Question about Black & Decker Bread Machine

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We just bought this nasty machine a few days ago, used it twice.........well sort of. On the second loaf we added the ingredients like before and during the mixing process, the entire machine was vibrating and a loud clunking sound was happening somewhere under the pan itself. To me it sounds like the gears are breaking. I took the dough out and looked at the outer gears that turn the paddles, the one outer gear is has score marks and gouges from the clunking I believe. For us to return it we have to drive over 2 hours as we live in a remote small town, is this the best we can do, return it?

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Hi, If you are having those problems in just a few days it is defective. Check the warranty. When my Sunbeam broke under warranty I called customer service and they sent me a new machine via FedEx. I didn't even have to return it. Give B&D a call. Good Luck Hank

Posted on Aug 03, 2010

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Posted on Jan 02, 2017

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1 Answer

I forgot to enter the size of the loaf and I don't want it to bake for a 2lb loaf. I only added ingredients for a 1 lb loaf.


I would just check it around 40 minutes into the bake cycle. If it doesn't seem done let it bake another 5 minutes or so the shut the machine off.

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Cookworks breadmaker recipe book


It is best to put the liquid ingredients in first if you are using the timer. If you plan to start the loaf as soon as you put all the ingredients in then it doesn't make any difference which goes in first. I do always put the yeast in last though. If you need an instruction sheet on how to use your bread machine I sell them for $3.00 emailed to you. paypal me at daryl441@msn.com

Jun 18, 2013 | Kitchen Appliances - Others

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Bought a silvercrest breadmaker,used it twice,but the loaves rise and then fall when it starts to bake, I dont open the lid and I put the ingredients in, in the order it says in the instructions I also...


i have had a breadmaker for years and had the same problem. bread needs to go into a preheated oven, not one that heats up as it starts to bake your bread. i only let my breadmaker do the hard work (kneading), when it's done the final punch back, i put the dough in a loaf tin to rise, before putting i into a preheated oven. result a perfect lof

Sep 11, 2011 | Kitchen Appliances - Others

1 Answer

I baked a bread and now its uncooked how do i set the timer for more time to bake ONLY please help me quickly


There will be no need to extend the baking time on your uncooked loaf for if the loaf is uncooked as you say cooking it longer won't make things any better. I suspect you need a bit of tutoring regarding the fine art of using a bread machine.

Here is the assistance I offer:

White Flour: When using white flour select nothing less than unbleached white flour containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs ambient humidity hindering it from blending with liquid ingredients during the initial kneading phase so always be certain to store your flour in a burped & sealed freezer bag.


Yeast: Use active dry yeast for all your standard-rise bread recipes and rapid-rise dry yeast for all your fast-bake bread recipes. Fast-Bake aka Ultra-Bake aka Rapid-Bake aka Express-Bake is an option available on select models. Always refrigerate your yeast with a close eye on the expiration date. When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of active dry yeast contains 2-1/4 teaspoons.


Baking Surface Prep: Spray, not wipe or smear, the inside of your loaf pan generously with cooking oil before adding the ingredients.


Water: Use only drinking or filtered water, never tap, boiled or distilled.


Ingredient Temperatures: All ingredients should be at room temperature before pressing Start. Specifically 70 to 80 degrees F, 21 to 87 degrees C. Add liquids, oils, salts, sugars and seasonings first, next the flour, and last the yeast.


Delayed Start: Flour floats on the surface of the water until the initial kneading phase begins. That is why many breadmakers have a programmable start-delay timer. You can add the ingredients tonight and wake up in the morning to the aroma of fresh-baked bread.


Shelf Life: Refrigeration and/or freezing finished loaves is not recommended. For best results store them in a breadbox. Tip: Adding 1-2 tsps of lemon juice to any bread or dough recipe will double the shelf life of your bread.


Measuring: Water MUST be measured using a clear liquid measuring cup. Dry ingredients MUST be measured using standard measuring cups. All measurements, either spoons or cups, MUST be leveled.


Slicing The Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is cool to the touch before slicing.


Did this answer help? Please rate this answer as soon as you can. Thank you.

Jun 08, 2011 | Toastmaster Kitchen Appliances - Others

1 Answer

I just purchased a Breadman Professional Bread Maker - Model BK1060BC. This is the second time I have used it and my problem is this: During the first hour of the cycle the machine is very loud and...


You may be making a loaf that has too over loaded with ingredients. Try making a 1 pound or 1.5 pound loaf next time. Even a 2 pound loaf requires no more than 4 cups of flour plus the other ingredients.

May 22, 2011 | Breadman Kitchen Appliances - Others

2 Answers

Way to high of loaf


Sounds like you may need to use a smaller quantity of all of the ingredients, or exchange for a machine that makes a large loaf. Well done, most people seem to have problems getting the loaf to rise enough!

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2 Answers

Recipes Are wrong in instruction booklet


I had a similar problem when I switched machines. It seems that most recipes will work in same size machines (1 or 1.5 lb loaf size). My issue was that my old machine had to have liquids in first and then dry ingredients (new machine is the opposite). I ruined several loaves before I figured out the issue. I would have never imagined the order of ingredients would make a big difference.
Good luck!

Oct 16, 2008 | Black & Decker B2250 Bread Machine

7 Answers

Bread won't rise


We have owned a Panasonic bread maker for ten years and gets used twice a week to make bread using "spelt " flour.About three years ago the bread maker was producing flat loaves,and was very heavy.We contacted bread making company called "Simply No Knead"and asked for there advise,as we were following the same recipe and method for around six years. They suggested that we add a little more water,and this would fix the problem.We tried this and the bread still failed to rise,so we rang them again .This time they said that we need a new bearing in the bread maker and that would fix it.We did this at a cost of $40 and still no good.This happened over a period of several months.We suggested to them that there must be something wrong with the flour,which they denied.After checking the labels on the packaging we noticed that they were using flour from another country [ I think it was Hungary ],because they had run out of suppies from Australian wheat produces.
The flour was far to old,and bread won't rise if the flour is to old. As soon as they started using Australian produced flour again the bread improved dramatically.

Hope this is helpful to you

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The biggest thing is the yeast. If it's even a minute past due then throw it away. Freshest is bestest. Also watch your water temp. not to hot, or too cold. Warm enough to your touch.
And make sure your yeast is in your little well on top.

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