5.Gnarly,knottedtop,
notsmooth.
6.Collapsedwhile
baking.
-Notenoughliquid.
-Toomuchflour.
-Topsmaynotallbeperfectlyshaped,butwiltnot
affectflavor.
-Maybecausedbyhighaltitude.
-Exceedingcapacityofbreadpan.
-Notenoughsaltusedoromitted.
-Toomuchyeastor,aTongtypeused.
-Warm,hmnidweather.
7.Loafuneven. -Doughtoodryandnotallowedtoriseevenlyinpan.
BREADTEXTURE
8.HeaxT,densetexture. -Toomuchflour. -Measureaccurately.Seepg.5.
-Notenoughyeast. -Measurerecomlnendedamount.
-Notenoughsugar. -Measureaccurately.Seepg.5
9.Open,coarse,holey -Saltomitted. -Addingredientsaslistedinrecipe.
texture. -Toomuchyeast. -Measurerecomlnendedamount.
-Toomuchliquid. -Reduceliquidby1tablespoon.
10.Centerofloafis
raw,notbakedthrough.
-Increaseliquidby1tablespoon.
-Measureflouraccurately,levelingoff
measuringcup.Seepg.5.
-Havingdoughatproperconditioniskeyto
perfectloaves.Seepg.3.
-See"HighAltitude"sectiononpg.6.
-Donotusemoreingredientsthan
recommendedforIV_,poundloa_
-Useamountrecommendedinrecipe.
-Measurerighttypeofyeastaccurately.
-Reduceliquidby1tablespoonandreduce
yeastby¼toV_,teaspoon.
-Increase liquid by 1 tablespoon.
PAN PROBLEMS
16.Bread sticks to
pan/difficult to shake
out.
-Too much liquid.
-Power outage during operation.
-Forgot to put knead bar in pan.
11. Doesn't slice well, -Sliced while too hot.
very sticky. -Not using proper knife.
CRUST COLOR AND
THICKNESS
12. Dark crest color/too -DARK crest setting used. -Use LIGHT or MEDIUM crest color setting the
thick, next time.
13. Loaf is burned. -Bread maker malfunctioning. -See Warranty section for servicing.
14. Crust too light. -Bread not baked long enough. -Use darker crust color setting.
15. Knead bar cannot be -Water must be added to bread pan tbr knead -Follow cleaning instructions after use. You may
removed, bar to soak before it can be relnoved, need to twist bar slightly after soaking to loosen.
-Can happen over prolonged use.
-Reduce liquid by 1 tablespoon.
-Bread maker will turn off automatically if power
not restored within 10 seconds. You must relnove
the unbaked loaf and start over with fiesh
ingredients.
-Always put knead bar on shaft in pan before adding
ingredients.
-Let cool on rack 15 to 30 minutes.
-Use a good bread knife or electric knife.
-Wipe inside of bread pan, from ribs down, lightly
with vegetable oil or solid shortening. Or, add 1
teaspoon vegetable oil to liquid in pan before adding
dry ingredients. Do not use a vegetable spray as
sticking can worsen. Or, let bread sit in pan 10
minutes before shaking out.
-Replacement pan may be ordered. See Warranty
section.
MACHINE MECHANICS
17. Ingredients not -Did not start bread maker. -After programlning control panel, press start/stop
mixed, button.
-Forgot to put knead bar in pan. -Knead bar must be on shaft in bottom of pan belbre
adding ingredients.
12
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