Why is my Sheffield Bread Maker smoking when baking?
If you notice smoke coming from the ventilation holes of your Sheffield Bread Maker during baking, it's likely due to ingredients sticking to or near the heating element. To resolve this, unplug the bread maker and carefully clean the heating element. Be cautious to avoid burns. During the first use, dry operate the bread maker with the lid open.
General| Brand | Sheffield |
|---|---|
| Model | PLA0532 |
| Category | Bread Maker |
| Language | English |
Identifies the main components and buttons on the bread maker's control panel.
Instructions on how to start, stop, and pause the bread making process.
Details on setting a delayed start time for baking.
Guidance on selecting the desired bread loaf size (700g or 1000g).
Explanation of the 12 available baking programs and their uses.
How to select the desired crust brownness (light, medium, dark).
Details on the automatic 1-hour keep warm function after baking.
How the machine handles power supply interruptions during operation.
Recommendations for optimal room temperature for machine operation.
Explanation of 'HHH' and 'LLL' error displays related to pan temperature.
Steps and precautions for operating the bread maker for the first time.
Instructions for cleaning the bread pan, kneading paddle, housing, and lid.
Descriptions of bread flour, plain flour, whole-wheat, and black wheat flour.
Details on cake powder, corn/oatmeal flour, and sugar for bread making.
Information on yeast types, testing, and the role of salt in bread making.
Details on eggs, butter/oil, baking powder, and soda for recipes.
Proper technique for measuring liquids using a measuring cup.
Technique for accurately measuring dry ingredients with spoons or cups.
Correct order for adding ingredients and handling auto-dispense functions.
Addresses issues like smoke, thick crust, difficulty removing bread, and uneven baking.
Solutions for 'HHH' display, motor noises, and dough not blending.
Troubleshooting large bread size, dough overflow, and incorrect dough consistency.
Addresses issues like small bread, no rise, dense bread, and hollow centers.
Solutions for bread surface adhering to powder or having a too thick, dark crust.
Recipes for Traditional White Bread and Nut & Raisin Bread.
Recipes for Italian White Bread using the BASIC program.
Recipes for Coarse White, Wholemeal, and Coarse Bread using specific programs.
Recipes for Sweet Bread and Potato Bread using BASIC program.
Recipes for Wheat Bread and Corn Bread using specific programs.
Recipes for Rice Bread (BASIC) and Carrot Bread (BASIC).
Recipes for ULTRA-FAST PESTO Bread and Fig & Walnut Bread (BASIC).
Recipes for Classic French Bread (FRENCH) and Cheese-Cracked Pepper Bread (ULTRA-FAST).
Recipes for Cinnamon Raisin Nut Bread (SWEET), Holiday Bread (SWEET), and Sandwich Bread (Sandwich).
Instructions for making cake and preparing dough for other uses.
Recipes for Wholemeal Pizza dough and Croissants using the DOUGH program.
Instructions for Pretzels (DOUGH) and making Jam (Jam program).
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