West Bend L4805 manual Troubleshooting Guide, Problem Possible Cause, Solution

TROUBLESHOOTING GUIDE

Following are some typical problems that may occur when making bread in your bread maker. Please review the problems, their possible causes and the corrective action that should be taken to ensure successful bread making.

PROBLEM	POSSIBLE CAUSE
1. Top inflated, Mushroom-	Too much yeast.
like in Appearance.	Too much sugar.
	Too much flour.
	Substituted bread
	machine/fast-rise yeast
	for amount given for
	active dry yeast.
	Not enough salt.
	Warm, humid weather.
	May be caused from
	baking in high altitude
2. Top and Sides Cave in	Too much liquid.
	Too much yeast.
3. Center of Loaf is Raw,	Too much liquid.
Not Baked Through.	Power outage during
	operation.
	Forgot to put knead
	bar in pan.
4. Gnarly, Knotted Top	Not enough liquid.
	Too much flour.

SOLUTION

Reduce yeast by ¼ to ½ teaspoon.

Reduce sugar by 1 teaspoon.

Reduce flour by 2 to 3 tablespoons.

Use correct amount of bread machine/fast-rise yeast.

Use amount of salt recommended in recipe.

Reduce liquid by 1 tablespoon and reduce yeast by ¼ to ½ teaspoon.

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

Reduce liquid by 1 tablespoon. Use amount recommended in recipe.

Reduce liquid by 1 tablespoon.

If power goes out during operation, bread maker will be turned off automatically. You will need to remove unbaked loaf from pan and start over with fresh ingredients.

Always make sure knead bar is on shaft in bottom of pan before adding ingredients.

Increase liquid by 1 tablespoon.

Measure flour accurately, leveling off measuring cup.

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