Sharp PE-205-CS User manual

BREAD MAKER 面包制作机
PE-205-CS
Read this manual thoroughly before using and save it
for future reference
请您在使用本产品之前先仔细阅读此说明书并将其保留
以作为参考
使用说明书
说明书目录
安全方面的注意事项
了解您的面包制作机
控制面板的介绍
控制面板上锁功能
时间延迟功能
电子秤功能
保暖功能
产品记忆力
周围环境
警告显示
自动增添材料功能
使用之前
如何使用您的面包制作机
特别功能介绍
清洁与保养
面包制作材料的简单介绍
材料的测量
常见产品故障修复指南
环保处理
中文
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INSTRUCTION MANUAL
ENGLISH
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CONTENTS
Important Safeguards
Know Your Bread Maker
Introduction Of Control Panel
Control Panel Lock Function
Delay Function (Time)
Electronic Scale Function
Keep Warm
Memory
Environment
Warning Display
Auto Add Ingredient Function
For The First Use
Using Your Bread Maker
Special Introduction
Cleaning And Maintenance
Introduction Of Bread Ingredients
Ingredients Measurement
Troubleshooting Guide
Environmentally Friendly Disposal

KNOW YOUR BREAD MAKER
IMPORTANT SAFEGUARDS
(Product subject to change without prior notice)Before using the electrical appliance, the following basic precautions
should always be followed:
1. Read all instructions.
2. Before using check the voltage of wall outlet
so that it corresponds to the one shown on
the rating plate.
3. Remove / Dispose the plastic’s protector
before using the electronic scale.
4. Do not operate any appliances with a
damaged cord / plug or after the appliance
malfunctions or has been dropped or
damaged in any manner. Return appliance to
the manufacturer or to the nearest authorized
service agent for inspection, repair or for any
electrical / mechanical adjustment.
5. Do not touch hot surfaces.
6. To protect against electric shock, do not
immerse cord, plugs, or housing in water
or other liquid.
7. Unplug from outlet when not in use, before
putting on or taking off parts, and before
cleaning.
8. Do not let cord hang over edge of table or
hot surface.
9. The use of accessories is not recommended
by the appliance manufacturer as it may
cause injuries.
10. Do not place on or near a hot gas, electric
burner or in a heated oven.
11. Do not touch any moving or spinning parts of
the machine when baking.
12. Never switch on the appliance without
properly placing the bread pan filled with
ingredients.
13. Do not beat the bread pan on the top or edge
to remove the pan as this may damage the
bread pan.
14. Metal foils or other materials must not be
inserted into the bread maker as this can
cause fire or short circuit.
15. 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 supervised or given proper instructions
concerning the use of the appliance in a safe
way and understand the hazards involved.
Children should not play with the appliance.
Cleaning and user maintenance shall not be
undertaken by children unless they are older
than 8 and supervised.
16. Keep the appliance and its cord out of reach
of children less than 8 years.
17. Do not cover the bread maker with a towel or
any other material. Heat and steam must be
able to escape freely or else it may cause fire.
18. Do not operate the appliance apart from its
intended use.
19. Always use the appliance on a secure,
dry level surface.
20. Do not use outdoors.
21. This appliance has been incorporated with
a grounded plug. Please ensure the wall
outlet in your house is well earthed.
22. This appliance is designed for household
and similar applications use such as:
– Pantry areas in shops, offices and other
working environments;
– Farm houses;
– By patrons of hotels, motels and other
residential type of environments;
– Bed and breakfast type of environments.
23. The appliance is not intended to be
operated by means of an external timer or
separate remote-control system.
24. Do not operate the unit without bread pan
placed in the chamber to avoid damages to
the appliance.
25. Electronic scale can weigh Max. 3kg load.
02 03
ENGLISH
Viewing window
Control panel
Housing
Hook
Measuring cup
Measuring spoon
Ingredient box
Drawer
Lid
Electronic Scale
Bread pan
(with kneading blade)

04 05
INTRODUCTION OF CONTROL PANEL
(Silkscreen subject to change without prior notice)
After process starts up, touch PAUSE button to interrupt at any time, the operation will be paused but the setting
will be saved, the working time will be flashed on the LCD. Touch PAUSE button again or within 10 minutes
without touching any other button, the program will continue.
NOTE: In the lock mode, the lock function should be cancelled before operating the PAUSE key. The details refer
to the section of CONTROL PANEL LOCK FUNCTION.
PAUSE FUNCTION
Touch the button once the light inside the chamber will be illuminated to facilitate to view the operation. You
also can switch it off by touching the LIGHT button again within one minute. After one minute, the light will be
turned off automatically.
LIGHT
As soon as the bread maker is plugged in，LCD will be illuminated while a beep will
be heard, after a short time, “1000g, 1, MEDIUM, 3:00” appears in the display
screen (see the fig.1). It is the default setting.
AFTER POWER-UP
With the button you can select LIGHT, MEDIUM or DARK color for the crust. Touch this button to select your
desired color. This button is not applicable for the programs of JAM and DOUGH.
COLOR
Touch this button to select the loaf size of bread 1000g or 700g. Please note the total operation time may vary
with the different loaf size. This button is not applicable for the programs of CAKE, JAM, DOUGH, BAKE,
DESSERT and HOME MADE.
LOAF SIZE
For starting and stopping the selected baking program.
To start a program, touch the “START/STOP” button for approx. 2 seconds. A short beep will be heard and the
two dots in the time display begin to flash, the program starts. All other buttons are inactivated except the
START/STOP, LIGHT, PAUSE and CYCLE+COLOR buttons after a program has begun.
To stop the program, touch the “START/STOP” button for approx. 2 seconds until a beep confirms that the
program has been switched off.
START/STOP
6. Cake
Kneading, rising and baking. Rise with soda or baking powder.
7. Jam
Boiling jams and marmalades.
8. Dough
Kneading and rising, but without baking. Remove the dough and shaping it to make bread rolls, pizza, steamed
bread, etc.
9. Ultra Fast
Kneading, rising and baking loaf in a shortest time. Usually the bread made is smaller and rougher than that is
made with QUICK program.
10. Bake
Only baking, no kneading and rising. Also used to increase the baking time on selected settings.
11. Dessert
Kneading, rising and baking dessert.
12. Home Made
Be able to self-program by user, to reset kneading, rising and baking to keep it warm at every step time. The
time range of each program is as follows：
KNEAD1：6-14 minutes
RISE1：20-60 minutes
KNEAD2：5-20 minutes
RISE2：5-120 minutes
RISE3：0-120 minutes
BAKE：0-80 minutes
KEEP WARM：0-60 minutes
Under the menu of Home Made,
a) Touch CYCLE button once, the letter of KNEAD1 on the LCD will flash and then touch TIME button to adjust
the minutes, and touch CYCLE to confirm the time.
b) Touch CYCLE to enter the next step, the letter RISE1 on the LCD will flash and then touch TIME button to
adjust the minutes, the number will increase rapidly if TIME button is hold. Further touch CYCLE to confirm.
c) In this way set the remaining steps. Upon finishing setting for all steps, touch START/STOP button to exit
the setting.
d) Touch START/STOP button further to activate the operation.
NOTE:
1) In the lock mode, the lock function should be cancelled prior to operating the Home Made program. The
details refer to the section of CONTROL PANEL LOCK FUNCTION.
2) The setting can be saved and is effective in next use.
PROGRAM MENU
It is used to set different programs. The program to be touched (accompanied by a short beep) each time will
vary. Touch the button continuously, the 12 menus will be cycled to show on the LCD. Shown son the LCD.
Select your desired program. The functions of 12 menus will be explained below.
1. Basic
Kneading, rising and baking normal bread. You may also add ingredients to add flavor.
2. Whole Wheat
Kneading, rising and baking of whole wheat bread. This setting has longer preheating time to allow the grain
to soak up in the water and expand. It is not advised to use the delay function as this can produce poor results.
3. 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.
4. Quick
Kneading, rising and baking loaf with baking soda or baking powder. Bread baked on this setting is usually
smaller with a dense texture.
5. Sweet
Kneading, rising and baking the sweet bread. For baking the crisp and sweet bread.
PROGRAM MENU
18:88
18
KNEAD1 RISE1 KNEAD2 RISE2
RISE3 BAKE KEEP WARM
1000g 700g LIGHT MEDIUM DARK
1000g MEDIUM
fig.1
ENGLISH

06 07
The control panel can be locked by first touching the CYCLE key first and then touching the COLOR key. It will
be accompanied by three short beeps and the mark of “Key” will display in the LCD. Once the control panel is
being locked, all the control keys are inactivated except CYCLE and COLOR keys. The lock must be cancelled
first before operating the bread maker. This feature will help to prevent any unintentional disruption to the
operation of program or children using the bread maker without supervision. Cancel the lock function by
touching CYCLE key first and then touching the COLOR key. It will be accompanied by three short beeps and
the mark of key will disappear in the LCD.
CONTROL PANEL LOCK FUNCTION
If you want the appliance not to start working immediately, you can set the delay time by touching this button.
Before touching the TIME, determine how long your bread will be ready. Please note the delay time should
include the baking time of program so that at the completion of delay time, the hot bread can be served. At first
the program and degree of browning must be selected, then touch TIME to increase the delay time at the
increment of 10 minutes (accompanied by a short beep). The maximum delay is 13 hours.
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 then touch the TIME to add the time until 10:30
appears on the LCD. Then touch the START/STOP 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 ready at 7:00 in the
morning. If you do not to take out the bread immediately, the keeping warm time of one hour will start.
NOTE: For time delayed baking, do not use any easily perishable ingredients such as eggs, fresh milk, fruits, onions, etc.
DELAY FUNCTION (TIME)
If the power supply has been interrupted during 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.
MEMORY
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.
KEEP WARM
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℃.
ENVIRONMENT
This machine is capable of adding ingredient automatically for the programs of BASIC, WHOLE WHEAT,
FRENCH, QUICK, SWEET, CAKE, ULTRA-FAST and HOME MADE. 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.
AUTO ADD INGREDIENT FUNCTION
1. If the display shows “HHH” after touching the START/STOP button, it means the temperature inside is still
too high (accompanied by continuous beep sounds. For the programs JAM and BAKE, open the lid and let
the machine cool down for 10 to 20 minutes; for other programs, stop sound by touching the START/STOP
button, open the lid and let the machine cool down for 10 to 20 minutes).
2. If the display shows “LLL” after touching the START/STOP button (except the programs JAM and BAKE),
it means the temperature inside is too low (accompanied by continuous beep sounds), stop sound by
touching 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 “E E0” or “E E1”after the START/STOP has been touched, the temperature sensor is
under malfunction, please check the sensor carefully with an authorized expert.
WARNING DISPLAY
The appliance may emit a little smoke and a specific smell when turning it on for the first time. This is normal
and will soon stop. Make sure the appliance has sufficient ventilation.
1. Please check if all parts and accessories are “complete and free of damage”.
2. Clean all the parts according to the latter section “Cleaning and Maintenance”.
3. Set the bread maker in baking mode and bake empty for about 10 minutes. After cooling it down, clean once more.
4. Dry all parts thoroughly and reassemble them, the appliance is ready for use.
FOR THE FIRST USE
ELECTRONIC SCALE FUNCTION
This machine is provided with an electronic scale. Before making bread, the ingredients may be weighed as
your need with this scale. As the scale is powered by batteries, it is necessary to install batteries into scale for
the first time. First remove the scale from the appliance, then turn it over, disclose the cover and place a pair
of “1.5V AAA” batteries into the battery chamber. Then close the cover and replace scale onto appliance, now
the scale is at your serve.
NOTE: The scale can also be removed from appliance and placed on a flat worktable to weigh ingredients. It
can weigh Max. 3kg load.
1. ON/OFF: To start and stop the scale. ZERO condition is the default setting
(see fig.2).
2. TARE: To weigh different loads consecutively without removing loads from the
scale, put first load on the scale and get the weight reading. Touch TARE button
to reset the LCD reading to “0” (see fig.3), put next load onto the scale and get
another weight reading. This operation can be repeated. When total sum of all
loads on scale≤4% of scale’s max weight capacity, (4%=120g when capacity is
3000g) icon “0” will show on the LCD. When total sum of all loads on scale>4% of
scale’s max weight capacity, （4%=120g when capacity is 3000g）icon “TARE” will
show on the LCD.
3. HOLD: Touch this button, LCD will keep the reading unchanged even if the load
placed on the scale has been removed (see fig.4).
4. UNIT: The measuring unit of “g”, “lb and oz”, and “oz” can be converted by
touching this button consecutively in the course of weighing (see fig.5).
fig.2
g
+ -
fig.3
g
+ -
TARE
fig.4
g
+ -
HOLD
fig.5
+ -
lb
oz
+ -
g
+ -
HOLD oz
ENGLISH

08 09
Disconnect the machine from the power outlet and let it cool down before cleaning.
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.
2. For Ultra Fast Program
With Ultra fast program, the bread maker can finish making a loaf within shortest period, so the loaf may be a
little denser in texture. For Ultra fast bread, water temperature is very critical for fermentation performance, if
water temperature is too low, the loaf will not rise to the expected size; if water temperature is too high, yeast is
likely to lose activity so as to affect fermentation performance. Please note water temperature should be
controlled in the range of 48—50℃, so before making Ultra fast bread, you must use a thermometer to
measure water temperature.
SPECIAL INTRODUCTION
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 thoroughly, then replace to drawer and
close the drawer well. Do not use any rough scouring pad or cleanser on part or finish.
3. Kneading blade: If the kneading blade is difficult to remove from the axle, fill the container with warm water
and allow it to soak for approx. 30 minutes.The kneading blade can then be easily removed for cleaning. Also
wipe the blade carefully with a damp cotton cloth. Please note that the bread pan, kneading blade and
ingredient box are dishwasher safe components.
4. Lid and view window: Clean the lid inside and outside with a slightly damp cloth.
5. Housing: Gently wipe the outer surface of housing with a wet cloth. Do not use any abrasive cleaner to clean,
as this would degrade the high polish of the surface. Never immerse the housing into water for cleaning.
6. Electronic scale: Gently wipe the outer surface of the scale with a dry cloth. When the appliance not to be
used for a long time, the batteries should be taken out from the scale.
7. 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.
CLEANING AND MAINTENANCE
1. Lay the appliance on the firm and even surface.
2. Before making bread, weigh the ingredients you need respectively with the scale.
3. Place the pan in position and 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)
5. With finger make a small indentation on one side of the flour. Add yeast to indentation make sure it does
not come into contacting with the liquid ingredients or salt. Close the lid gently.
6. For the programs of BASIC, WHOLE WHEAT, FRENCH, QUICK, SWEET, CAKE, ULTRA-FAST and
HOME MADE, 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.
7. Plug the power cord into a wall outlet.
8. Touch the MENU button until your desired program is selected.
9. Touch the COLOR button to select the desired crust color.
10. Touch the LOAF SIZE button to select the desired size (700g or 1000g).
11. Set the delay time by touching TIME button. This step may be skipped if you want the bread maker to
start working immediately.
12. Touch the START/STOP button for approx. 3 seconds to start working.
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 by using 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. (See fig.7)
NOTE: Before replacing the bread pan, allow it to cool 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 falls out onto rack.
16. Remove the bread carefully from the pan and cool for about 20 minutes before slicing.
17. If you are out of the room or have not touched START/STOP button at the end of operation, the bread
will be kept warm automatically for one hour.
18. Unplug the power cord when appliance is not in use or when operation has ended.
CAUTION: Before slicing the loaf, use the hook to remove out the kneading blade hidden at the bottom of loaf.
Do not use the hand to remove the kneading blade as the loaf is hot.
NOTE: If bread has not been completely consumed, it is advised to store the remaining bread in sealed plastic bag or
container. Bread can be stored for about three days under room temperature, if need more days for storage, pack it
with sealed plastic bag or container and then place it in the refrigerator, storage time is at most ten days. As the bread
is made without preservative, generally the storage time is no longer than that compared with bread in the market.
USING YOUR BREAD MAKER
Yeast or soda
Dry ingredients
Water or liquid
fig.6
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. Many recipes
usually combine the whole-wheat flour or bread flour to achieve the best result.
INTRODUCTION OF BREAD INGREDIENTS
Loose the pan
as the arrow
indicated
fig.7
ENGLISH

10 11
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 separately. 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. 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 the bread and
softens the inner fiber. However, yeast fast action 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 into 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 (45-500C) 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. Fat, Butter And Vegetable Oil
Fat can make bread soften and delay storage life. Butter should be melted or chopped to small pieces 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 be used in combination with baking powder.
14. Water And Other Liquid
Water is essential ingredient for making bread. Generally speaking, water temperature between 20ºC and
25ºC is the best. The water may be replaced with fresh milk or water mixed with 2% of milk powder, which may
enhance bread flavor and improve crust color. Some recipes may require juice for the purpose of enhancing
bread flavor, e.g. apple juice, orange juice, lemon juice and so on.
INTRODUCTION OF BREAD INGREDIENTS
One of the important steps for making good bread is proper amount of ingredients. It is strongly suggested
that the use of measuring cup or measuring spoon obtains 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, level
it off with a knife. Scooping or tapping a measuring cup with more than it is required could affect the balance
of the recipe. When measuring small amounts of dry ingredients, the measuring spoon must be used.
Measurements must be leveled, 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 speaking, the sequence is: liquid ingredients,
eggs, salt and milk powder etc. When adding the ingredient, the flour can't be wetted by liquid completely. The
yeast can only be placed on the dry flour and it can't touch with salt. When you use the delay function for a long
time, do not add the perishable ingredients such as eggs, fruit ingredient.
INGREDIENTS MEASUREMENT
TROUBLESHOOTING GUIDE
Problem
Smoke comes out of the
baking compartment or of
the vents.
1
Pull out the plug and clean the outside of the baking pan or the baking compartment.

The ingredients stick to the baking compartment or on the outside of the baking pan.

The bread goes down in
the middle and is moist on
the bottom.
2Take the bread out of the baking pan before the warming function is over.

The bread is left too long in the pan after baking and warming.

It is difficult to take the
bread out of the baking
pan.
3Clean 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.

Cause Solution


Questions & Answers On Bread Maker
The ingredients are not
mixed or the bread is not
baked correctly.
4
Check the selected menu and the other settings.

1. Incorrect program setting.

Do not use the ingredients and start over again.

2. The START/STOP button was touched while the machine was working.

Never open the lid frequently, unless it is necessary such as add ingredients.
And make sure that lid was closed well after being opened.

3. The lid opened several times while the machine was working.

Do not use the ingredients and start over again.

4. Long blackout while the machine was working.

The appliance does not
start. The display shows
“HHH”.
5Pull 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.

Check that the kneading blade is not 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.

5. The rotation of the kneading blade is blocked.

ENGLISH

12 13
TROUBLESHOOTING GUIDE
Error With The Recipes
Problem Cause Solution


Error With The Recipes
Heavy, lumpy structure.
5
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) In case of humid weather, remove 1-2 tablespoons of water.

3. Too much flour or not enough liquid.

a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.

4. Not enough yeast or sugar.

Adjust the ingredient doses and check that all the ingredients have been added.

5. Too much fruit, wholemeal or of one of the other ingredients.

Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.

6. Old or stale flour, warm liquids make the dough rise too quickly and loaf fall in
before baking

Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.

7. No salt or not enough sugar.

Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.

8. Too much liquid.

Problem
The bread rises too fast.
1a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.

Maybe, too much yeast, too much flour, not enough salt.
Or several of these causes

The bread does not rise at
all or not enough.
2
1. No yeast at all or too little.

Cause Solution


a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.

2. Old or stale yeast.

Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.

3. Liquid too hot.

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.

4. The yeast has come into contact with the liquid.

Use only fresh and correctly stored ingredients.

5. Wong flour type or stale flour.

Reduce the total amount of the ingredients, do not use more than the specified
mount of flour. Reduce all the ingredients by 1/3.

7. Not enough sugar.

a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.

6. Too much or not enough liquid.
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) In case of humid weather, remove 1-2 tablespoons of water.

The dough rises too much
and spills over the baking
pan.
3
Correct the amount of liquid. If ingredients containing water are used, the dose
of the liquid to be added must be duly reduced.

1. If the water is too soft the yeast ferments more.

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.

2. Too much milk affects the fermentation of the yeast.

The bread goes down in
the middle.
4
a) Measure the ingredients correctly.
b) Correct the amount of liquid. If ingredients containing water are used, the dose
of the liquid to be added must be duly reduced.

1. The dough volume is larger than the pan and the bread goes down.

a) 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.
b) In case of warm weather do not use the timing function. Use cold liquids.
c) 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.

2. The fermentation is too short or too fast owing to the excessive temperature of
the water or the baking chamber or to the excessive moisture.

The bread is not baked in
the center.
6
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) In case of humid weather, remove 1-2 tablespoons of water.

1. Too much or not enough liquid.

In case of warm weather do not use the timing function. Use cold liquids.

2. Too much humidity.

In case of humid weather, remove 1-2 tablespoons of water.

3. Recipes with moist ingredients, e.g. yogurt.

Open or rough structure
or too many holes.
7
In case of humid weather, remove 1-2 tablespoons of water.

1. Too much water

Adjust the ingredient doses and check that all the ingredients have been added.

2. No salt.

a) In case of warm weather do not use the timing function. Use cold liquids.
b) 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.

3. Too much humidity, water too hot.

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.

4. Too much liquid.

ENGLISH

14 15
中文
Problem
Mushroom-like, unbaked
surface.
8
a) Measure the ingredients correctly..
b) In case of humid weather, remove 1-2 tablespoons of water.

1. Bread volume too big for the pan.

Correct the amount of liquid. If ingredients containing water are used, the dose of
the liquid to be added must be duly reduced.

2. Too much flour, especially for white bread.

a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.

3. Too much yeast or not enough salt.

a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.

4. Too much sugar.

Adjust the ingredient doses and check that all the ingredients have been added.

5. Sweet ingredients besides the sugar.

The slices are uneven or
there are clumps in the
middle.
9Reduce the amount of yeast or of all the ingredient doses by 1/4.

Bread not cooled enough. (the vapor has not escaped)

Flour deposits on the
bread crust.
10 a) In case of humid weather, remove 1-2 tablespoons of water.
b) 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.

The flour was not stirred well on the sides during the kneading.

Cause Solution


ENVIRONMENTALLY FRIENDLY DISPOSAL
You can help protect the environment!
Please remember to respect the local
regulations: hand in the non-working
electrical equipment to an appropriate
waste disposal center.
安全方面的注意事项
在开始使用此电器产品之前，请您务必遵照以下的基本预防措施：
1. 仔细阅读所有的说明和指示。
2. 在使用产品之前，请检查墙壁上的插头
电压是否符合产品铭牌所显示的规定。
3. 在使用电子枰前，请移开塑料防盖。
4. 请停止使用任何拥有损坏的电源线或插头，
或是在任何状况下出现故障和损坏的电器
产品。请将产品归还制作商或邻近的授权
服务代理商进行检查，维修或任何电子
或仪器的调整。
5. 请勿触碰高温的表面。
6. 为了避免发生触电事故，禁止将电源线，
插头或主体浸在水或其他液体里。
7. 在没有使用产品，取出或放入容器，
和进行清洁之前将插头从插座拔掉。
8. 避免让电源线悬挂在桌子的边缘或高温
的部位。
9. 为了避免造成伤害 ，家电制作商不推荐
使用配件。
10. 禁止将此产品摆放在靠近火源或热气体，
电炉或加热的烘炉里。
11. 当进行烘焙时，请勿触碰任何正在移动或
旋转的电器零件。
12. 在还未摆放好拥有烘焙材料的面包容器
以前 ，请勿启动设备的开关。
13. 当取出面包容器时，请勿从上方或旁边捶打
面包容器 - 这将会损坏面包容器。
14. 禁止将金属箔或其它材料放入面包制作机
–这将会造成火灾或短路事故。
15. 在拥有监督的人士在场或在使用产品时
被给予适当的指示和有关使用此电器产品
的安全性，并了解有关的安全及危险指南
的状况下，此产品适用于8岁以上的孩童
以及拥有肢体，感官或心智障碍，或是
缺乏操作知识和经验的人士。请禁止孩童
将此产品作为玩具。不在监督人士的观察
下或未满8岁或以上的孩童不宜进行此
电器产品的清洁与保养工作。
16. 请将此电器产品和其电源线远离8岁以下的
孩童。
17. 禁止将毛巾或其他物品盖在面包制作机
上方。请让热气和蒸汽自由地被排放以
避免火灾的发生。
18. 请勿将此电器产品作为其他用途使用。
19. 经常在安全和干燥平面上使用此电器产品。
20. 请勿在户外使用。
21. 此电器产品已设有接地插头。请确保
您家里的墙上插座拥有良好的接地设施。
22. 此电器产品是专为家用和类似用途而
设的，如：
a.商店，公司或其他工作地点的茶水间
b.农场的房屋
c.酒店，旅馆和其他住宅环境的顾客所使用
d.民宿之类的环境
23. 此电器产品并不允许通过外定时器或
另设的远程控制系统装备进行操作。
24. 请监督孩童的活动以确保他们不会将此
产品当玩具。
25. 此电器产品的电子秤能负荷最大值3公斤
的容量。

16 17
了解您的面包制作机
（产品可能会随时进行更改，恕不另行通知）
观察窗口
控制面板
电器主体
钩子
测量杯
测量勺
材料容器
容器抽屉
盖子
电子枰
面包容器
(附有揉捏刀片)
此按钮是用于设置不同的操作程式。每一次按下这个按钮（伴随着一个简短的提示音）将会改变不同的操作
程式。连续性地按下此按钮将会在LCD液晶显示屏上出现12种不同的操作程式。您可以从中选择您所要的操作
程式。以下将会解释12种操作程式的功能：
程式 1: 基本
揉捏，发酵和烘烤普通面包。您也可以为了增加风味而增添材料。
程式 2: 法国
揉捏，发酵和烘烤全麦面包。这个设定具备了较长的预热时间好让谷粮浸在水中和发涨。由于会导致成果
欠佳，时间延迟功能并不适宜用在这个程式上。
程式 3: 全麦
被设定了更久的发酵时间–拥有揉捏，发酵和烘烤的设置。利用这个操作程式所烘焙的面包多数拥有美好香脆
的焦黄面包外皮以及轻巧的口感。
程式 4: 快速（不适用于控制形状大小和时间延迟的设置）
利用苏打或发酵粉进行发酵 – 拥有揉捏，发酵和烘烤的设置。利用这个设置烘烤出来的面包通常会比较小巧和
拥有紧致的质感。
程式目录
当操作程式启动后，您可以在任何时候按下PAUSE的按钮短以中断操作的进行 - 操作程式将会被暂停但程式
的设置将会被储存，而LCD液晶显示屏将显示剩余的操作时间。再次按下PAUSE的按钮或在10分钟内没有
按下任何的按钮将会重新启动操作程式。
注意：在上锁的模式里，在按下暂停按钮之前应事先被解除上锁功能。有关详情请参考控制面板上锁功能部分。
暂停功能
您只需按下LIGHT按钮便能让容器内的灯光亮起以观察操作程式的进行。您也可以在1分钟内再次按下
LIGHT按钮以关上容器内的灯光。1分钟后，灯光将会自动关上。
灯光
当面包制作机被连接到电源后，“哔”的提示音将会响起和“13:00”出现在显示
屏上。然而“3”和“00”之间的两点并不会经常地闪烁不断。倘若没有输入任何
的指示，蓝色的屏幕光将在20秒内关闭。显示屏出现的“1”表示默认的操作
程式。出现的“900”和“MEDIUM”表示默认的操作设置。
程式启动后
控制面板的介绍
（液晶显示屏可能会随时进行更改，恕不另行通知）
为了启动和停止所选择的操作程式。
为了启动操作程式，按下START/STOP的按钮一次约2秒。一个简短的提示音将会响起和时间显示之间的两点
将会开始闪烁并启动操作程式。在操作程式开始后，除了START/STOP按钮之外，其余的按钮将会处于失活状
态。按下START/STOP的按钮多于2秒钟以停止操作程式，接着提示音将会响起以显示操作程式已被停止。
启动/停止
18:88
18
KNEAD1 RISE1 KNEAD2 RISE2
RISE3 BAKE KEEP WARM
1000g 700g LIGHT MEDIUM DARK
1000g MEDIUM
图: 1
中文

18 19
程式 5: 香甜
揉捏，发酵和烘烤香甜的面包。用于烘烤香脆和香甜的面包。
程式 6: 蛋糕
拥有揉捏，发酵和烘烤的设置。利用苏打或发酵粉进行发酵。
程式 7: 果酱
煮沸果酱和酸甜酱。
程式 8: 面包团
在只有揉捏和发酵设置下制作没有经过烘烤的面包团。将面包团取出并将它形成和制成面包卷，披萨和
馒头等。
程式 9: 超速
利用最短的时间进行揉捏，面包发酵和烘烤面包。通常利用此设置烘烤的面包通常比利用快速程式所制
的面包更加小型和粗糙。
程式 10: 烘烤
这个烘烤程式只供烘烤设置而已，可在使用特定的程式中调整时间。
程式 11: 甜点
拥有揉捏，发酵和烘烤甜点的设置。
程式 12: 自制
可供使用者自设制作程式–重设揉捏，发酵和烘烤设置以确保面包在每一个步骤都可以保持温度。每个
制作程式所需的时间范围如下：
KNEAD1: 6-14 分钟
RISE1: 20-60 分钟
KNEAD2: 5-20 分钟
RISE2: 5-120 分钟
RISE3: 0-120 分钟
BAKE: 0-80 分钟
KEEP WARM: 0-60 分钟
在自制Home made的目录中：
a) 按一次CYCLE按钮，KNEADI将会出现在LCD液晶显示屏上，接着按下TIME按钮调整分钟，然后再按下
CYCLE按钮以确定这个步骤的时间；
b) 按CYCLE按钮进入下一个步骤，RISE1将会出现在LCD液晶显示屏上，接着按下TIME按钮调整分钟，当
长久性地按下TIME按钮，分钟的数字将会急速增加。然后再按下CYCLE按钮以确定这个步骤。
c) 以同样的方式设置剩余的步骤。在完成所有步骤的设置后，按下START/STOP按钮离开设置。
d) 按下START/STOP按钮以进一步启动操作程式。
注意：
1）在上锁的模式里，在进行自制的操作程式之前应事先被解除上锁功能。有关详情请参考控制面板上锁功能
部分。
2）该设置可以被保存并可以留到下一次再次使用。
程式目录
通过这个按钮您可以为面包皮选择浅（LIGHT），中（MEDIUM）或深（DARK）的颜色。按下您想要的面包
烤色。这个按钮并不适用于果酱和面包团的操作程式。
面包烤色
通过这个按钮选择面包的形状大小:1:000g，700g。请留意所选择的形状大小将会影响整个制作程式所需的
时间。这个按钮并不适用于蛋糕，果酱，面包团，甜点和自制的操作程式。
形状大小
通过按下CYCLE按钮然后按下面包烤色(COLOR)便可以将控制面板上锁。这个功能会伴随着3声短暂的提示
声以及“Key”的标志出现在LCD液晶显示屏上。当控制面板被上锁后，所有的按钮将会处于失活状态(CYCLE和
COLOR按钮除外)。在启动面包制作机之前，请事先解除上锁功能。这个功能是为了防止任何不必要的干扰中
断了操作程式或是让孩童在没有成人的监督下使用此电器产品。只要按下CYCLE按钮然后按下COLOR就能解
除控制面板的上锁功能。随之您将会听见3声短暂的提示声以及“Key”的标志消失在LCD液晶显示屏上。
控制面板上锁功能
倘若您希望此电器产品不必立即开始启动，您可以通过此按钮来设定时间延迟。在您按下这个按钮之前，请事
先确定您想要面包在多长的时间后完成。请注意所延迟的时间应该包括已选择的程式所需的操作时间，以确保
您可享用热烘烘的面包。首先，您该选择所需的操作程式和面包烤色，然后按下TIME按钮设定延迟的时间，每
按一次按钮将会增加10分钟的时间(伴随着短暂的提示声)。最大值的时间延迟是13个小时
例子: 现在是晚上8时30分，而您想要面包可以在第2天的早上7点制作完成，这样必须延迟的时间将是
10小时30分钟。选择您的目录(Menu)，面包烤色(Color)，和形状大小(Loaf/Size)然后持续地按下TIME按钮
直到10：30出现在显示屏上。接着。按下START/STOP按钮以进一步启动时间延迟的程式。您会看见显示屏
上的两点在闪烁以及进行倒数并显示所剩的时间。新鲜的面包将会在早上7点完成。如果您没有立刻取出
面包。长达1小时的保暖功能将会被启动。
注意：对于时间延迟的烘焙，请勿使用任何含有容易变质的材料如鸡蛋，鲜奶，水果，和洋葱等。
时间延迟功能
这个电器产品具备了电子秤功能。在还未开始制作面包之前，您可以利用这个电子秤测量您所需的材料和
气重量。由于这个电子秤利用干电池操作，因此在第一次使用此电子秤之前请先安装干电池。首先，将电
子秤从电器产品中取出并将它倒转。接着将盖子打开并放入2个1.5V的AAA干电池进电池盒里。然后将盖
子关上并重新将电子秤放入此电器产品里。现在您可以开始使用这个电子秤了。
注意：这个电子秤可以从电器产品中取出并放在表面平坦的桌子以测量材料。此电子秤能负荷最大值3公斤
的容量。
1. ON/OFF：开启和停止电子秤。“零“状态是属于默认的设置 (请参考图: 2)
2. TARE：为了在没有将材料从电子秤移开的状况下持续测量材料，首先将第一份
材料放在电子秤上进行测量并获的首次的重量读数。按下TARE按钮重置LCD的
读数至”0“(请参考图: 3)，将下一份材料放在电子秤上进行测量并再次获取材料的
重量读数。重复进行这个步骤。当电子秤上材料的总重量≤4%电子秤能负荷最大
值容量(当重量为3000克时，4%等于120克)，您会看见“0”的标志出现在LCD液晶
显示屏上。而当电子秤上材料的总重量是>4%电子秤能负荷最大值容量(当重量
为3000克时，4%等于120克)您会看见“TARE”的标志出现在LCD液晶显示屏上。
3. HOLD: 按下这个按钮，即时您将所测量的材料从电子秤上移开，LCD液晶显示
屏将会保持材料的重量读数。(请参考图: 4)
4. UNIT：可选择的测量单位有 “g”，“lb”，和“oz”，而在测量的过程当中，您可以
透过连续需按下这个按钮转换将测量单位转换成“oz”。(请参考图: 5)
电子秤功能
图: 3
g
+ -
TARE
图: 4
g
+ -
HOLD
图: 5
+ -
lb
oz
+ -
g
+ -
HOLD oz
图: 2
g
+ -
中文

20 21
在烘烤过后，面包可以自动保暖长达1个小时。如果您要在保暖的过程当中取出面包，您只需按下
START/STOP按钮以停止程式。
保暖功能
1. 将此电器产品置放在稳固和平稳的表面。
2. 在制作面包以前，请利用电子秤测量您所需的材料。
3. 将面包容器放置在适当的位置，然后将它以顺时针的方向旋转至卡在正确的位置上。将揉捏刀片装置在
转动轴上。在此建议在置放揉捏刀片之前利用耐热的奶油填充空洞以避免面包团黏附着揉捏刀片，这也
有助于从所制成的面包里简单地取出揉捏刀片。
4. 将材料放入面包容器内。一般应该先放入水或液体，
接着放入砂糖，盐和面粉，最后才加入如酵母和
苏打或发酵粉等的材料。(请参考图图 : 6）
如何使用您的面包制作机
倘若电源在面包制作的过程中被打断，在无需按下START/STOP按钮的状况下，这个制作过程将在10分钟之内
自动持续进行下去。要是中断的时间超过10分钟，该操作程式的记忆将被消除，而您必须舍弃面包容器内的材
料和重新将新的材料放入面包容器内，同时您也需重新启动此面包制作机。如果面包团在电源中断时还未进入
发酵的操作程式，您可以直接透过按下START/STOP按钮重新继续该制作的操作程式。
产品记忆力
此电器产品可以在极大范围的温度下正常操作。然而在温度较高和温度较低的室内环境所制成的面包形状大小
造成少许的差异。因此建议在室温保持15℃至34℃的范围下使用此电器产品。
周围环境
1. 倘若在按下START/STOP按钮后显示屏里出现“HHH”的标志，这代表着面包容器内的温度处于偏高(并伴随
着连续的提示声。在果酱(JAM)和烘烤(BAKE)的操作程式中，请打开盖子让此电器产品冷却大概10至20分钟；
至于其他的操作程式，请按下START/STOP的按钮以停止提示声继续响着，然后开盖子让此电器产品冷却
大概10至20分钟。)
2. 倘若在按下START/STOP按钮后显示屏里出现“LLL”的标志(果酱(JAM)和烘烤(BAKE)的操作程式除外)，
这代表着面包容器内的温度处于偏低(并伴随着连续的提示声)。请按下START/STOP的按钮以停止提示声
继续响着，然后开盖子让此电器产品休息大概10至20分钟，并将面包制作机放置在室温的环境中使用 。
3. 倘若在按下START/STOP按钮后显示屏里出现“E E0”或“E E1”的标志，这代表着面包容器内的温度感应器
出现故障。请将此感应器交由授权的专家进行仔细的检查。
警告显示
在基本，全麦，法国，快速，香甜，蛋糕，超速，和自制的操作程式中，此电器产品拥有自动增添材料的功能。在
制作面包以前，请握住锁定装置和抽屉把手以拉开材料容器抽屉，将材料容器取出并把所需的材料放进容器内，
接着把材料容器重新置入抽屉内。在操作程式的过程中，所置放的材料将会自动倒入在面包容器内。
自动增添材料功能
当您第一次启动此电器产品时，或许会冒出一些烟或一种特定的味道。这是正常的现象并会在短时间内停止。
请确保此电器产品被置放在通风的环境下使用。
1. 请检查和确保所有的零件和配件都是完好无损的。
2. 请根据“清洁和保养”部分的指示清理所有的零件。
3. 将面包制作机设置在烘烤(BAKE)的操作程式并空烤约10分钟。接着让它冷却并重新清洁所有的零件。
4. 将所有的零件彻底地擦干并重新装置。现在此电器产品便可以随时使用了。
使用之前
酵母或苏打发酵粉
干材料
水或液体
5. 利用手指在面粉的顶部压制一个小凹槽，然后将酵母放入在凹槽内并确保酵母不会触碰到任何液体或盐分。
小心地将盖子关上。
6. 在基本，全麦，法国，快速，香甜，蛋糕，超速，和自制的操作程式中，将水果材料放入材料容器内并把
容器的抽屉关上。
注意：在操作程式的过程中，所置放的材料将会自动倒入在面包容器内。
7. 将电源插头插入墙上的插座。
8. 按下目录(MENU)按钮直到显示并选择您所要的操作程式为止。
9. 按下面包烤色(COLOR)按钮以选择所要的面包皮烤色
10. 按下形状大小(LOAF/SIZE)按钮以选择所要的重量(700g或1000g)。
11. 通过按下时间延迟(TIME)按钮设定延迟的时间。倘若您要 立即操作面包制作机，您可以省略掉这个步骤。
12. 按下START/STOP按钮约3秒钟以启动操作程式。
13. 当制作程式完成后，10次的提示声将会响起。按下START/STOP按钮
约3分钟以停止程式并取出面包。利用微波炉手套将盖子打开，紧紧地
握着面包容器的手柄，然后将面包容器以逆时针的方向旋转，过后直接
将容器从面包制作机中取出。(请参考图 : 7）
注意：请在取出面包之前先让面包容器冷却下来
14. 用不粘锅的刮勺从容器的旁轻轻地松动面包的边缘。
切记：面包容器和面包可能会非常地烫！请务必使用微波炉手套并要小心使用。
15. 将面包容器倒挂并置放在金属丝的冷却架或干净的餐具上，然后轻轻摇晃直到面包掉出来为止。
16. 请在为面包切片之前先让它冷却大约20分钟。
17. 要是您离开房间或没有在程式结束后按下START/STOP按钮，所制成的面包将会自动地被保温约1小时。
18. 当此电器产品没有被使用或是制作程式结束后，请将电源插头拔掉。
切记：在为面包切片之前，利用钩子将隐藏在面包底部的揉捏刀片弄开。刚制成的面包是热的，请勿利用双手
触碰和弄开揉捏刀片。
注意：倘若没有即时将面包吃完，我们建议您将剩余的面包用密封的塑料袋或容器将它贮存起来。面包在室温
下可以存放大约3天。而如果您想在将面包贮存多天，请将它装入密封的塑料袋或容器内并放置在冰箱里。贮存
的时间最久为10天。由于所制成的面包没有加入防腐剂，因此普遍的贮存时间会比市面上所售卖的面包更为
短暂。
根据箭头的方向
将容器松开
图: 6
图: 7
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1. 快速操作程式
面包制作机在快速操作程式下利用发酵粉和作为酵母的苏打粉，在短时间内制作面包。为了获得完美的快速面
包，建议将所有液体原料倒入面包容器的底部和干性的材料放在顶部。然而在初步的揉捏过程中，或许有一部
分的干性材料会聚集在容器的角落。为了避免面包团变成团块，您可利用塑胶刮勺帮助揉捏面包团。
2. 超速操作程式
面包制作机在超速操作程式下可以在极短的时间内制作面包，因此所制成的面包会用比较紧实的质感。在制作
超速的面包时，水温对于发酵的程度所造成的影响是非常重要的。 要是水温太低，面包不会发酵至预期的大小
形状；要是水温太高，酵母具有可能失去活性进而影响发酵的程度。请注意水温应控制在48—50℃的范围内。
因此在制作超速面包之前，请您先用温度计测量水的温度。
特别功能介绍
在开始进行清洁工作之前，请切断此电器产品的电源并让其冷却一段时间。
1. 面包容器: 利用湿的布料擦拭容器的内侧和外侧。请勿使用尖锐或腐蚀性的清洁剂以保护容器的防粘涂层。
务必在安装容器之前将其擦干。
2. 材料容器: 将材料容器用温水清洗并将其擦干，然后放入容器抽屉内并将它关上。请勿在容器上使用任何
粗糙的百洁布或清洁剂。
3. 揉捏刀片: 如果很难将揉捏刀片从转动轴取出，请将温水倒入面包容器并允许它浸泡在水里大约30分钟。
接着，您将会很容易地取出揉捏刀片并将它清洗干净。请利用棉布或湿布小心地擦拭刀片。无论是面包容器
或是揉捏刀片都可用洗碗机进行清洁。
4. 盖子和观察窗口: 利用占有少许水分的湿布将盖子的内侧和外侧清理干净。
5. 电器主体: 利用湿布小心仔细地清理主体的外层。由于腐蚀性的清洁剂会减低主体的表面蜡层，因此请勿
使用此类的清洁剂。切勿将主体浸入水中清洗。
6. 电子秤: 利用干布小心仔细地清理电子秤的表面。当您长时间没有使用电子秤时，请从电子秤中取出干电池。
7. 在为面包制作机进行包装并收藏之前，请确保此电器产品已经完全冷却，清洁并保持干燥，将测量勺和揉捏
刀片放入面包容器内，最后已将其盖子盖上了。
清洁与保养
1. 面包面粉
面包面粉拥有高含量的麸质(因此它也被称为拥有高蛋白质的高筋面粉)，并拥有良好的弹性以确保面包在发酵
后其保持形状的大小。由于其麸质的含量比其他普通的面粉来的更高，因此它适用于制作大型和拥有高纤维的
面包。面包面粉是制作面包时最主要的基本材料。
2. 普通面粉
普通面粉不含发酵粉，因此它适用于制作快速的面包。
3. 全麦面粉
全麦面粉是由谷物碾磨而成并富含糠麸和麸质。与普通面粉相比，全麦面粉是更重和更富有营养。利用全麦面
粉制成的面包普遍的体积都比较小。许多的食谱通常结合了全麦面粉或面包面粉以达到最佳效果。
4. 黑小麦粉
黑小麦粉，也被称之为粗面粉，属于拥有高纤维的面粉，与全麦面粉有相同之处。为了在发酵后获得较大的面
包体积，因此它必须结合高比例的面包面粉一同使用。
5. 自发粉
一种已含有发酵粉的面粉，专门用于制作蛋糕。
6. 玉米粉和燕麦粉
玉米粉和燕麦粉是分别由玉米和燕麦碾磨而成。它们是制作粗糙面包时所需的添加剂成分以帮助增强风味和口感。
面包制作材料的简单介绍
7. 砂糖
砂糖是增加甜味和面包颜色的重要材料。它也被认为是酵母面包的营养成分。普遍上被广泛使用的是白糖。
红糖，白糖粉或棉花糖可因特殊的要求而被使用。
8. 酵母
发酵过程中，酵母将会产生二氧化碳。而二氧化碳将会令面包膨胀并软化内部的纤维。然而酵母的快速动作
需要拥有砂糖和面粉内的碳水化合物作为营养的辅助。
1茶匙的干酵母 = 3/4 茶匙的即食酵母
1.5茶匙的干酵母 = 1茶匙的即食酵母
2茶匙的干酵母 = 1.5茶匙的即食酵母
由于酵母的真菌在高温下被杀死，因此酵母必须贮存在冰箱内。在使用之前，请检查酵母的制作日期和保存
期限。在每次的使用过后请尽快地将它放入冰箱里。通常发酵失败的面包都是因不良的酵母所引起的。
以下的方式可以帮助检查您的酵母是否新鲜和保持活跃：
a. 将1/2 杯的温水 (约45-500C)倒入测量杯里。
b. 将1茶匙的白糖倒入杯中并搅拌，然后撒入2茶匙的酵母。
c. 将测量杯置放在温暖的环境约10分钟。禁止搅拌杯子里的水。
d. 杯子出现的泡沫应装满整个杯子。否则，您拥有的酵母便是处于死亡或非活跃的状态。
9. 食盐
食盐在为面包增添风味和加深面包皮的烤色扮演着重要的角色。但是食盐也可以抑制酵母继续发酵。因此切勿
使用过多的食盐。面包的体积在没有食盐的状况下会比较大。
10.鸡蛋
鸡蛋能够改善面包的口感，让面包更加湿润和体积比较大。鸡蛋一定要去壳和搅拌均匀。
11. 脂肪，牛油和植物油
脂肪可以让面包变得柔软和延长保存期限。在使用牛油以前，请先将其融化或切成小块。
12.发酵粉
发酵粉用于发酵超速的面包和蛋糕。由于它不需要发酵的时间，并且可以产生空气，从而利用化学原理让空气
形成气泡软化的面包的质感。
13.苏打
与发酵粉拥有类似的功能，它也可以与与发酵粉一同配合使用。
14.水和其他的液体
水是用于制作面包的必要材料。一般来说，水最好的温度处于在20℃和25℃之间。水可以被新鲜牛奶所取代
或是将水与2%的奶粉一起混合配搭以增强面包的风味和改善外皮的颜色。一些食谱可能需要果汁以提高面包
的香味，如苹果汁，橙汁，柠檬汁等等。
面包制作材料的简单介绍
其中一个制作好面包的重要步骤是使用适量的材料。强烈建议使用测量杯或测量勺以获得准确的容量，否则将
会对面包造成很大程度的影响。
a) 测量液体的容量
水，新鲜牛奶或奶粉溶液应该利用测量杯来进行测量。以眼睛的平行水平线地观察测量杯的水平。当您测量的
烹调油或其他材料时，请彻底地清洁测量杯并确认它没有沾到其他任何的材料。
b) 测量干物的重量
干物的重量必须以轻轻地勺起材料并将它放入测量杯里进行测量 – 一旦测量杯被材料填满了，便利用刀具将其
弄平均。舀或拍打多于测量杯水平的材料可能会影响食谱的平衡感。当测量的少量干物材料时，请记得使用
测量勺。所有材料测量必须得平整和不堆积 – 因为这小小的差异可能会造成食谱失去了其关键的平衡。
c) 加入材料的顺序
您应该遵守着加入材料的顺序。一般而言，该顺序是由液体状的材料，鸡蛋，盐和最后是奶粉。当您加入材料
时，面粉不能完全被液体完全润湿着。酵母只能被放置在干燥的面粉里并不能接触到食盐。接着，当面粉已经
被揉捏了一段时间后，提示音会提醒您将水果材料加入进到混合物里。要是水果等材料过早放入在混合物里，
在长时间混合后会令味道逐渐被降低。当您使用一段漫长的时间延迟功能时，请勿添加任何如鸡蛋和水果等
容易变质的材料。
材料的测量
中文

常见产品故障修复指南
常见问题
通风孔或烘焙容器冒烟。
1拔下面包制作机的插头并清理烘焙仓或烘烤容器外侧。

材料粘附在烘焙仓或烘烤容器外侧。

面包的中间部位倒塌
和底部潮湿。
2在保暖的功能结束以前将面包从烘烤容器中取出。

面包在烘焙或保暖后置放在面包容器的时间过久。

从烘焙容器中取出面包的
过程非常困难。
3在烘焙后，将揉捏刀片和转动轴清理干净。若有必要，将热水倒入面包
容器内长达30分钟内，接着便能容易地将揉捏刀片取出并清理干净。

揉捏刀片紧紧地粘着面包的底部。

电器产品没有被启动。
显示屏里出现“HHH”
的标志。
5将面包制作机的插头拔掉，然后把面包容器取出并打开盖子和置放在室温
内冷却下来。接着再次将面包制作机的插头连接上电源并重新启动。

在之前的烘焙操作后，面包容器内的温度仍处于偏高。

材料搅拌不均或面包烘
焙得不满意。
4
检查所选择的制作程式和其他的设置。

1. 不适当的制作设置。

停止使用原有的材料并重新开始。

2. 当电器产品正在启动时按下START/STOP按钮。

除非是必要的步骤时候如增加材料，千万不要经常打开盖子。并请确保
盖子被打开后有仔细地将其关上。

3. 程式启动后多次开动盖子。

检查揉捏刀片是否被谷粮等材料阻碍。将烘焙容器取出并检查旋转轴
是否正常运作。如果以上的方案不能将问题解决，请将此电器产品交
由客服部门进行检查。

5. 揉捏刀片的旋转面对阻碍。

停止使用原有的材料并重新开始。

4. 在操作过程中经历长时间的电流中断。

问题原因 解决方案


面包制作机的常见问题与指南
常见产品故障修复指南
常见问题 问题原因 解决方案


食谱上出现的问题
常见问题
面包发酵得太快。
1a) 正确地测量材料的重量。
b) 调整所有材料的分量并检查所有已加入的材料。

a) 正确地测量材料的重量。
b) 调整所有材料的分量并检查所有已加入的材料。

或许是因为倒入分量过多的酵母或面粉，也有可能是因为盐分的分量不足够。
或是以上综合的问题。

面包完全没有发酵，
或是没有充足地发酵。
2
1. 没有酵母或没有放入足够的酵母分量。

问题原因 解决方案


食谱上出现的问题
2. 过期或陈旧的酵母。

减少材料的总重量，禁止加入超出特定分量的面粉。减少材料总重量的1/3。

面包完全没有发酵，
或是没有充足地发酵。
2
面包团发酵过量并导致溢
出面包容器。
3
调整水的容量。倘若使用的材料具备水分，必须适宜地减少所加入的水分
容量。

水质太软导致酵母发酵过量。

3. 液体的温度过高。

使用其他的液体或是将它在室内的温度中冷却，根据食谱和正确的加入
顺序放进特定的材料，在面粉的中间制造一个小凹槽并放入粉状或干燥
的酵母，避免酵母和液体有直接的接触。

4. 酵母接触到液体。

只使用新鲜和以正确方式贮存的材料。

5. 使用错误或陈旧的面粉。

减少材料的总重量，禁止加入超出特定分量的面粉。减少材料总重量的1/3。

6. 分量过少或没有足够的水分。

a) 正确地测量材料的重量。
b) 调整所有材料的分量并检查所有已加入的材料。
c) 在气候潮湿的状况下，减少1-2汤匙的水分。

7. 没有充足的砂糖。

a) 正确地测量材料的重量。
b) 调整所有材料的分量并检查所有已加入的材料。

过量的牛奶影响酵母的发酵过程。

使用其他的液体或是将它在室内的温度中冷却，根据食谱和正确的加入
顺序放进特定的材料，在面粉的中间制造一个小凹槽并放入粉状或干燥
的酵母，避免酵母和液体有直接的接触。

面包的中间部位倒塌。
4
a) 正确地测量材料的重量。
b) 调整水的容量。倘若使用的材料具备水分，必须适宜地减少所加入的
水分容量。

面包团的容量大于面包容器而导致面包倒塌。

介于水分的极端温度，或是烘焙仓的状况，或是多于的水分造成发酵过程
过短或太快。

a) 使用其他的液体或是将它在室内的温度中冷却，根据食谱和正确的
加入顺序放进特定的材料，在面粉的中间制造一个小凹槽并放入粉状
或干燥的酵母，避免酵母和液体有直接的接触。
b) 在气候温暖的状况下避免使用时间功能。使用冷水。
c) 在烘焙完成后立即从面包容器中取出面包并在将其切片之前放置在
金属丝架冷却至少15分钟。

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常见产品故障修复指南
常见问题 问题原因 解决方案


食谱上出现的问题
常见产品故障修复指南
常见问题 问题原因 解决方案


食谱上出现的问题
面包的中心没有被烘焙。
6
a) 正确地测量材料的重量。
b) 调整所有材料的分量并检查所有已加入的材料。
c) 在气候潮湿的状况下，减少1-2汤匙的水分。

面包的重量过重，
块状的形状。
5
1. 加入过量的面粉或缺乏充足的水分。

2. 没有足够的酵母或砂糖。

a) 正确地测量材料的重量。
b) 调整所有材料的分量并检查所有已加入的材料。

3. 加入过多的水果材料或使用过多的全麦面粉或是任何一样其他的材料。

调整所有材料的分量并检查所有已加入的材料。

4. 使用过期或陈旧的面粉，温水让面包团的发酵过快和面包在烘焙之前倒塌。

减少材料的总重量，禁止加入超出特定分量的面粉。减少材料总重量的1/3。

5. 没有加入食盐或充足的砂糖。

减少材料的总重量，禁止加入超出特定分量的面粉。减少材料总重量的1/3。

6. 过量的水分或液体。

减少材料的总重量，禁止加入超出特定分量的面粉。减少材料总重量的1/3。

1. 过量或缺少足够的液体。

a) 正确地测量材料的重量。
b) 调整所有材料的分量并检查所有已加入的材料。
c) 在气候潮湿的状况下，减少1-2汤匙的水分。

2. 过分潮湿。

在气候温暖的状况下避免使用时间功能。使用冷水。

3. 食谱内含有湿润的材料如酸奶。

在气候潮湿的状况下，减少1-2汤匙的水分。

面包空心构造或是质感
粗糙或是太多窟窿。
7
在气候潮湿的状况下，减少1-2汤匙的水分。

1. 过量的水分。

调整所有材料的分量并检查所有已加入的材料。

2. 没有加入食盐。

使用其他的液体或是将它在室内的温度中冷却，根据食谱和正确的
加入顺序放进特定的材料，在面粉的中间制造一个小凹槽并放入粉状
或干燥的酵母，避免酵母和液体有直接的接触。

4. 过量的液体。

a) 在气候潮湿的状况下，减少1-2汤匙的水分。
b) 在烘焙完成后立即从面包容器中取出面包并在将其切片之前放置在
金属丝架冷却至少15分钟。

3. 过分潮湿或水温过高。

面包像蘑菇般，表面没有
被烘烤。
8
a) 正确地测量材料的重量。
b) 调整水的容量。倘若使用的材料具备水分，必须适宜地减少所加入的
水分容量。

1. 面包的重量比容器大。

2. 过量的面粉，特别是白面包。

调整水的容量。倘若使用的材料具备水分，必须适宜地减少所加入的
水分容量。


3. 过量的酵母或没有足够的食盐。

a) 正确地测量材料的重量。
b) 调整所有材料的分量并检查所有已加入的材料。

4. 过量的砂糖。

a) 正确地测量材料的重量。
b) 调整所有材料的分量并检查所有已加入的材料。

5. 拥有砂糖以外带有甜分的材料。

调整所有材料的分量并检查所有已加入的材料。
面包切片不均匀或是面包
中间拥有团块。
9a) 减少酵母的分量或其他材料的分量的1/4。

面包冷却的时间不足(蒸汽还未完全被散发)。

面包的表面粘附着干燥的
面粉。
10 a) 在气候潮湿的状况下，减少1-2汤匙的水分。
b) 在烘焙完成后立即从面包容器中取出面包并在将其切片之前放置在
金属丝架冷却至少15分钟。

在揉捏的过程中没有均匀地搅拌侧面的面粉。

环保处理
您可以协助保护环境!
请记得遵照当地的法律规定:将不能使用
的电器设备交由适当的废物处理中心。
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中文