FIRST FA-5152-2 - Инструкция по эксплуатации - Страница 3

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ENGLISH

ENGLISH

FOR THE FIRST USE

The appliance may emit a little smoke and a 

characteristic smell when you turn it on for the first 

time. This is normal and will soon stop. Make sure the 

appliance has sufficient ventilation.

1.   Please check if all parts and accessories are 

complete and free of damage.

2.   Clean all the parts according to the latter section 

“Cleaning and Maintenance”

3.   Set the bread maker in baking mode and bake 

empty for about 10 minutes. After cooling it down 

clean once more.

4.   Dry all parts thoroughly and assembly them, so the 

appliance is ready for using.

HOW TO MAKE BREAD

1.    Place the pan in position, then turn it clockwise 

until they click in correct position. Fix the 

kneading blade onto the drive shafts. Turn the 

kneaders clockwise until they click into place. It 

is recommended to fill holes with heat-resisting 

margarine prior to placing the kneaders, this avoids 

the dough to stick below the kneaders and the 

kneaders could be removed from bread easily. 

2.    Place ingredients into the bread pan. Please keep 

to the order mentioned in the recipe.

   Usually the water or liquid substance should be put 

firstly, then add sugar, salt and flour, always add 

yeast or baking powder as the last ingredient. In 

case of heavy dough with high Rye or wholemeal 

portion we advise to reverse the order of 

ingredients. i.e. to fill in first the dry yeast and flour, 

and finally the liquid to get a better kneading result.

3.    With finger make a small indentation on one side of 

the flour. Add yeast to indentation,

   Make sure it does not come into contact with the 

liquid ingredients or salt.

4.    Close the lid gently and plug the power cord into a 

wall outlet.

5.    Press the Menu button until your desired program 

is selected.

6.    Press the COLOR button to select the desired 

crust color. (if applicable).

7.    Press the LOAF SIZE button to select the desired 

size (if applicable).

8.    Set the delay time by pressing Time+ or Time- 

button. This step may be skipped if you want the 

bread maker to start working immediately.

9.   Press the START/STOP button to start working.

10.  Once the process has been completed 10 beeps 

sound will be heard. You can press START/STOP 

button for approx. 2-4 seconds to stop the process 

and tacke out the bread. Open the Lid and while 

using oven mitts, firmly grasp the bread pan 

handle. Turn the pan anti-clockwise and gently pull 

the pan straight up and out of the machine.

11.  Use non-stick spatula to gently loosen the sides of 

the bread from the pan.

Caution

: the Bread pan and bread may be very hot! 

Always handle with care and use oven mitts.

12.  Turn bread pan upside down onto a clean cooking 

surface and gently shake until bread falls out onto 

rack.

13.  Remove the bread carefully from the pan and cool 

for about 20 minutes before slicing.

14.  If you are out of the room or have not pressed the 

START/STOP button at the end of operation, the 

bread will be kept warm automatically for 1 hour (if 

applicable), when keep warm is finished, beeps will 

be heard.

15.  When do not use or completely operation, turn off 

the power switch and unplug the power cord.

Note

: Before slicing the loaf, use the hook to remove 

out the Kneading blade hidden on the bottom of loaf. 

The loaf is hot, never use the hand to remove the 

kneading blade.

CLEANING AND MAINTENANCE

Disconnect the machine from the power and let it cool 

down prior to cleaning.

1.   Bread pan: Rub inside and outside with a damp 

cloth. Do not use any sharp or abrasive agents 

for the consideration of protecting the non-stick 

coating. The pan must be dried completely prior to 

installing.

2.   Kneading blade: If the kneading bar is difficult 

to remove from the axle, in such an event fill the 

Container with warm water and allow it to soak for 

approx. 30 minutes.The kneader can then be easily 

removed for cleaning. Also wipe the blade carefully 

with a cotton damp cloth, Please note both the 

bread pan and kneading blade are dishwashing 

safe components.

3.  Lid and window: clean the lid inside and outside 

with a slightly damp cloth. 

Vent: To maintain ventilation, the vent cover should 

be detached for cleaning periodically.

4.  Housing: gently wipe the outer surface of housing 

with a wet cloth. Do not use any abrasive cleaner to 

clean as this would degrade the high polish of the 

surface. Never immerse the housing into water for 

cleaning.

5.  Before the bread maker is packed away for 

storage, ensure that it has completely cooled 

down, is clean and dry, and put the spoon and the 

kneading blade in the drawer, and the lid is closed.

INTRODUCTION OF BREAD INGREDIENTS

1.   Bread flour

Bread flour has high content of high gluten (so it can 

be also called high-gluten flour which contains high 

protein), it has good elastic and can keep the size 

of the bread from sunken after rising. As the gluten 

content is higher than the common flour so it can be 

used for making bread with large size and better inner 

fiber. Bread flour is the most important ingredients of 

making bread.

2.   Plain flour

Plain flour is made by mixing well-chosen soft and 

hard wheat and applicable for making express bread 

or cakes.

3.   Whole wheat flour

Whole wheat flour is made by grinding whole wheat, 

it contains wheat skin and gluten whole wheat flour 

is heavier and more nutrient than common flour. The 

bread made by whole wheat flour is usually small in 

size. So many recipes usually combine the whole 

wheat flour and bread flour to achieve best results.

4.   Black wheat flour

Black wheat flour, also named by “rough flour“, is a 

kind of high fiber flour that is similar to whole wheat 

flour. To obtain the large size after rising it must be 

used in combination with high proportion of bread 

flour.

5.   Cake powder

Cake powder is made by grinding soft wheat or low 

protein wheat, which is specially used for making 

cakes. Different flour seems to be alike, Actually yeast 

performance or absorbability of various flour differs 

largely for growing areas, growth reasons, grinding 

process and storage life. You may choose flour with 

different trademark to test, taste and compare in local 

market, and select the one which could produce the 

best result according to your own experiences and 

taste.

6.   Corn flour and oatmeal flour

Corn flour and oat flour are made by grinding corn 

and oatmeal respectively, they both are the additive 

ingredients of making rough bread, which are used 

for enhancing the flavor and texture.

7.   Sugar

Sugar is very important ingredient to add sweet taste 

and color of bread. While it helps to yeast bread as 

nourishment. white sugar is largely used. Brown 

sugar, powder sugar or cotton sugar may be called by 

special requirements.

8.   Yeast

Yeast passes doughy yeasting process, then 

produces carbon dioxide, making bread expand and 

inner fibre soft. However, yeast fast breeding needs 

carbohydrate in sugar and flour as nourishment.

•  1 tsp. active dry yeast = 3/4 tsp.instant yeast

•  1.5 tsp. active dry yeast = 1 tsp. instant yeast

•  2 tsp. active dry yeast = 1.5 tsp. instant yeast

Yeast must be stored in refrigerator as it will be 

killed at high temperature, before using check the 

date and storage life of your yeast. Store it back to 

the refrigerator as soon as possible after each use. 

Usually the failure of bread rising is caused by the 

dead yeast.

The ways described below will check whether your 

yeast is fresh and active or not.

(1) pour 1/2 cup warm water (45-50°C) into a 

measuring cup

(2) Put 1 tsp. white sugar into the cup and stir, then 

sprinkle 2tsp. yeast over the water.

(3) Place the measuring cup in a warm place for 

about 10min. Do not stir the water.

(4) The froth will be up to 1 cup. Otherwise the yeast 

is dead or inactive.

9.   Salt

Salt is necessary to improve bread flavor and crust 

color. But salt can also restrain yeast from rising. 

Never use too much salt in a recipe. if you don‘t 

want to use salt, omit it. And bread would be larger if 

without salt.

10. Egg

Eggs can improve bread texture, make the bread 

more nourish and larger in size, add special egg 

flavor to bread. When using it must be peeled and 

stirred evenly.

11. Grease, butter and vegetable oil

Grease can make bread be soft and delay storage 

life. Butter should be melted or chopped to small 

particles prior use, so as to be stir evenly when you 

take it out from refrigerator.

12. Baking powder

Baking powder mainly is used to rise the Ultra Fast 

bread and cake. As it do not need rise time and 

produce gas which will form bubble or soften the 

texture of bread utilizing chemical principle.

13. Soda

The same principle as above. It can also used in 

combination with baking powder.

14. Water and other liquid

Water is essential ingredient for making bread. 

Generally speaking, water temperature between 

20°C and 25°C is the most proper. But the water 

temperature should be within 45-50°C for achieving 

rising speed for make Ultra Fast bread. The water 

may be replaced by fresh milk or water mixed with 2% 

milk powder, which may enhance bread flavor and 

improve crust color. Some recipes may call for juice 

for the purpose of enhancing bread flavor, eg: apple 

juice, orange juice, lemon juice and so on.

INGREDIENT MEASUREMENT

One of important step for making good bread is 

utilizing proper amount of ingredients.

It is strongly suggest to use measuring cup, 

measuring spoon to obtain accurate amount, 

otherwise the bread will be largely influenced.

1.   Weighing liquid ingredients

Water, fresh milk or milk powder solution should be 

measured with measuring cups.

Observe the level of the measuring cup with your 

eyes horizontally.

When you measure cooking oil or other ingredients, 

clean the measuring cup thoroughly without any other 

ingredients.

2.   Measure dry powder

Dry powder should be kept in natural and loose 

conditions, level the cup mouth gently by blade to 

ensure accurate measure.

3.   Ingredient sequence

The sequence of placing ingredients should be 

observed, generally speaking, the sequence is: liquid 

ingredients, eggs, salt and milk powder etc. When 

placing the ingredients, the flour can‘t be wet by 

liquid completely. The yeast can only be placed on 

the dry flour. Exclusively, yeast can‘t touch with salt. 

If the auto adding ingredient function is used, after 

the flour has been kneaded, fruit ingredients will be 

automatically poured into the mixture. When you use 

the delaying function for a long time, never add the 

perishable ingredients such as eggs, fruit ingredient.

SPECIFICATION

AC 220-240V ~ 50Hz, 800W