Superior XBM1139S User Manual page 30

TIPPS ZUR FEHLERBEHEBUNG
No. Problem
10 The bread dough
sinks in the middle
during baking.
11 Heavy bread with a
thick consistency.
12 The inside of the
loaf is hollow when
sliced.
13 Dry flour is stuck to
the outside of the
bread.
14 The crust is too dark
and thick when
baking cakes and
the dough has too
much sugar.
Composite
Description
1. The flour used does not have
enough bonding strength, so the
dough doesn't rise.
2. The yeast has gone too fast or the
yeast temperature is too high.
3. The dough is too soft and wet
through using too much water.
1. Too much flour or too little water.
2. Too much fruit or too much whole
wheat flour.
1. Too much water or yeast or no salt.
2. The water temperature is too hot.
1. Sticky ingredients such as butter,
bananas, etc.
2. The mixing has not been carried out
properly due to too little water.
Different recipes and ingredients affect
the cooking process differently; the
colour can become very dark due to a
lot of sugar being added.
30
Solution
Use bread flour or flour with more cohesion.
Use yeast at room temperature.
Adjust the water quantity in the recipe
according to the liquid absorbency of the
flour.
Use less flour or more water.
Use less of the corresponding ingredients
and add more yeast.
Reduce the water and yeast amounts
accordingly and check the salt amounts.
Check the water temperature.
Do not use sticky ingredients.
Check the water level and the mechanical
assembly of the bread maker.
With recipes containing a lot of sugar, press
the "Start/Finish" button 5-10 mins before the
end of the programmed baking time if the
colour is already very dark. Leave bread or
cakes to rest in the bread pan for approx. 20
mins with the lid closed before removing
them.
GB