Deluxe Bread Maker
10967
Instructions for Use
Please read and retain these instructions for future reference
v001: 25/09/17
6
Dough is not blending
thoroughly; flour and other
ingredients are built up on
sides of pan; bread loaf is
coated with flour
*Bread pan or kneading paddle may
not be installed properly.
*Too many ingredients.
*Gluten-free dough is typically very
wet. It may need additional help by
scraping sides with a rubber spatula.
*Make sure bread pan is securely set
in unit and kneading paddle is firmly
on shaft.
*Make sure ingredients are measured
accurately and added in the proper
order.
*Add water, one tablespoon at a time,
until dough has formed into a ball.
*Excess flour can be removed from
loaf once baked and cooled.
7
Bread has risen too high or
pushed lid up.
*Ingredients not measured properly
(too much yeast, flour).
*Kneading paddle not in bread pan.
*Forgot to add salt.
*Measure all ingredients accurately
and make sure sugar and salt have
been added.
*Try decreasing yeast by 1/4
teaspoon(1.2ml).
*Check installation of kneading
paddle.
8
Bread does not rise; loaf short.
*Inaccurate measurement of
ingredients or inactive yeast. *Lifting
lid during programs.
*Measure all ingredients accurately
*Check expiry date of yeast and flour.
*Liquids should be room temperature.
9
Bread has a crater in the top
of the loaf once baked.
*Dough has risen too fast.
*Too much yeast or water. *Incorrect
program chosen for the recipe.
*Do not open lid during baking.
*Select a darker crust option.
10
Crust colour is too light
*Opening the lid during baking.
*Do not open lid during baking.
*Select a darker crust option.
11
Crust colour is too dark
*Too much sugar in the recipe.
*Decrease sugar amount slightly.
*Select a lighter crust option
12
Bread loaf is lopsided.
*Too much yeast or water.
*Kneading paddle pushed dough to
one side before rising and baking.
*Measure all ingredients accurately.
*Decrease yeast or water slightly.
*Some loaves may not be evenly
shaped, particularly with whole-grain
flour.
13
Loaves made are different
shapes.
*Varies by the type of bread.
*Whole-grain or multigrain is denser
and may be shorter than a basic white
bread.
14
Bottom is hollow or holey
inside.
*Dough too wet, too much yeast, no
salt.
*Water too hot.
*Measure all ingredients accurately
*Decrease yeast or water slightly.
*Check salt measurement.
*Use room temperature water.
15
Under-baked or sticky, dough
bread.
*Too much liquid; incorrect program
chosen.
*Decrease liquid and measure
ingredients carefully.
*Check program chosen for recipe.