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Bread Maker

XBM-1128 Instruction Manual

AFTER SALES SUPPORT NZ: 0800 836 761 AU: 1300 886 649


Important Safety Instructions

Please keep this instruction manual in a safe place for future reference, along with your warranty card, purchase receipt and packaging box. When correctly adhered to, these safety instructions reduce the risk of fire, electrocution and injury. Read all instructions. Use the appliance for its intended use only. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities or lack of experience and knowledge, unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance. Before using, check that the voltage of the wall outlet corresponds to the one shown on the rating plate on the appliance. Do not operate the appliance if the cord or plug are damaged or if the appliance malfunctions, is dropped or is damaged in any manner. Return the appliance to the store or call the customer help-line for examination, repair or electrical or mechanical adjustment. Do not touch hot surfaces. Wear an oven-mitt when handling the hot bread pan. Use extreme caution if moving the appliance or pan whilst they contain hot jam or other hot liquids. To protect against electric shock, do not immerse cord, plugs or housing in water or any other liquid. Always unplug the appliance from the wall outlet when not in use and before putting on or taking off parts and before cleaning. Do not let the cord hang over the edge of a table or bench. Do not use accessories unless recommended by the appliance manufacturer. Do not place on or near a hot gas or electric burner or in a heated oven. Do not touch any moving or spinning parts on the machine. Properly install the bread pan and fill with ingredients before switching on the appliance. Do not operate the unit without the bread pan placed in the chamber. Never beat the bread pan on the top or edge to remove the pan as this may damage the bread pan. Metal foils or other materials must not be placed in the bread maker as this can increase the risk of a fire or short circuit. Heat and steam must be able to escape freely from the appliance. Never cover the bread maker with a towel or any other material. A fire can be caused if it is covered by or comes into contact with combustible material. Turn the appliance off before removing the power plug from wall outlet. This appliance is not intended to be operated by means of an external timer or separate remote-control system. This appliance is intended for domestic use only. Save these instructions.

Know your Bread Maker

uring cup

ring spoon

Measuring cup

Measuring spoon

Introduction to the Control Panel


Light Medium Dark DARK 1.5 2.0 LIGHT MEDIUM 450g 750g


This indicates the program you have chosen



Start-up As soon as the bread maker is plugged into the power supply, a beep will sound and 13:00 appears in the display. The default settings will appear. The 1 indicates the menu choice (basic) and the arrows point to 750g (loaf size) and MEDIUM (crust colour). START/STOP This button is used for starting and stopping the selected baking programme. To start a programme, touch the START/STOP button for approximately 1 second. A short beep will sound and the two dots in the time display will begin to flash and then the programme will start. To stop the programme, press the START/STOP button for approximately 3 seconds until a beep confirms that the programme has been switched off. This feature will help to prevent any unintentional disruption to the operation of programme. MENU This button is used to set different programmes. Each time it is touched the programme will vary. Touch the button continuously and the 12 menus will be cycled to show on the LCD display. Select your desired programme. The functions of 12 menus are explained below. 1. BASIC For white and mixed breads that mainly consists of wheat or rye flour. The bread has a compact consistency. You can adjust the brownness of the bread by setting the colour button.

The operation time for each program

2. FRENCH For light breads made from fine flour. French bread requires special timing and temperatures to achieve that wonderful crispy, golden crust. This is not suitable for baking recipes requiring butter, margarine or milk. 3. WHOLEMEAL Wholemeal bread is a yeast bread that is made with a significant portion of wholemeal flour (50% or more), rather than with all white bread flour. Breads made from wholemeal flour are more nutritious because the flour is milled from the entire wheat berry (including the bran and the germ). Using wholemeal flour produces a bread that is brown to dark brown in colour (when all wholemeal flour is used) and the breads are more flavourful and healthier than breads made with refined white flours (even though lost nutrients are added back into white flours). 4. QUICK (the loaf size is not applicable) Kneads, rises and bakes a loaf in time less than the BASIC programme. The bread baked on this setting is usually smaller with a denser texture. 5. SWEET The sweet bread settings are for baking breads with high amounts of sugar, fats and proteins, all of which tend to increase browning. Due to a longer phase of rising, the bread will be light and airy. 6. ULTRA FAST-I (the loaf size cannot be adjusted, only display the default loaf size of 450g and the delay time is not applicable) Kneads, rises and bakes a 450g loaf in the shortest amount of time. Usually the bread is smaller and rougher than that made with the Quick programme. 7. ULTRA FAST-II (the loaf size cannot be adjusted, only display the default loaf size of 750g, and the delay time is not applicable) The same as ULTRA FAST-I, but applicable for a 750g loaf. 8. DOUGH (the colour and loaf size are not applicable) Kneads and rises without baking. At the end of the programme, remove the dough and use for making bread rolls, pizza, steamed bread etc. 9. JAM (the colour and loaf size are not applicable) Boils jams and marmalades. Fruit or vegetables must be chopped before putting it into the bread pan. 10. CAKE (the colour and loaf size are not applicable)Kneading, rising (with soda or baking powder) and baking.

11. SANDWICH (the colour is not applicable)Kneads, rises and bakes the bread that is suitable for making sandwich slices. The bread has a loose texture and a thin crust. 12. BAKE (the colour and loaf size are not applicable) This menu setting activates the bread maker for bake function only. You can use this setting if you want the finished loaf to have a darker crust colour. COLOUR With this button you can select a LIGHT, MEDIUM or DARK colour for the crust. Press this button to select your desired colour. LOAF SIZE Press this button to select the loaf size of the bread: 450g or 750g. Please note that the total operation time may vary with different loaf sizes. DELAY (TIME + or TIME - ) If you want to preset the appliance you can use these buttons to set the delay time. You must decide how long it will be before your bread is ready by pressing the TIME + or TIME - . The delay time should include the baking time of the programme. That is, at the completion of delay time, there is hot bread ready for serving. After selecting the programme and degree of browning, press TIME+ or TIME- to increase or decrease the delay time at the increment of 10 minutes. The maximum delay is 13 hours. Example: If the time is 8:30pm and you would like your bread to be ready the following morning at 7.00am (in 10 hours and 30 minutes): Select your menu, colour, loaf size then press the TIME+ or TIME - to add the time until 10:30 appears on the LCD. Press the STOP/START button to activate this delay programme. You can see the dot flash and the LCD will count down to show the remaining time. You will have fresh bread cooked and ready for serving at 7:00 in the morning. If you dont want to take out the bread immediately, the keep warm function will commence and last up to an hour. NOTE: 1. The programmes of JAM and ULTRA FAST do not have the delay function. 2. For time-delayed baking, do not use any easily perishable ingredients such as eggs, fresh milk, fruits, onions etc.

KEEP WARM Bread can be automatically kept warm for 60 minutes after baking. If you would like to take the bread out, switch the programme off with the START/STOP button. NOTE: For the programmes without the keep-warm function, after baking, the LCD will display 0:00 and then go back to the default setting of the machine. ENVIRONMENT The machine may 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. The optimal room temperature is between 15oC and 34oC. MEMORY If the power supply has been cut off during the course of bread making, the bread making process will be continued automatically within 10 minutes, even without pressing the START/STOP button. If the break-time exceeds 10 minutes, the memory cannot be kept and the bread maker must be restarted. If the dough is no further than the kneading phase when the power supply cuts off, you can press the START/STOP straight away to continue the programme from the beginning . WARNING DISPLAY 1. If the display shows HHH after you have pressed the START/STOP button, beeps will sound. Beeping indicates that the temperature inside is still too high. The programme will be stalled after beeping. Open the lid and let the machine cool down for 10 to 20 minutes. 2. If the display shows LLL after you have pressed the START/STOP button, beeps will sound, indicating that the temperature inside the bread pan is too low. You should place the bread maker in a warmer environment for use (except the BAKE and JAM programmes).

For the First Use

1. Please check that all parts and accessories are complete and free from damage . 2. Clean all the parts according to the Cleaning and Maintenance instructions. 3. Set the bread maker into baking mode and bake empty for about 10 minutes. After cooling it down, clean one more time. 4. Dry all parts thoroughly and assemble them so that the appliance is ready for use.

How to Make Bread

1. Place the pan into position, then turn it clockwise until it clicks into the correct position. Fix the kneading blade onto the driveshaft. Turn the kneader clockwise until it clicks into place. TIP: Lightly grease the kneader holes with non-stick spray or heat-resistant margarine prior to placing the kneader. This helps you remove the kneader after baking. 2. Place ingredients into the bread pan. Usually the water or liquid substance should be added first, then the sugar, salt and flour. Always add yeast or baking powder last.

3. Close the lid gently and plug the power cord into a wall outlet. 4. Press the MENU button until your desired programme is selected. 5. Press the COLOUR button to select the desired crust colour (if applicable). 6. Press the LOAF SIZE button to select the desired size (if applicable). 7. Set the delay time by pressing Time+ or Time- button. This step may be skipped if you want the bread maker to start working immediately. 8. Press the START/STOP button to start working. 9. For the BASIC, FRENCH, WHOLE WHEAT, SWEET and SANDWICH programmes, a beep will sound during operation. This is to prompt you to add extra ingredients. Open the lid and put the ingredients in. It is possible the steam will escape through the vent slits in the lid during baking. This is normal. 10. Once the process has been completed, 10 beeps will sound. You can press the START/STOP button for approximately 3 seconds to stop the process and take out the bread. Using oven mitts, open the lid and firmly grasp the bread pan handle. Turn the pan anti-clockwise and gently pull the pan handle straight up and out of the machine. 11. Use a non-stick spatula to gently loosen the sides of the bread from the pan. CAUTION: the bread pan and bread may be very hot! Always handle with care and use oven mitts. 12. Turn the bread pan upside down onto a clean surface and gently shake until the bread loosens in the pan. 13. Remove the bread carefully from the pan and cool for about 20 minutes before slicing and serving.

14. Unless the START/STOP button is pressed at the end of the operation, the bread will be kept warm automatically for an hour (if applicable). When warming is finished, one beep will sound. 15. Turn off at the power switch and unplug the power cord when the machine is not in use.. NOTE: Before slicing the loaf, use the hook to remove the kneading blade hidden in the bottom of loaf. The blade may be hot, never use your hand to remove the kneading blade. NOTE: Store bread that is not eaten immediately in a sealed plastic bag or container. Bread can be stored for about three days at room temperature or tens days in the fridge. Homemade bread does not contain any preservatives, generally the storage time is less compared to bread that you buy.

Quick Breads and Ultra Fast Programmes

1. For Quick breads Quick breads are made with baking powder and baking soda that are activated by moisture and heat. For perfect quick breads, we recommend that you place all the liquid ingredients at the bottom of the bread pan and the dry ingredients on the top. During the initial stages of mixing the quick bread batters, dry ingredients may collect in the corners of the pan. It may be necessary to help the machine mix the batter to avoid flour clumps. If this is required, please use a rubber spatula. 2. About Ultra Fast-I and Ultra Fast-II programme The bread maker can bake a loaf within a short period of time using the ultra fast program. However, the bread is a little more dense in texture. Ultra Fast I is for baking a 450g loaf while Ultra Fast II is for 750g loaves. Please note, water should be approximately 45-50oC before adding to the batter. A cooking thermometer must be used to measure the temperature of the water as it is very critical to baking performance. If the water temperature is too low, the bread will not rise to its expected size. If the water temperature is too high it will kill the yeast prior to rising, which will greatly affect baking performance.

Introduction of Bread Ingredients

1. Bread flour Bread flour has a high gluten content (and is known to contain high amounts of protein). It has good elasticity and can keep its shape, preventing the bread from collapsing once it has risen. As the gluten content in bread flour is much higher than that of common flours, it can be used for making large bread sizes with rich fibre content. Bread flour is the most important ingredient when making bread. 2. Plain flour Flour that contains no baking powder. It is suitable for making express bread. 3. Wholemeal flour Wholemeal flour is made from the entire wheat berry. Wholemeal flour is heavier and contains more nutrients than common flour. The bread made by wholemeal flour is usually smaller in size. Many recipes combine wholemeal flour and bread flour to achieve the best result. 4. Buckwheat flour Buckwheat flour is a type of high fibre flour similar to wholemeal flour. It contains no gluten so to obtain a large size after rising it must be used in combination with a high proportion of bread flour 5. Self-raising flour A type of flour that contains baking powder. It is commonly used for making cakes. 6. Cornmeal and oatmeal flour Cornmeal and oatmeal flour are ground from corn and oats. They are the additive ingredients which are used for enhancing flavour and texture. 7. Sugar Sugar is a very important ingredient to increase the sweetness and colour of bread. The sugar also feeds the yeast which helps the dough rise. White sugar is usually used but other sugars may be used for particular uses. 8. Salt Salt is necessary to improve bread flavour and crust colour. Salt can also prohibit yeast from rising. Never use too much salt in a recipe. The less salt used, the more the bread will expand. 9. Yeast After the yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand the bread and make the inner fibre soften. However, as


yeast is fast breeding, it needs the carbohydrates in the sugar and flour for nourishment. Active yeast must be stored in the refrigerator as the fungus in it will be killed at high temperatures. Before using, check the production date and storage life of your yeast. Store it back in the refrigerator as soon as possible after each use. Usually the failure of bread rising is caused by bad yeast. 1 tsp. active dry yeast = 3/4 tsp. instant yeast 1.5 tsp. active dry yeast = 1 tsp. instant yeast 2 tsp. active dry yeast = 1.5 tsp. instant yeast To check whether your yeast is fresh and active: (1) Pour 1/2 cup warm water (45-500C) into a measuring cup. (2) Put 1 tsp white sugar into the cup and stir, then sprinkle 2 tsp yeast over the water. (3) Place the measuring cup in a warm place for about 10 minutes Do not stir the water. (4) The froth should be up to 1 cup. If not, this indicates the yeast is dead or inactive. 10. Egg Eggs can improve bread texture, nutritional value and size. Lightly beat the egg before adding. 11. Butter and Vegetable Oil Butter and oil can make bread soft and prolong storage life. Butter should be melted or chopped into small pieces before using. 12. Baking Powder Baking powder is used for rising the Ultra Fast bread and cake. It does not need much time for rising as the air helps to form bubbles in the batter which soften the texture of the bread, creating a natural chemical reaction. 13. Baking Soda Baking soda is similar to baking powder. It can be used as an alternative to baking powder. 14. Water and other liquids Water is an essential ingredient for making bread. Generally speaking, water temperatures should be between 20oC and 25oC for optimum results. The water may be replaced with fresh milk or water mixed with 2% milk powder, which may enhance bread flavour and improve crust colour. Some recipes may use juice to enhance bread flavour e.g. apple juice, orange juice, lemon juice etc.


Measuring Ingredients
One of the most important steps for making good bread is to use the exact amount of ingredients. It is strongly recommended that you use a measuring cup or spoon to obtain accurate amounts of ingredients, otherwise the bread will be largely affected and may not rise or expand as it should. 1. Weighing liquid ingredients Water, fresh milk or milk powder solutions should be measured with measuring cups. Set the measuring cup on a flat surface and check the level with your eyes on the horizontal. Clean the measuring cup thoroughly before measuring cooking oil or other ingredients. 2. Dry measurements Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled, levelling off with a knife. Do not overfill a measuring cup as this extra amount could affect the balance of the recipe. When measuring small amounts of dry ingredients, the measuring spoon must be used. Measurements must be level, not heaped as a small difference could throw out the critical balance of the recipe. Baking Tips Follow your recipe sequence when adding ingredients. Often the sequence is: liquids, eggs, salt and milk powder etc. When adding the flour, it should not be wet or damp at all. The yeast can only be placed on the dry flour. Dont let the yeast touch the salt. After the flour has been kneaded for some time, a beep will prompt you to put fruit ingredients into the mixture. If the fruit ingredients are added too early, long periods of mixing will diminish the flavour. If using the delay function for a long time, dont add the perishable ingredients such as eggs or fruit, earlier than specified.

No. Problem 1 Smoke coming from the ventilation hole when baking. Cause When using the bread maker for the first time or when some ingredients have adhered to the heating element. . Solution Prior to first use, dry operate the bread maker for 10 minutes with the lid open. Unplug the bread maker and wait for it to cool. Clean the heat element.


No. Problem 2 The crust is too thick on the bottom of the bread.

Cause Keeping the bread warm and leaving it in the bread pan for a long time results in water loss and affects the density of the crust.

Solution Take the bread out of the pan as soon as possible to retain moisture levels and prevent overcooking. After taking the bread out, put hot water into the bread pan and immerse the kneader for 10 minutes. Then, take it out and clean. Select the correct programme for the type of bread you are baking. Do not open the cover during the final stages of baking or when the bread is rising. Check the kneader hole, then take the bread pan out and operate without ingredients. If the appliance still fails to knead and rotate, contact the After Sales Support Line. Press the start/stop button and unplug the bread maker, take the bread pan out and open the cover until the bread maker cools down. Check whether the bread pan is fixed properly, that the dough is made according to the recipe and the ingredients are measured accurately. Check the mentioned factors, and adjust accordingly.

It is very difficult Kneader adheres tightly to to take the the shaft in the bread pan. bread out.

Ingredients are not mixed evenly and the bread is baked poorly.

1. The selected program is inappropriate for the type of bread that is being cooked. 2. After operating, opening the cover several times results in dry bread and no golden crust. 3. The stir resistance is too great and the kneader cannot rotate and stir the batter adequately.

The bread maker The temperature of the displays H:HH bread maker is too high to after pressing make bread. the start/stop button. You can hear the motor running but the dough is not being kneaded. Bread size is too big as it pushes open the cover. The bread pan is fixed improperly or there is too much dough for the bread maker to knead. There is too much yeast, water or flour. Alternatively, the temperature of the bread maker is too high.


The bread size is too small or the bread has not risen.

You have forgotten to add the yeast or there is too little. Alternatively, the yeast may have poor activity, the water temperature is too high, the yeast is mixed together with salt or the temperature of the bread maker is too low. There is an excessive amount of liquid and/or yeast which makes the dough too soft, causing it to overexpand. 1. The flour used is not suitable and therefore cant make the dough rise. 2. The yeast rate is too rapid or the yeast temperature is too high. 3. Excessive water makes the dough too wet and soft. 1. Too much flour and too little water. 2. Too many fruit ingredients or too much wholemeal flour.

Check the amount and performance of the yeast and/or increase the inside temperature of the bread maker to ensure that the bread can expand and reach its full size.

The dough is so large its overflowing out of the bread pan. The bread collapses in the middle when baking the dough.

Reduce the amount of liquid and/or yeast to improve dough rigidity.


Use bread flour or other suitable flour. Only use yeast at a cool temperature. Adjust the water content till you have a suitable wet to dry ingredients ratio, as specified in the recipe. Reduce the flour or increase the water volume. Reduce the amount of corresponding ingredients and increase the yeast. Reduce the amount of water or yeast and check the salt content. Also check the water temperature. Do not add strong glutinous ingredients to the bread. Check the water content and the inside surface area of the bread maker.


Bread weight is very heavy and the bread is too dense.


The middle parts 1. Excessive water or yeast are hollow after and not enough salt. slicing through 2. The water temperature is the bread. too high. The bread surface has adhered to the dry powder. 1. There are strong glutinous ingredients in the bread such as butter and bananas etc. 2. Inadequate stirring has occurred due to a lack of water content.




The crust is too thick and the baking colour is too dark when making cakes or food with large amounts of sugar.

Different recipes and ingredients have various effects on how the breads and caked are cooked. The more sugar added, the darker the colour of these foods due to caramelisation.

If excessive sugar has been used and the colour of the product is too dark for the recipe, press start/stop 5-10 minutes prior to the finishing time. Before removing the bread, you should keep the bread or cake in the bread pan for about 20 minutes with the cover closed.

Cleaning and Maintenance

Disconnect the machine from the power and let it cool down prior to cleaning. 1. Bread pan Rub the inside and outside with a damp cloth. Do not use any sharp or abrasive agents so as to protect the non-stick coating. The pan must be dried completely prior to installing. 2. Kneading blade If the kneading blade is difficult to remove from the axle, fill the container with warm water and allow it to soak for approximately 30 minutes. The kneader can then be easily removed for cleaning. Wipe the blade carefully with a damp cotton cloth. Both the bread pan and kneading blade are dishwasher-safe components. 3. Lid and window Clean the lid inside and outside with a slightly damp cloth. 4. Housing Gently wipe the outer surface of the housing with a wet cloth. Do not use any abrasive cleaners as this will degrade the high polish surface. Never immerse the housing into water for cleaning. Before the bread maker is packed for storage, ensure that it has completely cooled down, cleaned thoroughly, dried and the lid is closed. Recycling At the end of its working life, do not throw this appliance out with your household rubbish. Observe any local regulations regarding the disposal of electrical consumer goods and dispose of it appropriately for recycling. Contact your local authorities for advice on recycling facilities in your area.

Warranty We pride ourselves on producing a range of quality home appliances that are both packed with features and are completely reliable. We are confident in our products. We back them up with a full 2 year replacement warranty. Now you too can relax knowing that you are covered. Customer Helpline NZ: 0800 836 761 AU: 1300 886 649 This Product is covered by 2 year replacement warranty when accompanied by proof of purchase.

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