Out of 130 Ratings

Owner's of the Panasonic Bread Maker Panasonic Automatic Bread Maker gave it a score of 4.3 out of 5. Here's how the scores stacked up:
  • Reliability

    4.24 out of 5
  • Durability

    4.31 out of 5
  • Maintenance

    4.25 out of 5
  • Performance

    4.24 out of 5
  • Ease of Use

    4.22 out of 5
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Baking results differ according to several factors including the environmental conditions, electricity fluctuation,
choice of ingredients and their brands, measurement and quality. To avoid poor baking results, the following
should be remembered:
Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the is designed
to sense the temperature and automatically control the heating system during the entire process of baking,
it should be remembered that fair results may be obtained only if the room temperature is 41¡F to 86¡F.
For optimum results, bake in a room between 68¡F to 77¡F.
Temperature of ingredients will also affect the bread result. Although it is best to have all the ingredients
the same temperature as the room temperature (that is, within the optimum temperature range), the
temperature of ingredients are often very difficult to control. The temperature of water is the easiest to
adjust. When using BAKE RAPID mode and the room temperature is very cold, between 41¡F—50¡F,
adjust water to approximately 68¡F.
Other environmental factors such as humidity and altitude may affect the bread result. In normal room
humidity, the effect may be slightly seen in the color and the luster of the crust. Experimentation will be
necessary regarding the correct amount of yeast to be used at different altitudes.
Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be
more accurate than measuring them in cups. 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. These are difficult to
weigh by a kitchen scale. 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
a measuring cup.
(Use provided measuring cup.)
Scoop the ingredient until
the cup is more than full.
Level the top with the straight edge of
a metal spatula to remove the excess.