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Troubleshooting
Why do I have to add the ingredi-
ents in a certain order?
This allows the Bread Maker to mix the ingredients
in the most efficient manner possible. When using
the timer, it also keeps the yeast from combining
with the liquid before the dough is mixed.
When setting the Timer for morn-
ing, why does the Bread Maker
make sounds late at night?
The Bread Maker must start operation several hours
before the bread will be ready. These sound are
made by the motor when kneading the dough. It is
a normal operation, not a malfunction.
What size loaf does the Bread Maker
make?
Your Bread Maker makes REGULAR (1 LB.), LARGE
(1.5 LB.), and EXTRA LARGE (2.0 LB.) loaves of bread.
The kneading paddle is stuck in the
Bread Pan after baking. How do I
get it out?
If the kneading paddle gets stuck, pour hot water
into the Bread Pan. Rotate the kneading paddle to
clean under it. Remove paddle and clean inside. See
“Care and Maintenance” on page 91.
Questions & Answers About Ingredients and Recipes
Why do I get air bubbles at the top
of the bread?
This can be caused by using too much yeast.
When using raisins, the
Breadmaker crushes them. How
can I avoid this?
Add raisins, nuts etc., to the Fruit & Nut Dispenser.
For best results, use dry raisins. Also check your
dough consistency five minutes to ten minutes
after the fruit and nuts have dropped into the
dough. If the dough is too dry, it will not incorpo-
rate the raisins easily.
Why does my bread rise and then
collapse or crater?
The bread may be rising too fast. To reduce the
rate of rising, reduce the amount of water and/or
decrease the amount of yeast.
Can I use my favorite bread recipes
(traditional yeast bread) in my Bread
Maker?
Yes, but you will need to experiment to get the
right proportion of ingredients. Become familiar
with the Beyond Breadmaker and make several
loaves of bread before you begin experimenting.
Never exceed a total amount of 4 - 4- cups dry
ingredients. Use the recipes in this manual to help
determine the ratio of flour to liquid and amounts
of yeast, sugar, salt and fat to use.
Why do the loaves vary in height
and weight? The whole wheat and
multi-grain breads are always short-
er. Am I doing something wrong?
No, it is normal for Whole Wheat and Multi-Grain
breads to be shorter and denser than White or
French breads. Whole Wheat and Rye flours are
heavier than white bread flour, therefore they don’t
rise as much during the bread making process.
They also typically have added ingredients, such as
oats, bran, nuts and raisins, which contribute to the
shorter height and denser texture.