To Next PageTo Next PageWhy does my Elite Gourmet Bread Maker loaf have a hole at the top?
If the loaf has a hole at the top when using your Elite Gourmet Bread Maker, it could be because the dough leavened too quickly, so do not lift the lid during cooking. It may also be due to too much yeast or water being added, or an unsuitable program being selected for the recipe, so select a more intense browning option.
Why is the bread surface sticky in my Elite Gourmet Bread Maker?
If the bread surface is sticky when using your Elite Gourmet Bread Maker, it may be because the bread was left in the machine too long and condensation collected on the bread pan, so whenever possible, remove bread from the bread pan and cool on a wire rack before the keep warm period ends. It could also be that the wet/dry balance of the ingredients may be incorrect, so measure ingredients accurately.
How to fix too dark crust on Elite Gourmet Bread Maker?
If the crust color is too dark when using your Elite Gourmet Bread Maker, it's likely because too much sugar has been added. Try slightly reducing the amount of sugar and selecting a lighter browning option.
Why is my Elite Gourmet EBM8103B loaf hollow?
If the loaf is hollow or there are holes in the crumb when using your Elite Gourmet Bread Maker, it could be because the dough is too moist, there is too much yeast, no salt has been added, or too much hot water has been added. Measure out the ingredients thoroughly, slightly reduce the amount of water or yeast, check that salt has been added, and use water at ambient temperature.
General| Model | EBM8103B |
|---|---|
| Power | 550W |
| Color | Black |
| Crust Settings | Light, Medium, Dark |
| Keep Warm Function | Yes |
| Crust Control | Yes |
| Capacity | 2 lbs |
| Delay Timer | Yes |
Steps for unpacking, washing parts, and the first burn-off cycle before initial use.
Steps for adding ingredients, locking the pan, selecting programs, weight, and color.
Detailed steps for adding ingredients in the correct order and sequence.
Ingredients and timings for BASIC, QUICK BREAD, and SWEET BREAD programs.
Ingredients and timings for FRENCH, WHOLE WHEAT, and RYE BREAD programs.
Ingredients and timings for RICE, SANDWICH BREAD, and CAKE programs.
Ingredients and timings for 100% Whole Wheat, 70% Whole Wheat, Pizza, and Leavened Dough.
Ingredients and timings for making jam and yogurt using dedicated programs.
Ingredients and timings for the GLUTEN-FREE BREAD program.
Lists common issues like burning smell, mixing problems, and error codes with their causes.
Provides solutions for common problems such as burning smell, mixing, and error codes.
Addresses problems like dough not mixing, leavening excessively, or loaf sinking.
Details power interruption recovery and interpretation of error codes like H:HH and E:EO.
Solutions for dark crust, asymmetric loaf, hollow crumb, and chewy texture.
