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EN90
Abnormal shape of bread
When the following
conditions happen
Please confirm the following
Br
ead (shape)
No rising at all
Whole bread is whitish
which looks like dough.
Instant dry yeast
Natural yeast
(fermented)
Ӫ
Have you forgotten to add the instant dry yeast or natural
yeast (fermented)?
Ӫ
Have you used any improperly stored yeast or expired yeast?
Ӫ
Did you misuse any baking power?
Ӫ
Have you forgotten to install the bread blade?
Ӫ
Has any power failure occurred during operation?
The bread always
has a different
shape and rising
condition.
Ӫ
Home made bread always has a different shape and swelling condition due to the
following conditions.
Ӎ
The room temperature is high in summer.
Ӎ
The room temperature has changed during operation.
(the air-conditioner is shut down during operation etc.)
Ӎ
Flour with low protein content is used for baking.
Ӎ
Improperly kept or expired instant dry yeast is used.
Sticky bottom
and distinct
collapse on
the sides
Ӫ
Have you quickly taken out bread from the bread pan and put it on wire rack to
cool down?
Ӫ
Reduce water quantity by 10
g
(mL) for better result if the room temperature is high.
Cave-in on the top
surface
(Burnt crusts)
Flat and
square top
surface
Cave-in
Ӫ
Not enough flour?
Ӫ
Too much water?
Whole wheat bread…
Ӫ
A high ratio of whole wheat flour or different types of flour will easily lead to such
situations.
Bottom caves
in so that the
bread cannot
stand upright.
Ӫ
Bread blade shape is visible.
Ӫ
Have you touched the bottom of bread pan when you took out
the bread? (Bread is damaged sometimes due to bread blade
rotations).
There is remaining
flour around.
Ӫ
Too much flour?
Ӫ
Not enough water?
Br
ead (others)
Expected crust
colour is not
achieved.
Ӫ
Change crust colour (P. EN21) or adjust the amount of granulated sugar.
Crust colour becomes lighter if amount of granulated sugar is reduced and
darkened if the amount is increased.
Ӫ
If the bread has risen too much or the top of bread is uneven, reduce the quantity of
instant dry yeast and water.
Ӫ
If the bread ferments so much, the top of bread may peel off by sticking on the lid.
Bread crust is too hard
Ӫ
The bread crust will become soft if put it in a plastic bag after cooled down.
Chocolate melt even
鰋伻䬜
(gentle stir)
had been chosen.
Ӫ
The fermentation temperature of bread dough is higher than the melting temperature of
chocolate, so it may melt. Freeze the chocolate before adding it in.
If the chocolate pieces are too large, it will hinder the rotation of the bread blade.
Please use chocolate chips or chopped chocolate smaller than 5 mm.
Ingredients focus
on one side
Ӫ
Such phenomenon may occur due to difference of ingredients and dough hardness.
Dough becomes
sticky after forming
and fermentation
Ӫ
Excessive long fermentation will make the dough loose and sticky. The fermentation
time depends on the type of bread. Normally, the fermentation is finished if the
rising dough return slowly after gently pushing with your finger.
Room
temperature
Types and quality
of ingredients
Do not rotate
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