West Bend Essential Troubleshooting Guide for Bread Makers
Page 16

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

-Too much sugar.

-Reduce sugar by 1 teaspoon.

appearance.

-Too much flour.

-Reduce flour by 2 to 3 tablespoons.

 

 

-Substituted active dry yeast for bread machine/fast-

-Use correct amount of bread machine/fast-rising

 

 

rising yeast.

yeast.

 

 

-Not enough salt.

-Use amount recommended in recipe.

 

 

-Warm, humid weather.

-Reduce liquid by 1 tablespoon and reduce yeast by

 

 

 

¼ to ½ teaspoon.

 

 

-May be caused by high altitude.

-Make recommended adjustment for high altitude

 

 

 

baking by reducing yeast by ¼ teaspoon and

 

 

 

reducing liquid by 2 to 3 teaspoons.

2.

Top and sides cave in

-Too much liquid.

-Reduce liquid by 1 tablespoon.

 

 

-Too much yeast.

-Use amount recommended in recipe.

 

 

 

 

3.

Center of loaf is raw,

-Too much liquid.

-Reduce liquid by 1 tablespoon.

not baked through.

-Power outage during operation.

-If power goes out during operation for more than 10

 

 

 

seconds, bread maker will remain off when power is

 

 

 

restored. You will need to remove unbaked loaf from

 

 

 

pan and start over with fresh ingredients. If power is

 

 

 

restored within about 10 seconds machine will

 

 

 

resume operation where it left off.

 

 

-Forgot to put knead bars in pan.

-Always put knead bars on shaft in pan before

 

 

 

adding ingredients.

4.

Gnarly, knotted top,

-Not enough liquid.

-Increase liquid by 1 tablespoon.

not smooth.

-Too much flour.

-Measure flour accurately, leveling off measuring

 

 

 

cup.

 

 

 

 

5.

Dark crust color/too

-DARK crust setting used.

-Use LIGHT or MEDIUM crust color setting the

thick.

 

next time.

6.

Loaf is burned.

-Bread maker malfunctioning.

-See Warranty section for servicing.

 

 

 

 

7.

Crust too thick.

-Bread baked too long.

-Use lighter crust color setting the next time to

 

 

 

shorten bake time.

 

 

 

 

8.

Knead bars cannot be

-Water must be added to bread pan for knead bars to

-Follow cleaning instructions after use. You may

removed.

soak before it can be removed.

need to twist bars slightly after soaking to loosen.

 

 

 

 

9.

Flat loaves, no rising

-Yeast omitted.

-Add ingredients as listed in recipe

 

 

-Yeast too old.

-Check expiration date.

 

 

-Liquid too hot.

-Use lukewarm liquid, about 80° F.

 

 

-Too much salt added.

-Use amount recommended.

 

 

-Sugar or other sweetener omitted.

-Add ingredients as listed in recipe.

 

 

-If using timer, yeast got wet before bread making

-Push dry ingredients into corners of pan. Make well

 

 

process started.

in center of dry ingredients for yeast to protect it

 

 

 

from liquids.

 

 

 

 

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Contents Important Safeguards Electric Cord Statement Important Safety InstructionsImportant Information on Protecting Electronic Control Important Tips to Keep in Mind When Making Bread areHelpful Hints for Successful Bread Baking Quick Start Steps for Making First Loaf of Bread Quick Start Steps for Making a Recipe in this BookOther Tips to Keep in Mind When Using Your Bread Maker Know Your IngredientsSpecial Note on Flour Could Affect the YeastMeasuring Ingredients the KEY to Successful Bread Making Using Bread Mixes in Your Bread Maker Make Your OWN MixesHigh Altitude Adjustment Adapting Your Favorite BREAD/DOUGH RecipesPage Time Delay Buttons Becoming Familiar with Control PanelBread Select Button Crust Color ButtonClean Before Using TOO HOT/TOO Cold WarningPage HOW to USE Dough Setting HOW to USE Time DelayClean After Each USE Slicing BreadStoring Bread Do not Immerse Bottom of Bread PAN in WaterBasic Whole Dough Specialty Wheat MIXRest KneadTroubleshooting Guide Problem Possible Cause SolutionTroubleshooting Guide Nutritional Information Shredded Wheat Bread Total Calories Multi-grain French Bread OLD Fashioned White Bread BASIC/SPECIALTY Bread SettingFollow These Instructions for this Recipe Country White Bread Potato BreadEGG Bread Follow These Instructions for Recipes on thisItalian Herb Bread Honey Oatmeal BreadDill Bread Classic RYE Bread Garlic BreadPumpernickel RYE Bread Shredded Wheat Bread Bran BreadFrench Bread Shredded Wheat CerealSourdough Starter Recipe MULTI-GRAIN FrenchTo USE and Maintain Sourdough Starter Sourdough Tips Sourdough BreadSourdough Wheat Bread Bread FlourRaisin Bread Cinnamon Oatmeal Raisin BreadGround Cinnamon RaisinsCheese Bread PanettoneApricot Almond Bread Ground NutmegCHOPPED, Dried Apricots Stollen Fruit BreadWheat ‘N Yogurt Bread Whole Wheat Bread SettingPlain Nonfat Yogurt 100% Whole Wheat Bread 50% Whole Wheat BreadCracked Wheat Bread Cracked Wheat CerealDough Setting Buttermilk Wheat BreadBUTTERMILK, 27 C Baking SodaHOW to Shape Dinner Rolls Using Basic and Wheat Dough Basic Dinner ROLLS/BREAD Sticks IngredientsCrescent Rolls FOUR-LEAF Clover RollsRYE Dinner Rolls Ingredients Wheat Dinner Rolls IngredientsFollow These Instructions for the RYE Dinner Rolls Recipe Pizza Dough Vegetable OILALL Purpose Flour Pizza SauceFollow These Instructions for the Focaccia Recipe Traditional French BreadWater CroissantsFollow These Instructions for the Croissant Recipe Cinnamon Rolls Bread MACHINE/FAST Rise Yeast FillingGroupvsrg Raised DoughnutsVegetable Shortening Follow These Instructions for the Raised Doughnuts Recipe
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