Bedienungsanleitung Bomann MWB 1912 CB (Seite 11 von 19) (Englisch)

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Questions

Answers

on Bread

Baking

Machines

Smoke comes

out of

the

baking

compartment

oÍ the vents.

The ingredients

stick

the baking

compartmenl

or on the

outside

of the

Pull

out the

plug

and

c|ean

lhe outside

oÍ the

baking

tin or

the baking

The

bread

goes

down in

the middle

and

is moist

on,the

bottom.

The

bread is left

too

|ong

the

tin aÍler

the bread

out ol

the

baking

tin beÍore

the warming

function

over.

diÍÍicult

1o take

the

bread out

of the

baking tin.

The

bottom

of the |oaÍ

stuck to

the kneadi:rg

peg.

Clean the kneading

peg

and

shaÍts

after the

baking. lf necessary,

fill

the baking

tin with warm

water for

30 minutes.

Then

the kneading

pegs

can be

easily removed

and cleaned.

The

ingredients

are not

mixed

oÍ

the bread ts

not

baked conectly.

Check

the selected

and

the other

STOP key

was

pressed

when

the

appliance

was

The

door was

opened

several

times

during

operation.

Open

the door

onÍy

when

the

display

shows

time

longer

than

'l:30

hours.

Make

sure to

clgse

the door

Long

blackout

while

the

machine

was working.

Do not

use

the

ingredients

and start

The rolatíon

oÍ the

kneading

pegs

blocked.

Check

that

the kneading

pegs

are blocked

etc. Pull

out

the

ing

tin

and check

whether

the

drivers turn.

|í

this is

not

the

case,

send

the

appliance

the

customer

servi

The

app|íance

does

no1

start. The

time

acoustic

slgnal

goes

oÍf' The

display

shows H:HH.

The

appliance

still

hot

atler

the

baking

procedure,

Press

STOP

key for

3 seconds

until the

display

shows

the

clock

time. Remove

baking

pan

and

a|low

Ío coo|

room

temperature.

Then

restart.

The

dough rises

too

much

and spills

over

the

baking

tin

the

water

too

soft the

yeast

fermenls

too

much

mi|k

aÍfects

the

The

bread

goes

down

ihe middle

the dough

volume

is larger

than

the tin

and the

bread

goes

down

the fermentation

too

short

too {ast

owing

the excessive

temperature

oÍ the water

the

baking

chamber

to the

excessive

moistness,

Warm

liquids

make

the

dough rise

too

quickly

and

loaf

fall

before

bakino.

salt

not

enough

sugar

Heavy,

lumpy

structure

too much

flour

or not

enough

liquid

not

enough

yeast

oÍ

sugar

too much

fruit,

wholemeal

or of

one

of the

other rngredients

The

bread is

not

baked

tf:e

center

too much

or not

enough

|íquid

too much

humidity

recipes

with moist

ingredients,

n^^^

^, ^^^,^^vPor I

uuot Jv

SlÍucture

oI too many

holes

too much

water

salt

great

humidity,

water

too hot

too much

liquid

Mushroom-like,

unbaked

surÍace

bread volume

too

big for

the tin

too much

Í|our,

especia||y

Íor

white

bread

I00

íIUcn

yeast

0r no|

enough

salt

too much

sugar

sweel ingredienls

besides

lhe

The

slices

are uneven

there

are

clumps

bread not

cooled

enough

(the

vapor

has

not

escaped)

the flour

was

nol worked

well

r||

Error

with

the

prescriptions

t00 much

yeast'

too much

Í|out

not

enough

salt or

several

The

bread

does

not rise

at all

or not

enougfi

yeast

at alÍ 0r

too litt|e

old

or stale

yeast

liquid

too

hot

tne

yeast

has

come into

contact

with

the liquid

Wrong

Í|our

type

or sta|e Í|our

too much

or not

enough

liquid

alblg

Solutions

Íor

the

prob|ems

Measure

the ingredients

correctly.

Adjust

the ingredient

doses

and

check

that

all the

ingredients

have

been

added.

Use

another

liquid

or leave

cool

at room

rempe_

rature.

Add

the

ingredients

specified

the recipe

the right

order.

Make

small

ditch

the

middle

the

flour

and

put

the

crumbled

yeast

or the

dry

yeast.

Avoid

|etting

the

yeast

and

the |iquid

come

iÁtó

oirect

contact.

Use

only fresh

and

correctly

stored

ingredients.

e) Reduce

the

tota|

amount

oÍ

the ingredients,

do not

use more

than

the

speciÍied

amount

of f|our.

Reduce

allthe

ingredients

by 1/3.

Correct

the

amount

of liquid.

lf ingredients

containing

water

are

used,

the

dose

the liquid

to be

added

must

be duly

reduced.

case

of very

humid

weather

remove

1-2

table_

spoons

of water.

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