Operation Manual

23
Problem solving
Problem Cause Solution
Bread collapses
when baked
Dough rose unevenly and
or
too quickly, due to:
Excess moisture
Too much liquid or too
much yeast was used
High humidity and / or
heat
Only use flour that is
stored in an airtight con-
tainer
Measure all liquids using
measuring cups
Dough will rise too quickly
and unevenly during hot
and/or humid days
Heavy, dense texture Too much flour or not
enough liquid
Too much fruits, whole
grain or other added
ingredients
Adjust liquid amount
Adjust the amount of
ingredients used
Open, coarse or
holey texture
Too much water was used
Salt omitted
Overheated liquid was
used
Adjust liquid amount.
Add salt
Change liquid or cool
down to room tempera-
ture.
The bottom and the
sides are covered with too
much flour.
Strong glutinosity ingre-
dients in bread such as
butter and bananas etc.
You have used too much
flour or not enough
liquid.
Do not add strong glutin-
osity ingredients
Check the recipe and mea-
sure the right quantity
The bread is too
dark
You are using too much
sugar
You chose the wrong crust
color.
Press the “Start/ Stop”
button to interrupt the
program 5-10 minutes
ahead of intended finish-
ing time. Before removing
the bread you should keep
the bread in bread pan for
about 20 minutes with lid
closed.
Smoke emitted
from chamber or
steam vent
You might have spilled
ingredients onto the heat-
ing element.
Remove these ingredients
after the device cooled
down.
Bread bottom crust
is too thick
The bread is kept warm
for a long time
Take bread out soon with-
out keeping it warm.