Cornell CBM-PH30LB, User Manual

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also excessive.
Bread collapses
in
the middle
parts when
baking dough
1. Used flour is not
of good quality
baking powder
and the dough
cannot rise
Use bread flour or good
quality baking powder.
2. Yeast expand
too rapid or
environment
temperature is
too high (>28ºC)
Yeast should be used
under
room
temperature
3. Excessive water
makes dough too
wet and soft.
According to the ability
of
absorbing water,
adjust water on recipe
Bread
’s weight is
very large and
organization
construct is too
dense
1. Too much flour
or short of water
Reduce flour or
increase water
2. Too many fruit
ingredients or
too much whole
wheat flour
Reduce the amount of
corresponding
ingredients
and
increase yeast
Middle parts are
hollow
after
cutting bread
1. Excessive water
or yeast or no
salt
Reduce properly water
or yeast and check salt
2. Water
temperature is
too high (>30ºC)
Check water
temperature
Bread surface is
adhered to dry
powder 1. There is strong
glutinosity
ingredients in
bread such as
butter and
bananas etc.
Do not add strong
glutinosity
ingredients
into bread.
2. Stir is not
adequate due to
short of water
Check the amount of
water used and the
setting of bread maker
Crust is too thick
and baking color
is too dark when
making cakes or
food
with
excessive sugar
Different recipes or
ingredients
have
great effect on
making cakes,
baking color will
become very dark
If baking color is too
dark for the recipe with
excessive sugar, press
“START/STOP” button
to interrupt the program
5-10min
ahead of