Hkoenig BAKE340 Manual De Utilización página 16

Mushhroom-
like, unbaked
surface
The slices are
uneven or there
are clumps in
the middle
Flour deposits
on the bread
crust
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been
added.
c) Use another liquid or leave it to cool at room temperature. add the
ingredients specified in the recipe in the right order, make a small ditch in
the middle of the flour and put in the crumbled yeast or the dry yeast, avoid
letting the yeast and the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more than the
specified amount of flour. reduce all the ingredients by 1/3.
f) Correct the amount of liquid. if ingredients containing water are used, the
dose of the liquid to be added must be duly reduced.
g) In case of every humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timing function. Use cold liquids.
i) Take the bread out of the pan immediately after baking and leave it on the
grid to cool for at least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by 1/4.
k) Never grease the pan!
l) Add a tablespoon of wheat gluten to the dough.
ENVIRONMENT
CAUTION:
Do not dispose of this product as it has with other household products. There is a
separation of this waste product into communities, you will need to inform your local
authorities about the places where you can return this product. In fact, electrical and
electronic products contain hazardous substances that have harmful effects on the
environment or human health and should be recycled. The symbol here indicates that
electrical and electronic equipment should be chosen carefully, a wheeled waste container is
marked with a cross.
Adeva SAS / H.Koenig Europe - 8 rue Marc Seguin - 77290 Mitry Mory - France
www.hkoenig.com - sav@hkoenig.com - contact@hkoenig.com - Tél: +33 1 64 67 00 05
too much liquid
bread volume too big for
the pan
too much flour, especially
for white bread
too much yeast or not
enough salt
too much sugar
sweet ingredients besides
the sugar
bread not cooled enough
(the vapor has not
escaped)
the flour was not worked
well on the sides during
the kneading
c
a/f
f
a/b
a/b
b
j
g/i