Sage the Custom Loaf Pro BBM800BSSUK Manual page 42

DELAY START
PROBLEM
Why can't the Delay Start feature be
set past 13 hours?
Why can't some ingredients be used
with the Delay Start feature?
FRUIT AND NUT DISPENSER
PROBLEM
The base of the Fruit and Nut
Dispenser is open.
ALTITUDE & WEATHER CONDITIONS
PROBLEM
I live in a high altitude area, are there
any adjustments I should make?
I live in a dry or humid climate, are
there any adjustments I should make?
42
EASY SOLUTION
The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for many hours. This is especially
the case during summer, when the Delay Start feature should be set to a shorter period of time.
Most protein foods such as milk, cheese, eggs, bacon, etc., are perishable and will deteriorate if left unrefrigerated for more
than one hour.
EASY SOLUTION
Lift open the lid of the main stainless steel housing. The base of the dispenser can be identified by the row of steam vents.
Push in the base until it clicks into place.
EASY SOLUTION
In high altitude areas, over 3000 feet (900m):
• Dough tends to rise faster as there is less air pressure. Reduce yeast by ¼ teaspoon. If the dough still rises too high,
reduce yeast by another ¼ teaspoon the next time you try the recipe. You could also try adding a little more salt and
a little less sugar to retard the yeast action and promote slower, more even rising.
• Flour is drier at higher altitudes and will absorb more liquid. Use less flour or more liquid and pay attention to the
dough consistency.
In dry climates, flour is drier and will absorb more liquid. Use less flour or more liquid and pay attention to the dough
consistency.
In humid climates, reduce yeast by ¼ teaspoon to avoid over rising of the dough. If the dough still rises too high, reduce
yeast by another ¼ teaspoon the next time you try the recipe.