Bedienungsanleitung Sencor SBR 0770 (Seite 11 von 12) (Englisch)

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TROUBLESHOOTING GUIDE TO BAKING

Problem Cause Solution

Smoke coming out the vents while

baking.

Certain ingredients are stuck on the bottom

heating element or have come close to it.

Upon first use, it may be caused by oil

residues on the heating element.

Disconnect the breadmaker from the power grid,

allow it to cool down, and clean the heating element.

The crust on the underside of the

bread is too thick.

The bread was left in the baking container

A3 for an extended period of time, which

resulted in water being released.

Take the bread out sooner and keep it warm.

It is very difficult to remove the bread.

The kneading blades are stuck in the loaf. Move the shafts to release the loaf from the baking

container A3. Then clean the baking container A3 and

the kneading blades according to the instructions in

chapter Cleaning and maintenance.

Ingredients are unevenly mixed and

are baked incorrectly.

Incorrect program selection Set the correct program.

You have opened the lid A2 several times

after starting aprogram.

Please do not open the lid A2 during the last rising.

The resistance during mixing is too great, so

the kneading blades are almost not turning

and not kneading sufficiently.

Check that the kneading blades turn freely, then take

out the baking container A3 and start the breadmaker

without load. If the appliance does not function as

usual, please contact an authorised service centre.

The breadmaker did not start and the

message "HHH" was shown on the

display.

The breadmaker is too hot after the

previous breadmaking session.

Pull the power plug out of the power socket and allow

the breadmaker to cool down to room temperature.

Then you will be able to use it again.

The motor is making a noise but

the ingredients are not being mixed

together.

The baking container A3 is not correctly

seated or the dough is too bulky.

Check that the baking container A3 is correctly seated

and that the dough has been prepared according to

the recipe and that the ingredients have the correct

weight.

The bread is so large that it is pressing

against the lid A2.

Too much yeast, flour or water, or the

ambient temperature is too high.

Check the described factors, reduce the amount of

ingredients in an appropriate manner.

The bread is almost not rising or only

very little.

No yeast or an insufficient amount of

yeast, or the yeast is not active due to an

excessively high water temperature, or the

yeast was mixed together with the salt, or

the ambient temperature is too low.

Check the amount and activity of the yeast, move the

breadmaker to an appropriate room temperature.

The dough is too bulky and is flowing

out of the baking container A3.

Excessive amount liquids causing the

dough structure to be too fine, or too

much yeast.

Reduce the amount of liquids and yeast.

The bread falls apart in the middle.

Inappropriate flour or a flour with an

expired use-by date.

Use the correct type of flour and check its use-by date.

Large proportion of yeast or high

temperature of yeast.

Use yeast at room temperature.

Too much water makes the dough too

moist and fine.

Modify the amount of water in the recipe.

Bread structure is too dense. Too much flour or not enough water. Reduce the amount of flour or increase the amount

of water

Too many fruit ingredients or too much

wholemeal flour

Reduce the amount of the respective ingredients and

increase the amount of yeast.

Bread centre is too porous. Excessive amount of water or yeast, or the

salt is missing.

Reduce the amount of water or yeast as appropriate,

and check that salt was added.

Water temperature is too high. Check the water temperature.

The bread crust is coated with dust.

Very sticky ingredients such as butter or

bananas were added.

Do not add very sticky ingredients to the dough.

Insufficiently kneaded and not enough

water.

Check the amount of water and the condition of

the dough.

When baking cakes or baked goods

with alarge amount of sugar, the crust

is too strong and the crust colour is

too dark.

Various recipes or ingredients have an

effect on the final result; the crust colour

is dark because of alarge amount of sugar.

If arecipe containing alarge amount of sugar results

in the crust colour being too dark, end the program

5 to 10minutes before the automatic end of the

program. Before taking it out, you should leave

the bread or cake in the baking container A3 for

approximately 20minutes with the lid A2 closed.

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