Panasonic SD-BT10P - Manual (Page 4)

Choice of bread modes
BASIC.
WHOLE WHEAT.
.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.
.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.......................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 colour of the crust will be a little lighter. (BASIC only).
(Types of ingredients in the recipes will determine the final colour 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 etc.
—A 13 hour timer allows you to prepare everything the night before and wake up to the aroma of freshly
baked bread. The result may differ when the timer is used.
—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.
Bread mode Baking mode Time
BASIC BAKE
4 hours
BAKE (LIGHT)
BAKE (RAPID) 3 hours
DOUGH 2 hours 25 minutes
Bread mode Baking mode Time
WHOLE WHEAT BAKE 5 hours
BAKE (RAPID) 3 hours
DOUGH 3 hours 15 minutes
Bakthg Pra^^es
Steps in Baking Bread
Conventionally made bread
j Manual Automatic
j Cool j Store I
j {Evaporation i {Prevention *
! of vapor)
I
from staling) |
I [ I Fermentatiorr j Punch j Divide j Round | Rest [ I p # I
I Measure ¡i*- ,,, ¡(Development! (Releaseof [ {Dividethe ¡(Round eacht (Restfor ¡ShapesPlacet i
\ Ingredients I i of gas in the î gas. Dough ! dough to ! portion into î further î into Pan ! tPinai ¡ oa
I } } dough)
j
relaxation.) ¡equal portions)! ab^l) |fermentation)! ¡fermentation)!
* 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.
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