EBM 8000 - Bread maker ELECTROLUX - Free user manual and instructions

USER MANUAL EBM 8000 ELECTROLUX

Read the following instruction carefully before using machine for the first time.

• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
  Children should be supervised to ensure that they do not play with the appliance.
• The appliance may only be connected to a power supply whose voltage and frequency comply with the specifications on the rating plate!
• Never use or pick up the appliance if
• the supply cord is damaged,
• the housing is damaged."
• The appliance must only be connected to an earthed socket. If necessary an extension cable suitable for 10A can be used.
• If the appliance or the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified person, in order to avoid hazard.

Always place the appliance on a flat, level surface.
- The mains plug must be withdrawn each time after use, before cleaning and maintenance.
- The appliance and accessories become hot during operation. Use only designated handles and knobs. Always use oven gloves to remove the hot bread pan. Allow to cool down before cleaning or storage.
- The mains cable must not come into contact with any hot parts of the appliance.
- Never obstruct the air vents and ensure adequate ventilation around the appliance during operation. Failing to do so could damage the appliance and result in hazard.
- Never touch any moving parts with your hand or any tools while the appliance is plugged in.
- Do not immerse the appliance in water or any other liquid.
- Do not exceed the maximum capacity stated in the example recipes for the respective baking pans, as this could damage the appliance and result in hazard.

• This appliance is intended for domestic use only. The manufacturer cannot accept any liability for possible damage caused by improper or incorrect use.

F

1. Before first use. Remove all packaging and labels. Mounting of the lid: hold lid with upper part of hinge in a vertical position. Slide down into slots on the lower part of the hinge. Lift out bread or cake pan, clean and dry. Put kneader into place.

1. Measure of ingredients (it is important to follow the given order of ingredients in the recipe, see page 18-20). For best result, make sure to use accurate amounts of ingredients given in the recipes. Add all ingredients into bread or cake pan according to selected programme.

1. a. Put the bread pan into place in baking compartment, push down until locked in position. Close lid.

b. Put the cake pan into place in baking compartment and close lid. During startup, the cake pan will automatically be fixed.

The delayed start ① enables delay of bread making process up to 12 hours (cannot be used with the Super Rapid programme and is not recommended for use with dough, jam or gluten free settings). Do not use delayed start if using programme 8 to 16 and perishable ingredients (milk, eggs, yeast, etc).

F

Cleaning / Nettoyage

Pulizia / Limpieza

1. Always unplug bread maker and allow to cool before cleaning. Do not immerse the bread maker body in water. Do not use dishwasher, abrasive scouring pads or metal implements.

2. Débranche systématiquement la machine et laissez-la refroidir avant de la nettoyer. Ne pas utiliser de tampons à récurer abrasifs ni d'instruments metalliques.

3. Scollegare sempre l'apparecchio dall'alimentazione e lasciarlo raffreddare prima di pulirlo. Non immershere il corso dell'apparecchio in acqua. Non utilizzato lavastoviglie, spugnette abrasive o utensili di metallo.

4. Desconecte siempre la panificadora y espere a que se enfrie antes de limpiarla. No suerja el cuero de la panificadora en el agua. No utilise lavaplatos, estropajos abrasivos ni utensilios de metal.

1. To remove kneader, lift off. If kneader cannot be removed after 10 minutes, hold shaft from underneath pan and twist back and forth until kneader is released. Clean, rinse and dry. (When the blade folds down automatically from a 30^ angle it is completely cleaned.)
2. Pour-retirer la pale auto-rabattable, soulevez-la. Si vous ne parvenez pas à-retirer la pale 10 minutes après l'interruption de la machine, maintenance l'axe sous le moule et exercer un mouvement de va-et-vient jusqu'à ce que la pale se libre. Nettoyez, rincez et séchez la pale. La pale est parfaitement nettoyée lorsqu'elle se rabat sans effort.
3. Per rimuovere l'impastatrice, sollevarla. Se dopo 10 minuti non è possible rimuovere l'impastatrice, tenere l'albero da fatto lo stampo e ruotare avanti e indietro fina a provocare il rilascio dell'impastatrice. Lavare, sciacquare e asciugare. Quando la lamà si ripiega automaticamente da un angolo di 30^ l'impastatrice è completenesse pulita.
4. Para extraer la amasadora, levántela. Si nodea sacarla despues de 10 instantos, sujepte el eje por la parte de abajo del molde, y gire atrás y adelante hasta liberar la amasadora. Limpiela, acárela y sequela. (Cuando la cucilla se piaga hacía abajo automatistically desde un ángulo de 30^ ,estara totalmente limpia.)

1. To clean bread or cake pan. Do not immerse the outside base of the pan, just partially fill with warm soapy water. Leave to soak for 5 to 10 minutes. Outside and inside surfaces are cleaned with a soft damp cloth. Lid can be lifted off for cleaning.
2. Pour nettoyer le moule à pain ou à gâteau, ne plongez pas sa base extérieure dans l'eau, il vous suffit de le replir partiellement d'eau chaude savonnue. Laissez l'eau agir pendant 5 à 10 minutes. Nettoyez les surfaces extérieures et interieures de la machine avec un chiffon doux humide. Le couvercle peut être retire si nécessaire.
3. Per pulire lo stampo per pane o per dolci, non immershere la base esterna dello stampo, ma riempirla solo parzialmente con acqua saponata calda. Lasciare in ammollo per 5-10 minuti. Per la pulizia delle superfici esterne e interne, utilizzare un panno morbido inumidito. Per le operazioni di pulizia il coperchio più essere sollevato e rimioso.
4. Para limpiar el molde para pan o tartas. Nosumaja la base exterior del molde,sole Ilenela parcialmente con agua jabonosa caliente.Dejela a remojo entre 5 y 10 minutos.Las superficies exteriores e interiores se limpian con un paño suave y humedo. Se pueda retirar la tapa para la limpieza.

Disposal / Mise au rebut

Bread/dough programme chart

BREAD PAN ☐
Index	Type	Crust	Size	Total	Extras	Warm	Delay max
8	Cake 500gr	N/A	500g	01:22	-	22	12:00
9	Gluten Free	Medium	750g	02:54	02:37	60	12:00
			1.0kg	02:59	02:42	60	12:00
10	Dough	-	≤1.0kg	01:30	01:14	-	12:00
11	Artisan Dough	-	-	05:15	04:39	-	12:00
12	Jam	-	≤1.0kg	01:25	-	20	12:00
13	Extra Bake	-	-	10-90	-	60	-
CAKE PAN ☐
14	Moelleux	-	270g	01:28	-	22	-
15	Rice Pudding	-	270g		-	22	-
16	Custard	-	270g		-	22	-
Notes		1. An alert will sound (8 buzzes) to add ingredients if the recipe recommends doing so.
		2. Extra Bake default time set is 10 minutes, and Max delay time is 90 minutes (1:30)
		3. For the bread pan programmes (excl. programme 10 and 11), the bread maker will automatically go into the keep warm mode at the end of the baking cycle. It will stay in this mode for up to 1 hour or until the machine is turned off.

PROGRAMME STATUS INDICATOR
Symbol	Name	Explanation
	Pre-heat feature	Used only for the wholewheat, wholewheat rapid and gluten free settings to warm ingredients before kneading.
	Kneading symbol	Indicates dough is in first or second kneading stage or being knocked back between rising cycles. A buzz will tell when to add additional ingredients manually.
	Rise symbol	Indicates dough is either in first, second or third rising cycle.
	Bake symbol	Indicates loaf is in the final baking cycle.
→	Keep warm mode	Automatically starts when baking cycle ends. Keep warm mode continues for one hour or until machine is turned off.

Troubleshooting

GB

BREAD PAN ☐
LOAF SIZE AND SHAPE
Problem	Possible cause	Solution
Bread does not rise enough	Wholemeal breads will be lower than white breads due to less glutenforming protein in whole wheat flour.	Normal situation, no solution.
	Not enough liquid.	Increase liquid by 15ml/3 tsp.
	Sugar omitted or not enough added.	Assemble ingredients as listed in recipe.
	Wrong type of flour used.	You may have used plain white flour instead of strong bread flour which has a higher gluten content. Do not use all-purpose flour.
	Wrong type of yeast used.	For best results use only fast action "easy blend" yeast.
	Not enough yeast added or too old.	Measure amount recommended and check expiry date on package.
	Rapid bread cycle chosen.	This cycle produces shorter loaves. This is normal.
	Yeast and sugar came into contact with each other before kneading cycle.	Make sure they remain separate when added to bread pan.
Flat loaf, no rising.	Yeast omitted or too old.	Assemble ingredients and check expiry date.
	Liquid too hot.	Check recipe for correct liquid temperature.
	Too much salt added.	Use amount recommended.
	If using timer, yeast got wet before bread making process started.	Place dry ingredients into corners of pan. Protect yeast from liquids by making slight well in centre of dry ingredients.
Top inflated – mushroom-like in appearance.	Too much yeast.	Reduce yeast by 1/4 tsp.
	Too much sugar.	Reduce sugar by 1 tsp.
	Too much flour.	Reduce flour by 6 to 9 tsp.
	Not enough salt.	Use amount of salt recommended in recipe.
	Warm, humid weather.	Reduce liquid by 15ml/3 tsp and yeast by 1/4 tsp.
Top and sides cave in.	Too much liquid.	Reduce liquid by 15ml/3 tsp next time or add a little extra flour.
	Too much yeast.	Use amount recommended in recipe or try a quicker cycle next time.
	High humidity and warm weather may have caused dough to rise too fast.	Chill water or add milk straight from fridge.
Gnarly, knotted top – not smooth.	Not enough liquid.	Increase liquid by 15ml/3 tsp.
	Too much flour.	Measure flour accurately.
	Tops of loaves may not all be perfectly shaped, however, this does not affect wonderful flavour of bread.	Make sure dough is made under the best possible conditions.
Collapsed while baking.	Machine was placed in a draught or may have been knocked or jolted during rising.	Reposition bread maker.
	Exceeding capacity of bread pan.	Do not use more ingredients than recommended for large loaf (max. 1Kg).
	Not enough salt used or omitted (salt helps prevent the dough over proving).	Use amount of salt recommended in recipe.
	Too much yeast.	Measure yeast accurately.
	Warm, humid weather.	Reduce liquid by 15ml/3 tsp and reduce yeast by 1/4 tsp.
Loaves uneven, shorter on one end.	Dough too dry and not allowed to rise evenly in pan.	Increase liquid by 15ml/3 tsp.
Foldable blade does not stand up during kneading process.	Blade was not cleaned very well.	Clean the blade (see cleaning section).

Troubleshooting

BREAD PAN ☐
BREAD TEXTURE
Problem	Possible cause	Solution
Heavy dense texture	Too much flour.	Measure accurately.
	Not enough yeast.	Measure accurately.
	Not enough sugar.	Measure accurately.
Open, course, holey texture.	Salt omitted.	Assemble ingredients as listed in recipe.
	Too much yeast.	Measure right amount of recommended yeast.
	Too much liquid.	Reduce liquid by 15ml/3 tsp.
Centre of loaf is raw, not baked enough.	Too much liquid.	Reduce liquid by 15ml/3 tsp.
	Power cut during operation.	If power is cut during operation for more than 8 minutes you will need to remove unbaked loaf from pan and start again with fresh ingredients.
	Quantities were too large and machine could not cope.	Reduce amounts to maximum quantities allowed.
Bread doesn't slice well, very sticky.	Sliced while too hot.	Allow bread to cool on rack at least 30 minutes before slicing.
	Not using proper knife.	Use a good bread knife.
CRUST COLOUR AND THICKNESS
Problem	Possible cause	Solution
Dark crust colour/too thick	DARK crust setting used.	Use medium or light setting next time.
Loaf of bread is burnt.	Bread maker malfunctioning.	Refer to "Service and customer care" section.
Crust too light.	Bread not baked long enough.	Extend baking time.
	No milk powder or fresh milk in recipe.	Add 15ml/3 tsp skimmed milk powder or replace 50% of water with milk to encourage browning.
PAN PROBLEMS
Problem	Possible cause	Solution
Kneader cannot be removed.	Kneader is stuck due to dried dough remains.	Add water to bread pan and allow kneder to soak. Then you may need to twist kneder slightly to remove it (see cleaning section).
Bread sticks to pan/difficult to shake out.	Can happen over prolonged use.	Lightly wipe the inside of bread pan with vegetable oil.
		Refer to "Service and customer care" section.

Troubleshooting

GB

CAKE PAN
LOAF SIZE AND SHAPE
Problem	Possible cause	Solution
Cake does not rise enough.	Eggs were not mixed to viscous material.	Use egg breaking machine to mix eggs.
	Sugar omitted or not enough added.	Mix the ingredients as listed in recipe.
	Wrong type of cake flour used.	Do not use all-purpose cake flour.
Flat loaf, no rising.	Eggs were not mixed even enough.	Use egg breaking machine to mix eggs.
	Required standard recipe was not used.	Apply standard recipe.
Cake surface is cracked.	Not correct amounts of sugar, salt, flour and/or liquid.	Check recipe ingredients.
Top and sides cave in.	Too much liquid.	Reduce liquid amount.
	Eggs were not mixed even enough.	Use egg breaking machine to mix eggs.
Gnarly, knotted top – not smooth	Not enough liquid.	Add more milk or water.
	Too much cake flour.	Reduce cake flour.
	Tops of loaves may not all be perfectly shaped – no effect on flavour.	Make sure cake is made under the best possible conditions.
Collapsed while baking.	Machine was placed in a draught or may have been knocked or jolted during rising.	Reposition cake.
	Exceeding capacity of cake pan.	Do not use more ingredients than recommended.
	Salt omitted or not enough used.	Use amount of salt recommended in recipe.
	Too much cake flour.	Measure the cake flour accurately.
	Warm, humid weather.	Reduce liquid amount.
CRUST COLOUR AND THICKNESS
Problem	Possible cause	Solution
Dark crust colour/crust too thick.	Cake was not removed immediately after baking.	Remove immediately after baking.
Loaf of cake is burnt.	Bread maker malfunctioning.	See "Service and customer care" section.
Crust too light.	Cake was not baked long enough.	Extend baking time.
CAKE PAN
Problem	Possible cause	Solution
Kneader cannot be removed.	Kneader is stuck due to dried dough remains.	Add water to bread pan and allow kneader to soak. Then you may need to twist kneader slightly to remove it (see cleaning section).
Cake cannot be poured out.	The blade was stuck in the cake.	Wear gloves and rotate the fork by hand to separate blade from cake.
	The cake is sticking to the cake pan.	Not enough cake oil.
Cake pan cannot be lifted up.	Base for cake pan and bottom base coupling may be deformed or some foreign body inside.	Carefully rotate cake pan in left and right direction to loosen it.

Troubleshooting

MACHINE MECHANICS
Problem	Possible cause	Solution
Bread maker not operating/Kneader not moving.	Pan not correctly located.	Check the pan is locked in place.
	Delay timer selected.	Bread maker will not start until count down reaches programme start time.
Ingredients not mixed.	Did not start bread maker.	After programming control panel, press start button to turn bread maker on.
	Pan not correctly locked in place.	Check pan is in accurate position.
	Forgot to put kneader in pan or blade did not stand up.	Always make sure kneader is on shaft in the bottom of the pan before adding ingredients. Also make sure blade is completely clean.
Burning odour noted during operation.	Ingredients spilled inside oven.	Be careful not to spill ingredients when adding to pan. Ingredients can burn on heating unit and cause smoke.
	Pan leaks.	See "Service and Customer care" section.
	Exceeding capacity of bread pan.	Do not use more ingredients than recommended in recipe and always measure ingredients accurately.
Machine unplugged by mistake or power lost during use. How can I save the bread?	If machine is in knead cycle, discard ingredients and start again.
	If machine is in rise cycle, remove dough from bread pan, shape and place in greased 23 x 12.5cm/9 x 5 in. loaf tin, cover and allow to rise until doubled in size. Use bake only setting 13 or bake in pre-heated conventional oven at 200°C/400°F/Gas mark 6 for 30-35 minutes or until golden brown.
	If machine is in bake cycle, use bake only setting 13 or bake in pre-heated conventional oven at 200°C/400°F/Gas mark 6 and remove top rack. Carefully remove pan from machine and place on bottom rack in oven. Bake until golden brown.
E:01 appears on display and machine cannot be turned on.	Baking compartment too hot.	Unplug and allow to cool down for 30 minutes.
H:HH & E:EE appears in display and machine does not operate.	Bread machine is malfunctioning. Temperature sensor error.	See "Service and Customer care" section.
E:00 appears on display during program 15	Baking compartment too cold	Start program 13 (Bake) for 3-5 minutes to warm up the machine and then restart program 15.

GB

BREAD PAN ☐
WHITE BREAD – setting: 1 and 2
Ingredients	1 kg	750 g	500 g
Water	360 ml	310 ml	205 ml
Oil	2 tbsp	1 1/2 tbsp	1 tbsp
Salt	2 tsp	1 1/2 tsp	1 tsp
Sugar	3 tbsp	2 tbsp	1 1/2 tbsp
Dried skimmed milk powder	2 tbsp	1 1/2 tbsp	1 tbsp
White bread flour	4 1/2 cups	3 1/4 cups	2 1/4 cups
Dried yeast	2 tsp	1 1/4 tsp	1 + 1/3 tsp

WHOLE WHEAT BREAD – setting: 3 and 4
Ingredients	1 kg	750 g	500 g
Water	360 ml	310 ml	205 ml
Butter/Margarine	3 tbsp	2 tbsp	1 1/2 tbsp
Salt	2 tsp	1 1/2 tsp	1 tsp
Soft brown sugar	4 tbsp	3 tbsp	2 tbsp
Dried skimmed milk powder	3 tbsp	2 tbsp	1 1/2 tbsp
Whole wheat bread flour	4 1/3 cups	3 1/4 cups	2 cups
Dried yeast	2 1/2 tsp	1 1/2 tsp	1 tsp

FRENCH BREAD – setting: 5
Ingredients	1 kg	750 g	500 g
Water	330 ml	290 ml	165 ml
Olive oil	2 tbsp	1 tbsp	1 tbsp
Salt	1 1/2 tsp	1 tsp	3/4 tsp
Sugar	2 tbsp	1 1/4 tbsp	1 tbsp
White bread flour	4 cups	3 1/4 cups	2 1/4 cups
Dried yeast	2 tsp	1 1/2 tsp	1 1/4 tsp

BRIOCHE – setting: 6
Ingredients	1 kg	750 g	500 g
Water	310 ml	250 ml	155 ml
Oil	2 tbsp	1 tbsp	1 tbsp
Salt	2 tsp	1 1/2 tsp	1 tsp
Sugar	2 tbsp	2 tbsp	1 tbsp
Dry milk	2 tbsp	1 1/2 tbsp	1 tbsp
Bread flour	4 1/4 cups	3 cups	2 1/2 cups
Active dry yeast	3 tsp	1 tsp	1 tsp

SUPER RAPID – setting: 7
Ingredients	1 kg
Water	330 ml
Oil	2 tbsp
Salt	2 tsp
Sugar	2 tbsp
Dry milk	2 tbsp
Bread flour	4 cups
Active dry yeast	2 tsp

Recipes (add ingredients according to listed order)

BREAD PAN ☐
CAKE 500 g – setting: 8
Ingredients	500 g
Milk	1 cup
Butter	2 tsp
Eggs	2
Sugar	¼ tbsp
Essence	¾ tsp
Cake flour	¾ cups
Baking yeast	½ tsp

GLUTEN FREE – setting: 9
Ingredients	1 kg	750 g
Water	310 ml	250 ml
Oil	3 tbsp	3 tbsp
Salt	1 1/2 tsp	1 1/2 tsp
Sugar	3 tbsp	3 tbsp
Eggs	3	2
Vinegar	1 tsp	1 tsp
Mix flour	450 g	390 g
Xanthan gum	1 tbsp	1 tbsp
Dried yeast	1 1/2 tsp	1 1/2 tsp

DOUGH – setting: 10 and 11
Ingredients
Water	290 ml
Oil	2 tbsp
Salt	1 1/2 tsp
Sugar	2 tbsp
Dried milk	1 1/2 tbsp
White bread flour	3 1/2 cups
Dried yeast	1 1/2 tsp

JAM - setting: 12
Ingredients
Water	2 tbsp
Lemon juice	2 tbsp
Sugar	2 tbsp
Jam	2 tbsp
Orange	500 g

EXTRA BAKE BREAD – setting: 13
Ingredients	1 kg	750 g	500 g
Water	310 ml	250 ml	155 ml
Oil	2 tbsp	2 tbsp	1 tbsp
Salt	2 tsp	1 1/2 tsp	1 tsp
Sugar	2 tbsp	2 tbsp	1 tbsp
Dry milk	2 tbsp	1 1/2 tbsp	1 tbsp
Bread flour	4 1/4 cups	3 cups	2 1/2 cups
Active dry yeast	3 tsp	2 tsp	1 tsp

GB

CAKE PAN ☐
MOELLEUX - setting: 14
Ingredients
Butter	75 g
Lemon juice	100 ml
Sugar	50 g
Egg	1
Flour	190 g
Baking powder	½ tbsp
Bicarbonate soda	½ tsp
Salt	1 pinch

RICE PUDDING – setting: 15
Ingredients
Milk (fat 3%)	0.5 l
Round rice	90 g
Sugar	60 g
Vanilla bean	1/2

CUSTARD CAKE – setting: 16
Ingredients
Milk	400 ml
Sugar	30 g
Eggs	3
Vanilla beans

F

MOULE A PAIN

Réf.	Désignation	Croûte	Taille	Temps de préparation	Ajout d'ingredients	Maintien au chaud	Départ différé
1	Pain blanc	Claire	500 g	02:57	02:37	60	12:00
			750 g	03:00	02:40	60	12:00
			1 kg	03:03	02:43	60	12:00
		Moyenne	500 g	03:05	02:45	60	12:00
			750 g	03:10	02:50	60	12:00
			1 kg	03:15	02:55	60	12:00
		Foncée	500 g	03:20	03:00	60	12:00
			750 g	03:25	03:05	60	12:00
			1 kg	03:30	03:10	60	12:00
2	Blanc rapide	Claire	500 g	02:32	02:12	60	12:00
			750 g	02:35	02:15	60	12:00
			1 kg	02:38	02:18	60	12:00
		Moyenne	500 g	02:40	02:20	60	12:00
			750 g	02:45	02:25	60	12:00
			1 kg	02:50	02:30	60	12:00
		Foncée	500 g	02:55	02:35	60	12:00
			750 g	03:00	02:40	60	12:00
			1 kg	03:05	02:45	60	12:00
3	Pain complet	Claire	500 g	04:15	03:31	60	12:00
			750 g	04:19	03:35	60	12:00
			1 kg	04:23	03:39	60	12:00
		Moyenne	500 g	04:20	03:36	60	12:00
			750 g	04:25	03:41	60	12:00
			1 kg	04:30	03:46	60	12:00
		Foncée	500 g	04:29	03:45	60	12:00
			750 g	04:35	03:51	60	12:00
			1 kg	04:39	03:55	60	12:00
4	Complet rapide	Claire	500 g	02:29	02:10	60	12:00
			750 g	02:33	02:14	60	12:00
			1 kg	02:37	02:18	60	12:00
		Moyenne	500 g	02:34	02:15	60	12:00
			750 g	02:39	02:20	60	12:00
			1 kg	02:44	02:25	60	12:00
		Foncée	500 g	02:43	02:24	60	12:00
			750 g	02:49	02:30	60	12:00
			1 kg	02:53	02:34	60	12:00
5	Pain français	Claire	500 g	03:12	02:53	60	12:00
			750 g	03:23	03:04	60	12:00
			1 kg	03:34	03:15	60	12:00
		Moyenne	500 g	03:32	03:13	60	12:00
			750 g	03:36	03:17	60	12:00
			1 kg	03:40	03:21	60	12:00
		Foncée	500 g	03:35	03:16	60	12:00
			750 g	03:42	03:23	60	12:00
			1 kg	03:44	03:25	60	12:00
6	Brioche	Claire	500 g	03:17	02:57	60	12:00
			750 g	03:19	02:59	60	12:00
			1 kg	03:21	03:01	60	12:00
		Moyenne	500 g	03:19	02:59	60	12:00
			750 g	03:22	03:02	60	12:00
			1 kg	03:25	03:05	60	12:00
		Foncée	500 g	03:23	03:03	60	12:00
			750 g	03:26	03:06	60	12:00
			1 kg	03:29	03:09	60	12:00
7	Pain rapide	Moyenne	750 g	00:58	-	60	-

GB

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