Qilive Q.5538 Manual De Instrucciones página 17

6. TROUBLESHOOTING
No. Problem
Smoke appears
1 from vents when
baking.
Bread bottom
2
crust is too thick.
Poorly mixed,
unevenly cooked
3 bread that is dry
with no crust
color.
You could
hear the motor
4 running but the
dough is not
mixed.
Bread size is so
large it touches
5 the lid or
overflows from
the bread pan.
Bread is too
6 small and
dense.
Cause
1. Manufacturing oil is on
the heating element.
2. Some ingredients
are stuck to the heating
element or nearby.
After baking, the bread
is left for too long in the
machine.
1. Incorrect program used.
2. Lid opened at incorrect
time.
3.The dough is too firm
and the kneading paddle
cannot rotate correctly.
Bread pan is incorrectly
inserted or the dough is
too large to be stirred.
Too much yeast, flour or
water have been used and/
or the room temperature is
too hot.
The yeast is old or too little
has been used.
The yeast interacted with
salt or overly hot water and
was killed.
The room temperature is
too cool.
17
Solution
Bake with no ingredients
for 10 minutes and then
open the lid and allow to
cool.
Unplug the bread maker
and clean the heating
element (make sure it is
not hot).
Keep the bread warm for a
shorter time.
Select the proper program
menu.
Don't open cover at the
last rise.
Check the kneading
paddle and drive shaft are
not clogged. Remove the
bread pan and operate
without load, if it is not
working normally contact
an authorized service
agent.
Remove and reinsert the
bread pan and check the
recipe measurements.
Use less yeast, flour
and/or water in a cooler
environment.
Use more yeast and/or
new yeast.
Make sure the salt is
placed as far from the
yeast as possible and that
only warm water is used.
Make the bread in a warm
room.
EN