Op
eration Instr
uctions & Recip
es
QUESTIONS & ANSWERS
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ABOUT THE PERFORMANCE
Q1. Why does the height and shape of my bread loaves differ?
A1. Both the room temperature and setting time of the timer can affect the final outcome of your bread.
Also, if the ingredients were measured incorrectly, your bread can be affected.
Q2. Why didn’t my bread rise completely?
A2. Check to see that the yeast was added and that the blade was firmly attached to the baking pan. If it
was missing or not installed properly, the bread wouldn’t rise properly.
IMPORTANT: Always be sure to use fresh yeast for best results.
Q3. Why does my bread smell bad?
A3. Too much yeast, old flour, or poor water can affect your bread. Measure ingredients carefully, and be
sure to use fresh ingredients.
Q4. Why is my bread rough-grained?
A4. This bread, unlike a cubic loaf on the market, is a round loaf (like British bread) which is stretched
upward during baking. Thus, your bread can become more rough-grained than commercial bread.
Q5. What should I do if the kneading blade comes out with the bread?
A5. Remove it with a pair of tongs before slicing the bread. Since the blade can be disconnected from the
pan, it is not really a malfunction if it comes out in your bread.
Q6. Why does my bread sometimes have some flour on the side crust?
A6. In some cases, the flour mix may remain on the corners of the baking pan. When this happens,
simply trim off that portion of the outer crust with a sharp knife.
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