SD 250 NZ Instrucciones Panificadora

SD-250
Thank you for purchasing a Panasonic ¨ , SD-250.
For your own safety and convenience, please read these instructions carefully before operating.
Installation of the ¨ .
IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!
If your AC outlet is not grounded, it is the personal responsibility of the customer to have it
replaced with a properly ground wall socket of 230V 50Hz.
The ¨ has to be installed to a minimum 10-ampere (T) fuse.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wall outlet when not in use and before cleaning.
Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use oven mitts when handling hot materials, allow metal
parts to cool before cleaning.
5. Close supervision is necessary when any appliance is used near children.
6. Do not allow anything to rest on power cord. Do not plug in cord where persons may
walk or trip.
7. Do not operate any appliance with a damaged or frayed cord. Refer servicing of
appliance to an authorised service centre if the unit should malfunction or be
damaged in any manner.
8. This appliance is not intended for commercial use. It is for household use only.
9. The use of attachments not recommended by manufacturer may cause damage or
injury.
10. Avoid contacting moving parts.
11. Do not use outdoors. Do not use appliance for other than intended use.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
15. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
16. If the supply cord of this equipment is damaged, it must be replaced by the special
cord (Part No. ADA24R117).
SAVE THESE INSTRUCTIONS

Note:
A. A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as
the electrical rating of the appliance,
and
(2) the longer cord should be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over unintentionally.
Table of Contents
Basic Principles when Baking with ¨ ........................3
-Basic Features ...........................................................................3
Baking Programs.........................................................................4
Parts identification .......................................................................5
Control panel-display/functions...................................................6
How to use.............................................................................7Ð12
-To use the timer for baking loaves only
with the BAKE mode................................................................10
-Using the BAKE RAPID mode ................................................10
-Using the DOUGH mode.........................................................11
-Using the BAKE ONLY mode ...........................................11Ð12
How to clean..............................................................................12
Slicing and storing the bread ....................................................13
Leakage of bread ingredients from the bread pan...................13
Specifications............................................................................ 13
Display Indications for Abnormal Conditions ...........................14
Before calling for service ....................................................15Ð16
The Role of Ingredients in Bread Baking ...........................17Ð18
Other Ingredients Used for Flavoured Loaves.........................19
Differences in Baking Results...................................................20
Recipes................................................................................21Ð41
Basic recipes ..................................................................... 21Ð22
Whole wheat recipes................................................................22
French bread recipe.................................................................22
Basic raisin recipes ..................................................................23
Whole wheat raisin recipes ..................................................... 24
Multigrain recipes..................................................................... 25
Basic dough recipes ..........................................................26Ð32
Basic Raisin dough recipes ...............................................32Ð34
Whole wheat dough recipes ....................................................35
Whole wheat raisin dough recipes ..........................................36
Multigrain dough recipes..........................................................37
French dough recipe................................................................38
Pizza dough recipes..........................................................38Ð39
Bake only recipes..............................................................40Ð41
Problems and causes when baking bread on Dough modes..42
Q & A..........................................................................................42
Basic Principles when Baking with ¨
Basic Features
Choice of bread modes
BASIC. . . . . . . . . . . . . For producing loaves of bread using white high grade flour as the major ingredient.
WHOLE WHEAT. . . . .For loaves using wholemeal strong flour as the main ingredient.
MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, etc. mainly using wholemeal strong flour.
FRENCH . . . . . . . . . . For loaves with crisp crust and open texture. It has crisp taste because sugar is not
included in the ingredients.
PIZZA . . . . . . . . . . . . .A rapid dough mode for pizza, and flat breads.
BAKE ONLY . . . . . . . A mode for baking powder loaves and teabreads.
Choice of baking modes

BAKE . . . . . . . . . . . . . The unit automatically mixes ingredients, kneads the dough, rises it and bakes it.
BAKE RAPID . . . . . . . The unit mixes ingredients, kneads the dough, rises it and automatically bakes it faster
than the standard BAKE mode.
BAKE SANDWICH. . . The unit automatically makes a medium size loaf of bread with a soft crust suitable for
sandwich slices.
BAKE RAISIN . . . . . . .The unit automatically makes bread as in the BAKE mode. A beeper sounds to let you
know when to add dried fruits, such as raisins. This is to prevent them from being
crushed during the kneading process.
DOUGH . . . . . . . . . . . The unit automatically prepares dough for focaccia, dinner rolls, doughnuts, croissants, etc.
DOUGH RAISIN . . . . .The unit automatically prepares dough as in the DOUGH mode. A beeper sounds to
let you know when to add dried fruits as in the BAKE RAISIN mode.
-A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly
baked bread. (Certain BAKE modes only). The result may differ when the timer is used.
-The beep sounds eight times when baking in the BAKE modes or rising of dough in the DOUGH modes is
completed.
-The beep also sounds in the BAKE RAISIN and DOUGH RAISIN modes, when the machine pauses for 3
minutes during the kneading process to add the raisins, chopped dried fruits and / or nuts.
Choice of size and crust colour

The selection of size and crust colour is possible for the following modes:
If not selected, the ¨ will automatically select XL size with a medium crust.
Mode Size Selection Crust Colour Selection
Size / Colour XL L M Dark Medium Light
BASIC BAKE Ã Ã Ã Ã Ã Ã
BASIC BAKE RAPID Ã Ã Ã Ã Ã Ã
BASIC BAKE RAISIN Ã Ã Ã Ã Ã
WHOLE WHEAT BAKE Ã Ã Ã
WHOLE WHEAT BAKE RAPID Ã Ã Ã
WHOLE WHEAT BAKE RAISIN Ã Ã Ã
¥ Size and crust colour will be affected by the room temperature and the quality of flour and/or other ingredients.
- 3 -
Baking Programs
NOTE: ¥ The duration of each process is only approximate and will vary according to the ambient
temperature.
¥ The following time is when the timer is not used. (The availability of the timer for the mode
is indicated with a tick ( ) in the ÒtimerÓ column.)
¥There will be keep-warm of up to 60 minutes after the baking is complete until the STOP pad
is pressed, for all BAKE (loaf) modes. The keep-warm is not available for the DOUGH modes
and the BAKE ONLY mode.
¥For Bake Raisin & Dough Raisin modes, there will be a break of 3 minutes during the kneading
process to add dried fruits and nuts.
BAKE (loaf) modes

Whole Wheat
Bake
Basic Bake
Mode Basic Basic Whole Wheat Whole Wheat Whole Wheat French Bake Bake Only
Basic Bake Bake Rapid Bake Raisin Bake Sandwich Bake Rapid Bake Raisin
Sandwich
Multigrain
Bake
P Rest 30 ~ 60 - 30 ~ 60 60 ~ 90 15 min 60 ~ 90 40 min ~ -

min min min min 1 hr 55 min
r
o Knead 15 ~ 30 15 ~ 20 15 ~ 30 15 ~ 25 15 ~ 25 15 ~ 25 10 ~ 20 -
c min min min min min min min
e Rise 1 hr 50 min ~ approx. 1 hr 50 min ~ 2 hr 20 min ~ approx. 2 hr 20 min ~ 2 hr 55 min ~ -
s 2 hr 20 min 1 hour 2 hr 20 min 2 hr 50 min 1 hr 40 min 2 hr 50 min 4 hr 10 min
s Bake 50 min 35 min 50 min 50 min 45 min 50 min 55 min 30 ~ 90 min
Total 4 hours 1 hr 55min 4 hours 5 hours 3 hours 5 hours 6 hours 30 ~ 90 min
Timer
DOUGH modes
Whole Wheat
Dough
Basic Dough
Mode Whole Wheat French Dough Pizza Dough
Basic Dough Dough Raisin
Raisin
Multigrain
Dough
Rest 30 ~ 50 55 ~ 75 40 min ~ -
min min 1 hr 35 min
P 15 ~ 30 15 ~ 25 10 ~ 20 10 ~ 15
r Knead min min min min
o
c Rise 1 hr ~ 1 hr 40 min ~ 1 hr 45 min ~ 10 ~ 15
1 hr 20 min 2 hours 2 hr 40 min min
e
s Knead - - - Approx.
s 10 min
Rise - - - Approx.
10 min
Total 2 hr 20 min 3 hr 15 min 3 hr 35 min 45 min
Timer
-4-
Parts identification
Bread pan
Slide in the pan to the correct position in
the unit.
Twist slightly anti-clockwise to remove.
To remove
Kneading blade
Handle
Lid
Kneader
mounting shaft
Control panel
Body
Accessories
Measuring spoon
Use to measure sugar, salt, etc.
Tablespoon (approx. 15 mR)
Teaspoon (approx. 5 mR) Cord
Plug
Measuring cup
Use to measure liquids.
( 240 mR)
- 5 -
Control panel-display/functions
¨
Be sure you understand the function of each pad before using the .
NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may peel this film off and discard it.
Display window
All modes and indications are shown here for reference.
MENU
Press to select the type of bread: BASIC, WHOLE WHEAT,
MULTIGRAIN, FRENCH, PIZZA or BAKE ONLY.
(It is not necessary to press this pad for BASIC. )
Each time the pad is pressed, the display will
change accordingly.
SELECT
Press to select the bake mode: BAKE, BAKE
RAPID, BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
(It is not necessary to press this pad for BAKE .)
Each time the pad is pressed, the display will
change accordingly.
SD-250
SIZE
DARK LIGHT Press this pad to select the size of the loaf for:
TEMP REST BASIC BAKE, BAKE RAPID & BAKE RAISIN modes of
BASIC and WHOLE WHEAT loaves.
WHOLEWHEAT
RAISIN
MULTIGRAIN
BAKE DOUGH FRENCH
CRUST
Press this pad to select the colour of the crust
RAPID ALERT PIZZA for BAKE, BAKE RAPID & BAKE RAISIN modes
SANDWICH BAKEONLY of BASIC loaf.
XL L M
SELECT MENU TIMER
Press this pad to set the timer and to set the
baking time for BAKE ONLY mode.
The time will advance 10 minutes each time this pad
is pressed. (1 minute for the BAKE ONLY mode.)
SIZE CRUST The timer setting will change rapidly if constant
pressure is applied to the pad.
Indicating light
TIMER The red light will be lit when in operation.
It will flash when the bread baking or the dough
making is completed.
It will also flash in a different frequency when
operated in abnormal conditions.
START
STOP START/STOP
Press this pad to start operation or begin the timer.
Press this pad to stop operation or cancel the timer setting.
To stop operation, the pad must be pressed and
held for 1 second.
-6-
How to use
Steps Notes
1 Remove the bread pan from the unit.
Twist slightly anti-clockwise and pull

up, using the handle.
Mount the kneading blade on the shaft.
Make sure that the kneading blade and The kneading blade is
the kneading shaft are free of bread designed to fit loosely on the
crumbs. shaft with some loose turning.
2 Place dry yeast

bread pan.
inside the For best results, place the yeast
first, so that it is at the bottom of
all other ingredients.
3 Place flour and all dry ingredients inside

the bread pan.
RAISIN modes only

Flour, dry milk, salt, sugar,
butter, etc., first.
You may place dried fruits (e.g. raisins)

later when the beeper sounds to prevent
them from being crushed (see step 10.)
4 Pour water and other liquids, if any, into

the bread pan.
5 Place the bread pan inside the body.
Be sure the bread pan contacts the

bottom of the unit.
Wipe off any moisture or
foreign matter from the outside
of the bread pan before
placing it in the unit.
Fold the handle down. If the bread pan is not placed

correctly, the dough will not be
kneaded properly.
6 Close the top lid.
Plug into a 230 volt outlet.

Position the unit away from
edge of the table or counter-
top.
The unit may vibrate or move
during the kneading process.
will light up. Place the unit where it will not
fall off should the unit move
during the kneading process.
- 7 -
Steps Notes
7 DARK
TEMP
RAISIN
BAKE DOUGH
LIGHT
REST BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
Press MENU to choose the type of bread
indicated on the right of display.
For BASIC, it is not necessary to press

See ÒChoice of bread modesÓ
on P. 3.
PIZZA
this pad.
RAPID ALERT
SANDWICH BAKE ONLY
For BAKE ONLY program,
XL L M
refer to P.11 Ð 12 for instructions.
SELECT MENU
8 DARK
TEMP
RAISIN
BAKE DOUGH
LIGHT
REST BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
Press SELECT to choose BAKE RAPID,
BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
See ÒChoice of baking modesÓ
on P. 3.
The mode you require will flash.
PIZZA SELECT MENU

RAPID ALERT
SANDWICH BAKE ONLY
XL L M
For BAKE, it is not necessary to press
this pad.
SIZE Select size. CRUST Select crust colour. See availability of size and
colour selection on P. 3.
9 START
STOP
Press START/STOP.
ÒRest Ó begins.
The resting settles the temperature of
There will be no mixing action
during resting.
A clicking noise may be heard

the bread pan and ingredients. during operation. This is not a
DARK LIGHT malfunction.
TEMP REST BASIC
WHOLE WHEAT
After rest, the process will proceed to For information of the process
MULTIGRAIN
RAISIN knead, then to rise and finally, bake. of each mode, see P. 4.
FRENCH
BAKE DOUGH
RAPID ALERT PIZZA
SANDWICH BAKE ONLY The time remaining until the bread is The time required for each of
finished is displayed in hours and the steps will vary according
XL L M
minutes. (3:59, 3:58・
・・) to factors such as voltage
The above display is fluctuation and room
for BASIC–BAKE, temperature.
XL size, medium colour.
10
RAISIN modes only
In the last part of kneading, there will be For BASIC: 42~72 minutes from
two sessions of beep sound. RAISIN on START.
display will blink and kneading will stop For WHOLE WHEAT: 72~102
DARK LIGHT
for 3 minutes. minutes from START.
TEMP REST BASIC
WHOLE WHEAT Do not put your finger in the dough,
MULTIGRAIN Add the dried fruits (e.g. raisins) during
RAISIN or touch the bread pan while adding
FRENCH this period to prevent them from being
BAKE DOUGH the dried fruits.
RAPID ALERT PIZZA crushed.
SANDWICH BAKE ONLY During operation, do not remove
the pan, nor unplug the power cord.
XL L M Close the lid and leave the unit.
When 3 minutes have passed, kneading The timer cannot be used
The above display
will begin again and the RAISIN will for this mode.
is for BASIC-BAKE
stop blinking.
RAISIN, XL size,
light colour.
- 8 -
Steps Notes
11
Beep
Beep The beeper will sound eight times and
the indicating light will flash when the
bread is baked, or the dough is
completed.
12 Promptly open the lid and remove the

bread pan using oven gloves.
Press START/ STOP.

The bread pan will be very
hot.
Do not place it on any plastic
surfaces. Handle carefully.
The unit keeps the bread warm for 1
hour or until START/ STOP is pressed to If the bread is left in the unit,
prevent condensation of the steam. further browning of crust colour
may occur.
For DOUGH modes, follow each recipe
directions for further steps instructed in
the cook book.
13 Turn the pan upside down.

Shake the pan several times to release
the bread.
The bread and the kneading
blade will be very hot.
A metal utensil may scratch

If the kneading blade comes out with the finish of the kneading
the bread, use a heat-resistant plastic blade.
utensil to remove it.
For DOUGH modes, when baking is

completed, remove from the oven,
using oven gloves.
14 Place the bread on a wire rack to cool

and allow the steam to escape.
See ÒSlicing and storing the
breadÓ on P. 13.
15 Unplug after use.
-Allow at least 1 hour for the unit to cool down before the next use.
- 9 -
To use the timer (BAKE mode only)
Follow the same steps as in pages 7-9 except step 9.
For step 9, follow the instructions below.
Steps Notes
Press TIMER to set the amount of time See P. 6 for further

TIMER in which you want the bread to be explanation of the timer pads.
ready.
Time may be set for any length of time
from 4 hours to 13 hours for BASIC,
from 5 hours to 13 hours for WHOLE
WHEAT and MULTIGRAIN,
from 6 hours to 13 hours for FRENCH.
12 Example:
If the present time is 9:00 pm, and you want the
bread to be finished at 6:30 am tomorrow morning,
9:00 pm 9 3 set the timer to 9:30 (9 hours and 30 minutes), the
start time required until the completion of the bread.
6 (9 hours
6:30 am
and 30 minutes)
finish
START Press START/STOP. There will be no action while

STOP the timer is working.
DARK LIGHT The time remaining before the bread is

BASIC
TEMP REST finished is displayed in hours and
WHOLEWHEAT minutes.
RAISIN
MULTIGRAIN
BAKE DOUGH FRENCH
RAPID ALERT PIZZA
SANDWICH BAKEONLY
XL L M
The above display is for
BASIC-BAKE, XL size,
medium colour.
Using the BAKE RAPID mode

Follow the previous steps 1-6. For step 7, choose either BASIC or WHOLEWHEAT (there is no
BAKE RAPID mode for the MULTIGRAIN or FRENCH). For steps 8 & 9, follow the instructions below.
Press SELECT pad to choose DARK LIGHT The remaining
SELECT MENU BAKE RAPID. TEMP REST BASIC time is displayed
WHOLEWHEAT in hours and
Then select size and crust colour. RAISIN MULTIGRAIN minutes.
FRENCH
BAKE DOUGH PIZZA
RAPID ALERT
START SANDWICH BAKEONLY
STOP Press START pad. XL L M
The above display is for BASIC-BAKE
(RAPID) mode, XL size, medium colour.
The timer cannot be used for this mode.
- 10 -
Using the DOUGH mode
Follow the previous steps 1-7.
Steps Notes
8 SELECT
Press to select DOUGH . Dough will flash.
Operation begins after the rest

condition to settle the
temperature of the bread pan
and ingredients.
START
Press START pad.
STOP
DOUGH will stop flashing.
The remaining time is displayed in hours and minutes.

* There will be no mixing action after the START pad is pressed.
(Time will be longer in hot temperatures).
9 The beeper will sound eight times and the indicating light will flash
when the dough is completed. Press STOP pad when the beeper
stops. Remove the bread pan. Close the lid. Unplug after use.
START The display will go out when the beeper stops,

but the indicating light will flash until the STOP
STOP
pad is pressed.
10 Shape and give dough final rising before baking in a conventional

oven as per the recipes given.
11 When baking is completed, remove from the oven, using your

oven gloves and cool on a wire rack.
The timer cannot be used
for this mode.
Using the BAKE ONLY mode

Steps Notes
1 Prepare cake in a separate mixing

bowl.
Follow instructions in the
Cookbook for details.
2 Pour the mixture into the bread pan.

(The kneading blade must be
removed.)
3 MENU
Press MENU to choose BAKE ONLY.
- 11 -
Steps Notes
4 TIMER
Press TIMER to set the required time.
(Between 30 to 90 minutes.)
The TIMER cannot be used to delay the
start of baking.
Time indication starts from 30
minutes and moves up to
1 hour 30 minutes in 1 minute
increment.
5 START
STOP
Press START / STOP.
6 Follow the same steps 11-15 on P. 9 to complete baking.

Note: Upon completion of baking, you may check the consistency
of the baked product by piercing the centre with a skewer.
If the baking is still insufficient, you may additionally bake
When checking with a skewer,
take utmost care not to burn
yourself as the oven cavity will
by repeating above steps 3 & 4. be extremely hot.
The additional baking time may be set within the time span
left from the intitial baking.
You may repeat additional baking as long as the total
accumulated baking time does not exceed 90 minutes.
How to clean
Before cleaning the unit, unplug and allow the unit to cool.
Lid Body and Lid

Body and lid should be wiped clean with a damp cloth.
Use only mild liquid detergent. For baked-on materials, use
Scotch Brite nylon felt pads and detergent on the interior.
Do not use cleansers, steel wool pads, or other abrasive
materials.
Temperature Do not use benzine, thinner, alcohol, etc.
sensor Temperature sensor
Wipe gently and avoid deforming the temperature sensor.
Body
Bread pan and kneading blade

If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour lukewarm water into the cooled
pan and allow to soak for 5Ð10 minutes. Remove the blade.
Always remove the blade and wash the pan with mild, liquid
detergent after each use.
Do not use other abrasive materials or otherwise, the pan may
be scratched.
Kneader mounting shaft
These parts are not dishwasher safe.
Measuring cup and spoon
Rinse and wipe dry.
These parts are not dishwasher safe.
1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
- 12 -
Slicing and storing the bread
Cool the bread on a wire rack before slicing or storing the bread.
Slicing homemade bread Storing homemade bread

Homemade bread can be cut with a bread knife. After cooling the bread completely at room
temperature, wrap it in a foil or a plastic bag
to preserve freshness.
To enjoy the taste of freshly baked homemade
bread, try to consume your bread as soon as
possible.
For longer storage, wrap well and store in the

Place the loaf on its side and cut with a sawing freezer.
motion. It is better to slice the loaf before freezing.
Leakage of bread ingredients from the bread pan

With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit
with a new one.
Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.
Kneader mounting shaft
Outlet
Kneader mounting shaft unit

(Part No. ADA 29A115)
Specifications
Power supply 230V AC 50 Hz
Power consumed 550 W
Capacity max. 600N of flour

min. 340N of flour
min. 200N of flour (for BAKE ONLY mode only)
Timer Digital timer (up to 13 hours)
Protective device Self-resetting motor protector
Dimensions (H×W×D) approx. 35.5×34.0 ×23.2 cm

Weight approx. 7.1 O
Accessories Measuring cup, measuring spoon
- 13 -
Display Indications for Abnormal Conditions
Condition Reason/Cause How to reset/restart
TEMP TEMP The unit is hot (above 40ûC). Leave the unit as it is.
appears This may occur during repetitive use.
When the unit has cooled to below 40ûC,
on You must allow the unit to cool down
display. before reusing.
TEMP will disappear from the display window
and the red indicating light will go out.
This indicates that the unit is now ready to use.
ALERT There has been a 10-minute or If the interruption in the power supply is
is on less power cut. (The power plug momentary, the operation will not be affected.
display. has been inadvertently pulled out or
If the power is restored within 10 minutes, the
the breaker has activated.)
ALERT bread maker will operate again. However, the
bread may not turn out well.
There has been more than 10 Remove the dough and start again using all
minutes power cut. (power failure, new ingredients.
is on
unplugging of the power cord, or a
display.
malfunctioning of household fuse or
breaker).
Not baked at all, although Motor protection device has activated. Check to see if the kneader mounting shaft can
the operation appears to This only happens when the unit is rotate.
have proceeded. overloaded and an excessive force
is applied to the motor.
Yes No
After about 30 minutes, the motor
Make sure you did not use Service will
automatically starts running again.
too much or too hard/heavy be required.
ingredients, then start again
using all new ingredients.
Motor protection device

If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is
recommended to restart with fresh ingredients.
If the kneading blade is restricted by hard dough, take out the dough. The
Remedy 1 unit will restart 30 minutes later.
Check to see if the kneader mounting shaft of the bread pan can rotate.
Remedy 2 If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.
- 14 -
Before calling for service
BAKING RESULTS: Neither the Smoke Sides of Bread
indicating emitted bread rises
light nor from steam collapse too
the display vent. and bottom much.
light up. Burning is damp.
smell.
Please check the following:

Unplugged.
OPERATIONAL ERRORS
Ingredient spilled on heater element.
Power interruption (display

0:00 ).
START/STOP pad was pressed after starting.
Top lid was open during operation.
Mode selection was wrong (DOUGH mode was

chosen).
Bread left in bread pan too long after baking.
Bread sliced just after baking (Steam was not

allowed to escape).
Water added after kneading flour.
Kneading blade not installed properly in pan.
Not enough
MEASUREMENT ERRORS
Flour
Too much
Not enough
Yeast Too much

INGREDIENT PROBLEMS
No yeast
Not enough
Water
Too much
No sweetening agents
Ingredients used other than prescribed.
Old flour used.

Flour
Wrong type of flour used.
Yeast not placed in pan first, or liquids

touched yeast before kneading.
Yeast Old yeast used.
Wrong type of yeast used.
Temperature of water was either too hot or too cold.

(Not within optimum temperature range of 20±5ûC.)
- 15 -
Unleavened or not leavened enough
Collapsed Bread Not baked. Slices
after doesn't unevenly

Top of Under- Browned and Sides
over-rising. rise and is
bread browned floured sides, brown but
enough. sticky.
floured. and sticky. center sticky flour coated
and raw. bottom.
- 16 -
The Role of Ingredients in Bread Baking
The ingredients used in bread baking all play an important part in the quality of the
bread produced.
Below we briefly discuss the role that each ingredient plays in the bread baking
process. It is important to follow the recipes and weigh or measure carefully to ensure
the correct balance of ingredients for successful bread baking.
Flour: Salt:
Most bread is made from wheat flour. Salt is very important in bread making as
The quantity and quality of the gluten it gives the bread a more even texture.
forming proteins in the flour determines
It also controls action of the yeast by
its suitability for good bread making.
inhibiting enzyme activity, thus
High grade flours have a consistently controlling the amount of carbon dioxide
higher protein content than some of the lower grades produced. Bread with reduced salt will have a weak
available and these will generally give a more gluten structure and a more open texture, too
successful result. much salt inhibits fermentation.
If lower grade flours are used, the addition of Salt also contributes to the flavour.
1 tablespoon of gluten flour will improve performance.
All flour starts off as brown flour and is milled and

refined until it becomes white. Fats:
In wholemeal flour, the wheat grain has not been The main purpose of fats in
removed so breads made with wholemeal flour have bread baking is to tenderise and
a coarser, more crumbly texture. soften the bread and to enhance
the flavour and richness. Although the
Breads made with wholemeal flour only will have a
addition of fat is not essential, breads
reduced volume due to the reduced availability of
made without fat will have less flavour and will not
gluten forming proteins. To enhance the volume in
keep as well.
these loaves a proportion of white flour can be used
and additional gluten flour may also give improved The best flavour is achieved when butter is used ---
results. it should be softened to help mixing.
Flour milled from cereals such as oats, rice, barley Other fats can be used. These include vegetable oil,
and rye contain little or no gluten. Therefore these margarine or shortening. Remember that these may
loaves have a low rise and a dense structure. alter the flavour and texture.
Panasonic recommend the use of

HIGH GRADE FLOUR.
Milk and milk products:
These enhance the flavour and help
Sugar: increase the nutritional value of the
Sugar used in bread making comes bread. The recipes included in this
in a variety of forms ---these include book use dry milk because it is
white sugar, brown sugar, molasses, convenient to use.
treacle, honey and golden syrup. If fresh milk is used, reduce the quantity of water by
Sugar in some form is essential in the same amount.
all breads as sugar provides food Fresh milk is not suitable if timer is being used.
for yeast ---it helps the yeast to begin
to ferment and then promotes continued yeast action.
Sugar also provides sweetness and aids browning

during baking.
Artificial sweeteners cannot be successfully used as

a substitute for sugar ---they do not provide the
carbohydrates required for fermentation.
-17-
The Role of Ingredients in Bread Baking
Liquids: Yeast:
Liquids are important in bread baking, Yeast is a form of plant life Ð it will
a small change in the quantity may affect grow and multiply when the
the height and the texture of the bread. conditions are favourable.
,
Liquid is needed to form the bread s In bread baking the yeast ferments
gluten framework. the sugar and forms a gas (carbon dioxide).
Too much will cause the dough to collapse, too little This gas causes the dough to rise, the fermentation
prevents the gluten from stretching enough. softens the gluten, and makes it elastic.
Liquid temperature is important ---generally a tepid Kneading then develops this softened gluten and
liquid --- one that feels neither hot nor cold, is best. spreads the gas cells evenly through the dough to
give a fine textured product.
If a recipe specifies water only ---part of this may be
replaced with fresh milk but remember that this will When bread is baked, the initial heat increases the
affect the fat content of the bread. yeast action Ð the gas cells expand and the loaf rises.
The yeast is killed and the loaf cooks to have crisp
Fresh milk is not suitable if timer is being used.
brown crust and a soft moist even crumb.
Yeast in the following forms can be used in

the ¨ :
Active Dry Yeast–yellow lid
Surebake Yeast–red lid
Surebake is active yeast mixed with additives to
enhance the action of the yeast Ð these additives
include wheat flour, baking fats (to strengthen the
gluten and improve texture), calcium carbonate,
ascorbic acid and potassium bromate.
These additives accelerate the strengthening of the

gluten. Generally when using Surebake, there will be
no need to add extra ascorbic acid. Gluten flour will
only be needed when using grains with a low gluten
content such as oats, rice, barley and rye.
Yeast should be refrigerated for storage Ð watch use
°
by dates! A temperature of 30 Ð 35 C provides the
best conditions for rising of yeast products.
Important
● Place yeast in bread pan before all other ingredients,
this gives more consistent results.
● Do not use compressed yeast or dry yeast that

requires preliminary fermentation.
● Do not dissolve yeast in warm water before use.
-18-
Other Ingredients Used for Flavoured Loaves
Egg: Vitamin C (Bread Improver):

These are sometimes added to Vitamin C is a Òbread improverÓ
nutritionally enrich the dough, they i.e. it helps improve the volume of
also improve the keeping properties the loaf.
and colour of the baked product. You do not need to add this when
using Surebake yeast as it already
includes vitamin C.
Fruits:
Dried fruits are used in some of the
following recipes. Total weight of
Nuts:
dried fruits used should not exceed Nuts may be used, but chop them
1 cup. When using fresh fruit, use finely. Use no more than 1 cup.
only as directed in the following recipes, as the The height of bread when nuts are
water content of the fruit will affect the loaf volume. used, may be low because the
chopped nuts will cut the gluten
structure.
Bran: When adding nuts as well as dried fruit, their total
Approx 60 ml (4 tbsp) can be added weight should not exceed 1 cup. Remember to chop
to boost the fibre content. (Do not use them finely as these interfere with mixing.
more than this recommended amount Loaves with nuts may be lower in volume because
as it will affect the volume of the loaf). the nuts may disrapt the gluten network in the dough.
Use the RAISIN mode to prevent this from happening.
Wheatgerm:
Approx 60 ml (4 tbsp) can be added
Spices:
to give a nuttier flavour. Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
Timer loaves
Do not use eggs and ÒfreshÓ ingredients i.e. fruit/vegetables on timer loaves, as these ingredients may stale
during the rest time, thus spoiling the loaf.
-19-
Differences in Baking Results
Baking results differ according to several factors including:
the environmental conditions, electricity fluctuation, choice of ingredients and their quantity and quality.
To avoid poor baking results, the following should be remembered.
1. Temperature
Temperature is an important factor in bread baking. The temperature of the room and the ingredients
can effect the final result.
°
Best results are abtained at a room temperature of 20 C, using room temperature ingredients.
2. Measurements
Accurate measurement is essential in achieving good baking results.
Weighing flour is more accurate than measuring flour in a cup.
When measuring other dried ingredients, use metric measuring cups and spoons.
Scoop the ingredients into the measuring cup then level with the back of a knife.
Do not tap the bottom of the cup to hold an increased quantity.
Liquid measurements must also be accurate, adding too much or too little water affect the end result.
3. Always use fresh ingredients---check use by dates and store yeast in the refrigerator and dry
ingredients in air tight containers.
4. Electrical fluctuations
will affect the height, the texture and the colour of bread. It is recommended that you use the unit where
the electricity supply is constant.
5. Using your own recipes

Always ensure that you use no more than 600 N of flour as the bread bakery is not designed to cope with
larger quantities.
Always maintain the same ratio of dry to liquid ingredients as specified in the recipes supplied.
Always use Surebake or Granular yeast ---the bread bakery is not designed for use with compressed yeast.
Not all flours and grains will result in loaves of the same volume, whole wheat loaves are generally
smaller and more dense.
6. Modifying Recipes Supplied

Use the recipes supplied as a guide to the overall quantities of dry and liquid ingredients and take care
that changes to the ingredients do not upset this ratio.
7. Bake Rapid
Loaves baked on this mode may differ in volume and colour.
Bread is best eaten on the day it is made.
8. Bake Sandwich
Basic Bake and Whole Wheat Bake recipes using quantities for the large loaf are suitable for this mode.
-20-
Basic
Recipes
tsp=teaspoon Tbsp=tablespoon
White Bread Cornmeal Bread

Extra Large Large Medium Extra Large Large Medium
Surebake yeast 3 tsp 3 tsp 2 tsp Surebake yeast 3 tsp 3 tsp 2 tsp
White flour 600 N 450N 350N White flour 600 N 450 N 350 N
Sugar 2 tsp 1 tsp 1 tsp Coarse cornmeal
Salt 1 tsp 1 tsp 1 tsp or polenta 60 N 50 N 40 N
Butter 2 Tbsp 2 Tbsp 1 Tbsp Golden syrup 1 Tbsp 1 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Olive oil 2 Tbsp 2 Tbsp 1 Tbsp
Water 400 m R 320 m R 260 m R Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Salt 1 tsp 1 tsp 1 tsp
Water 400 m R 320 m R 260 m R
Honey Bran Bread Spicy Cheese Bread

Bran flakes 6 Tbsp 5 Tbsp 4 Tbsp Sugar 2 tsp 1 tsp 1 tsp
Honey 2 Tbsp 1 Tbsp 1 Tbsp Butter 2 Tbsp 2 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Salt 1 tsp 1 tsp 1 tsp
Salt 1 tsp 1 tsp 1 tsp Dry mustard 2 tsp 1 tsp 1 tsp
Water 400 m R 320 m R 260 m R Worchester sauce 2 Tbsp 1 Tbsp 1 Tbsp
3 1
Fine grated cheese 1 cup /4 cup /2 cup
Water 400 m R 300 m R 250 m R
Garlic Herb Bread Sesame Yoghurt Bread

Sugar 2 tsp 1 tsp 1 tsp Sugar 2 tsp 1 tsp 1 tsp
Salt 1 tsp 1 tsp 1 tsp Butter 2 Tbsp 2 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Salt 1 tsp 1 tsp 1 tsp
Crushed garlic 2 tsp 2 tsp 1 tsp Sesame seeds 4 Tbsp 3 Tbsp 2 Tbsp
Fresh herbs, Plain yoghurt 1 cup 3
/4 cup 1
/2 cup
chopped 3 Tbsp 3 Tbsp 2 Tbsp Water 250 m R 150 m R 150 m R
Water 400 m R 320 m R 260 m R
-21-
Whole Wheat
Coconut Bread 50% Wholemeal Bread

White flour 550 N 400 N 350 N Wholemeal flour 300N 225N 175N
11/2 cup 300N 225N N
1
Shredded coconut 1 cup /2 cup White flour 175
Sugar 2 tsp 1 tsp 1 tsp Treacle 2 Tbsp 1 Tbsp 1 Tbsp
Salt 1 tsp 1 tsp 1 tsp Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp Butter 2 Tbsp 2 Tbsp 1 Tbsp
Coconut milk Salt 1 tsp 1 tsp 1 tsp
powder 3 Tbsp 2 Tbsp 1 Tbsp Water 420 m R 340 m R 280 m R
Water 400 m R 320 m R 260 m R
Kumara Bread Wholemeal Rye Bread

White flour 600 N 450 N 350 N Wholemeal flour 150N 100N 100N
Mashed kumara 2
/3 cup 1
/2 cup 1
/3 cup White flour 300N 250N 200N
Honey 1 Tbsp 1 Tbsp 1 Tbsp Rye flour 150N 100N 50N
Butter 2 Tbsp 2 Tbsp 1 Tbsp Treacle 2 Tbsp 1 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Oil 2 Tbsp 2 Tbsp 1 Tbsp
Salt 1 tsp 1 tsp 1 tsp Cocoa 3 Tbsp 2 Tbsp 1 Tbsp
Water 380 m R 300 m R 250 m R Salt 1 tsp 1 tsp 1 tsp

Water 420 m R 340 m R 280 m R
100% Wholemeal Bread Wholemeal Beer & Mustard Bread

Wholemeal flour 600 N 450 N 350 N Wholemeal flour 300 N 225N 175N
Gluten flour 3 Tbsp 2 Tbsp 1 Tbsp White flour 300 N 225N 175N
Treacle 2 Tbsp 1 Tbsp 1 Tbsp Brown sugar 2 Tbsp 1 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Wholegrain mustard 2 Tbsp 1 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp Butter 2 Tbsp 2 Tbsp 1 Tbsp
Salt 1 tsp 1 tsp 1 tsp Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Water 420 m R 340 m R 280 m R Salt 1 tsp 1 tsp 1 tsp

Beer 420 m R 340 m R 280 m R
-22-
Basic Raisin
Ingredients in italics may be added later when the beeper sounds.
This prevents the ingredients from being crushed and also produces a better loaf.
Cinnamon Raisin Bread Pesto & Pinenut Bread

White flour 600 N 450 N 350 N White flour 600N 450 N 350 N
Cinnamon 3 tsp 3 tsp 2 tsp Sugar 2 tsp 1 tsp 1 tsp
Sugar 2 tsp 1 tsp 1 tsp Basil pesto 2 tsp 2 tsp 1 tsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp Oil 2 Tbsp 1 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Salt 1 tsp 1 tsp 1 tsp Salt 1 tsp 1 tsp 1 tsp
Water 400 m R 320 m R 260 m R Water 400 m R 320 m R 260 m R
Raisins 1 cup 1 cup 1/2 cup Pinenuts 1/2 cup 1/3 cup 1/4 cup
Honey & Walnut Bread Chilli Corn Bread

White flour 600 N 450 N 350 N White flour 600N 450 N 350 N
Honey 2 Tbsp 1 Tbsp 1 Tbsp Brown sugar 2 Tbsp 1 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp Olive oil 2 Tbsp 1 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Salt 1 tsp 1 tsp 1 tsp Polenta, cornmeal 6 Tbsp 4 Tbsp 2 Tbsp
Water 400 m R 320 m R 260 m R Minced chilli 1 tsp 1 tsp 1
/2 tsp
Chopped walnuts 1 cup 1/2 cup 1/3 cup Salt 1 tsp 1 tsp 1 tsp
Water 400 m R 320 m R 260 m R
Corn kernels 1 cup 1/2 cup 1/3 cup
Olive & Rosemary Bread

Extra Large Large Medium
Surebake yeast 3 tsp 3 tsp 2 tsp

White flour 600 N 450 N 350 N
Sugar 2 tsp 1 tsp 1 tsp
Olive oil 2 Tbsp 2 Tbsp 1 Tbsp
Milk powder 3 Tbsp 2 Tbsp 1 Tbsp
Water 400 m R 320 m R 260 m R
Pitted black olives
quartered 3/4 cup 1/2 cup 1/3 cup
Fresh rosemary
chopped 2 Tbsp 1 Tbsp 1 Tbsp
-23-
Whole Wheat Raisin French
Wholemeal Raisin Bread French Bread (one size only)

Extra Large Large Medium Surebake yeast 2 tsp
Surebake yeast 3 tsp 3 tsp 2 tsp White flour 450N
Wholemeal flour 300N 225N 175N Butter 1 tsp
White flour 300N 225N 175N Salt 1 tsp
Cinnamon 3 tsp 2 tsp 2 tsp Water 320 mR
Treacle 2 Tbsp 1 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp
Water 420 mR 340 mR 280 mR
Raisins 1 cup 1 cup 1/2 cup
Wholemeal Date & Nut Bread

Extra Large Large Medium
Surebake yeast 3 tsp 3 tsp 2 tsp
Wholemeal flour 300N 225N 175N
White flour 300N 225N 175N
Brown sugar 2 Tbsp 1 Tbsp 1 Tbsp
Butter 2 Tbsp 2 Tbsp 1 Tbsp
Water 420 mR 340 mR 280 mR
Chopped dates 1/2 cup 1/2 cup 1/4 cup
Chopped walnuts 1/2 cup 1/2 cup 1/4 cup
-24-
Multigrain
Kibbled Wheat & Pumpkin Kernel Bread Soy & Linseed Bread
Surebake yeast 3 tsp Surebake yeast 3 tsp
White flour 350N White flour 300N
Wholemeal flour 150N Wholemeal flour 100N
Kibbled wheat 50N Soy flour 50N
Pumpkin seeds 50N Ground linseed 50N
Sugar 2 tsp Sugar 2 tsp
Salt 1 tsp Salt 1 tsp
Butter 2 Tbsp Butter 2 Tbsp
Milk powder 2 Tbsp Milk powder 2 Tbsp
Water 360 mR Water 360 mR
Mixed Grain Bread Banana Muesli Bread

Wholemeal flour 100N Wholemeal flour 150N
Oatmeal 50N Toasted muesli 100N
Buckwheat groats 50N Banana chips 50N
Cornmeal 30N Honey 1 Tbsp
Whole linseeds 1 Tbsp Butter 2 Tbsp
Toasted sunflower seeds 1 Tbsp Milk powder 2 Tbsp
Brown sugar 1 Tbsp Salt 1 tsp
Butter 2 Tbsp Water 360 mR
Milk powder 2 Tbsp
Salt 1 tsp
Water 360 mR
Malted Sultana Bran Bread Oatbran & Sunflower Seed Bread

Wholemeal flour 150N Oat bran 50N
Sultana bran cereal 100N Sunflower seeds 50N
Malt 1 Tbsp Sugar 2 tsp
Butter 2 Tbsp Butter 2 Tbsp
Milk powder 2 Tbsp Milk powder 2 Tbsp
Salt 1 tsp Salt 1 tsp
Water 380 mR Water 340 mR
-25-
Basic Dough
Dinner Rolls Starting with the

5 wide end, roll up
Ingredients: the wedge loosely

towards the narrower
3 tsp Surebake yeast
end.
450 N white flour
1
1 /2 tsp sugar
1 tsp salt
3 Tbsp milk powder
4 Tbsp butter
230 m R water
1 egg, beaten
Place seam side
poppy or sesame seeds
6 down on a
greased oven tray.
Method:
Make dough according to instructions on
1 P.7---9.
Divide the dough Prove at 30 ---35 C°

2 into 12 ---16 equal 7 for 30 ---50 minutes
portions. Roll each or until doubled in
portion into a ball. size. If an oven for
Place on a greased proving is not availa-
tray and leave to ble, cover with plastic
rest for 20 minutes. wrap and leave to

rise in a warm place
of approximately this
temperature.
Roll one end of

Brush rolls with
3 the ball on a
8 beaten egg and
lightly floured surface
sprinkle with poppy
to make a cone.
or sesame seeds if
desired.
Roll each cone Bake in a
4 into a wedge 9 preheated 175 C °

shape, approximately oven for 10 ---15
1
/2 cm thick, using a minutes or until
rolling pin.
golden brown.
--- 26 ---
Basic Dough
Croissants
Ingredients: 6on top.remaining

Fold the
third
Seal edges.
3 tsp surebake yeast
450N bread flour Rest the dough in
2 Tbsp sugar the refrigerator for
3 Tbsp milk powder 20 to 30 minutes.
1 tsp salt
50N
240 mR
butter
water 7previous
Place the dough at
right angles to the
position in
250N chilled butter extra #5. Roll out into
1 egg, beaten for brushing on top 30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Method: Roll and fold twice
more. Wrap and chill
1 onMakeP.7Ð9.
the dough according to instructions after each folding. After
the final folding, chill
several hours or
2between
Roll 250 of
N
chilled butter
overnight.
two sheets
of plastic wrap into a
17×25 cm rectangle.
8into for30Spread the dough
the final time
cm square.
Chill at least 1 hour. Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
3 Turn the dough into a greased bowl. Place in

the refrigerator for 30 minutes.
9starting
Roll up each
triangle loosely,
from the
side opposite the
4lightlydough
Roll out the
on a
floured
point. Curve ends.
surface into a
30cm square.
10 Place seam
side down on
a greased baking
pan. Cover and place
5 Place the rolled
out butter over
two-thirds of the
in warm area for 30 Ð
50 minutes or until
almost doubled in
dough. size.
Fold the third
without butter over
the centre third.
11 Brush with beaten egg. Bake in a preheated

200 C oven for 15 to 20 minutes or until
golden brown.
゜
-27-
Basic Dough
Doughnuts Bagels
Use Dinner Rolls dough recipe on page 26. Ingredients:
1 3 tsp Surebake yeast
450 N white flour
Divide the dough into equal portions. 1 Tbsp sugar
2 Roll each portion into a ball. 2 Tbsp butter or oil
2 Tbsp milk powder
Place on a lightly floured surface. 1 tsp salt
3 Cover with a plastic wrap and leave to 230 m R water
rise for 20 minutes. 1 egg, lightly beaten
Shape each ball as desired, in a ring, twisted,
4 or in an oval shape. Place on a greased tray.
Method:
°
Leave to rise at 30 C for 30 minutes.
5 Make dough according to instructions on
1 P.7---9.
Deep fry the doughnuts until golden brown.
6 Divide dough into 12 ---16 equal portions.
2
Roll in a mixture of sugar and cinnamon or
7 cool and use other toppings as desired. Roll each portion into a log approximately 20 cm
3 long.
Makes 12 ---16 doughnuts dependent on size
8 and shape selected. Form into a ring, sealing both ends together
4 tightly. Place on a lightly greased tray and cover
°
with glad wrap. Leave to rise at 30 ---35 C for 30
minutes.
Bring a large saucepan of water to the boil.

5 Using a slotted spoon place 3 ---4 bagels into
the water at a time. Boil for 1 minute turning
once. Lift out and drain well.
Brush with the beaten egg and sprinkle over

6 seeds.
°
Bake at 200 C for 20 ---30 minutes.
7
--- 28 ---
Basic Dough
Swedish Tea Ring Cover with plastic wrap and leave to rise in a
9 warm place (30 ---35°
C) for 30 minutes.
Ingredients:
Brush with beaten egg.
3 tsp
450N
Surebake yeast
white flour
10
4 Tbsp sugar
Bake in a preheated 180°
C oven for 15 ---25
4 Tbsp
3 Tbsp
butter
milk powder
11 minutes or until golden brown.
1 tsp salt
Other fillings such as dried fruit, jam,
230 mR water
12 mincemeat, nuts etc can be used.
Method: This tea ring can be iced with a vanilla icing if

13 desired.
1 P.7---9.
Roll or pat the dough into a rectangle

2 (50 × 30 cm).
2 tsp melted butter

2 tsp cinnamon
1/2 cup brown sugar
1 egg, beaten
Brush over surface of the dough with melted

3 butter.
Mix cinnamon and brown sugar and sprinkle

4 over butter.
Roll up like a swiss roll starting from the long

5 side.
Press edges firmly underneath.

6
Join ends to make a circle, pinch edges
7 together and place on a greased oven tray.
Cut nearly through to the centre of the ring at

8 2.5 cm intervals, turning each section so that it
faces cut side up.
--- 29 ---
Basic Dough
Fruit Braid Brioche

Use plain white dough as in Dinner Rolls on page
26 or sweet white dough as in Swedish Tea Ring Ingredients:
on page 29. 3 tsp Surebake yeast
420N white flour
1 rectangle
After dough is completed, roll out into a
(50 30 cm).
×
3 Tbsp
100N
1 tsp
sugar
butter
salt
2 Lightly
Lift this rectangle onto a greased tray.
mark the rectangle in thirds.
3
70 mR
eggs (size 6)
milk
Filling Method:
1 cup fruit mincemeat
Glaze
1 egg, beaten
1 P.7---9.
3 rectangle
Spread the filling down the centre third of the
of dough.
2 inCover and let the dough rest in the refrigerator
a greased bowl for 20---30 minutes.
6 Cut the outer third into 2.5 cm diagonal strips. 3 toUseshape a lightly floured work surface and hands
brioche.
7 strips
Starting at the top end, cross left and right
over the filling overlapping at the centre.
4ball.Divide
Divide into 12 equal portions. Make into balls.
each ball into one large and one small
5of eachmuffin
Place each large ball in a greased brioche or
cup. With floured fingers, dimple the top
large ball. Place the small ball in each
indentation.
6doubled
Cover and leave to rise in a warm place
(30---35 C) for 30 minutes or until
°
in size.
8 theContinue until all the filling is covered and all
strips are in place. 7untilpreheated
Brush brioche with beaten egg. Bake in a
200 C oven for 10---15 minutes or
°
light golden brown.
9 warm
Cover with plastic wrap and leave to rise in a
place (30---35 C) for 30 minutes.
°
10 Brush with beaten egg.

11 minutes
Bake in a preheated 180 C oven for 15---25
or until golden brown.
°
--- 30 ---
Basic Dough
Light Wholemeal Rolls Savoury Pull Apart

Ingredients: Ingredients:
3 tsp Surebake yeast 3 tsp Surebake yeast
350N white flour 450N white flour
100N wholemeal flour 1 tsp sugar
1 tsp sugar 2 Tbsp butter
2 Tbsp butter 2 Tbsp milk powder
2 Tbsp milk powder 1 tsp salt
1 tsp salt 250 mR water
250 mR water
1 egg, beaten
poppy or sesame seeds Method:
Method: 1 P.7---9.
Make dough according to instructions on Divide into 10 even sized pieces. Shape these
1 P.7---9. 2 as you would for bread rolls and then squeeze
them into a lightly greased large loaf pan or round
Turn the dough out into a greased bowl. cake tin.
2 Cover and let the dough rest for 20 minutes
in the refrigerator. Cover with a plastic wrap and leave to rise in a
3 warm place until well risen.
Divide the dough into 12 ---16 equal portions.
3 Shape into rolls and place on a greased
1/4
baking tray. Cover and leave to rise in a warm cup fresh herbs, chopped spring
place (30 ---35°

C) for 30 minutes or until doubled 2 onions, sliced grated cheese
in size. 1 cup other savoury ingredients such

as ham, salami, sun dried
Brush with beaten egg and sprinkle with tomatoes, olives etc
4 seeds.
When risen, sprinkle with the above.
5
C oven for 15 ---
4
Bake at 200°
C for approximately 25 minutes.
5 (This is dependent on the size and shape of
the tin used).
Serve as an accompaniment for soup or

6 other dishes.
--- 31 ---
Basic Dough Basic Raisin Dough
Ingredients in italics may be added later when the beeper sounds.
This prevents the ingredients from being crushed and also
produces a better loaf.
Focaccia Olive & Rosemary Rolls

Ingredients: Ingredients: (Makes 2)
1 tsp sugar 1 tsp sugar
1 Tbsp butter 1 Tbsp olive oil
1 Tbsp milk powder 2 Tbsp milk powder
1 tsp salt 1 tsp salt
300 mR water 260 mR water
1 egg, lightly beaten
Method:
50N pitted black olives, quartered
Make dough according to instructions on 1 Tbsp fresh rosemary, chopped
1 P.7---9.
Roll the dough into a 1 large or 2 small Method:

2 rectangles.
Dimple the top every 6cm by pressing your 1 P.7---9.
3 finger well into the dough.
Turn the dough out into a greased bowl.
Place on a lightly greased tray, cover and leave 2 Cover and let the dough rest for 20 minutes
4 to rise in a warm place (30 ---35°
C) for 30 minutes. in the refrigerator.
Divide the dough into 12 ---16 equal portions

2 Tbsp
1/2
olive oil 3 or into 2 long loaves and place on a greased
tsp salt baking tray. Cover and leave to rise in a warm
1 tsp dried basil place (30 ---35°
C) for 30 minutes or until doubled in
1 tsp dried rosemary size.
1 tsp dried thyme
Brush with beaten egg and sprinkle with seeds.
Combine the above and brush the surface of

4
5 the dough.
C oven for 15 ---25

C oven for 20 ---25
Variations
Add finely chopped bacon and onion to the
7 herbs and olive oil and spread over bread,
do not add salt.
Add bacon and onion to the dough ingredients.

8 Make dough and then top with the herb mixture.
Add olives and rosemary to the dough using

9 the raisin dough option and then top with the
oil and herb topping.
--- 32 ---
Basic Raisin Dough
Hot Cross Buns Boston Bun

3 Tbsp brown sugar 2 tsp sugar
6 Tbsp butter 4 Tbsp butter
1/2 tsp salt 1 tsp salt
3 tsp allspice 260 mR water
1 Tbsp orange rind
1 egg 3/4 cup sultanas
200 mR water
3/4 cup sultanas Method:

Method: 1 P.7---9.

1 P.7---9.
2
Place dough in a greased bowl. Cover with a
plastic wrap and leave to rise for 20 ---30
Place dough in a greased bowl. Cover with a minutes.
2 plastic wrap and leave to rise for 20 ---30
minutes. Shape the dough into a large round, place on
3 a lightly greased oven tray and leave to rise at
Shape into 10 or 12 buns depending on the 30 ---35°
C until doubled in size.
3 size required.

C oven for 15 ---25
4
Cover and leave to rise in a warm place
(30 ---35°
C) for 30 minutes or until doubled in
size.
Cool on a cooling rack and then ice with pink
Put on crosses. 5 icing and sprinkle with coconut.
5
Crosses
1/2 cup flour
2 Tbsp oil
water to mix
Mix flour and oil, then add water to make a stiff

paste. Pipe into the shape of crosses --- if a
piping bag is not available, use a small plastic
bag with a corner cut off.

C oven for 15 ---25
6 minutes or until golden brown. Brush over the
glaze.
Glaze
3 Tbsp milk
3 Tbsp castor sugar
Boil together until syrupy --- brush over cooked

buns when they are removed from the oven.
--- 33 ---
Basic Raisin Dough
Sundried Tomato & Basil Rolls Panettone (Italian Christmas Bread)

450N flour 450N white flour
1 tsp sugar 3 Tbsp sugar
1 Tbsp olive oil 3 Tbsp milk powder
2 Tbsp freshly chopped basil 50N butter
2 Tbsp grated parmesan cheese 1 egg
250 mR water 1/2 tsp crushed aniseed
1/4 cup chopped sundried tomatoes 220 mR water
1/4 cup sultanas
1/4 cup mixed peel
Method: 2 Tbsp pinenuts or chopped almonds
grated rind lemon
1 P.7Ð9.
Method:
2 Cover and let the dough rest for 20 minutes. Make dough according to instructions on
1 P.7---9.
Divide into 12 equal portions. Shape into rolls
3 and place on a greased baking tray. Cover Grease a souffl dish or a round cake tin with
and leave to rise in a warm place (30 ---35°
C) for 2 the height of the sides extended using a collar
30 minutes or until doubled in size. of baking paper.
Bake in a pre-heated 200°

C oven for 15Ð20 Place dough in container cover and allow to
4 minutes or until goldenbrown. 3 rise until almost doubled in size.
Brush with melted butter and bake at 190°

C
4 for 30Ð45 minutes.
--- 34 ---
Whole Wheat Dough
Crusty Wholemeal Rolls Malted Oatbran Rolls

450N wholemeal flour 450N wholemeal flour
2 Tbsp gluten flour 2 Tbsp gluten flour
3 Tbsp 1/4 cup
kibbled wheat oatbran
3 Tbsp sesame seeds 2 Tbsp Maltexo
1 Tbsp treacle 2 Tbsp butter
2 Tbsp butter 2 Tbsp milk powder
2 Tbsp milk powder 2 tsp salt
1 tsp salt 300 mR water
300 mR water 1 egg, lightly beaten
1 egg, lightly beaten poppy or sesame seeds
poppy seeds
Method:
Method:
Make dough according to instructions on 1 P.7---9.
1 P.7---9.
Turn the dough out into a greased bowl. 2 Cover and let the dough rest for 20 minutes in
2 Cover and let the dough rest for 20 minutes in the refrigerator.
the refrigerator.
Divide the dough into 12 ---16 equal portions.
Divide the dough into 12 ---16 equal portions. 3 Shape into rolls and place on a greased baking
3 Shape into rolls and place on a greased tray. Cover and leave to rise in a warm place
baking tray. Cover and leave to rise in a warm (30 ---35°
C) for 30 ---50 minutes or until doubled in
place (30 ---35°
C) for 30 ---50 minutes or until size.
doubled in size.
Brush the tops with beaten egg, then sprinkle
Brush the tops with beaten egg, then 4 with seeds.
4 sprinkle with seeds.
C oven for 20 ---30
C oven for 20 ---30 5 minutes or until golden brown.
--- 35 ---
Whole Wheat
Raisin Dough
Pumpkin & Walnut Wholemeal Rolls Wholemeal Raisin Rolls

1 Tbsp brown sugar 3 Tbsp brown sugar
2 Tbsp oil 4 Tbsp butter
1/2 Cup mashed cooked pumpkin 2 tsp Allspice
220 mR water *100 mR 2 eggs + water*
1/2 Cup chooped walnuts
1/2 Cup grated orange rind
2 Tbsp raisins, small
Method:
Topping
1 Tbsp sugar (to sprinkle over top)
1 P.7---9.
1/4 Cup sliced almonds for garnishing
Turn the dough out into a greased bowl. Cover

* Break 2 eggs into the provided 240 mR
2 and let the dough rest for 20 minutes.
measuring cup --- fill to the top with water.
Divide into 12 equal portions. Shape into rolls

Method:
3 and place on a greased baking tray. Cover
and leave to rise in a warm place (30 Ð 35°
C) for 30
minutes or until doubled in size.
1 P.7---9.
Bake in a pre-heated 200°

C oven for 15Ð20
2
Divide the dough into 16 equal portions.
Shape each portion into a roll.
Place on a greased baking tray, cover and

3 leave to rise at 30 ---35°
C for 60 minutes.
Brush rolls with egg, sprinkle with sugar and

4 sliced almonds.
Bake at 200°
C for 20 ---30 minutes.
5
--- 36 ---
Multigrain Dough
Sunflower & Kibblewheat Rolls Multigrain Buns with a Filling

1/4 cup sunflower seeds 1 Tbsp honey
1/4 cup kibbled wheat 2 Tbsp butter
1 tsp sugar 2 Tbsp milk powder
2 Tbsp butter 1 tsp salt
2 Tbsp milk powder 1/3 cup bran flakes
1 tsp salt 1/3 cup All Bran
300 mR water 330 mR water
1 egg, lightly beaten
1 Tbsp small raisins per bun
or
Method: 1 tsp raspberry jam per bun

1 P.7---9. Method:
Divide the dough into 12 ---16 equal portions. Make dough according to instructions on
2 Shape into smooth balls and place on a lightly 1 P.7---9.
greased baking tray. Cover and leave to rise in a
warm place (30 ---35°
C) for 60 minutes or until Divide the dough into 12 ---16 equal portions.
doubled in size. 2 Wrap raisins or jam in each portion of dough.
Brush the tops with beaten egg, then sprinkle Shape into a smooth ball.
3 with seeds. 3
C oven for 20 ---30 Place on a greased baking tray. Cover and
4 minutes or until golden brown. 4 leave to rise in a warm place (30 ---35°
C) for
60 minutes or until doubled in size.

C oven for 20 ---30
--- 37 ---
French Dough Pizza Dough
French Loaf or Baguettes Pizza

1 tsp butter 1 tsp sugar
1 tsp salt 5 Tbsp oil
250 mR water 1 tsp salt
230 mR water
2 Tbsp water
1/2 tsp salt
Method:
Method: Make dough according to instructions on
1 P.7---9.
1 P.7---9. Place the dough in a greased bowl, cover
2 and leave to rest.
Place the dough in a greased bowl, cover and
2 let rest for 15 minutes. Shape dough into two large or four smaller
3 pizza bases.
Shape dough into one oval loaf or divide
3 and roll into long rolls (baguettes). Leave at room temperature for 10 minutes.
4
Place on baking tray, cover and let rise for
4 about 1 hour or until doubled in size. Top the bases with your choice of toppings.
5
Brush loaves with salt and water, slash
5 diagonally along the top. Bake in a pre-heated 220°
C oven for about
6 15Ð20minutes or until golden brown.
Bake in 220°
C oven for 15Ð20 minutes.
6
--- 38 ---
Pizza Dough
Pumpkin calzone Pita Bread

Use the Pizza Dough on P.38.
2 tsp Surebake yeast
FILLING
340N white flour
2 cups finely diced pumpkin cubes 1/2 tsp sugar
(cooked until tender) 1/2 tsp salt
1 small red onion finely chopped 220 mR water
2 Tbsp oil-from sundried capsicums/
tomatoes
4 large sundried capsicums/tomatoes
Method:
1 tsp cumin Make dough according to instructions on
1/2 tsp coriander 1 P.7---9.
or Use lightly floured work surface and hands to
1 Tbsp
1/2
fresh coriander 2 shape pita breads.
cup grated parmesan cheese
Divide the dough into 8 equal portions. Make
salt and pepper
3 into flat oval shapes, approximately 0.5cm thick.
Place on a greased tray, cover and leave to

Method: 4 rise for 30Ð50 minutes.
Lightly grease heavy pan,fry each pita until it

Saut onion and pumpkin in oil. Add cumin
1 and coriander then roughly chopped sundried 5 puffs-turn,cook until golden brown.
Split and fill with your choice of hot or cold

capsicum or tomatoes and cheese.
Season to taste and leave to cool.
6 filings.
Divide dough into eight balls and roll out into

Pita Crisps
2 circles. An alternative to potato or corn chips
Place pumpkin mixture on half of dough, wet

Ingredients:
3 edges of dough then fold over other half to
Use the same ingredients as Pita Bread.
enclose filling. Seal edges.
Method:
Brush with oil and leave for 5Ð10 minutes. Split pita breads, cut into triangles 6cm x 4cm.
4 1
Brush with oil and bake in a pre-heated 120°
C
5
Place in oven 220°
C for 15Ð20 minutes.
2 oven for 20Ð30 minutes until crisp.
Serve with salsa or guacamole.

3
Garlic Pita Triangles
Ingredients:
Use the same ingredients as Pita Bread.
Method:
Spread the inside of whole split pita breads
1 with garlic or herb butter.
Heat in a preheated 180°

C oven until butter
2 melts.
Cut in quarters and serve as an accompaniment

3 to soups or pasta dishes.
--- 39 ---
Bake Only
Date Loaf (Edmonds) Earl Grey Tea Bread

1 cup dates (chopped) 1 cup sultanas
1 cup boiling water 1 cup cold Earl Grey tea
1 tsp baking soda 1 cup brown sugar
1 Tbsp butter 200N self raising flour
1 cup brown sugar
1 egg
1/2 tsp vanilla essence Method:
1 cup walnuts (chopped)
250N flour Soak sultanas and brown sugar in cold Earl
1 tsp baking powder 1 Grey tea for several hours, preferably overnight.
Add self raising flour, stir until well mixed.

Method: 2
Remove kneading blade from bread pan and
1
line the bottom with baking paper, cut to allow 3 line the bottom with baking paper, cut to allow
shaft to protrude. shaft to protrude.
Cover dates with boiling water. Add baking

2
Place mixture into the breadpan.
soda and butter, stir and then leave to soak 4
for one hour.
Set into the ¨ and select BAKE

Stir in brown sugar, egg, vanilla and walnuts. 5
3
ONLY by pressing the MENU pad.
Press TIMER and set for 50 minutes.

Add sifted flour and baking powder , stir until 6
4 well mixed.
When the beep sounds on completion, test the

Pour the loaf mixture into the pan. 7
5
centre with a skewer. If additional baking is
required select BAKE ONLY mode again and press
TIMER to set a further 5 minutes.
6 ONLY by pressing the MENU pad. Remove the bread pan and leave to stand for
8 5 minutes before removing loaf.
Press TIMER and set for one hour.
7
When the beep sounds on completion, test the
8 center with a skewer. If additional baking is
TIMER to set a further 5 minutes.
Remove the bread pan and leave to stand for

--- 40 ---
Bake Only
Banana Yoghurt Tea Bread Gingerbread

200 N flour 75N butter
2 tsp baking powder 100N sugar
1
/2 tsp baking soda 2 Tbsp treacle
1
/2 cup brown sugar 2 Tbsp golden syrup
50 N butter, melted 225 N flour
2 eggs 2 tsp ground ginger
1
/4 cup plain yoghurt 1 1/2 tsp baking powder
2 bananas, mashed 1
/2 tsp baking soda
1
/2 tsp salt
150 m R milk
Method: 1 egg, beaten

1 line the bottom with baking paper, cut to allow Method:
shaft to protrude.
Remove kneading blade blade from bread pan

Sift flour, baking powder and baking soda. 1 and line the bottom with baking paper, cut to
2 Add brown sugar. allow shaft to protrude.
In a separate bowl mix together eggs, yoghurt Warm butter, sugar, treacle and syrup together
3 and mashed banana. 2 until just melted.
Add the liquid ingredients and the cooled Sift dry ingredients and add together with milk
4 melted butter to the dry ingredients. Stir quickly 3 and beaten egg.
and lightly.
Beat thoroughly with a wooden spoon.

Place mixture into the breadpan. 4
5
Place mixture into the breadpan.
Set into the ¨ and select BAKE 5
6 ONLY by pressing the MENU pad.

Press TIMER and set for 50 minutes. 6 ONLY by pressing the MENU pad.
7
Press TIMER and set for 50 minutes.
When the beep sounds on completion, test the 7
8 centre with a skewer. If additional baking is
required select BAKE ONLY mode again and press When the beep sounds on completion, test the
TIMER to set a further 5 minutes. 8 centre with a skewer. If additional baking is
Remove the bread pan and leave to stand for TIMER to set a further 5 minutes.
Remove the bread pan and leave to stand for

--- 41 ---
Problems and causes when baking bread on Dough modes
Problem Causes Problem Causes
(
Poor volume Measurement errors Measurement errors
)
Shape Crust Too dark
too much salt
too little liquid
(Too much sugar or milk)
too little sugar Insufficient rising
too little yeast Oven temperature too high
Wrong type of flour used Baking time too long
Oven too hot
Too much Measurement errors
volume (Over risen )
too much liquid
too much sugar
too much yeast
Too pale Measurement errors
(Too little sugar or milk)
Over risen
Oven temperature too low
Poor shape Too much liquid Baking time too short
Wrong type of flour used
Old flour used
Improper shaping or rising Too thick Measurement errors
Split or burst Under risen (Too little sugar or fat)
crust Insufficient water Baked too long and/or
Oven too hot at wrong temperature
Uneven heat in oven
Texture & Too dense Measurement errors Poor flavour Inferior, spoiled, or
(
Flavor
Crumb too much salt
too little liquid
too little yeast
Under risen
) rancid ingredients
Under or over risen
Too coarse Measurement errors

or open (
too much liquid
too much yeast
Over risen
)
Pan too large
Poor texture Wrong type of flour used
or crumbly Too little salt
Over risen
Oven temperature too low
Q&A
Q May I open the lid during operation? Q Why is it necessary to place the yeast in the pan first?
A You may observe the initial processes up to and A We suggest the yeast is placed first followed by the dry
during kneading. However, it is not recommended to ingredients and lastly liquid to prevent the yeast from
open the lid during the rising and baking processes, hydrating quickly, especially when the timer is used.
because the heat, necessary to build up within the This produces a more consistent result.
unit, may escape.
Q The blade does not come off from the pan after
Q The top of the bread is very uneven. Why? baking, what should I do?
A At the gas releasing process, the kneading blade A Fill 1/4 of bread pan with warm water. Leave aside for
turned the dough upside down, leaving an uneven about 5Ð10 minutes, then try to remove the blade again.
surface on the top. This happens by chance, and it
is not due to the malfunctioning of the unit. Q Are the parts of the unit dishwasher-safe?
OR You may have placed a little too much water or A No. Follow instructions on P.12 Ò To cleanÓ.
yeast, or may have measured them incorrectly.
,
Q My wholemeal bread isn t as good as I expected,
Q May I use home-ground or home-milled flour? what can I do?
A No. Home ground or home milled flour is too coarse A You can add 1 T of gluten flour or alter water slightly
for breads baked in the ¨. -this may help.
--- 42 ---
DZ50N132
M0998-0 Printed in Japan

SD 250 NZ Instrucciones Panificadora

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SD 250 NZ Instrucciones Panificadora

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SD-250

Thank you for purchasing a Panasonic ¨ , SD-250.

IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!

replaced with a properly ground wall socket of 230V 50Hz.

The ¨ has to be installed to a minimum 10-ampere (T) fuse.

SAVE THESE INSTRUCTIONS

Choice of baking modes

Choice of size and crust colour

Mode Size Selection Crust Colour Selection

Size / Colour XL L M Dark Medium Light

BASIC BAKE RAPID Ã Ã Ã Ã Ã Ã

BASIC BAKE RAISIN Ã Ã Ã Ã Ã

WHOLE WHEAT BAKE Ã Ã Ã

WHOLE WHEAT BAKE RAPID Ã Ã Ã

WHOLE WHEAT BAKE RAISIN Ã Ã Ã

BAKE (loaf) modes

P Rest 30 ~ 60 - 30 ~ 60 60 ~ 90 15 min 60 ~ 90 40 min ~ -

Tablespoon (approx. 15 mR)

Teaspoon (approx. 5 mR) Cord

1 Remove the bread pan from the unit.

Twist slightly anti-clockwise and pull

Mount the kneading blade on the shaft.

2 Place dry yeast

3 Place flour and all dry ingredients inside

RAISIN modes only

You may place dried fruits (e.g. raisins)

4 Pour water and other liquids, if any, into

5 Place the bread pan inside the body.

Be sure the bread pan contacts the

Fold the handle down. If the bread pan is not placed

6 Close the top lid.

Plug into a 230 volt outlet.

For BASIC, it is not necessary to press

The mode you require will flash.

PIZZA SELECT MENU

A clicking noise may be heard

12 Promptly open the lid and remove the

Press START/ STOP.

13 Turn the pan upside down.

A metal utensil may scratch

For DOUGH modes, when baking is

14 Place the bread on a wire rack to cool

15 Unplug after use.

Press TIMER to set the amount of time See P. 6 for further

START Press START/STOP. There will be no action while

DARK LIGHT The time remaining before the bread is

Using the BAKE RAPID mode

Operation begins after the rest

The remaining time is displayed in hours and minutes.

START The display will go out when the beeper stops,

10 Shape and give dough final rising before baking in a conventional

11 When baking is completed, remove from the oven, using your

Using the BAKE ONLY mode

1 Prepare cake in a separate mixing

2 Pour the mixture into the bread pan.

6 Follow the same steps 11-15 on P. 9 to complete baking.

Lid Body and Lid

Bread pan and kneading blade

Slicing homemade bread Storing homemade bread

For longer storage, wrap well and store in the

Leakage of bread ingredients from the bread pan

Kneader mounting shaft

Kneader mounting shaft unit