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Инструкция по эксплуатации Страница: 6

Vitesse VS-425 Инструкция по эксплуатации онлайн [6/12] 356708

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Trouble shooting guide

No.

Problem

Course

Solution

Smoke from

ventilation hole

when baking

10.

11. Grease, butter and vegetable oil

Grease can make bread be soft and delay storage life. Butter should be melted

or chopped to small particles prior use, so as to be stir evenly when you take it

out from refrigerator.

12. Baking powder

Baking powder mainly is used to raise the Ultra Fast bread and cake. As it do

not need rise time and produce gas which will form bubble or soften the texture

of bread utilizing chemical principle.

13. Soda

The same principle as above. It can also used in combination with baking

powder.

14. Water and other liquid

Water is essential ingredient for making bread. Generally speaking, water

0 0

temperature between 20 C and 25 C is the most proper. But the water

temperature should be within 45-50 C for achieving rising speed for make

Ultra Fast bread. The water may be replaced by fresh milk or water mixed with

2% milk powder, which may enhance bread flavor and improve crust color.

Some recipes may call for juice for the purpose of enhancing bread flavor, e.g.:

apple juice, orange juice, lemon juice and so on.

Ingredients weight

One of important step for making good bread is utilizing proper amount of

ingredients.

It is strongly suggest to used measuring cup, measuring spoon to obtain accurate

amount, otherwise the bread will be largely influenced.

1. Weighing liquid ingredients

Water, fresh milk or milk powder solution should be measured with measuring

cups.

Observe the level of the measuring cup with your eyes horizontally.

When you measure cooking oil or other ingredients, clean the measuring cup

thoroughly without any other ingredients.

2. Measure dry powder

Dry powder should be kept in natural and loose conditions, level the cup

mouth gently by blade to ensure accurate measure.

3. Ingredient sequence

The sequence of placing ingredients should be observed, generally speaking,

the sequence is: liquid ingredients, eggs, salt and milk powder etc. When

placing the ingredients, the flour can't be wet by liquid completely. The yeast

can only be placed on the dry flour. Exclusively, yeast can't touch with salt.

After the flour has been kneaded for some time and a beep remind you to put

Fruit ingredients into the mixture. If the fruit ingredients are added too early

the flavor will be diminished after long time mixing. When you use the delaying

function for a long time, never add the perishable ingredients such as eggs,

fruit ingredient.

Some ingredients adhere to the

heat element or nearby, for the

first use, oil remained on the

surface of heat element

Unplug the bread maker and clean

the heat element, but be careful not

to burn you, during the first use,

dry operating and open the lid.

Bread bottom

crust is too thick

Keep bread warm and leave

bread in the bread pan for a

long time so that water is

losing too much

Take bread out soon without

keeping it warm

It is very difficult

to take bread out

Kneader adheres tightly to

the shaft in bread pan

After taking bread out, put hot

water into bread pan and immerge

kneader for 10 minutes, then take

it out and clean.

Stir ingredients

not evenly and

bake badly

1.selected program menu is improper

2.after operating, open cover

several times and bread is dry,

no brown crust color

3.Stir resistance is too large

so that kneader almost can't

rotate and stir adequately

Select the proper program menu

Don't open cover at the last rise

Check kneader hole, then take bread

pan out and operate without load, if

not normal, contact with the

authorized service facility.

Display “H:HH”

after pressing

“start/stop”

button

The temperature in bread

maker is too high to make

bread.

Press “start/stop” button and

unplug bread maker, then take

bread pan out and open cover

until the bread maker cools down

Hear the motor

noises but dough

isn't stirred

Bread pan is fixed

improperly or dough is too

large to be stirred

Check whether bread pan is fixed

properly and dough is made according

to recipe and the ingredients is

weighed accurately

Bread size is so

large as to push

cover

Yeast is too much or flour

is excessive or water is too

much or environment

temperature is too high

Check the above factors, reduce

properly the amount according

to the true reasons

Bread size is too

small or bread

has no rise

No yeast or the amount of yeast

is not enough, moreover, yeast

may have a poor activity as water

temperature is too high or yeast

is mixed together with salt, or

the environment temperature is

lower.

Check the amount and performance

of yeast, increase the environment

temperature properly.

Dough is so large to

overflow bread pan

The amount of liquids is so much

as to make dough soft and yeast

is also excessive.

Reduce the amount of liquids and

improve dough rigidity

Bread collapses in

the middle parts

when baking

dough

1.used flour is not strong powder

and can't make dough rise

2.yeast rate is too rapid or yeast

temperature is too high

3. Excessive water makes dough

too wet and soft.

Use bread flour or strong powder.

Yeast is used under room temperature

According to the ability of absorbing

water, adjust water on recipe

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