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Anomalie Cause Solution
Le moteur fonctionne mais
la pâte ne se mélange pas
Le moule n’est pas
convenablement mis en place
Mettez le moule convenablement en
place (cf § 5.1 - Mise en Service)
Le pain s’écroule
La farine utilisée est trop fine Utilisez de la farine “spécial pain”
Il y a trop de levure
ou la température de la levure
est trop élevée
Utilisez de la levure dans
un environnement
de température modéré
Trop de liquide dans la pâte
Ajustez la quantité
de liquide employée
Il y a des trous dans la mie
Il y a trop de levure ou
d’eau dans la pâte
Ajustez les quantités d’eau
et de levure
La température de l’eau utilisée
est trop élevée
Utilisez de l’eau tempérée
La croûte du pain est farinée
Vous avez utilisé des aliments
contenant beaucoup de gluten
(beurre, bananes...)
Limitez l’emploi de ces aliments
Il n’y a pas assez de liquide et
la pâte s’est mal mélangée
Ajustez la quantité
de liquide employée
La croûte est trop dure
et la mie est trop foncée
Certains aliments ou recettes
cuisent plus rapidement,
notamment grâce au sucre
Interrompez le programme en
effleurant la touche “Start/Stop” 10
à 15 minutes avant la fin.
Laissez le pain reposer 20 minutes
dans la machine, couvercle fermé
Note : Ce guide de dépannage est donné à titre indicatif. En cas de doute, portez votre appareil à réparer
dans un Centre Service Agréé, dont vous obtiendrez les coordonnées en dernière page de ce document.
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