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PROBLEM
10. Collapsed while
baking
11. Collapsed while
baking.
12. Doesn't slice well,
- Sliced while too hot.
very sticky.
-Not using proper knife.
13. Open, coarse, holey
-Sale omitted.
texture.
- Too much yeast.
- Too much liquid
14. Heavy, dense
texture.
15. Ingredients not
mixed.
16. Burning odor noted
during operation
17.Bread sticks to
pan/difficult to shake
out.
18. WHOOPS!
Machine unplugged by
mistake or power was
lost.
How can I save the
bread?
TROUBLESHOOTING GUIDE (continued)
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.
-May be caused by high altitude.
-Exceeding capacity of bread pan.
-Not enough salt used or omitted.
-Too much yeast or wrong type used.
-Warm, humid weather.
-Too much flour.
-Not enough yeast.
-Not enough sugar.
-Did not start bread maker.
-Forgot to put knead bar in pan.
-Ingredients spilled inside oven.
-Pan leaks.
-Exceeding capacity of bread pan.
-Can happen over prolonged use.
-If machine in knead cycle, reprogram to same bread setting and color and turn machine back on.
-If machine in rise cycle, remove dough from pan, shape and place in greased 9-by-5-inch loaf pan, cover
and allow to rise until doubled. Bake in preheated conventional oven at 350 F for 40 to 45 minutes or until
golden brown.
-If in bake cycle, preheat conventional oven to 350 F and remove top rack. Carefully remove pan from
machine and place on bottom oven rack. Bake until golden brown.
SOLUTION
-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 recommended for
2 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.
-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 recommended for
2 pound loaf.
-Use amount 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 recommended amount of yeast.
-Measure accurately.
-After programming control panel, press start/stop
button to turn machine on.
-Knead bar must be on shaft in bottom of pan before
adding ingredients.
-Be careful not to spill when adding to pan.
Ingredients can burn onto heating unit and cause
smoke.
-Replacement pan may be ordered.
-Do not use more ingredients than recommended in
recipe and always measure accurately.
-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.
16
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