Lebensstil Kollektion Bread Maker Pro User manual

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CONTENTS
TITLE
PAGE NO.
GENERAL SAFETY PRECAUTION
3
PARTS IDENTIFICATION
4
INTRODUCTION OF CONTROL PANEL
5
SPECIFICATIONS, FOR THE FIRST USE, HOW TO USE
YOUR BREAD MAKER
6-11
CLEANING AND MAINTENANCE
12
INTRODUCTION OF BREAD INGREDIENTS
13-14
INGREDIENTS MEASUREMENT
RECIPES
14-15
15-19
TROUBLESHOOTING GUIDE
20-23
Thank you for choosing LEBENSSTIL KOLLEKTION Bread Maker.

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GENERAL SAFETY PRECAUTIONS
Please read these instructions carefully before use and keep them for future reference.
Check your local main voltage whether it is the same as stated on the rating label.
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 appliance to
manufacturer or the nearest authorized service agent for examination, repair or
electrical or mechanical adjustment.
Do not touch hot surfaces. Use handles or knobs.
To protect against electric shock do not immerse cord, plugs, or housing in water or
other liquid.
Unplug from outlet when not in use, before putting on or taking off parts, and before
cleaning.
Do not let cord hang over edge of table or hot surface.
The use of accessory attachments not recommended by the appliance manufacturer
may cause injuries.
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 appliances by a
person responsible for their safety.
Do not place on or near a hot gas or electric burner, or in a heated oven.
Extreme caution must be used when moving an appliance containing hot oil or other
hot liquids.
Do not touch any moving or spinning parts of the machine when baking.
Never switch on the appliance without properly placing bread pan filled with
ingredients.
Never beat the bread pan on the top or edge to remove the bread as this may
damage the bread pan.
Metal foils or other materials must not be inserted into the bread maker as this can
give rise to the risk of a fire or short circuit.
Never cover the oven with a towel or any other material, heat and steam must be
able to escape freely. A fire can be caused if it is covered by, or comes into contact
with combustible material.
Always attach plug to appliance first, then plug cord into the wall outlet. To
disconnect, turn any control to OFF, then remove plug from wall outlet.
Do not operate the appliance for other than its intended use.
Do not use outdoors.

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PARTS IDENTIFICATION
ACCESSORIES

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CONTROL PANEL
INTRODUCTION OF CONTROL PANEL

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SPECIFICATIONS
Model
LKBM-2102SS
Voltage
220 –240V~
Wattage
550W
Frequency
50Hz
FOR THE FIRST USE
The appliance may emit a little smoke and a characteristic smell when turning it on for
the first time. This is normal and will soon stop. Make sure the appliance has sufficient
ventilation.
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 reassemble them, the appliance is ready for use.
HOW TO USE YOUR BREAD MAKER
1. Lay the appliance on a firm and even surface.
2. Before making bread, weigh the ingredients you need respectively.
3. Place the pan in position, turn it clockwise until it clicks in correct position. Fix the
kneading blade onto the drive shafts. It is recommended to fill holes with heat-
resisting margarine prior to placing the kneaders, this prevents the dough from
sticking below the kneaders and the kneaders could be removed from bread easily.
4. Place ingredients into the bread pan. Usually the water or liquid substance should
be placed first, then add sugar, salt and flour. Always add yeast or baking powder
as the last ingredient. (See fig.6)
Note: The maximum quantity of flour and yeast is 600g and 7g.

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5. With a finger make a small indentation on one side of the flour. Add yeast to
indentation; ensure it does not come into contact with the liquid ingredients or salt.
Close the lid gently.
6. Plug the power cord into a wall outlet.
7. Rotate the Setting knob until your desired program is selected.
8. Rotate the Setting knob to select the desired crust color.
9. Rotate the Setting knob to select the desired size (500g, 750g or 900g).
10. Rotate the Setting knob to icon and press “OK” button, then set the delay time.
This step may be skipped if you want the bread maker to start working immediately.
11. Touch the START/STOP button to start working.
12. For the programs of BASIC, FRENCH, WHOLE WHEAT, SWEET, LOW SUGAR BREAD,
RICE BREAD, RICE FLOUR BREAD, QUICK, ITALIAN BREAD, GLUTEN FREE BREAD
and DO IT YOURSELF, put the ingredients into the ingredient box and then closes
the pan drawer.
NOTE: During operation, the ingredients in the ingredient box will be automatically
poured into the bread pan.
13. Once the process has been completed 10 beeps sound will be heard. Touch
START/STOP button for approximately. 3 seconds to stop the process and take
out the bread. Open the lid wearing oven mitts and firmly grasp the bread pan
handle. Turn the pan anti-clockwise and gently pull the pan straight up and out of
the machine.
NOTE: Before replacing the bread pan, allow it to cool down completely.
14. 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.
15. Turn bread pan upside down onto a rack on a clean countertop and gently shake
until bread falls out onto rack.
16. Let bread cool for about 20 minutes before slicing.
17. If leaving the room without touching the START/STOP button at the end of
operation, the bread will be kept warm automatically for one hour.
18. When not in use or after completing operation, unplug the power cord.
CAUTION: Before slicing the loaf, use the hook to remove the kneading blade
hidden on the bottom of loaf. Never use hand to remove the kneading blade as the
loaf is hot.
NOTE: If bread has not been completely eaten up, it is advisable to store the
remaining bread in a sealed plastic bag or vessel. Bread can be stored for about
three days in room temperature. If stored for more days, pack it with a sealed
plastic bag or vessel and then place it in the refrigerator for a maximum of ten days.
As homemade bread is made without adding preservatives, the storage time is
generally no longer than that for bread purchased in the market.

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SPECIAL INTRODUCTION
For Quick program
With Quick program, the bread maker can finish making a loaf within a shorter period
with baking powder or soda in place of yeast. To obtain perfect quick bread, it is
suggested that all liquid ingredients shall be placed at the bottom of the bread pan and
dry ingredients on the top, but during the initial kneading, some dry ingredients may
collect in the corners of the pan, so in order to avoid flour clumps, you may use a
rubber spatula to help to knead dough.
AFTER POWER-UP
As soon as the bread maker is plugged into the power supply, LCD will be illuminated
while a beep will be heard. If there’s no operation, LCD will disappear after 20s. The
default setting is 900g;MEDIUM “BASIC” is displayed on LCD.
START / STOP
For starting and stopping the selected baking program
To start a program, touch the “START/STOP” button once. The program starts. Enter
working status (if delay function is used, the time starts to count down. The appliance
will start to work when the remaining time is equal to finish time set for this menu).
When unit starts, only the selected one-level, second-level menu will appear, other
menus won’t be displayed. The time begins to count down. During operation, unit will
pause by pressing “START/STOP” button once, and continue by pressing it again. If
“START/STOP” button is pressed more than 2s, the program will be reset, a beep will be
heard, and program returns to standby status, with the default display to select the one-
level menu.
To stop the program, touch the “START/STOP” button for approximately 3 seconds until
a beep confirms that the program has been switched off.
PAUSE
After procedure starts up, touch “START/STOP”button once to interrupt at any time,
the operation will be paused but the setting will be memorized, the working time will be
flashed on the LCD. Touch “START/STOP” button again or within 10 minutes without
touching any button, the program will continue.
MENU
Use setting knob to set different programs. The functions of 25 menus will be explained
below.
1. BASIC BREAD: Kneading, rising and baking normal bread. You may also add
ingredients to add flavor.
2. FRENCH BREAD: Kneading, rising and baking with a longer rise time. The bread
baked in this menu usually will have a crisper crust and light texture.

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3. WHOLE WHEAT BREAD: Kneading, rising and baking of whole wheat bread. This
setting has longer preheating time to allow the grain to soak up the water and expand.
It is not advisable to use the delay function as this can produce poor results.
4. SWEET BREAD: Kneading, rising and baking the sweet bread. For baking the crisp
and sweet bread.
5. LOW SUGAR BREAD: Kneading, rising and baking, with low sugar.
6. RICE BREAD: Kneading, rising, and baking, the proportion of protein and amino acid
is higher than basic bread, and is easier to digest.
7. RICE FLOUR BREAD: Kneading, rising and baking. The size is same as basic bread,
flavor and taste are better.
8. QUICK BREAD: Kneading, rising and baking loaf with baking soda or baking powder.
Bread baked on this setting is usually smaller with a dense texture.
9. ITALIAN BREAD: Kneading, rising and baking, taste is more soft and with a dense
texture.
10. GLUTEN FREE BREAD: Kneading, rising and baking gluten-free bread. You may also
add ingredients to add flavor.
11. PIZZA DOUGH: Kneading, rising dough, remove the dough and shape it to make
Pizza.
12. ITALIAN DOUGH: Kneading dough, remove the dough and shape it to make dessert.
13. DOUGH RISE: Kneading, rising dough, remove the dough and shape it to make
bread rolls, pizza, steamed bread, etc.
14. FERMENT/DEFROST: Only heat with low temperature, the rising time can be set by
yourself in the stated scope.
15. YOGHURT: Only heat with low temperature, the rising time can be set by yourself in
the stated scope.
16. PICKLED VEGE: Making pickled vegetable and paste to make the chili powder more
condensed and taste better.
17. DOUGH: Kneading and rising, but without baking. Remove the dough and shape it to
make bread rolls, pizza, steamed bread, etc.
18. JAM: Boiling jams and marmalades, mash up fruit or vegetables before putting them
in bread pan.
19. BAKE: Only baking, no kneading and rising. Also used to increase the baking time on
selected settings
20. ROAST NUT: Before roasting nuts, remove hard parts completely to reduce abrasion.
Note: Frequent use to fry hard-shelled nuts will cause abrasion to the
kneader and bread pan.
21. MEAT FLOSS: Makes meat floss.
22. RICE VINEGAR: Makes rice vinegar.
23. CAKE: Kneading, rising and baking. Rise with soda or baking powder.

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24. ITALIAN CAKE: Different original design according to your desire.
25. DO IT YOURSELF: The process includes knead/rise/bake/warm and many functions.
User can set the working time for every function by himself. The program is suitable
for user who is familiar with making bread to set working time as per desired to get
satisfactory result.
COLOR
There are three colors of LIGHT, MEDIUM or DARK for the crust. Rotate Setting knob
to select your desired color. This is not applicable for the programs of QUICK, PIZZA
DOUGH, ITALIAN DOUGH, DOUGH RISE, FREMENT/DEFROST, YORGUAT,
PICKLED VEGE, DOUGH, JAM, BAKE, ROAST NUT, MEAT FLOSS, RICE VINEGAR,
CAKE and ITALIAN CAKE.
Note: Select your desired color by rotating Setting knob.
LOAF SIZE
There are three loaf sizes of 500g, 750g and 900g for selection. Please note the total
operation time may vary with the different loaf size. This is not applicable for the
programs of QUICK, PIZZA DOUGH, ITALIAN DOUGH, DOUGH RISE,
FREMENT/DEFROST, YORGUAT, PICKLED VEGE, DOUGH, JAM, BAKE, ROAST
NUT, MEAT FLOSS, RICE VINEGAR, CAKE ,ITALIAN CAKE and DO IT
YOURSELF
Note: Select your desired loaf size by rotating Setting knob
DELAY FUNCTION
To use delay function, rotate the Setting knob to delay mark, press “OK” button and
rotate the Setting knob to increase or decrease delay time. The delay time will be
increased at the increment of 10min for every press. The maximum delay time is 13
hours. After 13 hours, it will return to default time. Please note the delay time should
include the baking time of the program.
Example: It is 8:30p.m and you would like your bread to be ready the next morning at
7a.m (i.e. in 10 hours and 30 minutes). Select the menu for color, loaf size and time
until 10:30 appears on the LCD. Touch the STOP/START button to activate this delay
program. The dot is flashing and the remaining time will be counted down as shown in
the LCD. The fresh bread will be ready at 7a.m. If bread is taken out immediately, the
keeping warm time of one hour will start.
NOTE: This button is not applicable for the programs PIZZA DOUGH, ITALIAN DOUGH,
DOUGH RISE, FREMENT/DEFROST, YORGUAT, PICKLED VEGE, DOUGH, JAM, BAKE, ROAST
NUT, MEAT FLOSS, RICE VINEGAR, CAKE and ITALIAN CAKE
For time delayed baking, do not use any easily perishable ingredients such as eggs, fresh
milk, fruits, onions, etc.

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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 in the course of bread making, the process will
be continued automatically within 10 minutes, even without touching “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, touch the “START/STOP” to continue the program from the
beginning.
ENVIRONMENT
The machine may work well in a wide range of temperature, 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 150C and 340C.
WARNING DISPLAY
1. If the display shows “HHH” after the program has been started, the temperature
inside is still too high（accompanied by 5 beep sounds）. Then the program has to
be stopped. Open the lid and let the machine cool down for 10 to 20 minutes.
2. If the display shows “LLL” after pressing the START/STOP button (except the
program 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 “ERR” after you have pressed START/STOP, the thermal resistor
value has exceeded scope, please check the sensor carefully by Authorized expert.
AUTO ADD INGREDIENT FUNCTION
This machine is capable of adding ingredient automatically for the programs of BASIC,
FRENCH, WHOLE WHEAT, SWEET, LOW SUGAR BREAD, RICE BREAD, RICE
FLOUR BREAD, QUICK, ITALIAN BREAD, GLUTEN FREE BREAD and DO IT
YOURSEL. Before making bread, pull out the ingredient box drawer by holding the lock
device and drawer handle, take the ingredient box out, put the ingredients needed into
the box and then replace the drawer. During operation, the ingredients will be
automatically poured into the bread pan.

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CLEANING AND MAINTENANCE
Disconnect the machine from the power and let it cool down prior to cleaning.
1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or
abrasive agents for the consideration of protecting the non-stick coating. The pan
must be dried completely prior to using.
2. Ingredient box: Wash the ingredient box in warm water and dry thoroughly, then
replace to drawer and close the drawer well. Do not use any rough scouring pad or
cleanser on part or finish.
3. Kneading blade: If the kneading blade is difficult to remove from the axle, fill the
container with warm water and allow it to soak for approximately 30 minutes. The
kneading blade can then be easily removed for cleaning. Also wipe the blade
carefully with a damp cotton cloth. Please note that the bread pan, kneading blade
and ingredient box are dishwashing safe components.
4. Lid and view window: Clean the lid inside and outside with a slightly damp cloth.
5. 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.
6. Before the bread maker is packed away for storage, ensure that it has completely
cooled down, is clean and dry, put the spoon and the kneading blade in the pan,
and close the lid.

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INTRODUCTION OF BREAD INGREDIENTS
1. Bread flour
Bread flour has high content of high gluten (so it can be also called high-gluten flour
which contains high protein), it has good elastic and can keep the size of the bread
from collapsing after rise. As the gluten content is higher than the common flour, it
can be used for making bread with large size and better inner fiber. Bread flour is
the most important ingredient of making bread.
2. Plain flour
Flour that contains no baking powder, it is applicable for making express bread.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-
wheat flour is heavier and has more nutrient than common flour. The bread made
by whole-wheat flour is usually small in size. Many recipes usually combine whole–
wheat flour or bread flour to achieve the best result.
4. Black wheat flour
Black wheat flour, also named as “rough flour”, it is a kind of high fiber flour, and it
is similar with whole-wheat flour. To obtain the large size after rising, it must be
used in combination with high proportion of bread flour.
5. Self-rising flour
A type of flour that contains baking powder specially used for making cakes.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are
the additive ingredients of making rough bread, which are used for enhancing the
flavor and texture.
7. Sugar
Sugar is a very important ingredient to increase the sweet taste and colour of bread.
It is also considered as nourishment in yeast bread. White sugar is largely used, but
brown sugar, powder sugar or cotton sugar may be used as required.
8. Yeast
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide
will expand bread and soften the inner fibre. However, yeast needs carbohydrate in
sugar and flour as nourishment.
1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high
temperature. Before using, check the production date and storage life of your yeast.
Store it in the refrigerator as soon as possible after each use. Usually the failure of
bread rising is caused by bad yeast.

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The ways described below will check whether your yeast is fresh and active.
a. Pour 1/2 cup warm water (45-500C) into a measuring cup.
b. Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the
water.
c. Place the measuring cup in a warm place for about 10min. Do not stir the water.
d. The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain
yeast from rising. Never use too much salt in a recipe. Bread would be larger
without salt.
10. Egg
Eggs can improve bread texture, makes the bread more nutritious and larger in size.
Eggs must be peeled and stirred evenly before adding.
11. Grease, butter and vegetable oil
Grease can soften bread and prolong storage life. Butter should be melted or
chopped to small pieces before using.
12. Baking powder
Baking powder is used for rising bread and cake made with Ultra Fast program. It
does not need rise time, and it can produce air that forms bubble to soften the
texture of bread.
13. Soda
It is similar with baking powder. It can also be used in combination with baking
powder.
14. Water and other liquid
Water is an essential ingredient for making bread. Generally speaking, water
temperature between 200C and 250C is the best. The water may be replaced with
fresh milk or water mixed with 2% milk powder, which may enhance bread flavor
and improve crust color. Some recipes may call for juice for the purpose of
enhancing bread flavor, e.g. apple juice, orange juice, lemon juice and so on.
INGREDIENTS MEASUREMENT
One of the important steps for making good bread is proper amount of ingredients. It is
strongly suggested to use measuring cup or measuring spoon to obtain the accurate
amount, otherwise the bread quality will be largely affected.
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 to
remove any other ingredients.

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2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup
and then once filled, levelling off with a knife. When scooping or tapping a
measuring cup with more than is required, the 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 followed. The general sequence is:
liquid ingredient, eggs, salt and milk powder, etc. When adding the ingredient, don't
wet the flour by liquid completely, because yeast can only be placed on dry flour.
Yeast also can't come into contact with salt. When you use the delay function for a
long time, never add perishable ingredients such as eggs and fruits.
RECIPES (For reference only)
01 BASIC BREAD
Bread Weight
500g
750g
900g
High gluten powder
250g
300g
350g
Sugar
50g
60g
80g
Milk powder
7g
9g
10g
Salt
3g
3g
4g
Egg
1pc
1pc
1pc
Water
120ml
165ml
190ml
Yeast
3g
4g
4g
Butter
20g
30g
40g
02 FRENCH BREAD
Bread Weight
500g
750g
900g
High gluten powder
280g
350g
420g
Sugar
25g
40g
50g
Milk powder
6g
7g
9g
Salt
3g
4g
5g
Water
170ml
195ml
260ml
Yeast
2g
3g
4g
Butter
15g
20g
30g
03 WHOLE WHEAT BREAD
Bread Weight
500g
750g
900g
High gluten powder
180g
200g
260g
Sugar
54g
60g
80g
Milk powder
7g
8g
9g
Salt
3g
4g
5g

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Egg
1pc
1pc
1pc
Water
135ml
170ml
200ml
Yeast
3g
4g
4g
Butter
25g
35g
40g
Wheat powder
70g
100g
120g
04 SWEET BREAD
Bread Weight
500g
750g
900g
High gluten powder
250g
300g
350g
Sugar
70g
80g
90g
Milk powder
9g
10g
10g
Salt
3g
3g
4g
Egg
1pc
1pc
1pc
Water
130ml
165ml
195ml
Yeast
3g
4g
4g
Butter
10g
15g
20g
05 LOW SUGER BREAD
Bread Weight
500g
750g
900g
High gluten powder
250g
300g
350g
Sugar
15g
20g
30g
Milk powder
7g
10g
12g
Salt
2g
2g
2g
Water
150ml
180ml
220ml
Yeast
3g
4g
4g
Butter
20g
25g
30g
06 RICE BREAD
Bread Weight
500g
750g
900g
High gluten powder
250g
290g
350g
Sugar
40g
45g
50g
Milk powder
5g
7g
9g
Salt
2g
3g
4g
Water
125ml
150ml
180ml
Yeast
3g
4g
4g
Butter
20g
30g
40g
Rice
60g
80g
100g
07 RICE FLOUR BREAD
Bread Weight
500g
750g
900g
High gluten powder
220g
270g
320g
Sugar
20g
25g
30g
Milk powder
5g
10g
15g
Salt
2g
3g
3g

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Rice flour
50g
50g
50g
Water
150ml
185ml
210ml
Yeast
1.5g
2g
3g
Butter
20g
25g
30g
08 QUICK BREAD
High gluten powder
300g
Sugar
50g
Milk powder
10g
Salt
2g
Water
175ml
Yeast
6g
Butter
20g
09 ITALIAN BREAD
Bread Weight
500g
750g
900g
High gluten powder
310g
370g
440g
Sugar
24g
36g
48g
Milk powder
10g
16g
20g
Salt
2g
2g
3g
Butter
20g
25g
30g
Water
135ml
220ml
260ml
Yeast
3g
4g
4g
Raisin
30g
40g
50g
Cinnamon powder
2g
2g
3g
10 GLUTEN FREE BREAD
Bread Weight
500g
750g
900g
Low gluten powder
250g
300g
350g
Sugar
30g
40g
50g
Milk powder
5g
10g
15g
Salt
2g
3g
3g
Butter
20g
25g
30g
Water
90g
120g
160g
Yeast
3g
4g
4g
Egg
1pc
1pc
1pc
11 PIZZA DOUGH
High gluten powder
140g
Low gluten powder
70g
Oil
10g
Yeast
3g
Water
80ml
Egg
1pc

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12 ITALIAN DOUGH
High gluten powder
200g
Low gluten powder
100g
Egg
1pc
Salt
4g
Water
160ml
13 DOUGH RISE
Powder
350g
Water
210ml
Yeast
1g
14 FERMENT/DEFROST
Powder
350g
Water
210ml
Yeast
1g
15 YOGHURT
Whole milk
1L
Living bacterium yogurt
100ml
16 PICKLED VEGE
Cabbage
250g
Oil, pearl, fish sauce, ginger,
onion, garlic, sweet rice flour.
17 DOUGH
Powder
350g
Sugar
24g
Salt
10g
Water
210ml
Oil
20g
18 JAM
Water
200ml
Fruit pulp
200g
Sugar
120g
Starch
15g
19 BAKE
Egg
3pcs
Sugar
75g
Low gluten powder
80g
Butter
10g

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20 ROAST NUT
Groundnut
250g (45min)
Melon seed
250g (75min)
Pistachio nuts
250g (90min)
21 MEAT FLOSS
Meat (lean)
250g
Salt
5g
Sugar
10g
Rice wine
12g
Soy sauce
5g
Oil
15g
22 RICE VINEGAR
Cook sweet rice
500g
Sweet distiller’s yeast
8g
23 CAKE
Low gluten powder
300g
Sugar
120g
Salt
3g
Butter
100g
Yeast
5g
Milk
130ml
Baking powder
8g
Egg white
100g
24 ITALIAN CAKE
Butter
140g
Egg
3pcs
Lemon juice
5g
Water
53g
Low gluten powder
230g
Baking powder
5g
Cocoa powder
15g
Sugar
60g

20
TROUBLESHOOTING GUIDE
Questions &
Answers on
Bread Maker
Problem
Cause
Solution
Smoke comes out of the
baking compartment or the
vents.
The ingredients stick to the
baking compartment or on
the outside of the baking
pan.
Pull out the plug
and clean the
outside of the
baking pan or the
baking
compartment.
The bread goes down in
the middle and is moist on
the bottom.
The bread is left too long in
the pan after baking and
warming.
Take the bread
out of the baking
pan before the
warming function
is over.
It is difficult to take the
bread out of the baking
pan.
The bottom of the loaf is
stuck to the kneading
blade.
Clean the
kneading blade
and shafts after
baking. If
necessary, fill the
baking pan with
warm water for
30 minutes, then
the kneading
blade can be
easily removed
and cleaned.
The ingredients are not
mixed or the bread is not
baked correctly.
Incorrect program setting.
Check the
selected menu
and the other
settings.
The START/STOP button
was pressed while the
machine was working.
Do not use the
ingredients and
start over again.
The lid opened several
times while the machine
was working.
Never open the
lid frequently,
unless it is
necessary such as
to add
ingredients. And
make sure the lid