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PROBLEM
BREAD SINKS IN
CENTRE
OVER BROWNED
STICKY PATCH
ON TOP OF
BREAD
DOUGHY CENTRE
HEAVY DENSE
TEXTURE
Flour
Not measured
correctly
• • • •
Low Protein %
• • •
Passed use-by
date
• •
Self raising flour
used
• • •
Sugar
Not measured
correctly
• • • • •
Salt
Not measured
correctly
• •
Water/ Liquid
Not measured
correctly
• • • •
Too hot/Too cold
Yeast
Not measured
correctly
• • • •
Bread Mix
Not measured
correctly
• • • •
Used in place of
flour
• •
Room Temp
Too hot
•
Too cold
MACHINE WILL NOT
OPERATE
ERROR CODE --H ON
DISPLAY WINDOW
INGREDIENTS NOT
MIXED
Appliance unplugged
•
30 minute warming cycle (Wholewheat cycle only)
•
Kneading blade not on shaft
•
Select setting incorrect
Machine has not cooled from previous use
• •
Lid opened during rising or baking
Hot bread left in pan too long
Incorrect crust colour selection
Start button not pressed
• •
Bread pan unseated
•
COARSE HOLEY
TEXTURE
BREAD RISES TOO
MUCH
BREAD DOESN’T
RISE ENOUGH
CORRECTIVE ACTION
• •
Check method of weighing/measuring ingredients. Ref Page 16
•
Use suitable high protein flour or add gluten flour. Ref Page 17
•
Discard and use fresh flour. Ref Page 17
•
Use bread flour. Self-raising flour already contains baking powder as the raising
agent. Ref Page 17
• • •
Use metric measuring spoons. Ref Page 16
• • •
Use metric measuring spoons. Ref Page 16
• •
Check method of weighing/measuring ingredients. Ref Page 16
•
Water must be between 20°C - 25°C. Ref Page 20
• • •
Use metric measuring spoons. Ref Page 16
• • •
Check method of weighing/measuring ingredients. Ref Page 16
•
Bread mix already contains salt, sugar, etc. and cannot be substituted for flour.
Ref Page 17
•
Room temperature must be less than 28°C. Ref Pages 13, 20
•
Room temperature must be more than 10°C. Ref Pages 13, 20
BREAD NOT BAKED
BAKED BREAD IS
DAMP
UNDER BROWNED
CRUST
PRESET TIMER DID
NOT FUNCTION
BREAD NOT
SUFFICIENTLY
BAKED
LOAF IS SMALL
• •
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Troubleshooting – ikon™ Baker’s Oven
Troubleshooting – Recipe