Troubleshooting - Lakeland 19692 Bedienungsanleitung

TROUBLESHOOTING

The following are some common problems that can occur when using the Small Space
Bread Maker. Please review the problems, their possible cause and any corrective action
that should be taken.
Problem
Loaf size and shape
The bread has not risen enough.
The loaf is flat and hasn't risen.
Possible cause
Wholemeal breads will not rise as
well as white breads because they
contain less gluten.
There is not enough liquid in the
recipe.
Sugar has been left out of the
recipe or not enough has been
added.
The wrong type of flour has been
used.
The wrong type of yeast has been
used.
Not enough yeast has been added
or the yeast is too old.
The liquid used was too hot or too
cold, and the yeast was killed or not
activated.
The yeast and sugar came into
contact with each other before the
kneading cycle.
The lid was opened during the
rising cycle which allowed warm air
to escape.
The yeast has been left out of the
recipe.
The yeast is too old.
The liquid was too hot.
Too much salt was added. The salt
came into contact with yeast, or
the timer was used and the yeast
became wet before the Bread
Maker started.
Solution
This is normal for these different
flours.
Increase the liquid content by 15ml/
3 tsp.
Add the ingredients as listed in the
recipe. If you are making sweet
bread, reduce the sugar content
slightly if you are adding other
sugary ingredients such as candied
fruits etc.
You may have used ordinary flour
instead of strong bread flour –
check the flour.
For best results use fast action "easy
blend" yeast.
Check you have used accurate
measurements and check the use
by date on packet.
Check the liquids are at room
temperature before use.
Make sure the yeast and sugar
remain separate when added to the
bread pan.
Do not open lid during rising.
Check ingredients have been used
as listed in the recipe.
Check the use by date on the
packet.
Use liquids at room temperature,
unless otherwise stated in your
recipe.
Add the ingredients to the bread
pan in the correct order making
sure the yeast and liquid ingredients
stay separate from each other.
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