Stimmen - 4, Durchschnittliche Bewertung: 4.5
(
)
)
|
Anleitung Zusammenfassung
SPECIAL NOTE: An audible alert will sound during the knead cycle to signal when to add special ingredients such as raisins or nuts, if called for. Adding these ingredients at the alert prevents them from becoming over mixed or crushed. If these ingredients are not required, ignore this alert. The audible alert during the knead cycle can be used as a reminder to check the dough for any needed adjustment. See “Special Notes n Flour” on page 3. RISE (1) – The dough is allowed to rise. Faint clicking sounds indicate gentle heat being provided to keep the chamber warm. STIR-DOWN (1) – Next, the dough is stirred down by the knead bar to remove excess carbon dioxide gas created by the yeast. SPECIAL NOTE: If using dough setting, an audible alert will sound and bread maker will turn off, as the cycle is complete. The dough is ready for hand shaping, rising and baking in your own oven. RISE (2) - The dough is allowed to rise again, but for a shorter period of time. STIR-DOWN (2) - The dough is again stirred down by the knead bar to remove excess gas and to shape for the final rise. This final stir-down ensures that the bread will have good texture. RISE (3) - A final rise helps the dough achieve maximum height. Faint clicking sounds indicate gentle heat being provided to keep the chamber warm. BAKE -Bake time varies by crust color. An audible alert indicates bread is done and 0:00 appears in display. If bread maker is not turned off, it automatically goes into keep warm for up to 3 hours. TROUBLESHOOTING GUIDE PROBLEM POSSIBLE CAUSE SOLUTION LOAF SIZE AND SHAPE 1. Short loaves. - Wheat breads will be shorter due to less gluten- Normal situation, no solution. On average, 1 lb. forming protein in whole wheat flour. loaves will be 4 - Not enough liquid - Increase liquid by 1 tablespoon. inches high; 1. lb. - Sugar omitted or not enough added. -Add ingredients as listed in recipe. loaves 5 to 6 inches - Wrong type of flour used. - Do not use all-purpose flour. high at regular - Not enough yeast used or too old. - Measure amount recommended and check bread settings. - Wrong type of yeast used. freshness date on package. - Use correct type of yeast, especially important for bread machine/fast-rising yeasts. 2. Flat loaves, no rising -Yeast omitted. -Yeast too old. -Liquid too hot. -Too much salt added. -Sugar or other sweetener omitted. -If using timer, yeast got wet before bread making process started. -Add ingredients as listed in recipe -Check expiration date. -Use lukewarm liquid, about 75-85° F. -Use amount recommended. -Add ingredients as listed in recipe. -Push dry ingredients into corners of pan. -Make well in center for yeast. 3. Top inflated, -Too much yeast. -Reduce yeast by . to . teaspoon. mushroom-like in -Too much sugar. -Reduce sugar by 1 teaspoon. appearance. -Too much flour. -Substituted active dry yeast for bread machine/fastrising yeast. -Not enough salt. -Warm, humid weather. -May be caused by high altitude. -Reduce flour by 2 to 3 tablespoons. -Use correct amount of bread machine/fastrising yeast. -Use amount recommended in recipe. -Reduce liquid by 1 tablespoon and reduce yeast by . to . teaspoon. -See “High Altitude” section on pg. 7 4. Top and sides cave in -Too much liquid. -Too much yeast. -Reduce liquid by 1 tablespoon. -Use amount recommended in recipe. 11 5. Gnarly, knotted top, not smooth. -Not enough liquid. -Too much flour. -Tops may not all be perfectly shaped, but will not affect flavor. -Increase liquid by 1 tablespoon. -Measure flour accurately, leveling off measuring cup. See pg.5. -Having dough at proper condition is key to perfect loaves. See pg. 3. 6. Collapsed while baking. -May be caused by high altitude. -Exceeding capacity of bread pan. -Not enough salt used or omitted. -Too much yeast or wrong type used. -Warm, humid weather. -See “High Altitude” section on pg. 6. -Do not use more ingredients than recommended for 1. pound loaf. -Use amount recommended in recipe. -Measure right type of yeast accurately. -Reduce liquid by 1 tablespoon and reduce yeast by . to . teaspoon. 7. Loaf uneven. -Dough too dry and not allowed to rise evenly in pan. -Increase liquid by 1 tablespoon. BREAD TEXTURE 8. Heavy, dense texture. -Too much flour. -Not enough yeast. -Not enough sugar. -Measure accurately. See pg. 5. -Measure recommended amount. -Measure accurately. See pg. 5 9. Open, coarse, holey texture. -Salt omitted. -Too much yeast. -Too much liquid. -Add ingredients as listed in recipe. -Measure recommended amount. -Reduce liquid by 1 tablespoon. 10. Center of loaf is raw, not baked through. -Too much liquid. -Power outage during operation. -Forgot to put knead bar in pan. -Reduce liquid by 1 tablespoon. -Bread maker will turn off automatically if power not restored within 10 seconds. You must remove the unbaked loaf and start over with fresh ingredients. -Always put knead bar on shaft in pan before adding ingredients. 11. Doesn’t slice well, very sticky. -Sliced while too hot. -Not using pro...