Bestron ABM3000B Mode D'emploi page 45

TROUBLE SHOOTING
PROBLEM
The bread crust is too thick
The bread rises too fast
The bread is not baked properly in the
centre
Ingredients are not mixed and/or baked
properly
The display shows HHH
The result has a heavy and bulky texture
The bread does not rise at all or not
enough
The bread goes down in the middle
The pieces of bread are uneven or have
lumps in the centre
The motor makes noises but the dough is
not kneaded
The bread remains too small
The dough rises from the baking tin
The bread does not come out of the bread
pan easily
The centre of the loaf appears to be hollow
Powder remains in the baking tin
CAUSE
The bread has been kept warm for
too long and has dried out
Too much yeast and flour and not
enough salt have been used
- Too much or too little water used
- Recipes with moist ingredients
- Wrong program has been selected
- Dough is too thick so that it cannot
be stirred properly
The temperature in the bread maker
is too high
- Using too much flour or using too
little moisture
- Not enough yeast or sugar
- Not enough yeast
- Yeast is old
- Moisture is too hot
- The moisture has come into
contact with the yeast too quickly
- Wrong flour
- Too much or too little moisture
- Not enough sugar
- The dough volume is too big for
the pan
- The fermentation was too short or
the fermentation was too fast
- Too high humidity in the bread pan
The bread has not been cooled well
enough
The baking pan is not properly
attached or the dough is too stiff
to knead
No yeast has been used, or the
effect of the yeast is insufficient
There is too much moisture and/or
yeast present
The bottom of the bread is attached
to the kneading hook
Too much water and/or yeast and/or
too little salt has been used
Too little water has been used
45
SOLUTION
Take the bread out of the bread pan faster after the
program has ended
Carefully weigh and add ingredients
- Carefully weigh and add ingredients
- Use a little less water (1 to 2 teaspoons)
- Select the correct program
- Add enough moisture
Press START/STOP, open the cover and allow to cool
Carefully weigh and add ingredients
- Carefully weigh and add ingredients
- Use moisture that has cooled slightly more
- Use another liquid or leave it to cool at room
temperature. Add the ingredients in the correct order,
make a small ditch in the centre of the flour and put
in the crumbled yeast or the dry yeast, do not let the
yeast and liquid come into direct contact
- Use cold water
Let the bread cool better
Check that the baking pan is properly attached and
always carefully weigh the ingredients of the dough
Provide the good environmental conditions for yeast
Reduce the amounts of moisture and/or yeast
Grease the dough hook with butter/oil before you start.
Reduce the amounts of moisture and/or yeast and use
more salt
Use more water
EN