33
32
GB
GB
No. Problem
Cause
Solution
7 Hear the motor noise, but
dough isn’t stirred .
Bread pan is inserted
improperly or dough is too
large to be stirred .
Check if bread pan is
inserted properly .
Also, check whether the
dough has been made
according to recipe and
the ingredients have been
accurately weighed .
8 Bread is so large that it
forces the cover open .
Too much yeast, flour or
water .
Ambient temperature is too
high (ideal: 15°C – 34°C) .
Check the above factors .
Reduce properly the
amount according to the
true reasons .
9 Bread size is too small or
bread does not rise .
No yeast or not enough
yeast .
Poor yeast activity because
the water is too hot, the
yeast has mixed with salt,
or the ambient tempera-
ture is too low .
Check the amount and
perfor mance of yeast,
increase the environment
temperature properly .
10 Dough is so large it over-
flows the bread pan .
Excessive liquids make
dough soft and excessive
yeast .
Reduce the amount of
liquids and improve dough
rigidity .
11 Bread collapses in the mid-
dle during baking .
Flour used is not strong
enough to make dough rise .
Use bread flour or strong
powder .
Yeast rate is too rapid or
yeast temperature is too
high .
Yeast is used under room
temperature .
Excessive water makes
dough too wet and soft .
Based on the water absorp-
tion potential, adjust water
prescribed by recipe .
12 Bread is too heavy and
dense .
Too much flour or too little
water .
Reduce flour or increase
water .
Too many fruit ingredients
or too much whole wheat
flour .
Reduce the amount of the
corresponding ingredients
and add more yeast .
13 Middle is hollow when
bread is cut .
Excessive water or yeast or
no salt .
Reduce water or yeast and
check salt content .
Water temperature is too
high .
Check water temperature .
No. Problem
Cause
Solution
14 Bread surface sticks to dry
powder .
There are high-glutin ingre-
dients in bread .
Do not add strong glutinos-
ity ingredients into bread .
Inadequate stirring or not
enough water .
Check water and mechani-
cal function of bread maker .
15 Crust is too thick and bak-
ing colour is too dark when
making cakes or foods with
much sugar .
Different recipes or ingre-
dients have a significant
impact on bread making .
Baking colour will be very
dark because of high
sugar content .
If baking colour is too
dark for a high-sugar rec-
ipe, press START / STOPP
(start / stop)
to interrupt
the program 5 – 10 min-
utes before the planned
completion time .
Before removing, leave
the bread or cake in
bread pan for about
20 minutes with cover
closed .
