AOLIER BM1349DB-GS Instrukcja obsługi - Strona 17

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The bread is not
baked in the center
Open
structure
many holes
Mushhroom-like,
unbaked surface
The
uneven or there are
clumps
middle
Flour deposits on
the bread crust
a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. add the ingredients specified in the
recipe in the right order, make a small ditch in the middle of the flour and put in the crumbled
yeast or the dry yeast, avoid letting the yeast and the liquid come into direct contact.
d)
Use only fresh and correctly stored ingredients.。
e) Reduce the total amount of the ingredients, do not use more than the specified mount of flour.
reduce all the ingredients by 1/3.
f) Correct the amount of liquid. if ingredients containing water are used, the dose of the liquid to
be added must be duly reduced.
g) In case of every humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timing function. Use cold liquids.
i)
Take the bread out of the pan immediatedly after baking and leave it on the grid to cool for at
least 15 minutes before cutting it.
j)
Reduce the amount of yeast or of all the ingredient doses by 1/4.
k) Never grease the pan!
l)
Add a tablespoon of wheat gluten to the dough.

Environment friendly disposal

too much or not enough liquid
too much humidity
recipes with moist ingredients,
e.g. yogurt
or
coarse
too much water
or
too
no salt
gread humidity, water too hot
too much liquid
bread volume too big for the pan
too much flour, especially for
white bread
too much yeast or not enough
salt
too much sugar
sweet ingredients besides the
sugar
slices
are
bread not cooled enough (the
vapor has not escaped)
in
the
the flour was not worked well on
the sides during the kneading
You can help protect the environment!
Please remember to respect the local
regulations:
electrical equipments to an appropriate
waste disposal center.
hand
in
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a/b/g
h
g
g
b
h/i
c
a/f
f
a/b
a/b
b
j
g/i
the
non-working