Ok,.....select the "Light" crust color. It won't be as thick and tough as Medium. Please email me back if you like the Light crust better......Thanks and please leave a rating/ranking for me on fixyaOk,.....select the "Light" crust color. It won't be as thick and tough as Medium. Please email me back if you like the Light crust better......Thanks and please leave a rating/ranking for me on fixya
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After a while, a crust forms on the plate which may give the impression that the metal is flaking off. In fact it is just the crust of the crepe batter. Remove it with a metal spatula and rough sand paper. Do not worry about scratching the metal. Do not use a portable electrical device.
Once you have cleaned the plate, you will need to season it again as if it were new. It is best to scrape off some of the crust from time to time to avoid the crust from becoming too thick. Use the special abrasive stone in a circular movement.
Mercury is made out of a large percentage of heavier elements, mainly iron. It is essentially a large metal ball of iron with a very thin silicate crust. Mercury's core makes up about 75% of the planet. Its thin mantle, or crust, is only about 300 to 400 miles thick (500 to 600 km).
Mercury is made out of a large percentage of heavier elements, mainly iron. It is essentially a large metal ball of iron with a very thin silicate crust. Mercury's core makes up about 75% of the planet. Its thin mantle, or crust, is only about 300 to 400 miles thick (500 to 600 km).
Do you have a crust color selector button? If yes, be sure to choose "Light" crust. If no, then you can try using milk in place of water. That will result in a softer less dense crust.
It is not uncommon for the paddle to get stuck in the bread loaf especially with thick crust breads (i.e. french) Be sure to choose light crust and sometime using milk instead of water help too.
Are you using water? Water will make a crust crunchier, while substituting milk will give you a squishier crust. Also depends on what kind of bread you're making.
Do you take it out right away? If you let it rest in the machine for about an hour the crust stays soft as the bread sucks back in the moisture it gave off during baking. Doing this does not make the bread soggy. It's just physics. If you take the bread out immediately the heat (+moisture) will be drawn out and diffused into the cooler environment. Hope this helps.
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