valutazioni - 0, GPA: 5
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Facilità d'uso
• Use correct amount of bread machine/fast-rising yeast. • Use amount of salt recommended in recipe. • Reduce liquid by 1 tablespoon and reduce yeast by X to Zi teaspoon. • Make recommended adjustment for high altitude baking by reducing yeast by K teaspoon and reducing liquid by 2 to 3 teaspoons. 2. Top and sides cave in. • Too much liquid. • Too much yeast. • Reduce liquid by 1 tablespoon. • Use amount recommended in recipe. 3. Center of loaf is raw, not baked through. • Too much liquid. • Power outage during operation. • Forgot to put knead bar in pan. • Reduce liquid by 1 tablespoon. • If power goes out during operation, bread maker will be turned off automatically. You will need to remove unbaked loaf from pan and start over with fresh ingredients. • Always make sure knead bar is on shaft in bottom of pan before adding ingredients. 4. Gnarly, knotted top. • Not enough liquid. • Too much flour. • Increase liquid by 1 tablespoon. • Measure flour accurately, leveling off measuring cup. See pages 5-6. 5. Dark crust color. • Dark crust setting used. • Use Light or Medium crust color setting the next time. 6. Loaf of bread is burned. • Bread maker malfunctioning. • See Warranty section for service information. 7. Crust too thick. • Bread baked too long. • Use lighter crust color setting the next time to shorten bake time. 8. Knead bar cannot be removed. • You must add water to bread pan and allow knead bar to soak before it can be removed. • Follow cleaning instructions after use. m TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION 9. Flat loaves, no rising. • Yeast omitted. • Yeast too old. • Liquid too hot. • Too much salt added. • Sugar or other sweetener omitted. • Ifusingtimer,yeastgotwetbefore bread making process started. • Assemble ingredients as listed in recipe. • Check expiration date. • Use lukewarm liquid, 80°F/27°C. • Use amount recommended. • Assemble ingredients as listed in recipe. • Push dry ingredients into corners of pan and make slight well in center of dry ingredients for yeast to protect it from liquids. 10. Short loaves. (Under 5 inches) • Typical for 1 pound loaves and recipes using whole wheat flour. • Not enough liquid. • Sugar omitted or not enough added. • Wrong type of flour used. • Not enough yeast used or too old. • Wrong type of yeast used. • Normal situation, no solution. • Increase liquid by 1 tablespoon. • Assemble ingredients as listed in recipe. • Use type of flour recommended. • Measure amount recommended and check freshness date on package. • Use correct type of yeast, especially important for bread machine/fast-rising yeasts. 11. Collapsed while baking. • 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. • Make recommended adjustment for high altitude baking by reducing yeast by % teaspoon and reducing liquid by 2 to 3 teaspoons. • Do not use more ingredients than recommended for 1 lA pound loaf. • Use amount of salt recommended in recipe. • Measure right type of yeast accurately. • Reduce liquid by 1 tablespoon and reduce yeast by 'A to 'A teaspoon. 12. Bread doesn’t slice well, very sticky. • Sliced while too hot. • Not using proper knife. • 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. TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION 13. Open, coarse, holey texture. • Salt omitted. • Too much yeast. • Too much liquid. • Assemble ingredients as listed in recipe. • Measure right amount of recommended yeast. • Reduce liquid by 1 tablespoon. 14. Heavy, dense texture. • Too much flour. • Not enough yeast. • Not enough sugar. • Measure accurately, leveling off measuring cup. Seepages 5-6. • Measure right amount of recommended yeast. • Measure accurately. Seepages 5-6. 15. Ingredients not mixed. • Did not start bread maker. • Forgot to put knead bar in pan. • After programming control panel, press START/STOP button to turn bread maker on. • Always make sure knead bar is on shaft in bottom of pan before adding ingredients. 16. Burning odor noted during operation. • Ingredients spilled inside oven. • Pan leaks. • Exceeding capacity of bread pan. • Be careful not to spill ingredients when adding to pan. Ingredients can burn onto heating unit and cause smoke. • Obtain a replacement. Replacement pan may be ordered. See Warranty section. • Do not use more ingredients than recommended in recipe and always measure ingredients accurately. Seepages 5-6. 17. Bread sticks to pan. • Can happen over prolonged use. • 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...
Questo manuale è adatto anche per i modelli :Pane - L4960 (3.03 mb)