User manual PANASONIC SD-BT2P

[. . . ] 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. [. . . ] Breads made with wholemeal flour only will have a reduced volume due to the reduced availability of gluten forming proteins. To enhance the volume in these loaves a proportion of white flour can be used and additional gluten flour may also give improved results. Flour milled from cereals such as oats, rice, barley and rye contain little or no gluten. Therefore these loaves have a low rise and a dense structure. Salt: Salt is very important in bread making as it gives the bread a more even texture. It also controls action of the yeast by inhibiting enzyme activity, thus controlling the amount of carbon dioxide produced. Bread with reduced salt will have a weak gluten structure and a more open texture, too much salt inhibits fermentation. 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. Although the addition of fat is not essential, breads made without fat will have less flavour and will not keep as well. The best flavour is achieved when butter is used --it should be softened to help mixing. Remember that these may alter the flavour and texture. Panasonic recommend the use of HIGH GRADE FLOUR. Milk and milk products: 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 in some form is essential in all breads as sugar provides food for yeast ---it helps the yeast to begin to ferment and then promotes continued yeast action. The height of bread when nuts are used, may be low because the chopped nuts will cut the gluten structure. When adding nuts as well as dried fruit, their total weight should not exceed 1 cup. Loaves with nuts may be lower in volume because the nuts may disrapt the gluten network in the dough. Use the RAISIN mode to prevent this from happening. Bran: Approx 60 ml (4 tbsp) can be added to boost the fibre content. (Do not use more than this recommended amount as it will affect the volume of the loaf). Wheatgerm: Approx 60 ml (4 tbsp) can be added to give a nuttier flavour. Spices: Spices are used to add flavour to the bread. Only small amounts (1 teaspoon to 2 teaspoon) are required. Timer loaves Do not use eggs and fresh ingredients i. e. fruit/vegetables on timer loaves, as these ingredients may stale during the rest time, thus spoiling the loaf. -19- Differences in Baking Results Baking results differ according to several factors including: the environmental conditions, electricity fluctuation, choice of ingredients and their quantity and quality. To avoid poor baking results, the following should be remembered. 1. The temperature of the room and the ingredients can effect the final result. Best results are abtained at a room temperature of 20 C, using room temperature ingredients. 2. Measurements Accurate measurement is essential in achieving good baking results. [. . . ] Season to taste and leave to cool. 1 and coriander then roughly chopped sundried 2 3 4 5 Divide dough into eight balls and roll out into circles. Place pumpkin mixture on half of dough, wet edges of dough then fold over other half to Saut onion and pumpkin in oil. Add cumin Pita Crisps An alternative to potato or corn chips Ingredients: Use the same ingredients as Pita Bread. enclose filling. Brush with oil and leave for 510 minutes. Method: 1 2 3 Split pita breads, cut into triangles 6cm x 4cm. [. . . ]