Troubleshooting - Swann SB22110N Manual

No Problem
1 Smoke from ventila-
tion holes when
baking
2 Bread bottom crust
is too thick
3 Difficulty removing
kneading paddle
from pan
4 Difficulty mixing,
Machine sounds
strained
5 Display reads H:HH
after pressing
START/STOP button
6 Motor runs but
dough isn't moving
7 Bread rises to press
against the lid of the
machine
8 Bread size is small
or doesn't rise
9 Dough overflows
10 Loaf sinks in middle
SB22110_IM.indd 15
TROUBLE AT T' MILL
Cause
Some ingredients stick to the
heating element or nearby.
On first use, preserving
oils from the element will
evaporate
Bread left in breadpan too
long
Kneading paddle sticks to
shaft in bread pan
Not enough liquid in mixture
Temperature inside bread-
maker is too hot
Breadpan is not properly in
place or kneading paddle not
present
Too much yeast. Water too
warm. Environment too warm
Not enough yeast or yeast
missing? Too much salt. Wa-
ter temp too low/high. Room
too cold
Too much liquid in mixture
1. Flour used not strong
enough. 2. Yeast tempera-
ture too high or ferment rate
too rapid. 3. Excessive water.
4. Friends unimpressed
15
Solution
To clean element and oven
cavity, unplug the bread
maker and allow to cool
then clean the element and
oven cavity
Remove bread from pan as
soon as it is cool enough to
do so safely
After removing loaf, soak
breadpan in hot water for
10 minutes. This will re-
lease the kneading paddle
Add liquid 1 tbsp at a time
Press START/STOP button
for 3 seconds. Remove
bread pan. Allow machine
to cool down
Press START/STOP button
for 3 seconds to cancel
programme. Refit paddle
and/or breadpan
Adjust yeast quantity
downward on next recipe.
Observe water and room
temperatures stated above
Don't forget the yeast! Hap-
pens to the best of us!
Reduce liquid on next loaf
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
09/09/2020 16:05