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Panasonic SD-ZB2502 Seite 18

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Troubleshooting
Before calling for service, please check through this section.
Problem
Cause Action
My bread has not been baked.
The dough menu was selected.
The dough menu does not include a baking process.
There has been a power failure, or the machine has been stopped during breadmaking.
The machine switches off if it is stopped for more than 10 minutes. You can try baking the
dough in your oven if it has risen and proved.
There is not enough water and the motor protection device has activated.
This only happens when the unit is overloaded and excessive force is applied to the motor.
Visit place of purchase for a service consultation. Next time, check the recipe and measure
out the correct amount using the measuring cup provided.
You have forgotten to attach the kneading blade.
Make sure you attach the kneading blade first (P. 14).
The kneading mounting shaft in the bread pan is stiff and does not rotate.
If the kneading mounting shaft does not rotate when the kneading blade is attached, you will need
to replace the kneading mounting shaft unit. (Consult the place of purchase or a Panasonic service
centre.)
Dough leaks out of the bottom of
the bread pan.
A small amount of dough will escape through the ventilation holes (so that it does not stop
the rotating parts from rotating). This is not a fault, but check occasionally that the kneading
mounting shaft rotate properly.
If the kneading mounting shaft does not rotate when the kneading blade is attached, you
will need to replace the kneading mounting shaft unit. (Consult the place of purchase or a
Panasonic service centre.)
Kneading mounting shaftVentilation holes (4 in total)
(Bottom of bread pan)
Part no. ADA29E165
Kneading
mounting shaft unit
Kneading
mounting shaft
The sides of my bread have
collapsed and the bottom is
damp.
You have left the bread in the bread pan for too long after baking.
Remove the bread promptly after baking.
There has been a power failure, or the machine has been stopped during breadmaking.
The machine switches off if it is stopped for more than 10 minutes. You may try baking the
dough in your oven.
The kneading blade rattles.
This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault)
I can smell burning while the
bread is baking.
Smoke is coming out of the
steam vent.
Ingredients may have been spilt on the heating element.
Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan during
mixing. Simply wipe the heating element gently after baking once the Bread Maker has cooled down.
Remove the bread pan from the Bread Maker to place ingredients.
The kneading blade stays in the
bread when I remove it from the
bread pan.
The dough is a little stiff.
Allow the bread to cool completely before removing the kneading blade carefully.
Some types of flour absorb more water than others, so try adding an extra 10-20 mL of water next time.
Crust has built up underneath the kneading blade.
Wash the kneading blade and its spindle after each use.
The crust creases and goes soft
on cooling.
The steam remaining in the bread after baking can pass into the crust and soften it slightly.
To reduce the amount of steam, try using 10-20 mL less water or half the amount of sugar.
How can I keep my crust crispy?
To make your bread crispier, you could use the menu 08 or the ‘Dark’ crust colour option, or
even bake it in the oven at 200°C/gas mark 6 for an extra 5-10 minutes.
My bread is sticky and slices
unevenly.
It was too hot when you sliced it.
Allow your bread to cool on rack before slicing to release the steam.
Extra ingredients are not mixed
properly in brioche.
Some of the bread mix dough is harder to mixed extra ingredients in or to flick out some of them.
Decreased the extra ingredients into half.
Problem
Cause Action
There is excess oil on the
bottom of brioche.
The crust is oily.
My bread has big holes.
Did you add butter within 5 min of the beep?
Do not put butter when display show remaining time until ready. (P. 17)
Butter flavor might be weak, but it can bake.
My brioche did not turn out well
when using bread mix.
Try following things.
It might be baked better if yeast is decreased a little when using menu 11 or 23. (If adding
yeast separately.)
Follow the recipe on the bread mix, but the bread mix should be between 350-500 g.
Place the dry yeast (If adding yeast separately) in the yeast dispenser, and dry ingredients
and butter in the bread pan. Then place water. When adding the extra ingredients, add them
later. (P. 17 or 19)
The completion is different according to recipe on the bread mix.
The bread does not come out.
If the bread cannot be easily removed from the bread pan, leave the bread pan for
5–10 minutes to cool, making sure that it is not left unattended where somebody or something
may get burnt.
After that, shake the bread pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
When cooking jam, it has
scorched or the kneading blade
fixes and it doesn’t come off.
The amount of the fruit was a too little, or the amount of sugar is too much.
Place the bread pan in the sink and half fill the bread pan with warm water. Leave the
bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is
relieved, wash it with a soft sponge etc. Please be aware of the hot water.
The jam has boiled over.
Too much fruit or sugar has been used.
Only use the amounts of fruit and sugar specified in the recipes on P. 29.
Jam is too runny and not firmly
set.
The fruit was under or over ripe.
Sugar was decreased too much.
Cooking time was insufficient.
Fruit with a low pectin content was used.
Use the runny jam as a sauce for desserts.
Leave the jam to cool completely. The jam will continue to set as it cools.
Can frozen fruits be used?
It is possible to use them.
What kinds of sugar can we use
on jam?
White caster and granulated can be used.
Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
When making jam, can we use
fruits are pickled in alcohol?
Do not use them. The quality is not satisfactory.
The fruit has collapsed when
making fruit in syrup.
The cooking time was too long. The fruit may have been over ripe.
Dry yeast will not drop into the
bread pan.
The timing of yeast dispenser activation is different depending on the menu program and room
temperature.
Yeast dispenser is wet, or there may be a static build up.
Wipe with a damp cloth and dry naturally.
Dry yeast is damped.
Use new dry yeast.
… 18 …

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  • Hilfe!!! Ich möchte es in deutscher Sprache lesen!!! Habs schon drei mal eingestellt...
    immer wieder englisch..????!!! Eingereicht am 22-9-2017 13:07

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