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Problemhåndtering
Hvis bagningen ikke har den ønskede kvalitet, kan den følgende oversigt
hjælpe dig med at fi nde årsagen.
Problem Mulig årsag/løsning
Brødet synker sammen i midten. For meget væske og for varm væske.
(Væsken skal være mellem 21 og
28° C varm – mellem 30 og 35° C for
lynbageprogrammer.
For lidt salt.
For meget gær.
Luftfugtigheden eller rumtemperaturen
er for høj.
Låget har været åbent for længe under
bagningen.
Hævningstiden var for lang. – Brug
knappen COLOR til at vælge
indstillingen „Hurtig“.
Brødet hæver ikke nok. Der er ikke tilsat nok gær.
Gæret var ikke godt mere.
Der er tilsat for lidt sukker.
Der er tilsat for meget salt (skader
gæret).
Væsken er for varm.
Gæret er inden bagningen kommet i
kontakt med salt eller væske.
Brødet hæver for meget. Luftfugtigheden eller
rumtemperaturen er for høj. (Hvis
omgivelsesbetingelserne ikke kan
ændres, kan du undtagelsesvis forsøge
at behandle afkølede ingredienser og
undlade at bruge tidsforsinkelsen).
For meget gær.
For meget eller for varm væske.
For lidt mel.
For lidt salt.
Brødet er for tørt og for tæt. Ikke nok væske.
Gæret var ikke i orden.
17


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  • Hello. Can I have the English version of the manual QUIGG MD 13558.
    Thank you very much Submitted on 19-8-2019 at 20:36

    Reply Report abuse
    • I could not find any manual en English so I have translated and printed.
      Answered on 14-11-2020 at 14:58

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Quigg MD 13558 User Manual - German - 21 pages


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