West Bend L4805 User Manual page 21

PROBLEM
5. Dark Crust Color.
6. Loaf of Bread is Burned.
7. Crust Too Thick.
8. Flat Loaves, No Rising.
9. Short Loaves.
(under 5 inches)
POSSIBLE CAUSE
Dark crust setting used.
Bread maker
malfunctioning.
Bread baked too long.
Yeast omitted.
Yeast too old.
Liquid too hot.
Too much salt added.
Sugar or other
sweetener omitted.
If using timer, yeast got
wet before bread making
process started.
Typical for 1 pound loaves
and recipes using whole
wheat flour.
Not enough liquid.
Sugar omitted or not
enough added.
Wrong type of flour used.
Not enough yeast used
or too old.
Wrong type of yeast used.
21
SOLUTION
Use Light or Medium crust color
setting the next time.
Call number listed on front of book
or on back of bread maker for
service information.
Use lighter crust color setting the
next time to shorten bake time.
Assemble ingredients as listed in
recipe.
Check expiration date.
Use lukewarm liquid, 90-100° F.
Use amount recommended.
Assemble ingredients as listed in
recipe.
Push dry ingredients into corners
of pan and make slight well in
center of dry ingredients for yeast to
protect it from liquids.
Normal situation, no solution
Increase liquid by 1 tablespoon.
Assemble ingredients as listed in
recipe.
Use type of flour recommended.
Measure amount recommended
and check freshness date on
package.
Use correct type of yeast, especially
important for bread machine/fast-
rising yeasts.