Troubleshooting
• There is a protective film over the display
when new.
• On program 2 for the first 30 minutes it
will seem that the breadmaker is not
doing anything, However, there is a slight
temperature rise within the breadmaker
to activate the yeast during this time.
The next operation will begin when the
display shows 3:40 (750 g setting) and
3:30 (500 g setting).
• This is normal for breadmakers for this
design.
• This is normal for breadmakers of this
design.
• Food debris not cleaned from inside the
kneading blade and/or shaft gets baked
on causing the blade to lock tight.
• This is normal for breadmakers of this
design.
• If the doughy part is only partially cooked
possibly too much liquid used.
• Too much yeast added.
• Too much flour or incorrect type of flour.
• Not enough salt or forgot to add it.
• Liquid touched yeast before kneading.
• Not enough yeast.
• Yeast is too old or wrong type used.
• Too much/not enough water/liquid.
• Lid has been opened during the rising
program.
• Wrong type of flour used or stale flour.
• Liquid was too cold or too hot.
• No sugar added.
• Remove the protective film.
• Wait for 30 minutes. Do not open the lid
of the breadmaker during this time as this
will affect the cycle.
• Grease the shaft and inside of the blade
with oil before fitting in the pan.
• Ensure that the bread cools down before
removing the kneading blade and use
plastic utensils to avoid damaging the
blade.
• Soak the pan in hot water and washing
up liquid for 5 mins or longer.
Remove the blade using plastic utensils to
avoid damaging the blade and the pan.
• Use the dough Program 8 instead and
bake in a conventional oven.
• Slice the loaf on its side, so that the top
crust is the first slice, then the ‘hole’ part
is the last slice.
• Use less liquid.
• Use accurate measures for yeast and salt.
• Use less yeast (reduce by
1/4
tsp at a time).
• Check that all the ingredients have been
added and the flour is the correct type.
• It is essential to add the ingredients in the
order in the recipe with the yeast last.
• Use accurate measures.
Increase yeast by
1/4
tsp at a time.
• Use fresh ingredients.
• Adjust liquid content by 1 tbsp at a time.
In high humidity use a little less liquid.
• Do not open the lid during rising cycle.
• Use strong bread flour not plain flour.
• Check temperature with a thermometer.
If too cold it retards the yeast and if too
hot kills it.
• Yeast needs some sugar to activate it.
Cannot read the display.
Not mixing or working on Program 2.
Detachable kneading blade stuck in the
bread.
Detachable kneading blade stuck in the
baking pan.
Loaf had a hole underneath and the
bread is doughy around this part.
Bread rises too much.
Bread does not rise enough.
• Forgot to add yeast or yeast was stale.
• Yeast killed by contact with salt or by
adding an ingredient that is too hot.
• Liquid touched yeast before kneading.
• It is normal for bread made with
wholemeal flour to have less rise and a
denser texture.
• This is typical for wholemeal bread in
your Home Bread Maker as the gluten
gets overstretched in the kneading, rising
and baking processes.
• Liquid touched yeast before kneading.
• Too much liquid.
• Not enough yeast.
• Too much flour.
• Older ingredients or wrong type of flour.
• Too much liquid.
• No salt added.
• The dough was poorly mixed.
• Bread is cut too soon after baking.
• Bread is too moist due to either too much
liquid or addition of moist ingredients eg
olives.
• This can happen with any breadmaker.
• The pan was poorly cleaned and scraps of
food debris remained on the shaft and/or
kneading blade. This causes sticking
when making the next loaf.
• Yeast should be discarded 48 hours after
opening and not be past its expiry date.
• Always place the ingredients in the order
stated in the recipe with the liquid first
and yeast last.
• Only use tepid ingredients.
• For a lighter texture use the 50%
wholemeal recipe.
• You may prefer results using program 1
for Rapid Baked Wholemeal bread which
has a shorter rising time.
• The rustic appearance does not affect the
taste and quality of the bread.
• Always place the ingredients in the order
stated in the recipe with the liquid first.
• When using the delayed start option
make sure the yeast is in the centre of the
pan.
• Reduce the liquid by 1-2 tbsp at a time.
Use accurate measures.
• Increase yeast by
1/4
tsp at a time.
• Reduce quantity of flour.
• Use fresh ingredients.
• Use accurate measures.
• In high humidity use a little less water.
• Different batches of flour may require less
liquid.
• Unfortunately this does happen on
one-off occasions. If the problem persists
add an extra tablespoon of liquid.
• Leave the bread to cool for at least 1
hour before slicing.
• Reduce the quantity of liquid.
• Loosen the sides first with a plastic
spatula. If the loaf does not come out
easily, leave for about 5 minutes and then
try again.
• Clean pan and kneading blade
thoroughly after each use.
Bread does not rise at all.
Wholemeal bread has less rise.
Wholemeal bread sometimes has a
wrinkled top or slightly sunken top.
Loaf had a big air hole inside or top crust
has split/erupted.
Heavy, lumpy bread.
Open, moist/too porous bread.
Air bubble under the crust.
Bread difficult to slice
Loaf difficult to remove from the pan.
Problem Reason Correction
Problem Reason Correction
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