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Page 19 Home Bakery
2001 ABM10 rev.0
• HOW DID IT TURN OUT? 21
If you followed the steps on the previous pages you should have a loaf that looks and
tastes great. If not then the following information should help you identify what went wrong.
If you have a failed loaf at any time in the future you can guarantee that the reason is here
in these next few paragraphs.
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Frequently asked questions 22
PROBLEM CAUSE
The display says E:EE and I
can’t select anything
If the ambient temperature in the room is too cold to make a loaf, the display
will flash E:EE. The machine should not be operated in temperatures below
10°C.
The machine beeped part
way through the process.
This is the signal to add other ingredients like fruit or nuts. Some of the
recipes call for extra ingredients. Refer to the appropriate recipe for more
information.
I tried to make another loaf
straight after the first but the
process wouldn’t start.
The machine must be allowed to cool thoroughly before another loaf can be
made. The machine will show the word H:HH on the display panel until it has
cooled properly.
What does the ‘keep warm’
function actually do?
The Keep Warm function prevents condensation from forming on the loaf
after the bake cycle has finished. You can remove the loaf during the Keep
Warm period then press START/RESET button to reset the machine.
What if the power is
interrupted accidentally
during the process?
The bread maker will resume from where it left off as long as the power is
restored within 15 minutes. After this, it is likely that the ingredients will have
spoiled anyway.
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PROBLEMS? Sunken loaves. 22.1
Typically, what happens is the dough will rise very well then sinks just as the baking
process starts. Most of the time, this is because the dough was not strong enough. Whilst
the yeast is still producing gas a weak dough will maintain a good shape but once the
yeast is killed by the baking process, the loaf can sink under it’s own weight.
1. The mixture is too wet causing weak dough.
a. Too much water/not enough flour. This will make the dough sloppy. Check the
pictures on the previous page. The dough should be soft but firm.
b. Use the recommended brands of flour and yeast at first. Other brands may need
some adjustment to the ingredients. Some types of flour absorb less water than
those recommended. In this case add an extra 50g of flour to make the dough
thicker.
c. You’re not using ordinary plain flour are you?