Troubleshooting - Morphy Richards Homebake 502001 Instructions Manual

BM502001.qxp_Layout 1 12/04/2018 16:38 Page 24

Troubleshooting

Bread Sinks in the centre.
Too much liquid or liquid too warm.
Measure ingredients accurately. Use liquids at temperatures
between 21°C and 28°C.
Salt was not added, causing bread to over rise
and collapse.
Measure ingredients accurately.
Too much yeast was added.
Measure ingredients accurately, if problem persists, reduce
yeast by 1⁄4 teaspoon.
High humidity and hot ambient temperatures can
cause bread to over rise and collapse.
Bake during the coolest part of the day, Try reducing the yeast
by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do
not use the timer function.
High altitudes can cause the bread to over rise
and then collapse during baking.
Try reducing the yeast by 1⁄4 teaspoon.
Lid (3) is open during baking.
Do not open the lid during baking.
Bread did not rise enough
Not enough yeast was added.
Measure ingredients accurately.
Yeast is outdated or inactive.
Never use outdated yeast. Store in a cool, dark place.
Too little sugar was added.
Measure ingredients accurately.
Too much salt was added, reducing the action of
the yeast.
Measure ingredients accurately.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C.
Yeast has been activated before program has
started.
Take care that yeast does not come in contact with liquid
before program has started.
Bread rises too much
High humidity and hot ambient temperatures can
cause bread to over rise.
Bake during the coolest part of the day. Try reducing the yeast
by 1⁄4 teaspoon or use liquids directly from the refrigerator.
Do not use the Timer function.
Too much yeast.
Measure ingredients accurately.
Too much liquid.
Measure ingredients accurately.
Hot liquids accelerated the yeast action.
Use liquids at temperatures between 21°C and 28°C.
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Too much flour or not enough salt.
Measure ingredients accurately.
Bread dry with dense texture
Not enough liquid added.
Measure ingredients accurately.
Flour may have passed the use by date, or be
dry causing wet/dry imbalance.
Try increasing liquid by 1 tbsp at a time.
Bread under baked with soggy centre
Too much liquid from fresh or canned fruit.
Always drain liquids well as specified in the recipe. Water may
have to be reduced slightly.
Large amounts of rich ingredients like nuts,
butter, dried fruits, syrups and grains will make
dough heavy. This will slow down the rising and
prevent the bread from baking through.
Measure ingredients accurately. Never exceed the amounts in
the recipe.
Bread over browned
Too much sugar.
Measure ingredients accurately.
Crust colour set too high.
Set crust colour to light.
Bread has large holes in texture.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C
Too much liquid.
Measure ingredients accurately.
Too much yeast.
Measure ingredients accurately.
High humidity and hot ambient temperatures
increase yeast activity.
Bake during the coolest part of the day. Try reducing the yeast
by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do
not use the timer function.
Bread surface is sticky.
Bread was left in the machine too long and condensation
collected on the baking pan. Whenever possible, remove
bread from the baking pan and cool on a wire rack before
keep warm period ends.
The wet/dry balance of the ingredients may be
incorrect.
Measure ingredients accurately.