West Bend L4805 manual Troubleshooting Guide, Problem Possible Cause, Solution

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TROUBLESHOOTING GUIDE

Following are some typical problems that may 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
1. Top inflated, Mushroom-	Too much yeast.
like in Appearance.	Too much sugar.
	Too much sugar.
	Too much flour.
	Substituted bread
	machine/fast-rise yeast
	for amount given for
	active dry yeast.
	Not enough salt.
	Warm, humid weather.
	May be caused from
	baking in high altitude
2. Top and Sides Cave in	Too much liquid.
	Too much yeast.
3. Center of Loaf is Raw,	Too much liquid.
Not Baked Through.	Power outage during
	Power outage during
	operation.
	Forgot to put knead
	bar in pan.
4. Gnarly, Knotted Top	Not enough liquid.
	Too much flour.

SOLUTION

Reduce yeast by ¼ to ½ teaspoon.

Reduce sugar by 1 teaspoon.

Reduce flour by 2 to 3 tablespoons.

Use correct amount of bread machine/fast-rise yeast.

Use amount of salt recommended in recipe.

Reduce liquid by 1 tablespoon and reduce yeast by ¼ to ½ teaspoon.

Make recommended adjustment for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons.

Reduce liquid by 1 tablespoon. Use amount recommended in recipe.

Reduce liquid by 1 tablespoon.

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.

Always make sure knead bar is on shaft in bottom of pan before adding ingredients.

Increase liquid by 1 tablespoon.

Measure flour accurately, leveling off measuring cup.

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Contents Store Important SafeguardsAutomatic Bread & Dough Maker Only ‘QUICK Start STEPS’ for Making a Recipe in this Book Other Tips to Keep in Mind When Using Your Bread Maker Page Page Page Page Page Page Bread Select Settings Time to complete in Hours and Minutes Bread Select ButtonClean Before Using HOW to USE - Basic Steps in Making Bread Page Page Page Clean After Each USE Can be removedSpecial Notes Basic Whole DoughSpecialty Wheat Special Note BakeSolution Troubleshooting GuideProblem Possible Cause Problem Possible Cause Dark crust setting usedProblem Possible Cause Problem Possible Cause Solution OLD Fashioned White Bread IngredientsBread Flour SugarCountry White Bread DRY MilkPotato Bread ALL Purpose orOatmeal Bread EGG BreadButter or Margarine Honey Oatmeal Bread HoneyDill Bread Dill WeedGarlic Bread Dried Parsley FlakesGarlic Powder Classic RYE BreadDijon RYE Bread Vegetable OILMolasses Dijon Style MustardPumpernickel RYE Bread Dried Onion Soup BreadButtermilk 95F/35C Dried Onion SOUP/RECIPE MIXPumpkin NUT Bread Evaporated MilkCanned Pumpkin Ground NutsFrench Bread MULTI-GRAIN French Bread Grain CerealAvailable at health Food stores MULTI-GRAIN BreadItalian Herb Grated ParmesanCheese Italian SeasoningCinnamon RaisinsCinnamon Oatmeal Raisin Bread Ground CinnamonCheese Bread Shredded SharpWhole Wheat Bread Setting 100% Whole Wheat Bread Half Whole Wheat BreadCracked Wheat Bread Cracked WheatCereal Whole Wheat OAT Bran BreadButtermilk Wheat Bread BUTTERMILK, 95F/35CBaking Soda Bread MachinPlain Nonfat Yogurt Dough SettingWHEAT’N Yogurt Bread Basic Dinner ROLLS/BREAD Sticks TeaspoonTablespoons Butter or Margarine Teaspoons ½ teaspoonsSlightly Beaten EGG White For Parker House RollsFor Cloverleaf Rolls For FOUR-LEAF Clover Rolls½ tablespoons Brown SUGAR, packed Teaspoon For Bread SticksWheat Dinner Rolls RYE Dinner Rolls Bread MACHINE/ Fast Rise YeastCoarse SALT, Optional Pizza DoughWhole Wheat Pizza Dough ½ ounces ¾ cup + 1 Tbsp Water 95F/35C Tablespoons¼ cups ½ teaspoonFocaccia Olive OILGrated Parmesan Cheese Rosemary LeavesCold BUTTER, sliced thin CroissantsButter Page Cinnamon Rolls Filling⅓ cup MeltedBagels Raised DoughnutsVegetable Shortening Soft Pretzels Coarse SaltRowlands@alliedcoffee.com Service@factoryoutletappliance.com