Panasonic SD-BT10P - Manual (Page 8)

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. Measurements
Accurate measurement is essential in achieving good baking results.
Weighing flour is more accurate than measuring flour in a cup.
When measuring other dried ingredients, use metric measuring cups and spoons.
Scoop the ingredients into the measuring cup then level with the back of a knife.
Do not tap the bottom of the cup to hold an increased quantity.
Liquid measurements must also be accurate, adding too much or too little water will affect the end
result.
3. Always use fresh ingredients—check use by dates and store yeast in the refrigerator and dry
ingredients in air tight containers.
4. Electrical fluctuations
will affect the height, the texture and the colour of bread. It is recommended that you use the unit where
the electricity supply is constant.
5. Using your own recipes
Always ensure that you use no more than 300 g of flour as the bread bakery is not designed to cope with
larger quantities.
Always maintain the same ratio of dry to liquid ingredients as specified in the recipes supplied.
Always use Surebake or Granular yeast—the bread bakery is not designed for use with compressed
yeast.
Not all flours and grains will result in loaves of the same volume, whole wheat loaves are generally
smaller and more dense.
6. Modifying Recipes Supplied
Use the recipes supplied as a guide to the overall quantities of dry and liquid ingredients and take care
that changes to the ingredients do not upset this ratio.
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