User manual PANASONIC SD-S7325

[. . . ] Unplug this product from wall outlet when not in use and before cleaning. Do not immerse appliance in water or other liquid. 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. [. . . ] When the quality of flour is poor, the bread may not rise, or collapse after rising due to weak gluten. In such cases, take the following measures to obtain better results. At least 1/8 of the flour (about 7 oz. ) should be white bread flour, rather than whole wheat flour. Reduce 1/8 cup to 1/4 cup of water from the regular amount. If above still does/do not solve problems, 3. Reduce the amount of dry yeast to 1 teaspoon. The loaf produced by above methods may be low or small. 19 Differences in baking results Baking results differ according to several factors including the environmental conditions, electricity fluctuation, choice of ingredients and their brands, measurement and quality. To avoid poor baking results, the following should be remembered: ¥Bake at optimum temperature. Temperature is one of the most important factors in bread baking. Although the is designed to sense the temperature and automatically control the heating system during the entire process of baking, it should be remembered that fair results may be obtained only if the room temperature is 41¡F to 86¡F. For optimum results, bake in a room between 68¡F to 77¡F. Temperature of ingredients will also affect the bread result. ¥Electrical fluctuations Ingredients other than those specified in the recipe should not be used. For further information on the ingredients read P. 17 to P. 19. Electrical fluctuations will affect the height, the texture and the color of bread. It is recommended that the unit is used where the electricity supply is constant. 20 Basic Basic White Bread C/TBSP/tsp (47/16 C) 2 tsp 2 TBSP 21/2 TBSP 2 TBSP 13/4 C 11/2 tsp BAKE & BAKE RAPID mode For BAKE RAPID mode, add extra 1 tsp of dry yeast. C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. 213/4 oz. C/TBSP/tsp (311/16 C) 2 tsp 2 TBSP 2 TBSP 13/4 TBSP 11/2 C 11/4 tsp oz. /fl. oz. C/TBSP/tsp (3 C) 11/2 tsp 11/2 TBSP 11/2 TBSP 11/2 TBSP 11/4 C 1 tsp M oz. /fl. oz. 143/4 oz. Bread flour Salt Dry milk Butter Sugar Water Dry yeast 14 fl. oz. 121/4 fl. oz. 10 fl. oz. ( ) : measurements not as precise as weight measurements. Carrot Splce Bread XL Bread flour Salt Dry milk Butter Carrots, grated Allspice Honey Water Dry yeast C/TBSP/tsp (47/16 C) 2 tsp 2 TBSP 21/2 TBSP 1/4 C 4 tsp 2 TBSP 11/2 C 11/2 tsp oz. /fl. oz. 213/4 oz. C/TBSP/tsp (311/16 C) 2 tsp 2 TBSP 2 TBSP 21/2 TBSP 1TBSP 2TBSP 17/16 C 11/4 tsp L oz. /fl. oz. C/TBSP/tsp (3 C) 11/2 tsp 11/2 TBSP 11/2 TBSP 2 TBSP 2 tsp 11/2 TBSP 11/8 C 1 tsp M oz. /fl. oz. [. . . ] Add the vanilla essence to one bowl and mix in. Melt the chocolate with the milk and add to the other bowl with the cocoa powder, mix well. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place alternate spoonfuls of the vanilla and chocolate mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. [. . . ]