ARIETE 132 Manual De Instrucciones página 37

Problems Causes
The loaf is not It is normal that some loaves do not
symmetric. have a symmetrical shape, especially
those made with wholegrain wheat
flour.
Too much yeast or too much water
have been added.
The kneading blade has moved the
dough sideways before leavening
and baking.
Loaves have differ- It's normal. The shape of the loaves
ent shapes. may change depending on the type
of bread.
The loaf is hollow The dough is too moist.
or there are holes
There is too much yeast.
in the crumb.
No salt has been added.
Too much hot water has been added.
The bread is not Too much liquid ingredients have
baked enough been added.
or has a chewy
You have not selected the correct
texture.
program.
The loaf crumbles The bread is too hot
when sliced.
The loaf has a Too much flour has been added, or
heavy and thick the flour has expired.
consistency.
You have not added enough water.
If the bread is made with wholegrain
flour, it is normal to have a denser
texture than normal.
The base of the It has been washed in the dishwash-
pan has taken on er. This is normal, and does not alter
a dark or stained the quality of the material.
colour.
Solutions
Measure out the ingredients thor-
oughly.
Slightly reduce the amount of water
or yeast.
Measure out the ingredients thor-
oughly.
Slightly reduce the amount of water
or yeast.
Check that salt has been added.
Use water at ambient temperature.
Measure out the ingredients thor-
oughly.
Check that the correct program has
been selected.
Allow the bread to cool for 15-30
minutes.
Measure out the ingredients thor-
oughly.
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