CLEANING AND MAINTENANCE
Disconnect the machine from the power outlet and let it cool down before cleaning.
1. Bread pan: remove the bread pan by turning it anticlockwise, wipe inside and outside of
bread pan with a damp cloth, do not use any abrasive agents to protect the non-stick
coating. The bread pan must be dried completely before installation.
2. Kneading paddle: If the kneading paddle is difficult to remove from the bread, use the hook.
Also wipe the paddle carefully with a damp cloth. Both the bread pan and kneading paddle
are dishwasher safe components.
3. Housing and top lid: gently wipe the outer surface of housing and the top lid with a wet
cloth. Do not use any abrasive cleaner or solvent, as this will damage the surface. Never
immerse the housing into water for cleaning.
4. Before the bread maker is packed for storage, ensure that it has completely cooled down, is
clean and dry and that the lid is closed.
INTRODUCTION OF BREAD INGREDIENTS
1. Bread flour
Bread flour is a kind of high-gluten flour, also called as high-protein flour containing high
protein, which has good flexibility and can prevent loaf from being sunken during rising. As
typically the content of its gluten is higher than that in plain flour, it can be used for making
loaves having a large size and good inner fiber texture. Bread flour is the most important
ingredient to make a loaf.
2. Plain flour
Plain flour is a blend of refined soft and hard wheat, and especially applicable to make quick
bread or cake.
3. Whole-wheat flour
Whole-wheat flour, which is ground from whole wheat, contains bran and wheat germ. It is
heavier and richer in nutrition than plain flour. Usually the bread made of whole wheat flour
is smaller in size, so in many recipes the whole wheat flour and bread flour are combined in
order to achieve best results.
4. Black wheat flour
Black wheat flour, also named as“rough flour”, is a kind of high fiber flour similar to
whole-wheat flour. To obtain the larger size of bread during rising, it should be used in
combination with a high proportion of bread flour.
5. Cake powder
Cake powder, which is ground from soft wheat or low-protein wheat, is specially used for
making cake.
6. Corn flour and oatmeal flour
Corn flour and oat flour are ground from corn and oatmeal respectively, both of which are
the ingredients of making rough bread in order to enhance the flavor and texture.
7. Sugar
Sugar is very important for crust colour and flavor of bread. It also helps to ferment bread.
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