Using Your Bread Maker; Special Introduction; Cleaning And Maintenance; Introduction Of Bread Ingredients - Sharp PE-205-CS Instruction Manual

USING YOUR BREAD MAKER

1. Lay the appliance on the firm and even surface.
2. Before making bread, weigh the ingredients you need respectively with the scale.
3. Place the pan in position and turn it clockwise until it clicks in correct position. Fix the kneading blade
onto the drive shafts. 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.
4. Place ingredients into the bread pan. 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.
(See fig.6)
5. With finger make a small indentation on one side of the flour. Add yeast to indentation make sure it does
not come into contacting with the liquid ingredients or salt. Close the lid gently.
6. For the programs of BASIC, WHOLE WHEAT, FRENCH, QUICK, SWEET, CAKE, ULTRA-FAST and
HOME MADE, put the fruit ingredients into the ingredient box and then close the pan drawer.
NOTE: During operation, the ingredients in the ingredient box will be automatically poured into the bread pan.
7. Plug the power cord into a wall outlet.
8. Touch the MENU button until your desired program is selected.
9. Touch the COLOR button to select the desired crust color.
10. Touch the LOAF SIZE button to select the desired size (700g or 1000g).
11. Set the delay time by touching TIME button. This step may be skipped if you want the bread maker to
start working immediately.
12. Touch the START/STOP button for approx. 3 seconds to start working.
13. Once the process has been completed 10 beeps sound will be heard.
Touch START/STOP button for approx. 3 seconds to stop the process
and take out the bread. Open the lid by 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. (See fig.7)
NOTE: Before replacing the bread pan, allow it to cool completely.
14. 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.
15. Turn bread pan upside down onto a clean countertop and gently shake until bread falls out onto rack.
16. Remove the bread carefully from the pan and cool for about 20 minutes before slicing.
17. If you are out of the room or have not touched START/STOP button at the end of operation, the bread
will be kept warm automatically for one hour.
18. Unplug the power cord when appliance is not in use or when operation has ended.
CAUTION: Before slicing the loaf, use the hook to remove out the kneading blade hidden at the bottom of loaf.
Do not use the hand to remove the kneading blade as the loaf is hot.
NOTE: If bread has not been completely consumed, it is advised to store the remaining bread in sealed plastic bag or
container. Bread can be stored for about three days under room temperature, if need more days for storage, pack it
with sealed plastic bag or container and then place it in the refrigerator, storage time is at most ten days. As the bread
is made without preservative, generally the storage time is no longer than that compared with bread in the market.
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Yeast or soda
Dry ingredients
fig.6 Water or liquid
Loose the pan
as the arrow
indicated
fig.7

SPECIAL INTRODUCTION

Disconnect the machine from the power outlet and let it cool down before cleaning.
1. For Quick Program
With Quick program, the bread maker can finish making a loaf within shorter period with baking powder or soda
in place of yeast. To obtain perfect quick bread, it is suggested that all liquid ingredients shall be placed at the
bottom of the bread pan and dry ingredients on the top, but during the initial kneading, some dry ingredients
may collect in the corners of the pan, so in order to avoid flour clumps, you may use a rubber spatula to help to
knead dough.
2. For Ultra Fast Program
With Ultra fast program, the bread maker can finish making a loaf within shortest period, so the loaf may be a
little denser in texture. For Ultra fast bread, water temperature is very critical for fermentation performance, if
water temperature is too low, the loaf will not rise to the expected size; if water temperature is too high, yeast is
likely to lose activity so as to affect fermentation performance. Please note water temperature should be
controlled in the range of 48—50℃, so before making Ultra fast bread, you must use a thermometer to
measure water temperature.

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. Ingredient box: Wash the ingredient box in warm water and dry thoroughly, then replace to drawer and
close the drawer well. Do not use any rough scouring pad or cleanser on part or finish.
3. Kneading blade: If the kneading blade is difficult to remove from the axle, fill the container with warm water
and allow it to soak for approx. 30 minutes.The kneading blade can then be easily removed for cleaning. Also
wipe the blade carefully with a damp cotton cloth. Please note that the bread pan, kneading blade and
ingredient box are dishwasher safe components.
4. Lid and view window: Clean the lid inside and outside with a slightly damp cloth.
5. 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.
6. Electronic scale: Gently wipe the outer surface of the scale with a dry cloth. When the appliance not to be
used for a long time, the batteries should be taken out from the scale.
7. Before the bread maker is packed away for storage, ensure that it has completely cooled down, clean and
dry, put the spoon and the kneading blade in the pan, and close the lid.

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 collapsing after rise. 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 ingredient of making bread.
2. Plain Flour
Flour that contains no baking powder, it is applicable for making express bread.
3. Whole-wheat Flour
Whole-wheat flour is ground from grain. 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. Many recipes
usually combine the whole-wheat flour or bread flour to achieve the best result.
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