Model no. 043-1394-4 | Contact us: 1-855-803-9313
1716
Troubleshooting
Too much flour, especial-
ly for white bread.
Too much yeast or not
enough salt.
Sweet ingredients as well
as sugar.
Too much sugar.
f
a/b
b
a/b
Mushroom-like,
unbaked surface.
Problem Cause Solution
Too much or not enough
liquid.
a/b/g
Recipes with moist ingre-
dients, e.g. yogurt.
g
Too much water.
Bread volume too big for
the pan.
g
a/f
No salt. b
High humidity; water too
hot.
h/i
Too much liquid. c
Too much humidity. h
Too much flour or not
enough liquid.
Not enough yeast or
sugar.
No salt or not enough
sugar.
Too much liquid.
Too much fruit, whole
meal, or of one of the
other ingredients.
Old or stale flour. Warm
liquids make the dough
rise too quickly and loaf
fall in before baking.
a/b/g
a/b
b
e
The bread is not
baked in the
centre.
Open or coarse
structure or too
many holes.
The bread goes
down in the mid-
dle.
Heavy, lumpy
structure.
The dough volume is
larger than the pan and
the bread goes down.
The fermentation is too
short or too fast owing to
the excessive temperature
of the water or the baking
chamber or to the exces-
sive moistness.
a/f
c/h/i
Troubleshooting
Problem Cause Solution
Bread not cooled enough
(the vapour has not
escaped).
The flour was not worked
well down the sides
during the kneading.
j
g/i
The slices are
uneven or there
are clumps in the
middle.
Flour deposits on
the bread crust.
a) Measure the ingredients correctly.
b) Adjust the ingredient amounts and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. Add the ingredients specified in the
recipe in the right order. Make a small ditch in the middle of the flour and put in the crumbled
yeast or the dry yeast. Avoid letting the yeast and the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients. Do not use more than the specified amount of flour.
Reduce all the ingredients by 1/3.
f) Correct the amount of liquid. If ingredients containing water are used, the amount of the liquid to
be added must be reduced.
g) In case of overly humid weather, remove 1-2 tablespoons of water.
h) In case of warm weather, do not use the timing function. Use cold liquids.
i) Take the bread out of the pan immediately after baking, and leave it on a cooling rack to cool for at
least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient amounts by 1/4.
k) Never grease the pan!
Add a tablespoon of wheat gluten to the dough.
Limited Warranty
1-Year Limited Warranty
This product carries a one (1) year warranty against defects in workmanship and materials.
If found defective, return to place of purchase, with proof of purchase.
This product is not guaranteed against wear, misuse and/or abuse.
Warranty
V810-F1170001_ BM1349-UL_英文版说明书.indd 16-17 2017/7/7 11:05:33
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