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O pão não está cozido e está
húmido no meio.
Foi adicionada uma grande quantidade
de ingredientes adicionais como nozes,
manteiga, frutos secos, sirup etc..
Foi adicionado demasiado sumo de
fruta.
O pão está demasiado escuro. Demasiado açúcar.
O grau de escurecimento está ajustado
a um nível muito elevado.
O pão tem buracos. A água está muito quente.
Demasiado líquido.
Demasiado fermento.
A humidade do ar ou a temperatura da
sala é muito elevada.
A crosta do pão cola ou o pão
está molhado.
O pão fi cou demasiado tempo no
aparelho após a sua cozedura. Formou-
se água condensada, que não foi
possível sair e penetrou o pão.
Os ingredientes secos e molhados
estiveram numa relação de mistura
errada. (Se necessário, reduza o líquido
ou o fermento um pouco.)
O pão cria buracos de ar na
crosta.
Demasiado fermento. Reduza a
quantidade do fermento.
A massa não foi amassada
mesmo com o motor em
funcionamento.
As varetas de amassar ou o recipiente
da massa não estão colocados
correctamente.
Os ingredientes não foram
misturados correctamente.
Os ingredientes foram adicionados na
sequência errada.
A massa estava muito pesada ou seca.
As varetas de amassar estão colocadas
correctamente.
39


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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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