SD-YD250 - Panasonic
Contents
1. XL L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl oz C TBSP tsp oz fl oz Basic flour 21 8 C 101 2 oz 113 16 C 9 oz 11 2 C 7 3 OZ Whole wheat flour 21 8 C 101 2 oz 113 16 C 9 oz 11 2 C 71 3 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Brown sugar 2 TBSP 11 2 TBSP 1 TBSP Anise 3 tsp 2 tsp 1 tsp Orange juice 3 4 C 6 fl oz 5 3 C 5 fl oz 12C 4 fl oz Water 1C 8 fl oz 1546 C 71 4 fl oz 3 4 C 6 fl oz Dry yeast 11 2tsp 11 4 tsp 1 tsp Orange zest chopped 3 8 C 14C 2 TBSP Whole Wheat Sandwich measurements not as precise as weight measurements Select BAKE SANDWICH mode C cup s tsp teaspoon s TBSP Tablespoon s These loaves are all one size Size selection cannot be made lt Note for measuring flour gt For better results please use weight measurements 1 Cup 4 92 oz The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 Cup 4 92 oz Whole Wheat Sandwich Whole Wheat Herb Whole wheat flour Salt Dry milk Butter Molasses Water Dry yeast measurements not as precise as weight measurements C TBSP tsp 3 C 11 2 tsp 11 2 TBSP 11 2 TBSP 11 2 TBSP 11 4C 11 4 tsp 0z fl 0z 143 4 oz 10 fl oz Whole wheat flour Salt Dry milk Butter Brown sugar Basil flakes Parsley flakes Garlic powder Water Dry yeast Lopa 3 C 11 22. a E a E Ch a ORERAMINGI SINSTRUGTIONSS Cia 7 ap i te te Tm ya ae i e For help or advice using your new Bread Bakery i please call 1 800 211 PANA Monday to Friday 9 a m to 9 p m Eastern time Saturday and Sunday Eastern time 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 mitts when handling hot materials and 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 on or trip over it 7 Do not operate any appliance with a damaged cord or plug Refer servicing of appliance to an authorized Panasonic service center 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 manufac
3. Do not use cleansers steel wool pads or other abrasive materials Do not use benzine thinner alcohol etc Temperature sensor Wipe gently and avoid deforming the temperature sensor Yeast dispenser Wipe clean with a dry cloth If a damp cloth is used the dispenser must be dry completely before reuse Temperature 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 5 10 minutes Remove the blade Always remove the blade and wash the pan with mild liquid detergent after each use DO NOT SUBMERGE THE PAN IN WATER Do not use other abrasive materials or the pan may be scratched These parts are not dishwasher safe Measuring cup and spoon Rinse and wipe dry 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 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 Zz bread try to consume your bread as soon as possible oa For longer storage wrap well and store in the Pla
4. When 3 minutes have passed kneading will begin again and the RAISIN will stop blinking The raisin beep will sound For basic 42 72 minutes from Start For whole wheat 72 102 minutes from Start Do not put your finger in the dough or touch the bread pan while adding the dried fruits During operation do not remove the pan nor unplug the power cord The timer cannot be used for this option D gt a Allow at least 1 hour for the unit to cool down before the next use Steps The beeper will sound eight times and the indicating light will flash when the bread is baked or the dough is completed Press START STOP Promptly open the lid and remove the bread pan using oven gloves Note If the START STOP is not pressed and the bread pan is not removed the unit proceeds to keep the bread warm for 1 hour or until START STOP is pressed to prevent condensation of the steam For DOUGH options follow each recipe directions for further steps instructed in the cook book Turn the pan upside down Shake the pan several times to release the bread If the Kneading blade comes out with the bread use a heat resistant plastic utensil to remove it For DOUGH options when baking is completed remove from the oven using oven gloves Place the bread on a wire rack to cool and allow the steam to escape Unplug after use ENO A Notes The bread pan will be very hot
5. measurements not as precise as weight measurements L C TBSP tsp oz fl oz C TBSP tsp 02z fl 0z C TBSP tsp 02z fl 0z Whole wheat flour Bread flour Salt Dry milk Peanut butter Brown sugar Sesame seeds Water Dry yeast 21 8 C 21 8 C 2 tsp 2 TBSP 4C 2 TBSP 3 8 C 113 16 C 11 2 tsp 101 2 oz 101 2 oz 21 4 Oz 141 2 fl oz 17 8 C 17 8 C 2 tsp 2 TBSP 3 16 C 11 2 TBSP 144C 19 46 C 11 4 tsp 91 8 oz 91 8 oz 2 oz 1211 2 fl oz 11 2 C 11 2 C 11 2 tsp 11 2 TBSP 1 3 C 1 TBSP 11 8 C 11 4C 1 tsp 73 8 OZ 73 8 OZ 11 2 oz 10 fl oz measurements not as precise as weight measurements Whole Wheat Yogurt XL L M C TBSP tsp oz fl oz C TBSP tsp oz fl oz C TBSP tsp 0z fl oz Whole wheat flour 45 16 C 213 16 oz 31 16 C 181 4 oz 3 C 143 4 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Brown sugar 2 TBSP 11 2 TBSP 1 TBSP Sesame seeds 3 8 C 4C 1 3 C Yogurt plain 1C 3 4 C 1 2 C Water 15 16 C 7 2 fl oz 7l C 7 fl oz 1346 C 61 2 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp measurements not as precise as weight measurements 24 Whole Wheat Raisin Select BAKE RAISIN mode C cup s tsp teaspoon s TBSP Tablespoon s Ingredients in italics should be added at the beep lt Note for measuring flour gt The amounts shown in ar
6. Do not place it on any plastic surfaces Handle carefully If the bread is left in the unit further browning of crust color may occur The bread and the kneading blade will be very hot A metal utensil may scratch the finish of the kneading blade See Slicing and storing the bread on P 13 To use the timer BAKE option 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 in which you want the bread to be explanation of the TIMER pads ready dh 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 a Example If the present time is 9 00 pm and you want the bread to be finished at 6 30 am tomorrow morning set the timer to 9 30 9 hours and 30 minutes the time required until the completion of the bread a lt 9 hours 6 30 am and 30 minutes finish Press START STOP There will be no action while the timer is working DARK LIGHT The time remaining before the bread is AREST p BASIC finished is displayed in hours and Da Z4 e WHOLEWHEAT minutes af 00 MULTIGRAN BAKE FRENCH PIZZA BAKE ONLY v XL L M The above display is for basic BAKE XL size medium colour Using the BAKE RAPID option Follow th
7. sodium bicarbonate and baking powder Other ingredients used for flavored loaves Egg Vitamin C Ascorbic Acid These are sometimes added to J Ascorbic acid is a bread improver nutritionally enrich the dough they fe N i e it helps improve the volume of also improve the keeping properties the loaf This is now incorporated and colour of the baked product into the Fast Action Easy Bake Medium sized eggs are used yeast and does not have to be added as a separate ingredient Fruits although we recommend adding 1 4 tsp Vitamin C Dried fruits are used in some of the powder to certain whole wheat loaves to improve following recipes Total weight of the rise dried fruits used should not exceed recommendations in the recipes Nuts Nuts may be used but chop them finely Use no more than the recipe When using fresh fruit use only as directed in the following recipes as the water content of the fruit will recommends affect the loaf volume The height of bread when nuts are used may be low because the Bran chopped nuts will cut the gluten structure Approximately 4 5 tbsp can be added to When adding nuts as well as dried fruit their total boost the fibre content Do not use more weight should not exceed that recommended in the than this recommended amount as it will recipes Remember to chop them finely as these affect the volume of the loaf interfere with mixing Bran cereals may be used in more quantities Refer to r
8. 11 2 tsp 11 4 tsp 1 tsp Spicy Cheese measurements not as precise as weight measurements Bread flour Salt Dry milk Sugar Dry mustard Black pepper Butter Cheddar cheese shredded Worcester sauce Water Dry yeast XL L C TBSP tsp 47 16 C 2tsp 2 TBSP 2 TBSP 2tsp 1 2 tsp 21 2 TBSP 3 8 C 2 TBSP 17 3 C 11 2 tsp 0z fl oz 213 4 oz 15 fl oz C TBSP tsp 31 16 C 2tsp 2 TBSP 13 4 TBSP 11 2 tsp 1 2 tsp 2 TBSP 1 4C 11 2 TBSP 19 16 C 11 4 tsp 0z fl oz 181 4 oz 121 2 fl oz C TBSP tsp 3 C 11 2 tsp 11 2 TBSP 11 2 TBSP 1 tsp 1 4 tsp 11 2 TBSP 3 16 C 1 TBSP 15 16 C 1 tsp 0z fl oz 143 4 oz 101 2 fl oz measurements not as precise as weight measurements Zucchini XL L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl oz C TBSP tsp 0z fl oz Bread flour 47 16 C 213 4 oz 31 16 C 181 4 oz 3 C 143 4 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Sugar 2 TBSP 13 4 TBSP 11 2 TBSP Cinnamon 2 tsp 11 2 tsp 1 tsp Cloves Powdered 1 tsp 1 2 tsp 1 4 tsp Butter 21 2 TBSP 2 TBSP 11 2 TBSP Walnuts finely chopped 5 16 C 4c 3 16 C Zucchini grated 5 16 C 1 4 C 3 16 C Water 112C 12 fl oz 1546 C 101 2 fl oz Whe C 83 4 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp measurements not as precise as weight measurements EES p Ne Basic Raisin Basic Raisin Select BAKE RAISIN mode C cup s tsp teaspoon s TBSP Ta
9. C TBSP tsp 0z fl 0z Bread flour 47 6 C 213 4 oz 311 16 C 181 4 oz 3 C 143 4 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Sugar 2 TBSP 13 4 TBSP 11 2 TBSP Water 13 4 C 14 fl oz 112C 121 4 fl oz 1 4 10 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp measurements not as precise as weight measurements Carrot Splice Bread XL L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z Bread flour 47 16 C 213 4 oz 311 16 C 181 4 oz 3 C 143 4 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Carrots grated 1 4C 21 2 TBSP 2 TBSP Allspice 4 tsp 1TBSP 2 tsp Honey 2 TBSP 2TBSP 11 2 TBSP Water 112C 121 4 fl oz 1746s C 111 4 fl oz 11 8 C 9 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp measurements not as precise as weight measurements Cranberry Bread XL L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z C TBSP tsp 0z fl oz Bread flour 47 16 C 213 4 oz 311 16 C 181 4 oz 3 C 143 4 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Sugar 2 TBSP 13 4 TBSP 11 2 TBSP Cranberry juice 3 4 C 6 fl oz 5 3 C 5 fl oz 1 2 C 4 fl oz Water 1C 8 fl oz 1546 C 71 4 fl oz 3 4 C 6 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp measurements not as precise as weight measurements Egg Bread L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z
10. limitation of incidental or consequential damages or limitations on how long an implied warranty lasts so the above exclusions or limitations may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state If you have a problem with this product that is not handled to your satisfaction then write to the Consumer Affairs Department at the Company address indicated above 34 d Panasonic Consumer Electronics Company Division of Matsushita Electric Corporation of America One Panasonic Way Secaucus New Jersey 07094 Panasonic Sales Company Division of Matsushita Electric of Puerto Rico Inc Ave 65 de Infanteria Km 9 5 San Gabriel Industrial Park Carolina Puerto Rico 00985 DZ50A1341 Printed in China
11. mixture is added Ensure that the cake mixture is kept inside the baking sheet The maximum baking time is 1 hour and 30 minutes Banana Tea Loaf 8 oz 15 8 C 1 4 tsp 1 2 tsp 3 oz 2 OZ 1 lb 2 oz 1 self raising flour bicarbonate of soda salt butter caster sugar bananas with skin peel amp mash medium sized egg beaten Optional glaze apricot jam walnut banana chips measurements not as precise as weight measurements Sieve flour salt bicarbonate of soda together into a bowl Rub the butter into the flour until it resembles fine breadcrumbs Stir in the sugar bananas and the beaten egg mix well Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment Place the mixture into the bread pan being careful to ensure that the mixture is inside the baking parchment Select the bake only program and enter 45 minutes on the timer After baking test with a skewer to see if the cake is cooked If the cake requires extra time select the bake only program again and enter a further 3 5 minutes on the timer If it is still just slightly sticky this will cook through during the stand period Take the bread pan out of the bread maker using oven gloves and leave to stand for 5 10 minutes before removing from the bread pan and allowing to cool Glaze if desired Soften the jam spread over the top of the warm teabread and sprinkle w
12. 2 hr 20 min 2 hr 55 min a s 2 hr 20 min 1 hour 2hr20min 2hr50 min 1hr40min 2hr50min 4hr 10 min 2 Bake 50 min 35 min 50 min 50 min 45 min 50 min 55 min 30 90 min Total 4hours 1hr55min 4 hours 5 hours 3 hours 5 hours 6 hours 30 90 min Timer iva iva ia DOUGH options Whole Wheat Dough Basic Dough Whole Wheat i Basic Dough Dough Raisin French Dough Pizza Dough Raisin Multigrain Dough 30 50 55 75 40 min Rest 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 hr10 min 1hr40 min 1hr45min 10 15 e 1hr30 min 2 hours 2 hr 40 min min _ Approx Knead 10 min Approx Rise 10 min Total 2 hr 20 min 3 hr 15 min 3 hr 35 min 45 min Timer Parts identification Bread pan Yeast dispenser Slide in the pan to the correct position in Located on the top of the lid the unit Twist slightly counter clockwise to remove To remove Kneading blade Handle Kneader mounting shaft Control panel Accessories Measuring spoon Use to measure sugar salt etc Tablespoon approx 1 2 fl oz 15 m2 Teaspoon approx 1 6 fl oz 5 m2 Plug Measuring cup Use to measure liquids 1 cup 8 fl oz 240 m2 Control panel display functions Be sure you understand the function of each pad before using the Brad akeryo NOTE The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping You m
13. 4 fl oz 3 oz 3 C 11 2 tsp 11 2 TBSP 11 2 TBSP 11 2 TBSP 1 3 C 1 4C 11 4C 1 tsp 143 4 oz 10 fl oz 2 Oz measurements not as precise as weight measurements Select BAKE SANDWICH mode C cup s tsp teaspoon s TBSP Tablespoon s These loaves are all one size Size selection cannot be made lt Note for measuring flour gt The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 Cup 4 92 oz Walnut Cinnamon C TBSP tsp oz fl 0z C TBSP tsp oz fl oz Bread flour 3 C 143 4 oz Bread flour 3 C 143 4 oz Salt 11 2 tsp Salt 11 2 tsp Dry milk 11 2 TBSP Dry milk 11 2 TBSP Butter 11 2 TBSP Butter 11 2 TBSP Sugar 11 2 TBSP Brown sugar 11 2 TBSP Water 1 4C 10 fl oz Cinnamon 1 tsp Dry yeast 1 tsp Walnuts 3 16 C measurements not as precise as weight measurements Water 1 4C 10 fl oz Dry yeast 1 tsp measurements not as precise as weight measurements 23 BAKE amp BAKE RAPID mode For BAKERAPID mode add extra 1 tsp of dry yeast C cup s tsp teaspoon s TBSP Tablespoon s The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 cup 4 92 oz Whole Wheat 100 Whole Wheat XL C TBSP tsp oz fl oz Whole wheat flour Salt Dry milk Butter Molasses Water Dry yeast L 45 16 C 2 t
14. 58F 408C 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 is on display rrr Ls hehe is on display There has been a 10 minute or less power cut The power plug has been inadvertently pulled out or the breaker has activated Or there has been a slight change in the power supplied to the machine There has been more than 10 minutes of power loss due to power failure unplugging of the power cord or a malfunctioning of household fuse or breaker If the interruption in the power supply is momentary the operation will not be affected If the power is restored within 10 minutes the bread maker will operate again However the bread may not turn out well Remove the dough and start again using all new ingredients Not baked at all although the operation appears to have proceeded This only happens when the unit is overloaded and an excessive force is applied to the motor After about 30 minutes the motor automatically starts running again Motor protection device Motor protection device has activated Check to see if the kneader mounting shaft can rotate No Yes Service will be required Make sure you did not use too much or too hard heavy ingredients then start again using all new ingredients If the unit is overloaded and an excessive force is appl
15. C bread flour 2 TBSP milk powder 2 TBSP sugar 2tsp salt 2 TBSP olive oil 111 fl oz water 1 tsp bread improver optional Topping 1 4C olive oil 1 TBSP fine sea salt 2 tsp dried oregano 2 tsp dried basil 1 cup bread flour extra for kneading measurements not as precise as weight measurements Press MENU until arrow points at pizza Press Start Stop Knead dough on a lightly floured surface until it becomes elastic and springs back when touched Shape into a flat circle place on a baking tray make holes with the end of a wooden spoon 5 cm apart over the surface of the dough Cover and let rest in a warm place for 20 25 minutes until almost doubled in size Brush surface with olive oil sprinkle with sea salt oregano and basil Bake in a preheated 340 F oven for 26 30 minutes O 0O WwW N 34 C cup s tsp teaspoon s TBSP Tablespoon s lt Note for measuring flour gt The amounts shown in are not as precise as weight meas For better results please use weight measurements 1 cup BAKE ONLY urements 4 92 02 This program can be used for baking cakes and tea breads It is not suitable for all types of cake such as light sponge cakes Chiristmas pudding or those that requi re going into a hot oven Make sure that the kneading blade is removed from the pan and the bottom and sides of the bread pan are lined with a waxed baking paper before the cake
16. C TBSP tsp 0z fl 0z Bread flour 47 16 C 213 4 oz 31 16 C 181 4 oz 3 C 143 4 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Sugar 2 TBSP 13 4 TBSP 11 2 TBSP Egg 2 2 1 Milk with the egg 13 4C 14 fl oz 11 2 C 121 4 fl oz 11 4C 10 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp Place the egg s inthe measuring cup then add milk measurements not as precise as weight measurements Herb Bread XL L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z Bread flour 47 16 C 311 6 C 3 C 143 4 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Dry parseley 1 4C 3 TBSP 2 TBSP Caraway seeds 3 TBSP 2 TBSP 1 TBSP Dill seeds 3 TBSP 2 TBSP 1 TBSP Water 17 8 C 1746s C 111 4 fl oz 11 8 C 9 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp 21 measurements not as precise as weight measurements BAKE amp BAKE RAPID mode For BAKE RAPID mode add extra 1 tsp of dry yeast C cup s tsp teaspoon s TBSP Tablespoon s lt Note for measuring flour gt The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 Cup 4 92 oz Milk Bread XL L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z Bread flour 47 16 C 213 4 oz 311 16 C 181 4 oz 3 143 4 oz S
17. Cracked wheat cereal Unsalted sunflower seeds Honey Water Dry yeast 33 4 C 2 tsp 2 TBSP 21 2 TBSP 2 TBSP 1 4C 1 4C 2 TBSP 11 2 tsp 182 3 oz 131 2 fl oz measurements not as precise as weight measurements Multigrain C TBSP tsp oz fl oz Whole wheat flour Bread flour Soy flour Cornmeal Cracked wheat cereal Oatmeal Flax seeds 19 4 C 2 C 2 TBSP 2 TBSP 2 TBSP 1 TBSP 1 TBSP 2 tsp 2 TBSP 21 2 TBSP 2 TBSP 11 2 tsp 81 2 oz 10 oz 131 2 fl oz measurements not as precise as weight measurements Seven Grain C TBSP tsp oz fl oz Whole wheat flour Salt Dry milk Butter 7 grain cereal Molasses Water Dry yeast 33 4 2 tsp 2 TBSP 21 2 TBSP 3 8 C 2 TBSP 11 2 tsp 182 3 oz 131 2 fl oz measurements not as precise as weight measurements 26 Select BAKE mode C cup s tsp teaspoon s TBSP Tablespoon s This loaf is one size Size selection cannot be made lt Note for measuring flour gt The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 cup 4 92 oz French Bread TBSP tsp Bread flour 143 4 oz Salt Butter Water Dry yeast 101 2 fl oz measurements not as precise as weight measurements Select DOUGH mode C cup s tsp teaspoon s TBSP Tablespoon s This loaf is one size Size selec
18. Electric Corporation of America One Panasonic Way Secaucus New Jersey 07094 Panasonic Sales Company Division of Matsushita Electric of Puerto Rico Inc Ave 65 de Infanteria Km 9 5 San Gabriel Industrial Park Carolina Puerto Rico 00985 PANASONIC Automatic Bread Maker Limited Warranty Panasonic Consumer Electronics Company or Panasonic Sales Company collectively referred to as the Warrantor will repair or replace this product with new or refurbished parts or equivalent product free of charge in the USA or Puerto Rico for one 1 year from the date of the original purchase in the event of a defect in materials or workmanship Carry in or mail in service in the USA can be obtained during the warranty period by contacting a Panasonic Services Company PASC Factory Servicenter listed in the Servicenter Directory Or call toll free 1 800 211 7262 to locate a PASC Authorized Servicenter Carry in or mail in service in Puerto Rico can be obtained during the warranty period by calling the local Panasonic Sales Company telephone number listed in the Servicenter Directory This warranty is extended only to the original purchaser A purchase receipt or other proof of date of original purchase will be required before warranty service is rendered When shipping the unit carefully pack it and send it prepaid adequately insured and preferably in the original carton Include a letter detailing the complaint and provide a day ti
19. Too much MEASUREMENT ERRORS 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 20 ie ORO 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 68 8 F 20 5 C 15 Collapsed after over rising Bread doesn t rise enough Unleavened or not leavened enough Top of bread floured Under browned and sticky Browned and floured sides center sticky and raw Sides brown but flour coated bottom J Not baked Slices unevenly and is sticky OJO OJOJOO O O JOJO OJO OJOJO JO 16 Ingredients Since the bread program on your Automatic Bread Bakerya is completely computerised the success of your loaf depends on the quantity and quality of the ingredients Flour Wheat flour provides the bulk and structure of bread Flour is classified into two types strong flours which are milled from hard wheat and weak flours which are milled from soft wheat The difference in the two types of wheat is the content of proteins that form gluten gluten is the important constituent of bread which provides its struct
20. abnormal conditions 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 yar r m o n a Steps Remove the bread pan from the unit Twist slightly counter clockwise and pull up using the handle Mount the kneading blade on the shaft Make sure that the kneading blade and the kneading shaft are free of bread crumbs Place all the ingredients except the liquids and dry yeast inside the bread pan RAISIN modes only You may place dried fruits later when the beeper sounds to prevent them from being crushed see step 10 Pour water and other liquids if any into the bread pan Place the bread pan inside the body Be sure the bread pan contacts the bottom of the unit Turn the handle down Close the top lid Fill the yeast dispenser with the correct amount of dry yeast After START STOP is pressed the yeast will automatically drop into the bread pan at the proper time Close the yeast dispenser lid Close the top lid Plug into a 120 volt outlet DOO appears DO NOT press START at this stage The machine will default to an extra large basic bread with medium crust if START is pressed now Select your program first ay ae Notes The kneading blade is designed to fit loosely on the shaft with some room for turning See re
21. alcohol This gas production causes the leavening or the rise of yeast dough The alcohol evaporates during baking Yeast is available in two forms fresh and dry Dry yeast is available in two types the type that requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients For Bread Bakerye use the latter type Do not use fresh yeast or dry yeast that requires preliminary fermentation Always use yeast marked active dry instant or breadmachine yeast on the packet Do not dissolve yeast in water before use It is placed dry in the bread pan first before all other ingredients As there is an optimum temperature for yeast to activate your Brad Bakeryeincorporates a heat sensor to keep the dough at the correct temperature during the rising process We use the minimum quantity of yeast required in our recipes to avoid spoiling the flavour of the finished loaf Yeast must be stored in the refrigerator for short term storage For longer storage keep in the freezer Its reactions to temperature are as follows DAF TAE casera TAER Inactive Storage temperature 60 F to 70 F eee Slow action 70 F tO 90 F eee Best growth Fermentation and proofing temperatures for bread growth Above 120 F naasna Yeast is killed Chemical leaveners Chemical leaveners are those that release gases produced by chemical reactions Chemical leaveners used in this book are baking soda
22. alt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Sugar 2 TBSP 13 4 TBSP 11 2 TBSP Milk 11346 C 141 2 fl oz 112C 121 4 fl oz 11 4 C 10 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp Pepperoni amp Cheese Bread measurements not as precise as weight measurements XL L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl oz C TBSP tsp 0z fl oz Bread flour 47 16 C 213 4 oz 311 16 C 181 4 oz 3 C 143 4 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Sugar 2 TBSP 13 4 TBSP 11 2 TBSP Pepperoni finely chopped 4 oz 3 oz 2 oz Provolone cheese chopped 3 3 C 1 4C 1 3 C Parmesan cheese grated 346 C 1 8 C 146 C Garlic powder 1 2 tsp 1 2 tsp 1 4 tsp Onion powder 1 2 tsp 1 2 tSp 1 4 tSp Oregano 1 4 tsp 1 4 tsp 1 4 tsp Olive oil 1 TBSP 2 tsp 1 tsp Water 15 3 C 13 fl oz 1746 C 111 2 fl oz 13 16 C 91 2 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp Rye Bread with Onions and Caraway measurements not as precise as weight measurements XL L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z C TBSP tsp 0z fl oz Bread flour 47 16 C 213 4 oz 31 16 C 181 4 oz 3 143 4 oz Rye flour aC 3 16 C 1 8 C Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Sugar 2 TBSP 13 4 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Onions chopped 3 3 C 1 4 C 1 3 C Caraway seeds 11 2 TBSP 1 TBSP 2 tsp Water eC 121 4 fl oz 13 8 C 11 fl oz 13 16 C 91 2 fl oz Dry yeast
23. asic BAKE RAISIN whole wheat BAKE whole wheat BAKE RAPID whole wheat BAKE RAISIN e Size and crust colour will be affected by the room temperature and the quality of flour and or other ingredients J AA A A a OSN s SIS SE Baking programs NOTE e The duration of each process is approximate and will vary according to the ambient temperature The following time is when the timer is not used The availability to choose the timer is indicated with a tick _ in the timer 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 options The keep warm is not available for the DOUGH option and the BAKE ONLY option For BAKE RAISIN amp DOUGH RAISIN options there will be a break of 3 minutes during the BAKE options kneading process to add dried fruits and nuts Whole Wheat Bake Basic Bake A Basic Basic Whole Wheat Whole Wheat Whole Wheat Basic Bake Bake Rapid Bake Raisin Bake Sandwich Bake Rapid Bake Raisin French Bake Bake Only Sandwich Multigrain Bake 30 60 30 60 60 90 60 90 40 min P Rest min min min 15 min min 1 hr 55 min 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 1hr 50 min approx 1 hr 50 min 2 hr 20 min approx
24. ay peel this film off and discard it Panasonic SD YD250 ATEMP A RESTA p gt a a a E a Lt RAISIN BAKE DOUGH gt RAPID ALERT gt SANDWICH op v v v 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 Itis not necessary to press this pad for basic Each time the pad is pressed the display will change accordingly SELECT Press to choose the bake option 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 SIZE Press this pad to select the size of the loaf for BAKE BAKE RAPID amp BAKE RAISIN options of basic and wholewheat bread CRUST Press this pad to select the color of the crust for BAKE BAKE RAPID amp BAKE RAISIN options of basic bread TIMER Press this pad to set the timer and to set the baking time for the bake only option The time will advance 10 minutes each time this pad is pressed 1 minute for the bake only option The timer setting will change rapidly if constant pressure is applied to the pad Indicator light 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
25. better results please use weight measurements 1 cup 4 92 oz Dinner Rolls Yield 18 16 oz 31 4C bread flour 1 4 C sugar 11 2 tsp salt 3 TBSP dry milk 3 TBSP butter or margarine 71 2 fl oz 15 16 C water 11 2 tsp dry yeast 1 egg beaten for brushing on top poppy seeds optional for sprinkling on top sesame seeds optional for sprinkling on top 3 4 TBSP 3 4 TBSP Variation Whole Wheat Dinner Rolls Replace 11 2 cups bread flour with whole wheat flour measurements not as precise as weight measurements Make the dough according to instructions on P 7 9 Divide the dough into 18 equal portions Roll each portion into a ball Cover with a plastic wrap and rest for 20 minutes Roll one end of the ball ona lightly floured surface to make a cone Roll each cone into a wedge shape approximately 1 4 inch thick using a rolling pin Starting with the wider end roll up the wedge loosely towards the narrower end Place seam side down ona greased baking pan Spray water on top Proof at 90 F for 30 to 50 minutes or until nearly doubled Brush rolls with beaten egg sprinkle with poppy seeds or sesame seeds if desired Bake in 350jF oven for 10 to 15 minutes or until golden brown 28 Select DOUGH mode C cup s tsp teaspoon s TBSP Tablespoon s lt Note for measuring flour gt The amounts shown in are not as precise as w
26. blespoon s Ingredients in italics should be added at the beep lt Note for measuring flour gt The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 cup 4 92 oz L XL C TBSP tsp oz fl oz Bread flour Salt Dry milk Butter Sugar Water Dry yeast Raisins 47 16 C 2 tsp 2 TBSP 21 2 TBSP 2 TBSP 13 4C 11 2 tsp Fruit Nut Bran XL 213 4 oz 14 fl oz 4 4 oz C TBSP tsp 311 6 C 2 tsp 2 TBSP 2 TBSP 18 4 TBSP 112C 11 4 tsp 0z fl oz 181 4 oz 121 4 fl oz 31 2 oz C TBSP tsp 3 C 11 2 tsp 11 2 TBSP 11 2 TBSP 11 2 TBSP 11 4 1 tsp 02z fl 0z 1438 4 oz 10 fl oz 3 oz measurements not as precise as weight measurements If you find that the raisins do not get mixed into the dough but remain burnt on the surface of the loaf which then come off after being baked increase 1 2 tablespoons of water to make the dough softer the next time L C TBSP tsp 02z fl 0z C TBSP tsp oz fl oz C TBSP tsp 0Z fl 0Zz Bread flour Salt Dry milk Butter Sugar Bran flakes Sliced almonds Water Dry yeast Dried fruit bits 47 16 C 2 tsp 2 TBSP 21 2 TBSP 2 TBSP aC 3 8 C 13 4C 11 2 tsp Basic Sandwich Basic Sandwich 213 4 oz 14 fl oz 31 2 oz 311 6 C 2 tsp 2 TBSP 2 TBSP 13 4 TBSP 4 5 16 C 112C 11 4 tsp 181 4 oz 121
27. ce 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 Kneader mounting shaft unit Part No ADA 29A115 Specifications Power supply 120V AC 60 Hz Power consumed 550 W Capacity max 213 4 0z 620 g of bread flour min 143 4 0z 400 g of bread flour Timer Digital timer up to 13 hours Protective device Self resetting motor protector Dimensions H X W X D approx 14 X 131 3 X9 Weight approx 15 Ibs Accessories Measuring cup measuring spoon 13 Display indications for abnormal conditions Condition Reason Cause How to reset restart TEMP appears on display The unit is hot above 40BC 1058F This may occur during repetitive use You must allow the unit to cool down before reusing Leave the unit as it is When the unit has cooled to below 10
28. cipes given When baking is completed remove from the oven using your The timer cannot be used oven gloves and cool on a wire rack for this option Steps Notes Prepare cake in a separate mixing Follow instructions in the bowl Cookbook for details Place the mixture carefully into the Ensure that the bread pan is lined bread pan lined with baking parchment The kneading blade must be so the cake mixture does not removed touch the sides 3 MENU Press select to choose BAKE ONLY 11 Steps Notes Press TIMER to set the required time Time indication starts from 30 Between 30 to 90 minutes minutes and moves up to At The Timer cannot be used to delay the 1 hour 30 minutes in 1 minute start of baking increment 5 a Press START STOP 6 Note Upon completion of baking you may check the consistency of the baked product by piercing the centre with a skewer When checking with a skewer If the baking is still insufficient you may additionally bake by take utmost care not to burn pressed The additional baking time may be set as longas e extremely hot the accumulated baking time does not exceed 90 minutes How to clean Before cleaning the unit unplug and allow the unit to cool Yeast dispenser opening Body and Lid J Body and lid should be wiped clean with a damp cloth Use only mild liquid detergent For baked on materials use anon scratch scourer and detergent on the interior
29. cipes on P 21 33 Flour dry milk salt sugar butter etc first Wipe off any moisture or foreign matter from the outside of the bread pan before placing it in the unit If the bread pan is not placed correctly the dough will not be kneaded properly If any moisture remains on the dispenser the yeast may not drop completely during the kneading process Position the unit away from edge of the table or counter top The unit may vibrate or move during the kneading process Place the unit where it will not fall off should the unit move 7 9 10 DARK _LIGHT BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY XL L M LIGHT A gt BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY DARK _ A a ar E ar KA E E RAISIN BAKE DOUGH RAPID SANDWICH GE Select size DARK LIGHT BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY v XL L M The above display is for basic BAKE XL size medium colour Steps Press select to choose the type of bread indicated on the right of display Keep pressing the pad to move the arrow down the list of bread types For basic it is not necessary to press this pad For bake only program refer to P 11 12 for instructions Press SELECT to choose BAKE RAPID BAKE SANDWICH BAKE RAISIN DOUGH or DOUGH RAISIN Ta MENU For BAKE it is not necessary to press this pad CRUST Se
30. e amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 cup 4 92 oz Gingerbread 1 oz 3 oz 2 OZ 3 oz 8 oz 15 8 C 11 2 tsp demerara sugar butter golden syrup black treacle plain flour ground ginger baking powder bicarbonate of soda 11 2 tsp 1 2 tsp 1 2 tsp salt 5 fi oz milk 1 medium sized egg beaten measurements not as precise as weight measurements 1 Warm sugar butter golden syrup and treacle together until just melted This can be done on the hob or in the microwave oven High power for 1 minute 2 Stir in all of the sieved dry ingredients 3 Mix in the milk and the beaten egg 4 Beat thoroughly with a wooden spoon Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment Place the mixture into the bread pan being careful to ensure that the mixture is inside the baking parchment Select bake only program and enter 35 minutes on the timer After baking test with a skewer to see if the cake is cooked If the cake requires extra time select the bake only program again and enter a further 3 5 minutes on the timer If it is still just slightly sticky this will cook through during the stand period Take the bread pan out of the bread maker using oven gloves Leave to stand for 5 10 minutes before removing from the bread pan and allowing to cool 33 Ma
31. e not as precise as weight measurements Whole Wheat Raisin XL L M C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z C TBSP tsp 0z fl 0z Whole wheat flour 41 4 C 21 oz 311 16 C 181 4 oz 3 C 143 4 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Molasses 2 TBSP 13 4 TBSP 11 2 TBSP Water 17 8 C 15 fl oz 15 8C 13 fl oz 1546 C 108 4 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp Raisins 4 4 oz 31 2 Oz 3 Oz measurements not as precise as weight measurements If you find that the raisins do not get mixed into the dough but remain burnt on the surface of the loaf which then come off after being baked increase 1 2 tablespoons of water to make the dough softer the next time Apple Raisin XL L M C TBSP tsp oz fl oz C TBSPitsp oz fl oz C TBSPitsp oz fl oz Basic flour 21 8 C 101 2 oz 113 16 C 9 oz 11 2 C 7 3 OZ Whole wheat flour 21 8 C 101 2 oz 113 16 C 9 oz 11 2 C 71 3 oz Salt 2 tsp 2 tsp 11 2 tsp Dry milk 2 TBSP 2 TBSP 11 2 TBSP Butter 21 2 TBSP 2 TBSP 11 2 TBSP Sugar 11 2 TBSP 1 TBSP 2 tsp Cinammon 2 tsp 11 2 tsp 1 tsp Apple grated tC 33 4 Oz 3 8 C 3 oz aC 13 4 oz Water 13 8 C 11 fl oz 11 4C 10 fl oz 1146 C 81 2 fl oz Dry yeast 11 2 tsp 11 4 tsp 1 tsp Raisins 4 4 oz 31 2 OZ 3 OZ m rements not reci weight m rements Orange Anise measurements not as precise as weight measurements
32. e previous steps 1 6 For step 7 choose either BASIC or WHOLE WHEAT there is no BAKE RAPID option for the MULTIGRAIN or FRENCH For steps 8 amp 9 follow the instructions below Press SELECT pad to choose DARK LIGHT The remaining MENU BAKE RAPID gt BASIC time is displayed WHOLEWHEAT in hours and MULTIGRAIN FRENCH PIZZA BAKE ONLY Then select size and crust colour minutes v Press START pad X L M The above display is for BASIC BAKE RAPID option XL size medium color The timer cannot be used for this option 40 Using the DOUGH option Follow the previous steps 1 7 Steps Notes 8 Press SELECT to choose DOUGH or DOUGH Dough will flash RAISIN Note For PIZZA DOUGH press select until the arrow points at it You do not have to press SELECT Press Start pad DOUGH will stop flashing REST begins After rest the process to make the dough The resting settles the will begin temperature of the bread pan The remaining time is displayed in hours and minutes and ingredients when the dough is completed Press STOP pad when the beeper 9 The beeper will sound eight times and the indicating light will flash stops Remove the bread pan Close the lid Unplug after use The display will go out when the beeper stops but the indicating light will flash until the STOP pad is pressed Shape and give dough final rising before baking in a conventional oven as per the re
33. ecipes Spices Spices are used to add Wheat germ flavour to the bread Only E4 Approx 60 ml 4 tbsp can be added small amounts 1 teaspoon wxex lt gt to give a nuttier flavour to 2 teaspoon are required H Seeds erbs These may be added to give flavour and texture to Herbs are used to add flavour to the bread the bread Be careful if using larger seeds that are These can be used fresh or dried If using dried particularly hard as they could scratch the non stick herbs only small amounts 1 2 tsp are required coating For fresh herbs follow the guidelines in the recipes Tips for baking whole wheat and multigrain breads The result of breads such as whole wheat breads and multigrain breads are affected greatly by the quality of ingredients especially the flour The flour quality is affected by the keeping methods the temperature humidity etc Another important factor about the flour is that its quality also differs from year to year season to season due to the quality of the wheat crop affected by the weather Sometimes due to bad weather conditions the crop may not grow with as much gluten forming properties as it would require to produce flour for making excellent breads When the quality of flour is poor the bread may not rise or collapse after rising due to weak gluten In such cases take the following measures to obtain better results 1 At least 1 s of the flour about 7 oz should be
34. eight measurements For better results please use weight measurements 1 cup 4 92 oz Croissants Yield 18 16 oz 31 4C 2 TBSP 3 TBSP 11 2 tsp 8 fl oz 1 C 2 TBSP 2 tsp 7 OZ bread flour sugar dry milk salt water butter or margarine dry yeast butter or margarine chilled for folding in the dough egg beaten for brushing on top measurements not as precise as weight measurements Make the dough according to instructions on P 7 9 Place the dough in a greased bowl Cover Rest the dough in the refrigerator for 30 minutes Roll 7 oz of chilled butter between two sheets of waxed paper into a 10X7 inch rectangle Place back in the refrigerator Chill at least 1 hour Roll out the dough ona lightly floured surface into a 12 inch square Place the rolled out butter over two thirds of the dough Fold the third without butter over the center third A 29 Fold the remaining third on top Seal edges Rest the dough in the refrigerator for 20 to 30 minutes Place the dough at right angles to the previous position in 5 Roll out into 12 inch square Fold into thirds Wrap and place into refrigerator for 20 to 30 minutes Fold and roll twice more Wrap and chill after each rolling After the final folding chill several hours or overnight Cut dough crosswise into thirds Cut each third in thirds Cut each third dia
35. form sufficient gluten Therefore bread baked with rye flour will be dense and heavy When a recipe in this book calls for rye flour do not use more than the stated quantity as it could overload the motor Other flour Products milled from other grains are occasionally used in bread i e corn meal rice millet soy oat buckwheat and barley flours These do not contain protein that form sufficient gluten and therefore they should not be substituted for bread flour in the recipes For gluten free bread making see page 6 Do not add more than the stated amount in the following recipes otherwise a good result will not be achieved Sugars Sugars or sweetening agents have the following purposes in bread making They add sweetness and flavour They add softness and fineness to the texture They give crust colour They contribute to keeping qualities by retaining moisture They provide food for yeast Besides granulated sugar or caster sugar brown sugar honey and molasses can be substituted in the recipes Recipes including fruit generally require less added sugar due to the high sugar content of the fruit baking are They tenderize the bread They add flavour and richness They contribute to keeping qualities by retaining moisture Any fat can be used however we recommend butter for the best flavour and texture Fats Dp The major purpose of fats in bread S e Ingredients Milk and milk pr
36. gonally to form two triangles Roll up each triangle loosely starting from the side opposite the point Curve ends 0 Place seam side down on a greased baking pan Spray water on top Proof at 90jF for 30 to 50 minutes or until nearly doubled Brush with beaten egg Bake in 375jF oven for 10 to 15 minutes or until golden brown 11 Select DOUGH mode C cup s tsp teaspoon s TBSP Tablespoon s lt Note for measuring flour gt The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 cup 4 92 oz Variation Danish Pastries Yield 8 103 4 oz 23 16 C 51 4 0z 11 8 3 TBSP 1 tsp 2 02 6 fl oz 3 4 C 2 tsp 7 Oz 1 Fillings 1 23 4 C 1 41 33 C 1 23 4 C 1 23 4 C bread flour cake flour dry milk salt butter or margarine water dry yeast butter or margarine for folding in the dough egg beaten for brushing on top apricot jam or marmalade canned fruit filling or preserves nut streusel cheese filling measurements not as precise as weight measurements Follow steps 1 to 6 on P 29 Follow step 7 but repeat the process of folding into thirds and placing in tne refrigerator four times instead of three Finally wrap and chill for several hours or overnight Roll out the dough into 14X17 inches Cut into 8 squares Roll each out into about 7 inch square Place the filling of your ch
37. ically bakes it faster than the standard BAKE option 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 option 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 pizzas dinner rolls donuts croissants etc DOUGH RAISIN The unit automatically prepares dough as in the DOUGH option A beeper sounds to let you know when to add dried fruits as in the BAKE RAISIN option A 13 hour timer allows you to prepare everything the night before and wake up to the aroma of freshly baked bread Certain BAKE options only The result may differ when the timer is used The beep sounds eight times when baking on the BAKE option or rising of dough on the DOUGH option is completed The beep also sounds in the BAKE RAISIN and DOUGH RAISIN option when the machine pauses for 1 minute during the kneading process to add the raisins chopped dried fruits and or nuts and Choices The choice of size and crust color is possible for the following options If not selected the Bread Bakery will automatically select XL size with a medium crust Size Selection Crust Colour Selection Dark Medium Light vV vV vV vV vV V Vv v basic BAKE basic BAKE RAPID b
38. ied 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 Remedy 1 Remedy 2 If the kneading blade is restricted by hard dough take out the dough The unit will restart 30 minutes later Check to see if the kneader mounting shaft of the bread pan can rotate If it can rotate restart the bread maker after 30 minutes If it cannot rotate service will be required 4 Before calling for service OPERATIONAL ERRORS i Lu ol a O oc a Z W Q Lu oc zZ Please check the following BAKING RESULTS Unplugged Ingredient spilled on heater element Neither the indicating light nor the display light up Smoke emitted from steam vent Burning smell Sides of bread collapse and bottom is damp Bread rises too much Power interruption display 0 00 Start Stop pad was pressed after starting Top lid was open during operation Selection was wrong DOUGH option 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 Flour Too much O Not enough Yeast Too much O No yeast Not enough Water
39. ith walnut or banana chips 32 Fruity Cake 12 oz 2 OZ 2 OZ 4 oz 10 fl oz mixed dried fruit chopped dates chopped walnuts chopped cherries water butter medium sized eggs beaten plain flour bicarbonate of soda baking soda 3 oz 3 9 oz 113 16 C 1 tsp measurements not as precise as weight measurements Place the fruit dates walnuts cherries water and butter together and heat until the fat has melted and the liquid is hot This can be done on the hob or in the microwave oven High power for 4 5 minutes Allow to cool slightly then add eggs flour and the bicarbonate of soda Mix well Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment Place the mixture into the bread pan being careful to ensure that the mixture is inside the baking parchment Select bake only program and enter 55 minutes on the timer After baking test with a skewer to see if the cake is cooked If the cake requires extra time select the bake only program again and enter a further 3 5 minutes on the timer If it is still slightly sticky this will cook through during the stand period Take the bread pan out of the bread maker using oven gloves Leave to stand for 5 10 minutes before removing from the bread pan and allowing to cool BAKE ONLY C cup s tsp teaspoon s TBSP Tablespoon s lt Note for measuring flour gt Th
40. lect crust color Press START STOP When the red light comes on the program is set and no pads are now operable REST begins The resting settles the temperature of the bread pan and ingredients After rest the process will proceed to knead then to rise and finally bake The time remaining until the bread is finished is displayed in hours and minutes 3 59 3 58 Note To cancel press START STOP and hold for 1 second The display will go blank begin again from step 7 Notes See P 3 for choice of bread programs See P 3 for choice of baking options The option you require will flash See availability of size and color selection on P 3 When TEMP blinks see P 14 There will be no mixing action during resting A clicking noise may be heard during operation This is nota malfunction For information of the process of each option see P 4 The time required for each of the steps will vary according to factors such as voltage fluctuation and room temperature RAISIN options only DARK LIGHT WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY v xL L M The above display is for basic BAKE RAISIN XL size light color In the last part of kneading there will be two sessions of beep sound RAISIN on display will blink and kneading will stop for 3 minutes Add the dried fruits during this period to prevent them from being crushed Close the lid and leave the unit
41. ll rises above the tin Use the edge of the hand and roll Brush with beaten egg Bake in 350 F oven for 10 to 15 minutes or until golden brown 30 Pizza Dough chow for measuring furs The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 cup 4 92 oz Pizza Use pizza program Ingredients Makes 6 small or 2 large 1 tsp dry yeast 163 4 oz 33 8 C bread flour 1 TBSP milk powder 13 4 TBSP sugar 1 tsp salt 1 TBSP butter 113 4 fl oz water 2 3 cup tomato paste for brushing on top 3 cups Mozzarella cheese for sprinkling on top measurements not as precise as weight measurements 1 Press MENU until arrow points at pizza Press Start Stop 2 Knead dough on a lightly floured surface until it becomes elastic and springs back when touched 3 Divide into 6 balls or 2 large balls and place in warm area for 10 minutes Shape each ball into a flat circle Place the circles on a baking tray and prick with a fork Let rest for 15 minutes at room temperature Brush each circle with 2 tablespoons tomato paste Sprinkle with Mozzarella cheese Top with your favorite topping such as sliced onions pepperoni prochuto ham olives Oo o gt Bake in a preheated 340 F oven for 15 20 minutes Focaccia Use pizza program Ingredients Makes 1 large 2 tsp dry yeast 1639 4 0z 33 8
42. ltitude may affect the bread result In normal room humidity the effect may be slightly seen in the color and the luster of the crust Experimentation will be necessary regarding the correct amount of yeast to be used at different altitudes Measure the ingredients accurately Accurate measurement is essential in achieving good baking results Weighing the ingredients would be more accurate than measuring them in cups This is why in this book s recipes many ingredients are given in weight as well as in cup spoon measurements The only ingredients that may be appropriate in measuring by volume that is by cups and spoons are liquids and very small quantities of dry ingredients such as the yeast and spices These are difficult to weigh by a kitchen scale Even in such instances measure the amount accurately by scooping the ingredient in the measuring cup or the spoon of the desired size until the measure is more than full Level the top with the straight edge of a metal spatula to remove the excess Do not tap the bottom of the cup or spoon on the table to hold another scoop Correct way to use 1 a measuring cup Use provided measuring cup Scoop the ingredient until Level the top with the straight edge of the cup is more than full a metal spatula to remove the excess Always use fresh ingredients Check the date on the package before purchasing and use the ingredients before they become outdated After opening the package store in
43. me phone number where you can be reached Also the purchaser will be responsible for shipping the unit to a PASC Factory Servicenter or PASC Authorized Servicenter This warranty only covers failures due to defects in materials and workmanship which occur during normal use The warranty does not cover damage which occurs in shipment or failures which are caused by products not supplied by the warrantor or failures which result from accident misuse abuse neglect mishandling faulty installation misapplication set up adjustments improper operation or maintenance alteration modification introduction of sand humidity or liquids power line surge improper voltage supply lightning damage maladjustment of consumer controls improper operation commercial use such as hotel office restaurant or other business or rental use of the product or service by anyone other than a PANASONIC SERVICES COMPANY authorized repair facility or damage that is attributable to acts of God LIMITS AND EXCLUSIONS There are no express warranties except as listed above THE WARRANTOR SHALL NOT BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES RESULTING FROM THE USE OF THIS PRODUCTS OR ARISING OUT OF ANY BREACH OF THE WARRANTY ALL EXPRESS AND IMPLIED WARRANTIES INCLUDING THE WARRANTIES OF MERCHANTABILITY AND FITNESS FOR PARTICULAR PURPOSE ARE LIMITED TO THE APPLICABLE WARRANTY PERIOD SET FORTH ABOVE Some states do not allow the exclusion or
44. oducts Their main purposes are They enhance flavour They increase the nutritional value of bread e Milk solids include protein lactose milk sugar and minerals Most recipes call for the use of milk powder NEVER use fresh milk on the overnight programme Otherwise it may sour during the rest time spoiling the final flavour Salt Salt has the following functions in bread baking It strengthens gluten structure and makes it more stretchable It inhibits yeast growth lt enhances the flavour Therefore too much salt will inhibit fermentation whereas too little will result in weak gluten structure Both will result in a bread with low volume and poor texture Use ordinary table salt DO NOT USE coarsely GROUND SALT Ca SA Liquid Cold tap water should be used For BAKE RAPID lukewarm water should be used especially during the very cold winter months Cold fresh milk can be substituted to improve the keeping quality and nutritional value of the loaf which will have a softer browner crust NEVER use fresh milk on the overnight program Always measure the liquid stated in the recipe carefully using the measuring cup provided TOO MUCH LIQUID will cause the dough to collapse giving a poor appearance Yeast Yeast is a living organism a microscopic plant which works as a leavening agent in bread baking 7 It acts on sugars and changes them into carbon dioxide gas and
45. oice in the center of each square Brush the four corners lightly with water to help them seal when pressed together Fold two opposite corners over the center Press down firmly to seal together Fold the other two corners over the center and press all four corners tightly together Place on greased baking pan Spray water on top Proof brush with beaten egg and bake as croissants Brioche Yield 12 16 oz 31 4 C 2 TBSP 11 2 TBSP 11 2 tsp 3 fl oz 3 8 C 3 oz 1 2 C 4 21 2 tsp 1 bread flour sugar dry milk salt water butter or margarine eggs dry yeast egg beaten for brushing on top 12 brioche or cake cups measurements not as precise as weight measurements Make the dough according to instructions on P 7 9 Place the dough in a greased bowl Cover Rest the dough in the refrigerator for 30 minutes Divide the dough into 12 equal portions Roll each portion into a ball Cover with a plastic wrap and rest for 20 minutes Using the edge of the hand pinch off about one fourth of the dough without detaching it Roll the dough on the bench so that both parts are round Place the dough in the tin large end first With fingertips press the small ball around its circumference into the large one Place tins on baking pan Spray water on top Proof at 90j F for 30 to 50 minutes or until the larger ba
46. rbled Chocolate amp Vanilla Cake 8 oz butter 3 oz caster sugar 4 medium sized eggs 8 oz 15 8 C self raising flour 1 tsp vanilla essence 3 oz plain chocolate 1 TBSP milk 1 TBSP cocoa powder measurements not as precise as weight measurements 1 Cream together the butter and the sugar 2 Beat in the eggs gradually Fold in the flour then divide the mixture into two bowls 4 Add the vanilla essence to one bowl and mix in Melt the chocolate with the milk and add to the other bowl with the cocoa powder mix well Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment Place alternate spoonfuls of the vanilla and chocolate mixture into the bread pan being careful to ensure that the mixture is inside the baking parchment Then using a spoon lightly swirl the two colours together so that they combine but are not mixed Select the bake only program and enter 50 minutes on the timer After baking test with a skewer to see if the cake is cooked If the cake requires extra time select the bake only program again and enter a further 3 5 minutes on the timer If it is still just slightly sticky this will cook through during the stand period 1 Take the bread pan out of the bread maker using oven gloves Leave to stand for 5 10 minutes before removing from the bread pan and allowing to cool Panasonic Consumer Electronics Company Division of Matsushita
47. sic recipe Serdan a ae eet oka ck 21 23 Whole wheat reCipes ceccccecceesceeseeseeeeseeeeseeseeeteaeeeaes 24 25 Multigrain TEGIDCS isis ecru nih ee eet 26 French OCHO GS Secttaca tas eaatce traces ase ea ce hPa dieser bare etter diaaetet ented 27 DGUON FECIDCS ee cae deicarcareeczadecrcnausldnerne durian ius acdeurncal 28 30 Pizza GOUGQMMECI DOS artic ac csstecsscysavtesseredaessnorensesduseascacansece madvais 31 Bake only recipes eccecececeeeeceeeeeeeeeeeeeeeeeneseeeeeeseeeneaeees 32 33 WV AE Yaieeeetes rie cect centre e a lend ate heated et ots 34 Basic Principles when baking with Bread Bakerye Basic Features Bread programs available BASIC For producing loaves of bread using strong wheat flour bread flour WHOLE WHEAT For loaves using whole wheat flour as the main ingredient MULTIGRAIN For breads with cereals grains such as rye millet soy corn etc mainly using wholemeal strong flour FRENCH For loaves with crisp crust and open texture The taste is crisp because sugar is not included in the ingredients PIZZA espace tend A rapid dough program for pizza focaccia and other Italian breads BAKE ONLY A program for baking cakes only Baking options available BAKE recess ptr ake ts 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 automat
48. sp 2 TBSP 21 2 TBSP 2 TBSP 13 4 C 11 2 tsp Honey Walnut 213 16 oz 14 fl oz C TBSP tsp 311 16 C 2 tsp 2 TBSP 2 TBSP 13 4 TBSP 112C 11 4 tsp 0z fl oZz 181 4 oz 121 4 fl oz C TBSP tsp 3 C 11 2 tsp 11 2 TBSP 11 2 TBSP 11 2 TBSP 11 4C 1 tsp 02z fl oz 143 4 oz 10 fl oz measurements not as precise as weight measurements Whole wheat flour Salt Dry milk Butter Walnuts finely chopped Nut Bran XL L C TBSP tsp 45 16 C 2 tsp 2 TBSP 21 2 TBSP pC 2 TBSP 13 4 C 11 2 tsp oz fl oz 213 16 oz 13 4 14 fl oz C TBSP tsp 31 16 C 2 tsp 2 TBSP 2 TBSP 3 8 C 13 4 TBSP 112C 11 4 tsp 02z fl 0z 181 4 oz 11 2 oz 121 4 fl oz C TBSP tsp 3 C 11 2 tsp 11 2 TBSP 11 2 TBSP 4C 11 2 TBSP 11 4C 1 tsp 02z fl oz 143 4 oz measurements not as precise as weight measurements Whole wheat flour Bread flour Salt Dry milk Almond slices Bran flakes Honey Water Dry yeast XL L C TBSP tsp 21 8 C 21 8 C 2 tsp 2 TBSP V2 2C 2 TBSP 13 4 C 11 2 tsp Peanut Sesame XL oz fl oz 101 2 oz 10 2 oz 14 fl oz C TBSP tsp 17 8 C 17 8 C 2 tsp 2 TBSP 3 8 C 3 3 C 13 4 TBSP 112C 11 4 tsp 02z fl oz 121 4 fl oz C TBSP tsp 11 2 11 2 C 11 2 tsp 11 2 TBSP 4C 4C 11 2 TBSP 114C 1 tsp 02z fl oz 10 fl oz
49. t this safety feature Table of Contents Basic principles when baking with Bread Bakers cccscsveseeveee 3 Basic teat reS csccere ca cteee ome crassa ceca e 3 Baking prograMS s iieri un a e ala E e A ne 4 PAltS IASMUNCATIOM sisestada aenean 5 Control panel display fUNCtIONS 2 ccecceeeeeeteeeeeeeeeeeeeeeeeeeees 6 HOW tO USE i e a a ae kanes 7 12 To use the timer for baking loaves only with the BAKE GOON aacseievess ity tees teeta ieee orrinesciciace vee ctevees 10 Using the BAKE RAPID option cccccceeeeeeeeeeeeeeeeteeees 10 Using the DOUGH OPTION wxerciwauraeatenienn eaten 11 Using the BAKE ONLY program ccccecceeeeeeeeteeees 11 12 How tO Clearer a aeaa sd ene cbcssaneae sa A aR REE AARE i 12 Slicing and storing the bread sssessssseereeereernssnsrrerrnernrernernne 13 Leakage of bread ingredients from the bread pan 06 13 MSCIICANONS eesti resected etek a Macnee east crust 13 Display indications for abnormal conditions ceee 14 Before calling for service eccceeececececeeeeeeeeeeeeeeeeeeeaeeeaee 15 16 ingredients jacettcaucetucorere er tac tances scat eel temeanen totem cua 17 18 Other ingredients used for flavored loaves c0eeee 19 Tips for baking whole wheat amp multigrain breads 00 19 Differences in baking results cccceeeeeeeeeeeeeeeeeeeteeeesaees 20 RECIPES en ata leas ceri atta heen a a 21 33 Ba
50. the refrigerator Yeast should always be kept in the refrigerator regardless of whether or not its package is opened Flour should be kept in a cool dry place below 68 F If such a place is not available store it in the refrigerator Yeast is one of the ingredients whereby you cannot determine its freshness through visual inspection A quick way to check its life is to pour a teaspoon of yeast in a 1 4 cup of warm water of 105j F to 115jF with a teaspoon of sugar Set aside for a few minutes The yeast is dead or is not activating if foam does not cover the surface of water as the result of fermentation In such cases do not use the yeast packed in the same package but open a fresh one Use the prescribed ingredients Ingredients other than those specified in the recipe should not be used For further information on the ingredients read P 17 to P 19 Electrical fluctuations Electrical fluctuations will affect the height the texture and the color of bread It is recommended that the unit is used where the electricity supply is constant 20 BAKE amp BAKE RAPID mode For BAKE RAPID mode add extra 1 tsp of dry yeast C cup s tsp teaspoon s TBSP Tablespoon s lt Note for measuring flour gt The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 cup 4 92 oz Basic White Bread XL L M C TBSP tsp oz fl 0z C TBSP tsp 0z fl 0z
51. tion cannot be made lt Note for measuring flour gt The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 cup 4 92 oz Baguette French sticks Yield 2 Bread flour 3 C 143 4 oz 1 TBSP 11 2 tsp 1 TBSP Butter 2 TBSP Water Dry yeast 83 4 fl oz 11 2 tsp 3 TBSP Poppy seeds optional measurements not as precise as weight measurements Make the dough according to instructions on P 7 9 Divide the dough into 2 equal portions Roll each portion into a ball Place the dough in a greased bowl Cover Rest for about 20 minutes Place in the refrigerator during the summer time Roll each ball into a rectangle using a rolling pin Starting at one short edge roll the dough up tightly into a thin log pinching the edges to seal Taper and round ends Place on a greased baking pan Spray water on top Proof at 90jF for 60 minutes or until nearly doubled Brush with water With a sharp knife make 3 or 4 diagonal cuts about 1 4 inch deep across top of the logs 8 Sprinkle with poppy seeds if desired Bake in 375jF oven for 25 to 30 minutes or until golden brown If your oven allows for steaming bake with steam for first 10 minutes 297 Select DOUGH mode C cup s tsp teaspoon s TBSP Tablespoon s lt Note for measuring flour gt The amounts shown in are not as precise as weight measurements For
52. tsp 11 2 TBSP 1 2 TBSP 11 2 TBSP 1 TBSP 1 TBSP 11 2 tsp 11 4C 11 4 tsp OTBSPhsp oz l oz 143 4 oz 10 fl oz measurements not as precise as weight measurements Select BAKE mode C cup s tsp teaspoon s TBSP Tablespoon s These loaves are all one size Size selection cannot be made lt Note for measuring flour gt The amounts shown in are not as precise as weight measurements For better results please use weight measurements 1 cup 4 92 oz Anadama C TBSP tsp oz fl 0z Whole wheat flour Salt measurements not as precise as weight measurements Ancient C TBSP tsp oz fl oz Whole wheat flour Salt Dry milk Butter Brown sugar Amaranth grains Quinoa grains Water Dry yeast 35 4 2 tsp 2 TBSP 21 2 TBSP 4C 2 TBSP 11 2 tsp 33 4 C 2 tsp 2 TBSP 21 2 TBSP 3 TBSP 2 TBSP 2 TBSP 11 2 tsp 182 3 oz 131 2 fl oz 182 3 oz 131 2 fl oz measurements not as precise as weight measurements Bran amp Sesame C TBSP tsp oz fl oz Whole wheat flour Salt Dry milk Butter Brown sugar Sesame seeds Wheat bran cereal 33 4 C 2 tsp 2 TBSP 21 2 TBSP 2 TBSP 1 4C 1 4C 11 2 tsp 182 3 oz 1 2 OZ 131 2 fl oz measurements not as precise as weight measurements Cracked Wheat Sunflower C TBSP tsp oz fl oz Whole wheat flour Salt Dry milk Butter Brown sugar
53. turer 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 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 D This appliance has a polarized plug one blade is wider than the other As a safety feature this plug will fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defea
54. ure and its stretchy chewy texture Gas which is released during fermentation is trapped within the elastic network of gluten thus making the dough rise Gluten development mostly takes place during dough kneading Strong flours contain a high content of protein necessary for the development of gluten Always use strong flour labelled as suitable for bread making when using the recipes in this book Weak flour such as cake flour and pastry flour are less in protein content and are suitable for products which have a light crumbly texture and do not require much gluten development All purpose flour is used for many purposes as the name suggests in home baking It is slightly weaker than bread flour In our recipes it is blended with the bread flour and not used alone Self rising flour is a white flour to which baking powder and sometimes salt have been added Weak flours all purpose flour and self rising flour may not be substituted for bread flour in the included recipes Whole wheat flour is made by grinding the entire wheat kernel including the bran and germ 100 whole wheat bread or breads containing a high percentage of whole wheat flour will be lower in height and heavier in texture than bread baked with a high percentage of bread flour This is because the gluten strands are cut by the edges of bran flakes and the germ rich in minerals inhibits fermentation Rye flour contains some proteins but these do not
55. white bread flour rather than whole wheat flour and or 2 Reduce 1 s cup to 1 4 cup of water from the regular amount If above still does do not solve problems 3 Reduce the amount of dry yeast to 1 teaspoon The loaf produced by above methods may be low or small Differences in baking results Baking results differ according to several factors including the environmental conditions electricity fluctuation choice of ingredients and their brands measurement and quality To avoid poor baking results the following should be remembered Bake at optimum temperature Temperature is one of the most important factors in bread baking Although the read akerye is designed to sense the temperature and automatically control the heating system during the entire process of baking it should be remembered that fair results may be obtained only if the room temperature is 41 F to 86jF For optimum results bake in a room between 68jF to 77jF Temperature of ingredients will also affect the bread result Although it is best to have all the ingredients the same temperature as the room temperature that is within the optimum temperature range the temperature of ingredients are often very difficult to control The temperature of water is the easiest to adjust When using BAKE RAPID mode and the room temperature is very cold between 41 F 50jF adjust water to approximately 68 F Other environmental factors such as humidity and a
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