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Troubleshooting the recipes
Why does my bread occasionally have some flour on the
side crusts?
Why do I need to add the ingredients in a particular
sequence?
Why is the dough only partly kneaded?
Why has the bread not risen?
When should I add nuts and fruits to the dough?
The baked bread is too moist.
There are air bubbles on the surface of the bread.
The bread rises and then collapses.
Can other recipes also be used?
All manuals and user guides at all-guides.com
Your dough may be too dry. Next time, take particular
care with measuring the ingredients. Add up to 1 tbsp.
of additional liquid.
This is the best way to prepare the dough. Using the timer
function prevents the yeast from mixing with the liquid
before the dough is stirred.
Check to see if the kneading paddle and the baking
mould are correctly positioned. Also check the consistency
of the dough and add 1/2 to 1 tbsp. of liquids or flour,
one or more times after kneading.
With baking mixtures: The amount of ready to use baking
mixture and the ingredients are not matched to the capa-
city of the baking mould. Reduce the quantities of the
ingredients.
The yeast used was too old or no yeast was added.
You will hear a signal tone when you should add the
ingredients.. If you add these ingredients to the dough at
the start, the nuts or fruit may get crushed at the time of
kneading.
Check the consistency of the dough 5 Min. after the start
of the kneading process and, if necessary, add more
flour.
You may have used too much yeast..
The dough is perhaps rising too fast. To prevent this,
reduce the water quantity and/or increase the quantity of
salt and/or reduce the quantity of yeast.
You can use other recipes, however, pay attention to the
ingredient amounts. Get to know your appliance well and
the recipes given here, before you try out your own recipes.
NEVER exceed the volume of 700 gr of flour.
Adjust the quantities of your recipes to the quantities
specified for the recipes given in this booklet.
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