Differences In Baking Results - Panasonic Bread Bakery SD-253 Operating Instructions & Recipes

Baking results differ according to several factors including environmental conditions, electricity fluctuation,
choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following
should be remembered.
1. Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the
designed to sense the temperature and automatically control the heating system during the entire
process of baking, it works best in a room temperature between 20¡C (68¡F) to 25¡C (77¡F), a slight
difference in volume may be noticed when the BAKE RAPID option is used or during winter months
when an overnight programme is used.
2. Electricity Fluctuations will affect the height, the texture and the colour of bread.
The incorporates a 10 minute memory which means that if the electricity supply is interrupted
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for 10 minutes or less the bread machine will automatically restart.
3. Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results.
Liquids should be measured in the measuring cup and yeast, salt, sugar and milk powder using the
measuring spoon provided.
Flour must be weighed accurately on scales either using the metric (grammes) or imperial (ozs). Do not
exceed the stated weight of flour as this could damage your machine.
For measuring fat (butter) the 15Ñ25
The yeast should be measured carefully using the teaspoon end of the measuring spoon. It is marked
inside with a quarter, half and three quarter level for your convenience.
4. Order of Ingredients. (For "gluten free", the order listed on page 16 must be followed.)
Always place yeast first, then all other dry ingredients into the bread pan, followed by the liquid so that
the yeast is at the bottom and not in contact with the liquid. N.B. Never let the yeast touch liquid before
kneading.
5. Always use fresh ingredients.
Check the date on the flour packet before purchase and use the flour before it is out of date. After
opening the packet reseal and store in a cool dry place.
6. Experimenting.
Take care to follow the guidelines when adding additional ingredients, as if added in excess, these
affect the final loaf volume. For loaves with poor volume, extra sugar e.g. for white loaves extra
1
/ Ñ1 Tbsp should be added, as this helps the rise for poorer quality strong white flours.
2
Additional water eg 10Ñ20 ml will give a lighter textured loaf.
7. Maximum Load.
Do not attempt to increase the quantities in the recipes given as overloading may damage your machine.
8.
When using ideas from other recipe books we recommend that you follow our proportions of flour, water
and yeast as a guide and add the other ingredients accordingly.

Differences in Baking Results

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recommended in the recipes is a guideline for the quantity to use.
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