Elite Gourmet EBM8103B Programmable Bread Maker
PARTS IDENTIFICATION
A. Air Vent
B. Viewing Window
C. Non-skid Feet
D. Cover
E. Control Panel
F. Bread Pan
G. Measuring Cup
H. Measuring Spoon
I. Kneading Blade
J. Metal Hook for lifting out the Kneading Blade
UNDERSTANDING THE CONTROL PANEL
MENU BUTTON
Press the MENU button until desired program number (1-19) appears on the digital display, next to the remaining cooking time.
WEIGHT BUTTON
Press the WEIGHT button to move the arrow to desired loaf size: 1 LB, l .5LB or 2LB.
COLOR SETTING BUTTON
Press the COLOR SETTING button to move the arrow to desired crust color: Light, Medium, or Dark.
DELAY TIMER+/- BUTTON
The most common use of the delay timer is to prepare bread overnight so that it is ready the next morning. It is possible to program up to 15 hours of delay time. DO NOT use for bread or dough containing fresh milk, yogurt, cheese, eggs, fruits, onions or any other ingredient which may deteriorate if left for a few hours in a hot and humid environment. This function delays the start of the bread-making process.
Press the up/down arrows to set delay timer in 10-minute increments. Press and hold button for rapid increase/decrease of delay time.
START/PAUSE/STOP button
When the machine is plugged in and the menu is set, SHORT PRESS (one click) the “START/PAUSE/STOP” button once to START a bread making cycle.
When making bread, SHORT PRESS (one click) the “START/PAUSE/STOP” button once to PAUSE the cycle. This will let the machine PAUSE for a maximum of 3 minutes, after which the unit will resume the set menu program. To reactivate before 3 minutes, simply SHORT PRESS the button once to START again.
When the machine is in use, LONG PRESS (hold down for at least 3 seconds) the “START/PAUSE/STOP” button until the beep sound (about 2 seconds) to STOP (cancel) a process.
UNDERSTANDING THE CONTROL PANEL (cont.)
A. Ferment: Fermenting Cycle
B. Rest: Resting Cycle
C. Stir: Kneading Cycle
D. Preset
E. Indicator
F. Weight: loaf size of the bread
G. Timer
H. Heat: Pre-heating cycle.
I. Bake: Baking cycle.
J. Keep Warm: After the baking cycle is completed, the bread machine will switch to Keep Warm
for up to 1 hour.
K. Done: The bread-making process is finished.
L. Fruit: Along with a beeping signal during the kneading cycle, this indicator lets you know when to add dried fruits, such as raisins. Raise the cover and sprinkle the fruits and nuts on top of the dough.
M. Dark: Dark browning.
N. Medium: Medium browning.
O. Light: Light browning.
P. Selected program
BEFORE FIRST USE
- Carefully unpack the bread maker and remove all packaging materials. Check for any missing or damaged parts.
- Wash and dry bread pan and kneading blade. Do not use scouring pads or any abrasives on the nonstick surface.
- Before first use, operate the bread maker on the COOK (#19) mode and bake empty for about 10 minutes to burn off the manufacturing oils. Let the unit cool down and clean all the detached parts again.
- Dry all parts thoroughly. The bread maker is ready for use.
HOW TO USE YOUR BREAD MAKER
- Wash and dry well all components.
- Using the bread pan handle, turn the bread pan counter-clockwise and then pull it out of the appliance (Fig 1).
- Mount the kneading blade (I) on the pin inside the pan (F) (Fig 2), place kneading blade on pin, with the arrow of the blade pointing up, pushing down as far as it will go, making sure flat surfaces are lined up.
- Measure the ingredients with the measuring cup (G) or spoon (H) supplied and add them into the pan (F).
- Place the bread pan into the bread maker and make sure it is firmly locked in place by turning it clockwise. (Fig 3).
- Close the cover (D) and insert the plug into the electrical outlet. The display (E) will show “3:00”, with two fixed dots. The machine is automatically set to program “1”.
- Press the MENU button to select the desired cooking program.
- Press the WEIGHT button to select the desired weight (1lb, 1.5lb, 2lb). The weight cannot be set in programs 8-19.
- Press the COLOR SETTING button to select the desired browning (light, medium, dark). The browning cannot be set in programs 8-19.
- If necessary, set the delay timer using the up/down buttons. The bread cycle will start after the delay timer counts down. If you do not set a time, the cycle will start immediately.
- Press the START button. The machine beeps and begins processing the ingredients (if a delay timer has been set, processing will start after the delay timer counts down).
NOTE: During cooking it is possible that steam comes out from the fan under the cover: this is perfectly normal. - If you would like to add ingredients (fruits, nuts, seeds, etc.) the machine will beep10 times to signal when it is time to open the cover (D) and add these to the dough. This time varies according to the program.
- To Stop/Cancel the selected program, press and hold the START button for 3seconds.
- When the time shown on the display is “0:00”, the cooking process is finished. The appliance will beep 10 times and automatically switch to the “Keep Warm” mode for1 hour. The “:” symbol will flash during this mode (Except after the “Knead” program).
- After keeping warm for 1 hour, the “Keep Warm” mode will end. To cancel the “Keep Warm” mode before 60 minutes, press and hold the START button for 3 seconds.
- Unplug the appliance from the electrical outlet and open the cover (D).
- Bread pan and baking chamber will be hot and oven mitts should be used. Remove the bread pan by lifting the handle and turning it counter-clockwise to unlock and pull bread pan straight up from the base of the chamber. (Fig 4).
- Using oven mitts, turn the bread pan upside down (with the bread pan handle folded down) onto a wire cooling rack or clean cooking surface and gently shake until bread falls out. Use a non-stick spatula to gently loosen the sides of the bread from the bread pan (Fig 5).
HOW TO ADD INGREDIENTS
ADDING INGREDIENTS INTO THE BREAD PAN
- Remove the bread pan (F) by lifting the handle, turning counter-clockwise and lifting out. Place bread pan (F) on a clean, dry, level work surface.
- STRICTLY FOLLOW THE RECIPES provided in latter pages of this user manual for the measurements, the amounts, and the adding sequences of the ingredients for each cooking program. Eggs, butter, and milk should be used at room temperature because cold ingredients will de-activate the yeast.
- USE ONLY THE MEASURING CUP AND THE MEASURING SPOONS PROVIDED. For example, 1 cup of water equals one full measuring cup (not ¾ cup) of water; 1 TBSP of sugar means one full table spoon (the big measuring spoon) of sugar; 1 tsp of salt means one full teaspoon (the small measuring spoon) of salt.With wet ingredients, after filling the measuring cup, place it on a flat surface and view it at eye level to make sure the amount of liquid is exact. With dry ingredients, always “level off” the measurement with the back of a knife or a spatula to make sure the measurement is exact. A helpful tip is to never use the measurement cup to scoop the ingredients (for example, flour). By scooping, you could add up to one tablespoon of extra ingredients. Fill the measuring cup with a spoon before leveling off.
- ORDER OF ADDING INGREDIENTS
TIP: With finger, make a small indentation on one side of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients, eggs, sugar, salt, or milk powder. Also, make sure ALL ingredients are at room temperature, (between 77 – 85°F) unless otherwise noted in the recipe.
TIP: To check whether your yeast is fresh and active:
- Pour 1 cup of warm water (110-120°F) into a measuring cup.
- Add 1 teaspoon white sugar into the cup and stir, then 1 tablespoon yeast over the water.
- Place the measuring cup in a warm place for about 10min. Do not stir the water.
- Fresh, active yeast will begin to bubble or ”grow.” If it does not, the yeast is dead or inactive.
LIQUID INGREDIENTS
Liquid ingredients normally consist of water or milk or a mixture of the two. Water makes the crust crispier. Milk makes it softer and also the texture is softer. There are conflicting opinions on what should be the temperature of the water. You can decide for yourself as you get more familiar with the appliance. Water is an essential ingredient for bread.
Generally a water temperature between 68°F and 77°F is the most appropriate. But if you want to accelerate the bread making process the water temperature must be between 115°F and 122°F. It is essential that water is of good quality, and preferably bottled and distilled, as the limestone in the water can compromise the successful outcome of the bread. Instead of water you can also use fresh milk or water with 2% milk powder, which enhances the taste and improves the color of the crust. Some recipes even mention fruit juice.
LOW FAT CONTENT
Do not use oils, margarines, etc. with a low percentage of fat. These products contain little fat and you may not get the desired results.
SUGAR
Sugar activates and feeds yeast allowing it to grow. It adds flavor and texture and helps to brown the crust. Honey, syrup and molasses can be used instead of sugar, provided that you adapt the liquid ingredient to compensate. Artificial sweeteners should not be used, as they do not feed the yeast, and some destroy it.
SALT
Salt helps control the growth of yeast. Unsalted bread may grow too much and then collapse.
EGGS
Eggs will make your bread richer in texture, add color and helps to shape the loaf. Eggs are considered a liquid ingredient, so if eggs are used in the recipe, it is necessary to adjust the other liquid ingredients otherwise the dough may be too wet to rise properly.
HERBS AND SPICES
These can be added at the beginning together with the main ingredients. Herbs and spices, such as cinnamon, ginger, oregano, parsley and basil improve both taste and appearance. Use in small amounts (1-2 teaspoons) to avoid overpowering the taste of bread. Fresh herbs, such as garlic and chives, contain enough liquid to unbalance the recipe dosages, so it is important to always balance the liquid content.
CONSISTENCY OF THE DOUGH
Check the product during the first 5 minutes of kneading, through the dedicated viewing window. A smooth loaf should be formed. If not, it may be necessary to review the ingredients. If it is necessary to open the cover (D), do it during the kneading or the resting time. In all other moments you may compromise the successful outcome of the bread.
- If the dough seems sticky or sticks to the sides of the pan, sprinkle over a teaspoon of flour at a
time. - If it is too dry, pour a teaspoon of hot water at a time. It is possible to gently remove the ingredients remained stuck to the sides of the machine using a wooden or plastic spatula.
WARNING: Do not leave the cover (D) open longer than necessary. Wait until the flour/water is completely absorbed in the dough before adding more. Close the cover (D) before the end of the last kneading, otherwise the bread will not rise properly.
STORING BAKED BREAD
The bread you find on the market usually contains additives (chlorine, limestone, mineral tar dye, sorbitol, soybean, etc.)Your bread does not contain any of them, so it will not last long as the bread sold on the market and will look different. Also, it will not have the flavor of the bread on the market due to the missing additives/preservatives. It is preferable to serve immediately, but it can be stored for two days at room temperature, in a plastic bag from which you have removed excess air. To freeze homemade bread, let it cool, place in a plastic bag, remove excess air, then seal and freeze.
RECIPES FOR MENU PROGRAMS
- USE ONLY THE MEASURING CUP AND THE MEASURING SPOONS PROVIDED.
- Oil can be replaced with melted butter.
- Follow the order of the table for each Menu Program for the addition of ingredients.
- In each recipe you can replace the high-gluten flour with gluten-free flour.
1) BASIC
| WEIGHT | 1 Lb | 1.5 Lb | 2 Lb |
| TIME | 2:55 | 3:00 | 3:05 |
| WATER | 14 tbsp | 1 cup, 1 ½ tbsp | 1 cup, 5 ½ tbsp |
| OIL | 1 ½ tbsp | 2 ½ tbsp | 3 tbsp |
| SALT | ½ tsp | 1 tsp | 1 ½ tsp |
| SUGAR | 1 tbsp | 2 tbsp | 2 tbsp |
| FLOUR | 2 1/3 cup | 3 cup | 3 ½ cup |
| INSTANT YEAST | 1 tsp | 1 tsp | 1 ¼ tsp |
2) QUICK BREAD
| WEIGHT | 1 Lb | 1.5 Lb | 2 Lb |
| TIME | 1:55 | 2:00 | 2:05 |
| WATER | 9 ½ tbsp | 13 tbsp | 1 cup |
| OIL | 2 tbsp | 2 ½ tbsp | 3 tbsp |
| SALT | 2/3 tsp | 3/4 tsp | 1 tsp |
| SUGAR | 1 tbsp | 2 tbsp | 3 tbsp |
| FLOUR | 2 cup | 2 ½ cup | 3 cup |
| INSTANT YEAST | 1 ½ tsp | 1 ½ tsp | 2 ½ tsp |
3) SWEET BREAD
| WEIGHT | 1 Lb | 1.5 Lb | 2 Lb |
| TIME | 3:40 | 3:45 | 3:50 |
| WATER | 8 tbsp | 11 tbsp | 13 ½ tbsp |
| OIL | 1 ½ tbsp | 2 tbsp | 2 ½ tbsp |
| SALT | ½ tsp | ½ tsp | ½ tsp |
| EGG | 1 whole egg | 1 whole egg | 1 whole egg |
| SUGAR | 2 tbsp | 3 tbsp | 4 tbsp |
| SKIMMED MILK | ¼ cup | 1/3 cup | ½ cup |
| WHITE FLOUR | 2 cup | 2 ¾ cup | 3 ½ cup |
| INSTANT YEAST | ½ tsp | ½ tsp | ½ tsp |
Attention: Eggs should be left to room temperature after taken out of a fridge, because cold ingredients will de activate the yeast.
4) FRENCH BREAD
| WEIGHT | 1 Lb | 1.5 Lb | 2 Lb |
| TIME | 3:55 | 4:00 | 4:05 |
| WATER | 12 tbsp | 1 cup, 1 ½ tbsp | 1 cup, 5 ½ tbsp |
| OIL | 1 tbsp | 1 ½ tbsp | 2 tbsp |
| SALT | 2 tsp | 2 ½ tsp | 3 tsp |
| SUGAR | 1 ½ tbsp | 1 ½ tbsp | 2 tbsp |
| WHITE FLOUR | 2 ¼ cup | 2 ¾ cup | 3 ½ cup |
| INSTANT YEAST | 2/3 tsp | 1 tsp | 1 ¼ tsp |
Attention: Water should be left to room temperature after taken out of a fridge, because cold ingredients will de activate the yeast.
5) WHOLE WHEAT BREAD
| WEIGHT | 1 Lb | 1.5 Lb | 2 Lb |
| TIME | 3:55 | 4:00 | 4:05 |
| WATER | 12 tbsp | 15 tbsp | 1 cup, 2 tbsp |
| OIL | 2 tbsp | 2 ½ tbsp | 3 tbsp |
| SALT | 2/3 tsp | ¾ tsp | 1 tsp |
| SUGAR | 1 ¾ tbsp | 2 tbsp | 3 tbsp |
| WHITE FLOUR | 1 cup | 1 ½ cup | 2 cup |
| WHOLE WHEAT FLOUR | 1 cup | 1 ½ cup | 2 cup |
| INSTANT YEAST | 2/3 tsp | 1 tsp | 1 ¼ tsp |
6) RYE BREAD
| WEIGHT | 1 Lb | 1.5 Lb | 2 Lb |
| TIME | 3:25 | 3:30 | 3:35 |
| WATER | 12 tbsp | 15 tbsp | 1 cup, 2 tbsp |
| OIL | 2 tbsp | 2 ½ tbsp | 3 tbsp |
| SALT | 2/3 tsp | ¾ tsp | 1 tsp |
| BROWN SUGAR | 1 ¾ tb sp | 2 tb sp | 3 tb sp |
| WHITE FLOUR | 1 cup | 1 ½ cup | 2 cup |
| RYE FLOUR | 1 cup | 1 ½ cup | 2 cup |
| INSTANT YEAST | 2/3 tsp | 1 tsp | 1 ¼ tsp |
7) GLUTEN-FREE BREAD
| WEIGHT | 1 Lb | 1.5 Lb | 2 Lb |
| TIME | 2:55 | 3:00 | 3:05 |
| WATER | 9 ½ tbsp | 13 tbsp | 15 ½ tbsp |
| OIL | 2 tbsp | 2 ½ tbsp | 3 tbsp |
| SALT | 2/3 tsp | ¾ tsp | 1 tsp |
| SUGAR | 2 tbsp | 2 ½ tbsp | 3 tbsp |
| GLUTEN-FREE FLOUR | 1 ¾ cup | 2 cup | 2 ¼ cup |
| MAIZE FLOUR | ¼ cup | ½ cup | ¾ cup |
| INSTANT YEAST | 1 ½ tsp | 1 ½ tsp | 1 ¼ tsp |
8)RICE BREAD
| WEIGHT | 1 Lb | 1.5 Lb | 2 Lb |
| TIME | 2:40 | 2:45 | 2:50 |
| WATER | 10 tbsp | 13 tbsp | 1 cup |
| OIL | 2 tbsp | 2 ½ tbsp | 3 tbsp |
| SALT | 2/3 tsp | ¾ tsp | 1 tsp |
| EGG | 1 whole egg | 1 whole egg | 1 whole egg |
| SUGAR | 1 tbsp | 2 tbsp | 2 tbsp |
| HIGH-GLUTEN FLOUR | 2 cup | 2 ½ cup | 3 cup |
| COOKED RICE | ¼ cup | ½ cup | ¾ cup |
| INSTANT YEAST | 2/3 tsp | 1 tsp | 1 ¼ tsp |
TROUBLESHOOTING
| PROBLEMS | CAUSES | SOLUTIONS |
| The device gives off a burning smell. | – Flour or other ingredients may have deposited in the baking compartment. | – Turn off the appliance and let it cool completely. Eliminate excess flour or other ingredients from the baking compartment with a clean cloth. |
| The ingredients do not mix properly. | – The pan or kneading blade have not been assembled correctly. – An excessive amount of ingredients has been inserted. | – Make sure that the pan and kneading blade are installed correctly. – Measure out the ingredients thoroughly. |
| The error code “H:HH” is displayed when the power button is pressed. | – The temperature inside the appliance is too high. | – Let the appliance cool down between a program and the other. – Unplug the appliance, open the lid and remove the pan. Allow to cool for 15-30 minutes before starting new programs. |
| The viewing window is steamed up and covered with condensation. | – The viewing window may steam up during the kneading and leavening programs. | – It is a normal phenomenon. Clean the viewing window after use. |
| The kneading blade remains attached to the bread during removal. | – Probably an intense browning option has been selected, which creates a hard crust around the bread. | – It is a normal phenomenon. – When bread is cooled, use a spatula to remove the kneading blade. |
| The dough does not mix properly (for example the flour is gathered at the sides or at the top of the dough). | – The pan or kneading blade have not been assembled correctly. – An excessive amount of ingredients has been inserted. – A gluten-free flour has been used, which creates a very moist dough. | – Make sure that the pan and kneading blade are installed correctly. – Measure out the ingredients thoroughly. – If the dough is moist, use a spatula to detach it from the edges of the pan. If the dough is too dry, add a tablespoon at a time of water, until the dough has reached the desired consistency. |
| The dough is leavened excessively and pushes against the cover. | – The ingredients have not been adequately dosed. – No salt has been added. – The kneading blade has not been inserted in the pan. – High humidity and hot ambient temperatures can cause bread to over-rise. – Hot liquids accelerated the yeast action. | – Measure out the ingredients carefully, and pay attention to the right amount of yeast and salt. – Try to decrease the amount of yeast of 1/4 of a teaspoon. – Check if the kneading blade is installed. – Bake during the coolest part of the day. Try reducing the yeast by ¼ teaspoon or use liquids directly from the fridge. Do not use the timer function. – Use liquids at temperatures between 77°F and 85°F. |
| The bread will not rise or did not rise enough. | – The ingredients have not been adequately dosed. | – Measure out the ingredients thoroughly. |
| – Baking powder or flour have expired. – The lid has been opened during a program. – Water was too hot and killed the yeast. – Yeast has been activated before program has started. – Yeast is not activated due to the cold ingredients. | – Check the expiration date of yeast and flour. – Make sure that the liquid ingredients are added at room temperature. – Use liquids that are at temperatures between 77°F and 85°F. Milk, butter, and eggs must not be used directly from the fridge. They should be put outside to obtain the room temperature before added to the pan. – Make sure the yeast does not come in contact with liquid before program has started. – Eggs, butter and milk should be left to room temperature after taken out of a fridge, because cold ingredients will deactivate the yeast. | |
| The bread sinks in the center. | – Too much liquid has been added or liquid is too warm. – Salt was not added, causing bread to over-rise and collapse. – Too much yeast was added. – High humidity and hot ambient temperatures can cause the bread to over-rise. – High altitudes can cause the bread to over-rise and then collapse during baking. – Lid is open during baking. | – Measure ingredients accurately. Use liquids that are at the temperatures between 77°F and 85°F. – Measure ingredients accurately. Use only the measuring cup and spoons provided. – Measure ingredients accurately, if problem persists, reduce the yeast by ¼ teaspoon. – Bake during the coolest part of the day. Try reducing the yeast by ¼ teaspoon or use liquids directly from the fridge. Do not use the timer function. – Try reducing the yeast by ¼ teaspoon. – Do not open the lid during baking. |
| The loaf has a hole at the top. | – The dough leavened too quickly. – Too much yeast or too much water have been added. – An unsuitable program for the recipe has been selected. | – Do not lift the lid during cooking. – Select a more intense browning option. |
| The crust color is too dark. | – Too much sugar has been added. | – Slightly reduce the amount of sugar. Select a lighter browning option. |
| The loaf is not Symmetric. | – It is normal that some loaves do not have a symmetrical shape, especially those made with wholegrain wheat flour. – Too much yeast or too much water have been added. – The kneading blade has moved the dough sideways before leavening and baking. | – Measure out the ingredients thoroughly. – Slightly reduce the amount of water or yeast. |
| Loaves have different | – It’s normal. The shape of the |
| shapes. | loaves may change depending on the type of bread. | |
| The loaf is hollow or there are holes in the crumb. | – The dough is too moist. – There is too much yeast. – No salt has been added. – Too much hot water has been added. | – Measure out the ingredients thoroughly. – Slightly reduce the amount of water or yeast. Check that salt has been added. – Use water at ambient temperature. |
| The bread is not baked enough or has a chewy texture. | – Too much liquid ingredients have been added. – You have not selected the correct program. | – Measure out the ingredients thoroughly. – Check that the correct program has been selected. |
| The loaf crumbles when sliced. | – The bread is too hot. | – Allow the bread to cool for 15- 30 minutes. |
| The loaf has a heavy and thick consistency. | – Too much flour has been added, or the flour has expired. – You have not added enough water. – If the bread is made with wholegrain flour, it is normal to have a denser texture than normal. | – Measure out the ingredients thoroughly. |
| The base of the pan has taken on a dark or stained color. | – It has been washed in the dishwasher. – This is normal, and does not alter the quality of the material. | |
| The bread surface is sticky. | – Bread was left in the machine too long and condensation collected on the bread pan. – The wet/dry balance of the ingredients may be incorrect. | – Whenever possible, remove bread from the bread pan and cool on a wire rack before keep warm period ends. – Measure ingredients accurately. |
| The control panel halts . | – When the machine is plugged in and the menu is set, or when there is any memory effect that halts the control panel. | – Long press (hold down for 3 seconds) the START button until you hear the beep sound to reset the selections or clear any memory effect. |
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Elite Gourmet EBM8103B Programmable Bread Maker-FAQs
How long does it take to use a bread maker?
It usually takes around 2 hours, depending on the bread type, size, and crust. Just add the ingredients and let the machine do the work.
What are the different settings on a bread machine?
1. Basic: For most types of bread.
2. French: For lighter breads with a crispy crust.
3. Gluten-Free: For breads made with alternative flours.
What is the quick bread setting on a bread machine?
This setting is for recipes using baking powder or soda instead of yeast. It typically takes about 1 hour and 40 minutes.
Is it safe to leave a bread maker on?
Always turn off the bread maker at the power socket when not in use.
How long does homemade bread last?
Homemade bread is best eaten within 3 days but can last up to a week. Over time, it may dry out but takes longer to mold.
Can I open a bread maker during operation?
Yes, it’s okay to open the lid, especially about 10 minutes into kneading, to check the dough.
What is an automatic bread maker?
An automatic bread maker mixes, kneads, rises, and bakes bread. You just add the ingredients, and the machine does the rest.
What are the disadvantages of a bread maker?
1. Harder to make complicated or differently shaped breads.
2. Initial cost of the machine.
3. Homemade bread goes stale faster than store-bought bread due to the absence of preservatives.
What is the rest period on a bread machine?
The REST cycle stabilizes ingredient temperatures before kneading. Skipping this may affect dough rising.
How do you speed-proof bread?
Place the dough in a turned-off oven with a pan of hot water at the bottom. Close the door and let it proof.