Troubleshooting - Morphy Richards STAINLESS STEEL FASTBAKE BREADMAKER Manual

T T r r o o u u b b l l e e s s h h o o o o t t i i n n g g
P P o o s s s s i i b b l l e e c c a a u u s s e e
Bread sinks in the centre
Too much liquid or liquid too warm
Salt was not added, causing bread to
over rise and collapse
Too much yeast was added
High humidity and hot ambient temperatures
can cause bread to over rise and collapse
High altitudes can cause the bread to over rise
and then collapse during baking
Lid is open during baking
Bread did not rise enough
Not enough yeast was added
Yeast is outdated or inactive
Too little sugar was added
Too much salt was added, reducing the
action of the yeast
Water was too hot and killed the yeast
Yeast has been activated before program has started
Bread rises too much
High humidity and hot ambient temperatures can
cause bread to over rise
Too much yeast
Too much liquid
Hot liquids accelerated the yeast action
Too much flour or not enough salt
Bread dry with dense texture
Not enough liquid added
Flour may be passed use by date, or be dry causing
wet/dry imbalance
Bread under baked with soggy centre
Too much liquid from fresh or canned fruit
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S S o o l l u u t t i i o o n n
Measure ingredients accurately. Use liquids at
temperatures between 21°C and 27°C
Measure ingredients accurately
Measure ingredients accurately. If problem persists,
reduce yeast by 1/2 a teaspoon
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
Try reducing the yeast by 1/4 teaspoon
Do not open the lid during baking
Measure ingredients accurately
Never use outdated yeast. Store in a cool, dark place
Measure ingredients accurately
Measure ingredients accurately
Use liquids at temperatures between 21°C and 28°C
Take care that yeast does not come in contact with
liquid before program has started
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
Measure ingredients accurately
Measure ingredients accurately
Use liquids at temperatures between 21°C and 27°C
Measure ingredients accurately
Measure ingredients accurately
Try increasing liquid by 1 tablespoon at a time
Always drain liquids well as specified in the recipe.
Water may have to be reduced slightly