Filter
Top Products
Page
21
Home Bakery
•
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.
•
••
•
Frequently asked questions 22
PROBLEM CAUSE
The motor did not run
when I pressed START
It’s not supposed to. All the programmes start with a pre-heat step that
ensures all the ingredients are at the right temperature before the process
starts.
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’
sign mean when the loaf is
finished?
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 ABM7 will resume from where it left off as long as the power is
restored within 30 minutes. After this, it is likely that the ingredients will
have spoiled anyway.
•
••
•
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?