Alpina EBM-2003 User manual
871125226523
A.I.&E. Adriaan Mulderweg 9-11,
5657 EM Eindhoven, The Netherlands
Edco UK Ltd,Two Chamberlain Square,
Birmingham B3 3AX,
United Kingdom
UK: Bread maker
DE: Brotmacher
FR: Machine a pain
NL: Broodmaker
IT: Macchina per fare il pane
ES: Máquina para hacer pan
Instrucon manual
Bedienungsanleitung
Manuel d’ulisaon
Gebruiksaanwijzing
Manuale di istruzioni
Manual de instrucciones
Contents
A.................................................................. Safety recommendations
B.....................................................................................Specications
C...................................................................................Names of parts
D......................................................................................... Ingredients
E...................................................Principle and Bread-making steps
F.................................................................... Recommended Recipes
G....................................................................... Functions& Operation
H....................................................................................... Maintenance
I....................................................................................Accessories list
A Safety recommendations:
• If the supply cord is damaged, it must be replaced by
the manufacturer, its service agent or similarly qualied
persons in order to avoid a hazard
• This appliance can be used by children aged from 8
years and above if they have been given supervision or
instruction concerning use of the appliance in a safe way
and if they understand the hazards involved.
• This appliance can be used by 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 years and
supervised.
• Keep the appliance and its cord out of reach of children
aged less than 8 years
• This appliance must not be immersed under water
• This appliance is intended to be used in household and
similar applications such as:
- Staff kitchen areas in shops, ofces and other working
environments
- Farm houses
- By clients in hotels, motels and other residential type
environments
- Bed and breakfast type environments
• This Appliance is not intended to be operated by means of and
external timer or separate remote-control system:
1. Please read the introductions carefully before using the appliance
for the rst time.
2. The appliance is designed for household use only not for commercial.
3. The appliance is applied for 230V/10A or three-wire electrical outlets
with earth ..
4. Unplug when not in use or cleaning or instillation of accessories.
5. Do not use in the open air or places with high humidity.
6. Forbidden to put the power line, plug and machine body (except for
pan and kneading paddle) into water or other liquid .
7. Forbidden to put the appliance near water heater, electric heater,
electric cooker…etc..
8. Make sure to allow enough space around the appliance to keep it at
least 11cm away from the surroundings.
9. Make sure of the installation of pan and no stone like core or
ammable staff like paper left in using the appliance.
10.Do not rub or clean the pan with metal-wire brushes.
11. In working process, do not open the cover or put hands into the pan
to avoid danger. Always use the oven gloves to handle the pan or
hot parts of appliance.
12.If the power cord is broken, do not replace it by yourself instead of
professional staff to avoid electric shock.
13.In working stage, do not touch the surface of the appliance except
the buttons on the control panel .
B. Specications
Technical
Data
Model
Voltage rating Power rating Heating-tube
power
Motor
power
Delay
timer
EBM-2003 220-240VAC/50-60Hz 480-600W 500W 90W 10Hours
max
Note: We reserve the rights to update technical data without prior notice.
C: Parts of bread maker
(1)Names of parts
1. Roof cover handle 2. Lid with window 3. Pan 4. Kneading paddle
5. Oven 6. Body 7. Control panel 8. Measuring cup 9. Measuring
spoon 10. Hook
Keyboards: On/Off Program Selection Browning
Selection
time + time- Weight Selection
(2)Programs
1.Basic white bread 2. French bread 3. Sweet bread 4. Cake 5.Whole
wheat bread 6. Sandwich 7.Traditional dough 8. Jam 9.Yogurt bread
10. Leavened dough 11. Fast bread 12. Baking
Beep sound:
1. When the power is on or before resetting, the buzzer will beep once.
2. The buzzer will beep once when each button is pressed one time. If
the buttons are pressed for several times in one time, the buzzer will
accordingly beep for a while.
3. The buzzer will beep once when the “ On /Off” is pressed.
4. When the dried fruits are needed to mix in the pan, the buzzer will
beep 10times during the process of kneading.
5. When the bread making is done, the buzzer will beep 12 times to do
reminding and then go into the status of keeping warm.
6. Working time= Stand by time + Original set work time
Memory time: After Power is cut off, it can remember to return to
status before power down at least 20min’s.
Notice : The inner temperature of the bread maker has to be cool
down below 45°C before normal kneading for another time.
D: Ingredients
Choosing ingredients plays an important role in the bread making which
can make effect on whether you can make delicious breads or not. Here
are some reference.
1. Bread our
Bread our is kinds of gluten our (sometimes called gluten our or
strong our with high protein content) which can help in remain the
dough’s strength in yeasting. Compared to general our, bread our
contains high gluten with good brous tissue which should been
the best choice as bread making ingredients for soft and delicious
breads.
2. All-purpose our
All-purpose our is made of soft and hard wheat which is suitable for
fast bread and cake.
3. Rye our
Rye our is a kind of high-ber our which is similar to whole wheat
our, also called graham our. And it has to be mixed with bread
our to rise the bread as big as possible.
4. Whole wheat our
The whole wheat our is made from grinded kernels with cereal and
bran. whole wheat our is heavier than all-purpose our with richer
nutrition, heavier bread, smaller size and thicker crust. For most
of time, the whole wheat our is always mixed with bread our to
make high-quality and delicious breads. Thus, our appliance has
been set to make the whole wheat breads with long time stirring and
yeasting.
5. Cake our
The cake our is made from the grinded soft wheat or low-protein
wheat as the special cake ingredients. Due to the wheat’s original
places, living seasons, grind techniques and different storage life,
ours have large differences in yeasting and water sucking although
it seems like all of the ours looks similar.
6. Cornmeal/Oatmeal
Cornmeal and oatmeal are the adding ingredients which are
relatively made from grinded corns and oats in order to increase
breads’ avor and taste.
7. Yeast
Baker’s yeast exists in several forms: fresh in small cubes, dried
and active to be rehydrated or dried and instant. Fresh yeast is
sold in supermarkets, but you can also buy fresh yeast from your
local baker’s. In its fresh or instant dried form, yeast should be
added directly to the baking pan of your bread maker with the other
ingredients. Remember to crumble the fresh yeast with your ngers
to make it dissolve more easily. Only active dried yeast must be
mixed with a little tepid water before use.
The following methods can help you tell whether your yeast is fresh
or not:
(1)Pour ½glass of water (40-50°C)into measuring cup.
(2)Put one spoon of sugar into water and stir to be dissolved, and
then scatter 2 spoons of yeast on the surface of water.
(3)Put the cup of water on a warm place for 10 min without any
stirring.
(4)The bubbles produced by the yeast will reach the mark of 1CUP.
If it wouldn’t, your yeast is not fresh.
8. Salt
Salt gives taste to food and regulate the yeast’s activity. It should
not come into contact with the yeast. Thanks to salt, the dough is
rm, compact and does not rise too quickly. It also improves the
structure of the dough. Do not use coarse salt or salt substitutes.
9. Fats and oils
Fats make the bread softer and tastier. It also stores better and
longer. Too much fat slows down rising. If you use butter, cut it into
tiny pieces that it is distributed eventually throughout he preparation,
or soften it.
10. Baking powder
Baking powder is mainly used to yeast fast breads and cakes
which do not need yeasting time owing to its making use of
principles of chemistry to soften food.
11. Soda
Just like the baking powder.
12. Sugar
Use white sugar, brown sugar or honey. Do not use unrened
sugar or lumps. Sugar acts as food for the yeasts, gives the
bread its good taste and improve browning of the crust. Articial
sweeteners cannot be substituted for sugar as the yeast will not
react with them.
13. Eggs
Eggs make the dough richer, improve the color of the bread and
encourage the development of the soft, white part. If you use eggs,
reduce the quantity of liquid you use proportionally.
14. Water
Water rehydrates and activates the yeast. It also hydrates the
starch in the our and helps the soft, white part to form. Water can
be totally or partially replaced with milk or other liquids. Use liquids
at room temperature.
15. Weighing in bread-making
One important step in bread-making ingredients is the weighing of
ingredients with the specied measuring cup and spoon which will
even inuence the effect of the breads.
(1) weighing of liquid ingredients
Water, milk and milk powder liquor should be measured by specic
cup and you should look the scale marks on the cup horizontally to
read.
Measuring cup should be cleaned carefully to make sure of no other
powder left when measuring oil or adding ingredients.
(2) measuring of dried powder
The dried powder measured by measuring cup or spoon should in
the natural and loosen state and the mouth of the measuring cup
should be stroked off to make sure of precise measurement.
(3) the order of ingredients
Generally speaking, the order should be: liquid, egg plus salt, milk
powder. The our shouldn’t completely touched by liquid and then
put the yeast on the dried our (no touch of yeast and salt). Fruit
is put into the pan when the buzzer beeps after the dough being
stirred for a while. No perishable ingredients like eggs or fruits if
you use the function of long timing.
16. Other ingredients
You can add ingredients according to your own avor like dried
fruit, cheese, nuts, yogurt, whole meal powder, vanilla and spice.
What you should pay attention to is the amount of water. For
example, cheese, milk and fresh fruit contain a lot amount of
water which will over-humidify the dough, so we should adjust
accordingly such as the replacement of dried cheese or dried milk.
You will naturally understand whether the water is proper for the
dough with the method to add water or avor after being familiar to
the functions of bread maker.
Anther point is that you should remember the amount of salt which
can inuence the yeasting speed. And some ingredients can be
mixed in the very beginning like dried milk powder and yogurt while
some like dough, nut let and dried fruit have to be added when the
buzzer beeps in stirring.
E: Principle and Bread-making steps
Bread is a kind of soft baking food which is yeasting, shaping,
rising and baking with proper sugar, oil, milk powder, eggs, fruit and
additives based on the ingredients of our, yeast, salt and water.
Here is the work theory of household bread maker: the appliance
imitates the operating procedure of bakeries or bread factories with
articial intelligence, which can render it easy to make breads at
home. The appliance can be pressed to automatically nish the
tasks of kneading, yeasting, rest, rising, baking and warming in the
basis of all ingredients on the introduction book. The operating of
dough-stirring is complete with the usage of unidirectional drive and
the control of dough-yeasting and baking-temperature is gorgeous
with the application of MCU.
Operating process: Once the appliance is started, MCU will
automatically examine whether the work environment and
temperature transmitter are normal to operate or not. After
examined, the motor starts to stir the ingredients via drive system
and the program starts to control the tubes’ heating, the oven’s
work temperature and the yeasting. At the same time, the yeast
in the dough is blooming to produce lots of carbon oxidation
which realize the bread soft and expanding. The our in the pan is
completely mixed with all ingredients during the stirring-operation
and then expands into the largest size during the rising-operation
so as to be baked nally into bread.
The control system consists of power panel and control panel,
which is the nerve center of the appliance memorizing all sorts
of bread 0r cake making methods. For your own preference, the
functions of yeasting and baking as well as stirring via on/off of
motor can be chosen to make the breads with shallow or deep color
or different crust with different thickness.
The dough is heated via heating tube in the pan to make the oven
reach the yeasting or baking temperature and then the control
panel is received the temperature feedback via transducer so as
to control the on/off operating of heating tube. When the thermistor
goes wrong, the tube will be heating constantly which result in the
operation of yeasting. And when the oven temperature exceeds
some certain degree, the fuse will be broken to protect the
appliance.
The following formulas for reference:
1. measure the ingredients before put into the pan
2. with water at 20°C
3. mount the pan and close the cover
4. plug in and beep once
5. choose the program and press “no/off” button
6. beep 10times when the bread is nished and automatically get
into the one hour’ warming operation (expect program 7,8,10)
7. If the function of warming is not needed, you can press the “on/off”
button for 3 seconds to nish the program.
8. Finishing the bread making, use the hook to catch the hook and
then hold the handle to lift the pan with the hand cloth.
9. pour out the bread and stirring paddle from the pan (avoid burning
hands)
10.cut into slices after cooling down
F: Recommended Recipes: (The following recipes are just for
reference which you can adjust to meet your own taste and avor.)
The measuring rang of the following cup is 250ml, the small spoon is
5ml, and the big spoon is 15ml. The weight of a cup of our is 150g,
a cup of water is 250g, a small spoon of salt is 6g, a small spoon of
dried yeast is 3.5g, a small spoon of improver is 4.5g, a small spoon
of soda is 6g, a small spoon of tartar is 3.5g, a big spoon of sugar is
14g, a big spoon of raisin is 7g, a big spoon of nut is 6g, a big spoon
of milk powder is 6.5g, a big spoon of oil is 16g, and an egg is 50-60g.
Before measuring the liquids with the tools attached to the appliance,
the measuring tools have to be put on a at surface and our eyes
must stay the same as the horizontal line; before measuring the
solids with the tools attached to the appliance, the measuring tools
have to be put on a at surface and we should avoid the ingredients’
piling up to break the whole balance.
1.Basic:
Weight
Ingredients 450g 680g 900g
Water 160 ml 220 ml 300 ml
Salt ⅓ small spoon ½ small spoon 1 small spoon
Sugar 2 big spoons 2½ big spoon 3 big spoons
Plant oil 1 big spoon 1½big spoon 2 big spoons
Strong our 2 cups 2¾ cup 3¾ cup
Defatted milk powder 1½ big spoon 2 big spoons 2½ big spoon
Improver 1 small spoon 1½ small spoon 2 small spoon
Dried yeast ½ small spoon 1 small spoon 1¼ small spoon
2.French:
Weight
Ingredients 450g 680g 900g
Water 160ml 220 ml 300 ml
Salt ⅔ small spoon 1¼ small spoon 1½ small spoon
Sugar 1½ big spoon 2 big spoons 2½ big spoon
Plant oil ½ big spoon 1 big spoon 1¼ big spoon
Strong our 2 cups 2¾ cup 3¾ cup
Defatted milk powder 1½ big spoon 2 big spoons 2½ big spoon
Improver 1 small spoon 1½ small spoon 2 small spoon
Dried yeast ½ small spoon 1 small spoon 1¼ small spoon
3.Sweet:
Weight
Ingredients 450g 680g 900g
Water 70 ml 150 ml 240 ml
Egg 2 2 2
White sugar 4 small spoon ⅓ cup ½ cup
Salt ¼ small spoon ⅓ small spoon ½ small spoon
Plant oil ½ big spoon 1 big spoon 1½ big spoon
Strong our 2 cups 2½ cup 3 cup
Defatted milk powder 1½ big spoon 2 big spoons 2½ big spoon
Improver 1 small spoon 1½ small spoon 2 small spoon
Dried yeast ½ small spoon 1 small spoon 1 small spoon
Use a mixer to whip the eggs and water must be beaten, add the other ingredients
4. Cake:
Weight
Ingredients 450g 680g 900g
Egg 2 3 4
Milk 60 ml 70 ml 80 ml
Butter(dissolved) 2 big spoon 3 big spoon 4 big spoon
Salt ¼ small spoon ¼ small spoon ½ small spoon
Sugar ⅓ cups ½ cups ¾ cups
Pastry our 1 cups 1½ cups 2 cups
Cream of tartar ½ small spoon 1 small spoon 1½ small spoon
Vanilla extract 1 ¼ small spoon 1⅓ small spoon 1½ small spoon
Baking powder 1 big spoons 1½ big spoons 2 big spoons
Points:Please rst will go to shell the eggs and sugar mixed with egg mixer mixing 4 minutes
and even foaming, add the other ingredients to stir paste, add the bread barrel inside, start the
program
5. Whole Wheat:
Weight
Ingredients 450g 680g 900g
Water 170 ml 230 ml 330 ml
Salt ⅓ small spoon ½ small spoon 1 small spoon
White sugar 1½ big spoon 2 big spoon 2½ big spoon
Plant oil ½ big spoon 1 big spoon 1½ big spoon
Whole meal 1 cup 1¼ cup 1¾ cup
Strong our 1 cup 1½ cup 2 cups
Defatted milk powder 1½ big spoon 1¾ big spoon 2 big spoon
Improver 1 small spoon 1½ small spoon 2 small spoon
Dried yeast 1 small spoon 1 small spoon 1¼ small spoon
6.Sandwich:
Weight
Ingredients 450g 680g 900g
Water 120 ml 190 ml 260 ml
Egg 1 1 1
Salt ⅓ small spoon ½ small spoon ½ small spoon
White sugar 1½ big spoon 2 big spoons 2½ big spoon
Plant oil 1 big spoon 1½ big spoon 2 big spoons
Strong our 2 cups 2¾ cup 3½ cup
Defatted milk powder 1⅔ big spoon 1⅔ big spoon 2 big spoons
Improver 1 small spoon 1½ small spoon 2 small spoon
Dried yeast ½ small spoon 1 small spoon 1¼ small spoon
7.Traditional dough:
This program is not to yeast but to knead the dough which is used to
make out dumplings’ wrappers and noodles with the pan unheated
as well as no color and weight to choose.
8.Jam:
Strawberry jam Banana jam
Strawberry 400g(350ml) peeled Banana 400g(350ml) peeled
White sugar 350g White sugar 350g
Lemon juice 1 small spoon Lemon juice 1 small spoon
Cornstarch 30g Cornstarch 30g
Ketchup Apple jam
Tomato 400g(350ml) peeled Apple 400g(380ml)peeled and grinded
White sugar 350g White sugar 350g
Lemon juice 1 small spoon Lemon juice 1 small spoon
Cornstarch 30g Cornstarch 30g
· Note: When the jam’s been done, please clean the pan or it will damage
the paint coat resulting in the shortening of the appliance’s life.
1. The complete jam should be put in clean bottles or plates and then
be stored in the refrigerator to prevent from drying out.
2. The natural jam made by ourselves may be in density not as good
as these with additives sold on the market but it doesn’t mean
something is wrong with our jam.
3. Better taste with the own-made bread.
4. Jam’s density can be improved with adding 1/2~1½cups of edible
pectin’s.
5. Because of the fresh ingredients, please operate at room temperature
(18-25°C).
6. The number of the ingredients should be appropriate, no exceeding
the xed number to prevent the ingredients from boiling in operation.
7. It will taste better if the jam ingredients are grinded by the blender (or
chopped up by knife) rstly.
9.Yogurt bread:
Weight
Ingredients 450g 680g 900g
Water 80 ml 140 ml 150g ml
Yogurt 100g 150g 200g
White sugar 1½ big spoon 2 big spoon 2½big spoon
Salt ½ small spoon ½small spoon ⅔ small spoon
Plant oil 1 big spoon 1½big spoon 2 big spoons
Strong our 2 cups 2¾ cup 3¾ cup
Improver 1 small spoon 1½small spoon 2 small spoon
Dried yeast ½ small spoon 1 small spoon 1¼ small spoon
10.Leavened dough:
Different dough can be made with different ingredients, which can
serve as other food’s raw materials.
11.Fast bread:
Weight
Ingredients 700g
Water + 2 Eggs Water 130ml + 2 Eggs (110ml)
Salt ¼small spoon
White sugar 2 big spoons
Plant oil 1 big spoons
Strong our 2½cup
Defatted milk powder 2 big spoons
Improver 1½small spoon
Dried yeast 2½small spoon
Ingredients order Not in order acceptable
12.Baking:
For the crisp-taste crusts, you can make the bread bake again for a
while with pressing the “Bake” button.
(You can stop baking or change baking time during the process of
baking.)
※·Points
The ingredients should be put into the pan exactly in order; a hole
should be dug into the our, no too much big or deep to avoid touching
water and salt earlier during the operation of delayed bread-making.
1. The above dried yeast is Angle Brand that different brands’ yeast
is required in different application amount. And the amount of yeast
depends on the change of room temperature with the normal being
20°C, that is, adding dried yeast properly if the room temperature is
over-high and vice verse.
2. The requirement for our is the pure-white quality, no sand, and no
musty taste with being sieved by 100 meshes.
3. No use of metal tools (slice, knife or fork) to clean the pan in order
to protect the pan carefully.
4. The hole located in the middle of stirring paddle should be cleaned,
dropped little oil and put back to the pan to prevent from sticking the
stirring paddle.
5. The power should be cut before you rub the inner bread maker with
wet cloth or sponge.
6. Do not keep the pan in the water for a long time which will result in
the bad operation of rotation axis. If the stirring paddle is stuck into
the pan, you can pour some boiled water to drench it, which will
make it easy to take out it after several minutes.
Warning: The maximum number of recipes is shown in the table below
Weight
Ingredients 1000g max
Water 500 ml max
Salt 2 small spoon max
Sugar 5 big spoons max
Plant oil 5 big spoons max
Strong our 4 cup max
Defatted milk powder 5 big spoon max
Improver 5 small spoon max
Dried yeast 2 small spoon max
G.Function & Operation:
(If the data on time chart are different from the actual operating
time, it’s the result of technical development and subject to the
actual operating time.)
Starting-up preparation:
1. Open the packing-box, check random documents or material
and carefully read the user’s introduction book.
2. The bread maker is limited to be used indoor and placed in a
platform (kitchen’s staging or desk) with the appliance’s top
being 11CM away from the wall, woodwork or any subject on
the desk.
3. For the rst time to use the appliance, please open the cover
and take out the accessories like pan and stirring paddle to be
cleaned by warm water with neutral cleanser.
4. Check if the ingredients are all ready or fresh.
5. Check if the power and plug accord with the requirements on the
user’s introduction book.
Operation:
1. Keyboards
1. On/Off : Press to start or stop the operation by holding down
for 3 secs.
2. time + time- :Press to set delay the program time.
3. Browning Selection:Press to choose the browning color of light
or dark.
4. Weight Selection :Press to choose---450g/680g/900g weight of
the bread size.
5. Program Selection : Press to choose the programs from 1-12.
2. Programs introductions:
1) Basic:The basic bread program can be used for most bread recipes
using white wheat our.
2) French: The French bread program correspond to a recipe for
traditional crusty French white bread.
3) Sweet: The sweet bread program is appropriate for recipes containing
more fat and sugar.
4) Cake: The cake program can be used to make pastries and cakes
with baking powder.
5) Whole wheat: The whole wheat bread program should be selected
when using whole wheat our.
6) Sandwich: The program can be used to make sandwiches.
7) Whisk:The program is used to stir the dough without yeasting to
make dumpling wrappers and the pan is not heated as well as no
selection of color and weight.
8) Jam: The jam program automatically cooks the jam in the pan.
9) Yoghourt: The program cooks the bread mixed with yogurt which
enjoys the taste of yogurt.
10) Dough: This program does not cook. It provides for kneading and
proving for more than 4 hours. This yields dough with more highly
developed aromas and we recommend that you cook it on the oven.
11 ) Fast bake:This program is equivalent to the basic bread program
but is a faster version.
12) Bake: This program is designed specially to heat the completed
bread again. The setting time is 1 hour but you can TIME+,TIME-
the time for your preference and press ON/OFF to enter.
3. The practical example for bread making:
Notes: pay attention to the scale marks on the measuring tools when
adding ingredients
Request:It’s 1:20 p.m. now and a 680g-basic-bread with raisins is asked
before 5:20 p.m.
Steps:
1. Take out the pan and add the ingredients as recommended
recipe: 250ml water, 1½big spoon of oil, 2½big spoon of sugar,
½small spoon of salt, 23/4 cup of our, 2 big spoons of milk
powder, 1½small spoon of improver and dig a hole on the our
to be poured a small spoon of dried yeast, no touch with water.
2. Mount the pan on the body, tighten it and cover the shell. Prepare
80g-raisins and 40g-smached nuts.
3. When the power is on, the appliance will beep once and the LCD
shows 2:50 which means the basic bread programme with the
operating time being 2.50 hours.
4. Press Program Selection to display 1 to choose basic
bread.
5. Press the key to let the mark located under the position of
680g which means that you choose the 680g bread and the LCD
accordingly shows the operating time 2:55.
6. Press key to select dark or light. (The default color is light.)
7. The request is that the bread can be made at 5:25 p.m. which
needs the appliance to delay the program. Thus you can press
to adjust to time 4:05 thus the bread will be completed within
4.05 hours.
8. Press to start the appliance and then the LCD shows it will
cost 4.05 hours and starts to count down and the LCD back light
start to ash .
9. When the buzzer beeps 10 times constantly, open the cover and
add the ready fruits into the pan.
10. Bread will be ready at 5:25p.m.
Notice:
Bread preparation is very sensitive to temperature and humidity
conditions another bread is to be made only after the machine to
be cool down .
The temp is above 45°C,LCD will show “HHH” except 12 program,
buzzer beeps constantly
H.Maintenance
1. Cleaning
1. Pull out the power plug and cool down the appliance completely
before cleaning.
2. Wipe the body by soft cloth with little neutral cleanser.
3. The pan should be wiped with wet cloth not the attrition sex scavenger
(steel brush) to protect the stick coating.
4. Pour hot water into the pan if the stirring paddle is hard to lift and no
attrition sex scavenger to wipe in case of damaging the stick coating.
5. All parts should be mounted back to the appliance after cleaning and
wiping.
2. Troubleshooting guide for bread maker
NO. Problem Analysis Solution
1Heat- elimination tube
smokes when baking.
Ingredients may stuck to the heat-
tube or nearby. The tube is equipped
with protection oil for the rst time.
Pull out the plug and clean the
heat-tube.
2
The middle of the
bread is sunk with
thick bottom.
Too much time to warm the bread
in the pan caused too much loss of
water.
Take out the bread as soon as
it’s done.
3It’s hard to take out
the bread.
The kneading paddle is stuck to the
axis of pan tightly.
Taking out the bread, pour hot
water into the pan for 10 min
and lift the kneading paddle,
doing cleaning
4
The ingredients can’t
be mixed and stirred
completely which
results in the effect of
baking.
1. Not proper program Check if your recipe accords
with the selected program.
2. Press which stops the
operating program
If the breakdown time is
over 20 min, re-organize the
ingredients; if less than 20 min,
just press ON/OF to re-start
the appliance.
3. Open the cover several times
when operation which results in
drying and yellowing the bread.
Do not open the cover after
yeasting.
4. The resistance of kneading is too
strong to make the dough stirred
inadequately.
Check if the hole of the
kneading paddle is broken
Check if the kneading vane
works well
5
The LCD shows
“HHH” When pressing
.
The temperature in the oven is too
hot to start the appliance.
Press START/STOP, pull out
the plug, and take out the pan,
open the cover to cool down
the appliance.
6
Kneading sound
heard, but no work
actually.
The pan has not been mounted right
or the dough is too much big to be
kneaded.
Check if the pan is mounted
right and if the dough is
prepared as recipes and if the
measurement is precise.
7
The dough is yeasted
too big that reach the
inner cover.
Too much our or yeast or too high
temperature
Properly reduce the number of
yeast and our
8
The dough is too
big to push the
surrounding our out
of the pan.
Too much liquids and yeast Properly reduce the number of
water and yeast
9The size is too small.
The yeast is not enough or invalid
or the water is to hot or the yeast is
mixed with the salt.
Check if the yeast is valid and
its amount.
10
After yeasting, the
middle of dough is
sunk when baking.
1.The our is not gluten. Use gluten our or strong our.
2.Fast-speed and high-
temperature yeasting
Operate under the room
temperature
3. Too much water Reduce water according to the
our’s water absorbability
11
The bread is too
heavy and the tissues
are too dense..
1. Too much our and too little water Reduce our and add water
2. Too many fruits Reduce fruits and add yeasts
12 Cut apart the bread
Too much holes
1. Too much water and not little salt Reduce water and check if salt
added
2. Too hot water Lower the temperature
13
There is our stuck
to the surface of the
bread.
1. Too strong sticky and unfused
ingredients like butter or banana.
When kneading, shovel the
unfused ingredients on the
dough with wooden shovel.
2. Kneaded incompletely with too
little water.
Check if the water is enough
and the kneading operation
works well.
Operating environment
Temperature : 15°C-34°C. Air humidity: less than 95% (at 25°C) .
No inammability, corrosivity gas or electricity-conduction dust existing .
I. Accessories list:
Pan 1 Measuring cup 1
Stirring paddle 1 Measuring spoon 2
Introduction book 1 Hook 1
Table of contents
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