WestBend 47410 Instruction Manual - Page 11

Top and sides cave in • Too much liquid - Reduce liquid by 1-2 teaspoons. • Too much yeast - Use recommended amount. Gnarly or knotted top, not smooth • Not enough liquid - Increase liquid by 1-2 teaspoons. • Too much flour - Measure flour accurately, leveling off measuring cup. Loaves uneven, shorter on one end • Dough too dry preventing even rise in bread pan - Increase liquid by 1-2 teaspoons. Collapsed while baking • May be caused from baking in high altitude - Make adjustment for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons. BREAD TEXTURE Heavy, dense texture • Too much flour - Measure accurately, leveling off measuring cup. • Not enough yeast - Add recommended amount of yeast. • Not enough sugar - Add recommended amount of sugar. Open, coarse, or holey texture • Salt omitted - Assemble ingredients as listed in recipe. • Too much yeast - Add recommended amount of yeast. • Too much liquid - Reduce liquid by 1-2 teaspoons. Bread doesn't slice well, very sticky • Sliced while too hot - Allow bread to cool on rack at least 15-20 minutes before slicing to release steam. • Not using proper knife - Use a good bread knife or electric knife. Center of loaf raw, not baked through • Too much liquid - Reduce liquid by 1-2 teaspoons. • Power outage during operation - If the power goes out during operation for longer than 5 minutes, the breadmaker will remain off when the power is restored. Remove the unbaked loaf from the bread pan and start over with fresh ingredients. • Forgot to put knead blade in bread pan - Always make sure the knead blade is on the shaft in bottom of the bread pan before adding ingredients. CRUST and COLOR THICKNESS Dark crust color/too thick • Too much sugar - Reduce sugar by half. Loaf of bread is burned • Breadmaker is malfunctioning - See Warranty page for service information. Crust too light • Not enough sugar or fat - Increase sugar or fat by half the amount recommended. English - 11