w w w .heinner.ro

Masina de facut paine
BreadPlus 6430
www.heinner.ro
Model: XBM-6430
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Masina de facut paine cu 12 programe, 700W
Capacitate:750-1150g
Culoare: Negru
www.heinner.com
700W, ~50Hz, 220-240V
Va multumim pentru alegerea acestui produs!
I.
INTRODUCERE
Va rugam sa cititi cu atentie instructiunile si sa pastrati manualul pentru informari ulterioare.
Acest manual este conceput pentru a va oferi toate instructiunile necesare referitoare la
instalarea, utilizarea si intretinerea aparatului.
Pentru a opera unitatea corect si in siguranta, va rugam sa cititi acest manual cu instructiuni
cu atentie inainte de instalare si utilizare.
II.
CONTINUTUL PACHETULUI DUMNEAVOASTRA
Masina de facut paine + accesorii
 Manual de utilizare
 Certificat de garantie

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700W, ~50Hz, 220-240V
III. MASURI DE SIGURANTA
Utilizarea oricarui aparat electric necesita respectarea urmatoarelor instructiuni minime
de siguranta. Exista riscul ranirii personale si apoi riscul distrugerii aparatului. Aceste
riscuri sunt indicate in manual prin conventiile urmatoare:
ATENTIE: Risc de accidentare personala
IMPORTANT: Deteriorare a aparatului.
1. Va rugam sa cititi cu atentie manualul de instructiuni inainte de a utiliza
aparatul.
2. Acest produs este doar pentru uz casnic. Nu utilizati in scop industrial.
3. Inainte de a conecta masina de facut paine la priza, asigurati-va ca
tensiunea de alimentare este in corespondenta cu informatiile de pe
eticheta produsului.
4. Intotdeauna plasati aparatul departe de marginea spatiului de lucru.
5. Asigurati-va ca aparatul este utilizat pe o suprafata dreapta si stabila.
6. A nu se folosi in aer liber.
7. Pentru evitarea incendiilor, socului electric si altor vatamari, nu
scufundati cablul electric in apa sau in alt lichide.
8. Cablul trebuie sa fie bine intins de la priza la unitatea centrala fara
noduri sau fara sa fie indoit.
9. ATENTIE: Nu atingeti suprafetele fierbinti. Folositi manusi de bucatarie
la scoaterea tavii cu paine. Nu acoperiti orificiile de eliminare a aburilor.
10. ATENTIE: Evitati contactul cu partile in miscare.
11. Fiti deosebit de atent la mutarea aparatului cu continut fierbinte.
12. Nu folositi aparatul de facut paine drept loc de depozitare pentru alte
obiecte si nu introduceti ustensile de bucatarie, deoarece exista riscul
de incendiu sau de soc electric.
13. Nu utilizati aparatul avand mainile ude sau umede.
14. Va rugam deconectati masina de la priza, atunci cand nu este in
functiune si inainte de curatare.
15. Nu utilizati aparatul daca observati deteriorari la nivelul cablului
electric.
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700W, ~50Hz, 220-240V
16. Nu lasati cablul electric sa atarne pe marginea mesei, nici sa intre in
contact cu suprafete fierbinti.
17. In timpul functionarii aparatului nu atingeti partile in miscare.
18. Cand doriti sa scoateti aparatul din priza, trageti de stecher, nu de cablu.
19. Returnati produsele defecte la cel mai apropiat centru de service.
Produsul trebuie reparat doar de persoane calificate.
20. In cazul in care cablul electric este deteriorat, trebuie inlocuit de catre
producator ori de catre agentul sau de service, pentru a evita
provocarea unor accidente.
21. Aparatul nu trebuie folosit de persoane (inclusiv copii) cu abilitati
psihice, senzoriale sau mentale reduse, sau cu o lipsa de experienta sau
cunostinta, doar daca acestia primesc supraveghere sau instructiuni cu
privire la folosirea aparatului de la o persoana responsabila de siguranta
acestora.
22. Utilizarea accesoriilor nerecomandate de producator poate deteriora
aparatul de facut paine
23. Nu plasati aparatul pe sau langa surse de caldura precum aragazuri,
cuptoare, arzatoare etc.
24. Pentru a evita deteriorarea aparatului nu plasati nicio tava de copt sau
obiect deasupra aparatului.
25. Nu curatati cu lavete sau bureti. Nu spalati tava de copt, lama de
amestec, cana de masurat sau lingura in masina de spalat vase
26. Tava de copt trebuie pusa corect la loc inainte de pornirea aparatului.
27. Intotdeauna scoateti cablul din priza ori de cate ori nu utilizati masina,
la atasarea accesoriilor, la curatare sau cand apar defectiuni.
28. ATENTIE: Aparatul necesita o priza cu impamantare
29. Daca siguranta de 13 amp trebuie schimbata trebuie folosita tot o
siguranta BS1362 de 13 amp.
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IV.
700W, ~50Hz, 220-240V
Inaintea primei utilizari
Inaintea primei utilizari, va rugam sa cititi acest manual si sa il pastrati
pentru o consultare ulterioara. Acordati o atentie speciala instructiunilor de
siguranta.
 Cu atentie, scoateti masina din ambalaj.
 Stergeti praful care ar putea sa se fi acumulat.
 Stergeti tava de copt, lama de amestecare si suprafata exterioara a
aparatului cu o laveta umeda si curata. Tava este tratata astfel incat
ingredientele sa nu se lipeasca. Nu utilizati niciun fel de bureti sau perii
abrazive pe aparat si accesorii.
 La prima utilizare, folositi putin ulei, unt sau margarina pentru a unge
tava si puneti la copt tava goala pentru 10 minute (selectati programul
Extrabake).
 Mai curatati o data.
 Plasati lama de amestecare in axul tavii.
In procesul de productie este necesara ungerea usoara a anumitor parti
ale aparatului. Acest lucru poate duce la emiterea unor vapori la prima
utilizare, ceea ce este perfect normal.
V.
Despre masina de facut paine
 Un beep “Fruit and Nut” (Fructe si nuci) semnalizeaza momentul in care
aceste ingrediente pot fi adaugate, pentru a nu fi sfaramate de lama.
 Exista setarea de extra-crust (coaja mai groasa) pentru crearea unei coji
mai groase a painii (numai pentru anumite programe).
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VI.
700W, ~50Hz, 220-240V
Despre retete
Retetele din acest manual sunt orientative. De preferat sa consultati si
indicatiile existente pe cutia cu faina speciala pentru masina de paine.
1. Intotdeauna adaugati ingredientele in ordinea indicata.
2. Masurarea cu strictete a ingredientelor este vitala. Nu folositi cantitati mari.
VII.
Componente
paletă de amestec
Tavă de copt pâine
Timp mai mic
Timp mai mare
Stop/Start
Mărime pâine
Culoare pâine
Meniu
Cârlig
Lingură de măsurare
Cană
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700W, ~50Hz, 220-240V
VIII. Butoane panou de control, ecran si functii
Ecran
 Color: Arata nivelul de coacere (colorare) selectat;
 Size: Arata greutatea selectata;
 Select: Arata numarul programului;
arata timpul ramas pana la teminarea programului (3:20, de
exemplu, inseamna 3 ore si 20 minute; 0:20 inseamna 20 minute)
Arata atentionarea de temeperatura – vezi capitolul “Rezolvare
probleme”
Butoane setare timp
Folositi pentru a intarzia inceperea programului de facut paine.
 Start: Tineti apasat butonul pentru aproximativ 1 secunda, pana se aude un
bip si pe ecran apare semnalizarea de incepere a programului;
 Stop: Apasati pe stop pentru aprox. 2 secunde, pana se aude un bip de
confirmare;
 Buton de meniu: Alegerea unuia dintre cele 12 programe de facut paine;
 Buton alegere marime: Marimea este setata pentru o paine cu coaja. Pentru o
paine de marime normala (2lb=950g si 2.5lbs=1125g) apasati butonul o data.
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700W, ~50Hz, 220-240V
IX. Descrierea programelor
1. Basic white (3:00 si 2:53):
 Pentru paine alba si neagra. De asemenea, pentru paine cu
diverse arome, cu ierburi si stafide.
2. French (3:50 si 3:40):
 Pentru paine usoara ca painea frantuzeasca, care are o coaja
mai tare si o textura usoara;
3. Wholewheat (3:40 si 3:32):
 Pentru coacerea painii integrale;
 Aceasta setare are un timp de incalzire mai lung, pentru a
permite graului sa absoarba apa si sa se umfle. Nu este
recomandata folosirea timerului de intarziere a inceperii
programului, acesta afectand calitatea painii.
4. Quick (1:40):
 Pentru preparare rapida a painii albe . Painea preparata la
acest program este mai mica si cu o textura mai densa;
5. Sweet (2:55 si 2:50):
 Pentru prepararea painii dulci, care are o crusta mai groasa si
mai crocanta, produsa de arderea zaharului;
6. Ultra fast - I （00：58）:
 Prepararea painii de 950g intr-un timp scurt;
7. Ultra fast - II（00：58）:
 Prepararea painii de 1125g intr-un timp scurt;
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700W, ~50Hz, 220-240V
8. Dough (1:30):
 Aceasta setare este pentru pregatirea aluatului, dar nu si
finalizarea preparatului;
 Aluatul facut poate fi folosit apoi pentru modelarea gogosilor,
blat pizza etc.
 Orice fel de aluat poate fi preparat cu aceasta setare. Nu
depasiti 1kg de ingrediente.
9. Jam (1:20):
 Folositi aceasta setare pentru prepararea gemurilor din
fructe proaspete sau a marmeladei;
 Nu mariti cantitatea si nu lasati sa fiarba peste capacitatea
tavii;
 Daca acest lucru se intampla, opriti masina. Scoateti tava cu
atentie, lasati sa se raceasca si curatati.
10. Cake (2:50):
 Cu aceasta setare, aparatul va mixa ingredientele si apoi va
coace pentru un timp predefinit;
 Este necesar sa amestecati separat in doua boluri
ingredientele (vezi retetele), inainte de a introduce in tava.
11. Sandwich (3:00 si 2:55):
 Pentru pregatirea painii cu o textura usoara, dar cu o coaja
mai moale si mai groasa
12. Bake (1:00):
 Aceasta setare este doar pentru copt si poate fi folosita
pentru a creste timpul de coacere pentru setarile selectate;
 Este foarte folositoare pentru pregatirea gemului si a
marmeladei;
 La pornirea acestei setari, timpul este de minim o ora (1:00)
si se numara in intervale de 10 minute. Va trebui sa opriti
manual setarea, apasand pe butonul de stop, atunci cand
folositi procesul Extrabake;
 Este recomandata verificarea starii gemului sau a painii din
10 in 10 minute. Apasand ▲, va creste timpul in unitati de
10 minute;
 La selectarea optiunii Extrabake chiar dupa alt program, daca
apare mesajul H:HH pe ecran, scoateti capacul, scoateti
tava si lasati sa se raceasca pentru cateva minute;
 Dupa ce s-a racit, puneti la loc tava, ingredientele, setati
programul si apasati start.
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X.
700W, ~50Hz, 220-240V
Utilizarea masinii de facut paine
1. Scoateti tava:
 Ridicati capacul si scoateti tava ridicand manerul,
rasucind in sens invers acelor de ceas si ridicand;
 Puneti tava pe suprafata de lucru;
 Este important ca tava sa fie umpluta cu ingrediente in
afara masinii, pentru ca sa nu acestea sa patrunda in
masina si sa atinga elementele de incalzire;
2. Atasarea lamei:
 Atasati lama de framantare/amestecare, apasand;
3. Masurarea ingredientelor:
 Masurati cantitatile de ingrediente necesare si
adaugati-le in tava in ordinea de pe reteta;
 La adaugarea drojdiei, asigurati-va ca nu intra in
contact cu apa sau orice alt lichid, pentru ca va incepe
sa dospeasca imediat;
 Folositi apa calduta (21-28°C);
4. Plasarea tavii:
 Puneti la loc tava de copt in masina, rasucind in sensul
acelor de ceas;
 Puneti capacul;
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700W, ~50Hz, 220-240V
5. Introduceti stecherul in priza:
 Aparatul va fi automat setat la meniul Basic Bread si cu un timp
normal;
 De fiecare data cand veti apasa un buton veti auzi un bip de
confirmare;
6. Selectati programul:
 Alegeti setarea dorita din lista, apasand butonul Menu;
7. Selectati greutatea:
 Apasati butonul, pentru a alege intre crocant si mica/mare;
 Setarea automata este pe crusty (crocanta) la pornirea aparatului;
8. Selectati culoarea:
 Selectati culoarea dorita pentru coaja, apasand butonul Color;
9. Selectati timpul de asteptare (intarziere a inceperii procesului):
 Daca doriti ca painea sa fie gata mai tarziu, selectati timpul de
intarziere ca in sectiunea urmatoare;
10. Start:
 Apasati butonul Start/Stop pentru pornirea masinii;
 Timpul ramas se va numara in unitati de un minut
11. Procesul:
 Masina de facut paine va trece automat prin stadiile programate, asa
cum este indicat in sectiunea “Ciclul de coacere”;
 Daca masina a fost programata la un al doilea proces de framantare, un
semnal sonor va va avertiza ca fructele sau alunele pot fi adaugate;
 Este posibil sa iasa aburi prin orificii in timpul coacerii. Este normal;
12. Terminare:
 La terminarea programului, ecranul va arata 0:00 si va aparea semnalul
sonor;
13. Pastrarea caldurii:
 Functia de pastrare a preparatului cald va face ca aerul cald sa circule
pentru inca 60 de minute pentru majoritatea setarilor (vezi sectiunea
“Ciclul de coacere”);
 Pentru cele mai bune rezultate, scoateti tava de copt si painea in acest
timp sau in momentul in care programul initial s-a terminat;
 10 semnale sonore se vor auzi la terminarea programului de pastrare la
caldura
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700W, ~50Hz, 220-240V
14. Scoateti tava:
 Apasti stop;
 Deschideti capacul
 ATENTIE: Folositi manusi de bucatarie la scoaterea tavii (cu
atentie, este foarte fierbinte!).
15. Scoateti painea:
 Lasati painea sa se raceasca in tava pentru 15 minute, apoi
rasturnati tava cu susul in jos si bateti usor pana ce painea se
desprinde;
 Lasati painea sa se raceasca pe un platou;
 Umpleti tava de copt cu apa calda imediat, pentru ca lama sa
nu se intepeneasca in ax.
 Din cand in cand, lama va ramane in paine. Asteptati sa se
raceasca painea si apoi indeparati lama cu o lingura de lemn
sau de plastic, pentru a nu zgaria suprafata antiaderenta
16. Intotdeauna scoateti aparatul din priza dupa utilizare:
 Nu deschideti capacul in timpul functionarii aparatului, pentru
ca va fi afectata calitatea painii, in special capacitatea de a
creste;
 Deschideti capacul doar atunci cand in reteta este mentionata
adaugarea ingredientelor aditionale;
Nota: temperatura camerei:
Masina functioneaza bine intr-o gama larga de temperaturi, dar pot exista diferente in
marimile painilor de la temperaturi ale camerei mai mari la cele mai mici;
Temperatura camerei recomandata este intre 15 si 34°C.
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700W, ~50Hz, 220-240V
Folosirea cronometrului:
Utilizati timerul cand vreti ca painea sa fie gata mai tarziu, sau sa fie preparata peste noapte si
gata dimineata. Poate fi facuta o setare de maxim 13 ore. Verificati daca functia este
disponibila, consultand sectiunea “Ciclul de coacere”. Nu folositi aceasta optiune pentru retete
care contin ingrediente perisabile precum oua, lapte, smantana sau branza.
1.
Hotarati ora la care vreti ca painea sa fie gata si calculati diferenta de timp dintre
momentul actual si acea ora. De exemplu, vreti sa aveti painea maine la ora 8:00,
acum este ora 19:30, diferenta este de 12 ore si jumatate;
2. Introduceti acest timp apasand butoanele “Time T” si “Time S. Sagetile vor selecta
timpul in sus sau in jos, in perioade de 10 minute. Dupa ce ati apasat butonul Start, va
aparea mesajul (:)
3.
Daca ati selectat gresit timpul, apasati stop timp de 2 secunde. Timerul va fi resetat si
puteti repeta pasul 1 si 2.
4. Perioada de amanare este de maxim 13 ore. Atunci painea va fi gata de a fi scoasa din
masina, vezi sectiunea “Scoaterea tavii”
Avertizare Sonora:
Se aude un beep atunci cand:
1. Se apasa un buton;
2. in timpul celui de-al doilea ciclu de framantare al anumitor programe pentru a indica
timpul la care alte ingrediente, precum cereale, fructe etc pot fi adaugate;
3. programul se termina;
4. la terminarea functiei de pastrare la cald
Intrerupere curent
Dupa o intrerupere brusca de curent

daca programul nu a atins inca faza 1, apasati Start si programul va continua;

daca a depasit acest punct, procesul trebuie reluat de la inceput. Tava de copt trebuie
golita de ingrediente si inlocuite cu altele;
Felierea si pastrarea painii:

Pentru cele mai bune rezultate, puneti painea pe un suport de sarma si lasati-o sa se
raceasca pentru 15-30 de minute inainte de a o taia;

Folositi un cutit electric sau un cutit manual ascutit pentru felii egale;

Pastrati painea nefolosita intr-o punga bine inchisa la temperatura camerei pana la trei
zile. Daca vremea este foarte calda si umeda, pastrati la frigider peste noapte;

Pentru depozitarea pentru o perioada mai lunga, puneti painea intr-un container
acoperit si puneti-o la congelator;

Daca pastrati painea in frigider, lasati-o cateva minute sa revina la temperatura
camerei inainte de servire.
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700W, ~50Hz, 220-240V
Felierea si pastrarea painii:

Pentru ca painea facuta in casa nu contine conservanti, tinde sa se usuce si se
poate strica mai repede decat cea din comert;

Resturile intarite de paine pot fi taiate in cuburi de 1.3 sau 2.5 cm si folosite pentru
prepararea crutoanelor, a budincii de paine sau a umpluturii pentru diverse retete
Curatare si intretinere:
Atentie: Pentru a preveni riscul de electrocutare, scoateti masina din priza inainte de
a o curata!
1. Asteptati sa se raceasca masina;
 IMPORTANT: Nu scufundati in apa sau alt lichid si nu stropiti nici corpul
masinii, nici capacul, deoarece exista riscul deteriorarii si/sau al
socului electric;
2. Exterior: Stergeti capacul si corpul masinii cu o carpa umeda sau cu un burete
usor umed;
3. Interior: Folositi o carpa sau un burete umed pentru a curata interiorul
masinii;
4. Tava de copt: Curatati tava cu apa calda, nu este necesar detergent. Evitati sa
zgariati suprafata anti-aderenta. Uscati complet inainte de a o plasa in
compartimentul de copt;
5. Nu spalati la masina de spalat vase tava de copt, cana de masurat, lingura sau
lama;
6. Nu lasati tava prea mult in apa, pentru ca poate dauna functionarii;
7. Daca lama ramane blocata in tava, turnati apa fierbinte si lasati 30 de minute,
dupa care se poate curata usor;
8. Inainte de a depozita aparatul, asigurati-va ca este complet racit;

Nu folositi urmatoarele substante pentru curatare:
Dizolvant de vopsea, benzina , ustensile din metal, pudra de lacuit, lavete impregnate
cu substante chimice.
Ingrijire speciala pentru suprafata non-aderenta:
 Evitati deteriorarea stratului non-aderent. Nu folositi ustensile din metal
precum spatule, cutite, furculite etc. Pastrati toate orificiile curatate de praf;
 Stratul nonaderent isi poate schimba culoarea dupa o utilizare indelungata.
Acest lucru este cauzat doar de umezeala si vaporii de abur si nu va afecta
calitatea painii sau a functionarii aparatului;
Gaura din centrul lamei de curatat trebuie curatata, apoi adaugati o picatura de ulei si
repozitionati in tava de copt. Acest lucru va preveni lipirea lamei;
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700W, ~50Hz, 220-240V
Depozitarea masinii:
Uscati bine toate componentele inainte de depozitare, inclusiv aburul de pe fereastra masinii.
Inchideti capacul si nu puneti nimic deasupra.
Nota: Nu utilizati agenti de curatare abrazivi sau chimici pentru ca vor dauna suprafetei
non-aderente a masinii.
Informatii despre ingrediente
Sfaturi pentru copt:
 De multe ori se spune ca a gati este o arta, bazata pe creativitatea bucatarului, in timp
ce coacerea painii este mai mult o stiinta.
 Acest lucru inseamna ca procesul combinarii fainei, apei si a drojdiei duce la o reactie a
carui produs este painea. Trebuie sa va reamintiti ca atunci cand ingredientele sunt
combinate, produc un rezultat specific.
Cititi cu atentie informatiile urmatoare pentru a obtine o mai buna intelegere a importantei pe
care fiecare ingredient o are in procesul de coacere a painii;
XI. Ingrediente
Nota importanta despre faina
Tipurile de faina, desi arata aproape la fel, pot fi foarte diferite datorita modului in care cerealele
au fost cultivate, macinate, depozitate etc. Este folositor sa experimentati lucrul cu diferite tipuri
de faina, pentru a gasi tipul cel mai bun pentru a face paine. Depozitarea este foarte importanta,
toate tipurile de faina trebuind sa fie tinute intr-un container etans;
Faina obisnuita (pentru orice tip de aluat)
 Acest tip de faina este un amestec de faina rafinata de grau fina si faina de grau mai tare
(grea). Este potrivita mai ales pentru prepararea torturilor si a prajiturilor, si pentru
painea-la-minut
Faina alba concentrata/faina de paine
 Faina pentru paine este o faina cu multe proteine/gluten, care a fost tratata astfel incat
aluatul sa poata fi usor framantat. De obicei, acest tip de faina are o concentratie mai
mare de gluten decat faina obisnuia, insa poate varia. Faina obisnuita si faina alba
concetrata sunt recomandate pentru prepararea painii cu acest aparat;
Faina de grau integrala
 Faina integrala contine tot bobul de grau macinat, cu nucleul acestuia, tegumentul si
germenii, ceea ce o face mai grea si mai bogata in nutrienti decat faina alba. Painile
facute cu aceasta faina sunt de obicei mai mici si mai grele decat painile albe. Pentru a
remedia acest lucru, puteti amesteca faina integrala cu faina alba sau cea obisnuita
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700W, ~50Hz, 220-240V
Faina care dospeste
 Acest tip de faina contine ingrediente de dospire inutile care vor interfera cu
prepararea painii si a prajiturilor. Nu este recomandata pentru folosire.
Faina de tarate
 Aceasta faina neprocesata si cea din germeni de grau sunt facute din partea exterioara
mai tare a bobului de grau sau secara, separata de faina obisnuita prin cernere. Acest
tip de faina este, de obicei, adaugat in cantitati mici pentru coacerea painii pentru un
plus de nutrienti si aroma, si pentru a imbogati textura painii.
Fulgi de ovaz (Ovaz macinat)
 Fulgii de ovaz provin din ovazul macinat. Acestia sunt folositi pentru imbogatirea
aromei si pentru textura painii
Alte ingrediente
Drojdii (drojdie uscata):
 Prin fermentare, drojdia produce un gaz (dioxid de carbon) care face ca painea sa
creasca. Pentru a produce acest gaz, drojdia are nevoie sa reactioneze cu zahar si
carbohidrati din faina. Drojdia granulara rapida este folosita in majoritatea
retetelor in care este nevoie de dospirea aluatului
 Sunt trei tipuri de drojdie disponibila pe piata: drojdie proaspata, drojdie
traditionala uscata si drojdie cu actiune rapida. Este recomandata folosirea
drojdiei cu actiune rapida.
 Drojdia proaspata nu este recomadata. Depozitati drojdia conform instructiunilor
producatorilor si verificati periodic data expirarii. Daca deschideti un pachet, este
important ca restul sa fie imediat resigilat si pus la frigider pentru utilizari
ulterioare. De multe ori aluatul nu creste datorita folosirii unei drojdii vechi sau
care nu a fost pastrata corespunzator
Puteti folosi urmatorul test pentru a determina daca drojdia este inactiva (statuta, veche):
1. Puneti o jumatate de cana de apa intr-un bol;
2. Amestecati o lingurita de zahar in apa si apoi presarati doua lingurite de drojdie la
suprafata;
3. Puneti bolul intr-o zona calda si lasati 10 minute;
4. Amestecul ar trebui sa produca o spuma si se degaja un miros puternic de
drojdie. Daca acest lucru nu se intampla, aruncati amestecul si incepeti din nou cu
un alt pachet de drojdie uscata.
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Zahar
 Zaharul este important pentru culoarea si aroma painii si este important in
reactia cu drojdia, ajutand-o sa fermenteze. Nu se pot folosi indulcitori
artificiali ca substitut, pentru ca drojdia nu va avea reactie la acestia;
Sare
 Sarea este necesara pentru a echilibra gustul painii si al prajiturilor si da
culoarea coajei care se formeaza in timpul coacerii. Sarea limiteaza, de
asemenea, dospirea drojdiei, asa ca nu adaugati o cantitate mai mare de
sare decat cea recomandata in reteta. Poate fi redusa insa, pentru motive
dietetice;
Lichide/lapte
 Lichidele precum laptele sau combinatia de lapte praf si apa pot fi folosite
la prepararea painii. Laptele da un gust bun, o textura moale si inmoaie
coaja, in timp ce apa simpla produce o coaja mai crocanta. Unele lichide
precum suc de portocale, mere etc. pot fi adaugate ca aroma.
Nota: Pentru majoritatea retetelor recomandam lapte degresat.
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Oua

Ouale dau texturii aluatului de gogosi si prajiturii o structura mai
densa si moale;
Ulei de floarea-soarelui
 'Scurteaza' sau domoleste textura painii cu drojdie. Se pot folosi
ca substituenti untul sau margarina. Daca se adauga unt sau
margarina scoase direct din frigider, trebuie lasate sa se
topeasca putin pentru ca aluatul sa fie mai bine omogenizat;
Praf de copt
 Praful de copt este un ingredient care se foloseste la prepararea
prajiturilor, facand ca acestea sa creasca in timpul coptului. Nu
este necesar ca aluatul sa fie lasat sa se ridice;
Bicarbonat de sodiu
 Bicarbonatul de sodiu este un alt agent care ajuta la dospirea
preparatelor si nu trebuie confundat cu praful de copt. De
asemenea, nici bicarbonatul de sodiu nu necesita ca aluatul sa
fie lasat sa dospeasca, pentru ca reactia chimica are loc in timpul
procesului de copt;
Masurarea ingredientelor
 Pasul-cheie in utilizarea masinii de facut paine este masurarea
cu precizie a ingredientelor. Este extrem de important sa
masurati corect fiecare lichid si ingredient uscat pentru ca, altfel,
rezultatul procesului poate fi alterat. Ordinea adaugarii
ingredientelor trebuie respectata, de asemenea.
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Masuratorile pentru lichide difera de cele pentru ingredientele uscate si sunt
urmatoarele:
Masurarea lichidelor
 Folositi cana de masurat atasata. La citirea cantitatilor, cana trebuie sa fie pusa pe
o suprafata orizontala dreapta si vazuta la nivelul ochiului (nu intr-un alt unghi).
Nivelul lichidului trebuie sa fie acelasi cu cel inscriptionat pe cana. Utilizarea unor
cantitati “la ochi” nu da rezultate bune
Masuratori pentru ingrediente uscate
 Aceste masuratori (in special pentru faina) trebuie facute folosind cana de
masurat atasata. Cana este creata dupa standardul american de 8 fluid oz –
standardul englezesc este de 10fl oz. Masuratoarea pentru ingredientele uscate
trebuie facuta cu atentie, adaugand cu lingurita ingredientele in cana iar la
umplere, niveland cu un cutit. Apasarea cu mana sau cu lingura va duce la
marirea cantitatii si astfel reteta nu va fi respectata. Nu cerneti faina, decat daca
se mentioneaza in reteta;
 La masurarea unor cantitati mici de ingrediente lichide sau solide (drojdie, zahar,
sare, lapte praf, miere, melasa etc), trebuie folosita lingura de masurare atasata
 Masurarea trebuie sa fie echilibrata pentru producerea celor mai bune rezultate;
 Masina dumneavoastra de paine produce foarte usor alimente delicioase. Tot ce
trebuie sa faceti este sa respectati cu atentie reteta. In mod normal, in
activitatea de gatit zilnica, “un varf de asta si un pic de cealalata” dau savoare
mancarii, insa nu si in cazul masinii de paine. In acest caz, cantitatile indicate
trebuie respectate cu strictete.
Temperatura ingredientelor
 Toate ingredientele si ustensilele folosite, inclusiv masina, tava si in special
lichidele (apa sau lapte) trebuie sa fie la temperatura camerei (21C - 70F).
 Daca ingredientele sunt prea reci, sub 10 C (50 F), atunci drojdia nu va
fermenta. Lichidele foarte fierbinti, peste 40C (104F) pot distruge efectul
drojdiei;
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Glazuri speciale pentru paini
Puteti da un “finisaj” profesional painii. Selectati una dintre urmatoarele glazuri sau toppinguri
pentru a da un plus de savoare painii:
Glazura de ou
 Bateti 1 ou mare si 1 lingura de apa impreuna, si aplicati cu o pensula un strat gros
deasupra produsului. Aplicati numai inainte de a pune aluatul la copt;
Glazura de unt topit
 Aplicati cu o pensula unt topit peste painea proaspat scoasa din masina, pentru a obtine
o coaja mai moale;
Glazura cu lapte
 Pentru o coaja lucioasa si mai moale, dati cu pensula inmuiata in lapte sau smantana
peste painea proaspat coapta
Glazura cu zahar
 Amestecati o ceasca de zahar cernut cu 1 sau 2 linguri de lapte, pentru realizarea unei
glazuri mai groase, si puneti-o peste painea cu stafide sau alte paini dulci;
Mac/Susan/Chimen/Fulgi de ovaz
 Presarati cu una dintre variantele de mai sus, peste painea proaspat-glazurata
Alte sfaturi

Puneti toate ingredientele in tava de copt, astfel incat drojdia sa nu intre in contact cu
niciun lichid;

Dupa ce ati terminat de facut aluat in masina, atunci cand lasati drojdia sa creasca in
afara masinii, lasati 30 de minute sau pana cand aluatul a crescut dublu fata de
dimensiunea initiala. Aluatul trebuie usor uns si acoperit cu hartie de copt si un prosop
uscat. Trebuie pus intr-un loc cald, departe de curenti de aer;

Umiditatea poate cauza probleme, asa ca umiditatea si altitudini mari necesita ajustari
ale retetei. Pentru umiditate mare, adaugati inca o lingura de faina, daca observati
compozitia fiind prea lichida. Pentru altitudini mari, scadeti cantitatea de drojdie cu
aproximativ ¼ lingurita, si scadeti putin cantitatea de zahar sau/si apa sau lapte;

Atunci cand, in reteta, se mentioneaza “o suprafata tapetata usor cu faina”, folositi 1
sau 2 linguri de faina. Pentru o manipulare mai usoara a aluatului, puteti sa va dati cu
faina pe degete sau pe ustensilele cu care lucrati;

Daca aluatul pe care il intindeti se trage inapoi, lasati-l sa “se odihneasca” pentru cateva
minute inainte de a-l intinde din nou;

Aluatul poate fi infasurat in folie de plastic si pastrat la congelator pentru utilizare
ulterioara.
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Alte sfaturi

Dupa 5 minute de framantare a aluatului, deschideti capacul si verificati consistenta
aluatului. Ar trebui sa formeze o minge moale, neteda. Daca este prea uscat,
adaugati apa. Daca este prea umed, adaugati faina (cate ½ lingura o data)
XII. Retete
Retete
Toate retetele urmatoare folosesc urmatoarea metoda:
1. Masurati toate ingredientele si adaugati in tava de copt;
2. Utilizati apa calduta (21-28 grade);
3. Introduceti tava in masina, inchideti capacul;
4. Selectati programul;
5. Apasati butonul de start;
6. Cand painea este gata, scoateti tava, folosind manusi de bucatarie;
7. Scoateti painea din tava (si, daca este necesar, lama de amestec din paine;
8. Lasati sa se raceasca inainte sa feliati
Aceasta metoda este modificata printr-o nota la sfarsitul fiecare retete, acolo unde este
necesar.
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Retete pentru paine
1.
Retete pentru paine normala
Paine alba clasica
900g*
1125g
Apa
1+1/4 cana
1+1/2 cana
Lapte praf degresat
3 linguri
4 linguri
Ulei de floarea-soarelui
3 linguri
4 linguri
Zahar
2+1/4 linguri
2+1/2 linguri
Sare
1+1/4 lingurite
2 lingurite
Faina alba de grau
3 cani
4 cani
Drojdie cu actiune rapida
1+1/4 lingurita
1+1/4 lingurita
Program
1Basic
1Basic
* Folosiți setarea de 1125gr pentru pâinea de 900g.
Paine de grau moale
900g*
Apa
1+1/4 cana
Lapte praf degresat
3 linguri
Ulei de floarea-soarelui
3 linguri
Zahar
2+1/4 linguri
Sare
1+1/4 lingurite
Faina alba de grau
3 cani
Drojdie cu actiune rapida
1+1/4 lingurite
Program
1Basic
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700W, ~50Hz, 220-240V
Paine neagra
900g
1125g
Apa
1 cana
1+1/4 cana
Lapte praf degresat
2 linguri
2+ 1/2 linguri
Ulei de floarea-soarelui
2 linguri
2+ 1/2 linguri
Zahar
2+1/2 linguri
3 linguri
Sare
1+1/4 lingurite
2 lingurite
Faina alba de grau
3 cani
4 cani
Drojdie cu actiune rapida
1+1/4 lingurite
1 +3/4 lingurite
Programul
1 Basic
1 Basic
* Folosiți setarea de 1125gr pentru pâinea de 900g.
Paine italiana cu ierburi
900g
Apa
1+1/2 cani
Lapte praf degresat
3 linguri
Ulei floarea-soarelui
3 linguri
Zahar
2+1/2 linguri
Sare
2 lingurite
Faina alba de grau
4 cani
Maghiran uscat
2 lingurite
Busuioc uscat
2 lingurite
Cimbru uscat
1+1/2 lingurite
Drojdie cu actiune rapida
1+1/4 lingurite
Programul
1 Basic
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Paine cu branza si ceapa
900g
Apa
1 cana
Lapte praf degresat
3 linguri
Zahar
1+ 1/2 linguri
Sare
1/2 linguri
Granule de ceapa
1+ 1/2 lingurite
Branza cheddar rasa
1 cana
Faina alba de grau
3 cani
Drojdie cu actiune rapida
1+ 1/2 lingurite
Programul
1 Basic
Paine cu stafide
900g
Apa
1+1/4 cani
Lapte praf degresat
3 linguri
Ulei de floarea-soarelui
3 linguri
Zahar
2 linguri
Sare
1+ 1/2 lingurite
Scortisoara
3/4 lingurite
Faina alba de grau
3 cani
Drojdie cu actiune rapida
1+ 1/2 lingurite
Stafide*
5/8 cana
Programul
1 Basic
*Adaugati stafidele dupa semnalul sonor
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Paine cu rosii uscate
900g
Apa
1 cana
Lapte praf degresat
2 + 1/2 linguri
Ulei de floarea-soarelui
2 + 1/4 linguri
Sare
1+1/4 lingurita
Mix de ierburi uscate
1 + 1/2 lingurite
Faina alba de grau
3 cani
Drojdie cu actiune rapida
1+1/4 lingurita
Rosii uscate la soare
3/8 cana
Programul
1 Basic
Paine cu malt
900g
Apa
1 cana
Sare
1 lingurita
Ulei de floarea-soarelui
2 linguri
Melasa neagra
1+1/2 linguri
Extract de malt
2 linguri
Faina obisnuita
3 cani
Drojdie cu actiune rapida
1 lingurita
Stafide din struguri de masa*
1/2 cana
Programul
1 Basic
*Adaugati stafidele dupa semnalul sonor
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2. Retete pentru paine frantuzeasca
Paine frantuzeasca
900g*
1125g
Apa
1 cana
1+1/4 cana
Lapte praf degresat
2 linguri
3 linguri
Zahar
1 lingura
1+1/2 linguri
Sare
1 lingurita
1+1/2 lingurite
Ulei de floarea-soarelui
1 lingura
1+1/2 linguri
Faina alba de grau
3 cani
4 cani
Drojdie cu actiune rapida
1 lingurita
1+1/2 lingurite
Programul
2 French
2 French
*
*Folosiți setarea de 1125g pentru pâinea de 900g.
3. Retete pentru paine integrala
Paine din faina integrala de grau
900g*
1125g
Apa
1+1/4 cana
1+3/4 cana
Lapte praf degresat
1+1/2 linguri
2 linguri
Ulei de floarea-soarelui
2 linguri
2+ 1/2 linguri
Zahar brun
2+1/2 linguri
3 linguri
Sare
1+1/4 lingurite
1+1/2 lingurite
3 cani
4 cani
1+1/4 lingurite
1+1/2 lingurite
Faina de grau
integrala
Drojdie cu actiune rapida
Tableta Vitamina C (zdrobita)
Programul
1x100mg
3 Wholewheat
3 Wholewheat
* Folosiți setarea de 1125g pentru pâinea de 900g.
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700W, ~50Hz, 220-240V
Paine din cereale
900g
Apa
1+1/4 cani
Lapte praf degresat
3 linguri
Ulei de floarea-soarelui
3 linguri
Zahar brun fin
2+ 1/2 linguri
Sare
1+ 1/4 lingurite
Faina neagra din cereale
3 cani
Drojdie cu actiune rapida
1+ 1/4 lingurite
Programul
3 Wholewheat
4. Retete cu preparare rapida (programul Quick)
Paine cu banane si nuci
Grup 1 de ingrediente
Unt (topit)
2 linguri
Lapte
1 lingura
Banana zdrobita
1 cana
Ou
1
Nuci (maruntite)
½ cana
Lamaie
1 lingurita
Grup 2 de ingrediente
Faina simpla
1+1/2 cana
Bicarbonat de sodiu
½ lingurita
Praf de copt
¼ lingurita
Zahar
½ cana
Sare
¼ lingurita
Programul
4 Quick
Metoda
1.
Intr-un bol amestecati ingredientele din grupul 1;
2.
Intr-un alt bol amestecati ingredientele din grupul 2;
3.
Puneti compozitiile din cele doua boluri in tava de copt
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Paine din fulgi de ovaz
Lapte
1 cana
Oua (batute)
2
Ulei de floarea-soarelui
1/2 lingurita
Golden syrup (melasa)
2 linguri
Zahar
¼ cana
Sare
1 lingurita
Faina simpla
2 cani
Fulgi de ovaz
1 cana
Praf de copt
½ lingurite
Bicarbonat de sodiu
½ lingurite
Programul
4 Quick
5. Retete dulci
Baton cu fructe
900g*
1125g
Apa
1+1/8 cana
1+1/4 cana
Lapte praf degresat
3 linguri
3+ 1/2 linguri
Ulei de floarea-soarelui
3 linguri
3+ 1/2 linguri
Zahar
1/4 linguri
1 lingura
Sare
1+1/4 lingurite
1+1/2 lingurite
Faina alba de grau
3 cani
4 cani
Nucsoara
¾ lingurite
1 lingurita
Drojdie cu actiune rapida
1+1/4 lingurite
1+1/2 lingurite
Mix de fructe uscate +
½ cana
3/4 cana
Programul
5 Sweet
5 Sweet
*Adaugati fructele dupa semnalul sonor
+ Adăugați fructele după semnalul sonor
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Paine cu ciocolata
900g
Apa
1 cana
Oua (batute)
1 mediu
Lapte praf degresat
1 lingura
Ulei de floarea-soarelui
1 lingura
Zahar
1/4 cana
Sare
1/2 lingurite
Nuci (maruntite)*
1/4 cama
Faina alba de grau
2+ 1/8 cani
Praf de cacao
1/2 cani
Drojdie cu actiune rapida
1 lingurita
Programul
5 Sweet
*Adaugati nucile dupa semnalul sonor
6. Retete pentru Fastbake
Paine alba mica
Apa
270ml
Faina alba de grau
3 cani
Lapte praf degresat
2 linguri
Sare
1 lingurita
Zahar
4 linguri
Ulei de floarea-soarelui
4 linguri
Drojdie cu actiune rapida
3 lingurite
Programul
6 Fastbake
7. Retete pentru Fastbake
Paine mare alba
Apa
360ml
Faina alba de grau
4 cani
Lapte praf degresat
3 linguri
Sare
1+1/2 lingurita
Zahar
5 lingurite
Ulei de floarea-soarelui
5 linguri
Drojdie cu actiune rapida
3+1/2 lingurite
Programul
7 Fastbake
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8. Retete de aluat
Rulouri de paine alba
Apa
1+1/4 cani
Lapte praf degresat
1 lingura
Unt topit
2 linguri
Zahar
2 linguri
Sare
1+1/2 lingurite
Faina alba de grau
3+1/4 cani
Drojdie cu actiune rapida
1+1/2 lingurite
Programul
6 Ultra fast -1
Metoda
1.
Framantati si formati aluatul in 6 rulouri.
2.
Puneti rulourile intr-o tava unsa cu ulei.
3.
Dati pe deasupra rulourilor cu o pensula inmuiata in unt topit.
4.
Acoperiti pentru 20-25 minute.
5. Lasati sa creasca pana cand se dubleaza ca marime.
6.
Puneti la copt pentru aproximativ 15-20 minute la 190°C
Rulouri de paine integrala
Apa
1+1/4 cani
Lapte praf degresat
2 linguri
Unt topit
2 linguri
Miere
2 linguri
Zahar brun
1 lingura
Sare
1+1/2 lingurite
Faina integrala de grau
3+1/4 cani
Drojdie cu actiune rapida
1+1/2 lingurite
Programul
6 Ultra fast - 1
Metoda
Aceeasi ca cea de la rulourile de paine alba.
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Chifle impletite fierbinti
Apa
1 cana
Unt topit
1/4 cana
Zahar
1/4 cana
Ou (batut)
1
Sare
1 lingurita
Faina alba de grau
3+3/4 cani
Scortisoara
1 lingurita
Nucsoara
1/4 lingurita
Stafide
1 cana
Drojdie cu actiune rapida
1+1/2 lingurite
Programul
6 Ultra fast - 1
Metoda
1.
Divizati aluatul in 8-12 bucati. Dati forma si turtiti putin.
2.
Glazurati cu ou si lapte (dar nu si crucea din mijloc).
3.
Acoperiti si lasati sa creasca 30 min.
4.
Coaceti la cuptor la 375°F (190°C) pentru 16-18 minute
Blat pizza
Apa
1 cana
Unt topit
1 lingurita
Zahar
2 linguri
Sare
1 lingurita
Faina alba de grau
2+3/4 cani
Drojdie cu actiune rapida
1 lingurita
Programul
6 Ultra fast - 1
Metoda
1.
Pre-incalziti cuptorul.
2.
Formati un aluat intins si rotund. Puneti intr-o tava unsa. Ungeti putin aluatul cu ulei.
3.
Acoperiti pentru 15 minute si lasati sa creasca.
4.
Adaugati toppingul dorit.
5.
Coaceti la aproximativ 220 grade C pana capata o culoare aurie-maronie.
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9. Retete de gem
Marmelada
Suc de la portocale
3 portocale medii
Coaja rasa de portocala
2
Zahar conservant
1 cana
Apa
1 lingura
Pectina, daca este nevoie
2 lingurite
Programul
7 Ultra fast - 1
Comentarii

Incalziti borcanele inainte de a le umple;

Folositi un timp extra de fierbere daca este nevoie, in functie de marimea
portocalelor si consistenta marmeladei;

Indepartati lama inainte de a turna marmelada in borcane;

Nu ridicati capacul in timpul functionarii masinii;

Portocalele care trebuie folosite pentru prepararea marmeladei sunt cele de
Sevilla, dar acestea nu se gasesc decat in luna Ianuarie. Daca se folosesc alt fel de
portocale, adaugati pectina pentru intarirea gemului.

Aceasta reteta produce un borcan mediu de marmelada (400g)
Gem de zmeura si mere
Zmeura inghetata, masurata inainte de decongelare
2 cani
Bucati de mere (curatate de coaja si cotor)
1 cana
Zahar conservant
1 cana
Suc de lamaie
3 linguri
Programul
9 Jam
Comentarii

Incalziti borcanele inainte de a le umple.

Indepartati lama inainte de a turna marmelada in borcane.

Nu ridicati capacul in timpul functionarii masinii
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10. Retete de prajituri
Reteta de mix clasica
Grup ingrediente nr. 1
Unt topit
3/4 cana
Esenta vanilie
1/4 lingurita
Oua (batute)
3 medii
Suc de lamaie
2 lingurite
Grup ingrediente nr. 2
Faina simpla
1+5/8 cani
Praf de copt
2 lingurite
Zahar pudra
1 cana
Programul
10 Cake
Metoda
1.
Amestecati ingredientele din grupul 1 intr-un bol.
2.
Amestecati ingredientele din grupul 2 in alt bol.
3.
Combinati cele doua compozitii pana se omogenizeaza.
4.
Turnati amestecul in tava de copt
Prajitura cu fructe asortate
Grup ingrediente 1
Unt topit
3/4 cana
Esenta vanilie
1/4 lingurita
Oua (batute)
3 medii
Suc de lamaie
2 lingurite
Fructe uscate amestec
5/8 cana
Grup ingrediente nr. 2
Faina simpla
1+5/8 cani
Praf de copt
2 lingurite
Zahar
1 cana
Scortisoara macinata
1/4 lingurita
Nucsoara macinata
1/4 lingurita
Programul
10 Cake
Metoda
Urmati metoda de la reteta de mix de prajituri clasica
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700W, ~50Hz, 220-240V
10. Retete de paine pentru sandwich-uri
Paine de sandwich
Apa
1+1/3 cana
Margarina moale sau unt
2 linguri
Sare
1 +1/2 lingurite
Zahar
3 linguri
Faina alba de grau
4 cani
Drojdie cu actiune rapida
3/4 lingurita
Programul
11 Sandwich
XIII. Ciclu de coacere-timpi
Program
(timp)
Framantare1
Dospire1
Framantare2
Dospire2
Dospire3
Copt
Total
Tinut
(min)
(min)
(min)
(min)
(min)
(min)
(ore)
la cald
(min)
Tip paine
1Basic
9
20
14*
25
45
60
2:53
60
Clasica, cu coaja
10
20
15*
25
45
65
3:00
60
2French
16
40
19*
30
50
65
3:40
60
Franzela, cu
18
40
22*
30
50
70
3:50
60
3Wholewheat
9
25
18*
35
70
55
3:32
60
Integrala, cu
10
25
20*
35
70
60
3:40
60
4Quick
7
5
8
80
1:40
60
5Sweet
10
5
20*
30
55
50
2:50
60
Dulce, cu coaja
10
5
20*
30
55
55
5:55
60
6Ultra fast-1
12
11
35
0:58
7Ultra fast-2
9
9
40
0:58
8Dough
20
9Jam
20
15+
45+mixing
10Cake
10
5
20
30
11Sandwich
15
40
5*
Sandwich, cu
15
40
5*
coaja
coaja
30
40
1:30
20
1:20
35
70
2:50
60
25
40
50
2:55
60
25
40
55
3:00
60
60
1:00
60
coaja
12Bake
*Semnal sonor, ingredientele pot fi adaugate
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XIV. Intrebari despre performantele masinii si mod de operare
Intrebare nr. 1
Ce ar trebui sa fac daca lama de framantare ramane in paine?
Scoateti lama cu ajutorul unor palete de plastic inainte de a felia painea. Pentru ca lama
poate fi demontata din tava, nu reprezinta o defectiune daca ramane in paine.
Intrebare nr. 2
De ce uneori painea are faina pe coaja laterala?
In unele cazuri, faina poate sa ramana neamestecata in colturile tavii de copt. Daca se
intampla acest lucru, pur si simplu acea portiune poate fi mancata sau indpartata cu un
cutit.
Intrebare nr. 3
De ce nu se mixeaza aluatul? Aud motorul pornit.
S-ar putea ca tava de copt sau lama de framantat sa nu fie instalate corect. Asigurati-va
ca tava este pozitionata corect si ca a facut “click” pe fundul masinii de facut paine.
Intrebare nr. 4
De ce nu pot folosi timerul atunci cand folosesc lapte proaspat pentru prepararea
painii?
Laptele se va altera daca ramane pentru prea mult timp neutilizat in masina. Ingrediente
proaspete precum oua si lapte nu trebuie folosite atunci cand doriti sa amanati
momentul inceperii automate a prepararii painii.
Intrebare nr. 5
De ce trebuie sa adaug ingredientele intr-o anumita ordine?
Acest lucru este necesar pentru ca masina sa amestece ingredientele in cel mai eficient
mod posibil. De asemenea, in felul acesta, drojdia nu intra in contact direct cu lichidele,
ceea ce este esential.
Intrebare nr. 6
Daca am setat masina sa aiba gata painea dimineata, de ce se aud zgomote de la
masina noaptea tarziu?
Masina trebuie sa porneasca atunci cand timpul de intarziere s-a scurt, pentru ca painea
sa fie gata la ora dorita si setata anterior. Sunetele sunt produse de motor, in timpul
framantarii painii. Este o operatiune normala, nu o defectiune
Intrebare nr. 7
Lama este blocata in tava de copt. Dupa ce am copt paine, cum o scot?
Acest lucru se poate intampla. Lasati sa curga apa calda sau fierbinte peste lama, si
aceasta se va debloca. Daca nu se intampla acest lucru, lasati in apa calda timp de 30 de
minute.
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Intrebare nr. 8
Pot spala tava de copt in masina de spalat vase?
Nu. Tava de copt si lama trebuie spalate manual.
Intrebare nr. 9
Ce se intampla daca las painea coapta in masina?
E recomandat sa lasati painea timp de o ora, daca aplicati functia “keep warm”.
Daca depasiti aceasta perioada painea se poate umezi, pentru ca aburul nu are unde sa
se evapore. Scoateti si lasati sa se raceasca pe un suport de sarma.
Intrebare nr. 10
De ce a fost framantat aluatul doar partial? De ce nu a fost mixat complet?
Aluatul poate fi prea greu sau prea uscat. Ingredientele pot sa fi fost introduse in ordine
gresita sau tava si lama incorect asamblate.
Intrebare nr. 11
De ce nu a crescut painea?
Se poate ca drojdia sa fi fost expirata sau sa nu fi fost adaugata deloc. De asemenea,
daca nu s-a realizat mixarea completa a ingredientelor, acest lucru se poate intampla.
Intrebare nr. 12
De ce nu pot seta un timp mai mare de 13 ore de amanare a inceperii programului?
Care e timpul minim cu care poate fi amanat ciclul de pregatire a painii?
Timpul maxim de intarziere este de 13 ore, incluzand timpul de coacere. De ex, setarea 1
(basic small) are un ciclu de 3:20. Acesta poate fi intarziat sa inceapa cu maxim 9:40.
Timpul minim de amanare este de 10 minute.
Intrebari despre ingrediente si retete
Intrebare nr. 13
Cand stiu ca trebuie sa adaug stafide, nuci, etc la restul compozitiei?
Se aude un semnal sonor pentru a semnala faptul ca puteti adauga fructele in timpul
celui de-al doilea ciclu de framantat.
Intrebare nr. 14
De ce painea este umeda? Ce pot face?
Umiditatea poate afecta aluatul. Adaugati inca o lingura de faina. De asemenea,
altitudinile mari pot avea acelasi efect. Scadeti cantitatea de drojdie cu ¼ lingurite si
cantitatea de zahar si/sau lapte/apa.
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Intrebare nr. 15
De ce painea creste si apoi scade brusc sau crapa?
Painea se poate sa fi crescut prea mult. Pentru a reduce aceasta, reduceti cantitatea de
drojdie si/sau cresteti cantitatea de sare.
Intrebare nr. 16
Pot folosi retele mele preferate de paine (cu drojdie traditionala) in masina de facut
paine?
Da, dar va trebui sa incercati de mai multe ori pana veti obtine cantitatea optima de
ingrediente.Sa nu depasiti niciodatat cantitatea de 5 cani de ingrediente uscate in total.
Intrebare nr. 17
Este important ca ingredientele sa fie la temperatura camerei inainte de a le introduce
in tava de copt?
Da, chiar daca amanati timpul de incepere al procesului (Apa trebuie sa aiba
temperatura intre 21 si 28 grade C).
Intrebare nr. 18
De ce variaza painile in dimensiune si greutate? Painile integrale sunt intotdeauna mai
mici. Gresesc cu ceva?
Nu, este normal ca painile din faina integrala sa fie mai grele si mai mici de cat painea
clasica sau cea frantuzeasca. Faina integrala este mai grea decat cea alba, deci nu va
creste atat de mult in procesul de copt. Acelasi lucru este valabi.l pentru painea cu
fructe, ovaz, etc.
Intrebare nr. 19
Pot amesteca inainte drojdia cu apa?
Nu, drojdia trebuie tinuta uscata si pusa in tava ultima, deasupra fainii; acest lucru este
deosebit de important, mai ales in cazul in care alegeti sa amanati inceperea procesului.
Intrebare nr. 20
De ce se formeaza o gaura la baza painii?
Gaura se formeaza datorita lamei de framantat
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700W, ~50Hz, 220-240V
ELIMINAREA DESEURILOR IN MOD RESPONSABIL FATA DE MEDIU
Poti ajuta la protejarea mediului!
Va rugam sa respectati regulamentele si legile locale: duceti echipamentele electrice nefunctionale
catre un centru de colectare al echipamentelor electrice uzate.
HEINNER este marca inregistrata a companiei Network One Distribution SRL. Celelalte branduri,
denumirile produselor sunt marci înregistrate ale respectivilor deţinători.
Nicio parte a specificatiilor nu poate fi reprodusa sub orice formă sau prin orice mijloc, utilizata
pentru obtinerea unor derivate precum traduceri, transformari sau adaptari, fara permisiunea
prealabila a companiei NETWORK ONE DISTRIBUTION.
Copyright © 2013 Network One Distibution. All rights reserved.
http://www.heinner.com, http://www.nod.ro
Acest produs este proiectat si realizat in conformitate cu standardele si normele Comunitatii Europene
Importator: Network One Distribution
Europolis Logistic Park, Italia Street, 1-7, Chaijna, Ilfov, Romania
Tel: +40 21 211 18 56, www.heinner.ro , www.nod.ro
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700W, ~50Hz, 220-240V
BREAD MAKER
BreadPlus 6430
www.heinner.com
Model: XBM-6430



Bread Maker, 12 programs, 700W
Capacity: 750-1150g
Color: Black
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700W, ~50Hz, 220-240V
Thank you for chosing this product!
I.
Introduction
Please read this instruction manual carefully before using it and kee it for later information
This manual is conceived for ofering you all of the necessary info regarding instalation, using
and maintenance of the machine. For a correctly and safely use of the machine, please, read
this manual before instalation and using.
II.
Package contents
Bread maker machine + accessories
 Instruction manual
 Warranty card

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III. Safety regulations
The use of any electrical appliance requires the following of basic common sense safety rules.
Primarily there is danger of personal injury and secondly the danger of damage the property
and the appliance. These are indicated in the text by the following two conventions:
WARNING: Danger of personal injury
IMPORTANT: Damage to the appliance
In addition we offer the following essential safety advice.
1. Always locate your appliance away from the edge of a worktop.
2. Do not let the mains lead hang over the edge of a worktop where a child could reach it.
3. Check that the voltage on the rating plate of your appliance corresponds with your
house electricity supply which must be A.C. (Alternating Current). If the socket outlets
in your home are not suitable for the plug supplied with this appliance, the plug should
be removed and the appropriate one fitted.
4. Ensure that the appliance is used on a firm, flat surface.
5. Do not use outdoors.
6. To protect against electrical shock, do not immerse cord or plug in water or other
liquid.
7. The mains lead should reach from the socket to the base unit without straining the
connections.
8. WARNING: Do not touch hot surfaces. Use over mitts or oven gloves when removing
the hot bread pan. Do not cover the steam vent openings under any circumstances.
9. WARNING: Avoid contact with moving parts.
10. Extreme caution must be observed when moving an appliance with hot contents.
11. Do not use Breadmaker for storage purposes nor insert any utensils, as they may create
a fire or electric shock hazard.
12. Do not use use the appliance with wet or moist hands.
13. If the mains lead of this appliance is damaged do not use it.
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14. Do not let the lead run across an open space e.g. between a low socket and table. Do
not let the lead run across a cooker or toaster or other hot area which might damage
the cable.
15. If faulty, please return this unit to authorized service, the repaird must be done by
authorized people only.
16. Never allow a child to operate this appliance. Children are vulnerable in the kitchen
particularly when unsupervised and if appliances are being used or cooking is being
carried out. Teach children to be aware of dangers in the kitchen, warm them of the
dangers of reaching up to areas where they cannot see properly or should not be
reaching.
17. The use of accessory attachments not recommended by the manufacturer may cause
damage to the Breadmaker.
18. Do not place the appliance on or near heat sources such as gas or electric stove ovens,
or burners.
19. To avoid damaging the appliance, do not place the baking pan or any object on the top
of the unit.
20. Do not clean with scouring pads. Do not wash the baking pan, kneading blade
measuring cup or spoon in a dishwasher.
21. The baking pan must be in place prior to switching on the appliance.
22. Always remove the plug from the socket whenever the machine is not in use, when
attaching accessory parts, cleaning the machine or whenever a disturbance occurs. Pull
on the plug, not the cable.
23. WARNING: THIS APPLIANCE MUST BE EARTHED
24. Should the fuse in the 13 amp plug require changing a 13 amp BS1362 fuse must be
fitted.
25. The plug removed from the mains lead, if severed, must be destroyed as a plug with
bared flexible cord is hazardous if engaged into a live socket outlet.
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IV.
700W, ~50Hz, 220-240V
Before first use
Before first use, please take a few minutes to read this instruction book and to find a
place to keep it handy for reference. Pay particular attention to the safety instructions.
1.
2.
3.
4.
5.
6.
Carefully unpack the breadmaker and remove all packaging materials.
Remove any dust that may have accumulated during packing
Wipe the baking pan, kneading blade and outside surface of the breadmaker
with a clean, damp cloth. The bread pan is non-stick coated. Do not use
scouring pads or any abrasives on any part of the breadmaker.
For first time use use oil, butter or margerine to grease the bread pan and bake
empty for about 10 minutes (select the Extrabake program).
Clean once more.
Place the kneading blade on the axle in the baking pan
In manufacture it is necessary to lightly grease some parts of the appliance. This may
result in the unit emitting some vapour when first used, this is normal.
V.
About this breadmaker
 A Fruit and Nut beep signals when extra ingredients can be added so they don't get
chopped by the kneading blade.
 There is a crusty setting to create that extra crusty loaf (certain programs only).
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VI.
700W, ~50Hz, 220-240V
About the recipes
The recipes in this booklet have been thoroughly tested to ensure best results. On the same
time it is recommended to respect the indication from special bread floor package.
1. Always add ingredients in the order they are listed in the recipe.
2. Accurate measuring of ingredients is vital. Do not use large amounts.
VII.
Components
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VIII. Control panel buttons, display & functions
Display window
 Color: Shows browning level selected;
 Size: Shows weight selected;
 Program: Shows the program number;
 Shows time left before completion (3:20, for example: 3 hours and
20minutes; 0:20 is for 20 minutes)
 Show temperature warning - see 'Troubleshooting'”
Timer delay buttons
Use to delay the start of bread for selecting crust colour from light, making (all programs
except Fastbake) medium or dark (certain programs only).
 Start: Press to start for approx 1 second, a beep program sounds and the colon (:)
flashes and the program starts;
 Stop: Press to stop for approx 2 seconds. When the breadmaker is switched on beep
sounds to confirm;
 Menu Buton: For choosing the bread making from the list 1 to 12;
 Loaf size button: The loaf size defaults to crusty. For loaves (2lb and 2.5lbs) press loaf
size once.
IX. Program descriptions
1.
Basic white (3:00 si 2:53):
 For white and brown bread. Also for flavored breads with added herbs and
raisins.
2. French (3:50 si 3:40):
 For the baking of light weight bread such as French bread which has a crisper
crust and light texture;
3. Wholewheat (3:40 si 3:32):
 For the baking of bread containing significant amounts of whole-wheat. This
setting has longer preheat time to allow the grain to soak up the water and
expand. It is not advised to use the delay timer as this can produce poor
results;
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4. Quick (1:40):
 For white bread that is required in a shorter time. Bread baked on this setting is usually
smaller with a dense texture;
5. Sweet (2:55 si 2:50):
 For the baking of sweet type bread which gives a crisper crust than on basic setting. The
crisper crust is produced by the sugar 'burning';
6. Ultra fast - I （00：58）:
 Kneading rise and baking 2LB bread in a short time;
7. Ultra fast - II（00：58）:
 Kneading rise and baking 2.5LB bread in a short time;
8. Dough (1:30):
 This setting only makes the dough and will not bake the final bread. Remove the dough
and shape it to make bread rolls, pizza, etc. Any dough can be prepared on this setting.
Do not exceed 1kg (2lb) of combined ingredients;
9. Jam (1:20):
 Use this setting for making jam from fresh fruits and marmalade. Do not increase the
quantity or allow the recipe to boil over the pan into baking chamber. Should this
happen, stop the machine immediately. Remove the pan carefully, allow cooling a
little and cleaning thoroughly;
10. Cake (2:50):
 This setting will mix ingredients and then bake for a preset time. It is required to mix two
groups of ingredients in bowls before adding to the bread maker (see cake recipes);
11. Sandwich (3:00 si 2:55):
 This is to bake light textured bread but with a softer and thicker crust;
12. Extra bake (1:00):
 This setting is bake only and can be used to increase the baking time on selected
settings. This is especially useful to help 'set' jams and marmalade. When started the
default time is 1 hour (1:00) minimum and counts down in 10 minute intervals. You
will have to manually switch this off by pressing the stop button, when you have
completed the Extra bake process. It is advised that you check the condition of the
bread or jam after 10 minutes and at 10 minute intervals. Pressing ▲ increases the
time in increments of 10 minutes. When selecting Extra bake straight after another
program, if the message H:HH is displayed, open the lid, remove the pan and allow to
cool for 10 minutes. When cool, replace the baking pan and its contents, set program
and press start;
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X. Using your bread maker
XI.
1.
Take out the pan:
 Open the lid and remove the pan by lifting the handle, turning anticlockwise and lifting out. Place on the work surface. It is important
that the pan is filled with ingredients outside the machine so that
any accidental spillage is not ignited by the heating elements
2.
Attach the blade:
 Attach the kneading blade to the shaft, by pushing on;
3.
Measure ingredients:
 Measure the ingredients required and add them all into the pan in
the order listed. See later section 'Measuring your ingredients');
 When adding the yeast to the baking pan, take care that the yeast
does not come into contact with the water or any other liquid, as
it will start to activate immediately;
 Use tepid water 21-28°C;
4.
Put pan back in:
 Place the baking pan back in the bread maker, turning clockwise to
lock into place. Close the lid;
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5.
Plug in:
 Plug into the power supply. The bread maker will automatically be
set to basic bread menu and normal time;
 Every time you press a button you will hear a beep to confirm;
6.
Select program:
 Choose the desired setting from the list by pressing the Menu
button;
7.
Select weight:
 Press Loaf size button to choose between crusty and small/large.
The setting defaults to crusty when the bread maker is switched
on;
8.
Select color:
 Choose desired crust color by pressing color button;
9.
Select the delay time:
 If you wish the bread to be ready later, set the time delay now, as
described in next section;
10. Start:
 Press the Start Stop button to start the machine. The remaining
time will count down in one minute increments;
11. Progress:
 The breadmaker will automatically proceed through the
programmed stages as shown in the 'Baking cycle times' section.
If the breadmaker has a program selected that has a second
kneading process, beeps sound to inform that fruits and/or nuts
may be added,
 It is possible that steam will escape through the vents during
baking, this is normal;
12. Finish:
 When the program is completed and the bread is baked the display
shows 0:00 and the beeper will sound;
13. Keep warm:
 The keep warm function will circulate hot air for a further 60
minutes on most settings (see 'Baking cycle times' section). For
best results, remove the baking pan and loaf within this period or
when the initial program is completed. 10 beeps will be heard
when the keep warm period is finished;
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14. Remove the food:
 Press Stop. Open the lid. WARNING: Use oven gloves when removing
the baking pan (talking care as it is very hot)
15. Turn out the bread:
 Allow the bread to cool in the pan for 15 minutes, then turn the pan
upside down and tap the bread from the pan onto a rack to cool.
Fill the pan with warm water immediately to prevent the blade
from sticking to the shaft.
Occasionally the kneading blade will
stay in the loaf. Wait until the loaf is cool and then remove the
blade with a wooden or plastic utensil to avoid damage to the
non-stick surface
16. Always unplug the appliance after use:
 Do not open the lid whilst the bread maker is operating as this will
affect the quality of the bread, especially its ability to rise properly.
Only open the lid when the recipe needs you to add additional
ingredients, see recipes;
Room temperature note:
The bread maker will work well in a wide range of temperatures, but there could be a difference in
loaf size between a very warm room and a very cold room. We recommend the room temperature
should be between 15°C and 34°C.
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Using the timer:
Use the timer when you want the bread ready later, or in the morning. A maximum of 13
hours can be set. Check if function is available by consulting 'Baking cycle times' section.
Do not use this function with recipes that use perishable ingredients such as eggs, fresh
milk, sour cream, or cheese.
1.
Decide when you want the bread to be ready and calculate the difference in
time between now and then. For example, if you want a loaf at 8am, and it is
now 7:30 p.m., the difference is 12 ½ hours;
2.
Enter this time by pressing 'Time T' and 'Time S' buttons. Arrows will move time
up or down in 10-minute increments. After you have pressed Start, the colon will
flash.
3.
If you have selected the wrong time press stop for 2 seconds. The timer will go
back to the program time, repeat step 1 and 2
4.
The timer delay is up to a maximum of 13 hours. This is when the bread will be
ready to be removed from the machine, see page 8 item 14 'Remove the food';
Beeper:
The beeper sounds:
1.
when pressing any button;
2.
during the second kneading cycle of certain programs to indicate that cereals,
fruit, nuts or other ingredients can be added;
3.
when the program finishes;
4.
when keep warm finishes.
Power interruption
After a brief power supply failure

If the program has not yet reached rise 1, press start and the program will
continue using the automatic repeat function; If it has gone beyond this point
the process must be started from the very beginning. The ingredients will have
to be discarded and you must start again with fresh ingredients;
Slicing and storing bread:

For best results place bread on a wire rack and allow to cool for 15-30 minutes
before slicing. Use an electric knife or a sharp knife with a serrated blade for
even slices; Store unused bread tightly covered in a plastic bag at room
temperature for up to three days. If weather is hot and humid, store in the
refrigerator overnight;

For longer storage (up to one month), place bread in a tightly covered container
in the freezer;

If you store the bread in the refrigerator, leave it out to bring it to room
temperature before serving
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Slicing and storing bread:

Since homemade bread has no preservatives it tends to dry out and become stale
faster than commercially made bread;

Leftover slightly hardened bread may be cut into 1.3 cm (half inch) or 2.5 cm (1 inch)
cubes and used in favourite recipes to make croutons, bread pudding or stuffing.
Care and cleaning:
Caution : To prevent electrical shock, unplug the unit before cleaning!
1.
Walt until the bread maker has cooled;
 IMPORTANT : Do not immerse or splash either the body or lid in any
liquid as this may cause damage and/or electric shock;
2.
Exterior : Wipe the lid and outer body of the unit with a damp cloth or slightly
dampened sponge;
3.
Interior : Use a damp cloth or sponge to wipe the interior of the bread maker;
4.
Baking pan : Clean the baking pan with warm water, soap is not necessary.
Avoid scratching the non-stick surface. Dry it thoroughly before placing it back
in the baking chamber;
5.
Do not wash the baking pan, measuring cup, spoon or kneading blades in the
dishwasher;
6.
Do not soak the baking pan for long periods as this could interfere with the
working of the drive shaft;
7.
If the paddle becomes stuck in the bread pan, pour hot water over it and allow
to soak for 30 minutes. This will enable you to remove the paddle more easily;
8.
Be sure the appliance is completely cooled before storing away;
Do not use any of these when cleaning : paint thinner, benzene, steel wool pads,
polishing powder, chemical dust cloth.
Special care for the non-stick finish:

Avoid damaging the coating. Do not use metal utensils such as spatulas, knives
or forks; The coating may change colour after long use, this is only caused by
moisture and steam and will not affect the performance of the unit or quality
of your bread’

The hole in the center of the kneading blade should be cleaned, then add a drop of
cooking oil and replace it on the spindle in the baking pan. This will prevent sticking of
the blade;


Keep all air vents and openings clear of dust
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Storing the unit:
Be sure to dry all parts before storing including wiping any moisture from the viewing window.
Close the lid and do not store anything on top of the lid.
Note: DO NOT use abrasive or strong household cleaners as these will damage the non-stick
surface of the Bread Maker.
Know your ingredients - Understanding baking:

It is often said that cooking is an art relying on the creativity of the chef while baking
bread is much more of a science.

This means that the process of combining flour, water and yeast results in a reaction
that produces bread. You have to remember that when the ingredients combine
with each other they produce a specific result.
Read the following information carefully to gain a better understanding of the importance that
each ingredient plays in the bread making process;
XI. Ingredients
Important note on flours
Flours, while visibly similar, can be very different by virtue of how they were grown,
milled, stored, etc. You may find that you will have to experiment with different brands
of flour to help you make that perfect loaf. Storage is also very important, as all flours
should be kept in an airtight container;
All-purpose flour/plain flour

All-purpose flour is a blend of refined hard and soft wheat flours especially
suitable for making cake. This type of flour should be used for recipes in the
cake/quick bread section
Strong white flour/bread flour

Bread flour is a high gluten/protein flour that has been treated with
conditioners that give dough a greater suitability for kneading. Bread flour
typically has a higher gluten concentration than all-purpose flour, however,
depending on different milling practices, this may vary. Strong plain flour or
bread flour is recommended for use with this bread maker;
Whole wheat flour/whole meal flour

Whole wheat flour/whole meal flour is milled from the entire wheat kernel
which contains the bran and germ and makes it heavier and richer in nutrients
than while flour. Breads made with this flour are usually smaller and heavier
than white loaves.

To overcome this whole wheat flour/whole meal flour can be mixed with Bread
flour or strong plain flour to produce a high light textured bread
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Self-rising flour

Self-rising flour contains unnecessary leavening ingredients that will interfere with
bread and cake making. It is not recommended for use.
Bran

Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or
rye grains separated from flour by sifting or bolting. They are often added in small
quantities to bread for nutritional enrichment, heartless and flavor. They are also
used to enhance the texture of bread.
Oatmeal

Oatmeal comes from rolled or steel-cut oats. They are used primarily to enhance
flavor and texture
Other ingredients
Yeasts (active dry yeast):

Yeast through a fermentation process produces gas (carbon dioxide) necessary
to make the bread rise. Yeast must be able to feed on sugar and flour
carbohydrates in order to produce this gas. Fast action granular yeast is used in
all recipes that call for yeast

There are basically three different types of yeast available, fresh, traditional
dry active and fast action. It is recommended that fast action yeast be used.

Fresh or compressed cake yeast is not recommended as they will produce poor
results. Store yeast according to manufacturer’s instructions. Ensure your yeast
is fresh by checking its expiration date. Once a package or can of yeast is
opened it is important that the remaining contents be immediately resealed
and refrigerated as soon as possible for future use. Often bread or dough,
which fails to rise, is due to stale yeast being used
The following test can be used to determine whether your yeast is stale and inactive:
1.
Place half a cup of lukewarm water into a small bowl or cup;
2.
Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface;
3.
Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed;
4.
The mixture should foam and produce a strong yeast aroma. If this does not
occur, discard mixture and start again with another packet of dried yeast.
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Sugar

Sugar is important for the color and flavor of breads. It is also food for the yeast
as it is part of the fermentation process. Artificial sweeteners cannot be used as
a substitute for sugar as the yeast will not react properly with them;
Salt

Salt is necessary to balance the flavor of breads and cakes, as well as for the
crust color that develops during baking. Salt also limits the growth of yeast so
the amounts shown in the recipes should not be increased. For dietary reasons it
may be reduced, however, your baking may suffer;
Liquids/ milk

Liquids such as milk or a combination of powdered milk and water can be used
when making bread. Milk will improve flavor provide a velvety texture and
soften the crust, while water alone will produce a crispier crust. Some liquids
call for juice (orange, apple, etc) to be added as a flavor enhancer.

Note: For most recipes we suggest the use of dry skimmed milk.
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Eggs

Eggs add richness and a velvety texture to bread dough’s and cakes;
Sunflower oil

‘Shortens’ or tenderizes the texture of yeast breads. Butter or margarine can be
used as a substitute. If butter or margarine is used direct from the refrigerator
it should be softened for easier blending during the mixing cycle t;
Baking powder

Baking powder is a raising agent used in cakes. This type of raising agent does
not require rising time before baking as the chemical reaction works when
liquid ingredients are added;
Bicarbonate of soda

Bicarbonate of soda is another raising agent not to be confused or substituted
for baking powder. It also does not require rising time before baking as the
chemical reaction works during the baking process;
Measuring ingredients

The key and most important step when using your bread maker is measuring
your ingredients precisely and accurately. It is extremely important to measure
each liquid and dry ingredient properly or it could result in a poor or
unacceptable baking result. The ingredients must also be added into the baking
pan in the order that they are given in each recipe
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Liquid and dry measurements are done somewhat differently and are as follows:
Liquid measurements

Use the cup provided. When reading amounts, the measuring cup must be placed on
a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line
must be aligned to the mark of measurement. A 'guesstimate' is not good enough as
it could throw out the critical balance of the recipe.
Dry measurements

Dry measurements (especially flours) must be done using the measuring cup
provided. The measuring cup is based on the American standard 8 fluid oz cup British cup is 10 fluid oz. Dry measuring must be done by gently spooning
ingredients into the measuring cup and then once filled, leveling off with a
knife. Scooping or tapping a measuring cup will pack the ingredients and you
will end up with more than is required. This extra amount could affect the
balance of the recipe. Do not sift the flour, unless stated;

When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar,
salt, powered milk, honey, molasses) the measuring spoon which is provided
must be used

Measurements must be level, not heaped as this small difference could throw
out the critical balance of the recipe;

Your breadmaker produces delicious baked goods with ease. This machine
requires only that you carefully follow the recipe instructions. In basic cooking,
normally 'a pinch of this and a dash of that' is fine but not for breadmakers.
Using an automatic breadmaker requires you accurately measure each
ingredient for best results.
Ingredient temperatures

All ingredients, including the machine and pan, and especially liquids (water or
milk), should be warmed to room temperature 21 C (70 F).

If ingredients are too cold, below 10 C (50 F), they will not activate the yeast.
Extremely hot liquids, above 40 C (104 F), may kill the yeast;
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Special glazes to enhance your bread
Puteti da un “finisaj” profesional painii. Selectati una dintre urmatoarele glazuri sau
toppinguri pentru a da un plus de savoare painii:
Egg glaze

Beat 1 large egg and 1 tablespoon of water together, brush generously. Note:
apply only to doughs before baking;
Melted butter crust

Brush melted butter over just baked bread for a softer tender crust;
Milk glass

For a softer, shiny crust, brush just baked bread with milk or cream
Sweet icing glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a glaze
consistency and drizzle over raisin bread or sweet breads;
Poppy/Sesame/Caraway seed/Oatmeal

Sprinkle your choice of these seeds generously over just glazed bread
Other tips

Place all recipe ingredients into the baking pan so that yeast is not touching
any liquid; After completing the process of making dough in your bread maker,
typically when letting dough rise outside the bread maker, allow 30 minutes or
until dough doubles in size. Dough should be lightly greased and covered with
grease proof paper and a dry towel. It should be placed in a warm area free
from drafts;

Humidity can cause problems, therefore humidity and high altitudes require
adjustments. For high humidity, add an extra tablespoon of flour if consistency
is not right. For high altitudes, decrease yeast amount by approximately ¼
teaspoon, and decrease sugar and/or water or milk slightly; When recipes call
for a 'lightly floured surface', use about 1 to 2 tablespoons of flour on the
surface. You may want to lightly flour your fingers or rolling pin for easy dough
manipulation; If the dough you are rolling shrinks back, let it rest covered for a
few minutes before rolling again; Dough may be wrapped in plastic and stored
in a freezer for later use. Bring the dough to room temperature before using;

The DOUGH setting is great for mixing, kneading and proofing (allowing dough
to rise) richer dough like croissant doughs. Use the automatic bread maker to
prepare this dough so all you need to do is shape and bake it according to your
recipe;

When you let dough 'rest' and 'rise' according to a recipe, place it in a warm,
draught-free area. If the dough does not double in size, it may not produce a
tender product
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Other tips

After 5 minutes of kneading, open the lid and check the dough consistency. The
dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (½
to tablespoon at a time)
XII. Recipes
Retete
All of the following recipes use this same general method :
1.
Measure ingredients into baking pan.
2.
Use tepid water 21-28
3.
Insert baking pan securely into unit, close lid.
4.
Select appropriate bread setting.
5.
Push start button.
6.
When bread is done, remove pan from unit using even mitts.
7.
Remove bread from baking pan (and kneading blade from bread if necessary).
8.
Allow to cool before slicing.
9.
1. Recips for basic breads
Basic white bread
2lb
2.5 lb
Water
1+1/4 cup
1+1/2cups
Skimmed milk powder
3 tbsp
4 tbsp
Sunflower oil
3 tbsp
4 tbsp
Sugar
2+1/4 tbsp
2+1/2 tbsp
Salt
1+1/4 tsp
1 +1/2 tsp
Strong white bread flour
3 cups
4 cups
Fast action yeast
1+1/4 tsp
1+1/2 tsp
Use setting
1 Basic
1 Basic
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Softgrain bread
2 lb
Water
1/4 cup
Skimmed milk powder
3 tbsp
Sunflower oil
3 tbsp
Sugar
2 + 1/4 tbsp
Salt
1/4 tsp
Strong white bread flour
3 cups
Fast action yeast
1+1/4 tsp
Use setting
1 Basic
Italian herb loaf
2 lb
Water
1+1/2 cup
Skimmed milk powder
3 tbsp
Sunflower oil
3 tbsp
Sugar
2+1/4 tbsp
Salt
1 + 1/2 tsp
Strong white bread flour
3 cups
Dried marjoram
1 + 1/2 tsp
Dried basil
1 + 1/2 tsp
Dried thyme
1+1/2 tsp
Fast action yeast
1+1/4 tsp
Use setting
1 Basic
Brown loaf
2 lb
2.5 lb
Water
1 cup
1+1/4 cup
Skimmed milk powder
2 tbsp
2 + 1/2 tbsp
Sunflower oil
2 tbsp
2 + 1/2 tbsp
Sugar
2+1/2 tbsp
3 tbsp
Salt
1+1/4 tsp
2 tsp
Strong white bread flour
3 cups
4 cups
Fast action yeast
1+1/4 tsp
1+3/4 tsp
Use setting
1 Basic
1 Basic
Use 2.5 lb loaf size setting for 2lb loaf.
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Cheese & onion bread
2lb
Water
1 cup
Skimmed milk powder
3 tbs
Sugar
1 + 1/2 tbsp
Salt
1/2 tsp
Onion granules
1/2 tbsp
Mature grated cheddar cheese
1 cup
Strong white bread flour
3 cups
Fast action yeast
1+1/2 tsp
Use setting
1 Basic
Raisin bread
2lb
Water
1+1/4 cups
Skimmed milk powder
3 tbsp
Sunflower oil
3 tbsp
Sugar
2 tbsp
Salt
Cinnamon
Strong white bread flour
1 + 1/2 tbsp
3/4 tsp
3 cups
Fast action yeast
1 + 1/2 tsp
Raisins*
5/8 cup
Using setting
1Basic
*Add the fruit when beeper sounds
Sun-dried tomato loaf
2lb
Water
1+1/3 cups
Skimmed milk powder
3tbsp
Sunflower oil
3 tbsp
Sugar
1+1/2 tbsp
Salt
1+1/2 tsp
Died mixed herbs
2 tsp
Strong white bread flour
4 cups
Fast action yeast
1+1/2 tsp
Sun-dried tomatoes
1/2 cup
Using setting
1 Basic
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Malt loaf
2lb
Water
1+1/4cup
Salt
1 tsp
Sunflower oil
3 tbsp
Black treacle
2+1/2 tbsp
Malt extract
3 tbsp
Plain flour
4cups
Fast action yeast
1+1/4 tsp
Sultanas
3/4 cup
Using setting
1 Basic
*Add the fruit when the beeper sounds
2. Recipes for french breads
French bread
2 lb
2.5 lb
Water
1 cup
1+1/4 cups
Skimmed milk powder
2 tbsp
3 tbsp
Sugar
1 tbsp
1+1/2 tbsp
Salt
1 tsp
1+1/2 tsp
Sunflower oil
1 tbsp
1+1/2 tbsp
Strong white bread flour
3 cups
4 cups
Fast action yeast
1 tsp
1+1/2 tsp
Using setting
2 French
2 French
*Use 2.5 lb loaf size setting for 2 lb loaf
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3. Recipes for whole wheat bread
Whole wheat bread
2 lb
2.5 lb
Water
1+1/4 cups
1+3/4 cups
Skimmed milk powder
1+1/2 tbsp
2 tbsp
Sunflower oil
2 tbsp
2 + 1/2 tbsp
Brown sugar
2+1/2 tbsp
3 tbsp
Salt
1+1/4 tsp
1+1/2 tsp
Strong wholemeal bread flour
3 cups
4 cups
Fast action yeast
1+1/4 tsp
1+1/2 tsp
Vitamin C tablet (crushed)
1x100mg
1x100mg
Using setting
3 Whole wheat
3 Whole wheat
* Use 2.5 lb loaf size setting for 2lb loaf
Granary loaf
2 lb
Water
1+1/4 cups
Skimmed milk powder
3 tbsp
Sunflower oil
3 tbsp
Soft brown sugar
2 + 1/2 tbsp
Salt
1 + 1/4 tsp
Granary malted brown bread flour
3 cups
Fast action yeast
1 + 1/4 tsp
Using setting
3 Whole wheat
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4.Recipes for quick setting
Banana and nut bread
Ingredients group1
Butter（melted）
2tbsp
Milk
1tbsp
Mashed banana
1cup
Egg
1
Walnuts（chopped）
1/2cup
Lemon
1tsp
Ingredients group 2
Plain flour
1+1/2cup
Bicarboante of soda
1/2tsp
Baking powder
1/4tsp
Sugar
1/2cup
Salt
1/4tsp
Using setting
4Quick
Method
1.
Mix group1 together in a separate bowl.
2.
Mix group2 together in a second bowl.
3.
Pour mixture into bread pan.
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Porridge oats bread
Milk
1cup
Egg（beaten）
2
Sunflower oil
1/2tsp
Golden syrup
2tbsp
Sugar
1/4cup
Salt
1tsp
Plain flour
2 cups
Porridge powder
1 cup
Baking powder
1/2 tsp
Bicarboante of soda
1/2 tsp
Using setting
4 Basic
5.Sweet
Mixed fruit loaf
2 lb
2.5 lb
Water
1+1/8cup
1+1/4cup
Skimmed milk powder
3 tbsp
3 + 1/2 tbsp
Sunflower oil
3 tbsp
3 + 1/2 tbsp
Sugar
1/4 cup
1 cup
Salt
1+1/4 tsp
1+1/2 tsp
Strong white bread flour
3 cups
4 cups
Nutmeg
1/4 tsp
1 tsp
Fast action yeast
1+1/4 tsp
1+1/2 tsp
Dried mixed fruit
1/2 cup
3/4 cup
Using setting
5 Sweet
5 Sweet
*Use 2.5 lb loaf size setting for 2 lb loaf
**Add the fruit when the beeper sounds
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Chocolate bread
2lb
Water
1 cup
Egg (beaten)
1 medium
Skimmed milk powder
1 tbsp
Sunflower oil
1 tbsp
Sugar
1/2 cup
Salt
1/2 tsp
Walnuts（shopped）
1/4 cup
Strong white bread flour
2 + 1/8 cups
Cocoa powder
1/2 cup
Fast action yeast
1 tsp
Using setting
5 Sweet
*Add the walnuts when the beeper sounds
6.Recipes for Fastbake I
Fastbake small white
Water
270ml
Strong white bread flour
3cup
Skimmed milk powder
2tbsp
Salt
1tsp
Sugar
4tsp
Sunflower oil
4tbsp
Fast action yeast
3tsp
Using setting
6 Fastbake
7.Recipes for FastbakeII
Fastbake large white
Water
360ml
Strong white bread flour
4cup
Skimmed milk powder
3tbsp
Salt
1+1/2tsp
Sugar
5tsp
Sunflower oil
5tbsp
Fast action yeast
3+1/2tsp
Using setting
7 Fastbake
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8.Recipes for dough
White bread rolls
Water
1+1/4cup
Skimmed milk powder
1tbsp
Butter（melted）
2tbsp
Sugar
2tbsp
Salt
1+1/2tsp
Strong white bread flour
3+1/4cup
Fast action yeast
1+1/2tsp
Using setting
8Dough
Method
1.
Knead and shape the dough into 6 rolls.
2.
Place on a greased baking tray.
3.
Brush lightly with melted butter.
4.
Cover for 20-25 minutes.
5.
Allow to rise until they are double in size and glaze.
6.
Bake for approx 15-20 minutes at 190℃
Whole wheat bread rolls
Water
1+1/4cup
Skimmed milk powder
2tbsp
Butter（melted）
2tbsp
Honey
2tbsp
Brown Sugar
1tbsp
Salt
1+1/2tsp
Strong whole wheat bread flour
3+1/4cup
Fast action yeast
1+1/2tsp
Using setting
8Dough
Method
Follow method given for white rolls.
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Hot cross buns
Water
1cup
Butter（melted）
1/4cup
Sugar
1/4cup
Egg（beaten）
1
Salt
1tsp
Strong white bread flour
3+3/4cup
Cinnamon
1tsp
Nutmeg
1/4tsp
Raisins
1cup
Using setting
8Dough
Method
1.
Divide into 8-12 pieces, Shape and flatten slightly.
2.
Glaze with egg and milk (but not cross).
3.
Cover and allow to rise for 30 minutes.
4.
Bake in oven 375℉（190℃）for 16-18 minutes.
Pizza base
Water
1cup
Butter（melted）
1tbsp
Sugar
2tbsp
Salt
1tsp
Strong white bread flour
2+3/4cup
Fast action yeast
1tsp
Using setting
8Dough
Method
1.
Pre-heat oven.
2.
Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.
3.
Cover for 15 minutes and allow to rise.
4.
Add your desired topping.
5.
Bake at approx 200℃ until golden brown.
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9.Recipes for jams
Marmalade
Juice from oranges
3medium
Rind of oranges grated
2
Preserving sugar
1cup
Water
1tbsp
Pectin if needed
2tsp
Using setting
9Jam
Comments

Warm the jars before filling.

Use extra bake time if needed according to set of the marmalade and the size of
the oranges.

Remove the paddle with tongs before pouring the marmalade into the jars.

Do not lift the lid during mixing.

Seville oranges should be used for marmalade but are only available in January.

If using other oranges pectin will be needed to firm up the marmalade.

This recipe will fill approximately 1 medium(400g) jar.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting
2cup
Chopped baking apples (peeled and cored)
1cup
Preserving sugar
1cup
Lemon juice
3tsp
Using setting
9Jam
Comments

Warm the jars before filling.

Use tongs to remove the paddle before pouring the jam into prepared jars.

Do not open lid during mixing.
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10. Recipes for cakes
Standard cake mix
Ingredients group1
Butter（melted）
3/4cup
Vanilla essence
1/4tsp
Egg（beaten）
3 medium
Lemon juice
2tsp
Ingredients group2
Plain flour
1+5/8cup
Baking powder
2tsp
Caster sugar
1cup
Using setting
10Cake
Method
1.
Mix group 1 together in a separate bowl.
2.
Sieve group 2 together in a second bowl.
3.
Combine group 1 and group 2 together until mixed.
4.
Pour mixture into bread pan.
Mixed fruit cake
Ingredients group1
Butter（melted）
3/4cup
Vanilla essence
1/4tsp
Egg
3
Lemon juice
2tsp
Dried mixed fruit
5/8cup
Ingredients group2
Plain flou
1+5/8cup
Baking powder
2tsp
Sugar
1cup
Ground cinnamon
1/4tsp
Ground nutmeg
1/4tsp
Using setting
10Cake
Method
Follow method given for standard cake mix.
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11.Recipes for sandwich breads
Sandwich loaf
1.5lb
2lb
Water
260ml
1+1/3cups
Butter (melted)
1+1/2tbsp
2tbsp
Salt
1/2tsp
1tsp
Sunflower oil
1+1/2tbsp
2tbsp
Sugar
3tbsp
3+1/2tbsp
Strong white bread flour
3 cup
4cup
Fast action yeast
3/4tsp
1tsp
Using setting
11Sandwich
XIII. Baking cycles
*ten beeps, ingredients can be added
Knead1
(min)
Rise1
(min)
Knead2
(min)
Rise2
(min)
Rise3
(min)
Bake
(min)
Total
(hours)
Keep
Warm
(min)
1Basic 1.5lb
9
20
14*
25
45
60
2:53
60
Basic 2 lb
10
20
15*
25
45
65
3:00
60
2French 1.5lb
16
40
19*
30
50
65
3:40
60
French 2lb
18
40
22*
30
50
70
3:50
60
3Wholewheat
1.5lb
9
25
18*
35
70
55
3:32
60
Wholewheat 2lb
10
25
20*
35
70
60
3:40
60
4Quick
7
5
8
80
1:40
60
5Sweet 1.5lb
10
5
20*
30
55
50
2:50
60
Sweet 2lb
10
5
20*
30
55
55
5:55
60
6Ultra fast-1
12
11
35
0:58
7Ultra fast-2
9
9
40
0:58
8Dough
20
9Jam
20
15+
45+mixing
10Cake
10
5
20
30
11Sandwich 1.5lb
15
40
5*
Sandwich 2lb
15
40
5*
Program no.
(time)
Bread type
12Bake
30
40
1:30
20
1:20
35
70
2:50
60
25
40
50
2:55
60
25
40
55
3:00
60
60
1:00
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XIV. Question about general performance and operation
Question about general performance and operation
Question 1
What should I do if the kneading blade comes out with the bread?
Remove it with a pair of plastic tongs before slicing the bread.
Since the blade can be
disconnected from the pan, it is not a malfunction if it comes out in your bread.
Question 2
Why does my bread sometimes have some flour on the side crust?
In some cases, the flour mix may remain on the comers of the baking pan. When this
happens, it usually can be eaten or simply trim off that portion of the outer crust with a
sharp knife.
Question 3
Why isn't the dough mixing? I can hear the motor running.
The Kneading Blade or baking pan may not be inserted property. Make sure the pan is
facing the right-way and that it has 'clicked' and seated into the bottom of the bread
maker.
Question 4
How long does it take to make bread?
Timings for each setting are outlined earlier.
Question 5
Why Can't I use the timer when baking with fresh milk?
The milk will spoil if left sitting in the machine too long. Fresh ingredients such as eggs
and milk should never be used with the delayed timer feature.
Question 6
Why do I have to add the ingredients in a certain order?
This allows the bread maker to mix the ingredients in the most efficient manner
possible. It also serves to keep the yeast from combining with the liquid before the
dough is started to mix which is essential on the time delay.
Question 7
When setting the timer for morning, why does the machine make
sounds late at night?
The machine must start operation when the time delay reaches the start time of the
program so that the bread will be ready. These sounds are made by the motor when
kneading the dough. It is a normal operation not a malfunction.
Question 8
The kneading blade is stuck in the bread pan. After baking how do I
get it out?
The kneading blade may 'stick' in place after baking. Running warm or hot water over
the blade should loosen it enough to be removed. If still stuck, soak in hot water for
about 30 minutes.
Question 9
Can I wash the baking pan in the dishwasher?
No. The Baking pan and kneading blade must be washed by hand.
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Question 10
What will happen if I leave the finished bread in the baking pan?
Whilst still in the breadmaker for the first hour after baking is complete the bread 'keeps
warm' to prevent it becoming 'soggy'. Leaving the bread in the breadmaker after the
keep warm period may result in a 'soggy' loaf of bread as excess steam (moisture) would
not be able to escape. Remove and allow to cool on a wire rack after baking to prevent
this.
Question 11
Why did the dough only partially mix? Why didn't it mix completely?
The dough may be too heavy or dry. Also the kneading blade or baking pan may not be
inserted properly. Ingredients may have been added in the wrong order.
Question 12
Why didn't the bread rise?
The yeast could be bad past it's sell by date or possibly no yeast was added at all. Also, if
the mixing was not complete rising problems could develop.
Question 13
Why can't the delayed finish be set for more than 13 hours? What is
the minimum time a cycle may be delayed?
The maximum length of delay is 13 hours including the total cycle time. For excample.
Setting 1 (basic small) has a cycle time of 3:20. This start is delayed by a maximum of
9:40. The minimum length of delay for each setting is 10 minutes. The delay clock
increases and decreases in increments of 10 minutes.
Questions about ingredients and recipes
Question 14
How do I know when to add raisins, nuts, etc. to the bread?
There is a beeper tone to signal that you may add raisins, nuts etc. during the second
kneading cycle. Note: See 'Baking cycle times' chart for 'Add nuts & raisins' time.
In some cases, ingredients can be broken up during the initial kneading cycle. Each
recipe indicates the best time to add fruit and nuts to the dough.
Question 15
How come my bread comes out too moist? What can I do?
Humidity may affect the dough. Add an extra tablespoon of flour. Also, high altitiude
may have the same effect. Decrease the amount of yeast by ¼ teaspoon and decrease
the sugar and/or water/milk slightly.
Question 16
Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast. Decrease the yeast by ¼ tsp
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Question 17
Why does my bread rise and then collapse or crater?
The bread may be rising too much. To reduce the rate of rising reduce the amount of
yeast and/or increase the amount of salt.
Question 18
Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right proportion of ingredients. Become
familiar with the unit and make several loaves of bread before you begin experimenting.
Never exceed a total amount of 5 cups dry ingredients (that includes the total amount of
flour, oats, oatmeal, bran). Use the recipes in this book to help determine the ratio to
dry ingredients to liquid and amounts of yeast, sugar, salt and oil/butter/margarine to
use. We advise creating your own bread recipes using the basic mode, then progress to
the others using the Banking cycle times chart as a guide.
Question 19
Is it important for ingredients to be at room temperature before adding them to the
baking pan?
Yes, even when the delay timer is being used. (Water must be between 21 C and 28 C).
Question 20
Why do the loaves vary in height and weight? wheat/whole wheat breads are
always shorter. Something wrong?
No. It is normal for Whole Wheat and Wholemeal breads to be shorter and denser than
Basic or French breads. Whole Wheat and Wholemeal flour are heavier than white
bread flour therefore they don't rise as much during the bread making process.
This is
alos true for bread containing fruit, nuts oats and bran.
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the baking pan last, above the flour, this is
especially important when the delay timer is being used.
Question 22
Why is there a large hold in the base of the bread?
This hole has been created by the kneading blade. Sometimes this hole is larger than
normal. This is because the dough has rested to the side of the blade after the second
kneading cycle - normal with bread makers. You could position the dough evently in the
base of the pan.
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XV.
700W, ~50Hz, 220-240V
Trouble Shooting Guide
PROBLEM
The Bread Maker Machine Will Not Start
Cause 1: The appliance is not plugged in correctly to power outlet.
Solutions: Always plug appliance correctly into 230-240 volt power outlet.
Note: There is a preheat at the beginning of the wheat cycle. It is
normal for there to be no dough blade activity during this time.
PROBLEM
The Bread Maker Does Not Bake the Bread
Cause: The DOUGH program was selected.
Solution: Choose the appropriate program for the recipe you have chosen..
PROBLEM
Bread Collapses When Bread
Cause1: Salt was reduced or omitted.
Solution: Measure salt carefully using standard measuring spoons that have been leveled
off.
Cause 2: Too much liquid was used.
Solution: If dough is too wet the bread will collapse. In future reduce water or liquid by
at least 1 tablespoon and up to 4 tablespoons Let the machine knead too dry, add
additional water 1 tablespoon at a time, up to 4 tablespoons.
Cause 3: Warm weather, high humidity or overheated liquid all speed up yeast action
which may cause the dough to rise too fast and the bread to collapse during baking.
Solution: If room temperature is over 27 centigrade degrees try using chilled water. Try
reducing the amount of yeast used by 1/4 teaspoon.
PROBLEM
The Bread or Dough Did Not Rise Enough
Cause 1: Not enough sugar was used.
Solution: Measure sugar carefully. Do not reduce amount of sugar or sugar sweeteners in
a recipe. DO not use artificial sweeteners.
Cause 2: Yeast did not activate.
Solution: Make sure yeast is fresh, check “use-by” date.
Yeast should be placed in a little hollow well made in the flour.
Cause 3: Too much salt inhibited rising.
Solution: Use amount specified in recipe and measure carefully.
Cause 4: High altitude.
Solution: For every 1,000 feet over 3,000 feet above sea level, reduce the water by 1
tablespoon up to 4 tablespoons maximum.
PROBLEM
The Loaf of Bread is Small or Out of Shape
Cause: Too much flour was used.
Solution: Measure flour carefully. Spoon flour into measuring cup being careful not to
pack down. Level cup off with a knife.
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PROBLEM
Bread Rose too high, Touching the Lid
Cause 1: Weather very hot and/or humid.
Solution: Do not bake bread in the machine until the weather is cooler and/or less
humid.
Cause 2: Too much or wrong type of yeast used.
Solution: Measure yeast carefully. Active dry yeast is recommended for all recipes in this
booklet.
PROBLEM
Bread Did Not Bake Thoroughly
Solution: Do not open lid during final rising and baking cycle.
Cause 1: Lid was opened during baking.
Cause 2: Ingredients were not measured correctly.
Solution: Measure carefully, remembering to level off all cup and spoon measurements
of dry ingredients.
Cause 3: Machine is being used in a very cold room.
Solution: Only use appliance in warm location.
Cleaning and Storage
Disconnect the machine from power outer and allow it cool down completely before you
start to clean it.
1.
Clean the inside of the machine with a damp, slightly soapy dish cloth.
Wipe over again with a clean damp cloth to remove any of the soapy
residue.
2.
To clean the Bread Pan. Rub the inside and outside of the pan with a
damp cloth. Kneading Bar: If the kneading bar is difficult to remove from
the axle, soak the bread pan in water beforehand.
3.
Lid and window: Clean the lid and machine inside outside with a slightly
damp cloth.
Note: DO NOT use abrasive or strong household cleaners as these will damage
the non-stick surface of the Bread Maker.
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700W, ~50Hz, 220-240V
Environment friendly disposal
You can help protect the environment!
Please remember to respect the local regulations: hand in the non-working electrical equipment’s to
an appropriate waste disposal center.
HEINNER is a registered trademark of Network One Distribution SRL. Other brands and product
names are trademarks or registered trademarks of their respective holders.
No part of the specifications may be reproduced in any form or by any means or used to make any
derivative such as translation, transformation, or adaptation without permission from NETWORK
ONE DISTRIBUTION.
Copyright © 2013 Network One Distibution. All rights reserved.
www.heinner.com,
http://www.nod.ro
http://www.heinner.com, http://www.nod.ro
This product is in conformity with norms and standards of European Community
Importer: Network One Distribution
Europolis Logistic Park, Italia Street, 1-7, Chaijna, Ilfov, Romania
Tel: +40 21 211 18 56, www.heinner.com , www.nod.ro
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