Emerilware T-fal Betriebsanleitung PDF herunterladen (Seite 10)

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QUICK GUIDE TO IMPROVE RESULTS

Problem Cause Solution

a) Use measuring cups and spoons

to measure dry ingredients and

measuring cups specifically designed

for measuring liquid ingredients. Do

not sift or pack ingredients

b) Add additional water, a

tablespoon at a time, up to 4

additional tablespoons

c) Use bottled water

d) Break egg into measuring cup; if

less than 1/4 cup, add water or milk

to make up the difference

GENERAL PROBLEM SOLVING: CAUSES & SOLUTIONS

QUICK GUIDE TO IMPROVE RESULTS

Dough is too dry due to:

a) Ingredients not measured correctly

b) Insufficient water

c) Hard water

d) Recipe includes eggs which were

smaller than a 1/4 cup of liquid

The bread maker

labors during the

kneading cycle or

dough does not come

together into a ball

after kneading

a) Use measuring cups and spoons to

measure dry ingredients and the

proper measuring cup for liquids; do

not sift or pack ingredients; make sure

ingredients are at room temperature

b) Only use fresh, properly stored yeast

c) Perhaps there was a power outage

or machine was unplugged

a) Ingredients not measured correctly

nor at correct temperature

b) Yeast may have expired or has

become inactive

c) Bread machine has turned off

Bread does not bake

completely or loaf is

too dense

Dough is too sticky

a) Flour has high moisture content

b) Too much liquid used

c) Water is soft

a) Only use bread flour that is

stored in an airtight container; try a

different brand of flour

b) Use less water; you can also add

additional flour, a tablespoon at a

time, up to 4 tablespoons, to remedy

the problem while kneading dough

c) Use bottled water

Dough or bread did

not rise enough or

at all

a) Ingredients were not at room

temperature

b) Ingredients were not added to the

bread pan in the proper order

adversely affecting the yeast

c) Yeast was inactive

d) Low-gluten flour used

e) High altitude

f) Hard water

g) Room temperature was below 68

degrees F

h) Ingredients not measured properly

i) The bread maker lid was opened

too much during the rising process

a) Make sure all ingredients (except

yeast) are at room temperature and

water is between 70 and 90 degrees F

b) Add ingredients in exact order as

specified in the recipe

c) Check expiration date on the yeast

packet or jar; store opened packages

of yeast in airtight containers in the

refrigerator or freezer

d) Only use bread flour or a blend of

bread flour and whole grain flour

e) Reduce water by 1 tablespoon for

every 1000 feet in locations 3000 feet

above sea level, up to 4 tablespoons

f) Use bottled water

g) Only use bread maker in a location

that is 68 to 80 degrees F

h) Use measuring cups and spoons to

measure dry ingredients and the

proper measuring cup for liquids. Do

not sift or pack ingredients

i) Do not open the bread maker lid

during the rising process as the

machine is programmed to keep the

bread maker at the appropriate

temperature to assist the yeast to

grow and the bread to rise.

Bread collapses

when baked;

mushroom-top;

coarse large holes

in loaf

a) Only use bread flour and whole

grain flour that is stored in an airtight

container

b) Measure all liquids using measuring

cups specifically designed for

measuring liquids and measure

accurately; only use the amount of

yeast specified in the recipe

c) Use amount of salt specified in the

recipe, or use Program 7 for Salt Free

bread

d) Dough will rise too quickly and

unevenly during hot and or humid

days; use cooler water (68 degrees F)

to slow down the rising process or

reduce the yeast 1/4 to 1 teaspoon

depending on the loaf size

Dough rose unevenly and or too

quickly, due to:

a) Excess moisture

b) Too much liquid or too much yeast

was used

c) No salt or not enough

d) High humidity and/ or heat

Crust is too dark or

too hard

a) Set bread maker on lighter crust

setting

b) Bake sweet breads on the light

setting

a) Crust setting was set too dark

b) Recipe has a lot of sugar or

sweetener

Crust is pale

and/or wet

a) Set bread maker on a darker crust

setting

b) Add a small amount of sugar and/or

fat to the recipe

a) Crust setting is set too light

b) Recipe has little or no sugar or fat

Gummy areas in

baked loaf

Too much fat or additional ingredients

like cheese or fruit were added to the

dough or were added too late; butter was

cold and never blended in completely;

only use room temperature ingredients;

do not exceed amount of additional

ingredients specified in the recipe.

Butter or oil, as well as other

ingredients like cheese and fruit did

not blend well with other ingredients

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