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Need Help?
Questions about general performance and operation
Question 1
What should I do if the kneading blade comes out with the bread?
Remove it with the spplied utensil. Since the blade can be disconnected from the pan, it is not a malfunction if it comes out in your bread.
Question 2
Why does my bread sometimes have some flour on the side crust?
In some cases, the flour mix may remain on the corners of the baking pan. When this happens, it usually can be eaten or simply trim off that portion of the outer crust with a sharp knife.
Question 3
Why isn't the dough mixing? I can hear the motor running.
The Kneading Blade or baking pan may not be inserted properly. Make sure the pan is facing the right way and that it has ‘clicked’ and seated into the bottom of the breadmaker.
Question 4
How long does it take to make bread?
Timings for each setting are outlined earlier.
Question 5
Why do I have to add the ingredients in a certain order?
This allows the breadmaker to mix the ingredients in the most efficient manner possible. It also serves to keep the yeast from combining with the liquid before the dough is started to mix, which is essential on the time delay.
Question 6
The kneading blade is stuck in the bread pan. After baking, how do I get it out?
The kneading blade may ‘stick’ in place after baking. Running warm or hot water over the blade should loosen it enough to be removed. If still stuck, soak in hot water for about 30 minutes.
Question 7
Can I wash the baking pan in the dishwasher?
No. The baking pan and kneading blade must be washed by hand.
Question 8
What will happen if I leave the finished bread in the baking pan?
Whilst still in the breadmaker for the first hour after baking is complete, the bread ’keeps warm’ to prevent it becoming ‘soggy’.
Leaving the bread in the breadmaker after the keep warm period may result in a ‘soggy’ loaf of bread as excess steam (moisture) would not be able to escape.
Remove and allow to cool on a wire rack after baking to prevent this.
Question 9
Why did the dough only partially mix? Why didn't it mix completely?
The dough may be too heavy or dry. Also, the kneading blade or baking pan may not be inserted properly. Ingredients may have been added in the wrong order.
Question 10
Why didn't the bread rise?
The yeast could be bad, past it’s sell by date or possibly no yeast was added at all. Also, if the mixing was not complete, rising problems could develop.
Questions about ingredients and recipes
Question 11
How do I know when to add raisins, nuts, etc. to the bread?
There is a beeper tone to signal that you may add raisins, nuts, etc. during the second kneading cycle. In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe indicates the best time to add fruit and nuts to the dough.
Question 12
How come my bread comes out too moist? What can I do?
Humidity may affect the dough. Add an extra tablespoon of flour. Also, high altitude may have the same effect. Decrease the amount of yeast by 1/4 teaspoon and decrease the sugar and/or water/milk slightly.
Question 13
Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast. Decrease the yeast by 1/4 tsp.
Question 14
Why does my bread rise and then collapse or crater?
The bread may be rising too much. To reduce the rate of rising, reduce the amount of yeast and/or increase the amount of salt.
Question 15
Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 2 cups of dry ingredients (that includes the total amount of flour, oats, oatmeal, bran). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and oil/butter/margarine to use. We advise creating your own bread recipes using the basic mode, then progress to the others, using the Baking cycle times chart as a guide.
Question 16
Is it important for ingredients to be at room temperature before adding them to the baking pan?
Yes, even when the delay timer is being used. (Water must be between 21oC and 28oC).
Question 17
The whole wheat/wholemeal breads are always shorter. Am I doing something wrong?
No, it is normal for Whole wheat and Wholemeal breads to be shorter and denser than Basic or French breads. Whole Wheat and Wholemeal flour are heavier than white bread flour, therefore they don’t rise as much during the bread making process. This is also true for bread containing fruit, nuts, oats and bran.
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