Bread Maker - Bread maker Starlyf - Free user manual and instructions

USER MANUAL Bread Maker Starlyf

International patents pending. All imitations will be prosecuted. Starlyf® Bread Maker is a registered EU/CTM trade mark.

A 1 2 3 4 5 6 7 8 9 10

Basic French Sweet Ultra-fast Quick Cake Dessert Rice bread Corn bread LIGHT MED DARK 1.2LX 1.5LX B Gluten free B Dough B Gruel B Knead Sticky Rice B Rice wine Mix B Yogurt B Jam B Bake MENU WEIGHT TIME +/- COLOR STATION PAULS

Diagram of a hand using a lever to lift a sink in a car (no text or symbols visible)

D 1 2 3

Illustration of a hand using a tool to press or inspect a textured surface inside a container (no text or symbols visible)

Illustration of two hands gripping a piece of bread with a net, showing a double-headed arrow indicating compression (no text or symbols)

IMPORTANT SAFEGUARDS

Before using the electrical appliance, the following basic precautions should always be followed:

1. Read all and save these instructions.

2. Before using check that the voltage of wall outlet corresponds to the one shown on the rating plate.

3. This appliance is not intended for used 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 appliances by a person responsible for their safety.

4. Close supervision necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.

5. Do not touch hot surfaces. Use handles or knobs. Always use oven mitts to handle hot bread pan or hot bread.

6. Do not put hand inside oven chamber after bread pan is

removed. Heating unit will still be hot.

1. To protect against electric shock do not immerse cord, plugs, or bread maker in water or other liquid.

2. Unplug from outlet when not in use and cleaning. Allow to cool before putting or taking off parts, or before cleaning the appliance.

3. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return the appliance to manufacturer or the nearest authorized service agent for examination, repair or electrical/mechanical adjustment.

4. The use of accessory is attachments not recommended by the appliance manufacturer may cause injuries.

5. Do not use outdoors and household use only.

6. Do not let cord hang over edge of table or counter or touch hot surface.

7. Do not place on or near a hot gas or electric burner, or in a heated oven.

8. Extreme caution must be

used when moving an appliance containing hot oil or other hot liquids.

1. Never switch on the appliance without properly placed bread pan filled ingredients.

2. Never beat the bread pan on the top or edge to remove the pan, this may damage the bread pan.

3. To disconnect, turn all controls off(START/STOP); then remove plug from wall outlet.

4. Do not place eyes or face in close proximity with tempered glass viewing window, in the event that the safety glass breaks.

5. This appliance has been incorporated with a grounded plug. Please ensure the wall outlet in your house is well earthed.

6. Do not touch any moving or spinning parts of the machine when baking.

7. Do not operate the appliance for other than intended use.

8. Clean oven interior carefully. Do not scratch or damage heating element tube.

PARTS AND FEATURES (A)

Part Description Part Description

1 Top Lid 6 Housing
2 Knead Paddle 7 Hook
3 Bake Chamber 8 Measuring Cup
4 LCD Display 9 Measuring Spoon
5 Control Panel 10 Handle

FUNCTION INTRODUCTION

CONTROL PANEL (B)

AFTER POWER ON

Plug the bread maker into power supply, a beep will be heard and "3:00" will be displayed. But the colon between the "3" and "00" don't flash constantly.

And "1" is the default program. The arrows point to "1.2lb" and "MEDIUM" as they are default settings.

START/STOP BUTTON

Press the START/STOP button once to start a program. The indicator will light up, and the colon in the time display begin to flash and the program will start. Any other button is inactivated except the START/STOP button after a program has begun.

Press the START/STOP button for 0.5 seconds and shift to pause state, if no operation in 3 minutes, the program will continue processing until the setting program completed.

Press the START/STOP button for 3 seconds to cancel a program, then a beep will be heard, it means that the program has been switched off. This feature will help to prevent any unintentional disruption to the operation of program.

To remove bread, press the START/STOP button to end the baking cycle.

PREPROGRAMMED MENU

Press MENU button to select your desired programs. Each time it is pressed (accompanied by a short beep) the program will vary. Press the button discontinuously, the corresponding program number will be cycled to show on the LCD display.

CRUST COLOR

Press COLOR button to select your desired setting:

Light, Medium, or Dark crust

This button is adjustable in programs menu 1-3.5.8-10.

WEIGHT

Press the Weight button to choose your desired gross weight (1.2lb, 1.5lb).

This button is adjustable in programs programs menu1-3.5.8-10.

DELAY TIMER("▲ or ▼")

Use the DELAY TIMER feature to start the bread maker at a later time. Press "▲ or ▼" buttons to increase the cycle time shown on the LCD display. Add up to 15 hours including the delay time and breadmaking program.

NOTES:

- Set the Delay Time after selecting PROGRAM MENU.WEIGHT.and CRUST COLOR.

- Do not use the timer function with recipes that include dairy or other ingredients, such as eggs, milk, cream, or cheese.

- You must decide how long it will be before your bread is ready by pressing the "▲ or ▼"

Please note the delay time should include the baking time of program. After baking program is complete, the bread machine will shift to the Keep Warm setting for 1 hour. Before start making bread, press the program menu and crust color are select first, then pressing "▲ or ▼" o increase or decrease the delay time at the increment of 10 minutes. The maximum delay is 15 hours.

POWER INTERRUPTION

In the event of a power outage, the process of making bread will continue automatically within 10 minutes, even with out press START/STOP button. If the interruption time is longer than 15 minutes, the unit will not continue running and the LCD display will revert back to the default setting. If the dough has started rising, discard the ingredients in the bread pan and start over. If the dough has not entered the rising phase when the power cord is remove from wall outlet. you can press the START/STOP button to continue the program from the beginning.

WARNING DISPLAY

"HHH"-This warning means that the temperature inside of the bread pan is too high. Press START/STOP button(see below figure1) to stop the program, unplug the power cord, open the top lid, and let the machine cool down completely for 10-20 minutes before restarting.

"EE0"-This warning means that the temperature sensor is disconnected. Press START/STOP button(see below figure2) to stop the program, unplug the power cord. Please check the sensor by the nearest authorized service agent for examination, repair or electrical / mechanical adjustment.

Figure 1
Figure 2

KEEP WARM

After baking program is complete, the bread machine will beep 10 times and shift to Keep Warm setting for 1 hour. It will be displayed "0:00"

After 60minutes will shown on the LCD display.

To cancel the Keep Warm process, press the START/STOP button for 3 seconds.

TIP:Removing bread immediately after baking program is complete will prevent crust from becoming darker.

PROGRAM MENU

1 - Basic bread

For white and mixed breads, it mainly consist of basic bread flour.

2 - French bread

For light breads made from fine flour. Normally the bread is fluffy and has a crispy crust. This is not suitable for baking recipes requiring butter, margarine or milk.

3 - Sweet bread

For breads with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate or added sugar. Due to a longer phase of rising the bread will be light and airy.

4 - Ultra-fast

Kneading, rising and baking in a very fast way. But the baked bread is the roughest one among all bread menus.

5 - Quick bread

Kneading, rising and baking time is shorter then basic bread but longer than Ultra-fast bread. The bread interior tissue is denser.

Quick breads are made with baking powder and baking soda that activated by moisture and heat. For perfect quick breads, it is suggested that all liquids be placed in the bottom of the bread pan; dry ingredients on top, During the initial mixing of quick bread batters, dry ingredients may collect in the corners of the pan, it may be necessary to help machine mix to avoid flour clumps. if so, use a rubber spatula.

6 - Cake

Kneading, rising and baking occurs, but rise with the aid of soda or baking powder.

7 - Dessert

Kneading and baking those foods with more fat and protein.

8 - Rice bread

Mix cooked rice into the flour with 1:1 to make

the bread.

9 - Corn bread

Mix corn into the flour with to make the bread.

10 - Gluten-free bread

For the bread of gluten-free flours and baking mixtures. Gluten-free flours require longer for the uptake of liquids and have different rising properties.

11 - Gruel

Kneading and stewing to make coarse cereals gruel, e.g. Chinese Babao gruel.

12 - Sticky rice

Stirring and heating to make glutinous rice ball

13 - Mix

Stir to let the flour and liquids mix thoroughly.

14 - Dough

This program prepares the yeast dough for buns, pizza crust,etc.,to Baked in a conventional oven.There is no baking in this program.

15 - Knead

Kneading only, no rising or baking. Used for making dough for pizzas etc.

16 - Rice wine

Rising and baking the polished glutinous rice.

17 - Yogurt

Rising and make the yogurt.

18 - Jam

Use this setting for making jams from fresh fruits and marmalades from oranges. Do not increase the quantity or allow the recipe to boil over the bread pan into the baking chamber. Should this happen, stop the machine immediately and remove the bread pan carefully. Allow to cool a little and clean thoroughly.

19 - Bake

For additional baking of breads is needed because a load is too light or not baked through. In this program, there is no kneading or resting.

BEFORE THE FIRST USE

Wash and dry bread pan and kneading paddle. Note: Do not use metal utensils in bread pan since they may damage the non-stick surface. CAUTION! Falling Object Hazard. Bread maker can wobble and walk during kneading cycle. Always position it in the center of counter away from the edge.

1. Check for any missing or damaged parts.

2. Clean all the parts according to "CLEANING AND MAINTENANCE".

3. Set the bread maker on bake mode and bake empty for about 10 minutes. Then let it cool down and clean all the detached parts again. The appliance may emit a little smoke and/or odor when you turn it on for the fist time. This is normal and will subside after the first or second use. Make sure the appliance has sufficient ventilation.

4. Dry all parts thoroughly and assemble them, the appliance is ready for use.

Detailed Instructions

- Using the bread pan handle, turn the bread pan couter-clockwise and then pull it out of tha appliance. (C)

- Push the kneading paddle onto the drive shaft inside the bread pan.(D)

1. Kneading paddle

2. Drive shaft

3. Bread barret

- Add the ingredients to the bread pan in order listed in the recipe. First, add the liquids, sugar, and salt; then the flour; and last the yeast.

- Carefully measure and add ingredients to the bread pan in the EXACT order given in the recipe.

• NOTE: Make a small indentation on the top of flour with finger, add yeast into the indentation. Make sure that yeast does not come into

LAST: Yeast. MUST be separate from wet ingredients

SECOND: Dry ingredients (sugar, salt, shortening, flour)

FIRST: Liquid ingredients -room temperature

contact with salt or liquids.(E)

TIP: Pre measure all ingredients, including add-ins(nuts, raisins), prior to beginning.

- Place the bread pan into the break make and make sure it is firmly locked in place by turning it clockwise. Close the lid.

- NOTE: Bread pan must lock into place for proper mixing and kneading.

- Plug in the appliance.A beep will be heard and the LCD display will default to Program 1.

- Press PROPGRAM MENU button until your desired program is displayed.

- Press the WEIGHT button to move the arrow to 1.2lb,1.5lb (WEIGHT is not an option in program 4.6.7.11-19.)

- Press the CRUST button to move the arrow to desired setting:Light,Medium,Dark crust.(Crust is not adjustable in program 4,6,7,11-19.)

- If desired, set the 'DELAY TIMER button. Press + and - buttons to increase the cycle time shown on the LCD display. (Delay function is not available in program 18)

- NOTE: Do not use the feature when using dairy, eggs, etc. This step may be skipped if you want the bread maker to start working immediately.

- Press the START/STOP button once to start program.Bread maker will beep once and "3:00" will be displayed. But the colon between the "3" and "00" don't flash constantly and the indicator will light up.The kneading paddle will begin to mix your ingredients.If Delay Timer was activated,kneading paddle will not mix ingredients until program is set to begin.

- For add-ins(fruits,nuts,raisins),the machine will be ten beeps.Open the lid and pour your add-ins. (This function is adjustable in programs:Menu1-3.5,8-10.)This timing varies by

program.

- Once the process is complete, ten beeps will be heard and shift to the Keep Warm setting for 1 hour. You can press START/STOP button for 3 seconds to stop the process and Keep Warm setting will end. Unplug the power cord and then open lid using oven mitts.

- Let the bread pan cool down slightly before moving the bread. Use oven mitts, carefully turn the bread pan counterclockwise to unlock and lift up on the handle to remove from the machine. Caution: the Bread pan and bread may be very hot! Always handle with care.

- 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. (F)

- 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.

- 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.

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.

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 and (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-purpose flour, so it can be used for making bread with large in size and higher inner fiber.

1. All-Purpose Flour

Flour that contains no baking powder, suitable for "quick" breads or bread made with the Quick settings. Bread flour is better suited for yeast breads.

1. Whole-Wheat Flour

Whole-wheat flour is ground from the entire wheat kernel. Bread made with all or part whole-wheat flour will higher fiber and nutritional content. Whole-Wheat flour is heavier and, 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.

1. Black Wheat Flour

Black Wheat Flour, also named as "Rye Flour", it is a kind of high fiber flour, and it is similar with whole-wheat flour. To obtain the large size after rising, it must be used in combination with high proportion of bread flour.

1. Self-rising flour

Flour that contains baking powder, use especially for making cakes. Do not use self-rising flour in combination with yeast.

1. Corn flour and oatmeal flour

Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive ingredients of making rough bread, which are used for enhancing the flavor and texture. 7. Sugar

Sugar is "food" for yeast and also increase the sweet taste and color of bread. It is a very important element of making the bread rise.

White sugar is normally used; however, brown sugar, powdered sugar, or cotton sugar may also be called for in some recipes.

8. Yeast

Yeast is a living organism and should be kept in the refrigerator to remain fresh. It needs carbohydrates found in sugar and flour as nourishment. Yeast used in bread maker recipes will be sold under several different names: Bread machine yeast (preferred), active-dry yeast, and instant yeast.

After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread and make the inner fiber soften.

1 tbsp dry yeast =3 tsp dry yeast

1 tbsp dry yeast =15ml yeast

1 tsp dry yeast =5ml

Before using, check the expiration date and storage time of yeast. Return to refrigerator immediately after each use, the fungus will be killed at high temperature. Usually the failure of bread rising is caused by the bad yeast.

TIP: To check whether your yeast is fresh and active:

(1) Pour 1 cup (237ml)warm water (45-500C) into a measuring cup.

(2) Add 1 teaspoon(5ml) white sugar into the cup and stir, then 1 tablespoon(15ml) yeast over the water.

(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.

(4) Fresh, active yeast will begin to bubble or "grow". If it dose not, the yeast is dead or inactive.

9. Salt

Salt is necessary to improve bread flavor and crust color. It is also used to restrain yeast activity. Never use too much salt in a recipe. But bread would be larger if without salt.

10. Egg

Eggs can improve bread texture, make the bread more nourish and larger in size. The egg must be whisked in with the other liquid ingredients.

1. Grease, Butter and Vegetable Oil

Grease can make bread soften and delay storage life. Butter should be melted or chopped

to small pieces before adding to liquid.

1. Baking Powder

Baking powder is used for rising the Ultra Fast bread and cake. As it does not need rise time, and it can produce the air, the air will form bubble to soften the texture of bread utilizing chemical principle.

1. Baking Soda

It is similar with baking powder. It can also used in combination with baking powder.

1. Water and Other Liquids(always add first) Water is essential ingredient for making bread. Generally speaking, water should be in room temperature between 20^ and 25^ . Some recipes may call for milk, or other liquids purpose of enhancing bread flavor. Never use dairy with the Delay Timer option.

USE EXACT MEASUREMENT

TIPS: One of the most important steps of making good bread is the proper measurement of ingredients. Measure each ingredient carefully and add to your bread pan in the order given in the recipe.

It is strongly suggested that use measuring cup or measuring spoon to obtain accurate amount, otherwise the bread will be largely influenced. Adding Sequence

Always add ingredients in the order given in the recipe.

FIRST:Liquid ingredients

SECOND:Dry ingredients

LAST:Yeast

The yeast should only be palced on the dry flour and never come in contact with the liquid or salt. When you use the Delay Timer function for a long time, never add perishable ingredients such as eggs or milk.

After the flour is complete kneading for first time, a beep will heard and put fruit ingredients into the mixture. If the fruit ingredients are added too early, the flavor will be diminished after long time stir.

Liquid Ingredients

Water, fresh milk or other liquids should be measured with measuring cups with clear markings and a spout. Set the cup on the counter and lower yourself to check the liquid level. When measuring cooking oil or other ingredients, clean the measuring cup thoroughly without any other ingredients.

Dry measurements

Measure dry ingredients by gently spooning flour,etc.,into the measuring cup and then,once filled,leveling off with a knife.Never use the measuring cup to scoop your dry ingredients directly from a container as this could add up to one tablespoon of extra ingredients.Do not tap the bottom of the measuring cup or pack down.

HINT: Before measuring, stir the flour to aerate it. When measuring small amounts of dry ingredients, such as salt or sugar, use a measuring spoon, making sure it is leveled off.

CLEANING AND MAINTENANCE

Disconnect the power before cleaning. Do not immerse cord, plug, or housing in any liquid. Allow bread maker to cool down completely before cleaning.

1. To clean the kneading paddle: If the kneading paddle is difficult to remove from the bread, add water to the bottom of the bread pan and allow to soak for up to 1 hour. Wipe the paddle carefully with a cotton damp cloth. Both the bread pan and kneading paddle are dish-washing safe components.

2. To clean bread pan: Remove the bread pan by turning it in counterclockwise, then lift up the handle. Wipe inside and outside of pan with damp cloth, do not use any sharp or abrasive agents, in order to protect the non-stick coating. The bread pan must be dried completely before installation.

Note: The bread pan and kneading paddle are dishwasher-safe. The outside of the bread pan and base may discolor. This is normal.

1. To clean the housing and top lid: After use, allow unit to cool. Use a damp cloth to wipe lid, housing, baking chamber, and interior of viewing window. Do not use any abrasive cleaners for cleaning, since this will degrade the

high polish of the surface. Never immerse the housing into water for cleaning. Note: It is suggested not disassembling the lid for cleaning. 4. Before the bread maker is packed for storage, ensure that it has completely cooled down, is clean and dry, and the lid is closed.

USE ENVIRONMENT

The machine may work well in a wide range of temperature, but there will be any difference in loaf size between a very warm room and cold room. We suggest that the room temperature should be within the range of 15^ C to 3415^ C.

TROUBLESHOOTING

N°. PROBLEM	PROBLEM CAUSE	SOLUTION
1 Odor or burning smell	*Flour or other ingredients have spilled into the baking chamber.	*Stop the bread, maker and allow to cool completely.Wipe excess flour etc.,from the baking chamber with a paper towel.
2 Ingredients not blending can hear motor burning	*Bread pan or kneading paddle may not be installed properly.*Too many ingredients.	*Makesurekneadingpaddleissetallthewayonshaft.*Measure ingredients accurately.
3 “HHH”displays when START/STOP button is pressed.	*Internal temperature of bread maker is too high.	*Allow unit to cool down in between programs.Unplug unit,open lid,and remove bread pan.Allow to cool 15-30 minutes before beginning new programs.
4 Window is cloudy or covered with condensation.	*May occur during mixing or rising programs.	*Condensation usually disappears during baking programs.Clean window well in between uses.
5 Kneading paddle comes out with the bread.	*Thicker crust with dark crust setting.	*It is not uncommon for the kneading paddle to come out with the bread loaf.Once the loaf cools,remove the paddle with a spatula.
6 Dough is not blending thoroughly;flour and other ingredients are built up on sides of pan,bread loaf is coated with flour	*Bread pan or kneading paddle may not be installed properly.*Too many ingredients. *Gluten-free dough is typically very wet.It may need additional help by scraping sides with a rubber spatula.	*Make sure bread pan is securely set in unit and kneading paddle is firmly on shaft.*Make sure ingredients are measured accurately and added in the proper order.*Excess flour can be removed from loaf once baked and cooled.Add water,one tablespoon at a time,until dough has formed into a ball.
7 Bread rised too high or pushed lid up.	*Ingredients not measured properly(too much yeast,flour).*Kneadingpaddlenotinbreadpan.*Forgot to add salt.	*Measure all ingredients accurately and make sure sugar and salt have been added.*Try decreasing yeast by 1/4 teaspoon(1.2ml).*Check installation of kneading paddle.
8 Bread does not rise;loaf short.	*Inaccured measurement of ingredients or inactive yeast.*Lifting lid during programs.	*Measure all ingredients accurately*Check expiration date of yeast and flour.*Liquids should be room temperature.
N°. PROBLEM9 Bread has a crater in the top of the loaf once baked.	PROBLEM CAUSE*Dough has risen too fast.*Too much yeast or water.*Incorrect program chosen for the recipe.	SOLUTION*Do not open lid during baking.*Select a darker crust option.
10 Crust color is too light	*Opening the lid during baking.	*Do not open lid during baking.*Select a darker crust option.
11 Crust color is too dark	*Too much sugar in the recipe.	*Decrease sugar amount slightly.*Select a lighter crust option
12 Bread loaf is lopsided.	*Too much yeast or water.*Kneading paddle pushed dough to one side before rising and baking.	*Measure all ingredients accurately.*Decrease yeast or water slightly.*Some loaves may not be evenly shaped, particularly with whole-grain flour.
13 Loaves made are different shapes.	*Varies by the type of bread.	*Whole-grain or multigrain is denser and may be shorter than a basic white bread.
14 Bottom is hollow or holey inside.	*Dough too wet, too much yeast, no salt.*Water too hot.	*Measure all ingredients accurately*Decreaseyeastorwaterslightly.Checksaltmeasurement.*Use room temperature water.
15 Underbaked or sticky, dough bread.	*Too much liquid; incorrect program chosen.	*Decreaseliquidandmeasureingredientscarefully.*Check program hosen for recipe.
16 Bread mashes down when slicing.	*Bread is too hot.	*Allow to cool on wire rack for 15-30 minutes before slicing.
17 Bread has a heavy, thick texture.	*Too much flour, old flour.*Not enough water.	*Try increasing water or decreasing flour.*Whole-grain breads will have a heavier texture.
18 Base of bread pan has darkened or is spotted.	*After washing in disawasher.	*This is normal and will not affect the bread pan.

ENVIRONMENT FRIENDLY DISPOSAL

You can help protect the environment! Please remember to respect the local regulations:

hand in the non-working electrical equipments to an appropriate waste disposal center.

Quality Warranty:

This product is covered by a warranty against manufacturing defects subject to the

time periods stipulated by the legislation in force in each country.

This warranty does not cover damages resulting from inadequate use, negligent commercial use, abnormal wear and fear, accidents or improper handling.

Australia & New Zealand only

This product has the benefit of certain Consumer Guarantees. These are

prescribed by the Australian Consumer Law & the New Zealand Consumer Guarantees Act 1993 both of which provide protection for consumers. There is no express warranty for this product in Australia or New Zealand. The above paragraph refers to other countries.

Made in China

RECIPE

MENUS INGREDIENT VOLUME VOLUME REMARK
1 Basic Bread	sequence	bread weight time	750g/1.5lb	500g/1lb
	[1]	water oil	3:00200ml	2:55150ml
	[2]	sugar salt	2 scoop1 scoop	1.5 scoop	put on the corner
	[3]	high gluten flour	0.7spoon2.2cups/300g	0.5 scoop0.5 spoon	put on the corner
	[4]
	[5]
	[6]			1.5spoon	put on the dry flour, don't touch with any liquid
		instant yeast
2 French Bread	[1]	bread weight time	750g/1.5lb	500g/1lb
	[2]	water oil	4:00200ml	3:55150ml
	[3]	sugar salt	2 scoop1 scoop	1.5 scoop	put on the corner
	[4]	high gluten flour	0.7spoon2.2cups/300g	0.5 spoon1.5cups/210g	put on the corner
	[5]
	[6]	instant yeast	1.0spoon	1 spoon	put on the dry flour, don't touch with any liquid
3 Sweet Bread	[1]	bread weight time	750g/1.5lb	500g/1lb
	[2]	water oil	3:45200ml	3:40150ml
	[3]	sugar milk powder	2 scoop3 scoop	1.5 scoop2 scoop	put on the corner
	[4]	salt high gluten flour	1.5 scoop0.7 spoon2.2cups/300g	1 scoop0.5 spoon1.5cups/210g	put on the corner
	[5]
	[6]
	[7]	instant yeast	1.0spoon	0.8spoon	put on the dry flour, don't touch with any liquid

MENUS INGREDIENT VOLUME VOLUME REMARK
4	sequence	bread weight	750g/1.5lb	500g/1lb
Ultra-fast Bread	[1]	time	0:50
		water	200ml		temperature 40-50°C
	[2]	oil	2scoop
	[3]	sugar	1scoop		put on the corner
	[4]	salt	0.7spoon		put on the corner
	[5]	high gluten	2.2cups/300g
		flour
	[6]	instant yeast	3.5spoon		put on the dry flour, don't touch with any liquid
5		bread weight	750g/1.5lb	500g/1lb
Quick Bread	[1]	time	2:00	1:55
		water	200ml	150ml	temperature 40-50°C
	[2]	oil	2scoop	1.5scoop
	[3]	sugar	1 scoop	0.5 scoop	put on the corner
	[4]	salt	0.7spoon	0.5spoon	put on the corner
	[5]	high gluten	2.2cups/300g	1.5cups/210g
		flour
	[6]	instant yeast	3.5spoon	3.5spoon	put on the dry flour, don't touch with any liquid
6		time	2:20
Cake	[1]	water	30ml
	[2]	egg	3 pcs
	[3]	sugar	0.5cups		put on the corner
	[4]	oil	2scoop
	[5]	self-rising	2cups/280g
		flour
	[6]	instant yeast	1.5spoon		put on the dry flour, don't touch with any liquid
7		time	1:40
Dessert	[1]	egg	2 pcs
	[2]	milk	1cups
	[3]	cooked rice	1.5 cups
	[4]	sugar	0.5 cups
	[5]	raisin	0.5 cups

MENUS INGREDIENT VOLUME VOLUME REMARK MENUS INGREDIENT VOLUME REMARK

8 Rice Bread	sequence	bread weight time	750g2:45	500g2:40
	[1]	water	140ml	110ml
	[2]	oil	2spoon	1.5spoon
	[3]	sugar	4scoop	3scoop	put on the corner
	[4]	salt	3/4spoon	1/2spoon	put on the corner
	[5]	cooked rice	70g	50g
	[6]	high gluten flour	1.7cups/240g	1.3cups/180g
	[7]	instant yeast	1.5spoon	1spoon	put on the dry flour, don't touch with any liquid
		bread weight time	750g3:00	500g2:55
9 Corn Bread	[1]	water	140ml	110ml
	[2]	oil	2spoon	1.5spoon
	[3]	sugar	4scoop	3scoop	put on the corner
	[4]	salt	3/4spoon	1/2spoon	put on the corner steep in water 2-3 hours
	[5]	corn	70g	50g
	[6]	high gluten flour	1.7cups/ 240g	1.3cups/180g
	[7]	instant yeast	1.5spoon	1spoon	put on the dry flour, don't touch with any liquid
10 Gluten free bread		bread weight time	750g2:45	500g2:40
	[1]	water	180ml	120ml
	[2]	oil	2.5spoon	2spoon
	[3]	sugar	3scoop	2.5scoop	put on the corner
	[4]	salt	1spoon	1/2spoon	put on the corner
	[5]	Corn flour	1.5cup/210g	1.25cup/175g
	[6]	high gluten flour	1.5cups/210g	1.24cups/175g
	[7]	instant yeast	1.5spoon	1.5spoon	put on the dry flour, don't touch with any liquid

11Gruel	[1]	dry ingredients water	120g
	[2]		600ml
12Sticky rice	[1]	time water glutinous rice	1:20 250ml 250g	steep in water 30 min
	[2]
13 Mix	sequence [1]	time water salt oil high gluten flour	0:15 250ml 1spoon 3scoop 2.5cups/350g	put on the corner
	[2]
	[3]
	[4]
14 Dough	[1]	time water salt oil high gluten flour instant yeast	1:30 220ml 1spoon 3scoop 2.2cups/300g	put on the corner
	[2]
	[3]
	[4]
	[5]			put on the dry flour, don't touch with any liquid
15 Knead	[1]	time water salt oil high gluten flour	0:45 appropriate amount 1spoon 3scoop appropriate amount
	[2]
	[3]
	[4]

MENUS INGREDIENT VOLUME REMARK

16Ricewine	[1]	timeglutinous ricewater	36:00:00500gappropriateamount	steep in water30 min
	[2]
	[3]	distiller'syeast	1spoon(3g)
17Yogurt	[1]	timemilklactic acidbacteria	8:00600ml60ml
	[2]
18Jam	[1]	timefruit pulp	1:203cups	stir to mush,can put some water
	[2]	corn floursugar	0.5cups1cups
	[3]

19
Bake [1] adjust the temperature through the button "crust color": light-160'C; medium-180'C, Dark-200'C

1. Maisbrot (Corn bread)

1. Glutenfreies Brot (Gluten-free)

1. Reiswein (Rice Wine)

1• Pane base (Basic)

3• Pane dolce (Sweet)

1. Pane senza glutine (Gluten free)

1. Risō glutinoso (Sticky Rice)

1. Pão doce (Sweet bread)

HET APPARAAT INSCHAKELEN

WAARSCHUWINGSDISPLAY

WARMHOUDEN (KEEP WARM)

1. Frans brood (French)

1. Supersnel (Ultra-fast)

1. Glutenvrij brood (Gluten-free)

D 20131 Oldenburg Germany

PO Box 202. Spit Junction NSW

2088, 'Australia

Best Direct (International) Benelux B.V.

Hogebrinkerweg 198

3871 KM Hoevelaken

The Netherlands

www.bestdirect.nl

Best Direct International Ltd.