Troubleshooting
Bread Sinks in the Centre
Too much liquid or liquid too warm.
Measure ingredients accurately. Use liquids at temperatures between 21°C
and 28°C.
Salt was not added, causing bread to over rise and collapse.
Measure ingredients accurately.
Too much yeast was added.
Measure ingredients accurately, if problem persists, reduce yeast by 1⁄4
teaspoon.
High humidity and hot ambient temperatures can cause bread to over
rise and collapse.
Bake during the coolest part of the day, Try reducing the yeast by 1⁄4
teaspoon or use liquids direct from the refrigerator. Do not use the timer
function.
High altitudes can cause the bread to over rise and then collapse during
baking.
Try reducing the yeast by 1⁄4 teaspoon.
Lid is open during baking.
Do not open the Lid during baking.
Bread Did Not Rise Enough
Not enough yeast was added.
Measure ingredients accurately.
Yeast is outdated or inactive.
Never use outdated yeast. Store in a cool, dark place.
Too little sugar was added.
Measure ingredients accurately.
Too much salt was added, reducing the action of the yeast.
Measure ingredients accurately.
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C.
Yeast has been activated before programme has started.
Take care that yeast does not come in contact with liquid
before programme has started.
Bread Rises Too Much
High humidity and hot ambient temperatures can cause bread to over
rise.
Bake during the coolest part of the day. Try reducing the yeast by 1⁄4
teaspoon or use liquids directly from the refrigerator. Do not use the Timer
function.
Too much yeast.
Measure ingredients accurately.
Too much liquid.
Measure ingredients accurately.
Hot liquids accelerated the yeast action.
Use liquids at temperatures between 21°C and 28°C.
Too much flour or not enough salt.
Measure ingredients accurately.
Bread Dry With Dense Texture
Not enough liquid added.
Measure ingredients accurately.
Flour may be past the use by date, or be dry causing wet/dry imbalance.
Try increasing liquid by 1 tbsp at a time.
Bread Under Baked With Soggy Centre
Too much liquid from fresh or canned fruit.
Always drain liquids well as specified in the recipe. Water may have to be
reduced slightly.
Large amounts of rich ingredients like nuts, butter, dried fruits, syrups
and grains will make dough heavy. This will slow down the rising and
prevent the bread from baking through.
Measure ingredients accurately. Never exceed the amounts in the recipe.
Bread Over Browned
Too much sugar.
Measure ingredients accurately.
Crust colour set too high.
Set crust colour to light.
Bread Has Large Holes In Texture
Water was too hot and killed the yeast.
Use liquids at temperatures between 21°C and 28°C
Too much liquid.
Measure ingredients accurately.
Too much yeast.
Measure ingredients accurately.
High humidity and hot ambient temperatures increase yeast activity.
Bake during the coolest part of the day. Try reducing the yeast by 1⁄4
teaspoon or use liquids direct from the refrigerator.
Do not use the timer function.
Water was too hot and killed the yeast. Use liquids at temperatures
between 21°C and 28°C.
Bread Surface is Sticky
Bread was left in the machine too long and condensation collected on
the Baking Pan.
Whenever possible, remove bread from the Baking Pan and cool on a wire
rack before keep warm period ends.
The wet/dry balance of the ingredients may be incorrect.
Measure ingredients accurately.
H:HH Message on Display
Temperature in breadmaker is too high.
Press the Stop button. Remove the Baking Pan, leave Lid open and allow
to cool. When cool, put the Baking Pan back in, set programme and start
the programme again.
E:EE Message on Display
Temperature sensor is disconnected.
Refer to Morphy Richards Helpline.
Difficult to Remove From the Pan
The bread is sticking to the Baking Pan.
The surface of the Baking Pan needs to be oiled before everyday use.
Wash the Baking Pan in hot soapy water and thoroughly dry. Liberally coat
the inner surface of the pan with oil, butter or margarine. Follow the guide
on page 6, ‘Using your breadmaker’. When the Baking Pan is removed
from the machine after the baking programme allow the bread to cool in
the Baking Pan for 15 minutes before turning out onto a rack. Only slice
the bread when fully cooled after 20-40 minutes.
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BM48327MEE Rev1.qxp_9225 47507 MEE pump - Jon 25/10/2015 17:34 Page 18
