TROUBLESHOOTING(continued)

4.Gnarly, knotted top

5.Dark crust color

6.Loaf of bread is burned.

7.Crust too thick.

8.Knead bar cannot be removed

9.Flat loaves,

10.Short loaves. (Under 5 inches)

11.Collapsed while baking.

.

Not enough liquid.

Too much flour.

Dark crust setting used.

Bread maker malfunctioning

Bread baked too long.

You must add water to

bread pan and allow knead bar to soak before it can be removed.

Yeast omitted.

Yeast too old

Liquid too hot

Too much salt added.

Sugar or other sweetener omitted.

If using timer, yeast got wet before bread making process started.

Typical for 1 pound loaves and recipes using whole wheat flour.

Not enough liquid.

Sugar omitted or not enough added.

Wrong type of flour used.

Not enough yeast used or too old.

Wrong type of yeast used.

May be caused from baking in high altitude.

Exceeding capacity of bread pan.

Not enough salt used or omitted.

Too much yeast or wrong type used.

Increase liquid by 1 tablespoon.

Measure flour accurately, leveling off measuring cup.

Use Light or Medium crust color setting the next time.

See Warranty section for service information.

Use lighter crust color setting the next time to shorten bake time.

Follow cleaning instructions after use.

Assemble ingredients as listed in recipe.

Check expiration date.

Use lukewarm liquid,80º-90ºF.

Use amount recommended.

Assemble ingredients as listed in recipe.

Push dry ingredients into corners of pan and make of pan and make slight well in center of dry ingredients for yeast to protect it from liquids.

Normal situation, no solution.

Increase liquid by 1 tablespoon.

Assemble ingredients as listed in recipe.

Do not use all-purpose flour.

Measure amount recommended and check freshness date on package.

Use correct type of yeast, especially important for bread machine/fast-rising yeasts.

Make recommended adjustment for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons.

Do not use more ingredients than for a 1½ pound loaf.

Use amount of salt recommended in recipe.

Measure right type of yeast accurately.

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West Bend 5225, I quick start Troubleshooting
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I, 5225 specifications

West Bend 5225I is a standout kitchen appliance that caters to both the home cook and the culinary enthusiast. This innovative electric pressure cooker has gained considerable popularity for its versatility and advanced features, transforming the cooking experience for users.

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In conclusion, the West Bend 5225I stands out as a versatile, safe, and user-friendly electric pressure cooker. Its combination of features, including ample capacity, multifunctional cooking options, advanced safety mechanisms, and easy-to-use technology, positions it as an essential tool for anyone looking to elevate their cooking experience. Whether you are preparing a hearty meal for a crowd or a quick dinner for yourself, the West Bend 5225I is sure to meet your culinary needs.
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