9
troubleshooting guide (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
6. Collapsed
while baking.
7. Loaves uneven
shorter on one end.
8. Heavy dense texture.
9. Open, course, holey
texture.
10. Centre of loaf is raw,
not baked enough.
11. Bread doesn’t slice
well, very sticky.
12. Loaf of bread is burnt.
13. Crust too light.
• Machine was placed in a draught or
may have been knocked or jolted
during rising.
• Exceeding capacity of bread pan.
• Not enough salt used or omitted. (salt
helps prevent the dough over proving)
•Too much yeast.
•Warm, humid weather.
• Dough too dry and not allowed to rise
evenly in pan.
•Too much flour.
• Not enough yeast.
• Not enough sugar.
• Salt omitted.
•Too much yeast.
•Too much liquid.
•Too much liquid.
• Power cut during operation.
• Quantities were too large and machine
could not cope.
•Sliced while too hot.
• Not using proper knife.
•Bread maker malfunctioning.
• No milk powder or fresh milk in recipe.
• Reposition bread maker.
• Do not use more ingredients than
recommended for large loaf (max. 750g).
• Use amount of salt recommended in
recipe.
• Measure yeast acurately.
• Reduce liquid by 15ml/3tsp and
reduce yeast by
1
/4tsp.
• Increase liquid by 15ml/3 tsp.
• Measure accurately.
• Measure right amount of
recommended yeast.
• Measure accurately.
• Assemble ingredients as listed in recipe.
• Measure right amount of recommended
yeast.
• Reduce liquid by 15ml/3tsp.
• Reduce liquid by 15ml/3tsp.
• If power is cut during operation, for
more than 8 minutes you will need to remove
unbaked loaf from pan and start again
with fresh ingredients.
• Reduce amounts to maximum
quantities allowed.
• Allow bread to cool on rack at least
30 minutes to release steam, before
slicing.
• Use a good bread knife.
• Refer to “Service and customer care”
section.
• Add 15ml/3tsp skimmed milk powder
or replace 50% of water with milk to
encourage browning.
LOAF SIZE AND SHAPE
BREAD TEXTURE
CRUST COLOUR AND THICKNESS
