Alpina EBM-2003 Manual De Instrucciones página 15

12.Baking:
For the crisp-taste crusts, you can make the bread bake again for a
while with pressing the "Bake" button.
(You can stop baking or change baking time during the process of
baking.)
※·Points
The ingredients should be put into the pan exactly in order; a hole
should be dug into the flour, no too much big or deep to avoid touching
water and salt earlier during the operation of delayed bread-making.
1. The above dried yeast is Angle Brand that different brands' yeast
is required in different application amount. And the amount of yeast
depends on the change of room temperature with the normal being
20°C, that is, adding dried yeast properly if the room temperature is
over-high and vice verse.
2. The requirement for flour is the pure-white quality, no sand, and no
musty taste with being sieved by 100 meshes.
3. No use of metal tools (slice, knife or fork) to clean the pan in order
to protect the pan carefully.
4. The hole located in the middle of stirring paddle should be cleaned,
dropped little oil and put back to the pan to prevent from sticking the
stirring paddle.
5. The power should be cut before you rub the inner bread maker with
wet cloth or sponge.
6. Do not keep the pan in the water for a long time which will result in
the bad operation of rotation axis. If the stirring paddle is stuck into
the pan, you can pour some boiled water to drench it, which will
make it easy to take out it after several minutes.
Warning: The maximum number of recipes is shown in the table below
Ingredients
Water
Salt
Sugar
Plant oil
Strong flour
Defatted milk powder
Improver
Dried yeast
Weight
1000g max
500 ml max
2 small spoon max
5 big spoons max
5 big spoons max
4 cup max
5 big spoon max
5 small spoon max
2 small spoon max