INSTRUCTION MANUAL
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12, Bake
If you like crisp crust, you can put the bread into the maker for further toasting, also can add toasting time.
13, Instructions
1, The material should be put into the maker in order.
2, The content of the yeast should differ depending on the circumstance temperature, above prescription is based on 25
℃
house
temperature, if the house temperature is higher than 25
℃
,you’d better to reduce some yeast, if the house temperature is lower
than 25
℃
,you’d better to add some yeast ,
3, The flour should be white, and can throng the 100- bolt, not including sands, no mold, and not agglomerating, also with good
flexibility.
4, You should especially protect the perfect of the non-steak inner barrel. Don’t use metal tool to clean it,
5, The hole in the middle of the kneading arms should be thorough cleaned then drip some butter on it, lest to stick the kneading
arm.
6, When clean the inner part of the maker, please cut off the electric first,
7, Don’t put the inner barrel into water for long time, it will affect the function of the axis of rotation. if the kneading arm was
sticked to the barrel, you can use warm water to marinate it about 30 minutes, so that it is very easy to put it out.
VIII: Time and function form
If the time form is not matched the time that the maker do, that is result of the technology improvement, you should complied to
the maker, we will not notice additionally.
IX: Maintaining
The problems that bread maker often appears, and settlement.
.
Number
Problem
Reason
Settlement
1
The central section of the bread is
sinking; the bottom crust of the bread
is too thick.
The time of keeping warm and
storage in barrel is too long, lose too
much water.
When the roast is finished, please take
the bread out,
2
Difficult to put the bread out
The kneading arm adheres to the
axis of rotation tightly.
When put out the bread ,pour some heat
water into the barrel, and marinate it for
10minutes, then put out the kneading
arm, and clean it.
Weight
Ingredients
900g
Water
330ml(330g)
Salt
1/3 small sp (2.5g)
Sugar
2 1/2 big sp (35g)
Butter
2 1/2 big sp (40g)
Strong flour
3 1/2cus(518g)
Dry milk powder
2 1/2 big sp (16g)
Dry yeast
3 small sp (10.5g)
Material weight
952g
Order
Non