West Bend L4805 User Manual page 22

PROBLEM
10. Collapsed While Baking.
11. Bread Doesn't Slice Well,
very sticky.
12. Open, Coarse, Holey texture.
13. Heavy, Dense Texture.
14. Ingredients Not Mixed.
POSSIBLE CAUSE
May be caused from
baking in high altitude.
Exceeding capacity of
bread pan.
Not enough salt used or
omitted.
Too much yeast or wrong
type used.
Warm, humid weather.
Sliced while too hot.
Not using proper knife.
Salt omitted.
Too much yeast.
Too much liquid.
Too much flour.
Not enough yeast.
Not enough sugar.
Did not start bread maker.
Forgot to put knead
knead bar in pan.
22
SOLUTION
Use recommended adjustment
for high altitude baking by reducing
yeast by ¼ teaspoon and reducing
liquid by 2 to 3 teaspoons.
Do not use more ingredients than
recommended for 1½ pound loaf.
Use amount of salt recommended
in recipe.
Measure right type of yeast
accurately.
Reduce liquid by 1 tablespoon and
reduce yeast by ¼ to ½ teaspoon.
Allow bread to cool on rack at least
15 to 30 minutes before slicing to
release steam.
Use a good bread knife or electric
knife.
Assemble ingredients as listed in
recipe.
Measure right amount of
recommended yeast.
Reduce liquid by 1 tablespoon.
Measure accurately, leveling off
measuring cup.
Measure right amount of
recommended yeast.
Measure accurately.
After programming control panel,
press START/STOP button to turn
bread maker on.
Always make sure knead bar is on
shaft in bottom of pan before adding
ingredients.