aumate BM1333-A User manual

Bread Maker
Instruction Manual
BM1333-A
220-240V~ 50Hz 550W
Read this booklet thoroughly before using and save it for future reference

1
CONTENTS
IMPORTANTSAFEGUARDS..................................................2-4
KNOW YOUR BREAD MAKER...............................................3
INTRODUCTION OF CONTROL PANEL...............................4
MENU............................................................................................4
HOW TO USE FRUIT NUT DISPENSER................................6
FOR THE FIRST USE.................................................................7
HOW TO MAKE BREAD............................................................7
SPECIAL INTRODUCTION.......................................................8
CLEANING AND MAINTENANCE...........................................8
INTRODUCTION OF BREAD INGREDIENTS........................9
INGREDIENTS MEASUREMENT............................................10
BREAD MAKER COOKBOOK.................................................11
TROUBLE SHOOTING.............................................................14
ENVIRONMENT FRIENDLY DISPOSAL..............................16

2
IMPORTANT SAFEGUARDS
1. Read all instructions.
2. Befo re using this machine,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 after the appliance malfunction,
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 imm erse cord, plugs, or housing in water or other
liquid.
6.Unplug from outlet when it is 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.N eve r beat th e b read pan on th e top o r edg e 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 it 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
under-stand the hazards involved.Children sha ll no t play w ith th e app liance. Clea ning and
user maintenance shall not be made by children unless they are older than 8 and supervised.
15 .K ee p th e a pp lia nce a nd its co rd o u t o f rea c h of children less than 8 years.
16.Never cover the bread maker with a towel or any other material, 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.
17.Do not operate the appliance for other than its intended use.
18 .A lw ays use th e a pp li ance on a sec ure,d ry lev el surface.
19.Do not use outdoors.
20 .This app liance has been incorporated with a grounded plug . Please ensure the wall
ou tlet 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, off ices and other working environments;
– Farm houses;
– By clients in hotels, motels and other residential type environments;

3
– Bed and breakfast type environments.
22 .T h e app lia nce is no t in te nd e d to b e op erated 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.
KNOW YOUR BREAD MAKER

4
INTRODUCTION OF CONTROL PANEL
( The silkscreen is subject to change without prior notice. )
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 800g 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 12 menus will be cycled to show on the
LCD display. Select
your desired program. The functions of 12 menus will be explained as below.
1.Basic: kneading, rise and baking normal bread. You may also add ingredients to increase flavor.

5
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.W hole w heat: 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.Ultra fast: kneading, rise and baking in a shortest time. Usually the bread made is
smaller and rougher than that made with Quick program.
8.Dough: kneading and rise, but without baking . Remove the dough and use for making
bread rolls, pizza, steamed bread, etc.
9. Jam: boiling jams and marmalade. Fruit or vegetables must be chopped before putting them
into the bread pan.
10.Cake: kneading, rise and baking, rise with soda or baking powder.
11.Sandwich: kneading, rise and baking sandwich. For baking light texture bread with a thinner
crust.
12.Bake: only baking, no kneading and rise. Also used to increase the baking time on selected
settings
COLOR
With the button you can select a LIGH T,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 SIZE
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 +
or -. 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 “ +” or “ –” to increase or decrease 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 “+” or
“– ” 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

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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 Ultra fast, Jam and Bake.
2. For tim e delayed baking, do not use any easily perishable ingredients such as eggs, fresh m ilk,
fruits, onions, etc.
KEEP WARM
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.
HOW TO USE FRUIT NUT DISPENSER
There is a small black button on the top of the bread maker to help you remove the nut
dispenser.
Bread maker adopted automatic procedure,you can add ingredients to the nut dispenser
before making bread,just open the transparent lid to add.After adding,set the program of
making bread,the ingredients of the nut dispenser will automatically fall into the bread machine
and mix with the dough.
PS:Nut dispenser should drop automatically after 45 minutes on basic bread setting.
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 “LL” 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.

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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 one more time.
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. 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.
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 (650g or 800g ).
8. Set the delay time by pressing + or - 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.
10. For the program of Basic, French, Whole wheat, Quick, Sweet, Ultra fast, 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.
11. 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.
12. 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.
13. Turn bread pan upside down onto a clean cooking surface and gently shake until bread falls
out onto rack.

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14. Remove the bread carefully from the pan and cool for about 20 minutes before slicing.
15. 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.
16. When do not use or completely operation, unplug the power cord.
Note: Before slicing the loa f, 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
1. 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.
2. About Ultra fast program
The bread maker can bake loaf within 1 hour with ultra fast program.This setting can bake
bread in 58 minutes,the bread is a little more dense in texture.Please noted ingredient of water
should be hot water in the range of 48 — 50 ℃ ,you must use a cooking thermometer to
measure the temperature.The water temperature is very critical to the performance of
baking.If the water temperature is too low the bread will not be rise to expected size; if the
water temperature is too high it will kill the yeast prior to rising, which also will largely affect the
baking performance.
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
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 dishwasher 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.

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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 comm on 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 ex-touch bread.
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 comm on 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.W hite sugar is largely used.Brown
sugar,powder sugar or cotton sugar may be called by special requirement.
8.Yeast
After yeast 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.

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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 (45-50℃ ) into a measuring cup.
(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.B ut 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 Ultra Fast bread and 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 w ill 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 ingredients.

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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 m ore than is required. This extra amount could affect the balance of the
recipe.W hen 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
BASIC BREAD：
SIZE MATERIAL
650g
800g
1．Water
280 ml
280g
340 ml
340g
2．Oil
2 tablespoons
24g
3 tablespoons
36g
3．Salt
1 teaspoons
7g
1.5 teaspoons
10g
4．Sugar
2 tablespoons
24g
3 tablespoons
36g
5．Flour
3 cups
420g
3 1/2 cups
490g
6．Yeast
0.5 teaspoons
1.5g
0.5 teaspoons
1.5g
FRENCH BREAD：
SIZE MATERIAL
650g
800g
1．Water
280 ml
280g
340 ml
340g
2．Oil
2 tablespoons
24g
3tablespoons
36g
3．Salt
1.5teaspoons
10g
2 teaspoons
14g
5．Sugar
1.5 tablespoons
18g
2 tablespoons
24g
4．Flour
3 cups
420g
3 1/2 cups
490g
6．Yeast
0.5teaspoons
1.5g
0.5teaspoons
1.5g
WHOLE WHEAT BREAD：
SIZE MATERIAL
650g
800g
1．Water
260ml
260g
340ml
340g
2．Oil
2 tablespoons
24g
3 tablespoons
36g
3．Salt
4teaspoons
7g
2 teaspoons
14g
4．Whole wheat
1 cups
110g
2 cups
220g
5．Flour
2 cups
280g
2 cups
280g
6．Brown Sugar
2 tablespoons
18g
2 .5tablespoons
23g
7．MILK Powder
2 tablespoons
14g
3 tablespoons
21g
8．Yeast
0.5teaspoons
1.5g
0.5 teaspoons
1.5g

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QUICK BREAD：
SIZE MATERIAL
800g
1．Water(40~50℃)
320ml
320g
2．Oil
2 tablespoons
24g
3．Salt
1.5teaspoons
10g
4．Sugar
2tablespoons
24g
5．Flour
3 1/2 cups
490g
6．Yeast
2 teaspoons
6g
SWEET BREAD：
SIZE MATERIAL
650g
800g
1．Water
280ml
280g
340ml
340g
2．Vegetable Oil
2 tablespoons
24g
3 tablespoons
36g
3．Salt
1.5 teaspoon
10g
2 teaspoon
14g
4．Sugar
3 tablespoons
36g
4 tablespoons
48g
5．Flour
3 cups
420g
3 1/2 cups
490g
6．Milk powder
2 tablespoons
14g
2 tablespoons
14g
7．Yeast
0.5 teaspoons
1.5g
0.5 teaspoons
1.5g
GLUTEN FREE
SIZE MATERIAL
650g
800g
1．WATER
280ml
340ml
2．OIL
2 tablespoons
3 tablespoons
3．SALT
1
1 1/2
4.GLUTEN-FREE
FLOUR
3 cups
4 cups
5．SUGAR
2 tablespoons
2 tablespoons
6．YEAST
2 teaspoon
1.5 teaspoon
ULTRA FAST2 BREAD：
SIZE MATERIAL
650g
1. Water(40~50℃)
270ml
270g
2．Oil
2 tablespoons
24g
3．Salt
1 teaspoon
7g
4．Sugar
3 tablespoons
36g
5．Flour
3 cups
420g
6．Yeast
2 teaspoon
6g
DOUGH：
SIZE MATERIAL
/
1．Water
360ml
360g
2．Oil
2 tablespoons
24g
3．Salt
1.5 teaspoons
10g
4．Refined flour
4 cups
560g
5．Sugar
2 tablespoons
24g
6．Yeast
0.5teaspoons
1.5g

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JAM：
SIZE MATERIAL
/
1． Smashed strawberry
4 cups
2．Sugar
1 cup
230g
3．Pudding powder
1 cup
150g
CAKE：
SIZE MATERIAL
/
1．Cake oil
2 tablespoons
24g
2．Sugar
8 tablespoons
96g
3．Egg
6
270g
4．Self-raising flour
250 g
5．Flavouring essence
1 teaspoon
2g
6．Lemon juice
1.3 tablespoons
10g
7．Yeast
1 teaspoons
3g
SANDWICH BREAD:
SIZE MATERIAL
650g
800g
Water
270 ml
270g
360 ml
360g
Butter or margarine
1.5 tablespoons
2 tablespoons
Salt
1.5 teaspoons
10g
2 teaspoons
14g
Sugar
1.5 tablespoons
18g
2 tablespoon
24g
Dry milk
1.5 tablespoons
10g
2 tablespoon
14g
Bread flour
3 cups
420g
4 cups
560g
Dry Yeast
1 teaspoons
3g
1 teaspoons
3g
BAKE: Bake kneaded dough

14
TROUBLE SHOOTHING
Questions &
Answers on
Bread
Maker
Problem
Cause
Solution
Smoke comes ou t 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 ou tside
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 ou t of the
Baking pan before the warming
function is over.
It is difficult to take
the brea d ou t o f the
baking pan.
The bottom of the loaf is stuck to
the kneading blade
Clean the kneading blade and shafts
after the baking.If nece ssary,fill the
baking pan with warm water for 30
minu tes, then the kn eading blade
ca n be easily remov ed and cleaned.
The ingredients are
not mixed or the bread is
not baked correctly
Incorrect program setting
Chec k 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
ing redients.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 ou t the
baking pan and check whether the
drivers turn.If this is not the
case, send the app liance to the
customer service.
The app liance 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.
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

15
Error with
the
prescriptions
The bread rises too
fast
too m uch yeast, too m uch 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 ferm entation 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, wholem eal or of one of the other
ingredients
b
old or stale flour, warm liquids make the dough rise too
qu ickly and loaf fall in before baking
e
no salt or not enough sugar
too much liquid
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
greed humidity,water too hot
h/i
too much liquid
c
Mushroom-like,unbaked
surface
bread volume too big for the pan
a/f
too much flou r, especially for white bread
f
too much yeast or not enough salt
a/b
too much sugar
a/b
sweet ing redients 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

16
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 immediately 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 equipment to an appropriate
waste disposal center.
Manufacturer: Guangdong Xinbao Electrical Appliances Holdings Co., Ltd
Address: South Zhenghe Road,Leliu Town,Shunde District,Foshan
City,Guangdong,China
After-sales service E-mail: sup[email protected]