PRIMA ABM 7 ユーザーズマニュアル

21

 

 

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If you followed the steps on the previous pages you should have a loaf that looks and 

tastes great. If not then the following information should help you identify what went 

wrong. If you have a failed loaf at any time in the future you can guarantee that the 

reason is here in these next few paragraphs. 

 

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PROBLEM 

The motor did not run 
when I pressed START 

It’s not supposed to. All the programmes start with a pre-heat step that 
ensures all the ingredients are at the right temperature before the process 
starts. 

The machine beeped part 
way through the process. 

This is the signal to add other ingredients like fruit or nuts. Some of the 
recipes call for extra ingredients. Refer to the appropriate recipe for more 
information. 

I tried to make another loaf 
straight after the first but 
the process wouldn’t start. 

The machine must be allowed to cool thoroughly before another loaf can 
be made. The machine will show the word H:HH on the display panel until 
it has cooled properly. 

What does the ‘keep warm’ 
sign mean when the loaf is 
finished? 

The Keep Warm function prevents condensation from forming on the loaf 
after the bake cycle has finished. You can remove the loaf during the 
Keep Warm period then press START/RESET button to reset the machine. 

What if the power is 
interrupted accidentally 
during the process?  

The ABM7 will resume from where it left off as long as the power is 
restored within 30 minutes. After this, it is likely that the ingredients will 
have spoiled anyway. 

 

••••    

Typically, what happens is the dough will rise very well then sinks just as the baking 

process starts. Most of the time, this is because the dough was not strong enough. 

Whilst the yeast is still producing gas a weak dough will maintain a good shape but 

once the yeast is killed by the baking process, the loaf can sink under it’s own weight. 

 

a. 

Too much water/not enough flour. This will make the dough sloppy. Check 

the pictures on the previous page. The dough should be soft but firm. 

b. 

Use the recommended brands of flour and yeast at first. Other brands may 

need some adjustment to the ingredients. Some types of flour absorb less 

water than those recommended. In this case add an extra 50g of flour to 

make the dough thicker. 

c. 

You’re not using ordinary plain flour are you?