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A n sw e r s
The height and shape of bread may diffe r
depending on the ingr e d i e n t s, room
t e m p e rature and length of the timer cycle.
Also accurate measurement of ingr e d i e n t s
is essential to make delicious bread.
Stale ingredients or too much yeast may
h ave been used. A l ways use fresh
i n gr e d i e n t s. A c c u rate measurements are
essential to make delicious bread.
This can happen as the kneading blade is
d e t a c h a bl e. Use a non-metal utensil to
r e m ove it.
C a u t i o n : The kneading blade will be hot.
Sometimes flour in the corner of the pan
m ay not have been completely kneaded
into the dough. S c rape the flour off the loaf
with a spatula.
Longer delay times could alter the baking
r e s u l t s.
N o. If there is too little in the pan, the
kneading blade cannot knead well enough.
If there is too much, bread swells out of
the pan.
Ye s. Be sure to deduct the same
measurement of water to equal liquid
substitution (wa rm to 80°F/27°C). Fr e s h
milk is not recommended when using the
t i m e r, because it may spoil while sitting in
the pan.
BEFORE CALLING FOR SERV I C E
■ Bread and Dough Questions and Answ e rs
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Q u e s t i o n s
The bread has an unu s u a l
a r o m a .W hy ?
The baked loaf of bread has a
floured corn e r.
W hy can the timer not be set fo r
more than 13 hours?
The kneading blade comes out
with the bread.
Can ingredients be halved or
d o u bl e d ?
Can fresh milk be used in place
of dry milk?
W hy does the height and shape
of bread differ in each loaf?