Operation Manual

58
Troubleshooting
Problem Cause Remedy
Smoke comes out of the baking
compartment or the vents.
The ingredients stick to the baking compartment or on
the outside of the baking tin.
Disconnect from mains power supply, let the appliance cool
down and clean the outside of the baking tin or the baking
compartment.
The bread goes down in the middle
and is moist at the bottom.
The bread is left too long in the tin after baking and
warming.
Take the bread out of the baking tin before the warming func-
tion is over.
It is difcult to take the bread out of
the baking tin.
The bottom of the loaf sticks to the kneading hooks. Clean the kneading hooks and shafts after baking. If neces-
sary, ll the baking tin with warm water for 30 minutes. Then
the kneading hooks can be easily removed and cleaned.
The ingredients are not mixed or the
bread is not baked correctly.
Incorrect program setting Check the selected menu and the other settings.
The
START/STOP button was touched while the
machine was working (The program was terminated
early.)
Do not use the ingredients and start over again.
The lid was opened several times while the bread
maker was working.
Do not open the lid after the last rising (if at least “1:30” is
shown on the display. Ensure that the lid is properly closed
after opening.
Long power failure while the machine was working. Do not use the ingredients and start over again.
The rotation of the kneading hooks is blocked. Check if the kneading hooks are blocked by grains, etc. Pull
out the baking tin and check whether the drive shafts turn. If
this is not the case contact the customer service.
The appliance does not start. 5
beeps sound. The display shows
“EE1”.
The appliance is still hot after the last baking cycle. Stop the program and remove the baking pan. Leave the
lid open until the temperature has dropped. Then restart the
program.
The appliance does not start. 5
beeps sound. The display shows
“EE2”.
The appliance is still too cold. Wait approx. 20 - 30 minutes until the appliance has reached
room temperature.
The display shows "Err". There is an electronic fault. Please contact our service centre.
Mistakes with the Recipes
Problem Cause Remedy
The bread rises too
fast
Too much yeast, too much our, not
enough salt, or several of these causes
a/b
The bread does
not rise at all or not
enough
No yeast at all or too little yeast a/b
Old or stale yeast d
Liquid too hot c
The yeast has come into contact with
the liquid
c
Wrong our type or stale our d/l
Too much or not enough liquid a/b/g
Not enough sugar a/b
The dough rises too
much and spills over
the baking tin
If the water is too soft the yeast ferments
more
f/k
Too much milk affects the fermentation
of the yeast
c
The bread goes
down in the middle
The dough volume is larger than the tin
and the bread goes down.
a/f
The fermentation is too short or too fast
owing to the excessive temperature of
the water or the baking chamber or to
the excessive moistness.
c/h/l
No salt at all or too little salt a/b
Too much liquid f/g
Heavy, lumpy struc-
ture.
Too much our or not enough liquid a/b/g
Not enough yeast or sugar a/b
Too much fruit, wholewheat or one of
the other ingredients
b
Old or stale our d
Problem Cause Remedy
The bread is not
baked in the center
Too much or nor enough liquid a/b/g
Too much humidity g
Recipe with moist ingredients such as
yogurt
f
Open or coarse
structure or too many
holes
Too much water f/g
No salt b
High humidity, water too hot f/h
Too much liquid c
Mushroom-like,
unbaked surface
Bread volume to big for the tin a/e/j
Too much our, especially for white
bread
e
Too much yeast or not enough salt a/b/j
Too much sugar a/b
Sweet ingredients besides the sugar b
The bread slices are
unequal or lumpy
Bread not cooled enough (the vapor has
not escaped)
i
Flour deposits on the
bread crust
The our was not worked well on the
sides during the kneading
k
Remedy Problems
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all ingredients have been
added.
c) Use another liquid or leave it to cool at room temperature. Add the ingre-
dients specied in the recipe in the right order. Make a small ditch in the
middle of the our 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
specied amount of our. Reduce all the ingredients by 1/3.