Sanyo SBM-201 Instruction Manual page 18

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What is vital wheat gluten?
The gluten in wheat flour can actually be isolated and removed from flour. This gluten is sold as
"vital wheat gluten" and is 100°/0 gluten.
Can fresh milk be used in place of dry skim milk?
Yes.
However, when fresh milk is used, subtract the amount of milk used from the amount of
water or liquid in the recipe. Do not use time-delay feature when substituting fresh milk since
spoikjge may occur.
There are different yeasts found in the market. Which should be used in the bread maker?
Refer to "Basic Ingredients" section (page 14 and 15) for answer to this question.
Why does my baked bread result in a short loaf?
One reason may be that the yeast used had expired. Always check the date on yeast package.
Whole wheat breads and whole grain breads are usually shorter due to the heavy, dense
texture. Remember, bread baked in the Rapid setting will be shorter because of the short
kneading and rising sequences.
Can I use the time-delay with any bread or dough recipe?
No.
Those recipes marked with a ~ can be used in the time-delay feature. These recipes do
not contain perishable ingredients (such as milk, eggs, cheese, yogurt, etc.).
Can I use other favorite 2.0 lb bread recipes in this bread maker?
Yes, but you may have to do some experimenting to find the accurate balance of ingredients
that work best. Always try to use recipes with flour/liquid amounts similar to those in our
recipes.
10. Why aren 't more breads made using the Rapid setting?
This feature is used when you are short on time and in a hurry. Bread made using the Rapid
course setting will be shorter in height and denser, and the flavor will not be fully developed.
For instance, a multi-grain bread requires a longer kneading and rising times than those
provided in the Rapid cycle, and therefore, is not recommended for this course setting.
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Will the humid, warm climate where I live have any affect on my bread results?
Please refer to Sunken Tops and Mushroom Tops found in the "Bread Troubleshooting Guide"
on pages 21-22.
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