Use and Care Manual

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Note: If the kneading blade remains in the bread, gently pry it out using a
hook, don’t take it by hand in case of scald.
CLEANING AND MAINTENANCE
1. Disconnect the machine from the power outlet and let it cool down
before cleaning.
2. To clean the bread pan: Wipe the inside and outside of the pan with a
damp cloth, do not use sharp or abrasive agents to protect the non-stick
coating. The bread pan must be dried completely before installation.
3. If the kneading blade is difficult to remove from the bread pan, add some
warm water to dip for 30mins. Then can be put out easily. Use a wet rag to
clean it.
4. To clean the top lid: Allow the unit to cool afterward. Use a damp cloth to
wipe the lid and interior of the viewing window. Do not use abrasive
cleaners for cleaning since this will degrade the high polish of the surface.
Note: It is suggested not to disassemble the lid for cleaning.
5. Gently wipe the outer surface of the housing with a wet cloth, then use a
dry cloth. Never use petrol or other liquids. Never immerse the housing in
water for cleaning.
6. Before the bread maker is packed for storage, ensure that it has
completely cooled down, is clean and dry, and the lid is closed.
INGREDIENTS INTRODUCTION
1. Bread Flour
Bread flour is the most important bread ingredient recommended in most
yeast-bread recipes. It has a high gluten content (so it can also be called
high-gluten flour, which contains high protein) and keeps the size of the
bread from collapsing after rising. Flour varies by region. The gluten
content is higher than the all-purpose flour, so it can make bread large and
with higher inner fiber.
2. All-Purpose Flour
Flour containing no baking powder is suitable for “quick” bread or bread