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Bread is difficult to remove from the mold.
The underside of the loaf is glued to the kneading hooks.
Move the shafts up and down repeatedly until the bread falls out. After baking,
clean the kneading hooks and shafts. If necessary, fill the baking tin with warm
water and let it soak for 30 minutes. Then it is easier to remove the hooks and
clean them.
The ingredients are not mixed well and the bread does not bake properly.
Incorrect program setting.
Check the selected program and other settings.
The START/STOP button was pressed during operation.
The cover was opened many times during the operation of the bakery.
Do not open the cover after the last sour.
Long-term power failure during equipment operation. Rotation of the kneading
hook is blocked.
Check that the kneading hook is not blocked by grains and the like. Select the
baking tin and check that the shaft rotates freely. If not, contact an authorized
service center.
The baking tin rises during mixing.
The dough is very thick.
Open the lid and add a little liquid to the dough. Then close the lid again.
Useful information and tips for baking
In this section you will find some useful tips and information for preparing bread
and other pastries, as well as some recipes for their preparation.
After baking, the bread stuck to the container.
After baking, let the bread cool for about 10 minutes and then turn the mold
upside down. If you cannot tip the bread, move the shafts of the kneading hooks
from left to right until the bread is released. Grease the entire mold and kneading
hooks before baking again.
How to avoid holes in the bread after kneading hooks?
You can remove the kneading hooks before the last cycle of leavening with floured
fingers.
The dough leaks over the edge of the container.
This only happens if you use wheat flour with a higher gluten content.
- Reduce the amount of flour and, accordingly, the amount of other ingredients.
The finished bread will have sufficient volume.
- Before fermenting, spread a tablespoon of hot melted margarine on the dough.
