Bread Maker Cookbook - aumate BM1333-A Instruction Manual

2.Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup
and then once filled, leveling off with a knife.Scooping or tapping a m easuring cup
w ith m ore than is required. This extra amount could affect the balance of the
recipe.W hen measuring small amounts of dry ing redients, 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.Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the
sequence is: liquid ingredient, eggs, salt and milk powder etc.When adding the
ingredient, the flour can't be wetted by liquid completely.The yeast can only be placed
on the dry flour.And yeast can't touch with salt.When you use the delay function for a
long time, never add the perishable ingredients such as eggs, fruit ingredient.

BREAD MAKER COOKBOOK

BASIC BREAD：
SIZE MATERIAL
1 ． Water
2 ．Oil
3 ．Salt
4 ．Sugar
5 ．Flour
6 ． Yeast
FRENCH BREAD：
SIZE MATERIAL
1． Water
2．Oil
3．Salt
5．Sugar
4．Flour
6． Yeast
WHOLE WHEAT BREAD：
SIZE MATERIAL
1． Water
2．Oil
3．Salt
4．Whole wheat
5．Flour
6．Brown Sugar
7．MILK Powder
8． Yeast
650g
280 ml
2 tablespoons
1 teaspoons
2 tablespoons
3 cups
0.5 teaspoons
650g
280 ml
2 tablespoons
1.5teaspoons
1.5 tablespoons
3 cups
0.5teaspoons
650g
260ml
2 tablespoons
4teaspoons
1 cups
2 cups
2 tablespoons
2 tablespoons
0.5teaspoons
800g
340 ml
280g
3 tablespoons
24g
1.5 teaspoons
7g
3 tablespoons
24g
3 1/2 cups
420g
0.5 teaspoons
1.5g
800g
340 ml
280g
3tablespoons
24g
2 teaspoons
10g
2 tablespoons
18g
3 1/2 cups
420g
1.5g 0.5teaspoons
800g
340ml
260g
3 tablespoons
24g
2 teaspoons
7g
110g 2 cups
280g 2 cups
2 .5tablespoons
18g
3 tablespoons
14g
0.5 teaspoons
1.5g
11
340g
36g
10g
36g
490g
1.5g
340g
36g
14g
24g
490g
1.5g
340g
36g
14g
220g
280g
23g
21g
1.5g