Saturn ST-EC0125 - Инструкция (Страница 6)

10
again.
Error
with
the
pre-
scrip-
tions
The
bread
rises too
fast
too much
yeast,
too much
flour, not
enough
salt
1/2
The
bread
does not
rise at all
or not
enough
No yeast
at all or
too little
1/2
old or
stale
yeast
5
liquid too
hot
3
the yeast
has come
into con-
tact with
the liquid
4
wrong
flour type
or stale
flour
5
too much
or not
enough
liquid
1/2/7
not
enough
sugar
1/2
The
dough
rises too
much
and spills
over the
baking
pan
too much
yeast
6
too much
milk af-
fects the
fermen-
tation of
the yeast
1/2
The
bread
goes
down in
the mid-
dle
The
dough
volume is
larger
than the
pan and
the bread
goes
down.
1/6
The fer-
menta-
tion is
too short
1/3/8
or too
fast ow-
ing to
the ex-
cessive
tempera-
ture of
the water
or the
baking
chamber
or to the
excessive
moist-
ness
Heavy,
lumpy
structure
too much
flour or
not
enough
liquid
1/2/7
not
enough
yeast or
sugar
1/2
too much
fruit,
whole-
meal or
of one of
the other
ingredi-
ents
2
old or
stale
flour,
warm
liquids
make the
dough
rise too
quickly
and loaf
fall in
before
baking
5
no salt or
not
enough
sugar
1/2
too much
liquid
7
The
bread is
not
baked in
too much
or not
enough
liquid
1/2/7
11
the cen-
ter
recipes
with
moist
ingredi-
ents, e.g.
yogurt
2/7
Open or
coarse
structure
or too
many
holes
too much
water
7/8
no salt 2
great
humidity,
water too
hot
1/3
Mush-
room-
like, un-
baked
surface
bread
volume
too big
for the
pan
6/9
too much
flour,
especial-
ly for
white
bread
6
too much
yeast or
not
enough
salt
9
too much
sugar
1/2
sweet
ingredi-
ents be-
sides the
sugar
1/7
The slic-
es are
uneven
or there
are
clumps in
the mid-
dle
bread
not
cooled
enough
(the va-
por has
not es-
caped)
8
Flour
deposits
on the
bread
crust
the flour
was not
worked
well on
the sides
during
the
kneading
10
1.Measure the ingredients correctly.
2.Adjust the ingredient doses and check
that all the ingredients have been added.
3.Use another liquid or leave it to cool at
room temperature.
4.Add the ingredients specified in the rec-
ipe in the right order, make a small ditch
in the middle of the flour and put in the
crumbled yeast or the dry yeast, avoid
letting the yeast and the liquid come into
direct contact.
5.Use only fresh and correctly stored in-
gredients.
6.Reduce the total amount of the ingredi-
ents, do not use more than the specified
mount of flour. Reduce all the ingredients
by 1/3.
7.Correct the amount of liquid if ingredi-
ents containing water are used, the dose
of the liquid to be added must be duly
reduced.
8.Take the bread out of the pan immedi-
ately after baking and leave it on the grid
to cool for at least 15 minutes before cut-
ting it.
9.Reduce the amount of yeast or of all the
ingredient doses by 1/4.
10.Never grease the pan!
Specification
Power: 550W
Working voltage: 220-230V
Rated current: 2.5A
Working frequency: 50Hz
Set
Bread maker .......... 1pcs
Measuring cup…………1pcs
Measuring spoon…….1pcs
Instruction manual with
Warranty book ....... .1pc
Cooking book ........ .1 pc
Package ................ .1pc
ENVIRONMENT FRIENDLY DISPOS-
AL
You can help protect the
environment!
Please remember to respect
the local regulations: hand in
the non-working electrical
equipment to an appropriate
waste disposal center.
The manufacturer reserves the right
to change the specification and de-
sign of goods.