459753

Panasonic SD-2500 Manual

6
Zoom out
Zoom in
Previous page
1/100
Next page
10
English
11
Bread-making Ingredients
Flour
Main ingredient of bread, produces gluten. (helps the bread to rise,
gives it a firm texture)
Use strong flour. Do not use soft or plain flour.
Flour must be weighed on scales.
Strong flour is milled from hard wheat
and has a high content of protein which is
necessary for the development of gluten.
Carbon dioxide produced during fermentation
is trapped within the elastic network of
gluten, thus making the dough rise.
White flour
Made by grinding wheat
kernel, excluding bran and
germ. The best kind of flour
for baking bread is a flour
marked ‘for bread baking’.
Do not use plain or self-raising
flour as a substitute for bread
flour.
Whole wheat
flour
Made by grinding entire
wheat kernel, including bran
and germ. Makes very health-
giving bread.
This bread is lower in height and
heavier than bread baked with
white flour.
Rye flour
Made by grinding rye kernel. Contains more iron,
magnesium and potassium, which are necessary for human’s
health, than white flour. But there isn’t enough gluten.
Makes dense, heavy bread. Do not use more than stated quantity
(could overload motor).
Dairy Products
Add flavour and nutritional value.
If you use milk instead of water, the nutritional value of
the bread will be higher, but do not use in timer setting as
it may not keep fresh overnight.
Reduce the amount of water proportionally to the
amount of milk.
Spelt flour
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread .
We will recommend spelt white flour to be used more than the half of the entire flour.
There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. [use in menu 13, 14, 24 or 25 (SD-2500: 12, 13, 22 or 23)]
Water
Use normal tap water.
Use tepid water if using menu 02, 05, 07, 12 or 20
(SD-2500: 02, 05 or 11) in a cold room.
Use chilled water if using menu 07, 08, 11, 13, 14, 20, 21, 23, 24
or 25 (SD-2500: 07, 10, 12, 13, 19, 21, 22 or 23) in a hot room.
Always measure out liquids using the measuring cup provided.
Salt
Improves the flavour and strengthens gluten to
help the bread rise.
The bread may lose size/flavour if measuring is inaccurate.
Fat
Adds flavour and softness to the bread.
Using butter or magarine is recommended.
Sugar
(granulated sugar, brown sugar, honey,
treacle etc)
Food for the yeast, sweetens and adds flavour to
the bread, changes the colour of the crust.
Use less sugar if using raisins or other fruits, which contain
fructose.
Dry Yeast
Enables the bread to rise.
Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring
fermentation before using)
Yeast which has ‘instant yeast’ written on the packet is recommended.
When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the
manufacturer’s recommended time)
If using a bread mix...
Bread mixes including yeast
Place the mix in the bread pan, then add water. (Follow
instructions on the packet for the quantity of water)
Select the menu 02, choose a size according to the
volume of the mix, and start the baking.
•
600 g – XL
•
500 g – L
With some mixes, it is not clear how much yeast is
included, so some trial and error may be required to
obtain optimum results.
Bread mix with separate yeast sachet
First place the yeast in the bread pan, then the bread
mix, then the water.
Set the machine according to the type of flour included
in the mix, and start the baking.
•
White flour, brown flour
menu 01
•
Whole wheat, multigrain flour
menu 04
•
rye flour
menu 07 (SD-2501 only)
Baking brioche with brioche mix
Select the menu 11 (SD-2500: 10) or 02 ‘Medium’ size-
‘Light’ crust colour. (P.35)
You can make your bread taste better by adding other
ingredients:
Eggs
Improve the nutritional value and
colouring of the bread. (Water amount
must be reduced proportionally)
Beat eggs when adding them.
Bran
Increases the bread’s fibre content.
•
Use max. 75 mL (5 tbsp).
Wheat germ
Gives the bread a nuttier flavour.
•
Use max. 60 mL (4 tbsp).
Spices
Enhance the flavour of the bread.
•
Only use a small amount (1-2 tbsp).
… 6 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Panasonic SD-2500 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Panasonic SD-2500 in the language / languages: English, German, Dutch, French, Italian, Polish, Spanish, Spanish as an attachment in your email.

The manual is 7,27 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info