Philco PHBM 7000 - Manual (Page 13)

11 Revison 06/2014 Copyright © 2014, Fast ČR, a. s.
EN
7.
The bread is so big
that it is beginning to
press on the lid. Too much of yeast, fl our or water or too
high temperature of the surrounding
environment.
Check the above-mentioned factors
and lower the amount of applicable
ingredients or the temperature
accordingly.
8.
The bread is too
small or the dough
did not rise properly.
Not enough or no yeast, or the yeast
was not active enough due to high water
temperature, or the yeast was mixed
with salt, or the surrounding temperature
was too low.
Check the amount and quality of
the yeast, increase the surrounding
temperature accordingly.
9.
The dough has too
large volume and fl ows
over the rim of the
baking container.
Too much of liquid ingredients make
the dough too watery and fi ne. Or too
much of yeast was used. Lower the amount of liquid
ingredients and choose thicker
consistence of the yeast.
10.
The bread is
breaking in half
during the baking.
1. The used fl our has incorrect
property or composition and does
not correspond well to the rising
process.
Use bread fl our or strong powder.
2. The rising process is too quick or
the yeast temperature is too high.
Yeast should be used at lower
temperatures than the surrounding
room temperature.
3. Too much water makes the dough
too watery or too fi ne.
Modify and change the amount of used
water according to the absorbing properties
of the fl our or the recipe.
11.
The bread is too
heavy and its texture
is too dense.
1. Too much of fl our or not enough
water. Lower the amount of fl our or increase
the amount of water.
2. Too much of fruity ingredients or
too much of whole wheat fl our.
Lower the amount of the applicable
ingredients and add more yeast.
12.
After you cut the
bread, you see that
the centre part of
the bread is hollow.
1. Too much water, too much yeast or
not enough salt.
Lower the amount of water or yeast
accordingly and check whether you
used enough salt.
2. Water temperature is too high. Check the water temperature.
13.
Dry powder is stuck
to the bread surface.
1. The bread contains strong jelly-
like ingredients such as butter,
bananas, etc.
Do not use strong jelly-like
ingredients.
2. Mixing is not adequate due to
insuffi cient water contents.
Inspect the water amount and
mechanical conditions of the bread
maker.
14.
Baking cakes or
pastries with high
sugar content makes
the crust too thick
and the colour too
dark.
Various recipes and ingredients affect
the baking process signifi cantly. Dark
colour of the crust is caused by high
sugar content.
If the crust colour is too dark (recipes
with high sugar content) press the Start/
Stop button to stop the baking process
5-10 minutes before the programme
ends. Before removing the bread, you
should let it in the baking container with
the lid closed for about 20 minutes.