Binatone BM 1008 Mode D'emploi page 7

OPERATING INSTRUCTION
Install the bread pan (6) inside the ma-
chine at a slight angle so that the fasten-
ing element (3) enters into the bread
pan base (9). Twist the bread pan (6)
clockwise until it stops (Figure C).
Mount the dough-kneading blade (7) onto the driving shaft
(8).
Charging the Ingredients
1. Grease the internal surface of the bread pan (6). Grease thor-
oughly the slits between the dough-kneading blade (7) and the
drive shaft (8). This will allow easy removal of the dough-knead-
ing blade (7).
2. Place the ingredients into the bread pan (6). Use the measuring
cup (12) and the measuring spoon (11) to place the correct
amount. Always follow the recipe directions and add the ingredi-
ents in the sequence specified. Usually, liquids are placed into the
bread pan first, and after that sugar, salt and flour are added. It is
recommended to sift the flour before adding it to the bread pan, in
order to expose the flour to oxygen, which is required for a better
rise of the dough. Yeast and baking powder are added last so as
to avoid their contact with liquids. To do this, make a small hole in
the flour and put the yeast or baking powder in.
3. Close the lid (1) and plug into a wall outlet.
Note: As soon as the bread maker is connected to the
power supply, a beep will sound. The indicator
(MENU) (4a) will indicate BASIC (Main)
program. This is the default setting.
4. To select the program you need, press the MENU pad (4a) 1 to 5
times. Each time this pad is pressed, programs will change in se-
quence, the indicator light will move accordingly and a short beep
will sound. To select the desired program, use the tips on the body
of the machine and in this table.
Tips on
Programs Time Process description
the device
Main Basic 3:00
Whole wheat Whole wheat 3:40
bread
Quick Quick 1:40
preparation
Dough Dough 1:30
Bake Bake 1:00
Assembling
Dough, fermentation, baking.
Dough, fermentation, baking of white
wheat bread. This program has pro-
longed heating time which allows the
grains to become impregnated with
water and to increase in volume.
Dough, fermentation, baking of the
loaf with baking soda or baking pow-
der. Bread baked with this program,
has a smaller size and dense structure.
Dough, fermentation without baking.
Only baking, without dough and fer-
mentation. It can be used after termi-
nation of another program if you wish
to increase baking time.
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