Panasonic SD-PT1001 Operating Instructions Manual page 89

When the following
conditions happen
Ingredients focus on
one side
Dough becomes
sticky after forming
and fermentation
It is hard to make
croissants.
The baked bread
has a relative poor
quality.
No rising
The rice grains are
notably visible in the
rice bread.
If you find that the
crust is rather black.
The pineapple bread
cookie dough
cracks.
The pineapple bread
cookie dough
becomes soft.
The pineapple bread
cookie dough lean to
one side.
The pineapple bread
cookie dough is too
hard.
The pineapple bread
cookie dough overflows
from the bread pan.
Please confirm the following
Such phenomenon may occur due to difference of ingredients and dough hardness.
Excessive long fermentation will make the dough loose and sticky. The fermentation
time depends on the type of bread. Normally, the fermentation is finished if you
touch the rising dough with a finger slightly and it can recover slowly.
Melted butter cannot be well wrapped in dough.
Please keep the dough in a refrigerator for complete
cooling before butter is wrapped in it.
＊ Please prolong the cooling time when the room
temperature is high because the butter may easily melt
down.
When the timer function is used, the toast has a relatively poor quality.
Is the Yudane over heated?
Are there any solid particles in the Yudane?
Did you use warm water (35 ˚C
Was the instant dry yeast dissolved during the preparation stage?
Please put rice and water in another container. Fully soften the rice before putting it
into the bread pan.
You can reduce granulated sugar in the dough by ½.
Have you fully mixed the cookie dough?
Have you kneaded the cookie dough till its surface becomes smooth?
Have you forced the cookie dough into the bread dough?
＊ You only need to place the cookie dough on the bread dough. (Slightly press it so
that they stick together and make a good-looking shape.)
Have you cut the patterns too deep?
The reason is that the butter melts so that the dough has too much liquid in it.
＊ If the butter melts, the dough will become soft and fragile even if the pin dough is
cooled down.
Have you repositioned the bread dough in the middle?
Has the cookie dough been over cooled and become hardened?
＊ Take out the cookie dough from the refrigerator according to the instructions of
"10 min of process work are left" and roll the dough flat with a rolling pin till the
cookie dough becomes flexible and soft.
Did you slightly press the cookie dough on all edges when you put it in?
＊ Excessive pressing may cause the baked cookie dough to crack.
40 ˚C)?
EN89