Sanyo SBM - 20 Instruction Manual page 15

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Problem Causes
Overrising
. Usually indicates that
ingredient Quantities are out of
proportion. Too much yeast, sugar, flour, IiQuid or a
combination may result in exceeding the capacity of the inner
pot.
Open, Coarse or
. Excess water or yeast was used, or yeast action was
Holey Texture
accelerated by hot, humid weather or overheated ingredients.
. Salt omitted.
Heavy,
Not
enough water or too much flour was used.
Dense Texture
. Not enough sugar or yeast was used.
. Recipe was imbalance by an excess of whole grain flour,
whole grains, dried fruits or other added ingredients.
Short Loaf,
. Not enough sugar was used.
Unsatisfactory
Delayed finish
feature was used and
ingredients were placed
Rising
in inner pot in a way that salt or water were in contact with
the yeast for a prolonged period.
Short, heavier loaves are to be expected when whole
grains
or whole grain flours are used or when all-purpose flour is
substituted for bread flour (high grade flour). Try using bread
flour (high grade flour) and reducing the amount of other
flours and grains.
incorrect amount of yeast was used, or yeast was not fresh.
No rise
Old or improperly stored yeast was used, Yeast was omitted
or mismeasured.
Other key ingredients were omitted or mismeasured.
. Delayed Finish feature was used and ingredients were placed
in the pan incorrectly.
Mushroom-Shaped
. Too much yeast may have been used. Be sure yeast was
Top
measured with a teaspoon, not a tablespoon.
Added
ingredients that contain sugar, such as sweetened
applesauce or raisins.
Sunken
Loaf with top or sides that have caved in could be caused
by too much moisture. Reduce the liquids by 2 tablespoons
the next time you use the recipe.
If recipes call for fruit or
vegetables, drain well and
pat them
dry.
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