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5. Gnarly, knotted top,
not smooth.
-Not enough liquid.
-Too much flour.
-Tops may not all be perfectly shaped, but will not
affect flavor.
-Increase liquid by 1 tablespoon.
-Measure flour accurately, leveling off
measuring cup. See pg.5.
-Having dough at proper condition is key to
perfect loaves. See pg. 3.
6. 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.
-See “High Altitude” section on pg. 6.
-Do not use more ingredients than
recommended for 1½ 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.
7. Loaf uneven. -Dough too dry and not allowed to rise evenly in pan. -Increase liquid by 1 tablespoon.
BREAD TEXTURE
8. Heavy, dense texture. -Too much flour.
-Not enough yeast.
-Not enough sugar.
-Measure accurately. See pg. 5.
-Measure recommended amount.
-Measure accurately. See pg. 5
9. Open, coarse, holey
texture.
-Salt omitted.
-Too much yeast.
-Too much liquid.
-Add ingredients as listed in recipe.
-Measure recommended amount.
-Reduce liquid by 1 tablespoon.
10. Center of loaf is
raw, not baked through.
-Too much liquid.
-Power outage during operation.
-Forgot to put knead bar in pan.
-Reduce liquid by 1 tablespoon.
-Bread maker will turn off automatically if power
not restored within 10 seconds. You must remove
the unbaked loaf and start over with fresh
ingredients.
-Always put knead bar on shaft in pan before adding
ingredients.
11. Doesn’t slice well,
very sticky.
-Sliced while too hot.
-Not using proper knife.
-Let cool on rack 15 to 30 minutes.
-Use a good bread knife or electric knife.
CRUST COLOR AND
THICKNESS
12. Dark crust color/too
thick.
-DARK crust setting used. -Use LIGHT or MEDIUM crust color setting the
next time.
13. Loaf is burned. -Bread maker malfunctioning. -See Warranty section for servicing.
14. Crust too light. -Bread not baked long enough. -Use darker crust color setting.
15. Knead bar cannot be
removed.
-Water must be added to bread pan for 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.
PAN PROBLEMS
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.
MACHINE MECHANICS
17. Ingredients not
mixed.
-Did not start bread maker.
-Forgot to put knead bar in pan.
-After programming control panel, press start/stop
button.
-Knead bar must be on shaft in bottom of pan before
adding ingredients.