Panasonic SD256WTS - Manual (Page 27)

To protect the non-stick finish
Bread pan and kneading blade are coated with a nonstick finish to avoid stains and to make it easier when removing
bread.
To avoid damaging it, please follow the instructions below.
• Do not use hard utensils such as a knife or a fork when removing bread from the bread pan.
(If the bread cannot be easily removed from the bread pan, leave the bread pan for 5-10 minutes to cool,
making sure that it is not left unattended where somebody or something may get burnt.)
After that, shake the pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
• Ensure that the kneading blade is not embedded in the bread loaf before slicing it.
If it is embedded, wait for the loaf to cool and remove it.
(Do not use hard or sharp utensils such as a knife or a fork.)
Be careful not to get burns as the kneading blade may still be hot.
• Use the soft sponge when cleaning bread pan and kneading blade.
Do not use anything abrasive such as cleansers or scouring pads.
• Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage the non­
stick finish of the bread pan. If using large chunk of ingridient, bread into small pieces. Please make sure to follow the recipe quantities stated.
Troubleshooting
Before calling for service, please check through this section.
Problem Cause Action
My bread does not rise
The top of my bread is uneven
My bread is full of air holes
My bread seems to have
collapsed after rising.
• The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality
can vary depending on temperature, humidi^, hov/ the flour is stored, and the season of
harvest)
Try another type, brand or another batch of flour.
• The dough has become too firm because you haven’t used enough liquid.
-¥ Stronger flour with higher protein content absorbs more water than others, so try adding an
extra 10-20 ml of water.
• You are not using the right type of yeast.
-» Use a dry yeast from a sachet, which has ‘instant yeast' written on it.
This type does not require pre-fermentation.
• You are not using enough yeast, or your yeast is old.
Use the measuring spoon provided. Check the yeast’s expiry date. (Keep in fridge)
• The yeast has touched the liquid before kneading.
-> Check that you have put in the ingredients in the correct order according to the instructions,
adding the water and liquids last of all. (P. 14)
• You have used too much salt, or not enough sugar.
Check the recipe and measure out the correct amounts using the measuring spoon provided.
•¥ Check that salt and sugar is not included in other ingredients.
• You have used too much yeast.
Check the recipe and measure out the correct amount using the measuring spoon
provided.
• You have used too much liquid.
-» Some types of flour absorb more water than others, so try using 10-20 ml less water.
• The quality of your flour isn’t very good.
-» Try using a different brand of flour.
• You have used too much liquid.
-¥ Try using 10-20 ml less water.
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