User manual PANASONIC SD-206 AUS

[. . . ] SD-206 Thank you for purchasing a Panasonic , SD-206. 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 240V 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. [. . . ] Most plain flours have a gluten content of approximately 4-5%. For successful results when baking bread, 8-9% is required. Plain flour may be used if supplemented with gluten flour or bread improver. Continental flour is a flour similar to bakers or bread flour but is ground very fine. Gluten (Gluten Flour or Wheat Gluten) is a flour extremely high in gluten content. Use approximately 1/4cup (35N) to flours with a low gluten content to improve suitability for use. contains some proteins but these do not form sufficient gluten. Therefore, bread baked with rye flour will be dense and heavy. Rye flour is made by grinding the entire wheat kernel, including the bran and germ. 100% whole wheat bread or breads containing a high percentage of whole wheat flour will be lower in height and heavier in texture than bread baked with flour. If you are not pleased with the height and the texture of the whole wheat bread, you could strengthen the bread by increasing the proportion of white bread flour. (You must reduce the same proportion of whole wheat flour so that the total amount of wheat flour would remain the same. ) The life of whloe wheat flour and its baked products is shorter than white bread flour and its baked products, because the included germ is high in fat, which can become rancid. Products milled from other grains are occasionally used in bread. corn meal, rice, millet, soy, oat, buckwheat and barley flours. These do not contain protein that form sufficient gluten and therefore they should not be substituted for bread flour in the following recipes. Whole wheat flour or wholemeal wheat flour Other flour: Sugars: Sugars or sweetening agents have the following purposes in bread making: They add sweetness and flavour. They add softness and fineness to the texture. They contribute to keeping qualities by retaining moisture. Besides granulated sugar or caster sugar, brown sugar, honey and molasses can be substituted in the recipes. Recipes including fruit generally require less added sugar due to the high sugar content of the fruit. Fats: The major purpose of fats in bread baking are: They tenderize the bread. They contribute to keeping qualities by retaining moisture. Any fat can be used, however, we recommend butter for the best flavour and texture. -17- Ingredients Milk and milk products: Their main purposes are: They enhance flavour. They increase the nutritional value of bread. Milk solids include protein, lactose (milk sugar), and minerals. [. . . ] With a sharp knife, make 3 or 4 diagonal cuts about 1/2 cm touched. Cover and let rest in a warm place for 20 minutes. Roll out dough in two 20 x 30cm rectangles. Place filling in centre of dough, roll up dough, deep across top of the loaves. [. . . ]