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The
too much
1/2
bread
yeast,
Error
rises too
too much
with
fast
flour, not
the
enough
pre-
salt
scrip-
tions
The
No yeast
1/2
bread
at all or
does not
too little
rise at all
old or
5
or not
stale
enough
yeast
liquid too
3
hot
the yeast
4
has come
into con-
tact with
the liquid
wrong
5
flour type
or stale
flour
too much
1/2/7
or not
enough
liquid
not
1/2
enough
sugar
The
too much
6
dough
yeast
rises too
much
too much
1/2
and spills
milk af-
over the
fects the
baking
fermen-
pan
tation of
the yeast
The
The
1/6
bread
dough
goes
volume is
down in
larger
the mid-
than the
dle
pan and
the bread
goes
down.
The fer-
1/3/8
menta-
tion is
too short
or too
fast ow-
ing to
the ex-
cessive
tempera-
ture of
the water
or the
baking
chamber
or to the
excessive
moist-
ness
Heavy,
too much
lumpy
flour or
structure
not
enough
liquid
not
enough
yeast or
sugar
too much
fruit,
whole-
meal or
of one of
the other
ingredi-
ents
old or
stale
flour,
warm
liquids
make the
dough
rise too
quickly
and loaf
fall in
before
baking
no salt or
not
enough
sugar
too much
liquid
The
too much
bread is
or not
not
enough
baked in
liquid
10
the cen-
ter
Open or
coarse
structure
or too
many
holes
Mush-
1/2/7
room-
like, un-
baked
surface
1/2
2
5
The slic-
es are
uneven
or there
are
clumps in
the mid-
dle
Flour
deposits
on the
bread
crust
1/2
7
1/2/7
recipes
2/7
1.Measure the ingredients correctly.
with
2.Adjust the ingredient doses and check
moist
that all the ingredients have been added.
ingredi-
3.Use another liquid or leave it to cool at
ents, e.g.
room temperature.
yogurt
4.Add the ingredients specified in the rec-
too much
7/8
ipe in the right order, make a small ditch
water
in the middle of the flour and put in the
no salt
2
crumbled yeast or the dry yeast, avoid
letting the yeast and the liquid come into
great
1/3
direct contact.
humidity,
5.Use only fresh and correctly stored in-
water too
gredients.
hot
6.Reduce the total amount of the ingredi-
bread
6/9
ents, do not use more than the specified
volume
mount of flour. Reduce all the ingredients
too big
by 1/3.
for the
7.Correct the amount of liquid if ingredi-
pan
ents containing water are used, the dose
too much
6
of the liquid to be added must be duly
flour,
reduced.
especial-
8.Take the bread out of the pan immedi-
ly for
ately after baking and leave it on the grid
white
to cool for at least 15 minutes before cut-
bread
ting it.
too much
9
9.Reduce the amount of yeast or of all the
yeast or
ingredient doses by 1/4.
not
10.Never grease the pan!
enough
salt
too much
1/2
Specification
sugar
Power:
sweet
1/7
Working voltage:
ingredi-
Rated current:
ents be-
Working frequency:
sides the
sugar
Set
bread
8
Bread maker .......... 1pcs
not
Measuring cup............1pcs
cooled
Measuring spoon.......1pcs
enough
Instruction manual with
(the va-
Warranty book ....... .1pc
por has
Cooking book ........ .1 pc
not es-
Package ................ .1pc
caped)
the flour
10
was not
ENVIRONMENT FRIENDLY DISPOS-
worked
AL
well on
the sides
during
the
kneading
waste disposal center.
The manufacturer reserves the right
to change the specification and de-
sign of goods.
11
550W
220-230V
2.5A
50Hz
You can help protect the
environment!
Please remember to respect
the local regulations: hand in
the non-working electrical
equipment to an appropriate
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