Tabla de contenido
Idiomas disponibles
Idiomas disponibles
Top and sides cave in
•
Too much liquid – Reduce liquid by 1-2 teaspoons.
•
Too much yeast – Use recommended amount.
Gnarly or knotted top, not smooth
•
Not enough liquid – Increase liquid by 1-2 teaspoons.
•
Too much flour – Measure flour accurately, leveling off measuring cup.
Loaves uneven, shorter on one end
•
Dough too dry preventing even rise in bread pan – Increase liquid by 1-2
teaspoons.
Collapsed while baking
•
May be caused from baking in high altitude – Make adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.
Heavy, dense texture
•
Too much flour – Measure accurately, leveling off measuring cup.
•
Not enough yeast – Add recommended amount of yeast.
•
Not enough sugar – Add recommended amount of sugar.
Open, coarse, or holey texture
•
Salt omitted – Assemble ingredients as listed in recipe.
•
Too much yeast – Add recommended amount of yeast.
•
Too much liquid – Reduce liquid by 1-2 teaspoons.
Bread doesn't slice well, very sticky
•
Sliced while too hot – Allow bread to cool on rack at least 15-20 minutes before
slicing to release steam.
•
Not using proper knife – Use a good bread knife or electric knife.
Center of loaf raw, not baked through
•
Too much liquid – Reduce liquid by 1-2 teaspoons.
•
Power outage during operation – If the power goes out during operation for longer
than 5 minutes, the breadmaker will remain off when the power is restored.
Remove the unbaked loaf from the bread pan and start over with fresh ingredients.
•
Forgot to put knead blade in bread pan – Always make sure the knead blade is on
the shaft in bottom of the bread pan before adding ingredients.
English - 11
All manuals and user guides at all-guides.com
BREAD TEXTURE
Capítulos
Tabla de contenido
Solución de problemas
