Lakeland 17892, Instruction Booklet

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Problem Possible Cause Solution
2. Flat loaf, no rising. • Yeast omitted
• Yeast too old.
• Liquid too hot.
• Too much salt added or
salt came into contact with
yeast.
• Delay start used – yeast
became wet before bread
making commenced.
• Assemble ingredients as
listed in recipe.
• Check use by date on
packet.
• Use liquid at correct
temperature for
programme.
• Use amount recommended
and keep separate from
each other.
• Add ingredients in correct
order making sure yeast
cannot come into contact
with the liquid.
3. Top inflated – mushroom
like in appearance.
• Too much yeast.
• Too much sugar.
• Too much flour.
• Not enough salt.
• Warm, humid weather.
• Reduce yeast by ¼ tsp.
• Reduce sugar by 1 tsp.
• Reduce flour by 6 – 8 tsp.
• Use amount of salt
recommended in recipe.
• Reduce liquid by 15ml,
3tsp and yeast by ¼ tsp.
4. Top and sides cave in. • Too much liquid.
• Too much yeast.
• High humidity and warm
weather may have caused
the dough to rise too
much.
• Reduce liquid by 15ml,
3tsp next time or add a
little extra flour.
• Use amount recommended
in recipe or try a quicker
programme next time.
• Chill the water or add milk
straight from the fridge.
5. Gnarled and knotted top
– not smooth.
• Not enough liquid.
• Too much flour.
• Increase liquid by
15ml, 3tsp.
• Measure flour accurately.
Problem Possible Cause Solution
6. Collapsed while baking. • Bread Maker may have
been placed in a draught
or may have been knocked
during rising.
• Exceeding capacity of
bread pan.
• Not enough salt used or
omitted.
• Too much yeast.
• Warm, humid weather.
• Poor batch of flour
• Reposition bread maker.
• Do not use more
ingredients than
recommended.
• Use correct amount of salt.
• Measure yeast carefully.
• Reduce liquid by 15ml, 3tsp
and reduce yeast by ¼ tsp.
7. Loaves uneven and shorter
at one end.
• Dough too dry • Increase liquid by 15ml, 3tsp.
Bread texture
8. Heavy dense texture. • Too much flour.
• Not enough yeast.
• Not enough sugar.
• Measure accurately.
• Measure accurately.
• Measure accurately.
9. Open, course and holey
texture.
• Salt omitted.
• Too much yeast.
• Too much liquid.
• Assemble ingredients as
listed in the recipe.
• Measure yeast accurately.
• Reduce liquid by 15ml, 3 tsp.
10. Centre of loaf is raw,
not baked enough.
• Too much liquid.
• Power cut during
operation.
• Quantities too large for
machine.
• Reduce liquid by
15ml, 3tsp.
• If power cut lasts for more
than 10 minutes you will
need to remove the
unbaked ingredients from
the bread pan and start
again with fresh
ingredients.
• Only use maximum
quantities allowed.