User manual PANASONIC SD-250

[. . . ] SD-250 Thank you for purchasing a Panasonic , SD-250. For your own safety and convenience, please read these instructions carefully before operating. Installation of the . IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!If your AC outlet is not grounded, it is the personal responsibility of the customer to have it replaced with a properly ground wall socket of 230V 50Hz. The has to be installed to a minimum 10-ampere (T) fuse. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. [. . . ] Fresh milk is not suitable if timer is being used. Yeast: Yeast is a form of plant life it will grow and multiply when the conditions are favourable. 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 elastic. 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 crisp brown crust and a soft moist even crumb. Yeast in the following forms can be used in the : Active Dry Yeastyellow lid Surebake Yeastred lid 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. Yeast should be refrigerated for storage watch use by dates!A temperature of 30 35 C provides the best conditions for rising of yeast products. Important Place yeast in bread pan before all other ingredients, this gives more consistent results. Do not use compressed yeast or dry yeast that requires preliminary fermentation. Do not dissolve yeast in warm water before use. -18- Other Ingredients Used for Flavoured Loaves Egg: These are sometimes added to nutritionally enrich the dough, they also improve the keeping properties and colour of the baked product. Vitamin C (Bread Improver): Vitamin C is a bread improver i. e. it helps improve the volume of the loaf. You do not need to add this when using Surebake yeast as it already includes vitamin C. Fruits: Dried fruits are used in some of the following recipes. Total weight of dried fruits used should not exceed 1 cup. When using fresh fruit, use only as directed in the following recipes, as the water content of the fruit will affect the loaf volume. Nuts: Nuts may be used, but chop them finely. 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. Remember to chop them finely as these interfere with mixing. Loaves with nuts may be lower in volume because the nuts may disrapt the gluten network in the dough. [. . . ] Add baking soda and butter, stir and then leave to soak shaft to protrude. Place mixture into the breadpan. for one hour. Stir in brown sugar, egg, vanilla and walnuts. Set into the and select BAKE ONLY by pressing the MENU pad. Press TIMER and set for 50 minutes. Add sifted flour and baking powder , stir until well mixed. [. . . ]