Special Introduction - Jocel BM1309-B Instruction Manual

12. Let the bread pan cool down before removing the bread. Then use non-stick spatula to
gently loosen the sides of the bread from the pan.
13. Turn bread pan upside down onto a wire cooling rack or clean cooking surface and gently
shake until bread falls out.
14. Let the bread cool for about 20 minutes before slicing. It is recommended slicing bread
with electric cutter or dentate cutter, had better not with 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 START/STOP (INICIAR/PARAR) button at
the end of operation, the bread will be kept warm automatically for 1 hour, when keep warm
is finished, 1 beep will be heard.
16. When do not use or complete operation, 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.
Note: If bread has not been completely eaten up, advise you to store the remained bread
in sealed plastic bag or vessel. Bread can be stored for about three days during room
temperature, if you need more days storage, pack it with sealed plastic bag or vessel and
then place it in the refrigerator, storage time is at most ten days. As bread made by
ourselves does not add preservative, generally storage time is no longer than that for
bread in market.

SPECIAL INTRODUCTION

1. For Quick breads
Quick breads are made with baking powder or baking soda that is activated by moisture and
heat. For perfect quick breads, it is suggested that all liquid should be placed in the bottom of
the bread pan, and dry ingredients should be placed on top. During the initial mixing of quick
bread, dry ingredients may collect in the corners of the pan. It is necessary to help machine
mixing to avoid flour clumps.
2. About Ultra fast program
The bread maker can bake loaf within 1 hour 38 minutes with rapid program. Please note that
it should be hot water of 48—50ºC, you must use a cooking thermometer to measure the
temperature. The influence of temperature is very critical to the performance of baking. If the
water temperature is too low, the bread will not be rise to expected size, if the water
temperature is too high. The fungus in the yeast will be killed before rising, which also will
affect the baking performance.
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