troubleshooting guide (continued)

PROBLEM

POSSIBLE CAUSE

SOLUTION

LOAF SIZE AND SHAPE

 

6.

Collapsed

• Machine was placed in a draught or

• Reposition bread maker.

 

 

while baking.

may have been knocked or jolted

 

 

 

 

during rising.

 

 

 

 

• Exceeding capacity of bread pan.

• Do not use more ingredients than

 

 

 

 

 

recommended for large loaf (max. 1Kg).

 

 

 

• Not enough salt used or omitted. (salt

• Use amount of salt recommended in

 

 

 

helps prevent the dough over proving)

recipe.

 

 

 

• Too much yeast.

• Measure yeast acurately.

 

 

 

• Warm, humid weather.

• Reduce liquid by 15ml/3tsp and

 

 

 

 

 

reduce yeast by 1/4tsp.

 

7.

Loaves uneven

• Dough too dry and not allowed to rise

• Increase liquid by 15ml/3 tsp.

 

 

shorter on one end.

evenly in pan.

 

 

 

 

 

 

 

 

 

 

BREAD TEXTURE

 

 

 

 

 

 

 

8.

Heavy dense texture.

• Too much flour.

 

• Measure accurately.

 

 

 

• Not enough yeast.

 

• Measure right amount of

 

 

 

 

 

recommended yeast.

 

 

 

• Not enough sugar.

 

• Measure accurately.

 

 

 

 

 

 

 

9.

Open, course, holey

• Salt omitted.

 

• Assemble ingredients as listed in recipe.

 

 

texture.

• Too much yeast.

 

• Measure right amount of recommended

 

 

 

 

 

yeast.

 

 

 

• Too much liquid.

 

• Reduce liquid by 15ml/3tsp.

 

 

 

 

 

 

10. Centre of loaf is raw,

• Too much liquid.

 

• Reduce liquid by 15ml/3tsp.

 

 

not baked enough.

• Power cut during operation.

 

• If power is cut during operation for more

 

 

 

 

 

than 8 minutes you will need to remove the

 

 

 

 

 

unbaked loaf from the pan and start again

 

 

 

 

 

with fresh ingredients.

 

 

 

• Quantities were too large and machine

 

• Reduce amounts to maximum

 

 

 

could not cope.

 

quantities allowed.

 

 

 

 

 

 

11. Bread doesn’t slice

• Sliced while too hot.

 

• Allow bread to cool on rack at least

 

 

well, very sticky.

 

 

30 minutes to release steam, before

 

 

 

 

 

slicing.

 

 

 

• Not using proper knife.

 

• Use a good bread knife.

 

 

 

 

 

 

 

 

CRUST COLOUR AND THICKNESS

 

 

 

 

 

 

12. Dark crust colour/

• DARK crust setting used.

 

• Use medium or light setting the

 

 

too thick.

 

 

next time.

 

 

 

 

 

 

13. Loaf of bread is burnt.

• Bread maker malfunctioning.

 

• Refer to “Service and customer care”

 

 

 

 

 

section.

 

 

 

 

 

 

14. Crust too light.

• Bread not baked long enough.

 

• Extend baking time.

 

 

 

• No milk powder or fresh milk in recipe.

 

• Add 15ml/3tsp skimmed milk powder

 

 

 

 

 

or replace 50% of water with milk to

 

 

 

 

 

encourage browning.

17

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Image 21
Kenwood BM450 manual Bread Texture