Troubleshooting - Russell Hobbs 23620 Instructions Manual

TROUBLESHOOTING

If you discover you've made a mistake after starting, press the start/stop button and hold it
down for 2 seconds, to stop the breadmaker. Sort out the problem, then restart the breadmaker.
Don't leave it too long because if the program is substantially into the cycle before you stop it,
the results will be affected. In that case it may be better to stop the program, discard the
ingredients, and start again.
Error Message
If the breadmaker is too hot, the display will show the message E01. If this happens, press the
start/stop button for 2 seconds, remove the loaf tin, and let your breadmaker cool down to room
temperature before trying again.
Power Loss
• If you suffer from a power loss lasting less than 7 minutes, your breadmaker will carry on
when power is restored, and the program time will be extended by the duration of the
power cut.
• This also works if you unplug the breadmaker or switch it off accidentally.
• If the power cut is more than 7 minutes, the program will fail. Unplug your breadmaker, let
it cool down, then empty the loaf tin, dispose of the ingredients, clean it, and start again.
The bread collapsed
• The dough may have been too moist. Reduce the recipe liquid by 2 tbsp (30g).
• Leaving the bread in the loaf tin while it cools can cause moisture released in the baking
process to soak back into the bread.
• The flour may have been too coarsely ground. Try using finer flour.
The bread didn't rise
• One or more ingredients were added in the wrong quantities – accuracy is essential
• The yeast is stale—check the date. Use a fresh, unopened sachet every time
The core of the bread is too moist
• The dough may have been too moist, see above.
• The flour may have been too heavy. This problem can occur with rye, bran and wholemeal
flours. Reduce the amount of heavy flour and replace with a similar quantity of white flour.
The bread has swollen too much
• You may have used too much yeast, try reducing it slightly.
• Too much sugar can cause the yeast to work too fast, and the bread to rise too much. Try
reducing the amount of sugar. If you add sweet/sugary ingredients such as dried fruit,
honey or molasses, reduce the amount of sugar to compensate.
• You might try reducing the recipe liquid by 2 tbsp, as this will slow the action of the yeast.
• Use a coarser flour. Less yeast is needed with fine flour than with the same type of flour
ground coarsely.
The bread tastes bland
• Try increasing the amount of salt by up to ¼ of a teaspoon (2g).
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