BM48271 Rev2 18/7/07 16:32 Page 36
Possible cause | Solution |
Bread has large holes in texture |
|
Water was too hot and killed the yeast | Use liquids at temperatures between |
| 21¡C and 28¡C |
Too much liquid | Measure ingredients accurately |
Too much yeast | Measure ingredients accurately |
High humidity and hot ambient temperatures | Bake during the coolest part of the day. Try |
and increase yeast activity | reducing the yeast by 1/4 teaspoon or use |
| liquids direct from the refrigerator. Do not use |
| the Timer function |
Water was too hot and killed the yeast | Use liquids at temperatures between |
| 21¡C and 28¡C |
Bread surface is sticky |
|
Bread was left in the machine too long and | Whenever possible, remove bread from the |
condensation collected on the baking pan | baking pan and cool on a wire rack before |
| keep warm period ends |
The wet/dry balance of the ingredients may | Measure ingredients accurately |
be incorrect |
|
H:HH message on display |
|
Temperature in breadmaker is too high | Press the Stop button. Remove the baking |
| pan, leave lid open and allow to cool. When |
| cool, put the baking pan back in, set |
| programme and start the programme again. |
E:EE message on display |
|
The temperature sensor is disconnected | Refer to Morphy Richards helpline. |
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