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Resumen del manual
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. Differences in Baking Results 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. r 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 — Control Panei-Display/Functions Be sure you understand the function of each pad before using the C&read Olakety* NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping. \bu 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. r BASIC WHOLE WHEAT < w w w ► 4 I Э*ПЛ ► I Э-UU ► TEMP ► BAKE LIGHT RAPID DOUGH Panasonic 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 — How to Use Baking basic breads and whole wheat breads using the BAKE mode Recipe examples t-- I Basic: WHITE BREAD 1 2 3 4 5 6 2t(6g) 300 g 1t(3g) 1t(5g) 1T(5g) 1 t(10g) Surebake yeast white flour sugar salt milk powder butter 200m£(200g) water 100% WHOLEMEAL BREAD 2t(6g) 300 g 1T(17g) lT(5g) lT(10g) 1t(5g) Surebake yeast wholemeal flour treacle milk powder butter salt 200m£ (200 g) water Remove the bread pan from the oven area. Twist counter clockwise and pull up, using the handle. Mount the kneading blade on the shaft. Be sure that there are no crumbs around the shaft. The kneading blade is designed to fit loosely on the shaft with some loose turning. \ '/ Place yeast inside the bread pan. For best results, place the yeast first, so it is at the bottom of all other ingredients. (For additional information, see P.6.) Place flour and all dry ingredients inside the bread pan. Pour water and other liquids, if any, into the bread pan. Place the bread pan inside the body. Align the bread pan with the guide mark A on the top of the oven area. — Wipe off any moisture or foreign matter from the outside of the bread pan before inserting it into the oven area. 7 8 Twist the bread pan clockwise...