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Default
Smoke coming out of the bak-
ing chamber or vents
Bread has partly collapsed and
is moist at the bottom
Bread cannot be easily re-
moved from the pan.
Ingredients have not been
properly mixed or the bread
has not been properly baked.
Bread pan lifts up during the
kneading process
Mistake
Bread rises too much.
Bread does not rise or only
insufficiently
Dough rises and flows over
the baking pan.
Bread has collapsed.
Bread is dented after baking.
Stiff lumpy, texture
Not baked in the centre.
Open, coarse texture or full
of holes.
a)
Measure the ingredients correctly.
b)
Match the quantity of ingredients accordingly and check wheth-
er an ingredient has been forgotten.
c)
Use another liquid or allow it too cool down to room tempera-
ture.
d)
Add the ingredients in the sequence listed in the recipe. Produce
a small hole in the centre and immediately add the crumbled or
dried yeast. Avoid direct contact between yeast and liquid.
e)
Only use fresh and properly stored ingredients.
f)
Reduce the overall quantity; do not use more than the specified
quantity of flour. Reduce all ingredients by one third.
g)
Correct the amount of liquid. If moist ingredients are used then
the amount of liquid must be reduced.
FAULTS OF THE BREADMAKER
Cause
Ingredients sticking to baking chamber or on
the outside of the baking pan
Bread remained too long in pan after being
kept warm
The loaf is sticking to the kneading blade.
Incorrect program
START/STOP key was touched while bread-
maker was operapang.
Lid has been opened too long or too often.
Long power outage during operation.
The rotation of the kneaders is blocked.
The side springs on the base in the inner
housing have lost their strength.
The dough is too thick, the kneading hooks
are blocked and push up the pan.
RECIPE MISTAKES
Cause
Too much yeast, too much flour
not enough salt, or a combination of these causes
No or insufficient yeast
Old yeast.
Liquid too hot
Yeast came into contact with liquid
Wrong or old flour.
Too much or insufficient liquid.
Not enough sugar
Very soft water so that yeast fermentation is stronger.
Too much milk has influenced yeast fermentation
Bread volume larger than the pan causing it to collapse
Too early or too fast yeast fermentation due to warm water, warm baking chamber
or high humidity level.
Not enough gluten in the flour.
Too much liquid
Too much flour or insufficient liquid
Not enough yeast or sugar
Too much fruit, wholemeal or other ingredients.
Old or poor quality flour
Too much or insufficient liquid.
High amount of moisture.
Recipe with moist ingredients, e.g. yoghurt.
Too much water.
No salt.
High amount of moisture; water was too warm.
Liquid was too hot.
Remedy
Switch off the machine, disconnect the mains plug; wait
until cooled down, then clean the baking chamber and pan.
Before using the breadmaker for the first time, make one
baking cycle with inserted bread pan, but without ingredients
in the program BACKPULVER to remove possible residues.
Remove bread after end of keep-warm function at the latest,
to allow the steam to escape.
Before baking the next bread, clean kneading blade and
shaft after If necessary fill the pan with warm water and soak
for 30 min. The kneader can then be easily removed.
Check selected menu; set another program.
Discard ingredients and start anew
Only open the lid very shortly to add ingredients after the
signal in the phase KNEAD or RISE 2. Do not open in a later
phase.
Throw away the ingredients and restart from the beginning,
or conpanue the process in the individual program.
Check if the kneaders are blocked by seeds or other ingre-
dients. Remove the bread pan and check if the catch at the
underside rotates.
If none of these options help, contact our after-sales service.
Open the appliance lid which will interrupt the program. Take
out the pan and pull up the springs a little. Replace the pan
and close the lid. The appliance will carry on working.
Open the lid. Add liquid to the dough and close the lid again.
h)
Use 1-2 tablespoons less liquid during wet weather.
i)
Do not use the timing programme in hot weather. Use cold liq-
uids. Use the programme SCHNELL to shorten the rising phas-
es.
j)
Immediately remove the bread from the tin after baking and al-
low it to cool down on a grid for at least 15 minutes before it is
cut.
k)
Reduce the yeast or all ingredients by one quarter of the speci-
fied amount.
l)
Do not grease the bread pan.
m)
Add one tablespoon of wheat gluten to the dough.
Remedy
a/b
a/b
e
c
d
e
a/b/g
a/b
f/k
c
a/f
c/h/i
l
a/b/h
a/b/g
a/b
b
e
a/b/g
h
g
g
b
h/i
c
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