West Bend L4805 - Manual (Page 22)

22
PROBLEM POSSIBLE CAUSE SOLUTION
10. Collapsed While Baking. May be caused from Use recommended adjustment
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. recommended 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.
11. Bread Doesn’t Slice Well,
Sliced while too hot. Allow bread to cool on rack at least
very sticky. 15 to 30 minutes before slicing to
release steam.
Not using proper knife. Use a good bread knife or electric
knife.
12. Open, Coarse, Holey texture.
Salt omitted. Assemble ingredients as listed in
recipe.
Too much yeast. Measure right amount of
recommended yeast.
Too much liquid. Reduce liquid by 1 tablespoon.
13. Heavy, Dense Texture.
Too much flour. Measure accurately, leveling off
measuring cup.
Not enough yeast. Measure right amount of
recommended yeast.
Not enough sugar. Measure accurately.
14. Ingredients Not Mixed.
Did not start bread maker. After programming control panel,
press START/STOP button to turn
bread maker on.
Forgot to put knead Always make sure knead bar is on
knead bar in pan. shaft in bottom of pan before adding
ingredients.