Panasonic SD-PT1000 Operating Instructions Manual page 161

When the following
conditions happen
Whipping cream and
chocolates can not
be merged together.
Too soft.
Chocolates stick on
the inner sides of
the bread pan.
Not coagulated
(not viscous)
Not cooked well
Some part of fruit
did not absorb
enough syrup.
Mochi has grains of
rice stuck on it
Please confirm the following
The cream with a high content of butterfat (over 41%) may not merge with
chocolates with a high content of cocoa.
Adding extra 10 g (about 2 tsp) of milk may help the two ingredients to merge better.
Chocolates with a high content of milk will soften.
Please reduce the amount of whipping cream by 10
Please use a rubber spatula to clean away the chocolates stuck on the bread pan
within 5 min and mix for another 2
Jams become more diluted due to less granulated sugar quantity and no additives.
Using unripe fruit, overripe fruit or stale fruit limits fruit pectin content, so it is difficult
to become coagulated.
Did you add too much fruit?
Did you reduce the amount of granulated sugar and lemon juice? (Jam must have
proper sugar content, acidity and pectin content for coagulation.)
Did you use overripe fruit?
Some kinds of fruit may be easily cooked.
Did you cover it with cooking paper?
Take fruit out of the syrup and then put the part that did not absorb enough sugar
into the syrup again and cool it down.
Place still for half a day to 1 day, then it is edible.
Did you add too much sticky rice?
Did you add enough water?
Was the sticky rice too dry after draining?
(e.g. faced the air-conditioner outlet)
Was it mixed with japonica rice?
Did you use old rice?
20 g (about 10
3 min.
20 mL).
161