WestBend 41080R Instruction Manual - Page 25

TROUBLESHOOTING GUIDE (continued) PROBLEM 10. Collapsed while baking. POSSIBLE CAUSE -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. 11. Doesn't slice well, very sticky. 12. Open, coarse, holey texture. 13. Heavy, dense texture. 14. Ingredients not mixed. - Sliced while too hot. -Not using proper knife. - Sale omitted. - Too much yeast. - Too much liquid. -Too much flour. -Not enough yeast. -Not enough sugar. -Did not start bread maker. -Forgot to put knead bar in pan. 15. Burning odor noted -Ingredients spilled inside oven. during operation. -Pan leaks. -Exceeding capacity of bread pan. 16.Bread sticks to pan/difficult to shake out. -Can happen over prolonged use. SOLUTION -Make recommended adjustment for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons. -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 ¼ to ½ teaspoon. -Allow bread to cool on rack at least 15 to 30 minutes before slicing to release steam. - Use a good bread knife or electric knife. - Assemble ingredients as listed in recipe. -Measure right amount of recommended yeast. -Reduce liquid by 1 tablespoon. -Measure accurately. Leveling off measuring cup. See pg. 6. -Measure recommended amount of yeast. -Measure accurately. See pg. 6. -After programming control panel, press start/stop button to turn machine on. -Knead bar must be on shaft in bottom of pan before adding ingredients. -Be careful not to spill when adding to pan. Ingredients can burn onto heating unit and cause smoke. -Replacement pan may be ordered. -Do not use more ingredients than recommended in recipe and always measure accurately. See pages 7 and 8. -Wipe inside of bread pan, from ribs down, lightly with vegetable oil or solid shortening. Or, add 1teaspoon vegetable oil to liquid in pan before adding dry ingredients. Do not use a vegetable spray as sticking can worsen. Or, let bread sit in pan 10 minutes before shaking out. 17. Knead Bars cannot be removed. 18. Loaves uneven, shorter on one end. 19. Top of bread not smooth, but bumpy, folded or cracked. 20. Difficult to shake bread out of pan. -You must add water to bread pan and allow knead bars to soak before they can be removed. - Dough too dry and not allowed to rise evenly in pan. -The tops of loaves may not all be perfectly shaped, however, this does not affect the wonderful flavor of the bread. -Excessive crust formed under knead bars. -Replacement pan may be ordered. See Warranty section. -Follow cleaning instructions after use. The cupped end of a spoon may be used to help remove knead bars if difficult to remove after soaking. -Increase liquid by 1 tablespoon. -Extend Rise when alert sounds near end of final rise. -Having the dough at the proper condition is the key to perfect loaves. See page 5. -Shake pan hard several times to remove. -Let bread sit in pan on rack 10 minutes before removing. 24