Saturn ST-EC0128 - Инструкция (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
10
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)
j
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
9