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1. NZ M 2 XL Surebake yeast 2 tSp 3 tsp 3 tsp Wholemeal flour 250 g 330 g 450 g White flour 100 g 120 g 150 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tbsp 3 tosp Butter 1 tosp 2 tbsp 2 tbsp Treacle 1 tosp 1 tosp 2 tbsp Unprocessed bran 12 tbsp Ys Cup Cup sesame seeds 2 tsp 1 tosp 2 tbsp Golden syrup 2 tsp 1 tosp 1 tbsp Water 280 ml 340 ml 420 ml NZ M L XL Surebake yeast 2 tsp 3 tsp 3 tsp Wholemeal flour 250 g 330 g 450 g White flour 100 g 120 g 150 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tbsp 2 tosp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Treacle 1 tbsp 1 tosp 2 tosp Orange rind 1 tosp 2 tbsp 3 tbsp Water fe8Oml 340m 420m Poppy seeds 2 tosp Ys Cup Cup NZ M L XL Surebake yeast 2 tsp 3 tsp 3 tsp Wholemeal flour 175 g 220 g 300 g White flour 175 g 220 g 300 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tbsp 3 tbsp Brown sugar 1 tosp 1 tosp 2 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Chopped dates Ys Cup Cup Cup Water 280ml 840ml 420m Chopped walnuts cup Cup Cup NZ M L XL surebake yeast 2 tsp 3 tsp 3 tsp Wholemeal flour 180 g 100 g 150 g White flour 200 g 300 g 350 g Oatmeal 40g 50 g 50 g Buckwheat groats 40 g 50 g 00 g Cornmeal 20 g 30 g 30 g Brown sugar 1 tbsp 1 tosp 1 tosp Butter 1 2 toso 2 tbsp 2 tbsp Milk powder 1 2 toso 2tosp 2 tosp Salt 1 tsp 1 tsp 1 tsp Water 800m 370ml 450ml Whole linseed 2 tsp 1 tosp 1 tbsp Toasted suntlour
2. Pizza Focaccia k R a Pizza Dough 45min Pizza Dough 45min C a eCl Des OZ OZ Dry yeast 1 tsp Dry yeast 2 tsp Bread flour 475 g Bread flour 475 g Butter Cake Remove the kneading blade from the Salt 1 tsp Salt 2 tsp Bake only 40min ta bread pan and line the bottom and Dry milk 1 tosp Dry milk 2 tosp OZ NZ sides with baking parchment Pour the sugar 1 tosp sugar 2 tosp Butter 60 mixture into the bread pan Olive oil 2 tbsp Olive oil 2 tbsp a ae Water 330 ml Water 330 ml m EEEE I z Select bake only mode and enter the NZ Stata leit 150 g cooking time on the timer surebake yeast 3 tsp NZ s Baking powder tsp White flour 450 g surebake yeast 3 tsp ee SS ae Milk Y cup Test with a skewer to see if the centre Salt ts White flour 450 g Vanilla essence 1 tsp is cooked If it is not select the same Sugar 1 Salt 1 tsp bake only mode again and enter a further Olive oil 5 tbsp Milk powder 1 tbsp Bake cakes and Fruit amp Walnut Cake 5 10 minutes on the timer Water 930 mi Sugar 1 tsp teabreads Bake only 50min X Butter 1 tosp i Timer cannot be used OZ NZ Take the bread pan out using oven Water 300 ml Butter 90 g gloves and leave to stand for 5 minutes Method Use A Brown sugar 34 cup before removing from the bread pan Knead dough on a lightly floured surface until it Method Aa D Eggs medium 2 and allowing to cool becomes elasti
3. Bread type option Size Crust Timer REST KNEAD RISE BAKE Total 25 min _ 1 hr 50 min BAKE 60 min 15 30 min gt hr 20 min 90 min 4 hours BAKE 1 hr 55 min basic RAPID 15 20 min approx 1 hour 35 40 min ae BAKE 25 min 1 hr 50 min Makes bread with strong white brown soft grain RAISIN 60 min dope tl 2 hr 20 min seta 4 hours bread flour 25 min 4 hr 10 min DOUGH 50 min 15 30 min hr 30 min 2 hr 20 min DOUGH 25 min 1hr 10 min l RAISIN somn SOMN 4 hr30 min ae cae 1 hour 2hr 10 min BAKE j Aom 15 25 min 2 hr 50 min 50 min 5 hours eae eo ie ee 15 25 min i r ae 45 min 3 hours eee en BAKE 1h 2 hr 10 mi Makes bread with strong _ oa Z ia e wiicau outer RAISIN fthraomin Jonesomin 90M onus multigrain bread flour Wace ees BYOU Cen eee eens e a ee we 3 hr 15 min 1 hr 25 min 2 hours DOUGH 55 min 1 hr 30 min RAISIN Jt hr 25min 2 Jo hours ae 45 min approx 1 hr 20 min rye TARE aom 10 min thr 35min MOU Suen Makes bread with rye flour va and spelt flour DOUGH ne nae 2 hours 60 min 10 min 40 min _ 2hr 45 min french BAKE Jones min 120mIN ane sy min S min 6 hours Makes bread with strong white bread flour for a crispier 40 min 1hr 35 min crust and open texture DOUGH 1
4. e For addition of ingredients with follow programming instructions on P 11 OZ Dry yeast 2 tsp Bread flour 450 g Salt 1 tsp Dry milk 2 tbsp Sugar 1 tsp Olive oil 1 tbsp Fresh rosemary chopped 1 tosp Water 80 Pitted black olives quartered 00 g NZ surebake yeast 3 tsp White flour 450 g Salt 1 tsp Milk powder 2 tosp sugar 1 tsp Olive oil 1 tbsp Fresh rosemary chopped 1 tosp Water 260m Pitted black olives quartered 50 g Method Turn the dough out into a greased bowl Cover and let the dough rest for 20 minutes in the refrigerator Divide the dough into 12 16 equal portions or into 2 long loaves and place on a greased baking tray Cover and leave to rise in a warm place 30 35 C for 30 minutes or until doubled in size Brush with beaten egg and sprinkle with seeds Bake in a preheated 200 C oven for 15 25 minutes or until golden brown oO N Swedish Tea Ring Basic Dough 2hr 20min 3 OZ Dry yeast 2 tsp Bread flour 450 g Salt 1 tsp Dry milk 3 tbsp Butter 50g Sugar 4 tbsp Water 230 ml NZ surebake yeast 3 tsp White flour 450 g Salt 1 tsp Milk powder 3 tosp Butter 4 tosp Sugar 4 tbsp Water 230 ml Method Filling Melted butter 2 tsp Cinnamon 2 tsp Brown sugar Cup 4 gt z 00 NOONAN Roll or pat the dough into a rectangle 50 X 30 cm Brush over surface of the dough with melted butter Mix cinnamon and brown sugar a
5. Pepperoni chopped 50 g Mozarella cheese grated 100 g Dried oregano or basil 1 tsp Olive oil 1 tbsp Method 2 3 4 9 Roll dough out into a rectangular sheet 11 2 cm thick approximately 24 cm x 46 cm Spread the tomato puree over the dough and scatter the pepperoni and cheese Roll up from the short end like a swiss roll Cut the dough into 4 cm slices with a sharp knife and place close together in a 20 cm round greased cake or flan tin cut sides up Drizzle with the olive oil and sprinkle with the dried herbs and leave to rise in a warm place 30 35 C for 30 40 minutes until doubled in size Bake in a preheated oven at 220 C for 15 20 mins or until golden brown e Delicious served warm with pasta dishes Use sundried tomatoes in place of pepperoni for vegetarians Picnic Tear amp Share Bread OZ NZ Dough for Tear amp Share Bread on the left One batch Grainy mustard 2 tbsp Cooked ham chopped 75 g strong cheddar cheese grated 79 g Method j 2 3 4 5 Roll dough out into a rectangular sheet 11 2 cm thick approximately 24 cm x 46 cm Spread the mustard over the dough and scatter the ham and cheese reserve a little of the cheese to sprinkle on top Roll up from the short end like a swiss roll Cut the dough into 4 cm slices with a sharp knife and place close together in a 20 cm round greased cake or flan tin cut sides up sprinkle with the remaining che
6. written on it This type does not require pre fermentation You are not using enough yeast or your yeast is old gt Use the measuring spoon provided Check the yeast s expiry date The yeast has touched the liquid before kneading gt Check that you have put in the ingredients in the correct order according to the instructions adding the water and liquids last of all P 8 You have used too much salt or not enough sugar gt Check the recipe and measure out the correct amounts using the measuring spoon provided gt Check that salt and sugar is not included in other ingredients Why has my bread not mixed properly My bread has not been baked You have used too much yeast gt Check the recipe and measure out the correct amount using the measuring spoon provided You have used too much liquid gt Some types of flour absorb more water than others so try using 10 20 ml less water The quality of your flour isn t very good gt Try using a different brand of flour You have used too much liquid gt Try using 10 20 ml less water Dough leaks out of the bottom of the bread pan You have used too much yeast water gt Check the recipe and measure out the correct amount using the measuring spoon yeast cup water provided gt Check that excess water amount is not included in other ingredients You have not used enough flour gt Carefully weigh the flour using scales You are n
7. Select DOUGH RAISIN WW if you would like to add extra ingredients to your dough by pressing the option pad P 11 For modes other than pizza a resting process will begin immediately after starting followed by kneading and rising Shape the finished dough and allow it to prove until doubled in size Then bake in the oven according to recipe When adding extra Ingredients basic 1 2 3 4 Preparation Put the kneading blade into the bread pan y Start Panasonic sp 257 Select when baking bread BAKE RAISIN Bi will be displayed Select when making dough DOUGH RAISIN Wv will be displayed P 8 2 Place the ingredients in the bread pan in the order listed in the recipe 3 Set the bread pan into the main unit and plug the machine into the socket Make sure the start stop light is off Select basic or whole wheat Select T ae lt 4BAKE RAPID ve Dot brioche Select whole wheat my sandwic ree ye gluten free 4 W tf JN pizza french italian v bake only Size M L XL LIGHT DARK Crust Press once for basic twice for whole wheat Press Option pad to choose BAKE RAISIN or DOUGH RAISIN basic BAKE RABID RAISINGOUGHIS brioche vice wre o 3 french pizza italian bake only Size M L XL LIGHT DARK Crust Press twice for BAKE RAISIN 4 times for DOUGH RAISIN Pres
8. Select re ae sawn Select whole wheat NUL e a sand Wicc rye Y T gluten free ve o H french italian bake only Size M L XL LIGHT DARK Crust Press Start pad to start the machine basic MBAKE M brioche g 2tart whole wheat i sandwich Stop rye fa j T gluten free french REST y pizza italian bake only Size M L XL LIGHT DARK Crust Time until the selected program is complete The start stop light will come on v Press Stop pad and remove bread when machine beeps 8 times The flashing start stop light will go off When making rich butter flavored brioche or adding extra ingredients Yeast 1 tsp g Strong White Flour 400 g 14 oz basic BAKE y gt whole wheat BUTTERS Ff wi i Salt 1 tsp fa N onl Lf Sugar 212 tbsp Butter Cut into 2 cm cubes and keep in fridge 50 g 2 oz Water 170 ml Eggs medium 2 approx 100 g Butter for added later Cut into l 1 2 cm cubes and keep in fridge _ 2 8 25 02 Panasonic sp 257 1 2 3 9 Preparation Cut the butter for adding later into 1 2 cm cubes and keep them in fridge P 8 2 Put the kneading blade into the bread pan 3 Place the ingredients in the bread pan in the order listed in the recipe 4 Set the bread pan into the main unit and plug the machine into the socket Make sure the start stop light is off Select brioche bad oe Select whole wheat a Tie ab anavi rye on T glute
9. french pizza i Cake Recipes reee eae ee Rieter O REOS 33 cakes teabreads How to Clean Care amp Cleaning PEET E E EEEE E E E A S E E EERE EES AEE T 34 To Protect the Non stick Finish To protect the non stick finish E E EE ENTE 35 Troubleshooting Troubleshooting a E EE T Sate we he eee a ee ene aa ween eaves 36 O NARRANT serieieterestente eaters eerie eateries 39 Safety Instructions E Location Do not use the appliance outdoors or in the immediate vicinity of heat sources or in rooms where humidity is high Position the breadmaker on a firm dry clean flat heatproof worktop at least 10 cm 4 inches from the edge of the worktop Do not place on unstable surfaces or on electrical items such as fridges or on materials such as tablecloths During baking the casing heats up the breadmaker should be placed at least 5 cm 2 inches from walls and other objects Caution 1 Always keep the inside of the unit If the supply cord is damaged it must be replaced by the manufacturer its service agent or a similarly qualified person in order to avoid a hazard Do not attempt to repair the breadmaker Consult a Panasonic dealer and have it serviced by an authorised technician Do not immerse the unit power cord or plug in water or any kind of liquid Do not allow the power cord to hang over the edge of the worktop or touch a hot surface Do not remove the bread pan
10. Consumer Guarantees Act of New Zealand and similar consumer protection provisions contained in legislation of the States Extra ingredients are and Territories and all other obligations and liabilities on the part of the manufacturer or supplier and nothing contained herein not mixed properly in Did you add extra ingredients within 5 min of the beep shall restrict or modify such rights remedies obligations or liabilities brioche THIS WARRANTY CARD AND THE PURCHASE DOCKET OR SIMILAR PROOF OF PURCHASE SHOULD BE RETAINED BY THE CUSTOMER AT ALL TIMES There is excess oil on If you require assistance regarding warranty conditions or any other enquiries We DOLON Ci einer 12 ere ac Pane om OMe ees please contact the Panasonic Customer Care Centre The crust is oily gt Butter must be added when 0 shows in the display My bread has big holes Panasonic Australia Pty Limited By phone 132600 or via the website www panasonic com au Panasonic New Zealand Customer Care Centre Phone 09 272 0178 Fax 09 272 0129 Email customerservice nz panasonic com Website www panasonic co nz support O ez D U O 5 Q If phoning in please ensure you have your operating instructions available 39
11. 1 tsp Tomato paste 2 tsp 1 tosp 2 tbsp Corn cooked 2 tbsp Ys cup Cup Cumin tsp 1 tsp 2 tsp Oregano tsp 1 tsp 2 tsp Water 250 ml 300 ml 370 ml Curry amp Onion Loaf Basic Bake 4hr C QZ M E XL Dry yeast 1 tsp 1 tsp 1 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 tbsp 1 tbsp Butter is 2 20 g 2a 8 sugar 1 tosp 1 tbsp 1 tbsp Curry powder 2 tsp 1 tbsp 2 tbsp Onion flakes 2 tSp 1 tbsp 1 tbsp Water 300 ml 360 ml 410 ml Rosemary amp Pinenut Loaf Basic Bake Raisin 4hr OZ M L XL Dry yeast 1 tsp 1 tsp 1 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 2 tbsp 1 tbsp Butter love 20g 20g Sugar 1 tosp 1 tbsp 1 tbsp Rosemary 1 tosp 2 tbsp 3 tbsp Water nn S00 MI 60m Aom Pinenuts PALONO 3 tbsp 4 tbsp Banana Cinnamon Loaf Basic Bake Raisin 4hr QZ M is XL Dry yeast 1 tsp 1 tsp 1 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 tosp 1 tbsp Butter 15g 20 g 20 2 Cinnamon tsp 1 tsp 2 tsp Honey 2 tsp 1 tosp 1 tosp Water 300ml 380m Mom eae ee 2 tbsp Ys CUD Y Cup Chocolate Nut Bread Basic Bake Raisin 4hr QZ M it XL Dry yeast 1 tsp 1 tsp 1 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 tbsp 1 tbsp Choc bits 2 tbsp Y4 CUD Cup Cocoa tsp 1 tsp
12. 2 tsp Water 800ml f360mi 430ml ie chopped 2 tbsp Ys CUD Cup Coconut Bread Basic Bake 4hr NZ M 2 XL Surebake yeast 2 tSp 21 2 tsp 3 tsp White flour 350 g 400 g 550 g Salt 1 tsp 1 tsp 1 tsp Butter 1 tosp 2 tbsp 2 tbsp sugar 1 tsp 1 tsp 2 tsp SA milk 1 tosp 2 tbsp 3 tbsp shredded coconut cup cule 1 cup Water 260 ml 320 ml 400 ml NZ M L XL surebake yeast 2 tsp 22 tsp 3 tsp White flour 350 g 450 g 600 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tosp 2 tbsp 2 tbsp sugar 1 tsp 1 tsp 2 tsp r 1 tosp 1 tosp 2 tosp Water 260 mt 320m 400 mi Pinenuts 2 tosp 3 tbsp 4 tosp NZ M L XL surebake yeast 2 tsp 22 tsp 3 tsp White flour 350 g 450 g 600 g salt 1 tsp 1 tsp 1 2 tsp Milk powder 1 tosp 2 tbsp 3 tbsp Butter 1 tosp 2 tosp 2 tbsp Cinnamon Y2 tsp 1 tsp 2 tsp Honey 2 tsp 1 tosp 1 tbsp Water 260m 320ml 400m r 2 tbsp Ys CUP CUP NZ M 8 XL surebake yeast 2 tsp 22 tsp 3 tsp White flour 350 g 450 g 600 g salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tbsp 3 tbsp Choc bits 2 tbsp Ys CUD Ye Cup Cocoa tsp 1 tsp 2 tsp Water 260ml 320ml tom Ha chopped 2 tosp Ys Cup Cup e For addition of ingredients with follow programming instructions on P 11 17 18 whole wheat wholemeal flour G Timer can be used for recipes with this symbol 5 13 hours W
13. 200 C oven for 15 20 minutes or until goldenbrown gt ON e For addition of ingredients with follow programming instructions on P 11 21 28 Dough for Tear amp Share Bread Basic Dough 2hr 20min QZ Dry yeast 2 tsp Bread flour 550 g Salt 1 tsp Sugar 2 tSp Olive oil 2 tbsp Water 330 ml NZ surebake yeast 3 tsp White flour 550 g Salt 1 tsp Sugar 2 tsp Olive oil 2 tbsp Water 330 ml Olive Tear amp Share Bread OZ NZ Dough for Tear amp Share Bread above One batch Tapenade green or black 6 tosp Olives chopped 20 2 Olive oil 2 tbsp Method 2 3 4 3 Roll dough out into a rectangular sheet 11 2 cm thick approximately 24 cm x 46 cm Spread the Tapenade over the dough sprinkle the chopped olives and drizzle with 1 tosp of the oil Roll up from the short end like a swiss roll Cut the dough into 4 cm slices with a sharp knife and place close together in a 20 cm round greased cake or flan tin cut sides up Drizzle with the remaining tbsp of oil and leave to rise in a warm place 30 35 C for 30 40 minutes until doubled in size Bake in a preheated oven at 220 C for 15 20 mins or until golden brown e Delicious served warm with tapas or pasta dishes Pepperoni Tear amp Share Bread QZ NZ Dough for Tear amp Share Bread on the left Tomato puree or sun dried tom puree 4 tbsp One batch
14. XL Dry yeast 1 tsp 24 tsp 24 tsp Bread flour 420 g 520 g 620 g salt 1 tsp 2 tsp 2 tsp Dry milk 1 tosp 1 tbsp 2 tbsp Butter 158 20 g 20 g sugar 1 tosp 2 tbsp 2 tbsp Water 280 ml 350 ml 430 ml 15 16 Garlic Herb Bread Basic Bake 4hr QZ M L XL Dry yeast 1 tsp 1 tsp 1 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 2 tbsp 1 tbsp Butter 15g 20g 25g Sugar 1 tosp 1 tosp 1 tbsp Crushed garlic 1 tsp 2 tsp 2 tsp a 2 tbsp 3 tbsp 3 tbsp Water 300 ml 360 ml 410 ml Kumara Bread Basic Bake 4hr 3 QZ M L XL Dry yeast 1 tsp 1 tsp 1 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 2 toso 1 tbsp Butter Deg 20 g 298 Mashed kumara 1 Cup cup 3 CUP Honey 1 tosp 1 tosp 1 tosp Cinnamon Y2 tsp 1 tsp 2 tSp Water 290 ml 340 ml 390 ml Cheese amp Mustard Loaf Basic Bake 4hr QZ M L XL Dry yeast 1 tsp 1 tsp 1 tsp Bread flour 420 g 520 g 620 g salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 tosp 1 tbsp Butter 15 20 g 208 sugar 1 tosp 1 tosp 1 tbsp Mustard powder 1 tsp 2 tsp 3 tsp Cracked pepper 12 tsp 1 tsp 2 tsp Cheese Ys Cup 1 CUP Ys cup Worcestershire ei 1 tosp 2 tbsp 3 tbsp Water 290 ml 310 ml 360 ml Mexican Chilli Loaf Basic Bake 4hr 3 QZ M L XL Dry yeast 1 tsp 1 tsp Ve Ge Bread flour 420 g 5
15. f 150 TET i T Water 310 ml Kibbled wheat Vs cup shea ND ee a Haa 300 ml Water 200 ml White flour 450 g NZ 2 Salt 1 tsp Bread improver optional Y tSp surebake yeast 3 tsp ay Butter 1 tsp Wholemeal flour 450 g NZ Stage 2 Rye Dough 2hr 3 Water 280 ml Gluten flour 2 tbsp surebake yeast 3 tsp OZ Salt 2 tsp White flour 225 g Dry yeast 1 tsp Milk powder 2 tbsp Wholemeal flour 225 g Rye flour 100 g Method Butter 2 tosp salt 1 tsp Bread flour 100 g Let the dough rest in a greased bow for Oatbran Ys Cup Milk powder 2 tosp Sugar 2 tsp 20 30 minutes Maltexo 2 tbsp Butter 2 tbsp Oil 3 tbsp Water 300 ml Sugar 1 tsp Salt 2 tSp Knead dough on a lightly floured surface until it Sunflower seeds 1 4 Cup Water 60 ml becomes elastic and springs back when touched Kibbled wheat Ys Cup NZ mend Water 300 mi Surebake veast 2 tg Divide the dough into 2 balls Cover and let rest in a y p Turn the dough out into a greased bowl Rye flour 150g warm place for 20 minutes Cover and let the dough rest for 20 minutes in the White fi 100 refrigerator Method ale 5 iia ENE E E aie lpericn sugar 2 tsp Shape each ball into a flat rectangle Roll up tightly ibaa ug ead Si Oil 3 tbsp from long side seal well Taper ends Divide the dough into 12 16 equal portions Shape into smooth balls and place on a lightly Salt 2 tsp Shape into rolls and place on a greased baking tray greased baking tray Cover and leave to rise in a Water 60 mi ee oni
16. hold for more than 1 second e Remove the kneading blade A e Line with parchment paper Cake or teabread will burn if it directly touches the pan You cannot use the timer function for bake only This pad only sets the duration of the cooking time Take care It s hot Jo check whether baking is complete insert a skewer into the centre of the cake or teabread it is ready if there is no mixture stuck to the skewer when you remove it Bread Recipes basic white or brown flour G Timer can be used for recipes with this symbol 4 13 hours Turn to P24 32 for dough recipes Customer who lives in Australia e Use the recipes from the amount in the table described as OZ e To raise bread use strong high protein flour Bread flour or Bakers flour e Bread improver contain Vitamin C and there is an effect to improve volume of bread Please add it at the time of the recipe which using a lot of whole wheat flour e 100 whole wheat bread is not recommended because It does not rise well e When using ORGRAN for gluten free bread upper side comes to dent easily Customer who lives in New Zealand e Use the recipes from the amount in the table described as NZ e To raise the bread the HIGH GRADE FLOUR is recommended When lower grade flour is used the rising of bread becomes small e The SUREBAKE YEAST is recommended for yeast SUREBAKE YEAST has been added to glu
17. in your oven The kneading blade rattles gt This is because the blade fits loosely on the shaft This is not a fault Ingredients may have been spilt on the heating element gt Sometimes a little flour raisins or other ingredients may be flicked out of the bread pan during mixing Simply wipe the element gently after baking once the breadmaker has cooled down gt Remove the bread pan from the breadmaker to place ingredients e eJ D e O x 5 Q 37 Troubleshooting WARRANTY 1 The product is warranted for 12 months from the date of purchase Subject to the conditions of this warranty Panasonic Before calling for service please check through this section or its Authorised Service Centre will perform necessary service on the product without charge for parts or labour if in the opinion of Panasonic the product is found to be faulty within the warranty period Problem Cause gt Action 2 This warranty only applies to products sold by Panasonic Australia and Panasonic New Zealand or it s Authorised Distributors or Dealers and only where the products are used and serviced within Australia or it s territories Warranty cover only applies to service carried out by a Panasonic Authorised Service Centre and only if valid proof of purchase is TRIGA GGA The dough is a little stiff presented when warranty service is requested e kneading biade gt Allow the bread to cool completely before remo
18. of the loaf but this is normal Before making gluten free bread E Consult your doctor and follow the guidelines below lf you make gluten free bread as part of dietary therapy it is important that you avoid cross contamination with flour that does contain gluten Please take particular care when washing the bread pan and the kneading blade etc E it is made differently to other types of bread The order of putting in ingredients is different Please put in the ingredients in the following order so that the gluten free bread mix is well mixed The wrong order may result in poor rising gt Water salt fat gt gluten free bread mix gt dry yeast The outcome differs depending on the type of flour The recipes above have been developed with particular types of bread mix and so the final outcome may differ depending on the actual bread mix used There may be greater variation with wheat free bread mixes Wheat and gluten free bread Gluten Free Bake Dark Crust 2hr OZ Water 450 ml Vegetable oil 1 tbsp ORGRAN Easy Bake bread mix 450 g For more information on ORGRAN s gluten free bread mixes please contact the address below ORGRAN NATURAL FOODS Division of Roma Food Products 47 53 Aster Avenue Carrum Downs Victoria 3201 kel If kneading blade becomes embedded in bread Due to their consistency the kneading blade will often become emb
19. or unplug the breadmaker during its operation If the electricity supply is switched off the program sequence stops However the appliance has a 10 minutes memory so if the power is restored within 10 minutes the program will resume Do not touch block or cover steam vent during use The surfaces are liable to get hot during use To avoid burns always use oven gloves when removing the bread pan and the finished bread Also take care when removing the kneading blade and the bread pan clean to ensure programs work successtully See page 34 for care and cleaning This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance This appliance is only intended to be used to make bread dough and cakes as detailed in the following instructions This appliance is not intended to be operated by means of an external timer or separate remote control system Hold onto the plug when plugging into removing from the socket List of Bread Types and Baking Options M Function Availability and Time Required e Time required for each process will differ according to room temperature Baking
20. seed 2 tsp 1 tosp 1 tbsp e For addition of ingredients with follow programming instructions on P 11 19 20 rye rye flour and spelt flour Remember to use the rye kneading blade for all these recipes Ihe Raisin nut dispenser does not operate on the Rye program Put any additional ingredients directly into the bread pan at the start As a result of the consistency some flour may remain on the sides of the loaf but this is normal Due to their consistency the kneading blade will often become embedded in Rye Bread loaves Wait for the loaf to cool to avoid burning your hands before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf G Timer can be used for recipes with this symbol 3hr 30min 13 hours french white flour wholemeal flour Make bread with a crispy crust and texture G Timer can be used for recipes with this symbol 6 13 hours italian white flour Make light bread for enjoying with pasta etc The Raisin nut dispenser does not operate on the Italian program Put any additional ingredients directly into the bread pan at the start G Timer can be used for recipes with this symbol 4hr 30min 13 hours
21. 1 tosp Butter 15 20 g 20 2 sugar 1 tbsp 1 tosp 1 tosp Rosemary 1 tosp 2 tbsp 3 tbsp Thyme 1 tosp 2 tbsp 3 tbsp Water 300 ml 360 ml 410 ml Bread improver optional 2 tsp 1 tsp 1 tsp NZ M L XL Surebake yeast 2 tsp 3 tsp 3 tsp Wholemeal flour 350 g 450 g 600 g Gluten flour 1 tosp 2 tbsp 3 tbsp Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tosp 3 tbsp Butter 1 tosp 2 tbsp 2 tbsp Treacle 1 tosp 1 tosp 2 tosp Water 280 ml 340 ml 420 ml NZ M L XL Surebake yeast 2 tSp Sus 3 tsp Wholemeal flour 175 g 225 g 300 g White flour Woe aoe 300 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tosp 3 tbsp Butter 1 tosp 2 tbsp 2 tbsp Treacle 1 tosp 1 tosp 2 tosp Water 280 ml 340 ml 420 ml NZ M L XL Surebake yeast 2 tsp 3 tsp 3 tsp Wholemeal flour 250 g 330 g 450 g White flour 100 g 120 g 150 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tosp 3 tbsp Butter 1 tosp 2 tbsp 2 tbsp Treacle 1 tosp 1 tosp 2 tosp Rosemary 1 tosp 2 tbsp 3 tbsp Thyme 1 tosp 2 tosp 3 tbsp Water 280 ml 340 ml 420 ml Sesame amp Bran Loaf Whole Wheat Bake 5hr C OZ M k XL Dry yeast 1 tsp 1 tsp 1 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125E 150 g Salt 1 tsp 2 tSp 2 tsp Dry milk 2 tsp Te ibs 1 tbsp Butter 15g 20 g 20 2 sugar 1 tosp 1 tosp 1 tbsp Unprocessed bran 2 tbsp Ya cup Cup sesame seeds 2 tsp 1 tbs
22. 20 g 620 g salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 tbsp 1 tbsp Butter 15 g 20 g 20g Sugar 1 tosp 1 tosp 1 tbsp Chilli powder Ys tSp Y2 tsp 1 tsp Tomato paste 2 tSp 1 tosp 2 tbsp Corn cooked 2 tbsp 1 4 Cup Cup Cumin tsp 1 tsp 2 tSp Oregano tsp 1 tsp 2 tsp Water 290 ml 330 ml 380 ml NZ M L XL Surebake yeast 2 tsp 2 2 tsp 3 tsp White flour 350 g 450 g 600 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tosp 3 tbsp Butter 1 tosp 2 tosp 2 tosp Sugar 1 tsp 1 tsp 2 tSp Crushed garlic 1 tsp 2 tsp 2 tsp nN 2 tbsp 3 tbsp 3 tbsp Water 260 ml 320 ml 400 ml NZ M L XL Surebake yeast 2 tsp 22 tsp 3 tsp White flour 350 g 450 g 600 g salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tosp 3 tbsp Butter 1 tosp 2 tbsp 2 tosp Mashed kumara cup cup J CUP Honey 1 tosp 1 tosp 1 tbsp Water 250 ml 300 ml 380 ml NZ M i XL Surebake yeast 2 tsp 22 tSp 3 tsp White flour 350 g 450 g 600 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tbsp 3 tbsp Butter 1 tosp 2 tbsp 2 tosp sugar 1 tsp 1 tsp 2 tsp Dry mustard 1 tsp 1 tsp 2 tsp Fine grated cheese cup 3 1 CUD 1 cup Worchester sauce 1 tbsp 1 tosp 2 tosp Water 250 ml 300 ml 400 ml NZ M L XL Surebake yeast 2 tsp 22 tSp 3 tsp White flour 350 g 450 g 600 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tosp 2 tbsp 3 tbsp Butter 1 tosp 2 tbsp 2 tosp Brown sugar 1 tosp 1 tosp 2 tbsp Chilli powder Ys tSp tsp
23. 7 1 2 3 4 Preparation Prepare the ingredients according to the recipe 2 Line the bread pan with parchment paper or loaf tin liners and pour in the mixed ingredients 3 Set the bread pan into the main unit and plug the machine into the socket Make sure the start stop light is off Select bake only A ma basic MBAKE re whole wheat Ei ah sandwic Select rye u i gluten free french See pizza italian gt bake only Size M L XL LIGHT DARK Crust Press Timer pad to set the baking time basic MBAKE enn T iNT whole wheat ma sandwic rve fl 1 Bae french ER pizza italian B amp bake only Size M L XL LIGHT DARK Press Start pad to start the machine Crone basic BAKE brioche g 22 whole wheat A i sandwich Stop ve Tag Yluten free french AE pizza italian bake only Size M L XL LIGHT DARK Time until the selected program is complete The start stop light will come on v Press Stop pad when the machine beeps check that baking is Crust Crust complete and remove the pan The flashing start stop light will go off E If baking is not complete gt Repeat steps 1 3 The total baking time including any additional baking must be within 90 minutes The timer will start again from 1 minute when the unit is hot Increase the time by pressing the timer pad as required Turn to P 33 for cake recipes E To cancel stop once started
24. 80 ml brioche sandwich Make bread with a soft crust and texture G Timer can be used for recipes with this symbol 5 13 hours Sundried Tomato and Parmesan Italian Bake 4hr 30min OZ Dry yeast 1 tsp Bread flour 400 g Sugar 1 tsp Salt tsp Parmesan Cheese grated 50 g sundried Tomatoes in Oil chopped 75 g Water 270 ml Panettone Bake Butter 3hr 30min GX OZ Dry yeast 1 4 tsp Bread flour 400 g Salt 1 tsp Sugar 2 tbsp Butter Cut into 2 cm cubes and keep 50 in fridge 8 Dry milk 2 tosp Eggs Medium 2 100 g Water 170 ml Butter for added later Cut into 1 2 70 cm cubes and keep in fridge 8 Raisins pickled in rum 120 g e For addition of ingredients with follow programming instructions on P 13 Basic Sandwich Bread Sandwich Bake 5hr NZ surebake yeast 2 tsp White flour 400 g Sugar 1 tsp Salt tSp Parmesan Cheese grated 50 g sundried Tomatoes in Oil chopped 75 g Water 270 ml NZ Surebake yeast 2 tsp White flour 400 g Salt 1 tsp Sugar 2 tbsp Butter Cut into 2 cm cubes and keep 50 in fridge 8 Milk powder 2 tbsp Eggs Medium 2 100 g Water 170 ml Butter for added later Cut into 1 2 70 Oo cm cubes and keep in fridge 8 Raisins pickled in rum 120 g OZ Dry yeast 1 tsp Bread flour 420 g Salt 1 tsp Dry milk 2 tsp Bu
25. Rye 100 Rye Bake 3hr 30min QZ Dry yeast 2 v2 tsp Rye flour 500 g Sugar 2 tsp Oil 3 tbsp Salt 2 tsp Water 440 ml Spelt Rye Bake 3hr 30min QZ Dry yeast 1 tsp Spelt flour 400 g Honey 1 tsp Oil 1 tbsp Salt 1 tsp Water 300 ml French Bread French Bake 6hr QZ Dry yeast 1 tsp Bread flour 500 g Salt 1 tsp Butter og Water 350 ml Tarragon amp Thyme French Bake 6hr QZ Dry yeast 1 tsp Bread flour 500 g Salt 1 tsp Butter 5g Tarragon 1 tosp Thyme 1 tosp Water 350 ml Italian Bread Italian Bake 4hr 30min QZ Dry yeast 1 tsp Bread flour 400 g Salt 1 tsp Olive oil 1 tbsp Water 260 ml Herb Bread Italian Bake 4hr 30min QZ Dry yeast 1 tsp Bread flour 400 g Salt 1 tsp Olive oil 1 tbsp Basil 1 tosp Water 260 ml NZ Surebake yeast 3 tsp Rye flour 500 g Sugar 2 tsp Oil 3 tbsp Salt 2 tSp Water 440 ml NZ Surebake yeast 3 tsp Spelt flour 400 g Honey 1 tsp Oil 1 tbsp Salt 1 tsp Water 300 ml NZ Surebake yeast 2 tSp White flour 450 g Salt 1 tsp Butter 1 tsp Water 320 ml NZ surebake yeast 2 tSp White flour 450 g Salt 1 tsp Butter 1 tsp Tarragon 2 tsp Thyme 2 tsp Water 320 ml NZ surebake yeast 2 tsp White flour 450 g Salt 1 tsp Olive oil 2 tbsp Water 280 ml NZ Surebake yeast 2 tSp White flour 450 g Salt 1 tsp Olive oil 2 tbsp Basil 1 tosp Water 2
26. Specification Panasonic Automatic Breadmaker Power supply 230 240 V 50 Hz E RENE OPERATING INSTRUCTIONS AND RECIPES Household Use Capacity Strong flour for a loaf max 550 g min 400 g Strong flour fora dough max 600g min 250 g Model No S D 25 Yeast max 8 g min 0 75 g Capacity of raisin nut dispenser max 150 g dried fruit nuts y Timer Digital timer up to 13 hours Dimensions H x W x D approx 37 0 x 28 0 x 33 0 cm Thank you for purchasing this Panasonic product a co Weight approx 6 8 kg Please read these instructions carefully before using this product and save l this manual for future use EA ea a AE E This product is intended for household use only c D ZE aj E O D NI ued D 0 MOH SY l hu Buooys jqno a Panasonic Corporation Web Site http www panasonic net DZ50R160 FO210S0 Printed in China Contents Before Use Safety Instructions ee ee ee ee ee ee 2 List of Bread Types and Baking Options 3 Accessories Parts Identification se 4 Bread making Ingredients es 6 How to Use Baking Bread BAKE Bee ahd aun ote Stree etter nese E Q Making Dough DOUGH EE EE E E TN 10 When adding extra ingredients re 11 e Baking See 12 Baking Cakes sieved E E E COs Sees Hee OOS RS Se ed eRe eee eee 14 Recipes y eae ec Gluten Free Recipes 77 22 Dough Recipes ee ee oe 24 basic whole wheat rye
27. Water em Roll each portion into a log approximately 20 cm Raisins 3 cup long Method Shape each portion into a roll 1 Divide the dough into 16 equal portions Follow instructions on page 24 Place on a greased baking tray Cover and let rise in a warm place 80 35 C for 30 40 minutes until almost doubled in size almonds and sugar if desired Bake in a preheated 190 C oven for 15 20 minutes 3 Brush rolls with beaten egg garnish with sliced e For addition of ingredients with follow programming instructions on P 11 29 Malted Oatbran Rolls Whole Wheat Dough 3hr 15min 6 Sunflower amp Kibblewheat Rolls Whole Wheat Dough 3hr 15min 6 Rye amp White Rolls Stage 1 Culture Pizza Dough 45min C French Bread French Dough 3hr 35min Q OZ OZ OZ OZ Dry yeast 2 tsp Dry yeast 2 tsp Dry yeast 1 tsp Dry yeast 2 tsp Whole wheat flour 450 g Bread flour 225 g Bread flour 75g Bread flour 415g Gluten flour Ys Cup Whole wheat flour 225 g Rye flour 150 g Salt 2 tsp Salt 2 tSp Salt 1 tsp Water 200 ml Butter 10g Dry milk 2 tbsp Dry milk 2 tbsp NZ Sugar 2 tsp Butter 20 g Butter 20 g Water 290 ml Oatboran Ys CUD Sugar 1 tsp Surebake yeast IED White flour 75g NZ Maltexo 2 tosp sunflower seeds Ys Cup Rve
28. XL LIGHT DARK Crust gt Start Aan Panasonic s5p 25s7 1 2 3 4 Preparation Put the kneading blade into the bread pan Turn to P24 32 for dough recipes E To cancel stop once started hold for more than 1 second P8 2 Place the ingredients in the bread pan in the order listed in the recipe 3 Set the bread pan into the main unit and plug the machine into the socket Make sure the start stop light is off Select a dough type A w renf bake RAPID a ra brioche Select whole whea a sandwic rye ae a Oop g glutenfree italian v Size M L XL LIGHT DARK Crust Press Option pad to choose DOUGH basic BARERAPIDIRAISIN DOWGH 4 brioche meve faao e french italian bake only Size M L XL LIGHT DARK Crust Press Start pad to start the machine TPE basic f DOUGH brioche g 22E whole wheat ee Pa sandwich Stop rye fe fe fap gluten free french peer pizza italian bake only Size M L XL LIGHT DARK Crust Time until the selected program is complete The start stop light will come on v Press Stop pad and remove dough when machine beeps 8 times The flashing start stop light will go off Timer is not available on Dough Options except pizza You can select between basic whole wheat rye french and pizza dough types Options available include DOUGH RAISIN on basic or whole wheat
29. a fork Be careful not to get burns as the kneading blade may still be hot e Use the soft soonge when cleaning bread pan and kneading blade Do not use anything abrasive such as cleansers or scouring pads Hard coarse or large ingredients such as flours with whole or ground grains sugar or the addition of nuts and seeds may damage the non stick finish of the bread pan If using large chunk of ingredient break into small pieces Please make sure to follow the recipe quantities stated 35 36 My bread does not rise The top of my bread is uneven My bread is full of air holes My bread seems to have collapsed after rising My bread has risen too much Why is my bread pale and sticky There is excess flour around the bottom and sides of my bread Troubleshooting Before calling for service please check through this section The quality of the gluten in your flour is poor or you have not used strong flour Gluten quality can vary depending on temperature humidity how the flour is stored and the season of harvest gt Try another type brand or another batch of flour The dough has become too firm because you haven t used enough liquid gt Stronger flour with higher protein content absorbs more water than others so try adding an extra 10 20 ml of water You are not using the right type of yeast gt Use dry yeast from a sachet which has Easy Blend Fast Action or Easy Bake
30. aa bain hea cheno Gls Cover and leave to rise in a warm place 30 35 C warm place 30 35 C for 40 60 minutes or until gre g Way p ae doubled in si make 3 or 4 diagonal cuts about 1 2 cm deep across for 30 50 minutes or until doubled in size OUDIEC IN SIZE ks top of the loaves Cover and leave to rise in a warm E ibea aeaii Method place 30 35 C for 40 50 minutes until almost Brush the tops with beaten egg then sprinkle with a Rese nea ne Sane eee ene cayenne ea Put all culture ingredients in bread pan and select doubled in size seeds hos Pizza Dough program 45 mins e Use kneading blade rye bread Brush with beaten egg white spri M Sprinkle with poppy Bake in a preheated 200 C oven for 20 30 minutes Bake in a preheated 200 C oven for 20 30 minutes 6 ahaa or until golden brown Or UMN GOGEN Drown Turn off at the start stop pad after 15 mins 12 hours later Bake in a preheated 200 C oven for 25 30 minutes hd or until golden brown Add all ingredients listed in stage 2 and select Rye Dough program 2 hrs Divide dough into 12 15 pieces and shape into rolls Place on a greased baking tray and sprinkle with flour Leave to rise in a warm place 30 35 C for 25 35 minutes or until doubled in size Glaze with oil and bake in a preheated oven at 220 C for 10 15 minutes or until golden brown Od 0 AUN 31
31. akes 12 16 doughnuts dependent on size and shape selected 25 Hot Cross Buns Basic Dough Raisin 2hr 20min 3 QZ Dry yeast 2 tsp Bread flour 475 g Salt 2 tsp Dry milk 3 tosp Butter 45 g Sugar 1 tosp Orange rind 1 tosp Mixed spice 1 tosp Water 300 ml ce Wiley Ueto SA Mixed dried fruit 1 cup NZ surebake yeast 3 tsp White flour 450 g Salt tsp Milk powder 2 tosp Butter 6 tbsp Brown sugar 3 tosp Orange rind 1 tbsp Allspice 3 tsp Water 200 ml Egg medium l eek eee Sultanas 4 CUP Method 2 3 4 9 26 Divide the dough into 10 or 12 equal portions Roll each portion into a ball and rest for 20 minutes Shape into a smooth ball by gently rolling and place on a greased tray Cover and leave to rise in a warm place 30 35 C for 30 minutes or until doubled in size Put the crosses on the dough Olive amp Rosemary Rolls Basic Dough Raisin 2hr 20min Q Crosses Flour Cup Oil 2 tbsp 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 Bake in a preheated 200 C oven for 15 25 minutes or until golden brown Brush with the glaze Glaze Milk 3 tbsp Castor sugar 3 tbsp Boil together until syrupy brush over cooked buns when they are removed from the oven
32. al tap water _ l Use tepid water if using RAPID rye or Main ingredient of bread The protein gluten free settings in a cold room in flour forms gluten during kneading Use chilled water if using rye french or Gluten provides structure and texture brioche settings in a hot room and helps the bread to rise Always measure out liquids using the Use strong bread flour only measuring cup provided Flour must be weighed on scales S It Improves the flavour and strengthens gluten to help the bread rise The bread may lose size flavour if measuring is inaccurate N Dairy Products Add flavour and nutritional value _ Adds flavour and softness f you use milk instead of water the L tothe bread nutritional value of the bread will Use butter margarine or oil be higher but do not use in timer _ 2 tbsps aia equivalent i setting as it may not keep fresh Dis o DURET overnight gt Reduce the amount of water S proportionally to the amount of ugar granulated sugar brown sugar honey treacle etc milk Adds softness and gives crust colour Yeast Enables the bread to rise Yeast which has Easy Blend Fast Action or Easy Bake written on the packet is recommended Do not use dried yeast that requires Bran preliminary fermentation When using yeast from sachets seal the sachet again immediately after use To st
33. ates How can I keep my Jo make your bread crispier you could use the trench mode or the DARK b Video or Audio Heads and Stylii e User replaceable Batteries h Kneader mounting shaft unit crust crispy crust colour option or even bake it in the oven at 200 C gas mark 6 for an extra resulting from wear and tear in f Thermal Paper Toner Ink Cartridges bread bakery Ee 9 10 minutes normal use Drums Developer Film Ink c Shaver Heads or Cutters Ribbon Film Cartridge Printer Heads 5 If warranty service is required you should e Telephone Panasonic s Customer Care Centre on the number given below for the name address of the nearest Authorised o Service Centre TEMP appears on the a Oe ae e Provide a copy of your purchase receipt as proof of date of purchase gt Allow the n to cool ie to below 40 C before using it again display TT e Send or bring the product to a Panasonic Authorised Service Centre Please note that freight to and or from your nearest TEMP will disappear Authorised Service Centre must be arranged by you e Note that home service is available for the following products in the major metropolitan areas Australia and New Zealand There has been a power failure for approx 10 minutes the plug has been or the normal operating areas of the nearest Authorised Service Centres accidentally pulled out or the breaker has been activated or there is another Television Receivers scr
34. c and springs back when touched i Thi P J tabl Whole wheat flour 150 g Knead dough on a lightly floured surface until it ihis mode is not suitable Baking powder 2 tSp Banana Yoghurt Tea Bread 2 Divide into 6 balls or 2 large balls and place in DEC OMe SC eN ANG S PINIS Deen inet IUGNEN Sealine a eal Cinnamon 2 tsp Bake only 50min 6X Nutme ts warm area for 10 minutes sa eat g p OZ NZ Shape into a flat circle place on a baking tray make VORE es cle Milk Cup NZ rer th th Ae 3 5 i into a hot oven E TE Plain flour 200 g Shape each ball into a flat circle Place the circles AE A aren Vee eye Always use our 7 p Baking powder 2 ts over the surface of the dough sultanas V2 CUD JP P on a baking tray and prick with a fork tablespoon and T F y Baking soda tsp a teaspoon measure in ehl aau Brown sugar Ye Cup Leave to rise at room temperature for 15 minutes ee ne these recipes Chocolate Cake Eggs medium 2 for 20 30 minutes or until almost doubled in size a aaao AT The cake is made according Bake only 50min GX yog p Brush surface with olive oil sprinkle with salt basil A ae 02 NZ STARS ae Brush each circle with tomato paste Sprinkle with a ree 7 mixing bowl and then baked Butter 60 g Butter melted 00 g Mozzarella cheese Top with your favourite topping ee eee inside the bread pan ugar Vy CU i Sug p such as sliced onions pepperoni cooked sausage Topping Egg medium Method Capsicum or olives Bli
35. den brown Croissants Basic Dough 2hr 20min 6X OZ Dry yeast 2 tsp Bread flour 475 g Salt 2 tsp Dry milk 3 tosp Butter 30 g Sugar Ys Cup Water 350 ml Butter chilled for folding in the dough 250 g NZ Surebake yeast 3 tsp White flour 450 g Salt 1 tsp Milk powder 3 tbsp Butter 00 g Sugar 2 tbsp Water 240 ml Butter chilled for folding in the dough 250 g Method A Bake in a preheated oven at 180 200 C for Basic Dough Basic Dough 2hr 20min 6X OZ Dry yeast 2 tsp Bread flour 475 g Salt 2 tsp Dry milk 3 tosp Butter 45 g Sugar 1 tbsp Water 350 ml NZ Surebake yeast 3 tsp White flour 450 g Salt 1 tsp Milk powder 3 tbsp Butter 4 tbsp Sugar 112 tsp Water 270 ml Wholemeal Dough 75 Whole Wheat Dough 3hr 15min Q QZ Dry yeast 2 tsp Whole wheat flour 370 g Bread flour 125 g Salt 2 tsp Dry milk 1 tbsp Butter 20 g sugar 1 tbsp Water 360 ml Bread improver optional 1 tsp NZ Surebake yeast 3 tsp Wholemeal flour 330 g White flour 120 g Salt 1 tsp Milk powder 2 tbsp Butter 2 tosp Treacle 1 tosp Water 330 ml plastic wrap into a 17X25 cm rectangle Chill at least 1 Roll 250 g of chilled butter between two sheets of 1 hour Turn the dough into a greased bowl Place in the refrigerator for 30 minutes Roll out the dough on a lightly floured surface into a 30cm squa
36. e onl Twist the bread Place the dry yeastat L 2 Size M L XL LIGHT DARK Crust i B a D pan anti the bottom so that it clockwise and lift does not mix with the Press Option pad to choose a baking option up to remove liquid until later P basic Sea a brioche The flashing start stop light will go off BUAR f ae 7 SPL outer free Remove the bread DC th t with italian v bake only 7 i 2 Ensure the She dry redmi Size M L XL LIGHT DARK Crust immediately kneading blade is firmly on the kneader mounting flour sugar salt etc e Flour must be z weighed on scales WE To change the size gt M L XL v E To change the crust colour gt crust G Pour in the water and Jj aaan g je ae ete i eee eqns any other liquids E To set the timer gt e Wipe the outside of e g It is 9 00 PM now and you want the bread to be ready at the pan to remove any 6 30 the next morning flour or liquid gt Set the timer to 9 30 9 hours 30 minutes from now OTimer ormer L Ypres K er 9hr 30min Bag from now n Current time Ready time See page 3 for availability of size and crust Ensure that the shaft and kneading blade are clean see page 34 for cleaning e Use the specified kneading WE blade when baking rye bread e The kneading blade is designed to fit loosely on the shaft allow to cool for example on a wire rack Unplug after use ihe breadmaker has a keep warm facility to reduce conden
37. ead pan out using oven gloves and leave to stand for 5 minutes Set the breadmaker before removing from the bread pan P 14 and allowing to cool N OO A ON X e The maximum baking time is 1 hour and 30 minutes 33 34 Care amp Cleaning Before cleaning unplug your breadmaker l and allow it to cool down Lid E To avoid damaging your breadmaker pO Cain cron Do not use anything abrasive cleansers Scouring pads etc Use a soft damp cloth when cleaning bread pan and kneading blade Do not wash any part of your breadmaker in the dishwasher Do not use benzene thinners or alcohol Keep your breadmaker clean and dry Steam vent Wipe with a damp cloth Bread pan amp kneading blade Twist the bread pan anti clockwise to remove Remove the kneading blade and wash in warm soapy water o ow E M Teer EIE a ee Ca eae Ensure the area around the shaft Yas TAS Benoa and inside the kneading blade are AN eee cleaned thoroughly f the kneading blade is difficult to remove from the pan place a small quantity of warm water into the pan and soak for 5 10 minutes Do not submerge the pan in water Measuring spoon amp cup Body Wash with water Wipe with a damp cloth Wipe gently to avoid damaging the temperature sensor sensor Not dishwasher safe e The colour of the inside of the unit may change with use Dispens
38. edded in Gluten and Wheat Free Bread loaves Wait for the loaf to cool to avoid burning your hands before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf Consume within two days Store your finished bread in a cool dry place and consume within two days If you cannot finish it all in time cut it into pieces place ina freezer bag and into the freezer Wheat and gluten free bread Gluten Free Bake Dark Crust 2hr 3 NZ Water 420 ml Vegetable oil 50 ml Healtheries Simple Bread Mix 500 g ACTIVE YEAST gluten free yeast 1 tsp e Turn to page 15 for yeast Gluten free bread on Basic program Basic Bake Rapid XL Size Dark Crust 2hr OZ NZ Yeasted plain gluten free loaf Water 430 450 ml Oil Canola Sunflower 1 Cup Eggs Medium 3 White vinegar not malt 1 tsp Brown rice flour 1 cup White rice flour CUD Arrowroot or tapioca flour 1 cup Besan chick pea flour or soya flour 12 cup White or brown rice flour Cup salt 1 1 tsp Sugar 2 tbsp Xantan gum 1 tosp Dry yeast not rapid rise 2 tSp Yeasted fruit gluten free loaf Yeasted plain gluten free loaf above One batch Brown sugar 3 tosp Cinnamon 1 tsp Dried fruits 1 cup Yeasted cheese gluten free loaf Yeasted plain gluten free loaf above One batch Grated cheese eyo Yeasted seeded gluten
39. een size greater than 39 cm Microwave Ovens POWER ALERT problem with the power supply Electronic Organs or Pianos Whiteboard except portable type appears on the display gt The operation will not be affected if the problem with the power supply is only momentary The breadmaker will operate again if its power is restored within 10 minutes but the end result may be affected 6 The warranties hereby conferred do not extend to any costs associated with the delivery handling freighting or transportation of the product or any part thereof or replacement of and do not extend to any damage or loss occurring during or associated with transit Panasonic Authorised Service Centres are located in major metropolitan areas and most regional centres of Australia and New 0 00 th There has been a power failure for a certain amount of time differs depending on Zealand however coverage will vary dependant on product For advice on exact Authorised Service Centre locations for your A ages on tne es a mains power failure unplugging malfunctioning fuse or product please telephone our Customer Care Centre on the number given below isplay reaker gt Remove the ingredients and start again using new Unless otherwise specified to the consumer the benefits conferred by this express warranty are additional to all other conditions warranties guarantees rights and remedies expressed or implied by the Trade Practices Act 1974 of Australia and
40. er lid Remove and wash with water Raise the dispenser lid to an angle of approximately 75 degrees Align the connections and pull towards you to remove or push carefully back at the same angle to attach Wait until the machine has cooled down first because it will be very hot immediately after use Jake care not to damage the seal Damage could lead to leakage of steam condensation or deformation Raisin nut dispenser Remove and wash with water Wash after each use to remove any residue To protect the non stick finish Bread pan and kneading blade are coated with a non stick finish to avoid stains and to make it easier to remove bread To avoid damaging it please follow the instructions below e Do not use hard utensils such as a knife or a fork when removing bread from the bread pan If the bread cannot be easily removed from the bread pan leave the bread pan for 5 10 minutes to cool making sure that it is not left unattended where somebody or something may get burnt After that shake the pan several times using oven gloves Hold the handle down so that it does not get in the way of bread Ui x ko 0 MOH e Ensure that the kneading blade is not embedded in the bread loaf before slicing it If it is embedded wait for the loaf to cool and remove it In removing the blade press on the base of the loaf and manipulate the blade gently to avoid damaging the loaf Do not use hard or sharp utensils such as a knife or
41. ese and leave to rise in a warm place 30 35 C for 30 40 minutes until doubled in size Bake in a preheated oven at 220 C for 15 20 mins or until golden brown e Delicious served warm with soup or with a Ploughmans lunch Form into a ring sealing both ends together tightly Place on a lightly greased tray and cover with glad wrap Leave to rise in a warm place 30 35 C for 30 minutes Bring a large saucepan of water to the boll 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 Bake at 200 C for 20 30 minutes Oo AA ON Brush with the beaten egg and sprinkle over seeds Bagels Whole Wheat Raisin Rolls Basic Dough 2hr 20min 6X Whole Wheat Dough Raisin 3hr 15min 6 OZ OZ Dry yeast 2 tsp Dry yeast 1 tsp Bread flour 450 g Bread flour 200 g Salt 1 tsp Whole wheat flour 200 g Dry milk 2 tbsp Salt 2 tsp Butter or oil 2 tbsp Dry milk 1 tbsp Sugar 1 tosp Butter 20 g Water 250 ml Sugar 1 tsp NZ Cinnamon DSE a o Water 280 ml a SP Bread improver optional etsp White flour 450 g anaiai CUD Salt 1 tsp Milk powder 2 tbsp NZ Butter or oil 2 tbsp surebake yeast 2 2 tsp sugar 1 tosp White flour 200 g Water 200 ml wholemeal flour 200 g Salt 2 tsp Milk powder 1 tbsp Method Butter 1 tbsp Divide dough into 12 16 equal portions Sugar 1 tsp 1 Cinnamon 1 tbsp
42. free loaf One batch Yeasted plain gluten free loaf above Seed mixture sunflower poppy sesame soy grit course polenta corn linseed meal L S A Water 450 480 ml 3 tbsp Important Notes 1 Do not leave gluten free bread in for keep warm Remove bread from Machine when baking is complete 2 Always assist kneading 5 10 mins into kneading process Lift lid do not turn machine off with spatula mix to ensure all wet and dry ingredients are combined scrape down sides Test dough by lifting some on spatula Dough should fall slowly from spatula If too thin add 2 4 Tbsp of rice flour If too thick add 1 3 Tbsp of water It should look like a thick cake mix or stiff mashed potato 3 3 tbsp milk powder can be added to any of these recipes Yeast responds to protein by adding cheese and or milk powder therefore the loaf will rise more 4 Flour fluctuates in refining therefore water content differs considerably Very refined flour e g rice flour labeled rice starch will not need as much water as a more course flour e g McKenzies You may need to cut water back 20 30 ml for finer flour 23 Dough Recipes whole wheat rye french pizza The Dough setting mixes and gives the dough It s first rising before you shape and bake it in your conventional oven 6 Timer cannot be used except pizza Prepare your ingredients according to the recipe and select
43. holemeal Loaf 75 Whole Wheat Bake 5hr Wholemeal Loaf 100 Whole Wheat Bake 5hr OZ M L XL Dry yeast 1 tsp 1 tsp 1 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tSp 2 tSp Dry milk 2 tSp 1 tosp 1 tosp Butter 15g 20 g 25g Sugar 1 tbsp 1 tbsp 1e tosp Water 300 ml 360 ml 410 ml Bread improver optional 2 tsp 1 tsp 1 tsp Rapid Wholemeal Loaf 75 Whole Wheat Bake Rapid 3hr Q OZ M L XL Dry yeast 1 tsp 2 tsp 2 4 tsp Whole wheat flour 1300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Dry milk 1 tbsp 1 tosp 1 tosp Butter 15g 20g 25g Sugar tbsp 1 tosp 2 tbsp Water 300 ml 350 ml 410 ml Bread improver optional 1 2 tsp 1 tsp 1 tsp Wholemeal Loaf 50 Whole Wheat Basic 5hr OZ M L XL Dry yeast 1 tsp 1 tsp 1 tsp Whole wheat flour 200 g 200 g 300 g Bread flour 200 g 200 g 300 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 2 tbsp 1 tbsp Butter 15g 20 g 25g Sugar 1 tbsp 1 tosp 1 tosp Water 300 ml 360 ml 410 ml Bread improver optional tsp 1 tsp 1 tsp Rosemary amp Thyme Loaf Whole Wheat Bake 5hr OZ M L XL Dry yeast 1 tsp 1 tsp 1 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 tosp
44. hr 45 min 10 20 min gt hr 40 min 3 hr 35 min italian 30 min _ 2hr 25 min Makes light bread for BAKE hour 10 15 min 3 hours 50 min 4 hr 30 min enjoying with pasta etc brioche vskesricehiavorsd bread BAKE 30min 20 30 min ihr30min 50 min 3 hr 30 min with eggs and butter sandwich 1 hour 2 hr 10 min Makes bread with a soft crust BAKE eo ae 1 hr 40 min 15 25 min 9 hr 50 min 50 min hours and texture gluten free Makes bread using gluten BAKE 15 min 1 hour 45 min 2 hours free bread mix flour KNEAD pian DOUGH 10 min JRE Uan SE _ 45 min Makes pizza dough omn 15min approx 10 min approx 10 min bake only BAKE fp o o o 30 min 30 min Bakes teabreads and cakes 1 hr 30 min 1 hr 30 min 1 Only LIGHT or MEDIUM available 2 Only MEDIUM or DARK available e The breadmaker will operate for a short time during the rise period to ensure optimal gluten development UJ D h aD U 4 Accessories Parts Identification Raisin nut dispenser The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the BAKE RAISIN or RAISIN i DOUGH mode Turn to P 11 for ingredients which may be placed in the raisin nut Raisin nut Lid dispenser dispenser flap Never operate the breadmaker without ie dispenser o
45. ken top crust use in rye mode Spelt flour In the wheat family but is a completely different species genetically Although it contains gluten some gluten intolerant people can digest it Makes loaves with a flat slightly sunken crust Brown flour 10 15 of wheat grain removed during milling Softgrain flour strong white flour with wheat and rye grains added Provides extra fibre texture and flavour e Do not use with Timer option grains can absorb water and swell up spoiling texture of loaf Granary or Malted Grain flour Has crushed wheat or rye grains added together with malted whole wheat Makes brown bread coarser and moister with nuttier flavour e Do not use more than stated quantity could damage bread pan s non stick finish Stoneground flour Grains are crushed between two large millstones rather than with steel rollers e Do not use more than stated quantity could damage bread pan s non stick finish or overload motor Other flour Products milled from other grains i e corn meal rice millet soy oat buckwheat barley flours e Do not use more than stated quantity hinders rising and texture e Should not be used as substitute for bread flour e Gluten Free see page 22 UJ D gt aD U D Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the non stick finish of the bread pan If using a bread mix E Bread mixes i
46. mer For Standard Available on basic Set delay timer Bake or Pizza and whole wheat time until bread Dough it is not eM is ready or set necessary to 4 the baking time oress this pad R for bake only Press the option pad Ea mode to choose Bake ana haea Crust Start Stop Dough Raisin Dough Crust Colour The start stop light will flash Bake Butter available on Basic during program selection and Gluten Free Press the start pad when e g basic only programming is completed e BAKE 24 To cancel a program press Bake bread knead rise bake e LIGHT this pad for 1 2 seconds M When the start pad is BAKE RAPID e MEDIUM pressed the start stop Faster baking process v light will stop flashing and A e DARK become constant If you e BAKE RAISIN AE wish to change the program Bake bread with added indicated by the you must stop the operation ingredients black dot between by holding down the stop light and dark pad for 1 2 seconds The DOUGH Wo display will go blank and the start stop light will go off Press the select pad to reactivate the screen and then re program accordingly When the start pad was pressed at first basic BAKE course will start Make dough knead rise e DOUGH RAISIN Up Make dough with added ingredients e BAKE BUTTER amp e This picture shows all words and symbols but during operation only those relevant will be displayed Bread making Ingredients Water Flou r Use norm
47. n being in place _ Dispenser lid Kneading blade Kneading blade wheat bread and gluten and wheat free bread i ee el Handle twos M ee et he ee Se O M ae Bread pan Control panel Panasonic Accessories Measuring cup Measuring spoon To measure out liquids To measure out sugar salt yeast etc 15 ml max 310 ml Tablespoon Teaspoon 10 ml increments e marking Y2 Y4 markings Plug Control Panel E Operation status e REST Displayed during the initial stage or with timer operation when the temperature of the bread pan and ingredients is being regulated before kneading e POWER ALERT displayed when there has been an interruption in the power supply e TEMP Displayed when the unit is hot allow to cool before use E Options E Time remaining until program As the option pad is pressed finished the option chosen will flash UJ 49 j 49 C op 4 basic 4 PID Bes whole wheat ay sandwic rye ts Af rit P free french pizza italian bake only Size M L XL LIGHT DARK Crust tart Select Choose type of bread or dough Each time this pad is pressed the arrow on the right of the display will move down to the next choice e basic e whole wheat e rye e french e jtalian e brioche e sandwich e gluten free e pizza e bake only Option Size Ti
48. n free 1 fa l ll pizza french italian bake only Size M L XL LIGHT DARK Crust 2 Press Option pad to choose ale Oo N D BAKE BUTTER e basic SBAKE iy gt hee i whole wheat MBUTIERGS E m sandwic spuien rye i f gluten free french o pizza italian bake only Size M L XL LIGHT DARK Crust Press Start pad to start the machine S basic M brioche p 22t whole wheat MBUTERSS Supe gee es sandwich Stop rye oy og gluten free maw i2Za french italian bake only Size M L XL LIGHT DARK Crust Time displayed indicating minutes until butter is added The start stop light will come on Vv Adding Additional Butter When adding extra ingredients such as 7 raisins add them with the butter Use Place the additional cubed butter when the beep sounds max 150 g for ingredients The display will show 0 in the display for 5 min After 5 min kneading will continue Do not add butter after display shows remaining time P 38 N Z gt BAKE gt BUTTERS mo m a Li After 5 min ies ee al Display indicates remaining time until completion of the program Press Stop pad and remove bread when machine beeps 8 times The flashing start stop light will go off 13 14 Baking Cakes basic BAKE whole wheat a rye 4 french a Ne italian gt bake only Size M L XL LIGHT DARK Crust vane Start sama oo se os Ton a Panasonic sp 25
49. nclude a baking process There has been a power failure or the machine has been stopped during breadmaking gt The machine switches off if it is stopped for more than approx ten minutes You can try baking the dough in your oven if it has risen and proved here is not enough water and the motor protection device has activated This only happens when the unit is overloaded and excessive force is applied to the motor gt Visit place of purchase for a service consultation Next time check the recipe and measure out the correct amount using the measuring cup provided for liquid and scales for weighing flour A small amount of dough will escape Dough release through the four holes so that it does ee holes not stop the rotating parts from rotating 4 in total This is not a fault but check occasionally that the kneading mounting shaft rotate properly gt If the kneading mounting shaft does not rotate when the blade is attached you will need to replace the kneading mounting shaft unit from the place of purchase or a Panasonic service center Kneading mounting shaft Kneading mounting shaft unit Part no ADA29A115 You have left the bread in the bread pan for too long after baking gt Remove the bread promptly after baking There has been a power failure or the machine has been stopped during breadmaking gt The machine switches off if it is stopped for more than ten minutes You may try baking the dough
50. ncluding yeast E Bread mix with separate yeast sachet 1 Place a 500 g mix in the bread pan then add 1 First place the measured yeast in the bread water Follow instructions on the packet for pan then the bread mix then the water the quantity of water e Bread Bakery Capacity 2 Select the basic BAKE RAPID Large 400 550 g mix for a loaf 250 600 g mix for a dough size setting 2 Set the machine according to the type of flour included in the mix and start the baking e White flour brown flour gt basic e Whole wheat multi grain flour gt whole wheat With some mixes it is not clear how much yeast is included so results may vary E Baking brioche with brioche mix Select the brioche or basic BAKE RAPID e rye flour gt rye Medium size LIGHT Baki Ng B read Turn to P 15 21 for bread recipes Place the ingredients in the bread pan Set the program and start _ Remove the bread Kneading blade basic brioche whole wheat sandwich rye gluten free french pizza italian bake only Size M L XL LIGHT DARK Crust Panasonic sp 257 Remove the bread pan Place the measured Select a bread type Press Stop pad and set the kneading ingredients in the bread whole wheat acne Uta sandwich and remove bread blade pan eee aie EET if Teu when machine beeps 8 times z ______ italian v bak
51. nd sprinkle over butter Roll up like a swiss roll starting from the long side Press edges firmly underneath Join ends to make a circle pinch edges together and place on a greased oven tray Cut nearly through to the centre of the ring at 2 5 cm intervals turning each section so that it faces cut side up Cover with plastic wrap and leave to rise in a warm place 30 35 C for 30 minutes Brush with beaten egg Bake in a preheated 180 C oven for 15 25 minutes or until golden brown Other fillings such as dried fruit jam mincemeat nuts etc can be used This tea ring can be iced with a vanilla icing if desired Sundried Tomato amp Basil Rolls Basic Dough Raisin 2hr 20min GX OZ Dry yeast 2 tsp Bread flour 450 g Salt 1 tsp Sugar 1 tsp Olive oil 1 tosp Fresh basil chopped 2 tosp Grated parmesan cheese 2 tbsp Water cece ZOOM Sundried tomatoes chopped Ys Cup NZ surebake yeast 3 tsp White flour 450 g Salt 1 tsp Sugar 1 tsp Olive oil 1 tosp Fresh basil chopped 2 tosp Grated parmesan cheese 2 tbsp Waler aune e eee 2510 cess Sundried tomatoes chopped Ys Cup Method Divide the dough into 12 equal portions Roll each portion into a ball and rest for 20 minutes Shape into a smooth ball by gently rolling and place on a greased tray Cover and leave to rise in a warm place 30 35 C for 30 minutes or until doubled in size Bake in a preheated
52. ore follow manufacturers instructions but use opened individual Spices Enhance the flavour of the bread sachets within 48 hours herbs E You can make your bread taste better by adding other ingredients Eggs Improve the nutritional value and colouring of the bread Water amount must be reduced proportionally Beat eggs when adding eggs Increases the bread s fibre content e Use max 50 g 2 02 Wheat germ Gives the bread a nuttier flavour e Use max 50 g 2 02 e Only use a small amount 1 2 tsp Main Flours Used in Bread Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten Carbon dioxide produced during fermentation is trapped within the elastic network of gluten thus making the dough rise White flour Made by grinding wheat kernel excluding bran and germ Used in e g basic french modes e Always use strong flour when using the recipes in this book e Do NOT use plain or self raising flour as a substitute for bread flour Wholemeal flour Made by grinding entire wheat kernel including bran and germ Makes bread rich in minerals but lower in height and denser than bread baked with white flour because the gluten strands are cut by the edges of bran flakes and germ Rye flour Contains some proteins but these do not produce as much gluten as wheat flour Makes dense heavy bread with a flat or slightly sun
53. ot using enough yeast or your yeast is old gt Use the measuring spoon provided Check the yeast s expiry date There has been a power failure or the machine has been stopped during breadmaking gt The machine switches off if it is stopped for more than ten minutes You will need to remove the bread from the pan and start again with new ingredients The sides of my bread have collapsed and the bottom is damp You have used too much flour or you are not using enough liquid gt Check the recipe and measure out the correct amount using scales for the flour or the measuring cup provided for liquids can smell burning while the bread is baking Smoke is coming out of the steam vent You haven t put the Kneading blade in the bread pan gt Make sure the blade is in the pan before you put in the ingredients There has been a power failure or the machine has been stopped during breadmaking gt The machine switches off if it is stooped for more than ten minutes You might be able to start the loaf again though this might give poor results if Kneading had already begun The kneading mounting shaft in the bread pan is stiff and does not rotate gt If the kneading mounting shaft does not rotate when the blade is attached you will need to replace the kneading mounting shaft unit consult the place of purchase or a Panasonic service centre The DOUGH option was selected gt The DOUGH option does not i
54. p 2 tbsp Golden syrup 2 tsp 1 tbsp 1 tbsp Water 300 ml 360 ml 410 ml Bread improver optional 1 2 tsp 1 tsp 1 tsp Orange Poppyseed Loaf Whole Wheat Bake Raisin 5hr OZ M 8 XL Dry yeast 1 tsp 1 tsp 1 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 29 150 g Salt 1 tsp 2 tSp 2 tsp Dry milk 2 tsp 1 2 tbsp 1 tbsp Butter 15g 20 g 20 g sugar 1 tosp 1 tosp 1 tbsp Orange rind 1 tosp 2 tbsp 3 tbsp Water 300 ml 360 ml 410 ml Bread improver optional 72 tsp lisp lisp Poppy seeds 2 tbsp Ys CUD Cup Date amp Nut Loaf Whole Wheat Bake Raisin 5hr OZ M i XL Dry yeast 1 tsp 1 tsp 1 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Dry milk 2 tsp 1 tbsp 1 tbsp Butter 15g 20 g 20 g Chopped dates Ys Cup 3 Cup Y Cup Water 300 ml 360 ml 410 ml Bread improver optional tsp Li Isp Chopped walnuts 11 4 cup 3 cup Cup Mixed Grain Bread Whole Wheat Bake Raisin 5hr QZ M l XL Dry yeast 1 tsp 1 tsp 1 tsp Whole wheat flour 180 g 100 g 150 g Bread flour 200 g 300 g 350 g Oatmeal 40 g 50 g 50 g Buckwheat groats 40 g 50 g 50g Cornmeal 20g 30 g 30 g Brown sugar 1 tosp 1 tosp 1 tbsp Butter 20 g 25g 25g Dry milk 1 2tbso 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Water S800 ml 30m 450ml Whole linseed 2 tsp 1 tbsp 1 tbsp Toasted sunflour seed 2 tsp 1 tosp 1 tosp
55. re Place the rolled out butter over two thirds of the dough Rest the dough in the refrigerator for 20 to D Fold the remaining third on top Seal edges 30 minutes 10 Place the dough at right angles to the previous position in the step 4 Roll out into 30 cm square Fold into thirds Wrap and place into refrigerator for 20 to 30 minutes Roll and fold twice more Wrap and chill after each folding After the final folding chill several hours or overnight spread the dough for the final time into 30 cm square Cut dough into 9 equal squares Cut each square diagonally to form two triangles Roll up each triangle loosely starting from the side opposite the point Curve ends SY zer Place seam side down on a greased baking tray Cover and place in warm area for 30 50 minutes or until almost doubled in size Brush with beaten egg Bake in a preheated 200 C oven for 15 to 20 minutes or until golden brown Doughnuts 1 0O NOOA ON Use Basic dough recipe on page 24 Divide the dough into equal portions Roll each portion into a ball Place on a lightly floured surface Cover with a plastic wrap and leave to rise for 20 minutes Shape each ball as desired in a ring twisted or in an oval shape Place on a greased tray Leave to rise at 30 C for 30 minutes Deep fry the doughnuts until golden brown Roll in a mixture of sugar and cinnamon or cool and use other toppings as desired M
56. s Start pad to start the machine basic lt BAKE RAISIN brioche g Start whole wheat Bin sandwich Stop rye Tr gluten free LOLs french ee pizza italian bake only Size M L XL LIGHT DARK Crust Time until the selected program is complete The start stop light will come on Vv Press Stop pad and remove bread or dough when machine beeps 8 times The flashing start stop light will go off a 5 Adding extra T ingredients Moist Ingredients e g chocolate cheese fresh fruits fruits packed In alcohol gt Moist Ingredients should be added directly into the bread pan with the other ingredients at the beginning of the cycle Dry Ingredients e g dried fruits nuts gt Dry ingredients can be added into the dispenser at the beginning of the cycle 11 12 Baking Brioche Yeast strong White Flour basic BAKE whole wheat te g Salt a Ne ot Ff Sugar Butter Cut into 2 cm cubes and keep in fridge 1 tsp 400 g 14 oz 1 tsp 2v2 tbsp 120 g 4 02 170 ml 2 approx 100 g Water Eggs medium Panasonic sp 257 1 2 0 Preparation Put the kneading blade into the bread pan P 8 2 Place the ingredients in the bread pan in the order listed in the recipe 3 Set the bread pan into the main unit and plug the machine into the socket Make sure the start stop light is off Select brioche gt gt _ oa ly T i
57. sation of steam within the loaf which operates if the stop pad Is not pressed on completion of the program However this will accelerate the browning of the crust therefore 4 Put the bread pan into the breadmaker and turn slightly clockwise e Pressing the button once will advance the timer by 10 minutes hold to advance more quickly Se eee es ee ee ee eB eB eB eB eB ee eB eB eB eB ee eB eB eB eB eB eB eB eB ee eB ee ee ee ee ee ee ee ee eS Me EEE ee ee ee ee ee ee ee ee ee ee Ia E Baking bread Press Start pad to start the machine upon completion of baking switch with added l basic EE BASENE off the unit remove the bread ingredients For optimum results dont open the lid until i SPM whole wheat unin Seer immediately from the unit to cool it bread is complete as it affects bread quality Stop rye j LiL gluten free if you leave the bread to cool P 11 french REST pizza down in the bread pan moisture Plug the breadmaker into a italian bake only will be retained within the loaf Size M L XL LIGHT DARK Crust which will affect the finished Clean and dry 230 240V socket _ Ss Time until the selected program is complete quality of the loaf Therefore cool Make sure the start stop light is on a wire rack to ensure optimum he start stop light will come on off before selecting a program istop lig quality of the loaf beforehand 10 Making Dough basic 4 whole wheat Size M L
58. ten strongly Usually bread improver is not used necessary However it is necessary to add Vitamin C bread improver of the proper quantity to improve the raising and texture of bread when ACTIVE YEAST is used Please decrease the amount of yeast more than SUREBAKE YEAST Decrease it from 1 2 tsp to tsp e Please note that the wheat element has been added to SUREBAKE YEAST e Yeast is hard to melt melt it in 30 ml of lukewarm water temperature that is lower than body temperature and add it when you use short program such as Gluten Free and the pizza program Then decrease the 30 ml from the amount of liquid The timer function of the pizza program is not recommended when yeast is melted before add in because yeast begins to act at once Do not melt yeast when you use other program e BAKE RAPID program is not recommended to use JE aj N D White Loaf Basic Bake 4hr OZ NZ M L XL M L XL Dry yeast 1 tsp 1 tsp 1 tsp Surebake yeast 2 tsp 2 tsp 3 tsp Bread flour 420 g 520 g 620 g White flour 350 g 450 g 600 g salt 1 tsp 2 tsp 2 tsp Salt 1 tsp 1 tsp 1 tsp Dry milk 2 tsp 2 toso 1 tbsp Milk powder 1 tosp 2 tbsp 3 tbsp Butter 15 g 20g cas Butter 1 tbsp 2 tosp 2 tosp Sugar 1 tosp 1 tosp 1 tosp sugar 1 tsp 1 tsp 2 tsp Water 300 ml 360 ml 410 ml Water 260 ml 320 ml 400 ml Rapid White Loaf Basic Bake Rapid 1hr 55min 2hr Q OZ M i
59. the correct mode When your dough is ready shape it allow it to rise and then bake it yourself The maximum load of the Bread Maker is 600 g 1 Ib 5 oz Dough recipes using 300 g 11 oz of flour may be doubled When the DOUGH program has completed its operation you may find that the prepared dough is easier to shape if it is tioped onto a lightly floured board before handling Example making plain bread rolls Shaping Dough can be shaped into round rolls plaits Knots French sticks large or small cobs or put ina traditional loaf tin i 5 ab SDAN Qa Hedgehogs Coat with a beaten egg 2 Proving Most recipes require the dough to be left to prove i e to be left to rise after shaping before the final baking Generally the dough should be left to prove in a warm place at approximately 30 35 C until the dough has doubled in size Approximate proving time Rolls 30 50 mins Whole breads 50 mins Jo prevent a hard dry skin forming cover the dough with a large polythene bag or cover with lightly oiled cling film 3 Glazing Baking Brush with milk salted water beaten egg or oil sprinkle with poppy seeds sesame seeds Bake following recipe guidelines Rolls Select one of the following recipes and follow the method below Shape dough wa L Place onto a greased baking tray and allow to prove until doubled in size aa 3 Brush with beaten egg 10 20 mins or until gol
60. tter 15 Sugar 2 tsp Water 315 ml Whole Wheat Sandwich Bread Sandwich Bake 5hr OZ Dry yeast 1 tsp Whole wheat flour 320 g Bread flour 100 g Salt 1 tsp Dry milk 2 tsp Butter ia sugar 22 tsp Water 315 ml Bread improver optional tsp NZ surebake yeast 2 tsp White flour 350 g Salt 1 tsp Milk powder 1 tosp Butter 1 tosp Sugar 1 tsp Water 260 ml NZ surebake yeast 2 tsp Wholemeal flour 350 g Gluten flour 1 tosp Salt 1 tsp Milk powder 1 tosp Butter 1 tosp Treacle 1 tosp Water 280 ml 21 Gluten Free Recipes basic gluten free gluten free bread mix wheat free bread mix 6 Timer cannot be used The Raisin Nut Dispenser does not operate on the Gluten Free program Put any additional ingredients directly into the bread pan at the start You can bake gluten free cakes following Our recipes on page 33 by substituting gluten free plain flour for standard plain flour If self raising flour is required also add 1 tsp of gluten free baking powder You can purchase gluten free bread mix at ePharmacies eHealth food shops eMajor supermarkets Making gluten free bread is very different from the normal way of producing bread in the breadmaker Please read through the guidelines on the right Please consult flour manufacturers for detailed information As a result of consistency some flour may remain on the sides
61. vescl 2 tbsp Plain flour 150 j C 3 tb sift flour baking powder and baking Salt tsp Ss P soda Add brown sugar 6 Bake in a preheated 210 C oven for 15 20 minutes Dried basil tsp Baking powder tsp Milk 1 3 cup Dried rosemary 1 ts see ie y a Vanilla essence 1 tsp In a separate bowl mix together eggs a bowl yoghurt and mashed banana Bake in a preheated 210 C oven for 26 30 minutes ae Method Add the liquid ingredients and the cooled melted butter to the dry ingredients Stir quickly and lightly 1 Sift flour into a bowl Line the bottom and sides of the bread pan with baking parchment and pour in the mixture e Make sure that the kneading blade is removed from the pan before the cake mixture is added e Ensure that the cake mixture is kept inside the baking parchment Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment Pour the mixture into the bread pan Soften butter at room temperature Add sugar and beat well until creamy Add eggs one by one and beat further until the mixture resembles frothy cream Select bake only mode and enter the cooking time on the timer Add flour and baking powder a half portion at a time and mix well Test with a skewer to see if the centre is cooked If it is not select the same mode again and enter a further Add remaining ingredients 5 10 minutes on the timer 0O Ae UON J5 Take the br
62. ving the blade carefully Some stays in the bread when types of flour absorb more water than others so try adding an extra 10 20 ml of remove it from the water next time bread pan Crust has built up underneath the blade gt Wash the blade and its spindle after each use 3 This warranty only applies if the product has been installed and used in accordance with the manufacturer s recommendations as noted in the operating instructions under normal use and reasonable care in the opinion of Panasonic The warranty covers normal domestic use only and does not cover damage malfunction or failure resulting from use of incorrect voltages incorrect installation accident misuse neglect build up of dirt or dust abuse misadjustment of customer controls mains supply problems thunderstorm activity infestation by insects or vermin tampering or repair by unauthorised persons including unauthorised alterations exposure to abnormally corrosive The steam remaining in the bread after cooking can pass into the crust and soften it conditions or any foreign object or matter having entered the product The crust creases and slightly A Thi eae l s warranty does not cover the following items unless the fault or defect being complained of existed at the time of goes soft on cooling gt To reduce the amount of steam try using 10 20 ml less water j g p purchase a Video or Audio Tapes d Cabinet parts g Microwave Oven cook pl

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