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49
Problem Cause e Action
There is excess oil on the
bottom of brioche.
The crust is oily.
My bread has big holes.
z
Did you add butter within 5 min of the beep?
e Do not put butter when display show remaining time until ready. (P. 15)
Butter flavor might be weak, but it can bake.
My brioche did not turn out well
when using bread mix.
z
Try following things.
e It might be baked better if yeast is decreased a little when using menu 13 or 29. (If adding
yeast separately.)
e Follow the recipe on the bread mix, but the bread mix should be between 350–500 g.
e Place the dry yeast (If adding yeast separately) in the yeast dispenser, and dry ingredients
and butter in the bread pan. Then place water. When adding the extra ingredients, add them
later. (P. 15 or 22)
e The completion is different according to recipe on the bread mix.
The bread does not come out.
z
If the bread cannot be easily removed from the bread pan, leave the bread pan for
5–10 minutes to cool, making sure that it is not left unattended where somebody or something
may get burnt.
After that, shake the bread pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
When cooking jam, it has
scorched or the kneading blade
fixes and it doesn’t come off.
z The amount of the fruit was a too little, or the amount of sugar is too much.
e Place the bread pan in the sink and half fill the bread pan with warm water. Leave the
bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is
relieved, wash it with a soft sponge etc. Please be aware of the hot water.
The jam has boiled over.
z
Too much fruit or sugar has been used.
e Only use the amounts of fruit and sugar specified in the recipes on P. 44.
Jam is too runny and not firmly
set.
z
The fruit was under or over ripe.
z
Sugar was decreased too much.
z
Cooking time was insufficient.
z
Fruit with a low pectin content was used.
e
Use the runny jam as a sauce for desserts.
e
Leave the jam to cool completely. The jam will continue to set as it cools.
z
Depending on the type of pectin, it may be better to increase or decrease the amount of it.
Can frozen fruits be used?
z
It is possible to use them.
What kinds of sugar can we use
on jam?
z
White caster and granulated can be used.
Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
When making jam, can we use
fruits are pickled in alcohol?
z
Do not use them. The quality is not satisfactory.
The fruit has collapsed when
making fruit in syrup.
z
The cooking time was too long. The fruit may have been over ripe.
Dry yeast will not drop into the
bread pan.
z
The timing of yeast dispenser activation is different depending on the menu programme and
room temperature.
z
Yeast dispenser is wet, or there may be a static build up.
e Wipe with a damp cloth and dry naturally.
z
Dry yeast is damped.
e Use new dry yeast.
Extra ingredients are not mixed
properly in Savoury.
z
Did you add extra ingredients to the raisin nut dispenser before the beep?
e Extra ingredients must be added to the raisin nut before ‘ ’ is flashing in the display.
Troubleshooting
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