Panasonic SD-YD250 - Manual (Page 21)

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:
¥ Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the is designed
to sense the temperature and automatically control the heating system during the entire process of baking,
it should be remembered that fair results may be obtained only if the room temperature is 41¡F to 86¡F.
For optimum 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 difficult to control. The temperature of water is the easiest to
adjust. When using BAKE RAPID mode and the room temperature is very cold, between 41¡F—50¡F,
adjust water to approximately 68¡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.
¥ Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be
more accurate than measuring them in cups. This is why in this book s recipes, many ingredients are given
in weight as well as in cup/spoon measurements.
The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are
liquids and very small quantities of dry ingredients, such as the yeast and spices. These are difficult to
weigh by a kitchen scale. Even in such instances, measure the amount accurately by scooping the
ingredient in the measuring cup or the spoon of the desired size until the measure is more than full.
Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the
cup or spoon on the table to hold another scoop.
Correct way to use
a measuring cup.
(Use provided measuring cup.)
Scoop the ingredient until
the cup is more than full.
1
Level the top with the straight edge of
a metal spatula to remove the excess.
2
20
Differences in baking results
¥ Always use fresh ingredients.
Check the date on the package before purchasing and use the ingredients before they become outdated.
After opening the package, store in the refrigerator. Yeast should always be kept in the refrigerator
regardless of whether or not its package is opened. Flour should be kept in a cool, dry place (below 68¡F).
If such a place is not available, store it in the refrigerator.
Yeast is one of the ingredients whereby you cannot determine its freshness through visual inspection.
A quick way to check its life is to pour a teaspoon of yeast in a
1 /
4
cup of warm water of 105¡F to 115¡F
with a teaspoon of sugar. Set aside for a few minutes. The yeast is dead or is not activating if foam does
not cover the surface of water as the result of fermentation.
In such cases,
do not use the yeast packed in the same package, but open a fresh one.
¥ Use the prescribed ingredients.
Ingredients other than those specified in the recipe should not be used.
For further information on the ingredients read P.17 to P.19.
¥ Electrical fluctuations
Electrical fluctuations will affect the height, the texture and the color of bread.
It is recommended that the unit is used where the electricity supply is constant.