Bodum BISTRO Instrucciones De Uso página 25

The kneading
paddle does not
move, even with
the motor running:
The bread is moist
and too soft:
Dough overflows
the bread pan:
The bread pushes
against the lid
during baking:
The bread is too
small or has not
risen:
The bread
collapses during
the baking
process:
The bread is
too dense:
Kneading paddle and/
or bread pan are not
installed properly.
The dough is too thick
and/or too large.
If the bread cools down
in the Bread Maker, it
could become moist due
to condensate.
The amount of liquid and
yeast is too high, making
the dough runny.
Too much dough.
Too much dough.
Too much yeast or room
temperature is too high.
No / not enough yeast.
Poor activity of the yeast.
You have selected a pro-
gram intended for yeast
bread to bake a dough
made with baking pow-
der and/or soda.
The flour used cannot
support the dough rising.
The yeast activity is too
high or the rising temper-
ature is too high.
Excessive water makes
the dough too wet.
Too much flour or not
enough water.
Too much fruit ingredi-
ents or too much whole
wheat flour.
Make sure that the kneading paddle and bread
pan are positioned properly
(see: "Preparations").
Check your recipe for the correct weight of the
ingredients. Add a little more liquid. However,
ensure not to fill in more than 1000 g in total.
Take out the baked bread in time. Store your
bread for instance in a bread bin.
Immediately unplug the appliance. Leave the
appliance cool down and clean the heating
compartment and exterior of the bread pan (see:
"Care and Cleaning"). Reduce the amount of liq-
uid to make the dough thick. Do not fill in more
than 1000 g in total.
Do not fill in more than 1000 g in total.
Check your recipe. Do not operate the appliance
when the room temperature is above 34 °C.
Check the amount of yeast.
Do not use yeast, that has been stored for
too long. The water must be lukewarm but
above 15 °C. Ensure that the yeast will not
come in contact with salt.
Select an appropriate program.
See: "Programs of the Bread Maker"
Use bread flour or a sufficient
baking mixture.
The rising temperature of yeast should be
approx. 20 °C.
Check your recipe and reduce the amount of
Reduce flour or increase water.
Reduce the amount of the corresponding ingre-
dients and/or increase the amount of yeast.
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water.
EN