WestBend 41051 Instruction Manual - Page 15

6. Loaf of bread is burned 7. Crust too thick 8. Knead bar cannot be removed. 9. Flat loaves, 10. Short loaves. (Under 5 inches) 11. Collapsed while baking. TROUBLESHOOTING GUIDE (continued) Bread maker malfunctioning Bread baked too long. See Warranty section for service. Use lighter crust color setting to shorten bake time. You must add water to bread pan and allow knead bar to soak before it can be removed. Follow cleaning instructions after use. Yeast omitted. Assemble ingredients as listed in recipe. Yeast too old Check expiration date. Liquid too hot Use lukewarm liquid,80ºF. Too much salt added. Use amount recommended. Sugar or other sweetener omitted. Assemble ingredients as listed in recipe. If using timer, yeast got wet before bread making process started. Push dry ingredients into corners of pan and make slight well in center of dry ingredients for yeast to protect it from liquids. Typical for 1 pound loaves and recipes using whole wheat flour. Normal situation, no solution. Not enough liquid. Increase liquid by 1 tablespoon. Sugar omitted or not added. Assemble ingredients as listed in recipe. Wrong type of flour used. Do not use all-purpose flour. Not enough yeast used or too old. Measure amount recommended and check freshness date on package. Wrong type of yeast used. Use correct type of yeast, especially important for bread machine/fast-rising yeasts. May be caused from baking in high altitude. Make recommended adjustment for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons. Exceeding capacity of bread pan. Not enough salt used or omitted. Do not use more ingredients than for 1½ pound loaf. . Use amount of salt recommended in recipe. Too much yeast or wrong type used. Measure right type of yeast accurately. Warm, humid weather. Reduce liquid by 1 tablespoon and reduce yeast by ¼ to ½ teaspoon. 15