West Bend I, 5225 quick start Troubleshooting Guide, Special Note, Problem Possible Cause Solution

KNEAD	After the dough has risen, it is then stirred down briefly by the knead bar to remove excess carbon dioxide
	gas created by the yeast.

SPECIAL NOTE:

•If using the DOUGH setting, its cycle is complete at this time and ready for hand shaping , rising and baking in your own oven. An audible alert will sound and the bread maker will turn itself off after completion of the DOUGH cycle.

RISE	The dough is then allowed to rise again, but for a shorter period of time.
KNEAD	After the shorter rise time, the dough is again stirred down by the knead bar to remove excess gas and also to
	shape the dough into a ball for the final rise. This final knead ensures that the bread will have good texture.
RISE	The dough then goes into the final rise to achieve its maximum height. Again, you may hear faint clicking
	sounds during the rise as gentle heat is provided to keep the chamber warm.
BAKE	The bread is then baked. An audible alert will sound when the bread is done and green Keep Warm light will
	glow. When the bread is removed, turn bread maker off by holding down the START/STOP button until
	Keep Warm light goes out, about 3 seconds.

TROUBLESHOOTING GUIDE

Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible causes and the corrective action that should be taken to ensure successful bread making.

PROBLEM		POSSIBLE CAUSE	SOLUTION
1. Top inflated,		Too much yeast.	Reduce yeast by ¼ to ½ teaspoon.
	mushroom-like
	in appearance	Too much sugar.	Reduce sugar by 1 teaspoon.
		Too much flour.	Reduce flour by 2 to 3 tablespoons.
		Substituted bread machine/	Use correct amount of bread machine/fast
		fast-rising yeast for amount	machine/fast rising yeast.
		given for active dry yeast.
		Not enough salt.	Use amount of salt recommended in recipe.
		Warm, humid weather.	Reduce liquid by 1 tablespoon and reduce yeast by ¼
			to ½ teaspoon.
		May be caused from	Make recommended adjustment for high altitude
		baking in high altitude.	baking by reducing yeast by ¼ teaspoon and reducing
			liquid by 2 to 3 teaspoons.
2.	Top and sides	Too much liquid.	Reduce liquid by 1 tablespoon.
	cave in.
		Too much yeast.	Use amount recommended in recipe.
3.	Center of loaf is	Too much liquid.	Reduce liquid by 1 tablespoon.
	raw, not baked
	through.	Power outage during	If power goes out during operation bread maker will be
			turned off automatically. You will need to remove
			unbaked loaf from pan and start over with fresh
			ingredients.
		Forgot to put knead	Always make sure knead bar is on shaft in bottom of
		bar in pan.	pan before adding ingredients.

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