Panasonic SD-PM107 - Scone

EN27
Others
Additional baking is allowed for
twice after baking is finished.
•  "Additional baking" is allowed to
be performed within 15 minutes
after previous baking. It is not
allowed if the inner temperature
drops.
Method
①
Select menu "21"
②
Set baking time
• It can be set to 1 - 20 minutes.
③
Press " " button
• To discontinue baking
Hold " " button
■
You also can perform "additional
baking" as following.
•
Without pressing " " button
at
"Method 7"
①
Press
分
(Minute) to set
baking time
②
Press "
" button to start
Method
1.
Select menu "21"
•Canchoose" " function.
2.
Press " " button
After 2 minutes
3.
Beep sounds are heard.
Open the lid and
Clean the residual our.
• Use a rubber spatula to eliminate the
residual powder around.
(Using a metal spatula will damage
the fluorine coating)
• Do not press " " button
4.
Close the lid and press " " button to
Restart
After 1 minute
5.
Open the lid when you
hear the beep sounds.
Shape dough surface
• Use a rubber spatula to shape the dough
and make it into a mountain shape.
(Using a metal spatula will damage the
fluorine coating)
• Do not press " " button
6.
Close the lid and
Restart
7.
Press " " button when you hear
beep sounds. Take out the bread pan
and cool it for approx. 2 minutes.
Then take out the scone
Within
3 minutes
Within
3 minutes
Tips
■
You can select any ingredients and
stuffing for the baking.
(The first collection of ingredients placed
into the bread pan should not weigh over
120 g in all.)
■
If " " button is accidentally pressed at Step 3 or 5.
Press " " button to recover within 10 minutes. (Only for once; Invalid if any other key is
pressed)
■
3 minutes after Step 3 is started,
the beeper will sound and the main unit will start 揉麵 (kneading).
■
3 minutes after Step 5 is started,
the beeper sounds and the main unit will start 烘烤 (baking).
(The surface of finished scone may be uneven due to its difficulty of forming.)
■
Conrm if the bread blade is embedded into the scone, if yes, take it out before cutting.
■
"Additional baking" in case of insufcient baking. (see the following)
■
Scone may become deformed upon over-exertion.
• Scone is different from the bread that made with dry yeast powder.
• The lid may easily become dirty due to the smoky oil, be sure to rub it clean after use.
Menu 21
Scone
Time required: approx. 54 min
Mixture of an egg and
milk
80
g
Plain yoghurt (low fat)
50
g
(approx. 50 mL)
Low-gluten flour 120
g
High-gluten flour 60
g
Baking powder 5
g
Butter (cut into 1 cm
cubes) *
1
35
g
Granulated sugar 30
g
(2½ tbsp)
Salt 2.5
g
(½ tsp)
*
1 Cutitinto5mmcubeswhenroom
temperatureisbelow15°C.
French salty scone
• Choose
濃
(Dark) of crust colour
Mixture of an egg and milk 60
g
Low-gluten flour 150
g
Baking powder 5
g
Butter (cut into 1 cm cubes) *
1
20
g
Granulated sugar 8
g
(2 tsp)
Salt 2.5
g
(½ tsp)
Potatoes (peeled and mashed) 90
g
Black pepper (coarse) Small quantity
Bacons (cut into 5 mm cubes) 30
g
Cheese(cutinto5mmcubes) 30
g
Carrots(cutinto5mm
cubes and boiled to a
moderate degree)
20
g
Corn(grains) 20
g
Green soybeans (peeled beans) 20
g
Scone with tomatoes
and green soybeans
Mixture of an egg and
tomato juice
100
g
Olive oil 24
g
(2 tbsp)
Low-gluten flour 120
g
High-gluten flour 60
g
Baking powder 5
g
Granulated sugar 18
g
(1½ tbsp)
Salt 2.5
g
(½ tsp)
Black pepper (coarse) Small quantity
Your favourite dry vanilla
(basil)
½ tsp
Dried tomatoes (dried) (Divided
into four equal parts after dried)
10
g
Green soybeans (peeled beans) 50
g
Cheese(cutinto1cmcubes) 50
g
*1 Cutinto5mmcubeswhentheroomtemperatureisbelow15˚C.
• Put all the ingredients into the bread pan in the top-to-bottom order.
"Additional baking" in case
of insufcient baking
SD-PM107_P27-35.indd 27 3/5/2018 20:02:50