West Bend Just For Dinner Manual De Instrucciones página 12

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Yeast too old - Check expiration date.
Liquid too hot - Use lukewarm liquids 80-90°F.
Too much salt added - Use amount recommended.
Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.
3. Top and sides cave in.
Too much liquid – Reduce liquid by 1-2 teaspoons.
1.
Too much yeast – Use recommended amount.
2.
4.
Gnarly knotted top, not smooth.
Not enough liquid – Increase liquid by 1-2 teaspoons.
Too much flour. – Measure flour accurately, leveling off measuring cup.
5.
Loaves uneven, shorter on one end.
Dough too dry preventing even rise in pan. – Increase liquid by 1-2 teaspoons.
6.
Collapsed while baking.
May be caused from baking in high altitude. – Make adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.
7.
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.
8.
Open, coarse, 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.
9.
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 good bread knife or electric knife.
10. Center of loaf raw, not baked through.
Too much liquid. – Reduce liquid by 1-2 teaspoons.
Power outage during operation. – If power goes out during operation, bread
maker will remain off when power is restored. Remove unbaked loaf from pan and
start over with fresh ingredients.
Forgot to put knead bar in pan. – Always make sure knead bar is on shaft in
bottom of pan before adding ingredients.
11. Dark crust color/too thick.
Too much sugar. – Reduce sugar by half.
BREAD TEXTURE
CRUST and COLOR THICKNESS
12

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