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Clatronic mwg 753 Manual

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ENGLISH
29
Questions & Answers
on Bread Baking Machines
Problem Cause Solution
Smoke comes out of the
baking compartment or
of the vents.
The ingredients stick to
the baking compartment
or on the outside of the
baking tin.
Pull out the plug and
clean the outside of the
baking tin or the baking
compartment.
The bread goes down in
the middle and is moist
on the bottom.
The bread is left too
long in the tin after
baking and warming.
Take the bread out of
the baking tin before
the warming function
is over.
It is diffi cult to take
the bread out of the
baking tin.
The bottom of the loaf
is stuck to the kneading
peg.
Clean the kneading
peg and shafts after the
baking. If necessary, fi ll
the baking tin with warm
water for 30 minutes.
Then the kneading pegs
can be easily removed
and cleaned.
The ingredients are not
mixed or the bread is
not baked correctly.
Incorrect program
setting.
Check the selected
menu and the other
settings.
STOP key was pressed
when the appliance was
in operation.
Do not use the
ingredients and start
over again.
The door was opened
several times during
operation.
Open the door only
when the display shows
a time longer than
1:30 hours. Make
sure to close the door
properly after opening.
Long blackout while the
machine was working.
Do not use the
ingredients and start
over again.
The rotation of the
kneading pegs is
blocked.
Check that the kneading
pegs are blocked by
grains, etc. Pull out the
baking tin and check
whether the drivers turn.
If this is not the case,
send the appliance to
the customer service.
The appliance does not
start. The time acoustic
signal goes off. The
display shows H:HH.
The appliance is still
hot after the previous
baking procedure.
Press STOP key for
3 seconds until the
display shows the clock
time. Remove baking
pan and allow to cool at
room temperature. Then
restart.
Error with the prescriptions
Problem Cause Solution
The bread rises
too fast
• too much yeast, too much fl our,
not enough salt or several of
these causes
a/b
The bread does
not rise at all or not
enough
• no yeast at all or too little
• old or stale yeast
• liquid too hot
• the yeast has come into contact
with the liquid
• wrong fl our type or stale fl our
• too much or not enough liquid
• not enough sugar
a/b
e
c
d
e
a/b/g
a/b
Problem Cause Solution
The dough rises too
much and spills over
the baking tin
• if the water is too soft the yeast
ferments more
• too much milk affects the
fermentation of the yeast
f/k
c
The bread goes down
in the middle
• the dough volume is larger than
the tin and the bread goes down
• the fermentation is too short or
too fast owing to the excessive
temperature of the water or
the baking chamber or to the
excessive moistness. Warm
liquids make the dough rise too
quickly and loaf fall in before
baking.
• no salt or not enough sugar
• too much liquid
a/f
c/h/i
a/b
h
Heavy, lumpy structure • too much fl our or not enough
liquid
• not enough yeast or sugar
• too much fruit, wholemeal or of
one of the other ingredients
• old or stale fl our
a/b/g
a/b
b
e
The bread is not baked
in the center
• too much or not enough liquid
• too much humidity
• recipes with moist ingredients,
e.g. yogurt
a/b/g
h
g
Open or coarse
structure or too many
holes
• too much water
• no salt
• great humidity, water too hot
• too much liquid
g
b
h/i
c
Mushroom-like,
unbaked surface
• bread volume too big for the tin
• too much fl our, especially for
white bread
• too much yeast or not enough
salt
• too much sugar
• sweet ingredients besides the
sugar
a/f
f
a/b
a/b
b
The slices are uneven
or there are clumps in
the middle
• bread not cooled enough
• (the vapor has not escaped)
j
Flour deposits on the
bread crust
• the fl our was not worked well on
the sides during the kneading.
g/i
* Solutions for the problems
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 tempe-
rature. Add the ingredients specifi ed in the recipe in
the right order. Make a small ditch in the middle of the
fl our and put in the crumbled yeast or the dry yeast.
Avoid letting the yeast and the liquid come into direct
contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not
use more than the specifi ed amount of fl our. Reduce
all the ingredients by 1/3.
f) Correct the amount of liquid. If 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.
05-MWG 753 B 29 13.10.2005, 16:34:17 Uhr
… 29 …


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