Volk-Siroed BM1403C User manual

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Bread baking machine
INSTRUCTION MANUAL
MODEL: BM1403C
230 V, 50 Hz, 815 W, Class I, IPX0
Read this booklet thoroughly before using and save it for future reference
JG
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71117
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BM1403-A
GZ10030404

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CONTENTS
IMPORTANT SAFEGUARDS
KNOW YOUR BREAD MAKER
ACCESSORIES
INTUITIVE CONTROL SYSTEM
DETAILED PROGRAM DESCRIPTION
TEMPERATURE DISTRIBUTION
MARK WELL!
INGREDIENTS MEASUREMENT
TROUBLE SHOOTING GUIDE
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IMPORTANT SAFEGUARDS
Before using the electrical appliance, the following basic precautions should always be
followed:
1. Read all instructions
2. Before using check that the voltage of wall outlet corresponds to the one shown on the
rating plate.
3. 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 manufacturer
or the nearest authorized service agent for examination, repair or electrical or mechanical
adjustment.
4. Do not touch hot surfaces. Use handles or knobs.
5. To protect against electric shock do not immerse cord, plugs, or housing in water or
other liquid.
6. Unplug from outlet when not in use, before putting on or taking off parts, and before
cleaning.
7. Do not let cord hang over edge of table or hot surface.
8. The use of accessory not recommended by the appliance manufacturer may cause
injuries.
9. This appliance is not intended for used 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.
10. Children should be supervised to ensure that they do not play with the appliance.
11. Do not place on or near a hot gas or electric burner, or in a heated oven.
12. Extreme caution must be used when moving an appliance containing hot oil or other
hot liquids.
13. Do not touch any moving or spinning parts of the machine when baking..
14. Never switch on the appliance without properly placed bread pan filled ingredients.
15. Never beat the bread pan on the top or edge to remove the pan, this may damage the
bread pan.
16. Metal foils or other materials must not be inserted into the bread maker as this can give
rise to the risk of a fire or short circuit.
17. Never cover the bread maker with a towel or any other material, heat and steam must
be able to escape freely. A fire can be caused if it is covered by, or comes into contact with
combustible material.
18. Turn any control to OFF, then remove plug from wall outlet.
19. Do not operate the appliance for other than its intended use.
20. This appliance has been incorporated with a grounded plug. Please ensure the wall
outlet in your house is well earthed.
21. Do not use outdoors.
22. Save these instructions
23. If the supply cord is damaged, it must be replaced by the manufacturer or its service
agent or a similarly qualified person in order to avoid a hazard.
24. The appliances are not intended to be operated by means of an external timer or
separate remote-control system.
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SANA SMART BREAD MAKER
your „smart“ home bread maker
• 7 fully adjustable programs • you can bake small bread as well as the large
one (from 0.5 to 1.7 kg)
• finally, kneaders in this bread maker do not have to stay in the dough
• you can knead completely rye dough • you can bake without „artificial“
ingredients and also, thanks to stainless steel, without artificial Teflon.
• you can make natural leaven
• fast kneading –the largest amount of dough is kneaded in 2-3 minutes
• digital thermostat for different kinds of fermentation –with
sensitivity of 1 °C
• two-phase rising for traditional preparation of leaven and sour dough
• three-phase baking allows you custom setting during baking
• heating of food with variable temperature
• wide range of supplementary stainless accessories
• simple “intuitive” control
Power:
ca 800 W
Dimensions:
w40 x h30 x d24
Weight:
ca 10 kg
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( basic)
ACCESSORIES
The home bread maker has stainless
chassis, baking pan made of galvanized
plate, top viewing window made of
tempered glass and glass sensor buttons
(exclusive / standard / basic models)
7.5 kg
Al-Teflon stainless baking
pan(standard,exclusive)
up to 1.7 kg of bread
0.5-1kg
Small + large measure cup
Hook for removal of kneaders from
bread
1 pair of Al-Teflon or stainless
kneaders
(exclusive / standard / basic models)
0.1 kg
„Baguette maker“
Composed of a hard metal stand and
two Al-Teflon discs
(exclusive model)
0.4 kg
Packaging
One carton including protective
elements
1 kg
TOTAL
ca
10 kg
5
or

INTUITIVE CONTROL SYSTEM
Learn to operate a single program and everything else will be a piece of
cake!
No.
PROGRAM TYPE
EXAMPLES OF USE
1
1. main program
Bread, dough, baguettes, Easter cake… (usually for the most used recipe)
2
2. main program
Equal to prog. no. 1 (usually for the second most used recipe)
3
3. main program
Equal to prog. no. 1 (e.g. for experiments and special recipes)
4
Baking
Separate baking (e.g. for baking breads until done, specialties baking)
5
Jam
New setting possibility not only for jam but also for lard or scraps
6
1. fermentation
Three-phase fermentation –another novelty for preparation of fermented
food
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2. fermentation
Numerous recipes for fermented food have made us to duplicate the
program
PROGRAM PHASES
DISPLAY
FURTHER
DESCRIPTION
kneading, preheating
rising, 1, 2, 3
baking
program number
Key lock
4 large digits for time
and temperature, for
example:
10:25 (10 hours. 25
min.)
120 ° (120 °C)
PAUSE
Press and hold the button for 1s
for pause / add time
(temperature) in setting mode
TIME SETTING
reduce time in “setting time
mode” (hold the button for
faster shift) and temperature
TEMPERATURE - display
the set temperature in the
running mode
MENU Switches
programs 1-7
FUNCTION-STEPS
Lead you through all
program phases
LIGHT/SOUND
Light on/off - max for 15s.
Hold for2s –sound on/off.
KEY LOCK
Hold for 2s - key lock/unlock
START / STOP
Hold for 2s - on/off.
Short touch returns you to
the home menu+counts the
time.
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DETAILED PROGRAM DESCRIPTION
MAIN PROGRAM No. 1 + 2 + 3 (Triplication of main program for frequent use).
Main programs
Program No. 1
Program No. 2
Program No. 3
Baking PROGRAMS - description
Time setting
OFF=0
Delayed start
Preheating
Start time setting
Preheating temperature setting
0 –10 hrs.
20 –50 °C
Knead 1
Kneading time setting
Kneading efficiency: P0 = 0 %, P1 = 10 %, P2 = 50 %,
P3 = 100 %
0 –15 min
P = 0,P = 1, P = 2,
P = 3
Rise 1
Rising time setting
Rising temperature(heating rate is preset to t2)
0 –5 hrs.
20 –50 °C
Knead 2
Kneading time setting
Kneading efficiency: P0 = 0 %, P1 = 10 %, P2 = 50 %,
P3 = 100 %
0 –15 min
P = 0,P = 1, P = 2,
P = 3
Rise 2
Kneading time setting
Rising temperature(heating rate is preset to t2)
0 –5 hrs.
20 –50 °C
Bake 1
Baking time setting
+ baking temperature
0 –2 hrs.
50 –230 °C
Bake 2
Baking time setting
+ baking temperature
0 –2 hrs.
50 –230 °C
Bake 3
Baking time setting
+ baking temperature
0 –2 hrs.
50 –230 °C
Each function of program 1, 2 or 3 has 2 setup steps (e.g. time + °C or time + engine power).
Delayed start (or preheating) is often used within baking breads with quick leaving
agents. We do not use this function within “healthy” baking because long term natural
fermentation is better than the delayed start. In addition, pouring flour into the water
without prompt mixing makes the mixture inhomogeneous. Another problem with the
delayed start is also a loss of control over kneading and dough consistency.
Knead 1. We prefer to start the program in the second step –fast kneading. Fast kneading
is the highest motor speed (marked as motor power “P =3”). With this setting, the bread
maker can knead even the largest amount of dough in just two minutes! We add one
minute as a reserve and we have three minutes in total. If you need to prolong the
kneading time (e.g. because of the inappropriate consistency or adding a larger amount of
seeds or boiled corn), just switch the program off and then on again to run from the
beginning. As you can see, you do not need any special hoper within this procedure!
Another risk of automatic hoper failures is thus avoided.
Because there is no problem to wait a few minutes to finish kneading, you can still remove
the kneaders. Actually, it is a “perfect” system of folding kneaders, because they do not
remain in the bread at all! Additionally, you do not have to worry about failures of folding
mechanism.
Another advantage of this procedure is the possibility to smooth the dough surface with
watered fingers.
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And if you like working with rye, you can knead a 100% rye dough, though rye does not
have the proper gluten for reverse drawing of the dough to kneaders. There is nothing
easier than put dough from the walls to the kneaders with wooden spatula. With fast
kneading function (P = 3), even the rye dough is finished in 3 minutes!
And one more advantage of fast kneading: controlled about two minute long kneading has
much less gears and bearings wear as compared to 20 minutes of kneading in conventional
bread makers.
Rise 1. Rising is so variable that it is possible to set a quick process with industrial leaven
as well as slow rising with natural leaven and special two-phase rising.
Knead 2. Short kneading between “Rise 1” and “Rise 2” is rarely used with the healthy
bread. Although, dough becomes more vivid, fluffy and nicer, this not means it will be of a
higher quality, because of more oxygenation causing oxidation and degradation of
important nutrients. However for occasional cakes with large pores, this method is really
attractive.
Rise2In the case that 5 hours of rising (Rise 1) is not enough for some leaven recipes, it
can continue another 5 hours within the Rise 2. Those, who already have deeper
knowledge of two-phase rising, will use this function.
Bake 1, 2, 3. 3-phase baking is another novelty in this field. For the first time, you are able
to adjust the temperature distribution during baking.
Sample setting for a basic bread with program No. 1 –without glass lids
(basic model)
Remember, the basic bread is made just of flour and water. Other ingredients are just
accessories to be added appropriately! Refine according to your results.
500 g of water,700 g of flour, 150g of leaven,5g salt, 2tbsp of oil,spices and seed to
taste
(for quick industrial baking agents or yeast, adjust the rising time according to the
manufacturer)
Delayed start
Preheating
OFF
20-50 °C
0 minutes –the function is off
When off, temperature does not matter.
Knead 1
0:03 hrs
P = 3
With higher amount of added seeds, is can be repeated for
another three minutes.
P 3 is the highest motor speed = fast kneading
Rise 1
5:00 hrs
27 °C
Optimum amount of leaven
Optimum temperature for leaven and sour dough is 27-28 °C.
Knead 2
OFF
P = 0
0 minutes –the function is off
Motor power (speed) –off
Rise 2
OFF
27 °C
0 minutes –the function is off
When off, temperature does not matter.
Bake 1
1:45 hrs
130 °C
Healthier slow gentle baking process at a lower temperature is
set here.
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Bake 2
0:22 hrs
170 °C
22 minutes of final phase of baking at a medium-high
temperature
Bake 3
OFF hrs
50 °C
3. baking is disabled
When time is off, temperature does not matter.
TOTAL TIME
7 : 10
This bread is ready in 7 hours and 10 minutes.
16 steps in total for setting one recipe. Adjust the values according to your results!
Sample setting for a basic bread with program No. 1 –with glass lids and
two-phase rising (model standard, exclusive)
Remember, the basic bread is made just of flour and water. Other ingredients are just
accessories to be added appropriately! Refine according to your results.
500 g of water,700 g of flour, 150g of leaven,5g salt, 2tbsp of oil,spices and seed to
taste
(for quick industrial baking agents or yeast, adjust the rising time according to the
manufacturer)
Delayed start
Preheating
OFF
20-50 °C
0 minutes –the function is off
When off, temperature does not matter.
Knead 1
0:03 hrs
P = 3
With higher amount of added seeds, is can be repeated for
another three minutes.
P 3 is the highest motor speed = fast kneading
Rise 1
2:30 hrs
27 °C
Optimum amount of leaven
Optimum temperature for leaven and sour dough is 27-28 °C.
Knead 2
OFF
P = 0
0 minutes –the function is off
Motor power (speed) –off
Rise 2
2:30 hrs
37 °C
Optimum amount of leaven
Optimum temperature for leaven and sour dough is 37-38 °C
Bake 1
0:15 hrs
150 °C
Just set a higher temperature for 15 minutes for gentle method
of baking.
Bake 2
1:15 hrs
130 °C
You do not have to increase temperature within the second
phase of baking when using glass lids.
Bake 3
OFF minutes
50 °C
3. baking is disabled
When time is off, temperature does not matter.
TOTAL TIME
6 : 33
This bread is ready in 6 hours and 33 minutes.
16 steps in total for setting one recipe. Adjust the values according to your results!
Program No. 4 –BAKING in 3 phases
Baking
Program No.4
PROGRAM - description
Time setting
OFF=0
Bake 1
First baking time setting
+ baking temperature
0 –2 hrs
50 –230 °C
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Bake 2
Second baking time setting
+ baking temperature
0 –2 hrs
50 –230 °C
Bake 3
Final baking time setting
+ baking temperature
0 –2 hrs
50 –230 °C
6 steps in total for setting one recipe –2 steps for each function.
If you have mastered setting of the first three programs, you have also mastered the
program No. 4 at the same time. It is identical setting in steps “bake 1-3”. The use of
separate baking is very wide –from baking breads, pastries and Easter cakes, to special
meat and rice preparation. We look forward to new delicacies directly from you!
Program No. 5 –JAM (also preparation of lard, scraps, etc. is possible)
Jam
Program No. 5
PROGRAM - description
Setting
OFF=0
Mixing + baking 1
Time setting
Temperature setting
Kneading speed: P=0, P=1(10%), 2(50%), 3(100%)
0 –2 hrs
50 –230 °C
P=0,P=1,P=2,P=3
Mixing + baking 2
Time setting
Temperature setting
Kneading speed: P=0, P=1(10%), 2(50%), 3(100%)
0 –2 hrs
50 –230 °C
P=0, P=1, P=2, P=3
Mixing + baking 3
Time setting
Temperature setting
Kneading speed: 0%, 10%, 50%, 100%
0 –2 hrs
50 –230 °C
P=0,P=1,P=2,P=3
9 steps in total for setting one recipe –3 steps for each function.
There has been great extension of functions enabled also in program for making jams.
There is no problem if you need to mix and warm the mixture changeable. You can select
not only the kneading speed from 0 to 100 % but also different times and even temperature
distribution during heating. Now you can also prepare “juicy or crispy” scraps and lard –
epicure’s favourite recipes!
Sample simple setting for jam in pr. No. 5
Mixing + baking 1
15 minutes
180 °C
P=0
1. step –preheating time setting
Preheating temperature
Motor, and thus the kneaders are switched off.
Mixing + baking 2
60 minutes
160 °C
P=2
4. step –heating time
Heating temperature
Motor power (speed) is 50%
Mixing + baking 3
30 minutes
50 °C
P=0
7. step –cooling time
Minimum temperature
Kneaders are switched off.
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Program č. 6 + 7 – FERMENTATION (rise)
Fermentation
Program 6
Program 7
PROGRAM - description
Time setting
OFF=0
Fermentation 1
Time setting
Rising temperature
Heating rate setting
0 –20 hrs
20 –50 °C
t1, t2, t3
Fermentation 2
Time setting
Rising temperature
Heating rate setting
0 –20 hrs
20 –50 °C
t1, t2, t3
Fermentation 3
Time setting
Rising temperature
Heating rate setting
0 –20 hrs
20 –50 °C
t1, t2, t3
9 steps in total for setting one recipe –3 steps for each function.
What is the heating rate t1, t2 a t3?
When you want to heat up a larger amount of food (e.g. various dough or larger container
with yogurt), you can set faster heating “t2” or “t3” at first and then after warm-up the
“t1”.
T1 is designed rather for maintaining precise temperatures –maximum fluctuation is only
+/- 1°C.
T2 a t3 ensures faster heating, but temperature fluctuations are then much higher!
Therefore, they are set for faster initial heating, a larger volume of food or for higher
fermentation temperatures –approximately over 40 °C. Higher temperatures (over 40 °C)
would not be reached by the bread maker with the heating rate “t1”.
Maximum time:
For programs 6 and 7, you can set up to 3 x 19:59 –this is nearly 60 hours! When program
running, just one of the three blocks is counted down. This number is flashing on the
display. If the program is still off, the display shows the total time of all three blocks.
However, if this sum exceeds the maximum range of the display 19:59, just the first
conflicting digit will be flashing –i.e. “1“0:00. (Sample total sum before start: 9:55 = 9hrs:
55min, 18:20 =18hrs: 20min, 0:12 = 0hrs:12min, flashing 1:30 = ?hrs: 30min…)
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Baking pan
temperature in °C
Temperature distribution
Temperature measurements
min =20°C
Setting fermentation
temperatures with fine
resolution (1°C)
Optional heating rate:
t1, t2 or t3
For a long time, we have been
thinking about standard numerical
temperature expression. Usually,
there are given only temperatures
below boiling point. Exposing the
dough (and other foods containing
water) to temperatures around
boiling point or higher causes a large
production of steam which absorbs
heat quickly and thus it is impossible
to measure the expected heat in the
baking pan. In order not to call
higher baking temperatures by words
(“low, medium, high”), we use
a medium without water for
measuring –it was oil! In the oil, we
were able to measure the real
temperatures up to 230 °C!
The second condition was measuring
at the room temperature –i.e. about
22 °C.
Just thus, we were able to enter here
given temperatures in numbers into
the program.
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
50
Temperatures for special
recipes
(resolution 10 °C)
60
70
80
90
100
110
120
130
140
150
Higher baking temperatures
(resolution 10 °C)
160
170
180
190
200
210
220
MAX = 230 °C
12
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MARK WELL !
-Curing your bread maker: Before baking, do not forget to cure the heat
element inside the bread maker. Set the program Bake No. 4 for 15 minutes
and 180 °C. Then place the bread maker with the opened lid under the cooker
hood and switch on.
-Never run any program without inserting a reasonably large product
containing water into the baking compartment of the bread maker to avoid
damage of plastic parts of the lid that are “cooled” with steam loose from the
product.
- Press the function (step) button to store the last change of setting for each
step in the memory.
- Programs remain set even after the bread maker is switched off.
- In case of sudden power failure, the program is running for another at least
15 minutes!
- When the running program is coming to the next function, you will hear
a short beep. There is a long whistle at the end of the program.
- If the temperature in the bread maker is below 5 °C or the internal
temperature sensor is broken: the bread maker whistles and the display
shows „LLL“
- In case of bread maker overheating (230-240 °C), the program shuts down
heating, the bread maker whistles and the display shows „HHH“
- If you do not want to use hook for „pulling“ kneaders out of the finished
bread (each kneader damage up to 4 slices of bread), use always “fast
kneading”(i.e. set the motor power to P3) and then remove the kneaders. In
three minutes, you are able to knead the largest amount of dough, including
“heavy”completely rye dough! Do not be afraid even of high speed of
kneaders, it is only about twice a speed compared to as conventional bread
makers.
- Measuring cups are already less practical for owners of digital kitchen
scales. . With daily basic food preparation, the function “tare”(fast reset)
shortens the preparation time. If the scale is able to measure with accuracy of
1 g, you can easily weight salt and spice.
- Sensor buttons are very sensitive and therefore we recommend locking the
keyboard after switching the program on (press and hold the lock button for 2
seconds). This is particularly advantageous when the bread maker is within the
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reach of children or when you have increased moisture in the kitchen. Because
of different finger properties of everyone, find the best place on the button
which response most sensitively to your touch –e.g. on the left, right or inner
edge of the button symbol.
- Yeast and other accelerating rising agents. The name „Sana“ (Latin
meaning „to heal“) shoes we do not want to recommend artificial rising agents
or other accelerating rising agents. High-quality healthy food preparation is
guaranteed only with the well-proven natural traditional methods!
- Ensure the proper range of cereal! If the bread is of a low quality (e.g. it is
soggy after baking or the dough “falls”during rising), check first whether you
use flour of the “bakery (bread) quality”. Most often, this problem applies to
the most widely used wheat. If wheat is not of a bakery quality, do not look for
an error in the bread maker or its programs but at the miller who is responsible
for the flour quality.
We hope also you will discover new recipes with new functions of your
bread maker. We are looking forward to new ideas that you can send also
via internet –please visit our website www.smartbreadmaker.com.
Particularly, we would be grateful for recipes directly from our nature –
in bioquality!
Although you can find lots of interesting recipes on the internet,
remember, that the best recipe for bread is just flour and water. Other
ingredients are only for our taste and eyes, not for health.
We believe that clear simple setting of particular programs enables better
mutual combination of recipes. Here is an example of setting for the basic
bread recipe in the form of some kind of “punching label”.
Baking without
Baking with
glass lids
glass lids
Function /
Program
Function /
Program
steps
setting 1
steps
setting 1
1
0
1
0
2
20
2
20
3
0:03
3
0:03
4
3
4
3
5
5:00
5
2:30
6
27
6
27
7
0
7
0
14

15
INGREDIENTS MEASUREMENT
One of important step for making good bread is proper amount of ingredients. It is strongly
suggested that use measuring cup or measuring spoon to obtain accurate amount,
otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups.
Observe the level of the measuring cup with your eyes horizontally. When you measure
cooking oil or other ingredients, clean the measuring cup thoroughly without any other
ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup and
then once filled, leveling off with a knife. Scooping or tapping a measuring cup with more
than is required. This extra amount could affect the balance of the recipe. When measuring
small amounts of dry ingredients, the measuring spoon must be used. Measurements must
be level, not heaped as this small difference could throw out the critical balance of the
recipe.
3. Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the sequence is:
liquid ingredient, 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
yeast can't touch with salt. After the flour has been kneaded for some time and a beep will
prompt you to put fruit ingredients into the mixture. If the fruit ingredients are added too
early, the flavor will be diminished after long time mixing. When you use the delay
function for a long time, never add the perishable ingredients such as eggs, fruit
ingredient.
TROUBLE SHOOTING GUIDE
No. Problem Cause Solution
1Smoke from ventilation
hole when baking
Some ingredients adhere to the heat
element or nearby, for the first use, oil
remained on the surface of heat element
Unplug the bread maker and clean the
heat element, but be careful not to burn
you, during the first use, dry operating
and open the lid.
2Bread bottom crust is too
thick
Keep bread warm and leave bread in the
bread pan for a long time so that water is
losing too much
Take bread out soon without keeping it
warm
3 It is very difficult to take Kneader adheres tightly to the shaft in After taking bread out, put hot water
G
Z1
0030
4
0
4
8
0
8
2:30
9
0
9
37
10
20
10
20
11
1:45
11
0:15
12
130
12
150
13
0:22
13
1:15
14
170
14
130
15
0
15
0
16
50
16
50

16
bread out bread pan into bread pan and immerge kneader
for 10 minutes, then take it out and
clean.
1.selected program menu is improper Select the proper program menu
2.after operating, open cover several times
and bread is dry, no brown crust color Don’t open cover at the last rise
4Stir ingredients not evenly
and bake badly 3.Stir resistance is too large so that
kneader almost can’t rotate and stir
adequately
Check kneader hole, then take bread pan
out and operate without load, if not
normal, contact with the authorized
service facility.
5
Display “H:HH” after
touching “start/stop”
button
The temperature in bread maker is too
high to make bread.
Touch “start/stop” button and unplug
bread maker, then take bread pan out
and open cover until the bread maker
cools down
6Hear the motor noises but
dough isn’t stirred
Bread pan is fixed improperly or dough is
too large to be stirred
Check whether bread pan is fixed
properly and dough is made according
to recipe and the ingredients is
weighed accurately
7Bread size is so large as to
push cover
Yeast is too much or flour is excessive or
water is too much or environment
temperature is too high
Check the above factors, reduce
properly the amount according to the
true reasons
8Bread size is too small or
bread has no rise
No yeast or the amount of yeast is not
enough, moreover, yeast may have a poor
activity as water temperature is too high
or yeast is mixed together with salt, or the
environment temperature is lower.
Check the amount and performance of
yeast, increase the environment
temperature properly.
9Dough is so large to
overflow bread pan
The amount of liquids is so much as to
make dough soft and yeast is also
excessive.
Reduce the amount of liquids and
improve dough rigidity
1.used flour is not strong powder and
can’t make dough rise Use bread flour or strong powder.
2.yeast rate is too rapid or yeast
temperature is too high Yeast is used under room temperature
10
Bread collapses in the
middle parts when baking
dough 2.Excessive water makes dough too wet
and soft.
According to the ability of absorbing
water, adjust water on recipe
1.too much flour or short of water Reduce flour or increase water
11
Bread weight is very large
and organization construct
is too dense
2.too many fruit ingredients or too much
whole wheat flour
Reduce the amount of corresponding
ingredients and increase yeast
1. Excessive water or yeast or no salt Reduce properly water or yeast and
check salt
12 Middle parts are hollow
after cutting bread 2.water temperature is too high Check water temperature
1.there is strong glutinosity ingredients in
bread such as butter and bananas etc.
Do not add strong glutinosity
ingredients into bread.
13 Bread surface is adhered
to dry powder 2.stir not adequately for short of water Check water and mechanical construct
of bread maker
14
Crust is too thick and
baking color is too dark
when making cakes or
food with excessive sugar
Different recipes or ingredients have great
effect on making bread, baking color will
become very dark because of much sugar
If baking color is too dark for the
recipe with excessive sugar, touch
start/stop to interrupt the program
ahead 5-10min of intended finishing
time. Before removing out the bread
you should keep the bread or cake in
bread pan for about 20 minutes with
cover closed
G
Z1
0030
4
0
4
Correct Disposal of this product
This marking indicates that this product should not be disposed with other household
wastes throughout the EU. To prevent possible harm to the environment or human
health from uncontrolled waste disposal, recycle it responsibly to promote the
sustainable reuse of material resources. To return your used device, please use the
return and collection systems or contact the retailer where the product was purchased.
They can take this product for environmental safe recycling.
«ВОЛК-СЫРОЕД»
www.volk-siroed.ru, [e-mail], [phone]