Is this typical of the Zojirushi BBCEC20?
We recently purchased a Zojirushi BBCEC20, and I'm on my fourth loaf. It seems that on the standard settings (I've used both the wheat and basic settings), the Zo is overbaking by quite a bit. Even when I shortened the baking cycle by 20 minutes (!) on the wheat setting, the internal loaf temperature measured at nearly 205 degrees! The resulting bread is a bit dry and the sides and bottom are much more brown than we would like.
Is there something wrong with my machine, or is this typical? I know I can program my own settings on the home made cycle, so that might be the solution. However, if there is something wrong with our particular machine, I'd like to know so I can exchange it.
If the overbaking is par for the course, how could they have programmed the machine so off? I realize that varying altitude and humidity could account for some difference, but that much?
We've been very pleased with everything else concerning the Zo.
Thanks so much for any insight you might have -- any and all wisdom is greatly appreciated! :)