Bestron ABM2003 - Breadmaker Troubleshooting; Common Issues and Solutions

Instruction manual
45
English
USE - Beep
Thebeepisheard:
 •onpressinganyofthebuttons;
 •attheendofanyprogram;
 •attheendofthekeep-warmperiod;
 •duringthe2ndkneadingperiodusedincertainprograms,asareminderthatitistimetoaddcertain
specificingredients(nuts,chocolate,etc.).
USE - Interruptions to the power supply and power cuts
After interruptions to the power supply of a maximum of 10 minutes the breadmaker will automatically
continuetoworkthroughtheprogram.Withlongerpowercutsthedisplaywillautomaticallyreturntothe
startingtimeoftherelevantprogram;itwillthenbenecessarytostartthebreadmakeragain.
USE - Storing and cutting bread
Theloafwillneedtocoolforatleast20to40minutesbeforeitcanbecutproperly.Preferenceisgiventothe
useofasharpelectricknife,oraserratedbreadknife.
Sinceyourbreaddoesnotcontainanypreservativesyouwillnotbeabletokeepitforlong;youcankeepthe
breadforaboutthreedaysatroomtemperature.Youcanstorebreadinadeep-freezeifyouwishtokeepit
foralongerperiodoftime.
TROUBLESHOOTING
Problem Cause Solution
The crust is too thick. The bread has been kept warm
for too long, and it has dried out.
Remove the loaf from the baking tin shortly
after the end of the baking time.
IThe ingredients are
not evenly mixed and/
or baked properly.
Incorrect program selected. Select the correct program for the bread.
The dough is too thick to be
kneaded properly.
Add sufficient water.
The display shows
HHH
The temperature in the
breadmaker is too high.
Press the Start/Stop button to stop the
breadmaker, and open the lid to allow the
interior to cool.
The motor makes a
sound, but the dough
is not being kneaded.
The baking tin has not been
fitted correctly, or the dough is
too stiff to be kneaded.
Check that the baking tin has been added
properly; always take care when weighing
out the ingredients for the dough.
The loaf is too small. No yeast, or the yeast is not
working properly.
Make sure that the conditions are right for
the yeast.
The dough rises above
the baking tin.
Too much yeast and/or water
added.
Reduce the quantity of moisture and/or
yeast.
The loaf collapses
whilst it is baking.
Too much water or yeast makes
the dough too soft and weak.
Reduce the quantity of moisture and/or
yeast.
On cutting the loaf the
centre is found to be
hollow.
Too much water and/or yeast
added, no salt added.
Reduce the quantity of moisture and/or
yeast, and add more salt.
Powder remaining in
the baking tin.
Too little water added. Use more water.