Panasonic SD-P2000, Operating Instructions Manual

Page: 73 / 124

EN13
Tips
Please note the following to avoid damaging the
fluorine coating of the bread pan and blade:
ɑ
Adding hard ingredients may cause the fluorine
coating to peel off.
ɑ! Before adding dried fruits and nuts, please cut them
into small pieces less than 5 mm.
ɑ For large crystalline particles such as raw sugars and
sea salts, melt them in room temperature water before
use. Deduct the solution amount from the original
water amount for making bread.
ɑ Insufficient water may lead to dough hardening, thus
damaging the coating during dough kneading.
ɑ Be sure to put ingredients into the bread pan in the
following order: flour
ĺ
other ingredients
ĺ
water.
ɑ Do not use hard items such as knives, forks and
chopsticks to take out the bread.
ɑ Always check whether the blade is attached in the
bread (at the bottom) before cutting the bread to avoid
damaging the blade.
ɑ Do not clean the bread pan or blade with metal brush,
scourer, nylon face of a sponge or sponges wrapped
in nylon net. Please wipe with a soft sponge.
＊ Bread pan and kneading blade are consumptive parts.
Peeling off of coating is normal after prolonged usage.
Eating the peeled-off fluorine coating does not affect
health.
Water
Gluten is produced by adding water in flour.
ɑ! Adjust the water amount according to room
temperature changes. At the same time,
adjust the water temperature according to
the menu and room temperature.
ɑ! Alkaline water is not applicable.
ɑ
Be sure to use a scale to
measure it in “weight”.
(Do not use the measuring cup)
ɑ
The water of which the hardness is within 50 ~ 200 m
g
/L
should be the most appropriate in this case.
For making bread
＊
The hardness of the water is calculated from its calcium
and magnesium content. Water of moderate hardness
can improve the dough elasticity and the bread swelling
effect. If the water is too hard, the bread will be harder.
ɑ
Distilled water is not applicable for bread swelling.
Granulated
sugar
Sugar
Granulated sugar, brown
sugar and honey
Sugar is the nutrition for bread yeast which
can speed up the fermentation. It can also
improve taste, smell and the crust of bread.
ɑ
Increase the amount of sugar to darken
the crust; decrease the amount to lighten
the crust.
ɑ Do not use low-calorie sugar substitute.
ɑ! Big sugar particles should be pulverized.
ɑ! Do not use rock sugar and other crystal sugar.
Room
temperature
Basic, basic
raisin, Basic
dough, Basic
raisin dough Basic less
yeast, Basic
less yeast
dough
Basic rapid
Stuffed
bread,
Stuffed bread
dough
Whole wheat,
Whole wheat rapid,
Whole wheat raisin,
Whole wheat dough,
Whole wheat raisin
dough
Rye, Rye
dough French bread,
French dough
Spelt whole wheat,
Spelt whole wheat
raisin, Spelt whole
wheat dough, Spelt
whole wheat raisin
dough
5 ~ 15 ˚C
Normal
temperature
Normal
temperature
Warm water
Normal
temperature
Normal
temperature
Normal
temperature
Normal
temperature
Normal
temperature
16 ~ 25 ˚C
Normal
temperature
26 ~ 30 ˚C
Cold water: reduce
10
g
(mL)
Normal
temperature Cold water:
reduce
10
g
(mL)
Normal
temperature
Cold water: reduce 10
g
(mL)
31 ~ 35 ˚C
Cold water:
reduce
10
g
(mL)
×
Cold water:
reduce
10
g
(mL)
×
Cold water:
reduce 10
g
(mL)
＜ Quick search table ＞
Cold water: water at about 5 °C Warm water: water at about 30 °C
Effects
Effects
Key points
Key points
Baking powder
For making cakes.
＊ Even adding it into basic bread would not make it
swell.
˄ ˅
Basic ingredients
and preparations
Br
ead-making ingr
edients