23
Bread under baked with soggy centre:
Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe.
Water may have to be reduced slightly
Large amounts of rich ingredients like nuts, butter,
Measure ingredients accurately. Never exceed the
dried fruits, syrups and grains will make dough heavy.
stated amounts in the recipe
This will slow down the rising and prevent the bread
from baking through
Bread over browned:
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Set crust colour to light
Crust colour set too high
Bread has large holes in texture:
Water was too hot and killed the yeast
Use liquids at temperatures between 21°C and 28°C
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High humidity and hot ambient temperatures
Bake during the coolest part of the day. Try reducing
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increase yeast activity
the refrigerator. Do not use the Timer function
Water was too hot and killed the yeast
Bread surface is sticky:
Bread was left in the machine too long and
Whenever possible, remove bread from the baking pan
condensation collected on the baking pan and cool on a wire rack before keep warm period ends
The wet/dry balance of the ingredients may
Measure ingredients accurately
be incorrect
H:HH message on display:
Temperature in breadmaker is too high
leave lid open and allow to cool. When cool, put the
Press the Stop button. Remove the baking pan,
baking pan back in, set program and start the
program again.
E:EE message on display:
The temperature sensor is disconnected
Refer to Mellerware helpline.
Difficult to remove from the pan
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everyday use. Wash the pan in hot soapy water and
thoroughly dry. Liberally coat the inner surface of the
pan with oil, butter or margerine. Follow the guide on
page 8, ‘Using your breadmaker’. When the bread
pan is removed from the machine after the baking
program allow the bread to cool in the pan for 15
minutes before turning out onto a rack. Only slice the
bread when fully cooled after 20-40 minutes.
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2012/11/26 02:34:22 PM
