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6. Loaf of bread is burned
7. Crust too thick
8. Knead bar cannot
be removed.
9. Flat loaves,
10. Short loaves.
(Under 5 inches)
11. Collapsed
while baking.
TROUBLESHOOTING GUIDE (continued)
Bread maker malfunctioning
Bread baked too long.
You must add water to bread
pan and allow knead bar to soak
before it can be removed.
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 added.
Wrong type of flour used.
Not enough yeast used
or too old.
Wrong type of yeast used.
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.
See Warranty section for service.
Use lighter crust color setting to shorten bake time.
Follow cleaning instructions after use.
Assemble ingredients as listed in recipe.
Check expiration date.
Use lukewarm liquid,80ºF.
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.
Do not use all-purpose flour.
Measure amount recommended
and check freshness date on
package.
Use correct type of yeast,
especially important for bread
machine/fast-rising yeasts.
Make 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
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.
15
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