ARIETE Pane Express 121, Брошюра изделия, Страница: 57 / 60

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TROUBLE-SHOOTING
WHAT TO DO IF:
The bread collapses
The dough is probably too wet. Reduce the quantity of liquid in the recipe by
1 /
8
of the measuring cup. If you have used tinned fruit, it may not have been
completely drained.
Leaving the bread in the breadpan to cool may have resulted in the moisture
produced by the baking process being retained by the bread.
The flour was probably too dense. Try a finer grade of flour.
The centre of the loaf is too moist.
The dough was probably too moist. See above.
The flour was probably too heavy. This problem can arise when using rye, bran
or wholemeal flour. Reduce the quantity of heavy flour and replace it with white
flour.
The bread has risen too much.
You may have used too much yeast. Try reducing the quantity slightly.
An excessive amount of sugar may cause the yeast to start acting too quickly,
thus causing the bread to rise too much. Try reducing the amount of sugar. If
you add sweet or sugary ingredients such as dried fruit, honey or treacle, redu-
ce the quantity of sugar to compensate.
You could try reducing the liquid ingredients in the recipe by
1
/
2
measure; this
will slow down the action of the yeast.
Use coarser flour: finer flour requires less yeast than the same type of flour
more coarsely ground.
CONNECTION TO THE POWER SUPPLY
Check that the voltage of the appliance corresponds to that of your power supply.
N.B.: THIS APPLIANCE MUST BE EARTHED.
Pane_Express_Mod_121_Rev_2 21-11-2006 15:18 Pagina 57