Original LoafPicker feature diagram. Product references appear below. Not a product photograph.THE FIT AT A GLANCE
At a glance
An attentive baker using Raw Dough, Ferment 10 minutes–4 hours, then Bake as separate stages.
No saved custom sequence or numerical temperature control; metric operating labels and pound marketing are not paired.
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The MBF-013 is a useful model to investigate when you want a bread maker that can mix, ferment and bake as separate tasks. Its exact-model original manual documents nineteen functions, including a Ferment setting adjustable from ten minutes to four hours. That is more informative than the changing program counts in its sales description. It gives an attentive baker a way to manage dough in stages, although it does not establish a saved custom cycle or user-selected proofing temperature.
The KBS product page naming MBF-013 confirms the manufacturer part number. The original MBF-013 manual supplies the nineteen-program list and operating limits. A separate 013A model should not be substituted without an explicit cross-reference. Compare the model label and panel on the actual appliance, especially when a seller uses a generic KBS seventeen-in-one description.
Keep the metric controls separate from the sales labels
The manual's size control uses 500 g, 750 g and 1000 g, and permits adjustment only on programs one through nine. The manufacturer's product page separately advertises one-, one-and-a-half-, and two-pound loaves. Those two sets of labels should be reported as they appear, rather than converted into a precise equivalence. The operating recipe and selected course are the useful references for loading the pan.
A household interested in smaller ordinary batches has a documented reduced metric choice. A buyer interested in gluten-free capacity needs to look further, because Gluten Free is program sixteen and falls outside the size-button range. The ordinary control positions therefore do not prove selectable gluten-free weights, even though the recipe section supplies several quantities for that course.
Gluten Free has recipes but no documented size adjustment
The dedicated Gluten Free program is explicit in the manual. Its recipe table provides 500 g, 750 g and 1000 g headings and uses gluten-free flour with corn flour. That establishes course-specific metric recipe information, rather than merely mentioning gluten-free food in a marketing list. It does not turn those recipe headings into active size selections on program sixteen.
If that distinction matters to your purchase, inspect how the actual display behaves and use the corresponding recipe instead of pressing the ordinary loaf button repeatedly. No pound-based gluten-free range is established here. Also keep the manual's general bread-flour advice separate from its gluten-free formula; a recommendation about strengthening conventional wheat dough is not an ingredient instruction for gluten-free bread.
Raw Dough, Leaven Dough and Ferment form a practical sequence
Raw Dough defaults to twenty-three minutes, while Leaven Dough defaults to one hour twenty-four minutes. Both disable crust and loaf selection. Their different purposes matter when preparing an unyeasted dough or a risen dough for shaping elsewhere. A cook wanting pizza, rolls or a shaped loaf should choose the task that matches the recipe rather than treating every dough name as the same program.
Ferment, program nineteen, is specifically described for using dough preparation first, fermentation second and baking afterward. Its ten-minute-to-four-hour range provides a separate, adjustable fermentation stage. Bake, program fourteen, runs from ten minutes to one hour ten minutes. Those controls make an attended sequence possible. They do not automate the transfer from one independently selected task to the next or save the whole sequence as a new preset.
The sourdough name does not define a starter-only process
Natural Sourdough appears among the ordinary bread programs, but its supplied formula includes yeast powder. The name therefore does not establish a bread made solely with a maintained flour-and-water starter. A baker already using a particular starter should compare its needs with the separate Ferment range and plan intervention, rather than assuming that the named preset reproduces the preferred method.
Whole Wheat has a more concrete timing distinction: its initial thirty-minute period soaks the flour before mixing begins. The countdown and a flashing indicator can therefore accompany an apparently idle paddle. That is useful owner information because stopping a normal soaking stage would interrupt the intended process. A visible pause is not necessarily evidence of a mechanical failure.
Delay support is stated more clearly than dispenser combinations
The manual explicitly allows reservation on ordinary programs one through nine, Raw Dough, Leaven Dough, Gluten Free and Sticky Rice. Bake, Yogurt, Stir-fry and Ferment instead use adjustable working time without reservation. KBS advertises a fifteen-hour completion timer, and the manual explains that reserve time includes the program itself. It also warns against delaying eggs; a permitted course does not remove ingredient restrictions.
The automatic fruit dispenser is documented as actual release hardware, with loading and installation instructions. However, the manual does not supply a sufficiently clear course-by-course release chart to promise it for gluten-free bread, dough-only work or sourdough. Confirm a required specialty combination before depending on it. An automatic basket and a permitted delay are separate capabilities, and neither proves the other works on every selected task.
Check the electrical plate instead of the larger sales number
The manual's technical table specifies 110–120 V, 60 Hz and 650 W. The maker's product copy instead advertises 710 W and mixes references to fifteen, seventeen and nineteen programs. Follow the exact unit's electrical plate and matching operating booklet. The larger wattage number does not establish stronger kneading or a different authorized recipe capacity.
The MBF-013 is most compelling for a cook who wants its documented separate fermentation and baking tools. Its dedicated gluten-free course and ordinary metric batch choices are useful, but require careful interpretation. Select it for the nineteen-function manual and the controls on the supplied machine, while keeping unverified basket combinations, pound-to-metric assumptions and broad custom-program claims out of the decision.
Documented specifications
- Model
- MBF-013
- General loaf sizes
- Original manual controls: 500 g / 750 g / 1000 g, selectable only for programs 1–9. / Maker separately advertises 1 / 1.5 / 2 lb; no explicit operating-document pairing to the gram controls is established.
- Dedicated GF course
- Yes
- GF capacity basis
- Dedicated program 16. GF recipe headings are 500 g / 750 g / 1000 g, with gluten-free flour plus corn flour; retain metric quantities without invented pound equivalence. Size selection is unavailable outside programs 1–9.
- Automatic add-ins
- Yes
- Complete adjustable cycle
- No
- Body dimensions
- Not confirmed in the primary sources used here