Palsonic PAB3600 Owners Manual - Page 36

Troubleshooting

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TROUBLESHOOTING CRATERED BREAD If the top caves in, there is probably too much moisture inside the bread. This could be caused by using canned fruit or vegetables. It is better to drain well and blow them dry first or reduce water by 1 tablespoon. Cratered bread can also occur with cheese bread, depending on the moisture content of the particular cheese. Soggy sides and peculiar shapes can occur when a loaf is left in the baking pan after baking is completed. "MUSHROOM" BREAD There may be too much yeast, causing the top to mushroom. Yeast must be measured in teaspoons and active dry yeast must not be mixed with fast rise yeast in the same loaf. There may also be too much sugar, or ingredients containing sugar such as dried fruit, honey etc. Decrease sugar accordingly. Another possibility may be too much water. Try decreasing it by 1/8 cup at a time. If the loaf still mushrooms, try to replace 1/4 of the total flour with whole wheat flour. GNARLY LOAVES Your dough probably needs more moisture. It is suggested to reduce flour 1 tablespoon at a time or to increase liquids 1 tablespoon at a time until you reach the right balance for your machine. HIGHER ALTITUDE The low air pressure in higher altitudes means that less resistance is exerted on yeast, so your bread may rise faster. Also try to decrease the amount of yeast by 1/4 tablespoon at a time to slow the rising. Also try to decrease water by no more than 1/8 cup. Climate can also change the results of your bread due to different temperature and humidity of different locations in the world. CAKE STICKING AT THE BOTTOM OF BUCKET This may be due to too much liquid. We did an experiment to reduce the amount of water to 3/4 cup from 1 l/4 cup and the amount of vegetable oil to l/4 cup from l/3 cup in the Betty Crocker SuperMoist Cake Mix recipe, and the cake came out perfectly. JAM If you find that your jam is not thick enough, you may restart this particular Jam cycle again. Most recipes contain sugar in some form for sweetness as well as to start the yeast and promote browning. Salt, on the other hand, inhibits the yeast, but is needed for flavour. Thus you can control the balance of the chemical reaction between flour, yeast, water, sugar and salt to make a good loaf of bread according to your desired fluffiness, weight, and browning. "ERR" DISPLAYS WHEN START BUTTON IS PRESSED The breadmaker is too hot to make another loaf. Unplug the machine to clear the display, open the lid, remove the baking pan and allow the inside of the unit to cool sufficiently. Restart the breadmaker again. FOR CUSTOMER ASSISTANCE PLEASE CALL: Palsonic Customer Service Australia: 1300 657 888 New Zealand: 0800 438 847 35 PAB3600 1B 9/97 1PAIB / 699B

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CRATERED BREAD
If the top caves in, there is probably too much moisture inside the bread. This could be caused by using canned
fruit or vegetables. It is better to drain well and blow them dry first or reduce water by 1 tablespoon. Cratered bread
can also occur with cheese bread, depending on the moisture content of the particular cheese. Soggy sides and
peculiar shapes can occur when a loaf is left in the baking pan after baking is completed.
"MUSHROOM" BREAD
There may be too much yeast, causing the top to mushroom. Yeast must be measured in teaspoons and active
dry yeast must not be mixed with fast rise yeast in the same loaf. There may also be too much sugar, or ingredients
containing sugar such as dried fruit, honey etc. Decrease sugar accordingly. Another possibility may be too much
water. Try decreasing it by 1/8 cup at a time. If the loaf still mushrooms, try to replace 1/4 of the total flour with
whole wheat flour.
GNARLY LOAVES
Your dough probably needs more moisture. It is suggested to reduce flour 1 tablespoon at a time or to increase
liquids 1 tablespoon at a time until you reach the right balance for your machine.
HIGHER ALTITUDE
The low air pressure in higher altitudes means that less resistance is exerted on yeast, so your bread may rise faster.
Also try to decrease the amount of yeast by 1/4 tablespoon at a time to slow the rising. Also try to decrease water
by no more than 1/8 cup. Climate can also change the results of your bread due to different temperature and humidity
of different locations in the world.
CAKE STICKING AT THE BOTTOM OF BUCKET
This may be due to too much liquid. We did an experiment to reduce the amount of water to 3/4 cup from 1 l/4
cup and the amount of vegetable oil to l/4 cup from l/3 cup in the Betty Crocker SuperMoist Cake Mix recipe, and
the cake came out perfectly.
JAM
If you find that your jam is not thick enough, you may restart this particular Jam cycle again.
Most recipes contain sugar in some form for sweetness as well as to start the yeast and promote browning. Salt,
on the other hand, inhibits the yeast, but is needed for flavour. Thus you can control the balance of the chemical
reaction between flour, yeast, water, sugar and salt to make a good loaf of bread according to your desired fluffiness,
weight, and browning.
"ERR" DISPLAYS WHEN START BUTTON IS PRESSED
The breadmaker is too hot to make another loaf. Unplug the machine to clear the display, open the lid, remove the
baking pan and allow the inside of the unit to cool sufficiently. Restart the breadmaker again.
FOR CUSTOMER ASSISTANCE PLEASE CALL:
Palsonic Customer Service
Australia: 1300 657 888
New Zealand: 0800 438 847
PAB3600 1B 9/97
1PAIB / 699B
35
TROUBLESHOOTING