Panasonic Bread Bakery SD-BT55P Quick guide

a automatic “Bread baker
erating Instructions & Recipes

Thank
you
for
purchasing
the
Panasonic
Fyead
Rakery™,
SD-BT55P.
For
optimum
performance
and
safety,
please
read
thesé
instructions
carefully.
This
unit
is
for
household
use
only.

Table of Contents
Important
Safeguards
.........
cece
es
3
Basic
Principles
when
Baking
with
Bread
akery™
ihe
ernie
an
are
eee
4—10
—Basic
Features
soe
ksares
eo
och
poe
en
Ove Pon
ee
AR
Re
yee
ae
le
SRG
ERS
as
4
—Baking
ProcesseS....
6.2.6...
cece
te
ete
tes
4—5
—IngrediontS
...
2.2...
eee
ee
nen
et
eee
tenn
ees
6—9
—Basic
Bread
Formula
..............
00.
ce
eee
eee
eee
eee
teens
9
—Differences
in
Baking
Results
...........
0...
e
eee
ee
eee
ee
9—10
Parts
Identification
...
0.0...
00.
ee
eee
ees
11
Control
Panel-Display/Functions
....
0...
0.0...
cee
ees
12
HOW
16.
US
en
doc
hice
Sars
maeseaee
bands
Bene
ai
SERN
Rede
eee
13—17
—Baking
basic
breads
and
whole
wheat
breads
using
the
BAKE
mode
........
13—15
—Baking
basic
breads
and
whole
wheat
breads
using
the
BAKE
(RAPID)
mode
.....
15
—Baking
basic
breads
using
the
BAKE
(LIGHT)
mode
...........----.e+
esses
16
—Baking
basic
breads
and
whole
wheat
breads
using
the
timer
.............---:
16
—Making
dough
using
the
DOUGH
mode
.......
1.20...
.
eee
eee
eee
eee
17
Slicing
and
Storing
the
Bread...
.
6.0...
-
eee
ees
18
How
to
Cleaned
ccd
xh
bea
daw
OOS
6
Se
aOR
MULE
hee
Nee
Pee
ew
Ree
18
Leakage
of
Bread
Ingredients
from
the
Bread
Pan
........--..-
eee
reer
eens
19
Specifications
0.0.22...
eee
eee
tenet
teen
eet
eens
19
Display
Indications
for
Abnormal
Conditions
...........
666+
eee
eee
eee
eee
20
Before
Calling
for
Service
....
6.0.26...
eee
eee
tees
21—22
RECIDES
oss
haha
does
Mk
eee
hed
Soe
Lah
ew
hots
wa
eee
ena
ae
holo
es
23—37
—
Basic
Bake
Mode
.
i...
ccc
vee
ewe
ed
ee
ee
eee ewe
eee
dee
been
donee
ee
23—27
—Basic
Dough
mode.........
66.
e
cee
eee
teen
eet
28—33
—Whole
Wheat
Bake
mode
.........0....
2.
ec
eee
tes
34—36
—Whole
Wheat
Dough
mode
...........
6.0
cee
eee
ee
eee
37
Problems
and
Causes
on
Breads
Baked
in
Dough
mode.........----+-
+++
++5-:
38
OBA.
fe
cae
eh
aces
ba
eed
eee
ee
od
Cua
na
te
Wa
wok
Vere
Baar
es
Ste
ORS
aie
et
38

IMPORTANT
SAFEGUARDS
When
using
electrical
appliances,
basic
safety
precautions
should
always
be
followed
including
the
following:
1.
READ
ALL
INSTRUCTIONS
BEFORE
USE.
2.
Follow
all
warnings
and
instructions
marked
on
the
product.
3,
Unplug
this
product
from
wall
outlet
when
not
in
use
and
before
cleaning.
Do
not
immerse
appliance
in
water
or
other
liquid.
Use
a
soft
sponge
and
mild
detergent
when
cleaning
the
inside
of
the
pan
or
kneading
blade.
The
cabinet
may
be
cleaned
with
a
cloth,
dampened
with
a
mild
soap
and
water
solution.
4.
Do
not
touch
hot
surfaces.
Use
mittens
when
handling
hot
materials,
allow
metal
parts
to
cool
before
cleaning.
5.
Close
supervision
is
necessary
when
any
appliance
is
used
near
children.
6.
Do
not
allow
anything
to
rest
on
power
cord.
Do
not
plug
in
cord
where
persons
may
walk
or
trip.
7.
Do
not
operate
any
appliance
with
a
damaged
or
frayed
cord.
Refer
servicing
of
appliance
to
an
authorized
service
center
if
unit
should
malfunction
or
be
damaged
in
any
manner.
8,
This
appliance
is
not
intended
for
commercial
use.
9.
The
use
of
attachments
not
recommended
by
manufacturer
may
cause
damage
or
injury.
10.
Avoid
contacting
moving
parts.
41.
Do
not
use
outdoors.
Do
not
use
appliance
for
other
than
intended
use.
12.
Do
not
let
cord
hang
over
edge
of
table
or
counter,
or
touch
hot
surfaces.
13.
Do
not
place
on
or
near
a
hot
gas
or
electric
burner,
or
in
a
heated
oven.
14.
To
disconnect,
grip
plug
and
pull
from
wall
outlet.
Never
pull
on
cord.
15.
This
appliance
has
a
polarized
plug
(one
blade
is
wider
than
the
other).
As
a
safety
feature,
this
plug
will
fit
in
a
polarized
outlet
only
one
way.
If
the
plug
does
not
fit
fully
in
the
outlet,
reverse
the
plug.
If
it
still
does
not
fit,
contact
a
qualified
electrician.
Do
not
attempt
to
defeat
this
safety
feature.
SAVE
THESE
INSTRUCTIONS
Note:
A.
A
short
power-supply
cord
is
provided
to
reduce
the
risk
resulting
from
becoming
entangled
in
or
tripping
over
a
longer
cord.
B.
Extension
cords
are
available
and
may
be
used
if
care
is
exercised
in
their
use.
C. If extension cord is used:
(1)
the
marked
electrical
rating
of
the
extension
cord
should
be
at
least
as
great
as
the
electrical rating of the appliance,
and
(2)
the
longer
cord
should
be
arranged
so
that
it
will
not
drape
over
the
countertop
or
tabletop
where
it
can
be
pulled
on
by
children
or
tripped
over
unintentionally.
—-3-—

Basic
Principles
when
Baking
with
Bread
Bakery
Basic Features
Choice of bread modes
BASIC
.........
Crispy
brown
crust
and
tender
interior.
See
individual
recipe
on
how
to
bake
basic
white
bread
and
a
variety
of
wheat
or
rye breads.
WHOLE WHEAT. . Breads using 51% to 100% whole wheat flour.
Rich in fiber, vitamin B groups and vitamin E.
See individual recipe on how to bake a variety of whole wheat breads.
Choice of baking modes
BAKE..........
The
unit
automatically
mixes
ingredients,
kneads
the
dough,
rises
it
and
bakes
it.
BAKE
(LIGHT)
.
.
.
The
unit
mixes
ingredients,
kneads
the
dough,
rises
it
and
automatically
bakes
it
as
in
the BAKE
mode, but
the
color
of the
crust
will
be
a
little lighter.
(BASIC
only).
(Types
of
ingredients
in
the
recipes
will
determine
the
final
color
of the
crust.)
BAKE
(RAPID)
. .
.
The
unit
mixes
ingredients,
kneads
the
dough
rises
it
and
automatically
bakes
it
faster
than
the
standard
BAKE
mode.
(The
height
of
bread
may
be
lower
when
baked
in
this
mode.)
DOUGH
........
The
unit
automatically
prepares
dough
for
pizzas,
dinner
rolls,
doughnuts,
croissants,
bagels,
etc.
—
A
13-hour
timer
allows
you
to
prepare
everything
the
night
before
and
wake
up
to
the
aroma
of
freshly
baked
bread
[BAKE
and
BAKE
(LIGHT)
modes only].
—
The
beeper
sounds
eight
times
when
baking
in
the
BAKE
modes
or
rising
(fermentation)
of
dough
in
the
DOUGH
mode
is
completed.
—
Time
required
for
each
mode
(when
timer
is
not
used)
is
as
follows.
WHOLE WHEAT
BASIC
BAKE (RAPID)
BAKE (RAPID)
DOUGH 3 hours 15 minutes
Steps
in
Baking
Bread
t
iene
|
Manual
|
|
Automatic
Conventional (Manual)
Fermentation | Punch Divide \ Round
1 1
i
1
!
'
n 1 1
1
1
5
’
'
H
me
Rest
Proof
Cool
Store
i
{
Measure!
5g
Kneag
| (Development
|
(Release
of
$
(Divide
the
|
(Round
each
{pect for
furthert
Shape
&
Place
|
ging
|
i
int
Sonic
: :
oa
4
al
1
Bake
t
(Evaporators
&
(Prevention
‘
Ingredients
1
t
ofgasinthe
,
gas.
Dough
4
dough
to
equal
portion
into
H
H
of
vapor
1
from
staling)
i
i n
!
{ . a
1
dough)
|
relaxation.)
{
portions)
|
_atal)
|
fermentation)
§
sal
t_fermentaion
*
Time
required
for
each
step
will
depend
on
factors
such
as
room
temperature,
humidity,
your
oven,
type
of
bread,
type
of
ingredients,
their
quantity
and
quality.
Bread Bakery
With Bread Spakery™, above steps from mixing to baking are automatic for BAKE modes.
For DOUGH modes, it is automatic from mixing to punching.

BASIC mode
Gas Release
Hours 0 1 2 | | 3 4
BAKE, oa
BAKE (LIGHT) |} "" | Rest
modes Naame
r
BAKE Coo! H Store
{
u
Yeast
Release
Gas
Release
BAKE (RAPID)
mode
Gas Release
Hours 0 1
DOUGH
mode
Ee
'
Measu
See CREST
er |
Qo &
g
So o
r 1
it
RISE Divide § Round : Rest
|
i i
L =
|
pingredients
DN ee a Le Lee beac Lecedeenetacae ‘eee
WHOLE WHEAT mode
Gs Fes
Hours
0
1
2
|
3
|
4
Se
ree
aaa
BAKE
mode
r
1 1
1
Measure
0
i]
i]
iF
;
Cool
@
Store
ft
qingredients 1 t
i]
i]
1
Lowe
ee
oer
|
Gas Release
BAKE (RAPID)
mode
{
r
8
se
ee
DOUGH
mode
H
:
!
'
H
!
' ;
..
Divide
1
Round
|
Rest
§#
Shape
1
Proof
@
Bake
§
Cool
F
Store
|
ingredients
§ i
1
I I | t
J
1]
1
I i 1
i
i
r
t
i
1
ey
eee
ee
nn
Seer
Hope
Orr
ny
ree)
*
Time
required
for
each
step
will
depend
en
factors
such
as
room
temperature
and
humidity.
For
Dough
mode,
time
will
also
depend
on
the
oven
you
use.
For
additional
information,
read
instructions
on
the
following
pages.
|
Measuring
of
ingredients:
P10
#2.
|
Measuring
to
Baking:
Refer
to
each
recipe
on
P.23
to
P37.
|
Cooling:
P15
and
P17
|
Storing: P18
5 =

Ingredients
1.
Wheat
flour:
Wheat
flour
provides
the
bulk
and
structure
of
bread.
It
is
classified
into
two
types,
strong
flours
which
are
milled
from
hard
wheat
and
weak
flours
which
are
milled
from
soft
wheat.
The
difference
between
the
two
types
of
wheat
is
the
content
of
proteins
that
form
gluten
(“gluten”
is
the
important
constituent
of
bread
which
provides
its
structure
and
its
stretchy,
chewy
texture.
Gas
which
is
released
during
fermentation
is
trapped
within
the
elastic
network
of
gluten,
thus
making
the
dough
rise.
Gluten
development
takes
place
during
dough
kneading).
Strong
flours
contain
a
high
content
of
proteins
necessary
for
the
development
of
gluten.
Bread
flour
is
the
major
product
within
this
category.
Most
of
the
recipes
in
this
book
call
for
this
flour.
,
Weak
flours
such
as
cake
flour
and
pastry
flour,
are
less
in
protein
content
and
are
suitable
for
products
which
have
a
light,
crumby
texture
and
do
not
require
much
gluten
development.
All
purpose
flour
is
used
for
many
purposes,
as the
name
suggests,
in
home
baking.
It
is
slightly
weaker
than
bread
flour
and
is
used
in
this
book
in
two
recipes
—
It
is
blended
with
the
bread
flour
and
not
used
alone.
Self
rising
flour
is
a
white
flour
to
which
baking
powder
and
sometimes
salt
have
been
added.
Weak
flours,
all
purpose
flour
and
self-rising
flour
may
not
be
substituted
for
bread
flour
in
the
included
recipes.
Whole
wheat
flour
is
made
by
grinding
the
entire
wheat
kernel,
including
the
bran
and
germ.
100%
whole
wheat
bread
or
breads
containing
a
high
percentage
of
whole
wheat
flour
will
be
lower
in
height
and
heavier
in
texture
than
bread
baked
with
a
high
percentage
of
bread
flour.
This
is
because
the
gluten
strands
are
cut
by
the
edges
of
bran
flakes
and
the
germ,
rich
in
minerals,
inhibits
fermentation.
In
this
book,
many
recipes
for
WHOLE
WHEAT
BAKE
mode
call
for
only
whole
wheat
flour.
If
you
are
not
pleased
with
the
height
and
the
texture
of
the
bread,
you
couid
strengthen
the
bread
by
including
white
bread
flour.
(You
must
reduce
the
same
amount
of
whole
wheat
flour
so
that
the
total
amount
of
wheat
flour
would
remain
the
same.)
The
life
of
whole
wheat
flour
and
its
baked
products
is
shorter
than
white
bread
flour
and
its
baked
products,
because
the
included
germ
is
high
in
fat, which
can
become
rancid.
Other flours:
Rye
flour
contains
some
proteins
but
these
do
not
form
enough
gluten
to
make
the
conventional
fluffy
dough. Therefore,
bread
baked with
rye
flour
will be dense
and
heavy. A few
recipes
inthis
book
call
for
rye
flour.
The
highest percentage
of
rye
flour
included
in
these
recipes is about
30%
in
proportion
to
wheat
flour.
Triticale flour is milled from hybrid grain of rye and wheat.
Miscellaneous flour: Products milled from other grains are occasionally used in baked goods. These
include corn meal, rice, millet, soy, oat, buckwheat and barley flours. Some of these flours ate used in
the included recipes.
2.
Sugars:
Sugars
or
sweetening
agents
have
the
following
purposes
in
baking:
*
They
add
sweetness
and
flavor.
*
They
create
tenderness
and
fineness
of
texture.
*
They
give
crust
color.
*
They
contribute
to
keeping
qualities
by
retaining
moisture.
*
They
provide
food
for
yeast.
Besides
regular
granulated
sugar,
brown
sugar,
honey
and
molasses
are
used
in
this
book.
A
few
recipes
omit
sugar(s)
and
include
other
ingredient(s)
which
act
as
sugar,
such
as
fruit.
Molasses
is
used
for
dark
breads;
those
baked
with,
whole
wheat
or
rye
flour.
There
are
two
lypes
of
molasses,
sulfured
and
unsulfured.
The
difference
is
that
sulfured
molasses
is
a
by-product
of
sugar
refining
while
unsulfured
molasses
is
not,
and
unsulfured
has
a
less
bitter
taste.
In
the
incluced
recipes,
the
two
molasses
are
used
interchangeably.
When
using
honey
or
molasses,
remember
that
its
liquid
content
must
be
included
in
the
totl
additional
liquid.
6 =

3.
Fats:
Following
are
the
major
purposes
of
fats
in
baking.
*
They
tenderize
the
product
and
soften
the
texture.
*
They
add
flavor
and
richness.
*
They
contribute
to
keeping
qualities
by
retaining
moisture.
*
They
give
flakiness
to
puff
pastry.
In
the
included
recipes,
butter
(unsalted
butter)
is
mainly
used,
being
replaced
occasionally
by
vegetable
oil
or
shortening.
Other
fats
such
as
margarine,
may
replace
butter.
Remember
that
these
have
a
different
flavor
and
texture
as
compared
to
butter.
4.
Milk
and
milk
products:
Their
main
purposes
are:
*
They
enhance
flavor.
*
They
increase
the
nutritional
value
of
bread.
Milk
solids
include
protein,
lactose
(milk
sugar),
and
minerals.
Major
differences
between
fresh
liquid
milk
and
dried
milk
are
as
follows:
Fresh liquid milk —
Whole milk................ about 88% water,
4% fat,
8% nonfat solids.
Skim
or
nonfat
milk...has
had
most
or
all
of
its
fat
removed.
Dried milk
Dried
whole
milk.......
is
whole
milk
that
has
been
dried
to
powder.
It
contains
fat
which
can
become
rancid.
Nonfat
dry
milk.........
is
skim
milk
that
has
been
dried
to
powder.
Liquid
milk
and
dried
milk
are
not
interchangeable
because
of
the
difference
in
fat
and
water
content.
Nonfat
dry
milk
is
recommended
because
of
its
convenience
and
cost.
For
storage,
keep
dry
milk
in
the
refrigerator.
5. Salt: Salt has the following functions in bread baking.
*
It
strengthens
gluten
structure
and
makes
the
dough
more
elastic.
* It inhibits yeast growth.
Therefore,
too
much
salt
will
inhibit
fermentation
whereas
too
little
will
result
in
a
weak
gluten
structure.
Both
will
result
in
a
bread
with
low
volume
and
poor
texture.
In
any
case,
use
ordinary
table
salt.
6. Liquids:
Liquid is an important element in bread baking.
A
small
difference
in
the
quantity
may
affect
the
height
and
the
texture
of
bread.
In
the
included
recipes,
62—74%
of
the
flour
weight
equals
the
weight
of
liquids.
The
liquid
content
in
other
ingredients,
such
as
molasses,
eggs,
fruits
and
vegetables
must
be
accounted
for
when
these
are
used as ingredients.

7. Leavening agents:
Yeast:
Yeast
is
a
living
organism,
a
microscopic
plant
which
works
as
the
leavening
agent
in
bread
baking.
It
acts
on
sugars
and
changes
them
into
carbon
dioxide
gas
and
alcohol.
This
gas
production
causes
the
leavening
or
the
“rise”
of
yeast
dough.
The
alcohol
evaporates
during
baking.
Yeast
is
available
in
two
forms:
compressed
and
dried.
Dry
yeast
is
available
in
two
types:
the
type
that
requires
preliminary
fermentation
and
the
type
that
is
used
dry
and
may
be
mixed
with
other
ingredients.
For
‘Bread
Bakery™,
use
the
latter
type,
either
rapid
rise
or
active
dry.
(You
do
not
need
to
change
the
quantity according to rapid rise or active dry.)
Do
not
use
the
compressed
yeast
or
dry
yeast
that
requires
preliminary
fermentation.
Do
not
dissolve
yeast
in
warm
water
before
use.
It
is
placed
dry
in
the
yeast
dispenser
on
the
top
lid,
separated
from
other
ingredients.
Yeast
must
be
stored
in
the
refrigerator
for
short
term
storage.
For
longer
storage,
keep
in
the
freezer.
Its
reactions
to
temperature
are
as
follows:
BAF
ccna
Reuciess
Inactive
(Storage
temperature)
60°F to 70°F.............. Slow action
70°F
to
9O°F..............
Best
growth
(Fermentation
and
proofing
temperatures
for
bread
growth)
Above
120°F.............
Yeast
is
killed
Chemical leaveners
Chemical
leaveners
are
those
that
release
gases
produced
by
chemical
reactions.
Chemical
leaveners
used
in
this
book
are
baking
soda
(sodium
bicarbonate)
and
baking
powder.
Other ingredients
Eggs:
When
using
egg
in
bread
baking,
its
large
water
amount
must
be
accounted
for
in
the
formula.
An
average
size
egg
contains
about
73%
water.
For
best
results,
weigh
the
egg
without
the
shell.
Calculate
the
amount
of
water
in
it
by
multiplying
the
weight
of
the
egg
by
the
percentage
indicated
above.
Deduct
this
amount
from
the
water
amount
indicated
in
the
recipe.
Fruits:
Fruits
may
be
added
to
bread
products
to
make
variations.
With
fruits,
sugar
and
water
contents
must
be
considered
in
the
recipe,
and
these
vary
according
to
how
they
are
processed.
(Fresh,
canned,
dried,
glacéd
or
in
juice.)
Total
weight
of
fruits
used
should
not
exceed
13%
of
the
flour
weight.
Total
weight
of
fruits
=
0.13
x
weight
of
flour
Vegetables:
Use
as
directed
in
the
recipes.
As
with
fruits,
consider
the
content
of
water
and
sometimes
sugar
(such
as
when
using
pumpkin).
Like
fruits,
the
total
amount
should
weigh
about
13%
of
the
flour
weight.
Total
weight
of
vegetables
(cooked)
=
0.13
x
weight
of
flour

Nuts:
Nuts
may
be
used,
but
chop
them
to
about
1/8
inch
cubes.
Use
up
to
about
10%
of
the
flour
weight.
The
height
of
bread
when
nuts
are
used,
may
be
low
because
the
chopped
nuts
cut
the
gluten
structure.
Spices:
Spices are used to add flavor to the bread.
Only
small
amounts
(1/2
teaspoon
to
1
teaspoon)
are
enough
in
the
recipes.
Basic Bread Formula
In
bread
baking,
the
term
“formula”
is
often
used
rather
than
the
“recipe”
of
a
bread.
Each
ingredient
should
fall
into
one
or
more
of
the
categories
discussed
on
the
previous
pages.
A
formula
is
an
accurate
balance
or
ratio
of
these
ingredient
categories.
Knowing
the
formula,
presenting
the
ratio
of
ingredient
weights
will
be
useful
when
adapting
your
own
recipe.
The
formula
of
basic white
bread
and
100%
whole
wheat
bread
for
this
model
is
a
follows:
(Ratio)
wheat flour 100
sugar 56
butter 3.6
non-fat dry milk 2
salt 16
water 69
dry yeast 1
|
Differences
in
Baking
Results
|
Baking
results
differ
according
to
several
factors
including:
the
environmental
conditions,
electricity
fluctuation,
choice
of
ingredients
and
their
brands,
measurement
and
quality.
To
avoid
poor
baking
results,
the
following
should
be
remembered.
1. Bake at optimum temperature.
Tonpetalire
is
one
of
the
most
important
factors
in
bread
baking.
Although
the
Bread
Rakery™
is
designed
to
sense
the
temperature
and
automatically
control
the
heating
system
during
the
entire
process
of
baking,
it
should
be
remembered
that
best
results
may
be
obtained
only
if
the
room
temperature
is
41°F
to
86°F.
For
best
results,
bake
in
a
room
between
68°F
to
77°F.
Temperature
of
ingredients
will
also
affect
the
bread
result.
Although
it
is
best
to
have
all
the
ingredients
the
same
temperature
as
the
room
temperature
(that
is,
within
the
optimum
temperature
range),
the
temperature
of
ingredients
are
often
very
different
to
the
room
temperature.
The
temperature
of
water
is
easiest
to
adjust.
Therefore,
when
the
room
temperature
is
very
cold,
between
41°F
—
59°F,
use
warm
water
of
77°F
to
95°F.
It
is
not
necessary
to
use
cold
water
when
the
room
temperature
is
hot
(between
77°F
and
86°F).
Other
environmental
factors
such
as
humidity
and
altitude
may
affect
the
bread
result.
In
normal
room
humidity,
the
effect
may
be
slightly
seen
in
the
color
and
the
luster
of
the
crust.
Experimentation
will
be
necessary
regarding
the
correct
amount
of
yeast
to
be
used
at
different
altitudes.