Cleaning And Maintenance - Swann SB1041N Manual

10 Loaf sinks in middle
11 Bread is dense
12 Large cavities in loaf
13 Dry flour on outside
of finished loaf
14 Crust is too thick
and dark when mak-
ing cakes
Disconnect the machine from the power and let it cool down prior to cleaning.
• Bread pan: Rub inside and outside with a damp cloth. Do not use any sharp or abrasive
agents for the consideration of protecting the non-stick coating. The pan must be dried-
completely prior to installing.
• Kneading blade: If the kneading blade is difficult to remove from the axle, in such an
event fill the container with warm water and allow it to soak for approx.30 minutes.The
kneading blade can then be easily removed for cleaning. Also wipe the blade carefully
with a damp cotton cloth. Please note that the bread pan, kneading blade and ingredient
box are dishwasher safe.
• Lid and view window: Clean the lid inside and outside with a slightly damp cloth.
• Housing: Gently wipe the outer surface of housing with a wet cloth. Do not use any
abrasive cleaner to clean as this would degrade the high polish of the surface. Never
immerse the housing into water for cleaning.
• Before the bread maker is packed away for storage, ensure that it has completely
cooled down, clean and dry, put the spoon and the kneading blade in the pan, and close
the lid
14
SB1041N_IM.indd 14
MAKING BREAD
1. Flour used not strong
enough. 2. Yeast tempera-
ture too high or ferment rate
too rapid. 3. Excessive water.
4. Friends unimpressed
1. Too much flour or not
enough water. 2. Too many
fruit ingredients. 3. Too much
wholewheat flour
Too much water or yeast.
Water temperature is too
high
Too much gluten from flour
or added ingredients like
bananas or butter
Sugar causes both of these
effects
CLEANING & MAINTENANCE
1. Only use strong flour.
2. Observe points on tem-
peratures. Only use good
quality active dry yeast in
sachets. 3. Reduce water
on next loaf. 4. Don't show
this one to your friends
1. Adjust water/flour mix
on next loaf. 2, Reduce wet
ingredients like fruit. 3.
Wholewheat flour should
be mixed with white flour -
usually 50/50
Reduce yeast a little and
observe correct water
temperature range
Reduce accordingly
Stop bake step a little
earlier if necessary
05/10/2016 13:57