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TROUBLESHOOTING
INGREdIENTS
PROBLEM
Can I use home-ground or
home-milled flour?
Why do the ingredients need
to be placed in the bread pan
in the specified order?
TEMPERATURES
PROBLEM
Are the room and water
temperatures important?
Why is the 'bake'
temperature range so low?
50
EASy SOLUTION
•
Depending on the coarseness of the flour, results may not be satisfactory. For best results,
we recommend using a blend of bread flour and home-milled flour. Ensure not to grind the
flour too coarse as it may damage the bread pan coating.
•
To ensure all dry ingredients are mixed with the water and to avoid the yeast activating
prematurely with the water, salt or sugar when using the Delay Start feature.
EASy SOLUTION
•
Yes – room and water temperature influences yeast activity and therefore can affect the
quality of the bread. The average 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.
•
Due to the small, enclosed baking chamber and close proximity of the heating element, the
baking temperatures are 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.
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