Special Introduction - Zephir ZHC1000 Instruction Manual

is possible that steam will escape through the vent slits in the lid during
baking. This is normal.
11. Once the process has been completed 10 beeps sound will be heard. You
can press START/STOP button for approx. 3-5 seconds to stop the
process and take 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.
12. 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.
13. Turn bread pan upside down onto a clean cooking surface and gently
shake until bread falls out onto rack.
14. Remove the bread carefully from the pan and cool for about 20 minutes
before slicing.
15. If you are out of the room or have not pressed START/STOP button at the
end of operation, the bread will be kept warm automatically for 1 hour and
then stop further keeping warm.
16. When do not use or completely 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.

Special introduction

1. For Quick breads
Quick breads are made with baking powder and baking soda that activated by
moisture and heat. For perfect quick breads, it is suggested that all liquids be
placed in the bottom of the bread pan, 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 machine mix to avoid flour clumps. If so,
use a rubber spatula.
2. About Ultra fast program
The bread maker can bake loaf within 1 hour with ultra fast program. These 2
settings can bake bread in 58 minutes，the bread is a little more dense in
texture. Ultra fast I is for baking 1.5LB bread while Ultra fast II is for 2.0LB.
Please noted ingredient of water should be hot water in the 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 be rise to 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.