Palsonic PAB3500 Owners Manual - Page 12

BEFORE ASKING FOR SERVICE Problem The unit does not start. Water leaks from the inner pot. Dough kneading cannot be performed. Smoke is generated during baking. Dough does not rise enough. Bread cannot be baked. Bread cannot be baked with the program timer. The program timer cannot be set. Bread rises too much or colapses Cause Is the power cord plugged in? Does the clock display indicate OE:01? Does the clock display indicate OE:02? Is the inner pot mounted correctly? Is the seal correctly seated on shaft? Is the dough blade attached correctly? Have flour or other ingredients spilled and on the heater in the oven burned? Is the amount of water used correct? Is the temperature of the water correct? Was bread flour used? Were all ingredients measured correctly and at room temperature with the exception of the water? Is the yeast you are using old or has it been left for a long time with the package opened? Has it been stored incorrectly? Is the bread being baked where the temperature is excessively high or low? Is the Manual course being used? Does the display flash? Is the program timer set correctly? Does the display show "Auto-MED" mode? Is the program timer set correctly? Is it very hot and or humid? Solution If not, plug the power cord in securely The unit will not operate if the oven's interior temperature is above 50°C such as immediately after baking is done Open the lidand let the inside cool off If so, contact qualified service personnel If not, mount the inner pot correctly. If not, contact service personnel to replace the packing. If not, remove the inner pot, take out ingredients, and attach the dough blade correctly. If so, clean the inside of oven. If smoke results from any other cause than the above, unplug the power cord and contact service personnel. Use the right amount of warm water. (Approximately 40°C) The use of bread flour is highly recommended. Measure all ingredients carefully and make sure they are at room temperature. Use fresh yeast from an unopened package. Use the unit in locations where the temperature is normal (18°-20°C) The Manual course is designed just for dough making and the unit will not enter the baking process. Remove the ingredients, replace with new ingredients, and start the unit in the correct course. Be sure to press Clear button first. If so, forgot to press START pad. Press START pad. Carefully read instructions for setting the program timer on page 7. A power failure may have occurred. Remove ingredients and start all over. Carefully read the instructions for setting the program timer on page 7. Reduce yeast by 1/4-1/2 tsp. Reduce water by 3 Tbsp. Add reduced amount of water. If after kneading three minutes dough appears too dry, add additional water, 1 Tbsp. at a time, up to 3 Tbsp. Do not use rapid rise yeast. 12