Kenwood BM210 manual Bread Texture

troubleshooting guide (continued)

PROBLEM POSSIBLE CAUSE

SOLUTION

LOAF SIZE AND SHAPE

6.	Collapsed	• Machine was placed in a draught or	• Reposition bread maker.
	while baking.	may have been knocked or jolted
		during rising.
		• Exceeding capacity of bread pan.	• Do not use more ingredients than
			recommended for large loaf (max. 900g).
		• Not enough salt used or omitted. (salt	• Use amount of salt recommended in
		helps prevent the dough over proving)	recipe.
		• Too much yeast.	• Measure yeast acurately.
		• Warm, humid weather.	• Reduce liquid by 15ml/3tsp and
			reduce yeast by 1/4tsp.
7.	Loaves uneven	• Dough too dry and not allowed to rise	• Increase liquid by 15ml/3 tsp.
	shorter on one end.	evenly in pan.
		BREAD TEXTURE
8.	Heavy dense texture.	• Too much flour.	• Measure accurately.
		• Not enough yeast.	• Measure right amount of
			recommended yeast.
		• Not enough sugar.	• Measure accurately.
9.	Open, course, holey	• Salt omitted.	• Assemble ingredients as listed in recipe.
	texture.	• Too much yeast.	• Measure right amount of recommended
			yeast.
		• Too much liquid.	• Reduce liquid by 15ml/3tsp.
10. 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, the
			bread maker will remain off when power
			is restored. You will need to remove
			unbaked loaf from pan and start again
			with fresh ingredients.
		• Quantities were too large and machine	• Reduce amounts to maximum
		could not cope.	quantities allowed.
11. 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
			slicing.
		• Not using proper knife.	• Use a good bread knife.
		CRUST COLOUR AND THICKNESS
12. Dark crust colour/		• DARK crust setting used.	• Use medium of light setting the
	too thick.		next time.
13. Loaf of bread is burnt.		• Bread maker malfunctioning.	• Refer to “Service and customer care”
			section.
14. Crust too light.		• Bread not baked long enough.	• Extend baking time.
		• No milk powder or fresh milk in recipe.	• Add 15ml/3tsp skimmed milk powder
			or replace 50% of water with milk to
			encourage browning.

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