User manual PANASONIC SD-250 AUS

[. . . ] 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 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 1/4 cup (35N) to flours with a low gluten content to improve suitability for use. Rye flour contains some proteins but these do not form sufficient gluten. Therefore, bread baked with rye flour will be dense and heavy. Whole wheat flour or wholemeal wheat 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. Other flour: 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. 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. [. . . ] Bake in a preheated 200 C oven for 25-30 minutes or until golden brown. 7 -39- Dough Malt Bread (Use WHOLE WHEAT RAISIN DOUGH Mode) Ingredients: makes 1 large dry yeast 2 tsp plain wholemeal flour 450N bread flour 50N ground cinnamon 2 tsp milk powder 1 tsp sugar 1 tsp raisins* 30N butter 1 Tbsp treacle 1 Tbsp liquid malt 1 Tbsp water 125 m R Glaze: warm milk 1 Tbsp 1/2 tsp liquid malt (1 cup plain wholemeal flour, extra for kneading) Whole Wheat Raisin Rolls (Use WHOLE WHEAT RAISIN DOUGH Mode) Ingredients: Makes 16 11/4 tsp 400N 2 tsp 11/3 Tbsp 20N 1/4 cup +1 tsp 1/3 cup 1 Tbsp 370 m R dry yeast wholemeal bread flour salt milk powder butter gluten flour raisins* cinnamon water 1 egg, beaten to brushing on top (1 cup wholemeal bread flour, extra for kneading) * add at the beep Method: Make the 1 page 11. dough according to instructions on Divide into 16 equal 2 Shape the doughon Dinner roll. each portion into a (Follow instructions Rolls, P. 33. ) Place a greased baking tray. Cover and 3 let riseondoubled in size. for 30-35 minutes in a warm place until almost * add at the beep Method: 1 Make dough according to Dinner Roll instructions on page 11. lightly floured surface 2 itKnead dough on aand springs back whenuntil becomes elastic touched. 3 Cover and let rest in a warm place for 20 minutes. [. . . ]