Инструкция по эксплуатации Saturn ST-EC0128 — страница 5

When to adjust recipes

Problem

Probable cause

Solution description below

The bread does not rise at all or not enough

Too much yeast Too much flour not enough salt a/b

No or too little yeast a/b

Old or stale yeast e

Liquid too hot c

The yeast has come into contact with liquid d

Wrong flour type or stale flour e

Too much liquid or not enough liquid a/b/g

Not enough sugar a/b

The dough rises too much and spills over the baking pan

If the water is too soft the yeast ferments more f

Too much milk affects the fermentation of the yeast c

The bread goes down in the middle

The dough volume is larger than the pan and the bread goes down a/f

The fermentation is too short or too fast due to the excessive temperature of the water or the baking chamber or due to the excessive moistness c/h/i

Not salt or not enough sugar a/b

Too much liquid h

Heavy lumpy structure of bread

Too much flour or not enough liquid a/b/g

Not enough yeast or sugar a/b

Too much fruit whole meal flour or another ingredient b

Old or stale flour e

The bread is not baked in the center

Too much or not enough liquid a/b/g

Too much humidity h

Recipes with moist ingredients e.g yogurt g

Coarse structure or too many holes in bread

Too much water g

No salt b

Great humidity too hot water h/i

Too much liquid c

Mushroom-like unbaked surface

Bread volume too big for the pan a/f

Too much flour especially for white bread f

Too much yeast or not enough salt a/b

Too much sugar a/b

Other sweet ingredients apart from sugar b

The slices are uneven or there lumps in the middle

The bread did not cool enough(the vapor has not escaped)

Flour deposits on the bread crust

The flour was not worked well on the sides during kneading g/i

Solutions to the above problems 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 The ingredients must be added the order specified in the relevant recipe Make a small ditch in the middle of the flour and put crumbled or dry yeast inside Do not allow the yeast to come into direct with the liquid d User only fresh and properly stored ingredients. e Reduce the total amount of the ingredients do not use more flour than specified in the recipe Reduce all the ingredients by 1%. f Reduce the amount of liquid Reduce the amount of liquid if ingredients containing water are used. g In case of very humid weather add 1-
2 tablespoons of water less. h In case of warm weather do not use the timing function Use cool liquids. i Take the bread out of the pan immediately after baking and leave to rest for at least 15 minutes before cutting. j Reduce the amount of yeast or all ingredients by 1/4

Remarks on recipes ● Pls measure ingredients correctly as each ingredient plays a special role for the successful baking of the bread.

● Always add the liquid first add yeast at the end Do not allow the yeast to come into contact with liquid to avoid fast rising of the yeast (especially when use timing function)
● Use the same measuring units while measuring the ingredients that is measure the ingredients with the included measuring spoon or spoons at home if the recipe requires measuring the ingredients in tablespoons and teaspoons. ● Adding fruits nuts or cereals You can add these ingredients while using specified programs after you hear a beep If you add these ingredients too early they will be crushed during kneading process. ● The result of the baking depends on the conditions (the hardness of the water air humidity altitude the consistency of the ingredients etc). Therefore the recipe indications should server rather as a reference point which can be modified depending on the given conditions Do not get discouraged in case of unsuccessful baking attempts Try to find out the cause of the failure and try once again with changed proportions.

Specifications

Power 650 W

Rated voltage 220-230 V

Rated frequency 50 Hz Rated current 3 A