Trouble Shooting Guide - Jocel BM1309-B Instruction Manual

TROUBLE SHOOTING GUIDE

No.
Problem
Smoke from ventilation hole
1
when baking
2
Bread bottom crust is too thick
It is very difficult to take bread
3
out
Stir ingredients not evenly and
4
bake badly
Display "H:HH" after pressing
5 "START/STOP"
(INICIAR/PARAR) button
Hear the motor noises but
6
dough isn't stirred
Bread size is so large as to
7
push cover
Bread size is too small or bread
8
has no rise
Dough is so large to overflow
9
bread pan
Bread collapses in the middle
10
parts when baking dough
Bread weight is very large and
11 organization construct is too
dense
Middle parts are hollow after
12
cutting bread
Bread surface is adhered to dry
13
powder
Crust is too thick and baking
color is too dark when making
14
cakes or food with excessive
sugar
Cause
Some ingredients adhere to the heat element or
nearby, for the first use, oil remained on the
surface of heat element
Keep bread warm and leave bread in the bread
pan for a long time so that water is losing too
much
Kneader adheres tightly to the shaft in bread pan
1.selected program menu is improper
2.after operating, open cover several times and
bread is dry, no brown crust color
3.Stir resistance is too large so that kneader
almost can't rotate and stir adequately
The temperature in bread maker is too high to
make bread.
Bread pan is fixed improperly or dough is too large
to be stirred
Yeast is too much or flour is excessive or water is
too much or environment temperature is too high
No yeast or the amount of yeast is not enough,
moreover, yeast may have a poor activity as water
temperature is too high or yeast is mixed together
with salt, or the environment temperature is lower.
The amount of liquids is so much as to make
dough soft and yeast is also excessive.
1.used flour is not strong powder and can't make
dough rise
2.yeast rate is too rapid or yeast temperature is
too high
2.Excessive water makes dough too wet and soft.
1.too much flour or short of water
2.too many fruit ingredients or too much whole
wheat flour
1. Excessive water or yeast or no salt
2.water temperature is too high
1.there is strong glutinosity ingredients in bread
such as butter and bananas etc.
2.stir not adequately for short of water
Different recipes or ingredients have great effect
on making bread, baking color will become very
dark because of much sugar
- 45 -
Solution
Unplug the bread maker and clean the heat
element, but be careful not to burn you,
during the first use, dry operating and open
the lid.
Take bread out soon without keeping it
warm
After taking bread out, put hot water into
bread pan and immerge kneader for 10
minutes, then take it out and clean.
Select the proper program menu
Don't open cover at the last rise
Check kneader hole, then take bread pan out
and operate without load, if not normal, contact
with the authorized service facility.
Press "START/STOP" (INICIAR/PARAR)
button and unplug bread maker, then take
bread pan out and open cover until the
bread maker cools down
Check whether bread pan is fixed properly
and dough is made according to recipe and
the ingredients is weighed accurately
Check the above factors, reduce properly
the amount according to the true reasons
Check the amount and performance of
yeast, increase the
temperature properly.
Reduce the amount of liquids and improve
dough rigidity
Use bread flour or strong powder.
Yeast is used under room temperature
According to the ability of absorbing water,
adjust water on recipe
Reduce flour or increase water
Reduce the amount of corresponding
ingredients and increase yeast
Reduce properly water or yeast and check
salt
Check water temperature
Do not add strong glutinosity ingredients
into bread.
Check water and mechanical construct of
bread maker
If baking color is too dark for the recipe with
excessive sugar, presses START/STOP
(INICIAR/PARAR) to interrupt the program
ahead 5-10min of intended finishing time.
Before removing out the bread you should
keep the bread or cake in bread pan for
about 20 minutes with cover closed
environment