Panasonic Automatic SBreaJ iMaker 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. Table of Contents Important Safeguards................................................................................................................ 2 Basic Principles when Baking with Unread dBakcN................................................................... 3—7 —Basic Features................................................
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.
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.......................
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 I----- -r BAKE, I I BAKE!(LIGHT) ¡ ’*“”1 flEsr BAKE |ingredieots j modes I I KNEAD RISE 1 1 1 1 1 BAKE 1.___ O. -r-1 1 1 Coo! ( Store I 1 1 1 -L.. ..
Thé Role of Irigredients in Bread Békihg 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.
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.
Dilf^iiip^ in Baking Jle 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.
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.
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.
iim ow to Use Baking basic biaads and whole Wheat mode Recipe examples — 100¥o WHOLEMEAL BREAD Basic: WHITE BREAD 2t(6g) 300 g Surebake yeast white flour sugar 1t(3g) salt 1t(5g) milk powder 1T(5g) butter 1 t(10g) 200m£(200g) water 2t(6g) 300 g 1 2 5 6 IT (17 g) 1T(5g) 1T(10g) 1t(5g) 200m£ (200 g) Surebake yeast wholemeal flour treacle milk powder butter salt water Remove the bread pan from the oven area. Twist counter clockwise and pull up, using the handle.
Twist the bread pan clockwise into its right position. Fold the handle down. “Be sure the bread pan contacts the bottom of the oven area and twisted to settle into place. If the bread pan is not placed correctly, the dough will not be kneaded properly. 8 9 Close the lid. Plug into a 230 volt outlet. — n-nni ui ‘ ut 10 Basic breads The display will light up. Whole wheat breads ©smmisra. Press START pad.
12 13 The beeper will sound eight times and the indicating light will flash when the bread is baked. When the beeper stops, promptly press STOP pad, then open the lid and remove the bread pan BASIC WHOLEi WHEAT BAKE LIGHT RAPID DOUGH The display will go out when the beeper stops, but the indicating light will flash until the STOP pad is pressed. The STOP pad must be pressed before removing the bread pan. The bread pan wilt be very hot. Do not place It on any plastic surges. Handle carefully.
ic breads usi This mode is for BASIC only. Follow the same steps as in pages 10^12 except step 10. For step 10, follow the instructions below. SELECT Press this pad to select BASIC-BAKE (LIGHT) mode. ^START/STOP Press START pad. Rest begins. BASIC ^ WHOLE WHEAT w» ► »*'*» << I p. The remaining time is displayed in hours and minutes. BAKE LIGHT RAPID DOUGH * There will be no mixing action for approx. 30 minutes after the START pad is pressed. (Time will be longer in hot temperatures.
Making dough using the DOUGH mode Recipe examples ..... ........ .................................
Slicing and $^ring the Bread Coot the bread on a wire rack before slicing or storing the bread. Storing homemade bread Slicing homemade bread cooling the bread completely at room Homemade bread can be cut withAfter a bread knife. temperature, wrap it in a foil or a plastic ba preserve freshness. To enjoy the taste of freshly baked homem bread, try to consume your bread as soon possible. For longer storage, wrap well and store in freezer.
When the Start pad is pressed: Display Reason BAKE LIGHT RAPID DOUGH BASIC WHOLS WHEAT Indicating light Beeper sounds. How to reset The oven area is hot (above 40®C). This may occur during repetitive use. You must allow the unit to cool down before reusing. When the unit has cooled to below 40°C, “TEMP” will disappear from the display window and the red indicaing light will go out. To use again, press SELECT and START pad. flashes.
Before Calling for Service
ead es too jch. Unleavened or not leavened enough Bread Underbaked. Slices doesn’t rise unevenly Browned and Sides Top of bread Under over-rising. enough. and is floured. browned. floured sides, brown but sticky. centre sticky flour coated bottom. and raw.
Basic Bake mode Recipes The timer may be used for recipes marked with 0. BAKE (RAPID) mode may be used for recipes marked with ©■ The timer and the BAKE (RAPID) mode may not be used at the same time.
RAISIN BREAD WALNUT BREAD®® 2t 300 g 11 1T 1T 11 30 g 230 m£ 2t 300 g 11 1T 1T 11 2t c 200 Surebake yeast white flour sugar butter milk powder salt walnuts-chopped water Surebake yeast white flour sugar butter milk powder salt cinnamon raisins (small) water This bread should be baked in BAKE (LIGHT) mode.
WhoJe Wheat Bake mode RYE AND LINSEED BREAD 0(g) 100% WHOLEMEAL BREAD 0 ® 2t 300 g 1t 1T 11 1T 2 0 0 m£ 2t 100 g 150 g 50 g 50 g 1T 1T 1T 1t 1T 2 2 0 m£ Surebake yeast wholemeal flour butter milk powder salt treacle water 50% WHOLEMEAL BREAD 0(g) 2t 150 g 150 g 1T 1T 1t 1T 230 m£ Surebake yeast wholemeal flour white flour butter milk powder salt treacle water Surebake yeast white flour wholemeal flour whole rye flakes whole linseeds gluten butter milk powder salt treacle water HONEY AND GRAIN BREAD
Basic Dpugh mode DINNER ROLLS 2t 300 g 11 2 V2 T 2T 1t 155 mi 1 ' Starting with the wider end, roll up the wedge loosely towards the narrower end. Surebake yeast white flour sugar butter milk powder salt water beaten egg for brushing top of rolls • Place seam side down on a greased oven tray. • Make dough according to instructions on page 14. • Divide the dough into 12 equal portions. Roll each portion into a ball. Cover with plastic wrap and leave to rest for 20 minutes.
Basic Pough mode VIENNA LOAF SWEDISH TEA RING •Use dinner rolls dough recipe on page 22. 2t 300 g 3T 2 V2 T 2T 1t 155 m i • Pat or roll the dough into an oval, 2~3cm thick. Fold in half lengthwise, pinch edges together. Surebake yeast white flour sugar butter milk povwler salt water •Make dough according to instructions on page 14, • Place the seam facing upwards. • Roll or pat the dough into a rectangle 40 cm x 30 cm. • Pat the dough out from the seam which should be the centre of the dough.
Basic Dough mode »Cover with plastic wrap and leave to rise in a warm place (30—35°C) for 30 minutes. ® Brush with beaten egg. • Bake in a preheated 180®C oven for 15—25 minutes or until golden brown. •Other fillings such as dried fruit, jam, mincemeat, nuts etc can be used. •This tea ring can be iced with a vanilla icing if desired. FRUIT BRAID Use plain white dough as in dinner rolls on page 22 or sweet white dough as in Swedish tea ring on page 23.
Basic Dough rpode HOT CROSS BUNS FOCACCIAITALIAN SAVOURY FLAT BREAD 2t 300 g 2T 4T 1T Surebake yeast white flour brown sugar butter milk powder salt all spice or mixed spice 1*/2t sultanas V2 c 1 egg 1T grated orange rind 130 m£ water (warm) iVit 300 g 1t 1T 1T 11 200 m£ •Make dough according to instructions on page 14. • Roll or pat the dough into a rectangle 22 x 16cm. • Make dough according to instructions on page 14. •Dimple the top every 6cm by pressing your finger well into the dough.
Basic Dough mode FOCCACIA WITH BALSAMIC VINEGAR AND OLIVE FILLING FOCCACIA WITH TOMATO HERB AND MOZZARELLA CHEESE • Use Foccacia dough recipe on page 25. • Use Foccacia dough recipe on page 25. • Roll or pat the dough into a rectangle 25 x 40 cm. •Roll or pat the dough into a rectangle 25 x 40 cm. •Spread onion and olive mixture on one half, fold other half over—sealing edges with water, • Spread Tomato mixture on one half.
LIGHT WHOLEMEAL ROLLS iVzt 250 g 50 g 1t 1T 1T 1t 200 m£ 1 PIZZA BASE Surebake yeast white flour wholemeal flour sugar butter milk powder salt water beaten egg for brushing top of rolls poppy or sesame seeds to sprinkle on top. 1 V2 T 300 g '/2t '/2t 1 V2 T 125 m i Surebake yeast white flour sugar salt olive oil water Pizza ingredients, cheese, ham, onion, mushrooms etc. • Make dough according to instructions on page 14. • Make dough according to instructions on page 14.
Basic bough mode PITA BREAD BRIOCHE 1T 280 g 2 2t 80g V2t 35 mi 1 I'/zt 225 g V2t V4t 150 mi Surebake yeast white flour eggs (size 7) sugar butter salt milk (fresh) beaten egg for brushing top of brioche Surebake yeast white flour sugar salt water • Make dough according to instructions on page 14. • Use a lightly floured work surface and hands to shape pita breads. • Make dough according to instructions on page 14.
Whole Wheat Dough mode CRUSTY WHOLEMEAL ROLLS Surebake yeast 2t wholemeal flour 300 g 1 T gluten flour 2T sesame seeds kibbled wheat 2T butter 1T milk powder 1T salt 11 treacle 1T 220 m i water • Make dough according to instructions on page 14. •Turn the dough out into a greased bowl. Cover and let the dough rest for 20 minutes in the refrigerator. • Divide the dough into 9—12 equal portions— shape into rolls (you may need to use floured hands) and place on a greased baking tray.
Bread Pan —With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be discharged to prevent rotation stoppage. —When the ingredients block the outlet and the kneader mounting shaft is no longer able to rotate, it is necessary to exchange the kneader mounting shaft unit for a new one. Consult with your authorized Panasonic Service Center for exchange of the part.
