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15
TROUBLESHOOTING GUIDE (continued)
6. Loaf of bread is burned Bread maker malfunctioning See Warranty section for service.
7. Crust too thick Bread baked too long. Use lighter crust color setting to shorten bake time.
8. Knead bar cannot You must add water to bread Follow cleaning instructions after use.
be removed. pan and allow knead bar to soak
before it can be removed.
9. Flat loaves, Yeast omitted. Assemble ingredients as listed in recipe.
Yeast too old Check expiration date.
Liquid too hot Use lukewarm liquid,80ºF.
Too much salt added. Use amount recommended.
Sugar or other sweetener Assemble ingredients as listed
omitted. in recipe.
If using timer, yeast got Push dry ingredients into corners
wet before bread making of pan and make slight well in
process started. center of dry ingredients for
yeast to protect it from liquids.
10. Short loaves. Typical for 1 pound Normal situation, no solution.
(Under 5 inches) loaves and recipes using
whole wheat flour.
Not enough liquid. Increase liquid by 1 tablespoon.
Sugar omitted or not added. Assemble ingredients as listed in recipe.
Wrong type of flour used. Do not use all-purpose flour.
Not enough yeast used Measure amount recommended
or too old. and check freshness date on
package.
Wrong type of yeast used. Use correct type of yeast,
especially important for bread
machine/fast-rising yeasts.
11. Collapsed May be caused from Make recommended adjustment
while baking. baking in high altitude. for high altitude baking by
reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.
Exceeding capacity of Do not use more ingredients than
bread pan. for 1½ pound loaf.
.
Not enough salt used or Use amount of salt recommended
omitted. in recipe.
Too much yeast or wrong Measure right type of yeast
type used. accurately.
Warm, humid weather. Reduce liquid by 1 tablespoon and
reduce yeast by ¼ to ½ teaspoon.