Mellerware 26500 manual Bread sinks in the centre, Bread did not rise enough, Bread rises too much

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Troubleshooting

Possible cause

Solution

 

 

Bread sinks in the centre

 

 

 

 

 

Too much liquid or liquid too warm

Measure ingredients accurately. Use liquids at

 

temperatures between 21°C and 28°C

 

 

 

 

Salt was not added, causing bread to

Measure ingredients accurately

 

 

over rise and collapse

 

 

 

 

 

Too much yeas t was added

Meas ure ingredients accurately, if problem pers is ts ,

 

reduce yeast by 1/4 teaspoon

 

 

 

High humidity and hot ambient temperatures

Bake during the coolest part of the day,

can cause bread to over rise and collapse

Try reducing the yeast by

1/4

teaspoon or use liquids

 

direct from the refrigerator.

 

 

 

Do not use the timer function

 

 

 

 

 

High altitudes can cause the bread to over rise

Try reducing the yeast by

1/4

teaspoon

 

and then collapse during baking

 

 

Lid is open during baking

Do not open the lid during baking

 

 

 

 

Bread did not rise enough

 

 

 

 

 

Not enough yeas t was added

Meas ure ingredients accurately

 

 

Y eas t is outdated or inactive

Never us e outdated yeas t. S tore in a cool, dark place

 

 

Too little s ugar was added

Meas ure ingredients accurately

 

 

 

 

Too much salt was added, reducing the

Measure ingredients accurately

 

 

 

action of the yeast

 

 

 

 

Water was too hot and killed the yeast

Use liquids at temperatures between 21°C and 28°C

 

 

Yeast has been activated before program has started

Take care that yeast does not come in contact with

 

liquid before program has started

 

 

 

 

Bread rises too much

 

 

 

 

 

High humidity and hot ambient temperatures can

Bake during the coolest part of the day. Try reducing

caus e bread to over ris e

the yeas t by 1/4 teas poon or us e liquids directly from

 

the refrigerator. Do not use the Timer function

 

 

Too much yeas t

Meas ure ingredients accurately

 

 

Too much liquid

Meas ure ingredients accurately

 

 

Hot liquids accelerated the yeast action

Use liquids at temperatures between 21°C and 28°C

 

 

 

Too much flour or not enough salt

Measure ingredients accurately

 

 

 

 

 

Bread dry with dense texture

 

 

 

 

 

Not enough liquid added

Meas ure ingredients accurately

 

 

Flour may be passed use by date, or be dry causing

Try increasing liquid by 1 tablespoon at a time

 

wet/dry imbalance

 

 

 

 

 

 

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Contents Ma-baker Bread maker Important safety instructions Arning Avoid contact with moving partsContents Electrical requirements IntroductionBefore first use About this breadmakerComponents Control panel buttons, display & functions Program descriptions Using your breadmaker Power interuption Using the timer Slicing and storing breadBeeper Storing the unit Care and cleaningDo not use any of these when cleaning Special care for the non-stick finishImportant note on flours Know your ingredienUnderstanding baking Other ingredientsMeasuring ingredients Special glazes for yeast breads Ingredient temperaturesCreating your own yeast breads Other tipsRecipes Recipes for basic breadsRecipes for wholewheat breads Recipes for quick settingRecipes for french bread SweetRecipes for Fastbake Recipes for doughRecipes for jams Recipes for cakesSandwich loaf Recipes for sandwich breadsSoftgrain sandwich loaf Baking cycle times Operation sequence and timesNeed help? Questions about general performanceQuestion OperationQuestions about ingredients and recipes Bread rises too much Bread sinks in the centreBread did not rise enough Bread dry with dense textureBread has large holes in texture Bread under baked with soggy centreBread over browned Bread surface is stickyMWCObm26500MabakerIM.indd 12/15/2008 15347 PM

26500 specifications

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