ECG PCB 538 Manual De Instrucciones página 56

ELIMINATING PROBLEMS
If you come across a problem while using the bread maker, before referring to a service centre, fi rst go over the following information:
Problem
Smoke is coming from the baking
area or from vents.
The middle of the bread is sinking
and is moist on the bottom.
Bread is hard to remove from the
baking form.
The ingredients are not mixed
correctly and the bread is not baked
properly.
GB
The baking form is lifter during the
kneading phase.
The bread maker cannot be started.
The display shows H:HH.
QUESTIONS AND ANSWERS REGARDING RECIPES
Comments on recipes
1. Ingredients
Since each ingredient plays a specifi c role for successfully baking bread, measuring is just as important as the order in which ingredients
are added.
• The most important ingredients such as liquid, fl our, salt, sugar and yeast (either dry or fresh can be used) aff ects the successful result
of dough preparation and bread making. Always use the correct amount in the correct ratio.
• Use warm ingredients if the dough shall prepared immediately. If you wish to set the program phase time function, cold ingredients
are recommended to avoid yeast from rising prematurely.
• Margarine, butter and milk aff ect the taste and smell of bread.
• To achieve a lighter and thinner crust, the amount of sugar can be reduced by 20% without aff ecting the successful baking result. If
you prefer a softer and lighter crust, replace sugar with honey.
• If you wish to add cereal grains, leave them to be fi lled with water overnight. Reduce the amount of fl our and liquids (by up to 1/5).
Yeast is essential for rye fl our.
• If you wish to have an especially light bread, rich on nutriments for stimulating the function of intestines, add wheat oats to the
dough. The respective dose is 1 tablespoon per 500 g of fl our and increase the amount of liquid by 1 tablespoon.
2. Adapting doses
If the doses need to be increased or reduced, ensure that the ratios listed in the original recipes is respected. To achieve perfect results,
follow the below listed basic rules for adapting ingredient doses:
56
Cause
Ingredients stick to the baking area or on
the outer side of the baking form.
The bread remained in the baking form
too long after the baking and warming
process ended.
The bottom side of the loaf sticks to the
kneading hooks.
Incorrect program settings.
The START/STOP button was pressed
during operation.
The lid was opened several times during
operation.
Long-term power outage during
operation.
The rotation of kneading hooks is
blocked.
The dough is too thick. Kneading hooks
are blocked and the baking form is
pushed up.
The bread maker is still hot from the last
baking cycle.
Solution
Disconnect the cord from the socket and clean
the outer part of the baking form or baking area.
Remove the bread from the baking form before
the warming phase ends.
Move the shafts from side to side until the bread
falls out. Clean and kneading hooks and shafts
after baking. Fill the baking form with warm
water for about 30 minutes, as necessary. The
kneading hooks can then be easily removed and
cleaned.
Check the selected program and other settings.
See chapter Bread Maker Functions (repetitive
functions).
Do not open the lid until the fi nal yeasting phase
has fi nished.
See chapter Bread Maker Functions (repetitive
functions).
Check whether the kneading hooks are blocked
by grains etc. Remove the baking form and check
if the shafts rotate freely. Refer to customer
service if this is not the case.
Open the lid and add a small amount of liquid to
the dough. Then close the lid again.
Hold the START/STOP button down, until the
BASIC setting is displayed. Remove the baking
form and leave the bread maker to cool. Then
return the baking form to its position, set the
program again and start the bread maker.