Beper 90.493A Manuel D'instructions page 32

Bread Maker Use instructions
PROBLEM
Bread Collapses When Bread
Cakuse1: Salt was reduced or omitted.
Solution: Measure salt carefully using standard measuring spoons that have been leveled off.
Cause 2: Too much liquid was used.
Solution: If dough is too wet the bread will collapse. In future reduce water or liquid by at least 1 ta-
blespoon and up to 4 tablespoons Let the machine knead too dry, add additional water 1 tablespoon
at a time, up to 4 tablespoons.
Cause 3: Warm weather, high humidity or overheated liquid all speed up yeast action which may
cause the dough to rise too fast and the bread to collapse during baking.
Solution: If room temperature is over 27 centigrade degrees try using chilled water. Try reducing the
amount of yeast used by 1/4 teaspoon.
PROBLEM
The Bread or Dough Did Not Rise Enough
Cause 1: Not enough sugar was used.
Solution: Measure sugar carefully. Do not reduce amount of sugar or sugar sweeteners in a recipe.
DO not use artificial sweeteners.
Cause 2: Yeast did not activate.
Solution: Make sure yeast is fresh, check "use-by" date.
Yeast should be placed in a little hollow well made in the flour.
Cause 3: Too much salt inhibited rising.
Solution: Use amount specified in recipe and measure carefully.
Cause 4: High altitude.
Solution: For every 1,000 feet over 3,000 feet above sea level, reduce the water by 1 tablespoon up
to 4 tablespoons maximum.
PROBLEM
The Loaf of Bread is Small or Out of Shape
Cause: Too much flour was used.
Solution: Measure flour carefully. Spoon flour into measuring cup being careful not to pack down.
Level cup off with a knife.
PROBLEM
Bread Rose too high, Touching the Lid
Cause 1: Weather very hot and/or humid.
Solution: Do not bake bread in the machine until the weather is cooler and/or less humid.
Cause 2: Too much or wrong type of yeast used.
Solution: Measure yeast carefully. Active dry yeast is recommended for all recipes in this booklet.
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