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. [. . . ] The difference in the two types of wheat is the content of proteins that form gluten ("gluten" is the important constituent of bread which provides its structure and its stretchy, chewy texture. 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 1/4 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. 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. 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. [. . . ] Bake in 7 minutes. a preheated 210 C oven for 15-20 -38- Dough Pepperoni Bread Stick (Use FRENCH DOUGH Mode) Ingredients: Makes 2 1 tsp 400N 1 tsp 5N 300 m R 1/2 tsp dry yeast bread flour salt butter water bread improver, optional 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 1 egg, beaten for brushing on top Filling: 1 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) 2 1 tsp 1 cup (1 cup bread flour, extra for kneading) Method: Make the 1 page 11. dough according to instructions on Let the 2 20-30 dough rest in a greased bowl for minutes. lightly floured surface 3 itKnead dough on aand springs back whenuntil becomes elastic touched. Coverabouta sharp 3 or 4 diagonal cuts /2 cm deep across top of the and let rise 1 Method: 1 2 3 Make the dough according to instructions on page 11. Place the dough in a greased bowl. [. . . ]