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12
Need Help?
Questions about
general performance
and operation
Question 1
What should I do if the kneading
blade comes out with the bread?
Remove it with the spplied utensil.
Since the blade can be disconnected
from the pan, it is not a malfunction if
it comes out in your bread.
Question 2
Why does my bread sometimes
have some flour on the side crust?
In some cases, the flour mix may
remain on the corners of the baking
pan. When this happens, it usually
can be eaten or simply trim off that
portion of the outer crust with a
sharp knife.
Question 3
Why isn't the dough mixing? I can
hear the motor running.
The Kneading Blade or baking pan
may not be inserted properly. Make
sure the pan is facing the right way
and that it has ‘clicked’ and seated
into the bottom of the breadmaker.
Question 4
How long does it take to make
bread?
Timings for each setting are outlined
earlier.
Question 5
Why do I have to add the
ingredients in a certain
order?
This allows the breadmaker to mix
the ingredients in the most efficient
manner possible. It also serves to
keep the yeast from combining with
the liquid before the dough is started
to mix, which is essential on the time
delay.
Question 6
The kneading blade is stuck in the
bread pan. After baking, how do I
get it out?
The kneading blade may ‘stick’ in
place after baking. Running warm or
hot water over the blade should
loosen it enough to be removed. If
still stuck, soak in hot water for about
30 minutes.
Question 7
Can I wash the baking pan in the
dishwasher?
No. The baking pan and kneading
blade must be washed by hand.
Question 8
What will happen if I leave the
finished bread in the baking pan?
Whilst still in the breadmaker for the
first hour after baking is complete,
the bread ’keeps warm’ to prevent it
becoming ‘soggy’.
Leaving the bread in the breadmaker
after the keep warm period may
result in a ‘soggy’ loaf of bread as
excess steam (moisture) would not
be able to escape.
Remove and allow to cool on a wire
rack after baking to prevent this.
Question 9
Why did the dough only partially
mix? Why didn't it mix completely?
The dough may be too heavy or dry.
Also, the kneading blade or baking
pan may not be inserted properly.
Ingredients may have been added in
the wrong order.
Question 10
Why didn't the bread rise?
The yeast could be bad, past it’s sell
by date or possibly no yeast was
added at all. Also, if the mixing was
not complete, rising problems could
develop.
Questions about
ingredients and
recipes
Question 11
How do I know when to add
raisins, nuts, etc. to the bread?
There is a beeper tone to signal that
you may add raisins, nuts, etc.
during the second kneading cycle.
In some cases, ingredients can be
broken up during the initial kneading
cycle. Each recipe indicates the best
time to add fruit and nuts to the
dough.
Question 12
How come my bread comes out
too moist? What can I do?
Humidity may affect the dough. Add
an extra tablespoon of flour. Also,
high altitude may have the same
effect. Decrease the amount of yeast
by 1/4 teaspoon and decrease the
sugar and/or water/milk slightly.
Question 13
Why do I get air bubbles at the top
of the bread?
This can be caused by using too
much yeast. Decrease the yeast by
1/4 tsp.
Question 14
Why does my bread rise and then
collapse or crater?
The bread may be rising too much.
To reduce the rate of rising, reduce
the amount of yeast and/or increase
the amount of salt.
Question 15
Can I use my favourite bread
recipes (traditional yeast bread) in
my bread machine?
Yes, but you will need to experiment
to get the right proportion of
ingredients. Become familiar with the
unit and make several loaves of
bread before you begin
experimenting. Never exceed a total
amount of 2 cups of dry ingredients
(that includes the total amount of
flour, oats, oatmeal, bran). Use the
recipes in this book to help
determine the ratio of dry ingredients
to liquid and amounts of yeast, sugar,
salt, and oil/butter/margarine to use.
We advise creating your own bread
recipes using the basic mode, then
progress to the others, using the
Baking cycle times chart as a guide.
Question 16
Is it important for ingredients to be
at room temperature before
adding them to the baking pan?
Yes, even when the delay timer is
being used. (Water must be between
21
o
C and 28
o
C).
Question 17
The whole wheat/wholemeal
breads are always shorter. Am I
doing something wrong?
No, it is normal for Whole wheat and
Wholemeal breads to be shorter and
denser than Basic or French breads.
Whole Wheat and Wholemeal flour
are heavier than white bread flour,
therefore they don’t rise as much
during the bread making process.
This is also true for bread containing
fruit, nuts, oats and bran.
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