User manual PANASONIC SD-YD250

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Manual abstract: user guide PANASONIC SD-YD250

Detailed instructions for use are in the User's Guide.

[. . . ] SD-YD250 For help or advice using your new , please call 1-800-211-PANA, Monday to Friday, 9 a. m. to 7 p. m. (Eastern time) IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Unplug this product from wall outlet when not in use and before cleaning. Use a soft sponge and mild detergent when cleaning the inside of the pan or kneading blade. [. . . ] This is why in this book s recipes, many ingredients are given in weight as well as in cup/spoon measurements. The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are liquids and very small quantities of dry ingredients, such as the yeast and spices. Even in such instances, measure the amount accurately by scooping the ingredient in the measuring cup or the spoon of the desired size until the measure is more than full. Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the cup or spoon on the table to hold another scoop. Correct way to use 1 a measuring cup. (Use provided measuring cup. ) Scoop the ingredient until the cup is more than full. 2 Level the top with the straight edge of a metal spatula to remove the excess. ¥Always use fresh ingredients. Check the date on the package before purchasing and use the ingredients before they become outdated. Yeast should always be kept in the refrigerator regardless of whether or not its package is opened. Yeast is one of the ingredients whereby you cannot determine its freshness through visual inspection. A quick way to check its life is to pour a teaspoon of yeast in a 1/4 cup of warm water of 105¡F to 115¡F with a teaspoon of sugar. The yeast is dead or is not activating if foam does not cover the surface of water as the result of fermentation. In such cases, do not use the yeast packed in the same package, but open a fresh one. ¥Use the prescribed ingredients. ¥Electrical fluctuations Ingredients other than those specified in the recipe should not be used. Electrical fluctuations will affect the height, the texture and the color of bread. It is recommended that the unit is used where the electricity supply is constant. 20 Basic Basic White Bread C/TBSP/tsp (47/16 C) 2 tsp 2 TBSP 21/2 TBSP 2 TBSP 13/4 C 11/2 tsp BAKE & BAKE RAPID mode For BAKE RAPID mode, add extra 1 tsp of dry yeast. C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) < Note for measuring flour > The amounts shown in ( ) are not as precise as weight measurements. 213/4 oz. C/TBSP/tsp (311/16 C) 2 tsp 2 TBSP 2 TBSP 13/4 TBSP 11/2 C 11/4 tsp oz. /fl. oz. C/TBSP/tsp (3 C) 11/2 tsp 11/2 TBSP 11/2 TBSP 11/2 TBSP 11/4 C 1 tsp M oz. /fl. oz. 143/4 oz. Bread flour Salt Dry milk Butter Sugar Water Dry yeast 14 fl. oz. 121/4 fl. oz. 10 fl. oz. ( ) : measurements not as precise as weight measurements. Carrot Splce Bread XL Bread flour Salt Dry milk Butter Carrots, grated Allspice Honey Water Dry yeast C/TBSP/tsp (47/16 C) 2 tsp 2 TBSP 21/2 TBSP 1/4 C 4 tsp 2 TBSP 11/2 C 11/2 tsp oz. /fl. oz. 213/4 oz. C/TBSP/tsp (311/16 C) 2 tsp 2 TBSP 2 TBSP 21/2 TBSP 1TBSP 2TBSP 17/16 C 11/4 tsp L oz. /fl. oz. C/TBSP/tsp (3 C) 11/2 tsp 11/2 TBSP 11/2 TBSP 2 TBSP 2 tsp 11/2 TBSP 11/8 C 1 tsp M oz. /fl. oz. 143/4 oz. 121/4 fl. oz. 111/4 fl. oz. 9 fl. oz. Cranberry Bread XL Bread flour Salt Dry milk Butter Sugar Cranberry juice Water Dry yeast C/TBSP/tsp (47/16 C) 2 tsp 2 TBSP 21/2 TBSP 2 TBSP 3/4 C 1C 11/2 tsp oz. /fl. oz. 213/4 oz. ( ) : measurements not as precise as weight measurements. L C/TBSP/tsp (311/16 C) 2 tsp 2 TBSP 2 TBSP 13/4 TBSP 5/8 C 15/16 C 11/4 tsp oz. /fl. oz. [. . . ] Leave to stand for 5 -- 10 minutes before removing from the bread pan and allowing to cool. 1 2 3 4 5 6 7 8 9 10 33 Cream together the butter and the sugar. Melt the chocolate with the milk and add to the other bowl with the cocoa powder, mix well. Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment. Place alternate spoonfuls of the vanilla and chocolate mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. [. . . ]

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