Alpina EBM-2003 Bedienungsanleitung
871125226523
A.I.&E. Adriaan Mulderweg 9-11,
5657 EM Eindhoven, The Netherlands
Edco UK Ltd,Two Chamberlain Square,
Birmingham B3 3AX,
United Kingdom
UK: Bread maker
DE: Brotmacher
FR: Machine a pain
NL: Broodmaker
IT: Macchina per fare il pane
ES: Máquina para hacer pan
Instrucon manual
Bedienungsanleitung
Manuel d’ulisaon
Gebruiksaanwijzing
Manuale di istruzioni
Manual de instrucciones
Contents
A.................................................................. Safety recommendations
B.....................................................................................Specications
C...................................................................................Names of parts
D......................................................................................... Ingredients
E...................................................Principle and Bread-making steps
F.................................................................... Recommended Recipes
G....................................................................... Functions& Operation
H....................................................................................... Maintenance
I....................................................................................Accessories list
A Safety recommendations:
• If the supply cord is damaged, it must be replaced by
the manufacturer, its service agent or similarly qualied
persons in order to avoid a hazard
• This appliance can be used by children aged from 8
years and above if they have been given supervision or
instruction concerning use of the appliance in a safe way
and if they understand the hazards involved.
• This appliance can be used by persons with reduced
physical, sensory or mental capabilities or lack of
experience and knowledge if they have been given
supervision or instruction concerning use of the appliance
in a safe way and understand the hazards involved.
• Children shall not play with the appliance.
• Cleaning and user maintenance shall not be made
by children unless they are older than 8 years and
supervised.
• Keep the appliance and its cord out of reach of children
aged less than 8 years
• This appliance must not be immersed under water
• This appliance is intended to be used in household and
similar applications such as:
- Staff kitchen areas in shops, ofces and other working
environments
- Farm houses
- By clients in hotels, motels and other residential type
environments
- Bed and breakfast type environments
• This Appliance is not intended to be operated by means of and
external timer or separate remote-control system:
1. Please read the introductions carefully before using the appliance
for the rst time.
2. The appliance is designed for household use only not for commercial.
3. The appliance is applied for 230V/10A or three-wire electrical outlets
with earth ..
4. Unplug when not in use or cleaning or instillation of accessories.
5. Do not use in the open air or places with high humidity.
6. Forbidden to put the power line, plug and machine body (except for
pan and kneading paddle) into water or other liquid .
7. Forbidden to put the appliance near water heater, electric heater,
electric cooker…etc..
8. Make sure to allow enough space around the appliance to keep it at
least 11cm away from the surroundings.
9. Make sure of the installation of pan and no stone like core or
ammable staff like paper left in using the appliance.
10.Do not rub or clean the pan with metal-wire brushes.
11. In working process, do not open the cover or put hands into the pan
to avoid danger. Always use the oven gloves to handle the pan or
hot parts of appliance.
12.If the power cord is broken, do not replace it by yourself instead of
professional staff to avoid electric shock.
13.In working stage, do not touch the surface of the appliance except
the buttons on the control panel .
B. Specications
Technical
Data
Model
Voltage rating Power rating Heating-tube
power
Motor
power
Delay
timer
EBM-2003 220-240VAC/50-60Hz 480-600W 500W 90W 10Hours
max
Note: We reserve the rights to update technical data without prior notice.
C: Parts of bread maker
(1)Names of parts
1. Roof cover handle 2. Lid with window 3. Pan 4. Kneading paddle
5. Oven 6. Body 7. Control panel 8. Measuring cup 9. Measuring
spoon 10. Hook
Keyboards: On/Off Program Selection Browning
Selection
time + time- Weight Selection
(2)Programs
1.Basic white bread 2. French bread 3. Sweet bread 4. Cake 5.Whole
wheat bread 6. Sandwich 7.Traditional dough 8. Jam 9.Yogurt bread
10. Leavened dough 11. Fast bread 12. Baking
Beep sound:
1. When the power is on or before resetting, the buzzer will beep once.
2. The buzzer will beep once when each button is pressed one time. If
the buttons are pressed for several times in one time, the buzzer will
accordingly beep for a while.
3. The buzzer will beep once when the “ On /Off” is pressed.
4. When the dried fruits are needed to mix in the pan, the buzzer will
beep 10times during the process of kneading.
5. When the bread making is done, the buzzer will beep 12 times to do
reminding and then go into the status of keeping warm.
6. Working time= Stand by time + Original set work time
Memory time: After Power is cut off, it can remember to return to
status before power down at least 20min’s.
Notice : The inner temperature of the bread maker has to be cool
down below 45°C before normal kneading for another time.
D: Ingredients
Choosing ingredients plays an important role in the bread making which
can make effect on whether you can make delicious breads or not. Here
are some reference.
1. Bread our
Bread our is kinds of gluten our (sometimes called gluten our or
strong our with high protein content) which can help in remain the
dough’s strength in yeasting. Compared to general our, bread our
contains high gluten with good brous tissue which should been
the best choice as bread making ingredients for soft and delicious
breads.
2. All-purpose our
All-purpose our is made of soft and hard wheat which is suitable for
fast bread and cake.
3. Rye our
Rye our is a kind of high-ber our which is similar to whole wheat
our, also called graham our. And it has to be mixed with bread
our to rise the bread as big as possible.
4. Whole wheat our
The whole wheat our is made from grinded kernels with cereal and
bran. whole wheat our is heavier than all-purpose our with richer
nutrition, heavier bread, smaller size and thicker crust. For most
of time, the whole wheat our is always mixed with bread our to
make high-quality and delicious breads. Thus, our appliance has
been set to make the whole wheat breads with long time stirring and
yeasting.
5. Cake our
The cake our is made from the grinded soft wheat or low-protein
wheat as the special cake ingredients. Due to the wheat’s original
places, living seasons, grind techniques and different storage life,
ours have large differences in yeasting and water sucking although
it seems like all of the ours looks similar.
6. Cornmeal/Oatmeal
Cornmeal and oatmeal are the adding ingredients which are
relatively made from grinded corns and oats in order to increase
breads’ avor and taste.
7. Yeast
Baker’s yeast exists in several forms: fresh in small cubes, dried
and active to be rehydrated or dried and instant. Fresh yeast is
sold in supermarkets, but you can also buy fresh yeast from your
local baker’s. In its fresh or instant dried form, yeast should be
added directly to the baking pan of your bread maker with the other
ingredients. Remember to crumble the fresh yeast with your ngers
to make it dissolve more easily. Only active dried yeast must be
mixed with a little tepid water before use.
The following methods can help you tell whether your yeast is fresh
or not:
(1)Pour ½glass of water (40-50°C)into measuring cup.
(2)Put one spoon of sugar into water and stir to be dissolved, and
then scatter 2 spoons of yeast on the surface of water.
(3)Put the cup of water on a warm place for 10 min without any
stirring.
(4)The bubbles produced by the yeast will reach the mark of 1CUP.
If it wouldn’t, your yeast is not fresh.
8. Salt
Salt gives taste to food and regulate the yeast’s activity. It should
not come into contact with the yeast. Thanks to salt, the dough is
rm, compact and does not rise too quickly. It also improves the
structure of the dough. Do not use coarse salt or salt substitutes.
9. Fats and oils
Fats make the bread softer and tastier. It also stores better and
longer. Too much fat slows down rising. If you use butter, cut it into
tiny pieces that it is distributed eventually throughout he preparation,
or soften it.
10. Baking powder
Baking powder is mainly used to yeast fast breads and cakes
which do not need yeasting time owing to its making use of
principles of chemistry to soften food.
11. Soda
Just like the baking powder.
12. Sugar
Use white sugar, brown sugar or honey. Do not use unrened
sugar or lumps. Sugar acts as food for the yeasts, gives the
bread its good taste and improve browning of the crust. Articial
sweeteners cannot be substituted for sugar as the yeast will not
react with them.
13. Eggs
Eggs make the dough richer, improve the color of the bread and
encourage the development of the soft, white part. If you use eggs,
reduce the quantity of liquid you use proportionally.
14. Water
Water rehydrates and activates the yeast. It also hydrates the
starch in the our and helps the soft, white part to form. Water can
be totally or partially replaced with milk or other liquids. Use liquids
at room temperature.
15. Weighing in bread-making
One important step in bread-making ingredients is the weighing of
ingredients with the specied measuring cup and spoon which will
even inuence the effect of the breads.
(1) weighing of liquid ingredients
Water, milk and milk powder liquor should be measured by specic
cup and you should look the scale marks on the cup horizontally to
read.
Measuring cup should be cleaned carefully to make sure of no other
powder left when measuring oil or adding ingredients.
(2) measuring of dried powder
The dried powder measured by measuring cup or spoon should in
the natural and loosen state and the mouth of the measuring cup
should be stroked off to make sure of precise measurement.
(3) the order of ingredients
Generally speaking, the order should be: liquid, egg plus salt, milk
powder. The our shouldn’t completely touched by liquid and then
put the yeast on the dried our (no touch of yeast and salt). Fruit
is put into the pan when the buzzer beeps after the dough being
stirred for a while. No perishable ingredients like eggs or fruits if
you use the function of long timing.
16. Other ingredients
You can add ingredients according to your own avor like dried
fruit, cheese, nuts, yogurt, whole meal powder, vanilla and spice.
What you should pay attention to is the amount of water. For
example, cheese, milk and fresh fruit contain a lot amount of
water which will over-humidify the dough, so we should adjust
accordingly such as the replacement of dried cheese or dried milk.
You will naturally understand whether the water is proper for the
dough with the method to add water or avor after being familiar to
the functions of bread maker.
Anther point is that you should remember the amount of salt which
can inuence the yeasting speed. And some ingredients can be
mixed in the very beginning like dried milk powder and yogurt while
some like dough, nut let and dried fruit have to be added when the
buzzer beeps in stirring.
E: Principle and Bread-making steps
Bread is a kind of soft baking food which is yeasting, shaping,
rising and baking with proper sugar, oil, milk powder, eggs, fruit and
additives based on the ingredients of our, yeast, salt and water.
Here is the work theory of household bread maker: the appliance
imitates the operating procedure of bakeries or bread factories with
articial intelligence, which can render it easy to make breads at
home. The appliance can be pressed to automatically nish the
tasks of kneading, yeasting, rest, rising, baking and warming in the
basis of all ingredients on the introduction book. The operating of
dough-stirring is complete with the usage of unidirectional drive and
the control of dough-yeasting and baking-temperature is gorgeous
with the application of MCU.
Operating process: Once the appliance is started, MCU will
automatically examine whether the work environment and
temperature transmitter are normal to operate or not. After
examined, the motor starts to stir the ingredients via drive system
and the program starts to control the tubes’ heating, the oven’s
work temperature and the yeasting. At the same time, the yeast
in the dough is blooming to produce lots of carbon oxidation
which realize the bread soft and expanding. The our in the pan is
completely mixed with all ingredients during the stirring-operation
and then expands into the largest size during the rising-operation
so as to be baked nally into bread.
The control system consists of power panel and control panel,
which is the nerve center of the appliance memorizing all sorts
of bread 0r cake making methods. For your own preference, the
functions of yeasting and baking as well as stirring via on/off of
motor can be chosen to make the breads with shallow or deep color
or different crust with different thickness.
The dough is heated via heating tube in the pan to make the oven
reach the yeasting or baking temperature and then the control
panel is received the temperature feedback via transducer so as
to control the on/off operating of heating tube. When the thermistor
goes wrong, the tube will be heating constantly which result in the
operation of yeasting. And when the oven temperature exceeds
some certain degree, the fuse will be broken to protect the
appliance.
The following formulas for reference:
1. measure the ingredients before put into the pan
2. with water at 20°C
3. mount the pan and close the cover
4. plug in and beep once
5. choose the program and press “no/off” button
6. beep 10times when the bread is nished and automatically get
into the one hour’ warming operation (expect program 7,8,10)
7. If the function of warming is not needed, you can press the “on/off”
button for 3 seconds to nish the program.
8. Finishing the bread making, use the hook to catch the hook and
then hold the handle to lift the pan with the hand cloth.
9. pour out the bread and stirring paddle from the pan (avoid burning
hands)
10.cut into slices after cooling down
F: Recommended Recipes: (The following recipes are just for
reference which you can adjust to meet your own taste and avor.)
The measuring rang of the following cup is 250ml, the small spoon is
5ml, and the big spoon is 15ml. The weight of a cup of our is 150g,
a cup of water is 250g, a small spoon of salt is 6g, a small spoon of
dried yeast is 3.5g, a small spoon of improver is 4.5g, a small spoon
of soda is 6g, a small spoon of tartar is 3.5g, a big spoon of sugar is
14g, a big spoon of raisin is 7g, a big spoon of nut is 6g, a big spoon
of milk powder is 6.5g, a big spoon of oil is 16g, and an egg is 50-60g.
Before measuring the liquids with the tools attached to the appliance,
the measuring tools have to be put on a at surface and our eyes
must stay the same as the horizontal line; before measuring the
solids with the tools attached to the appliance, the measuring tools
have to be put on a at surface and we should avoid the ingredients’
piling up to break the whole balance.
1.Basic:
Weight
Ingredients 450g 680g 900g
Water 160 ml 220 ml 300 ml
Salt ⅓ small spoon ½ small spoon 1 small spoon
Sugar 2 big spoons 2½ big spoon 3 big spoons
Plant oil 1 big spoon 1½big spoon 2 big spoons
Strong our 2 cups 2¾ cup 3¾ cup
Defatted milk powder 1½ big spoon 2 big spoons 2½ big spoon
Improver 1 small spoon 1½ small spoon 2 small spoon
Dried yeast ½ small spoon 1 small spoon 1¼ small spoon
2.French:
Weight
Ingredients 450g 680g 900g
Water 160ml 220 ml 300 ml
Salt ⅔ small spoon 1¼ small spoon 1½ small spoon
Sugar 1½ big spoon 2 big spoons 2½ big spoon
Plant oil ½ big spoon 1 big spoon 1¼ big spoon
Strong our 2 cups 2¾ cup 3¾ cup
Defatted milk powder 1½ big spoon 2 big spoons 2½ big spoon
Improver 1 small spoon 1½ small spoon 2 small spoon
Dried yeast ½ small spoon 1 small spoon 1¼ small spoon
Inhaltsverzeichnis
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