Page 19 | Home Bakery |
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• HOW DID IT TURN OUT? | 21 |
If you followed the steps on the previous pages you should have a loaf that looks and tastes great. If not then the following information should help you identify what went wrong. If you have a failed loaf at any time in the future you can guarantee that the reason is here in these next few paragraphs.
| • | Frequently asked questions | 22 |
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| PROBLEM | CAUSE |
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| The display says E:EE and I | If the ambient temperature in the room is too cold to make a loaf, the display | |||
| can’t select anything | will flash E:EE. The machine should not be operated in temperatures below | |||
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| 10° C. |
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| The machine beeped part | This is the signal to add other ingredients like fruit or nuts. Some of the | |||
| way through the process. | recipes call for extra ingredients. Refer to the appropriate recipe for more | |||
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| information. |
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| I tried to make another loaf | The machine must be allowed to cool thoroughly before another loaf can be | |||
| straight after the first but the | made. The machine will show the word H:HH on the display panel until it has | |||
| process wouldn’t start. | cooled properly. |
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| What does the ‘keep warm’ | The Keep Warm function prevents condensation from forming on the loaf | |||
| function actually do? | after the bake cycle has finished. You can remove the loaf during the Keep | |||
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| Warm period then press START/RESET button to reset the machine. | ||
| What if the power is | The bread maker will resume from where it left off as long as the power is | |||
| interrupted accidentally | restored within 15 minutes. After this, it is likely that the ingredients will have | |||
| during the process? | spoiled anyway. |
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| • | PROBLEMS? Sunken loaves. | 22.1 |
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Typically, what happens is the dough will rise very well then sinks just as the baking process starts. Most of the time, this is because the dough was not strong enough. Whilst the yeast is still producing gas a weak dough will maintain a good shape but once the yeast is killed by the baking process, the loaf can sink under it’s own weight.
1.The mixture is too wet causing weak dough.
a.Too much water/not enough flour. This will make the dough sloppy. Check the pictures on the previous page. The dough should be soft but firm.
b.Use the recommended brands of flour and yeast at first. Other brands may need some adjustment to the ingredients. Some types of flour absorb less water than those recommended. In this case add an extra 50g of flour to make the dough thicker.
c.You’re not using ordinary plain flour are you?
2001 | ABM10 rev.0 |
