User Manual

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How to Clean Troubleshooting
To protect the non-stick finish
Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier to remove
bread.
To avoid damaging it, please follow the instructions below.
• Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.
When you have hard time taking out the bread from the bread pan, see P. 43.
• Ensure that the kneading blade is not embedded in the bread loaf before slicing it.
If it is embedded, wait for the loaf to cool and remove it. In removing the kneading blade,
press on the base of the loaf and manipulate the kneading blade gently to avoid damaging the loaf.
(Do not use hard or sharp utensils such as a knife or a fork.)
Be careful not to get burns as the kneading blade may still be hot.
• Use a soft sponge when cleaning the bread pan and the kneading blade.
Do not use anything abrasive such as cleansers or scouring pads.
 Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage
the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe
quantities stated.
Seal
Raisin nut dispenser
Remove and wash with water.
 Wash after each use to remove any residue.
Dispenser lid
Remove and wash with water.
 Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull
towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has
cooled down first, because it will be very hot immediately after use)
 Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or
deformation)
Problem Cause  Action
My bread does not
rise.
The top of my bread is
uneven.
[All bread]
 The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality can vary
depending on temperature, humidity, how the flour is stored, and the season of harvest)
 Try another type, brand or another batch of flour.
 The dough has become too firm because you haven’t used enough liquid.
 Stronger, Organic and Stoneground flour with higher protein content absorbs more water than
others, so try adding an extra 10–20 mL of water.
 You are not using the right type of yeast.
 Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on it. This
type does not require pre-fermentation.
 You are not using enough yeast, or your yeast is old.
Make sure yeast sachets not open for longer than 48 hours.
 Use the measuring spoon provided. Check the yeast’s expiry date.
 The yeast has touched the liquid before kneading.
 Check that you have put in the ingredients in the correct order according to the instructions. (P. 12)
 You have used too much salt, or not enough sugar.
 Check the recipe and measure out the correct amount using the measuring spoon provided.
 Check that salt and sugar is not included in other ingredients.
[Speciality bread]
 Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour were used.
 The spelt flour should be up to 60% of the entire flour when you use more than two kinds of flour
other than spelt. The rye and the rice flour should be up to 40% of the entire flour and buckwheat
flour should be up to 20% of the entire flour.
My bread is full of air
holes.
 You have used too much yeast.
 Check the recipe and measure out the correct amount using the measuring spoon provided.
 You have used too much liquid.
 Some types of flour absorb more water than others, so try using 10–20 mL less water.
My bread seems to
have collapsed after
rising.
 The quality of your flour isn’t very good.
 Try using a different brand of flour.
 You have used too much liquid.
 Try using 10–20 mL less water.
My bread has risen too
much.
 You have used too much yeast/water.
 Check the recipe and measure out the correct amount using the measuring spoon (yeast)/cup
(water) provided.
 Check that excess water amount is not included in other ingredients.
 You have not used enough flour.
 Carefully weigh the flour using scales.
Why is my bread pale
and sticky?
 You are not using enough yeast, or your yeast is old.
 Use the measuring spoon provided. Check the yeast’s expiry date.
 There has been a power failure, or the machine has been stopped during breadmaking.
 The machine switches off if it is stopped for more than 10 minutes. You will need to remove the
bread from the bread pan and start again with new ingredients.
There is excess flour
around the bottom and
sides of my bread.
 You have used too much flour, or you are not using enough liquid.
 Check the recipe and measure out the correct amount using scales for the flour or the measuring
cup provided for liquids.
The bread does not
come out.
 If the bread cannot be easily removed from the bread pan, leave the bread pan for 5–10 minutes to
cool, making sure that it is not left unattended where somebody or something may get burnt.
After that, shake the pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
Troubleshooting
Before calling for service, please check through this section.
Care & Cleaning