WestBend 47413GY43 Mode D'emploi page 12

Heavy, dense texture
• Too much flour – Measure accurately, leveling off measuring cup.
• Not enough yeast – Add recommended amount of yeast.
• Not enough sugar – Add recommended amount of sugar.
Open, coarse, or holey texture
• Salt omitted – Assemble ingredients as listed in recipe.
• Too much yeast – Add recommended amount of yeast.
• Too much liquid – Reduce liquid by 1-2 teaspoons.
Bread doesn't slice well, very sticky
• Sliced while too hot – Allow bread to cool on rack at least 15-20 minutes before
slicing to release steam.
• Not using proper knife – Use a good bread knife or electric knife.
Center of loaf raw, not baked through
• Too much liquid – Reduce liquid by 1-2 teaspoons.
• Power outage during operation – If the power goes out during operation for longer
than 5 minutes, the breadmaker will remain off when the power is restored.
Remove the unbaked loaf from the bread pan and start over with fresh ingredients.
• Forgot to put knead blade in bread pan – Always make sure the knead blade is on
the shaft in bottom of the bread pan before adding ingredients.
Dark crust color/too thick
• Too much sugar – Reduce sugar by half.
Loaf of bread is burned
• Breadmaker is malfunctioning – See Warranty page for service information.
Crust too light
• Not enough sugar or fat – Increase sugar or fat by half the amount recommended.
Knead blade cannot be removed
•
Add warm water to the bread pan and allow the knead blade to soak before trying
to remove. Follow the cleaning instructions. You may need to twist the knead
blade slightly after soaking to loosen. Do not immerse the bread pan in water.
Bread sticks to bread pan/difficult to shake out
Can happen over prolonged use – Wipe the inside of the bread pan, from the ribs
•
down with vegetable oil or solid shortening. Or add 1 tsp. vegetable oil to the
liquid in the bread pan before adding dry ingredients. Do not use vegetable spray
as sticking can worsen. Or, let bread sit in bread pan for 10 minutes before
shaking out. Replacement bread pans may be ordered. See Warranty section.
English - 12
BREAD TEXTURE
CRUST and COLOR THICKNESS
BREAD PAN PROBLEMS