Moosoo BM8203, Instruction Manual

⑲  Using oven mitts, turn the bread pan upside down(with the bread pan handle folded down) onto a wire 
      cooling rack or clean cooking surface and gently shake until bread falls out. Use a non-stick spatula to 
      gently loosen the sides of the bread from the bread pan.
⑳  Let the bread 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.

21

If kneading paddle remains in the bread, gently pry it out using a spatula or small utensil. The bread is hot; 

      never use the hand to remove the kneading paddle. When do not use or when operation is complete, 
       unplug the power cord.

Note: 

Store remaining bread in a sealed plastic bag for up to three days at room temperature. To store for a 

long time, place sealed plastic bag in refrigerator for up to 10 days.

4.1 REMOVING BREAD

Bread pan and baking chamber will be hot and oven mitts should be used. Remove the bread pan by lifting 
the handle and turning it counterclockwise to unlock and pull bread pan straight up from the base of the 
chamber.
Carefully shake the bread upside down until the bread falls out of the bread pan. Allow to cool on a wire rack 
for 10 minutes before slicing and slice with bread knife.

TIP: 

If kneading paddle comes out in the loaf, remove 

          it with a spatula or small utensil.

4.2 INGREDIENTS INTRODUCTION

1. Bread Flour

Bread flour is the most important ingredients of making bread and is recommended in most yeast-bread 
recipes. It has a high gluten content (so it can be also called high-gluten flour which contains high protein), 
and keep the size of the bread from collapsing after rising. Flour varies by region. The gluten content is higher 
than the all-purpo se flour, so it can be used for making bread with large in size and higher inner fiber.

2. All-Purpose Flour  

Flour that contains no baking powder and is suitable for“

  quick“

  breads or bread made with the Quick settings. 

Bread flour is better suited for yeast breads.

3. Whole-Wheat Flour 

Whole-wheat flour is ground from the entire wheat kernel. Bread made with cont ainhigher fiber and 
nutritional content. Whole-Wheat flour is heavier that as a result, loaves may be smaller in size and have a 
heavier texture.
It contains wheat skin and gluten. Many recipes usually combine with whole -wheat flour or bread flour to 
achieve the best result.

10