Panasonic SD-2501 Operating Instructions And Recipes

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Panasonic SD-2501 Operating Instructions And Recipes Manual pdf 14 page image

26English27Gluten Free RecipesMaking gluten free bread is very different from the normal way of producing bread.It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.• This program has been developed especially for certain gluten free mixes, therefore using your own mix may not produce such good results.• When ‘gluten free’ is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.)There are two types of gluten-free baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and containno gluten. If you have to pick one out using this baking program, please consult your doctor beforehand.• The baking results and appearance of the loaf may differ according to the type of mix.Occasionally a loaf may have some flour remaining on the side.The wheat free mixes can produce more variable results.• Wait for the loaf to cool before slicing it for the better performance.• The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the loaf within that time it can be putinto freezer bags, in convenient sized portions, and frozen.Warning for the users who use this program for health reasons:When using the gluten free program, make sure to consult your doctor or the Caeliac Association and only use the ingredients whichare suitable for your health conditions.Panasonic will not be responsible for any consequences resulting from ingredients that have been used without professionalconsultation.It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attentionmust be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used.For customers in BelgiumThe gluten free recipes below have been developed using commercially prepared gluten free bread mixes of AVEVE.It is available from chemists, health food stores and occasionally large supermarkets.For more information about the products of AVEVE, please contact 0800/0229210.GLUTEN FREE BREADselect menu ‘12’ (SD-2500: ‘11’)water 320 mLtablespoons of oil 1gluten free flour 500 gteaspoons of yeast 2NOTEYou cannot select the size for this program.GLUTEN FREE BREAD WITH EGGselect menu ‘12’ (SD-2500: ‘11’)water 100 mLmilk 180 mLeggs 2tablespoons of oil 1gluten free flour 500 gteaspoons of yeast 2[08 French] (SD-2501)[07 French] (SD-2500)FRENCH ROLLSselect menu ‘08’ (SD-2500: ‘07’)teaspoons of dry yeast 1AVEVE ‘Frans krokant’ flour 400 gwater 260 mLteaspoons of salt 1tablespoons of butter 1NOTEFor this program you cannot select the size or crust.This recipe gives very light bread which rises well and does not keep for long.[09 Italian] (SD-2501)[08 Italian] (SD-2500)ITALIAN BREADselect menu ‘09’ (SD-2500: ‘08’)teaspoons of dry yeast 3 ⁄ 4AVEVE ‘Frans krokant’ flour 400 gwater 240 mLteaspoons of salt 11⁄ 2tablespoons of olive oil 11⁄ 2NOTEFor this program you cannot select the size or crust.This recipe gives very light bread which rises well and does not keep for long.[10 Sandwich] (SD-2501)[09 Sandwich] (SD-2500)BASIC SANDWICHselect menu ‘10’ (SD-2500: ‘09’)teaspoons of dry yeast 3 ⁄ 4teaspoons of sugar 1AVEVE ‘Surfina’ flour 400 gwater 250 mLtablespoons of butter 1teaspoons of salt 1NOTEFor this program you cannot select the size or crust.This recipe gives soft (quite moist) bread with a brown crust, ideal for making toast.AVEVE Recipes *These recipes are basically for customers in Belgium.For further information, contact AVEVE on 0800/0229210.[01 Basic][02 Basic Rapid]WHITE BREADselect menu ‘01’ or ‘02’M L XLteaspoons of dry yeast(teaspoons for BAKE RAPID option)3 ⁄4(11⁄ 2 )1(1 3 ⁄4 )11⁄ 4(2)teaspoons of sugar 1 2 2AVEVE ‘Surfina’ flour 400 g 500 g 600 gwater 250 mL 320 mL 380 mLtablespoons of butter 1 1 11⁄ 2teaspoons of salt 1 11 ⁄ 2 2NOTEIn that case the bread will not rise as much and will be less soft.[04 Whole wheat][05 Whole wheat Rapid]WHOLE WHEAT BREADselect menu ‘04’ or ‘05’M L XLteaspoons of dry yeast(teaspoons for BAKE RAPID option)1(11⁄ 2 )11 ⁄ 4(1 3 ⁄4 )11⁄ 2(2)AVEVE fine whole wheat flour 300 g 400 g 450 gAVEVE ‘Frans krokant’ flour 100 g 100 g 150 gteaspoons of sugar 1 2 2tablespoons of butter 1 1 2teaspoons of salt 1 1 2water 250 mL 320 mL 380 mLNOTEIn that case the bread will not rise as much and will be less soft. This program ismore suitable for semi-whole wheat bread.A little white flour is always added in the recipe described above. If you don’t want todo that, substitute the white flour with whole wheat flour, but the bread will be smallerand denser. If you add more white flour, use a little less water (since whole wheatflour absorbs more water than white flour).