PROBLEM | POSSIBLE CAUSE | | SOLUTION |
| | | |
10. Collapsed while | -May be caused from baking in high altitude. | | -Make recommended adjustment for high altitude |
baking | | | baking by reducing yeast by ¼ teaspoon and |
| | | reducing liquid by 2 to 3 teaspoons. |
| -Exceeding capacity of bread pan. | | -Do not use more ingredients than recommended for |
| | | 2 pound loaf. |
| -Not enough salt used or omitted. | | -Use amount of salt recommended in recipe. |
| -Too much yeast or wrong type used. | | -Measure right type of yeast accurately. |
| -Warm, humid weather. | | -Reduce liquid by 1 tablespoon and reduce yeast by |
| | | ¼ to ½ teaspoon. |
11. Collapsed while | -May be caused by high altitude. | | -Make recommended adjustment for high altitude |
baking. | | | baking by reducing yeast by ¼ teaspoon and |
| | | reducing liquid by 2 to 3 teaspoons. |
| -Exceeding capacity of bread pan. | | -Do not use more ingredients than recommended for |
| | | 2 pound loaf. |
| -Not enough salt used or omitted. | | -Use amount recommended in recipe. |
| -Too much yeast or wrong type used. | | -Measure right type of yeast accurately. |
| -Warm, humid weather. | | -Reduce liquid by 1 tablespoon and reduce yeast by |
| | | ¼ to ½ teaspoon. |
12. Doesn’t slice well, | - Sliced while too hot. | | -Allow bread to cool on rack at least 15 to 30 |
very sticky. | | | minutes before slicing to release steam. |
| -Not using proper knife. | | - Use a good bread knife or electric knife. |
13. Open, coarse, holey | -Sale omitted. | | -Assemble ingredients as listed in recipe. |
texture. | - Too much yeast. | | -Measure right amount of recommended yeast. |
| - Too much liquid | | -Reduce liquid by 1 tablespoon. |
| | | |
14. Heavy, dense | -Too much flour. | | -Measure accurately. Leveling off measuring cup. |
texture. | | | -Measure recommended amount of yeast. |
| -Not enough yeast. | | -Measure accurately. |
| -Not enough sugar. | | |
15. Ingredients not | -Did not start bread maker. | | -After programming control panel, press start/stop |
mixed. | | | button to turn machine on. |
| -Forgot to put knead bar in pan. | | -Knead bar must be on shaft in bottom of pan before |
| | | adding ingredients. |
16. Burning odor noted | -Ingredients spilled inside oven. | | -Be careful not to spill when adding to pan. |
during operation | | | Ingredients can burn onto heating unit and cause |
| | | smoke. |
| -Pan leaks. | | -Replacement pan may be ordered. |
| -Exceeding capacity of bread pan. | | -Do not use more ingredients than recommended in |
| | | recipe and always measure accurately. |
17.Bread sticks to | -Can happen over prolonged use. | | -Wipe inside of bread pan, from ribs down, lightly |
pan/difficult to shake | | | with vegetable oil or solid shortening. Or, add 1- |
out. | | | teaspoon vegetable oil to liquid in pan before adding |
| | | dry ingredients. Do not use a vegetable spray as |
| | | sticking can worsen. Or, let bread sit in pan 10 |
| | | minutes before shaking out. |
| | | -Replacement pan may be ordered. |
| | |
18. WHOOPS! | -If machine in knead cycle, reprogram to same bread | setting and color and turn machine back on. |
Machine unplugged by | -If machine in rise cycle, remove dough from pan, shape and place in greased 9-by-5-inch loaf pan, cover |
mistake or power was | and allow to rise until doubled. Bake in preheated conventional oven at 350° F for 40 to 45 minutes or until |
lost. | golden brown. | | |
| -If in bake cycle, preheat conventional oven to 350° | F and remove top rack. Carefully remove pan from |
How can I save the | machine and place on bottom oven rack. Bake until golden brown. |
| | |
bread? | | | |