Panasonic Bread Bakery SD-BT55P Quick guide

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a

automatic

“Bread

baker

erating

Instructions

&

Recipes

Thank

you

for

purchasing

the

Panasonic

Fyead

Rakery™,

SD-BT55P.

For

optimum

performance

and

safety,

please

read

thesé

instructions

carefully.

This

unit

is

for

household

use

only.

Table

of

Contents

Important

Safeguards

.........

cece

es

3

Basic

Principles

when

Baking

with

Bread

akery™

ihe

ernie

an

are

eee

4—10

—Basic

Features

soe

ksares

eo

och

poe

en

Ove Pon

ee

AR

Re

yee

ae

le

SRG

ERS

as

4

—Baking

ProcesseS....

6.2.6...

cece

te

ete

tes

4—5

—IngrediontS

...

2.2...

eee

ee

nen

et

eee

tenn

ees

6—9

—Basic

Bread

Formula

..............

00.

ce

eee

eee

eee

eee

teens

9

—Differences

in

Baking

Results

...........

0...

e

eee

ee

eee

ee

9—10

Parts

Identification

...

0.0...

00.

ee

eee

ees

11

Control

Panel-Display/Functions

....

0...

0.0...

cee

ees

12

HOW

16.

US

en

doc

hice

Sars

maeseaee

bands

Bene

ai

SERN

Rede

eee

13—17

—Baking

basic

breads

and

whole

wheat

breads

using

the

BAKE

mode

........

13—15

—Baking

basic

breads

and

whole

wheat

breads

using

the

BAKE

(RAPID)

mode

.....

15

—Baking

basic

breads

using

the

BAKE

(LIGHT)

mode

...........----.e+

esses

16

—Baking

basic

breads

and

whole

wheat

breads

using

the

timer

.............---:

16

—Making

dough

using

the

DOUGH

mode

.......

1.20...

.

eee

eee

eee

eee

17

Slicing

and

Storing

the

Bread...

.

6.0...

-

eee

ees

18

How

to

Cleaned

ccd

xh

bea

daw

OOS

6

Se

aOR

MULE

hee

Nee

Pee

ew

Ree

18

Leakage

of

Bread

Ingredients

from

the

Bread

Pan

........--..-

eee

reer

eens

19

Specifications

0.0.22...

eee

eee

tenet

teen

eet

eens

19

Display

Indications

for

Abnormal

Conditions

...........

666+

eee

eee

eee

eee

20

Before

Calling

for

Service

....

6.0.26...

eee

eee

tees

21—22

RECIDES

oss

haha

does

Mk

eee

hed

Soe

Lah

ew

hots

wa

eee

ena

ae

holo

es

23—37

—

Basic

Bake

Mode

.

i...

ccc

vee

ewe

ed

ee

ee

eee ewe

eee

dee

been

donee

ee

23—27

—Basic

Dough

mode.........

66.

e

cee

eee

teen

eet

28—33

—Whole

Wheat

Bake

mode

.........0....

2.

ec

eee

tes

34—36

—Whole

Wheat

Dough

mode

...........

6.0

cee

eee

ee

eee

37

Problems

and

Causes

on

Breads

Baked

in

Dough

mode.........----+-

+++

++5-:

38

OBA.

fe

cae

eh

aces

ba

eed

eee

ee

od

Cua

na

te

Wa

wok

Vere

Baar

es

Ste

ORS

aie

et

38

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

in

water

or

other

liquid.

Use

a

soft

sponge

and

mild

detergent

when

cleaning

the

inside

of

the

pan

or

kneading

blade.

The

cabinet

may

be

cleaned

with

a

cloth,

dampened

with

a

mild

soap

and

water

solution.

4.

Do

not

touch

hot

surfaces.

Use

mittens

when

handling

hot

materials,

allow

metal

parts

to

cool

before

cleaning.

5.

Close

supervision

is

necessary

when

any

appliance

is

used

near

children.

6.

Do

not

allow

anything

to

rest

on

power

cord.

Do

not

plug

in

cord

where

persons

may

walk

or

trip.

7.

Do

not

operate

any

appliance

with

a

damaged

or

frayed

cord.

Refer

servicing

of

appliance

to

an

authorized

service

center

if

unit

should

malfunction

or

be

damaged

in

any

manner.

8,

This

appliance

is

not

intended

for

commercial

use.

9.

The

use

of

attachments

not

recommended

by

manufacturer

may

cause

damage

or

injury.

10.

Avoid

contacting

moving

parts.

41.

Do

not

use

outdoors.

Do

not

use

appliance

for

other

than

intended

use.

12.

Do

not

let

cord

hang

over

edge

of

table

or

counter,

or

touch

hot

surfaces.

13.

Do

not

place

on

or

near

a

hot

gas

or

electric

burner,

or

in

a

heated

oven.

14.

To

disconnect,

grip

plug

and

pull

from

wall

outlet.

Never

pull

on

cord.

15.

This

appliance

has

a

polarized

plug

(one

blade

is

wider

than

the

other).

As

a

safety

feature,

this

plug

will

fit

in

a

polarized

outlet

only

one

way.

If

the

plug

does

not

fit

fully

in

the

outlet,

reverse

the

plug.

If

it

still

does

not

fit,

contact

a

qualified

electrician.

Do

not

attempt

to

defeat

this

safety

feature.

SAVE

THESE

INSTRUCTIONS

Note:

A.

A

short

power-supply

cord

is

provided

to

reduce

the

risk

resulting

from

becoming

entangled

in

or

tripping

over

a

longer

cord.

B.

Extension

cords

are

available

and

may

be

used

if

care

is

exercised

in

their

use.

C.

If

extension

cord

is

used:

(1)

the

marked

electrical

rating

of

the

extension

cord

should

be

at

least

as

great

as

the

electrical

rating

of

the

appliance,

and

(2)

the

longer

cord

should

be

arranged

so

that

it

will

not

drape

over

the

countertop

or

tabletop

where

it

can

be

pulled

on

by

children

or

tripped

over

unintentionally.

—-3-—

Basic

Principles

when

Baking

with

Bread

Bakery

Basic

Features

Choice

of

bread

modes

BASIC

.........

Crispy

brown

crust

and

tender

interior.

See

individual

recipe

on

how

to

bake

basic

white

bread

and

a

variety

of

wheat

or

rye

breads.

WHOLE

WHEAT.

.

Breads

using

51%

to

100%

whole

wheat

flour.

Rich

in

fiber,

vitamin

B

groups

and

vitamin

E.

See

individual

recipe

on

how

to

bake

a

variety

of

whole wheat

breads.

Choice

of

baking

modes

BAKE..........

The

unit

automatically

mixes

ingredients,

kneads

the

dough,

rises

it

and

bakes

it.

BAKE

(LIGHT)

.

.

.

The

unit

mixes

ingredients,

kneads

the

dough,

rises

it

and

automatically

bakes

it

as

in

the

BAKE

mode,

but

the

color

of

the

crust

will

be

a

little

lighter.

(BASIC

only).

(Types

of

ingredients

in

the

recipes

will

determine

the

final

color

of

the

crust.)

BAKE

(RAPID)

. .

.

The

unit

mixes

ingredients,

kneads

the

dough

rises

it

and

automatically

bakes

it

faster

than

the

standard

BAKE

mode.

(The

height

of

bread

may

be

lower

when

baked

in

this

mode.)

DOUGH

........

The

unit

automatically

prepares

dough

for

pizzas,

dinner

rolls,

doughnuts,

croissants,

bagels,

etc.

—

A

13-hour

timer

allows

you

to

prepare

everything

the

night

before

and

wake

up

to

the

aroma

of

freshly

baked

bread

[BAKE

and

BAKE

(LIGHT)

modes

only].

—

The

beeper

sounds

eight

times

when

baking

in

the

BAKE

modes

or

rising

(fermentation)

of

dough

in

the

DOUGH

mode

is

completed.

—

Time

required

for

each

mode

(when

timer

is

not

used)

is

as

follows.

WHOLE

WHEAT

BASIC

BAKE

(RAPID)

BAKE

(RAPID)

DOUGH

3

hours

15

minutes

Steps

in

Baking

Bread

t

iene

|

Manual

|

|

Automatic

Conventional

(Manual)

Fermentation

|

Punch

Divide

\

Round

1 1

i

1

!

'

n 1 1

1

1

5

’

'

H

me

Rest

Proof

Cool

Store

i

{

Measure!

5g

Kneag

|

(Development

|

(Release

of

$

(Divide

the

|

(Round

each

{pect

for

furthert

Shape

&

Place

|

ging

|

i

int

Sonic

: :

oa

4

al

1

Bake

t

(Evaporators

&

(Prevention

‘

Ingredients

1

t

ofgasinthe

,

gas.

Dough

4

dough

to

equal

portion

into

H

H

of

vapor

1

from

staling)

i

i n

!

{

.

a

1

dough)

|

relaxation.)

{

portions)

|

_atal)

|

fermentation)

§

sal

t_fermentaion

*

Time

required

for

each

step

will

depend

on

factors

such

as

room

temperature,

humidity,

your

oven,

type

of

bread,

type

of

ingredients,

their

quantity

and

quality.

Bread

Bakery

With

Bread

Spakery™,

above

steps

from

mixing

to

baking

are

automatic

for

BAKE

modes.

For

DOUGH

modes,

it

is

automatic

from

mixing

to

punching.

BASIC

mode

Gas

Release

Hours

0

1

2

|

|

3

4

BAKE,

oa

BAKE

(LIGHT)

|}

""

|

Rest

modes

Naame

r

BAKE

Coo!

H

Store

{

u

Yeast

Release

Gas

Release

BAKE

(RAPID)

mode

Gas

Release

Hours

0

1

DOUGH

mode

Ee

'

Measu

See

CREST

er

|

Qo

&

g

So

o

r

1

it

RISE

Divide

§

Round

:

Rest

|

i i

L

=

|

pingredients

DN

ee

a

Le

Lee

beac

Lecedeenetacae

‘eee

WHOLE

WHEAT

mode

Gs

Fes

Hours

0

1

2

|

3

|

4

Se

ree

aaa

BAKE

mode

r

1 1

1

Measure

0

i]

i]

iF

;

Cool

@

Store

ft

qingredients

1 t

i]

i]

1

Lowe

ee

oer

|

Gas

Release

BAKE

(RAPID)

mode

{

r

8

se

ee

DOUGH

mode

H

:

!

'

H

!

' ;

..

Divide

1

Round

|

Rest

§#

Shape

1

Proof

@

Bake

§

Cool

F

Store

|

ingredients

§ i

1

I I | t

J

1]

1

I i 1

i

i

r

t

i

1

ey

eee

ee

nn

Seer

Hope

Orr

ny

ree)

*

Time

required

for

each

step

will

depend

en

factors

such

as

room

temperature

and

humidity.

For

Dough

mode,

time

will

also

depend

on

the

oven

you

use.

For

additional

information,

read

instructions

on

the

following

pages.

|

Measuring

of

ingredients:

P10

#2.

|

Measuring

to

Baking:

Refer

to

each

recipe

on

P.23

to

P37.

|

Cooling:

P15

and

P17

|

Storing:

P18

5

=

Ingredients

1.

Wheat

flour:

Wheat

flour

provides

the

bulk

and

structure

of

bread.

It

is

classified

into

two

types,

strong

flours

which

are

milled

from

hard

wheat

and

weak

flours

which

are

milled

from

soft

wheat.

The

difference

between

the

two

types

of

wheat

is

the

content

of

proteins

that

form

gluten

(“gluten”

is

the

important

constituent

of

bread

which

provides

its

structure

and

its

stretchy,

chewy

texture.

Gas

which

is

released

during

fermentation

is

trapped

within

the

elastic

network

of

gluten,

thus

making

the

dough

rise.

Gluten

development

takes

place

during

dough

kneading).

Strong

flours

contain

a

high

content

of

proteins

necessary

for

the

development

of

gluten.

Bread

flour

is

the

major

product

within

this

category.

Most

of

the

recipes

in

this

book

call

for

this

flour.

,

Weak

flours

such

as

cake

flour

and

pastry

flour,

are

less

in

protein

content

and

are

suitable

for

products

which

have

a

light,

crumby

texture

and

do

not

require

much

gluten

development.

All

purpose

flour

is

used

for

many

purposes,

as the

name

suggests,

in

home

baking.

It

is

slightly

weaker

than

bread

flour

and

is

used

in

this

book

in

two

recipes

—

It

is

blended

with

the

bread

flour

and

not

used

alone.

Self

rising

flour

is

a

white

flour

to

which

baking

powder

and

sometimes

salt

have

been

added.

Weak

flours,

all

purpose

flour

and

self-rising

flour

may

not

be

substituted

for

bread

flour

in

the

included

recipes.

Whole

wheat

flour

is

made

by

grinding

the

entire

wheat

kernel,

including

the

bran

and

germ.

100%

whole

wheat

bread

or

breads

containing

a

high

percentage

of

whole

wheat

flour

will

be

lower

in

height

and

heavier

in

texture

than

bread

baked

with

a

high

percentage

of

bread

flour.

This

is

because

the

gluten

strands

are

cut

by

the

edges

of

bran

flakes

and

the

germ,

rich

in

minerals,

inhibits

fermentation.

In

this

book,

many

recipes

for

WHOLE

WHEAT

BAKE

mode

call

for

only

whole

wheat

flour.

If

you

are

not

pleased

with

the

height

and

the

texture

of

the

bread,

you

couid

strengthen

the

bread

by

including

white

bread

flour.

(You

must

reduce

the

same

amount

of

whole

wheat

flour

so

that

the

total

amount

of

wheat

flour

would

remain

the

same.)

The

life

of

whole

wheat

flour

and

its

baked

products

is

shorter

than

white

bread

flour

and

its

baked

products,

because

the

included

germ

is

high

in

fat,

which

can

become

rancid.

Other

flours:

Rye

flour

contains

some

proteins

but

these

do

not

form

enough

gluten

to

make

the

conventional

fluffy

dough.

Therefore,

bread

baked

with

rye

flour

will

be

dense

and

heavy.

A

few

recipes

inthis

book

call

for

rye

flour.

The

highest

percentage

of

rye

flour

included

in

these

recipes

is

about

30%

in

proportion

to

wheat

flour.

Triticale

flour

is

milled

from

hybrid

grain

of

rye

and

wheat.

Miscellaneous

flour:

Products

milled

from

other

grains

are

occasionally

used

in

baked

goods.

These

include

corn

meal,

rice,

millet,

soy,

oat,

buckwheat

and

barley

flours.

Some

of

these

flours

ate

used

in

the

included

recipes.

2.

Sugars:

Sugars

or

sweetening

agents

have

the

following

purposes

in

baking:

*

They

add

sweetness

and

flavor.

*

They

create

tenderness

and

fineness

of

texture.

*

They

give

crust

color.

*

They

contribute

to

keeping

qualities

by

retaining

moisture.

*

They

provide

food

for

yeast.

Besides

regular

granulated

sugar,

brown

sugar,

honey

and

molasses

are

used

in

this

book.

A

few

recipes

omit

sugar(s)

and

include

other

ingredient(s)

which

act

as

sugar,

such

as

fruit.

Molasses

is

used

for

dark

breads;

those

baked

with,

whole

wheat

or

rye

flour.

There

are

two

lypes

of

molasses,

sulfured

and

unsulfured.

The

difference

is

that

sulfured

molasses

is

a

by-product

of

sugar

refining

while

unsulfured

molasses

is

not,

and

unsulfured

has

a

less

bitter

taste.

In

the

incluced

recipes,

the

two

molasses

are

used

interchangeably.

When

using

honey

or

molasses,

remember

that

its

liquid

content

must

be

included

in

the

totl

additional

liquid.

6

=

3.

Fats:

Following

are

the

major

purposes

of

fats

in

baking.

*

They

tenderize

the

product

and

soften

the

texture.

*

They

add

flavor

and

richness.

*

They

contribute

to

keeping

qualities

by

retaining

moisture.

*

They

give

flakiness

to

puff

pastry.

In

the

included

recipes,

butter

(unsalted

butter)

is

mainly

used,

being

replaced

occasionally

by

vegetable

oil

or

shortening.

Other

fats

such

as

margarine,

may

replace

butter.

Remember

that

these

have

a

different

flavor

and

texture

as

compared

to

butter.

4.

Milk

and

milk

products:

Their

main

purposes

are:

*

They

enhance

flavor.

*

They

increase

the

nutritional

value

of

bread.

Milk

solids

include

protein,

lactose

(milk

sugar),

and

minerals.

Major

differences

between

fresh

liquid

milk

and

dried

milk

are

as

follows:

Fresh

liquid

milk

—

Whole

milk................

about

88%

water,

4%

fat,

8%

nonfat

solids.

Skim

or

nonfat

milk...has

had

most

or

all

of

its

fat

removed.

Dried

milk

Dried

whole

milk.......

is

whole

milk

that

has

been

dried

to

powder.

It

contains

fat

which

can

become

rancid.

Nonfat

dry

milk.........

is

skim

milk

that

has

been

dried

to

powder.

Liquid

milk

and

dried

milk

are

not

interchangeable

because

of

the

difference

in

fat

and

water

content.

Nonfat

dry

milk

is

recommended

because

of

its

convenience

and

cost.

For

storage,

keep

dry

milk

in

the

refrigerator.

5.

Salt:

Salt

has

the

following

functions

in

bread

baking.

*

It

strengthens

gluten

structure

and

makes

the

dough

more

elastic.

*

It

inhibits

yeast

growth.

Therefore,

too

much

salt

will

inhibit

fermentation

whereas

too

little

will

result

in

a

weak

gluten

structure.

Both

will

result

in

a

bread

with

low

volume

and

poor

texture.

In

any

case,

use

ordinary

table

salt.

6.

Liquids:

Liquid

is

an

important

element

in

bread

baking.

A

small

difference

in

the

quantity

may

affect

the

height

and

the

texture

of

bread.

In

the

included

recipes,

62—74%

of

the

flour

weight

equals

the

weight

of

liquids.

The

liquid

content

in

other

ingredients,

such

as

molasses,

eggs,

fruits

and

vegetables

must

be

accounted

for

when

these

are

used

as

ingredients.

7.

Leavening

agents:

Yeast:

Yeast

is

a

living

organism,

a

microscopic

plant

which

works

as

the

leavening

agent

in

bread

baking.

It

acts

on

sugars

and

changes

them

into

carbon

dioxide

gas

and

alcohol.

This

gas

production

causes

the

leavening

or

the

“rise”

of

yeast

dough.

The

alcohol

evaporates

during

baking.

Yeast

is

available

in

two

forms:

compressed

and

dried.

Dry

yeast

is

available

in

two

types:

the

type

that

requires

preliminary

fermentation

and

the

type

that

is

used

dry

and

may

be

mixed

with

other

ingredients.

For

‘Bread

Bakery™,

use

the

latter

type,

either

rapid

rise

or

active

dry.

(You

do

not

need

to

change

the

quantity

according

to

rapid

rise

or

active

dry.)

Do

not

use

the

compressed

yeast

or

dry

yeast

that

requires

preliminary

fermentation.

Do

not

dissolve

yeast

in

warm

water

before

use.

It

is

placed

dry

in

the

yeast

dispenser

on

the

top

lid,

separated

from

other

ingredients.

Yeast

must

be

stored

in

the

refrigerator

for

short

term

storage.

For

longer

storage,

keep

in

the

freezer.

Its

reactions

to

temperature

are

as

follows:

BAF

ccna

Reuciess

Inactive

(Storage

temperature)

60°F

to

70°F..............

Slow

action

70°F

to

9O°F..............

Best

growth

(Fermentation

and

proofing

temperatures

for

bread

growth)

Above

120°F.............

Yeast

is

killed

Chemical

leaveners

Chemical

leaveners

are

those

that

release

gases

produced

by

chemical

reactions.

Chemical

leaveners

used

in

this

book

are

baking

soda

(sodium

bicarbonate)

and

baking

powder.

Other

ingredients

Eggs:

When

using

egg

in

bread

baking,

its

large

water

amount

must

be

accounted

for

in

the

formula.

An

average

size

egg

contains

about

73%

water.

For

best

results,

weigh

the

egg

without

the

shell.

Calculate

the

amount

of

water

in

it

by

multiplying

the

weight

of

the

egg

by

the

percentage

indicated

above.

Deduct

this

amount

from

the

water

amount

indicated

in

the

recipe.

Fruits:

Fruits

may

be

added

to

bread

products

to

make

variations.

With

fruits,

sugar

and

water

contents

must

be

considered

in

the

recipe,

and

these

vary

according

to

how

they

are

processed.

(Fresh,

canned,

dried,

glacéd

or

in

juice.)

Total

weight

of

fruits

used

should

not

exceed

13%

of

the

flour

weight.

Total

weight

of

fruits

=

0.13

x

weight

of

flour

Vegetables:

Use

as

directed

in

the

recipes.

As

with

fruits,

consider

the

content

of

water

and

sometimes

sugar

(such

as

when

using

pumpkin).

Like

fruits,

the

total

amount

should

weigh

about

13%

of

the

flour

weight.

Total

weight

of

vegetables

(cooked)

=

0.13

x

weight

of

flour

Nuts:

Nuts

may

be

used,

but

chop

them

to

about

1/8

inch

cubes.

Use

up

to

about

10%

of

the

flour

weight.

The

height

of

bread

when

nuts

are

used,

may

be

low

because

the

chopped

nuts

cut

the

gluten

structure.

Spices:

Spices

are

used

to

add

flavor

to

the

bread.

Only

small

amounts

(1/2

teaspoon

to

1

teaspoon)

are

enough

in

the

recipes.

Basic

Bread

Formula

In

bread

baking,

the

term

“formula”

is

often

used

rather

than

the

“recipe”

of

a

bread.

Each

ingredient

should

fall

into

one

or

more

of

the

categories

discussed

on

the

previous

pages.

A

formula

is

an

accurate

balance

or

ratio

of

these

ingredient

categories.

Knowing

the

formula,

presenting

the

ratio

of

ingredient

weights

will

be

useful

when

adapting

your

own

recipe.

The

formula

of

basic white

bread

and

100%

whole

wheat

bread

for

this

model

is

a

follows:

(Ratio)

wheat

flour

100

sugar

56

butter

3.6

non-fat

dry

milk

2

salt

16

water

69

dry

yeast

1

|

Differences

in

Baking

Results

|

Baking

results

differ

according

to

several

factors

including:

the

environmental

conditions,

electricity

fluctuation,

choice

of

ingredients

and

their

brands,

measurement

and

quality.

To

avoid

poor

baking

results,

the

following

should

be

remembered.

1.

Bake

at

optimum

temperature.

Tonpetalire

is

one

of

the

most

important

factors

in

bread

baking.

Although

the

Bread

Rakery™

is

designed

to

sense

the

temperature

and

automatically

control

the

heating

system

during

the

entire

process

of

baking,

it

should

be

remembered

that

best

results

may

be

obtained

only

if

the

room

temperature

is

41°F

to

86°F.

For

best

results,

bake

in

a

room

between

68°F

to

77°F.

Temperature

of

ingredients

will

also

affect

the

bread

result.

Although

it

is

best

to

have

all

the

ingredients

the

same

temperature

as

the

room

temperature

(that

is,

within

the

optimum

temperature

range),

the

temperature

of

ingredients

are

often

very

different

to

the

room

temperature.

The

temperature

of

water

is

easiest

to

adjust.

Therefore,

when

the

room

temperature

is

very

cold,

between

41°F

—

59°F,

use

warm

water

of

77°F

to

95°F.

It

is

not

necessary

to

use

cold

water

when

the

room

temperature

is

hot

(between

77°F

and

86°F).

Other

environmental

factors

such

as

humidity

and

altitude

may

affect

the

bread

result.

In

normal

room

humidity,

the

effect

may

be

slightly

seen

in

the

color

and

the

luster

of

the

crust.

Experimentation

will

be

necessary

regarding

the

correct

amount

of

yeast

to

be

used

at

different

altitudes.