Kenwood BM350 Multilingual, Инструкция по эксплуатации

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12
troubleshooting guide
(continued)
PROBLEM POSSIBLE CAUSE SOLUTION
5. Gnarly, knotted
top - not
smooth.
6. Collapsed
while baking.
7. Loaves uneven
shorter on
one end.
8. Heavy dense
texture.
9. Open, course,
holey texture.
10. Centre of loaf
is raw, not .
baked enough
11. Bread doesn’t
slice well,
very sticky.
12. Dark crust
colour/
too thick.
13. Loaf of
bread is burnt.
14. Crust too light.
• Not enough liquid.
• Too much flour.
• Tops of loaves may not all be perfectly
shaped, however, this does not affect
wonderful flavour of bread.
• Machine was placed in a draught or
may have been knocked or jolted
during rising.
• Exceeding capacity of bread pan.
• Not enough salt used or omitted. (salt
helps prevent the dough over proving)
• Too much yeast.
• Warm, humid weather.
• Dough too dry and not allowed to rise
evenly in pan.
• Too much flour.
• Not enough yeast.
• Not enough sugar.
• Salt omitted.
• Too much yeast.
• Too much liquid.
• Too much liquid.
• Power cut during operation.
• Quantities were too large and machine
could not cope.
• Sliced while too hot.
• Not using proper knife.
• DARK crust setting used.
• Bread maker malfunctioning.
• Bread not baked long enough.
• No milk powder or fresh milk in recipe.
• Increase liquid by 15ml/3tsp.
• Measure flour acurately.
• Make sure dough is made under the
best possible conditions.
• Reposition bread maker.
• Do not use more ingredients than
recommended for large loaf (max. 1Kg).
• Use amount of salt recommended in
recipe.
• Measure yeast acurately.
• Reduce liquid by 15ml/3tsp and
reduce yeast by 1 /
4
tsp.
• Increase liquid by 15ml/3 tsp.
• Measure accurately.
• Measure right amount of recommended yeast.
• Measure accurately.
• Assemble ingredients as listed in recipe.
• Measure right amount of recommended
yeast.
• Reduce liquid by 15ml/3tsp.
• Reduce liquid by 15ml/3tsp.
• If power is cut during operation for more than 8
minutes you will need to remove the unbaked loaf
from the pan and start again with fresh ingredients.
• Reduce amounts to maximum quantities allowed.
• Allow bread to cool on rack at least
30 minutes to release steam, before slicing.
• Use a good bread knife.
• Use medium or light setting the next time.
• Refer to “Service and customer care” section.
• Extend baking time.
• Add 15ml/3tsp skimmed milk powder or replace
50% of water with milk to encourage browning.
LOAF SIZE AND SHAPE
BREAD TEXTURE
CRUST COLOUR AND THICKNESS