Breville BB280 Instructions For Use And Recipe Book page 13

QUESTIONS AND ANSWERS cont'd
ABOUT BAKING BREAD:
Q: The bread cycle has been accidentally
cancelled/reset or a power failure has
occurred during the bread making process.
What can I do?
A: If the power is accidentally turned off for 5
minutes or less during the bread making cycle,
the Baker's Oven has a 5 minute memory
function, that will automatically resume
bread making when power is restored.
If the cycle can not be resumed or is cancelled:
During the Kneading stage – Reselect the
bread setting again and allow dough to re-
knead and continue through the baking
process. The result may be a loaf higher in
volume and lighter in texture.
During the rising stage – Turn the machine
off. Leave the dough in the pan and in the
baking chamber with the lid closed. Allow
the dough to rise until almost near the top of
the pan. Turn the machine on. Select the
Bake Only setting. Press the Start button.
During the Baking cycle – Select the Bake
Only setting. Press the Start button.
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Q: What happens if the bread isn't removed
when the bake cycle is complete?
A: The bread machine will automatically go
into a Keep Warm cycle (in the Basic, Rapid,
Sweet, French, Yeast Free, Wholewheat and
Bake Only settings) holding the temperature
of the bread for up to 60 minutes. However,
as the loaf cools it gives off steam which
can't escape from the bread pan, etc. the
bread crust may become soft.
Q: Why did the bread not rise?
A: There may be several reasons. Check the
protein level of the flour and use by date of
the yeast. The yeast may have failed to
activate, the yeast measurements may be
inaccurate or sometimes people just forget
to add the yeast.
Q: Why do large holes appear inside
the bread?
A: Occasionally air bubbles will concentrate
at a certain location during the last rising
and will bake in this state. Check the recipe
ingredients and method of weighing/
measuring.
Q: Why does the top of the bread collapse?
A: Usually this is because the ingredients
are not in balance or a low protein flour is
used. Check the method of weighing/
measuring the ingredients. Too much yeast,
water or other liquid ingredients, or not
enough flour, may cause the bread to be
pale on top and collapse with baking.
QUESTIONS AND ANSWERS cont'd
Q: Why does bread colour differ?
A: This is probably because the quantity
and type of ingredients in each recipe
differs. A different crust colour may also
have been selected.
Q: Are the room and water
temperatures important?
A: Yes – room and water temperatures
influence yeast activity and therefore can
affect the quality of the bread. The average
room temperature is approximately 20-25ºC.
Water at room temperature should be used.
Never use hot water as it will kill the yeast.
Q: Why can't the Preset Timer be set past
13 hours?
A: The ingredients may deteriorate in quality
or ferment if they are left inside the bread
pan for many hours. This is especially the
case during summer, when the Preset Timer
should be set to a shorter period of time.
Q: Why can't some ingredients be used with
the Preset Timer?
A: Most protein foods such as milk, cheese,
eggs, bacon, etc. are perishable if left
unrefrigerated for more than one hour.
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