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CONTRÔLER LES POINTS SUIVANTS :
Touche non enfoncée
Moule est mal installé
Couvercle ouvert plusieurs fois
pendant l’opération ou laissé
ouvert
Sélection erronée du pro-
gramme
Sélection erronée du mode
(PÉTRISSAGE)
Tableau des com-
mandes
Pain resté trop longtemps dans le
moule après la cuisson
Pain coupé en tranches à peine cuit
(sans laisser la vapeur sortir)
Ajout d’eau après le pétrissage de
la farine
Panne d’électricité
DYSFONCTIONNEMENTS DE LA MACHINE
DEL indicateur éteint
IIngrédients non
mélangés
Temps de cuisson du
pain trop longs
Le pain s'affaisse sur
les côtés et la base
est humide
Dorage insuffisant
Doré et visqueux, cru
ou mal cuit à l’inté-
rieur
Côtés dorés mais
base recouverte de
farine
anches irrégulières et
pain visqueux
Enfoncement de
après le démarrage
DÉTECTION ET SOLUTION DES PANNES
✔✔
25


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