troubleshooting guide (continued)
PROBLEM | POSSIBLE CAUSE | SOLUTION | |
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| LOAF SIZE AND SHAPE | |
6. | Collapsed | • Machine was placed in a draught or | • Reposition bread maker. |
| while baking. | may have been knocked or jolted |
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| during rising. |
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| • Exceeding capacity of bread pan. | • Do not use more ingredients than |
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| • Not enough salt used or omitted. (salt | recommended for large loaf (max. 1Kg). |
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| • Use amount of salt recommended in | |
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| helps prevent the dough over proving) | recipe. |
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| • Too much yeast. | • Measure yeast acurately. |
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| • Warm, humid weather. | • Reduce liquid by 15ml/3tsp and |
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| reduce yeast by 1/4tsp. |
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7. | Loaves uneven | • Dough too dry and not allowed to rise | • Increase liquid by 15ml/3 tsp. |
| shorter on one end. | evenly in pan. |
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8 | Hole in bottom of loaf | • Hole left by kneader when loaf removed | • Normal situation |
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| from bread pan. |
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| BREAD TEXTURE | |
9. | Heavy dense texture. | • Too much flour. | • Measure accurately. |
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| • Not enough yeast. | • Measure right amount of |
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| recommended yeast. |
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| • Not enough sugar. | • Measure accurately. |
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10. Open, coarse, holey | • Salt omitted. | • Assemble ingredients as listed in recipe. | |
| texture. | • Too much yeast. | • Measure right amount of recommended |
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| yeast. |
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| • Too much liquid. | • Reduce liquid by 15ml/3tsp. |
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11. Centre of loaf is raw, | • Too much liquid. | • Reduce liquid by 15ml/3tsp. | |
| not baked enough. | • Power cut during operation. | • If power is cut during operation for more |
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| than 8 minutes you will need to remove the |
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| unbaked loaf from the pan and start again |
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| with fresh ingredients. |
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| • Quantities were too large and machine | • Reduce amounts to maximum |
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| could not cope. | quantities allowed. |
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12. Bread doesn’t slice | • Sliced while too hot. | • Allow bread to cool on rack at least | |
| well, very sticky. |
| 30 minutes to release steam, before |
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| slicing. |
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| • Not using proper knife. | • Use a good bread knife. |
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| CRUST COLOUR AND THICKNESS | |
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13. Dark crust colour/ | • DARK crust setting used. | • Use medium or light setting the | |
| too thick. |
| next time. |
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14. Loaf of bread is burnt. | • Bread maker malfunctioning. | • Refer to “Service and customer care” | |
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| section. |
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15. Crust too light. | • Bread not baked long enough. | • Extend baking time. | |
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| • No milk powder or fresh milk in recipe. | • Add 15ml/3tsp skimmed milk powder |
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| or replace 50% of water with milk to |
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| encourage browning. |
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