Troubleshooting; Cause And Action - Panasonic SD-R2550 Notice D'utilisation

Before calling for service, please check through this section.
Problem
My bread does not rise well.
The top of my bread is
uneven.
Can failed dough be used
again?
E.g: The dough hasn't been
baked...etc.
My bread has not risen at all.
My bread is pale and sticky.
My bread is sticky and slices
unevenly.
My bread has risen too
much.
My bread is full of air holes.
My bread seems to have
collapsed after rising.

Troubleshooting

During or after cooking
[All bread]
 Your flour gluten quality is poor, or you have not used strong flour. (Gluten quality can vary depending
on temperature, humidity, how the flour is stored, and the season of harvest).
→ Try another type, brand or another batch of flour.
 The dough becomes too firm as you haven't used enough liquid.
→ Stronger flour with higher protein content absorbs more water than others, try adding an extra 10 - 20 mL.
 You are not using the right type of dry yeast .
→ Use a dry yeast from a sachet, which has "instant yeast" or "rapid rise yeast" written on it.
This type does not require pre-fermentation.
 You are not using enough dry yeast, or your dry yeast is old.
→ Use the measuring spoon provided. Check the yeast's expiry date. (Keep dry yeast in refrigerator)
 The dry yeast has touched liquid before kneading.
→ Check that you have put the ingredients in the correct order according to the instructions. (P. EN12)
 You have used too much salt, or not enough sugar.
→ Check the recipe and measure out the correct amounts using the measuring spoon provided.
→ Check that salt and sugar are not included in other ingredients.
 It can be used to make doughnut, pizza and others.
Please confirm at which status baking stopped and resumed the subsequent operations.
• When dry yeast had been mixed with other ingredients.
→Take out the dough and make doughnut or pizza (P. EN13, EN23).
• When the bread dough is halfway fermented or baked.
→ Take out the dough and start baking for 40 minutes at 170 °C in the oven. While observing the
situation while baking.
 You did not use dry yeast.
→ Place the correct amount of dry yeast.
 You are not using enough dry yeast, or your dry yeast is old.
→ Use the measuring spoon provided. Check the yeast's expiry date. (Keep yeast in refrigerator.)
 There has been a power failure, or the machine has been stopped during bread making.
→ You will need to remove the bread from the bread pan and start again with new ingredients.
 It was too hot when you sliced it.
→ Allow your bread to cool on rack before slicing to release the steam.
 You have used too much dry yeast / water.
→ Check the recipe and measure out the correct amount using the measuring spoon (dry yeast) /
measuring cup (water) provided.
→ Check that excess water amount is not included in other ingredients.
 You have used too much flour.
→ Carefully weigh the flour using scales.
 You have used too much dry yeast.
→ Check the recipe and measure out the correct amount using the measuring spoon provided.
 You have used too much liquid.
→ Some types of flour absorb more water than others, so try using 10 – 20 mL less water.
 The quality of your flour isn't very good.
→ Try using a different brand of flour.
 You have used too much liquid.
→ Try using 10 - 20 mL less water.

Cause and Action

EN27