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Troubleshooting
Possible cause
Bread sinks in the centre:
Too much liquid or liquid too warm.
Salt was not added, causing bread to
over rise and collapse.
T
o
o
m
c u
h
y
High humidity and hot ambient temperatures.
can cause bread to over rise and collapse.
High altitudes can cause the bread to over rise.
L
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p
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n
Bread did not rise enough:
N
t o
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g
h
Y
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T
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t i l
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Too much salt was added, reducing the
action of the yeast.
Water was too hot and killed the yeast.
Yeast has been activated before program has started.
Bread rises too much:
High humidity and hot ambient temperatures can
a c
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T
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q i l
Hot liquids accelerated the yeast action.
Too much
Bread dry with dense texture:
N
t o
e
n
o
u
g
h
Flour may have passed the use by date, or
might be dry, causing wet/dry imbalance.
22
26500B_IM.indd 19
All manuals and user guides at all-guides.com
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or not enough salt.
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Solution
Measure ingredients accurately. Use liquids at
temperatures between 21°C and 28°C.
Measure ingredients accurately.
M
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reduce yeast by
teaspoon.
1 /
4
Bake during the coolest part of the day,
Try reducing the yeast by
teaspoon or use liquids
1 /
4
direct from the refrigerator.
Do not use the timer function.
Try reducing the yeast by
teaspoon
1 /
4
and then collapse during baking.
D
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t o
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t
e h
d i l
d
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b
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Measure
n i
g
e r
d
e i
n
s t
accurately.
N
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S
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M
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d
e i
n
s t
a
c c
u
a r
e t
y. l
Measure ingredients accurately.
Use liquids at temperatures between 21°C and 28°C
Take care that yeast does not come in contact with
liquid before program has started.
Bake during the coolest part of the day. Try reducing
t
e h
y
a e
t s
b
y
1
4 /
e t
s a
p
o
o
n
r o
u
e s
the refrigerator. Do not use the Timer function.
M
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d
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s t
a
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e t
y. l
M
a e
u s
e r
n i
g
e r
d
e i
n
s t
a
c c
u
a r
e t
y. l
Use liquids at temperatures between 21°C and 28°C.
Measure ingredients accurately.
M
a e
u s
e r
n i
g
e r
d
e i
n
s t
a
c c
u
a r
e t
y. l
Try increasing liquid by 1 tablespoon at a time.
f i
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q i l
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y l t
f
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m
2018-09-27 02:15:00 PM
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