ETA Crustum - Manual (Page 53)

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X. TECHNICAL DATA
Voltage (V) Stated on the product label
Wattage (W) Stated on the product label
Weight approx (kg) 6.5
Protection class of the appliance I.
Input in standby mode is < 1,00 W.
The product has received ES declaration of conformity according to Act as amended. The
product matches the requirements of the below statutory order as amended.
– Committee Regulation No. 2006/95/ES as amended, setting the technical requirements
of the electrical appliance as low.
– Committee Regulation No. 2004/108/ES as amended, setting the technical requirements
of products in terms of their electromagnetic compatibility
The product is in conformity with the European Parliament and European Committee
Regulation No. 1935/2004/ES re. Materials and objects designed for contact with food.
The manufacturer reserves the right for any insignificant deviations from the
standard finished product which do not have any effect on the functioning of the
product.
XI. FREQUENTLY ASKED QUESTIONS RELATED TO RECIPES
Problem Cause Solution
Bread rises too quickly - Too much yeast, too much flour, lack of salt
- Or combination of these causes
a/b
a/b
Bread did not rise at all
or partially only
- No or a few of yeast only
- Old or expired yeast
- Too hot liquid
- Yeast in contact with liquid
- Improper floor type or expired floor
- Too much or no liquid
- Low sugar
a/b
e
c
d
e
a/b/g
a/b
Bread rises extremely
and spills over the
baking pan
- If water is soft, yeast ferments more intensively
- Too much milk will influence fermentation of yeast
f/k
c
Crumb collapses, there
is a hollow in the bread
after baking.
- Dough volume exceeds the pan and the bread lowers.
- Too much liquid.
- Too short or long fermentation due to increased water
temperature or baking space or excessive moisture level
- Too much yeast
a/f
a/b/h
c/h/i
k
Heavy and clumpy
bread structure
- Too much or no flour
- Low yeast or sugar
- Too much of fruits, coarsely-ground floor or one of the
other ingredients
- Old or expired flour
a/b/g
a/b
b
e