Cuckoo CRP-N06 Fuzzy Series Operating Instructions Manual page 26

HOW TO COOK USING FERMENTATION/
BREAD BAKING
If there is a problem of fermentation / bread baking, check the following details.
▼
확인사항
When dough is not inflated
D
O
U
G
H
When bread is small and stiff.
When the surface is rough
B
and crunch.
A
K
When bread is undercooked.
E
D
When bread is overcooked.
B
R
E
A
When the underside of the
D
bread does not appear with
baked color.
When the bread is too sticky
and wrinkled.
26
Case
Is capacity of the material
accurate?
•
Is the dough not elastic and
flaccid from over knead?
•
Is the surface of the dough
smooth and elastic, and
•
transparent?
Is the fermentation time too
long or too short?
•
Did you measure the capacity of
the material and the time set
•
correctly?
Did you set fermentation time
too long or knead the dough
•
correctly?
Did you set fermentation time or
baking time correctly?
•
Did you put the dough in the
middle of inner pot? Did you
•
set the baking time too short?
Did you remove baked bread
immediately?
•
Check point
•
•
•
•
Do the following
Check the volume of the ingredient and
knead the dough well.
Follow the correct ingredient volumes and
directions for fermentation and baking time.
When the second fermentation is complete,
the dough should be left in the middle of the
inner pot. Extend the baking time.
When the "Bread Baking" process is
completed, remove the bread from the inner
pot immediately.