Troubleshooting - West Bend 41200 Mode D'emploi

HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes
yeast gases to expand more rapidly and the dough to rise more quickly. The dough
can rise so much that when it begins to bake, it will collapse due to overstretching of
the gluten structure. To slow the rising of the dough, reduce the amount of yeast by
¼ teaspoon at a time until you find the right amount. You can also reduce the
amount of liquid by a teaspoon or two. Some experimentation will be needed when
using your breadmaker at high altitudes.
CHECK YOUR TEMPS: It is a good idea at the end of a bread cycle to check the
internal temperature of your bread with a thermometer before removing the bread from
the pan. Most breads are done when they reach 190°F-200°F. Gluten-free breads
should be between 205°F-210°F. If you have not reached these temperatures, it is
likely that your bread is underbaked. Bake for additional time on setting (12) Bake.
CYCLE TIME CHART: Please refer to the last page of this manual for a complete
breakdown of each cycle.
Review the following Problems, Possible Causes and Solutions below.
Gluten free breadmaking can be tricky. To prevent baking a dense brick of bread
rather than a fluffy loaf, use these helpful tips.
• Use room-temperature ingredients, including eggs.
• Reverse the normal order of adding ingredients. Start with the yeast and dry
ingredients, add half the wet ingredients, and then start the cycle. Allow the
ingredients to mix for several minutes and gradually add the remaining wet
ingredients.
• Observe the dough during the knead cycle. If the breadmaker has difficulty mixing
ingredients thoroughly, use a spatula to scrape around the pan to assist.
• Use an instant read thermometer to take the temperature of your bread before you
remove it from the bread pan. If internal temperature has not reached 205-210°F,
your loaf will be under done. Bake on the bake cycle for additional time, until
internal temperature is between 205-210°F.
Short loaves
•
Wheat breads will be shorter than white breads due to less gluten forming protein
in whole-wheat flour.
•
Not enough liquid - Increase liquid by 1-2 teaspoons.
•
Sugar omitted or not enough added - Assemble ingredients as listed in recipe.
•
Wrong type of flour used - Do not use all-purpose flour.
•
Not enough yeast used or too old - Measure amount recommended and check
freshness date on package.
•
Wrong type of yeast used - Use fast rising or bread machine yeast. Do not use
compressed yeast.
Flat loaves, no rising
•
Yeast omitted - Assemble ingredients as listed in recipe.
•
Yeast too old - Check expiration date.
•
Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C).
•
Too much salt added - Use amount recommended in recipe.
•
Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.
English - 10
T
ROUBLESHOOTING
GLUTEN FREE TROUBLESHOOTING
LOAF SIZE & SHAPE
G
UIDE