Black & Decker BMH110 manual Trouble Shooting Guide, Plum Jam, Orange Marmalade

Plum Jam

21⁄2 cups chopped Blood Plums 11⁄2 cup sugar

21⁄2 tablespoons jam setter

Place plums, sugar and jam setter in the bread pan.

Lock the bread pan into position in the baking chamber and close the lid.

Program unit to setting 10. Press START.

Orange Marmalade

500 grams oranges, thinly sliced 11⁄2 cup sugar

2 tablespoons jam setter

Place oranges in a heat proof bowl. Pour over enough boiling water to just cover. Set aside until cool, and peel has softened, approximately 3 hours. Drain.

Place orange slices in bread pan with sugar and jam setter.

Lock the bread pan into position in the baking chamber and close the lid.

Program unit to setting 10. Press START.

Trouble Shooting Guide

PROBLEM

The Bread Maker Machine Will Not Start

Cause 1: The appliance is not plugged in correctly to power outlet.

Solution: Always plug appliance correctly into 230-240 volt power outlet.

Note: There is a preheat at the beginning of the wheat cycle. It is normal for there to be no dough blade activity during this time.

PROBLEM

The Bread Maker Does Not Bake the Bread

Cause:	The DOUGH program was selected.
Solution:	Choose the appropriate program for the
	recipe you have chosen.

PROBLEM

Bread Collapses When Baked

Cause 1:	Salt was reduced or omitted.
Solution:	Measure salt carefully using standard
	measuring spoons that have been
	levelled off.
Cause 2:	Too much liquid was used.
Solution:	If dough is too wet the bread will
	collapse. In future reduce water or liquid
	by at least 1 tablespoon and up to 4
	tablespoons. Let the machine knead for
	1 to 2 minutes. If dough appears too
	dry, add additional water 1 tablespoon
	at a time, up to 4 tablespoons.
Cause 3:	Warm weather, high humidity or
	overheated liquid all speed up yeast
	action which may cause the dough to
	rise too fast and the bread to collapse
	during baking.
Solution:	If room temperature is over 27°C try
	using chilled water. Try reducing the
	amount of yeast used by 1⁄4 teaspoon.

PROBLEM

The Bread or Dough Did Not Rise Enough

Cause 1:	Not enough sugar was used.
Solution:	Measure sugar carefully. Do not reduce
	amount of sugar or sugar sweeteners in
	a recipe. Do not use artificial sweeteners.
Cause 2:	Yeast did not activate.
Solution:	Make sure yeast is fresh, check “use-by”
	date. Yeast should be placed in a little
	hollow well made in the flour.
Cause 3:	Too much salt inhibited rising.
Solution:	Use amount specified in recipe and
	measure carefully.
Cause 4:	High altitude.
Solution:	For every 1,000 feet over 3,000 feet
	above sea level, reduce the water by
	1 tablespoon up to 4 tablespoons
	maximum.

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