ARIETE 132 Manual De Instrucciones página 36

E N
Problems Causes
The kneading Probably an intense browning option
blade remains at- has been selected, which creates a
tached to the bread hard crust around the bread.
during removal.
The dough does The pan or kneading blade have not
not mix properly been assembled correctly.
(for example the
An excessive amount of ingredients
flour is gathered at
has been inserted.
the sides or at the
A gluten-free flour has been used,
top of the dough).
which creates a very moist dough.
The dough is The ingredients have not been ade-
leavened exces- quately dosed.
sively and pushes
No salt has been added.
against the lid.
The kneading blade has not been
inserted in the pan.
The bread will not The ingredients have not been ade-
rise. quately dosed.
Baking powder or flour have expired.
The lid has been opened during a
program.
The loaf has a hole The dough leavened too quickly.
at the top.
Too much yeast or too much water
have been added.
An unsuitable program for the recipe
has been selected.
The crust colour is Too much sugar has been added.
too light.
Solutions
It is a normal phenomenon.
When bread is cooled, use a spatula
to remove the kneading blade.
Make sure that the pan and kneading
blade are installed correctly.
Measure out the ingredients thor-
oughly.
If the dough is moist, use a spatula to
detach it from the edges of the pan. If
the dough is too dry, add a tablespoon
at a time of water, until the dough has
reached the desired consistency.
Measure out the ingredients carefully,
and pay attention to the right amount
of yeast and salt.
Try to decrease the amount of yeast
of 1/4 of a teaspoon.
Check if the kneading blade is
installed.
Measure out the ingredients thor-
oughly.
Check the expiration date of yeast
and flour.
Make sure that the liquid ingredients
are added at room temperature.
Do not lift the lid during cooking.
Select a more intense browning
option.
Slightly reduce the amount of sugar.
Select a lighter browning option.
- 34 -