Panasonic SD-BT10P User Manual

Panasonic

AutomaticSBreaJiMaker

SD-BT10P

» »■

Thank you for purchasing the Panasonic {Bread{Boke^, SD-BT10R

For optimum performance and safety, please read thes^instructions carefully. This unit is for household use only.

TableofContents
Important Safeguards................................................................................................................	2
Basic Principles when Baking with UnreaddBakcN...................................................................	3—7
—Basic Features.......................................................................................................................................................	3
—Baking Processes...........................................................................................................................................	3—4
—The Role of Ingredients in Bread Baking..............................................................................................................	5—6
—Differences in Baking Results..................................................................................................................................	7
Parts Identiffication....................................................................................................................	8
Control Panel-Display/Functions.................................................................................................	9
How to Use.......................................................................................................................	10—14
—Baking basic breads and whole wheat breads using the BAKE mode ................................................................	10—12
—Baking basic breads and whole wheat breads using the BAKE (RAPID) mode...........................................................	12
—Baking basic breads using the BAKE (LIGHT) mode................................................................................................	13
—Baking basic breads and whole wheat breads using the timer ..................................................................................	13
—Making dough using the DOUGH mode..................................................................................................................	14
Slicing and Storing the Bread ....................................................................................................	15
How to Clean............................................................................................................................	15
Display indications for Abnormal Conditions .............................................................................	16
Before Calling for Service ..................................................................................................	17—18
Recipes............................................................................................................................	19—29
—Basic Bake mode..........................................................................................................................................	19—20
—Whole Wheat Bake mode.....................................................................................................................................	21
—Basic Dough mode.......................................................................................................................................	22—28
—Whole Wheat Dough mode...................................................................................................................................	29
Leakage of Bread Ingredients from the Bread Pan.......................................................................	30
Specifications...........................................................................................................................	30

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1.READ ALL INSTRUCTIONS BEFORE USE.

2.Follow all warnings and instructions marked on the product.

3.Unplug this product from wall outlet when not in use and before cleaning. Do not immerse appliance or pan in water or other liquid.

Use a soft cloth to wipe out the inside of the pan. The cabinet may be cleaned with a damp cloth.

4.Do not touch hot surfaces. Use oven gloves when handling hot materials, allow metal parts to cool before cleaning.

5.Close supervision is necessary when any appliance is used near children.

6.Do not allow anything to rest on power cord. Do not plug in cord where persons may walk or trip.

7.Do not operate any appliance with a damaged or frayed cord. Refer servicing of appliance to an authorized service centre if unit should malfunction or be damaged in any manner.

8.This appliance is not intended for commercial use. It is for household use only.

9.The use of attachments not recommended by manufacturer may cause damage or injury.

10.Avoid contacting moving parts.

11.Do not use outdoors. Do not use appliance for other than intended use.

12.Do not let cord hang over edge of table or bench top, or touch hot surfaces.

13.Do not place on or near a hot gas or electric burner, or in a heated oven.

14.To disconnect, grip plug and pull from wall outlet. Never pull on cord.

15.If the supply cord of this equipment is damaged, it must be replaced by the special cord (Part No. ADA24R107).

SAVE THESE INSTRUCTIONS

Note:

A.A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.

B.Extension cords are available and may be used if care is exercised in their use.

C.If extension cord is used;

(1)the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance,

and

(2)the longer cord should be arranged so that it will not drape over the benchtop or tabletop where it can be pulled on by children or tripped over unintentionally.

_2 —

Choice of bread modes

BASIC.	.For white breads with a crisp brown crust and tender interior or for a variety of
	breads based on white flour. See individual recipes on R19 to P.20 and R22 to P.28
	on how to bake basic white bread and a variety of other breads.
WHOLE WHEAT.	.For breads using 50% to 100% whole wheat flour.
	Rich in fibre, vitamin B groups and vitamin E. See individual recipes on R21 and R29.
	on how to bake a variety of whole wheat breads.

Choice of baking modes

BAKE.......................

The unit automatically mixes ingredients, kneads the dough, rises it and bakes it.

BAKE (LIGHT) .. .The unit mixes ingredients, kneads the dough, rises it and automatically bakes it as in the BAKE mode, but the colour of the crust will be a little lighter. (BASIC only). (Types of ingredients in the recipes will determine the final colour of the crust.)

BAKE (RAPID)	.The unit mixes ingredients, kneads the dough, rises it and automatically bakes it faster
	than the standard BAKE mode.
	(The height of bread may be lower when baked in this mode.)
DOUGH....................	The unit automatically prepares dough for pizzas, dinner rolls, doughnuts etc.

—A 13 hour timer allows you to prepare everything the night before and wake up to the aroma of freshly baked bread. The result may differ when the timer is used.

—The beeper sounds eight times when baking in the BAKE modes or rising (fermentation) of dough in the DOUGH mode is completed.

— Time required for each mode (when timer is not used) is as follows.

Bread mode	Baking mode	Time
BASIC	BAKE	4 hours
	BAKE (LIGHT)
	BAKE (RAPID)	3 hours
	DOUGH	2 hours 25 minutes

Bread mode	Baking mode	Time
WHOLE WHEAT	BAKE	5 hours
	BAKE (RAPID)	3 hours
	DOUGH	3 hours 15 minutes

BakthgPra^^es

Steps in Baking Bread

					j Manual			Automatic
Conventionally made bread
I	[	I	Fermentatiorr j Punch j Divide j Round		| Rest [		I p # I		j Cool	j Store	I
I Measure ¡i*- ,,, ¡(Development! (Releaseof [ {Dividethe ¡(Round eacht (Restfor ¡ShapesPlacet							i
									j {Evaporation i {Prevention *
\	IngredientsI	i	of gas in the îgas. Dough ! dough to !	portion into î further î		into Pan	! tPinai ¡	oa
I	}	}	dough) j relaxation.) ¡equal portions)! ab^l)		|fermentation)!		¡fermentation)!		! of vapor) I from staling) |

*Time required for each step will depend on factors such as room temperature, humidity, your oven, type of bread, type of ingredients, their quantity and quality.

—3 —

3read!2akefy

With Spread3ial<£ty, the steps from mixing to baking are automatic for Bake modes.

For Dough modes, it is automatic from mixing to punching.

The display window will indicate the time remaining until the process selected is complete.

BASIC mode

							Gas Release
	Hours	0																					-r--
BAKE,	I----- -r
																			1
	I	I																				1
BAKE!(LIGHT) ¡ ’*“”1 flEsr					KNEAD		RISE								BAKE				1			1 1			I
																			1 Coo! ( Store
modes	|ingredieots j																		1			1 1
	I	I																	1			1
	1.___ O.						Gas Release																-L..	..J
BAKE (RAPID) r 1	Houis 0										3
													111i
mode	I ingredients I								BAKE 1 Cool					1			Store 1
	!.___ L										1 1						___ 1
							Gas Release
	Hours	0					rl
DOUGH mode i	r----- -r								1		1				1			1				1		1					1		)
	I Measure|_				KNEAD		RISE		1		1 Round				1	Rest 1 Shape						1		1							1
	I		IREST						1 Divide						1								Proof 1				Bake 1			Cool 1 Store
	¡ingrediems |								1		1				1			1				1		1					1		1
	I	I					-------L_____
WHOLE WHEAT mode
										Gas Release
	Ho«s 0 1 2									1 3 .				I 4 5
																										T				-r---- 1
BAKE mode i i																						-----------------
	1 Measure 1																									1				I	I
					KNEAD				RISE														BAKE				jiCool I			I	I
	I. , 1	REST																												Store I	I
	Ingredients		1																							1				I
	1 1																									1				I	I
	U____ .i -
							Gas Release
	Hours								--------------- r
BAKE (RAPID)
											1							1 1
mode	I Ingredients i								BAKE
											1				Cool 1 Store 1
	I I										1
									L- - L		1	--------- L._____							1
									Gas Release
	Hours						2		i 3
DOUGH mode ■		■							.. ■■ T ~ ~ * *							1		1	1						1				1		1				1
													t
											1					1 1 1									1 1						\				1
	I““"	I	REST		KNEAD		RISE						1 OMde 1					Round				( Rest 1		Shape 1					Proof 1		Bake 1 Cool				1 Store 1
	|ingtedients|										1					1 1 1									1 1						(				1
	!___ !____										1					1		1	1						1				1		1				1
									——1 - - - .

*Time required for each step will depend on factors such as room temperature and humidity. For Dough mode, time will also depend on the oven you use.

For additional information, read instructions on the following pages.

Measuring of ingredients: P.7 #2.

Measuring to Baking: Refer to each recipe on P.19 to P.29.

Cooling: P.12 and P.14

Storing: P.15

— 4 —

ThéRoleofIrigredientsinBreadBékihg

The ingredients used in bread baking ali play an important part in the quality of the bread produced.

Below we briefly discuss the role that each ingredient plays in the bread baking process. It is important to follow the recipes and weigh or measure carefully to ensure the correct balance of ingredients for successful bread baking.

Basic Ingredients

FLOUR

Most bread is made from wheat flour. The quantity and quality of the gluten forming proteins in the flour determines its suitability for good bread making.

High grade flours have a consistently higher protein content than some of the lower grades available and these will generally give a more successful result.

If lower grade flours are used, the addition of 1 tablespoon of gluten flour will improve performance.

All flour starts off as brown flour and is milled and refined until it becomes white.

in wholemeal flour, the wheat grain has not been removed so breads made with wholemeal flour have a coarser, more crumbly texture.

Breads made with wholemeal flour only will have a reduced volume due to the reduced availability of gluten forming proteins. To enhance the volume in these loaves a proportion of white flour can be used and additional gluten flour may also give improved results.

Flours milled from cereals such as oats, rice, barley and rye contain little or no gluten. Therefore these loaves have a low rise and a dense structure.

Panasonic recommend the use of ELFIN HIGH GRADE FLOUR.

SUGAR

Sugar used in bread making comes in a variety of forms—these 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 yeast—it helps the yeast to begin to ferment and then promotes continued yeast action.

Sugar also provides sweetness and aids browning during baking.

Artificial sweeteners cannot be successfully used as a substitute for sugar—they do not provide the carbohydrates required for fermentation.

SALT

Salt is very important in bread making as it gives the bread a more even texture.

It also controls the 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.

Other fats can be used. These include vegetable oil, margarine or shortening. Remember that these may alter the flavour and texture.

— 5

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 wili cause the dough to collapse, too little prevents the gluten from stretching enough.

Liquid temperature is important—generally a tepid liquid—one that feels neither hot nor cold, is best.

If a recipe specifies water only—part 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.

MILK AND MILK PRODUCTS

These enhance the flavour and help increase the nutritional value of the 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.

YEAST

Yeast is a form of plant life—it 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 elastia

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 action—the gas cells expand and the loaf rises. The yeast is killed and the loaf cooks to have a crisp brown crust and a soft moist even crumb.

Yeast in the following forms can be used in the Ûiread i2akc^ ; •Active Dry Yeast—yellow lid

•Surebake Yeast—red lid

Surebake is active yeast mixed with additives to enhance the action of the yeast—these additives include wheat flour, baking fats (to strengthen the gluten and improve texture), calcium carbonate, ascorbic acid and potassium bromate.

These additives accelerate the strengthening of the gluten. Generally when using Surebake, there will be no need to add extra ascorbic acid. Gluten flour will only be needed when using grains with a low gluten content such as oats, rice, barley and rye.

Surebake is added to the bread pan with all other ingredients at the beginning of the process.

Granulated yeast is also placed in the pan directly.

Yeast should be refrigerated for storage—watch use by dates! A temperature of 30—35°C provides the best conditions for rising of yeast products.

Important

•Place yeast in bread pan before all other ingredients, this gives more consistent results.

• Do not use compressed yeast or dry yeast that requires preliminary fermentation,

•Do not dissolve yeast in warm water before use.

Other Ingredients

•When using ingredients, such as eggs, fruits and vegetables, their water amounts must be taken into account. With fruits and vegetables, their amounts of sugar must also be taken into account.

Adjust water and sugar amounts in the recipes accordingly.

•When nuts are used, chop them finely. The loaf may be lower in volume because the nuts may cut the gluten network in the dough.

— 6 —

Dilf^iiip^inBakingJle

Baking results differ according to several factors including:

the environmental conditions, electricity fluctuation, choice of ingredients and their quantity and quality. To avoid poor baking results, the following should be remembered.

1.Temperature

Temperature is an important factor in bread baking. The temperature of the room and the ingredients can effect the final result.

Best results are obtained at a room temperature of 20°C, using room temperature ingredients.

2.Measurements

Accurate measurement is essential in achieving good baking results. Weighing flour is more accurate than measuring flour in a cup.

When measuring other dried ingredients, use metric measuring cups and spoons.

Scoop the ingredients into the measuring cup then level with the back of a knife.

Do not tap the bottom of the cup to hold an increased quantity.

Liquid measurements must also be accurate, adding too much or too little water will affect the end result.

3.Always use fresh ingredients—check use by dates and store yeast in the refrigerator and dry ingredients in air tight containers.

4.Electrical fluctuations

will affect the height, the texture and the colour of bread. It is recommended that you use the unit where the electricity supply is constant.

5.Using your own recipes

Always ensure that you use no more than 300 g of flour as the bread bakery is not designed to cope with larger quantities.

Always maintain the same ratio of dry to liquid ingredients as specified in the recipes supplied.

Always use Surebake or Granular yeast—the bread bakery is not designed for use with compressed yeast.

Not all flours and grains will result in loaves of the same volume, whole wheat loaves are generally smaller and more dense.

6.Modifying Recipes Supplied

Use the recipes supplied as a guide to the overall quantities of dry and liquid ingredients and take care that changes to the ingredients do not upset this ratio.

_7__

Parts Identification

Bread pan

Place the pan into the oven area and turn clockwise as far as it will turn.

This sets the pan in position. Turn counterclockwise to remove.

Kneading blade

Handle

Kneader mounting shaft

Control panel

8 —

Conllpl Paniel-Display/Functions

Be sure you understand the function of each pad before using the Olread{Bakeiy.

NOTE; The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping.

Vbu may peel this film off and discard It.

Select

Press to select the operation mode desired. (For BAKE mode of BASIC, it is not necessary to press this pad.)

Each time the pad is pressed, the display will change accordingly.

Display window

All modes and indications are shown here for reference.

Indicating light

The red light will be lit when in operation.

It will flash when the bread baking or the dough making is completed.

It will also flash in a different frequency when operated In abnormal conditions.

Timer

Press this pad to set the timer.

The time will advance 10 minutes each time this pad is pressed.

(The timer setting will change rapidly if constant pressure is applied to the pad.)

Start/Stop

Press this pad to start operation or begin the timer.

Press this pad to stop operation or cancel the timer setting.

(To stop operation, the pad must be pressed and held for 1 second.)

— 9 —