Troubleshooting - Panasonic SD-2501 Operating Instructions And Recipes

Troubleshooting

Before calling for service, please check through this section.
Problem
My bread does not
rise.
The top of my bread is
uneven.
My bread is full of air
holes.
My bread seems to
have collapsed after
rising.
My bread has risen too
much.
Why is my bread pale
and sticky?
There is excess flour
around the bottom and
sides of my bread.
The bread does not
come out.
[All bread]

The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality can vary
depending on temperature, humidity, how the flour is stored, and the season of harvest)

Try another type, brand or another batch of flour.

The dough has become too firm because you haven't used enough liquid.
 Stronger, Organic and Stoneground flour with higher protein content absorbs more water than
others, so try adding an extra 10–20 mL of water.

You are not using the right type of yeast.

Use dry yeast from a sachet, which has 'Easy Blend', 'Fast Action' or 'Easy Bake' written on it. This
type does not require pre-fermentation.

You are not using enough yeast, or your yeast is old.
Make sure yeast sachets not open for longer than 48 hours.

Use the measuring spoon provided. Check the yeast's expiry date.

The yeast has touched the liquid before kneading.

Check that you have put in the ingredients in the correct order according to the instructions. (P. 12)

You have used too much salt, or not enough sugar.

Check the recipe and measure out the correct amount using the measuring spoon provided.

Check that salt and sugar is not included in other ingredients.
[Speciality bread]

Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour were used.

The spelt flour should be up to 60% of the entire flour when you use more than two kinds of flour
other than spelt. The rye and the rice flour should be up to 40% of the entire flour and buckwheat
flour should be up to 20% of the entire flour.

You have used too much yeast.

Check the recipe and measure out the correct amount using the measuring spoon provided.

You have used too much liquid.

Some types of flour absorb more water than others, so try using 10–20 mL less water.

The quality of your flour isn't very good.

Try using a different brand of flour.

You have used too much liquid.

Try using 10–20 mL less water.

You have used too much yeast/water.

Check the recipe and measure out the correct amount using the measuring spoon (yeast)/cup
(water) provided.

Check that excess water amount is not included in other ingredients.

You have not used enough flour.

Carefully weigh the flour using scales.

You are not using enough yeast, or your yeast is old.

Use the measuring spoon provided. Check the yeast's expiry date.

There has been a power failure, or the machine has been stopped during breadmaking.

The machine switches off if it is stopped for more than 10 minutes. You will need to remove the
bread from the bread pan and start again with new ingredients.

You have used too much flour, or you are not using enough liquid.

Check the recipe and measure out the correct amount using scales for the flour or the measuring
cup provided for liquids.

If the bread cannot be easily removed from the bread pan, leave the bread pan for 5–10 minutes to
cool, making sure that it is not left unattended where somebody or something may get burnt.
After that, shake the pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
Cause  Action
43