Gemini GBM550 User manual

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MODEL NO.: GBM550
550W
Bread Maker
A GILMAN GROUP BRAND

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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 manufac-
turer 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 lled with
ingredients.
12. Never beat the bread pan on the top or edge to remove the pan as this may dam-
age 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 re 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 be able to escape freely. A re 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.

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21. This appliance is intended to be used in household and similar applications such
as:
– Staff kitchen areas in shops, ofces and other working environments;
– Farm houses;
– By clients in hotels, motels and other residential 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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St ar t
St op
!
PARTS
INTRODUCTION OF CONTROL PANEL
1.Basic
2.French
3.Whole wheat
4.Quick
5.Sweet
6.Gluten free
Light Medium Dark 1.5lb 2lb
7.Ultra fast
8.Dough
9.Jam
10.Cake
11.Sandwich
12.Bake
LOAF
START
COLOR
STOP
MENU
This indicated the program
you have chosen
Lid
Handle
Viewing window
Bread pan
Control panel
Housing
Measuring spoon
Measuring cup
Kneading blade
Hook
This operation time
for each program
3:00
1
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 ash constantly. The arrow points to 2lb and MEDIUM. It is the default
setting.

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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 ash, the working light illuminates and the pro-
gram 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 ashed 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 avor.
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 avor.
6. Gluten free: kneading, rise and baking gluten free bread. You may also add ingre-
dients to add avor.
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 marmalades. 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.

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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 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 rst 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 morn-
ing 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 ashed 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 Ultra fast, Jam and Bake.
2. For time delayed baking, do not use any easily perishable ingredients such as
eggs, fresh milk, 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.
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°C and 34°C.

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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.
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.
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 ll 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 rstly, then add sugar,
salt and our, always add yeast or baking powder as the last ingredient.
Note: the maximum quantities of the our and yeast which may be used refer to the recipe.
FOR THE FIRST USE
WARNING DISPLAY
HOW TO MAKE BREAD
Yeast or soda
Drying redients
Water or liquid
Note: The maximum quantity of our and yeast separately is 490g and 6g.
3. With nger make a small indentation on one side of the our. Add yeast to indenta-
tion, 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 (1.5lb or 2lb ).
8. Set the delay time by pressing or button. This step may be skipped if you want
the bread maker to start working immediately.

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9. Press the START/STOP button to start working, and the working light comes on.
10. For the program of Basic, French, Whole wheat, Quick, Sweet, Ultra fast, Cake
andSandwich, 10 beep sound will be heard during operation. This is to prompt
you to addingredients. Open the lid and put in some ingredients. It is possible that
steam willescape 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 work-
ing 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, rmly 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
breadfalls out onto rack.
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 loaf, use the hook to remove out the kneading blade hid-
den on the bottom of loaf. The loaf is hot, never use hand to remove the knead-
ing blade.
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 bot-
tom 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 our 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°C, you must use a cook-
ing 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.
SPECIAL INTRODUCTION

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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 difcult to remove from the axle, in such an-
event ll 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.
1. Bread our
Bread our has high content of high gluten (so it can be also called high-gluten our
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 our, so
it can be used for making bread with large size and better inner ber. Bread our is
the most important ingredient of making bread.
2. Plain our
Flour that contains no baking powder, it is applicable for making extouch bread.
3. Whole-wheat our
Whole-wheat our is ground from grain. It contains wheat skin and gluten. Whole-
wheat our is heavier and more nutrient than common our. The bread made by
whole-wheat our is usually small in size. So many recipes usually combine the
whole -wheat our or bread our to achieve the best result.
4. Black wheat our
Black wheat our, also named as“rough our”, it is a kind of high ber our, and it is
similar with whole-wheat our. To obtain the large size after rising, it must be used
in combination with high proportion of bread our.
5. Self-rising our
A type of our that contains baking powder, it is used for making cakes specially.
6. Corn our and oatmeal our
Corn our and oatmeal our are ground from corn and oatmeal separately. They
are the additive ingredients of making rough bread, which are used for enhancing
the avor and texture.
CLEANING AND MAINTENANCE
INTRODUCTION OF BREAD INGREDIENTS

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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 ber soften. However, yeast fast breeding
needs carbohydrate in sugar and our 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.
(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 avor 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 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 tempera-
ture 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 avor and
improve crust color. Some recipes may call for juice for the purpose of enhancing
bread avor, e.g. apple juice, orange juice, lemon juice and so on.

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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 inuenced.
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 with-
out any other ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup
and then once lled, 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 se-
quence is: liquid ingredient, eggs, salt and milk powder etc. When adding the ingre-
dient, the our can’t be wetted by liquid completely. The yeast can only be placed
on the dry our. 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.
INGREDIENTS MEASUREMENT

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Page 11 of 14
TROUBLE SHOOTHING
No. Problem Course Solution
1 Smoke from
ventilation hole
when baking
Some ingredients adhere
to the heat element or nearby, for
the first use, oil remained on the
surface of heat element
Unplug the bread maker
and clean the heat
element, but be careful
not to burn you, during
the first use, dry
operating and open the
lid.
2 Bread bottom
crust is too thick
Keep bread warm and leave bread
in the bread pan for a long time so
that water is losing too much
Take bread out soon
without keeping it warm
3 It is very
difficult to take
bread out
Kneader adheres tightly to the shaft
in bread pan
After taking bread out,
put hot water into bread
pan and immerge kneader
for 10 minutes, then take
it out and clean.
1.selected program menu is
improper
Select the proper
program
menu
2.after operating, open cover
several times and bread is dry, no
brown crust color
Don’t open cover at the
last rise
4 Stir ingredients
not evenly and
bake badly
3.Stir resistance is too large so that
kneader almost can’t rotate and stir
adequately
Check kneader hole, then
take bread pan out and
operate without load, if
not normal, contact with
the authorized service
facility.
5 Display “H HH”
after pressing
“start/stop”
button
The temperature in bread maker is
too high to make bread.
Press “start/stop”button
and unplug bread maker,
then take bread pan out
and open cover until the
bread maker cools down
6 Hear the motor
noises but dough
Bread pan is fixed improperly or
dough is too large to be stirred
Check whether bread pan
is fixed properly and
TROUBLE SHOOTHING
Page 12 of 14
isn’t stirred dough is made according
to recipe and the
ingredients is weighed
accurately
7 Bread size is so
large as
to push cover
Yeast is too much or flour is
excessive or water is too much or
environment temperature is too
high
Check the above factors,
reduce properly the
amount according to the
true reasons
8 Bread size is too
small or bread
has no rise
No yeast or the amount of yeast is
not enough, moreover, yeast may
have a poor activity as water
temperature is too high or yeast is
mixed together with salt, or the
environment temperature is lower.
Check the amount and
performance of yeast,
increase the environment
temperature properly.
9 Dough is so
large to overflow
bread pan
The amount of liquids is so much
as to make dough soft and yeast is
also excessive.
Check the amount and
performance of yeast,
increase the environment
temperature properly.
1.used flour is not strong powder
and can’t make dough rise
Use bread flour or strong
powder.
2.yeast rate is too rapid or yeast
temperature is too high
Yeast is used under room
temperature
10 Bread collapses
in the middle
parts when
baking dough
3.Excessive water makes dough
too wet and soft.
According to the ability
of absorbing water, adjust
water on recipe
1.too much flour or short of water Reduce flour or increase
water
11 Bread weight is
very large and
organization
construct is too
dense
2.too many fruit ingredients or too
much whole wheat flour
Reduce the amount of
corresponding
ingredients and increase
yeast
1. Excessive water or yeast or no
salt
Reduce properly water or
yeast and check salt
12 Middle parts are
hollow after
cutting bread
2.water temperature is too high Check water temperature
13 Bread surface is
adhered to dry
powder
1.there is strong glutinosity
ingredients in bread such as butter
and bananas etc.
Do not add strong
glutinosity ingredients
into bread.

13
Page 12 of 14
isn’t stirred dough is made according
to recipe and the
ingredients is weighed
accurately
7 Bread size is so
large as
to push cover
Yeast is too much or flour is
excessive or water is too much or
environment temperature is too
high
Check the above factors,
reduce properly the
amount according to the
true reasons
8 Bread size is too
small or bread
has no rise
No yeast or the amount of yeast is
not enough, moreover, yeast may
have a poor activity as water
temperature is too high or yeast is
mixed together with salt, or the
environment temperature is lower.
Check the amount and
performance of yeast,
increase the environment
temperature properly.
9 Dough is so
large to overflow
bread pan
The amount of liquids is so much
as to make dough soft and yeast is
also excessive.
Check the amount and
performance of yeast,
increase the environment
temperature properly.
1.used flour is not strong powder
and can’t make dough rise
Use bread flour or strong
powder.
2.yeast rate is too rapid or yeast
temperature is too high
Yeast is used under room
temperature
10 Bread collapses
in the middle
parts when
baking dough
3.Excessive water makes dough
too wet and soft.
According to the ability
of absorbing water, adjust
water on recipe
1.too much flour or short of water Reduce flour or increase
water
11 Bread weight is
very large and
organization
construct is too
dense
2.too many fruit ingredients or too
much whole wheat flour
Reduce the amount of
corresponding
ingredients and increase
yeast
1. Excessive water or yeast or no
salt
Reduce properly water or
yeast and check salt
12 Middle parts are
hollow after
cutting bread
2.water temperature is too high Check water temperature
13 Bread surface is
adhered to dry
powder
1.there is strong glutinosity
ingredients in bread such as butter
and bananas etc.
Do not add strong
glutinosity ingredients
into bread.
Page 13 of 14
2.stir not adequately for short of
water
Check water and
mechanical construct of
bread maker
14 Crust is too thick
and baking color
is too dark when
making cakes or
food with
excessive sugar
Different recipes or ingredients
have great effect on making bread,
baking color will become very dark
because of much sugar
If baking color is too
dark for the recipe with
excessive sugar, press
start/stop to interrupt the
program ahead 5-10min
of intended finishing
time. Before removing
out the bread you should
keep the bread or cake in
bread pan for about 20
minutes with cover
closed
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.

14
Page 13 of 14
2.stir not adequately for short of
water
Check water and
mechanical construct of
bread maker
14 Crust is too thick
and baking color
is too dark when
making cakes or
food with
excessive sugar
Different recipes or ingredients
have great effect on making bread,
baking color will become very dark
because of much sugar
If baking color is too
dark for the recipe with
excessive sugar, press
start/stop to interrupt the
program ahead 5-10min
of intended finishing
time. Before removing
out the bread you should
keep the bread or cake in
bread pan for about 20
minutes with cover
closed
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.
Page 13 of 14
2.stir not adequately for short of
water
Check water and
mechanical construct of
bread maker
14 Crust is too thick
and baking color
is too dark when
making cakes or
food with
excessive sugar
Different recipes or ingredients
have great effect on making bread,
baking color will become very dark
because of much sugar
If baking color is too
dark for the recipe with
excessive sugar, press
start/stop to interrupt the
program ahead 5-10min
of intended finishing
time. Before removing
out the bread you should
keep the bread or cake in
bread pan for about 20
minutes with cover
closed
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.
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.

15
重要事項
當使用電器產品,都必須注意一般的基本安全守則,包括以下各項:
1. 使用前請先仔細閱此說明書。
2. 在將產品接通電源前，先檢查產品所標示的電壓是否與當地的電壓相符。
3. 電源線或插頭損壞，或本產品跌落地上，或發生任何故障後，不要操作本產
品，請把本產品送回最近的授權維修點檢查和維修。
4. 切勿觸摸高溫表面，請使用手柄和旋鈕。
5. 為避免觸電，請勿將電源線、插頭或外殼浸泡於水中或其他液體中。
6. 如不使用，放入或拿取零件前，和清潔前請先拔除電源插頭。
7. 請勿讓電源線懸掛在餐桌邊緣或高溫表面。
8. 請不要使用隨產品附送以外的配件，這可能會導致傷害。
9. 不要放置或靠近熱氣或電熱火爐，或已加熱的焗爐。
10.移動載有熱油或其他液體的麵包機時，必須格外小心。
11.如麵包桶內沒有盛載食材時，切勿開啟此產品。
12.拿出麵包桶時切勿敲擊桶面或桶邊，如此可能會導致麵包桶損壞。
13.切勿將錫箔紙其他物料放入麵包機中，如此可能導致火災或短路。
14.在由確認安全使用產品的人士從旁監督，並且負責其安全下，本產品適用於8
歲以上的兒童和身體感官或心智能力退化者，或是經驗與使用知識缺乏者(包
括兒童)使用，本產品不可給兒童作玩具，清潔和保養不可由兒童進行除非必
須他已8歲或以上，並得到監督。
15.避免8歲或以下兒童接觸到本產品和其電源線
16.請勿將毛巾或任何其他物品蓋在麵包機上，熱氣和蒸汽才得以排出。如此蓋
在麵包機上或接觸到易燃物品，可能會導致產品損壞或造成火災。
17.請勿將此產品用於超出其用途。
18.在穏固，不坦和乾燥的地方使用。
19.此產品只供室內使用。
20.本產品有地線，電源插座必須有接地插位。
21.本產品具適用於家用和類似的用途，例如:
-在商鋪、辦公室和其他工作環境中使用的職工廚房。
-農場。
-酒店和其他住宅類型環境中的客戶端。
22.本產品不能通過外部定時器或遠程控制系統來操作。
23.切勿操作沒有麵包桶的麵包機，以免導致損壞。

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St ar t
St op
!
面蓋
手柄
透明窗口
麵包鍋
控制面板
外殼
搞粉糰葉片
顯示已選擇程序 制作時間
量杯
量匙
鈎
麵包機各部件名稱和配件
控制面板
1.Basic
2.French
3.Whole wheat
4.Quick
5.Sweet
6.Gluten free
Light Medium Dark
1.5lb 2lb
7.Ultra fast
8.Dough
9.Jam
10.Cake
11.Sandwich
12.Bake
LOAF
START
COLOR
STOP
MENU
3:00
1
開啟電源後
麵包機插上電源後,會聽到“嗶”一聲,過一會顯示屏上會出現“3:00”。在“3”
和“00”之間的兩個點“:”不會不斷地閃爍。箭頭會指向至2lb和中等。這是默認的設
置。

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啟動/ 停止
啟動和停止所選擇的烘焙程序。啟動程序，按“START / STOP”按鈕一次。會聽到短
促的蜂鳴聲和在顯示屏上的兩個點會開始閃爍,程序啟動。程序啟動後，其他按鈕都不能
操作，除了“START / STOP”的按鈕。如要停止該程序，請按“START / STOP”
按鈕約2秒鐘，直至聽到“嗶”一聲確保程序已被關閉。此功能可預防程序操作時出現
任何無故的損壞。
暫停
當程序啟動之後可在任何時間按下“START / STOP”鍵中斷程序,系統將自動記憶當
前烹飪狀態，剩餘烹飪時間將會在LCD顯示屏上閃爍。再次按下“START / STOP”
鍵，或10分鐘都沒有按制，程序將繼續運作
功能選單
選單內有不同程式可供選擇。如要更改選單內的功能選擇，只需按下選單按鈕一次，(麵
包機會發出“嗶”一聲)，麵包機便會跳轉到另一個功能選擇，而LCD顯示會出現已改
變的功能選擇。連續按下按鈕便可瀏覽共12個功能選擇。
以下會有12 種功能選擇的詳細說明。
1. 基本:揉、發酵及烘焙普通麵包。亦可因應不同口味加入不同材料。
2. 法式: 揉、發酵及以較長時間烘焙麵包。用此功能烘焙的麵包，外皮會較脆及質感較輕。
3. 全麥:揉、發酵及烘焙全麥麵包。此功能的預熱時間較長，從而令穀粒吸水及膨脹。
不建議使用延遲功能，會令效果欠佳。
4. 快速:揉、發酵及烘焙加入蘇打或發粉的麵包。用此功能烘焙的麵包會比較小及高密度。
5. 甜麵包:揉、發酵及烘焙甜麵包。用於烘焙較脆及甜的麵包。
6. 超快速:以最短時間揉、發酵及烘焙麵包。於此功能的裝作時間會較快速而功能少,而
製造出來的麵包亦較快速功能粗糙。
7. 生麵粉糰:揉及發酵麵包，沒有烘焙功能。此功能用於製做生麵粉糰來製作麵包卷、
薄餅、蒸包等等。
8. 果醬: 用於煮果醬。
9. 蛋糕:揉、發酵及以烘焙功能,以蘇打及發粉發酵。
10. 三文治:揉、發酵及以烘焙三文治。此功能適用於烘焙質感較輕及薄皮的麵包。
11. 烘焙:只有烘焙功能。可用於在已選擇功能中增加烘焙時間。
12. 自設程序:可自行設定攪拌、發酵、烘焙、保溫時間。
顏色選單
此按鈕適用於選擇麵包皮的顏色-淺、中、深，在生麵粉糰和果醬功能中不能使用。
尺寸選單
此按鈕適用於選擇麵包的大小。製作時間會因應麵包的大小而有所變動，在快速，生麵
粉糰，果醬，蛋糕和烘焙中不能使用。
延遲
如不想立刻啟動麵包機,可按此按鈕來設定延遲啟動時間。設定延遲時間時，請先決定麵
包預備時間。按“”or“”來設定所需時間。延遲時間包括功能內的烘焙時間,即:
於延遲時間已到,麵包機內必須有預備好的麵包。首先,選擇功能及顏色，然後按“”or
“”來增加或減少延遲時間，每按一下按鈕時間會增加或減少10分鐘。最大延遲時
間為13小時。

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例子:現在是晚上8時30分，如麵包可於明天早上7時預備好，即10小時30分鐘後，
先選擇功能、顏色及麵包大小,然後按“”or“”來增加延遲時間,直至LCD顯
示“10:30”。接著按“STOP/ START”按鈕來啟動延遲功能。於延遲功能啟動後，光
點會閃動而LCD顯示會倒數並顯示餘下時間。新鮮麵包便會於明天7時製作完成。如不想
立即取出麵包，保溫功能會開啟1小時。
註:1，在超快速，果醬和烘焙中不能使用 2，使用延遲功能時，請勿使用易變壞的材料
如雞蛋、鮮奶、水果或洋等等。
保溫
麵包機會於烘焙後自動為麵包保溫60分鐘。如要取出麵包，按下“START/ STOP”按
鈕關掉功能便可。
環境
麵包機可於廣泛的溫度幅度下操作，但於非常熱及非常冷的室內使用麵包機，麵包的大
小會有不同。建議於15°C至34°C下使用麵包機。
1. 如果按下「啟動/停止」按鈕後,顯示屏顯示“HHH”(並伴隨連續5次的“嗶”聲警
示)，表示麵包桶內溫度過高,請按下「啟動/停止」按鈕關閉程序,警示音會停止。接
著打開頂蓋，讓麵包機冷卻10~20分鐘。
2. 如果按下「啟動/停止」按鈕後，顯示屏顯示“LLL”(除了烘焙程序)，表示麵包桶內
溫度過低(並伴隨連續5次的“嗶”聲警示),此時需要按下「啟動/停止」，警示音會
停止，接著打開頂蓋,讓麵包機冷卻10~20分鐘。
3. 如果按下「啟動/停止」按鈕後，顯示屏顯示“EE0”，表示溫度感應器故障，此時需
要按下「啟動/停止」，警示音會停止，並聯絡專業技師。
1. 將鍋放進麵包機內，然後將旋鈕逆時針轉，直至旋鈕卡到正確位置。安裝製作麵包用
的葉片在主動軸上，順時針轉動葉片直至卡到正確位置。建議於安裝葉片前,將耐熱
人造油填滿洞口，以防止生麵粉糰塞到葉片下，及方便於葉片內取出麵包。
2. 把材料放進麵包鍋。請根據食譜依次序製作。水或液體物質會先放內，然後糖、鹽及
麵粉，最後放下酵母或發粉。如需要加入黑麥或全麥而較重的生麵粉糰，建議倒轉加
入材料次序，即加入乾酵母及麵粉，最後於液體以達至最佳較果。
註:根據食譜,製作時可能需要最大份量的麵粉及酵母。
顯示屏警告提示
如何烘焙麵包
酵母或梳打
麵粉
水或液體

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3. 用手指頭於麵粉的一邊弄個小凹口，並於凹口上加酵母。確保酵母不會接觸到液體
或鹽。
4. 小心地蓋上面蓋及插上電源。
5. 按功能選單來選擇所需功能。
6. 按顏色選單來選擇所需表皮顏色。
7. 按尺寸選單來選擇麵包大小。
8. 按“or”按鈕設定延遲時間。如需要立刻啟動麵包機,可跳過此步驟。
9. 按“START/STOP”按鈕來開始製作。
10.於基本、法式、全麥、甜麵包及三文治功能,在製成時會有長“嗶”一聲來提示需要
加上材料。打開面蓋並加入材料。於烘焙時在排氣孔會有蒸氣漏出，此乃正常現象。
11.製作完成後，麵包機會有10次“嗶”聲。按下“START/STOP”按鈕並維持2秒來
停止程序,打開面蓋，然後用手套握住麵包鍋,並輕輕垂直把鍋拉出。注意:高溫!請小
心處理麵包鍋及麵包
12.取出麵包前，請先冷卻麵包鍋。然後用不黏的鏟輕輕將麵包由麵包鍋鬆脫下來。
13.將麵包鍋倒轉，放在煮食架或煮食面上，並輕搖直至麵包跌落架上。
14.小心地將麵包從麵包鍋內取出，並於切片前冷卻約20分鐘。
15.於製作完成後沒有按下“START/STOP”按鈕，麵包機會自動內保溫麵包1小時然後
關掉。
16.於用完後或不再使用時，請拔掉電源線。
註:於切麵包前 ， 用鉤移除藏於麵包底的葉片。麵包烘焙後會非常熱 ， 切勿用手移除葉片。
1. 快速製作麵包
快速製作麵包是用發粉和蘇打來製作麵包,由水分和熱量來激活。為求令快速製作的麵包
效果更完美，建議所有液體配料都放置在麵包鍋的底部,乾配料放於上面。麵糰和乾配料
開始在鍋裡混合時可能會傾向一角，如有需要可用橡膠刀/鏟輕撥麵粉以避免麵粉不能融
合,並分開做數件麵糰。
2. 超快速程序
麵包機的超快速程序可於一小時內烘焙麵包。這2個設置可以在58分鐘內烘焙麵包，麵
包密度會較高。請注意配料應用熱水而溫度則在48-50°C範圍內，並使用烹飪用溫度計
來測溫度。水的溫度對烘烤效果是十分關鍵的。如果水溫太低會令麵包不能澎脹到預計
的大小;如果水溫過高，膨脹前酵母會被殺死，這樣會大大影響到烘烤的效果。
特別簡介

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清潔前應把產品的電源截斷並冷卻。
1. 麵包鍋:使用濕布輕擦鍋的內部和外部。切勿使用任何尖銳、粗糙材質或研磨劑，以
免破壞不黏塗層。安裝前必須完全風乾。
2. 製作麵包用的葉片:如果揉棒很難從軸承拔出，在這種情況下，將容器載上溫水，並
浸泡約30分鐘。葉片才較容易拆掉清洗。然後可使用較軟材質的濕棉布小心地擦拭
葉片。請注意，麵包鍋和葉片可於洗碗機內清洗。
3. 面蓋和窗口:可拔除面蓋來清洗。首先打開面蓋提起至45度，然後把面蓋向外拉直到
它脫離。用輕微沾濕的布清潔面蓋的內部和外部。清洗完後,放回原位。首先固定面
蓋的左側，然後把右側推到對面的插槽直到它進入在正確的位置。
4. 外殼:用濕布輕輕擦拭外殼的表面。切勿使用研磨清潔劑來清潔，因為這會使外殼表
面變得暗淡。切勿把外殼浸泡在水中來清洗。
5. 包裝麵包機前，請確保它已完全冷卻，清潔和風乾，並蓋好面蓋。
1. 麵粉
麵粉具有高含量麵筋(也可以稱為高筋麵粉，它含有高蛋白質)，它具有良好的彈性，
從膨脤到收縮亦能保持麵包的大小。由於麵筋含量高於普通麵粉，可用於大尺寸和更
好的纖維麵包。麵粉是製作麵包的主要的成份。
2. 中筋麵粉
 中筋麵粉是由軟和硬的小麥混合而成，適用於快速製作麵包或蛋糕。
3. 全麥麵粉
全麥麵粉由全麥磨製而成的，它含有小麥的皮和麵筋。全麥麵粉較普通麵粉重，更有
營養。由全麥麵粉製成的麵包體積通常較小。因此,許多食譜通常都會結合全麥麵粉
和麵包粉，以達到最佳效果。
4. 黑麥麵粉
黑麥麵粉，也叫“粗麵粉”，是一種高纖維麵粉，類似全麥麵粉。如要膨脹後也達到
大尺寸，必須使用結合高比例的麵粉。
5. 低筋麵粉
低筋麵粉是由軟小麥或低蛋白小麥磨製而成的，特別用於製作蛋糕。不同種類的麵
粉,看似是相似的，但其實酵母效果或吸收各種麵粉的增長產區、增長因數、磨製過
程和貯存時間大有不同。你可以選擇市場上不同的品牌的麵粉來測試，口味和比較，
並選擇其中最好結果的，根據自己的經驗和口味。
6. 玉米粉和燕麥麵粉
玉米粉和燕麥粉是由玉米和燕麥片磨製而成的，它們都是添加劑用來是製作粗麵包，
用於提高風味和質感。
7. 糖
糖是非常重要的成分，添加甜味和麵包的顏色。有助於酵母作為養份。製作麵包主要
用白砂糖。可特別要求用黑糖,糖粉或棉糖。
清潔和保養
麵包成分簡介