Mistral MBM604 User manual

Model: MBM604/MBM604W
Bread Maker
Instruction Manual

2
Important Safeguards
When using electrical appliances, in
order to reduce the risk of re, electric
shock, and/or injury to persons, basic
safety precautions should always be
followed, including:
For Your Safety
Read all instructions carefully, even if you are
quite familiar with the appliance.
• To protect against the risk of electric shock,
DO NOT IMMERSE the appliance, cord set or
plug in water or any other liquid.
• The apparatus shall not be exposed to
dripping or splashing and no objects lled
with liquids, such as vases, shall be placed
on the product. To prevent re or shock
hazard, DO NOT expose this appliance to
rain or moisture.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory and 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.
• Children should be supervised to ensure
that they do not play with the appliance.
Children should be closely supervised
when using this appliance. Keep this unit
out of the reach of the children.
• Never leave this appliance unaended
when in use.
• Switch o and remove plug from the power
outlet before cleaning or when not in use.
To unplug, grasp the plug and pull from the
power outlet. Never pull the cord. Never
carry the appliance by the cord.
• The appliance should always be operated
on a dry, level, heat-resistant surface.
Do not operate on sinks, draining boards,
uneven or inclined surfaces.
• Warning: This appliance gets very hot
during use, and immediately after use. Do
not touch the hot surfaces. Severe burns
may result from misuse.
• Always use protective oven gloves when
removing cooked bread from the bread
maker. Follow the instructions elsewhere in
this booklet. Avoid contact with steam that
may be emied from the back and sides of
the appliance while bread is cooking.
• Dangerous high voltages are present inside
this enclosure. To avoid electric shock,
Do not aempt to repair, disassemble or
modify the appliance by yourself. There are
no user-serviceable parts. Repairs should
only be performed by qualied personnel in
order to avoid a hazard.
• Do not allow the power cord to hang over
the edge of a table or counter, or touch hot
surfaces. always ensure that hands are dry
before handling the plug.
• Do not use outdoors. Store indoors in a dry
location.
• Do not use with an extension lead.
• Do not operate any appliance with a
damaged cord or plug; after the appliance
malfunctions or if it has been dropped or
damaged in any way.
• Do not operate the appliance beneath
curtains, or within the vicinity of any
flammable materials.
• Do not operate this appliance on, or near
any hot surfaces (such as a gas or electric
burner).
• Never use harsh, abrasive, caustic or oven
cleaners to clean this appliance. Allow to
cool before cleaning.
• Do not reach for an appliance that has
fallen into water. Switch o at the power
outlet and unplug immediately.
• Do not use this product for anything other
than its intended use. This product is
intended for household use only, it is not for
commercial use.
• The use of aachments or accessories not
recommended or sold by the appliance
manufacturer may result in re, electric
shock or personal injury.
• NEVER cover the appliance in any way
when in use as this may result in a re
hazard.

3
• Do not touch the moving parts of the bread
maker while it is operating.
• During operation the bread maker will get
HOT. Ensure there is suicient distance
between the bread maker and other items
on the work surface, or suicient distance
between the bread maker and the connes
of the area in which it is situated. We
recommend a minimum clearance around
all faces (including the lid when it is
opened) of at least 10cm.
• If the operating buons are depressed
unintentionally, it may aect the program
in use at that time.
• Never aempt to remove the bread pan
during operation.
• The maximum quantities of bread flour
and yeast for making bread must be used
according a suitable recipe. Don’t overll.
This will aect the nal result of the bread
and may damage the bread maker, since a
hazard may occur if ingredients spill over
the pan as the bread rises during cooking.
• Do not switch the appliance on without the
bread pan in place or when it is empty as
serious damage may result.
• Appliances are not intended to be operated
by means of an external timer or separate
remote-control system.
• This appliance must be earthed. Only
connect it to a suitable earthed AC
240V~50Hz mains socket.
• This appliance is intended to be used in
household and similar applications such
as:
- Sta kitchen areas in shops, oices and
other working environments;
- Farmhouses;
- By clients in hotels, motels and other
residential type environments;
- Bed and breakfast type environments.
• Read this user manual carefully before use
and save it for future reference
Compulsory Warning
If the supply cord is damaged, the cord must
be replaced by the manufacturer, its service
agent or similarly qualied persons in order to
avoid a hazard.
This product has not been designed for any
uses other than those specied in this booklet.
Caution: The surfaces are liable to get
hot during use, do not touch.
Save These Instructions

4
Features of Your Bread Maker
Viewing window
Top lid
Kneading paddle
Bread pan
Control panel
Measuring spoon
Measuring cup
Hook
12 Preset programmes
Body
Note:
1 big spoon = 1 tablespoon
1 small spoon = 1 teaspoon

5
Introduction
A home made loaf costs less than half the
price of a premium branded shop-bought loaf.
Home made means cheaper, but it also means
that you have the satisfaction of knowing
exactly what goes into the food you and your
family eat, and where it comes from.
Your bread maker will automatically mix,
knead and bake giving you delicious fresh
bread with the minimum of fuss. The
automatic timer feature of your bread maker
means you can have freshly baked bread
every morning.
Key features include:
• Adjustable crust seing - light, medium or
dark.
• Two loaf size-small 700g,large 900g.
• Automatic start - set a delay timer for up
to 13 hours.
• Bread and dough programs - you can
use your bread maker to make dough for
pizzas, or to be shaped into bread rolls,
breadsticks, etc. which you can then bake
in your own oven.
Memory
If power supply has been cut o during the
course of bread making,the process of bread
making will continue automatically within
10 minutes,even without pressing bread
Start/Stop buon. If the break time exceed
10 minutes the memory cannot be kept and
the bread maker must be restarted,but if the
dough is not further than the kneading phase
when power supply cuts o,you can press the
Start/Stop buon straight to continue the
program from the beginning.
If the power supply cut-o period is too long
or if the program has past rise, the ingredients
will have to be discarded and you must start
again with fresh ingredients.
Control Panel and Display
1 LCD display
LIGHT
KNEAD
RISE
BAKE
WARM
TIME-
TIME+
DARK 700g 900g
MEDIUM
Crust color
Program working
status
Selected baking
program
Loaf size
Remaining
time
The display shows the Baking program, Crust
Color, Loaf size and Remaining time. Once you
press the “START/STOP” buon to begin, the
display will show the remaining time until the
cycle is completed. When the display reads
“0:00”, the bread is baked and the process is
completed.
While you have select the loaf size,Crust color,
the arrow mark in the LCD display will point to
the corresponding indicator. And as the program
progresses, the arrow mark will indicate the
corresponding progress status.
2 Time+/Time- buon
Used when seing the delay timer to increase
or decrease the time in 10 minute increments.
3 LOAF Buon
Selects the loaf size 700g,900g
4 COLOR Buon
Selects the crust colour, Light, Medium or
Dark.
5 MENU Buon
Press this buon repeatedly to select the
desired baking program from 1 to 12. Each
time you press the buon you will hear a
beep. The display shows a number for each
seing.
1. Basic 2. French 3. Whole Wheat 4. Quick
5. Sweet 6. Dough 7. Gluten Free 8. Cake 9.
Sandwich 10. Buer Milk 11.Kneading 12. Bake
6 START/STOP Buon
Start or stop the function

6
Buon And Function Instruction:
START/STOP
This buon is used for starting and stopping
the selected baking program. To start a
program, press the START/STOP buon once.
A short beep will sound, the colon symbol
(H:MM) in the time display will flash and the
program will start. All the other buons on
the control panel will be deactivated except
the START/STOP buon that was pressed On
or when the program has begun. To stop the
program, press and hold the START/STOP
buon for approximately two seconds. A beep
will sound indicating that the program has
been switched o.
PAUSE function
After procedure starts up, you can press
START/STOP buon once to interrupt at any
time, the operation will be paused but the
seing will be memorized, the remaining
operation time will flash on the LCD. Touch
START/STOP buon again or it will Auto
restart after 10 minutes if not restarting
manually, the program will continue.
MENU
This buon is used to select the dierent
programs. Each time it is pressed a short beep
will sound and the selected program will
change.
1. Basic: This program is primarily used for
breads that use white flour, although some
recipes may include small quantities of
wholemeal flour. The bread will be slightly
denser than French or Sweet breads,
as there are fewer rising cycles and the
overall cycle time is shorter.
2. French: Traditionally, French bread has
a crispier crust and lighter texture than
basic breads. These recipes do not usually
include additional fats or milk. This
program will knead, rise and bake within
a longer rise time,The bread baked in this
menu usually will have a crisper crust and
light texture.
3. Whole wheat : This program is used for
recipes which contain signicant amounts
of Wholemeal or rye flour, oats or bran. It
begins with a rest period during which the
flours and grains absorb the liquid - this
softens the ingredients and helps them
to combine properly. The program also
incorporates an additional rise cycle which
helps the heavier wheat and grains to
expand. It is not advised to use the delay
function as this can produce poor results.
4. Quick: This program kneads, rises and
bakes a loaf in less time than the Basic
bread program, but the bread baked on
this seing is usually smaller with a dense
texture.
5. Sweet: Suitable for sweet breads with a
high sugar content.
6. Dough: This program only makes the
dough and will not bake the nal bread
only kneading, and rise. This dough seing
is suitable for pizza bases, doughnuts, etc.
Remove the dough to shape and bake in
a conventional oven (or, in the case of
doughnuts, deep fried).
7. Gluten Free: For use with those breads
that are gluten free,this program will knead
, raise and bake gluten free bread,You may
also add ingredients to increase flavor.
8. Cake: This program can be used for recipes
that contain baking powder or baking soda
in place of yeast. The bread baked on this
seing is usually smaller with a moist
dense texture.
9. Sandwich: This program will knead, raise
and bake sandwich bread, for baking light
texture bread with a thinner crust.
10.Buer Milk: For bread made with buer
and yogurt.
11. Kneading: Only Kneading flour.
This program has a kneading function only,
no rise or baking. The loaf size and delay
time are not applicable.
12. Bake: Only baking, no kneading and rise.
Also used to increase the baking time on
selected seings.This seing will bake the
bread up to 1 hour and the operating time
can be adjusted by pressing the TIME+ and
Time- buon. The adjustable time range is
10-60 minutes. This seing can be used to
complete the bread baking process in case
of a power failure.

7
COLOR buon
The colour buon allows you to select the
colour of the loaf’s crust. Choose from LIGHT,
MEDIUM or DARK. The default crust colour is
medium. The selected crust colour will be
indicated on the display.
This buon is not applicable for the programs
Dough and Kneading.
LOAF buon
This buon allows you to select your intended
loaf size - 700g or 900g. Note that the total
cooking time will vary depending on the size of
loaf being cooked. The default seing is 900g.
The selected loaf size will be indicated on the
display.
This buon is not applicable for the program
Quick, Dough, Cake,Buer milk, Kneading and
Bake.
Delay time buon (Time+,Time-)
This buons allow you to select a delay time
period if you don’t want your bread maker
to start cooking immediately. You must
decide how long it will be before your bread
is ready by pressing the”Time+”.please note
the delay time should include the baking
time of program. that is,at the completion
of delay time hot bread is available. At rst
the program and degree of colour must be
selected,then press “Time+” to increase the
delay time in increments of 10 minutes. the
maximum delay is 13 hours.
Note:1.This buon is not applicable for
the programs Kneading and Bake .
2.For time delay 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 o with
press the START/STOP buon.
Using Your Bread Maker
Geing to know Your Bread Maker
Congratulations on the purchase of your new
Bread Maker. Before rst using your Bread
Maker, it is important that you read and follow
the instructions. in this use and care booklet,
even if you feel your are quite familiar with this
type of appliance.
Your aention is drawn particularly to the
section dealing with IMPORTANT SAFEGUARDS.
Find a place and keep this booklet handy for
future reference.
This appliance has been designed to operate
from a standard domestic power outlet. It is
not intended for industrial or commercial use.
Before rst use
Note: Do not immerse the bread maker
or power cord and plug in water or any
other liquid.
For the rst use
1. Please check if all parts and accessories
are complete and free of damage.
2. Clean all the parts according to the laer
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 use.
Before using your bread maker for the rst
time, check if all parts and accessories are
complete and free of damage. wash the
inside of the bread pan and the kneading
paddle with hot soapy water. Rinse and dry
thoroughly.
Using a damp cloth or sponge, wipe the
interior of the bread maker, the inside of the lid
and the exterior of the bread maker.
Use only a mild detergent solution.
Wash the measuring spoon and measuring
cup with hot soapy water, then rinse and dry
them thoroughly.

8
How To Make Bread
Note: Never exceed the maximum
capacity of your bread maker (900g).
Place your bread maker away from direct
sunlight, draughts, or heating appliances
and radiators. These can adversely
aect the operation of your bread maker
and spoil the results.
1. Hold the bread pan and turn it anti-
clockwise direction as “unlock”
mark indicated on bread maker oven
chamber,then lift the bread pan out of the
bread maker using its handle.
1
2. Fit the kneading/mixing paddle onto the
shaft in the boom of the bread pan. The
shaft has a flaened side to grip the paddle
when it is rotating. Align the paddle with the
flat on the shaft and press it down.
2
3. Pour the liquid ingredients into the bread
pan. Add the rest of the ingredients to the
bread pan in the order listed in the recipe.
Usually the water or liquid substance should
be put rstly, then add sugar, salt and flour,
always add yeast or baking powder as the
last ingredient.(Ref.3A) Please reference
bread recipe in later page, Measure and
weigh all of your ingredients accurately
because incorrect measures will produce
poor results. Do not let the yeast come into
contact with the salt or liquid ingredients
prior to mixing, as this will prevent the
dough from rising properly (the water will
activate the yeast before the ingredients are
properly mixed and kneaded). When using the
delay timer, make a small well in the mound
of flour and put the dry yeast into it.
NOTE: The maximum quantity of flour
and yeast separately is 490g and 6g.
Yeast or soda
Dry ingredients
Water or liquid
3A
4. Fit the bread pan into the oven chamber ref.
the “unlock”mark and turn the pan clockwise
direction to locking it into position as “locking”
mark indicated on bread maker chamber wall.
Lay the handle flat toward the side of the
bread pan and close the lid.
4 5
5. Plug your bread maker into the mains supply
socket. Your bread maker will beep and select
the default program (program 1).
6. Press the Menu buon repeatedly until the
desired program is selected. If the program
permits, select the loaf size and crust colour
using the Loaf Size and Color buons.
7. Press the START/STOP buon. Your bread
maker will start to run the selected program.
To stop or cancel the program press the
START/STOP buon for approximately 2
seconds.

9
8. At the end of the baking program the
machine will beep 10 times and the Bread
Maker will automatically switch to a Keep
Warm cycle for 60 minutes.
9. The bread can be removed from the baking
pan at the end of the baking program or
any time during the Keep-Warm cycle.
Simply press the START/STOP buon for
approximately 2 seconds to end the Keep-
Warm period and unplug the bread maker.
10.Take care when removing the bread. The
bread is very hot. To remove the bread
pan, open the lid of the unit and use oven
gloves to remove the pan from the baking
chamber. Using the handle, simply twist
the pan counter-clockwise to unlock the
baking pan and lift out.
11. Allow the bread to cool in the baking pan
for 10 minutes before removing. Turn
the pan upside down and shake until the
bread slides out. If necessary, use a plastic
spatula to loosen bread from the sides of
the pan.
12. Before slicing the loaf, be sure to remove
the kneading/mixing paddle from the
boom of the loaf with the supplied metal
hook. The loaf is hot so never use hands
and ngers to remove the kneading blade.
13. Allow the bread to cool on a wire rack
for at least 30 minutes before slicing. For
easy slicing we recommend the use of an
electric knife or a quality bread knife.
Caution: The baking pan and bread may
be very hot! Always handle with care.
Do not handle the machine while it is
operating. Do not open the lid while the
bread maker is baking bread. Do not put
your face or bare skin near the lid when
you open the bread maker. Hot steam
may escape that could burn you.
14. Clean the bread pan and kneading/
mixing paddle immediately after use ( See
Cleaning and Maintaince section).
SPECIAL INTRODUCTION
Quick Bake bread program
The Quick bread program(4) can bake a loaf
within 2 hours and 25 Minutes. please note
that you must use hot water of 40-50 °C .
use a cooking thermometer to measure the
temperature. The influence of temperature
is very critical to the performance of baking.
If water temperature is too low,the bread
will not rise to its expected size. If the water
temperature is too high the yeast will be
ineective before rising.
Using the delay timer
If you are using the bread maker in hot or
humid weather with a delay time greater than
2 hours, there is a danger of the bread rising
too quickly. To prevent this, reduce the liquid
by one or two tablespoons, increase the salt
1/4 to 1/8 teaspoons and reduce the sugar by
up to one half of the amount indicated in the
recipe.
Don’t use the delay timer for long delay
periods if you are using ingredients that do
not keep well at room temperatures e.g. milk,
eggs, cheese, fruit, onions and etc.
Your bread maker has a built in timer that
allows you to delay operation for up to 13
hours. The delay timer cannot be used on
certain programs such as the Kneading,Bake
etc.
1. Prepare your bread maker and add the
ingredients as previously described.
2. Make the required seings for program,
loaf size and crust colour.
3. Set the delay timer. Press the “Time+” or
“Time-” buons until the required time is
displayed.
For example, if the time is 8:30 PM and you
want the bread to be ready at 7.00 AM,
you need to set the timer for a 10 hour 30
minute delay. Press “Time+ buon” until
10:30 appears on the display.
4. When the delay timer is set, press the
START/STOP buon. The display will start
to count down the time to completion.
The bread maker will automatically start
mixing the ingredients at precisely the right
moment and your bread will be ready at
the desired time. Once you have pressed
the START/STOP buon you cannot alter
the timer. If you forget to press the START/
STOP buon, the timer will not activate.

10
Program Times
Menu
No. Menu Default time Loaf size
700g 900g
1 Basic / 3:03 3:10
2 French / 3:50 4:00
3 Whole
wheat / 3:47 3:55
4 Quick 2:25 / /
5 Sweet / 3:00 3:05
6 Dough 1:30 / /
7 Gluten free / 3:30 3:35
8 Cake 2:55 / /
9 Sandwich / 3:10 3:15
10 Buer Milk / 3:10 3:15
11 Kneading 0:18 / /
12 Bake 1:00(10-60
Min.) / /
Times are given in hours and minutes e.g. 3:03
is 3 hours and 3 minutes.
Keep warm function
The automatic keep warm function prevents
the bread from geing soggy by keeping the
baked bread warm for up to one hour after
the program has ended. The function stops
when the START/STOP buon is pressed or
the bread maker is unplugged from the supply
socket.
Power interruption program protection
Your Bread Maker features a 10 minute Power
Interruption Protection that protects the
Program memory in the event of power surges,
or short term power failure (black-out). This
means that if there is a power interruption
during your bread making, the machine will
retain its memory for about 10 minutes and
continue cooking when the power supply
returns. This feature is applicable whether the
machine is in the Kneading, Baking or Delay
cycle. Without this feature the machine would
reset and the bread making cycle would stop.
If you experience a power failure longer than
10 minutes you may need to discard your
ingredients and start again.

11
Hints and Tips
General
The machine may work well in a wide range of
temperatures, but there could be a dierence
in loaf size between a very warm room and a
very cold room. Use the ingredients at room
temperature (15-34 °C). The temperature can
aect yeast activity and will aect the quality
of the bread.
Always add the ingredients in the order shown
in the recipe. It’s important to keep the yeast
away from the liquids.
Important measuring tips
Each ingredient in the loaf of bread plays a
specic role, so it is extremely important to
measure the ingredients correctly to get the
best results.
Always use the measuring spoon and cup
supplied with your bread maker. Never use
household cutlery becasue they can vary
greatly in size and will lead to the inaccurate
measuring of ingredients.
Wherever possible we recommend weighing
bulk ingredients such as flour on a kitchen
scale. However, for your convenience, if
kitchen scales are not available, the recipes
also include volumes by cup. Other dry
ingredients can be measured using the spoon
and cup provided, and some buer wrappers
provide weight guidelines.
Liquids
Fill the spoon or cup provided to the level
indicated. Check your cup measurements by
placing the measuring cup on a flat surface
and reading the measurement at eye level.
Solid Fats
When using buer and margarine it is
important to chop the ingredients into
cubes before adding to the bread pan.
Buer and margarine should be added at
room temperature. Use unsalted buer or
margarine.
Adding Fruit and Nuts
Fruit and nuts are added towards the end of
the kneading cycle.
Dry Ingredients
Use the spoon or cup provided (don’t
use tableware spoons or cups). Put the
dry ingredients loosely into the spoon or
cup and level o with a flat knife. This is
particularly important with flour. Do not pack
dry ingredients down into the cup, unless
otherwise stated in the recipe.
Freshness
Ensure all ingredients are fresh and used
before the specied use-by-date. Avoid using
perishable ingredients such as milk, yoghurt,
eggs or cheese with the time delay function.
Store dry ingredients in airtight containers, to
prevent drying out.
Slicing Bread
For best results, wait at least 10 minutes
before slicing, as the bread needs time to
cool. Place loaf on its side and cut in a sawing
motion with a serrated bread knife. For easy
and even slicing we recommend using a bread
knife or electric knife.
Freezing Bread
Make sure the bread has completely cooled.
Slice and wrap the bread in poly bag or paper
bag, before freezing.
Toppings
Ingredients such as herbs, sesame seeds and
chopped bacon can be added to the top of the
bread during the baking stage. Open the lid of
the Bread maker, gently brush the top of the
loaf with a lile milk or egg yolk and sprinkle
with topping (do not allow ingredients to
fall outside the pan). Close the lid and allow
baking to continue.
This step needs to be done quickly to prevent
the bread from sinking. The Bread maker gets
very hot during baking, always caution to
prevent injury.
Using Bread Improver
The use of Bread improver is recommended
to achieve optimum results, but is not an
essential ingredient. Bread improver will
increase the gluten content of the flour
mix. It will also influence the structure, size
and texture of the bread, so that it does not
collapse when baking.

12
Ingredients Used in
Bread Making
Yeast
Yeast is a vital ingredient when bread making,
without it the bread will not rise. Your bread
maker maintains the optimum temperature
for the yeast to take eect, during the bread
making process.
Only use instant or fast acting yeast -
sometimes called easy bake.
Some yeast may require the use of a bread
improver. A bread improver will provide
additional gluten to the flour to produce a
beer loaf. If the weather is hot and humid, try
reducing the amount of yeast by 1⁄4 teaspoon
to prevent the dough from over rising.
Flour
In order for the bread to rise, the flour used has
to have a suiciently high protein content. We
recommend the use of a good quality strong
plain or bread flour.
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 beer
inner ber. Bread flour is the most important
ingredient of making bread.
2.Plain flour
Flour that contains no baking powder, it is
applicable for making solid 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 ber 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
Liquids
When liquids are mixed with flour, gluten is
formed. Gluten is necessary for the bread to
rise. Most recipes use dry milk and water, but
other liquids such as fresh milk and fruit juice
can be used.
Salt
In small amounts salt adds flavour and
controls yeast action. Too much salt will
inhibit the yeast and the bread will not rise
properly.
When adding ingredients to the bread pan,
yeast and salt should be kept separate.Other
ingredients used in bread making;
Sugar
Sugar is very important ingredient to increase
sweet and colour of bread. And it is also
considered as nourishment in the yeast
bread. white sugar is largely used,Brown
sugar,powder sugar or coon sugar may be
used by special requirment.
Egg
Adding egg to the mixture will improve the
bread texture and taste.
Grease, buer and vegetable oil
Grease can make bread soften and delay
storage life. Buer should be melted or
chopped to small particles before using.
Baking powder
Baking powder is used for rising the 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 prin.

13
Soda
It is similar with baking powder. It can also
used in combination with baking powder.
Other ingredients can be adding.
• Bread improver
• Dried fruit and nuts
• Dried powder milk
Care and Cleaning
Always ensure the bread maker is
switched o, has cooled down and is
unplugged from the mains supply before
cleaning. Do not immerse the bread
maker or power cord and plug in water or
any other liquid.
Exterior
• Wipe the body with a damp cloth and dry
thoroughly.
Interior
• After use, ensure the interior has cooled
and use a damp cloth to wipe out any
crumbs or flour.
Bread pan
• Wipe the bread pan with a damp cloth,
then dry thoroughly.
• If necessary ll the bread pan with warm,
soapy water and leave it to soak for an
hour. Rinse and dry thoroughly.
• Alternatively, wash the bread pan and
kneading paddle in the dishwasher.
Measuring cup and spoon
• To make cleaning easier, rinse the
measuring spoon and cup in warm, soapy
water immediately after use.
Do Not Use Any of These When
Cleaning
Paint thinner;
Benzine;
Steel wool pads;
Polishing powder;
Chemical dustcloth.
Special Care for the Non-Stick Finish
Avoid damaging the coating. Do not use metal
utensils such as metal spatulas, knives or
forks.
The coating may change colour after long use,
this is only caused by heat and moisture and
will not aect the performance of the unit or
quality of your bread.
The hole in the centre of the kneading Paddle
should be cleaned, then add a drop of cooking
oil and replace it on the spindle in the baking
pan. This will prevent sticking of the blade.
Keep all air vents and openings clear of dust.
Storing the Unit
Be sure to dry all parts before storing including
wiping any moisture from the viewing window.
Close the lid and do not store anything on top
of the lid.
Specications:
Power supply:.................... 220-240V~ 50Hz
Power Consumption:............................550W
Note: As a result of continual
improvements, the design and
specications of the product within may
dier slightly to the unit illustrated from
the packaging.

14
Troubleshooting
Questions
and
answer
on bread
maker
Problem Cause Solution
Smoke comes
out of the baking
compartment or of
the vents
The ingredient 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
boom
The bread is left to long in
the pan after baking and
warming
Take the bread out of the baking
pan before the warming function
is over
It is diicult to take
the bread out of the
baking pan
The boom of the loaf
is stuck to the kneading
paddle
Clean the kneading paddle
and shaft after the baking.if
necessary,ll the baking pan with
warm water for 30 minutes,then
the kneading paddle can be
easily removed and cleaned.
The ingredient
are not mixed or
bread is not baked
correctly
Incorrect program seing Check the selected menu and the
other seings
The Start/Stop buon
was touched while the
machine was working
Do not use the ingredients and
start over again
The lid opened several
times while the machine
was working
Do not open the lid during
operation and allow it to
complete it cycle
Power blackout while the
machine was working Do not use the ingredients and start over again
The rotation of kneading
paddle has ceased Check if kneading paddle’s rotation is obstructed by grains
etc.Take out baking pan , remove
obstructions around paddle and
ensure drive shaft rotates freely.
The appliance
does not start,The
display shows HHH
The appliance is still hot
after the previous baking
procedure
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
does not start,The
display shows L LL.
The temperature inside is
too low (accompanied by
5 beep sounds).
Stop sound by pressing the
START/STOP buon, open the
lid and let the machine rest for
10 to 20 minutes to return to
room temperature, or select the
BAKE program and make the
temperature inside the chamber
increase rapidly.
The appliance
does not start,The
display shows E rr
The temperature sensor is
disconnected. Need check the sensor carefully by Authorized expert.

15
Error with
the
prescriptions
Problem Cause Solution
The bread rises
too fast too much yeast, too much flour, salt not enough a/b
or several of these causes
The bread does
not rise at all or
not enough
No yeast at all or too lile a/b
old or stale yeast e
liquid too hot c
the yeast has come into contact with the liquid d
wrong flour type or stale flour e
too much or not enough liquid a/b/g
not enough sugar a/b
The dough rises
too much and
spills over the
baking pan
If the water is too soft the yeast ferments more f
too much milk aects the fermentation of the
yeast c
The bread goes
down in the
middle
The dough volume is larger than the pan and the
bread goes down a/f
The fermentation is too short or too fast owing
to the excessive temperature of the water or the
baking chamber or to the excessive moistness
c/h/i
Heavy,
lumpy,structure
too much flour or not enough liquid a/b/g
not enough yeast or sugar a/b
too much fruit, wholemeal or of one of the other
ingredients b
old or stale flour, warm liquids make the dough
rise too quickly
e
and loaf fall in before baking
no salt or not enough sugar
too much liquid
The bread is not
baked in the
center
too much or not enough liquid a/b/g
too much humidity h
recipes with moist ingredients, e.g. yogurt g
Open or coarse
structure or too
many holes
too much water g
no salt b
High humidity, water too hot h/i
too much liquid c

16
Error with the
prescriptions
Problem Cause Solution
Mushhroom-
like,unbaked surface
bread volume too big for
the pan a
too much flour, especially
for white bread a/f
too much yeast or not
enough salt a/b
too much sugar a/b
sweet ingredients besides
the sugar b
The slices are uneven
or there are clumps in
the middle
bread not cooled enough
(the vapor has not
escaped)
j
Flour deposits on the
bread crust the flour was not worked well on the sides during the
kneading
g/i
Solution and code
(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 specied
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 leing 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 specied 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 every 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 immediatedly after baking and leave it on the grid to cool for
at least 15 minutes before cuing it.
( j ) Reduce the amount of yeast or of all the ingredient doses by 1/4.
(k) Never grease the pan!
( l ) Add a tablespoon of wheat gluten to the dough.

17
Recipes
All of the following recipes use this same general method:
1. Measure ingredients into baking pan.
2. Use tepid water 21-28°C, or use 35-45°C for Quick bread.
3. Insert baking pan securely into unit, close lid.
4. Select appropriate bread seing.
5. Push start buon.
6. When bread is done, remove pan from unit using oven mis.
7. Remove bread from baking pan, (and kneading blade from bread if necessary).
8. Allow to cool before slicing.
This method is modied by notes, if applicable, at the end of each recipe.
Important note
If your bread isn’t coming out the way you like, try changing the recipe slightly. Don’t be afraid to
experiment and before long you’ll be baking perfect loaves each and every time.
Bread recipe
Basic
Weight
Ingredients
700g 900g
Water 220 ml 300 ml
Salt 1/2 small spoon 1 small spoon
Sugar 2 1/2 big spoon 3 big spoons
Plant oil 11/2 big spoon 2 big spoons
Strong flour 2 3/4 cup 3 3/4 cup
Defaed milk powder 2 big spoons 2 1/2 big spoon
Improver 1 1/2 small spoon 2 small spoon
Dried yeast 1 small spoon 1 1/4 small spoon
French
Weight
Ingredients 700g 900g
Water 220 ml 300 ml
Salt 1 1/4 small spoon 1 1/2 small spoon
Sugar 2 big spoons 2 1/2 big spoon
Plant oil 1 big spoon 1 1/4 big spoon
Strong flour 2 3/4 cup 3 3/4 cup
Defaed milk powder 2 big spoons 2 1/2 big spoon
Improver 1 1/2 small spoon 2 small spoon
Dried yeast 1 small spoon 1 1/4 small spoon

18
Whole Wheat
Weight
Ingredients 700g 900g
Water 230 ml 330 ml
Salt 1/2 small spoon 1 small spoon
White sugar 2 big spoon 2 1/2 big spoon
Plant oil 1 big spoon 1 1/2 big spoon
Whole meal 1 1/4 cup 1 3/4 cup
Strong flour 1 1/2 cup 2 cups
Defaed milk powder 1 3/4 big spoon 2 big spoon
Improver 1 1/2 small spoon 2 small spoon
Dried yeast 1 small spoon 1 1/4 small spoon
Quick Bread
Ingredients 900g
Water(40-50 Degree C) 320 ml 320g
Oil 2 tablespoons 24g
Salt 1.5 teaspoons 10g
Sugar 2 tablespoons 24g
Flour 3 1/2 cups 490g
Yeast 1.5 teaspoons 4.5g
Sweet
Weight
Ingredients 700g 900g
Water 150 ml 240 ml
Egg 2 2
White sugar 1/3 cup 1/2 cup
Salt 1/3 small spoon 1/2 small spoon
Plant oil 1 big spoon 1 1/2 big spoon
Strong flour 2 1/2 cup 3 cup
Defaed milk powder 2 big spoons 2 1/2 big spoon
Improver 1 1/2 small spoon 2 small spoon
Dried yeast 1 small spoon 1 small spoon
Use a mixer to whip the eggs and water must be beaten, add the other ingredients

19
Gluten free Bread
Ingredients 700g 900g
Water 280 ml 280g 340 ml 340g
Oil 2 tablespoons 24g 3 tablespoons 36g
Salt 1 teaspoons 7g 1 1/2 teaspoons 10g
Gluten free flour 3 cups 420g 4 cups 560g
Sugar 2 tablespoons 24g 2 tablespoons 24g
Yeast 1.5 teaspoons 4.5g 1.5 teaspoons 4.5g
Dough
Ingredients 900g
Water 360 ml 360g
Oil 2 tablespoons 24g
Salt 1.5 teaspoons 10g
Rened flour 4 cups 560g
Sugar 2 tablespoons 24g
Yeast 0.5 teaspoons 1.5g
Cake
Weight
Ingredients 700g 900g
Egg 3 4
Milk 70 ml 80 ml
Buer(dissolved) 3 big spoon 4 big spoon
Salt 1/4 small spoon 1/2 small spoon
Sugar 1/2 cups 3/4cups
Pastry flour 1 1/2 cups 2 cups
Cream of tartar 1 small spoon 1 1/2 small spoon
Vanilla extract 1 1/3 small spoon 1 1/2 small spoon
Baking powder 1 1/2 big spoons 2 big spoons
Points: Please rst will go to shell the eggs and sugar mixed with egg mixer mixing 4 minutes
and even foaming, add the other ingredients to stir paste, add the bread barrel inside, start the
program.

20
Sandwich
Weight
Ingredients 700g 900g
Water 190 ml 260 ml
Egg 1 1
Salt 1/2 small spoon 1/2 small spoon
White sugar 2 big spoons 2 1/2 big spoon
Plant oil 1 1/2 big spoon 2 big spoons
Strong flour 2 3/4 cup 3 1/2 cup
Defaed milk powder 1 2/3 big spoon 2 big spoons
Improver 1 1/2 small spoon 2 small spoon
Dried yeast 1 small spoon 1 1/4 small spoon
Buer Milk
Size
Ingredients 700g 900g
Milk 270 ml 270g 320 ml 320g
Buer oil 1.5 tablespoons 18g 2 tablespoons 24g
Salt 1 teaspoons 10g 2 teaspoons 14g
Sugar 1.5 tablespoons 28g 2 tablespoon 34g
Flour 3 cups 420g 3 1/2 cups 490g
Yeast 0.75 teaspoons 2.5g 1 teaspoons 3g