16. When not in use or operation is completed, unplug the power cord.
Note: Before slicing the loaf, use the hook to remove out the kneading blade
hidden on the bottom of loaf. The loaf is hot, never use hand to remove the
kneading blade.
Special introduction
1. For Quick breads
Quick breads are made with baking powder and baking soda that is activated
by moisture and heat. For perfect quick breads, all liquids should be placed in
the bottom of the bread pan, dry ingredients on top. During the initial mixing
of quick bread, batter and 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.
Cleaning and Maintenance
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 to preserve for the non-stick coating. The pan must be
dried completely prior to installing.
2. Kneading blade: If the kneading bar is dicult to remove from the axle, fill
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 damp cotton cloth. Please note both the bread pan and kneading blade
are dishwasher-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, the spoon and the kneading blade
are put in the drawer, and the lid is closed.
Introduction of bread ingredients
1. Bread flour
Bread flour has a high gluten content (so it can be also called high-gluten
flour with a high protein content), it has good elasticity and can keep the size
of the bread from collapsing after rise. As the gluten content is higher than in
common flour, it can be used for making bread with large size and better
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