Staba BM 3 Mode D'emploi page 26

Troubleshooting
Dear Client,
Thank you for buying this STEBA product. The following table will help you with
problems that may occur when using your device. For many problems there is a sim-
ple solution, because not everything that appears like a malfunction must be serious.
Please check the following list before contacting our customer service.
Problem
Bread collapses
when baked
Heavy, dense
texture
Open, coarse or
holey texture
The bottom and
the
sides are covered
with too much
flour.
The bread is too
dark
Smoke emitted
from chamber or
steam vent
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Cause
∙ Dough rose unevenly and
or
∙ too quickly, due to:
∙ Excess moisture
∙ Too much liquid or too
much yeast was used
∙ High humidity and / or heat
∙ Too much flour or not
enough liquid
∙ Too much fruits, whole
grain or other added ingre-
dients
∙ Too much water was used
∙ Salt omitted
∙ Overheated liquid was used
∙ Strong glutinosity ingredi-
ents in bread such as butter
and bananas etc.
∙ You have used too much
flour or not enough liquid.
∙ You are using too much
sugar
∙ You chose the wrong crust
color.
∙ You might have spilled in-
gredients onto the heating
element.
Solution
∙ Only use flour that is stored
in an airtight container
∙ Measure all liquids using
measuring cups
∙ Dough will rise too quickly
and unevenly during hot
and/or humid days
∙ Adjust liquid amount
∙ Adjust the amount of in-
gredients used
∙ Adjust liquid amount.
∙ Add salt
∙ Change liquid or cool down
to room temperature.
∙ Do not add strong glutinos-
ity ingredients
∙ Check the recipe and mea-
sure the right quantity
∙ Press the "Start/ Stop"
button to interrupt the pro-
gram 5-10 minutes ahead
of intended finishing time.
Before removing the bread
you should keep the bread
in bread pan for about 20
minutes with lid closed.
∙ Remove these ingredients
after the device cooled
down.