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Disconnect the machine from the power and let it cool down prior to cleaning.
1. Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or
abrasive agents for the consideration of protecting the non-stick coating. The pan
must be dried completely prior to installing.
2. Kneading blade: If the kneading bar is difcult to remove from the axle, in such an-
event ll the Container with warm water and allow it to soak for approx.30minutes.
The kneader can then be easily removed for cleaning. Also wipe the blade carefully
with a cotton damp cloth, Please note both the bread pan and kneading blade are
dishwashing safe components.
3. Lid and window: clean the lid inside and outside with a slightly damp cloth.
4. Housing: gently wipe the outer surface of housing with a wet cloth. Do not use any
abrasive cleaner to clean as this would degrade the high polish of the surface.
Never immerse the housing into water for cleaning.
5. Before the bread maker is packed away for storage, ensure that it has completely
cooled down, is clean and dry, and put the spoon and the kneading blade in the
drawer, and the lid is closed.
1. Bread our
Bread our has high content of high gluten (so it can be also called high-gluten our
which contains high protein), it has good elastic and can keep the size of the bread
from collapsing after rise. As the gluten content is higher than the common our, so
it can be used for making bread with large size and better inner ber. Bread our is
the most important ingredient of making bread.
2. Plain our
Flour that contains no baking powder, it is applicable for making extouch bread.
3. Whole-wheat our
Whole-wheat our is ground from grain. It contains wheat skin and gluten. Whole-
wheat our is heavier and more nutrient than common our. The bread made by
whole-wheat our is usually small in size. So many recipes usually combine the
whole -wheat our or bread our to achieve the best result.
4. Black wheat our
Black wheat our, also named as“rough our”, it is a kind of high ber our, and it is
similar with whole-wheat our. To obtain the large size after rising, it must be used
in combination with high proportion of bread our.
5. Self-rising our
A type of our that contains baking powder, it is used for making cakes specially.
6. Corn our and oatmeal our
Corn our and oatmeal our are ground from corn and oatmeal separately. They
are the additive ingredients of making rough bread, which are used for enhancing
the avor and texture.
CLEANING AND MAINTENANCE
INTRODUCTION OF BREAD INGREDIENTS
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