Aroma BREADCHEF ABM-220 - Manual (Page 24)

SOLUTION NOTES
(a) Use the provided or standard measuring spoons and measuring cups. Do not the tableware
spoons or cups. Measiare the ingredients correctly according to tsp (teaspoon), Tbs
(tablespoon), and the lines on the cup.
(b) Adjust the amount of ingredients used, or double check if any ingredient was omitted.
(c) Change liquid or cool down to room temperature (60-70®F).
(d) Add ingredients according to the list sequence from top to bottom in the recipes. Make a
small hole in the center of the flour and put the yeast inside. Do not let the yeast make
contact with any liquid.
(e) Use only new ingredients and store properly. Use bread flour.
(f) Reduce total ingredient volume. Do not use more than 4Vi cups of flour.
(g) Adjust liquid amount. If moist ingredient was used, reduce the liquid according to the
eunount of the ingredient used.
(h) In high humid weather, reduce liquid 1 to 2 teaspoons.
(i) In warm weather, do not use delay time function. Lower liquid temperature to 70°F by
adding small amount of ice to the liquid.
(]) Remove the bread pan from the machine and remove the bread from the pan immediately
after machine completes operation. Cool the bread an additional 10 to 15 minutes before
slicing.
Check Trouhieshooting “Madiine Operation” for possible other causes.
There are varieties of factors that may affect the results of the bread.
Any Comments or Questions Call AROMA
Toll Free Number 1-800-276-6286
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