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Bread under baked with soggy centre:
Too much liquid from fresh or canned fruit
Large amounts of rich ingredients like nuts, butter,
dried fruits, syrups and grains will make dough heavy.
This will slow down the rising and prevent the bread
from baking through
Bread over browned:
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Crust colour set too high
Bread has large holes in texture:
Water was too hot and killed the yeast
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High humidity and hot ambient temperatures
increase yeast activity
Water was too hot and killed the yeast
Bread surface is sticky:
Bread was left in the machine too long and
condensation collected on the baking pan
The wet/dry balance of the ingredients may
be incorrect
H:HH message on display:
Temperature in breadmaker is too high
E:EE message on display:
The temperature sensor is disconnected
Di cult to remove from the pan
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Always drain liquids well as speci ed in the recipe.
Water may have to be reduced slightly
Measure ingredients accurately. Never exceed the
stated amounts in the recipe
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Set crust colour to light
Use liquids at temperatures between 21°C and 28°C
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Bake during the coolest part of the day. Try reducing
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the refrigerator. Do not use the Timer function
Whenever possible, remove bread from the baking pan
and cool on a wire rack before keep warm period ends
Measure ingredients accurately
Press the Stop button. Remove the baking pan,
leave lid open and allow to cool. When cool, put the
baking pan back in, set program and start the
program again.
Refer to Mellerware helpline.
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everyday use. Wash the pan in hot soapy water and
thoroughly dry. Liberally coat the inner surface of the
pan with oil, butter or margerine. Follow the guide on
page 8, 'Using your breadmaker'. When the bread
pan is removed from the machine after the baking
program allow the bread to cool in the pan for 15
minutes before turning out onto a rack. Only slice the
bread when fully cooled after 20-40 minutes.
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2012/11/26 02:34:22 PM
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