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5.Gnarly, knotted t op,
notsmooth.
6.Collapsed while
baking.
-Notenough liquid.
-Too much flour.
-Tops m ay notallbeperfectly shaped, butwiltnot
affect f lavor.
-May becaused byhigh altitude.
-Exceeding capacity ofbread p an.
-Notenough salt u sed oromitted.
-Too much yeast or,aTong type used.
-Warm, hmnid weather.
7.Loaf u neven.
-Dough t oodryand notallowed t oriseevenly i n pan.
BREAD TEXTURE
8.HeaxT, dense t exture. -Too much flour.
-Measure accurately. See pg.5.
-Notenough yeast.
-Measure recomlnended
amount.
-Notenough sugar.
-Measure accurately. See pg.5
9.Open, coarse, holey
-Salt o mitted.
-Addingredients aslisted inrecipe.
texture.
-Too much yeast.
-Measure recomlnended
amount.
-Too much liquid.
-Reduce liquid by 1tablespoon.
10. C enter ofloafis
raw, n otbaked t hrough.
-Increase liquidby1tablespoon.
-Measure flouraccurately, leveling o ff
measuring cup. S ee pg.5.
-Having d ough atproper condition iskeyto
perfect loaves. See pg.3.
-See "HighAltitude" s ection o npg.6.
-Donotuse more ingredients than
recommended
forIV_, pound loa_
-Use amount recommended
inrecipe.
-Measure right t ype ofyeast accurately.
-Reduce liquid by 1tablespoon
and reduce
yeast by¼to
V_, teaspoon.
-Increase liquid by 1 tablespoon.
PAN
PROBLEMS
16.Bread sticks to
pan/difficult to shake
out.
-Too much liquid.
-Power outage during operation.
-Forgot to put knead bar in pan.
11. Doesn't slice well,
-Sliced while too hot.
very sticky.
-Not using proper knife.
CRUST
COLOR
AND
THICKNESS
12. Dark crest color/too
-DARK crest setting used.
-Use LIGHT or MEDIUM crest color setting the
thick,
next time.
13. Loaf is burned.
-Bread maker malfunctioning.
-See Warranty section for servicing.
14. Crust too light.
-Bread not baked long enough.
-Use darker crust color setting.
15. Knead bar cannot be
-Water must be added to bread pan tbr knead
-Follow cleaning instructions after use. You may
removed,
bar to soak before it can be relnoved,
need to twist bar slightly after soaking to loosen.
-Can happen over prolonged use.
-Reduce liquid by 1 tablespoon.
-Bread maker will turn off automatically if power
not restored within 10 seconds. You must relnove
the unbaked loaf and start over with fiesh
ingredients.
-Always put knead bar on shaft in pan before adding
ingredients.
-Let cool on rack 15 to 30 minutes.
-Use a good bread knife or electric knife.
-Wipe inside of bread pan, from ribs down, lightly
with vegetable oil or solid shortening. Or, add 1
teaspoon vegetable oil to liquid in pan before adding
dry ingredients. Do not use a vegetable spray as
sticking can worsen. Or, let bread sit in pan 10
minutes before shaking out.
-Replacement pan may be ordered. See Warranty
section.
MACHINE
MECHANICS
17. Ingredients not
-Did not start bread maker.
-After programlning control panel, press start/stop
mixed,
button.
-Forgot to put knead bar in pan.
-Knead bar must be on shaft in bottom of pan belbre
adding ingredients.
12
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