Safety Precautions When using electrical appliances. Basic safety precautions such as instructions should always be followed including the following.

Transcription

1 BML-150 and Recipes Thank you for purchasing the MK Bread Maker. Before using, please read these instructions carefully. Household Use Only. Table of Contents 中文Operating Instructions Before using Safety Precautions 1 2 Precautions for safe use 2 Description of Parts 3 Control Panel and Function 4 Before using 5 9 Using the Timer 10 Dry Yeast Operating instructions Basic Bread Recipes Rice Bread Recipe 16 Using the Knead + Rise (Dough) Settings 17 Knead + Rise (Dough) Recipes Natural Leaven Using the Leaven Rise Settings 20 Operating Instructions Basic Bread Recipes 23 Using the Knead + Rise (Dough) Settings 24 Knead + Rise (Dough) Recipes 25 Variation for bread making Using the Rise + Bake Settings 26 Knead + Rise (Dough) Rise + Bake Recipes 27 Using the Knead + Rise + Bake Settings Knead + Rise + Bake Recipes Other Recipes Using the Stollen Settings 32 Using the Cake Settings Using the Fresh Butter Settings Using the Jam Settings 37 Care and keeps To Clean Breadmaker 38 Question and Answers 39 Machine Troubleshooting 40 Before Calling for Service 41 Control Panel Messages 41 Specification 41

2 Safety Precautions When using electrical appliances. Basic safety precautions such as instructions should always be followed including the following. WARNING CAUTION WARNING is used to indicate the presence of a hazard which can cause severe personal injury, death, or substantial property damage, if the warning is ignored. CAUTION is used to indicate the presence of a hazard which will or can cause minor personal injury or property damage, if the caution is ignored. Safe symbol It forbids absolutely. Be sure to carry out. Before using BE SURE to follow DO NOT handle with wet hands WARNING Plug and Power Supply Cord Plug into a receptacle: AC 220V only. Never use an extention-cord receptacle placed on a table,nor connect it to a two-way receptacle. Do not use other than AC 220V. Check for and clear away any dust on the plug before plugging it in. Firmly push it into the outlet with the terminals plugged all the way in. Otherwise, it could cause fire to break out due to electric shock or short-circuiting. Do not attempt to plug the power plug into a wall outlet with wet hands. Otherwise, it may cause electric shock. DO NOT attempt To prevent accidents Otherwise, it could cause fire to break out due to electric shock or short-circuiting. Do not attempt to pull out the power plug by holding onto the cord. (Make sure to firmly grasp the plug itself when attempting to pull it out.) Otherwise, it could damage the cord, causing fire to break out due to electric shock or short-circuiting. Do not attempt to forcefully bend, twist, or bind the power cord, pull on it, place heavy objects on top of it, modify it, or place it where it can be tripped on. Otherwise, it could damage the cord, causing electric shock or fire to break out. Do not attempt to use a damaged power cord or power plug. Otherwise, it could cause fire to break out due to electric shock or short-circuiting DO NOT allow to get wet D O N O T disassemble Do not immerse the Bread Maker in water. It can cause electric shock and will damage the unit. Do not attempt to dissemble, repair, or modify the unit yourself. Otherwise, it could cause electric shock, fire to break out, or personal injury due to abnormal operation. Please contact a local retailer for assistance when needing repairs. DO NOT attempt Keep the Bread Maker away from babies and children, as they may touch the Control buttons. The Bread Maker will be hot during operation. Do not use flammable materials such as fuel spray or paint thinner next to the unit while it is running. Otherwise, it could cause the unit to explode, start on fire, or spark. DO NOT attempt Do not attempt to charge, short-circuit, or heat it or place it in fire. Otherwise, it could cause it to explode, start on fire, or spark. Do not attempt to use it with other metallic objects. Otherwise, it could cause it to explode, start on fire, or spark. Lithium Battery BE SURE to follow Make sure to insert the plug with the (+) and ( ) terminals oriented correctly. Store it out of the reach of children. Should the battery be swallowed, contact a physician immediately for guidance. Wrap it with electrical tape or something similar to insulate it before disposing of or storing it. Otherwise, it could cause it to explode, start on fire, or spark. CAUTION DO NOT attempt Do not use the unit on top of a table cloth, carpet, wobbly stand, or other unstable surface or on a slippery surface such as marble. Do not place the unit near the edge of a table top. Do not use the unit on top of a table or other surface if the unit feet are covered in flour, dirt, or some other substances. Otherwise, it could fall, causing injury. (If the unit feet are covered in powder, dirt, or other substances, wipe them clean with a well wrung-out wet cloth.) Do not place your hands or face near the steam vent, lid, unit, or glass window once the baking cycle has started. Otherwise, it could cause burn injury. Pay particular attention to small children. Do not allow the unit to be moved while it is in use. Otherwise, it could cause burn injury. Do not attempt to touch the rotating blade while it is in motion. Otherwise, it could cause injury. Do not use the unit in an enclosed area. Otherwise, heat given off by the unit will not escape, causing it to become deformed or discolored. 1

3 CAUTION BE SURE to follow Place the Bread Maker allowing at least 5 Centimeters of clearance on counter. If you do not, surrounding walls may become discolored. Be sure to use oven mitts or other kitchen tools to remove bread from the unit. Otherwise, it could cause burn injury. Pay particular attention to small children. Unplug the power cord. Be sure to unplug the power cord before attempting to clean, inspect, or complete maintenance on the unit. Otherwise, it could cause electric shock or injury. Be sure to unplug the power cord when not using the unit. Deterioration of the electrical insulation may lead to electric shock, fire to break out, or current leakage. Unplug the power cord immediately should any problems arise. Allowing the unit to run under abnormal operation or conditions may lead to electric shock or fire to break out. Before using Precautions for safe use Do not open the lid of the unit during operation. This will cause the bread to bake improperly. The unit may stop running if the lid is opened during the bake cycle. Do not place the bread case in an automatic dishwasher to wash it or submerge the bottom in water. Otherwise, water may enter the drive shaft from outside, causing the breakdown of drive shaft such as it will no longer rotate. Do not wash the outside of the unit with water. Use a damp washcloth to clean the outside of the unit and wash only the inside with water. Do not attempt to wash the measuring spoon, measuring cup, leaven cup, bread case, or fresh butter lid in an automatic dishwasher. Otherwise, it could cause them to become deformed, discolored, or damaged. Do not use more flower than specified in the recipes. This will cause the bread to bake incompletely and the dough to stick to the inside of the lid. Do not use hard ingredients such as granulated or nib sugar. The bread case will become worn more quickly if the tough outer fluoride resin coating becomes scratched or otherwise damaged. Do not use the unit in locations with high humidity or near open flames. Otherwise, it could cause the unit to become deformed or damaged. Do not unplug the power cord while the unit is running. The unit will stop running in such cases and may not bake the bread thoroughly once restarted. Manipulate the handle of the bread case carefully. If you deform the bread case, The Bread Maker can not make a good loaf of bread. Do not cover the vent on back of the lid during operation. This will cause the lid may become discolored. Do not attempt to use the unit for any purpose other than bread making or the menu options listed in this instruction manual. Otherwise, it could cause the unit to become damaged. Do not use the freash butter Lid at any time other than when Freash Butter mode. Otherwise, it could cause the unit to become deformed or damaged. Consult a physician when using this unit if you have any food allergies. 2

4 Description of Parts Main Body Kneading Blade Bread Case Handle Lid Vent Glass Window Caution Label Inside Before using Heater Sensor Control Panel Bread Case Handle Cord Hook For Power supply Cord Plug Power supply Cord Battery case Inside of a battery case Body SPEC Label Caution for Use and Safety Lithium battery +side can be seen Accessories(One piece each) Measuring Cup Used to measure water and other liquids. Do not use to measure out powdery ingredients. Measuring Spoon Comes with four different spoons on front and back. 0.9Scale 0.7Scale 0.5Scale Yeast Spoon A Line indicating one level spoonful Line indicating one level Leaven Cup Lid (With lid) Used for preparing and storing leaven. Do not use for any other purpose. Yeast Spoon B 0.8Scale 0.5Scale L( 大 )Spoon spoonful S( 小 )Spoon Dry yeast g Yeast Spoon Capacity Yeast Spoon A Fresh Butter Lid. Do not use the Fresh Butter Lid at any time other than when Fresh Butter mode. Indents Yeast Spoon B L( 大 ) S( 小 )Spoon Capacity L( 大 ) S( 小 ) Capacity ml g Dry Milk g Salt g Baking Powder g Amounts for ingredients are written in the menu tables as listed below. Example L( 大 )Spoon1 L1 L( 大 )Spoon0.5 L ½ S( 小 )Spoon0.5 S ½ Yeast SpoonA1 A1 Yeast SpoonB1 B1 3

5 Control Panel and Function Control Panel Hour Minute Button Press this button when setting the Present time. Press this button when setting the kneeding time,rising time and baking time. Timer Button Press this button when setting the timer. All display options are lit up in the diagram to assist with the description of the menu options. LCD LCD display indicates the time to completion, mode number, crust color,process,etc The battery mark at the lower left turns on if the lithium battery goes out. Menu Button Press to Menu the correct bread mode for your recipe. Crust Button Press this button when change the crust color. (Midium/Dark/Light) Natural Leaven Button Press this button when baking Natural Leaven bread. Stop Button Hold down this button to change the bread mode or reset the timer after starting the bread maker. Press this button to turn off unit. Start Button Press the Start button to start the bread meker. Speed/Temp Button Press this button when change the kneeding speed, rising temperature, baking temperature. (For Knead Rise Bake mode) / Size Button Press this button when setting the loaf size. (/) Volume Button There are two volume settings available for the buzzer. (When the power plug is plugged in and before any keys are pressed.) Press the key to toggle between the volume settings. The display icon also toggles between [High] and [Low]. Before using Inserting and removing the bread case, blade, and Fresh Butter Lid. Removing the bread case Inserting the bread case Arrow Rotate the bread case in the direction of the arrows ( ゆるむ ) on the top of the case to loosen it and lift straight up to remove. 1 Line up the arrow with the handle on the bread case to insert the bread case. 2 Rotate the bread case in the direction of the arrows ( しまる ) on the top of the case to insert and firmly lock the case into the unit. Inserting the blade Attaching the Fresh Butter lid Kneading Blade Drive shaft Line up the hole on the blade with the shaft, and firmly press the blade down onto the shaft as far as it will go. The bread will not bake properly unless the blade is pushed all the way in. Indents Turn the lid at an angle to insert and then line up the indents on the lid with the handle on the bread case to attach the lid to the case. 4

6 Control Panel and Function Time Setting 1 Remove the insulating strip from the battery box. 3 Set the current time. 1 Press and hold down the [Hour] or [Minute] button. Battery box Insulating strip Release your finger once the beep sounds. 2 Set the time. This unit uses a 24-hour clock. (Example shown: Clock set to 5:30 p.m.) Before using 2 Plug the power plug into the outlet. Advances in increments of one hour Advances in increments of one minute (Hold down to advance more quickly) 4 Remove plug from outlet. The clock time stops flashing once five seconds have passed to complete the time setting procedure. 5 Before using Ingredients Flour Bread is generally prepared using protein-rich bread flour. Some recipes may call for a mixture of both protein-rich bread flour and soft wheat flour, depending on the type of bread being made. A protein called gluten is produced when water is added and dough made with this flour is kneaded, which introduces pockets of air in the dough for fluffier bread. Store opened packages of flour in a low-humidity location out of direct sunlight, and be sure to use all of the flour before the Best by date. Bread dough may fail to fully rise if prepared using older flour. Bread rising conditions may vary due to differences in the protein content of the flour, which can vary according to harvest season, brand, growing location, and other factors. Bread rising conditions will vary between dough prepared using industrial bread flour and that prepared using regular bread flour for household use due to differences in protein content. Yeast The dry yeast will become active if you apply the right temperature, amount of water, and sugar content to produce carbon dioxide and the unique rich aroma associated with bread. If selecting the "Dry Yeast" mode option (recipe with dry yeast), be sure to use a quick-rising brand of dry yeast. Do not use ordinary active dry yeast or fresh active yeast. Seal the package after opening it and then store the sealed package in a refrigerator or freezer. Use it up as soon as possible after opening Bread dough may fail to rise properly if old dry yeast is used that is no longer active. Dry Milk Egg Dry milk gives color to the crust, adds flavor, heightens the nutritional value and produces a lustrous creamy color inside. Butter Butter and oils soften the crust, make the bread texture uniform and fine, prevent moisture evaporation, add flavor, heighten the nutritional value, make the bread easier to slice and help to preserve it. Salt Salt controls the action of the yeast, adds flavor, stabilizes the gluten and stiffens the dough. Eggs give bread a scrumptious yellow color and improve the luster and flavor. They also grant improved volume. Make sure to beat the eggs thoroughly before adding. is the nutrition source of the yeast and natural Leaven. It gives a delicious color to the crust,a sweet taste to the bread, heightens the nutritional value and helps value and helps preserve it. Water The volume of water and the water temperature are very important. Do not use Alkaline ionized water or acidic water. Natural Leaven Use a dry, powdered from of natural leaven as a bread starter that has been left to ferment for 24hours as the leaven. This natural leaven produces bread with a rich, full flavor. The bread starter (dry, powdered form of natural leaven) dissolved in water and fermented using the [Leaven Rise] mode option and then refrigerated is called "leaven" in this manual. It is recommended that both the bread starter and leaven be refrigerated and that the leaven be used within one week of being made. Rice flour (With gluten) Be sure to use specialized bread-making rice flour or rice flour bread mix when making rice flour bread. Regular rice flour will not work well for bread making. There are two main types of bread-making rice flour, rice flour with gluten and gluten-free rice flour. There are also types of bread-making rice flour that require only the addition of dry yeast and water and those that require the addition of other ingredients as well. <Rice flour (With gluten)> Rice flour is made of powdered rice and as such does not produce gluten( ) when water is added and the dough is kneaded, with the result that no packets of air are formed in regular rice flour dough. Rice flour with gluten is rice powder with added gluten in order to produce fluffier rice bread with the volume of regular wheat bread. NOTE It is to be understood that people with wheat allergies should not consume rice flour with gluten as such rice flour contains wheat gluten and can be harmful to people with such allergies. ( )Gluten Only wheat flour contains both glutenin and gliadin proteins. When water is added to dough that contains wheat flour and the dough is kneaded, an elastic network is produced to form gluten.gluten bubbles up with carbon dioxide when it ferments, which yields fluffier bread with packets of air. Rice flour (Gluten-free) <Rice flour (Gluten-free)> This rice flour contains no gluten, which means that it is safe for consumption by people with wheat allergies. However, it is recommended that people who are particularly sensitive to wheat consult a doctor before using this flour and take precautions by testing it in small quantities as it may still contain minute amounts. Bread is a delicate food Even if you try to prepare and bake bread using the same exact recipe mixed in the same exact way, you may end up with differences in volume, shape, or amount of rise due to differences in conditions such as the temperature and humidity in the baking environment and the types of ingredients used. The height of the rising bread dough in particular may change by as much as 3 cm (1.18 in.)

7 Before using Menu Options and Cooking Times Mix Beep The unit will beep to prompt you to add the raisins or other ingredients that crumble easily. (A series of ten beeps will sound.) The blade will rotate slowly over a period of one minute from when you hear the Mix Beep. Add the ingredients while the blade rotates slowly. When the blade starts rotating at faster speed once the minute passes, add the ingredients a little bit at a time to prevent any from flying out The "Mix" indicator will go off once the Mix Beep sound stops.the "Mix" indicator stays off for menu options that do not use the Mix Beep function. Turning off the Mix Beep If you press the [Start] key after you start the unit, the "Mix" indicator will go off and Mix Beep will not sound. If you press the [Start] key again, the "Mix" indicator will light up and Mix Beep will be set to sound. Crust Color and Baking Times Cut baking time by 10 minutes for light color crust. Increase baking time by 10 minutes for dark color crust. Baking time when you make "1-loaf type" bread with [Rapid] menu option: Light color crust: -5 min: Dark color crust: +10 min. Baking time when you select [Rice Bread (with gluten)] menu option: Light color crust: -5 min: Dark color crust: +5 min. Light -10 min Mid. Dark +10 min The crust color options are not available if you select [Rice Bread (gluten free)] menu option. Baking Time Display The completion time (when the bread is done baking) will be displayed. The current time will be displayed while the [Hour] key is pushed and held down. The time remaining will be displayed while the [Minute] key is pushed and held down. The time displayed will switch to the time remaining automatically starting from 59 minutes before the completion time (when the bread is done baking). Before using At the time of crust color Mid. Menu number Mode Total Processing time Time to a mix call Remaining time at the time of a mix call Cooking process Crust color 1 Basic 4h and 10min. 4h and 20min. 1h and 5min. [3:05] 1h and 5min. [3:15] Mix call Knead Rest Knead 1st Rise Punch down Punch down 2st Rise Final Rise Bake Med. Dark Light 2 Rapid 2h and 40min. 2h and 50min. 22min. [2:18] 25min. [2:25] Mix call Knead 1st Rise Punch down 2st Rise Punch down Final Rise Bake Med. Dark Light 3 Soft 4h and 50min. 5h 1h and 35min. [3:15] 1h and 35min. [3:25] Mix call Knead Rest Knead 1st Rise Punch down 2st Rise Punch down Final Rise Bake Med. Dark Light 4 French 5h and 10min. 5h and 20min. 1h and 20min. [3:50] 1h and 20min. [4:00] Knead Rest Mix call Knead 1st Rise Punch down Punch down 2st Rise Final Rise Bake Med. Dark Light 5 Whole Wheat 4h and 30min. 4h and 40min. 1h and 15min. [3:15] 1h and 15min. [3:25] Mix call Knead Rest Knead 1st Rise Punch down Punch down 2st Rise Final Rise Bake Med. Dark Light 6

8 Before using Menu number Mode At the time of crust color Mid. Total Processing time Time to a mix call Remaining time at the time of a mix call Cooking process Crust color 6 Sweet 4h and 20min. 4h and 30min. 1h [3:20] 1h [3:30] Mix call Knead Rest Knead 1st Rise Punch down Punch down 2st Rise Final Rise Bake Med. Dark Light Before using 7 Rice Bread (with gluten) 8 Rice Bread (gluten free) 2h and 30min. 2h and 40min. 2h and 30min. Only 20min. [2:10] 23min. [2:17] 40min. [1:50] Knead Knead Mix call 1st Rise Rest Punch down Mix call Final Rise Knead Final Rise Bake Bake Med. Dark Light 9 Stollen 4h 9min. [3:51] Mix call Punch Punch down down Knead 1st Rise 2st Rise Final Rise Bake 10 Cake 2h Knead Bake 11 Fresh Butter 30min. Mixing 12 Jam 2h Mixing & Heat 13 Knead+Rise (Dough) 40min. 1h and 40min. 45min. 1h and 45min. 15min. [It changes in cooking time. ] 20min. [It changes in cooking time. ] Mix call Knead 1st Rise Punch down 14 Rise+Bake 1h and 5min. 2h and 25min. 1h and 15min. 2h and 35min. Rise Bake Med. Dark Light 7

9 Menu number Mode Total Processing time Cooking process 15 Knead (Low Med. High) 3min. 25min. Knead 16 Rise (Low Med. High) 5min. 5h Rise 17 Bake (Light Med. Dark) Natural Leaven menu Mode At the time of crust color Mid. Total Processing time Light:5min. 1h and40min. Med. Dark:5min. 1h and10min. Time to a mix call Remaining time at the time of a mix call Bake Cooking process Crust color Before using Leaven Rise 24h Rise Basic 7h and10min. 7h and20min. 3h and 5min. [4:05] 3h and 5min. [4:15] Knead Rest Mix call Knead 1st Rise Punch down 2st Rise Punch down Final Rise Bake Med. Dark Light Rapid 4h and40min. 4h and50min. 1h and 20min. [3:20] 1h and 20min. [3:30] Knead Rest Mix call Knead 1st Rise Punch down Punch down 2st Rise Final Rise Bake Med. Dark Light Whole Wheat 7h and20min. 7h and30min. 3h and 5min. [4:15] 3h and 5min. [4:25] Knead Rest Mix call Punch down Knead 1st Rise Punch down 2st Rise Final Rise Bake Med. Dark Light Sweet 7h and20min. 7h and30min. 3h [4:20] 3h [4:30] Knead Rest Mix call Punch down Knead 1st Rise Punch down 2st Rise Final Rise Bake Med. Dark Light Knead +Rise 40 分 6h and20min. 45 分 6h and25min. 15min. [It changes in cooking time. ] 20min. [It changes in cooking time. ] Mix call Knead 1st Rise Punch down 1h and10min. 2h and50min. Rise+Bake 1h and10min. 3h Rise Bake Med. Dark Light 8

10 Before using To achieve best baking results Before using 1 Use water at the optimal temperature for the baking environment The temperature of the water used can affect dough rising results.adjust the temperature of the water according to the room temperatures listed in the following table. Room temp. Water temp. Advice 10 or less About30 Place the unit in as warm a location as possible. Around15 About25 Around20 About20 Around25 About About5 32 or above About5 Place the unit in as cool a location as possible. Chill ingredients such as flour. Use "Menu Option (2) [Rapid]" to bake dough prepared using the ingredients in the basic bread recipe. Winter Summer 2 Use fresh ingredients Do not use flour, rice flour, dry yeast, or leaven for Natural Leaven Bread that is past the expiration date. 3 Measure ingredients out accurately Use a cooking scale to measure out flour or rice flour accurately to the proper amounts (weights). Do not use a measuring cup to measure out flour or rice flour! Use a cooking scale which can measure weights down to the gram! Make sure to use the measuring cup that came with the unit to measure out water and other liquids. Make sure to use the measuring spoons that came with the unit to measure out sugar, salt, skimmed milk, dry yeast, and baking powder. 4 Important notes when you use Timer mode to delay the start of the baking cycle in higher temperature environments (25 or above) Place the unit in as cool a location as possible. Shorten the delay time. Decrease the amount of water used by 10 ml if using dry yeast. Use cold water (around 5 ) if using natural leaven. (This is done to prevent the leaven from fermenting too much.) Adjust the amount of leaven used as indicated in the following table if using natural leaven. Room temp Timer 10h 10 16h 10h 10 16h 10h 10 16h 28g 21g(³ ₄) 21g(³ ₄) 1(¹ ₂) 1(¹ ₂) Leaven 30g(³ ₄) 30g(³ ₄) 20g(¹ ₂) 20g(¹ ₂) 9

11 Using the Timer Select the Bread, Crust Color, Loaf Size 1 (1 Lb /1.5 Lb)mode. 2 If a time not available in Timer mode is set, the indicator will flash at high speed, preventing baking from starting. 4 Press Follow the instructions given in steps 1 through 5 for using your bread maker on pages 11 and 12. Press the Timer button. will be displayed. 3 Set the Complete time. (24-hour display) Advances the time in 1 hour intervals when pressed. Advances the time in 10minute intervals when pressed. If this button is held down, time advances quickly. the Start button (The machine is now set to bake.) brinks on display. Press the start button, Knead Rise Bake disappear the display. Basic Rapid Soft French Whole Wheat Light -10 min Available time Min 4h and20min. Rice Bread (with gluten) NaturalLeaven Basic NaturalLeaven Whole Wheat Mid. 4h and30min. 2h and50min. Dark +10 min 3h 5h 5h and10min. 5h and20min. 5h and30min. 4h and40min. 4h and50min. 2h and40min. 2h and50min. 7h and20min. 7h and30min. 7h and30min. 7h and40min. Max 16h Cut baking time by 10 minutes for a light color crust. Increase baking time by 10 minutes for a dark color crust. Baking time when you make "1-loaf type" bread with [Rapid] menu option will be -5 min for Light color crust and +10 min for Dark color crust. Baking time when you select [Rice Bread (with gluten)] menu option will be -5 min for Light color crust and +5 min for Dark color crust. The Timer mode cannot be used with Menu options other than those listed above. Do not use the Timer mode if baking bread prepared with raisins, vegetables, eggs, milk, buttermilk, rice, or other fresh ingredients. (See P. 39 for details.) Before using 10

12 Dry Yeast Operating instructions MEASURING & SETTINGS How to make "1.5-Loaf type" White Bread White Bread 2 Put the ingredients in the following order. Ingredients 223kcal Water Bread Flour Salt Butter Dry Milk Dry Yeast 280ml 400g 2 25g 9g 3.3g L3 S1 1/2 L1 1/2 B1 1 Put in water Dry Yeast Measure ingredients out accurately. The calorie shown is per serving of slices of 1/8 of one loaf of "1.5-Loaf type" bread. You can substitute the same amount of margarine in place of the butter. The L S and B symbols in the table refer to the markings on the included measuring spoons.(see P.3) 2 Ingredients other than yeast are put in. 1 Attach the kneading blade to the drive shaft in the bread case. 3 Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast to the indentation. Ensure the kneading blade is securely attached. If not, the kneading blade could come off in the dough. 3 Return the bread case to the machine. Close the lid. Kneading Blade Drive shaft 4 Plug the power plug into the outlet. 11

13 5 Select START the Bread mode. Settinng The Basic Bread, 1.5Lb Loaf and Midium crust color. 1 Press the Menu button until the display indicates : Menu 1. 7 COMPLETE After the buzzer sounds, press the Stop button. Remove the bread case with oven mitts. The [Complete] will blink 2 Press the Crust button until the display indicates : Midium. You can toggle through the selections in order of Med., Dark, and Light. 3 Press the Size button until the display indicates : The loaf size can be switched between 1.5Lb and Using oven mitts Using oven mitts, rotate the bread case in the direction of the arrow ( ゆるむ ) on the edge of the case to pull it out. Dry Yeast Menu No. CAUTION BE SURE to follow Be sure to use oven mitts or other kitchen tools to remove bread from the unit. Otherwise, it could cause burn injury. Pay particular attention to small children. 6 Crust Press the Start button. 8 Take the bread out of the bread case. The [Knead] will blink and the machine will begin kneading the dough. 1 Turn the bread case upside down and shake to loosen. The time displayed is the completion time (when the bread is done baking). 2 Set the bread on a rack to cool. Press the [Hour] button to display the present time. Press the [Min] button to display the remaining time. The time displayed will switch to the time remaining automatically starting from 59minutes before the completion time (when the bread is done baking). The "Mix" indicator is turned on when the Mix Beep is set to sound. Smoke and an odor may waft out of the unit when you first start using it, but it should lessen down to nothing as time goes on. 9 Remove plug from outlet. 12

14 Dry Yeast Basic Bread Recipes How to store the baked bread Remove the bread from the case immediately, and allow steam to dissipate. Once the bread has cooled to skin temperature, wrap it in plastic wrap or place it in a plastic bag to prevent it from drying out. To cut the bread, allow it to cool to skin temperature and then cut it into slices using a bread knife. If planning to consume within 3 or 4 days, wrap it in plastic wrap or place it in a plastic bag and store it in the refrigerator. If wanting to keep it for longer periods, wrap it in plastic wrap or place it in a plastic bag and store it in the freezer. Refrigerator 3or4days. cooled to skin temperature. Freezer long storage. Viewpoint of the Recipe Measure ingredients out accurately. The L S and B symbols in the table refer to the markings on the included measuring spoons. Timer is available. Ingredients added when you hear the Mix Beep. The calorie shown is per serving of slices of 1/8 of one loaf of "1.5-Loaf type" bread. You can substitute the same amount of margarine in place of the butter. Dry Yeast Basic Rapid Recipe The amount of dry yeast used differs between the [Basic] and [Rapid] menu options. Menu No. 1 or 2 White Bread Raisin Bread Ingredients 223kcal Ingredients 251kcal Water Bread Flour Salt Butter Dry Milk Dry Yeast When quick Dry Yeast 190ml 280g 20g 20g 3g 3. L2½ S1 L1 A0.7 A ml 400g 2 25g 9g 3.3g 4.2g L3 S1 1/2 L1 1/2 B1 A1 Water Bread Flour Salt Butter Dry Milk Raisins Dry Yeast When quick Dry Yeast 190ml 280g 20g 20g 50g 3g 3. L2 1/2 S1 L1 A0.7 A ml 400g 2 25g 9g 70g 3.3g 4.2g L3 S1 1/2 L1 1/2 B1 A1 Milk Rich Bread Cream Cheese Bread Ingredients 245kcal Ingredients 262kcal Water Milk (The same temperature as water is used.) Bread Flour Salt Butter Sweetened Condensed Milk Dry Yeast When quick Dry Yeast 70ml 110ml 280g 20g 3g 3. S1 A0.7 A ml 180ml 400g 25g 60g 3.3g 4.2g S1 1/2 B1 A1 Water 170ml Bread Flour 280g 12g Salt Butter 20g Dry Milk Cream Cheese(It cuts on a 1cm square.) 70g Dry Yeast 3g When quick Dry Yeast 3. L1½ S1 L1 A0.7 A ml 400g 1 25g 9g 100g 3.3g 4.2g L2 S1½ L1½ B1 A1 13

15 Dry Yeast Basic Bread Recipes Rice Bread Recipes Menu No. 1 or 2 The amount of dry yeast used differs between the [Basic] and [Rapid] menu options. Allow rice to cool after it is cooked before use.for refrigerated or frozen rice, reheat it and then allow it to cool to room temperature. Check to make sure that the water added to the rice is at the appropriate temperature for the baking environment. For hotter rooms such as in summer, place the entire bread case in the refrigerator to cool it off. Set the crust color to "Dark". The bread may shrink after baking is completed if it is baked to "Med." or "Light". Rice Bread Ingredients 226kcal 3 Add the flower and other dry ingredients, except yeast. Boiled rice Water Bread Flour Salt Butter Dry Milk Dry Yeast When quick Dry Yeast 100g 150ml 250g 20g 20g 3g g 100ml 200g L2½ S1 L1 A0.7 A ml 350g 2 25g 9g 3.3g 4.2g 280g 140ml 280g L3 S1½ L1½ B1 A1 4 Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast to the indentation. 3 Insert the bread case in the machine and close the lid. Dry Yeast Boiled rice quantity 4 Plug the power plug into the outlet. :100g :1 Use of these amounts of rice produces fluffier bread with the delicate sweetness of rice will be produced. 5 Select the Bread mode. :200g :280g Prepare the Ingredients. Use of these amounts of rice produces moister bread with the sweet flavor of the rice coming through more strongly. The calorie shown is per serving of slices of 1/8 of one loaf of "1.5-Loaf type" bread. 1Attach the kneading blade to the drive shaft in the bread case. 2Put the ingredients in the following order. Menu : No,15 Speed : Low Knead : 3min 1 Knead for 3 minutes. 1 Select the Bread mode and press the Start button. 2 After the kneading, press the Stop button. 3 Open the lid, and use a rubber spatula to push the ingredients toward the center of the case and scrape away any kernels stuck to the surface of the bread case. 1 Place the water and boiled rice. 2 Use a rice paddle or other kitchen tool to break up the rice and mix it around. 2 Select the Bread mode, the crust color and the loaf size. 1 Select the Menu No,1 or No,2. 2 Settinng the crust color of Dark Letting the rice soak in water for thirty minutes to one hour will soften the rice, making it easier to break up the rice kernels for a smoother rice paste. Do not use metal spoons or forks as they could damage the bread case. 3 Select the 1Lb or 1.5lb. Follow the instructions given in steps 6 through 9 for using your bread maker 14

16 Soft Bread Recipe Soft Bread Ingredients 231kcal Water Bread Flour Salt Butter Dry Yeast 180ml 280g 1 L2 S1 30g 2.7g B ml 400g 20g L2 1/2 S1 1/2 3g A0.7 Fruit Mix Bread Ingredients 254kcal Water 180ml Bread Flour 280g 1 Salt Butter 25g Mix Dried Fruit (It cuts on a 5mm square.) 50g Dry Yeast 2.7g Menu No. 3 L2 S1 B ml 400g 20g 35g 70g 3g L2 1/2 S1 1/2 A0.7 Dry Yeast French Bread Recipe French Bread Ingredients 193kcal Water Bread Flour Salt Butter Dry Yeast 200ml 280g 5g 2.7g L1/2 S1 B ml 400g 8g 3g Whole Wheat Bread Recipe L1/2 S1 1/2 A0.7 Reduce the amount of water used by 30 ml for a "1-loaf type" bread and 40 ml for a "1.5-loaf type" bread if using coarse-grained whole-wheat flour. Rye Bread Ingredients 202kcal Water Bread Flour Rye Flour Salt Butter Dry Yeast 200ml 260g 30g 5g 2.7g Menu No. 4 L1/2 S1 B ml 380g 8g 3g L1/2 S1 1/2 A0.7 Menu No. 5 Bread prepared using the whole-wheat flour is smaller and heavier than other breads. You can substitute equal amounts of powdered or granulated brown sugar for the regular white sugar. Whole Wheat Bread Ingredients 209kcal Water Whole Wheat Flour Bread Flour Salt Butter Dry Milk Dry Yeast 210ml g 2.7g L2 S1 L1 B0.8 Sweet Bread Recipe Sweet Bread Ingredients 237kcal Water Egg Bread Flour Weak Flour Salt Butter Dry Milk Dry Yeast 130ml 250g 30g 3 30g 9g 3g L4 1/2 S1 L1 1/2 A ml 200g 200g 20g L2 1/2 S1 1/2 20g 9g L1 1/2 3g A ml 50g 310g 48g 12g 3.3g 1 L6 S1 1/2 L2 B1 Raisin Whole Wheat Bread Ingredients 236kcal Water Whole Wheat Flour Bread Flour Salt Butter Dry Milk Raisins Dry Yeast Tea Bread Ingredients 237kcal Strong Brewed Tea(room temp.) Egg Bread Flour Weak Flour Salt Butter Dry Milk Tea leaves Dry Yeast 210ml g 50g 2.7g L2 S1 L1 B ml 250g 30g 3 L4 1/2 S1 30g 9g L1 1/2 1.5g S1 3g A ml 200g 200g 20g L2½ S1 1/2 20g 9g L1 1/2 70g 3g A0.7 Menu No ml 50g 310g 48g 12g 2.2g 3.3g 1 L6 S1 1/2 L2 S1 1/2 B1 15

17 Dry Yeast Rice Bread Recipe See P.5 for Rice Flour Rice Bread(with gluten) Recipe The way to add the ingredients to the bread case will differ from that for bread made using regular flour. Menu No. 7 Rice Bread(with gluten) Ingredients 224kcal Water Rice Flour Salt Butter Dry Milk Dry Yeast 210ml 280g 1 20g 3. L2 S1 L1 A ml 400g 2 L3 S1 1/2 25g 9g L1 1/2 5. B0.8 2 Prepare for the Ingredients 1Attach the kneading blade to the drive shaft in the bread case. 2Put the ingredients in the following order. Rice Bread(gluten free) Recipe 1 Put in water. 2 Place all ingredients except for the dry yeast piled on one side of the bread case. 3 Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast to the indentation. Steps 3 through 9 are the same as in "Steps to Dry Yeast Operating Instructions" (P.11-12) Menu No. 8 Dry Yeast A Rice Bread(gluten free) Ingredients 252kcal Rice Flour paste Water Rice Flour Water Rice Flour Starch Syrup Salt Olive oil Dry Yeast 300ml 45g 130ml 405g 45g 1 L2 S1 1/2 15g 5. B0.8 2 Do not use dairy products such as skimmed milk or butter or solid paste fats such as shortening as such ingredients could cause the dough to fall and not rise. Other liquid oils can be used in place of the olive oil. It will change the flavor of the finished bread. Prepare for the Ingredients Getting the ingredients ready Making Rice Flour paste 1 Pour A into the pan, and turn on the heat. 2 Continue to heat at medium heat while scraping along the bottom of the pan and stirring until the mixture forms into a paste. (about 3 minutes.) [How to tell if the paste is ready] Color:Changes from white to translucent Hardness:Hard enough to form an upsidedown triangle when dropped from a wooden spatula 3 Let the paste cool. Mixing the ingredients together 1 Place the rice flour paste and other ingredients in a bowl, and mix thoroughly until the mixture is no longer powdery. 1Attach the kneading blade to the drive shaft in the bread case. 2Pour the resultant mixture into the bread case. Steps 3 through 9 are the same as in "Steps to Dry Yeast Operating Instructions" (P.11-12) Top of Bread is flat and white. 16

18 Dry Yeast Using the Knead + Rise (Dough) Settings Use this option to make dough for handmade bread specialties such as French bread and butter rolls. Knead Rise 20min (Immovable) 25min (Immovable) 20min 1h20min (Initial settings20min) The timer can not be use in the Knead+Rise(Dough) mode. Prepare for the Ingredients 1 Attach the kneading blade to the drive shaft in the bread case. 2 Put the ingredients in the bread case. 3 Return the bread case to the machine. Close the lid. 4 Plug the power plug into the outlet. SETTINGS START Dry Yeast 1 How to perform the setting for 1.5-Loaf type Rising time 1h Select the Bread mode. 1 Press the Menu button until the display indicates : Menu 13 3 Press the Start button. The [Knead] will blink and the machine will begin kneading the dough. The time display will switch to the completion time. 2 Press the Size button until the display indicates : 2 The display is the initial setting time. Select the Rise Time. Advances the time in 1hour intervals when pressed. Advances the time in 5minute intervals when pressed. If this button is held down, time advances quickly. Use [Hour] and [Minute] keys to set the time to 1hour (1:00). 4 After the buzzer sounds, press the Stop button. Remove the bread case. The [Complete] will blink If the dough is left to set for too long, the dough may rise too much and it may cause a failed bread. 5 Remove plug from outlet. 17

19 Dry Yeast Knead + Rise (Dough) Recipes Viewpoint of the Recipe Measure ingredients out accurately. The L S and B symbols in the table refer to the markings on the included measuring spoons. Ingredients added when you hear the Mix Beep. The calorie shown is per serving of 1 piece of "1.5-Loaf type" bread. You can substitute the same amount of margarine in place of the butter. Butter Rolls Menu No. 13 Rise time:45min Butter Rolls ( ): The dusting powder should use Bread Flour. Ingredients 124kcal Roll out the dough on a flat surface that Roll the rounded dough back and has been lightly dusted with flour. Use forth on a flat surface to form a pastry scraper to separate the dough into 18 (12) equal pieces, and shape each into rounded balls. Cover them with a damp dishcloth, and let stand for about 10 minutes. Water Egg Bread Flour Salt Butter Dry Milk Dry Yeast Beaten egg rounded spherical balls. After letting the dough set for about 5 minutes, use a rolling pin to roll out the dough and form it into a teardrop shape. (12 pieces) (18 pieces) 140ml 25g 280g 28g 4.2g 25g ½ L3½ S1 L1 A1 ½ 190ml 50g 1 400g L5 S1 1/2 60g 9g L1 1/2 A g ½ Roll the dough up around itself starting from the wider side. Dry Yeast Place the rolls on an oven tray lined with baking paper with the end of the roll facing downward. Spray the top of the rolls with an atomizer to keep them from drying out and then leave the tray in an oven heated to 32 to 35 for 30 40minutes to let the dough rise. They should be ready if they increase in size by two to two and a half times. Brush the surface of the dough with egg. Preheat oven to Bake minutes. Set the bread on a rack to cool. 18

20 Dry Yeast Knead + Rise (Dough) Recipes Pizza Menu No. 13 Rise time:30min Pizza Ingredients 209kcal Water Bread Flour Salt Butter Dry Milk Dry Yeast 1Seet Cut of 1/6 1 斤 (2pieces) 1.5 斤 (3pieces) 180ml 280g 250ml 400g 8g 15g L1 S1 L1 12g 20g 9g L1 1/2 S1 1/2 L1 1/2 4.2g A1 A0.7 2 Dry Yeast ( )Inside is The dusting powder should use Bread Flour. Toppings Pizza Sauce Onions(cut into slices) Gell Pepper(round slices) Mushroom(cut into slices) Salami(cut into slices) Cheese for pizza 1 200g 60g 60g 80g 200g M g 300g 90g 90g 120g 300g M11/2 3 Roll out the dough on a flat surface that 1 has been lightly dusted with flour. Use 2 a pastry scraper to separate the dough into 3(2) equal pieces, and shape each into rounded balls. Cover them with a damp dishcloth, and let stand for about 15 minutes. Place the dough on top of a baking paper, and use a rolling pin to roll it out into a circle with a 25cm diameter. Use a fork to punch holes Transfer the pizza dough with into the rolled-out dough. the baking paper to an oven tray. Spread pizza sauce over the dough and then evenly add pizza ingredients. Bake the pizza in an oven preheated to 190 to 200 for about 20minutes, or until the outer crust turns a golden brown and the cheese melts. 19

21 Natural Leaven Using the Leaven Rise Settings To make Natural Leave Bread, first, you will need to make leaven from a bread starter. [Tool] The leaven may not rise properly if allowed to ferment in an environment with a temperature of 30 or higher as it may become too active. Use water with a temperature between 25 and 30. The leaven may not rise properly if the water temperature is too high or too low. The leaven will not work properly if the leaven cup and spoon used are dirty or otherwise contaminated. Make sure to keep them clean. Leaven Cup Spoon Leaven Ingredients Bread Starter Water(25 30 ) 50g 100ml 5Press the Start button. The [Rise] will blink and the machine will begin rising the dought. The time display will switch to the completion time. Number of loaves of Natural Leaven Bread can be made with one batch of leaven:if you choose "1-Loaf type" as body size, you can make four or five loaves of natural leaven bread.if you choose "1.5-Loaf type" as body size, you can make three loaves of natural leaven bread. Use a dry, powdered from ob natural leaven as a bread starter that has been left to ferment for 24hours as the leaven. < State of the Leaven > 1Add the ingredients to the leaven cup and thoroughly mix them together before closing the lid on the cup. Start After from 6 to 20hours have passed, air bubbles will start to form due to fermentation, causing the volume to increase. Complete If the fermentation process goes well, the leaven should give off a slightly acidic scent with an alcoholic aroma that smells like sake lees. 1 Add the water and bread starter to the leaven cup, and thoroughly mix them together using a spoon or other utensils. 2 Closing the lid. 6After the buzzer sounds, press the stop button.take the cup out of the body. The [Complete] will blink. Natural Leaven 2Put the cup into the body Coupling 1 Remove the bread case. 2 Slowly and gently push the leaven cup into the coupling inside the unit and then close the Lid to the unit. 3Plug the power plug into the outlet. 4Press the [Natural Leaven] button, select the [Leaven Rise]. Take the leaven cup out as soon as the buzzer sounds. (If you do not take it out: As long as you remove it within 2 to 3hours of the buzzer sounding, you can still use it as leaven. Put it in a refrigerator right away to store.) 7Remove plug from outlet. Take the cup out of the body. Store the cup in a refrigerator. < Storing the bread starter > Make sure that the container is firmly sealed and then store it in a refrigerator. (Do not store in a freezer or at regular room temperature.) Do not use it past the expiration date. < Storing the leaven > After pouring the leaven into the included leaven cup and firmly closing the lid, store the cup in a refrigerator.(do not store in a freezer or at regular room temperature.) Use up all of the leaven within one week of making it. When placing it in a refrigerator, do not store it next to natto (fermented soybeans) or other foods that are high in bacteria. Do not store old, unused leaven and new leaven mixed together in the same container. 20

22 Natural Leaven Operating instructions MEASURING & SETTINGS How to make "1.5-Loaf type" Natural Leaven White Bread Natural Leaven White Bread 2 Put the ingredients in the following order. Ingredients 214kcal Water Leaven Rise Bread Flour Salt Butter 250ml 400g 2 10g L3 S1 1/2 1 Put in water Measure ingredients out accurately. Thoroughly mix the Leaven. Use a cooking scale to measure out Leaven accurately to the proper amounts.(weight) The calorie shown is per serving of slices of 1/8 of one loaf of "1.5-Loaf type" bread. You can substitute the same amount of margarine in place of the butter. The L S symbols in the table refer to the markings on the included measuring spoons. 2 Thoroughly mix the Leaven using a spoon or other utensils. Natural Leaven 1 Please make sure to see page20 for make Leaven from bread starter. Attach the kneading blade to the drive shaft in the bread case. 3 3 Add dry yeast in center of flour as shown in the illustration below. Return the bread case to the machine. Close the lid. Kneading Blade Ensure the kneading blade is securely attached. If not, the kneading blade could come off in the dough. 4 Plug the power plug into the outlet. Drive shaft 21

23 5 START Select the Bread mode. Settinng The Natural Leaven Basic Bread, 1.5Lb Loaf and Midium crust color. 7 COMPLETE After the buzzer sounds, press the Stop button. Remove the bread case with oven mitts. The [Complete] will blink 1 Press the Menu button until the display indicates : Natural Leaven Basic. 2 Press the Crust button until the display indicates : Midium. You can toggle through the selections in order of Med., Dark, and Light. 3 Press the Size button until the display indicates : The loaf size can be switched between 1.5Lb and Using oven mitts 8 Natural Leaven Crust mode:basic BE SURE to follow Using oven mitts, rotate the bread case in the direction of the arrow ( ゆるむ ) on the edge of the case to pull it out. CAUTION Be sure to use oven mitts or other kitchen tools to remove bread from the unit. Otherwise, it could cause burn injury. Pay particular attention to small children. Take the bread out of the bread case. Natural Leaven 6 Press the Start button. 1 Turn the bread case upside down and shake to loosen. The [Knead] will blink and the machine will begin kneading the dough. 2 Set the bread on a rack to cool. The time displayed is the completion time (when the bread is done baking). The "Mix" indicator is turned on when the Mix Beep is set to sound. 9 Remove plug from outlet. 22

24 Natural Leaven Basic Bread Recipes Viewpoint of the Recipe The L S and B symbols in the table refer to the markings on the included measuring spoons. Measure ingredients out accurately. Timer is available. Ingredients added when you hear the Mix Beep. The calorie shown is per serving of slices of 1/8 of one loaf of "1.5-Loaf type" bread. You can substitute the same amount of margarine in place of the butter. Natural Leaven Basic Rapid The amount of Leaven Rise used differs between the [Basic] and [Rapid] menu options. :Basic or Rapid The timer can not be use in the Rapid mode. Natural Leaven White Bread Natural Leaven Sweet Broiled Chestnut Bread Ingredients 214kcal Ingredients 235kcal Water Leaven Rise Bread Flour Salt Butter When quick Water Leaven Rise 170ml 28g 280g 20g 7g 150ml 50g L2½ S1 250ml 400g 2 10g 220ml 70g L3 S1 1/2 Water 170ml Leaven Rise 28g Bread Flour 280g 20g Salt Butter 7g Sweet Broiled Chestnuts(It cuts on a 5mm square.) 60g When quick Water 150ml Leaven Rise 50g L2½ S1 250ml 400g 2 10g 90g 220ml 70g L3 S1 1/2 Natural Leaven Natural Leaven Whole Wheat Reduce the amount of water used by 30 ml for a "1-loaf type" bread and 40 ml for a "1.5-loaf type" bread if using coarse-grained whole-wheat flour. Natural Leaven Whole Wheat Bread Ingredients 213kcal Water Leaven Rise Whole Wheat Flour Bread Flour Salt Butter Dry Milk 190ml 28g g L2 S1 L1 270ml 200g 200g 20g L2 1/2 S1 1/2 15g 9g L1 1/2 Ingredients 242kcal Water 190ml Leaven Rise 28g Whole Wheat Flour 1 Bread Flour 1 1 Salt Butter 10g Dry Milk Process Cheese(It cuts on a 5mm square.) 50g :Whole Wheat Bread prepared using the whole-wheat flour is smaller and heavier than other breads. You can substitute equal amounts of powdered or granulated brown sugar for the regular white sugar. Natural Leaven Cheese Whole Wheat Bread L2 S1 L1 270ml 200g 200g 20g 15g 9g 70g L2 1/2 S1 1/2 L1 1/2 Natural Leaven Sweet :Sweet Natural Leaven Sweet Bread Ingredients 255kcal Natural Leaven Maple Sweet Bread Ingredients 255kcal Water Leaven Rise Egg Bread Flour Weak Flour Salt Butter Dry Milk 120ml 28g 250g 30g 3 30g 9g L4 1/2 S1 L1 1/2 160ml 50g 330g 48g 12g 1 L6 S1 1/2 L2 Water Leaven Rise Egg Bread Flour Weak Flour Maple Syrup Salt Butter Dry Milk 100ml 28g 250g 30g 50g 30g 9g S1 L1 1/2 120ml 50g 330g 70g 12g 1 S1 1/2 L2 23

25 Natural Leaven Using the Knead + Rise (Dough) Settings Use this option to make dough for handmade bread natural leaven. Knead Rise 20min (Immovable) 25min(Immovable) 20min 6h(Initial settings20min) The timer can not be use in the Natural Leaven Knead+Rise(Dough) mode. Prepare for the Ingredients 1 Attach the kneading blade to the drive shaft in the bread case. 2 Put the ingredients in the bread case. 3 Return the bread case to the machine. Close the lid. 4 Plug the power plug into the outlet. 1 SETTINGS How to perform the setting for 1.5-Loaf type Rising time 3h Select the Bread mode. 1 Press the Natural Leaven button until the display indicates : Knead+Rise 3 START Press the Start button. The [Knead] will blink and the machine will begin kneading the dough. The time display will switch to the completion time. 2 2 Press the Size button until the display indicates : The display is the initial setting time. Select the Rise Time. 4 After the buzzer sounds, press the Stop button. Remove the bread case. The [Complete] will blink Natural Leaven Advances the time in 1hour intervals when pressed. Advances the time in 5minute intervals when pressed. If this button is held down, time advances quickly. Use [Hour] and [Minute] keys to set the time to 3 hour (3:00). If the dough is left to set for too long, the dough may rise too much and it may cause a failed bread. 5 Remove plug from outlet. 24

26 Natural Leaven Knead + Rise (Dough) Recipes Dough prepared using natural leaven is sticky. Work the dough quickly with gentle hands when handling it. Do not attempt to pull the dough too much when shaping it, for example, if it does not stretch well. Stretch it a bit at a time while stopping periodically to allow it to rest. Place a damp cloth over dough that is not being worked during the rise process, separating, rounding, and shaping processes to prevent the dough from drying out. The dough may have problems being shaped or form cracks in its outer layer, granting the baked bread a poor appearance, if the dough is allowed to dry out. Viewpoint of the Recipe Measure ingredients out accurately. The L S and B symbols in the table refer to the markings on the included measuring spoons. Ingredients added when you hear the Mix Beep. The calorie shown is per serving of 1 piece of "1.5-Loaf type" bread. You can substitute the same amount of margarine in place of the butter. Table Roll :Knead+Rise Rise time :3h Table Roll Natural Leaven ( ): The dusting powder should use Bread flour. Ingredients 93kcal Water Leaven Rise Bread Flour Salt Butter Roll out the dough on a flat surface that 1has been lightly dusted with flour. Use 2 a pastry scraper to separate the dough into 18 (12) equal pieces, and shape each into rounded balls. Cover them with a damp dishcloth, and let stand for about 20 minutes. (12pieces)(18pieces) 160ml 28g 280g 12g 7g L1½ S1 230ml 400g 1 10g L2 S1 1/2 Reshape the dough balls to make them rounder and then place on an oven tray lined with baking paper with the seam facing downward. Spray the dough balls with an atomizer to keep them moist and then place them in an environment with a temperature of 30 for about one hour to let rise. They should be ready if they increase in size by two to two and a half times. Use a razor blade to cut a split 3 about 5 mm deep in the center and 4 then spray the dough balls with water using an atomizer. Preheat oven to 200. Bake minutes. 25

27 Using the Rise + Bake Settings Use this option to let the dough rise and then bake it after first adding any fillings or other ingredients and shaping the dough as desired and then placing the dough back in the bread case. The timer can not be use in the Rise+Bake mode. Dry Yeast Menu No. 14 Natural Leaven :Rise+Bake Select the Rising Time 20min 1h40min (Initial settings20min) Bake 45min 55min (Crust :Med.)(Crust :Med.) Select the Rising Time Bake 20min 2h (Initial settings20min) 50min 1h (Crust :Med.)(Crust :Med.) How to perform the setting for 1.5-Loaf type Crust Mid. Rising time 50min 1 Press the Menu button until the display indicates : Menu Press the Size button until the display indicates : 3 Press the Crust button until the display indicates : Midium. How to perform the setting for 1.5-Loaf type Crust Mid. Rising time 1h 50min 1 Press the Natural Leaven button until the display indicates : Knead+Rise 2 Press the Size button until the display indicates : 3 Press the Crust button until the display indicates : Midium. The display is the initial setting time. 4 Select the Rise Time. 4 Select the Rise Time. Advances the time in 1hour intervals when pressed. Advances the time in 5minute intervals when pressed. If this button is held down, time advances quickly. Use [Hour] and [Minute] keys to set the time to 50min (0:50). The display is the initial setting time. Advances the time in 1hour intervals when pressed. Advances the time in 5minute intervals when pressed. If this button is held down, time advances quickly. Use [Hour] and [Minute] keys to set the time to 1h 05min (1:05). Variation for bread making 5 Press the Start button. 5 Press the Start button. 26

28 Knead + Rise (Dough) Rise + Bake Recipes Hotel Bread The calorie shown is per serving of slices of 1/8 of one loaf of "1.5-Loaf type" bread. Dry Yeast Hotel Bread Natual Leaven Hotel Bread Ingredients 262kcal Ingredients 230kcal Water Egg Bread Flour Salt Butter Dry Milk Dry Yeast 140ml 25g 280g 28g 35g 4.2g ½ L3½ S1 L1 A1 200ml 35g 400g L5 S1 1/2 50g 9g L1 1/2 A0.7 2 Water Egg Leaven Rise Bread Flour Salt Butter Dry Milk 130ml 25g 28g 280g 20g 10g ½ L2½ S1 L1 190ml 35g 400g 2 15g 9g L3 S11/2 L1 1/2 The dusting powder should use Bread Flour. 1 Setting for the Knead+Rise(Dough) mode. Dry Yeast Menu No:13 Select the Size:/ Select the Rise Time:45min Natural Leaven Natural Leaven button:knead+rise Select the Size:/ Select the Rise Time:3h 2 Roll out the dough on a flat surface that has been lightly dusted with flour. Use a pastry scraper to separate the dough into sixth equal pieces, and shape each into rounded balls. Cover them with a damp dishcloth, and let stand for about minutes. Reshape the dough balls to make Return the bread case to the them rounder and then place six machine. Close the lid. together in the bread case lined up in rows. (Do not use the blade at this time.) Plug the power plug into the outlet. Variation for bread making 6Setting for the Rise+Bake mode. 7 After the buzzer sounds, press the Stop button. Remove the bread case with oven mitts. Dry Yeast Menu No:14 Select the Size:/ Select the Crust Select the Rise Time:50min Natural Leaven Natural Leaven button:rise+bake Select the Size:/ Select the Crust Select the Rise Time:1h Using oven mitts 8 Take the bread out of the bread case. 27

29 Using the Knead + Rise + Bake Settings This menu option can be used to set the time, speed, and temperature for each process.this option lets you set the optimal conditions for the type of bread you want to make for even greater enjoyment in making bread. Bread Flower capacity 250g 400g The timer can not be use in the Knead+Rise+Bake mode. Knead Select the Knead Time Low (Low Speed) 3min 25min (Initial settings20min) Setting for the flour-mixing process. Med. Optimal setting for dough that should be (Medium Speed) mixed gently such as for French bread. High (High Speed) Optimal setting for dough such as for basic bread that should be kneaded firmly to develop the gluten. Menu No. 15 Extra kneading cannot be added if the total amount of kneading and extra kneading exceeds 30minutes. If the total length of continuous kneading exceeds 30minutes, stop the unit and let the dough rest for 30minutes before restarting. Do not use the unit to knead harder dough with a water content below 50% of the flour content. (Use at least 200ml of a water content for every 400 g of bread flour.) Do not use to knead any other type of dough except for bread dough. How to perform the setting for Kneading Speed:High Kneading time 10min How to perform the extra kneading 1 Press the Menu button until the display indicates : Menu 15 After the Kneading, [Complete ]will blink. 2 Press the Speed button until the display indicates : High You can toggle through the selections in order of High, Low, and Mid. 3 Select the Time. Advances the time in 1minute intervals when pressed. If this button is held down, time advances quickly. 1 Select the Time. You can add between one to five additional minutes of kneading in one-minute increments. 2 Press the Start button. Variation for bread making Use [Hour] and [Minute] keys to set the time to 10min (0:10). The flour-mixing process is not completed with this extra kneading but instead the extra kneading continues on from the original kneading. 4 Press the Start button. 28

30 Using the Knead + Rise + Bake Settings Rise Menu No. 16 Bake Menu No. 17 Select the Rising Time Low Med. High 5min 5h(Initial settings 20min) Optimal setting for dough that ferments at low temperatures such as the primary rise process for French bread or Natural Leaven Bread. Optimal setting for the primary rise process for most types of bread including basic bread. Optimal setting for the secondary rise process (the process to let the dough rise after shaping it). Do not use this option for any purpose other than to allow the bread dough to rise. Select the Baking Time Low Med. High Low:5min 1h40min (Initial settings 5min) Med. High:5min 1h10min (Initial settings 5min) Optimal temperature setting for cake baking. Optimal temperature setting for baking basic bread and other breads. Optimal temperature setting for baking breads such as French bread that have a low sugar content and do not brown easily. Do not use this option except to bake bread or cakes. Do not run the unit empty with this option. How to perform the setting for Rising Temp.:Mid. Rising time 45min How to perform the setting for Baking Temp.:Mid. Baking time 50min 1 Press the Menu button until the display indicates : Menu 16 2 Press the Temp. button until the display indicates : High You can toggle through the selections in order of Med., High, and Low. Initial settings:med. 1 Press the Menu button until the display indicates : Menu 17 2 Press the Temp. button until the display indicates : High You can toggle through the selections in order of Med., High, and Low. Variation for bread making 3 Select the Time. 3 Select the Time. Advances the time in 1minute intervals when pressed. If this button is held down, time advances quickly. Use [Hour] and [Minute] keys to set the time to 45min (0:45). Advances the time in 1hour intervals when pressed. Advances the time in 5minute intervals when pressed. If this button is held down, time advances quickly. Use [Hour] and [Minute] keys to set the time to 50min (0:50). 4 Press the Start button. 4 Press the Start button. 29

31 Knead + Rise + Bake Recipes Swirl Bread Swirl Bread To substitute green tea paste for cocoa paste Green tea swirl Bread Powdered green tea paste Powdered green tea Hot water 5g 10g 7g 1 Ingredients 261kcal Water Bread Flour Salt Butter Dry Milk Dry Yeast Cocoa paste Cocoa Hot water 170ml 280g 3 L4 1/2 S1 30g L1 4.2g A1 8g L1 240ml 400g 5 L7 S11/2 45g 9g L11/2 A g L11/2 12g ( )Inside is The dusting powder should use Bread Flour. Kneading two halves of dough of different colors 1 Kneading of dough. Once 2 1 Put the ingredients in the bread case. 2 Select the mode. Menu No:15 Select the Speed:High Select the Knead Time :23min(18min) 3 Press the Start button. Make the cocoa paste. While the dough is being kneaded, make the cocoa paste by dissolving the cocoa in the hot water and mixing the two together. The calorie shown is per serving of slices of 1/8 of one loaf of "1.5-Loaf type" bread. 3 Menu No. 15 the kneading is finishing, take out the dough without hitting the [Stop] key on the unit. Split the dough into two halves, returning one half to the unit. Perform extra kneading. Wrap the other half of 4 5 dough around the cocoa 6 Set the extra kneading time to paste. 3 minutes using the [Hour] and [Minute] keys and then press the [Start] key. If you accidentally pressed the [Stop] key, restart the unit at the settings given at down. Use your hands to flatten and smooth out the dough, apply the cocoa paste to the surface, and then fold the two sides together so as to envelop the cocoa paste. Once the extra kneading of step 4 has ended, remove the dough without pressing the [Stop] key. Cover them with a damp dishcloth. Variation for bread making Menu No:15 Select the Speed:High Select the Knead Time:5min Dough 8 Return the dough with the Perform extra kneading. After the buzzer sounds, 7 cocoa paste prepared in 9 press the Stop button. step 5 back to the unit. Set the extra kneading time Remove the dough. to 3minutes using the [Hour] and [Minute] keys and then press the [Start] key. Cocoa dough 30

32 Knead + Rise + Bake Recipes Letting the dough rise Menu No. 16 Place one half of the dough on a Place the other half of Rising 12-cm-wide strip of baking paper to envelop it and then return it to the bread case. (Do not use the blade at this time.) dough next to the first half. 1 Select the mode. Menu No:16 Select the Temp.:Med. Select the Rise Time:50min 2 Press the Start button. Once the two halves of dough 4 5 have finished rising, stretch each half into a long stick, place a well wrung-out wet cloth over them, and let the dough rest for 15to 20minutes. Roll out each half and shape into long rectangles and then lay one half on top of the other. 1 Shape each half into long rectangles, one 60 cm long by 13 cm wide or one 50 cm long by 12 cm. 2 Place the cocoa dough on top of the regular dough and then roll the dough up around itself, making sure to firmly attach the end of the roll. 3 Roll the layered dough up around itself for a perfect roll cake shape. Move the dough on the top slightly 1 2 cm and place it on. Try adding other ingredients when rolling up the dough Cocoa dough Green tea dough Walnut 70g(50g) ed (It cuts on a 5mm square.) beans 100g(70g) Variation for bread making 6 Dough step 5 is returm to the bread case perform Rising. 1 Select the mode. Menu No:16 Select the Temp.:High Select the Rise Time:1h 2 Press the Start button. 7 Check the size of the dough once the rise process has ended. Check to make sure that the dough has risen all the way to the top edges of the bread case. If the dough has not risen enough, leave it as is in the bread case to give it more time to rise. Baking the dough once it has finished rising Menu No. 17 Baking the dough once it 1has finished rising 2 1 Select the mode. Menu No:17 Select the Temp.:High Select the Bake Time:55min(45min) After the buzzer sounds, press the Stop button. Remove the bread case with oven mitts. Set the bread on a rack to cool Press the Start button.

33 Using the Stollen Settings Stollen Ingredients 156kcal Milk Egg Bread Flour Weak Flour Salt Butter Dry Yeast Raisins Crystallized Fruit Mix Sliced Almond Cinnamon Nutmeg Finishing Melted Butter Powdered 100ml 50g 1 160g 160g 6 L8 S1 90g 8. A g 80g 50g 1g S1/2 1g S1 30g 30g The calorie shown is per serving of slices of 1/16 of one loaf of "1.5-Loaf type" bread. Ingredients added when you hear the Mix Beep. Stollen is a baked pastry made of yeast that has candied dried fruit kneaded throughout the dough together with lots of butter. The timer can not be use in the Stollen mode. Stollen is lower in height than regular loaves of sandwich bread when baked. The amount of ingredients to be added when the Mix Beep goes off is not to exceed 230 g. Prepare the Ingredients. Use milk at the optimal temperature for the baking environment. Take the butter out from the refrigerator in advance and let it soften. SETTINGS 1Attach the kneading blade to the drive shaft in the bread case. 2Put the ingredients in the bread case. 3Return the bread case to the machine. Close the lid. 4Plug the power plug into the outlet. SETTINGS START 1 Press the Menu button until the display indicates : Menu 9 3 After the buzzer sounds, press the Stop button. Remove the bread case. The [Complete] will blink 2 Press the Start button. The [Knead] will blink and the machine will begin kneading the dough. 4 Remove plug from outlet. Other Recipes The time displayed is the completion time. Once the baking process has finished Smooth butter over the outer crust while it is still warm, and sprinkle the top with powdered sugar once it has cooled. 32

34 Using the Cake Settings Pound Cake A B 1 Ingredients 201kcal Butter Egg Milk Weak Flour Baking Powder 150g 150g 200g 40ml 320g 12g 4 L1 The calorie shown is per serving of slices of 1/16 of one loaf of "1.5-Loaf type" bread. The timer can not be use in the Cake mode. Press the Menu button until the display indicates : Menu 10 This basic recipe produces a soft, spongy pound cake. Cake is lower in height than regular loaves of sandwich bread when baked. Prepare the Ingredients. Take the butter out from the refrigerator in advance and let it soften. Combine the B ingredients together and sift it. 1 Place the A ingredients in a bowl, add the sifted B ingredients, and mix them until no powdery consistency remains. 2 Add the Filling ingredients to 1 above and mix until evenly distributed throughout the dough. If there are no filling or other extra ingredients to add, place the dough mixture from (1) into the bread case. SETTINGS 1Attach the kneading blade to the drive shaft in the bread case. 2Put the ingredients in the bread case. 3Return the bread case to the machine. Close the lid. 4Plug the power plug into the outlet. SETTINGS START 3 After the buzzer sounds, press the Stop button. Remove the bread case. The [Complete] will blink 2 Press the Start button. The [Knead] will blink and the machine will begin kneading the dough. 4 Remove plug from outlet. Other Recipes Cake Recipes Coffee Cake The time displayed is the completion time. Menu No. 10 Banana & Walnut Cake Ingredients 210kcal Ingredients 215kcal 33 Butter A Egg Milk Weak Flour B Baking Powder Instant Coffee Filling Almond Chip 120g 150g 200g 40ml 320g 12g 9g 60g 4 L1 L3 Butter A Egg Milk Weak flour B Baking powder Filling banana(use ripe ones that have been mashed.) walnut(it cuts on a 5mm square.) 120g 120g 150g 40ml 320g 12g 120g 80g 3 L1

35 Using the Cake Settings Chocolate Cake Somewaht Sweet Cake Ingredients 217kcal Ingredients 162kcal Butter A Egg Milk Weak Flour B Baking Powder Cocoa Filling Chocolate Chip 150g 120g 200g 40ml 310g 12g 25g 60g 4 L1 A B Butter Egg Milk Weak Flour Baking Powder 100g 70g 100g 140ml 320g 12g 2 L1 Sweet Potato Cake Ingredients 196kcal Butter 120g 120g A Egg 200g 4 Milk 40ml Weak Flour 320g B Baking Powder 12g L1 Filling Sweet Potato 200g (Paring and cut on a 2cm square. Boil a sweet potato.) Filling You can use this recipe to make chestnut cake instead by substituting 180 g of Kanroni diced into small squared pieces (1-cm-wide). Cheese Cake Ingredients 170kcal Butter A Egg Milk Weak Flour Baking Powder B Salt Parmesan Cheese Filling Cream Cheese It cuts on a Process Cheese 1cm square. ) 70g 100g 150ml 310g 12g Pinch of salt 20g ) 120g 2 L1 Orange Cake Raisin Cake Ingredients 187kcal Butter A Egg Orange Juice Yoghurt Weak Flour B Baking powder Filling Orange Peel (It cuts on a 5mm square.) Orange Curacao 120g 100g 150g 30ml 100g 320g 12g 60g 15ml After mixing the filling ingredients together and rinsing them with water, remove moisture. Mix them together with the sifted B mixture and then add the resultant mixture to A. 3 L1 L1 Ingredients 213kcal Butter A Egg Milk Weak Flour B Baking Powder Filling Raisins Rum 120g 130g 200g 40ml 330g 12g 120g 30ml After mixing the filling ingredients together and rinsing them with water, remove moisture. Mix them together with the sifted B mixture and then add the resultant mixture to A. 4 L1 L2 Other Recipes 34

36 Using the Fresh Butter Settings You can create your own Fresh Butter by churning fresh cream, salt, and water. You can produce smooth, flavorful butter that melts in your mouth. The timer can not be use in the Fresh Butter mode. Use the unit in an environment with a room temperature from 20 to 30 for best results. If using it at a temperature 30 or above, use cold water (cooled to around 5 ). If using it at a temperature 20 or below, use warm water at around 25. [Tool] Fresh Butter Lid. Bowl Rubber spatula Fresh Butter Ingredients 75kcal Fresh Cream (It cold ) Water Mix the salt into the water to Salt make salt water. ) ) 1Package ( ml) 120ml S1½ Leave out the salt for sodium-free butter. The calorie shown is per serving of 10g About Butter Milk The liquid leftover after Butter is separated out is known as Butter Milk. You can bake bread with a richer, fuller flavor if you use this Butter Milk instead of water in your bread recipe. (See P. 36 for details.) You should end up with between 200 and 220ml of Butter Milk. ( The actual amount produced will vary depending on the type of fresh cream used.) Do not use the timer feature to bake bread with Butter Milk in it. (See P. 39 for details.) Butter Milk will keep until the following day if stored refrigerated in a sealed container. 1Attach the kneading blade to the drive shaft in the bread case. 2Put the ingredients in the following order. 7After the buzzer sounds, press the Stop button.remove the bread case. The [Complete] will blink Add the Fresh Cream and Salt Water ingredients. Other Recipes 3Make sure to place the fresh butter Lid firmly on the bread case before setting it to the unit. If you forget to attach the fresh butter lid, the fresh cream may splash out of the bread case and soil the inside of the unit. 4Plug the power plug into the outlet. 5Press the Menu button until the display indicates : Menu 11 6Press the Start button. The time displayed is the completion time. The [Knead] will blink and the machine will begin kneading the dough. The time display will switch to the Remaining time. If Butter fails to form Reselect the [Fresh Butter] menu option and try again. If you can hear a splashing sound come from inside the bread case, you should be able to produce Butter from the ingredients in the case. 8Pour off the liquid. 9Remove the Fresh Butter. 1 Push down on the fresh butter lid, orient the bread case with the spout facing downward, and pour off the liquid in the bread case. 2 Use a rubber spatula to press out any residual liquid and then push down on the fresh butter lid and once again pour off the liquid in the case. This liquid poured off is Butter Milk Remove plug from outlet.

37 About preservation of the Fresh Butter < Refrigerating the Butter > (Length of time that the butter will keep: Approx. 1 week) Place the Butter in a container, and cover the container with plastic wrap.the Butter should harden if stored in a refrigerator, just as with regular store-bought butter. The Butter can then be used in bread recipes as is, without any need for softening. Use the Butter after softening it if wanting to spread it onto the bread. < Freezing the Butter > (Length of time that the butter will keep: Approx. 1 month) Wrap the Butter thoroughly in plastic wrap, and form it into a stick by twisting each end of the wrap like with a candy wrapper. To use, cut off the amount that you need with a knife. Freezer long storage. Recipe Add the Filling to softened Fresh Butter, or Sodium- Free Butter, and use a rubber spatula to evenly mix the flavoring into the Butter. Fresh Butter Recipe Garlic Butter Salami Butter Ingredients 68kcal Ingredients 64kcal Fresh Butter Filling garlic 50g 5g 1Portion Sodium-Free Butter Filling Salami 50g Grate garlic cloves. Finely chop salami slices. Butter Milk Bread Recipe Butter Milk Bread Ingredients Butter Milk Water (Measure ingredients out accurately.) Bread Flour Salt Butter Dry Milk Dry Yeast Sodium-Free Butter Milk Salt 200ml 100ml 400g 2 2g 25g 9g 3.3g L3 S1/2 L1 1/2 B1 S1 1/2 If using 200ml of Butter Milk (There are about 90ml of water and 2g of salt for every 100ml of Butter Milk.) Amount of water in 200ml of Butter Milk: 180ml (200ml 90%= 180ml) The recipe for basic bread calls for 280ml of water. You will need to add extra water to make up for the difference. 280ml-180ml=100ml Water:100ml Amount of solt in 200ml of Butter Milk: (200ml 2%= ) The recipe for basic bread calls for of solt. You will need to add extra salt to make up for the difference ml=2g Salt:2g Other Recipes 36

38 Using the Jam Settings MEASURING & SETTINGS 1 2 Attach the kneading blade to the drive shaft in the bread case. Put the ingredients in the following order.return the bread case to the machine. Close the lid. 1 Add all ingredients and sugar to the bread case, and gently shake the bread case to evenly distribute the sugar over the top of the mixture. 5 START Press the Start button. The [Knead][Bake] will blink and machine will begin mix and heat. The time displayed is the completion time. 3 2 Let stand for 30minutes until the moisture in the fruit evaporates off. Plug the power plug into the outlet. 6 After the buzzer sounds, press the Stop button. Remove the bread case. The [Complete] will blink 4 Press the Menu button until the display indicates : Menu 12 7 Remove plug from outlet. About preservation of the Jam < Refrigerating the Jam > (Length of time that the jam will keep: Approx. 1 week) Transfer the newly made jam to a clean, sterile container for storage. Jam Recipe The calorie shown is per serving of 100g The timer can not be use in the Jam mode. Menu No. 12 Other Recipes Apple Jam Ingredients 161kcal Apples(Grated with the peel left on) Lemon Juice 700g 200g 30ml L2 1 Thoroughly wash the apples, cut into quarters, and then submerge them in salt water. 2 Grate the apple quarters with the peel left on and then add the grated apple to the bread case along with sugar and lemon juice. Strawberry Jam Kiwi Jam Blueberry Jam Ingredients 146kcal Ingredients 166kcal Ingredients 145kcal Strawberries(It cuts on a 1cm square.) Lemon Juice 700g 200g 30ml L2 Kiwi fruit(it cuts on a 1cm square.) 700g 200g Blueberry 700g 200g 37

39 To Clean Breadmaker WARNING CAUTION DO NOT allow to get wet Do not immerse the Bread Maker in water. It can cause electric shock and will damage the unit. Unplug the power cord. Be sure to unplug the power cord before attempting to clean, inspect, or complete maintenance on the unit. Otherwise, it could cause electric shock or injury. Before cleaning Make sure to unplug the power plug from the electrical outlet, and let the unit cool thoroughly before cleaning. Use a mild dishwashing detergent (for dishes and cooking implements) to clean the unit. Do not use benzine, paint thinner, a cleanser, a metal or other scrub brush, chemical wipes, or other harsh cleaning tools or solutions as they could damage the surface of the unit. Cleaning Be sure to complete these cleaning procedures after every single use. Body Dip a soft cloth in a solution of water (or warm water) and detergent, squeeze out excess water, and use the damp cloth to wipe off the unit. Dry off the unit thoroughly. Remove bread crumbs and dirt, dust, etc. from the inside of the unit as soon as possible. (Otherwise, it could produce an abnormal smell or cause the unit to malfunction.) Kneading Blade Bread Case Pour enough warm water into the bread case to cover the blade. Once any dried-on dough or crust has loosened, pour out the warm water and then wash out the inside of the bread case with a sponge, taking care not to damage the surface of the fluoride coating or seal around the drive shaft. Do not leave water in the bread case or leave the bread case itself submerged in water. (The water could go moldy and damage the shaft to the extent that it would fail to rotate.) Check the seal around the drive shaft for damage. Do not use chlorine bleach. Seal Leaven Cup Fresh Butter Lid Wash off using a sponge soaked in mild dishwashing detergent, rinse thoroughly, and then dry completely. If the leavening agent spoils in the leaven cup and goes rotten 1 To sterilize the cup, immerse it in the diluted chlorine bleach. 2 Rinse the cup out thoroughly and let it dry completely. Make sure to remove all leaven as any left could spoil and go rotten, which could prevent properly fermenting leaven next time. If there is any dough or bread stuck inside the blade insertion hole, pour in some water to loosen it and then remove it with a toothpick. If the blade is hard to pull out, try pulling on it while turning it to remove. (Be careful not to let your hands or fingers get caught.) When storing the unit Store the unit in a location out of the reach of small children as well as in a location with low temperature (away from open flames and other sources of heat) out of direct sunlight. If planning to store the unit for long periods of time, wipe away all dirt and moisture from the unit, bread case, and blade and allow each part to dry thoroughly before placing it in storage. Care and keeps 38

40 Question and Answers About Ingredients May we bake different size loaf? The recipes in this manual are sized to have the dough knead properly and the finished bread not exceed the bread case capacity.use only recipes with similar quantities of ingredients. May we use fresh milk instead of dry milk? Yes-except when using the timer. When you are substituting fresh milk, reduce the water by the amount of fresh milk added to replace the milk. Why do the ingredients need to be loaded in the specified order? Because the yeast will activate when it contacts water. About Timer Why can not the timer be set past 16hours? This is because the ingredients may dederiorate in quality or become moldy if the ingredients are left inside the bread case for many hours. Especially during the summer season, the timer must be set to a shorter time. Why can not the timer be set in the Sweet Rice bread(gluten free) Stollen Cake Fresh Butter Jam Knead+Rise(Dough) Rise+Bake Knead Rise Bake Natural Leaven Leaven Rise Natural Leaven Rapid Natural Leaven Whole Wheat Natural Leaven Sweet Natural Leaven Knead+Rise Natural Leaven Rise+Bake mode? This is because in these modes, the ingredients have an adveres influence on each other and the dough sometimes changes in quality or gets fermented excessively. About Baking Bread Why is it that the Timer mode cannot be used with bread recipes that contain raisins, vegetables, eggs, milk, buttermilk, or rice? Timer mode cannot be used with bread recipes that contain vegetables, eggs, milk, buttermilk, rice, or other fresh ingredients because they may spoil sitting in the bread case. Raisins may be chopped and blended into the bread. If it happens, dough containing raisins may fail to rise properly. Why do large cavities appear inside the bread? Occasionally air bubbles will concentrate at certain during the kneading, and the dough will bake in that state. However, this should not affect the flavor. About Baking Bread Why does the size, shape, and color of baked bread change every time? Bread is a fluid object that can change in size, shape, and color due to differences in the temperature of the room used or water, quality of the ingredients used, amounts measured out, length of the scheduled baking times, type of flour or yeast used, and conditions of the leaven and other factors. Why do the ingredients need to be loaded in the specified order? Because the yeast will actiate when it contacts water. Care and keeps 39 Why is it recommended to use cold water (cooled to around 5 ) in summer and warm water (heated to around 30 ) in winter? The optimal temperature for dough to rise is around 28. The dough is warmer in summer and colder in winter. Water of different temperatures can be used as appropriate for the season to adjust the overall temperature to the optimal 28. Can alkaline ionized water be used for the water in bread or fermenting leaven? The best dough for bread is neutral or slightly acidic in ph. If you use alkaline ionized water in your bread dough, the dough will become alkaline, which could impede the fermentation process in dry yeast or natural leaven and prevent bread from rising properly. It is recommended that you not use alkaline ionized water during the process to prepare leaven. Cold Water Warm Water

41 Machine Troubleshooting Bread result Rise or falls Mushroom shape Berad top collapses The bread fails to rise properly (The outer crust bakes too dark) The dough has not risen enough Dough does not mix properly The bread does not rise at all The outer crust bakes too dark The bread texture is coarse The bread collapsed and is wrinkled The bread tears when sliced Corrective action Reference pages Condition or cause Mistake in measuring ingredients Flour Too much Measure the ingredients Too little Yeast Too Leaven little Rise Forget Water Too much Too much Too little Too little Too hot (more than 80 /or Room 28 ) temperature Too cool (less than 50 /or 10 ) Too hot (more than 75 /or water 25 ) temperature Too cool (less than 40 /or5 ) Too much carefully level off with a spatula. The end result of the bread baking process can be greatly affected by failure to measure out ingredients correctly. Take care when measuring out dry yeast in particular as you might end up adding too much if you bump the included measuring spoon when measuring out the amount to use. Use cold water (at 5 ) Use warm water (at 5 ) Use water of the proper temperature for the temperature of the baking environment Ord yeast and/or flour were used Use only fresh ingredients 9 There was a power failure Discard dought The STOP button was pressed by mistake during operration The finished bread was left in the bread case too long The bread was cut before is was cool enough to slice The kneading blade was not mounted and restart using new ingredients For best results, take the bread out at the end of the bake cycle Slice the bread after the bread has cooled Verify the kneading blade is attached to the drive shaft Care and keeps 40

42 Before Calling for Service If you have a problem with your machine, check the following hints before making a call to the store you bought it. Do not repair or wark on it yourself. Check Point Problem The bread maker will not start the START button is pressed. The Timer mode does not work. Smoke appears from the ventilation port. The bread dough cannot be kneaded. The blade got stuck inside the bread as it was baking. The bread fails to bake according to the Timer mode. The unit stops running Reference partway pages through the baking cycle. Is the machine plugged in? 11 Is the interior of bread maker too hot?(e:01 on the display) 41 Did you select a menu option? 12 Have you set the Timer correctly? 10 Did you select one of the following menu options? Sweet Rice bread(gluten free) Stollen Cake Fresh Butter Jam Knead+Rise(Dough) Rise+Bake Knead Rise Bake Natural Leaven Leaven Rise Natural Leaven Rapid Natural Leaven Whole Wheat Natural Leaven Sweet Natural Leaven Knead+Rise Natural Leaven Rise+Bake 10 The ingredients have spilled on the coil? 12 Is the unit new? 12 Did you remember to insert the blade properly? 11 Did you insert the blade properly? 11 Did you use the right amount of water? 11 Did you set the Timer time correctly? 10 Did you pull out the power plug or touch the [Stop] key 41 accidentally? Was there a power outage? 41 Control Panel Messages When the START button has been pressed This indicates that the inside of the unit got too hot (over 38 ) This displays if you attempt to start another baking process immediately after the previous one ends. It may also appear if you attempt to use the unit after the "Knead" process is Warning blinks on the display. completed. When the bread maker has been started Open the lid and take out the bread case to cool. Allow the unit to cool. When the warning turns off, press the START button. Present time appeared on the display. Mark of battery appeared on the display. There was a power interruption or failure during the operation of the bread maker. The power plug may have been unplugged or the breaker tripped partway through the baking cycle. This indicates that the lithium battery has gone dead. The unit can still be used even if the battery goes dead if the power cord is plugged in. If planning to use the Timer mode, make sure to set the current time. Remove the dough and discard it. Restart the bread maker from the beginning with new ingredients. Remove the cover to the battery box, and replace the old lithium battery with a new one. Lithium Coin Battery Model No : CR2032 After baking is completed The temperature during kneading and rising was too hot. The temperature after kneading was too cool. (This can occur in cold environments.) Please use the unit in a location with the optimal temperature for bread making (15 28 ) from now on. Care and keeps 41 If any error messages other than the ones listed above should appear, please contact a local retailer where you purchased the unit for assistance with inspection and repairs. Specification Model BML150 Power supply 220V(50/60Hz ) Timer 16hours Power Heater 450W Protective Device Thermal cutoff Consumption Motor(50/60Hz ) 95/90W Power supply Cord approx1.1m Rated Power Consumption 470W(Jam mode) Dimensions W25 D40 H30cm Weight approx 6kg Flour Capacity/Bresd Type 400g / Horizontal Accessories Measuring Cup Measuring Spoon Leaven Cup(With lid) Fresh Butter Lid.

43 全自动制面包机 BML-150 使用说明书 / 食谱 感谢您购买日本美开牌全自动制面包机 为顺利做出新鲜出炉的美味面包, 使用前请详阅本说明书并妥善保存 目录 务必遵循的安全守则 1 2 使用安全注意事项 2 产品示意图及配件名称 3 面板操作名称与使用说明 4 制作面包前 5 9 预约的使用方法 10 一般酵母基本面包的制作 土司面包食谱 米面包食谱 16 揉面 + 发酵 ( 制作面团 ) 的方法 17 揉面 + 发酵 ( 制作面团 ) 的食谱 天然酵母如何培养生种 20 天然酵母面包的制作 天然酵母土司面包食谱 23 揉面 + 发酵的使用方法 24 揉面 + 发酵的应用食谱 25 制作面团的应用发酵 + 烘焙的使用方法 26 揉面 + 发酵 发酵 + 烘焙食谱 27 揉面 发酵 烘焙的使用方法 揉面 发酵 烘焙的应用食谱 其他食谱德国圣诞面包的制作 32 蛋糕的制作 新鲜奶油的制作 果酱的制作 37 给爱用者的小提醒清洁保养 38 面包制作问答 Q&A 39 常见问题解决办法 40 规格 40 送修前的检测 41 屏幕显示讯息 41 中文使用前

44 用前禁止拆解使务必遵循的安全守则 为了您与家人的安全, 请务必遵守下列产品安全注意事项 注意警告标志, 以防止灾害的发生 错误使用可能导致死亡或严重伤残 错误使用可能导致伤害或产品的损坏 安全守则图示之区别 表示绝对禁止 表示一定要遵守 务必遵守 手湿勿触 禁止水湿 中 请使用 220V 交流电的电源插座 不可使用 220V 以外的电源以免触电或发生火灾 确认插头干净无灰尘 插脚完全插入插座 以避免触电或电器短路造成火灾 请勿以沾湿的手拿取插头插入电源插座 以免触电文注意以避免事故发生 请勿直接冲洗或将水洒在机体上 以避免触电或电器短路造成火灾 请勿自行拆解修理 改装 会造成动作异常 触电 火灾或受伤 关于电源插头与电源线的注意事项 如需维修, 请与经销商联络 禁止将电池加热或丢进火中 会破裂 起火或发生火灾 禁止与其他金属放置在同一处 会破裂 起火或发生火灾 关于锂电池 务必遵守 请勿使用多孔延长线插座 以免过热造成火灾 请勿拉扯电源线拔出插头 ( 拔插头时, 务必握住插头 ) 电源线扯坏则会触电 短路或发生火灾 勿将电源线不自然弯曲 旋转缠绕 捆绑成束 强行拉扯 加压重物 改装 用腿够取 电源线受损则易触电 短路而造成火灾 电源线或电源插头受损时, 请勿使用 以避免触电或电器短路造成火灾 请勿让小孩单独操作使用或放在幼儿的 手可触及的地方使用 可能会造成触电或受伤 机器运作中避免在近旁使用易燃性挥发喷剂等可燃物 可能引起火花 爆炸或火灾 (+)(-) 按正负极方向正确放入电池 存放在小孩拿不到的地方 万一吞食, 请速就医 废弃或保存时, 请以胶布包住绝缘 以免造成破裂 火灾或起火 1 请勿放置于桌布 垫毯 会振动的台面上等不安定的地方或是大理石等等容易打滑的地方使用 请勿在桌子的边缘附近使用 放置桌面上时, 机体底部的脚不可粘有异物 可能造成机器不稳掉落 ( 机器本体底部的脚粘有面粉块时, 请以湿布将硬的面粉块擦拭干净 ) 烘焙时, 请勿让脸和手靠近蒸汽口 上盖 机体和玻璃窗 以避免烫伤 尤其要特别注意不要让小孩碰触 当机器运转时, 请勿移动机体 以避免烫伤 请勿碰触转动中的搅拌棒 以免受伤 请勿于封闭的场所使用 可能过热而导致变色 变形

45 中文2 前务必遵守 使用时, 请离墙壁或窗帘至少 5 公分以上 以防止变色 变形或防止火灾的发生 取出面包时, 请务必使用隔热手套 以避免烫伤 尤其要特别注意不要让小孩碰触 电源插头拔除 手伸入机体时, 请务必先将电源插头拔除 以免触电或造成伤害 不使用时, 请务必将电源插头拔除 以避免漏电 触电或发生火灾 异常状况发生时, 请直接将电源插头拔除 若有异常状况仍持续使用, 可能会造成触电或发生火灾 使用使用安全注意事项 上盖开启时, 请勿启动机器 使用时打开上盖, 将无法顺利地制作出面包 烘焙时打开上盖将影响烘焙, 甚至造成机器停止烘焙 请勿以洗碗机清洗内锅或将内锅底部浸入水中 内锅底部轴心若有水从外渗出, 可能造成传动轴不顺而产生故障 内锅外侧可用湿布清洁, 内面可用清水冲洗 请勿以洗碗机清洗量匙 量杯和内锅 会变形 变色或造成故障 请勿在潮湿处 瓦斯等易燃设施旁使用 以免变形或故障 使用中请勿拔除电源插头 电源中断会停止运转, 原设定程序可保留 10 分钟 小心地取出内锅 以避免内锅变形影响面包品质 请勿超出容量使用 会造成面包品质不佳, 上盖内侧会粘到面包 请勿将布巾盖在面包机上 若蒸汽无法排出, 上盖会变形或变色 要控制冰糖或砂糖等坚硬的使用 以避免伤及内锅氟素树脂涂层 请勿使用机器所附之使用说明书以外的食谱 容易造成故障 若有食物过敏症, 请先咨询专业医师后再行使用 新鲜奶油专用盖仅限于制作新鲜奶油时使用 以避免变形或故障

46 使用前产品示意图及配件名称 本体 搅拌棒 蒸汽口 注意事项 内锅把手 上盖 玻璃窗 机体内侧 内锅 电源线挂钩收纳时可勾住电源线 温度感应器 操作面板 机体把手 电源插头电源线 电池盒 电池盒内部 机体 规格标记载安全注意事项 锂电池 可看到 + 极朝外 配件 ( 各 1 个 ) 量杯测量水或其他液体 不建议用于粉状的测量 生种杯 杯盖 ( 附杯盖 ) 用于制作生种 保存生种 请勿作为其他用途使用 新鲜奶油专用盖 请勿作为其他用途使用 内凹 文电热管中大匙 3 量匙正反两面共 4 种 一般酵母专用 A 量匙 0.9 匙 0.7 匙 0.5 匙 一满匙 一满匙 一般酵母专用 B 量匙 小匙 0.8 匙 0.5 匙 一般 ( 干 ) 酵母专用匙容量 酵母专用 A 量匙 酵母专用 B 量匙 一般酵母 g 1 匙 匙 容量 ml 砂糖 g 脱脂奶粉 g 盐 g 泡打粉 g 大小匙容量 大匙 小匙 1 匙 匙 的分量在食谱中的标示如下例 大匙 1 匙 大 1 大匙 0.5 匙 大 ½ 小匙 0.5 匙 小 ½ 酵母专用匙 A 匙 1 匙 A1 酵母专用匙 B 匙 1 匙 B1

47 使用前面板操作名称与使用说明 操作面板 为方便图示解说, 下图面板标示出全部的灯号, 与实际有所不同 时 分键 可设定揉面 发酵 烘焙时间 预约键 可预约面包完成的时间 屏幕显示 显示完成时间 程序码 面包烤色 制作程序等 锂电池用完时, 左下角的电池灯号会显示 中文 可设定现在时刻 菜单键 用于选择各种面包程序 烤色键 可选择面包烤色 ( 中 深 浅 ) 速度 / 温度键 选择揉面速度 / 发酵温度 / 烘焙温度 用于揉面 发酵 烘焙程序 / 切换键 用于选择面包重量大小 音量键 天然酵母键 使用天然酵母时, 用于功能选择与程序设定 停止键 启动后欲修改, 按此键可中止程序运行 启动后要中止程序, 请按 2 秒以上直到此程序的显示消失 启动键 按此键开始制作面包或设定预约定时 二阶段调节蜂鸣提示的音量 ( 插上电源插头, 尚未按任何键之前的状态 ) 按下此键则改变蜂鸣器音量的大小, 屏幕显示有 高 低 的切换 内锅 搅拌棒 新鲜奶油专用盖的取出与放入 取出内锅 放入内锅 机体边框箭头 依内锅边框上 ゆるむ 箭头所指逆时针方向旋转松开内锅, 即可取出 1 内锅把手对到机器边框箭头标示时, 才放入内锅 2 依内锅边框 しまる 箭头所指顺时针方向旋紧, 确实固定好 搅拌棒 传动轴 放入搅拌棒 内锅底部传动轴与搅拌棒的孔要确实装好到底 若搅拌棒浮插没有到底, 则无法制作出面包 新鲜奶油专用盖的使用 内凹 将新鲜奶油专用盖斜穿过把手, 让盖子的内凹处配合把手盖上 4

48 用前面包高度约有 3 公分左右的弹性误差 使面板操作名称与使用说明 设定标准时间 1 取出电池盒内的绝缘纸 3 设定标准时间 1 先按 时, 再按 分 电池盒绝缘纸 哔声响时, 请放开手指 中文5 2 将插头插入插座以接通电源 制作面包前 面包的 面粉 制作面包一般多使用蛋白质高 (12 15%) 的高筋面粉 或依面包种类混合低筋面粉的情况也是有的 加水揉面后会形成称为面筋的物质来包含进空气以做出膨松柔软的面包 开封后要避免放置于高温潮湿 阳光直射的地方, 请务必注意使用期限, 使用过期的面粉可能使面包发酵体积太小 使用不同品牌 收获期或产地的面粉, 因蛋白质含量各异, 发酵膨胀的体积也有所不同 专业用于制造面包的面粉和一般市售的高筋面粉, 因蛋白质含量不同, 发酵膨胀的体积也不同 不需要预备发酵一般酵母 配合适当的温度 水 糖分而产生二氧化碳气体以制作出具有独特香气的面包 用一般酵母程序与食谱请务必使用不需要预备发酵的一般酵母 请勿使用必须预备发酵的酵母或新鲜酵母 开封后请密封置于冷藏室或冷冻库保存, 请尽快使用完毕 酵母放置过久会导致发酵力降低, 面包膨胀体积太小 推荐使用安琪酵母公司的 Angel 牌干酵母 砂糖 作为一般酵母以及天然酵母的养分, 并增加面包的甜味及着色, 使面包保持柔软 食盐 可增进面包风味, 使面筋紧缩, 面团结实 奶油 ( 油脂 ) 使面包细致柔软, 增添面包的滋味与多样性 同时保留水分延长面包的存放时间 也可用乳玛琳取代奶油 蛋 加入蛋可增添面包风味 光泽, 使面包发得更大 但在高温气候下, 建议尽快食用完毕 脱脂奶粉 助于面包着色 有光泽 增添面包风味和营养 但加入过多会使面包皮较硬 水 加入水揉面可形成面筋, 调节适当的水温来制作面团 请勿使用电解碱性水或酸性水 2 设定标准时间 ( 例 : 现在是下午 5 时 30 分 ) ( 连续快速按压 ) 一次增加 1 小时 一次增加 1 分钟 4 拔下电源插头 天然酵母面包种 ( 原种 ) 以日本古法所酿造的面包种 ( 发酵种 ) 以日本国产小麦 国产减农药米 麴 水来培育 充分表现出真正的面包风味 原种 ( 干燥粉末状 ) 溶于水再以 Leaven Rise ( 生种培养 ) 程序发酵后冷藏保存的面包种成为 生种 原种和生种都要置于冷藏库保存, 建议生种的保存以不超过一周的时间为佳 米粉 ( 含麸质 ) 请务必使用粒子细小的 面包用米粉 米面包专用混合粉 使用上新粉做出来的效果不佳 面包用的米粉大多有含麸质与不含麸质的差别 然后只要再加入一般酵母和水, 以及其他必须的 若面包专用的米粉取得不易, 建议使用 蓬莱米磨成的粉 < 米粉 ( 含麸质 )> 将米磨成粉末即为米粉, 它不像小麦粉含麸质加水后会形成面筋以包含住空气 因此在米粉中添加麸质则可如面粉般做出较膨松柔软的面包, 此即为含麸质的米粉 ( ) 麸质请注意只有小麦粉同时含有壳蛋白和麦胶蛋白, 将水加入后会形成网状麸质 ( 面筋 ), 面筋会将发酵时产生米粉 ( 含麸质 ) 含有小麦中的麸质, 的二氧化碳包住, 如此可做出膨松柔软的面包 有小麦过敏症者请勿食用 米粉 ( 不含麸质 ) 时间以 24 小时表示 5 秒后停止闪烁, 时间设定完成 < 米粉 ( 不含麸质 )> 虽不含麸质, 较适于有小麦过敏症者食用, 仍建议对此非常敏感的人, 咨询过医师后, 先少量食用为佳 精致美味的面包! 即使每次都依同样的方式来烘焙面包, 因为环境条件有所不同, 面包发的高度和形状会略有不同

49 前揉面揉面揉面制作面包前 各种面包程序与调理时间 仅 [ 揉面 + 烘焙 ][ 单独烘焙程序 ] 可自行设定调整烘焙时间 加果料提示 为避免葡萄干等果料被过度搅烂, 在揉面中途才加入, 此时会有 解除加果料提示声的方法蜂鸣声提示 ( 哔哔 10 声 ) 启动后再按一次启动键则屏幕上 Mix 显示会 从加果料提示声响开始只有 1 分钟的时间搅拌转速会变慢, 请于消失 此时放入果料 超过 1 分钟后转速变快时, 为避免飞溅出来, 再按一次启动键则 Mix 显示再度显现出来, 要放入时, 请一点一点放入 依次来加以设定 加果料提示声终了时, 屏幕上的 Mix 显示会消失 无加果料提示功能的程序, 则一开始就不会在屏幕上显示 浅色 -10 分钟 中等烤色 深色 +10 分钟 2 快速面包 ( 土司面包 ) 面预备发酵加果料拌面揉一次发酵 加果料 揉面揉面拌面 一次发酵 二次发酵 拌面 二次发酵 成形发酵 拌面 成形发酵 烘焙 中文1 使用关于烤色和调理时间 关于调理中的时间表示 浅色的烘焙时间少 10 分钟 深色的烘焙时间多 10 分钟 快速面包 : 浅色 -5 分钟, 深色 +10 分钟 米面包 ( 含麸质 ): 浅色 -5 分钟, 深色 +5 分钟 米面包 ( 不含麸质 ): 没有选择面包烤色的功能 显示完成的时刻 時 : 按压此键则显示现在时刻 分 : 按压此键则显示剩余的时间 剩余 59 分钟开始, 则显示剩余的时间 菜单号码菜单名称 此为中等烤色的时程烤色选择为 : 中 (Med.) 深色 (Dark) 浅色 (Light) 调理时间 启动到加果料提示所需时间加果料提示声响后剩余时间 调理过程 烤色选择 土司面包 4 小时 10 分 4 小时 20 分 2 小时 40 分 2 小时 50 分 1 小时 5 分 [3 :05] 1 小时 5 分 [3 :15] 22 分 [2 :18] 25 分 [2 :25] 烘焙 中色深色浅色 中色深色浅色 3 和风面包 4 小时 50 分 5 小时 1 小时 35 分 [3 :15] 1 小时 35 分 [3 :25] 预备发酵 加果料 揉面一次发酵 拌面 二次发酵 拌面 成形发酵 烘焙 中色深色浅色 4 法式面包 5 小时 10 分 5 小时 20 分 1 小时 20 分 [3 :50] 1 小时 20 分 [4 :00] 预备发酵 加果料 揉面一次发酵 拌面 二次发酵 拌面 成形发酵 烘焙 中色深色浅色 5 全麦面包 4 小时 30 分 4 小时 40 分 1 小时 15 分 [3 :15] 1 小时 15 分 [3 :25] 预备发酵 加果料 揉面一次发酵 拌面 二次发酵 拌面 成形发酵 烘焙 中色深色浅色 6

50 拌面揉面使用前制作面包前 菜单号码菜单名称 此为中等烤色的时程烤色选择为 : 中 (Med.) 深色 (Dark) 浅色 (Light) 调理时间 启动到加果料提示所需时间加果料提示声响后剩余时间 调理过程 烤色选择 6 甜面包 4 小时 20 分 4 小时 30 分 1 小时 [3 :20] 1 小时 [3 :30] 预备发酵 加果料 揉面一次发酵 拌面 二次发酵 成形发酵 烘焙 中色深色浅色 米面包 ( 含麸质 ) 2 小时 30 分 2 小时 40 分 20 分 [2 :10] 23 分 [2 :17] 加果料拌面揉面一次发酵成形发酵 揉面烘焙 8 米面包 ( 不含麸质 ) 文7 2 小时 30 分 40 分 面发酵中[1 :50] 加果料揉面预备发酵成形发酵 加果料揉面一次发酵 揉面中色深色浅色 烘焙 9 德国圣诞面包 4 小时 9 分 [3 :51] 拌面 二次发酵 成形发酵 烘焙 10 蛋糕 2 小时 烘焙 11 新鲜奶油 30 分 搅拌 12 果酱 2 小时 13 揉面 + 发酵 40 分 1 小时 40 分 45 分 1 小时 45 分 15 分 [ 随调理时间变化 ] 20 分 [ 随调理时间变化 ] 加果料 一次发酵 加热搅拌揉拌面 - 初始设定 40 分 - 初始设定 45 分 25 分钟搅拌 20 分钟发酵 14 发酵 + 烘焙 1 小时 5 分 2 小时 25 分 1 小时 15 分 2 小时 35 分 烘焙 发酵最长设定 1 小时 40 分 初始设定 1 小时 06 分 初始设定 1 小时 15 分 中色深色浅色 7

51 使用前揉面揉面揉面菜单号码菜单名称 调理时间 调理过程 揉面 ( 低速 中速 高速 ) 3 分 25 分 中文15 揉面 16 发酵 ( 低温 中温 高温 ) 5 分 5 小时 发酵 17 烘焙 ( 低温 中温 高温 ) 低温 :5 分 1 小时 40 分中温 高温 :5 分 1 小时 10 分 烘焙 使用天然酵母食谱 此为中等烤色的时程烤色选择为 : 中 (Med.) 深色 (Dark) 浅色 (Light) 启动到加果料提示所需时间 菜单名称调理时间调理过程 加果料提示声响后剩余时间 烤色选择 培养生种 24 小时 发酵 天然酵母面包 天然酵母快速面包 天然酵母全麦面包 天然酵母甜面包 7 小时 10 分 7 小时 20 分 4 小时 40 分 4 小时 50 分 7 小时 20 分 7 小时 30 分 7 小时 20 分 7 小时 30 分 3 小时 5 分 [4 :05] 3 小时 5 分 [4 :15] 1 小时 20 分 [3 :20] 1 小时 20 分 [3 :30] 3 小时 5 分 [4 :15] 3 小时 5 分 [4 :25] 3 小时 [4 :20] 3 小时 [4 :30] 揉面加果料 面揉面加果料 预备发酵 二次一次发酵成形发酵发酵拌面揉加果料 预备发酵 一次发酵 二次发酵 成形发酵 烘焙 加果料 拌面 预备发酵 二次一次发酵发酵 成形发酵 预备发酵 揉面揉面一次发酵 拌面 拌面 二次发酵 成形发酵 烘焙 烘焙 烘焙 中色深色浅色 中色深色浅色 中色深色浅色 中色深色浅色 天然酵母揉面 + 发酵 40 分 6 小时 20 分 45 分 6 小时 25 分 15 分 [ 随调理时间变化 ] 20 分 [ 随调理时间变化 ] 加果料 面一次发酵揉拌面 天然酵母发酵 + 烘焙 1 小时 10 分 2 小时 50 分 1 小时 20 分 3 小时 发酵 烘焙 中色深色浅色 8

52 用前4 中文9 成为面包达人的小秘诀 制作面包前使1 加入适当温度的水 水温会影响面包膨胀程度, 建议依下表来调整水温 室温水温建议 10 以下 约 30 将机器尽可能放在较温暖的位置 15 左右 約 左右 約 左右 約 約 5 将机器尽可能放在较凉快的位置, 面粉等拿去冰箱冷藏 32 以上 約 5 选择程序 2, 快速面包程序, 制作一般白土司 冬天 夏天 2 使用新鲜的 请勿使用超过保存期限的面粉 一般酵母以及天然酵母 3 正确地量取 请用磅秤来量取面粉 不建议用量杯来量取面粉! 请务必使用附赠的量杯来量取水和其他液体 请务必使用附赠的量匙来量取砂糖 盐 脱脂奶粉 干酵母 泡打粉 以克为单位! 室温高于 25 以上时, 预约要特别注意 请尽量将机体置于阴凉的场所 视情况缩短预约时间 使用一般酵母时, 中水量减少 10ml 使用天然酵母时, 请使用 5 冷水 ( 以避免生种在等待时间内过度发酵 ) 使用天然酵母时, 依下表的室温和预约时间来调整生种的分量 室温 预约时间 10 小时 小时 10 小时 小时 10 小时 小时 28g 21g( 分量 ³ ₄) 21g( 分量 ³ ₄) 1( 分量 ¹ ₂) 1( 分量 ¹ ₂) 生种的量 30g( 分量 ³ ₄) 30g( 分量 ³ ₄) 20g( 分量 ¹ ₂) 20g( 分量 ¹ ₂)

53 用前如何预约设定 1 先设定面包程序 烤色 面包重量 (/) 使程序与预约设定时间对照表 最短 最长 ( 请参考第 P.11~P.12 页, 步骤 1-5) 土司面包 4 小时 20 分 4 小时 30 分 2 快速面包 2 小时 50 分 ( 土司面包 ) 3 小时设定预约时间 5 小时和风面包 按预约键则显示 5 小时 10 分 3 面包 7 小时 30 分设定完成时间 ( 以 24 小时显示 ) 天然酵母 7 小时 30 分全麦面包 7 小时 40 分 ( 预约时间 ) 5 小时 20 分法式面包 5 小时 30 分 4 小时 40 分全麦面包 4 小时 50 分 16 小时 米面包 2 小时 40 分 ( 含麸质 ) 2 小时 50 分 天然酵母 7 小时 20 分 按一下增加 1 小时 按一下增加 10 分钟 持续按住会快速增加时间 浅色的烘焙时间少 10 分钟 深色的烘焙时间多 10 分钟 快速面包 浅色延时预约的最短时间将缩短 5 分钟 米面包 ( 含麸质 ) 浅色减少 5 分钟, 深色增加 5 分钟 浅色 -10 分钟 中等烤色 预约时间不成功的情况下 的屏幕显示会快速闪烁, 此时无法启动 所设定的预约时间务必超过右表的最短时间 4 按下 启动 键 ( 预约完成 ) 会闪烁 按下启动键后, Knead Rise Bake 的屏幕显示消失 深色 +10 分钟中文10 上表所列以外的程序没有预约功能 使用预约设定时, 请勿加入葡萄干 蔬菜 鸡蛋 牛奶等作为面包 ( 细节请参阅 P.39)

54 般酵母搅拌棒一使用一般酵母使用方法与步骤 准备 土司面包基本食谱 土司面包 2 将放进内锅 223kcal 水高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母 280ml 400g 2 25g 9g 3.3g 大 3 小 11/2 大 11/2 B1 1 将水 ( 液体 ) 倒入 中文11 正确地量取 关于热量 ( 卡路里 kcal) 的标示是以每片面包 ( 切成 8 片 ) 的热量为参考 奶油可用同分量的乳玛琳代替 请用原厂所附有大 小 A B 记号的量匙, 正确的量取 ( 请参考第 P.3 页 ) 1 将搅拌棒放入内锅 传动轴 内锅底部传动轴与搅拌棒的孔要确实装好到底 若搅拌棒浮插没有到底, 则无法制作出面包 2 倒入 ( 酵母除外 ) 3 在中间挖出一个小凹槽 将酵母放在小凹槽中, 避免接触到水分 3 将内锅放进机体中 4 将插头插入电源插座

55 中文12 母启动 完成时 5 程序设定 一般酵母面包 中等烤色 Med. 设定方式如下 7 哔声响起, 请按 停止 键以停止机器运作 Complete 闪烁表示完成 1 选择的菜单的号码 :1 2 设定面包烤色 :Med. 依中 (Med.) 深 (Dark) 浅 (Light) 的顺序来切换 使用隔热手套 一般酵3 设定重量 : 依 的顺序来切换 菜单号码 使用隔热手套, 依内锅边框上箭头所指方向 ( ゆるむ ) 旋转松开内锅即可取出 务必遵守 取出面包时 请务必使用隔热手套 以避免烫伤, 尤其是家中有幼儿时 6 按 启动 键 烤色 8 取出面包 Knead( 揉面标志 ) 会显示并闪烁 1 戴隔热手套, 手持内锅倒转, 上下振动数次以取出面包 2 暂时置于冷却架上 屏幕显示完成时间 按此键则显示现在时刻 按此键则显示剩余的时间 程序完成前 59 分开始, 会自动转换成剩余时间, 按此二键均无法变换显示 Mix 加果料提示声响起并闪烁 9 拔除电源 第一次使用时, 面包机会冒烟或有轻微异味, 属正常现象, 此状况会逐渐消失

56 般酵母文烘焙完成后保存小秘诀 尽快出炉, 让水蒸气散开 冷却约至手温的程度, 用保鲜袋密封起来预防干燥 冷却约至手温的程度, 再以面包刀来切片 用保鲜袋密封置于冷藏室可保存约 3 ~ 4 日 要长期保存时, 请放置于冷冻库保存 约冷冻库 中冷却约至手温的程度 冷藏室可保存约 3~4 日 长期保存 如何阅读表 分量依下列所示 使用一般酵母土司面包食谱一 请用原厂所附有大 小 A B 记号的量匙, 正确的量取 此标示可预约设定 注意加果料提醒 关于热量 ( 卡路里 kcal) 的标示是以每片面包 ( 切成 8 片 ) 的热量为参考 奶油可用同分量的乳玛琳代替 土司面包 快速面包食谱 菜单号码 : 1 或 2 一般面包和快速面包所使用的酵母分量不同 土司面包 ( 基本食谱 ) 葡萄干面包 223kcal 251kcal 水高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母制作快速面包时一般酵母 190ml 280g 20g 20g 3g 3. 大 2½ 小 1 大 1 A0.7 A ml 400g 2 25g 9g 3.3g 4.2g 大 3 小 11/2 大 11/2 B1 A1 水高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉葡萄干一般酵母制作快速面包时一般酵母 190ml 280g 20g 20g 50g 3g 3. 大 21/2 小 1 大 1 A0.7 A ml 400g 2 25g 9g 70g 3.3g 4.2g 大 3 小 11/2 大 11/2 B1 A1 炼乳面包 起司面包 245kcal 262kcal 水牛奶 ( 和水的温度要相同 ) 高筋面粉食盐奶油 ( 油脂 ) 加糖練乳一般酵母制作快速面包时一般酵母 70ml 110ml 280g 20g 3g 3. 小 1 A0.7 A ml 180ml 400g 25g 60g 3.3g 4.2g 小 11/2 B1 A1 水 170ml 高筋面粉 280g 砂糖 12g 食盐 奶油 ( 油脂 ) 20g 脱脂奶粉 将奶油乳酪 ( 切成约 1cm 的小块 ) 70g 一般酵母 3g 制作快速面包时一般酵母 3. 大 1½ 小 1 大 1 A0.7 A ml 400g 1 25g 9g 100g 3.3g 4.2g 大 2 小 1½ 大 1½ B1 A1 13

57 中文14 母使用一般酵母土司面包食谱 白米饭面包食谱 白米饭面包 ( 基本食谱 ) 一般面包和快速面包所使用的酵母分量不同 白米饭要使用煮熟后放置冷却后或冰冻后返回至室温的白米饭 所加的水的温度必须随季节有所变化 ( 请参阅第 P.9 页 ) 烤色请选择深色 Dark, 若选择 Mid.( 中色 ) 或 Light( 浅色 ), 会导致面包缩小 226kcal 白米饭水高筋面粉 100g 150ml 250g 200g 100ml 200g 1 210ml 350g 280g 140ml 280g 菜单号码 : 1 或 2 3 倒入 ( 酵母除外 ) 一砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母制作快速面包时一般酵母 20g 20g 3g 3. 大 2½ 小 1 大 1 A0.7 A g 9g 3.3g 4.2g 大 3 小 1½ 大 1½ B1 A1 3 将内锅放进机体中 4 在中间挖出一个小凹槽 将酵母放在小凹槽中, 避免接触到水分 般酵白米饭分量 :100g :1 :200g :280g 较松软的口感 较有嚼劲 关于热量 ( 卡路里 kcal) 的标示是以每片面包 ( 切成 8 片 ) 的热量为参考 4 将插头插入电源插座 5 菜单设定 菜单号码 :15 速度 : 低揉面时间 :3 分 1 揉面 3 分钟 1 菜单设定, 按下 启动 键 2 揉面完成, 按下 停止 键 准备 1 将搅拌棒放入内锅 2 将放进内锅 3 打开机器上盖用橡胶刮刀将往内锅中央集中 2 设定程序 1 将白米饭与水倒入内锅 1 菜单的号码 : 选择 1 或 2 2 用饭勺或橡胶刮刀将二者搅拌一下平铺在内锅底部 2 设定面包烤色 : Dark 深色 充分浸泡 分钟让白米饭充分吸收水分 请勿使用金属的器具搅拌会导致内锅及搅拌棒更容易受损刮伤 3 设定 6 9 的 使用方法与步骤 与 (P.11~P.12) 相同

58 般酵母中文15 和风面包食谱 使用一般酵母土司面包食谱一菜单号码 :3 和风面包 ( 基本食谱 ) 综合水果面包 231kcal 254kcal 水高筋面粉砂糖食盐奶油 ( 油脂 ) 一般酵母 180ml 280g 1 30g 2.7g 大 2 小 1 B ml 400g 20g 3g 大 21/2 小 11/2 A0.7 水高筋面粉砂糖食盐奶油 ( 油脂 ) 综合干果料 ( 切成约 5mm 左右的大小 ) 一般酵母 180ml 280g 1 25g 50g 2.7g 大 2 小 1 B ml 400g 20g 35g 70g 3g 大 21/2 小 11/2 A0.7 法式面包食谱 菜单号码 :4 法式面包 ( 基本食谱 ) 黑麦面包 193kcal 202kcal 水高筋面粉砂糖食盐奶油 ( 油脂 ) 一般酵母 200ml 280g 5g 2.7g 大 1/2 小 1 B ml 400g 大 1/2 小 11/2 8g 3g A0.7 水高筋面粉黑麦面包砂糖食盐奶油 ( 油脂 ) 一般酵母 200ml 260g 30g 5g 2.7g 大 1/2 小 1 B ml 380g 8g 3g 大 1/2 小 11/2 A0.7 全麦面包食谱 全麦面粉是由整粒小麦研磨而成, 含有较高营养的麦麸与胚芽, 以下食谱是使用研磨较细的全麦面粉 若使用粗粒的全麦面粉, 水分须酌量减少 : 面包约减少 30ml,1.5 面包约减少 40ml 菜单号码 :5 全麦面包比起其他面包体积略小属正常现象 除了砂糖以外, 也可使用相同分量的黑糖粉 全麦面包 ( 基本食谱 ) 葡萄干全麦面包 209kcal 236kcal 水全麦面粉高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母 210ml g 2.7g 大 2 小 1 大 1 B ml 200g 200g 20g 20g 9g 3g 大 21/2 小 11/2 大 11/2 A0.7 水全麦面粉高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉葡萄干一般酵母 210ml g 50g 2.7g 大 2 小 1 大 1 B ml 200g 200g 20g 20g 9g 70g 3g 大 2½ 小 11/2 大 11/2 A0.7 甜面包食谱甜面包 ( 基本食谱 ) 水蛋高筋面粉低筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母 237kcal 130ml 250g 30g 3 大 41/2 小 1 30g 9g 大 11/2 3g A ml 50g 310g 48g 12g 3.3g 1 個大 6 小 11/2 大 2 B1 红茶面包 237kcal 红茶液 ( 浓红茶液置于室温下冷却 ) 蛋高筋面粉低筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉紅茶葉一般酵母 程序号码 :6 130ml 250g 30g 3 大 41/2 小 1 30g 9g 大 11/2 1.5g 小 1 3g A ml 50g 310g 1 個 48g 大 6 小 11/2 12g 大 2 2.2g 小 11/2 3.3g B1

59 一般酵母使用一般酵母米面包食谱 米粉的使用方法请参考第 P.5 页 中( 含麸质 ) 食谱菜单号码 :7 文米面包 放入内盆的方法不同于一般面粉 米面包 ( 含麸质 )( 基本食谱 ) 水米粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母 224kcal 210ml 280g 1 20g 3. 大 2 小 1 大 1 A ml 400g 2 大 3 小 11/2 25g 9g 大 11/2 5. B0.8 2 准备 1 将搅拌棒放入内锅 2 将依以下顺序放入内盆 1 将水 ( 液体 ) 倒入 2 倒入 ( 酵母除外 ) 3 在中间挖出一个小凹槽 将酵母放在小凹槽中, 避免接触到水分 3 9 的 使用方法与步骤 与 (P.11~P.12) 相同 米面包 ( 不含麸质 ) 食谱 米面包 ( 不含麸质 )( 基本食谱 ) A 做米粉糊水米粉 水米粉糖稀砂糖食盐橄榄油一般酵母 252kcal 300ml 45g 130ml 405g 45g 1 大 2 小 11/2 15g 5. B0.8 2 准备 [ 准备 ] 做米粉糊 1 将 A 放入锅中熬煮 2 用木勺边煮边搅拌至糊状 ( 约 3 分钟左右 ) [ 眼睛看着过程判断 ] 颜色 : 白色半透明状硬度 : 木勺舀起略呈倒三角形状的程度 3 冷却 混合 1 放另一个容器稍后再与其他放入面包机内盆 菜单号码 :8 请务必使用橄榄油, 若使用其他如奶油 脱脂奶粉等, 会导致塌陷, 做不成功 1 将搅拌棒放入内锅 2 混合好的全部倒入内盆 3 9 的 使用方法与步骤 与 (P.11~P.12) 相同 表面平坦呈白色状 16

60 般酵母程序设定一使用一般酵母揉面 + 发酵 ( 制作面团 ) 的方法 法国面包 奶油卷等手作面团 等使用 揉面 20 分 ( 固定 ) 25 分 ( 固定 ) 发酵 20 分 1 小时 20 分 ( 初始设定 20 分 ) 揉面 + 发酵 ( 制作面团 ) 程序没有预约设定功能 1 将搅拌棒放入内锅 2 将放进内锅 3 将内锅放进机体中 4 将插头插入电源插座 文本体准备中设定 发酵时间 :1 小时 设定方式如下 1 1 选择的菜单的号码 : 启动 按 启动 键 Knead( 揉面标志 ) 会显示并闪烁 屏幕显示的时间为制作完成的时间 2 设定重量 : 屏幕显示初始设定 2 设定发酵时间 4 哔声响起, 请按 停止 键以停止机器运作 Complete 闪烁表示完成 按一下增加 1 小时 按一下增加 5 分钟 持续按住会快速增加时间 时 分键设定 1 小时 若面团没有立即取出而放置过久, 会过度发酵, 则可能无法制作出理想的面包 5 拔除电源

61 一般酵母使用一般酵母揉面 + 发酵 ( 制作面团 ) 的食谱 如何阅读表 请用原厂所附有大 小 A B 记号的量匙, 正确的量取 分量依下列所示 注意加果料提醒 关于热量 ( 卡路里 kcal) 的标示是以每片面包 (1 个份 ) 的热量为参考 奶油可用同分量的乳玛琳代替 奶油卷面包 菜单号码 :13 发酵时间 :45 分 奶油卷面包 124kcal (12 个份 ) (18 个份 ) ( ) 是 的分量 水蛋高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母蛋汁 140ml 25g 280g 28g 4.2g 25g ½ 個大 3½ 小 1 大 1 A1 ½ 個 190ml 50g 1 個 400g 大 5 小 11/2 60g 9g 大 11/2 A g ½ 個 中文 在工作台上做造型时, 请撒高筋面粉 轻撒面粉在工作台上 取出面团轻将球形面团滚成圆锥形状后静置从宽的一段开始卷 揉成圆球形再用切面刀分成 18 等分约 5 分钟左右, 再用擀面棍擀成 (12 等分 ) 在不伤及面团的前提下, 倒立的花瓶形状 将面团表面延展再包成圆球状后, 盖上拧干的湿布静置约 10 分钟左右 烤盘上铺好烘焙专用纸, 将卷好的面团并排平放于烤盘上 用喷雾器喷洒水分以避免表面干燥, 设定 置于烤箱内发酵约 30~40 分钟 膨胀至 2~2.5 倍即可 在面团表面涂上蛋汁 7 8 设定烤箱温度 180~190 预热后, 烘焙 10~15 分钟 出炉后将面包置于冷却架上

62 般酵母使用一般酵母 中文19 揉面 + 发酵 ( 制作面团 ) 的食谱一比萨 菜单号码 :13 发酵时间 :30 分 比萨 水高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母 1 个分 1/6 切片 209kcal 1 斤 (2 个份 ) 1.5 斤 (3 个份 ) 180ml 280g 250ml 400g 8g 15g 大 1 小 1 大 1 12g 20g 9g 大 11/2 小 11/2 大 11/2 4.2g A1 A0.7 2 馅料比萨酱洋葱 ( 切片 ) 青椒 ( 切成圆圈 ) 蘑菇 ( 切片 ) 意大利蒜味香肠 ( 切片 ) 比萨用乳酪 1 200g 60g 60g 80g 200g 中 1 個 2 個 210g 300g 中 11/2 個 90g 3 個 90g 120g 300g ( ) 是 的分量 在工作台上做造型时, 请撒高筋面粉 将面团轻轻地搓成圆球状, 盖上拧干的湿布静置约 分钟 将面团放在烘焙专用纸上, 用擀面棍擀成直径约 25 公分的圆形面皮 用叉子在面皮上戳洞将整张面皮连同烘焙纸移放到烤 3 4 盘上 涂上比萨酱, 均匀地放入 5 配料 再放上比萨用的乳酪 烤箱温度设 定 190~200 预热后再烤约 20 分钟, 直到周围的面皮烤成金黄色, 乳酪融化即可

63 中文天然酵母天然酵母培养生种 用天然酵母制作面包和面团, 请先将原种 ( 1) 培养成生种 ( 2) 后再使用 [ 必要的工具 ] 室温 30 以上培养生种时, 可能会过度发酵, 导致生种培养的效果不佳 请使用 25 ~30 的水, 水温过高或过低会导致生种培养的效果不佳 从原种培养成生种需 24 小时 Natural Leaven 培养生种程序不可使用预约定时设定 生种杯 汤匙 培养 原种水 (25 30 ) 50g 100ml 5 按启动键 Rise 指示标志闪烁 屏幕显示完成的时间 1 次的量可做 4 ~ 5 个 1Lb 的土司面包, 或 3 个 1.5Lb 的的面包 请执行培养生种程序 Leaven Rise < 关于生种的状态 > 1 放入生种专用杯中, 盖上杯盖 1 请确认生种杯干净, 没有任何脏污 若有残留的生种或其他污垢, 可能导致新的生种腐败 搅拌混合生种时, 请使用干净的汤匙或搅拌棒 请参考 P.38 清洁保养 发酵前 6~20 小时后, 由发酵所产生的气泡增加 发酵后若发酵的效果良好, 会产生酒糟微酸的气味 6 哔声响起, 请按 停止 键取出生种杯 Complete 闪烁表示完成 2 将水 原种倒入生种杯中, 用干净的汤匙搅拌均匀 3 盖上生种杯盖 取出生种杯放进冰箱冷藏库保存 2 将生种放进机体内 机体内部 1 从机体中取出内锅 2 将生种杯合上机体内底部的耦合器, 盖好机器上盖 哔声响时, 请尽早取出生种杯 生种放置过久则发酵力会减弱而影响面包制作的效果, 若忘了取出生种, 哔声响过而留置机体内 2~3 小时的话, 请速将生种取出, 立刻放进冰箱冷藏室 7 拔除电源 3 将插头插入电源插座 4 将按 天然酵母 键选择 :Leaven Rise < 原种的保存 > 紧紧密封后置于冰箱冷藏库保存 ( 请勿于常温或冷冻保存 ) 并于保存期限内尽快使用完毕 < 生种的保存 > 请将生种放在附属的生种杯内, 盖好杯盖再放进冷藏库保存 ( 请勿于常温或冷冻保存 ) 生种请尽快于一周内使用完毕 放在冷藏库保存时请勿靠近纳豆等含生菌的食品 请勿将新的生种和旧的生种混合在一起保存 20

64 中文天然酵母天然酵母使用方法与步骤 中文 天然酵母面包基本食谱 天然酵母面包 2 将放进内锅 水培养高筋面粉砂糖食盐奶油 ( 油脂 ) 214kcal 250ml 400g 2 10g 大 3 小 11/2 1 将水 ( 液体 ) 倒入 正确地量取 将生种整个搅拌过后, 以量杯量取适当分量 关于热量 ( 卡路里 kcal) 的标示是以每片面包 ( 切成 8 片 ) 的热量为参考 奶油可用同分量的乳玛琳代替 请用原厂所附有大 小 A B 记号的量匙, 正确的量取 ( 请参考第 P.3 页 ) 准备天2 倒入生种 将生种整个搅拌过后, 以量杯量取适当分量 3 将面粉等倒入 1 请参阅 P.20, 请利用天然酵母培养生种程序, 将原种做成生种 将搅拌棒放入内锅 3 将内锅放进机体中 搅拌棒 内锅底部传动轴与搅拌棒的孔要确实装好到底 若搅拌棒浮插没有到底, 则无法制作出面包 4 将插头插入电源插座 传动轴 21

65 中文天然酵母启动 完成时 中文5 程序设定 哔声响起, 请按 停止 键以 7 停止机器运作 天然酵母面包 烤色 :Med. 设定方式如下 Complete 闪烁表示完成 1 将按 天然酵母 键选择 :Basic 2 设定面包烤色 :Med. 依中 (Med.) 深 (Dark) 浅 (Light) 的顺序来切换 3 设定重量 : 依 的顺序来切换 使用隔热手套 使用隔热手套, 依内锅边框上箭头所指方向 ( ゆるむ ) 旋转松开内锅即可取出 务必遵守 取出面包时 请务必使用隔热手套 以避免烫伤, 尤其是家中有幼儿时 天然酵母食谱 烤色 6 按 启动 键 Knead( 揉面标志 ) 会显示并闪烁 8 取出面包 1 戴隔热手套, 手持内锅倒转, 上下振动数次以取出面包 2 暂时置于冷却架上 屏幕显示完成时间 Mix 加果料提示声响起并闪烁 9 拔除电源 22

66 中文天然酵母天然酵母土司面包食谱 中文如何阅读表 分量依下列所示 请用原厂所附有大 小 A B 记号的量匙, 正确的量取 此标示可预约设定 注意加果料提醒 关于热量 ( 卡路里 kcal) 的标示是以每片面包 ( 切成 8 片 ) 的热量为参考 奶油可用同分量的乳玛琳代替 天然酵母土司面包 快速面包食谱 :Basic 或 Rapid 天然酵母面包和天然酵母快速面包所使用的水和生种的分量不同 快速面包没有预约功能 天然酵母土司面包 ( 基本食谱 ) 水培养高筋面粉砂糖食盐奶油 ( 油脂 ) 制作快速面包时水培养 214kcal 170ml 28g 280g 20g 7g 150ml 50g 大 2½ 小 1 250ml 400g 2 小 11/2 10g 220ml 70g 大 3 甘栗天然酵母面包 235kcal 水培养高筋面粉砂糖食盐奶油 ( 油脂 ) 甘栗去皮 ( 约 5mm 左右的大小 ) 制作快速面包时水培养 170ml 28g 280g 20g 7g 60g 150ml 50g 大 2½ 小 1 250ml 400g 2 大 3 小 11/2 10g 90g 220ml 70g 天然酵母全麦面包食谱 :Whole Wheat 食谱是使用研磨较细的全麦面粉 若使用粗粒的全麦面粉, 水分须酌 除了砂糖以外, 全麦面粉是由整粒小麦研磨而成, 含有较高营养的麦麸与胚芽, 以下也可使用相同分量的黑糖粉 天量减少 :1 斤面包约减少 30ml,1.5 斤面包约减少 40ml 全麦面包比起其他面包体积略小属正常现象 天然酵母全麦面包 ( 基本食谱 ) 水培养全麦面粉高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉 213kcal 190ml 28g g 大 2 小 1 大 1 270ml 200g 200g 20g 大 21/2 小 11/2 15g 9g 大 11/2 天然酵母起司全麦面包 242kcal 水培养全麦面粉高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉起司块 (5mm 左右的大小 ) 190ml 28g g 50g 大 2 小 1 大 1 270ml 200g 200g 20g 大 21/2 小 11/2 15g 9g 大 11/2 70g 23 天然酵母和风面包食谱 天然酵母甜面包 ( 基本食谱 ) 水培养蛋高筋面粉低筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉 255kcal 120ml 28g 250g 30g 3 大 41/2 小 1 30g 9g 大 11/2 160ml 50g 1 個 330g 48g 大 6 小 11/2 12g 大 2 天然酵母枫糖甜面包 水培养蛋高筋面粉低筋面粉枫叶糖浆食盐奶油 ( 油脂 ) 脱脂奶粉 255kcal 100ml 28g 250g 30g 50g 小 1 30g 9g 大 11/2 :Sweet 120ml 50g 330g 70g 12g 1 個小 11/2 大 2

67 中文天然酵母天然酵母揉面 + 发酵 ( 制作面团 ) 的方法 中文 用天然酵母做手工面包时, 要从揉面团开始就符合天然酵母面团的作法 揉面 20 分 ( 固定 ) 25 分 ( 固定 ) 发酵 20 分 6 小时 ( 初始设定 20 分 ) 天然酵母 揉面 + 发酵 ( 制作面团 ) 程序没有预约设定功能 设定 本体准备 1 将搅拌棒放入内锅 2 将放进内锅 3 将内锅放进机体中 4 将插头插入电源插座 启动 发酵时间 :3 小时 设定方式如下 1 程序设定 1 将按 天然酵母 键选择 :Knead+Rise 3 按 启动 键 Knead( 揉面标志 ) 会显示并闪烁 屏幕显示的时间为制作完成的时间 2 设定重量 : 2 屏幕显示的是发酵时间的原始设定 设定发酵时间 4 哔声响起, 请按 停止 键以停止机器运作 Complete 闪烁表示完成 按一下增加 1 小时 按一下增加 5 分钟 持续按住会快速增加时间 时 分键设定 3 小时 若面团没有立即取出而放置过久, 会过度发酵, 则可能无法制作出理想的面包 5 拔除电源 24

68 中文天然酵母中文天然酵母揉面 + 发酵 ( 制作面团 ) 的食谱 天然酵母面团比一般酵母面团粘手, 要轻轻地迅速处理 面团整形时, 若面团很难延展拉开, 请勿强拉, 先让面团休息一下, 再继续 发酵中 切割 搓圆成形的操作时, 其他待用的面团要用湿布盖着, 以免面团干燥 法式面包成形发酵的温度是 28, 除此之外, 其他面团的发酵温度以 30 为准 请注意, 若发酵温度过高, 则面团容易崩塌 如何阅读表 分量依下列所示 请用原厂所附有大 小 A B 记号的量匙, 正确的量取 此标示可预约设定 注意加果料提醒 关于热量 ( 卡路里 kcal) 的标示是以每片面包 (1 个份 ) 的热量为参考 奶油可用同分量的乳玛琳代替 餐包 :Knead+Rise 发酵时间 :3 小时 餐包 93kcal 水培养高筋面粉砂糖食盐奶油 ( 油脂 ) (12 个份 ) (18 个份 ) 天160ml 28g 280g 12g 7g 大 1½ 小 1 230ml 400g 1 10g 大 2 小 11/2 ( ) 是 的分量 在工作台上做造型时, 请撒高筋面粉 1 轻撒面粉在工作台上 取出面团轻揉成圆球形 2 再用切面刀分成 18 等分 (12 等分 ) 在不伤 及面团的前提下, 将面团表面延展再包成圆球状后, 盖上拧干的湿布静置约 20 分钟左右 将面团搓圆, 接合口的部分朝下, 并排放在铺好烘焙专用纸的烤盘上 用喷雾器向表面上喷洒水分, 放在 30 的环境下发酵约 60 分钟 膨胀至 2~2.5 倍即可 3 4 用刀片在中央画约 5mm 深的横线, 再喷一些水 烤箱设定约 200 预热后入烤箱烘焙 10~15 分钟 25

69 中文天然酵母发酵 + 烘焙的方法 中文 面团事先揉成团后再放入面包机内锅来发酵与烘焙 发酵 + 烘焙 程序没有预约设定功能 一般酵母菜单号码 : 14 天然酵母 : 发酵 + 烘焙 发酵设定时间 烘焙 20 分 1 小时 40 分 ( 初始设定 20 分 ) 45 分 ( 烤色 :Med.) 55 分 ( 烤色 :Med.) 发酵设定时间 烘焙 20 分 2 小时 ( 初始设定 20 分 ) 50 分 ( 烤色 :Med.) 1 小时 ( 烤色 :Med.) 中等烤色 :Med. 发酵时间 :50 分 设定方式如下 中等烤色 :Med. 发酵时间 :1 小时 5 分 设定方式如下 1 选择的菜单的号码 :14 1 将按 天然酵母 键选择 :Rise+Bake 2 设定重量 : 2 设定重量 : 3 设定面包烤色 :Med. 3 设定面包烤色 :Med. 屏幕显示初始设定 屏幕显示初始设定 4 设定发酵时间按一下增加 1 小时按一下增加 5 分钟 4 设定发酵时间按一下增加 1 小时按一下增加 5 分钟 持续按住会快速增加时间 持续按住会快速增加时间 时 分键设定 50 分 时 分键设定 1 小时 5 分 5 按 启动 键 5 按 启动 键 26

70 中文作面团的应用取出面包制揉面 + 发酵 发酵 + 烘焙的食谱 饭店土司 关于热量 ( 卡路里 kcal) 的标示是以每片面包 (1.5 斤切成 8 片 ) 的热量为参考 一般酵母饭店土司面包 天然酵母饭店土司面包 262kcal 230kcal 水蛋高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母 140ml 25g ½ 個 280g 28g 大 3½ 小 1 35g 大 1 4.2g A1 200ml 35g 400g 大 5 小 11/2 50g 9g 大 11/2 A0.7 2 水蛋培养高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉 130ml 25g ½ 個 28g 280g 20g 大 2½ 小 1 10g 大 1 190ml 35g 400g 2 大 3 小 11/2 15g 9g 大 11/2 在工作台上做造型时, 请撒高筋面粉 1 将面团放入内盆后选按 揉面 + 发酵 一般酵母 菜单号码 :13 设定 :/ 设定发酵时间 :45 分 天然酵母 将按天然酵母键选择 :Knead+Rise 设定 :/ 设定发酵时间 :3 小时 2 轻撒面粉在工作台上 取出面团轻揉 成圆球形再用切面刀分成 6 等分 在 不伤及面团的前提下, 将面团表面延展再包成圆球状后, 盖上拧干的湿布静置约 分钟左右 将内锅放进机体中 将 6 等分的面团并排置于内锅中 ( 揉面棒要取出 ) 将插头插入电源插座 6 设定 发酵 + 烘焙 7 一般酵母 菜单号码 :14 设定 :/ 设定面包烤色 设定发酵时间 :50 分 8 天然酵母 将按天然酵母键选择 :Rise+Bake 设定 :/ 设定面包烤色 设定发酵时间 :1 小时 5 分 哔声响起, 请按 停止 键以停止机器运作 使用隔热手套 27

71 中文揉面 发酵 烘焙的方法 本食谱所列的时间是最佳成品的标准时间, 熟悉后可依个人喜好调整 粉的最少量 ~ 最大量 揉面 发酵 烘焙 程序没有预约设定功能 250g 400g 揉面 菜单号码 : 15 揉面设定时间 Low( 低速 ) 搅拌粉类 初期揉面 3 分 25 分 ( 初始设定 3 分 ) Med.( 中速 ) 法国面包类及筋度不必很紧实的面团适用 High( 高速 ) 土司 筋度紧实的面团适用 揉面 追加揉面 的时间不可超过 30 分钟 连续揉面若要超过 30 分钟时, 请让机器休息 30 分钟, 再重新启动 水对面粉的比例若不足 50%, 面团会太硬, 请勿进行揉面 ( 高筋面粉 400g 时, 请加 200ml 以上的水 ) 请勿用于搅拌混合面团以外的 速度 :High 时间 :10 分 设定方式如下 揉面结束后追加揉面 哔声响 Complete 显示完成并闪烁 1 选择的菜单的号码 :15 制2 设定速度 :High 高 (High) 低 (Low) 中 (Med.) 的顺序来切换 3 设定时间 按一下增加 1 分钟 持续按住会快速增加时间 1 设定时间 此时按时间键以每 1 分钟为单位, 可设定追加 1~5 分钟 2 按 启动 键 作面团的应用 时 分键设定 10 分 追加揉面没有粉类混合的过程, 会立即执行连续揉面的动作 4 按 启动 键 28

72 中文作面团的应用 时 分键设定 45 分 时 分键设定 50 分制揉面 发酵 烘焙的方法 发酵 菜单号码 : 16 烘焙菜单号码 : 17 发酵设定时间 5 分 5 小时 ( 初始设定 30 分 ) 适用于法式面包和天然酵母的第一次发酵等低 Low( 低温 ) 温发酵面团 适用于一般面包等大多数或含丰富糖分 油脂 Med.( 中温 ) 面包的第一次发酵 High( 高温 ) 适用于成形发酵 请勿用于面团发酵以外的发酵 温度 :Med. 时间 :45 分 设定方式如下 烘焙设定时间 Low( 低温 ) 烘焙蛋糕用 低温 :5 分 1 小时 40 分 ( 初始设定 5 分 ) 中温 高温 :5 分 1 小时 10 分 ( 初始设定 5 分 ) Med.( 中温 ) 适用于土司面包等大多数面包 High( 高温 ) 适用于法式面包等大多数面包 请勿用于烘焙面包 蛋糕以外的 请勿空烧 温度 :Med. 时间 :50 分 设定方式如下 1 选择的菜单的号码 :16 1 选择的菜单的号码 :17 2 设定温度 :Med. 2 设定温度 :Med. 中 (Med.) 高 (High) 低 中 (Med.) 高 (High) 低 (Low) 的顺序来切换 (Low) 的顺序来切换 初始设定 Med. 初始设定 Med. 3 设定时间 3 设定时间 按一下增加 1 小时 按一下增加 5 分钟 按一下增加 1 小时 按一下增加 5 分钟 持续按住会快速增加时间 持续按住会快速增加时间 4 按 启动 键 4 按 启动 键 29

73 中文制作面团的应用揉面 发酵 烘焙食谱 漩涡面包 漩涡面包 261kcal 可可酱也可用抹茶酱代替 抹茶漩涡面包 抹茶酱抹茶热水 5g 10g 7g 1 水高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母可可酱内馅可可粉热水 170ml 280g 3 大 41/2 小 1 30g 大 1 4.2g A1 大 1 8g 240ml 400g 5 大 7 小 11/2 45g 9g 大 11/2 A g 大 11/2 12g ( ) 是 的分量 在工作台上做造型时, 请撒高筋面粉 揉 2 色面团 关于热量 ( 卡路里 kcal) 的标示是以每片面包 ( 切成 8 片 ) 的热量为参考 菜单号码 : 15 1 揉面团 2 准备可可酱 1 将放进内锅 2 程序设定 菜单号码 :15 速度 :High 揉面时间 :23 分 (18 分 ) 3 按 启动 键 机器在揉面团的期间用手将可可粉与热水充分搅拌成膏状 3 揉面完成后按下 Stop 键将面团取出对半切成 2 份 (A.B), 其中一个 (A) 放回内锅追加揉面 4 追加揉面 5 机器在追加揉 (A) 面团的 按 时 分 键设定揉面 3 分钟按下 启动 键 若按到取消键, 菜单号码 :15 就要重新设定速度 :High 揉面时间 :5 分 期间将可可酱包在另一个面团 (B) 里面将 (B) 面团摊开约手掌大再依序上下左右往中间将可可膏包在面团里面 6 刚在 4 的步骤中机器追加揉面的 (A) 面团完成后, 按取消键将 A 面团 ( 白面团 ) 取出, 用拧干的湿布紧紧包起来放旁边备用 A( 白面团 ) 把刚在 5 的步骤中将如同 4 的步骤追加揉面追加揉面的 (B) 面团完成后, 可可酱包在里面的 B 面团 ( 可可面团 ) 放到机器内盆里面 按 时 分 键设定揉面 3 分钟按下 启动 键揉 B 面团 ( 可可面团 ) 请按 停止 键将 B 面团 ( 可可面团 ) 取出 B( 可可面团 ) 30

74 中文制作面团的应用揉面 发酵 烘焙食谱 面团发酵 菜单号码 : 16 1 将 A( 白面团 ) 用约 12 公分左右的烘焙专用纸隔开, 放入内锅右侧 ( 揉面棒要取出 ) 2 再将 B( 可可面团 ) 放入内锅左侧 3 设定发酵 1 程序设定 菜单号码 :16 温度 :Med. 发酵时间 :50 分 2 按启动键 4 发酵完成后, 将 2 个面团从内锅取出, 轻压成 2 个长条形, 并列置放, 并用拧干的湿布盖起来放旁边约 20 分钟 5 将 2 个面团揉拉成长方形, 重叠置放 1 长约 50 公分, 宽约 12 公分 2 白面团稍长宽 1-2 公分 于可可面团之下卷曲时, 可完全将可可面团包裹在内层 3 慢慢确实地卷曲成卷轴状 1~2cm 重叠 2 面团还可增加 可可面团 核桃 70g(50g) ( 切碎小于 5mm) 抹茶面团 甘纳豆 100g(70g) 31 6 把 5 的面团放入内锅, 再次发酵 1 程序设定 烘焙发酵完成的面团 1 烘焙发酵完成的面团 1 程序设定 菜单号码 :16 温度 :High 发酵时间 :1 小时 2 按启动键 菜单号码 :17 温度 :Med. 烘焙时间 :55 分 (45 分 ) 2 按 启动 键 2 哔声响起, 请按 停止 键以停止机器运作 放置在钢网上冷却 7 发酵完成 确认发酵完成的面团状况发酵完成的面团高度应与面包盆边缘接近为标准, 但有时会因食材或比例而有所增减 菜单号码 : 17

75 中文其他食谱德国圣诞面包使用方法 文德国圣诞面包 156kcal 牛奶蛋高筋面粉低筋面粉砂糖食盐奶油 ( 油脂 ) 一般酵母葡萄干综合水果杏仁片肉桂肉豆蔻完成后装饰溶化的奶油粉砂糖设定 启动中100ml 50g 160g 160g 6 90g g 80g 50g 1g 1g 30g 30g 1 個大 8 小 1 A1 2 小 1/2 小 1 关于热量 ( 卡路里 kcal) 的标示是以每片面包 ( 切成 16 片 ) 的热量为参考 注意加果料提醒 德国圣诞面包是使用一般酵母来发酵膨胀 加入充分的奶油 砂糖 干果料等烘焙出蛋糕般的口感 德国圣诞面包 程序没有预约设定功能 体积会比一般土司小是正常现象 葡萄干 综合水果 杏仁片的重量合计约 230g, 请勿超量加料 准备 请使用适当温度的牛奶 ( 请参阅第 P.9 页 ) 奶油请从冷冻库取出, 在室温回软后再使用 本体准备 1 将搅拌棒放入内锅 2 将放进内锅 3 将内锅放进机体中 4 将插头插入电源插座 1 选择的菜单的号码 :9 3 哔声响起, 请按 停止 键以停止机器运作 Complete 闪烁表示完成 2 按 启动 键 Knead( 揉面标志 ) 会显示并闪烁 4 拔除电源 屏幕显示的时间为制作完成的时间 烘焙小技巧 刚出炉时, 趁热涂上溶化的奶油, 等待冷却后撒上糖粉 32

76 中文其他食谱蛋糕使用方法 镑蛋糕 ( 基本食谱 ) A B 奶油 ( 油脂 ) 砂糖蛋牛奶低筋面粉泡打粉 201kcal 150g 150g 200g 40ml 320g 12g 4 個 大 1 关于热量 ( 卡路里 kcal) 的标示是以每片面包 ( 切成 16 片 ) 的热量为参考 蛋糕 程序没有预约设定功能 1 选择的菜单的号码 :10 类似马芬蛋糕与蜂蜜蛋糕般的口感 体积会比一般土司小是正常现象 准备 奶油请从冷冻库取出在室温回软后再使用 B 请先将这些一起过筛 1 A 的先在另外的容器事先混合过后, 再将 B 的一起混合 2 将 1 与馅料一起混合 将馅料及所有放进内锅中 本体准备 1 将搅拌棒放入内锅 2 将放进内锅 3 将内锅放进机体中 4 将插头插入电源插座 设定 启动 3 哔声响起, 请按 停止 键以停止机器运作 Complete 闪烁表示完成 2 按 启动 键 Knead( 揉面标志 ) 会显示并闪烁 4 拔除电源 屏幕显示的时间为制作完成的时间 蛋糕食谱 菜单号码 :10 咖啡蛋糕 香蕉核桃蛋糕 210kcal 215kcal A B 馅 奶油 ( 油脂 ) 砂糖蛋牛奶低筋面粉泡打粉速溶咖啡粉杏仁片 120g 150g 200g 40ml 320g 12g 9g 60g 4 個 大 1 大 3 A B 馅 奶油 ( 油脂 ) 砂糖蛋牛奶低筋面粉泡打粉香蕉 ( 请用熟透的香蕉 ) 核桃 ( 切碎 5mm 以内 ) 120g 120g 150g 40ml 320g 12g 120g 80g 3 個 大 1 33

77 中文蛋糕使用方法 巧克力蛋糕 美味微甜蛋糕 217kcal 162kcal A B 馅 奶油 ( 油脂 ) 砂糖蛋牛奶低筋面粉泡打粉可可粉巧克力片 150g 120g 200g 40ml 310g 12g 25g 60g 4 個 大 1 A B 奶油 ( 油脂 ) 砂糖蛋牛奶低筋面粉泡打粉 100g 70g 100g 140ml 320g 12g 2 個 大 1 地瓜蛋糕 乳酪蛋糕 A B 馅 196kcal 奶油 ( 油脂 ) 砂糖蛋牛奶低筋面粉泡打粉煮熟地瓜 ( 地瓜去皮切成 2cm 左右蒸熟冷却 ) 120g 120g 200g 40ml 320g 12g 200g 4 個 大 1 馅 - 用栗子取代时 ( 切 1cm 左右 )180g 左右即可 A B 馅 奶油 ( 油脂 ) 砂糖蛋牛奶低筋面粉泡打粉塩意大利干起司奶油起司一般起司 ) 170kcal 1cm 左右切块 70g 100g 150ml 310g 12g 一小撮 20g 120g 2 個 大 1 桔子蛋糕 A B 馅 187kcal 奶油 ( 油脂 ) 砂糖蛋橙汁酸奶低筋面粉泡打粉柳橙皮 ( 切碎 5mm 以内 ) 甜橙酒 120g 100g 150g 30ml 100g 320g 12g 60g 15ml 3 個 大 1 大 1 柳橙皮短暂泡在甜橙酒中后沥干, 加入 B 混合, 再将 A 全部混合 葡萄干蛋糕 A B 馅 奶油 ( 油脂 ) 砂糖蛋牛奶低筋面粉泡打粉葡萄干莱姆酒 213kcal ) 120g 130g 200g 4 個 40ml 330g 12g 大 1 其120g 30ml 大 2 葡萄干短暂泡在莱姆酒中后沥干, 加入 B 混合再将 A 全部混合 他食谱34

78 中文以停止机器运作其他食谱新鲜奶油使用方法 鲜奶油 盐及洁净的好水是决定能否成功制作出新鲜奶油及其口感好坏的关键因素 如何制作新鲜奶油 程序没有预约设定功能 请在 20 到 30 的环境温度下操作 如果室温超过 30, 请用 5 冷水 [ 必要的工具 ] 新鲜奶油专用盖 碗 橡胶刮刀 新鲜奶油 75kcal 鲜奶油 ( 已解冻 ) 水盐水比例要正确盐 ) ) 1 パック ( ml) 120ml 如果没把盐放进去, 就会变成无盐奶油 关于热量 ( 卡路里 kcal) 的标示每 10 克的热量 1 将搅拌棒放入内锅 2 将放进内锅 小 1½ 关于乳酪 奶油与水分离后就会变成乳酪 较熟悉做面包经验者也可尝试以此代替水来做面包, 会有不同的体验 ( 请参考 P.36 页 ) 用量约 200~220ml 左右 ( 取决于鲜奶油的量 ) 制作乳酪不要使用预约功能 ( 请参考 P.39 页 ) 在冷藏库密封保存, 最晚不要超过第 2 天 7 哔声响起, 请按 停止 键 Complete 闪烁表示完成 倒入鲜奶油 盐水 3 确实盖好本机器专用的新鲜奶油专用 盖后, 将内锅放进机器 若制作过程中无法成形 重新选择此程序再做一次 4 将插头插入电源插座 5 程序设定 若未使用本机器专用的新鲜奶油专用盖 或未确实盖好, 鲜奶油会喷洒出来会导致不易清洗及人为机器故障 选择的菜单的号码 :11 8 水分分离 1 按着本机器专用的新鲜奶油专用盖将水分朝向盖上有箭头处标示 水きり 的出水口倒出至其他容器中 2 打开新鲜奶油专用盖用橡胶刮刀压一压多余水分后再重复一次 (1) 的动作 屏幕显示的时间为制作完成的时间 6 将机器的上盖保持打开并按下 启动 键 Knead( 揉面标志 ) 会显示并闪烁 屏幕显示将完成的时间 9 取出新鲜奶油 这多余出来的水分是做奶酪或面包的好 拔除电源

79 中文其他食谱新鲜奶油使用方法 如何保存新鲜奶油 冷藏保存法 ( 保存约 1 周 ) 将新鲜奶油放在容器内, 用保鲜膜过盖子密封冷藏后的新鲜奶油会变硬, 要使用前先放在室温状态下, 几分钟后会变软强烈建议无论哪种方法, 最好能尽早使用完毕, 以确保新鲜度 冷冻保存法 ( 保存约 1 个月 ) 将新鲜奶油放在保鲜膜内包成长条状, 像糖果及火腿包装一样 2 端旋紧后放入冷冻库, 要再使用时切下所需的分量, 解冻回软 长期保存约冷冻库 如何软化 除了将冰过的新鲜奶油放在室温下自然软化外, 也可装在容器内用橡胶刮刀搅拌加速软化 新鲜奶油食谱 大蒜新鲜奶油 意大利式腊肠新鲜奶油 68kcal 64kcal 馅 新鲜奶油大蒜 50g 5g 1 片 馅 无盐新鲜奶油意大利式腊肠 50g 各种品种的大蒜都可以 意大利式腊肠要切碎 奶酪面包食谱 奶酪面包 奶酪 200ml 的内容物 奶酪水 ( 水要正确量取 ) 高筋面粉砂糖食盐奶油 ( 油脂 ) 脱脂奶粉一般酵母 做无盐奶酪面包时食盐 200ml 100ml 400g 2 大 3 2g 小 1/2 25g 9g 大 11/2 3.3g B1 小 11/2 ( 奶酪 100ml : 水 90ml 盐 2g 等已计算在内了 ) 奶酪 200ml 水的含量 :180ml (200ml 90%= 180ml) 做土司面包需要的水量是 280ml 要有足够标准的水分 280ml-180ml = 奶酪 100ml 水 :100ml 奶酪 200ml 盐的含量 : (200ml 2%= ) 做土司面包需要的盐是 6 克, 要有足够标准的盐 - = 2g 盐 :2g 36