23
PROBLEM BREAD SINKS IN
CENTRE OVER BROWNED
STICKY PATCH
ON TOP OF
BREAD
DOUGHY CENTRE HEAVY DENSE
TEXTURE
Flour
Not measured
correctly • • • •
Low Protein % • • •
Passed use-by
date • •
Self raising flour
used • • •
Sugar Not measured
correctly • • • • •
Salt Not measured
correctly • •
Water/ Liquid
Not measured
correctly • • • •
Too hot/Too cold
Yeast Not measured
correctly • • • •
Bread Mix
Not measured
correctly • • • •
Used in place of
flour • •
Room Temp
Too hot •
Too cold
MACHINE WILL NOT
OPERATE
ERROR CODE --H ON
DISPLAY WINDOW
INGREDIENTS NOT
MIXED
Appliance unplugged •
30 minute warming cycle (Wholewheat cycle only) •
Kneading blade not on shaft •
Select setting incorrect
Machine has not cooled from previous use • •
Lid opened during rising or baking
Hot bread left in pan too long
Incorrect crust colour selection
Start button not pressed • •
Bread pan unseated •
COARSE HOLEY
TEXTURE
BREAD RISES TOO
MUCH
BREAD DOESN’T
RISE ENOUGH CORRECTIVE ACTION
• • Check method of weighing/measuring ingredients. Ref Page 16
•Use suitable high protein flour or add gluten flour. Ref Page 17
•Discard and use fresh flour. Ref Page 17
•Use bread flour. Self-raising flour already contains baking powder as the raising
agent. Ref Page 17
•••Use metric measuring spoons. Ref Page 16
•••Use metric measuring spoons. Ref Page 16
• • Check method of weighing/measuring ingredients. Ref Page 16
•Water must be between 20°C - 25°C. Ref Page 20
•••Use metric measuring spoons. Ref Page 16
•••Check method of weighing/measuring ingredients. Ref Page 16
•Bread mix already contains salt, sugar, etc. and cannot be substituted for flour.
Ref Page 17
•Room temperature must be less than 28°C. Ref Pages 13, 20
•Room temperature must be more than 10°C. Ref Pages 13, 20
BREAD NOT BAKED BAKED BREAD IS
DAMP
UNDER BROWNED
CRUST
PRESET TIMER DID
NOT FUNCTION
BREAD NOT
SUFFICIENTLY
BAKED
LOAF IS SMALL
• •
• •
• • •
•
•
•
•
Troubleshooting – ikon™ Baker’s Oven
Troubleshooting – Recipe