19
Question 10
What will happen if I leave the finished bread in
the Baking Pan (6)?
Whilst still in the Breadmaker for the first hour after baking is
complete the bread ’keeps warm’ to prevent it becoming
soggy. Leaving the bread in the Breadmaker after the keep
warm period may result in a ‘soggy’ loaf of bread as excess
steam (moisture) would not be able to escape. Remove and
allow to cool on a wire rack after baking to prevent this.
Question 11
Why did the dough only partially mix?
The dough may be too heavy or dry. Also, the Kneading Blade
(7) or Baking Pan (6) may not be inserted properly. Ingredients
may have been added in the wrong order.
Question 12
Why didn't the bread rise?
The yeast could be bad, past it’s sell by date or possibly no
yeast was added at all. Also, if the mixing was not complete,
rising problems could develop.
Question 13
Why can't the delayed finish
be set for more than 13 hours? What is the
minimum time a cycle may be delayed?
The maximum length of delay is 13 hours including the total
cycle time. For example, Setting 1 (basic small) has a cycle
time of 3:20. This start is delayed by a maximum of 9:40. The
minimum length of delay for each setting is 10 minutes.
The delay clock increases and decreases in increments of 10
minutes.
Question 14
How do I know when to add raisins, nuts, etc.
to the bread?
There is a beeper tone to signal that you may add raisins,
nuts, etc. during the second kneading cycle. Note: See
‘Baking cycle times’ chart for ‘Add nuts & raisins’ time. In
some cases, ingredients can be broken up during the initial
kneading cycle. Each recipe indicates the best time to add
fruit and nuts to the dough.
Question 15
How come my bread comes out too moist?
What can I do?
Humidity may affect the dough. Add an extra tablespoon of
flour. Also, high altitude may have the same effect. Decrease
the amount of yeast by 1/4 teaspoon and decrease the sugar
and/or water/milk slightly.
Question 16
Why do I get air bubbles at the top of the
bread?
This can be caused by using too much yeast. Decrease the
yeast by 1/4 tsp.
Question 17
Why does my bread rise and then collapse or
crater?
The bread may be rising too much. To reduce the rate of
rising, reduce the amount of yeast and/or increase the
amount of salt.
Question 18
Can I use my favourite bread recipes
(traditional yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right proportion
of ingredients. Become familiar with the unit and make several
loaves of bread before you begin experimenting. Never exceed
a total amount of 5 cups dry ingredients (that includes the total
amount of flour, oats, oatmeal, bran). Use the recipes in this
book to help determine the ratio of dry ingredients to liquid
and amounts of yeast, sugar, salt, and oil/butter/margarine to
use. We advise creating your own bread recipes using the
basic mode, then progress to the others, using the ‘Baking
cycle times’ chart (page 15) as a guide.
Question 19
Is it important for ingredients to be at room
temperature before adding them to the baking
pan?
Yes, even when the delay timer is being used, (water must be
between 21°C and 28°C).
Question 20
Why do the loaves vary in height and weight?
The wholewheat / wholemeal breads are
always shorter. Am I doing something wrong?
No, it is normal for wholewheat and wholemeal breads to be
shorter and denser than basic or french breads. wholewheat
and wholemeal flour are heavier than white bread flour,
therefore they may not rise as much during the bread baking
process. This is also true for bread containing fruit, nuts, oats
and bran.
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the baking pan
last above the flour, this is especially important when the
delay timer is being used.
Question 22
Why is there a large hole in the base of the
bread?
This hole has been created by the Kneading Blade.
Sometimes this hole is larger than normal. This is because the
dough has rested to the side of the blade after the second
kneading cycle - normal with bread makers. You could
position the dough evenly in the base of the pan.
Bread Sinks in the centre.
Too much liquid or liquid too warm.
Measure ingredients accurately. Use liquids at temperatures
between 21°C and 28°C.
Salt was not added, causing bread to over rise
and collapse.
Measure ingredients accurately.
Too much yeast was added.
Measure ingredients accurately, if problem persists, reduce
yeast by 1⁄4 teaspoon.
High humidity and hot ambient temperatures
can cause bread to over rise and collapse.
Bake during the coolest part of the day, Try reducing the yeast
by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do
not use the timer function.
Troubleshooting
