32
trouBle shooting - aPPliance
Default
cause
Remedy
Smoke coming out of the baking
chamber or vents
Ingredients sticking to baking chamber
or on the outside of the baking tin
Switch off the machine, disconnect the
mains plug; wait until cooled down, then
clean the baking chamber and tin.
Bread has partly collapsed and is moist
at the bottom
Bread remained too long in tin after
being kept warm
Remove bread at the latest after end of
keep-warm function, to allow the steam
to escape.
Bread cannot be easily removed from the
tin.
The loaf is sticking to the kneading knife. Before baking the next bread, clean
kneading knife and shaft after If
necessary fill the tin with warm water
and soak for 30 minutes. The kneading
knife can then be easily removed
Ingredients have not been properly
mixed or the bread has not been properly
baked.
Incorrect program
Check selected menu; set another
program.
START/STOP key was touched while
breadmaker was operating
Discard ingredients and start anew
The lid was opened several times during
operation
The lid should only be opened when
display reads more than 1:30. Ensure
that the lid is properly closed after it has
been opened.
Prolonged power failure during operation
Discard ingredients and start anew.
Kneader rotation is blocked.
Check whether kneader is blocked by
grains Remove tin and check whether
catch rotates. If not send breadmaker for
repair.
trouBle shooting - reciPes
Mistake
cause
Remedy
Bread rises too much.
Too much yeast, too much flour
not enough salt, or a combination of these causes
a/b
Bread does not rise or only insufficiently No or insufficient yeast
Old yeast.
Liquid too hot
Yeast came into contact with liquid
Wrong or old flour.
Too much or insufficient liquid.
Not enough sugar
a/b
e
c
d
e
a/b/g
a/b
Dough rises and flows over the baking
tin.
Very soft water so that yeast fermentation is stronger.
Too much milk has influenced yeast fermentation
f/k
c
Bread has collapsed.
Bread volume larger than the bread pan causing it to collapse
Too early or too fast yeast fermentation due to warm water, warm
baking chamber or high humidity level.
a/f
c/h/i
Bread is dented after baking.
Not enough gluten in the flour.
Too much liquid
l
a/b/h
Stiff, lumpy texture
Too much flour or insufficient liquid
Not enough yeast or sugar
Too much fruit, wholemeal or other ingredients.
Old or poor quality flour
a/b/g
a/b
b
e
Description
German
Type No.
Austrian
Type No.
Swiss
Type No.
Wheat
flour
very fine, white, for cake
405
480
400
white flour for bread
550
780
550
medium flour
1050
1600
1100
wholemeal flour, rough
1600
1700
1900
Rye
flour
very fine
815
500
720
fine
997
960
1100
medium
1150
960
1100
wholemeal, rough
1740
2500
1900
Summary of Contents for 68100
Page 6: ...6 Einzelteile 2 1 3 7 6 4 5 ...
Page 115: ...115 ...
Page 119: ...119 Notizen ...
Page 122: ...Notizen ...
Page 123: ...Notizen ...
Page 124: ...Aus dem Hause ...