Elite Gourmet EBM8103B User manual

Questions? Elite's customer service team is ready to help.
Call us toll-free at 800-365-6133 ext. 120/105.
For more Elite products, visit us at shopelitegourmet.com.
Recipes are included in this manual.
PROGRAMMABLE
2LB. BREAD MAKER
INSTRUCTION MAN UAL
Before operating your new applian ce, please read all instru ctions ca refully and keep for
future reference.
MODEL: EBM8103B

TABLE OF CONTENTS
IMPORTANT SAFEGUARDS 2
PARTS AND IDENTIFICATION 4
UNDERSTANDING THE CONTROL PANEL 5
BEFORE FIRST USE 7
HOW TO USE YOUR BREAD MAKER 7
HOW TO ADD INGREDIENTS 9
USING OUTSIDE RECIPES 12
IMPORTANT TIPS 12
RECIPES FOR ALL 19 MENU PROGRAMS 14 12
CLEANING & MAINTENANCE 19
TROUBLESHOOTING 20
WARRANTY & CUSTOMER SERVICE 24
RETURN INSTRUCTIONS 25
THANK YOU FOR YOUR PURCHASE!
The Elite Gourmet Programmable Bread Maker is designed to save you time and effort
and to provide consistent, fresh results. Fresh baked bread has never been easier to bake
in the comfort of your own home. The kneading, rising, and baking processes all take
place within the one machine. As with any baking project, careful selection and
measurements of the correct ingredients will provide the best results. Select the best
ingredients and let the Bread Maker handle the rest! There is no need to move the
ingredients through multiple steps or appliances. Skip the trip to your local bakery and
turn your kitchen into your very own Artisanal Bakery!
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
1

IMPORTANT SAFEGUARDS
The Elite Brand takes consumer safety very seriously. Products are designed and
manufactured with our valued consumers' safety in mind. Additionally, we ask that you
exercise a level of caution when using any electrical appliance by following all
instructions and important safeguards.
READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE REFERENCE
WARNING: When using electrical appliances, basic safety precautions should always be
followed as below:
1. Before using check that the voltage of wall outlet corresponds to the one shown on
the rating plate.
2. 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.
3. Close supervision is necessary when any appliance is used by or near children.
Children should be supervised to ensure that they do not play with the appliance.
4. Do not touch hot surfaces. Use handles or knobs. Always use oven mitts to handle
hot bread pan or hot bread.
5. Do not put hand inside oven chamber after bread pan is removed. Heating unit will
still be hot.
6. To protect against electric shock do not immerse cord, plugs, or bread maker in
water or other liquid.
7. Unplug from outlet when not in use and cleaning. Allow to cool before putting or
taking off parts, or before cleaning the appliance.
8. 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 or
electrical /mechanical adjustment.
9. The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
10. Do not use outdoors and household use only.
11. Do not let cord hang over edge of table or counter or touch hot surface.
12. Do not place on or near a hot gas or electric burner, or in a heated oven.
13. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids.
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 pan; this may damage
the bread pan.
16. To disconnect, turn all controls off (START/STOP); then remove plug from wall
outlet.
17. Do not place eyes or face in close proximity with tempered glass viewing window,
in the event that the safety glass breaks.
18. This appliance has been incorporated with a grounded plug. Please ensure the wall
outlet in your house is well earthed.
19. Do not touch any moving or spinning parts of the machine when baking.
20. Do not operate the appliance for other than intended use.
21. Clean oven interior carefully. Do not scratch or damage heating element tube.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
2

SHORT CORD PURPOSE
NOTE: A short power cord is provided to reduce the risk of personal injury resulting from
becoming entangled in or tripping over a longer cord.
Longer power-supply cords or extension cords are available and may be used if care is
exercised in their use.
If an extension cord is used: (1) the marked electrical rating of the extension cord should
be at least as great as the electrical rating of the product; (2) the extension cord should
be arranged so that it will not drape over the countertop or tabletop where it can
unintentionally be pulled on or tripped over by children or pets.
POLARIZED PLUG
If this appliance is equipped with a polarized plug (one blade is wider than the other),
please follow the below instructions:
To reduce the risk of electrical shock, this plug is intended to fit into a polarized outlet
only one way. If you are unable to fit the plug into the electrical outlet, try reversing the
plug. If the plug still does not fit, contact a qualified electrician. Never use the plug with
an extension cord unless the plug can be fully inserted into the extension cord. Do not
alter the plug of the product or any extension cord being used with this product. Do not
attempt to defeat the safety purpose of the polarized plug.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
3

PARTS IDENTIFICATION
A. Air Vent
B. Viewing Window
C. Non-skid Feet
D. Cover
E. Control Panel
F. Bread Pan
G. Measuring Cup
H. Measuring Spoon
I. Kneading Blade
J. Metal Hook for lifting out the Kneading Blade
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
4

UNDERSTANDING THE CONTROL PANEL
MENU BUTTON
Press the MENU button until desired program number (1-19) appears on the digital
display, next to the remaining cooking time.
WEIGHT BUTTON
Press the WEIGHT button to move the arrow to desired loaf size: 1 LB, l .5LB or 2LB.
COLOR SETTING BUTTON
Press the COLOR SETTING button to move the arrow to desired crust color: Light, Medium,
or Dark.
DELAY TIMER+/- BUTTON
The most common use of the delay timer is to prepare bread overnight so that it is ready
the next morning. It is possible to program up to 15 hours of delay time. DO NOT use for
bread or dough containing fresh milk, yogurt, cheese, eggs, fruits, onions or any other
ingredient which may deteriorate if left for a few hours in a hot and humid environment.
This function delays the start of the bread-making process.
Press the up/down arrows to set delay timer in 10-minute increments. Press and hold
button for rapid increase/decrease of delay time.
START/PAUSE/STOP button
When the machine is plugged in and the menu is set, SHORT PRESS (one click) the
"START/PAUSE/STOP" button once to START a bread making cycle.
When making bread, SHORT PRESS (one click) the "START/PAUSE/STOP" button once to
PAUSE the cycle. This will let the machine PAUSE for a maximum of 3 minutes, after
which the unit will resume the set menu program. To reactivate before 3 minutes, simply
SHORT PRESS the button once to START again.
When the machine is in use, LONG PRESS (hold down for at least 3 seconds) the
"START/PAUSE/STOP" button until the beep sound (about 2 seconds) to STOP
(cancel) a process.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
5

UNDERSTANDING THE CONTROL PANEL (cont.)
A. Ferment: Fermenting Cycle
B. Rest: Resting Cycle
C. Stir: Kneading Cycle
D. Preset
E. Indicator
F. Weight: loaf size of the bread
G. Timer
H. Heat: Pre-heating cycle.
I. Bake: Baking cycle.
J. Keep Warm: After the baking cycle is completed, the bread machine will switch
to Keep Warm for up to 1 hour.
K. Done: The bread-making process is finished.
L. Fruit: Along with a beeping signal during the kneading cycle, this indicator lets
you know when to add dried fruits, such as raisins. Raise the cover and sprinkle
the fruits and nuts on top of the dough.
M. Dark: Dark browning.
N. Medium: Medium browning.
O. Light: Light browning.
P. Selected program
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
6

Figure 2
Figure 3
Figure 1
BEFORE FIRST USE
1. Carefully unpack the bread maker and remove all packaging materials. Check for
any missing or damaged parts.
2. Wash and dry bread pan and kneading blade. Do not use scouring pads or any
abrasives on the nonstick surface.
3. Before first use, operate the bread maker on the COOK (#19) mode and bake empty
for about 10 minutes to burn off the manufacturing oils. Let the unit cool down and
clean all the detached parts again.
NOTE: The bread maker may emit a little smoke and/or odor during first time use. This is
normal for a newly manufactured appliance. Make sure the appliance has sufficient
ventilation.
4. Dry all parts thoroughly. The bread maker is ready for use.
HOW TO USE YOUR BREAD MAKER
1. Wash and dry well all components.
2. Using the bread pan handle, turn
the bread pan counter-clockwise
and then pull it out of the appliance
(Fig 1).
3. Mount the kneading blade (I) on
the pin inside the pan (F) (Fig 2),
place kneading blade on pin, with
the arrow of the blade pointing up,
pushing down as far as it will go,
making sure flat surfaces are lined up.
4. Measure the ingredients with the measuring cup (G)
or spoon (H) supplied and add them into the pan (F).
IMPORTANT: Make sure to read instructions for How to
Add Ingredients on pages 9 - 12 and make sure to
exactly follow the chosen Recipe from pages 14 - 18.
5. Place the bread pan into the bread maker and make
sure it is firmly locked in place by turning it clockwise.
(Fig 3).
NOTE: Bread pan must lock into place for proper mixing
and kneading.
CAUTION: It is essential to follow the sequence of adding
ingredients as described in the recipes provided in this
manual. Usually this sequence is: liquid ingredients,
water, flour, eggs and others as in the recipe. Pour yeast
last into the other ingredients. Avoid yeast coming in
contact with salt or liquid ingredients.
6. Close the cover (D) and insert the plug into the
electrical outlet. The display (E) will show "3:00", with
two fixed dots. The machine is automatically set to
program "1".
7. Press the MENU button to select the desired cooking
program.
8. Press the WEIGHT button to select the desired weight
(1lb, 1.5lb, 2lb). The weight cannot be set in programs
8-19.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
7

Figure 5
Figure 4
HOW TO USE YOUR BREAD MAKER (cont.)
9. Press the COLOR SETTING button to select the desired browning (light, medium,
dark). The browning cannot be set in programs 8-19.
10. If necessary, set the delay timer using the up/down buttons. The bread cycle will
start after the delay timer counts down. If you do not set a time, the cycle will start
immediately.
CAUTION: Be careful when using the Delay Timer function with perishable ingredients
(such as eggs, dairy products, etc).
11. Press the START button. The machine beeps and begins processing the ingredients
(if a delay timer has been set, processing will start after the delay timer counts
down).
NOTE: During cooking it is possible that steam comes out from the fan under the cover:
this is perfectly normal.
12. If you would like to add ingredients (fruits, nuts, seeds, etc.) the machine will
beep10 times to signal when it is time to open the cover (D) and add these to the
dough. This time varies according to the program.
13. To Stop/Cancel the selected program, press and hold the START button for 3
seconds.
14. When the time shown on the display is "0:00", the cooking process is finished. The
appliance will beep 10 times and automatically switch to the "Keep Warm" mode for
1 hour. The ":" symbol will flash during this mode (Except after the "Knead"
program).
15. After keeping warm for 1 hour, the "Keep Warm" mode will end. To cancel the "Keep
Warm" mode before 60 minutes, press and hold the START button for 3 seconds.
16. Unplug the appliance from the electrical outlet and open the cover (D).
17. Bread pan and baking chamber will be hot and oven
mitts should be used. Remove the bread pan by lifting
the handle and turning it counter-clockwise to unlock
and pull bread pan straight up from the base of the
chamber. (Fig 4).
18. Using oven mitts, turn the bread pan upside down (with
the bread pan handle folded down) onto a wire cooling
rack or clean cooking surface and gently shake until
bread falls out. Use a non-stick spatula to gently
loosen the sides of the bread from the bread pan (Fig 5).
CAUTION: The pan becomes very hot. Be very careful when
handling the pan, and always use protective gloves.
NOTE: Never use metal utensils to remove the bread from
the pan (F), in order to avoid damaging the non-stick
coating.
TIP: If kneading blade comes out in the loaf, remove it with
a spatula or small utensil.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
8

FIRST: water, milk, oil, eggs, sugar,
salt, milk powder, etc.
SECOND: flours (including rye,
oatmeal, etc. if needed)
THIRD: yeast (MUST be separate from wet ingredients)
HOW TO ADD INGREDIENTS
ADDING INGREDIENTS INTO THE BREAD PAN
1. Remove the bread pan (F) by lifting the handle, turning counter-clockwise and
lifting out. Place bread pan (F) on a clean, dry, level work surface.
CAUTION: It is important that the pan is filled with ingredients outside of the machine to
avoid spilling ingredients onto the heating elements creating a potential fire hazard.
2. STRICTLY FOLLOW THE RECIPES provided in latter pages of this user manual for the
measurements, the amounts, and the adding sequences of the ingredients for each
cooking program. Eggs, butter, and milk should be used at room temperature
because cold ingredients will de-activate the yeast.
3. USE ONLY THE MEASURING CUP AND THE MEASURING SPOONS PROVIDED. For
example, 1 cup of water equals one full measuring cup (not ¾ cup) of water; 1 TBSP
of sugar means one full table spoon (the big measuring spoon) of sugar; 1 tsp of salt
means one full teaspoon (the small measuring spoon) of salt.
With wet ingredients, after filling the measuring cup, place it on a flat surface and
view it at eye level to make sure the amount of liquid is exact. With dry ingredients,
always “level off” the measurement with the back of a knife or a spatula to make
sure the measurement is exact. A helpful tip is to never use the measurement cup to
scoop the ingredients (for example, flour). By scooping, you could add up to one
tablespoon of extra ingredients. Fill the measuring cup with a spoon before leveling
off.
4. ORDER OF ADDING INGREDIENTS
TIP: With finger, make a small indentation on one side of the flour. Add yeast to
indentation, making sure it does not come into contact with the liquid ingredients, eggs,
sugar, salt, or milk powder.
Also, make sure ALL ingredients are at room temperature, (between 77 - 85°F) unless
otherwise noted in the recipe.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
9

HOW TO ADD INGREDIENTS (cont.)
Keep additional ingredients (fruits, nuts, raisins, etc) on one side and add them
during the second kneading when the appliance beeps 10 times.
First introduce the liquid ingredients. Usually it is water but can include milk and/or
eggs. Water must be warm (100°F), but not hot. The too hot or too cold water
prevents the leavening.
Do not use milk with the timer. It could curdle before beginning the bread
preparation process.
Add sugar and salt as indicated in the recipe.
Add the "liquid" ingredients (honey, syrup, molasses, etc).
Add the "dry" ingredients (flour, milk powder, herbs and spices).
If you use the delay timer, it will not be possible to add fruit or nuts during the
second kneading, so add them now.
Finally, add instant yeast (or baking powder/sodium bicarbonate). Place it over the
other ingredients - do not put it in the water, otherwise it will begin to act too soon.
If you use the delay timer, it is essential to keep the yeast (baking powder/baking
soda) separate from the water/liquid, otherwise the yeast will come into action, it
will rise and collapse before the bread making process begins. The result will be a
hard, dense, rough and edible product as a brick of a home. We advise to make a
hole in the center of the dome of the flour and put the yeast.
FLOUR
The type of flour you use is very important. The most important element contained in the
flour is the protein called gluten, which is the natural agent that gives the dough the
ability to mould and to retain the carbon dioxide produced by the yeast. Buy flour which
reads on the package "FOR BREAD.”
OTHER FLOURS FOR BREAD
They include wholegrain flour and other cereals.
They provide an excellent dietary fiber intake but contain lower levels of gluten than
white flour. This means that the wholegrain loaves tend to be smaller and denser than
the white loaves. In general terms, if in the recipe you replace white flour with half
wholegrain flour, your result will be a loaf of bread that tastes wholegrain but has the
texture of white bread.
YEAST
Yeast is a living organism and should be kept in the refrigerator to remain fresh. It needs
carbohydrates found in sugar and flour as nourishment. Yeast used in bread maker
recipes will be sold under several different names: Bread machine yeast (preferred)
active-dry yeast and instant yeast. During rising process, the yeast will produce carbon
dioxide. The carbon dioxide will expand bread and make the inner fiber soften.
Before using, check the expiration date and storage time of yeast. Return to refrigerator
immediately after each use, the fungus will be killed at high temperature usually the
failure of bread rising is caused by the bad yeast.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
10

HOW TO ADD INGREDIENTS (cont.)
TIP: To check whether your yeast is fresh and active:
1) Pour 1 cup of warm water (110-120°F) into a measuring cup.
2) Add 1 teaspoon white sugar into the cup and stir, then 1 tablespoon yeast over the
water.
3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
4) Fresh, active yeast will begin to bubble or ”grow.” If it does not, the yeast is dead or
inactive.
LIQUID INGREDIENTS
Liquid ingredients normally consist of water or milk or a mixture of the two. Water makes
the crust crispier. Milk makes it softer and also the texture is softer.
There are conflicting opinions on what should be the temperature of the water. You can
decide for yourself as you get more familiar with the appliance. Water is an essential
ingredient for bread.
Generally a water temperature between 68°F and 77°F is the most appropriate. But if you
want to accelerate the bread making process the water temperature must be between
115°F and 122°F. It is essential that water is of good quality, and preferably bottled and
distilled, as the limestone in the water can compromise the successful outcome of the
bread. Instead of water you can also use fresh milk or water with 2% milk powder, which
enhances the taste and improves the color of the crust. Some recipes even mention fruit
juice.
LOW FAT CONTENT
Do not use oils, margarines, etc. with a low percentage of fat. These products contain
little fat and you may not get the desired results.
SUGAR
Sugar activates and feeds yeast allowing it to grow. It adds flavor and texture and helps
to brown the crust. Honey, syrup and molasses can be used instead of sugar, provided
that you adapt the liquid ingredient to compensate. Artificial sweeteners should not be
used, as they do not feed the yeast, and some destroy it.
SALT
Salt helps control the growth of yeast. Unsalted bread may grow too much and then
collapse.
EGGS
Eggs will make your bread richer in texture, add color and helps to shape the loaf. Eggs
are considered a liquid ingredient, so if eggs are used in the recipe, it is necessary to
adjust the other liquid ingredients otherwise the dough may be too wet to rise properly.
HERBS AND SPICES
These can be added at the beginning together with the main ingredients.
Herbs and spices, such as cinnamon, ginger, oregano, parsley and basil improve both
taste and appearance. Use in small amounts (1-2 teaspoons) to avoid overpowering the
taste of bread. Fresh herbs, such as garlic and chives, contain enough liquid to unbalance
the recipe dosages, so it is important to always balance the liquid content.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
11

HOW TO ADD INGREDIENTS (cont.)
ADDITIONAL INGREDIENTS
Additional ingredients (fruits, nuts, raisins, etc) can be added only in programs that
provide them. Dried fruits and nuts must be cut into small pieces, cheese must be grated,
chocolate must be chopped into small pieces and not in lumps. Do not add more than
those indicated in the recipes, otherwise the bread may not grow properly. Pay attention
to the fresh fruit and nuts because they contain liquid (juice and oil), so adjust the
amount of main liquid ingredient to compensate.
USING OUTSIDE RECIPES
If you are new to bread making, please only use the recipes provided by us to gain
enough bread making experience before trying out outside recipes or developing your
own. If you use an entirely different recipe that is not especially designed for our bread
maker, you cannot use the pre-programmed automatic settings. It’s recommended that
you strictly follow a provided recipe first and then make adjustments based on a proven
recipe to get your house special bread. Please note that the total weight of ingredients
from that outside recipe should NOT exceed 2lb and the main flour type ingredients
should NOT exceed 4 cups.
IMPORTANT TIPS
If during the cycle, the program is interrupted by a power cut or mishandling, the
machine has a 15-minute protection time during which the settings are saved. The
cycle starts again where it stopped. Beyond that time, the settings are lost.
If the kneading blade comes out with the bread, remove it with the hook accessory
before slicing the bread. Since the kneading blade can be disconnected from the
pan, it is not a malfunction if it comes out in your bread.
Please add the ingredients in the order specified by the recipes. This allows the
bread maker to mix the ingredients in the most efficient manner possible. It also
serves to keep the yeast from combining with the liquid before the dough has
started to mix, which is essential when using the delay timer. It’s recommended that
you strictly follow a provided recipe first and then make adjustments based on a
proven recipe to prepare a special recipe.
The kneading blade may “stick” in place after baking. Running warm or hot water
over the kneading blade should loosen it enough to be removed. If still stuck, soak
in hot water for about 10-15 minutes.
It’s important for ingredients to be at room temperature before adding them to the
bread pan, even when the delay timer is being used. Milk, butter, eggs must not be
used directly from a fridge. They should be put outside to obtain the room
temperature before being added to the pan. Water must be between 77°F and 85°F.
If you plan to run a second program to bake another loaf, open the cover and wait
30 minutes before beginning the second operation.
Accurate measuring of ingredients is vital. Please do not use a kitchen tablespoon or
teaspoon as they are inaccurate. Incorrect measurements could result in a poor end
product.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
12

IMPORTANT TIPS (cont.)
The small measuring spoon (teaspoon, tsp) is provided for measuring small
amounts of dry or liquid ingredients: yeast, salt, powdered milk, honey, molasses,
etc.
The big measuring spoon (tablespoon, TBSP) is provided for measuring dry or liquid
ingredients: oil, sugar, etc.
After filling the measuring cup, place it on a flat surface and view it at eye level to
make sure the amount of liquid is exact. Then, double check. With dry ingredients,
use a spoon to place ingredients into the measuring cup then “level off” the
measurement with the back of a knife or spatula to make sure the measurement is
exact. A helpful tip is to never use the cup to scoop the ingredients (for example,
flour). By scooping, you could add up to one TBSP of extra ingredients. Fill the
measuring cup with a spoon before leveling off.
For each bread recipe, there is a desired bread weight. The upper weight limit is the
total weight limit of all the ingredients in the recipe and its variations. It is also
printed on the control panel: 1lb, 1.5lb, 2lb.

CONSISTENCY OF THE DOUGH
Check the product during the first 5 minutes of kneading, through the dedicated viewing
window. A smooth loaf should be formed. If not, it may be necessary to review the
ingredients. If it is necessary to open the cover (D), do it during the kneading or the
resting time. In all other moments you may compromise the successful outcome of the
bread.
If the dough seems sticky or sticks to the sides of the pan, sprinkle over a teaspoon of
flour at a time.
If it is too dry, pour a teaspoon of hot water at a time. It is possible to gently remove the
ingredients remained stuck to the sides of the machine using a wooden or plastic spatula.
WARNING: Do not leave the cover (D) open longer than necessary. Wait until the flour/water
is completely absorbed in the dough before adding more.
Close the cover (D) before the end of the last kneading, otherwise the bread will not rise
properly.
STORING BAKED BREAD
The bread you find on the market usually contains additives (chlorine, limestone, mineral
tar dye, sorbitol, soybean, etc). Your bread does not contain any of them, so it will not last
long as the bread sold on the market and will look different. Also, it will not have the
flavor of the bread on the market due to the missing additives/preservatives. It is
preferable to serve immediately, but it can be stored for two days at room temperature,
in a plastic bag from which you have removed excess air. To freeze homemade bread, let
it cool, place in a plastic bag, remove excess air, then seal and freeze.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
13

RECIPES FOR ALL 19 MENU PROGRAMS
USE ONLY THE MEASURING CUP AND THE MEASURING SPOONS PROVIDED.
Oil can be replaced with melted butter.
Follow the order of the table for each Menu Program for the addition of ingredients.
In each recipe you can replace the high-gluten flour with gluten-free flour.
1) BASIC
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
2:55
3:00
3:05
WATER
14 tbsp
1 cup, 1 ½ tbsp
1 cup, 5 ½ tbsp
OIL
1 ½ tbsp
2 ½ tbsp
3 tbsp
SALT
½ tsp
1 tsp
1 ½ tsp
SUGAR
1 tbsp
2 tbsp
2 tbsp
FLOUR
2 1/3 cup
3 cup
3 ½ cup
INSTANT YEAST
1 tsp
1 tsp
1 ¼ tsp
2) QUICK BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
1:55
2:00
2:05
WATER
9 ½ tbsp
13 tbsp
1 cup
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
3/4 tsp
1 tsp
SUGAR
1 tbsp
2 tbsp
3 tbsp
FLOUR
2 cup
2 ½ cup
3 cup
INSTANT YEAST
1 ½ tsp
1 ½ tsp
2 ½ tsp
3) SWEET BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
3:40
3:45
3:50
WATER
8 tbsp
11 tbsp
13 ½ tbsp
OIL
1 ½ tbsp
2 tbsp
2 ½ tbsp
SALT
½ tsp
½ tsp
½ tsp
EGG
1 whole egg
1 whole egg
1 whole egg
SUGAR
2 tbsp
3 tbsp
4 tbsp
SKIMMED MILK
¼ cup
1/3 cup
½ cup
WHITE FLOUR
2 cup
2 ¾ cup
3 ½ cup
INSTANT YEAST
½ tsp
½ tsp
½ tsp
Attention: Eggs should be left to room temperature after taken out of a fridge, because cold ingredients
will de-activate the yeast.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
14

RECIPES FOR ALL 19 MENU PROGRAMS (cont.)
4) FRENCH BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
3:55
4:00
4:05
WATER
12 tbsp
1 cup, 1 ½ tbsp
1 cup, 5 ½ tbsp
OIL
1 tbsp
1 ½ tbsp
2 tbsp
SALT
2 tsp
2 ½ tsp
3 tsp
SUGAR
1 ½ tbsp
1 ½ tbsp
2 tbsp
WHITE FLOUR
2 ¼ cup
2 ¾ cup
3 ½ cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
Attention: Water should be left to room temperature after taken out of a fridge, because cold
ingredients will de-activate the yeast.
5) WHOLE WHEAT BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
3:55
4:00
4:05
WATER
12 tbsp
15 tbsp
1 cup, 2 tbsp
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
SUGAR
1 ¾ tbsp
2 tbsp
3 tbsp
WHITE FLOUR
1 cup
1 ½ cup
2 cup
WHOLE WHEAT
FLOUR
1 cup
1 ½ cup
2 cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
6) RYE BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
3:25
3:30
3:35
WATER
12 tbsp
15 tbsp
1 cup, 2 tbsp
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
BROWN SUGAR
1 ¾ tbsp
2 tbsp
3 tbsp
WHITE FLOUR
1 cup
1 ½ cup
2 cup
RYE FLOUR
1 cup
1 ½ cup
2 cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
7) GLUTEN-FREE BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
2:55
3:00
3:05
WATER
9 ½ tbsp
13 tbsp
15 ½ tbsp
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
SUGAR
2 tbsp
2 ½ tbsp
3 tbsp
GLUTEN-FREE
FLOUR
1 ¾ cup
2 cup
2 ¼ cup
MAIZE FLOUR
¼ cup
½ cup
¾ cup
INSTANT YEAST
1 ½ tsp
1 ½ tsp
1 ¼ tsp
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
15

RECIPES FOR ALL 19 MENU PROGRAMS (cont.)
8) RICE BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
2:40
2:45
2:50
WATER
10 tbsp
13 tbsp
1 cup
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
EGG
1 whole egg
1 whole egg
1 whole egg
SUGAR
1 tbsp
2 tbsp
2 tbsp
HIGH-GLUTEN
FLOUR
2 cup
2 ½ cup
3 cup
COOKED RICE
¼ cup
½ cup
¾ cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
Attention: Eggs should be left to room temperature after taken out of a fridge, because cold ingredients
will de-activate the yeast.
9) SANDWICH BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
4:55
5:00
5:05
WATER
14 tbsp
1 cup, ¾ tbsp
1 cup, 4 tbsp
OIL
½ tbsp
¾ tbsp
1 1/3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
SUGAR
2/3 tsp
¾ tsp
1 tbsp
FLOUR
2 cup
2 ½ cup
3 cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
10) CAKE
TIME
2:20
SEED OIL
3 tbsp
EGGS
4 whole eggs
SUGAR
½ cup
SELF-RAISING FLOUR
2/3 cup
CUSTARD POWDER (OPTIONAL)
2 tbsp
1. Put ingredients into bread pan. Sugar amounts can be adjusted as desired.
2. Set menu to CAKE, start the program. Wait until program is completed.
SPONGE CAKE
1. Make sure that the kneading blade and
pan are clean and dry. Place egg and
sugar into a bowl and whip for a few
minutes using an egg-beater until the
mixture becomes thicker.
2. Add low gluten flour 2-3 times separately
into the egg mixture, at the same time
stirring from top to bottom in order to
mix well. Avoid stirring in circles to avoid
the egg froth from collapsing.
3. Add the melted butter to the batter,
combining it in fully.
4. Pour the batter into the pan, then choose
the “BAKE” menu to bake for 40 minutes.
EGG
3 whole egg
CASTER SUGAR
6 ¼ tbsp
LOW GLUTEN FLOUR
½ cup
UNSALTED BUTTER
(MELTED)
0.7 tbsp
Attention: Eggs should be left to room temperature after taken out of a fridge, because cold ingredients
will de-activate the yeast.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
16

RECIPES FOR ALL 19 MENU PROGRAMS (cont.)
11) 100% WHOLE WHEAT DOUGH
TIME
3:10
SUGAR
2 tbsp
OIL
2 tbsp
SALT
1 ½ tsp
WATER
1 cup, 9 ½ tbsp
WHOLE WHEAT FLOUR
4 ¾ cup
INSTANT YEAST
1 ½ tsp
11) 70% WHOLE WHEAT DOUGH
TIME
3:10
WHITE FLOUR
1 1/3 cup
SUGAR
2 tsp
OIL
2 tbsp
SALT
1 ½ tsp
WATER
1 ½ cup
WHOLE WHEAT FLOUR
3 1/3 cup
INSTANT YEAST
1 ½ tsp
12) PIZZA DOUGH
TIME
0:45
WATER
1 ¼ cup
SALT
1 tsp
OLIVE OIL
1 tbsp
WHITE FLOUR
2 ½ cup
INSTANT YEAST
½ tsp
13) LEAVENED DOUGH
TIME
1:30
WATER
1 cup, 7 ½ tbsp
SALT
1 ½ tsp
OLIVE OIL
2 tbsp
SUGAR
2 tbsp
WHITE FLOUR
4 ¾ cup
INSTANT YEAST
1 ¼ tsp
14-15) MIX FUNCTION
TIME
From 8 to 45 minutes (adjustable time)
INSTANT YEAST
1 ¼ tbsp
WHITE FLOUR
4 1/3 cup
OIL
2 tbsp
SALT
1 tsp
WATER
1 cup, 6 tbsp
The KNEAD program is 15 minutes. The MIX program is the "Extended" version of KNEAD,
with an adjustable time from 8 to 45 minutes. The time is adjustable using the up and
down buttons.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
17

RECIPES FOR ALL 19 MENU PROGRAMS (cont.)
16) JAM
TIME
1:20
FRUIT PULP
1 cup, 5 tbsp
SUGAR
½ cup
LEMON JUICE
½ lemon
It is advisable to wait 20 minutes before adding sugar which must be poured a little at a
time.
17) YOGURT
TIME
8:00 (adjustable from 6:00 to 10:00 with the “Weight” button
WHOLE MILK
4 cup, 3 ½ tbsp
NATURAL YOGURT
6 ½ tbsp (or a jar of yogurt)
SUGAR
4 tbsp
Attention: Milk should be left to room temperature after removing from the fridge, because cold
ingredients will de-activate the yeast.
NOTE: Alternatively, instead of using the fermentation bacteria, you can use existing yogurt. The ratio
of existing yogurt and fresh milk should be 1:10.
Please pay attention to the following instructions while making yogurt:
1. Thoroughly wash the bread pan with hot water and soap before using.
2. Choose the following ingredients to pour into the pan to make yogurt: 5g
Bifidobacterium and Lactobacillus acidophilus or 5g yogurt starter or 100ml existing
yogurt.
3. Pour 1000ml (4 cups) fresh milk into the bread pan and stir thoroughly.
4. Press “YOGURT” to begin the yogurt-making process.
18) DEFROST
TIME
0:30 (adjustable from 0:10 to 2:00)
The appliance maintains a temperature of around 122°F to defrost the product.
The time is adjustable using the “+” and “-“ buttons.
19) COOK
TIME
0:30 (adjustable from 0:10 to 1:30)
For general cooking. The temperature is maintained at around 302°F.
The time is adjustable using the “+” and “-“ buttons.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
18

CLEANING AND MAINTENANCE
CAUTION: Do not place the bread machine into a dishwasher. Do not use benzene,
scrubbing brushes or chemical cleaners as these will damage the machine.
Use only a mild, non-abrasive cleanser to clean the bread maker.
1. General Cleaning
a) Remove all bread crumbs by wiping them away with a slightly damp cloth.
b) DO NOT bend the heating element which is located on the inside of the bread
maker.
2. Clean the Bread Pan and Kneading Blade
a) Wipe the interior and exterior of the bread pan (F) and kneading blade with a
damp cloth and dry completely.
b) DO NOT wash the pan or parts in the dishwasher. This will damage the finish of
the pan and the other parts.
3. Caring for your Bread Machine
a) Keep your bread machine clean at all times.
CAUTION: Do not use metal utensils with the bread maker. This will damage the
non-stick pan and other parts.
b) It is normal for the color of the bread pan changes over time. The color change
is a result of steam and other moisture and does not affect the machine’s
performance.
c) If the kneading blade (I) does not come off from the motor shaft easily, fill the
pan with warm water and let sit for 30 minutes. The blade must then be
cleaned gently with a damp cloth.
d) Wash the measuring cup (G), the measuring spoon (H) in hot soapy water.
e) Clean all other surfaces, internal and external, with a damp cloth. Use a small
amount of liquid detergent if necessary, but be sure to rinse completely,
otherwise detergent residues could compromise the successful outcome of
your next bread.
4. Storing your Bread Machine
a) Make sure the machine is clean and dry before storing.
b) Store the bread machine with the lid closed.
c) Do not place heavy objects on the lid.
d) Remove the kneading blade and place inside the bread pan.
CAUTION: Do not immerse the appliance, the plug or the power cord in water or other
liquids. Clean them with a damp cloth.
Even when the appliance is not in use, unplug it from the electrical outlet before
inserting or removing individual parts or before cleaning it.
Allow unit to cool before proceeding with cleaning.
Never use metal utensils to remove anything from the pan (L) to avoid scratching
the non-stick coating.
Questions? We're here to help! Visit: shopelitegourmet.com for support on this product.
19