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24
TROUBLESHOOTING GUIDE (continued)
PROBLEM POSSIBLE CAUSE SOLUTION
10. Collapsed while
baking.
-May be caused by high altitude.
-Exceeding capacity of bread pan.
-Not enough salt used or omitted.
-Too much yeast or wrong type used.
-Warm, humid weather.
-Make recommended adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.
-Do not use more ingredients than recommended for
2 pound loaf.
-Use amount recommended in recipe.
-Measure right type of yeast accurately.
-Reduce liquid by 1 tablespoon and reduce yeast by
¼ to ½ teaspoon.
11. Doesn’t slice well,
very sticky.
- Sliced while too hot.
-Not using proper knife.
-Allow bread to cool on rack at least 15 to 30
minutes before slicing to release steam.
- Use a good bread knife or electric knife.
12. Open, coarse, holey
texture.
- Sale omitted.
- Too much yeast.
- Too much liquid.
- Assemble ingredients as listed in recipe.
-Measure right amount of recommended yeast.
-Reduce liquid by 1 tablespoon.
13. Heavy, dense
texture.
-Too much flour.
-Not enough yeast.
-Not enough sugar.
-Measure accurately. Leveling off measuring cup.
See pg. 6.
-Measure recommended amount of yeast.
-Measure accurately. See pg. 6.
14. Ingredients not
mixed.
-Did not start bread maker.
-Forgot to put knead bar in pan.
-After programming control panel, press start/stop
button to turn machine on.
-Knead bar must be on shaft in bottom of pan before
adding ingredients.
15. Burning odor noted
during operation.
-Ingredients spilled inside oven.
-Pan leaks.
-Exceeding capacity of bread pan.
-Be careful not to spill when adding to pan.
Ingredients can burn onto heating unit and cause
smoke.
-Replacement pan may be ordered.
-Do not use more ingredients than recommended in
recipe and always measure accurately. See pages 7
and 8.
16.Bread sticks to
pan/difficult to shake
out.
-Can happen over prolonged use. -Wipe inside of bread pan, from ribs down, lightly
with vegetable oil or solid shortening. Or, add 1-
teaspoon vegetable oil to liquid in pan before adding
dry ingredients. Do not use a vegetable spray as
sticking can worsen. Or, let bread sit in pan 10
minutes before shaking out.
-Replacement pan may be ordered. See Warranty
section.
17. Knead Bars cannot
be removed.
-You must add water to bread pan and allow knead
bars to soak before they can be removed.
-Follow cleaning instructions after use. The cupped
end of a spoon may be used to help remove knead
bars if difficult to remove after soaking.
18. Loaves uneven,
shorter on one end.
- Dough too dry and not allowed to rise evenly in
pan.
-Increase liquid by 1 tablespoon.
-Extend Rise when alert sounds near end of final
rise.
19. Top of bread not
smooth, but bumpy,
folded or cracked.
-The tops of loaves may not all be perfectly shaped,
however, this does not affect the wonderful flavor of
the bread.
-Having the dough at the proper condition is the key
to perfect loaves. See page 5.
20. Difficult to shake
bread out of pan.
-Excessive crust formed under knead bars. -Shake pan hard several times to remove.
-Let bread sit in pan on rack 10 minutes before
removing.