P/9
P/10
12.
Baking powder
Baking powder mainly is used to raise the Ultra Fast bread and cake. As it do not need
rise time and produce gas which will form bubble or soften the texture of bread utilizing
chemical principle.
13.
Soda
The same principle as above. It can also used in combination with baking powder.
14.
Water and other liquid
Water is essential ingredient for making bread. Generally speaking, water temper-ature
between 20°Cand25°C is the most proper. But the water temperature should be within
45-50°C for achieving rising speed for make Ultra Fast bread. The water may be
replaced by fresh milk or water mixed with 2% milk powder, which may enhance bread
flavor and improve crust color. Some recipes may call for juice for the purpose of
enhancing bread flavor, e.g.: apple juice, orange juice, lemon juice and so on.
Ingredients weight
One of important step for making good bread is utilizing proper amount of ingredients.
It is strongly suggest to use measuring cup, measuring spoon to obtain accurate amount,
otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups.
Observe the level of the measuring cup with your eyes horizontally.
When you measure cooking oil or other ingredients, clean the measuring cup
thoroughly without any other ingredients.
2. Measure dry powder
Dry powder should be kept in natural and loose conditions, level the cup mouth gently
by blade to ensure accurate measure.
3. Ingredient sequence
The sequence of placing ingredients should be observed, generally speaking, the
sequence is: liquid ingredients, eggs, salt and milk powder etc. When Placing the
ingredients, the flour can't be wet by liquid completely. The yeast can only be placed on
the dry flour. Exclusively, yeast can't touch with salt. After the flour has been kneaded for
some time and a beep remind you to put Fruit ingredients into the mixture. If the fruit
ingredients are added too early the flavor will be diminished after long time mixing.
When you use the delaying function for a long time, never add the perishable
ingredients such as eggs, fruit ingredient.
No.
Problem
Course
Solution
Smoke from
ventilation hole
when baking
Some ingredients adhere to the
heat element or nearby, for the
first use, oil remained on the
surface of heat element
Unplug the bread maker and clean the
heat element, but be careful not to
burn you, during the first use, dry
operating and open the lid.
1.
2.
Bread bottom
crust is too thick
Keep bread warm and leave
bread in the bread pan for a
long time so that water is losing
too much
Take bread out soon
without keeping it warm
3.
It is very difficult
to take bread out
Kneader adheres tightly to
the shaft in bread pan
After taking bread out, put hot water
into bread pan and immerge kneader
for 10 minutes, then take it out and
clean.
4.
Stir ingredients
not evenly and
bake badly
1.selected program menu is improper
2.after operating, open cover several
times and bread is dry, no brown crust
color
3.Stir resistance is too large so that
kneader almost can't rotate and stir
adequately
Select the proper program menu
Don't open cover at the last rise
Check kneader hole, then take bread pan
out and operate without load, if not normal,
contact with the authorized service facility.
5.
Display “H HH” after
pressing “start/stop”
button
The temperature in bread maker is
too high to make bread.
Press “start/stop” button and unplug
bread maker, then take bread pan
out and open cover until the bread
maker cools down
6.
Hear the motor noises
but dough isn't stirred
Bread pan is fixed improperly or
dough is too large to be stirred
Check whether bread pan is fixed properly
and dough is made according to recipe and
the ingredients is weighed accurately
7.
Bread size is so large
as to push cover
Yeast is too much or flour is
excessive or water is too much
or environment temperature is
too high
Check the above factors, reduce properly
the amount according to the true reasons
8.
Bread size is too
small or bread has
no rise
No yeast or the amount of yeast
is not enough, moreover, yeast
may have a poor activity as water
temperature is too high or yeast
is mixed together with salt, or the
environment temperature is lower.
Check the amount and
performance of yeast, increase
the environment temperature
properly.
9.
Dough is so large
to overflow bread
pan
The amount of liquids is so
much as to make dough soft
and yeast is also excessive.
Reduce the amount of liquids
and improve dough rigidity
10.
Bread collapses
in the middle
parts when
baking dough
1.used flour is not strong powder
and can't make dough rise
2.yeast rate is too rapid or
yeast temperature is too high
3. Excessive water makes
dough too wet and soft.
Use bread flour or strong powder.
Yeast is used under room
temperature
According to the ability of absorbing
water, adjust water on recipe
Trouble shooting guide
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