Kenwood BM250 Recipe Book page 38

Troubleshooting guide
Problem
7. Loaves uneven shorter on
one end.
8. Heavy dense texture.
9. Open, coarse, holey texture.
10. Centre of loaf is raw, not
baked enough.
11. Bread doesn't slice well, very
sticky.
12. Dark crust colour/too thick.
13. Loaf of bread is burnt.
14. Crust too light.
34
Possible Cause
Loaf size and shape
Dough too dry and not
=
allowed to rise evenly in pan.
Bread Texture
Too much flour.
=
Not enough yeast.
=
Not enough sugar.
=
Salt omitted.
=
Too much yeast.
=
Too much liquid.
=
Too much liquid.
=
Power cut during operation.
=
Quantities were too large and
=
machine could not cope.
Sliced while too hot.
=
Not using a proper knife.
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Crust Colour and Thickness
DARK crust setting used.
=
Bread maker malfunctioning.
=
Bread not baked long enough. Extend baking time.
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No milk powder or fresh milk
=
in recipe.
Solution
Increase liquid by 15ml/3tsp.
Measure accurately.
Measure right amount of
recommended yeast.
Measure accurately.
Assemble ingredients as listed
in recipe.
Measure right amount of
recommended yeast.
Reduce liquid by 15ml/3tsp.
Reduce liquid by 15ml/3tsp.
If power is cut during operation
for more than 8 minutes
you will need to remove the
unbaked loaf from the pan
and start again with fresh
ingredients.
Reduce amounts to maximum
quantities allowed.
Allow bread to cool on rack for
at least 30 minutes to release
steam, before slicing.
Use a good bread knife.
Use medium or light setting the
next time.
Refer to "Service and customer
care" section.
Add 15ml/3tsp skimmed milk
powder or replace 50% of
water with milk to encourage
browning.