PROBLEM

POSSIBLE CAUSE

10.

Collapsed While Baking.

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.

 

 

Warm, humid weather.

11.

Bread Doesn’t Slice Well,

Sliced while too hot.

 

very sticky.

 

 

 

Not using proper knife.

12.

Open, Coarse, Holey texture.

Salt omitted.

 

 

Too much yeast.

 

 

Too much liquid.

13.

Heavy, Dense Texture.

Too much flour.

 

 

Not enough yeast.

 

 

Not enough sugar.

14.

Ingredients Not Mixed.

Did not start bread maker.

Forgot to put knead knead bar in pan.

SOLUTION

Use 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 recommended for 1½ pound loaf.

Use amount of salt recommended in recipe.

Measure right type of yeast accurately.

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

Allow bread to cool on rack at least 15 to 30 minutes before slicing to release steam.

Use a good bread knife or electric knife.

Assemble ingredients as listed in recipe.

Measure right amount of recommended yeast.

Reduce liquid by 1 tablespoon.

Measure accurately, leveling off measuring cup.

Measure right amount of recommended yeast.

Measure accurately.

After programming control panel, press START/STOP button to turn bread maker on.

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

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West Bend L4805 manual Problem Possible Cause