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Antes de ponerlo en funcionamiento, deje que el aparato y los accesorios se se-
quen por completo.
9.1. Almacenamiento
Para guardar el aparato, desenchufe la clavija de enchufe de la toma de corriente.
Antes de colocar el aparato limpio en un armario, espere a que se seque y se en-
fríe por completo.
10. Resolución de problemas
Si el pan resultante no tuviera la calidad deseada, la siguiente tabla podría ayudarle
a determinar la causa.
Problema Posible causa / Solución
El pan se hunde
en el centro.
Demasiado líquido y líquido demasiado caliente. (El lí-
quido debería estar entre 18 y 23°C [en programas de
horneado rápido, entre 30 y 35°C].)
Falta de sal.
• Demasiada levadura.
La humedad o temperatura ambiente son demasiado al-
tas.
La tapa se ha abierto durante demasiado tiempo duran-
te el horneado.
El tiempo de fermentación ha sido excesivo. Seleccione
con la tecla de tostado el ajuste "oscuro" .
El pan no sube lo
suficiente.
No se ha añadido suficiente levadura.
La levadura estaba caducada.
No se ha añadido suficiente azúcar.
Se ha añadido demasiada sal (daña la levadura).
Líquido demasiado caliente.
La levadura ha entrado en contacto con la sal o el líqui-
do antes del horneado.
El pan ha subido
demasiado.
La humedad o temperatura ambiente son demasiado al-
tas. (Si no fuera posible cambiar las condiciones ambien-
tales, intente, de manera excepcional, procesar ingre-
dientes fríos y no utilice la función de retardo.)
• Demasiada levadura.
Demasiado líquido o líquido demasiado caliente.
Falta de harina.
Falta de sal.
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