Taurus MY BREAD Manual De Instrucciones página 22

No Problem
Heat-elimination tuve smokes
1
when baking.
The middle of the bread is sunk
2
with thick bottom.
3 It's hard to take out the bread.
The ingredients can't be mixed
4 and stirred completely which
results in the effect of banking.
The LCD shows "HHH"
5
when
pressing.
Kneading sound heard, but no
6
work actually.
The dough is yeasted too big
7
that reach the inner cover.
The dough is too big to push the
8
surrounding flour out the pan.
9 The size is too small.
Analysis
Ingredients may be stuck to the
heat-tube or nearby. The tube is
equipped with protection oil for the
first time.
Too much time to warm the bread
in the pan cause too much loss of
water.
The Kneading paddle is stuck to the
axis of pan tightly.
Not proper programme.
Press which stops the operating
programme.
Open the cover several times when
operation which results in drying
and yellowing the bread.
The resistance of kneading is too
strong to make the dough stirred
inadequately.
The temperature in the oven is too
hot to start the appliance.
The pan has not been mounted right
or the dough is too much big to be
kneaded.
Too much flour or yeast or too high
temperature.
Too much liquids and yeast.
The yeast is not enough or invalid
or the water is too hot or the yeast is
mixed with the salt.
Solution
Pull out the plug and
clean the heat-tube.
Take out the bread
as soon as it's done.
Taking out the bread
pour hot water into
the pan for 10 min
and lift the knead-
ing paddle, doing
cleaning.
Check if your recipe
accords with the se-
lected programme.
If the breakdown
time is over 20 min,
re-organize the in-
gredients; if less than
20 min just press
ON/OFF to re-start
the appliance.
Do not open the cov-
er after yeasting.
Check if the hole of
the kneading paddle
is broken. Check if
the Kneading vane
works well.
Press Start/Stop,
pull out the plug,
and take out the
pan, open the cover
to cool down the
appliance.
Check if the pan is
mounted right and
if the dough is pre-
pared as recipes and
if the measurement
is precise.
Properly reduce the
number of yeast and
flour.
Properly reduce the
number of water and
yeast.
Check if the yeast is
valid and its amount.