BHG 395 - Bielmeier

GB
GB
No. Problem Cause Solution
No. Problem Cause Solution
8 Hear the motor noise, but
dough isn’t stirred.
9 Bread is so large that it
forces the cover open.
10 Bread size is too small or
bread does not rise.
11 Dough is so large it overflows
the bread pan.
Bread pan is inserted
improperly or dough is
too large to be stirred.
Too much yeast, flour or
water.
Ambient temperature is
too high (ideal: 15°C – 34°C).
No yeast or not enough
yeast.
Poor yeast activity
because the water is too
hot, the yeast has mixed
with salt, or the ambient
temperature is too low.
Excessive liquids make
dough soft and excessive
yeast.
Check if bread pan is
inserted properly.
Also, check whether the
dough has been made
according to recipe and
the ingredients have been
accurately weighed.
Check these factors.
Reduce the amounts to
the correct levels.
Check the amount and
perfor-mance of yeast;
increase the ambient temperature
if necessary.
Reduce the amount of liquids
and improve dough
rigidity.
14 Middle is hollow when
bread is cut.
15 Bread surface sticks to dry
powder.
16 Crust is too thick and baking
colour is too dark when
making cakes or food with
much sugar.
Excessive water or yeast or
no salt.
Water temperature is too
high.
There are high-glutin ingredients
in bread.
Inadequate stirring or not
enough water.
Different recipes or ingredients
have a significant
impact on bread making.
Baking colour will be very
dark because of high sugar
content.
Reduce water or yeast and
check salt content.
Check water temperature.
Do not add strong glutinosity
ingredients into bread.
Check water and mechanical
function of bread maker.
If baking colour is too dark
for the recipe with excessive
sugar, touch START / STOPP
(start / stop) to interrupt the
program 5 – 10 minutes
before the planned completion
time.
Before removing, leave the
bread or cake in bread pan
for about 20 minutes with
cover closed.
12 Bread collapses in the
middle during baking.
Flour used is not strong
enough to make dough
rise.
Use bread flour or strong
powder.
Yeast rate is too rapid or
yeast temperature is too
high.
Yeast is used under room
temperature.
Excessive water makes
dough too wet and soft.
Based on the water
absorption potential,
adjust water prescribed by
recipe.
13 Bread is too heavy and
dense.
Too much flour or too
little water.
Too many fruit ingredients
or too much whole wheat
flour.
Reduce flour or increase
water.
Reduce the amount of
corresponding ingredients
and add more yeast.
ENVIRONMENTALLY FRIENDLY DISPOSAL
We urge you to follow the correct disposal procedure for your product and packaging
materials. This will help conserve natural recourses and ensure that it is recycled in
a manner that protects health and the environment. When the product is no longer
usable, the product and its accessories must be disposed of separately from household
waste. The product and, if applicable, its batteries should be taken to your local
collection point for recycling. Some collection points accept products free of charge.
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