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Kalorik TKG BBA 1 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don‟t change the page numbering. Keep the
language integrity.
34 TKG BBA 1 – 071212
Assembly page 34/132
Fax +32 2 359 95 50
TROUBLESHOOTING GUIDE – OPERATION PROBLEMS
Problem
Solution
Smoke comes out of the side vents
during the baking process
This can be due to some oil on the heating element.
Unplug the appliance, remove the baking tin and
clean the heating element with a dry cloth. Be careful
not to get burned.
Flour spilled out of the bread tin into
the inner case
Unplug the unit and allow to cool, wipe out inner case
with a clean cloth. Be careful when cleaning around
the heating element.
The lower crust is too thick
This can happen if you leave the bread for a long
time in the baking tin. Try to remove the loaf earlier.
Bread did not bake properly
Ensure the kneading blades are properly seated on
the mounting shaft.
Avoid opening the appliance too frequently during
the programme.
You can hear the motor but the
dough is not being mixed
Check that the baking tin is locked properly and that
the kneading blades are properly installed.
[E:E0] or [E:E1] appears in the display
window
If the display shows “E:E0” or “E:E1” after you have
pressed START/STOP, the temperature sensor is
disconnected. Unplug the appliance and contact
the nearest customer service.
[H:HH] appears in the display window
If the display shows “H:HH” after the programme has
been started, the temperature inside is still too high.
Then the programme has to be stopped. Open the lid
and let the machine cool down for 10 to 20 minutes.
The bread is too large and pushes the
cover
Reduce the amount of water, flour or yeast or lower
the temperature.
The bread is too small
There is not enough yeast or the water temperature is
too high, or the ambient temperature is too low. Add
yeast or increase the ambient temperature.
The dough overflows the baking tin
Reduce the amount of liquids or yeast.
The middle part of the bread
collapses
The temperature of the yeast is too high or you have
used too much water; use yeast at room temperature
or reduce the amount of water.
The bread is too dense and weighs
too much
Too much flour or fruits or too little water or yeast.
Reduce the amount of flour or fruits or increase the
amount of water or yeast.
The middle part is hollow
Reduce the amount of water or yeast, reduce the
water temperature or add salt.
Dry powder on surface of the bread
Reduce the amount of sticky ingredients such as
butter or bananas, or add enough water.
The crust of cakes (or other
preparations with lots of sugar) is too
thick and the colour is too dark
Too much sugar causes the dark colour. Press
START/STOP 5 to 10 minutes before the end of the
baking time and keep the bread or cake in the
baking tin for about 20 minutes with the cover closed
before taking it out.
… 34 …


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