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Wilfa BM-50 Manual

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Troubleshooting guide (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
LOAF SIZE AND SHAPE
6. Collapsed while
baking.
• 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.
• Reposition bread maker.
• Do not use more
ingredients than
recommended for large loaf
(max. 1.5Kg).
• Use amount of salt
recommended in recipe.
• Measure yeast acurately.
• Reduce liquid by 15ml/3tsp
and reduce yeast by 1/4tsp.
7. Loaves uneven
shorter on one
end.
• Dough too dry and not
allowed to rise evenly in
pan.
• Increase liquid by 15ml/3 tsp.
BREAD TEXTURE
8. Heavy dense
texture.
• Too much flour.
• Not enough yeast.
• Not enough sugar.
• Measure accurately.
• Measure right amount of
recommended yeast.
• Measure accurately.
9. Open, course,
holey texture.
• Salt omitted.
• Too much yeast.
• Too much liquid.
• Assemble ingredients as
listed in recipe.
• Measure right amount of
recommended yeast.
• Reduce liquid by 15ml/3tsp.
10. Centre of
loaf is raw, not
baked enough.
• Too much liquid.
• Power cut during operation.
• Quantities were too large
and machine could not
cope.
• Reduce liquid by 15ml/3tsp.
• If power is cut during
operation for more than
8 minutes you will need to
remove the unbaked loaf
from the pan and start again
with fresh ingredients.
• Reduce amounts to
maximum quantities
allowed.
… 181 …


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