake them for 20minutes in an oven heated to 190
0
.Do not open the oven while baking!
Pretzels
Dough Size SMALL BIG
Water 200ml 300ml
Salt 1/4tsp 1/2tsp
Bread flour 360g 540g
Sugar 1/2tsp 3/4tsp
Dry yeast 1/2packet 3/4packet
1 egg (slightly beaten) to spread
Coarse-grained salt to spread
Fill all the ingredients except the egg and coarse-grained salt in the container.
Program: Dough
When the acoustic signal rings and the display shows 0:00, press the START/STOP key.
Heat the oven to 230
0
Divide the dough into pieces and form a long thin roll out of each piece of dough.
Make the pretzels and lay them on a greased baking tin. Coat the pretzels with the beaten egg and then spread the salt.
Bake the pretzels at 200
0
C for 12-15 minutes in the preheated oven
JAM
It is easy to make jams or marmalades with the bread maker. Add 900g of fruit with 500g of 2:1 jellifying sugar and mix well. Select program 9:
Jam and start, The program runs automatically for 1’20”. When the acoustic signal rings, take the container out of the appliance with oven cloths
and fill into glass jars and close them well.
For more recipes it is recommended to search the internet or consult a bread maker cook book.
BREAD MAKER PROGRAM TIMES
Program H:M
1.Basic 3:00
2.French 3:50
3.Wholewheat 3:40
4.Quick 1:40
5.Sweet 2:55
6.UltraFast-1 0:58
7.UltraFast-2 0:58
8.Dough 1:30
9.Jam 1:20
10.Cake 2:50
11.Sandwich 3:00
12.Bake 1:00
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