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EN26 EN27
English
Care & cleaning
Caution:
Unplug your breadmaker and allow it to cool down before cleaning.
To avoid damaging your breadmaker...
Do not use abrasives, such as cleansers,
scouring pads etc.
Do not wash any part of your
breadmaker in the dishwasher.
Do not use benzine, thinners, or alcohol.
After rinsing the washable parts, wipe with cloth.
Always keep the breadmaker parts clean and dry.
• The color of the inside of the machine may
change with use.
Dispenser lid
Remove and wash with water
Open the dispenser lid to approximately
75 degrees to line up connections on
both side and pull it towards you to
remove.
75 degrees
Be careful not to damage the seal.
(Damage could lead to leakage of
steam, condensation, or deformation)
Yeast dispenser
Wipe with a damp cloth and dry naturally.
If wipe with a dry cloth, dry yeast will not
drop into the bread pan due to static.
Bread pan &
kneading blade
Remove any leftover dough and wash with
water.
If it is difficult to remove the kneading
blade, soak in warm water for
5–10 minutes. Do not submerge the
bread pan in water.
Measuring spoon & cup
Wash with water.
Not dishwasher safe
Raisin nut dispenser
Remove and wash with water
Wash after each
use to remove
any residue.
Body, lid and steam vent
Wipe with a damp cloth
Wipe gently to avoid damaging the
temperature sensor.
Temperature
sensor
Gluten Free Recipes
Dough
[14 Gluten-Free Pizza]
Gluten Free Pizza Recipes
select menu ‘14’
<CIA Recipe base> for 4 servings
Water 430 mL/15 oz./1
19
⁄20 C
White rice flour (red mill) 150 g/5
3
⁄10 oz. (1
1
⁄14 C)
Soy flour (red mill) 150 g/5
3
⁄10 oz. (1
1
⁄14 C)
Tapioca flour (red mill) 150 g/5
3
⁄10 oz. (1
1
⁄14 C)
Guar gum 1 tsp
Vegetable oil 3
1
⁄2 tsp
Salt 1 tsp
Dry yeast 1 tsp
<Arranged Recipe 1> for 4 servings
Water 480 mL/17 oz./2 C
White rice flour (red mill) 400 g/14
1
⁄10 oz. (2
6
⁄7 C)
Potato flour (red mill) 71 g/2
1
⁄2 oz. (
1
⁄2 C)
Vegetable oil 1
3
⁄4 tbsp
Salt 1 tsp
Dry yeast 1 tsp
<Arranged Recipe 2> for 4 servings
Water 380 mL/12
3
⁄4 oz./1
5
⁄8 C
White rice flour (red mill) 475 g/16
4
⁄5 oz. (3
5
⁄14 C)
Vegetable oil 1
3
⁄4 tbsp
Salt 1 tsp
Dry yeast 1 tsp
( ): measurements not as precise as weight measurements.
Preparations
1
Mix all flour in a bowl.
2
Place the kneading blade in to the bread pan.
3
Insert the ingredients in the bread pan in the following:
theliquidingredients→flour
Insert the dry yeast in the yeast dispenser.
Set the bread pan into the main unit, and plug the breadmaker
into the outlet.
1
Select menu ‘14’.
2
Make the gluten free pizza according to instruction on P. EN24
Step 2–5.
3
Press out dough using spoon or spatula to two 20 cm (7.9 inch)
circles for thin and crispy base on a greased baking tray.
4
Add topping of your choice and bake in a preheated oven at
220°C/425°F/Gas Mark 7 for 15–20 mins, depending on amount
of topping.
●Tofreezepizzabasesfollowmethodtostep3andbakewithouttoppingsfor
5 mins. Allow to cool, freeze. To use remove from freezer immediately add topping
(not too much) and bake as above step 4.
Margerita
Topping for 1 piece
Tomato sauce 3 tbsp
Mozzarella cheese 100 g/3
1
⁄2 oz.
Piece leaves of the basil 4–8
Anchovy, Olive and Onion
Topping for 1 piece
Tomato sauce 3 tbsp
Grated cheese 80 g/2
4
⁄5 oz.
Anchovy 10 g/
2
⁄5 oz.
Sliced olive 10 g/
2
⁄5 oz.
Sliced onion 20 g/
7
⁄10 oz.
Sliced garlic 5 g/
1
⁄5 oz.
[16 GIuten-Free Pasta]
Gluten Free Pasta Recipes
select menu ‘16’
<CIA Recipe base>
Water 200 mL/7 oz./
4
⁄5 C
Mixed eggs 2 whole eggs
White rice flour (red mill) 220 g/7
4
⁄5 oz. (1
4
⁄7 C)
Potato flour (red mill) 80 g/2
4
⁄5 oz. (
4
⁄7 C)
Tapioca flour (red mill) 100 g/3
1
⁄2 oz. (
5
⁄7 C)
Guar gum 10 g/
2
⁄5 oz.
Vegetable oil 2 tbsp
Salt 1 tsp
( ): measurements not as precise as weight measurements.
Preparations
1
Mix three flour and guar gum in a bowl.
2
Place the kneading blade in to the bread pan.
3
Insert the ingredients in the bread pan in the following:
theliquidingredients→flour
Set the bread pan into the main unit, and plug the breadmaker
into the outlet.
1
Select menu ‘16’.
2
Make the gluten free pasta according to instruction on P. EN24
Step 2–5.
3
Warp the dough in a plastic wrap and rest for 1 hour in the
refrigerator.
4
Lightly floured on the surface of dough, desire shapes such a
gnocchi or ravioli.
5
Boil them in boiling hot water for 2–3 minutes until pasta is
completely cooked through.
6
Drain them, and toss the pasta with your favorite sauce.
Tomato sauce
Chopped gralic 2 pieces/10 g/
2
⁄5 oz.
Chopped onion 300 g/10
3
⁄5 oz.
Sliced bacon 200 g/7 oz.
Olive oil 6 tbsp
Tomato puree 800 g/12
1
⁄10 oz./1 lb
Grated cheese 30 g/1
1
⁄5 oz.
Basil 8
Mushroom cream sauce
Chopped gralic 2 pieces/10 g/
2
⁄5 oz.
Chopped onion 300 g/10
3
⁄5 oz.
Butter 2 tbsp
Sliced bacon 200 g/7 oz.
Mushroom 200 g/7 oz.
White rice flour (red mill) 40 g/1
2
⁄5 oz. (
2
⁄7 C)
Fresh cream 200 mL/7 oz./
4
⁄5 C
Water 400 mL/13
1
⁄2 oz./1
11
⁄16 C
Salt a pinch
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