User manual PANASONIC SD-253

[. . . ] SD-253 Operating Instructions & Recipes Congratulations Thank you for purchasing a Panasonic , SD-253. Successful bread making is an art, requiring good quality ingredients, time and energy due to the importance of thorough kneading. is ideal for anyone who has been discouraged from The Panasonic Automatic making their own bread in the past. Experienced bakers will also enjoy using this automatic way of making their family favourites. One of the main advantages is that the most tiresome element of bread making, i. e. kneading, is completely automatic, leaving you time to spare with no dishes to wash. [. . . ] It also controls action of the yeast by inhibiting enzyme activity, thus controlling the amount of carbon dioxide produced. Bread with reduced salt will have a weak gluten structure and a more open texture, too much salt inhibits fermentation. Salt also contributes to the flavour. Fats: The main purpose of fats in bread baking is to tenderise and soften the bread and to enhance the flavour and richness. Although the addition of fat is not essential, breads made without fat will have less flavour and will not keep as well. The best flavour is achieved when butter is used it should be softened to help mixing. Remember that these may alter the flavour and texture. Milk and milk products: These enhance the flavour and help increase the nutritional value of the Sugar: Sugar used in bread making comes in a variety of formsthese include white sugar, brown sugar, molasses, treacle, honey and golden syrup. Sugar in some form is essential in all breads as sugar provides food for yeastit helps the yeast to begin to ferment and then promotes continued yeast action. Artificial sweeteners cannot be successfully used as a substitute for sugarthey do not provide the carbohydrates required for fermentation. bread. The recipes included in this book use dry milk because it is convenient to use. 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. 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. 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). This gas causes the dough to rise, the fermentation softens the gluten, and makes it elastic. Kneading then develops this softened gluten and spreads the gas cells evenly through the dough to give a fine textured product. When bread is baked, the initial heat increases the yeast actionthe gas cells expand and the loaf rises. The yeast is killed and the loaf cooks to have crisp brown crust and a soft moist even crumb. [. . . ] If additional baking is 9 Remove the bread pan and leave to stand for 5 minutes before removing loaf. required select BAKE ONLY program again and press Timer to set a further 5 minutes. 9 Remove the bread pan and leave to stand for 5 minutes before removing loaf. 42 Troubleshooting BAKING RESULTS: Neither the indicating light nor the display light up. Smoke emitted from steam vent. Burning smell. Sides of bread collapse and bottom is damp. Bread rises too much. Please check the following: Unplugged. OPERATIONAL ERRORS Ingredient spilled on heater element. Kneading blade not installed properly in pan. MEASUREMENT ERRORS Not enough Flour Too much Not enough Yeast Too much No yeast Not enough Water Too much No sweetening agents INGREDIENT PROBLEMS Ingredients used other than prescribed. Flour Wrong type of flour used. Yeast not placed in pan first, or liquids touched yeast before kneading. Yeast Old yeast used. [. . . ]