Panasonic SD-YR2540 Mode D'emploi page 65

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.
Dry yeast does not drop into
the bread pan.
My bread is sticky and slices
unevenly.
My bread has risen too
much.
My bread is full of air holes.
GB20
OI5 SD-YR2540 EU Pagination ——3rd_20201210.indd 20
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 "Easy blend", "Fast Action" or "Easy Bake" 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 dry 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. GB6)
 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.
[Spelt bread]
 Einkorn wheat was used when baking speciality bread and / or a lot of flour other than spelt flour were used.
→ The spelt flour should be up to 60% of the entire flour when using more than two kinds of flour
other than spelt. The rye and the rice flour should be up to 40% of the entire flour and buckwheat
flour should be up to 20% of the entire flour.
 It can be used to make doughnut, pizza and others.
Please confirm at which status baking stopped and resumed the subsequent operations.
• When there is still dry yeast in the yeast dispenser
→Re-start making dough using the "Pizza" dough procedure to make doughnut or pizza (P. GB7, GB17).
• When dry yeast had been mixed with other ingredients.
→Take out the dough and make doughnut or pizza (P. GB7, GB17).
• 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 dry yeast's expiry date. (Keep dry 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.
 The timing of yeast dispenser activation is different depending on the menu program and room
temperature.
 Yeast dispenser is wet, or there may be a static build up.
→ Wipe with a damp cloth and dry naturally.
 Dry yeast is damped.
→ Use new dry yeast.
 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) /
sourdough 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.
Cause and Action
2021/2/6 上午 09:59:02