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Questions
&
Answers
on Bread
Baking
Machines
Smoke comes
out of
the
baking
compartment
or
the vents.
The ingredients
stick
to
the baking
compartmenl
or on the
outside
of the
Pull
out the
plug
and
c|ean
lhe outside
the
baking
tin or
the baking
The
bread
goes
down in
the middle
and
is moist
on,the
bottom.
The
bread is left
too
|ong
in
the
tin aÍler
ke
the bread
out ol
the
baking
tin beÍore
the warming
function
is
over.
|t
is
diÍÍicult
1o take
the
bread out
of the
baking tin.
The
bottom
of the |oaÍ
is
stuck to
the kneadi:rg
peg.
Clean the kneading
peg
and
shaÍts
after the
baking. lf necessary,
fill
the baking
tin with warm
water for
30 minutes.
Then
the kneading
pegs
can be
easily removed
and cleaned.
The
ingredients
are not
mixed
the bread ts
not
baked conectly.
Check
the selected
menu
and
the other
STOP key
was
pressed
when
the
appliance
was
The
door was
opened
several
times
during
operation.
Open
the door
onÍy
when
the
display
shows
a
time
longer
than
'l:30
hours.
Make
sure to
clgse
the door
Long
blackout
while
the
machine
was working.
Do not
use
the
ingredients
and start
The rolatíon
the
kneading
pegs
is
blocked.
Check
that
the kneading
pegs
are blocked
by
etc. Pull
out
the
ing
tin
and check
whether
the
drivers turn.
this is
not
the
case,
send
the
appliance
to
the
customer
servi
The
app|íance
does
no1
start. The
time
acoustic
slgnal
goes
oÍf' The
display
shows H:HH.
The
appliance
is
still
hot
atler
the
previous
baking
procedure,
Press
STOP
key for
3 seconds
until the
display
shows
the
clock
time. Remove
baking
pan
and
a|low
Ío coo|
at
room
temperature.
Then
restart.
The
dough rises
too
much
and spills
over
the
baking
tin
.
if
the
water
is
too
soft the
yeast
fermenls
more
.
too
much
mi|k
aÍfects
the
The
bread
goes
down
in
ihe middle
.
the dough
volume
is larger
than
the tin
and the
bread
goes
down
.
the fermentation
is
too
short
or
too {ast
owing
to
the excessive
temperature
the water
or
the
baking
chamber
or
to the
excessive
moistness,
Warm
liquids
make
the
dough rise
too
quickly
and
loaf
fall
in
before
bakino.
.
no
salt
or
not
enough
sugar
Heavy,
lumpy
structure
.
too much
flour
or not
enough
liquid
.
.
not
enough
yeast
sugar
.
too much
fruit,
wholemeal
or of
one
of the
other rngredients
The
bread is
not
baked
in
tf:e
center
.
too much
or not
enough
|íquid
.
too much
humidity
.
recipes
with moist
ingredients,
n^^^
^, ^^^,^^vPor I
ur
uuot Jv
SlÍucture
oI too many
holes
.
too much
water
.
no
salt
.
great
humidity,
water
too hot
.
too much
liquid
Mushroom-like,
unbaked
surÍace
.
bread volume
too
big for
the tin
.
too much
Í|our,
especia||y
Íor
white
bread
.
I00
íIUcn
yeast
0r no|
enough
salt
.
too much
sugar
.
sweel ingredienls
besides
lhe
The
slices
are uneven
or
there
are
clumps
in
bread not
cooled
enough
(the
vapor
has
not
escaped)
.
the flour
was
nol worked
well
on
E
C"
J'
st
-
r||
Error
with
the
prescriptions
t00 much
yeast'
too much
Í|out
not
enough
salt or
several
of
The
bread
does
not rise
at all
or not
enougfi
.
n0
yeast
at alÍ 0r
too litt|e
.
old
or stale
yeast
.
liquid
too
hot
.
tne
yeast
has
come into
contact
with
the liquid
.
Wrong
Í|our
type
or sta|e Í|our
.
too much
or not
enough
liquid
a0
E
c
d
tr
alblg
*
Solutions
Íor
the
prob|ems
a)
Measure
the ingredients
correctly.
b)
Adjust
the ingredient
doses
and
check
that
all the
ingredients
have
been
added.
c)
Use
another
liquid
or leave
it
to
cool
at room
rempe_
rature.
Add
the
ingredients
specified
in
the recipe
in
the right
order.
Make
a
small
ditch
in
the
middle
of
the
flour
and
put
in
the
crumbled
yeast
or the
dry
yeast.
Avoid
|etting
the
yeast
and
the |iquid
come
iÁtó
oirect
contact.
d)
Use
only fresh
and
correctly
stored
ingredients.
e) Reduce
the
tota|
amount
the ingredients,
do not
use more
than
the
speciÍied
amount
of f|our.
Reduce
allthe
ingredients
by 1/3.
f)
Correct
the
amount
of liquid.
lf ingredients
containing
water
are
used,
the
dose
of
the liquid
to be
added
must
be duly
reduced.
g)
In
case
of very
humid
weather
remove
1-2
table_
spoons
of water.
ZY
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