User manual PANASONIC SD-D740

[. . . ] The pre-programmed cycle takes place all in the same pan. In addition, our automatic raisin nut dispenser will drop your choice of dried fruit/nuts into the dough at the precise time during kneading, giving you an even spread throughout the loaf. No further action is required after pressing the start pad. Whether you use pre-packaged bread mixes, or the recipes we have developed for you, or you develop your own favourite recipes, we hope you enjoy using your Panasonic . [. . . ] Remove the dispenser after it cools down completely. Do not use any harsh cleansers, steel wool pads, or other abrasive materials or utensils, especially on the non-stick coated surface. It may scratch the surface and cause ingredients to stick. Clean the dispenser after each use to avoid build up of residue of ingredients. This part is not dishwasher safe, as it may become damaged. Bread pan and kneading blade If the kneading blade cannot be easily removed from the pan by twisting the mounting shaft, pour warm water into the cooled pan and leave aside for 5 10 minutes. Always remove the blade and wash the pan with mild, liquid detergent after each use. Do not use other abrasive materials or otherwise, the pan may be scratched. These parts are not dishwasher safe. Kneader mounting shaft Measuring cup and spoon Rinse and wipe dry. These parts are not dishwasher safe. 1. Be sure that the unit and the bread pan have dried completely before storing. On the interior of the body some discolouration may occur with use. 17 Baking Tips and Recipes The Role of Ingredients in Bread Baking The ingredients used in bread baking all play an important part in the quality of the bread produced. If fresh milk is used, reduce the quantity of water by the same amount. Fresh milk is not suitable if timer is being used. 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. 18 The Role of Ingredients in Bread Baking Liquids: Liquids are important in bread baking, a small change in the quantity may affect the height and the texture of the bread. , Liquid is needed to form the bread s gluten framework. Too much will cause the dough to collapse, too little prevents the gluten from stretching enough. Liquid temperature is importantgenerally a tepid liquidone that feels neither hot nor cold, is best. (For the BAKE RAPID options, however, lukewarm water should be used, especially during the very cold winter months. ) If a recipe specifies water onlypart of this may be replaced with fresh milk but remember that this will affect the fat content of the bread. Fresh milk is not suitable if timer is being used. Yeast: Yeast is a form of plant lifeit will grow and multiply when the conditions are favourable. In bread baking the yeast ferments the sugar and forms a gas (carbon dioxide). [. . . ] Start/Stop pad was pressed after starting. Selection was wrong (DOUGH option was chosen). Bread left in bread pan too long after baking. Bread sliced just after baking (Steam was not allowed to escape). [. . . ]