User Manual
10 11
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Function Availability and Time Required
●
The machine stop or move during process based on the operating program.
●
Time required for each process will differ according to room temperature.
Menu
Number
Menu Options Total
Remark *
1
( )
Processes
Refer.
Page
Rest
Size Crust Timer
Knead
Rise
*
2
Bake Total
Hard Crust Bake
1
White
— —
4
— 5 min–10 min
2 h 15 min –
2 h 20 min
50 min 3 h 15 min —
P. 11–14
2
White Raisin
— — — —
25 min –
35 min
*4
1 h 50 min –
2 h
55 min 3 h 20 min
4
P. 11–14
3
White Stuffed
— — — —
25 min –
35 min
*4
1 h 50 min –
2 h
55 min 3 h 20 min
4
P. 11–14
4
Whole Wheat
— —
4
1 h –
1 h 30min
10 min –
20 min
2 h 15 min –
2 h 55 min
55 min 5 h —
P. 11–14
5
Whole Wheat
Raisin
— — —
1 h –
1 h 30min
30 min –
35 min
*4
2 h –
2 h 35 min
1 h 5 h 5 min
4
P. 11–14
6
Lean
— —
4
45 min –
2 h 20 min
*3
10 min –
15 min
2 h 35 min –
4 h 15 min
50 min 6 h —
P. 11–14
7
Lean Raisin
— — —
45 min –
2 h 20 min
*3
15 min –
25 min
*4
2 h 30 min –
4 h 5 min
55 min 6 h 5 min
4
P. 11–14
Bake
8
Soft
4 4 4
30 min –
1 h
25 min –
30 min
*4
1 h 45 min –
2 h 10 min
50 min 4 h —
P. 11–14
9
Soft Rapid
4 4
— —
15 min –
25 min
55 min –
1 h 5 min
40 min 2 h —
P. 11–14
10
Soft Raisin
4 4
—
30 min –
1 h
20 min –
35 min
*4
1 h 45 min –
2 h 15 min
50 min 4 h
4
P. 11–14
11
Soft Raisin Rapid
4 4
— —
25 min –
35 min
*4
45 min –
55 min
40 min 2 h
4
P. 11–14
12
Brioche
—
4
— 30 min
35 min –
45 min
*4 *6
1 h 35 min –
1 h 45 min
*7
50 min 3 h 40 min
4
P. 11, 15
13
Bake Only
— — — — — —
30 min–
1 h 30 min
30 min–
1 h 30 min
—
P. 14
Gluten Free
14
Gluten Free Bread
— — — —
15 min –
20 min
40 min –
45 min
50 min 1 h 50 min —
P. 11, 16
15
Gluten Free Cake
— — — —
20 min
*5
— 1 h 30 min 1 h 50 min
4
P. 11, 16
Others
16
Bread Dough
— — —
30 min –
50 min
20 min –
30 min
*4
1 h 10 min –
1 h 20 min
— 2 h 20 min —
P. 11, 17
17
Pizza Dough
— —
4
—
30 min –
35 min
*4
10 min –
15 min
— 45 min —
P. 11, 17
18
Jam
— — — — — — —
1 h 30 min –
2 h 30 min
—
P. 11, 17
●
Abbreviations used in this instructions, a full name written as follows: min = minute (s); h = hour (s).
*1 Remark ( ) : The menu is available to add additional ingredients or do manual operation when beep sounds.
*2
The machine will operate for a short time during the rise period (to ensure optimal gluten development).
*3 There is a three - minute kneading process at the beginning depending on the room temperature.
*4 There is a period of rise during the knead period.
*5 There is a period of scraping during the knead period.
*6 There is a manual process during the knead period.
*7 There is a manual process during the rise period.
Menu Charts and Baking Options
1
Open the lid, remove the bread pan (1) and set the kneading blade into the kneading mounting shaft. (2)
(1)
ê
â
(2)
Place kneading blade firmly into
the kneading mounting shaft.
Check around the kneading mounting shaft and inside the
kneading blade and ensure that they are clean. (See P. 17)
2
Prepare the ingredients with exact measurement according to the recipe.
3
Place measured ingredients into the bread pan in the top-to-bottom order. (3)
●
Place dry yeast away from the kneading blade and kneading mounting shaft.
If some of the yeast getting into it, bread may not rise well.
●
Place dry ingredients over the dry yeast. It must be kept separate from any liquid until mixing commences.
●
After above, pour liquid in the edge of bread pan's sidewall to avoid splashing. (4)
4
Wipe off any moisture and flour around the bread pan, and return it into the main unit. (5)
Close the lid.
5
Plug the machine into 230 - 240 V socket.
(3) Placing ingredients
Example
Before Use
Preparations
●
For the first time use, remove packing material and clean the machine. (See P. 17)
●
Clean the machine when you have not used for a long time. (See P. 17)
Make sure to complete the preparation steps before setting menu.
Handling Instructions and Recipes
(4)
White Bread
Dry yeast 1 tsp
Strong white bread flour 400 g
Butter 10 g
Sugar ¾ tsp
Salt 1¾ tsp
Water 260 mL
Kneading mounting shaft
(5)
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