WestBend 41065Z Instruction Manual - Page 16

TROUBLESHOOTINGcontinued

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4. Gnarly, knotted top 5. Dark crust color 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(continued) Not enough liquid. Too much flour. Increase liquid by 1 tablespoon. Measure flour accurately, leveling off measuring cup. Dark crust setting used. Use Light or Medium crust color setting the next time. Bread maker malfunctioning See Warranty section for service information. Bread baked too long. Use lighter crust color setting the next time to shorten bake time. You must add water to Follow cleaning instructions after use. bread pan and allow knead bar to soak before it can be removed. Yeast omitted. Assemble ingredients as listed in recipe. Yeast too old Check expiration date. Liquid too hot Use lukewarm liquid,80º-90ºF. 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 of pan and make slight well in center of dry ingredients for yeast to protect it from liquids. Typical for 1 pound loaves and Normal situation, no solution. recipes using whole wheat flour. Not enough liquid. Increase liquid by 1 tablespoon. Sugar omitted or not enough 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. Do not use more ingredients than for a 1½ pound loaf. Not enough salt used or omitted. Use amount of salt recommended in recipe. Too much yeast or wrong type used. 16 Measure right type of yeast accurately.

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16
TROUBLESHOOTING(continued)
4.
Gnarly, knotted top
Not enough liquid.
Increase liquid by 1 tablespoon.
Too much flour.
Measure flour accurately, leveling off measuring cup.
5.
Dark crust color
Dark crust setting used.
Use Light or Medium crust color setting the next time.
6.
Loaf of bread is burned.
Bread maker malfunctioning
See Warranty section for service information.
7.
Crust too thick.
Bread baked too long.
Use lighter crust color setting the next time to shorten
bake time.
8.
Knead bar cannot be
You must add water to
Follow cleaning instructions after use.
removed
bread pan and allow knead bar
to soak before it can be removed.
9.
Flat loaves,
Yeast omitted.
Assemble
ingredients as listed in recipe.
Yeast too old
Check expiration date.
Liquid too hot
Use lukewarm liquid,80º-90ºF.
Too much salt added.
Use amount recommended.
Sugar or other sweetener
Assemble ingredients as listed in recipe.
omitted.
If using timer, yeast got wet
Push dry ingredients into corners of pan and make
before bread making
of pan and make slight well in center of dry
process started.
ingredients for yeast to protect it from liquids.
10.
Short loaves.
Typical for 1 pound loaves and
Normal situation, no solution.
(Under 5 inches)
recipes using whole wheat flour.
Not enough liquid.
Increase liquid by 1 tablespoon.
Sugar omitted or not
Assemble ingredients as listed in recipe.
enough added.
Wrong type of flour used.
Do not use all-purpose flour.
Not enough yeast used
Measure amount recommended and check freshness
or too old.
date on package.
Wrong type of yeast used.
Use correct type of yeast, especially important for
bread machine/fast-rising yeasts.
11.
Collapsed
May be caused from
Make recommended adjustment for high altitude
while baking.
baking in high altitude.
baking by reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.
Exceeding capacity of
Do not use more ingredients than for a 1½ pound loaf.
bread pan.
.
Not enough salt used or
Use amount of salt recommended in recipe.
omitted.
Too much yeast or wrong
Measure right type of yeast accurately.
type used.