AOLIER BM1349DB-GS User manual

INSTRUCTION MANUAL
MODEL: BM1349DB-GS
Read this booklet thoroughly before using and save it for future reference

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CONTENTS
IMPORTANT SAFEGUARDS
KNOW YOUR BREAD MAKER
INTRODUCTION OF CONTROL PANEL
KEEPWARM
MEMORY
ENVIRONMENT
WARNING DISPLAY
FOR THE FIRST USE
HOW TO MAKE BREAD
SPECIAL INTRODUCTION
CLEANING AND MAINTENANCE
INTRODUCTION OF BREAD INGREDIENTS
INGREDIENTS MEASUREMENT
TROUBLE SHOOTING
ENVIRONMENT FRIENDLY DISPOSAL

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IMPORTANT SAFEGUARDS
Before using the electrical appliance, the following basic precautions should always be
followed:
1. READ ALL INSTRUCTIONS.
2. Before using check that the voltage of wall outlet corresponds to that shown on the
rating plate.
3. Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions, or it is dropped or damaged in any manner. Return the appliance to
manufacturer or the nearest authorized service agent for examination, repair or electrical
or mechanical adjustment.
4. Do not touch hot surfaces.
5. To protect against electric shock, do not immerse cord, plugs, 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 appliance manufacturer may
cause injuries.
9. Do not place on or near a hot gas or electric burner, or in a heated oven.
10. Do not touch any moving or spinning parts of the machine when baking.
11. Never switch on the appliance without properly placed bread pan filled with
ingredients.
12. Never beat the bread pan on the top or edge to remove the pan as this may damage the
bread pan.
13. Metal foils or other materials must not be inserted into the bread maker as this can give
rise to the risk of a fire or short circuit.
14. This appliance can be used by children aged from 8 years and above and persons with
reduced physical, sensory or mental capabilities or lack of experience and knowledge
if they have been given supervision or instruction concerning use of the appliance in a
safe way and understand the hazards involved. Children shall not play with the
appliance. Cleaning and user maintenance shall not be made by children unless they
are older than 8 and supervised.
15. Keep the appliance and its cord out of reach of children less than 8 years.
16. Never cover the bread maker with a towel or any other material, heat and steam must

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be able to escape freely. A fire can be caused if it is covered by, or comes into contact
with combustible material.
17. Do not operate the appliance for other than its intended use.
18. Always use the appliance on a secure, dry level surface.
19. Do not use outdoors.
20. This appliance has been incorporated with a grounded plug. Please ensure the wall
outlet in your house is well earthed.
21. 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.
22. The appliance is not intended to be operated by means of an external timer or separate
remote-control system.
23. Do not operate the unit without bread pan placed in the chamber to avoid damaging the
appliance.

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KNOW YOUR BREAD MAKER
INTRODUCTION OF CONTROL PANEL
(The silkscreen is subject to change without prior notice.)

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AFTER POWER-UP
As soon as the bread maker is plugged into the power supply, a beep will be heard and
“3:00” appears in the display after a short time. But the two dots between the “3” and
“00” don’t flash constantly. The arrow points to 900g and MEDIUM. It is the default
setting.
START/STOP
The button is used for starting and stopping the selected baking program.
To start a program, press the START/STOP button once. A short beep will be heard and
the two dots in the LCD begin to flash, the working light illuminates and the program
starts. Any other button is inactivated except the START/STOP button after a program has
begun. This feature will help to prevent any unintentional disruption to the operation of
program.
To stop the program, press the START/STOP button for approx. 2 seconds, then a beep
will be heard, the working light will be extinguished, it means that the program has been
switched off.
PAUSE function
After procedure starts up, you can press START/STOP button once to interrupt at any
time, the operation will be paused but the setting will be memorized, the working time will
be flashed on the LCD. Touch START/STOP button again or within 10 min without
touching any button, the program will continue.
MENU
It is used to set different programs. Each time it is pressed (accompanied by a short beep)
the program will vary. Press the button continuously, the 15 menus will be cycled to show
on the LCD display. Select your desired program. The functions of 15 menus will be
explained as below.
1. Basic: kneading, rise and baking normal bread. You may also add ingredients to
increase flavor.
2. French: kneading, rise and baking within a longer rise time. The bread baked in this
menu usually will have a crisper crust and light texture.
3. Whole wheat: kneading, rise and baking of whole wheat bread. It is not advised to use
the delay function as this can produce poor results.
4. Quick: kneading, rise and baking loaf within the time less than Basic bread. But the
bread baked on this setting is usually smaller with a dense texture.
5. Sweet: kneading, rise and baking sweet bread. You may also add ingredients to add
flavor.
6. Gluten free: kneading, rise and baking gluten free bread. You may also add ingredients
to add flavor.
7. Dough: kneading and rise, but without baking. Remove the dough and use for making
bread rolls, pizza, steamed bread, etc.
8. Kneading: kneading flour.
9. Sandwich: kneading, rise and baking sandwich. For baking light texture bread with
a thinner crust.
10. Speciality: (the loaf size can not be adjusted, only display the default loaf size of

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2.0LB)
The speciality setting is used for bread types that are required in a shorter time. The
bread baked in this setting is smaller with a dense texture.
11. Jam: boiling jams and marmalades. Fruit or vegetables must be chopped before
putting them into the bread pan.
12. Yogurt: make yogurt
13. Bake: only baking, no kneading and rise. Also used to increase the baking time on
selected settings
14. HOMEMADE (the loaf size is not applicable)
The program allows you to take over full control of the baking process. You can adjust
the times for knead, rise, bake, and keep warm. The time range of each program as
following：
Knead 1：0-8minutes; Rise 1：20-60 minutes
Knead 2：0-15 minutes;
Rise 2：0-35 minutes; Rise 3：0-60 minutes; Bake：0-80 minutes Keep warm: 0-60 minutes;
COLOR
With the button you can select a LIGHT, MEDIUM or DARK color for the crust. Press
this button to select your desired color. This button is not applicable for the programs
Dough and Jam.
LOAF
Press this button to select the Loaf size of the bread. Please note the total operation time
may vary with the different loaf size. This button is not applicable for the program Quick,
Dough, Jam, Cake and Bake.
DELAY function
If you want the appliance do not start working immediately you can use this button to set
the delay time.。
You must decide how long it will be before your bread is ready by pressing the TIME.
Please note the delay time should include the baking time of program. That is, at the
completion of delay time, there is hot bread can be serviced. At first the program and
degree of browning must be selected, then pressing “TIME”to increase the delay time at
the increment of 10 minutes. The maximum delay is 13 hours.
Example: Now it is 8:30p.m, if you would like your bread to be ready in the next morning
at 7 o’clock, i.e. in 10 hours and 30 minutes. Select your menu, color, loaf size then press
the “+”to add the time until 10:30 appears on the LCD. Then press the STOP/START
button to activate this delay program. You can see the dot flashed and LCD will count
down to show the remaining time. You will get fresh bread at 7:00 in the morning, if you
don’t want to take out the bread immediately, the keeping warm time of 1hour starts.
Note: 1.This button is not applicable for the programs Kneading, dessert,yogurt and
Bake.
2. For time delayed baking, do not use any easily perishable ingredients such as eggs,

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fresh milk, fruits, onions, etc. 。
KEEPWARM
Bread can be automatically kept warm for 60 minutes after baking. If you would like to
take the bread out, switch the program off with the START/STOP button.
MEMORY
If the power supply has been broken off during the course of bread making, the
process of bread making will be continued automatically within 10 minutes, even
without pressing Start/stop button. If the break time exceeds 10 minutes the memory
cannot be kept and the bread maker must be restarted，But if the dough is no further
than the kneading phase when the power supply breaks off, you can press the
“START/STOP” straight to continue the program from the beginning .
ENVIRONMENT
The machine may work well in a wide range of temperatures, but there could be a
difference in loaf size between a very warm room and a very cold room. We suggest the
room temperature should be between 15 ℃and 34℃.
WARNING DISPLAY:
1、If the display shows “HHH” after the program has been started, the temperature inside
is still too high（accompanied by 5 beep sounds）. Then the program has to be stopped.
Open the lid and let the machine cool down for 10 to 20 minutes.
2、If the display shows“LLL”after pressing the START/STOP button ( except the
programs BAKE), it means the temperature inside is too low（accompanied by 5 beep
sounds）, stop sound by pressing the START/STOP button, open the lid and let the
machine rest for 10 to 20 minutes to return to room temperature.
3. If the display shows “EE0”after you have pressed START/STOP, the temperature
sensor is disconnected please check the sensor carefully by Authorized expert.
For the first use
1、Please check if all parts and accessories are complete and free of damage .
2、Clean all the parts according to the latter section“Cleaning and Maintenance”
3、set the bread maker in baking mode and bake empty for about 10 minutes.After cooling
it down clean once more.
4、Dry all parts thoroughly and assembly them, so the appliance is ready for using.
How to make bread
1. Place the pan in position and turn it clockwise until it clicks in correct position. Insert
the kneading blade onto the drive shaft. The ring of kneading blade should be face the
bottom of bread pan .

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It is recommended to fill holes with heat-resisting margarine prior to placing the kneaders,
this avoids the dough to stick below the kneaders and the kneaders could be removed from
bread easily.
2. Place ingredients into the bread pan. Please keep to the order mentioned in the recipe.
Usually the water or liquid substance should be put firstly, then add sugar, salt and flour,
always add yeast or baking powder as the last ingredient.
Note: the maximum quantities of the flour and yeast which may be used refer to the recipe.
水或 液体
干的 配料
酵母或苏打
Yeast orsoda
Dry ingredients
Water orliquid
NOTE: The maximum quantity of flour and yeast separately is 490g and 6g.
3. With finger make a small indentation on one side of the flour.Add yeast to indentation,
Make sure it does not come into contact with the liquid ingredients or salt.
4. Close the lid gently and plug the power cord into a wall outlet.
5. Press the Menu button until your desired program is selected.
6. Press the COLOR button to select the desired crust color.
7. Press the LOAF button to select the desired size.
8. Set the delay time by pressing TIME button. This step may be skipped if you want the
bread maker to start working immediately.
9. Press the START/STOP button to start working, and the working light comes on.
10.Press the CYCLE button to design your own program.
11.For the program of Basic, French, Whole wheat, Quick, Sweet, Gluten free, Cake and
Sandwich, 10 beep sound will be heard during operation. This is to prompt you to add
ingredients. Open the lid and put in some ingredients. It is possible that steam will
escape through the vent slits in the lid during baking. This is normal.
12. Once the process has been completed 10 beeps sound will be heard, and the working
light will extinguish. You can press START/STOP button for approx. 2 seconds to stop
the process and take out the bread. Open the Lid and while using oven mitts, firmly
grasp the bread pan handle. Turn the pan anti-clockwise and gently pull the pan straight
up and out of the machine.
13.Use non-stick spatula to gently loosen the sides of the bread from the pan.
Caution: the Bread pan and bread may be very hot! Always handle with care and use
oven mitts.
14. Turn bread pan upside down onto a clean cooking surface and gently shake until bread

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falls out onto rack.
15. Remove the bread carefully from the pan and cool for about 20 minutes before slicing.
16. 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, if you would like to
take the bread out, switch the program off with the START/STOP button.
17. When do not use or completely operation, unplug the power cord.
Note: Before slicing the loaf, use the hook to remove out the kneading blade hidden on
the bottom of loaf. The loaf is hot, never use hand to remove the kneading blade.
Special introduction
For Quick breads
Quick breads are made with baking powder and baking soda that activated by moisture
and heat. For perfect quick breads, it is suggested that all liquids be placed in the bottom
of the bread pan, dry ingredients on top. During the initial mixing of quick bread，batters
and dry ingredients may collect in the corners of the pan, it may be necessary to help
machine mix to avoid flour clumps. If so, use a rubber spatula.
Cleaning and Maintenance
Disconnect the machine from the power and let it cool down prior to cleaning.
1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive
agents for the consideration of protecting the non-stick coating. The pan must be dried
completely prior to installing.
2. Kneading blade: If the kneading bar is difficult to remove from the axle, in such an
event fill the Container with warm water and allow it to soak for approx.30minutes.The
kneader can then be easily removed for cleaning. Also wipe the blade carefully with a
cotton damp cloth, Please note both the bread pan and kneading blade are dishwashing
safe components.
3.Lid and window: clean the lid inside and outside with a slightly damp cloth.
4.Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any
abrasive cleaner to clean as this would degrade the high polish of the surface. Never
immerse the housing into water for cleaning.
5.Before the bread maker is packed away for storage, ensure that it has completely cooled
down, is clean and dry, and put the spoon and the kneading blade in the drawer, and the lid
is closed.
Introduction of bread ingredients
1. Bread flour
Bread flour has high content of high gluten (so it can be also called high-gluten flour
which contains high protein), it has good elastic and can keep the size of the bread from
collapsing after rise. As the gluten content is higher than the common flour, so it can be
used for making bread with large size and better inner fiber. Bread flour is the most
important ingredient of making bread.
2. Plain flour
Flour that contains no baking powder, it is applicable for making extouch bread.

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3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat
flour is heavier and more nutrient than common flour. The bread made by whole-wheat
flour is usually small in size. So many recipes usually combine the whole -wheat flour or
bread flour to achieve the best result.
4. Black wheat flour
Black wheat flour, also named as“rough flour”, it is a kind of high fiber flour, and it is
similar with whole-wheat flour. To obtain the large size after rising, it must be used in
combination with high proportion of bread flour.
5. Self-rising flour
A type of flour that contains baking powder, it is used for making cakes specially.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the
additive ingredients of making rough bread, which are used for enhancing the flavor and
texture.
7. Sugar
Sugar is very important ingredient to increase sweet taste and color of bread. And it is also
considered as nourishment in the yeast bread. White sugar is largely used. Brown sugar,
powder sugar or cotton sugar may be called by special requirement.
8. Yeast
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will
expand bread and make the inner fiber soften. However, yeast fast breeding needs
carbohydrate in sugar and flour as nourishment.
1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high
temperature, before using, check the production date and storage life of your yeast. Store it
back to the refrigerator as soon as possible after each use. Usually the failure of bread
rising is caused by the bad yeast.
The ways described below will check whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-500C) into a measuring cup.

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(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast
from rising. Never use too much salt in a recipe. But bread would be larger if without salt.
10. Egg
Eggs can improve bread texture, make the bread more nourish and large in size, the egg
must be peeled and stirred evenly.
11. Grease, butter and vegetable oil
Grease can make bread soften and delay storage life. Butter should be melted or chopped
to small particles before using.
12. Baking powder
Baking powder is used for rising the cake. As it does not need rise time, and it can produce
the air, the air will form bubble to soften the texture of bread utilizing chemical principle.
13. Soda
It is similar with baking powder. It can also used in combination with baking powder.
14. Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temperature
between 200C and 250C is the best. The water may be replaced with fresh milk or water
mixed with 2% milk powder, which may enhance bread flavor and improve crust color.
Some recipes may call for juice for the purpose of enhancing bread flavor, e.g. apple juice,
orange juice, lemon juice and so on.
INGREDIENTS MEASUREMENT
One of important step for making good bread is proper amount of ingredients. It is strongly
suggested that use measuring cup or measuring spoon to obtain accurate amount,
otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups.
Observe the level of the measuring cup with your eyes horizontally. When you measure
cooking oil or other ingredients, clean the measuring cup thoroughly without any other

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ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup and
then once filled, leveling off with a knife. Scooping or tapping a measuring cup with more
than is required. This extra amount could affect the balance of the recipe. When measuring
small amounts of dry ingredients, the measuring spoon must be used. Measurements must
be level, not heaped as this small difference could throw out the critical balance of the
recipe.
3.Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the sequence is:
liquid ingredient, eggs, salt and milk powder etc. When adding the ingredient, the flour
can't be wetted by liquid completely. The yeast can only be placed on the dry flour. And
yeast can't touch with salt. When you use the delay function for a long time, never add the
perishable ingredients such as eggs, fruit ingredient.
BREAD MAKER COOKBOOK
一、BASIC BREAD
SIZE MATERIAL
700g
900g
1．Water
280 ml
280g
340 ml
340g
2．Oil
2 table spoons
24g
3 table spoons
36g
3．Salt
1 tea spoons
7g
1.5 tea spoons
10g
4．Sugar
2 table spoons
24g
3 table spoons
36g
5．Bread Flour
3 cups
420g
3 1/2 cups
490g
6．Yeast
1 tea spoons
3g
1 tea spoons
3g
二、FRENCH BREAD
SIZE MATERIAL
700g
900g
1．Water
280 ml
280g
340 ml
340g
2．Oil
2 table spoons
24g
3 table spoons
36g
3．Salt
1.5 tea spoons
10g
2 tea spoons
14g
5．Sugar
1.5 table spoons
18g
2 table spoons
24g
4．Bread Flour
3 cups
420g
3 1/2 cups
490g
6．Yeast
1 tea spoons
3g
1 tea spoons
3g
三、WHOLE WHEAT BREAD
SIZE MATERIAL
700g
900g
1．Water
260ml
260g
340ml
340g
2．Oil
2 table spoons
24g
3 table spoons
36g
3．Salt
4 tea spoons
7g
2 tea spoons
14g
4．Whole wheat
1 cup
110g
2 cups
220g
5．Bread Flour
2 cups
280g
2 cups
280g

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6．Brown Sugar
2 table spoons
18g
2 .5 table spoons
23g
7．Milk Powder
2 table spoons
14g
3 table spoons
21g
8．Yeast
1 tea spoons
3g
1 tea spoons
3g
四、QUICK BREAD
SIZE MATERIAL
900g
1．Water (40~50℃)
320ml
320g
2．Oil
2 table spoons
24g
3．Salt
1.5 table spoons
10g
4．Sugar
2 table spoons
24g
5．Bread Flour
3 1/2 cups
490g
6．Yeast
1.5 tea spoons
4.5g
五、SWEET BREAD
SIZE MATERIAL
700g
900g
1．Water
280ml
260g
340ml
340g
2．Vegetable Oil
2 table spoons
24g
3 table spoons
36g
3．Salt
1.5 teaspoon
10g
2 teaspoon
14g
4．Sugar
3 table spoons
36g
4 table spoons
48g
5．Bread Flour
3 cups
420g
3 1/2 cups
490g
6．Milk powder
2 table spoons
14g
2 table spoons
14g
7．Yeast
1 tea spoons
3g
1 tea spoons
3g
六、GLUTEN FREE
SIZE MATERIAL
700g
900g
1．Water
280ml
340ml
2．Oil
2 table spoons
3 table spoons
3．Salt
1 cup
1 1/2 cups
4. Gluten Free Flour
3 cups
4 cups
5．Sugar
2 table spoons
2 table spoons
6．Yeast
1.5 tea spoon
1.5 tea spoon
七、RISE DOUGH
SIZE MATERIAL
/
1．Water
360ml
360g
2．Oil
2 table spoons
24g
3．Salt
1.5 table spoons
10g
4 Bread Flour
4 cups
560g
5．Sugar
2 table spoons
24g
6．Yeast
0.5 tea spoons
1.5g
八、DOUGH
SIZE MATERIAL
/
1．Water
360ml
360g
2．Oil
2 table spoons
24g
3．Salt
1.5 tea spoons
10g
4．Bread Flour
4 cups
560g
5．Sugar
2 table spoons
24g
九、SANDWICH BREAD
SIZE MATERIAL
700g
900g

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Water
270 ml
270g
340 ml
340g
Butter
1.5 table spoons
2 table spoons
Salt
1.5 tea spoons
10g
2 tea spoons
14g
Sugar
1.5 table spoons
18g
2 tablespoon
24g
Milk Powder
1.5 table spoons
10g
2 tablespoon
14g
Bread Flour
3 cups
420g
3 1/2 cups
490g
Yeast
1 tea spoons
3g
1 tea spoons
3g
十、SPECIALITY
SIZE MATERIAL
900g
1．Water
340ml
340g
2．Oil
3 table spoons
36g
3．Salt
1 tea spoons
7g
4．Malt Extract
3 table spoons
36g
5．Bread Flour
3 1/3 cups
490g
6．Brown Sugar
2 .5table spoon
23g
7．Sultanas
1/2 cups
75g
8．Yeast
1 1/3 tea spoons
4g
十一、 JAM
SIZE MATERIAL
Grated Strawberry
1 1/2cups
Sugar
6 table spoons
Lemon juice
2 table spoons
Pudding Flour
1/4 cup
十二、YOGURT
十三、BAKE
Bake the dough or the bread is too light
十四、HOMEMADE
TROUBLE SHOOTHING
Questions&
Answers on
Bread
Problem
Cause
Solution
Smoke comes out of
the baking
compartment or of
the vents
The ingredients stick to the
baking compartment or on the
outside of the baking pan
Pull out the plug and clean
the outside of the baking pan
or the baking compartment.
The bread goes
down in the middle
and is moist on the
bottom
The bread is left too long in the
pan after baking and warming.
Take the bread out of the
baking pan before the
warming function is over.
It is difficult to take
the bread out of the
baking pan.
The bottom of the loaf is stuck to
the kneading blade
Clean the kneading blade and
shafts after the baking. If
necessary, fill the baking pan
with warm water for 30
SIZE MATERIA
UHT Full Cream Milk
1000ml
Acidophilus
100 ml

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maker
minutes, then the kneading
blade can be easily removed
and cleaned.
The ingredients are
not mixed or the
bread is not baked
correctly
Incorrect program setting
Check the selected menu and
the other settings.
The START/STOP button was
touched while the machine was
working
Do not use the ingredients
and start over again
The lid opened several times
while the machine was working
Never open the lid frequently,
otherwise it is necessary,
such as add ingredients. And
make sure that lid was closed
well after being opened.
Long blackout while the machine
was working
Do not use the ingredients
and start over again.
The rotation of the kneading
blade is blocked
Check that the kneading
blade is blocked by grains,
etc. Pull out the baking pan
and check whether the
drivers turn. If this is not the
case, send the appliance to
the customer service.
The appliance does
not start. The
display shows HHH
The appliance is still hot after the
previous baking procedure
Pull out the plug, take out the
baking pan and leave it to
cool at room temperature.
then insert the plug and start
again.
Error with
the
prescriptions
The bread rises too
fast
too much yeast, too much flour,
not enough salt
a/b
or several of these causes
The bread does not
rise at all or not
enough
No yeast at all or too little
a/b
old or stale yeast
e
liquid too hot
c
the yeast has come into contact
with the liquid
d
wrong flour type or stale flour
e
too much or not enough liquid
a/b/g
not enough sugar
a/b
The dough rises too
much and spills over
the baking pan
If the water is too soft the yeast
ferments more
f
too much milk affects the
fermentation of the yeast
c
The bread goes
down in the middle
The dough volume is larger than
the pan and the bread goes down.
a/f
The fermentation is too short or
too fast owing to the excessive
temperature of the water or the
baking chamber or to the
excessive moistness
c/h/i
Heavy, lumpy
structure
too much flour or not enough
liquid
a/b/g
not enough yeast or sugar
a/b
too much fruit, wholemeal or of
one of the other ingredients
B
old or stale flour, warm liquids
make the dough rise too quickly
and loaf fall in before baking
e
no salt or not enough sugar
too much liquid

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The bread is not
baked in the center
too much or not enough liquid
a/b/g
too much humidity
h
recipes with moist ingredients,
e.g. yogurt
g
Open or coarse
structure or too
many holes
too much water
g
no salt
b
gread humidity, water too hot
h/i
too much liquid
c
Mushhroom-like,
unbaked surface
bread volume too big for the pan
a/f
too much flour, especially for
white bread
f
too much yeast or not enough
salt
a/b
too much sugar
a/b
sweet ingredients besides the
sugar
b
The slices are
uneven or there are
clumps in the
middle
bread not cooled enough (the
vapor has not escaped)
j
Flour deposits on
the bread crust
the flour was not worked well on
the sides during the kneading
g/i
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. add the ingredients specified in the
recipe in the right order, make a small ditch in the middle of the flour and put in the crumbled
yeast or the dry yeast, avoid letting the yeast and the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.。
e) Reduce the total amount of the ingredients, do not use more than the specified mount of flour.
reduce all the ingredients by 1/3.
f) Correct the amount of liquid. if ingredients containing water are used, the dose of the liquid to
be added must be duly reduced.
g) In case of every humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timing function. Use cold liquids.
i) Take the bread out of the pan immediatedly after baking and leave it on the grid to cool for at
least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by 1/4.
k) Never grease the pan!
l) Add a tablespoon of wheat gluten to the dough.
Environment friendly disposal
You can help protect the environment!
Please remember to respect the local
regulations: hand in the non-working
electrical equipments to an appropriate
waste disposal center.