1. Before use, remove any debris from the inside and outside of the bread machine and ensure all parts are dry.
2. After the bread machine has completely cooled, clean it thoroughly and let it air dry before storing. When storing, install the bread pan and kneading blades inside the oven, close the lid, and do not place any heavy objects on the lid surface. The bread machine must be placed upright and not upside down.
3. Do not unplug the bread machine while it is operating; otherwise, the bread machine will stop working and will not continue the current operation.
4. Keep the bread machine clean inside and out.
5. Do not place the machine in high temperatures or near high-temperature appliances, and maintain a distance of at least 10 cm from a wall to prevent heat radiation from contaminating the wall.
6. Place the machine on a fixed, insulated surface. Do not place it on cloth surfaces or flammable materials.
7. Do not place any objects on the bread machine. Keep the vents clear during operation.
8. When slicing bread, always remove the kneading blades from the bottom of the bread pan first.
9. Add ingredients to the bread pan; do not spill them into the baking chamber.
10. Add all ingredients to the bread pan at once, then place the pan inside the bread machine's baking chamber.
11. Do not leave the bread machine lid open for extended periods during use.
12. The lid and outer casing of the bread machine may get very hot while it is operating.
13. Do not use the bread machine near curtains or under any flammable materials.
About Recipes: Bread machine recipes are the recipes for making bread in a bread machine. A bread machine must have a corresponding recipe to make delicious bread. The main ingredients for bread are flour (or rice), water, sugar, salt, and yeast. Common auxiliary ingredients include eggs, milk powder, and dried fruit. Different choices and proportions of ingredients and auxiliary ingredients will result in different flavors of bread. Different brands of bread machine recipes may vary.
Reasons for Bread Making Failure:
1. Water temperature below 25 degrees Celsius (optimal temperature is between 35 and 40 degrees Celsius)
2. Low-gluten flour used (high-gluten flour is best)
3. Inactivated yeast
4. The dough was too thin (the water absorption of flour varies depending on the date and origin; adjust the flour weight accordingly).
