WestBend 41067 Instruction Manual - Page 15

BREAKDOWN OF CYCLES/ TROUBLESHOOT TROUBLESHOOTING GUIDE PROBLEM 1. Short loaves. On average, 1X. lb. loaves will be 4 to 5 inches high; 2 lb. loaves,5X to 6X inches high at regular bread settings. Breads made at onehour setting will be about 1 inch shorter. 2. Flat loaves, no rising. 3. Top inflated, mushroom-like in appearance. 4. Top and sides cave in. 5. Gnarly, knotted top, not smooth. 6. Collapsed while baking. 7. Loaf uneven. 8. Heavy, dense texture. POSSIBLE CAUSE SOLUTION LOAF SIZE AND SHAPE • Wheat breads will be shorter due to less gluten-forming protein in whole wheat flour. • Not enough liquid. • Sugar omitted or not enough added. • Wrong type of flour used. • Not enough yeast used or too old. • Wrong type of yeast used. • Normal situation, no solution. • Increase liquid by 1 tablespoon. • Add ingredients as listed in recipe. • Do not use all-purpose flour. • Measure amount recommended and check freshness date on package. • Use correct type of yeast, especially important for bread machine/ fast-rising yeasts and one-hour setting. • 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 liquid at correct temperature for bread setting being used. • Use amount recommended. • Add ingredients as listed in recipe. • Push dry ingredients into corners of pan. Make well in center for yeast. • Too much yeast. • Too much sugar. • Too much flour. • Substituted active dry yeast for bread machine/fast-rising yeast. • Not enough salt. • Warm, humid weather. • May be caused by high altitude. • Reduce yeast by X to X teaspoon. • Reduce sugar by 1 teaspoon. • Reduce flour by 2 to 3 tablespoons. • Use correct amount of bread machine/fast-rising yeast. • Use amount recommended in recipe. • Reduce liquid by 1 tablespoon and reduce yeast by 'A to 'A teaspoon. • See "High Altitude" section on pg. 6. • Too much liquid. • Too much yeast. • Reduce liquid by 1 tablespoon. • Use amount recommended in recipe. • 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. • 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 2 pound loaf. • Use amount recommended in recipe. • Measure right type of yeast accurately. • Reduce liquid by 1 tablespoon and reduce yeast by 'A to 'A teaspoon. • Dough too dry and not allowed to rise evenly in pan. • Increase liquid by 1 tablespoon. BREAD TEXTURE • Too much flour. • Measure accurately. See pg. 5. • Not enough yeast. • Measure recommended amount. • Not enough sugar. • Measure accurately. See pg. 5. 9. Open, coarse, holey texture. • Salt omitted. • Too much yeast. • Too much liquid. 14 • Add ingredients as listed in recipe. • Measure recommended amount. • Reduce liquid by 1 tablespoon.