User manual PANASONIC SD-200

[. . . ] Unplug this product from wall outlet when not in use and before cleaning. Use a soft sponge and mild detergent when cleaning the inside of the pan or kneading blade. The cabinet may be cleaned with a cloth, dampened with a mild soap and water solution. Use oven mitts when handling hot materials, allow metal parts to cool before cleaning. [. . . ] After approximately 30 minutes, the motor will automatically start running again. It is recommended to restart with fresh ingredients. Remedy 1 If the kneading blade is restricted by hard dough, take out the dough. The unit will restart 30 minutes later. Check to see if the kneader mounting shaft of the bread pan can rotate. Remedy 2 If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate, service will be required. - 14 - Before calling for service BAKING RESULTS: Neither the indicating light nor the display light up. Bread rises too much. Please check the following: Unplugged. OPERATIONAL ERRORS Ingredient spilled on heater element. Power interruption (display 0:00 ). START/STOP pad was pressed after starting. Kneading blade not installed properly in pan. MEASUREMENT ERRORS Not enough Flour Too much Not enough Yeast Too much No yeast Not enough Water Too much No sweetening agents INGREDIENT PROBLEMS Ingredients used other than prescribed. Flour Wrong type of flour used. Yeast not placed in pan first, or liquids touched yeast before kneading. Yeast Old yeast used. Wrong type of yeast used. Temperature of water was either too hot or too cold. (Not within optimum temperature range of 20 5C. ) - 15 - Unleavened or not leavened enough Collapsed after over-rising. Slices unevenly - 16 - Ingredients Since the bread program on your Automatic is completely computerised, the success of your loaf depends on the quantity and quality of the ingredients Flour: Wheat flour provides the bulk and structure of bread. It acts on sugars and changes them into carbon dioxide gas and alcohol. Dry yeast is available in two types; the type that requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients. Do not use fresh yeast or dry yeast that requires preliminary fermentation. Always use instant yeast that may be Salt: Salt has the following functions in bread baking. Therefore, too much salt will inhibit fermentation whereas too little will result in weak gluten structure. Use ordinary table salt. For added and mixed with other ingredients. It is placed dry in the bread pan first, before all other ingredients. As there is an optimum temperature for yeast to activate, your during the rising process. We recommend brands Allied, Kitchen Collection and Fermipan, however, several brands are available in supermarkets. These yeasts are available incorporates a heat sensor to keep the dough at the correct temperature Liquid: Cold tap water should be used. (For the BASIC BAKE RAPID mode, however, lukewarm water should be used, especially during the very cold winter months. ) Cold fresh milk can be substituted to improve the keeping quality and nutritional value of the loaf, which will have a softer browner crust. [. . . ] Sprinkle with Mozzarella cheese. 1 2 3 4 5 6 Make the dough according to instructions on page 11. Knead dough on a lightly floured surface until it becomes elastic and springs back when touched. Shape into a flat circle, place on a baking tray, make holes with the end of a wooden spoon 5 cm apart over the surface of the dough. Cover and let rest in a warm place for 20-25 minutes until almost doubled in size. [. . . ]