Troubleshooting Guide - West Bend L4805 User Manual

Following are some typical problems that may occur when making bread in your bread
maker. Please review the problems, their possible causes and the corrective action that
should be taken to ensure successful bread making.
PROBLEM
1. Top inflated, Mushroom-
like in Appearance.
2. Top and Sides Cave in
3. Center of Loaf is Raw,
Not Baked Through.
4. Gnarly, Knotted Top

TROUBLESHOOTING GUIDE

POSSIBLE CAUSE
Too much yeast.
Too much sugar.
Too much flour.
Substituted bread
machine/fast-rise yeast
for amount given for
active dry yeast.
Not enough salt.
Warm, humid weather.
May be caused from
baking in high altitude
Too much liquid.
Too much yeast.
Too much liquid.
Power outage during
operation.
Forgot to put knead
bar in pan.
Not enough liquid.
Too much flour.
20
SOLUTION
Reduce yeast by ¼ to ½ teaspoon.
Reduce sugar by 1 teaspoon.
Reduce flour by 2 to 3 tablespoons.
Use correct amount of bread
machine/fast-rise yeast.
Use amount of salt recommended in
recipe.
Reduce liquid by 1 tablespoon and
reduce yeast by ¼ to ½ teaspoon.
Make recommended adjustment
for high altitude baking by reducing
yeast by ¼ teaspoon and reducing
liquid by 2 to 3 teaspoons.
Reduce liquid by 1 tablespoon.
Use amount recommended in
recipe.
Reduce liquid by 1 tablespoon.
If power goes out during operation,
bread maker will be turned off
automatically. You will need to
remove unbaked loaf from pan and
start over with fresh ingredients.
Always make sure knead bar is
on shaft in bottom of pan before
adding ingredients.
Increase liquid by 1 tablespoon.
Measure flour accurately, leveling
off measuring cup.