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EN45
Containing red pepper and olive
Italian bread
Menu ‘10’
High-gluten flour
225
g
Low-gluten flour
25
g
Salt
5
g
(1 tsp)
Olive oil
24
g
(2 tbsp)
Cold water (5 ˚C)*
170
g
(
mL
)
Instant dry yeast
1.4
g
(½ tsp)
You may add 20
g
red peppers (or dried tomatoes) chopped into small
pieces of 5 mm and 20
g
olive (or 1 tsp of dried basil leaves) if you prefer.
* Use
袖蟏✝
(Raisin) function (P. EN18)
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
French bread with tomato and cheese
Menu ‘10’
High-gluten flour
225
g
Low-gluten flour
25
g
Salt
5
g
(1 tsp)
Dried basil leaves
2
g
(1 tsp)
Water*
200
g
(
mL
)
Instant dry yeast
1.4
g
(½ tsp)
* Mozzarella cheese (diced)
75
g
* Dried tomatoes (Divided into four
equal parts after dried)
10
g
(dried)
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
(Cold water at a temperature of 5 ˚C)
* Use
袖蟏✝
(Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
* Use
袖蟏✝
(Raisin) function (P. EN18)
Manual feeding (P. EN19)
French rice bread with red pepper and tomato
Menu ‘9’
High-gluten flour
210
g
Cold rice (white rice)
100
g
Granulated sugar
6
g
(½ tbsp)
Salt
5
g
(1 tsp)
Cold water (5 ˚C)*
70
g
(
mL
)
Tomato sauce (salt free)
70
g
(approx. 70
mL
)
Instant dry yeast
2.1
g
(¾ tsp)
* Pimento (red pepper and yellow
pepper) (cut into 5 mm cubes)
20
g
each
French rice bread with green soybean and cheese
Menu ‘9’
High-gluten flour
210
g
Cold rice (white rice)
100
g
Granulated sugar
6
g
(½ tbsp)
Salt
5
g
(1 tsp)
Cold water (5 ˚C)*
150
g
(
mL
)
Instant dry yeast
2.1
g
(¾ tsp)
* Green soybeans (peeled beans) (Drain the
water completely and cut into halves)
40
g
* Cheese
60
g
* Reduce by 10
g
(
mL
) when the room temperature is above 25 ˚C.
* Use
袖蟏✝
(Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
Brea
d
V
arious flavor
ed br
ead
Summary of Contents for SD-PT1002
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