Kenwood BM350 Instructions Manual page 16

troubleshooting guide
PROBLEM POSSIBLE CAUSE
5. Gnarly, knotted • Not enough liquid.
top - not • Too much flour.
smooth. • Tops of loaves may not all be perfectly
shaped, however, this does not affect
wonderful flavour of bread.
6. Collapsed • Machine was placed in a draught or
while baking. may have been knocked or jolted
during rising.
• Exceeding capacity of bread pan.
• Not enough salt used or omitted. (salt
helps prevent the dough over proving)
• Too much yeast.
• Warm, humid weather.
7. Loaves uneven • Dough too dry and not allowed to rise
shorter on evenly in pan.
one end.
8. Heavy dense • Too much flour.
texture. • Not enough yeast.
• Not enough sugar.
9. Open, course, • Salt omitted.
holey texture. • Too much yeast.
• Too much liquid.
10. Centre of loaf • Too much liquid.
is raw, not . • Power cut during operation.
baked enough
• Quantities were too large and machine
could not cope.
11. Bread doesn't • Sliced while too hot.
slice well,
very sticky.
• Not using proper knife.
12. Dark crust
• DARK crust setting used.
colour/
too thick.
13. Loaf of
• Bread maker malfunctioning.
bread is burnt.
14. Crust too light. • Bread not baked long enough.
• No milk powder or fresh milk in recipe.
continued)
LOAF SIZE AND SHAPE
BREAD TEXTURE
CRUST COLOUR AND THICKNESS
SOLUTION
• Increase liquid by 15ml/3tsp.
• Measure flour acurately.
• Make sure dough is made under the
best possible conditions.
• Reposition bread maker.
• Do not use more ingredients than
recommended for large loaf (max. 1Kg).
• Use amount of salt recommended in
recipe.
• Measure yeast acurately.
• Reduce liquid by 15ml/3tsp and
reduce yeast by
• Increase liquid by 15ml/3 tsp.
• Measure accurately.
• Measure right amount of recommended yeast.
• Measure accurately.
• Assemble ingredients as listed in recipe.
• Measure right amount of recommended
yeast.
• Reduce liquid by 15ml/3tsp.
• Reduce liquid by 15ml/3tsp.
• If power is cut during operation for more than 8
minutes you will need to remove the unbaked loaf
from the pan and start again with fresh ingredients.
• Reduce amounts to maximum quantities allowed.
• Allow bread to cool on rack at least
30 minutes to release steam, before slicing.
• Use a good bread knife.
• Use medium or light setting the next time.
• Refer to "Service and customer care" section.
• Extend baking time.
• Add 15ml/3tsp skimmed milk powder or replace
50% of water with milk to encourage browning.
12
1 / tsp.
4