Panasonic nn-a883wbbpq User Manual
103
Bread
The main advantage of using the
microwave when making bread is that the
dough can be proved by microwave as
long as microsafe dishes are used.
TO PROVE DOUGH
Use Multi-stage function program to
prove on HIGH power for 10 secs.
STAND for 10 mins. then HIGH power
for 10 secs.
microwave when making bread is that the
dough can be proved by microwave as
long as microsafe dishes are used.
TO PROVE DOUGH
Use Multi-stage function program to
prove on HIGH power for 10 secs.
STAND for 10 mins. then HIGH power
for 10 secs.
Leave in oven until dough has doubled
in size.
NB: If cooking on Convection or
Combination and using metal loaf tins,
prove on Convection 40°C NOT by
microwave.
in size.
NB: If cooking on Convection or
Combination and using metal loaf tins,
prove on Convection 40°C NOT by
microwave.
The microwave is also useful for
defrosting and warming frozen bread
products, taking individual slices or
defrosting and warming frozen bread
products, taking individual slices or
items from the freezer as required.
Traditional hard crusted breads and rolls
cannot be cooked successfully in the
microwave because of its moist heat.
However, they can be cooked by
Combination in
cannot be cooked successfully in the
microwave because of its moist heat.
However, they can be cooked by
Combination in
1/2
-
3/4
of the conventional
cooking time whilst retaining a browned
crisp traditional appearance.
crisp traditional appearance.
Standard Bread Dough
Makes 2 loaves or 12 rolls
Dish: 2 x 450 g (1 lb) loaf tin, lightly greased
Oven Accessory: wire shelf
1. In a large bowl, combine the flour, yeast and salt. Rub in the fat.
2. Add the warm water then mix to a dough.
3. Turn onto a floured surface and knead for 10 mins. Divide into two and place in the loaf tins
and prove until the dough has doubled in size in a warm place or on CONVECTION 40°C.
4. Preheat the oven on CONVECTION 220°C with wire shelf on the lower level.
5. Place the two loaf tins side by side on the wire shelf. Cook on CONVECTION 220°C for 15-
20 mins.
Wholemeal Bread
Use 225 g (8 oz) each of wholemeal and strong white flour.
Use 225 g (8 oz) each of wholemeal and strong white flour.
Granary Bread
Use 450 g (1 lb) granary flour instead of strong white flour.
Use 450 g (1 lb) granary flour instead of strong white flour.
I
ngredients
450 g (1 lb) strong plain flour
1 sachet dried yeast
5 ml (1 tsp) salt
15 g (1 tbsp) fat
300 ml (
1 sachet dried yeast
5 ml (1 tsp) salt
15 g (1 tbsp) fat
300 ml (
1/
2
pt) warm water
BREAD
To make rolls
Dish: Baking sheet 23 x 32 cm(13” x 9”) greased
Oven Accessory: Wire shelf and enamel shelf
Oven Accessory: Wire shelf and enamel shelf
1. Follow steps above to produce a dough.
2. Divide into 12 and shape into rolls.
3. Place six on a baking sheet and six on the enamel shelf. Allow to prove in a warm place until doubled in size.
4. Preheat oven on CONVECTION 220°C
5. Glaze rolls with beaten egg and sprinkle with seeds, if desired.
6. Place enamel shelf of rolls on lower level and the baking sheet of rolls on the wire shelf on the upper level.
7. Cook on CONVECTION 220°C for 12-15 mins or until golden brown.