Lid – If you would like to remove the lid for cleaning, open the lid completely and pull upward. Never put the lid in the dishwasher.
Baking Pan, Kneading Paddle, Measuring Spoon and Measuring Cup –
Wash with warm soapy water and rinse thoroughly, or clean in the upper rack of the dishwasher. Dry all parts after use. If you have trouble removing the kneading paddle from the bread pan, soak in warm water for 10 to 15 minutes – this will loosen the blade. Note: Do not use metal utensils with the baking pan as they will damage the nonstick surface.
Baking Chamber – Remove any bread crumbs by wiping them away with a slightly damp cloth or clean pastry brush. Be careful not to bend the heating element when doing so.
TROUBLESHOOTING
Dough Does Not Rise Properly – Check expiration date of yeast.
Make certain yeast is fresh and properly stored (sealed, in a cool dark place).
Liquid may have been too hot and killed yeast, or liquid may have been too cool and yeast did not activate completely – liquids should be between 75° – 90° for best bread machine results.
Delay Start feature used, but ingredients were in bread pan in improper order. Short loaves – Not enough sugar in recipe.
Not enough yeast. Yeast was old or improperly stored.
Delay Start feature used and ingredients not placed in bread pan properly. Salt came into contact with yeast and killed yeast.
Loaves with whole wheat and/or whole grain flours will not be as tall as those made with bread flour.
Sunken, uneven tops of loaves – High humidity or high room temperature. Do not place bread machine in sunny window.
On high humidity days, try increasing the flour by one tablespoon per cup of flour used.
Underbaked, gummy texture – Dough too wet. When baking next loaf of same bread, watch dough during the first knead and add additional flour 1 to 2 teaspoons at a time.
Too much whole grain or whole grain flour used. Bread pan too small for recipe.
Collapsed loaf – Dough too wet. When baking next loaf of same bread, watch dough during the first knead and add additional flour 1 to 2 teaspoons at a time.
Water not proper temperature.
Ingredients not in proper proportions – be sure to measure dry ingredients correctly by stirring flours first, spooning into measuring cup, then leveling.
Open texture – Dough too wet. When baking next loaf of same bread, watch dough during the first knead and add additional flour 1 to 2 teaspoons at a time.
Too much yeast was used.
Salt was omitted or incorrectly under measured.
Dense, heavy texture – Dough too dry. When baking next loaf of same bread, watch dough during the first knead and add additional water/liquid 1 teaspoon at a time.
This may occur when substituting lowfat products such as
Not enough sugar in recipe.
Not enough yeast used. May need to add dough enhancer or vital gluten flour.
Kneading paddle embedded in the loaf – If you are nearby when the signal before last rise sounds, you can remove the kneading paddle, reshape the loaf and replace.
Small amount of smoke/burning smell from machine – Most often this is caused by spilled ingredients. If it is bad, unplug machine, clean carefully (Caution: interior of machine is hot), then plug machine in again to continue. Program will be stored in memory for a maximum of 15 minutes if unplugged. Otherwise “flour dust” will burn off on its own. Clean completely when machine is unplugged and cool.
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