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