Instruction manual

ManualsBrandsSaturn ManualsBread MakerST-EC7774

ing cup with your eyes horizontally.

When you measure cooking oil or other

ingredients, clean the measuring cup

thoroughly without any other ingredi-

ents.

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 re-

quired. This extra amount could affect

the balance of the recipe. When meas-

uring 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 rec-

ipe.

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 press 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 ingredi-

ents such as eggs, fruit ingredient.

TROUBLE SHOOTING GUIDE

No. Problem Cause Solution

Smoke

from ven-

tilation

hole when

baking

Some

ingredi-

ents

adhere

to the

heat

element

nearby,

for the

first

use, oil

re-

mained

on the

surface

of heat

element

Unplug the

bread

maker and

clean the

heat ele-

ment, but

be careful

not to

burn you,

during the

first use,

dry oper-

ating and

open the

lid.

Bread

bottom

crust is

too thick

Keep

bread

warm

and

leave

bread in

Take bread

out soon

without

keeping it

warm

the

bread

pan for

a long

time so

that

water is

losing

too

much

It is very

difficult to

take

bread out

Kneader

adheres

tightly

to the

shaft in

bread

pan

After tak-

ing bread

out, put

hot water

into bread

pan and

immerge

kneader

for 10

minutes,

then take

it out and

clean.

1.select

ed pro-

gram

menu is

im-

proper

Select the

proper

program

2.after

operat-

ing,

open

cover

several

times

and

bread is

dry, no

brown

crust

color

Don’t open

cover at

the last

rise

Stir in-

gredients

not evenly

and bake

badly

3.Stir

resis-

tance is

too

large so

that

kneader

almost

can’t

rotate

and stir

ade-

quately

Check

kneader

hole, then

take bread

pan out

and oper-

ate with-

out load, if

not nor-

mal, con-

tact with

the au-

thorized

service

facility.

Display

“H:HH”

after press-

ing

“start/stop”

button

The

tempera

ture in

bread

maker

is too

high to

make

Press

“start/stop

” button

and un-

plug bread

maker,

then take

bread pan

out and

bread. open cover

until the

bread

maker

cools down

Hear the

motor

noises but

dough

isn’t

stirred

Bread

pan is

fixed

improp-

erly or

dough is

too

large to

stirred

Check

whether

bread pan

is fixed

properly

and dough

is made

according

to recipe

and the

ingredi-

ents is

weighed

accurately

Bread size

is so large

as to push

cover

Yeast is

too

much or

flour is

exces-

sive or

water is

too

much or

envi-

ronment

tempera

ture is

too high

Check the

above

factors,

reduce

properly

the

amount

according

to the true

reasons

Bread size

is too

small or

bread has

no rise

yeast or

the

amount

of yeast

is not

enough,

more-

over,

yeast

may

have a

poor

activity

as wa-

ter tem-

pera-

ture is

too high

or yeast

is mixed

together

with

salt, or

the en-

viron-

ment

tempera

ture is

lower.

Check the

amount

and per-

formance

of yeast,

increase

the envi-

ronment

tempera-

ture prop-

erly.

9 Dough is The Reduce

so large

to over-

flow

bread pan

amount

of liq-

uids is

so much

as to

make

dough

soft and

yeast is

also

exces-

sive.

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

tempera

ture is

too high

Yeast is

used un-

der room

tempera-

ture

Bread

collapses

in the

middle

parts

when

baking

dough

2.Exces

sive

water

makes

dough

too wet

and

soft.

According

to the abil-

ity of ab-

sorbing

water,

adjust

water on

recipe

1.too

much

flour or

short of

water

Reduce

flour or

increase

water

Bread

weight is

very large

and or-

ganization

construct

is too

dense

2.too

many

fruit

ingredi-

ents or

too

much

whole

wheat

flour

Reduce

the

amount of

corre-

sponding

ingredi-

ents and

increase

yeast

1. Ex-

cessive

water or

yeast or

no salt

Reduce

properly

water or

yeast and

check salt

Middle

parts are

hollow

after cut-

ting bread

2.water

tempera

ture is

too high

Check

water

tempera-

ture

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