troubleshooting guide (continued)
PROBLEM | POSSIBLE CAUSE |
SOLUTION
LOAF SIZE AND SHAPE
| 6. | Collapsed | • Machine was placed in a draught or | • Reposition bread maker. | |
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| while baking. | may have been knocked or jolted |
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| during rising. |
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| • Exceeding capacity of bread pan. | • Do not use more ingredients than | |
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| recommended for large loaf (max. 900g). | |
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| • Not enough salt used or omitted. (salt | • Use amount of salt recommended in | |
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| helps prevent the dough over proving) | recipe. | |
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| • Too much yeast. | • Measure yeast acurately. | |
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| • Warm, humid weather. | • Reduce liquid by 15ml/3tsp and | |
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| reduce yeast by 1/4tsp. | |
| 7. | Loaves uneven | • Dough too dry and not allowed to rise | • Increase liquid by 15ml/3 tsp. | |
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| shorter on one end. | evenly in pan. |
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| BREAD TEXTURE | ||
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| 8. | Heavy dense texture. | • Too much flour. | • Measure accurately. | |
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| • Not enough yeast. | • Measure right amount of | |
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| recommended yeast. | |
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| • Not enough sugar. | • Measure accurately. | |
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| 9. | Open, course, holey | • Salt omitted. | • Assemble ingredients as listed in recipe. | |
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| texture. | • Too much yeast. | • Measure right amount of recommended | |
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| yeast. | |
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| • Too much liquid. | • Reduce liquid by 15ml/3tsp. | |
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| 10. Centre of loaf is raw, | • Too much liquid. | • Reduce liquid by 15ml/3tsp. | ||
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| not baked enough. | • Power cut during operation. | • If power is cut during operation, the | |
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| bread maker will remain off when power | |
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| is restored. You will need to remove | |
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| unbaked loaf from pan and start again | |
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| with fresh ingredients. | |
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| • Quantities were too large and machine | • Reduce amounts to maximum | |
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| could not cope. | quantities allowed. | |
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| 11. Bread doesn’t slice | • Sliced while too hot. | • Allow bread to cool on rack at least | ||
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| well, very sticky. |
| 30 minutes to release steam, before | |
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| slicing. | |
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| • Not using proper knife. | • Use a good bread knife. | |
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| CRUST COLOUR AND THICKNESS | ||
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| 12. Dark crust colour/ | • DARK crust setting used. | • Use medium of light setting the | ||
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| too thick. |
| next time. | |
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| 13. Loaf of bread is burnt. | • Bread maker malfunctioning. | • Refer to “Service and customer care” | ||
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| section. | |
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| 14. Crust too light. | • Bread not baked long enough. | • Extend baking time. | ||
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| • No milk powder or fresh milk in recipe. | • Add 15ml/3tsp skimmed milk powder | |
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| or replace 50% of water with milk to | |
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| encourage browning. |
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