Manual Domo B3990 (page 62 of 74) (English, German, Dutch, French)

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B3990 www.domo-elektro.be

The bread is too

small or rises insuf-

ciently.

No yeast or too little used.

Inactive yeast through water

temperature being too high.

Yeast has been mixed with

salt.

The room temperature is too

low.

Check the amount of yeast. Increase

room temperature if necessary.

There is too much

dough and it rises

up over the edge of

the baking tin.

The dough is too sloppy as

a result of excessive amount

of water and too much yeast

used.

Reduce liquid content and follow

the recipe.

The bread collapses

in the centre during

baking.

You used the wrong type of

our resulting in failure to

rise.

The yeast multiplied too

rapidly or had a too high

temperature.

Excessive liquid content

makes the dough wet and

sloppy.

Use bread our or more powerful

baking powder.

Check room temperature and adjust

it if necessary.

Adjust the recipe in relation to the

amount of liquid absorbed.

The bread is too

heavy and the

structure is too

solid.

Too much or too little our

or water.

Too many fruit ingredients or

too much wholemeal our.

Reduce the amount of our or use

more water/liquid.

Reduce the amount of ingredients

and use more yeast.

When cutting the

bread it appears to

be hollow inside.

Too much water or yeast or

no salt used.

The water temperature is too

high.

Use less water or yeast and check

whether or not salt was used.

Check the water temperature.

Dry ingredients are

found of the out-

side of the bread.

Sticky ingredients such as

butter and bananas, etc. have

been used.

Kneading was not satisfac-

tory due to water shortage.

Do not add sticky ingredients to the

dough.

Check to make sure that the bread-

maker is working correctly and that

the amount of water used is right.

The crust is thick

and the crust colour

is too dark when

making cakes or

products contain-

ing lots of sugar.

Dierent recipes or ingredi-

ents greatly aect the results

of the baking process. The

use of lots of sugar results in

a very dark crust colour.

If the crust colour is too dark

through the use of lots of sugar,

press on the START/STOP button 5

to 10 minutes before the planned

stop time has been reached so that

you interrupt the programme pre-

maturely. Leave the bread or cake in

the closed baking tin for 20 minutes.

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Others manual(s) of Domo B3990

Domo B3990 Manual - English, German - 44 pages

Domo B3990 Manual - Dutch, French - 25 pages

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