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Plum Jam
21⁄2 cups chopped Blood Plums
11⁄2 cup sugar
21⁄2 tablespoons jam setter
Place plums, sugar and jam setter in the bread pan.
Lock the bread pan into position in the baking
chamber and close the lid.
Program unit to setting 10. Press START.
Orange Marmalade
500 grams oranges, thinly sliced
11⁄2 cup sugar
2 tablespoons jam setter
Place oranges in a heat proof bowl. Pour over enough
boiling water to just cover. Set aside until cool, and
peel has softened, approximately 3 hours. Drain.
Place orange slices in bread pan with sugar and jam setter.
Lock the bread pan into position in the baking
chamber and close the lid.
Program unit to setting 10. Press START.
Trouble Shooting Guide
PROBLEM
The Bread Maker Machine Will Not Start
Cause 1:
The appliance is not plugged in
correctly to power outlet.
Solution:
Always plug appliance correctly
into 230-240 volt power outlet.
Note: There is a preheat at the beginning of
the wheat cycle. It is normal for there to be no
dough blade activity during this time.
PROBLEM
The Bread Maker Does Not Bake the Bread
Cause:
The DOUGH program was selected.
Solution:
Choose the appropriate program for the
recipe you have chosen.
PROBLEM
Bread Collapses When Baked
Cause 1:
Salt was reduced or omitted.
Solution:
Measure salt carefully using standard
measuring spoons that have been
levelled off.
Cause 2:
Too much liquid was used.
Solution:
If dough is too wet the bread will
collapse. In future reduce water or liquid
by at least 1 tablespoon and up to 4
tablespoons. Let the machine knead for
1 to 2 minutes. If dough appears too
dry, add additional water 1 tablespoon
at a time, up to 4 tablespoons.
Cause 3:
Warm weather, high humidity or
overheated liquid all speed up yeast
action which may cause the dough to
rise too fast and the bread to collapse
during baking.
Solution:
If room temperature is over 27°C try
using chilled water. Try reducing the
amount of yeast used by 1⁄4 teaspoon.
PROBLEM
The Bread or Dough Did Not Rise Enough
Cause 1:
Not enough sugar was used.
Solution:
Measure sugar carefully. Do not reduce
amount of sugar or sugar sweeteners in
a recipe. Do not use artificial sweeteners.
Cause 2:
Yeast did not activate.
Solution:
Make sure yeast is fresh, check "use-by"
date. Yeast should be placed in a little
hollow well made in the flour.
Cause 3:
Too much salt inhibited rising.
Solution:
Use amount specified in recipe and
measure carefully.
Cause 4:
High altitude.
Solution:
For every 1,000 feet over 3,000 feet
above sea level, reduce the water by
1 tablespoon up to 4 tablespoons
maximum.
14
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