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. [. . . ] Gas which is released during fermentation is trapped within the elastic network of gluten, thus making the dough rise. Strong flours contain a high content of proteins necessary for the development of gluten. Bread flour and Bakers flour are the major product within this category. Weak flours such as cake flour and pastry flour, are less in protein content and are suitable for products which have a light, crumbly texture and do not require much gluten development. Self raising flour is a white flour to which baking powder and sometimes salt has been added. Weak flours and self raising flour alone may not be substituted for bread flour in the included recipes. Unbleached plain flour is white wheat flour which has not been bleached to whiten it. 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. 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. 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. 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. 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. Otherwise it may sour during the rest time, spoiling the final flavour. Yeast: Yeast is a living organism, a microscopic plant which works as a leavening agent in bread baking. It acts on sugars and changes them into carbon dioxide gas and alcohol. Dry yeast is available in two types; the type that requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients. [. . . ] Brush surface with olive oil, sprinkle with sea salt, oregano and basil. Bake in a preheated 210C oven for 26-30 minutes. Top with your favourite topping, such as sliced onions, pepperoni, cooked sausage, capsicum or olives. Bake in a preheated 210C oven for 15-20 minutes. 7 -38- Dough Pepperoni Bread Stick (Use FRENCH DOUGH Mode) Ingredients: Makes 2 1 tsp 400N 1 tsp 5N 300 m R 1/2 French Bread (Use FRENCH DOUGH Mode) Ingredients: Makes 2 2 tsp 475N 21/2 Tbsp 2 tsp 2 tsp 10N 350 m R dry yeast bread flour gluten flour sugar salt butter water dry yeast bread flour salt butter water bread improver, optional tsp 1 egg, beaten for brushing on top Filling: 1 2 1 tsp 1 cup pepperoni/cabanossi, chopped roasted capsicum garlic powder cheese 1 egg white, beaten for brushing on top Poppy seeds for sprinkling on top (1 cup bread flour, extra for kneading) (1 cup bread flour, extra for kneading) Method: Method: 1 2 3 4 5 6 Make the dough according to instructions on page 11. Knead dough on a lightly floured surface until it becomes elastic and springs back when 1 2 3 4 5 6 7 Make the dough according to instructions on page 11. [. . . ]