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Bread Maker Red Star ERS 100: warm cycle is like to hot to touch, killing my yeast.

Dough cycle gets too hot killing yeast,got any solutions? I'm not sure one can adjust the heat for that so I'm thinking of putting an old light dimmer circuit in series with the heat element unless you have a better solution. I'm an "old" manufacturing engineer and used to work for an electronic company that made light dimmers. They made great variable controls for resistive loads.

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Sounds to me like it's in a "quick bread' mode. While a normal mode takes 3-4 hours, quick bread takes less than 2 because the bake heater is on during the knead cycle. In the quick bread mode, you prepare the ingredients in a bowl BEFORE you put it into the machine. This cycle is designed for bread recipes without yeast. Make certain you are using the basic bread cycle.

If you are, it sounds like the internal circuitry is failing.

DO NOT use a dimmer as the machine is an inductive load (it has a motor and electronic components) and you are just begging for a fire. Not worth it. You can get a new one at Wally World for under $60.

Posted on Apr 25, 2014

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Posted on Jan 02, 2017

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2 Answers

Panasonic breadmaker suddenly producing loaves that haven't risen properly


I would watch it run through a proofing cycle to see if it is operating correctly. Make sure it's not getting too hot and killing the yeast and it runs the correct amount of time. It would be wise to make sure the mix/kneading cycle is working correctly too.

Jun 23, 2016 | Panasonic Bread Maker

1 Answer

Dough doesn't rise


Yeast is likely too old, buy a new one and try again - if it works, toss out the old yeast. If the results are the same, your unit is bad. Is it getting warm/hot while operating?

Mar 29, 2012 | Black & Decker Bread Machine

1 Answer

Dough does not rise finished loaf short and very dense I bake the bread in the garage where the ambient temp is in the 90s,the yeast I use is Red Star it was kept in the freezer for about a month before I...


Household-use bread machines are only designed for use inside the home, requiring ambient temperatures of 70 to 80 degrees F and a humidity level not exceeding 60 percent. Hope this helps.

Jun 24, 2011 | Panasonic SD-YD250 Bread Maker

1 Answer

We cannot get the bread to rise properly. Have used brand new yeast, have added the yeast after kneading - nothing seems to work. Can you help?


Make sure te yeast is at the rigt temprature. Too hot or to cold will affect its ability to rise. If the water is to hot it will kill the yeast, and to cold it wont activate.

Dec 29, 2010 | Breadman TR444 Bread Maker

1 Answer

I have an Oster Bread maker model # 4811 and the


If it's heating at all, the element is probably good. If it is cooked partway, but not fully, that could be because it isn't rising. Make sure the dough is the right consistency before baking, as a different flour could have a different moisture content, thus requiring a different amount of water. Make sure there is sugar in the dough for the yeast to "eat" or it will not rise. If all else fails, try other yeast. Your can also test the yeast by proofing it. Put a teaspoon of the yeast in a cup of warm water with a teaspoon of sugar. It should foam and bubble in 5 minutes or so. You can find more detailed directions on testing the yeast by searching "proofing yeast" on a search engine. Good luck.

Jan 24, 2010 | Microwave Ovens

1 Answer

What is the sequence for placing the bread ingredients in the baking container of the bread machine.


How To Make Bread (without a bread machine)
Step 1 What you'll need
You will need: Yeast - 2 Tbsp Hot-ish* water - 2 cups Bread flour - 5 cups total, 2 for the sponge and 3 for later. (NOT regular flour) Sugar - 2 Tbsp. Salt - 2 tsp. Oil - 2 Tbsp. 3 loaf pans Quick-read thermometer Oven pre-heated to 375 *Hot-ish means betw…
Step 2. Make the sponge
This recipe uses what I call a "sponge." The sponge will activate the yeast and get things started; getting the yeast warm, happy, and ready to go Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt. Let this sit for about 8 or 10 m…Step 3. Add some flour and knead it
Now you need to add about 3 more cups of flour. I added a little less this time, it really depends on the humidity and how exact your measurements were in the sponge step. Once it gets too tough to stir, flip it onto a clean floured surface. Now, knead away, adding flour as you do so. Knead th…Step 4. Let it rise...
let the dough rise in a warm place for about 45 minutes to an hour. the dough should be about doubled in size by the time it's finished.
Step 5. Into the pans
Punch the dough down (Yes, punch it. Beat the heck out of it. Just don't make a mess), then divide it into 3 parts. Spray the pans and put the dough in. Let it rise again in the pans (covered) util it looks like the second picture.
Step 6. Into the oven
Preheat your oven to 375 F and put the loaves in. Bake them for about 25 minutes. Your quick read thermometer should read between 180 and 190 degrees. Pull the loaves out and place them on their sides on a rack, after a few seconds slide them out of the pans and onto the rack. Let them cool.Step 7 Eat!
Eat it! Share it! etc.! You can do a lot with this recipe... ...You can add nuts, roll it out and add cinnamon and raisins for cinnamon-swirl bread, add your favorite spices, etc. Add sweet potatoes, chunks of cheese, pieces of ham, or whatever suites you.

Also, here can find few recipes about making bread recipes

Hope this helped.

Jan 24, 2010 | Zojirushi BBCC-V20 Home Bakery Traditional...

1 Answer

Making regular white or whole wheat works fine but as soon as a recipe calls for flaked onion, garlic, dill etc. the loaf does not rise very much. Should threse ingredients be added later?


due to the general acidic properties of these ingredients, the living organisms in yeast may be partially killed off in these recipes. To increase the rise of these breads using a small amount of warm water to activate your yeast (place the yeast in a small dish and add a tablespoon or more of warm, not hot water), until it's a little foamy, helps. If the directions call for the ingredients to be added at a later time then I would follow those instructions, if not, and you're feeling a little adventurous, try adding those ingredients near the end of the 'resting' cycle of the bread maker, this allows the dough to rise before the yeast is submitted to the more acidic ingredients, and you would be adding them before baking again. If your bread maker does not mix again after the resting period this will not work though.
Yeast are little organisms that when revitalized, excrete gases into the dough, giving it little pockets of air, that when baked expand and allows for more even cooking and those little bubbles in your bread that make it fluffy and more tasty. Higher quality east are typically more resistant to acids, and the older the yeast is the lower the gaseous production is.

Dec 03, 2009 | Black & Decker Kitchen Appliances - Others

2 Answers

Bread dough


IT NEEDS TO PROOF LONGER

Dec 10, 2008 | Hobart N50 Stand Mixer

1 Answer

Dough does not rise


Make sure you are following the recipe very carefully. You have to have the proper type of four, and yeast. Make sure you are using flour that is called bread flour. This type of flour has higher glutent than cake flour. Cake flour would make a heavier bread.

As for the yeast, there is a special yeast for bread machines. Regular yeast would be too slow acting for most bread machines.


Jerry G.

Nov 08, 2008 | Zojirushi BBCC-V20 Home Bakery Traditional...

1 Answer

My breadmaker model BBCC-V20 completes the entire cycle, however the dough does not rise at all! I've tried with brand new ingredients eggs bread flour and yeast. Tried 3 times - no success at all.


Hi ravimalini,

Something is stopping the yeast from acting (fermentation creates to CO2 bubbles that cause the bread to rise). Was the new yeast you used all from the same batch? (sometimes they have bad days at the yeast factory, too). Can you watch when it runs through the cycle, and check for conditions _before_ the dough is supposed to rise? If it heats up much too quickly/soon, the heat can kill the yeast before it get to do it's job.

You might be able to get more product-specific assistance from Zojirushi.

I'd go to Zojirushi's Support page at (TinyURL'd for brevity)

http://tinyurl.com/3jmx4g

There's a Service & Support link at the top of the page - locations of service centers and the like.

You can also call Zojirushi Customer Service Department - -

800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST.


Also here's a TinyURL for the manual download page, just so you have it.

http://tinyurl.com/z39gu

If I can be of further assistance, let me know. If this solves the issue, please rate it accordingly.

Thanks in-advance for using Fixya.com,

Jon


Nov 07, 2008 | Zojirushi BBCC-X20 Home Bakery Supreme...

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