Linea Domo B3990 Mode D'emploi page 62

B3990
The bread is too
small or rises insuf-
ficiently.
There is too much
dough and it rises
up over the edge of
the baking tin.
The bread collapses
in the centre during
baking.
The bread is too
heavy and the
structure is too
solid.
When cutting the
bread it appears to
be hollow inside.
Dry ingredients are
found of the out-
side of the bread.
The crust is thick
and the crust colour
is too dark when
making cakes or
products contain-
ing lots of sugar.
No yeast or too little used.
Inactive yeast through water
temperature being too high.
Yeast has been mixed with
salt.
The room temperature is too
low.
The dough is too sloppy as
a result of excessive amount
of water and too much yeast
used.
You used the wrong type of
flour resulting in failure to
rise.
The yeast multiplied too
rapidly or had a too high
temperature.
Excessive liquid content
makes the dough wet and
sloppy.
Too much or too little flour
or water.
Too many fruit ingredients or
too much wholemeal flour.
Too much water or yeast or
no salt used.
The water temperature is too
high.
Sticky ingredients such as
butter and bananas, etc. have
been used.
Kneading was not satisfac-
tory due to water shortage.
Different recipes or ingredi-
ents greatly affect the results
of the baking process. The
use of lots of sugar results in
a very dark crust colour.
Check the amount of yeast. Increase
room temperature if necessary.
Reduce liquid content and follow
the recipe.
Use bread flour or more powerful
baking powder.
Check room temperature and adjust
it if necessary.
Adjust the recipe in relation to the
amount of liquid absorbed.
Reduce the amount of flour or use
more water/liquid.
Reduce the amount of ingredients
and use more yeast.
Use less water or yeast and check
whether or not salt was used.
Check the water temperature.
Do not add sticky ingredients to the
dough.
Check to make sure that the bread-
maker is working correctly and that
the amount of water used is right.
If the crust colour is too dark
through the use of lots of sugar,
press on the START/STOP button 5
to 10 minutes before the planned
stop time has been reached so that
you interrupt the programme pre-
maturely. Leave the bread or cake in
the closed baking tin for 20 minutes.
62
www.domo-elektro.be