POINT BRØDBAKEMASKIN POBM1333A Omaniku manuaal

User Manual

BREAD MAKER

POBM1333A

GB

Thank you for purchasing your new POINT Bread Maker.These

operating instructions will help you use it properly and safely. We

recommend that you spend some time reading this instruction

manual in order that you fully understand all the operational

features it offers.

Read all the safety instructions carefully before use and keep this

instruction manual for future reference.

NO

Takk for at du kjøpte denne POINT brødbakemaskinen. Denna

bruksanvisningen hjelper deg med å bruke den ordentlig og sikkert

Vi anbefaler at du tar deg tid til å lese gjennom hele

bruksanvisningen for å bli fortrolig med alle funksjonene den har.

Les alle sikkerhetsanvisningene nøye før bruk, og oppbevar

bruksanvisningen for fremtidig referanse.

FI

Kiitos, kun valitsit uuden POINT-leipäkoneen. Nämä

käyttöohjeetopastavat sinua käyttämään laitetta oikein ja

Turvallisesti.On suositeltavaa käyttää aikaa tämän käyttöoppaan

Lukemiseen, jottaymmärrät täysin, mitä toiminnallisia

ominaisuuksia tuote tarjoaa. Lue kaikki turvallisuusohjeet

huolellisesti ennen laitteen käyttöä, ja säilytä käyttöopas

myöhempää käyttöä varten.

2

DK

Tak for købet din nye bagemaskine fra POINT. Disse

brugsanvisning hjælper dig med at bruge mælkeskummeren rigtigt

og sikkert anbefaler, at du læser denne brugervejledning, så du får

en fuld forståelseaf, hvordan alle betjeningsfunktionerne virker. Læs

alle sikkerhedsinstruktioner nøje før brug, og opbevar denne

brugeranvisning til senere reference.

SE

Tack för att du har köpt en ny bakmaskin från POINT. Denna

bruksanvisning hjälper dig att använda den säkert och på rätt sätt.

Vi rekommenderar att du tar dig tid att läsa igenom denna

bruksanvisning för att till fullo förstå alla driftfunktioner som den

erbjuder. Läs noga igenom alla säkerhetsinstruktioner före

användning och spara sedan bruksanvisningen för framtida bruk.

GB

SE DK NO

FI

Instruction manual - english ..................page

Bruksanvisning-TWFOTLB .......................side

Brugsanvisning - dansk ........................side

.........................side

Bruksanvisning - norsk

...........................sivu

Käyttöohjeet - suomi

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PPRODUCT OVERVIEW

CONTROL PANEL

Lid

Viewing window

Ingredient pan

Bread pan

Control panel

Housing

Kneading blade

Hook

Measuringcup

Thisindicatestheprogramyouhavechosen Theoperationtimeforeachprogram

Start

Stop

十一

6

SSTART-UP

After the bread maker is connected to the power supply, a beep will be heard and

“3:00”

appears on the display after a short time. The arrow shows the default settings of

800g and MEDIUM.

START/STOP

Press the START/STOP button to start or stop the selected programs.

To start a program, press the START/STOP button once. A short beep will be heard

and the two dots on the display will begin to flash.

All other buttons are inactivate except the START/STOP

button after a program has begun. This feature will help to prevent any

unintentional disruption to the operation of program.

To stop the program, press the START/STOP button for approx. 2 seconds, then a

beep will be heard.

PAUSE function

After the program has started up, you can press the START/STOP button to pause

the program. The setting will be memorized and the working time will flash on the

display.

Press the START/STOP button again to continue the program. The program will

automatically start again in 10 minutes if no button is pressed.

Program menus

For setting different programs. Each time it is pressed (accompanied by a short

beep), the 12 different program menus will appear in turns on the display. Select

your desired program. The functions of the 12 program menus are as follows:

Program 1: BASIC

For white and mixed breads, it mainly consists of wheat flour or rye flour. The bread

has a compact consistency. You can adjust the browning level by setting the TEMP

button.

Program 2: FRENCH

For light breads made from fine flour. French bread requires special timing and

temperatures to achieve that wonderful crispy, nicely browned crust. This is not

suitable for baking recipes requiring butter, margarine or milk.

Pro

g

ram 3: WHOLEWHEAT

GB

7

Whole wheat bread is a yeast bread that is made with a significant portion of

wholewheat flour (50% or more), rather than with all white bread flour. Breads made

from whole wheat flour are more nutritious because the flour is milled from the

entire wheat berry (including the bran and the germ). Using whole wheat flour

produces a bread that is brown to dark brown in color (when only whole wheat flour

is used), and the breads are more flavorful and healthier than breads made with

refined white flours.

PProgram 4: QUICK (the loaf size is not applicable)

Kneading, rising and baking loaf timings are less than Basic bread. But the bread

baked on this setting is usually smaller with a dense texture.

Program 5: SWEET

The Sweet Breads setting is for baking breads with high amounts of sugar, fats and

proteins, all of which tend to increase browning. Due to a longer phase of rising the

bread will be light and airy.

Program 6: GLUTEN FREE

The Gluten-free Breads setting is for baking Gluten-free breads with high amounts

of sugar, fats and proteins, all of which tend to increase browning. Due to a longer

phase of rising the bread will be light and airy.

Program 7: ULTRA FAST

The ultra fast setting allows you to prepare a white loaf in a reduced time period.

This rapid program does a great job by producing bread as good as the ones

produced on the standard three hour program but in a much shorter time.

Program 8: DOUGH (the temperature and loaf size are not applicable)

Kneading and rising only, no baking. Remove the dough and use it for making bread

rolls, pizza, steamed bread, etc.

Program 9: JAM (the temperature, loaf size and delay time are not applicable.

Directly press START/STOP button once to begin working) The bread maker is a

great cooking environment for homemade jams and chutneys. They make a

wonderful complement to freshly baked bread! The paddle automatically keeps the

ingredients stirring through out the process.

Program 10: CAKE (the loaf size is not applicable)

Uses the mixing action to ready a cake mixture from the requisite ingredients.

8

Kneading,rising and baking, but rising with soda or baking powder.

PProgram 11: SANDWICH

Kneading, rising and baking bread for sandwiches and for baking light texture bread

with a thinner crust.

Program 12: BAKE (the loaf size and delay time are not applicable, but the operation

time can be adjusted by pressing once, the time will increase or decrease 1 minute.

(The adjusted time range is 10-60 minutes.)

The bake setting is for baking only, which can be used to increase the baking time of

selected settings. This feature is very helpful to set jams and marmalade.

COLOR

You can select a LIGHT, MEDIUM or DARK color for the crust. Press this button to

select your desired color. This button is not applicable for the programs Dough and

Jam program.

LOAF SIZE

Press this button to select the Loaf size of the bread. Please note the total operation

time may vary with different loaf sizes. This button is not applicable for the Quick,

Dough, Jam, Cake and Bake programs.

DELAY function

If you want the appliance to not start baking immediately you can use this button to

set the delay time. You must decide how long it will be before your bread is ready by

pressing the + or -. Please note the delay time should include the baking time of

program, meaning, at the completion of the delay time, the hot bread is ready. First

select the program and degree of browning, then press the “+” or “–” button to

increase or decrease the delay time in increments of 10 minutes. The maximum

delay time is 13 hours.

Example: Now it is 8:30p.m, if you would like your bread to be ready in the next

morning at 7 o’clock, i.e. in 10 hours and 30 minutes. Select your menu, color, loaf

size then press the “+” or “–” to add the time until 10:30 appears on the display.

Then press the STOP/START button to activate this delay program. You can see the

dot flash and the display will count down to show the remaining time. You will get

fresh bread at 7:00 in the morning. If you don’t want to take out the bread

immediately, the keep warm time of 1 hour will start.

GB

9

N

Note: This button is not applicable for the Ultra fast, Jam and Bake programs.

For time delay baking, do not use any easily perishable ingredients such as eggs,

fresh milk, fruits, onions, etc.

KEEP WARM

Bread can be automatically kept warm for 60 minutes after baking. If you would like

to take the bread out, switch the program off with the S

START/STOP button.

Add fruit automatically

Before operation, put the fruit in the ingredient pan, then the fruit will add into the

bread automatically when making bread.

MEMORY

If the power supply has been interrupted during the course of bread making, the

program will continue automatically within 10 minutes, even without pressing the

START/STOP button. If the interruption time exceeds 10 minutes the memory

cannot be kept. The bread maker must be restarted.

NOTE: If the dough is no further than the kneading phase when the power supply

was interrupted, you can press the “START/STOP”button to continue the

program from the Beginning.

ENVIRONMENT

The machine may work well in a wide range of temperatures, but there could be a

difference in loaf size between a very warm room and a very cold room. We suggest

the room temperature should be between 15 and 34 degree.

WARNING DISPLAY

1. If the display shows “HHH” after the program has started, the temperature inside

is still too high (accompanied by 5 beep sounds). The program has to be stopped.

Open the lid and let the machine cool down for 10 to 20 minutes.

2. If the display shows “LLL” after pressing the S

START/STOP button ( except the

BAKE program), it means the temperature inside is too low (accompanied by 5 beep

sounds) , stop the sound by pressing the S

START/STOP button, open the lid and let

the machine rest for 10 to 20 minutes to return to room temperature.

3. If the display shows “EE0” after you have pressed the START/STOP button, the

temperature sensor is disconnected, please check the sensor carefully by an

authorized expert.

10

T

THE FIRST TIME USE

The appliance may emit a little smoke and a slight 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 whether all parts and accessories are complete and free of

damage.

2. Clean all the parts according to the “Cleaning and Maintenance” section.

3. Set the bread maker on BAKE mode and bake empty for about 10 minutes. Then

let it cool down and clean all the detached parts again.

4. Dry all parts thoroughly and assemble them. The appliance is now ready to use.

button, press the

GB

11

HHOW TO MAKE BREAD

1. Place the bread pan in position and turn it clockwise until it clicks into the correct

position. Fix the kneading blade onto the drive shaft. It is recommended to fill holes

with heat-resisting margarine prior to placing the kneaders, as this avoids the

dough to stick below the kneaders and the kneaders could be easily removed from

the bread.

2. Place ingredients into the bread pan. Please keep to the order mentioned in the

recipe. Usually the water or liquid substance should be added first, then add sugar,

salt and flour.

Always add yeast or baking powder as the last ingredient.

Note: For the maximum quantities of flour and yeast to be used, please refer to the

recipes.

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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 C

COLOR button to select the desired crust color.

7. Press the L

LOAF button to select the desired size (650g or 800g ).

8.Setthedelaytimebypressing+

+or --button. This step may be skipped if you want

the bread maker to start working immediately.

9. Press the S

START/STOP button to start working.

10. For the Basic, French, Whole wheat, Quick, Sweet, Ultra fast, Cake and

Sandwich programs, 10 beeps will sound during the operation. This is to prompt

you to add ingredients. Open the lid and put in some ingredients. It is possible that

steam will escape through the vent slits in the lid during baking. This is normal.

11. Once the program has completed 10 beeps will sound, and the working light will

Yeast or Soda

Dry ingredients

Water or liquid

12

go off. You can press the S

START/STOP button for approx. 2 seconds to stop the

process and take out the bread. Open the lid with 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.

12. Use a non-stick spatula to gently loosen the sides of the bread from the pan.

C

Caution: The Bread pan and bread may be very hot! Always handle with care and

use oven mitts.

13. Turn the bread pan upside down a rest on a wire cooling rack or a clean cooking

surface and gently shake until the bread falls out.

14. Remove the bread carefully from the pan and cool for about 20 minutes before

slicing. It is recommended to slice bread with an electric cutter or dentated cutter.

Not with a fruit knife or kitchen knife, otherwise the bread may be subject to

deformation.

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

START/STOP button at the

end of operation, the bread will be kept warm automatically for 1 hour. If you would

like to take the bread out, turn the program off with the S

START/STOP button.

16. When do not use or completely operation, unplug the power cable.

N

Note: Before slicing the loaf, use the hook to remove the kneading blade hidden at

the bottom of loaf. The loaf is hot, never use your hands to remove the kneading

blade.

N

Note: IIftthe bbread hhas nnot bbeen ccompletely eeaten, iitiisaadvised ttosstore tthe bbread iin

aassealed pplastic bbag oorvvessel. BBread ccan bbesstored ffor aabout tthree ddays aatrroom

ttemperature. FFor uuptto110ddays sstorage, ppack tthe bbread iinaassealed pplastic bbag oor

vvessel aand tthen pplace iintthe rrefrigerator.

GB

13

SSPECIAL IINSTRUCTION

11

Quick breads are made with baking powder and baking soda that is activated by

moisture and heat. It is suggested that all liquids be placed in the bottom of the

bread pan with the dry ingredients on top. During the initial mixing of quick bread,

batters and dry ingredients may collect in the corners of the pan, it may be

necessary to help the unit mix to avoid flour clumps. If so, use a rubber spatula.

2

The bread maker can bake a loaf within 1 hour using the ultra fast program. This

setting can bake bread in 58 minutes. The bread is a little more dense in texture.

The water should be hot water in the temperature range of 48—50 . You must use a

cooking thermometer to measure the temperature. The water temperature is very

critical to the performance of baking. If the water temperature is too low the bread

will not rise to the

expected size. If the water temperature is too high it will kill the yeast prior to rising,

which also will largely affect the baking performance.

C

CLEANING AAND MMAINTENANCE

Disconnect the unit from the power supply and let it cool down prior to cleaning.

1. B

Bread ppan: Rub the inside and outside with a damp cloth. Do not use any sharp

or abrasive agents which might damage the non-stick coating. The pan must be

dried completely prior to re-installing.

2

2.KKneading bblade: If the kneading blade is difficult to remove from the axle, fill the

container with warm water and allow it to soak for approx.30minutes.The kneader

can then be easily removed for cleaning. Also wipe the blade carefully with a damp

cloth.

Please note both the bread pan and kneading blade are dish-washing safe

components.

14

3. LLid aand wwindow: clean the lid inside and outside with a slightly damp cloth.

4. H

Housing: Gently wipe the outer surface of the housing with a damp cloth. Do not

use any abrasive cleaner to clean as this would damage the highly polished 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.

I

INTRODUCTION OOFBBREAD IINGREDIENTS

11.BBread fflour

Bread flour has a high content of gluten (so it can be also called high-gluten flour

which contains high protein) It has good elasticity and can keep the bread from

collapsing after rising. As the gluten content is higher than common flour, it can be

used for making larger sized breads with better inner fiber.

2

2.PPlain fflour

Flour that contains no baking powder it is applicable for making express bread.

3

3.WWhole-wheat fflour

Whole-wheat flour is ground from grain. It contains wheat skin and gluten.

Whole-wheat flour is heavier and more nutrients than common flour. Bread made

from whole-wheat flour is usually small in size. Many recipes usually combine the

whole -wheat flour and bread flour to achieve the best result.

4

4.BBlack wwheat fflour

Black wheat flour, also named as “rough flour”. It is a kind of high fiber flour,

similar to whole-wheat flour. To obtain a large size after rising, it must be used in

combination with a high proportion of bread flour.

15

GB

.

55.SSelf-rising fflour

A type of flour that contains baking powder. It is normally used for making cakes.

6

6.CCorn fflour aand ooatmeal fflour

Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are

the additive ingredients of making rough bread, which are used for enhancing the

flavor and texture.

7

7.SSugar

Sugar is a very important ingredient to increase sweetness and color of bread. It is

also considered as nourishment in the yeast bread. White sugar is normally used.

Brown sugar, icing sugar or cotton sugar may also be used in some recipes.

8

8.YYeast

After the yeast process, the yeast will produce carbon dioxide. The carbon dioxide

will expand the bread and soften the inner fibers. However, yeast fast breeding

needs carbohydrates 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 the refrigerator, as the fungus in it will be killed at high

temperature. Before using, check the production date and storage life of your yeast.

Return it back to the refrigerator as soon as possible after each use. Usually the

failure of bread rising is caused by bad yeast.

To test to see whether your yeast is fresh and active, follow the below steps:

(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 2 tsp. yeast over the

water.

(3) Place the measuring cup in a warm place for about 10mins. Do not stir the water.

(4) The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.

16

.

99.SSalt

Salt is necessary to improve bread flavor and crust color. But salt can also restrains

the

yeast from rising. Never use too much salt in a recipe. Bread will be larger if baked

without salt.

1

10. EEggs

Eggs can improve the breads' texture, make the bread more nourish and large in

size.

NOTE L make sure the egg are stirred evenly.

1

11. GGrease, bbutter aand vvegetable ooil

Grease can make bread softer but it will delay storage life of the bread. Butter

should be melted or chopped into small particles before using.

1

12. BBaking ppowder

Baking powder is used for rising the Ultra Fast bread and cake. It can produce air,

which will form bubbles to soften the texture of the bread.

1

13. SSoda

Soda is similar to baking powder. It can also used in combination with baking

powder.

1

14. WWater aand oother lliquids

Water is an essential ingredient for making bread. Generally speaking, water

temperatures between 20°C -25°C are the best. Water can be replaced with

fresh milk or water mixed with 2% milk powder, which may enhance the breads'

flavor and improve the crust color. Some recipes may call for the use of juice for the

purpose of enhancing bread flavor, e.g. apple juice, orange juice, lemon juice and

so on.

GB

17

MMEASURING YYOUR IINGREDIENTS

One of the most important steps for making good bread is using the proper amount

of ingredients. Always use measuring cup or measuring spoon to obtain accurate

amounts, otherwise the end result of the bread will be affected.

1

1.WWeighing lliquid iingredients

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.

2

2.DDry mmeasurements

Dry measuring must be done by gently spooning ingredients into a measuring cup

and then once filled, leveling off with a knife. Any extra amounts could affect the

balance of the recipe. When measuring small amounts of dry ingredients, the

measuring spoon must be used. Measurements must be level, not heaped as this

small difference could throw out the critical balance of the recipe.

3

3.AAdding ssequence

The sequence of adding ingredients should be abidened. Generally speaking, the

sequence is: liquid ingredient, eggs, salt and milk powder etc. When adding the

ingredient, the flour can't be immersed by liquid completely. The yeast can only be

placed on the dry flour.

And yeast can't mix with salt. After the flour has been kneaded for some time a

beep will prompt you to put the fruit ingredients into the mixture. If the fruit

ingredients are added too early, the flavor will be diminished after a long time

mixing. When you use the delay function for a long time, never add perishable

ingredients such as eggs and fruits.

18

BBREAD MAKER COOKBOOK

1, BASIC BREAD

SIZE MATERIAL 650g 800g

1Water 280 ml 280g 340 ml 340g

2Oil 2 tablespoons 24g 3 tablespoons 36g

3 Salt 1 teaspoons 7g 1.5 teaspoons 10g

4Sugar 2 tablespoons 24g 3 tablespoons 36g

5Flour 3cups 420g 3 1/2 cups 490g

6Yeast 0.5 teaspoons 1.5g 0.5 teaspoons 1.5g

2, FRENCH BREAD

SIZE MATERIAL 650g 800g

1Water 280 ml 280g 340 ml 340g

2Oil 2 tablespoons 24g 3tablespoons 36g

3 Salt 1.5teaspoons 10g 2 teaspoons 14g

4Sugar 1.5tablespoons 18g 2 tablespoons 24g

5Flour 3cups 420g 3 1/2 cups 490g

6Yeast 0.5teaspoons 1.5g 0.5teaspoons 1.5g

3, WHOLE WHEAT BREAD

SIZE MATERIAL 650g 800g

1Water 260ml 260g 340ml 340

2Oil 2tablespoons 24g 3 tablespoons 36g

3 Salt 4teaspoons 7g 2 teaspoons 14g

4 Whole wheat 1cups 110g 2cups 220

5Flour 2cu

p

s280

g

2cu

p

s280

6BrownSugar 2 tablespoons 18g 2 .5tablespoon 23g

7 MILK Powder 2 tablespoons 14g 3 tablespoons 21g

8Yeast 0.5teaspoons 1.5g 0.5 teaspoons 1.5

4, QUICK BREAD

SIZ MATERIAL 800g

1 Water(40~50ml ) 320ml 320g

2Oil 224g

3 Salt 1.5teaspoons 10g

4Sugar 2tablespoons 24g

5Flour 3 1/2 cups 490g

6Yeast 2 teaspoons 6g

GB

19

55, SWEET BREAD

SIZE MATERIAL 650g 800g

1Water 280ml 260 340ml 340

2VegetableOil 2 tablespoons 24g 3 tablespoons 36g

3 Salt 1.5 teaspoon 10g 2 teaspoon 14g

4Sugar 3 tablespoons 36g 4 tablespoons 48g

5Flour 3cups 420 3 1/2 cups 490

6 Milk powder 2 tablespoons 14g 2 tablespoons 14g

7Yeast 0.5 teaspoons 1.5g 0.5 teaspoons 1.5g

6, GLUTEN FREE

SIZE MATERIAL 650g 800g

1WATER 280ml 340ml

2OIL 2 tablespoons 3 tablespoons

3SALT 111/2

4.GLUTEN-FREE

FLOUR

3cups 4cups

5SUGAR 2 tablespoons 2 tablespoons

6YEAST 2 teaspoon 1.5 teaspoon

7, ULTRA FAST BREAD

SIZE MATERIAL 650g

1 Water(40~50 ) 270ml 270g

2Oil 2 tablespoons 24g

3 Salt 1 teaspoon 7g

4Sugar 3 tablespoons 36g

5Flour 3cups 420g

6Yeast 2 teaspoon 6g

8, DOUGH

SIZE MATERIAL /

1Water 360ml 360g

2Oil 2 tablespoons 24g

3 Salt 1.5 teaspoons 10g

4 Refined flour 4cups 560g

5Sugar 2 tablespoons 24g

6Yeast 0.5teaspoons 1.5g

20

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POINT BRØDBAKEMASKIN POBM1333A Omaniku manuaal

POINT BRØDBAKEMASKIN POBM1333A Omaniku manuaal

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