Liquid temperature is important—generally a tepid liquid—one that feels neither hot nor cold, is best. If a recipe specifies water only—part of this may be replaced with fresh milk but remember that this will affect the fat content of the bread. These enhance the flavour and help increase the nutritional value of the bread. The recipes included in this book use dry milk because it is convenient to use.
Yeast is a form of plant life—it will grow and multiply when the conditions are favourable. This gas causes the dough to rise, the fermentation softens the gluten, and makes it elastia. Kneading then develops this softened gluten and spreads the gas cells evenly through the dough to give a fine textured product.
When bread is baked, the initial heat increases the yeast action—the gas cells expand and the loaf rises. The yeast is killed and the loaf cooks to have a crisp brown crust and a soft moist even crumb. Surebake is active yeast mixed with additives to enhance the action of the yeast—these additives include wheat flour, baking fats to strengthen the gluten and improve texture , calcium carbonate, ascorbic acid and potassium bromate.
These additives accelerate the strengthening of the gluten. Generally when using Surebake, there will be no need to add extra ascorbic acid. Gluten flour will only be needed when using grains with a low gluten content such as oats, rice, barley and rye.
Surebake is added to the bread pan with all other ingredients at the beginning of the process. Yeast should be refrigerated for storage—watch use by dates! With fruits and vegetables, their amounts of sugar must also be taken into account. The loaf may be lower in volume because the nuts may cut the gluten network in the dough. To avoid poor baking results, the following should be remembered. Temperature is an important factor in bread baking.
The temperature of the room and the ingredients can effect the final result. Accurate measurement is essential in achieving good baking results. Weighing flour is more accurate than measuring flour in a cup. Scoop the ingredients into the measuring cup then level with the back of a knife.
Liquid measurements must also be accurate, adding too much or too little water will affect the end result. Always use fresh ingredients— check use by dates and store yeast in the refrigerator and dry ingredients in air tight containers. It is recommended that you use the unit where the electricity supply is constant. Always ensure that you use no more than g of flour as the bread bakery is not designed to cope with larger quantities.
Always maintain the same ratio of dry to liquid ingredients as specified in the recipes supplied. Always use Surebake or Granular yeast—the bread bakery is not designed for use with compressed yeast. Not all flours and grains will result in loaves of the same volume, whole wheat loaves are generally smaller and more dense. Use the recipes supplied as a guide to the overall quantities of dry and liquid ingredients and take care that changes to the ingredients do not upset this ratio. NOTE; The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping.
Press to select the operation mode desired. It will also flash in a different frequency when operated In abnormal conditions.
The timer setting will change rapidly if constant pressure is applied to the pad. Welcome to ManualMachine. We have sent a verification link to to complete your registration. Log In Sign Up. Forgot password? Enter your email address and check your inbox. Please check your email for further instructions. Enter a new password. TableofContents Important Safeguards If extension cord is used; 1 the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and 2 the longer cord should be arranged so that it will not drape over the benchtop or tabletop where it can be pulled on by children or tripped over unintentionally.
For white breads with a crisp brown crust and tender interior or for a variety of breads based on white flour. Choice of baking modes BAKE The unit mixes ingredients, kneads the dough, rises it and automatically bakes it faster than the standard BAKE mode. The height of bread may be lower when baked in this mode. The unit automatically prepares dough for pizzas, dinner rolls, doughnuts etc.
For Dough modes, it is automatic from mixing to punching. Store modes ingredieots j 1 1 1 I I 1 1 1. Gas Release -L.. For additional information, read instructions on the following pages.
Measuring of ingredients: P. Measuring to Baking: Refer to each recipe on P. Cooling: P. SUGAR Sugar used in bread making comes in a variety of forms—these include white sugar, brown sugar, molasses, treacle, honey and golden syrup. Sugar also provides sweetness and aids browning during baking. SALT Salt is very important in bread making as it gives the bread a more even texture.
Salt also contributes to the flavour. FATS The main purpose of fats in bread baking is to tenderise and soften the bread and to enhance the flavour and richness. Liquid is needed to form the bread's gluten framework.
Fresh milk is not suitable if timer is being used. If fresh milk is used, reduce the quantity of water by the same amount. In bread baking the yeast ferments the sugar and forms a gas carbon dioxide.
This gas causes the dough to rise, the fermentation softens the gluten, and makes it elastia Kneading then develops this softened gluten and spreads the gas cells evenly through the dough to give a fine textured product. Granulated yeast is also placed in the pan directly. Adjust water and sugar amounts in the recipes accordingly.
Temperature Temperature is an important factor in bread baking. Measurements Accurate measurement is essential in achieving good baking results. When measuring other dried ingredients, use metric measuring cups and spoons. Do not tap the bottom of the cup to hold an increased quantity.
Electrical fluctuations will affect the height, the texture and the colour of bread. Using your own recipes Always ensure that you use no more than g of flour as the bread bakery is not designed to cope with larger quantities.
Modifying Recipes Supplied Use the recipes supplied as a guide to the overall quantities of dry and liquid ingredients and take care that changes to the ingredients do not upset this ratio.
Parts Identification Bread pan Place the pan into the oven area and turn clockwise as far as it will turn. This sets the pan in position. Turn counterclockwise to remove. Kneading blade Handle Kneader mounting shaft Control panel. Vbu may peel this film off and discard It. Select Press to select the operation mode desired. Each time the pad is pressed, the display will change accordingly.
Display window All modes and indications are shown here for reference. Indicating light The red light will be lit when in operation. It will flash when the bread baking or the dough making is completed.
Timer Press this pad to set the timer. The time will advance 10 minutes each time this pad is pressed. The more detail you provide for your issue and question, the easier it will be for other Panasonic SD-BT10P owners to properly answer your question. This manual comes under the category Bread Makers and has been rated by 1 people with an average of a 8. This manual is available in the following languages: -. Is your question not listed? Ask a question.
James Y Haioka, No comments 0. Answer this question Send. Related product manuals. Why doesn't my bread rise? This is probably related to the yeast.
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