Rosewill RHBM-15001 User manual

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Ingredients 1.5LB Loaf 2.0LB Loaf
1. Water 280 ml 280g 340 ml 340g
2. Oil 2 Tablespoons 24g 3 Tablespoons 36g
3. Salt 1 teaspoons 7g 1.5 teaspoons 10g
4. Sugar 2 Tablespoons 24g 3 Tablespoons 36g
5. Flour 3 cups 420g 3 1/2 cups 490g
6. Yeast 0.5 teaspoons 1.5g 0.5 teaspoons 1.5g
Ingredients 1.5LB Loaf 2.0LB Loaf
1. Water 280 ml 280g 340 ml 340g
2. Oil 2 Tablespoons 24g 3 Tablespoons 36g
3. Salt 1.5 teaspoons 10g 2 teaspoons 14g
4. Sugar 1.5 Tablespoons 18g 2 Tablespoons 24g
5. Flour 3 cups 420g 3 1/2 cups 490g
6. Yeast 0.5 teaspoons 1.5g 0.5 teaspoons 1.5g
Ingredients 1.5LB Loaf 2.0LB Loaf
1. Water 260 ml 260g 340 ml 340g
2. Oil 2 Tablespoons 24g 3 Tablespoons 36g
3. Salt 2 teaspoons 7g 4 teaspoons 14g
4. Whole wheat flour 1 cups 110g 2 cups 220g
5. Plain flour 2 cups 280g 2 cups 280g
6. Brown sugar 2 Tablespoons 18g 2 .5 Tablespoons 23g
7. Milk powder 2 Tablespoons 14g 3 Tablespoons 21g
8. Yeast 0.5 teaspoons 1.5g 0.5 teaspoons 1.5g

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Ingredients 1.5LB Loaf 2.0LB Loaf
1. Water 280 ml 260g 340 ml 340g
2. Vegetable Oil 2 Tablespoons 24g 3 Tablespoons 36g
3. Salt 1.5 teaspoon 10g 2 teaspoon 14g
4. Sugar 3 Tablespoons 36g 4 Tablespoons 48g
5. Flour 3 cups 420g 3 1/2 cups 490g
6. Milk powder 2 Tablespoons 14g 2 Tablespoons 14g
7. Yeast 0.5 teaspoons 1.5g 0.5 teaspoons 1.5g
Ingredients 1.5LB Loaf
1. Warm water 104-122°F (40-50°C) 270 ml 270g
2. Oil 2 Tablespoons 24g
3. Salt 1 teaspoon 7g
4. Sugar 3 Tablespoons 36g
5. Flour 3 cups 420g
6. Yeast 2 teaspoon 6g
Ingredients 1.5LB Loaf 2.0LB Loaf
1. Water 280 ml 340 ml
2. Oil 2 Tablespoons 3 Tablespoons
3. Salt 1 1 1/2
4. Gluten-free flour 3 cups 4 cups
5. Sugar 2 Tablespoons 2 Tablespoons
6. Yeast 2 teaspoon 1.5 teaspoon
Ingredients 2.0LB Loaf
1. Warm water 104-122°F (40-50°C) 320 ml 320g
2. Oil 2 Tablespoons 24g
3. Salt 1.5 teaspoons 10g
4. Sugar 2 Tablespoons 24g
5. Flour 3 1/2 cups 490g
6. Yeast 2 teaspoons 6g

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Ingredients
1. Cake oil 2 Tablespoons 24g
2. Sugar 8 Tablespoons 96g
3. Egg 6 270g
4. Self-rising flour 1 cup 250g
5. Flavoring essence/extract 1 teaspoon 2g
6. Lemon juice 1.3 Tablespoons 10g
7. Yeast 1 teaspoons 3g
Ingredients 1.5LB Loaf 2.0LB Loaf
1. Water 270 ml 270g 360 ml 360g
2. Butter or margarine 1.5 Tablespoons 2 Tablespoons
3. Salt 1.5 teaspoons 10g 2 teaspoons 14g
4. Sugar 1.5 Tablespoons 18g 2 tablespoon 24g
5. Dry milk 1.5 Tablespoons 10g 2 tablespoon 14g
6. Bread flour 3 cups 420g 4 cups 560g
7. Dry Yeast 1 teaspoons 3g 1 teaspoons 3g
Ingredients
1. Water 360 ml 360g
2. Oil 2 Tablespoons 24g
3. Salt 1.5 teaspoons 10g
4. Refined flour 4 cups 560g
5. Sugar 2 Tablespoons 24g
6. Yeast 0.5 teaspoons 1.5g
Ingredients
1. Crushed strawberries 4 cups
2. Sugar 1 cup 230g
3. Pudding powder 1 cup 150g

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Trouble-
shooting
Issues with
Your Bread
Maker
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.
Bread is sunken in the
middle and is moist
on the bottom
The bread was left too
long in the pan after
baking and warming.
Take the bread out of the
baking pan before the
warming function is over.
It is difficult to take
the bread out of the
baking pan.
The bottom of the loaf
is stuck to the kneading
blade
Clean the kneading
blade and shafts after 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 ingredients are
not mixed or the
bread is not baked
correctly
Incorrect program setting Check the selected menu
and the other settings
The START/STOP button
was touched while the
machine was working
Discard used ingredients
and start over again
The lid opened several
times while the machine
was working
Do not open the lid
frequently unless it is
necessary, such as to add
ingredients. Make sure the
lid was closed well after
being opened.
Long blackout while the
machine was working
Discard used ingredients
and start over again.
The rotation of the
kneading blade is blocked
Check if the kneading
blade is blocked by grains,
etc. Pull out the baking
pan and check whether
the drivers turn. If not,
contact customer service.
The appliance does
not start. The display
shows HHH
The appliance is still hot
after the previous baking
procedure
Unplug device, take
out the baking pan and
leave it to cool at room
temperature. Then insert
the plug and start again.

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For the
Following
Issues,
Please Refer
to the Key at
the Bottom
of this Table
Problem Cause Solution
Bread rises too fast
Too much yeast, too much
flour, not enough salt,
or combination of these
causes
A, B
Bread does not rise at
all or not enough
No yeast at all or too little 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 affects the
fermentation of the yeast C
The bread goes down
in the middle
The dough volume is
larger than the pan and
the loaf is malformed.
A, F
Fermentation too short or
too fast due to excessive
temperature of the water
or baking chamber or due
to excessive moisture
C, H, I

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For the
Following
Issues,
Please Refer
to the Key at
the Bottom
of this Table
Problem Cause Solution
Heavy, lumpy texture
Too much flour or not
enough liquid A, B, G
Not enough yeast or sugar A, B
Too much fruit, whole
meal flour or of one of the
other ingredients
B
Old or stale flour and
warm liquids make the
dough rise too quickly
and loaf deforms before
baking E
No salt or not enough
sugar
Too much liquid
The bread is not fully
baked in the center
Too much or not enough
liquid A, B, G
Too much humidity H
Recipes with high-
moisture ingredients, e.g.
yogurt, applesauce
G
Open or coarse
texture or too many
holes
Too much water G
No salt B
High humidity, water too
hot H, I
Too much liquid C

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For the
Following
Issues,
Please Refer
to the Key at
the Bottom
of this Table
Problem Cause Solution
Mushroom-like,
unbaked surface
Bread volume too big for
the pan A, F
Too much flour, especially
for white bread 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 did not knead
well on the sides G, I
A) Measure the ingredients correctly.
B) Adjust the ingredient amounts 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 impression 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 amount
of flour. Reduce all the ingredients by 1/3.
F) Correct/adjust the amount of liquid. If ingredients containing water are used, the amount
of the liquid to be added must be duly reduced.
G) In the case of very humid weather, remove 1-2 Tablespoons of water.
H) In the case of excessively 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 a cooling/drying
rack to cool for at least 15 minutes before cutting it.
J) Reduce the amount of yeast – or of all the ingredient amounts – by 1/4.
K) Never grease the pan
L) Add a tablespoon of wheat gluten to the dough.

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Item 2-Pound Bread Maker
Model RHBM-15001
Dimensions (L x W x H) 10.2” x 12.2” x 11.0”
Voltage 120 V
Watts 550 W
Weight 9.48 lb.
Cord Length 27.56 Inches
Color White
Materials / Finish Plastic