Panasonic SD-PT1001 Operating Instructions Manual page 88

Abnormal shape of bread
When the following
conditions happen
No swelling at all
Whole bread is whitish
which looks like dough.
The bread always
has a different
shape and swelling
condition.
Sticky bottom
and distinct
collapse
on the
sides
Cave-in on the top
surface
(Burnt crusts)
Flat and square top
surface
Cave-in
Bottom caves
in so that the
bread cannot
stand upright.
There is remaining
flour around.
Expected crust
colour is not
achieved.
Bread crust is too
hard
Chocolate melt even
輕攪拌 (gentle stir)
had been chosen.
EN88
Please confirm the following
Have you forgotten to add the instant dry yeast or natural
Instant dry yeast
yeast (fermented)?
Natural yeast
Have you used any improperly stored yeast or expired yeast?
(fermented)
Did you misuse any baking power?
Have you forgotten to install the blade?
Has any power failure occurred during operation?
Home made bread always has a different shape and swelling condition due to the
following conditions!
The room temperature is high in summer.
Room
The room temperature has changed during operation.
temperature
(the air-conditioner is shut down during operation etc.)
Flour with low protein content is used for baking.
Types and properties
Improperly kept or expired instant dry yeast is used.
of ingredients
Have you quickly taken the well-baked bread from the bread pan and put it on
the griller for heat radiation?
Reduce water quantity by 10 g (mL) for better baking effect if the room
temperature is high.
Not enough flour?
Too much water?
Whole wheat bread...
A high ratio of whole wheat flour or different types of flour will easily lead to such
situations.
Blade shape is visible.
Have you touched the bottom of bread pan when you took out
the bread? (Bread is damaged sometimes due to blade rotations)
Too much flour?
Not enough water?
Please change crust colour (P. EN21) or adjust the amount of granulated sugar.
Crust colour becomes lighter if amount of granulated sugar is reduced and
darkened if the amount is increased.
If the stove is too hard to hold the bread because the bread is too big, please
reduce the quantity of instant dry yeast and water.
If the bread ferments so much, the top of bread may peel off by sticking on the lid.
The bread will become soft if it is cooled down and put in a plastic bag.
The fermentation temperature of bread dough is higher than the melting temperature of
chocolate, so it may melt. Please freeze the chocolate before adding it in.
If the chocolate pieces are too large, it will hinder the rotation of the blade. So please
use chocolate bean or chopped chocolate smaller than 5 mm.
Do not rotate