ARIETE 133 Mode D'emploi page 37

Problems Causes
The dough is The ingredients have not been ade-
leavened exces- quately dosed.
sively and pushes
No salt has been added.
against the lid.
The kneading blade has not been
inserted in the pan.
The bread will not The ingredients have not been ade-
rise quately dosed.
Baking powder or flour have expired.
The lid has been opened during a
program.
The loaf has a hole The dough leavened too quickly.
at the top.
Too much yeast or too much water
have been added.
An unsuitable program for the recipe
has been selected.
The crust colour is Too much sugar has been added.
too light.
The loaf is not It is normal that some loaves do not
symmetric have a symmetrical shape, especially
those made with wholegrain wheat
flour.
Too much yeast or too much water
have been added.
The kneading blade has moved the
dough sideways before leavening
and baking.
Loaves have differ- It's normal. The shape of the loaves
ent shapes. may change depending on the type
of bread.
The loaf is hollow The dough is too moist.
or there are holes
There is too much yeast.
in the crumb.
No salt has been added.
Too much hot water has been added.
Solutions
Measure out the ingredients carefully,
and pay attention to the right amount
of yeast and salt.
Try to decrease the amount of yeast
of 1/4 of a teaspoon.
Check if the kneading blade is
installed.
Measure out the ingredients thor-
oughly.
Check the expiration date of yeast
and flour.
Make sure that the liquid ingredients
are added at room temperature.
Do not lift the lid during cooking.
Select a more intense browning
option.
Slightly reduce the amount of sugar.
Select a lighter browning option.
Measure out the ingredients thor-
oughly.
Slightly reduce the amount of water
or yeast.
Measure out the ingredients thor-
oughly.
Slightly reduce the amount of water
or yeast.
Check that salt has been added.
Use water at ambient temperature.
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