West Bend L5203 Bread Texture, Pan Problems, Machine Mechanics, Crust Color And Thickness

	*	Too much yeast.	* Use amount recommended in recipe
5. Gnarly, knotted top, not smooth	*	Not enough liquid.	* Increase liquid by 1 tablespoon.
	*	Too much flour	* Measure flour accurately, leveling off
	*	Tops of loaves may not all be perfectly		measuring cup. See pages 6 - 7.
			* Having dough at proper condition is the key
		shaped, however, this does not affect		to perfect loaves. See page 4.
		wonderful flavor of bread.
6. Collapsed while baking.	*	May be caused from baking in high	* Make recommended adjustment for high
		altitude.		altitude baking by reducing yeast by ¼
				teaspoon and reducing liquid by 2 to 3
	*	Exceeding capacity of bread pan.		teaspoons.
			* Do not use more ingredients than
	*	Not enough salt used or omitted.		recommended for 1-1/2 pound loaf.
			* Use amount of salt recommended in recipe.
	*	Too much yeast or wrong type used.	* Measure right type of yeast accurately.
	*	Warm, humid weather.	* Reduce liquid by 1 tablespoon and reduce
				yeast by ¼ to ½ teaspoon.
7. Loaves uneven, shorter on one end	*	Dough too dry and not allowed to rise	* Increase liquid by tablespoon.
		evenly in pan.
		BREAD TEXTURE
8. Heavy, dense texture.	*	Too much flour.	* Measure accurately, leveling off measuring
	*	Not enough yeast.		cup. See page 6 – 7.
			* Measure right amount of recommend yeast.
	*	Not enough sugar.	* Reduce liquid by 1 tablespoon.
9. Open, course, holey texture.	*	Salt omitted.	* Assemble ingredients as listed in recipe.
	*	Too much yeast.	* Measure right amount of recommended yeast.
	*	Too much liquid.	* Reduce liquid by 1 tablespoon.
10. Center of load is raw, not bake through.	*	Too much liquid.	* Reduce liquid by 1 tablespoon.
	*	Power outage during operation.	* If power goes out during operation, bread
				maker will remain off when power is
				restored. You will need to remove unbaked
				loaf from pan and start over with fresh
	*	Forgot to put knead bar in pan.		ingredients.
			* Always make sure knead bar is on shaft in
				bottom of pan before adding ingredients.
11. Bread doesn’t slice well, very sticky.	*	Sliced while too hot.	* Allow bread to cool on rack at least 15 to 30
	*	Not using proper knife.		minutes before slicing to release steam.
			* Use a good bread knife or electric knife.
	CRUST COLOR AND THICKNESS
12. Dark crust color/too thick.	*	DARK crust	* Use basic white–large (2) setting the next
				time.
13. Loaf of bread is burned.	*	Bread maker malfunctioning	* See “warranty” section for service
				information.
14. Crust too light.	*	Bread not baked long enough.	*	Extend baking time.
		PAN PROBLEMS
15. Knead bar cannot be removed.	*	You must add water to bread pan and	*	Follow cleaning instructions after use. You
	allow knead bar to soak before it can be			may need to twist bar slightly after soaking
	removed.			to loosen.
16. Bread sticks to pan/difficult to shake out.	*	Can happen over prolonged use.	* Wipe inside of bread pan, from ribs down,
				lightly with vegetable oil or solid shortening.
				Or, add 1 teaspoon vegetable to liquid in pan
				before adding dry ingredients. Do not use a
				vegetable spray as sticking can worsen. Or,
				let bread sit in pan 10 minutes before shaking
				out.
			* Replacement pan may be ordered. See
				“warranty” section.
		MACHINE MECHANICS
17. Ingredients not mixed.	*	Did not start bread maker.	* After programming control panel, press start
				button to turn bread maker on.
18. Burning order noted during operation.	*	Ingredients spilled inside oven.	* Be careful not to spill ingredients when
				adding to pan. Ingredients can burn onto
				heating unit and cause smoke.

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