Zass ZBM 02 User manual

INSTRUCTION MANUAL
MODEL: ZBM 02
Read this booklet thoroughly before using and save it for future reference

IMPORTANT SAFEGUARDS
KNOW YOUR BREAD MAKER
CONTROL PANEL
KEEP WARM
MEMORY
ENVIRONMENT
WARNING DISPLAY
BEFORE THE FIRST USE
HOW TO MAKE BREAD
CLEANING AND MAINTENANCE
INTRODUCTION OF BREAD INGREDIENTS
INGREDIENTS MEASUREMENT
TROUBLE SHOOTING GUIDE
ENVIRONMENT FRIENDLY DISPOSAL

IMPORTANT SAFEGUARDS:
Before using the electrical appliance, the following basic precautions should always be
followed:
1. Read all instructions。
2. Before use, 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 the appliance to
manufacturer or the nearest authorized service agent for examination, repair, 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 attachments 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 off the appliance without properly placed baking mould filled
ingredients.
15. Never beat the baking mould on the top or edge to remove the mould, this may
damage the baking mould.
16. Metal foils or other materials must not be inserted into the appliance as this can

give rise to the risk of a fire or short circuit.
17. Never cover the appliance with a towel or any other material, as 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. Always turn any control to OFF, then remove plug from wall outlet.
19. Do not operate the appliance for other than its intended use.
20. Do not use outdoors.
21. The instructions shall state that appliances are not intended to be operated by
means of an external timer or separate remote-control system.
22. This appliance is intended to be used in household and similar applications such
as:
– staff kitchen areas in shops, offices and other working environments;
– farm houses;
– by clients in hotels, motels and other residential type environments;
– bed and breakfast type environments
23．Do not operate the unit without bread pan placed in the chamber to avoid
damaging the appliance.
24.Save these instructions.
KNOW YOUR BREAD MAKER (Product may be subject to change without prior
notice)

CONTROL PANEL
After power-up
As soon as the bread maker is plugged into power supply, a beep will be heard and “1
3:05 ” will be displayed. But the colon between the “3” and “05” don’t flash constantly.
And “1” is the default program. The arrows point to 1000g and MEDIUM as they are
default settings.
Control panel
A. Display
It will display the following items:
1. Selected loaf size
(750g, 1000g, 1250g)
2. The remaining baking time.
3. The selected bread brown
(Lower→ Medium→Dark→Rapid)
4. The selected program number
5. The program processing sequence

B. Start/Stop
To start and stop the selected baking program.
To start a program, press the “START/STOP” button once. A short beep will be heard
and the colon in the time display begin to flash and the program starts, the other
buttons are inactivated.
To interrupt operation, briefly press the “START/STOP” button, until an acoustic signal
is heard and the time flashes on the display.
To stop the program, press the “START/STOP” button for approx. 2 seconds, then a
beep will be heard, it means that the program has been switched off.
Note: Do not press the START/STOP button, if you only want to check the state of
your bread. And check the bread state through viewing window.
C. Delay Timer
This bread maker has delay function. Use the “TIME+” and “TIME-” buttons to set the
desired end time for the baking. The maximum delayed time is up to 15 hours.
The step of set delay function is as follows:
1) Select a program including menu, color, loaf size.
2) Set the delay timer. Press the “TIME+” button once, the end time will be delayed 10
minutes. And if the “TIME+” button is pressed down continuously, the delayed time will
increase rapidly. If you have overshot, you can correct it by pressing the “TIME-”
button. Suppose it is 8 a.m. now and you would like fresh bread after 7 hours 15
minutes at 3.15 p.m. First select your desired program, then press the “TIME+” and
“TIME-” buttons until 7:15 appears on the display.
3) Press START/STOP button to activate the delay program. The colon on the display
flashes and the program time starts to run.
Note：Do not use the timer function when working with easy spoiling ingredients such
as eggs, milk, cream or cheese.
D. Loaf size
Select the gross weight (750g, 1000g, 1250g). Press the button to choose your
desired gross weight, see the mark beneath it for reference.
Note: The default setting upon activation of the appliance is 1000g. The program 6, 7,
11 and 12 can not adjust the loaf size.
E. Menu
You can select the desired program by pressing the MENU button. The corresponding
program number is showed on the display. The baking time depends on the selected
Program combinations. This bread maker has 12 programs, they are the followings:
Baking program 1: Basic
For white and mixed breads, it mainly consist of wheat flour or rye flour. The bread has

a compact consistency. You can adjust the bread brown by setting the COLOR button.
Baking program 2: French
For light breads made from fine flour. Normally the bread is fluffy and has a crispy
crust. This is not suitable for baking recipes requiring butter, margarine or milk.
Baking program 3: Whole Wheat
For breads with heavy varieties of flour that require a longer phase of kneading and
rising (for example, whole wheat flour and rye flour). The bread will be more compact
and heavy.
Baking program 4: Sweet
For breads with additives such as fruit juices, grated coconut, raisins, dry fruits,
chocolate or added sugar. Due to a longer phase of rising the bread will be light and
airy.
Baking program 5: Super rapid
Kneading, rise and baking in a very fast way. But the baked bread is the most rough
one among all bread menus.
Baking Program 6: Dough
Preparing the yeast dough for buns, pizza or plaits. There is no baking in this program.
Baking program 7: Paste dough
For preparing noodle dough. There is no baking in this program.
Baking Program 8: Butter Milk
For breads made with buttermilk or yoghurt.
Program 9: Gluten Free
For breads of gluten-free flours and baking mixtures. Gluten-free flours require longer
for the uptake of liquids and have different rising properties.
Baking program 10: Cake
Kneading, rise and baking, but rise with soda or baking powder
Program 11: Jam
For making jams.
Program 12: Bake
For additional baking of breads that are too light or not baked through. In this program
there is no kneading or resting.
F. Color
Select the bread brown (Lower→Medium→Dark→Rapid). Press the COLOR button to your
desired bread brown. The baking time changes depending on the selected bread
brown. For baking programs 1 - 4 you can activate rapid mode by pressing the button
until the mark indicates the rapid program. The program 6, 7, and 11 can not select the
color setting.

KEEP WARM
Bread can be automatically kept warm for 1 hour after baking. During keeping warm, if
you would like to take the bread out, switch the program off by pressing the
START/STOP button.
MEMORY
If the power supply has been interrupted during operating, the process of making
bread will be continued automatically within 10 minutes, even without pressing
“START/STOP” button. If the interruption time is longer than 10 minutes, you must
discard the ingredients in the baking mould and add the ingredients into baking mould
again, and the bread maker must be restarted. But if the dough has not entered the
rising phase when the power supply breaks off, you can press the “START/STOP”
button directly to continue the program from the beginning.
ENVIRONMENT
The machine may work well in a wide range of temperature, but there may be any
difference in loaf size between a very warm room and a very cold room. We suggest
that the room temperature should be within the range of 15 ℃to 34℃.
WARNING DISPLAY
1. If the display shows “HHH” after the program has been started, it means that the
temperature inside of baking mould is too high. You should stop the program and
unplugged the power outlet immediately. Then open the lid and let the machine cool
down completely before using again (except the program of BAKE and JAM). If the
display shows “LLL” after the program has been started, it means that the temperature
inside of baking mould is too low. You should place the bread maker into environment
of higher temperature for using (except the program of BAKE and JAM).
2. If the display shows “EE0” after you have pressed START/STOP button, it means
the temperature sensor open circuit, please check the sensor carefully by Authorized
expert. If the display shows “EE1”, it means the temperature sensor short circuit.
BEFORE THE FIRST USE
The appliance may emit a little smoke and a characteristic smell when you turn it on for
the first time. This is normal and will soon stop. Make sure the appliance has
sufficient ventilation.
1. Unpack your appliance and check whether all parts and accessories are complete
and free of damage.
2. Clean all the parts according to the section“Cleaning and Maintenance”.
3. Set the bread maker on bake mode and bake empty for about 10 minutes. Then let

it cool down and clean all the detached parts again.
4. Dry all parts thoroughly and assemble them, the appliance is ready for using.
HOW TO MAKE BREAD
1. Pull the baking mould upward out of the appliance.
2. Push the kneading paddles onto the drive shafts in the baking mould. Make sure
they are firmly in place.
3. Put the ingredients into the baking mould in required sequence. First add the liquids,
sugar and salt, then the flour, at last the yeast.
Note:Make sure that yeast does not come into contact with salt or liquids.
4. Push the baking mould back into the appliance. Make sure that it is positioned
properly.
5. Close the top lid.
6. Plug the power plug into the socket. A beep will be heard and the display will
indicate the program number and the duration of the normal program 1.
7. Select your program with the MENU button.
8. Select the color of your bread with the COLOR button.
Note:For programs 6,7,11, the baking color can not be changed.
9. If necessary, set the delay timer by “TIME+” and “TIME-” buttons.
Note: The delay function is not available for program 11.
10. Press the START/STOP button to start working.
11. For program of 1 BASIC, 2 FRENCH, 3 WHOLE WHEAT, 5 SUPER RAPID, 6
DOUGH, 8 BUTTER MILK, 9 GLUTEN FREE, ten hurry beeps will be heard during
operation. It is to prompt you to add ingredients. Open the top lid and put in
ingredients. This can prevent the ingredients such as fruits and nuts from being
chopped by the kneading paddles. If you have set the delay timer, just put all the
ingredients in the beginning.
12. Once the process has been finished, and there will be ten beeps as prompt. You
can press the START/STOP button for about 2s to stop working. Unplug the power
supply.
Warning: unplug the power supply before open the top lid.
13. Open the top lid while using oven mitts. Pull out the baking mould vertically.
14. Let the baking mould to cool down before removing the bread. Then use non-stick
spatula to gently loosen the sides of the bread from the pan.
15. Turn the baking mould upside down onto a wire cooling rack or clean cooking
surface and gently shake until bread falls out.
16. Let the bread to cool for about 20 minutes before slicing. It is recommended slicing
bread with electric cutter or dentate cutter, had better not with fruit knife or kitchen
knife, otherwise the bread may be subject to deformation.
17. If you are out of the room or have not pressed START/STOP button at the end of

operation, the bread will be kept warm automatically for 1 hour, when keep warm is
finished, 10 beeps will be heard.
18. When do not use or complete operation, unplug the power cord.
Note: Before slicing the loaf, use the kneading paddle remover to remove the
Kneading paddles out of the loaf. The loaf is hot, never remove the kneading paddles
with your hand.
Note: If bread has not been eaten up, advise you to store the remained bread in sealed
plastic bag or vessel. Bread can be stored for about three days under room
temperature, if you want to store it for longer time, pack it with sealed plastic bag or
vessel and then place it in refrigerator, storage time is ten days at most. As bread
made by ourselves does not add preservative, generally storage time is not longer
than that for bread in market.
CLEANING AND MAINTENANCE
Disconnect the machine from the power outlet and let it cool down before cleaning.
1. Baking mould: remove the baking mould by pulling it vertically, wipe inside and
outside of baking mould with a damp cloth, do not use any abrasive agents to
protect the non-stick coating. The baking mould must be dried completely before
installation.
Note: Insert the baking mould and push it vertically until it fixed in proper position. If it
cannot be inserted, adjust the pan lightly to make it is on the correct position then
press it down.
2. Kneading paddles: If the kneading paddles is difficult to remove from the bread, use
the kneading paddle remover. Also wipe the paddles carefully with a cotton damp
cloth. Both the baking mould and kneading paddles are dishwasher safe
components.
3. Housing and top lid: gently wipe the outer surface of housing and the top lid with a
wet cloth. Do not use any abrasive cleaner for cleaning, as this would degrade the
high polish of the surface. Never immerse the housing into water for cleaning.
Note: the top lid can be disassembled, if necessary, you can detach it. But it is
suggested not disassembling the lid for cleaning.
4. Before the bread maker being packed for storage, ensure that it has completely
cooled down, clean and dry, and the lid is closed.
INTRODUCTION OF BREAD INGREDIENTS
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. So many recipes usually combine the
whole -wheat flour or bread flour to achieve the best result.
4. Black wheat flour
Black wheat flour, also named as“rough flour”, it is a kind of high 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. And 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 bread and make the inner fiber soften. 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 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 to 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. Grease, butter and vegetable oil
Grease can make bread soften and delay storage life. Butter should be melted or
chopped to small particles 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 used in combination with baking powder.
14. Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temperature
between 200C and 250C is the best. The water may be replaced with fresh milk or
water mixed with 2% milk powder, which may enhance bread flavor and improve crust
color. Some recipes may call for juice for the purpose of enhancing bread flavor, e.g.
apple juice, orange juice, lemon juice and so on.
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
1
Smoke 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.
2
Bread bottom crust is too
thick
Keep bread warm and leave bread in the
baking mould for a long time so that water
lost too much
Take bread out soon without keeping it
warm
3
It is very difficult to take
bread out
Kneading paddles
adheres tightly to the
shaft in baking mould
After taking bread out, put hot water into
baking mould and immerge kneading
paddles for 10 minutes, then take them
out and clean.
4 Blend
ingredients not
evenly and bake badly
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
3.Blend resistance is too large so that
kneader almost c
an’t rotate and stir
adequately
Check kneader hole, then take baking mould
out and operate without load, if not normal,
contact with the authorized service facility.
5 Display “H:HH” after press
“START/STOP” button
The temperature in bread maker is too
high to make bread.
Press “START/STOP” button and unplug
bread maker, then take baking mould out
and open cover un
til the bread maker
cools down
6 Hear the motor noises but
dough isn’t blended
Baking mould is fixed improperly or dough
is too large to be blended
Check whether baking mould is fixed
properly and dough is made according to
recipe and the ingredients is weighed
accurately
7 Bread 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
8 Bread s
ize 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 a
nd performance of
yeast, increase the environment
temperature properly
9
Dough is so large to
overflow baking mould
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

10
Bread collapses in the
middle parts when baking
dough
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
3.e
xcessive water makes dough too wet
and soft.
According to the ability of absorbing
water, adjust water on recipe
11
Bread weight is very large
and organization construct
is too dense
1.too much flour or short of water
Reduce flour or increase water
2.too many fruit ingredients or too much
whole wheat flour
Reduce the amount of corresponding
ingredients and increase yeast
12
Middle parts are hollow
after cutting bread
1. Excessive water or yeast or no salt
Reduce properly water or yeast and check
salt
2.water temperature is too high
Check water temperature
13 Bread surface is adhered to
dry powder
1.there is strong glutinosity ingredients in
bread such as butter and bananas etc.
Do not add strong glutinosity ingredients
into bread.
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,
press START/STOP
button to interrupt the program before
5-10min of intended finishing time. Before
removing out the bread you should keep
the bread or cake in baking mould for
about 20 minutes with cover closed
RECIPES
The following recipes are only for reference, you may adjust them depending on
ingredients, own taste and experiments.
1. BASIC BREAD：
SIZE MATERIAL
750g
1000g
1250g
1
．
WATER
260ml
350ml
440ml
2
．
OIL
2 tablespoons
2 1/4 tablespoons
2 1/2 tablespoons
3
．
SALT
1teaspoons
1 1/4 teaspoons
1 1/2 teaspoons
4
．
FLOUR
3 1/3 cups
4 1/3 cups
5 1/3 cups
5
．
SUGAR
1 tablespoons
1 1/4 tablespoons
2 tablespoons
6
．
MILK POWDER
2tablespoons
2 1/3 tablespoons
2 1/2 tablespoons
7
．
YEAST
1 teaspoons
1 1/4 teaspoons
1 1/4 teaspoons
2. FRENCH BREAD：
SIZE MATERIAL
750g
1000g
1250g
1
．
WATER
270ml
330ml
370 ml
2
．
OIL
2 tablespoons
3 tablespoons
3teaspoons
3
．
SALT
1 teaspoons
1 1/4 teaspoons
1 1/2 teaspoons
4
．
FLOUR
3 cups
4 cups
4 2/3 cups
5
．
SUGAR
1 tablespoons
1 1/4 tablespoons
1 1/2 tablespoons
6
．
YEAST
1 teaspoons
1 1/3 teaspoons
1 3/4 teaspoons

3. WHOLE WHEAT BREAD：
SIZE MATERIAL
750g
1000g
1250g
1
．
WATER
270ml
330ml
380ml
2
．
OIL
2tablespoons
3 tablespoons
4 tablespoons
3
．
SALT
2 teaspoons
2 1/4 teaspoons
2 1/2 teaspoons
4
．
WHOLE WHEAT
1 1/2 cups
2 cups
3 1/3 cups
5
．
FLOUR
1cups
1 cups
1 1/3cups
6
．
BROWN SUGAR
2 tablespoons
2 1/2 tablespoons
3 tablespoons
7
．
MILK POWDER
2 tablespoons
3 tablespoons
4 tablespoons
8
．
YEAST
1 teaspoons
1 1/2 teaspoons
2 teaspoons
4. SWEET BREAD：
SIZE MATERIAL
750g
1000g
1250g
1
．
WATER
240ml
280ml
310ml
2
．
VEGETABLE OIL
2 tablespoons
3 tablespoons
4 tablespoons
3
．
SALT
1teaspoon
1teaspoon
1 3/4 teaspoons
4
．
REFINED FLOUR
3 cups
4 cups
4 1/2 cups
5
．
SUGAR
3 tablespoons
4 tablespoons
5 tablespoons
6
．
YEAST
3/4 teaspoons
1 teaspoons
1 1/3 tablespoons
7
．
MILK POWDER
2 tablespoons
2 tablespoons
2 1/2 tablespoons
5. SUPER RAPID BREAD：
SIZE MATERIAL
750g
1000g
1250g
1
．
WATER
（
48
℃）
270ml
350ml
440ml
2
．
OIL
2 tablespoons
3 tablespoons
4 tablespoons
3
．
SALT
1
1 1/2
2
4
．
REFINED
FLOUR
3 cups
4 cups
5 1/3cups
5
．
SUGAR
3 tablespoons
4 tablespoons
5 tablespoons
6
．
YEAST
1 teaspoon
2 1/2 teaspoon
2 1/2 teaspoon
6. DUOGH 七、 PASTA DOUGH ：
SIZE MATERIAL
750g
1000g
1250g
1
．
WATER
270ml
350ml
440ml
2
．
OIL
2 tablespoons
3 tablespoons
4 tablespoons
3
．
SALT
1teaspoon
2 teaspoons
2 1/2 teaspoon
4
．
REFINED
FLOUR
3 cups
4 cups
5 cups
5
．
SUGAR
2 1/2 tablespoons
2 1/2
tablespoons
3 tablespoons
6
．
YEAST
3/4 teaspoons
1 teaspoons
1 1/4 teaspoons

7. BUTTER MILK
SIZE MATERIAL
750g
1000g
1250g
1
．
MILK
150ml
200ml
300ml
2
．
OIL
120ml
150ml
150ml
3
．
SALT
1teaspoons
1 1/2 teaspoons
2 teaspoons
4
．
FLOUR
4 cups
4 cups
5 cups
5
．
SUGAR
1 1/2 tablespoons
2 tablespoons
3 tablespoons
6
．
YEAST
3/4 teaspoons
1 teaspoons
1 1/4 teaspoons
8. GLUTEN-FREE：
SIZE MATERIAL
750g
1000g
1250g
1
．
WATER
1/2 cups
2/3 cups
1cups
2
．
OIL
3 tablespoons
4 tablespoons
5 tablespoons
3
．
HONEY
1/4 cups
1/ 3cups
1/ 2cups
4
．
VINEGAR
1 teaspoon
1 teaspoon
1 teaspoon
5
．
EGG
2
2
3
6
．
CORN FLOUR
3cups
4cups
5cups
7
．
SUGAR
3 tablespoons
4 tablespoons
5tablespoons
8
．
SALT
1/2 teaspoon
1/2 teaspoon
3/4 teaspoon
9
．
YEAST
3/4 teaspoons
1 teaspoons
1 1/4 teaspoons
9. CAKE ：
SIZE MATERIAL
750g
1000g
1250g
1
．
BUTTER
6 tablespoons
8 tablespoons
10 tablespoons
2
．
SUGAR
6 tablespoons
8 tablespoons
10 tablespoons
3
．
EGG
4
5
6
4
．
Self-raising flour
1 cups
1 1/2 cups
2 cups
5
．
Flavouring
essence
1 teaspoon
1 teaspoon
1 1/3 teaspoons
6
．
LEMON JUICE
1 tablespoons
1 1/3
tablespoons
1 3/4
tablespoons
7
．
YEAST
3/4 teaspoons
1 teaspoons
1 teaspoon
10. JAM：
SIZE MATERIAL
1.Smashed
strawberry
4 cups
2
．
SUGAR
1 cup
3
．
Pudding powder
1 cup
ENVIRONMENT FRIENDLY DISPOSAL
You can help protect the environment!
Please remember to respect the local regulations: hand in the
non-working electrical equipments to an appropriate waste
disposal center.