36
- The bread is not fully ba-
ked.
> Possibly the incorrect
program was chosen.
>> Place the bread back
in the pan and rebake
using Program “8”.
- After cutting, the bread is
hollow inside.
> Too much water used. >> Put in less water.
>> Check the adding of salt.
> Water temperature too
high.
>> Ensure that the water is
of the correct tempera-
ture.
> No salt added.
- The bread is too small or
has not risen.
> The lid was opened during
the baking phase.
>> Keep lid closed during
baking phase.
> Proportion of wholegrain
flour or grains too high.
>> Reduce the appropriate
proportions.
> The yeast was mixed with
salt.
>> Do not mix the yeast
with salt.
- The dough has overflo-
wed.
> Proportion of liquid too
high.
>> Reduce the proportion of
liquid and check consis-
tency of dough.
- After baking, the bread is
“soggy”.
> The bread was left in the
dough container too long,
the humidity it contained
could not escape from the
hot bread and has softe-
ned the bread inside.
>>Remove the bread from
the dough container in
good time.
- The kneading hooks have
been baked in.
> This is normal procedure. >> Remove the kneading
hooks using the instruc-
tions in the operating
manual.
Correction:
Cause:Fault:
- The bread has risen so
much that the dough is
touching the lid.
> Fresh yeast used. >> Use only dried yeast.
> Ambient temperature too
high.
>> Use the equipment
under the ambient con-
ditions described in the
operating manual.
> The dough is so heavy
that the drive mechanism
cannot function.
>> Follow the recipe in-
structions closely and
measure out the ingredi-
ents accurately.
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