PALSON LE CUISINE 30621, Руководство по эксплуатации

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3 It is very difficult to remove the bread. The kneading blades are firmly
attached to the baking pan drive.
After removing the bread, put hot water in the
baking pan, leaving the kneading blades to soak
for 10 minutes, then remove them and clean
them.
4 The ingredients do not mix evenly or
cook well.
1. The programme selected from
the menu is not suitable
Select a suitable programme from the menu.
2. Once the cooking process has
started, the lid is opened several
times.
Do not open the lid while cooking is in process.
3. The dough is too stiff to stir
and because of this the kneading
blades cannot rotate and stir
adequately.
Check the kneader opening, then remove the baking
pan and make the appliance work without a load.
If it does not work normally, get in touch with
an authorised technical service agent to have it
repaired.
5 “H:HH” appears after pressing the
START/STOP button.
The temperature of the machine is
too hot to cook.
Press the START/STOP button and unplug the
multicooker, then remove the baking pan and leave
the lid open until the multicooker cools down.
6 The motor makes a noise but does not
mix the dough.
The baking pan is not positioned
properly or there is too much
dough to be able to stir it.
Check that the baking pan is positioned correctly,
that you have prepared the dough according to
the recipe and have measured the ingredients
correctly.
7 The loaf is so big that it pushes the lid. There is too much yeast, too much
flour or too much water in the mix
or the ambient temperature is too
high.
Check the above ingredients and reduce the
quantities as necessary.
8 The size of the loaf is too small or the
bread does not rise.
There is no yeast, or there is not
enough yeast. In addition, it is
possible that the yeast is not very
active because the temperature of
the water is too high or the yeast
has mixed with the salt, or the
ambient temperature is too low.
Check the amount and performance of the yeast.
Increase the ambient temperature appropriately.
9 The dough is too big and overflows the
baking pan.
There is too much liquid so the
dough becomes soft and also
there is too much yeast.
Reduce the quantity of water and improve the
firmness of the dough.
10 The bread sinks in the middle when the
dough is cooked.
1. The flour used does not contain
dried yeast and cannot prove the
dough.
Use bread flour to make the bread.
2. The yeast acts too quickly or
the temperature of the yeast is
too high.
Use the yeast at ambient temperature.
3. Too much water makes the
dough too damp and soft.
Depending on the absorption of the water, adjust
the water in the recipe.
11 The bread is very heavy and dense 1. Too much flour or not enough
water.
Reduce the flour or increase the water.
2. Too much fruit or too much
wholemeal wheat flour.
Reduce the quantity of corresponding ingredients
and increase the quantity of yeast.
12 When you slice the bread the centre of
the loaf is hollow.
1. Too much water or yeast or not
enough salt.
Reduce the water or the yeast as appropriate and
check the salt.
2. The water temperature is too
high.
Check the water temperature.