Morgan MBM-DOU20 User manual

USER MA UAL
Bread
Maker MBM-DOU20
E-mail: [e-mail]
www.morgan.my
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PARTS IDENTIFICATI N
C N T E N T S
3
3
4
5
6
6
9
10
16
17
19
20
Parts Identification
Specifications
Important Safeguards
Special Instructions
Before First Use
Introduction To Bread Ingredients
Measuring Your Ingredients
Operating Instruction
Maintenance And Cleaning
Trouble Shooting
4 Easy Steps
Easy Recipe Guide
32
SPECIFICATI N
Measuring Cup
Measuring Spoon
Top Lid
Viewing Window
Kneader
Bread Pan
Control Panel
Main Body
Hook
RATED VOLTAGE / FREQUENCY 220-240V~ 50Hz
RATED WATTAGE 550 W
CAPACITY 2.0 LB

5
14. Metal foils or other materials must not be inserted into the bread maker when baking
as this can give rise to the risk of a fire or short circuit.
15. Do not cover the steam vents in the lid and always ensure there is adequate
ventilation around the bread maker during operation.
16. Do not operate the appliance for other than its intended use.
17. Do not use outdoors.
18. This appliance should only be used on a flat and stable heat resistant surface
19. Save these instructions carefully for future reference.
1. Basic
2. French
3. Whole wheat
4. Quick
5. Sweet
6. Ultra Fast1
7. Ultra Fast2
8. Dough
9. Gluten free
10. Cake
11. Sandwich
12. Jam
13. Yogurt
14. Bake
INTR DUCTI N T FUNCTI NS
C NTR L PANEL
4
IMP RTANT SAFEGUARDS
Before using the electrical appliance, the following basic precautions should always
be followed in order to prevent accidents or injuries to the user, other people, and
damage to property.
1. Please read these instructions carefully before operating this appliance and retain for
future reference. Always exercise safety precautions when using an electrical product.
2. Remove all packaging and any labels.
3. Before inserting the power plug into the power supply, ensure that the power voltage
and rating comply with the rated electric parameter shown on the appliance label.
4. 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 the
manufacturer or your nearest authorized service agent for examination, repair or
electrical or mechanical adjustments.
5. Do not touch hot surfaces of the appliance. Always use handles or knobs.
6. To protect against electric shock do not immerse power cord, power plugs, or housing
in water or other liquids.
7. Unplug from the power supply when not in use, before assembling or disassembling
parts, and before cleaning.
8. Do not allow power cord to hang over edges of table or touch hot surfaces.
9. WARNING: The use of accessories/attachments not recommended by the appliance
manufacturer may result in injuries.
10. 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.
11. Do not operate the appliance on or near a hot gas stove, electric burner, or in a heated
oven.
12. Do not touch any moving or spinning parts of the machine when appliance is in use.
13. Never use force to hit the top or edges of the bread pan to dislodge bread as this may
damage the bread pan.
Thank you for choosing a quality bread maker from Morgan. Please read this
Instruction Manual carefully before using it, and please keep the user manual for
future reference. We believe our easy-to-use bread maker will make your life
comfortable and more pleasurable.
PERATING INSTRUCTI N
MENU LOAF SIZE TIME + TIME – COLOR START/STOP

6
PERATING INSTRUCTI N
AFTER P WER-UP
As soon as the bread maker is plugged into the power supply, a beep will sound and
“3:00” will appear in the display. The two dots between the “3” and “00” will not flash
continuously. The arrow will point to the 2.0LB and MEDIUM which is the default setting.
TART / TOP
For starting and terminating the selected baking program
• To start a program, press the “START/STOP” button once.
• A short beep will sound and the two dots in the time display will begin to flash, indicating
that the program has started.
• All other button selections will not function at this stage except for the “START/STOP”
button after a program has begun.
• To terminate the program, press the “START/STOP” button for approx. 3 seconds until a
beep is heard, confirming that the program has been cancelled. This feature will help to
prevent any unintentional disruption to the operation of a program.
MENU
• The menu is used to set different programs. Each time it is pressed (accompanied by
a short beep) the program will vary.
• Pressing the button continuously will display the 14 menus in a cycle on the LCD
display.
• Select your desired program. The functions of 14 menus is explained below.
1. BASIC: neading, rise and baking normal bread. You may also add ingredients to add
flavor.
2. FRE CH: neading, rise and baking with longer rising time. The bread baked in this
menu usually will have a crispier crust and lighter texture.
3. WHOLE WHEAT: neading, rise and baking of whole wheat bread. This setting has
longer pre-heat time to allow the grain to soak up water and expand. It is not
recommended to use the delay function as this can affect the end results.
4. QUICK: neading, rise and baking loaf with baking soda or baking powder. Bread
baked on this setting is usually smaller with a dense texture.
5. SWEET: neading, rise and baking crispy, sweet breads.
6. ULTRA FAST-I: neading, rise and baking 2.0LB loaf in the shortest time. Usually the
bread is smaller and rougher than that made with Quick program.
7
7. ULTRA FAST-II: As above, but applicable for 1.5LB loaf.
8. DOUGH: neading and rise, but without baking. Dough is ideal for shaping to make
bread rolls, pizza, steamed bread, etc.
9. GLUTE -FREE: neading, rise and baking of Gluten-free bread. This setting has
longer pre-heat time to allow the grains to soak up water and expand. It is not
recommended to use the delay function as this can affect the end results.
10. CAKE: neading, rise and baking, rise with soda or baking powder.
11. SA DWICH: neading, rise and baking sandwich. For baking light texture bread with a
thinner crust.
12. JAM: Used for boiling jams and marmalades. Fruit or vegetables must be chopped prior
to putting them into the bread pan.
13. YOGURT: Low heating only. You can set the yogurt making time anywhere from 6 to 12
hours with a 30-minute incremental progression (the preset time by default is 10 hours).
14. BAKE: Only baking, no kneading and rise. Also used to increase the baking time on
some selected settings.
C L R
• Press this button to vary your desired selection from LIGHT, MEDIUM or DAR crust
color.
L AF SIZE
• Press this button to select the loaf size of the bread. Please note the total operation
time may vary with different loaf sizes.
DELAY (TIME + R TIME –)
• Press these buttons to delay the time for your bread maker to start. For example, you
can time your bread to be ready for dinner, or to bake while you are sleeping.
• Decide how long will it be before your bread is ready by pressing the “TIME + ” or
“TIME – ”.
• Note that the delay time should include the program baking time. That is, at the
completion of delay time, hot, freshly-baked bread can be served.
• Select the degree of browning, then pressing “TIME+” or “TIME-” to increase or
decrease the delay time at the increment of 10 minutes. The maximum delay is 13
hours.
EXAMPLE:
1. It is now 8:30p.m. To have your bread ready at 7:00am next morning, it would require
10 hours and 30 minutes.

8 9
F R FIRST-TIME USE
PERATING INSTRUCTI N
2. Select your menu, color, loaf size then press the “TIME +” or “TIME –” to add time
until 10:30 appears on the LCD.
3. Press the STOP/START button to activate the delay program.
4. The dot on the LCD will flash and will begin countdown to display the time remaining.
5. Your freshly baked bread will be ready at 7:00 in the morning.
* OTE: Your bread maker has an automatic “keep warm” setting that will keep your
bread warm for up to one hour. It is advisable not to use perishable items such as
eggs, fresh milk, fruits, onions, etc. for delayed time baking.
KEEP WARM
Bread can be automatically kept warm for 60 minutes after baking. To remove the bread,
switch the program off by pressing the START/STOP button.
MEM RY
If the power supply has been cut off when baking bread, the bread making process will
resume automatically within 10 minutes, even without pressing Start/stop button. If the cut-
off time exceeds 10 minutes, the memory will be erased, and the bread maker must be
restarted. But if the dough is no further than the kneading phase when the power supply cuts
off, you can press the “START/STOP” to resume the program from the beginning.
BAKING ENVIR NMENT
The machine may work well in a wide range of temperatures, but there could be a
difference in loaf size between a very warm room and a very cold room. It is
recommended to bake in a room temperature between 15 C and 34 C.
WARNING DISPLAY:
1. If the display shows “HHH” after the program has
commenced, (see below figure 1) the temperature
inside is still too high. Hence, the program must be
terminated. Open the lid and allow the machine to
cool down for 10 to 20 minutes before resuming
operation.
2. If the display shows “Err” after pressing START/STOP
(see below figure 2), it means that the temperature
sensor has malfunctioned. Please contact your
authorized service agent to examine/repair the
temperature sensor.
3. If the display shows “LLL” (see below figure 3) after
pressing the Start/Stop button (except the BA E
program), it means that the temperature inside is too
low (accompanied by 5 beep sounds). Press the
Start/Stop button, open the lid and allow the machine
to cool for 10 to 20 minutes to return to room
temperature. You may also select the BA E program function to increase the chamber
temperature increase rapidly.
OTE: The temperature inside the bread maker is lower than room temperature if the
bread maker is placed in a cooler place (such as air-conditioned room, cold storage).
Allow the appliance to revert to normal room temperature to resume operation.
1. Ensure all parts and accessories are in order and damage-free.
2. Clean all parts (refer to “Cleaning and Maintenance” section).
3. Set the bread maker in baking mode and bake empty for about 10 minutes.
4. After cooling it down, clean the appliance’s interior once more.
5. Dry all parts thoroughly and assemble them for ready operation.
(figure 1)
(figure 3)
(figure 2)

10 11
SPECIAL INTR DUCTI N
H W T MAKE BREAD 18. Open the Lid and add ingredients. Steam may escape through the vents in the lid
during baking. This is normal.
19. Once the process has been completed 10 beeps sound will be heard.
20. Press START/STOP button for approx. 3-5 seconds to stop the process. Open the lid
and while using oven mitts, firmly grasp the bread pan handle. Turn the pan anti-
clockwise and gently pull the pan up and out of the machine.
21. Use non-stick spatula to gently loosen the sides of the bread from the pan.
CAUTIO : The Bread pan and bread may be very hot! Always exercise caution by
using oven mitts.
22. Turn bread pan upside down onto a clean cooking surface and gently shake until
bread falls out. Remove the bread carefully from the pan and allow to cool for about
20 minutes before slicing.
23. If the START/STOP button has not been pressed at the end of operation, the bread
will be kept warm automatically for 1 hour.
24. Unplug power cord from the power supply.
OTE: Before slicing the loaf, use the hook to remove out the Kneading blade
hidden on the bottom of loaf. The loaf is hot, never use the hand to remove the
kneading blade.
F R QUICK BREADS
Quick breads are made with baking powder and baking soda that is activated by moisture
and heat. For perfect quick breads, it is suggested that all liquids be placed in the bottom
of the bread pan, dry ingredients on top. During the initial mixing of quick bread batters
and dry ingredients may collect in the corners of the pan, it may be necessary to hand mix
manually using a rubber spatula to prevent flour clumps.
AB UT ULTRA-FAST PR GRAM
The ultra-fast program enables a bread to be baked within an hour. These 2 settings can
bake a bread in 98 minutes, resulting in a slightly denser texture. Ultra-fast I is for baking
2.0LB bread while Ultra-fast II is for 1.5LB. Note: It is recommended to use a cooking
thermometer to ensure water is between 45—50 C, as this affects baking results. Bread
will not rise to the desired size if the water temperature is too low. Similarly, high water
temperature will destroy the yeast prior to rising, which also will affect the baking
performance.
1. Place the pan in position, then turn it clockwise until they click in correct position.
2. Fix the kneading blade onto the drive shafts.
3. Turn the kneaders clockwise until they click into place.
4. It is recommended to fill holes with heat-resisting margarine prior to placing the
kneaders to prevent the dough from sticking below the kneaders and to allow the
kneaders to be removed from the bread easily.
5. Place ingredients into the bread pan.
6. Remember to keep to the order mentioned in the recipe.
7. Usually water or liquids are to be placed first.
8. Then add sugar, salt and flour, and always add yeast or baking powder as the last
ingredient.
9. In case of heavy dough with high Rye or whole meal portion we advise to reverse the
order of ingredients. i.e. to fill in first the dry yeast and flour, and finally the liquid to
achieve a better kneading result.
OTE: Please refer to your recipe for the maximum quantities of the flour and
yeast to be used.
10. Use a finger to make a small indentation on one side of the flour. Add yeast to
indentation, ensuring that it does not contact with the liquid ingredients or salt.
11. Close the lid gently and plug power cord into the power supply.
12. Press the Menu button until desired program is selected.
13. Press the COLOR button to select the desired crust color.
14. Press the LOAF SIZE button to select the desired size (1.5LB or 2.0LB).
15. Set delay time by pressing Time+ or Time- button. Skip this step for immediate bread
making operation.
16. Press the START/STOP button to begin operation.
Yeast or Soda
Dry Ingredients
Water or Liquids

12 13
CLEANING AND MAINTENANCE 4. BLACK WHEAT FL UR
Black wheat flour, also called “rough flour”, is a type of high fiber flour like whole
wheat flour. To obtain the larger size after rising it must be used in combination with a
higher proportion of bread flour.
5. CAKE P WDER
Cake powder is made by grinding soft wheat or low protein wheat, which is specially
used for making cakes. Different flour may look alike, but yeast performance or
absorbability of various flour differs largely for growing areas, growth reasons, grinding
process and storage life. Experiment with different flour to test, taste and compare and
select the one which could produce the best result according to your own experiences
and taste.
6. C RN FL UR AND ATMEAL FL UR
Corn flour and oat flour are made by grinding corn and oatmeal respectively, they both
are the additive ingredients of making rough bread, which are used for enhancing the
flavor and texture.
7. SUGAR
Sugar is an important ingredient to impart a sweet taste and color of bread. While it helps
nourish yeast bread, white sugar is preferred choice. Brown, powder, or cotton sugar may
be used by special requirements.
8. YEAST
Yeast passes doughy yeasting process, produces carbon dioxide, makes bread
expand and inner fiber soft. 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 refrigerated or it risks being destroyed at elevated temperatures. Before
using, check the expiry date and storage life of your yeast. Store it back to the
refrigerator as soon as possible after every use. Usually the failure of bread rising is
caused by dead yeast.
The following are steps to check whether the freshness of yeast:
• Pour 1/2 cup warm water (45-500C) into a measuring cup
• Place 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the
water.
• Place the measuring cup in a warm place for about 10min. Do not stir the water.
• The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
1. Disconnect the appliance from the power supply and allow it to cool down prior to
cleaning.
2. Rub the interior and exterior of the bread pan using a damp cloth.
3. Do not use any abrasive cleaning agents to avoid damaging the protective non-stick
coating. The pan must be dried completely prior to assembly.
4. Fill the pan with water and allow to soak for about 30 minutes if the kneading bar is
difficult to remove from the axle for cleaning.
5. Also wipe the kneading blade carefully using a damp cloth. Note that both bread pan
and kneading blade are dishwasher-safe.
6. Use a damp cloth to clean the inner lid and window.
7. Use a wet cloth to gently clean the outer surface of the housing. Do not use any
abrasive cleaner to prevent damaging the polished surface. Never immerse the
housing into water for cleaning.
8. Ensure the appliance is dry and has cooled down completely before storing it together
with the measuring spoon and kneading blade.
INTR DUCTI N T BREAD INGREDIENTS
1. BREAD FL UR
Bread flour has high gluten content (which is also high in protein), good elasticity and
can prevent the size of the bread from sinking after rising. As the gluten content is
higher than common flour, it is ideal for making larger sized breads with higher fiber
content. Bread flour is the most important ingredient for baking bread.
2. PLAIN FL UR
Plain flour is made by mixing selected soft and hard wheat and is ideal for making
express bread or cakes.
3. WH LE WHEAT FL UR
Whole wheat flour is made by grinding whole wheat. Whole wheat flour is heavier and
more nutritious as it contains wheat skin and gluten than common flour. Breads made
with whole wheat flour is usually smaller in size. There are many recipes that combine
both whole wheat and bread flour to achieve best baking results.

14 15
INGREDIENTS WEIGHTINTR DUCTI N T BREAD INGREDIENTS
One of the most important steps for making good bread is utilizing proper amount of
ingredients. It is strongly suggested to use a measuring cup or measuring spoon for
accuracy for best results.
1. WEIGHING LIQUID INGREDIENTS
Water, fresh milk or milk powder solution should be measured with measuring cups.
Always clean the measuring cup when measuring cooking oil or other ingredients.
2. MEASURING DRY P WDER
Dry powder should be kept in its loose and natural state. Level to the mouth of the
measuring cup with a blade.
3. INGREDIENTS SEQUENCE
It is important to observe the ingredients sequence, such as: liquid ingredients, eggs,
salt and milk powder etc.
When placing the ingredients, do not wet the flour. Place the yeast on top of the dry
flour. Do not allow yeast to contact with salt.
After the flour has been kneaded for some time and a beep will sound, reminding you
to add fruit ingredients into the mixture. When added too soon, the fruit ingredient’s
flavor will diminish after prolonged mixing. Do not add perishable ingredients such as
eggs or fruit ingredients when using the delay bake function.
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. Omit salt if necessary. Bread
would also be larger without salt.
10. EGG
Eggs can improve bread texture, make the bread more nutritious, larger, and add
special egg flavor to bread.
11. GREASE, BUTTER AND VEGETABLE IL
Grease can soften bread and extend shelf life. Butter should be melted or chopped to
small particles prior use. Stir evenly when you take it out from the refrigerator.
12. BAKING P WDER
Baking powder mainly is used to rise the Ultra-Fast bread and cake.
13 S DA
The same principle as above. It can also be used in combination with baking powder.
14. WATER AND THER LIQUIDS
Water is an essential ingredient for making bread and should ideally be between
200C and 250C. Water using Ultra Fast bread should be within 45-500C for
achieving rising speed. Water may be replaced by fresh milk or water mixed with 2%
milk powder to enhance bread flavor and improve crust color. Some recipes suggest
fruit juices to enhance bread flavor, such as apple, orange, or lemon juice and so
forth.

16 17
TR UBLE SH TINGTR UBLE SH TING
PROBLEM CAUSE SOLUTIO
Smoke from ventilation Some ingredients or residual oil Unplug the bread maker and lean the
adhere to the heating element heating element. Take pre autions not to burn
during first use. yourself. During first use, operate it dry
without ingredients. Leave lid open.
Bread bottom rust is Keeping bread warm and leaving Remove bread without keeping it warm.
too thi k it inside the bread pan for too long
auses water loss.
Diffi ulty in removing Kneader adheres tightly to the After removing bread, pour hot water into
bread shaft in bread pan. bread pan and immerse kneader for 10
minutes. Remove and lean
Stir ingredients not
Sele ted program menu is in orre t. Sele t the proper program menu.
evenly and bake badly After operating, open over several Don’t open over at the last rise.
time and bread is dry, no brown
rust olour.
Stir resistan e is too large so that Che k kneader hole, then remove bread pan
kneader almost an’t rotate and and operate without load, if not normal,
stir adequately. onta t your agent.
Display “H:HH” after The temperature in bread maker is Press “START/STOP” button and unplug
pressing “START/STOP” too high to make bread. bread maker, then remove bread pan out and
button open over until the bread maker ools down.
Motor is stirring but Bread pan is fixed improperly or Che k whether bread pan is fixed properly
dough isn’t stirred dough is too large to be stirred. and dough is made a ording to re ipe and
the ingredients is weighed a urately.
Bread is too large to Yeast is too mu h or flour is Ensure all proper steps and measurements
lose over ex essive or water is too mu h or are orre t.
temperature is too high.
Bread is too small or No yeast or the amount of yeast is Che k the amount and performan e of yeast,
bread doesn’t rise not enough, moreover, yeast may in rease the environment temperature
have poor a tivity as water properly.
temperature is too high or yeast is
mixed together with salt or
temperature too low.
Dough overflows from
Ex essive liquids and yeast is used. Redu e the amount of liquids and improve
the bread pan dough rigidity.
PROBLEM CAUSE SOLUTIO
Bread ollapses in the
Flour used is not strong enough to Use bread flour or strong powder.
middle parts when make dough rise.
baking dough Yeast rate is too rapid or yeast Yeast is used under room temperature.
temperature too high.
Ex essive water makes dough too Adjust water a ording to re ipe.
wet and soft.
Bread is over sized and Too mu h flour or insuffi ient water Redu e flour or in rease water.
too dense Too many fruit ingredients or too Redu e the amount of orresponding mu h
mu h whole wheat flour. ingredients and in rease yeast.
Middle parts are hollow
Ex essive water or yeast or no salt. Redu e properly water or yeast and
after utting bread he k salt.
Water temperature is too high. Che k water temperature.
Bread surfa e adheres There is strong glutinosity Do not add strong glutinosity ingredients
to dry powder ingredients in bread su h as butter into bread.
and bananas et .
Stir awhile Inspe t water level and bread maker.
Crust is too thi k and Different re ipes or ingredients If baking olour is too dark for the re ipe with
baking olour is too dark have great effe t on making bread, ex essive sugar, press “START/STOP” to
when making ake or baking olour will be ome very interrupt the program ahead 5-10mins of
food with ex essive dark be ause of ex essive sugar. intended finishing time. Before removing out
sugar the bread you should keep the bread or ake
in bread pan for about 20 minutes with
over losed.

BASIC
2.0LB (900g) 1.5LB (700g)
1st nead 10 min 7 min
1st Rise 20 min 20 min
2nd nead 15 min 14 min
2nd Rise 25 min 25 min
3rd Rise 40 min 40 min
Bake Time 70 min 65 min
Total Time (hrs) 3:00 2:53
eep Warm* 60 min 60 min
Add in Fruits, Nuts, etc * 2:25 2:19
Delay Timer 13:00 13:00
18 19
EASY RECIPE GUIDEEASY RECIPE GUIDE
STEP 1
Take out the bread pan and set the kneading
blade
BUTTER
MILK
BREAD
FLOUR
WATER
SUGAR
STEP 2
Add in all the ingredients in
their respective sequence.
STEP 3
Select the menu and press start.
STEP 4
After the beep sound take the bread out and
ready to serve.
SEQUENCE F R BASIC SETTING
I GREDIE TS 2.0LB (900g) 1.5LB (700g)
1.Water 330ml 270ml
2.Oil 3 tbsp 2 tbsp
3.Salt 11/2tsp 1 tsp
4.Sugar 3 tbsp 2 tbsp
5.Flour 4 cups 3 cups
6.Yeast 1 tsp 1 tsp
1. BA IC BREAD
OTE: Add ingredients in their respective sequence, for example: To bake BASIC BREAD,
add (1) Water (2) Oil and so forth. These recommended sequence will ensure best baking
results.
* eep warm and add in Fruits, Nuts are optional.

SEQUENCE F R BASIC SETTING
WH LE WHEAT
2.0LB (900g) 1.5LB (700g)
1st nead 10 min 9 min
1st Rise 25 min 25 min
2nd nead 20 min 18 min
2nd Rise 35 min 35 min
3rd Rise 60 min 60 min
Bake Time 70 min 65 min
Total Time (hrs) 3:00 1:55
eep Warm* 60 min 60 min
Add in Fruits, Nuts, etc * 3:00 1:55
20 21
EASY RECIPE GUIDEEASY RECIPE GUIDE
OTE: Add ingredients in their respective sequence, for example: To bake FRENCH
BREAD, add (1) Water (2) Oil and so forth. These recommended sequence will ensure best
baking results.
* eep warm and add in Fruits, Nuts are optional.
SEQUENCE F R BASIC SETTING
FRENCH
2.0LB (900g) 1.5LB (700g)
1st nead 18 min 16 min
1st Rise 40 min 40 min
2nd nead 22 min 19 min
2nd Rise 30 min 30 min
3rd Rise 45 min 45 min
Bake Time 75 min 70 min
Total Time (hrs) 3:50 3:40
eep Warm* 60 min 60 min
Add in Fruits, Nuts, etc * 2:50 2:42
Delay Timer 13:00 13:00
OTE: Add ingredients in their respective sequence, for example: To bake FRENCH
BREAD, add (1) Water (2) Oil and so forth. These recommended sequence will ensure best
baking results.
* eep warm and add in Fruits, Nuts are optional.
I GREDIE TS 2.0LB (900g) 1.5LB (700g)
1.Water 330ml 250ml
2.Oil 3 tbsp 2 tbsp
3.Salt 11/2tsp 1 tsp
4.Sugar 3 tbsp 2 tbsp
5.Flour 4 cups 3 cups
6.Yeast 1 tsp 1 tsp
1. FRENCH BREAD I GREDIE TS 2.0LB (900g) 1.5LB (700g)
1.Water 330ml 260ml
2.Oil 3 tbsp 2 tbsp
3.Salt 2 tsp 1 tsp
4.Whole Wheat 2 cups 1 cups
5.Flour 2 cups 2 cups
6.Brown Sugar 21/2tbsp 2 tbsp
7.Milk Powder 3 tbsp 2 tbsp
8.Yeast 1 tsp 1 tsp
3. WHOLE WHEAT BREAD

22 23
EASY RECIPE GUIDEEASY RECIPE GUIDE
I GREDIE TS1.5LB (700g)
1.Water (40-50ºC) 250ml
2.Oil 2 tbsp
3.Salt1 tsp
4.Sugar 2 tbsp
5.Flour 3 cups
6.Yeast 2 tsp
4. QUICK BREAD
OTE: Add ingredients in their respective sequence, for example: To bake QUIC BREAD,
add (1) Water (2) Oil and so forth. These recommended sequence will ensure best baking
results.
* eep warm and add in Fruits, Nuts are optional.
SEQUENCE F R BASIC SETTING
QUICK
1.5LB (700g)
1st nead 7 min
1st Rise 5 min
2nd nead 8 min
2nd Rise –
3rd Rise 15 min
Bake Time 65 min
Total Time (hrs) 1:40
eep Warm* 60 min
Add in Fruits, Nuts, etc * 1:28
Delay Timer 13:00
SEQUENCE F R BASIC SETTING
SWEET
2.0LB (900g) 1.5LB (700g)
1st nead 10 min 10 min
1st Rise 5 min 5 min
2nd nead 20 min 20 min
2nd Rise 30 min 30 min
3rd Rise 40 min 40 min
Bake Time 70 min 65 min
Total Time (hrs) 2:55 2:50
eep Warm* 60 min 60 min
Add in Fruits, Nuts, etc * 2:35 2:30
Delay Timer 13:00 13:00
I GREDIE TS 2.0LB (900g) 1.5LB (700g)
1.Water 330ml 250ml
2.Vegetable Oil 3 tbsp 2 tbsp
3.Salt 11/2tsp 1 tsp
4.Sugar 4 tbsp 3 tbsp
5.Flour 4 cups 3 cups
6.Milk Powder 2 tbsp 2 tbsp
7.Yeast 1 tsp 1 tsp
5. WEET BREAD
OTE: Add ingredients in their respective sequence, for example: To bake SWEET BREAD,
add (1) Water (2) Oil and so forth. These recommended sequence will ensure best baking
results.
* eep warm and add in Fruits, Nuts are optional.

24 25
EASY RECIPE GUIDEEASY RECIPE GUIDE
SEQUENCE F R BASIC SETTING
ULTRA FAST 1 ULTRA FAST 2
2.0LB (900g) 1.5LB (700g)
1st nead 10 min 10 min
1st Rise ––
2nd nead 5 min 5min
2nd Rise ––
3rd Rise 33 min 33 min
Bake Time 50 min 50 min
Total Time (hrs) 1:38 1:38
eep Warm* 60 min 60 min
Add in Fruits, Nuts, etc * 1:28 1:28
I GREDIE TS 2.0LB (900g) 1.5LB (700g)
1.Water (40-50ºC) 330ml 270ml
2.Oil 3 tbsp 2 tbsp
3.Salt1 tsp 1 tsp
4.Sugar 4 tbsp 3 tbsp
5.Flour 4 cups 3 cups
6.Yeast 22/3tsp 22/3tsp
6. ULTRA FA T BREAD
OTE: Add ingredients in their respective sequence, for example: To bake ULTRA FAST
BREAD, add (1) Water (2) Oil and so forth. These recommended sequence will ensure best
baking results.
* eep warm and add in Fruits, Nuts are optional.
SEQUENCE F R D UGH SETTING
D UGH
–
1st nead 20 min
1st Rise –
2nd nead –
2nd Rise 30 min
3rd Rise 40 min
Bake Time –
Total Time (hrs) 1:30
Delay Timer 13:00
OTE: Add ingredients in their respective sequence, for example: add (1) Water (2) Oil and
so forth.
I GREDIE TS
1.Water360ml
2.Oil 2 tbsp
3.Salt 11/2tsp
4.Sugar 2 tbsp
4.Flour 4 cups
6.Yeast 1 tsp
8. DOUGH

SEQUENCE F R BASIC SETTING
GLUTEN FREE
2.0LB (900g) 1.5LB (700g)
1st nead 12 min 12 min
1st Rise 20 min 20 min
2nd nead 13 min 13 min
2nd Rise 45 min 45 min
3rd Rise 45 min 45 min
Bake Time 65 min 60 min
Total Time (hrs) 3:20 3:15
eep Warm* 60 min 60 min
Add in Fruits, Nuts, etc * 2:46 2:41
26 27
EASY RECIPE GUIDEEASY RECIPE GUIDE
I GREDIE TS 2.0LB (900g) 1.5LB (700g)
1.Water 220ml 180ml
2.Vegetable Oil 2 tbsp 2 tbsp
3.Salt 11/2tsp 1 tsp
4.Sugar 2 tbsp 11/2 tbsp
5.Egg 22
6.Flour 31/2cups 3 cups
7.Yeast 2/3tsp 2/3tsp
7. GLUTEN FREE BREAD
OTE: Add ingredients in their respective sequence, for example: To bake GLUTEN FREE
BREAD, add (1) Water (2) Oil and so forth. These recommended sequence will ensure best
baking results.
* eep warm and add in Fruits, Nuts are optional.
SEQUENCE F R BASIC SETTING
CAKE
–
1st nead 10 min
1st Rise 5 min
2nd nead 20 min
2nd Rise 30 min
3rd Rise 35 min
Bake Time 70 min
Total Time (hrs) 2:50
eep Warm* 60 min
Add in Fruits, Nuts, etc * 2:35
Delay Timer 13:00
I GREDIE TS
1.Cake Oil 2 tbsp
2.Sugar 8 tbsp
3.Egg 6
4.Self-raising Flour 250 g
5. Flavouring Essence 1 tsp
6. Lemon Juice 1.3 tbsp
5.Yeast 1 tsp
10. CAKE
NOTE: Add ingredients in their respective sequence as per below step.
1. Add in eggs and sugar into the bread pan.
2. Choose program no. 10 (CA E) then press start, let it beat till even.
3. When kneading blade is speeding up add in the butter, let it beat till even then add in
the self-raising flour and yeast during high speed.
4. When kneading blade is stop, use spatula gently scrape down the flour that stick on the
side of the inner pan.
5. Put down the cover and let it bake.
* eep warm and add in fruits, nuts are optional.

SEQUENCE F R BASIC SETTING
SANDWICH
2.0LB (900g) 1.5LB (700g)
1st nead 15 min 10 min
1st Rise 40 min 45 min
2nd nead 5 min 5 min
2nd Rise 25 min 25 min
3rd Rise 40 min 40 min
Bake Time 55 min 50 min
Total Time (hrs) 3:00 2:55
eep Warm* 60 min 60 min
Add in Fruits, Nuts, etc * 2:05 2:00
Delay Timer 13:00 13:00
28 29
EASY RECIPE GUIDEEASY RECIPE GUIDE
SEQUENCE F R JAM SETTING
JAM
1st nead –
1st Rise 15 min
2nd nead –
2nd Rise –
3rd Rise 45 min
Bake Time 20 min
Total Time (hrs) 1:20
I GREDIE TS
1.Pulp 200 g
2.Sugar 120 g
3.Amylum 15 g
4. Water 200ml
9. JAM
I GREDIE TS 2.0LB (900g) 1.5LB (700g)
1.Water 360ml 270ml
2.Butter/Margarine 2 tbsp 11/2tbsp
3.Salt 2 tsp 11/2 tsp
4.Sugar 2 tbsp 11/2 tbsp
5.Dry Milk 2 tbsp 11/2 tbsp
6.Bread Flour 4 cups 3 cups
7.Dry Yeast 1 tsp 1 tsp
11. ANDWICH BREAD
OTE: Add ingredients in their respective sequence, for example: To bake SANDWICH
BREAD, add (1) Water (2) Butter and so forth. These recommended sequence will ensure
best baking results.
* eep warm and add in Fruits, Nuts are optional.

30 31
EASY RECIPE GUIDE
SEQUENCE F R BAKE SETTING
BAKE
–
1st nead –
1st Rise –
2nd nead –
2nd Rise –
3rd Rise –
Bake Time 10-60 min
eep Warm 60 min
Add in Fruits, Nuts, etc * –
Total Time (hrs) 1:00
12. BAKE
The BAKE function is just to heat or re-heat
the bread again
EASY RECIPE GUIDE
SEQUENCE F R JAM SETTING
Y GURT
1st nead –
1st Rise –
2nd nead –
2nd Rise –
3rd Rise –
Bake Time –
eep Warm –
Working Time 6 - 10 hours
I GREDIE TS
1.Full Cream Milk 1L
2.Plain Yogurt 100ml
9. YOGURT
OTE:
1. During the production process, please do not open the machine cover and shake the
cover, it will affect the fermentation effect.
2. Put in full cream milk first, then add in the special strains of live yogurt or plain yogurt,
select the menu of yogurt and press start.
3. Add a proper amount of sugar after the production is completed.