Prima ABM 9 instruction manual Frequently asked questions, Mixture is too wet causing weak dough

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Home Bakery

 

 

 

 

 

 

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Frequently asked questions

22

 

 

 

 

 

 

PROBLEM

 

CAUSE

 

 

The motor did not run

It’s not supposed to. All the programmes start with a pre-heat step that

 

when I pressed START

ensures all the ingredients are at the right temperature before the process

 

 

 

 

starts.

 

 

The machine

beeped part

This is the signal to add other ingredients like fruit or nuts. Some of the

 

way through the process.

recipes call for extra ingredients. Refer to the appropriate recipe for more

 

 

 

 

information.

 

 

I tried to make another loaf

The machine must be allowed to cool thoroughly before another loaf can

 

straight after the first but

be made. The machine will show the word H:HH on the display panel until

 

the process wouldn’t start.

it has cooled properly.

 

 

What does the ‘keep warm’

The Keep Warm function prevents condensation from forming on the loaf

 

sign mean when the loaf is

after the bake cycle has finished. You can remove the loaf during the

 

finished?

 

Keep Warm period then press START/RESET button to reset the machine.

 

What if the power is

The machine will resume from where it left off as long as the power is

 

interrupted

accidentally

restored within 30 minutes. After this, it is likely that the ingredients will

 

during the process?

have spoiled anyway.

 

 

 

 

 

 

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PROBLEMS? Sunken loaves.

22.1

Typically, what happens is the dough will rise very well then sinks just as the baking process starts. Most of the time, this is because the dough was not strong enough. Whilst the yeast is still producing gas, a weak dough will maintain a good shape but once the yeast is killed by the baking process, the loaf can sink under it’s own weight.

1.The mixture is too wet causing weak dough.

a.Too much water/not enough flour. This will make the dough sloppy. The dough should be soft but firm.

b.Use the recommended brands of flour and yeast at first. Other brands may need some adjustment to the ingredients. Some types of flour absorb less water than those recommended. In this case add an extra 50g of flour to make the dough thicker.

c.You’re not using ordinary plain flour are you? It MUST say ‘for bread making’ on the packet.

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Contents
ABM Use your loaf Please Save These Instructions Home Bakery About Bread About Bread Makers Prima ABM9Ingredients FlourYeast Brown Flour or Farmhouse FlourWater SaltSugar Other IngredientsEnvironment Storing Your BreadCheck the Accessories Kneading bladeControls Programmes Home Bakery HOW to USE the Timer Your First Loaf Your First Loaf Method MethodFrequently asked questions Mixture is too wet causing weak doughGas bubbles produced by the yeast are escaping Yeast is dead or has gone offBread Pan & Kneading Blade OvenMachine Marriages Barbara’s KitchenWrights Bread Mixes Claybrooke MillBasic White Bread 5lbFrench Bread EGG BreadMilk Loaf Herb BreadItalian Style Bread Cinnamon & Raisin Bread Apricot BreadSoda Bread Brown & Whole MEAL/WHOLE Wheat RecipesBasic Brown Loaf Honey Whole Meal2lb 5lb 3lb 5lb Granary LoafEuropean Black Bread 2lb onlyBasic Madiera Cake Rich Chocolate CakeButter 280g Dinner Rolls Bread DoughPizza Base Water 240mlBagels CroissantsIngredients Amount Bread Mixes Sweet rice Potato flour Soya flour White rice flour WHEAT/GLUTEN/DAIRY Free BreadTEL/FAX 01443 Tapioca Starch Flour CassavaMaking your own bulk supply of flour Lb WHITE/BROWN Loaf Recipe 3lb WHITE-BROWN Loaf Wet ingredients Apricot and almond breadDry ingredients MethodBanana and nut bread Carrot and pineapple bread Ploughman’s loaf Spiced apple loaf