Idiomas disponibles
Idiomas disponibles
Troubleshooting
PROBLEM
PROBABLE CAUSE
Loaves made are
• Varies by the type of
different shapes.
Bottom of loaf is soggy.
• Bread has remained in
Bread is hollow or holey
• Dough too wet, too
inside.
• Water too hot.
Underbaked or sticky,
• Too much liquid;
doughy bread.
Bread mashes down
• Bread is too hot.
when slicing.
Bread has a heavy, thick
• Too much flour, old
texture.
• Not enough water.
Base of Bread Pan has
• Washing in
darkened or is spotted.
16
(cont�)
SOLUTION
• Varies by type of bread. Whole-grain or multigrain is denser and may be shorter
bread.
than a basic white bread.
• Bread has remained in Bread Pan on Warm setting too long and absorbed
Bread Pan on Warm
moisture. End Warm setting by pressing and holding
setting too long and
Remove bread from Bread Pan using oven mitts.
absorbed moisture.
• Dough too wet, too much yeast, no salt. Measure all ingredients accurately.
much yeast, no salt.
Decrease yeast or water slightly. Check salt measurement.
• Water too hot.
• Too much liquid; incorrect cycle chosen. Decrease liquid and measure
incorrect cycle chosen.
ingredients carefully. Check cycle chosen for recipe.
• Allow to cool on a wire rack before slicing.
• Too much flour, old flour. Try increasing water or decreasing flour.
flour.
• Not enough water. Whole-grain breads will have a heavier texture.
• After washing in dishwasher. This is normal and will not affect Bread Pan.
dishwasher.
(start/pause) button.
