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ENGLISH
CLEANING AND MAINTENANCE
• Keep the surface of the machine clean.
1. Before cleaning the bread maker, make sure the machine is completely cool, turn it off
and unplug from the electrical outlet.
2. Use a soft damp cloth dipped in a small amount of neutral detergent, wipe gently, and
then dry with a dry cloth. Never use solvent or other corrosive solutions that can damage
the machine.
• Keep accessories clean.
1. After each use, clean all used accessories to prevent any buildup.
2. If the stirring stick is embedded in the bread cube, you can easily remove it by adding a
little hot water and letting it soak for a while.
3. To clean the additional bread barrel rinse with water, do not use a hard brush or other
elements that may damage the bread barrel or other additional surface coating.
• Environmental temperature.
1. The use temperature range of this appliance should be between -10°C ~ 40°C.
2. Do not store the appliance in a humid area. The relative humidity of the air must be be-
low 95% (at 25°C).
3. Storage temperature: Between -40°C ~ 60°C.
4. Never store this appliance near ammable or corrosive gases.
You can add eggs to your recipe to improve the ber structure of the bread and rich nutrition
to make the bread bigger. Remember that the egg has a special avor.
Add the ingredients you need for your recipe and stir evenly (every time you add 1 egg you
should add approximately 50 ml less water).
Eggs
The dough is too soft and shapeless:
• When there is an excess of water the dough will not remain spherical when stirring is
stopped and will collapse very quickly. The dough will be very sticky.
• Bread has large stomata, is hard and inelastic, the surface of the bread is at or it will col-
lapse, whereas the normal top shape should be a complete hemisphere.
Add 1-2 tablespoons of our each time, depending on the degree of dryness and moisture.
Wait until the our has fully incorporated into the dough, then judge the moisture.
If there is still dry our in the bottom of the bread barrel, the dough does not agglomerate
well or it is small, there may be a lack of water in the dough.
Lack of water in the dough could cause even though the dough is rm and at but the sur-
face of the bread becomes rough and the crust of the bread hard.
Add as much water as needed to the dough and stir for another 5 minutes. Every time you
add water add a tablespoon of our to mix the dough completely and check that the mois-
ture of the dough is correct.
Excess of water
Lack of water
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