Water, fresh milk or milk powder solution should be measured with measuring cups. Observe the level of the
measuring cup with your eyes horizontally. When you measure cooking oil or other ingredients, clean the
measuring cup thoroughly without any other ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled,
levelling off with a knife. Scooping or tapping a measuring cup with more than is required. This extra amount
could affect the balance of the recipe. When measuring 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 recipe.
3. Adding sequence
The sequence of adding ingredients should be kept, generally speaking, the sequence is: liquid ingredient,
eggs, salt and milk powder etc. When adding the ingredients, the flour cannot be completely covered by
liquid. The yeast can only be placed on the dry flour. Yeast must not come into contact 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 flavour will be diminished after long time mixing. When you use
the delay function for a long time, never add the perishable ingredients such as eggs, fruit ingredient.
TROUBLE SHOOTING
Unplug the bread maker and clean the heat
element, but be careful not to burn yourself,
for first use, bake empty for 10 mins then let
cool down and clean all detached parts
again.
After taking bread out, put hot water into
bread pan and immerge kneader for 10
minutes, then take it out and clean.
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