West Bend L4978 User Manual
Page 15
15
TROUBLESHOOTING GUIDE (continued)
6. Loaf of bread is burned
Bread maker malfunctioning
See Warranty section for service.
7. Crust too thick
Bread baked too long.
Use lighter crust color setting to shorten bake time.
8. Knead bar cannot
You must add water to bread
Follow cleaning instructions after use.
be removed.
pan and allow knead bar to soak
before it can be removed.
9. Flat loaves,
Yeast omitted.
Assemble ingredients as listed in recipe.
Yeast
too
old
Check
expiration
date.
Liquid
too
hot
Use
lukewarm
liquid,80ºF.
Too
much
salt
added.
Use
amount
recommended.
Sugar or other sweetener
Assemble ingredients as listed
omitted.
in
recipe.
If using timer, yeast got Push dry ingredients into corners
wet before bread making
of pan and make slight well in
process
started.
center
of
dry
ingredients
for
yeast
to
protect
it
from
liquids.
10. Short loaves.
Typical for 1 pound
Normal situation, no solution.
(Under 5 inches)
loaves and recipes using
whole
wheat
flour.
Not enough liquid.
Increase liquid by 1 tablespoon.
Sugar omitted or not added.
Assemble ingredients as listed in recipe.
Wrong type of flour used.
Do not use all-purpose flour.
Not
enough
yeast
used
Measure
amount
recommended
or
too
old. and
check
freshness
date
on
package.
Wrong
type
of
yeast
used.
Use
correct
type
of
yeast,
especially
important
for
bread
machine/fast-rising yeasts.
11. Collapsed
May be caused from
Make recommended adjustment
while baking.
baking in high altitude.
for high altitude baking by
reducing yeast by ¼ teaspoon and
reducing
liquid
by
2
to
3
teaspoons.
Exceeding capacity of
Do not use more ingredients than
bread
pan.
for
1½
pound
loaf.
.
Not enough salt used or
Use amount of salt recommended
omitted.
in
recipe.
Too much yeast or wrong
Measure right type of yeast
type
used. accurately.
Warm,
humid
weather.
Reduce
liquid
by
1
tablespoon
and
reduce
yeast
by
¼
to
½
teaspoon.