West Bend L4805 - Manual (Page 20)

20
TROUBLESHOOTING GUIDE
Following are some typical problems that may occur when making bread in your bread
maker. Please review the problems, their possible causes and the corrective action that
should be taken to ensure successful bread making.
PROBLEM POSSIBLE CAUSE
SOLUTION
1. Top inflated, Mushroom- Too much yeast. Reduce yeast by ¼ to ½ teaspoon.
like in Appearance.
Too much sugar. Reduce sugar by 1 teaspoon.
Too much flour. Reduce flour by 2 to 3 tablespoons.
Substituted bread Use correct amount of bread
machine/fast-rise yeast machine/fast-rise yeast.
for amount given for
active dry yeast.
Not enough salt. Use amount of salt recommended in
recipe.
Warm, humid weather. Reduce liquid by 1 tablespoon and
reduce yeast by ¼ to ½ teaspoon.
May be caused from Make recommended adjustment
baking in high altitude for high altitude baking by reducing
yeast by ¼ teaspoon and reducing
liquid by 2 to 3 teaspoons.
2. Top and Sides Cave in
Too much liquid. Reduce liquid by 1 tablespoon.
Too much yeast. Use amount recommended in
recipe.
3. Center of Loaf is Raw,
Too much liquid. Reduce liquid by 1 tablespoon.
Not Baked Through.
Power outage during If power goes out during operation,
operation. bread maker will be turned off
automatically. You will need to
remove unbaked loaf from pan and
start over with fresh ingredients.
Forgot to put knead Always make sure knead bar is
bar in pan. on shaft in bottom of pan before
adding ingredients.
4. Gnarly, Knotted Top
Not enough liquid. Increase liquid by 1 tablespoon.
Too much flour. Measure flour accurately, leveling
off measuring cup.