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WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)
TROUBLESHOOTING GUIDE
Measurement Adjustment:
According to the chart, first make the proper corrections for yeast;
and if the loaf is still not acceptable, make adjustments to liquids,
then dry ingredients.
Pan Alignment:
The pan should be level when it is properly placed into the unit.
Check the space between the pan and the front and back walls, the
front and back spaces should be equal.
Kneading Blade:
The wider side should face down, and be pushed to the bottom of
the baking pan.
Loaf rises
then falls.
Loaf rises
too high.
Loaf does
not
rise enough.
Loaf is
short
and heavy.
Light crust. Uncooked. Over
cooked.
Not mixed. Smoke
appears
from vent.
High
altitude
adjustment.
RESULTS:
CORRECTIONS:
Water
or Milk
Salt
Sugar or
Honey
Flour
Yeast
Liquid
Flour
Yeast
Increase
Decrease
Increase
Decrease
Increase
Decrease
Increase
Decrease
Increase
Decrease
Liquid used was too hot.
Old flour was used.
Wrong type of flour was used.
No yeast was added.
Yeast may not me fresh.
Used wrong type at wrong setting.
Unplugged or electric failure.
Ingredient supplied on heating element.
Pan not properly into unit.
Kneading blade installed incorrectly.
Incorrect Menu selections was used.
MECHANICAL
INGREDIENT
MEASUREMENT
2 Tbs. 2 Tbs.
2 Tbs.
2 Tbs.
1/4 tsp. 1/4 tsp.
1/4 tsp.
1/2 Tbs.
1/2 tsp.
2 Tbs.
1/2 tsp. 1/2 tsp.
1/2 tsp.
1/8~1/4 tsp. 1/8~1/4 tsp.
1/8~1/4 tsp.
1/8~1/4 tsp.