Morphy Richards BM48268SMEE Manual De Instrucciones página 23

BM48268SMEE-SSBreadmaker
Bread over browned
Too much sugar
Crust colour set too high
Bread has large holes in texture
Water was too hot and killed the yeast
Too much liquid
Too much yeast
High humidity and hot ambient temperatures
and increase yeast activity
Water was too hot and killed the yeast
Bread surface is sticky
Bread was left in the machine too long and condensation
collected on the baking pan
The wet/dry balance of the ingredients may
be incorrect
H:HH message on display
Temperature in breadmaker is too high
E:EE message on display
The temperature sensor is disconnected
Difficult to remove from the pan
The bread is sticking to the pan
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Measure ingredients accurately
Set crust colour to light
Use liquids at temperatures between 21°C and 28°C
Measure ingredients accurately
Measure ingredients accurately
Bake during the coolest part of the day. Try reducing
the yeast by teaspoon or use liquids direct from the refrigerator. Do not use the
1/4
Timer function
Use liquids at temperatures between 21°C and 28°C
Whenever possible, remove bread from the baking pan and cool on a wire rack before
keep warm period ends
Measure ingredients accurately
Press the Stop button. Remove the baking pan, leave lid open and allow to
cool. When cool, put the baking pan back in, set program and start the
program again.
Refer to Morphy Richards helpline.
The surface of the pan needs to be oiled before everyday use. Wash the pan in hot
soapy water and thoroughly dry. Liberally coat the inner surface of the pan with oil,
butter or margarine. Follow the guide on page 8, 'Using your breadmaker'. When the
bread pan is removed from the machine after the baking program allow the bread to
cool in the pan for 15 minutes before turning out onto a rack. Only slice the bread
when fully cooled after 20-40 minutes.
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