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ENGLISH
48
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Why does the bread made in an oven taste different
from the bread made with the bread baking machine?
It depends on the different degree of humidity: the bread is
baked drier in the oven owing to the larger baking space,
while the bread made in the machine is moister.
Questions & Answers
on Bread Baking Machines
Problem
Cause
Solution
Smoke
comes out
of the baking
compartment
or of the
vents
The ingredients
stick to the
baking com-
partment or on
the outside of
the baking tin
Pull out the plug and clean
the outside of the baking tin
or the baking compartment
The bread
goes down
in the middle
and is moist
on the bottom
The bread is
left too long
in the tin after
baking and
warming
Take the bread out of the
baking tin before the warming
function is over
It is diffi cult
to take the
bread out of
the baking tin
The bottom of
the loaf is stuck
to the kneading
peg
Clean the kneading peg and
shafts after the baking. If
necessary, fi ll the baking tin
with warm water for
30 minutes. Then the
kneading pegs can be easily
removed and cleaned
The ingre-
dients are
not mixed or
the bread is
not baked
correctly
Incorrect pro-
gram setting
Check the selected menu and
the other settings
The
START-/
STOPP key
was touched
while the
machine was
working
Do not use the ingredients
and start over again
The ingre-
dients are
not mixed or
the bread is
not baked
correctly
The lid opened
several timers
while the
machine was
working
The lid is to be opened only if
the time left on the display is
more than 1:30 hours. Make
sure that lid was closed well
after being opened
Long blackout
while the
machine was
working
Do not use the ingredients
and start over again
The rotation of
the kneading
pegs is blocked
Check that the kneading pegs
are blocked by grains, etc.
Pull out the baking tin and
check whether the drivers
turn. If this is not the case,
send the appliance to the
customer service
Problem
Cause
Solution
The appli-
ance does
not start. The
time acoustic
signal goes
off. The dis-
play shows
H:HH
The appliance
is still hot after
the previous
baking proce-
dure
Press the
START-/STOPP
button for 10 sec. until
1-3 hours (normal program)
appears. Pull out the plug.
Take out the baking tin
and leave it to cool at room
temperature. Then insert the
plug and start again
Error with the prescriptions
Problem
Cause
Solution
The bread rises
too fast
– too much yeast, too much
fl our, not enough salt
a/b
– or several of these causes
The bread does
not rise at all or
not enough
– no yeast at all or too little
a/b
– old or stale yeast
d
– liquid
too
hot
c
– the yeast has come into
contact with the liquid
d
– wrong
fl our type or stale fl our
d
– too much or not enough liquid
a/b/g
– not enough sugar
a/b
The dough rises
too much and
spills over the
baking tin
– if the water is too soft the
yeast ferments more
f/k
– too much milk affects the
fermentation of the yeast
c
The bread goes
down
in the middle
– The dough volume is larger
than the tin and the bread
goes down
a/f
– The fermentation is too
short or too fast owing to the
excessive temperature of the
water or the baking chamber
or to the excessive moistness.
c/h/i
– No salt or not enough sugar
a/b
– Too much liquid
h
Heavy, lumpy
structure
– Too much fl our or not enough
liquid
a/b/g
– Not enough yeast or sugar
a/b
– Too much fruit, wholemeal or
of one of the other ingredients
b
– Old or stale fl our
d
The bread is not
baked
in the center
– Too much or not enough
liquid
a/b/g
– Too much humidity,
h
– Recipes with moist ingre-
dients, e.g. yogurt
g
Open or coarse
structure or too
many holes
– Too much water
g
– No
salt
b
– Great humidity, water too hot
h/i
– Too much liquid
c
05-BBA 2605 Neu.indd 48
05-BBA 2605 Neu.indd 48
04.01.2008 10:45:03 Uhr
04.01.2008 10:45:03 Uhr
