Technical Specification; Recipes - Sharp PE-105-CS Manual

ERROR WITH THE RECIPES
Problem
Bread collapses in the
middle parts while
4
baking dough
Bread weight is very
5
large and too dense
Middle parts are
hollow after cutting
6
bread
Bread surface is
adhered to dry
7
powder
Crust is too thick and
baking color is too
dark when making
8
cakes or food with
excessive sugar

TECHNICAL SPECIFICATION

Model Name
Model Number
Mounting
Input Power Supply
Product Dimension (mm)
Power Consumption
1. Using a not so strong flour can't make the dough rise
Use bread flour or strong powder.
2. Yeast rate is too rapid or its temperature is too high
Use yeast under room temperature (15 C-40 C).
3. Excessive water makes dough too wet and soft
According to the ability of water absorption, adjust water amount on
recipe.
1. Too much flour or short of water.
Reduce flour or increase water.
2. Too many fruit ingredients or too much whole wheat flour.
Reduce the amount of corresponding ingredients and increase yeast.
1. Excessive water or yeast or no salt.
Reduce water or yeast accurately and check salt.
2. Water temperature is too high.
Check water temperature.
1. There are strong glutinosity ingredients in bread such as butter and
bananas etc.
Do not add strong glutinosity ingredients into bread.
2. Stirring inadequately for short of water.
Check water and mechanical construct of bread maker.
Different recipes or ingredients have great effect on making bread, baking
color will become very dark because of much sugar.
If baking color is too dark for the recipe with excessive sugar, press
START/STOP to interrupt the program ahead 5-10min of intended
finishing time. Before removing out the bread you should keep the bread
or cake in bread pan for about 20 minutes with cover closed.
Sharp Bread Maker
PE-105-CS
Table Top
Single Phase 220-240 V AC, 50 Hz
259(L) X 360(W) X 313(H)
600W
12
Cause Solution
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