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* Too much yeast. * Use amount recommended in recipe
5. Gnarly, knotted top, not smooth * Not enough liquid.
* Too much flour
* Tops of loaves may not all be perfectly
shaped, however, this does not affect
wonderful flavor of bread.
* Increase liquid by 1 tablespoon.
* Measure flour accurately, leveling off
measuring cup. See pages 6 - 7.
* Having dough at proper condition is the key
to perfect loaves. See page 4.
6. Collapsed while baking. * May be caused from baking in 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 1-1/2 pound loaf.
* Use amount of salt recommended in recipe.
* Measure right type of yeast accurately.
* Reduce liquid by 1 tablespoon and reduce
yeast by ¼ to ½ teaspoon.
7. Loaves uneven, shorter on one end * Dough too dry and not allowed to rise
evenly in pan.
* Increase liquid by tablespoon.
BREAD TEXTURE
8. Heavy, dense texture. * Too much flour.
* Not enough yeast.
* Not enough sugar.
* Measure accurately, leveling off measuring
cup. See page 6 – 7.
* Measure right amount of recommend yeast.
* Reduce liquid by 1 tablespoon.
9. Open, course, holey texture. * Salt omitted.
* Too much yeast.
* Too much liquid.
* Assemble ingredients as listed in recipe.
* Measure right amount of recommended yeast.
* Reduce liquid by 1 tablespoon.
10. Center of load is raw, not bake through. * Too much liquid.
* Power outage during operation.
* Forgot to put knead bar in pan.
* Reduce liquid by 1 tablespoon.
* If power goes out during operation, bread
maker will remain off when power is
restored. You will need to remove unbaked
loaf from pan and start over with fresh
ingredients.
* Always make sure knead bar is on shaft in
bottom of pan before adding ingredients.
11. Bread 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.
CRUST COLOR AND THICKNESS
12. Dark crust color/too thick.
* DARK crust
* Use basic white–large (2) setting the next
time.
13. Loaf of bread is burned. * Bread maker malfunctioning * See “warranty” section for service
information.
14. Crust too light. * Bread not baked long enough. * Extend baking time.
PAN PROBLEMS
15. Knead bar cannot be removed. * You must add water to bread pan and
allow knead bar to soak before it can be
removed.
* Follow cleaning instructions after use. You
may need to twist bar slightly after soaking
to loosen.
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 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.
MACHINE MECHANICS
17. Ingredients not mixed. * Did not start bread maker. * After programming control panel, press start
button to turn bread maker on.
18. Burning order noted during operation. * Ingredients spilled inside oven. * Be careful not to spill ingredients when
adding to pan. Ingredients can burn onto
heating unit and cause smoke.