WestBend 47410 Instruction Manual - Page 10

HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough, reduce the amount of yeast by ¼ teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by a teaspoon or two. Some experimentation will be needed when using your breadmaker at high altitudes. CHECK YOUR TEMPS: It is a good idea at the end of a bread cycle to check the internal temperature of your bread with a thermometer before removing the bread from the pan. Most breads are done when they reach 190°F-200°F. Gluten-free breads should be between 205°F-210°F. If you have not reached these temperatures, it is likely that your bread is underbaked. Bake for additional time on setting (12) Bake. CYCLE TIME CHART: Please refer to the last page of this manual for a complete breakdown of each cycle. TROUBLESHOOTING GUIDE Review the following Problems, Possible Causes and Solutions below. GLUTEN FREE TROUBLESHOOTING Gluten free breadmaking can be tricky. To prevent baking a dense brick of bread rather than a fluffy loaf, use these helpful tips. • Use room-temperature ingredients, including eggs. • Reverse the normal order of adding ingredients. Start with the yeast and dry ingredients, add half the wet ingredients, and then start the cycle. Allow the ingredients to mix for several minutes and gradually add the remaining wet ingredients. • Observe the dough during the knead cycle. If the breadmaker has difficulty mixing ingredients thoroughly, use a spatula to scrape around the pan to assist. • Use an instant read thermometer to take the temperature of your bread before you remove it from the bread pan. If internal temperature has not reached 205-210°F, your loaf will be under done. Bake on the bake cycle for additional time, until internal temperature is between 205-210°F. LOAF SIZE & SHAPE Short loaves • Wheat breads will be shorter than white breads due to less gluten forming protein in whole-wheat flour. • Not enough liquid - Increase liquid by 1-2 teaspoons. • 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 fast rising or bread machine yeast. Do not use compressed yeast. Flat loaves, no rising • Yeast omitted - Assemble ingredients as listed in recipe. • Yeast too old - Check expiration date. • Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C). • Too much salt added - Use amount recommended in recipe. • Sugar or other sweetener omitted - Assemble ingredients as listed in recipe. English - 10