Kuchef 104706 User manual

N13275
Model Number 104706
Bread Maker
INSTRUCTION MANUAL
AFTER SALES SUPPORT
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AUS MODEL: 104706 PRODUCT CODE: 51381 10/2015
IM Version No: V1.3 Issue Date: 20 August 2015

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Welcome
Congratulations on choosing to buy a Kuchef®product.
All products brought to you by Kuchef®are manufactured to the highest
standards of performance and safety and, as part of our philosophy of
customer service and satisfaction, are backed by our comprehensive
3Year Warranty.
We hope you will enjoy using your purchase for many years to come.

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Contents
02 Welcome
04 Warranty Details
05 General Safety Instructions
08 Product Overview
08 Scope of delivery
09 Control panel buttons
10 Display screen indicators
12 Getting Started
12 Unpacking
12 Before rst use
14 Instructions
14 Bread-making programs
16 Operation cycles
16 Program duration
18 Basic bread-making ingredients
20 Dosage / quantities
21 Additional functions
23 Step-by-step instructions for using the bread maker
26 FAQs and Troubleshooting Guide
31 Other Useful Information
31 Cleaning the bread maker
32 Storage
32 Service, repair and spare parts
33 Technical specications
33 Compliance
33 Responsible disposal
34 Recipes
51 Repair and Refurbished Goods or Parts Notice

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The product is guaranteed to be free from defects in workmanship and parts
for a period of 36 months from the date of purchase. Defects that occur
within this warranty period, under normal use and care, will be repaired,
replaced or refunded at our discretion, solely at our option with no charge for
parts and labour. The benets conferred by this warranty are in addition
to all rights and remedies in respect of the product that the consumer
has under the Competition and Consumer Act 2010 and similar state and
territory laws.
Our goods come with guarantees that cannot be excluded under the
Australian Consumer Law. You are entitled to a replacement or refund for
a major failure and to compensation for any other reasonably foreseeable
loss or damage. You are also entitled to have the goods repaired or
replaced if the goods fail to be of acceptable quality and the failure does
not amount to a major failure.
YEAR WARRANTY
3
Bread Maker
Warranty
Details

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General Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Read this manual thoroughly before first use, even if you are familiar with this
type of product. The safety precautions enclosed herein reduce the risk of re,
electric shock and injury when correctly adhered to. Keep the manual in a safe
place for future reference, along with the completed warranty card, purchase
receipt and carton. If applicable, pass these instructions on to the next owner of
the appliance.
Always follow basic safety precautions and accident prevention measures when
using an electrical appliance, including the following:
• Correct voltage: Make sure your local outlet voltage and circuit frequency
correspond to the voltage indicated on the appliance rating label. If it does not
match, contact the after sales support line and do not use the appliance.
• Safe connection: Connect the appliance to a properly earthed mains socket.
Insert the plug properly into the mains socket. Do not alter the plug.
• Do not immerse: To protect against electric shock, do not immerse the cord,
plug or the appliance itself in water or other liquid. Only clean these parts
with a damp cloth; never wash the motor housing in water. If the appliance is
accidentally immersed, immediately unplug it, dry it and have it checked by
qualied service personnel.
• Moisture: Ensure your hands are dry before handling the plug or switching on.
Do not use the appliance next to a kitchen sink.
• Protect the power cord: Do not kink, squash or strain the power cord and
protect it from sharp edges and heat. Do not let it hang over the edge of a
benchtop; do not place anything on top of the cord. Do not wrap it around the
appliance, and never pull the cord to lift up, carry or unplug the appliance.
• No extension cord or adaptor: Fully unwind the power supply cord before us-
ing the appliance. Do not use this appliance with an extension cord or adaptor.
• Check the power cord: Check the power cord regularly for visible damage. If
it is damaged, it must be replaced by the manufacturer, its authorised service
centres or similar qualied personnel in order to avoid any hazards.
• Do not use when damaged: Do not pick up or operate an appliance with
a damaged cord or plug, or after the appliance malfunctions or has been
dropped or damaged in any manner. A damaged cord must be replaced by
the manufacturer or a qualied person in order to avoid a hazard. In case of
damage, contact our after sales support line for advice.
Electrical safety and cord handling

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General Safety Instructions (Cont.)
• Disconnect after use: Switch off the appliance and unplug the cord from
the outlet when you have nished with the appliance, before changing
accessories and before cleaning. When disconnecting, grip the plug, do
not pull the cord.
• Unattended: Do not leave the appliance unattended when connected to
power.
• RCD: Unless your home is already fitted with a residual current device
(safety switch), we recommend installing an RCD with a rated residual
operating current not exceeding 30mA, to provide additional safety
protection when using electrical appliances. See your electrician for
professional advice.
• Domestic indoor use only: This appliance is intended for indoor
household use only. It is not suitable for commercial use. Do not use it
outdoors or in areas with high heat or humidity levels.
• Intended use: Do not use the appliance for anything other than its
intended purpose, and only use it as described in this manual. Any other
use may cause re, electric shock or injury.
• Use of accessories: Only use this appliance with the accessories sold
with it. The use of accessory attachments from other brands may cause
injury and damage. We assume no responsibility for any eventual damages
caused by improper or faulty use or noncompliance with these instructions.
• No external timer: This appliance is not intended to be operated by
means of an external timer or separate remote control system.
• Usage restrictions: This appliance is not intended for use 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 appliance by a person responsible for
their safety.
• Supervise children: Children should be supervised to ensure they do
not play with the appliance. Close supervision is necessary when any
appliance is used by or near children.
• Unattended: Never leave the appliance unattended or move it during use.
• Location: Place the appliance on a heat-resistant, dry and stable surface,
such as a kitchen table or benchtop, so that the appliance cannot tilt
or slip. Leave a space of at least 20cm from the wall, cupboards, other
appliances or ammable items.
Usage conditions and restrictions

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• Hot surfaces: The temperature of accessible surfaces may be high when
the appliance is operating. Do not touch hot surfaces during use, or
immediately afterwards; the element surface is subject to residual heat.
• Removing the bread: Thee baking tin will get very hot during the baking
process. Always wear oven mitts when touching the appliance and
removing the baking tin from the chamber and the bread from the tin.
• Moving parts: Avoid contact with moving parts.
• Electrical safety: ALWAYS switch off the appliance and unplug it from the
power source after use. NEVER remove the baking tin or disconnect the
plug while the appliance is in use.
General Safety Instructions (Cont.)
• Do NOT place the appliance on household equipment or on a tablecloth,
runner or similar table covering.
• Protect from heat: Do not place the appliance near a hot gas or electric
stove, in a heated oven, or near an open ame or other heat source.
• Do not place items on top: Do not cover any hot surfaces with any
objects. Do not put ammable materials on top of the appliance. Do not
block, cover or touch the ventilation holes while the appliance is in use.
• Before you start: Check that the lid and baking tin are correctly mounted.
• Ingredient dispenser: Do not use the unit without the ingredient dispenser
installed. Handle the dispenser with care in order not to damage it.
• Lid: Do not open the lid or leave it open during operation except for the
cases described in this manual.
• Process chamber: Do not place foreign objects in the process chamber.
Do not put your hands into the process chamber during operation.
• Filling: To avoid spilling, remove the baking tin from the appliance to ll it.
• Switching on: Only switch on the appliance when it is lled with
ingredients or dough in order to prevent overheating.
• End of baking: In order not to damage the non-stick coating of the baking
tin, do not tap on the tin bottom or edges but shake the tin gently when
taking bread out. Hold the tin by the handle using oven mitts or pot holders.
• Cleaning/storage: Allow the unit to cool down completely before cleaning
it and before attaching or taking off parts.
• After use: Never use the baking tin for storage of ingredients.
• Repair: Do not replace components yourself except any spare parts
provided by the distributor to avoid any damage or injury.
CAUTION!

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Product Overview
4
Scope of delivery
3
1
2
A Bread maker
B Accessories
9
8
5
6 7
10
A Bread maker
1Automatic ingredient dispenser
2Lid (removable)
3Display
4Control panel (see opposite)
5Handle (on both sides)
B Accessories
6Kneading paddles (2)
7Measuring cup
8Measuring spoon
(1tbsp / 1tsp)
9Hook
(kneading paddle remover)
10 Baking tin (non-stick coated)
C Documentation (not shown)
Instruction manual
Quick start guide
Baking tips
Warranty certicate

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Product Overview (Cont.)
Button Function / Options
11 MENU Press to select the baking program:
1-Basic, 2-French, 3-Wholemeal, 4-Sweet, 5-Cake,
6-Gluten-free, 7-Extra Fast, 8-Dough, 9-Pasta,
10-Buttermilk, 11-Jam, 12-Bake.
12 LOAF WEIGHT Press to select the loaf size/weight: 750g, 1000g, 1250g
(available for programs 1, 2, 3, 4). Loaf weight determines
baking time.
13 TIMER - Press to set the delay time (decrease) -- see page 22.
14 TIMER + Press to set the delay time (increase) -- see page 22.
15 CRUST
COLOUR
Press to select the crust colour: Light, Medium or Dark
(for programs 1, 2 and 3), or select Rapid to accelerate the
kneading and rising process and reduce the total program
time by approximately one hour.
16 START/STOP • Press to start the program. The machine will emit a short
sound signal, the two dots in the time index will ash and
the countdown will start. Other buttons are now inactive.
• Press and hold to stop the program; the appliance will
sound a short signal and stop the program.
MENU LOAF TIMER TIMER CRUST START/
WEIGHT - + COLOUR STOP
Every time you press a button, the machine will acknowledge receipt of the
signal with a short beep.
Control panel buttons

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Product Overview (Cont.)
When plugged in, the appliance will sound a signal and the display screen will
light up. It shows the selections you have made and the current stage in the
bread-making process.
Display screen indicators
17
26
25
24
23 21
20
19
18
28
27
22

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Indicator Description
17 Loaf weight selection The arrow in the top row shows the selected
loaf size: 750g, 1000g, 1250g.
18 Dough proong (rising) symbol The arrow pointing to this symbol indicates
that the dough is proong (rising).
19 Baking symbol The arrow pointing to this symbol indicates
that the dough is being baked. Do not open
the lid, a deated loaf will not rise!
20 Keep warm symbol The arrow pointing to this symbol indicates
that the bread is being kept warm after
baking has nished.
21 Program end symbol This symbol is not in use on the 104706
Bread Maker.
22 Crust colour selection The arrow in the bottom row shows the
selected crust colour: Light, Medium, Dark
or Rapid.
23 Pause symbol The arrow pointing to this symbol indicates
that the dough is resting after pre-kneading
so that gluten bonds can form in the dough-
like mass to enable further dough kneading.
24 Dough mixing symbol The arrow pointing to this symbol indicates
that dough pre-kneading or kneading is in
progress.
25 Preheating symbol The arrow pointing to this symbol indicates
that the machine is preheating (in the
Wholemeal and Buttermilk programs).
26 Delay symbol The arrow pointing to this symbol indicates
that the delay timer is set.
27 Baking program number This is the number of the selected baking
program.
28 Time of delay / remaining
run time
This is the total time of the selected
program, or the countdown timer if you have
set a delayed start, or the time remaining
once the program has started. The
maximum delay time is 15 hours.
Product Overview (Cont.)

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• This product has been packaged to protect it against transportation
damage. Remove all packaging materials from around and inside the
appliance and keep the original packaging carton and materials in a
safe place. It will help prevent any damage if the product needs to be
transported in the future, and you can use it to store the appliance when
it is not in use. In the event that the carton is to be disposed of, please
recycle all packaging materials where possible.
• Plastic wrapping can be a suffocation hazard for babies and young
children, so ensure all packaging materials are out of their reach and
disposed of safely.
• Inspect the cord and plug for damage or wear before each use. Do not use
if any part is damaged.
Getting Started
NOTE
The bread maker may produce fumes or odour when it is rst heating up.
This is due to the components being new and can be disregarded safely.
It is entirely harmless. Leave the unit powered on until all odour and/or
smoke has dissipated. Ensure there is adequate ventilation.
Unpacking
Before first use
• Place the appliance on a heat-resistant, dry and stable surface, such as a
kitchen table or benchtop, leaving a space of at least 20cm from the wall,
cupboards, other appliances or ammable items.
• Hold the baking tin by the handle and lift it out of the process chamber.
• Close the lid and insert the plug of the power cord into an appropriate wall
outlet. As soon as you switch on power at the outlet, the appliance will
sound a long signal and the display will show the number of the rst baking
program «1», its operation time index «3:30» and denoting the standard
baking settings (crust colour: medium; weight: 1250g).
• Press the MENU button repeatedly until you have selected program 12
(BAKE), then press the START/STOP button and let the unit warm up for
10minutes.
• After 10 minutes, press and hold the START/STOP button to switch the
bread maker off. Unplug the power cord.
• Grip the lid by the handle, open the bread maker and let it cool down.
• Remove the automatic ingredient dispenser by pulling it upwards.

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• Make sure the appliance is disconnected from the power supply. Wash the
removable parts and accessories (baking tin, kneading paddles, ingredient
dispenser, measuring spoon and cup, and the hook) with a soft sponge
in warm water and a little washing-up detergent to remove any dust from
transport. Do not use any abrasives in order not to damage the non-stick
coating. Rinse with clean water and dry thoroughly.
• Reinsert the baking tin rmly into the process chamber until it clicks
securely into place. If it does not seem to t properly, or gets stuck at an
angle, move the tin a little and press down rmly on both sides of the rim
until it clicks securely into place.
• Place the kneading paddles onto the spindles inside the baking tin (Fig. 1).
They only t one way.
• Close the lid and install the automatic ingredient dispenser back in its
place (Fig. 2).
• Your new bread maker is now ready for use.
Getting Started (Cont.)
Fig. 1
Fig. 2

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Instructions
The table on this page spread lists all 12 programs. For more details about
these programs, please see the tables on pages 16 and 17.
Program Bread type (product)
1
Basic
This basic program includes the three most important bread-
making stages: repeated dough kneading, rising and baking. It
is the default program that is automatically selected.
2
French
This program is for typical French-style bread made with
white, protein-rich our. It has a crispy crust and a large,
porous crumb.
3
Wholemeal
This program is for slightly heavier wholemeal loaves, which are
generally smaller and more compact. It includes a preheating
stage to help soften the bread consistency. Using the delay
timer is not recommended for this program.
4
Sweet
The baking time and temperature are adjusted for sweeter
bread or fruit loaves with higher fat and sugar contents.
5
Cake
Use this program with baking soda or baking powder for
cakes that are made without yeast. It includes repeated
kneading, baking and a warm-keeping stage.
6
Gluten-free
Use this program for baking gluten-free bread. It includes
repeated kneading, baking and a warm-keeping stage.
Take particular care with your recipe to ensure all ingredients
are gluten-free. Alternatives include ours made from rice,
potato, corn or buckwheat. Tapioca is also gluten-free and
often used as a thickening agent. Xanthan gum (food additive
number 415) and Guar gum (412) act as substitutes for
gluten and give structure to the dough so it can rise. These
ingredients are generally available from health food stores.
When using a commercially prepared gluten-free bread-
making mix, follow the instructions on the packet.
IMPORTANT: For more information on the suitability and avail-
ability of gluten-free ingredients, contact the Coeliac Society
in your area, or consult a health professional for advice. We
assume no responsibility for the suitability of any particular
recipes or ingredients for people with special dietary needs.
Bread-making programs

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Instructions (Cont.)
Program Bread type (product)
7
Extra Fast
This is an extra fast setting for making bread in 80 minutes.
To achieve this fast result, you will have to add warm
water (46-52˚C) to the baking tin. Please use a cooking
thermometer to ensure the correct water temperature, as it
plays a crucial role in extra fast bread-making. If the water is
too cold the dough will not rise in time, and an excessively
high temperature will result in yeast destruction.
8
Dough
This program is for making yeast dough only. It includes
repeated kneading and a proong stage. Use it to knead
yeast dough that you want to shape yourself by hand and
bake in an oven, or for pizza crusts, pastry or bread rolls. The
dough is heated so that it can rise, but it will not be baked.
9
Pasta
This program is similar to the dough program, but designed
for preparing yeast-free dough for pasta, wafes, biscuits
or pies. It simply mixes and kneads the dough; there are
no proong or baking stages. When the dough is ready,
take it out of the bread maker and continue processing as
appropriate.
10
Buttermilk
This program is suitable for baking bread made with butter-
milk, a skimmed cream by-product of butter churning.
Buttermilk gives bread a pleasant, slightly sour taste and an
extra ne texture. Natural yoghurt mixed with some lemon
juice may be substituted for buttermilk. The program includes
a preheating stage to help soften the buttermilk.
11
Jam
Use this program for processing fresh fruit for marmalade or
jam. Simply wash and cut fruit into chunks and place with
sugar and other recipe ingredients in the baking tin for jam-
making. Do not exceed quantities stated in the recipe on page
46 to avoid the jam boiling over into the process chamber.
12
Bake
This program is for baking bread from a dough prepared
manually, or for extending the baking time by up to 90
minutes, to achieve a darker, crispier crust. There are no
kneading or proong stages. The default baking time for this
program is one hour and can be extended to 90 minutes in 10
minute steps. If the dough is baked before the end of the set
time, press the START/STOP button to stop the process.

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Instructions (Cont.)
The bread maker performs the following operations: preheating, pre-kneading,
pause, repeat kneading, dough proong, baking, and warm-keeping.
The table below lists the 12 available programs and the stages they include.
Program Pre-
heating
Pre-
kneading Pause Repeat kneading Extras Proofing/ Rising Baking Warm- keeping
1
Basic • • • • • • •
2
French • • • • • • •
3
Wholemeal • • • • • • • •
4
Sweet • • • • • • •
5
Cake • • • •
6
Gluten-free • • • • • •
7
Extra Fast • • • • •
8
Dough • • • •
9
Pasta • •
10
Buttermilk • • • • • • • •
11
Jam • • •
12
Bake • •
The table on the following page lists the 12 available programs with the
baking time and total program time for all available options.
Operation cycles
Program duration

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Program Crust colour Loaf size Baking time (h:min) Total time (hours)
1
Basic
Light
Medium
Dark
750g 0:55 3:20
1000g 1:00 3:25
1250g 1:05 3:30
Rapid
750g 0:55 2:19
1000g 1:00 2:24
1250g 1:05 2:29
2
French
Light
Medium
Dark
750g 0:55 3:35
1000g 0:57 3:37
1250g 1:00 3:40
Rapid
750g 0:55 2:35
1000g 0:57 2:37
1250g 1:00 2:40
3
Wholemeal
Light
Medium
Dark
750g 0:55 3:50
1000g 1:00 3:55
1250g 1:05 4:00
Rapid
750g 0:55 2:35
1000g 1:00 2:40
1250g 1:05 2:45
4
Sweet
750g 0:55 3:17
1000g 0:57 3:22
1250g 1:00 3:27
5
Cake 750g 1:15 1:28
6
Gluten-free 1:05 2:20
7
Extra fast 0:50 1:20
8
Dough 1:30
9
Pasta 0:14
10
Buttermilk 1000g 1:00 3:55
11 Jam 0:50 1:05
12
Bake 1:00-1:30
1:00-1:30
(adjustable in 10
minute steps)
Instructions (Cont.)

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Instructions (Cont.)
Flour
Flour is the main ingredient of bread. It releases gluten, which allows the
bread to rise, and gives substance to the bread. The characteristics of our
are determined not only by the type but also by the conditions of grain
cultivation, processing method and storage.
Always check the packaging to see if the our is suitable for baking bread.
The basic types of bread our are obtained from wheat and rye, with wheat
our being the more commonly used for baking bread and pastries. Also
make sure to always weigh the correct amount of our required in your recipe
as the weight of our can vary signicantly from type to type.
NOTE: Do not use self-raising our unless stated in your recipe.
Bread flour: Bread-making our (rened) is made of the inner part of the
grain only and contains high gluten levels for optimum crumb elasticity and
rising ability.
Wholemeal (whole-wheat) flour: To obtain wholemeal our, whole wheat
grains are ground with their membrane, which produces a wholemeal our
with enhanced nutritional value. It is often used mixed together with bread
our as bread made from whole-wheat our is usually smaller in size and has
a denser consistency.
Rye flour: When using rye our, take into account that this dough does not rise
much. For that reason, use at least 30% wheat our and max. 70% rye our.
Corn and oatmeal flour: Corn and oatmeal our can be mixed with wheat or
rye our to improve the bread texture and add extra avour.
Yeast
Yeast allows the dough to rise and makes the bread light and easy to digest.
Flour and sugar are a nutritional medium for yeast growth. You can either
use fresh, compressed yeast and dissolve it in warm liquid (water, milk, etc.),
or add fast-acting dry yeast to the our in the machine (dry yeast does not
require prior activation in liquid).
We recommend using fast-acting dry yeast as this type has a longer shelf life
and tends to produce more consistent results than fresh yeast. But make sure
to check the use-by date, as stale yeast may prevent the rising process. For the
same reason, store fresh yeast in the refrigerator. Follow the recommendations
on the packaging or observe the following proportions: 1 teaspoon of yeast
powder is equal to 1.5 teaspoons of fresh, compressed yeast.
Basic bread-making ingredients

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Instructions (Cont.)
Sugar
Sugar provides nutrition for the yeast and is essential for the rising process.
You can use rened sugar or brown sugar, but also honey or syrup. Sugar
also adds sweetness to the taste of the bread and helps brown the crust.
Salt
Salt enriches the our and reinforces the gluten in the our for a better rising
process. It gives bread additional avour and colour, but also slows down
the yeast growth. Make sure to measure salt quantities accurately; do not
use excessive quantities of salt. And always use ne salt, as coarse salt can
damage the non-stick coating of the baking tin.
Eggs
Eggs improve the structure and volume of the pastry and give extra avour.
Eggs should be whipped carefully before adding to the dough.
Animal and vegetable fats
Animal and vegetable fats (butter, margarine, dairy spreads or oil) improve the
taste of the bread, make it softer and increase its storage life. Make sure solid
fats (such as butter) are at room temperature, and cut into chunks or melted a
little, before adding the fat to the baking tin.
Baking powder and soda
Leavening agents such as baking soda and baking powder help the dough
rise. Use baking powder or soda when selecting the «CAKE» program, which
is designed for baking cake from yeast-free dough.
• If using baking soda, mix it with citric acid and a little our beforehand.
Use a mixture of 5g of baking soda, 3g of citric acid and 12g of our. This
amount of the powder (20g) is rated for 500g of our.
• If using baking powder, add it to the our and use the quantity stated in
your recipe.
Water (liquid)
We recommend using tap water, at room temperature (20-25°C). The water
temperature plays a crucial role in the bread-making process. If it is too cold,
the yeast activation will not start, and if it is too warm, the yeast activation
will process too quickly. Warmer water (46-52°C) may only be used for the
«EXTRA FAST» program. You may also replace water with milk, for a richer
taste, or add some natural juice according to your recipe.

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AUS MODEL: 104706 PRODUCT CODE: 51381 10/2015
IMPORTANT!
Do not use milk, other dairy products, eggs or meat when using a delayed
start timer. These ingredients must be kept refrigerated to ensure food safety.
Fresh milk and milk powder
Milk and other dairy products enhance the taste and nutritional value of the
bread and produce a nice brown crust. If substituting fresh milk for water,
deduct the quantity of milk from the amount of water mentioned in the recipe
(3 tbsp milk powder + 250mL water = 1 cup milk).
Use powdered milk according to your recipe.
Fruit and berries
Use only fresh and high quality fruit and berries for jam making.
Instructions (Cont.)
The secret of good bread lies not only in the quality of ingredients but also in
accurate weighing and exact measurements.
• Always measure or weigh all ingredients correctly and then stick to the
quantities recommended in the recipe. Do not exceed the recommended
quantities.
• For accurate measuring, use kitchen scales or measuring spoons or cups.
• The supplied measuring spoon holds one tablespoon at the one end and
one teaspoon at the other end.
• Add the ingredients at to the rim, do not pile them up in the measuring
spoon.
• The supplied measuring cup holds approximately 350mL, and has
markings for every 50mL, plus for cups and ounces.
• When measuring liquid in the cup, place it on a at surface. Clean the cup
carefully before measuring another type of liquid.
• Do not compact dry ingredients in the measuring cup.
• It is important to sift the our before measuring in order to saturate it with
air, this provides the best baking quality. Then remove the heap with a
smooth knife.
Dosage / quantities
MAXIMUM QUANTITY
Never use more than 750g our (5 cups) when baking bread in this appliance.