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Sage BBM800BSS Instruction Book page 21

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TEMPERATURES
PROBLEM
EASY SOLUTION
Are the room and water temperatures
Yes – room and water temperature influences yeast activity and therefore can affect the quality of the bread. The average
important?
room temperature is approximately 20°C—25°C. Dry ingredients should be at room temperature and liquids at 27°C
unless stated otherwise. Never use hot water as it will kill the yeast.
Why is the 'bake' temperature range
Due to the small, enclosed baking chamber and close proximity of the heating element, the baking temperatures are
so low?
lower than a wall oven but hot enough to bake the bread efficiently and evenly. Our testing has shown that breads usually
baked in a wall oven at 190°C can be successfully baked in the bread maker at 150°C. When using or developing your own
recipes, we recommend using the bread makers preset recommended baking temperature as a guide before adjusting the
temperature and/or 'bake' time to produce the desired results.
BAKING BREAD
PROBLEM
EASY SOLUTION
A power outage has occurred. What
If the power is accidentally turned off for 60 minutes or less during operation, the Power Failure Protection will
can I do?
automatically resume the cycle where it was interrupted, when power is restored.
If you unintentionally cancelled during
Reselect the bread setting and allow dough to re-knead and continue through the rising and baking process. The result
the 'knead' phase, what can I do?
may be a loaf higher in volume and lighter in texture.
If you unintentionally cancelled during
Turn the bread maker off. Leave the dough inside the baking chamber with the lid closed. Allow the dough to rise
the 'rise' phase, what can I do?
until almost near the top of the pan. Turn the bread maker on. Select the BAKE ONLY setting, set the required baking
temperature and time then press the START | PAUSE button to activate the cycle.
If you unintentionally cancelled during
Select the BAKE ONLY setting, set the required baking temperature and time then press the START | PAUSE button to
the 'bake' phase, what can I do?
activate the cycle.
Why did the bread not rise?
There may be several reasons. Check the protein level of the flour, we recommend flours with at least 11—12% protein.
The yeast may have failed to activate so check the 'Best Before Date' of the yeast, the yeast measurements and the
temperature of the liquids (27°C) and dry ingredients (20°C—25°C).
Why do large holes appear inside the
Occasionally air bubbles will concentrate at a certain location during the last 'rise' phase and will bake in this state.
bread?
This could be caused by too much water and/or yeast or insufficient flour. Check the recipe ingredients and method of
weighing/measuring.
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PROBLEM
EASY SOLUTION
Why does the top of the bread
Usually this is because the ingredients are not in balance or low protein flour is used. Check the method of weighing/
collapse?
measuring the ingredients. Too much yeast, water or other liquid ingredients, or insufficient flour, may cause the bread to
be pale on top and collapse while baking.
Why does the bread sometimes vary in
Bread is sensitive to its environment so can be affected by altitude, humidity, weather, room temperature, length of the
height and shape?
Delay Start timer and fluctuations in household current. The bread shape can also be affected if stale ingredients are used
or are incorrectly measured.
Why is my whole wheat loaf shorter
Whole wheat flours and some specialty grains do not rise as well as bread flour. The result will be a shorter and
than my regular white loaf?
smaller loaf.
Why does bread colour differ?
Ingredients and their properties can cause the loaf to brown differently. Try changing the crust colour or modifying
the baking temperature and/or time. Also, the crust may have darkened during the 'keep warm' phase. We recommend
removing the bread before the 'keep warm' phase begins.
Why does bread sometimes have a
Too much yeast or stale ingredients, particularly flour and water, can cause odors. Always use fresh ingredients and
strange odor?
accurate measurements.
Why does flour sometimes stick to the
During the 'knead' phase small amounts of flour may sometimes stick to the sides of the bread pan and bake onto the
side of the bread?
sides of the loaf. Scrape the floured portion from the outer crust with a sharp knife. The next time you try the recipe,
if necessary, during the 'knead 2' phase use a rubber spatula to fold in any unmixed flour from around the edges of the
bread pan. This is especially important on the GLUTEN FREE and YEAST FREE settings. You may want to spray the
bottom and halfway up the sides of the bread pan with cooking oil before adding ingredients for your yeast free breads,
and use a rubber spatula to loosen the loaf before turning out.
Why does the paddle come out with
This can happen as the paddle is detachable. Use a non-metal utensil to remove it from the baked loaf before slicing.
the bread?
Use caution as the paddle will be hot. Alternatively, you can remove the paddle before the start of the 'bake' phase.
Why is there smoke coming out of the
It is normal that the bread maker emit a fine smoke during first use as it burns off the protective substances on the heating
bread maker?
element. It is also normal that steam emit from the steam vents.
However, smoke can also be caused by spilt ingredients on the outside of the bread pan and inside the baking chamber.
Without turning off the bread maker, remove the plug from the power outlet. With a soft damp cloth (non-metallic,
non-abrasive), clean then thoroughly dry the outside of the bread pan, baking chamber and heating element, using caution
as they will be hot. Reinsert the power plug. The Power Failure Protection will automatically resume the cycle where it was
interrupted.
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