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Tristar BM-4586 Manual

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5
EN
BEFORE THE FIRST USE
• The appliance may emit a little smoke and a characteristic smell when
you turn it on for the rst time. This is normal and will soon stop. Make
sure the appliance has sucient ventilation.
• Unpack your appliance and check whether all parts and accessories are
complete and free of damage.
• Clean all the parts according to the section “CLEANING AND
MAINTENANCE”.
• Set the bread maker on bake mode and bake empty for about 10
minutes. Then let it cool down and clean all the detached parts again.
• Dry all parts thoroughly and assemble them, the appliance is ready for
use.
USE
Start/stop button
• The button is used for starting and stopping the selected baking
program.
• To start a program, press the START/STOP button once. A short beep
will be heard, the indicator will light up, and the two dots in the time
display begin to ash and the program starts. Any other button is
inactivated except the START/STOP button after a program has begun.
• To stop the program, press the START/STOP button for approx. 3
seconds, then a beep will be heard, it means that the program has
been switched o. This feature will help to prevent any unintentional
disruption to the operation of program.
Menu button
• The MENU button is used to set dierent programs. Each time it is
pressed (accompanied by a short beep) the program will vary. Press the
button discontinuously, the 19 menus will be cycled to show on the
LCD display. Select your desired program. The functions of 19 menus
will be explained below.
Program 1: Basic
For white and mixed breads, it mainly consist of wheat our or rye our.
The bread has a compact consistency. You can adjust the bread brown by
setting the COLOR button.
Program 2: Quick
Kneading, rise and baking loaf within the time less than basic bread. But
the bread baked on this setting is usually smaller with a dense texture.
Program 3: Sweet
For breads with additives such as fruit juices, grated coconut, raisins, dry
fruits, chocolate or added sugar. Due to a longer phase of rising the bread
will be light and airy.
Program 4: French
For light breads made from ne our. Normally the bread is uy and
has a crispy crust. This is not suitable for baking recipes requiring butter,
margarine or milk.
Program 5: Whole Wheat
For breads with heavy varieties of our that require a longer phase of
kneading and rising (for example, whole wheat our and rye our). The
bread will be more compact and heavy.
Program 6: Rice bread
Kneading, rise and baking loaf with the 1:1 mix of cooked rice and our.
Bread maker
… 5 …


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