17
Question
Answer
Why did my dough/bread not
rise well?
There are a number of factors that could result in a short rise. Be sure that the yeast is fresh and that all ingredients are room temperature
(75ºF to 90°F [23°C to 32°C]). If the liquids are too warm or too cold, they will not activate the yeast properly. Be sure the ingredients are put
into the baking pan in the correct order. The salt should be as far away from the yeast as possible. Note that not all breads rise as much as
others. Whole-wheat or whole-grain breads tend to be shorter than white breads. Also, breads with more sugar or sweeteners, and ones that
are enriched with eggs, will be taller than regular white breads.
Why is my bread sunken/
uneven on the top?
Humidity and room temperature can greatly affect the results of baked yeast breads. Keep the bread maker away from direct sunlight. If the
humidity is especially high, add an additional teaspoon per cup of flour used in the recipe.
Why does my yeast bread
have an under-baked/gummy
texture?
The dough was too wet, or possibly does not have enough white flour (for gluten development). Add a bit more flour, 1 tablespoon (15 ml)
(15 ml) per cup, or reduce the amount of whole-wheat/grain flours in the recipe and substitute white flour.
Why does the interior of my
yeast bread have excessive
holes?
This would happen if either the bread is too wet or if too much yeast was used. Double-check the recipe and, if necessary, make changes by
either adding a small amount of flour or reducing the yeast slightly.
Why is my yeast bread heavy
and dense?
This could be one of a few different issues. The mixture may be too dry as a result of not enough liquid or because lower fat substitutes were
used. Another reason may be not using enough yeast. If this is occurring in whole-wheat/grain bread, you may need to use vital wheat gluten
to help with the structure of the finished bread.
Why are the corners/edges of
the bread full of extra flour/
not evenly mixed?
Sometimes ingredients will stick to the corners of the pan, most commonly in the cake/quick bread or gluten-free bread (both have more
batter-like consistencies than a dough). Check the bread about 10 minutes into the kneading/mixing time and pause to scrape down if
necessary. Lightly coating the bread pan with nonstick cooking spray will help to prevent this from happening as well.
How do I get the kneading
paddle out of the loaf?
There are two options. In most programs you can remove the paddle after you hear the Remove Paddle signal (prior to the final rise). If this is
not an option, or you were not present to remove it, wait until the bread is cooled and then, carefully take out the paddle
(use caution because it may be hot).
Why is the unit smoking/
producing a burning smell?
Most likely this is from ingredients that fell into the bottom of the bread machine or onto the heating element. If it is excessive, unplug the unit
and once cool, clean the interior of the unit. Plug the unit back in and resume the program (the program will be stored in
memory for a maximum of 15 minutes). In most cases, the smoke/odour will be minimal and it will dissipate.
What do the error codes
mean?
The display shows “HHH” (accompanied by beeps):
The unit’s internal temperature is too high. This usually occurs when trying
to make two successive loaves. Open the lid and allow the unit to cool 10–20 minutes.
The display shows “LLL” (accompanied by beeps):
The unit’s internal temperature is too low to bake bread. Stop the beeps by pressing the START/STOP button.
The display shows “EEO” or
“EEI” (accompanied by beeps):
Unplug the unit and contact your nearby service center.
16
TROUBLESHOOTING
