Troubleshooting Tips - Superior XBM1538 Manual De Instrucciones

MEASURING THE INGREDIENTS
13. Bicarbonate
Bicarbonate works like baking powder and can also
be used together with baking powder.
14. Water and other liquids
Water is an essential ingredient when baking bread.
Water at a temperature of between 20-25 °C is
especially suitable. A temperature of between
45-50 °C is necessary, however, during extra-fast
bread baking in order to accelerate the proving.
Water can be replaced by fresh milk or a water mix
with 2% milk powder. The taste and the colour of
the crust are affected by this. In some recipes you
will • nd variants with juices (e.g. apple, orange,
lemon juice, etc.), which improve the • avour.
MEASURING THE INGREDIENTS
The success of bread baking often depends on the
exact use of ingredient quantities.
We recommend, therefore, that you use a measuring
jug and measuring spoon.
1. Measuring liquid ingredients
Water, fresh milk or dissolved milk powder can be
measured with a measuring jug.
The • ll level is read from the side of a standing
measuring jug.
Always measure ingredients individually and clean
the measuring jug well afterwards.
2. Measuring dry powder
Loosen the dry powder and do not keep it pressed.
For an exact measurement, carefully smooth the top
of the cup so that it is • at.
3. Order of adding the ingredients
When adding ingredients, ensure that you follow the
order below exactly. The following order is usually
valid. Liquid ingredients, eggs, salt, milk powder, etc.
The • our can be totally dampened when adding
the ingredients. Only add yeast to dry • our. Never
allow yeast to come into contact with salt. Once the
• our has been kneaded through for a while, a beep
reminds you to add aromatic ingredients (e.g. fruit).
Adding the aromatic ingredients too early can lead
to a loss of taste with long mixes. Never use easily
perishable ingredients, such as eggs or fruit, when
baking using the timer with a long delay time.
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TROUBLESHOOTING TIPS

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TROUBLESHOOTING TIPS
No. Problem
1 Smoke comes out of the
ventilation slits during baking. element; during • rst use: there is oil residue on the supply and clean the heating element.
2 The lower bread crust is
too thick.
3 The bread is dif• cult to
remove.
4 The ingredients are not prop- 1. The chosen programme is not suitable.
perly mixed and are badly
baked.
5 After con• rming "Start/
Finish"– the display shows
„H:HH"
6 The dough is not mixed despite The bread pan is incorrectly inserted or the dough
noises from the motor.
7 The bread is too big and
spills over.
8 Bread is too small or does
not rise.
9 The dough is too big and
pours over the bread pan.
10 The bread dough sinks in the
middle during baking.
11 Heavy bread with a thick
consistency.
12 The inside of the loaf is hollow 1. Too much water or yeast or no salt.
when sliced.
13 Dry • our is stuck to the outside 1. Sticky ingredients such as butter, bananas, etc.
of the bread.
14 The crust is too dark and thick Different recipes and ingredients affect the cooking
when baking cakes and the
dough has too much sugar.
Description
Some ingredients have dropped onto the heating Disconnect the bread maker from the electricity
heating element. Warning, danger of burns! During • rst use:
Operate without ingredients, open the lid
afterwards.
Too much water escapes when keeping the bread Remove the bread quickly without keeping
warm or leaving it in the bread maker for too long. it warm.
The dough hooks stick fast to the bread pan shaft. After removing the bread, • ll the bread pan with
hot water and leave the hooks to soak in it for
10 mins. Then remove them and clean them.
1. Choose a suitable programme.
2. The lid is opened several times after use, the 2. Do not open the lid again after the last proof.
bread is dry and does not have a brown crust.
3. The dough resistance is too high, therefore the 3. Check the dough hook opening, remove the bread
dough hooks can hardly move and the dough pan and operate it without any • lling. If it does
cannot be correctly mixed. not function correctly, notify an authorised
service provider.
The bread maker temperature is too high for the Press the "Start/Finish" button and disconnect
bread production. the bread maker from the electricity supply,
remove the bread pan and leave the lid open
until the bread maker has cooled down.
Check that the bread pan is correctly inserted
mass is too big. and that the dough has been prepared accor-
ding to the quantities in the recipe instructions.
Too much yeast, • our or water and/or too high Check for possible causes and adjust as necessary.
room temperature.
Yeast is forgotten, too little yeast, inactive yeast Check the quantity and the active power of the yeast,
or too hot water used, yeast came into contact increase the room temperature as necessary.
with salt or too low room temperature.
Too much liquid so that the dough is soft and Use less liquid, give the dough a • rmer consistency.
too much yeast.
1. The • our used does not have enough bonding 1. Use bread • our or • our with more cohesion.
strength, so the dough doesn't rise.
2. The yeast has gone too fast or the yeast 2. Use yeast at room temperature.
temperature is too high.
3. The dough is too soft and wet through using 3. Adjust the water quantity in the recipe according
too much water. to the liquid absorbency of the • our.
1. Too much • our or too little water. 1. Use less • our or more water.
2. Too much fruit or too much whole-wheat • our. 2. Use less of the corresponding ingredients
and add more yeast.
1. Reduce the water and yeast amounts accordingly
and check the salt amounts.
2. The water temperature is too hot. 2. Check the water temperature.
1. Do not use sticky ingredients.
2. The mixing has not been carried out properly 2. Check the water level and the mechanical
due to too little water. assembly of the bread maker.
With recipes containing a lot of sugar, press the
process differently, the colour can become very "Start/Finish" button 5-10 mins before the end
dark due to a lot of sugar being added. of the programmed baking time if the colour is
sehr dunkel werden. already very dark. Leave bread or cakes to rest
in the bread pan for approx. 20 mins with the
lid closed before removing them.
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Solution