LIVING BASICS BM1352-UL User manual

INSTRUCTION MANUAL
MODEL/MODÈLE: BM1352-UL
MANUEL D'INSTRUCTIONS
English:1~18 Français: 19 ~ 39
SKU: LB-BM-352

IMPORTANT SAFEGUARDS ............................................01
KNOW YOUR BREAD MAKER ........................................02
INTRODUCTION OF CONTROL PANEL ..........................03
DELAY FUNCTION ...........................................................08
KEEP WARM ....................................................................08
MEMORY ..........................................................................08
ENVIRONMENT ................................................................09
WARNING DISPLAY .........................................................09
AUTO ADD INGREDIENT FUNCTION .............................09
FOR THE FIRST USE .......................................................09
USING YOUR BREAD MAKER ........................................10
SPECIAL INTRODUCTION ...............................................12
CLEANING AND MAINTENANCE ....................................12
INTRODUCTION OF BREAD INGREDIENTS ..................13
INGREDIENTS MEASUREMENT .....................................15
TROUBLE SHOOTING GUIDE .........................................15
CONTENTS

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
manufacturer may cause injuries.
9. Do not place on or near a hot gas or electric burner, or in a heated
oven.
10. Do not touch any moving or spinning parts of the machine when
baking.
11. Never switch on the appliance without properly placed bread pan
filled with ingredients.
12. Never beat the bread pan on the top or edge to remove the pan as
this may damage the bread pan.
13. Metal foils or other materials must not be inserted into the bread
maker as this can give rise to the risk of a fire or short circuit.
14. This appliance can be used by children aged from 8 years and above
and persons with reduced physical, sensory or mental capabilities or lack
of experience and knowledge if they have been given supervision or
instruction concerning use of the appliance in a safe way and under-
stand the hazards involved. Children shall not play with the appliance.
Cleaning and user maintenance shall not be made by children unless
they are older than 8 and supervised.
IMPORTANT SAFEGUARDS:
1. READ ALL INSTRUCTIONS.
01
Before using the electrical appliance, the following basic precautions
should always be followed:

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 fire can be caused if it is
covered by, or comes into contact with combustible material.
17. Do not operate the appliance for other than its intended use.
18. 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.
21. This appliance is intended to be used in household and similar appli-
cations such as:
– Staff kitchen areas in shops, offices and other working environments;
– Farm houses;
– By clients in hotels, motels and other residential type environments;
– Bed and breakfast 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.
(Product may be subject to change without prior notice)
KNOW YOUR BREAD MAKER
02
Lid
LCD
Control panel
Bread pan
Housing

03
Ingredient Box
Drawer
View Window
Kneading
Hook
Measuring
Measuring Spoon
INTRODUCTION OF CONTROL PANEL
(The silkscreen may be subject to change without prior notice.)
Under one-level
menu status, press
this button to enter
second-level menu.
Press it each time,
can enter next
second-level menu
which can be set, it
circulates in order,
press this button for
2s, it will back to
one-level menu;.
Setting knob:
under one-level
menu status:
right-rotate the
Setting knob,
menu circulates
by the order of
from up to down,
from left to right,
the direction is in
reverse if left-ro-
tate the Setting
knob; under
second-level
menu status,
related function
can be adjusted
On page 4

BASIC
BREAD
FRENCH
BREAD
WHOLE
WHEAT
BREAD
SWEET
BREAD
LOW
SUGAR
BREAD
RICE
BREAD
RICE
FLOUR
BREAD
QUICK
BREAD
ITALIAN
BREAD
GLUTEN
FREE
BREAD
PIZZA
DOUGH
ITALIAN
DOUGH
DOUGH
RISE
FERMENT
DEFROST YOGHURTPICKLED
VEGE DOUGH JAM
BAKEROAST
NUT
MEAT
FLOSS
RICE
VINEGAR CAKEITALIAN CAKE
CRUST
COLOUR WEIGHT
RAISIN
DISPENSER
DIY
Warm
Upper arrow is rise 1
Lower arrow is rise 2
Loaf size: 500g/750g/900g
Inner circle is knead 1,
Outer circle is knead 2
If add ingredient
Set/display working time
Set/display delay time
Baking
04

05
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 has not any operation, LCD
will be extinguished after 20s; The default setting of 900g and MEDIUM.
“BASIC” are 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
equal to finish time set for this menu.). when unit starts, only the selected
one-level, second-level menu burn steady，others menus won’t be
displayed, time begin to count down. After enter the operation, unit will
pause by pressing “START/STOP” button once, and renew by pressing it
again, if press “START/STOP” button more than 2s, the program will be
reset, a beep will be heard, program back to standby status, default to
select the one-level menu when starting, other menus burn steady。
To stop the program, touch the “START/STOP” button for approx. 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 memo-
rized, 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: kneading, rising and baking normal bread. You may also add
ingredients to add flavor.

06
2.FRENCH: kneading, rising and baking with a longer rise time. The
bread baked in this menu usually will have a crisper crust and light
texture.
3.WHOLE WHEAT: 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 advised to use the delay function as this can
produce poor results.
4.SWEET: kneading, rising and baking the sweat bread. For baking the
crisp and sweet bread.
5.LOW SUGAR BREAD: Low sugar bread: kneading, rising and baking,
with low sugar.
6.RICE BREAD :Rice bread: Kneading, rising, and baking,the proportion
of protein and amino acid is higher than basic bread, and is more 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: 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, rise and baking gluten-free bread.
You may also add ingredients to add flavor.
11.PIZZA DOUGH: Kneading, rising dough, remove the dough and
shaping it to make Pizza.
12.ITALIAN DOUGH: Kneading dough, remove the dough and shaping it
to make dessert.
13.DOUGH RISE: Kneading, rising dough, Remove the dough and
shaping 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.Yogurt: only heat with low temperature, the rising time can be set by
yourself in the stated scope.
16.Pickled vegetables: Making Pickled vegetable paste is to make the
chili powder more condensed, the taste more better.
17..DOUGH: kneading and rising, but without baking. Remove the dough
and shaping it to make bread rolls, pizza, steamed bread, etc.

07
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 roast nut, note select out the hard impurity com-
pletely, reduce the abrasion
21.MEAT FLOSS: Meat floss is nutritious, delicious and easy to carry,
etc.
22.RICE VINEGAR: Making rice vinegar
23. CAKE:kneading, rising and baking. Rise with soda or baking powder.
24.ITALIAN CAKE:different original design according to your desire.
25.DO IT YOURSELF: The making process contain knead/rise/-
bake/warm and many period, user can set the working time for every
period by himself, the program is mainly used for the user who is familiar
with making bread to set working time as per himself taste, to get satis-
factory result.
COLOR
There are three colors of LIGHT, MEDIUM or DARK for the crust. Rotate
Setting knob to select your desired color. Exceptionally, it is inactive 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. Excep-
tionally, it is inactive for the programs of QUICK, PIZZA DOUGH, ITAL-
IAN DOUGH, DOUGH RISE, FREMENT/DEFROST, YORGUAT, PICK-
LED 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

08
DELAY FUNCTION
If want to use delay function, the maximum delay time is 13 hours, rotate
the Setting knob to delay mark, press “OK” button, rotate the Setting
knob to increase or decrease delay time, once press the button, the delay
time will be increased at the increment of 10min。After up to 13hours, it
will back to default time, Please note the delay time should include the
baking time of program .
Example: Now it is 8:30p.m, if you would like your bread to be ready in
the next morning at 7 o’clock, i.e. in 10 hours and 30 minutes. Select the
menu for color, loaf size and the time until 10:30 appears on the LCD.
Then touch the STOP/START button to activate this delay program. The
dot is flashing and the remaining time will be counted down to show in
the LCD. The fresh bread will be got at 7:00 in the morning. If not to take
out the bread immediately, the keeping warm time of one hour will start.
Note:
1. 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 VINE-
GAR, CAKE and ITALIAN CAKE
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 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” straight to continue
the program from the beginning.

09
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 15℃
and 34℃.
WARNING DISPLAY
1.If the display shows “HHH” after the program has been started, the
temperature inside is still too high（accompanied by 5 beep sounds）.
Then the program has to be stopped. Open the lid and let the machine
cool down for 10 to 20 minutes.
2.If the display shows“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 “ERR” after you have pressed START/STOP, the
thermal resistor value exceed 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.
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.

10
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 Main-
tenance”.
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.
USING YOUR BREAD MAKER
1. Lay the appliance on the 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 avoids the dough to stick 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 put firstly, then add sugar, salt and flour, always add
yeast or baking powder as the last ingredient. (See fig.6)
Fig.6
NOTE: the maximum quantity of flour and yeast is 600g and 7g.
5. With finger make a small indentation on one side of the flour. Add yeast
to indentation, ensure it does not come into contacting 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).
Yeast or soda
Drying redients
Water or liquid

11
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 YOURSEL, put the
fruit ingredients into the ingredient box and then close 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 approx. 3 seconds to stop the process
and take out the bread. Open the lid with wearing oven mitts, firmly grasp
the bread pan handle. Turn the pan anti-clockwise and gently pull the pan
straight up and out of the machine.
NOTE: Before replacing the bread pan, allow it cooling 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 clean countertop and gently
shake until bread falling out onto rack.
16. Remove the bread carefully from the pan and cool for about 20
minutes before slicing.
17. If leaving the room or not to touch START/STOP button at the end of
operation, the bread will be kept warm automatically for one hour.
18. When in not use or after complete operation, unplug the power cord.
CAUTION: Before slicing the loaf, use the hook to remove out the knead-
ing blade hidden on the bottom of loaf. Never use the hand to remove the
kneading blade as the loaf is hot.
NOTE: If bread has not been completely eaten up, it is advised to store
the remained bread in sealed plastic bag or vessel. Bread can be stored
for about three days during room temperature, if need more days for
storage, pack it with sealed plastic bag or vessel and then place it in the
refrigerator, storage time is at most ten days. As bread made by
ourselves without adding preservative, generally the storage time is no
longer than that for bread in market.

12
SPECIAL INTRODUCTION
1. For Quick program
With Quick program, the bread maker can finish making a loaf within
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.
CLEANING AND MAINTENANCE
Disconnect the machine from the power and let it cool down prior to
cleaning.
1. Bread pan: Rub inside and outside with a damp cloth. Do not use any
sharp or abrasive agents for the consideration of protecting the non-stick
coating. The pan must be dried completely prior to installing.
2. Ingredient box: Wash the ingredient box in warm water and dry thor-
oughly, 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, in such an event fill the container with warm water and allow it to
soak for approx.30minutes.The kneading blade can then be easily
removed for cleaning. Also wipe the blade carefully with a damp cotton
cloth. Hand wash the bread barrel,dry burn for 10 minutes ,and smoke
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, clean and dry, put the spoon and the kneading
blade in the pan, and close the lid.

13
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 YOURSEL, put the
fruit ingredients into the ingredient box and then close 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 approx. 3 seconds to stop the process
and take out the bread. Open the lid with wearing oven mitts, firmly grasp
the bread pan handle. Turn the pan anti-clockwise and gently pull the pan
straight up and out of the machine.
NOTE: Before replacing the bread pan, allow it cooling 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 clean countertop and gently
shake until bread falling out onto rack.
16. Remove the bread carefully from the pan and cool for about 20
minutes before slicing.
17. If leaving the room or not to touch START/STOP button at the end of
operation, the bread will be kept warm automatically for one hour.
18. When in not use or after complete operation, unplug the power cord.
CAUTION: Before slicing the loaf, use the hook to remove out the knead-
ing blade hidden on the bottom of loaf. Never use the hand to remove the
kneading blade as the loaf is hot.
NOTE: If bread has not been completely eaten up, it is advised to store
the remained bread in sealed plastic bag or vessel. Bread can be stored
for about three days during room temperature, if need more days for
storage, pack it with sealed plastic bag or vessel and then place it in the
refrigerator, storage time is at most ten days. As bread made by
ourselves without adding preservative, generally the storage time is no
longer than that for bread in market.
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, so it can be used for making
bread with large size and better inner fiber. Bread flour is the most
important ingredient of making bread.
2. Plain flour
Flour that contains no baking powder, it is applicable for making 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 more nutrient than common
flour. The bread made by whole-wheat flour is usually small in size. So
many recipes usually combine the whole -wheat flour or bread flour to
achieve the best result.
4. Black wheat flour
Black wheat flour, also named as“rough flour”, it is a kind of high fiber
flour, and it is similar with whole-wheat flour. To obtain the large size after
rising, it must be used in combination with high proportion of bread flour.
5. Self-rising flour
A type of flour that contains baking powder, it is used for making cakes
specially.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separate-
ly. They are the additive ingredients of making rough bread, which are
used for enhancing the flavor and texture.
7. Sugar
Sugar is very important ingredient to increase sweet taste and color of
bread. And it is also considered as nourishment in the yeast bread. 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 fiber soften.

14
However, yeast fast breeding needs carbohydrate in sugar and flour as
nourishment.
1 tsp. active dry yeast =3/4 tsp. instant yeast
1.5 tsp. active dry yeast =1 tsp. instant yeast
2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be killed at
high temperature, before using, check the production date and storage
life of your yeast. Store it back to the refrigerator as soon as possible
after each use. Usually the failure of bread rising is caused by the bad
yeast.
The ways described below will check whether your yeast is fresh and
active.
(1) Pour 1/2 cup warm water (45-50 C) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast
over the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir
the water.
(4) The froth should be up to 1 cup. Otherwise the yeast is dead or
inactive.
9. Salt
Salt is necessary to improve bread flavor and crust color. 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.

15
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, so it can be used for making
bread with large size and better inner fiber. Bread flour is the most
important ingredient of making bread.
2. Plain flour
Flour that contains no baking powder, it is applicable for making 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 more nutrient than common
flour. The bread made by whole-wheat flour is usually small in size. So
many recipes usually combine the whole -wheat flour or bread flour to
achieve the best result.
4. Black wheat flour
Black wheat flour, also named as“rough flour”, it is a kind of high fiber
flour, and it is similar with whole-wheat flour. To obtain the large size after
rising, it must be used in combination with high proportion of bread flour.
5. Self-rising flour
A type of flour that contains baking powder, it is used for making cakes
specially.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separate-
ly. They are the additive ingredients of making rough bread, which are
used for enhancing the flavor and texture.
7. Sugar
Sugar is very important ingredient to increase sweet taste and color of
bread. And it is also considered as nourishment in the yeast bread. 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 fiber soften.
14. Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water
temperature between 20 C and 25 C is the best. The water may be
replaced with fresh milk or water mixed with 2% milk powder, which may
enhance bread flavor and improve crust color. Some recipes may call for
juice for the purpose of enhancing bread flavor, e.g. apple juice, orange
juice, lemon juice and so on.
INGREDIENTS MEASUREMENT
One of important step for making good bread is proper amount of ingredi-
ents. It is strongly suggested that use measuring cup or measuring spoon
to obtain accurate amount, otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with
measuring cups. Observe the level of the measuring cup with your eyes
horizontally. When you measure cooking oil or other ingredients, clean
the measuring cup thoroughly without any other ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the
measuring cup and then once filled, leveling off with a knife. Scooping or
tapping a measuring cup with 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 speak-
ing, the sequence is: liquid ingredient, eggs, salt and milk powder etc.
When adding the ingredient, the flour can't be wet by liquid completely.
The yeast can only be placed on the dry flour. And yeast can't touch with
salt. When you use the delay function for a long time, never add the
perishable ingredients such as eggs, fruit ingredient.
TROUBLE SHOOTING GUIDE

16
Problem Cause Solution
Smoke comes
out of the baking
compartment or
of the vents
The ingredients stick to
the baking compartment
or on the outside of the
baking pan
Pull out the plug and clean the
outside of the baking pan or the
baking compartment
Questions
& Answers
on Bread
maker
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
Clean the kneading blade and
shafts after the baking. If necessary,
fill the baking pan with warm water
for 30 minutes, then the kneading
blade can be easily removed and
cleaned
The bottom of the loaf is
stuck to the kneading
blade
It is difficult to
take the bread
out of the baking
pan
Lncorrect program setting Check the selected menu and the
other settings
The START/STOP button
was touched while the
machine was working
Do not use the ingredients and
start over again
Never open the lid frequently,
unless it is necessary such as add
ingredients. And make sure that lid
was closed well after being opened
The lid opened several
times while the machine
was working
Long blackout while the
machine was working
Do not use the ingredients and start
over again
Check that the kneading blade is
blocked by grains, etc. Pull out the
baking pan and check the driver is
turning. If this is not the case, send
the appliance to the customer
service
The rotation of the
kneading blade is blocked
Pull out the plug, take out the
baking pan and leave it to cool at
room temperature, then insert the
plug and start again
The appliance is still hot
after the previous
baking procedure
The appliance
does not start.
The display
shows “HHH
The ingredients
are not mixed
or the bread is
not baked
correctly
Error with
the recipes
The bread rises
too fast
Maybe, too much yeast,
too much flour, not
enough salt a/b
The bread does
not rise at all or
not enough
No yeast at all or too little
Old or stale yeast
Liquid too hot
The yeast has come into
contacting with the liquid
e
c
d
a/b
or several of these causes

17
Wrong flour type or stale
flour
Too much or not enough
liquid
Not enough sugar
e
a/b/g
a/b
The dough rises
too much and
spills over the
baking pan
If the water is too soft
the yeast ferments more
Too much milk affects the
fermentation of the yeast
f
c
The bread goes
down in the
middle
The dough volume is
larger than the pan and
the bread goes down
The fermentation is too
short or too fast owing to
the excessive tempera-
ture of the water or the
baking chamber or to the
excessive moisture
a/f
c/h/i
Heavy, lumpy
structure
Too much flour or not
enough liquid
Not enough yeast or sugar
Too much fruit, whole-
meal or of one of the
other ingredients
Old or stale flour, warm
liquids make the dough
rise too quickly and loaf
fall in before baking
No salt or not enough
sugar
Too much liquid
a/b/g
a/b
b
e
The bread is
not baked in
the center
Too much or not enough
liquid
Too much humidity
Recipes with moist
ingredients, e.g. yogurt
a/b/g
h
g
Open or coarse
structure or too
many holes
Too much water
No salt
Great humidity, water too
hot
Too much liquid
g
b
h/i
c
Mushroom-like,
unbaked surface
Bread volume too big for
the pan
Too much flour, especially
for white bread
Too much yeast or not
enough salt
a/f
f
a/b

18
Too much sugar
Sweet ingredients
besides the sugar
a/b
The slices are
uneven or there
are clumps in the
middle
Bread not cooled enough
(the vapor has not
escaped)
Flour deposits on
the bread crust
The flour was not worked
well on the sides during
the kneading
b
j
g/i
a)Measure the ingredients correctly.
b)Adjust the ingredient doses and check that all the ingredients have been added.
c)Use another liquid or leave it to cool at room temperature, add the ingredients specified in the
recipe in the right order, make a small ditch in the middle of the flour and put in the crumbled yeast
or the dry yeast, avoid letting the yeast and the liquid come into direct contact.
d)Use only fresh and correctly stored ingredients.
e)Reduce the total amount of the ingredients, do not use more than the specified mount of flour.
Reduce all the ingredients by 1/3.
f)Correct the amount of liquid. if ingredients containing water are used, the dose of the liquid to be
added must be duly reduced.
g)In case of humid weather, remove 1-2 tablespoons of water.
h)In case of warm weather do not use the timing function. Use cold liquids.
i)Take the bread out of the pan immediately after baking and leave it on the grid to cool for at least
15 minutes before cutting it.
j)Reduce the amount of yeast or of all the ingredient doses by 1/4.
k)Never grease the pan!
Add a tablespoon of wheat gluten to the dough.
ENVIRONMENT FRIENDLY DISPOL
You can help protect the envi-
ronment!
Please remember to respect the
local regulations: hand in the
non-working electrical equip-
ments to an appropriate waste
disposal center.