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Sage BBM800BSS Instruction Book page 23

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PROBLEM
Operational
E:02
Errors
Contact your nearest authorised Sage service centre.
E:02
Contact your nearest authorised Sage service centre.
Water
Not enough
Check dough consistency during the 'knead 2' phase.
If it is too dry, add liquid (27°C), ½ to 1 tablespoon at a time.
Too much
Check dough consistency during the 'knead 2' phase,
see page 22.
If it is too wet, add flour 1 tablespoon at a time.
Temperature too hot or too cold
Water and liquids should be (27°C) unless stated otherwise.
Flour
Not enough
Check dough consistency during the 'knead 2' phase.
If it is too wet, add flour 1 tablespoon at a time.
Too much
Check dough consistency during the 'knead 2' phase.
If it is too dry, add liquid (27°C), ½ to 1 tablespoon at a time.
Wrong type of flour used
Use the recommended flour in the recipe. For bread baking,
bread flour with at least 11—12% protein is recommended to
ensure a tall springy loaf.
44
NO
DAMP OR
LOAF RISES
LOAF RISES
MOVEMENT
STICKY
TOO HIGH
THEN FALLS
IN BREAD
LOAF
PAN
LOAF IS
PROBLEM
SHORT &
DENSE
Yeast
Not enough
Increase by ¼ teaspoon.
Too much
Reduce by ¼ teaspoon.
Wrong type of yeast used
We recommend Active Dry Yeast for all standard settings and
Instant Yeast for the rapid settings.
Stale yeast
Check the 'Best Before Date'. Refer for tips on checking the
freshness of your yeast.
Yeast prematurely activated
Always ensure to layer ingredients in the bread pan in the
order listed in the recipe, separating the yeast from liquids.
When using the Delay Start feature, make a small hollow in
the centre of the flour (ensuring the hollow does not touch the
water, salt or sugar layer) then place the yeast in the hollow.
Sugar
Not enough
Sugar is an important part of the bread making process as it
provides food for the yeast. We do not recommend powdered
or liquid artificial sweeteners.
Non-recommended ingredients and quantities used
Use the recommended ingredients, substitutions and quantities.
Results may vary when using other recipes.
NO
DAMP OR
LOAF RISES
LOAF RISES
MOVEMENT
STICKY
TOO HIGH
THEN FALLS
IN BREAD
LOAF
PAN
LOAF IS
SHORT &
DENSE
45

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