West Bend Automatic User Manual

TROUBLESHOOTING GUIDE
Following are some typical problems that can 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 suc
cessful bread making.
PROBLEM
POSSIBLE CAUSE
SOLUTION
1. Top Inflated,
Mushroom like
in Appearance.
• Too much yeast.
• Too much sugar.
• Too much flour.
• Substituted fast-rising yeast for
amount given for active dry yeast.
• Not enough salt.
• Warm, humid weather.
• May be caused from baking in
high altitude.
• Reduce yeast by 'A to 'A teaspoon.
• Reduce sugar by I teaspoon.
• Reduce flour by 2 to 3 tablespoons.
• Use correct amount of fast-rising
yeast.
• Use amount of salt recommended
in recipe.
• Reduce liquid by I tablespoon and
reduce yeast by lA to Vi teaspoon.
• Make recommended adjustment
for high altitude baking by reducing
yeast by 'A teaspoon and reducing
liquid by 2 to 3 teaspoons.
2. Top and Sides
Cave In.
• Too much liquid.
• Too much yeast.
• Reduce liquid by I tablespoon.
• Use amount recommended in recipe.
3. Center of Loaf
is Raw, Not
Baked Through.
• Too much liquid.
• Power outage during operation.
• Forgot to put knead bar in pan.
• Reduce liquid by I tablespoon.
• If power goes out during operation,
bread maker will be turned off
automatically. You will need to
remove unbaked loaf from pan and
start over with fresh ingredients.
• Always make sure knead bar is on
shaft in bottom of pan before adding
ingredients.
4. Gnarly, Knotted
Top.
• Not enough liquid.
• Too much flour.
• Increase liquid by I tablespoon.
• Measure flour accurately, leveling
off measuring cup.
5. Flat Loaves,
No Rising.
• Yeast omitted.
• Yeast too old.
• Liquid too hot.
• Too much salt added.
• Sugar or other sweetener omitted.
• If using timer, yeast got wet before
bread making process started.
• Assemble ingredients as listed in
recipe.
• Check expiration date.
• Use tepid water, 80°F.
• Use amount recommended.
• Assemble ingredients as listed in
recipe.
• Push dry ingredients into corners
of pan and make slight well in center
of dry ingredients for yeast to protect
it from liquids.
6. Short Loaves.
• Typical for I pound loaves and
recipes using whole wheat flour.
• Not enough liquid.
• Sugar omitted or not enough added.
• Wrong type of flour used.
• Not enough yeast used or too old.
• Wrong type of yeast used.
• Normal situation, no solution.
• Increase liquid by I tablespoon.
• Assemble ingredients as listed in
recipe.
• Do not use all-purpose flour.
• Measure amount recommended
and check freshness date on package.
• Use correct type of yeast, especially
important for Rapid Bread Select
settings.
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West Bend Automatic Specifications

General

Brand	West Bend
Model	Automatic
Category	Bread Maker
Language	English