This document is an instruction manual for the CROWNFUL Bread Maker, model BM4406-UL. It provides detailed information on the appliance's functions, usage, and maintenance.
Function Description
The CROWNFUL Bread Maker is designed to automate the process of making various types of bread and dough. It features 12 pre-set programs, allowing users to bake different kinds of bread with ease.
The available programs are:
- Basic: For kneading, rising, and baking normal bread. Additional ingredients can be added for flavor.
- French: Features a longer rise time, resulting in bread with a crispier crust and light texture.
- Whole Wheat: Designed for whole wheat bread, with a longer preheat time to allow grains to absorb water and expand. The delay function is not recommended for this setting.
- Quick: For loaves made with baking soda or baking powder, typically resulting in smaller bread with a dense texture.
- Sweet: For kneading, rising, and baking sweet bread, aiming for a crispy and sweet result.
- Dough: Performs kneading and rising without baking, allowing users to shape the dough for bread rolls, pizza, steamed bread, etc.
- Gluten Free: For gluten-free bread, with a longer preheat time for grain expansion. The delay function is not recommended.
- Cake: Involves kneading, rising, and baking with soda or baking powder.
- Sandwich: For light-textured bread with a thinner crust, suitable for sandwiches.
- Butter Milk: For kneading, rising, and baking buttermilk bread, allowing for the addition of butter and milk.
- Kneading: Only performs kneading, without rising or baking.
- Bake: Only performs baking, without kneading or rising. This can also be used to extend baking time on other settings.
Usage Features
The bread maker features a control panel with several buttons for operation:
- START/STOP: Initiates or halts the selected baking program. A short beep confirms program start, and the time display flashes. To stop, press for approximately 3 seconds until a beep confirms shutdown, preventing unintentional disruptions.
- MENU: Cycles through the 12 available programs. Each press, accompanied by a beep, displays the next program on the LCD.
- COLOR: Allows selection of crust color: LIGHT, MEDIUM, or DARK.
- LOAF SIZE: Adjusts the bread loaf size (1.5LB or 2.0LB). Note that the total operation time may vary with different loaf sizes. The "Cake" preset has a default size and cannot be adjusted.
- DELAY (TIME + / TIME -): Sets a delayed start time for the appliance, up to a maximum of 13 hours. The delay time includes the baking time. To use, select the program and browning degree, then adjust the delay in 10-minute increments. Perishable ingredients like eggs, fresh milk, fruits, or onions should not be used with the delay function.
After Power-Up:
Upon plugging in, the bread maker beeps, and "3:00" appears on the display. The default settings are 2.0LB loaf size and MEDIUM crust color.
Keep Warm Function:
After baking, the bread maker automatically keeps the bread warm for 60 minutes. This function can be stopped by pressing the START/STOP button.
Memory Function:
If power is interrupted for less than 10 minutes, the bread-making process will automatically resume. If the interruption exceeds 10 minutes, the memory may or may not save the program, requiring a restart or continuation depending on the phase. If the power cuts off before the kneading phase is complete, pressing START/STOP immediately will restart the program from the beginning.
Environmental Considerations:
The appliance operates effectively across a wide temperature range (59°F to 93°F), though extreme temperatures may affect loaf size.
Warning Display:
- "HHH": Indicates the internal temperature is too high. The program must be stopped, and the lid opened to allow the machine to cool for 10-20 minutes.
- "Err": Suggests a disconnected temperature sensor. An authorized expert should check the sensor.
- "LLL": (Accompanied by 5 beeps, except for BAKE program) Indicates the internal temperature is too low. Stop the sound by pressing START/STOP, open the lid, and let the machine rest for 10-20 minutes to return to room temperature, or select the BAKE program to rapidly increase the chamber temperature.
How to Make Bread:
- Place the bread pan in position and turn clockwise until it clicks.
- Fix the kneading blade onto the drive shafts, turning clockwise until it clicks. Filling holes with heat-resisting margarine is recommended to prevent dough sticking.
- Add ingredients to the bread pan in the specified order: liquids first, then sugar, salt, flour, and finally yeast or baking powder. For heavy doughs (high Rye or wholemeal), reverse the order: dry yeast and flour first, then liquid.
- Create a small indentation in the flour and add yeast, ensuring it doesn't contact liquids or salt.
- Close the lid and plug in the power cord.
- Select the desired program using the Menu button.
- Select the crust color using the COLOR button.
- Select the loaf size using the LOAF SIZE button.
- Optionally, set the delay time using the Time+ or Time- buttons.
- Press START/STOP to begin.
- For BASIC, FRENCH, WHOLE WHEAT, SWEET, and GLUTEN FREE programs, a long beep will signal when to add additional ingredients.
- After completion, 10 beeps will sound. Press START/STOP for 3-5 seconds to stop the process.
- Using oven mitts, firmly grasp the bread pan handle, turn counter-clockwise, and pull the pan out.
- Use a non-stick spatula to loosen the bread from the pan.
- Invert the bread pan onto a clean surface and gently shake until the bread falls out.
- Remove the bread carefully and let it cool for about 20 minutes before slicing.
- Use the hook to remove the kneading blade from the bottom of the loaf.
Important Technical Specifications (Implied from usage):
- Loaf Sizes: 1.5LB, 2.0LB
- Delay Timer: Up to 13 hours
- Keep Warm Time: 60 minutes
- Power Interruption Memory: 10 minutes
- Operating Temperature Range: 59°F to 93°F
Maintenance Features
Cleaning and Maintenance:
Always disconnect the machine from power and allow it to cool before cleaning.
- Bread Pan: Wipe inside and outside with a damp cloth. Avoid sharp or abrasive agents to protect the non-stick coating. Ensure it is completely dry before re-installation.
- Kneading Blade: If difficult to remove, fill the container with warm water and soak for approximately 30 minutes. Wipe the blade with a damp cotton cloth. Both the bread pan and kneading blade are dishwasher safe.
- Lid and Window: Clean inside and outside with a slightly damp cloth.
- Housing: Gently wipe the outer surface with a wet cloth. Do not use abrasive cleaners or immerse the housing in water.
- Storage: Before storing, ensure the bread maker is completely cooled, clean, and dry. Place the spoon and kneading blade in the drawer, and close the lid.
The manual provides detailed information on various bread ingredients and their roles:
- Bread Flour: High gluten content, good elasticity, prevents sinking after rising.
- Plain Flour: Mix of soft and hard wheat, suitable for express bread or cakes.
- Whole Wheat Flour: Contains wheat skin and gluten, heavier and more nutrient. Often combined with bread flour for better results.
- Black Wheat Flour (Rough Flour): High fiber, similar to whole wheat flour. Requires high proportion of bread flour for larger size.
- Cake Powder: Made from soft wheat or low protein wheat, used for cakes.
- Corn Flour and Oatmeal Flour: Additive ingredients for rough bread, enhancing flavor and texture.
- Sugar: Adds sweet taste and color, nourishes yeast.
- Yeast: Essential for doughy yeasting process. Store in refrigerator. Instructions for checking yeast freshness are provided (warm water, sugar, yeast mixture).
- Salt: Improves bread flavor and crust color, but can restrain yeast.
- Egg: Improves bread texture, nourishment, and size.
- Grease (Butter, Vegetable Oil): Makes bread soft and delays storage life.
- Baking Powder: Used for Quick bread and cake, produces gas without rise time.
- Soda: Similar to baking powder, can be used in combination.
- Water and other liquid: Essential ingredient. Optimal temperature 68-77°F (113-122°F for Quick bread). Can be replaced with milk or juice for flavor enhancement.
Ingredients Weight:
Emphasizes the importance of accurate ingredient measurement using a measuring cup or spoon, as it significantly impacts baking results.
Ingredient Sequence:
General sequence: liquid ingredients, eggs, salt, milk powder, etc., then flour, and finally yeast on dry flour (not touching salt or liquids). A beep will indicate when to add fruit ingredients. Perishable ingredients should not be used with the delay function.
Troubleshooting Guide:
The manual includes a troubleshooting table for common issues:
- Smoke from ventilation hole: Ingredients adhering to heat element (first use). Solution: Unplug, clean heating element.
- Bread bottom crust too thick: Keeping bread warm too long. Solution: Remove bread immediately after baking.
- Difficult to take bread out: Kneader adheres tightly. Solution: Soak bread pan with hot water, then clean.
- Stirred ingredients not even/bake badly: Improper program, opening cover too often, stir resistance too large. Solution: Select proper program, don't open cover at last rise, check kneader hole.
- Display "H:HH": Internal temperature too high. Solution: Unplug, remove bread pan, open cover to cool.
- Motor noises but dough isn't stirred: Bread pan fixed improperly or dough too large. Solution: Check bread pan fixation, ensure dough is according to recipe.
- Bread size too large/pushes cover: Too much yeast/flour, excessive water, high environment temperature. Solution: Check factors, reduce amounts.
- Bread size too small/not risen: Not enough/poor activity yeast, high water temperature, yeast mixed with salt, low environment temperature. Solution: Check yeast, increase environment temperature.
- Dough too large/overflows: Too much liquid. Solution: Reduce liquids, improve dough rigidity.
- Bread collapses in middle: Not strong powder, yeast rate too fast/high temperature, excessive water. Solution: Use bread flour/strong powder, yeast under room temperature, adjust water.
- Bread weight large/dense: Too much flour/short of water, too many fruit ingredients/whole wheat flour. Solution: Reduce flour/increase water, reduce fruit/whole wheat flour.
- Middle parts hollow after cutting: Excessive water/yeast/no salt, high water temperature. Solution: Reduce water/yeast, check salt, check water temperature.
- Bread surface adhered to dry powder: Strong glutinous ingredients, not stirring adequately, short of water. Solution: Don't add strong glutinous ingredients, check water/mechanical construction.
- Crust too thick/dark when making cakes/food with excessive sugar: Recipes/ingredients cause dark baking color. Solution: Interrupt program 5-10 minutes early, keep bread in pan with cover closed for 20 minutes.
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