Panasonic SD-2500WXC, SD-2501WXC Instruction manual

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Page 1

Specification

Automatic Bread Maker

Power supply 230–240 V 50 Hz

Power consumed 505–550 W

Capacity

Capacity of raisin nut dispenser max. 150 g dried fruit/nuts

Timer Digital timer (up to 13 hours)

Dimensions (H  W  D)

Weight

Accessories Measuring cup, measuring spoon

Information on Disposal for Users of Waste Electrical & Electronic Equipment (private households)

This symbol on the products and/or accompanying documents means that used electrical and electronic products should not be

mixed with general household waste. For proper treatment, recovery and recycling, please take these products to designated collection points, where they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your products to your local retailer upon the purchase of an equivalent new product. Disposing of this product correctly will help to save valuable resources and prevent any potential negative effects on human health and the environment which could otherwise arise from inappropriate waste handling. Please contact your local authority for further details of your nearest designated collection point. Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.

Information on Disposal in other Countries outside the European Union

This symbol is only valid in the European Union. If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.

(Strong flour for a loaf) max. 600 g min. 400 g (Strong flour for a dough) max. 600 g min. 250 g (Yeast) max. 8 g min. 0.75 g



(SD-2501) approx. 38.2 (SD-2500) approx. 36.2

(SD-2501) approx. 7.0 kg (SD-2500) approx. 6.5 kg

25.6  38.9 cm



25.6  38.9 cm

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

Thank you for purchasing this Panasonic product.



Please read these instructions carefully before using

this product and save this manual for future use.



These operating instructions are intended to be

used for two different models. The explanations inside mainly focus on the SD-2501 model. (See P. 2 for the differences in functions between the two)



This product is intended for household use only.

Model No.

SD-2501/SD-2500

Before Use How to Use Recipes How to Clean Troubleshooting

SD-2501

Panasonic Test and Development Kitchen Panasonic Consumer Electronics U.K. A Division of Panasonic U.K. Ltd

Willoughby Road, Bracknell, Berks, RG12 8FP

Importer’s name & address pursuant to the EU GPSD directive 2001/95/EC/Art.5

Panasonic Marketing Europe GmbH

Hagenauer Str.43 65203 Wiesbaden F.R.GERMANY

Panasonic Corporation

Web Site: http://www.panasonic.co.uk/

DZ50E166

F0211S0

Printed in China

Page 2

Contents

Safety Instructions

Please make sure to follow these instructions.

Before Use



Safety Instructions ······································································· 3



Accessories/Parts Identification ···················································6



Bread-making Ingredients ···························································8

How to Use



List of Bread Types and Baking Options ···································10



Baking Bread ············································································· 12



When adding extra ingredients ··················································14



Baking Brioche ··········································································15



Making Dough ···········································································16



Making Brioche Dough ······························································17



Baking Cakes ············································································18



Making Jam ···············································································19



Making Compote ·······································································20

Recipes



Recipe Contents ································································ 21

Recipes ······················································ 22–41

These instructions are for two different

Bread Maker models



SD-2501

Raisin nut dispenser

If using dried fruit such asraisins, nuts, or seeds, these are added automatically. (P. 14)

In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below.

The following charts indicate the degree of damage caused by wrong operation.

Warning:

The symbols are classified and explained as follows.

This symbol indicates prohibition.

Indicates serious injury or death.

Caution:

This symbol indicates requirement that must be followed.

Indicates risk of injury or property damage.

Before Use

Warning

Do not use the appliance if the power cord or power plug is damaged or the power plug is loosely connected to the power outlet.

(It may cause an electric shock, or fire due to short circuit.)



If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified

person in order to avoid a hazard.

How to Clean



Care & Cleaning ········································································42

To Protect the Non-stick Finish



To protect the non-stick finish ····················································43

Troubleshooting



Troubleshooting ·········································································44



SD-2500

Additional ingredients should be added manually when the beep sounds. (P. 14)

•

The photographs and illustrations in this manual are of the

SD-2501 model.

Do not damage the power cord or power plug.

(It may cause an electric shock, or fire due to short circuit.) Following actions are strictly prohibited. (Modifying, placing near heating elements, bending, twisting, pulling, putting heavy objects on top, and bundling the cord.)

Do not plug or unplug the power cord with wet hands.

(It may cause an electric shock.)

Do not exceed voltage on the outlet and do not use alternate current other than listed on the appliance.

(It may cause an electric shock or fire.)

●

Make sure the voltage supplied to the appliance is the same as your local supply.

●

Plugging other devices into the same outlet may cause an electric overheating.

Insert the power plug firmly.

(Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.)

Clean the power plug regularly.

(A soiled power plug may cause insufficient insulation due to the moisture and lint build-up, which may cause a fire.)



Unplug the power plug, and wipe with the dry cloth.

2 3

Page 3

Safety Instructions

Warning

Discontinue using the appliance immediately and unplug in the unlikely event that this appliance stops working properly.

(It may cause smoking, fire, electric shock or burn.) e.g. for abnormal or breaking down

●

The power plug and the power cord become abnormally hot.

●

The power cord is damaged or power failure.

●

The main body is deformed or is abnormally hot.

●

The appliance makes abnormal turning noise during use.



Unplug the appliance immediately and consult a Panasonic dealer and have it serviced by an authorized technician.

Do not touch, block or cover the steam vent holes during use.

(It may cause a burn.)

●

Especially pay attention for children.

Do not disassemble, repair or modify this appliance.

(It may cause a fire, electric shock or injury.)



Consult a Panasonic dealer and have it serviced by an authorized technician.

Do not immerse the appliance in water or splash it with water.

(It may cause an electric shock, or catch a fire due to short circuit.)

Caution

Do not use the appliance on following places.

●

Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least

10 cm (4 inches) from the edge of the worktop. (It may cause the appliance to slip and fall from the worktop.)

●

Do not place on unstable surfaces, on electrical appliances such as a refrigerator,

on materials such as tablecloths or on carpet, etc. (It may cause falling or a fire.)

●

During baking the unit heats up. The Bread Maker should be placed at least 5 cm

(2 inches) from adjacent walls and other objects. (It may cause a discoloration or deformation.)

Do not touch hot area such as bread pan, inside of unit, heating element or inside of the lid while the appliance is in use or after cooking. The temperature of accessible surfaces may be high when the appliance is operating.

(It may cause a burn.)



To avoid burns, always use oven gloves when removing the bread pan or the finished bread.

(Do not use wet oven gloves.) Also take care when removing the finished bread or kneading blade.

Before Use

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.

(It may cause a burn, injury or electric shock.)

Caution

Make sure to hold the power plug when unplugging the power plug.

(Otherwise it may cause an electric shock, or fire due to short circuit.)

Unplug the power plug when the appliance is not in use.

(Otherwise it may cause an electric shock, or fire due to electric leakage.)

Please unplug and allow the appliance to cool down before cleaning it.

(It may cause a burn.)

Do not allow the power cord to hang over the edge of the table or touch a hot surface.

(It may cause a burn or injury.)

Do not remove the bread pan or unplug the Bread Maker during use.

(It may cause a burn or injury.)

Important Information

● Do not use the appliance outdoors, in the immediate vicinity of heat sources or in rooms of high humidity. (It may cause a malfunction or deformation.)



Do not use excessive force on the parts as is illustrated on the right.

(It may cause a malfunction or deformation.)



This appliance is not intended to be operated by means of an external timer or separate remote-control system.

Temperature sensor

Heating element

Inside of the lid

]

Electrical Requirement

FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY.

This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13-amp fuse is fitted in this plug. Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13 amps and that it is approved by ASTA or BSI to BS1362.

Check for the ASTA mark If the plug contains a removable fuse cover you must ensure that it is refitted when the fuse is replaced. If you lose the fuse cover the plug must not be used until a replacement cover is obtained. A replacement fuse cover can be purchased from your local Panasonic Dealer.

IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME, THEN THE FUSE SHOULD BE REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY. THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13-AMP SOCKET.

or the BSI mark on the body of the fuse.

4 5

Page 4

Accessories/Parts Identification

Main Unit

Raisin nut dispenser (SD-2501 only)

The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the menu with raisin (03, 06, 14, 17, 19 and 25). Turn to P. 14 for ingredients which may be placed in the raisin nut dispenser. Never operate the Bread Maker without the dispenser being in place.

Dispenser lid

Kneading blade (rye bread SD-2501 only)

flap (SD-2501 only)

LidRaisin nut dispenser

Control Panel



Operation status

: displayed for the current stage of the program. Ingredients are being regulated on the

‘Rest’ stage before kneading.

: displayed when there has been an interruption in the power supply.

: (SD-2501) displayed when adding ingredients manually on menu 11 and 23.

(SD-2500) displayed when the menu with extra ingredients are added manually is

chosen.



Time remaining until program finished

Also when adding ingredients manually, display will show the time until adding extra ingredients in the program.

Before Use

Accessories

Measuring cup

To measure out liquids

(max. 310 mL)

Kneading blade (wheat bread and gluten and wheat free bread)

Handle

Bread pan

Control panel

Measuring spoon

To measure out sugar, salt, yeast, etc.

(15 mL) (5 mL)

Size

Press this pad to choose size. See P. 10 for available menu.

•

Press this pad to choose menu. Menu number will display and each time this pad is pressed, menu number will change to the next choice. (Hold the pad to advance more quickly) See P. 10 and 11 for menu number.

Crust

Press this pad to choose crust colour. See P. 10 for available menu.

•

Dark

•

Medium

•

Light

Timer

Set delay timer (time until bread is ready) or set the baking/cooking time for menu 15, 26 and 27 (SD-2500: 14, 24 and 25). ‘▲’ Press this pad to increase the

time.

‘▼’ Press this pad to decrease

the time.

Start

The start light will flash during program selection. Press the start pad when programming is completed. When the start pad is pressed, the start light will stop flashing and become constant.

Stop

If you wish to change the program, you must stop the operation by holding down the stop pad for more than 1 second. The start light will go off. Then re-program accordingly.

• 10 mL increments

Tablespoon

•

⁄2 marking

Teaspoon

• 1⁄4, 1⁄2, 3⁄4 markings

Plug

This picture shows all words and symbols, but during operation only those relevant will be displayed.

6 7

Page 5

Bread-making Ingredients

Flour

Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise.



Use strong bread flour only.



Flour must be weighed on scales.

Dairy Products

Add flavour and nutritional value.



If you use milk instead of water, the nutritional

value of the bread will be higher, but do not use in timer setting as it may not keep fresh overnight.



Reduce the amount of water proportionally

to the amount of milk.

Sugar

Adds softness and gives crust colour.

Water



Use normal tap water.



Use tepid water if using menu 02, 05, 07, 12 or 20

(SD-2500: 02, 05 or 11) in a cold room.



Use chilled water if using menu 07, 08, 11, 13, 14,

20, 21, 23, 24 or 25 (SD-2500: 07, 10, 12, 13, 19. 21, 22 or 23) in a hot room.



Always measure out liquids using the measuring cup

provided.

Salt

Improves the flavour and strengthens gluten to help the bread rise.



The bread may lose size/flavour if measuring

is inaccurate.

Fat

Adds flavour and softness to the bread.



Use butter, margarine or oil. 2 tbsps

oil are equivalent to 25 g butter.

(granulated sugar, brown sugar, honey, treacle etc)

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. menu 01, 08, 16 or 21 (SD-2500: 01, 07, 15 or 19).

•

Always use strong flour when using the recipes in this book.

•

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 sunken top crust (use in menu 07 or 20). (SD-2501 only)

•

Do not use more than stated quantity, 100 g maximum rye out of 500 g flour in SD-2500.

Spelt flour:

In the wheat family but is a completely different species genetically. Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.) Makes loaves with a flat/slightly sunken crust. Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread. We will recommend spelt white flour to be used more than the half of the entire flour.

•

There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not

suitable for baking bread are sold as spelt. Please use spelt. [use in menu 13, 14, 24 or 25 (SD-2500: 12, 13, 22 or 23)]

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.

•

Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).

Granary

Has crushed wheat or rye grains added together with malted whole wheat. Makes brown bread coarser and moister with nuttier flavour.

•

Do not use more than stated quantity (could damage the bread pan’s non-stick finish).

or Malted Grain flour:

Stoneground flour:

Grains are crushed between two large millstones rather than with steel rollers.

•

Do not use more than stated quantity (could damage the bread pan’s non-stick finish, or overload motor).

Before Use

Other flour:

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 preliminary fermentation.



When using yeast from sachets, seal the sachet

again immediately after use. To store follow manufacturers instructions but use opened individual sachets within 48 hours.



You can make your bread taste better by adding other

ingredients:

Eggs

Bran

Wheat germ

Spices, herbs

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.

• Use max. 50 g (2 oz).

Gives the bread a nuttier flavour.

• Use max. 50 g (2 oz).

Enhance the flavour of the bread.

• Only use a small amount (1–2 tsp).

Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).

•

Do not use more than stated quantity (hinders rising and texture).

•

Should not be used as substitute for bread flour.

•

Gluten Free - see P. 28.



Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.

If using a bread mix...



Bread mixes including yeast



Place a 500 g mix in the bread pan, then add water.

(Follow instructions on the packet for the quantity of water)



Select menu 02– ‘Large’ size setting.



With some mixes, it is not clear how much yeast is

included, so results may vary.



Baking brioche with brioche mix



Select menu 11 (SD-2500: 10) or 02 – ‘Medium’ size –

‘Light’ crust colour.



Bread mix with separate yeast sachet



First place the measured yeast in the bread pan, then the

bread mix, then the water.

•

Bread Maker Capacity

400–600 g mix (for a loaf), 250–600 g mix (for a dough)



Set the machine according to the type of flour included in

the mix, and start the baking.

•

White flour, brown flour menu 01

•

Whole wheat, multi grain flour menu 04

•

rye flour menu 07 (SD-2501 only)

8 9

Page 6

List of Bread Types and Baking Options



Function Availability and Time Required

•Time required for each process will differ according to room temperature.

Menu Number

SD-2501 SD-2500

01 01 Basic

02 02

03 03

04 04

Basic Rapid Basic Raisin Whole wheat Whole

05 05

wheat Rapid Whole

06 06

wheat Raisin

07 — Rye

Bake

08 07 French

09 08 Italian

10 09 Sandwich

11 10 Brioche

12 11 Gluten Free

13 12 Speciality

14 13

Speciality Raisin

15 14 Bake only

Options Processes

Size Crust





1



——

—



Timer

Rest Knead Rise Bake Total

30 min– 60 min

——

30 min–

60 min

—

——

—



—

1 hr–



1 hr 40 min

15 min– 25 min

1 hr–



1 hr 40 min

45 min–



60 min

40 min–



2 hr 5 min

30 min–1 hr 10–15 min



1 hr–



1 hr 40 min

30 min

—

——

30 min–



1 hr 15 min

30 min–



1 hr 15 min

1 hr 50 min–

15–30 min

15–20 min

15–30 min

15–25 min

approx. 10 min

10–20 min

15–25 min

25–45 min

15–20 min 40–45 min 50–55 min

15–30 min



2 hr 20 min

approx. 1 hour

1 hr 50 min–



2 hr 20 min

2 hr 10 min–



2 hr 50 min

1 hr 30 min–



1 hr 40 min

2 hr 10 min–



2 hr 50 min

1 hr 20 min– 1 hr 35 min

2 hr 45 min– 4 hr 10 min

2 hr 25 min– 3 hr

2 hr 10 min–



2 hr 50 min

1 hr 25 min 50 min 3 hr 30 min



1 hr 50 min–



2 hr 45 min

1 hr 50 min–



2 hr 45 min

——— — — —

50–55 min

35–40 min

50 min 4 hours

50 min 5 hours

45 min 3 hours

50 min 5 hours

1 hour 3 hr 30 min

55 min 6 hours

50 min 4 hr 30 min

50 min 5 hours

55 min 4 hr 30 min

30 min– 1 hr 30 min

4 hr– 4 hr 5 min

1 hr 55 min– 2 hr

1 hr 50 min– 1 hr 55 min

30 min– 1 hr 30 min

Menu Number

SD-2501 SD-2500

16 15 Basic

17 16

18 17

Basic Raisin Whole wheat Whole

19 18

wheat Raisin

20 — Rye

21 19 French

Dough

22 20 Pizza

23 21 Brioche

24 22 Speciality

25 23

Speciality Raisin

26 24 Jam

27 25 Compote

Options Processes

Size Crust

———

——

———

Timer



Rest Knead Rise Bake Total

30 min– 50 min

55 min– 1 hr 25 min

45 min– 60 min

40 min– 1 hr 45 min

(Knead)

10–18 min

30 min

30 min– 1 hr 5 min

15–30 min

15–25 min

approx. 10 min

10–20 min

(Rise)

7–15 min

25–45 min

15–30 min

1 hr 10 min–



1 hr 30 min

1 hr 10 min–



1 hr 30 min

1 hr 30 min–



2 hr

1 hr 30 min–



2 hr

——

1 hr 35 min– 2 hr 40 min

(Knead)

approx. 10 min

35 min



1 hr 10 min–



1 hr 55 min

1 hr 10 min–



1 hr 55 min

—

(Rise)

approx. 10 min

—

——— — — — —

2 hr 20 min

3 hr 15 min

2 hours

How to Use

3 hr 35 min

45 min

1 hr 50 min

2 hr 45 min

1 hr 30 min– 2 hr 30 min

1 hr– 1 hr 40 min



1 Only ‘Light’ or ‘Medium’ available. 2 Only ‘Medium’ or ‘Dark’ available. 3 The timer can only be used on the SD-2501.



4 There is a period of rise during the knead period.

• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).

10 11

Page 7

Baking Bread

Place the ingredients in the bread pan Set the program and start Remove the bread

Kneading blade

Turn to P.22-27 for

bread recipes

Remove the bread pan and

set the kneading blade



Twist the bread pan anti-

clockwise and lift up to remove.



Ensure the kneading

blade is firmly on the kneading mounting shaft.

Ensure that the shaft and kneading blade are clean, see P. 42 for cleaning.

•

Use the specified kneading blade

when baking rye bread. (SD-2501 only)

•

The kneading blade is designed to fit loosely on the

shaft.



Baking bread with

added ingredients

(P. 14)

(SD-2501 only)

Clean and dry beforehand

12 13

Place the measured ingredients

in the bread pan



Place the dry yeast at the

bottom (so that it does not mix with the liquid until later).



Cover the yeast with all the dry

ingredients (flour, sugar, salt, etc.).

•

Flour must be weighed on

scales.



Pour in the water and any other

liquids.

•

Wipe the outside of the bread

pan to remove any flour or liquid.



Put the bread pan into the

Bread Maker and turn slightly clockwise.



Close the lid.



For optimum results, don’t open the lid until bread is complete

as it affects bread quality.

Plug the Bread Maker into

a 230–240V socket



Make sure the start light is

off before selecting a program.

Select a bake menu

(The display shows when menu ‘01’ is selected.)



See P. 10 for menu, availability of size and crust.



To change the size



To set the timer

e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next

morning.



Set the timer to ‘9:30’ (9 hours 30 minutes from now).

• Pressing the button once will advance the timer by 10 minutes (hold to advance more quickly).



Current time Ready time



To change the crust colour

9hr 30min

from now

Press Start pad to start the machine

Time until the selected program is complete



The start light will come on.

Press Stop pad and

remove bread

when machine beeps 8 times and the bar at ‘End’ flashes.



The flashing start light will go off.

Remove the bread

immediately,

Oven glove

Bread pan

allow to cool, for example, on a wire rack

Unplug after use



The Bread Maker has a keep warm

facility to reduce condensation 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, upon completion of baking, switch off the unit, remove the bread immediately from the unit to cool it.



If you leave the bread to cool down in

the bread pan, moisture will be retained within the loaf which will affect the finished quality of the loaf. Therefore, cool on a wire rack to ensure optimum quality of the loaf.

How to Use

Page 8

When adding extra ingredients

Baking Brioche

Yeast 11⁄4 tsp Strong White Flour 400 g (14 oz) Sugar 4 tbsp Salt 1 tsp Skimmed milk 2 tbsp

Butter (Cut into 2 cm cubes and keep in fridge) Water 180 mL

Egg, medium (beaten) 2 (100 g) Butter for adding later (Cut into 1–2 cm cubes and keep in fridge)

50 g (2 oz)

70 g (3 oz)

Press this pad when display indicates minutes until ingredient is added, to see how long to wait until the selection of program is complete. (SD-2500 only)

Adding extra ingredients to bread or dough

By selecting a menu number below, you can mix your favourite ingredients into the dough to make all kinds of flavoured breads. (SD-2501) 03, 06, 14, 17, 19, 25 (SD-2500) 03, 06, 13, 16, 18, 23



SD-2501 (with raisin nut dispenser)

Simply place the extra

ingredients in the dispenser or

the bread pan before start

Dry ingredients, insoluble ingredients



Place the extra ingredients in the raisin nut

dispenser and set the machine.



SD-2500 (no raisin nut dispenser)

Wait until the beeper sounds

before placing the ingredients in

the bread pan

Moist/viscous ingredients, soluble ingredients*



Place these ingredients together with

the others into the bread pan.

Preparation (P. 12)

Select menu ‘11’



Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.



Put the kneading blade into the bread pan.



Place the ingredients in the bread pan in the order listed in the recipe.



Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

(SD-2500: ‘10’)

42, 3

Press Start pad to start the machine

Time displayed indicating minutes until butter is added



The start light will come on.

[Simple way to bake brioche] Add butter with other ingredients at the beginning.



Cut the butter into 2 cm cubes and place them

into the bread pan at the same time as the other ingredients.



Follow the steps shown on the left. However,

when the machine beeps on step 3 to add extra butter, please leave as it is.



Time required for completion is 3 hrs 30 minutes.

* When butter is added at the beginning, flavour,

texture and rising of bread are a little different from the time bread is baked with extra butter added in later.



A ‘Rest’ process will begin immediately after

starting, followed by ‘Knead’ and ‘Rise’.

How to Use

Adding additional butter when the beep



Dried fruits

Nuts

Seeds

Herbs

Bacon, salami

•

Follow the recipe for the quantities for each ingredient.



Cut up roughly into approx. 5mm cubes.



Sugar-coated ingredients may stick to the raisin nut

dispenser and not fall into the bread pan.



Chop finely.



Nuts impair the effect of gluten, so avoid using too

much.



Using large, hard seeds may scratch the coating of

the dispenser and bread pan.



Use up to 1–2 tbsp of dried herbs. For fresh herbs,

follow the instructions in the recipe.



Sometimes oily ingredients may stick to the raisin nut

dispenser and not fall into the bread pan.

Fresh fruits, fruits pickled in alcohol



Only use quantities as in the recipe, as

the water content of the ingredients will affect your bread.

Cheese, chocolate

* These ingredients cannot be placed in the raisin nut

dispenser as they would stick to it and not fall into the bread pan.

sounds, then press Start pad again

Complete placing the additional cubed butter while ‘ ’ is flashing.

After the Start pad is pressed

Display indicates remaining time until completion of the program

Press Stop pad and remove bread

when machine beeps 8 times and the bar at ‘End’ flashes



The flashing start light will go off.

14 15

When adding extra ingredients such as raisins,

add them with the butter. (Use max. 150 g for ingredients)



Even without pressing the Start pad, kneading

will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients.



Do not add butter after display shows remaining

time. (P. 46)

Page 9

Making Dough

Making Brioche Dough

Preparation (P. 12)



Put the kneading blade into the bread pan.



Place the ingredients in the bread pan in the order listed in the recipe.



Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start light is off.)

Select a dough menu

[The display shows when menu ‘16’ (SD-2500: ‘15’) is selected.]

Press Start pad to start the machine

Time until the selected program is complete



The start light will come on.

Turn to P. 30–35 for

dough recipes



To cancel/stop once

started

(hold for more than 1 second)



Timer is not available on Dough menus

[except menu 22 (SD-2500: 20)].



If you would like to add extra ingredients to your

dough, see P. 14.



For menus other than 22, 26 and 27 (SD-2500:

20, 24 and 25), a ‘Rest ’ process will begin immediately after starting, followed by ‘Knead’ and ‘Rise’.

Preparation (P. 12)

Select menu ‘23’



Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.



Put the kneading blade into the bread pan.



Place the ingredients in the bread pan in the order listed in the recipe.



Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

(SD-2500: ‘21’)

Press Start pad to start the machine

Time displayed indicating minutes until butter is added



The start light will come on.

Turn to P. 35 for

dough recipes



To cancel/stop once

started

(hold for more than 1 second)

42, 3

[Simple way to make brioche] Add butter with other ingredients at the beginning.



Cut the butter into 2 cm cubes and place them

into the bread pan at the same time as the other ingredients.



Follow the steps shown on the left. However,

when the machine beeps on step 3 to add extra butter, please leave as it is.



Time required for completion is 1 hr 50 minutes.

* When butter is added at the beginning, flavour,

texture and rising of bread are a little different from the time bread is baked with extra butter added in later.



A ‘Rest’ process will begin immediately after

starting, followed by ‘Knead’ and ‘Rise’.

How to Use



When adding extra ingredients such as raisins,

add them with the butter. (Use max. 150 g for ingredients)



Even without pressing the Start pad, kneading

will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients.



Do not add butter after display shows remaining

time. (P. 46)

Press Stop pad and remove dough

when machine beeps 8 times and the bar at ‘End’ flashes



The flashing start light will go off.



Shape the finished dough and allow it to prove

until doubled in size. Then bake in the oven according to recipe.

Adding additional butter when the beep

sounds, then press Start pad again

Complete placing the additional cubed butter while ‘ ’ is flashing.

After the Start pad is pressed

Display indicates remaining time until completion of the program

Press Stop pad and remove dough



when machine beeps 8 times and the bar at ‘End’ flashes



The flashing start light will go off.

16 17

Shape the finished dough and allow it to prove

until doubled in size. Then bake in the oven according to recipe.

Page 10

Baking Cakes

Making Jam

Preparation

Select menu ‘15’



Prepare the ingredients according to the recipe.



Line the bread pan with parchment paper or loaf tin liners

and pour in the mixed ingredients.



Set the bread pan into the main unit, and plug the machine

into the socket.(Make sure the start light is off.)

(SD-2500: ‘14’)

Press Timer pad to set the baking time

Press Start pad to start the machine

Time until the selected program is complete



The start light will come on.

Turn to P. 36–39 for

cake recipes



To cancel/stop once

started

(hold for more than 1 second)

•

Remove the kneading blade

•

Line with parchment paper (Cake or tea bread

will burn if it directly touches the bread pan.)



Timer is not available on menu 15

(SD-2500: 14). (The Timer pad only sets the duration of the baking time.)

Preparation



Prepare the ingredients according to the recipe.



Put the kneading blade into the bread pan.



Place the ingredients into the bread pan in the following order:

half of the fruits → half of the sugar →remainder of fruits → remainder of sugar.



Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Select menu ‘26’ (SD-2500: ‘24’)

Press Timer pad to set the cooking time

Press Start pad to start the machine

Time until the selected program is complete



The start light will come on.

Turn to P. 40 for

jam recipes



To cancel/stop once

started

(hold for more than 1 second)



Timer is not available on menu 26 (SD-2500: 24).

(The Timer pad only sets the duration of the cooking time.)



It is necessary to have an adequate amount of

sugar, acid, and pectin to make firm set jam.



Fruits with a high level of pectin set easily. Fruits

with less pectin do not set well.



Use freshly ripened fruits. Over or under ripe

fruits do not set firmly.



The recipes in this book make soft set jams. This

is due to lower levels of sugar.



Follow the recipe for the quantity for each

ingredient.

•

Do not increase or decrease the quantities

of fruits. It may cause the jam to boil over or scorch.

•

Do not increase the quantity of sugar more than

half quantities of fruits. It may cause the jam to boil over or scorch. When decrease the quantity of sugar, jam does not set firm. * When the acidity of the fruit is strong, you can

decrease quantity of the lemon juice but if it is decreased too much, jam does not set firm.



When the cooking time is short, fruit bits can

remain partially and the jam may become watery.

•

The jam will continue to set as it cools.

Be careful not to over cook.

How to Use

Press Stop pad when the machine beeps

and the bar at ‘End’ flashes, check that

Take care!

It’s hot!

baking is complete, and remove the pan



The flashing start light will go off.



If baking is not complete  Repeat steps 1–3

(Additional cooking time can be made up to twice. Each time should be within 50 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

18 19



To check whether baking is complete, insert a

skewer into the centre of the cake or tea bread – it is ready if there is no mixture stuck to the skewer when you remove it.

Press Stop pad and remove jam

when machine beeps 8 times and the bar at ‘End’ flashes



The flashing start light will go off.



If the cooking is not complete

(Additional cooking time can be made up to twice. Each time should be within 10–40 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)



Repeat steps 1–3



Put the finished jam into the container as soon as

possible. Please take care of the burn when you take out jam.



Jam can burn if it is left in the bread pan.



Store the jam in a cool, dark place. Due to the

lower levels of sugar the shelf life is not as long as shop bought varieties. Once open, refrigerate and consume shortly after opening.

Page 11

Making Compote

Recipe Contents

Preparation

Select menu ‘27’



Prepare the ingredients according to the recipe. (Remove the kneading blade.)



Place the ingredients into the bread pan in the following order: fruits → sugar →liquid.



Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

(SD-2500: ‘25’)

Press Timer pad to set the cooking time

Press Start pad to start the machine

Time until the selected program is complete



The start light will come on.

Press Stop pad and remove compote

when machine beeps 8 times and the bar at ‘End’ flashes



The flashing start light will go off.



If the cooking is not complete



Repeat steps 1–3

Turn to P. 41 for

compote recipes



To cancel/stop once

started

(hold for more than 1 second)



Timer is not available on menu 27 (SD-2500: 25).

(The Timer pad only sets the duration of the cooking time.)



Follow the recipe for the quantities for each

ingredient.

•

Do not increase or decrease the quantities of

fruits. It may cause the compote to boil over or scorch.

Bread Recipes

Basic

[01 Basic] [02 Basic Rapid] [03 Basic Raisin]

Whole wheat

[04 Whole wheat] [05 Whole wheat Rapid] [ 06 Whole wheat Raisin]

[07 Rye] (SD-2501 only)

French

[08 French] (SD-2501) [07 French] (SD-2500)

Italian

[09 Italian] (SD-2501) [08 Italian] (SD-2500)

Sandwich

[10 Sandwich] (SD-2501) [09 Sandwich] (SD-2500)

Brioche

[11 Brioche] (SD-2501) [10 Brioche] (SD-2500)

[13 Speciality] [14 Speciality Rasin] (SD-2501)

[12 Speciality] [13 Speciality Rasin] (SD-2500)

Gluten Free Recipes

[01 Basic] [12 Gluten Free] (SD-2501) [11 Gluten Free] (SD-2500)

Dough Recipes

[16 Basic] [17 Basic Raisin] [18 Whole wheat] [19 Whole wheat Raisin] [20 Rye] [21 French] [22 Pizza] [23 Brioche] [24 Speciality] (SD-2501)

[15 Basic] [16 Basic Raisin] [17 Whole wheat] [18 Whole wheat Raisin] [19 French] [20 Pizza] [21 Brioche] [22 Speciality] (SD-2500)

Cake Recipes

[15 Bake only] (SD-2501) [14 Bake only] (SD-2500)

Jam Recipes

[26 Jam] (SD-2501) [24 Jam] (SD-2500)

White Loaf ·······························22 Rapid White Loaf ····················· 22 Spicy Fruit Loaf························ 22 Cider Apple Bread ··················· 22 Apricot and Almond Loaf ········· 22 Milk Loaf ·································· 22

Wholemeal Loaf 100% ············23 Wholemeal Loaf 70% ··············23 Wholemeal Loaf 50% ··············23 Rapid Wholemeal Loaf 100% ·· 23 Rapid Wholemeal Loaf 70% ···· 24 Rapid Wholemeal Loaf 50% ···· 24

Rye 100% ································ 25 Rye and White ························· 25

French ····································· 26 Rustic French ··························26

Easy Ciabatta ·························· 26 Green Pesto, Onion and Garlic ································ 26

White Sandwich ······················· 26 Brown Sandwich ······················ 26

Basic Brioche··························· 27 Pannettone ······························ 27

Spelt White Bread···················· 27 Whole Spelt Bread··················· 27 Rye and Spelt ·························· 27

Gluten Free Bread Glutafin Gluten Free Bread Mix Glutafin Gluten Free Fibre Bread Mix ······················· 29 Juvela Bread Mixes ················· 29

White Dough ···························· 30 Brown Dough ··························· 30 Wholemeal Dough 100% ········· 30 Wholemeal Dough 70% ··········· 30 Wholemeal Dough 50% ··········· 30 Granary® Dough ····················· 31 Rye Dough 100% ····················31 French Sticks ··························· 31 Ciabatta ··································· 31

Apple and Ginger Cake ··········· 36 Banana and Walnut Loaf ········· 36 Boozy Cake ····························· 37 Fruit Tea Bread ························ 37

Strawberry Jam ·······················40 Blueberry Jam ·························40 Apple and Blackberry jam········ 40

·· 29

Wheat Germ Loaf ···················· 22 Oat and Bran Loaf ··················· 22 Pizza Loaf ································ 22 5 Seeded Bread Loaf··············· 22 Brown Loaf ······························23 Rapid Brown Loaf ···················· 23

Olive Loaf ································24 Fresh Yeast Wholemeal Loaf 100% ·······························24 Honey and Sunflower Loaf ······ 24 Pesto and Pine Nut Loaf·········· 24 Maple and Pecan Nut Loaf ······ 24

Rye and Wholemeal ················ 25 Rye and Stout ·························· 25

Sundried Tomato and Parmesan ························· 26 Mushroom and Pancetta ·········26

Wholemeal Sandwich ·············· 26 Granary® Sandwich ················ 26

Fruity Spelt Rice and Spelt with Pine Nut and Fried Onion ······················· 27

Gluten and Wheat Free Glutafin Gluten Free/Wheat Free ·····················29 Gluten and Wheat Free Bread Doves Farm Gluten Free ········· 29

Viennese Rolls ························· 31 Rye and White Rolls ················ 32 Wholemeal Walnut Rolls 70% Chelsea Buns ·························· 32 Hot Cross Buns ·······················32 Croissants································ 33 Soft Rolls/Baps ························ 33 Sweet Rolls/Buns Suitable for Devonshire Splits····················· 33

Gingerbread····························· 37 Hazelnut and Honey Loaf ········ 38 Coffee & Pecan Nut Cake ·······38 Cherry & Marzipan Cake ········· 38

Peach Melba···························· 40 Plum Jam································· 40 Frozen Berry Jam ···················· 40

······························· 27

·· 29

·· 32

Malted Fruit Loaf······················ 23 Curry and Mango Loaf ············· 23 Cheese and Bacon Loaf ·········· 23 Fresh Yeast White Loaf ··········· 23

Spicy Fruit Loaf························ 24 Seeded Wholemeal Loaf ········· 24 Onion Loaf ······························· 25 Granary® Loaf ························· 25 Malted Brown Loaf··················· 25 Seeded Soya Loaf ··················· 25

Seeded Rye ····························· 25Rye

Oregano and Olive ··················26 Three Cheeses ························ 26 Tomato Focaccia ····················· 26

Lemon and Poppy Seed Spelt

Juvela Bread Mixes ················· 29 Sainsbury’s Free from Gluten and Wheat Free Bread Mix with Added Fibre ······················ 29

Dough for Tear & Share Bread Olive Tear & Share Bread ········ 34 Pepperoni Tear & Share Bread Picnic Tear & Share Bread ······ 34 Spelt Table Roll ························ 34 Brioche Dough (Chocolate Chip Brioche Roll) ···························· 35 Focaccia ·································· 35 Pizza ········································ 35

Soda Bread······························ 39 Wholemeal Soda Bread··········· 39 Yeast and Dairy Free Spelt Loaf Cornbread································ 39

Redcurrant and Chilli Jam ······· 40 Apricot Jam······························ 40

··· 27Speciality

·· 34

··· 39

How to Use

Recipes

Compote Recipes

[27 Compote] (SD-2501) [25 Compote] (SD-2500)

Spiced Apple Compote ············41 Red fruits Compote·················· 41

Rhubarb and Ginger Compote Mixed Berry Compote ·············· 41

·· 41

Apple sauce ····························· 41 Peach in Vanilla Syrup ············· 41

20 21

Page 12

Bread Recipes

[01 Basic] [02 Basic Rapid] [03 Basic Raisin]

(white or brown flour)

: Timer can be used for recipes

with this symbol (4–13 hours)

Turn to P.30–35 for

dough recipes

White Loaf

Menu ‘01’ (4hr-4hr 5min)

MLXL

Yeast

Strong White Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (1⁄2

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

600 g (1 lb 5 oz)

Water 280 mL 350 mL 400 mL

Rapid White Loaf

Menu ‘02’ (1hr 55min-2hr)

MLXL

Yeast 1 tsp 1

Strong White Flour

400 g (14 oz)

Sugar 1 tsp 1 Butter

15 g (1⁄2 oz)

Salt 1 tsp 1

⁄4 tsp 11⁄2 tsp

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

600 g (1 lb 5 oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

Water 280 mL 350 mL 410 mL

Spicy Fruit Loaf

Menu ‘03’ (4hr)

Yeast 1 tsp Strong White Flour 400 g (14 oz) Sugar 2 tsp Butter 75 g (3 oz) Salt 1 tsp Cinnamon 2 tsp Mixed Spice 1 tsp Eggs, medium 2 Water 100 mL Milk 100 mL *Mixed Dried Fruit 150 g (5 oz)

Cider Apple Bread

Menu ‘01’ (4hr-4hr 5min)

Yeast 1 tsp Strong White Flour Apple, grated 1 Sugar 1 tsp Salt 1 tsp Ground White pepper Cider 300 mL Rosemary 1 tsp

500 g (1 lb 2 oz)

⁄2 tsp

Apricot and Almond Loaf

Menu ‘03’ (4hr) (Timer can be used on SD-2501)

Yeast 1 tsp Strong White Flour 400 g (14 oz) Sugar 1 Butter 25 g (1 oz) Salt 1 tsp Ground Almonds 50 g (2 oz) Water 280 mL *Dried Apricots, chopped 100 g (4 oz) *Flaked Almonds 50 g (2 oz)

⁄2 tsp

Milk Loaf

Menu ‘01’ (4hr-4hr 5min)

MLXL

Yeast

Strong White Flour

Sugar 1 tsp 1 Butter 15 g ( Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

600 g (1 lb 5 oz)

Milk 290 mL 360 mL 430 mL

Wheat Germ Loaf

Menu ‘01’ (4hr-4hr 5min)

Yeast 1

⁄4 tsp

Strong White Flour 500 g (1 lb 2 oz) Sugar 1

⁄2 tsp Oil 2 tbsp Salt 1

⁄4 tsp Wheat Germ 50 g (2 oz) Water 350 mL

Oat and Bran Loaf

Menu ‘01’ (4hr-4hr 5min)

Yeast 1 tsp Strong White Flour 400 g (14 oz) Sugar 1

⁄2 tsp Oil 2 tbsp Salt 1

⁄4 tsp Bran 50 g (2 oz) Porridge Oats 50 g (2 oz) Water 350 mL

Pizza Loaf

Menu ‘03’-‘Medium’ Crust (4hr) (Timer can be used on SD-2501)

Yeast

⁄4 tsp

Strong White Flour 400 g (14 oz) Sugar 1 tsp Oil 1 tbsp Salt 1 tsp Oregano Dried 2 tsp Water 260 mL *Pepperoni, chopped 75 g (3 oz) *Stuffed Olives, chopped 75 g (3 oz)

5 Seeded Bread Loaf

Menu ‘03’ (4hr) (Timer can be used on SD-2501)

MLXL

Yeast

Strong White Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1 Sesame Seeds 1 tbsp 1 Poppy Seeds 1 tbsp 1 Water 280 mL 330 mL 380 mL *Linseeds 1 tbsp 1 *Pumpkin Seeds 1 tbsp 1 *Sunflower Seeds 1 tbsp 1

•

For addition of ingredients with*, see the instructions on P.14.

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (1⁄2 oz)

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

550 g (1 lb 4 oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

⁄2 tbsp 2 tbsp

[04 Whole wheat] [05 Whole wheat

Rapid]

[06 Whole wheat

Raisin]

(wholemeal flour)

: Timer can be used for recipes

with this symbol (5–13 hours)

Brown Loaf

Menu ‘01’ (4hr-4hr 5min)

MLXL

Yeast

Strong Brown Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

15 g (1⁄2 oz)

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

600 g (1 lb 5 oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

Water 280 mL 350 mL 400 mL

Rapid Brown Loaf

Menu ‘02’ (1hr 55min-2hr)

MLXL

Yeast 1 tsp 1

Strong Brown Flour

400 g (14 oz)

Sugar 1 tsp 1 Butter

15 g (1⁄2 oz)

Salt 1 tsp 1

⁄4 tsp 11⁄2 tsp

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

600 g (1 lb 5 oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

Water 280 mL 350 mL 400 mL

Malted Fruit Loaf

Menu ‘03’ (4hr) (Timer can be used on SD-2501)

Yeast 1 tsp Strong White Flour 500 g (1lb 2 oz) Sugar 1

Salt 1

⁄2 tsp

⁄4 tsp

Malt Extract 3 tbsp Water 320 mL *Sultanas 150 g

Wholemeal Loaf 100%

Menu ‘04’ (5hr)

MLXL

Yeast Strong Wholemeal Flour Sugar 1 tsp 1

Butter Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄2 tsp

400 g (14 oz)

15 g (1⁄2 oz)

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

600 g (1 lb 5 oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

Water 300 mL 370 mL 430 mL

Wholemeal Loaf 70%

Menu ‘04’ (5hr)

MLXL

Yeast Strong Wholemeal Flour

Strong White Flour

Sugar 1 tsp 11⁄2 tsp 2 tsp Butter Salt 1 tsp 1 Water 300 mL 370 mL 430 mL

⁄4 tsp 1 tsp 11⁄2 tsp

300 g (11 oz)

100 g (4 oz)

15 g (1⁄2 oz)

350 g (12 oz)

150 g (5 oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

425 g (15 oz)

175 g (6 oz)

Curry and Mango Loaf

Menu ‘01’ (4hr-4hr 5min)

⁄2 oz)

Yeast

⁄4 tsp

Strong Brown Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g ( Salt 1 tsp Curry Paste 3 tsp Mango Chutney 2 tbsp Water 270 mL

Cheese and Bacon Loaf

Menu ‘03’ (4hr) (Timer can be used on SD-2501)

MLXL

Yeast

Strong White Flour

Sugar 1 tsp 1 Salt 1 tsp 1 Cheddar Cheese, grated

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

50 g (2 oz) 75 g (3 oz)

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp

550 g (1 lb 4 oz)

100 g (4 oz)

Water 270 mL 320 mL 370 mL *

Cooked Bacon,chopped

50 g (2 oz) 75 g (3 oz)

100 g (4 oz)

Fresh Yeast White Loaf

Menu ‘01’ (4hr-4hr 5min)

Fresh Yeast 8 g (

Strong White Flour 500 g (1 lb 2 oz) Sugar 1

⁄2 tsp Oil 2 tbsp Salt 1

⁄4 tsp Water 330 mL

⁄3 oz)

Wholemeal Loaf 50%

Menu ‘04’ (5hr)

MLXL

Yeast Strong Wholemeal Flour

Strong White Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1

⁄4 tsp 1 tsp 11⁄2 tsp

200 g (7 oz)

15 g (1⁄2 oz)

250 g (9 oz)

⁄2 tsp 2 tsp

300 g (11 oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

Water 300 mL 370 mL 430 mL

Rapid Wholemeal Loaf 100%

Menu ‘05’ (3hr)

MLXL

Yeast 1 tsp 1 Strong Wholemeal Flour

400 g (14 oz)

Sugar 1 tsp 1 Butter

15 g (1⁄2 oz) Salt 1 tsp 1 Water 300 mL 370 mL 430 mL

•

For addition of ingredients with*, see the instructions on P.14.

⁄2 tsp 13⁄4 tsp

500 g (1 lb 2 oz)

⁄2 tsp 2 tsp

600 g (1 lb 5 oz)

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

22 23

Recipes

Page 13

Bread Recipes

[04 Whole wheat] [05 Whole wheat

Rapid]

[06 Whole wheat

Raisin]

(wholemeal flour)

: Timer can be used for recipes

with this symbol (5–13 hours)

Rapid Wholemeal Loaf 70%

Menu ‘05’ (3hr)

MLXL

Yeast 1 tsp 1 Strong Wholemeal Flour

Strong White Flour

Sugar 1 tsp 1 Butter Salt 1 tsp 1 Water 300 mL 370 mL 430 mL

300 g (11 oz)

100 g (4 oz)

15 g (1⁄2 oz)

⁄4 tsp 11⁄2 tsp

350 g (12 oz)

150 g (5 oz)

⁄2 tsp 2 tsp

25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

420 g (15 oz)

180 g (6 oz)

Rapid Wholemeal Loaf 50%

Menu ‘05’ (3hr)

MLXL

Yeast 1 tsp 1 Strong Wholemeal Flour

Strong White Flour

Sugar 1 tsp 1 Butter 15 g ( Salt 1 tsp 1 Water 300 mL 370 mL 430 mL

200 g (7 oz)

⁄4 tsp 11⁄2 tsp

250 g (9 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

300 g (11 oz)

Olive Loaf

Menu ‘06’ (5hr) (Timer can be used on SD-2501)

Yeast Strong Wholemeal Flour 200 g (7 oz) Strong White Flour 200 g (7 oz) Sugar 1 tsp Oil 3 tbsp Salt 1 tsp Oregano, dried 1 tbsp Water 270 mL *Whole Black Olives, pitted 75 g (3 oz)

⁄4 tsp

Fresh Yeast Wholemeal Loaf 100%

Menu ‘04’ (5hr)

⁄3 oz)

⁄2 tsp

⁄4 tsp

Fresh Yeast 8 g ( Strong Wholemeal Flour 500 g (1 lb 2 oz) Sugar 1 Oil 2 tbsp Salt 1 Water 350 mL

Honey and Sunflower Loaf

Menu ‘06’ (5hr) (Timer can be used on SD-2501)

L Yeast 1 tsp Strong Wholemeal Flour Strong White Flour Honey 2 tbsp Butter 25 g (1 oz) Salt 1 Water 340 mL *Sunflower Seeds 4 tbsp

250 g (9 oz) 250 g (9 oz)

⁄4 tsp

Pesto and Pine Nut Loaf

Menu ‘06’ (5hr) (Timer can be used on SD-2501)

MLXL

Yeast Strong Wholemeal Flour

Strong White Flour

Sugar 1 tsp 1 Salt 1 tsp 1 Pesto 2 tbsp 3 tbsp 4 tbsp Water 290 mL 360 mL 420 mL *Pine Nuts 75 g (3 oz)

⁄4 tsp 1 tsp 11⁄4 tsp

200 g (7 oz)

250 g (9 oz)

⁄2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp

100 g (4 oz) 125 g (5 oz)

300 g (11 oz)

Maple and Pecan Nut Loaf

Menu ‘06’ (5hr) (Timer can be used on SD-2501)

Yeast Strong Wholemeal Flour Strong White Flour Butter 15 g (1⁄2 oz) Salt 1 tsp Maple Syrup 3 tbsp Water 280 mL *

Pecan Nuts, chopped

⁄4 tsp 200 g (7 oz) 200 g (7 oz)

75 g (3 oz)

Spicy Fruit Loaf

Menu ‘06’ (5hr)

Yeast 1 tsp Strong Wholemeal Flour 400 g (14 oz) Sugar 2 tsp Butter 75 g (3 oz) Salt 1 tsp Cinnamon 2 tsp Mixed Spice 1 tsp Eggs, medium 2 Water 110 mL Milk 110 mL *Mixed Dried Fruit 150 g (5 oz)

Seeded Wholemeal Loaf

Menu ‘06’ (5hr) (Timer can be used on SD-2501)

MLXL

Yeast Strong Wholemeal Flour Sugar 1 tsp 1

Butter 15 g ( Salt 1 tsp 1 Sesame Seeds 1 tbsp 1 Poppy Seeds 1 tbsp 1 Water 300 mL 350 mL 390 mL *Linseeds 1 tbsp 1 *Pumpkin Seeds 1 tbsp 1 *Sunflower Seeds 1 tbsp 1

⁄4 tsp 1 tsp 11⁄4 tsp

400 g (14 oz)

475 g (1 lb 1 oz)

⁄2 tsp 2 tsp

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

⁄2 tbsp 2 tbsp

550 g (1 lb 4 oz)

[07 Rye] (SD-2501 only)

(rye flour)



Remember to use the rye

kneading blade (rye bread) for all these recipes.



The 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.

: Timer can be used for recipes

with this symbol (3hr 30min– 13 hours)

Onion Loaf

Menu ‘04’ (5hr)

Yeast Strong Wholemeal Flour 300 g (11 oz) Strong White Flour 100 g (4 oz) Sugar 1 tsp Oil 1 tbsp Salt 1 tsp

Onion, chopped and softened with 1 tsp oil Garlic Puree 1 tsp

Creamed Horseradish 2 tsp Water 270 mL

⁄4 tsp

50 g (2 oz)

Granary® Loaf

Menu ‘04’ (5hr)

MLXL

Yeast

Strong Granary

Sugar 1 tsp 1 Butter 15 g ( Salt 1 tsp 1 Water 280 mL 340 mL 400 mL

⁄4 tsp 1 tsp 11⁄4 tsp

Flour

400 g (14 oz)

500 g (1 lb 2 oz)

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

600 g

⁄2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp

(1 lb 5 oz)

Rye 100%

Menu ‘07’ (3hr 30min)

Yeast 21⁄2 tsp Rye Flour 500 g (1 lb 2 oz) Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 440 mL

Rye and White

Menu ‘07’ (3hr 30min)

Yeast 2 tsp Rye Flour 250 g (9 oz) Strong White Flour 250 g (9 oz) Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 360 mL

Rye and Wholemeal

Menu ‘07’ (3hr 30min)

Yeast 2 tsp Rye Flour 250 g (9 oz) Strong Wholemeal Flour 250 g (9 oz) Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 380 mL

Malted Brown Loaf

Menu ‘04’ (5hr)

MLXL

Yeast

Strong Granary

Strong White Flour Sugar 1 tsp 11⁄2 tsp 2 tsp Butter 15 g ( Salt 1 tsp 1 Water 280 mL 350 mL 400 mL

⁄4 tsp 1 tsp 11⁄4 tsp

250 g

Flour

(9 oz) 150 g (5 oz) 200 g (7 oz) 250 g (9 oz)

300 g (11 oz)

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

⁄4 tsp 11⁄2 tsp

350 g (12 oz)

Seeded Soya Loaf

Menu ‘06’ (5hr)

Yeast 1 tsp Strong White Flour 300 g (11 oz) Soya Flour 100 g (4 oz) Sugar 2 tsp Butter 25 g (1 oz) Salt 1 tsp Poppy Seeds 3 tbsp Sesame Seeds 2 tbsp Water 240 mL Soya Milk 120 mL *Linseeds 50 g (2 oz) *Sunflower Seeds 1 tbsp *Pumpkin Seeds 1 tbsp

•

This loaf is made with strong white flour but benefits from the

5 hour cycle.

Rye and Stout

Menu ‘07’ (3hr 30min)

Yeast 21⁄2 tsp Rye Flour 500 g (1 lb 2 oz) Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 220 mL

Guinness

/Stout 220 mL

Seeded Rye

Menu ‘07’ (3hr 30min)

Yeast 21⁄2 tsp Rye Flour 500 g (1 lb 2 oz) Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Poppy Seeds 2 tbsp Linseeds 3 tbsp Sunflower Seeds 3 tbsp Water 430 mL

Recipes

•

For addition of ingredients with*, see the instructions on P.14.

•

For addition of ingredients with*, see the instructions on P.14.

24 25

Page 14

Bread Recipes

[08 French] (SD-2501) [07 French] (SD-2500)

(white flour/wholemeal flour)

Make bread with a crispy crust and texture.

: Timer can be used for recipes

with this symbol (6–13 hours)

[09 Italian] (SD-2501) [08 Italian] (SD-2500)

(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.



Passata is a thick tomato sauce

that is usually near the pasta sauces in supermarkets.

: Timer can be used for recipes

with this symbol (4hr 30min– 13 hours)

[10 Sandwich] [09 Sandwich]

Make bread with a soft crust and texture.

: Timer can be used for recipes

with this symbol (5–13 hours)

(SD-2501)

(SD-2500)

French

Menu ‘08’ (SD-2500: ‘07’) (6hr)

Yeast 1 tsp Strong White Flour 400 g (14 oz) Butter 15 g ( Salt 1 tsp Water 300 mL

Easy Ciabatta

Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)

Yeast 1 tsp Strong White Flour 500 g (1 lb 2 oz) Sugar 1 tsp Olive Oil 3 tbsp Salt 1 tsp Water 310 mL

Green Pesto, Onion and Garlic

Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)

Yeast Strong White Flour 350 g (12 oz) Polenta 50 g (2 oz) Sugar 1 tsp Salt Green Pesto 2 tbsp

Onion, chopped and softened with 1 tsp oil

Garlic clove, finely chopped Water 250 mL

⁄4 tsp

⁄2 tsp

75 g (3 oz)

Sundried Tomato and Parmesan

⁄2 oz)

Mushroom and Pancetta

Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)

Yeast Strong White Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g ( Salt

Cep Mushrooms, soaked

Pancetta, cooked and chopped Water 280 mL

Oregano and Olive

Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)

Yeast Strong White Flour 400 g (14 oz) Sugar 1 tsp Olive Oil 2 tbsp Salt Oregano 1 tbsp Black Olives, chopped 50 g (2 oz) Water 250 mL

Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)

Yeast Strong White Flour 400 g (14 oz) Sugar 1 tsp Salt

Parmesan Cheese, grated

Sundried Tomatoes in Oil, chopped Water 270 mL

⁄4 tsp

⁄2 tsp

50 g (2 oz)

75 g (3 oz)

White Sandwich

Menu ‘10’ (SD-2500: ‘09’) (5hr)

Yeast Strong White Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g ( Salt 1 tsp Water 290 mL

⁄2 tsp

⁄2 oz)

Brown Sandwich

Menu ‘10’ (SD-2500: ‘09’) (5hr)

Yeast Strong Brown Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g ( Salt 1 tsp Water 290 mL

⁄2 tsp

⁄2 oz)

Rustic French

Menu ‘08’ (SD-2500: ‘07’) (6hr)

Yeast 1 tsp Strong White Flour 275 g (10 oz) Strong Wholemeal Flour 75 g (3 oz) Rye Flour 50 g (2 oz) Butter 15 g ( Salt 1 tsp Water 310 mL

⁄2 oz)

Three Cheeses

Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)

⁄4 tsp

⁄2 oz)

⁄2 tsp

25 g (1 oz)

Yeast Strong White Flour 400 g (14 oz) Sugar 1 tsp Salt Dolcelatte 50 g (2 oz)

Parmesan Cheese,grated Mozzarella 50 g (2 oz)

Water 240 mL

Tomato Focaccia

Menu ‘09’ (SD-2500: ‘08’) (4hr 30min)

⁄4 tsp

⁄2 tsp

Yeast Strong White Flour 400 g (14 oz) Sugar 1 tsp Olive Oil 1 tbsp Salt 1 tsp Passata 150 mL Water 120 mL Green Pitted Olives 50 g (2 oz)

Sundried Tomatoes, chopped

Wholemeal Sandwich

Menu ‘10’ (SD-2500: ‘09’) (5hr)

Yeast Strong Wholemeal Flour 400 g (14 oz) Sugar 1 tsp Butter 15 g ( Salt 1 tsp Water 310 mL

⁄2 tsp

⁄2 oz)

Granary® Sandwich

Menu ‘10’ (SD-2500: ‘09’) (5hr)

Yeast Strong Granary Sugar 1 tsp Butter 15 g ( Salt 1 tsp Water 280 mL

Flour 400 g (14 oz)

⁄2 tsp

⁄2 oz)

⁄4 tsp

⁄2 tsp

25 g (1 oz)

⁄4 tsp

50 g (2 oz)

[11 Brioche] (SD-2501) [10 Brioche] (SD-2500)

[13 Speciality] [14 Speciality Raisin]

(SD-2501)

[12 Speciality] [13 Speciality Raisin]

(SD-2500)

Basic Brioche

Menu ‘11’ (SD-2500: ‘10’) (3hr 30min)

Yeast 11⁄4 tsp Strong White Flour 400 g (14 oz) Sugar 4 tbsp Salt 1 tsp Skimmed Milk 2 tbsp

Butter (Cut into 2 cm cubes and keep in fridge) Water 180 mL

Egg, medium (beaten) 2 (100 g) * Additional Butter (Cut into 1–2

cm cubes and keep in fridge)

•

For addition of ingredients with*, follow programming

instructions on P. 15.

50 g (2 oz)

70 g (3 oz)

Spelt White Bread

Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)

MLXL

Yeast 1 tsp

Spelt White Flour

Sugar 1 Salt 1 Butter 5 g ( Water 260 mL 340 mL 400 mL

400 g (14 oz)

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

11⁄4 tsp 500 g (1 lb 2 oz)

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

11⁄2 tsp 600 g (1 lb 5 oz)

Whole Spelt Bread

Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)

MLXL

Yeast 1 tsp

Spelt Wholegrain Flour

Spelt White Flour

Sugar 1 Salt 1 butter 5 g ( Water 270 mL 350 mL 420 mL

200 g (8 oz)

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

11⁄4 tsp 250 g (9 oz)

250 g (9 oz)

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

11⁄2 tsp 300 g (11 oz)

300 g (11 oz)

Rye and Spelt

Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)

MLXL

Yeast 1 tsp

Spelt White Flour

Rye Flour

Sugar 1 Salt 1 Butter 5 g ( Plain Yogult 120 g 150 g 180 g Water 180 mL 230 mL 270 mL

275 g

oz)

( 125 g

(

oz)

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

11⁄4 tsp 350 g (12 oz)

150 g (5 oz)

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

11⁄2 tsp 425 g (

oz)

175 g (6 oz)

Pannettone

Menu ‘11’ (SD-2500: ‘10’) (3hr 30min)

Yeast 11⁄2 tsp Strong White Flour 400 g (14 oz) Sugar 4 Salt 1 tsp

Butter (Cut into 2 cm cubes and keep in fridge) Egg, medium (beaten) 2 (100 g)

Milk 200 mL *Additional Butter (Cut into 1–2 cm cubes and keep in fridge) *Orange Peel; Chopped Finely 50 g (2 oz)

*Brown Saltana 50 g (2 oz) *Dryed Black Currant 50 g (2 oz)

•

For addition of ingredients with*, follow programming

instructions on P. 15.

⁄2 tbsp

50 g (2 oz)

70 g (3 oz)

Fruity Spelt

Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)

MLXL

Yeast 1 tsp

Spelt White Flour

Sugar 1 Salt 1 Butter 5 g ( Mixed Spice 2 tsp 2 Water 270 mL 350 mL 400 mL

*Mixed Dried Fruits

• For addition of ingredients with*, see the instructions on P.14.

400 g (14 oz)

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

100 g (4 oz)

11⁄4 tsp 500 g (1 lb 2 oz)

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

⁄2 tsp 3 tsp

125 g

⁄2 oz)

11⁄2 tsp 600 g (1 lb 5 oz)

150 g (5 oz)

Rice and Spelt with Pine Nut and Fried Onion

Menu ‘14’ (SD-2500: ‘13’) (4hr 30min) (Timer can be used on SD-2501)

MLXL

Yeast 1 tsp

Spelt White Flour

Brown Rice Flour

Sugar 1 Salt 1 Butter 5 g ( Water 260 mL 340 mL 400 mL *Pine Nut 40 g 50 g 60 g *Fried Onion 3 tbsp 4 tbsp 5 tbsp

• For addition of ingredients with*, see the instructions on P.14.

320 g

111⁄2 oz)

( 80 g

(3 oz)

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

11⁄4 tsp 400 g (14 oz)

100 g (4 oz)

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

11⁄2 tsp 480 g (1 lb 1 oz)

120 g (

41⁄2 oz)

Lemon and Poppy Seed Spelt

Menu ‘13’ (SD-2500: ‘12’) (4hr 30min)

MLXL

Yeast 1 tsp

Spelt White Flour

Sugar 1 Salt 1 Butter 5 g (

Grated Zest from Lemon Lemon Juice 20 mL 20 mL 30 mL

Poppy Seed 2 tbsp 3 tbsp 3 tbsp Water 250 mL 330 mL 380 mL

400 g (14 oz)

⁄2 tsp 2 tsp 2 tsp

⁄4 tsp 11⁄2 tsp 13⁄4 tsp

11⁄4 tsp 500 g (1 lb 2 oz)

⁄5 oz) 10 g (2⁄5 oz) 10 g (2⁄5 oz)

11⁄2 tsp 600 g (1 lb 5 oz)

Recipes

26 27

Page 15

Gluten Free Recipes

[01 Basic] [12 Gluten Free]

[11 Gluten Free]

(gluten free bread mix / wheat free bread mix)

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 P. 36–39 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:

•

Pharmacies

•

Health food shops

•

Major supermarkets

Note



Making gluten free bread is very

different from the normal way of producing bread in the Bread Maker. 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 of the loaf, but this is normal.



Wait for the loaf to cool

before slicing it for the better performance.

(SD-2501)

(SD-2500)

Before making gluten free bread



Consult your doctor and follow the guidelines below!

If 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.



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)



Water, salt, fat  gluten free bread mix

The outcome differs depending on the type of flour

The recipes on the right 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.)



Flavoured Gluten Free Loaves

Use one quantity of chosen mix and add the following ingredients to your bread pan to produce the loaf of your choice.



Select Medium crust unless otherwise stated.

Spicy Fruit Loaf

•

100 g (4 oz) mixed fruit

•

2 tsp cinnamon

Date & Raisin Loaf

•

juice of 2 oranges (made up to the quantity of

water required), placed in the bread pan before gluten free mix

•

2 tsp mixed spice

•

150 g (5 oz) chopped dates

•

100 g (4 oz) raisins

•

rind of 2 oranges

Maple & Pecan Loaf

•

2 tbsp Maple syrup

•

50 g (2 oz) Pecans



You can order extra bread pans and kneading blades at the following:

•

Customer Care Centre: 0844 8443868

•

Direct Online:

http://www.panasonic.co.uk

If kneading blade becomes embedded in bread

Due to their consistency, the kneading blade will often become embedded 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 slices, place in a freezer bag and into the freezer.

Five Seeds Loaf (Dark Crust)

•

1 tbsp linseeds

•

2 tbsp sesame seeds

•

1 tbsp pumpkin seeds

•

1 tbsp poppy seeds

•

1 tbsp sunflower seeds

Sundried Tomato & Parmesan Loaf (Dark Crust)

•

50 g (2 oz) parmesan cheese grated

•

50 g (2 oz) sundried tomatoes in oil, drained and

chopped

Gluten Free Bread

Glutafin Gluten Free Bread Mix

Menu ‘12’ (SD-2500: ‘11’) -‘Dark’ Crust (1hr 55min)

Tepid Water 400 mL Oil 2 tsp Bread Mix 500 g (1 lb 2 oz) Yeast 3 tsp

Glutafin Gluten Free Fibre Bread Mix

Menu ‘12’ (SD-2500: ‘11’) -‘Dark’ Crust (1hr 55min)

Hot Water from the Kettle 200 mL Cold Tap Water 200 mL Oil 1 Bread Mix 500 g (1 lb 2 oz) Yeast 3 tsp

⁄2 tbsp

Juvela Bread Mixes

Menu ‘12’ (SD-2500: ‘11’) -‘Dark’ Crust (1hr 55min)

Gluten Free Mix Fibre Mix Water 400 mL 430 mL Salt Oil 1 tbsp 1 tbsp Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz) Yeast 2 tsp 2 tsp

⁄2 tsp

Gluten and Wheat Free

Wheat Free bread is quite different from gluten free bread as it does not contain wheat starch. Some wheat free mixes are better suited to longer cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.

Glutafin Gluten Free/Wheat Free

Menu ‘12’ (SD-2500: ‘11’) -‘Large’ Size-‘Dark’ Crust (1hr 55min)

Bread Mix Fibre Bread Mix

Tepid Water 450 mL 480 mL Oil 1 tbsp 1 tbsp Bread Mix 500 g (1 lb 2 oz) 500 g (1 lb 2 oz) Yeast 3 tsp 3 tsp

Gluten and Wheat Free Bread

Menu ‘01’-‘Medium’ Crust (4hr)

Warm Water + 1 Egg + 1 Egg White made up to Melted Butter 60 mL Cider Vinegar 1 tsp Brown Rice Flour 300 g (11 oz) Potato Starch 100 g (4 oz) Skimmed Milk Powder 50 g (2 oz) Xanthum Gum 1 tbsp Sugar 1 tbsp Salt 1 tsp Yeast 1 tsp

•

The milk powder may be omitted.

430 mL

Doves Farm Gluten Free

Menu ‘12’ (SD-2500: ‘11’) - ‘Dark’ Crust (1hr 55min)

Brown Bread Flour White Bread Flour Water 330 mL 320 mL Cider Vinegar 1 tsp 1 tsp Vegetable Oil 4 tbsp 4 tbsp Egg, medium 1 1 Medium Sized Egg,

white Flour 450 g (1 lb) 450 g (1 lb) Sugar 1 tbsp 1 tbsp Salt 1 tsp 1 tsp Yeast 2 tsp 2 tsp

Juvela Bread Mixes

Menu ‘12’ (SD-2500: ‘11’) - ‘Dark’ Crust (1hr 55min)

Harvest Mix Wheat Free Water 420 mL Salt Oil 1 tbsp Bread Mix 500 g (1 lb 2 oz) Yeast 2 tsp

⁄2 tsp

Sainsbury’s Free from Gluten and Wheat Free Bread Mix with Added Fibre

Menu ‘12’ (SD-2500: ‘11’) - ‘Dark’ Crust (1hr 55min)

Water 440 mL Vegetable Oil 2 tbsp Bread Mix 500 g (1 lb 2 oz) Yeast 2 tsp

Recipes

28 29

Page 16

Dough Recipes

Rolls



Select one of the following recipes and follow the method below.

[16 Basic] [17 Basic Raisin] [18 Whole wheat] [19 Whole wheat Raisin] [20 Rye] [21 French] [22 Pizza] [23 Brioche] [24 Speciality]

(SD-2501)

[15 Basic] [16 Basic Raisin] [17 Whole wheat] [18 Whole wheat Raisin] [19 French] [20 Pizza] [21 Brioche] [22 Speciality]

The Dough setting mixes and gives the dough it’s first rising before you shape and bake it in your conventional oven.

: Timer cannot be used (except pizza)

Prepare your ingredients according to the recipe and select the correct menu. 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 lb 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 tipped 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 in a traditional loaf tin.



Rolls



Knot



Hedgehogs



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 40˚C/105˚F) until the dough has doubled in size.



Approximate proving time-Rolls 25 mins, Whole breads

e.g. Panettone etc 50 mins

 To prevent a hard dry skin forming, cover the dough with

a large polythene bag or cover with lightly oiled cling film.



Glazing/Baking

Brush with milk, salted water, beaten egg or oil. Sprinkle with poppy seeds, sesame seeds. Bake following recipe guidelines.

(SD-2500)

Raisins

(Coat with a beaten egg)

3 4

White Dough

Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)

Yeast 11⁄4 tsp Strong White Flour 600 g (1 lb 5 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 350 mL

Brown Dough

Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)

Yeast 11⁄4 tsp Strong Brown Flour 600 g (1 lb 5 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 350 mL

Wholemeal Dough 100%

Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)

Yeast 11⁄2 tsp Strong Wholemeal Flour 600 g (1 lb 5 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 380 mL

Wholemeal Dough 70%

Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)

Yeast 11⁄2 tsp Strong Wholemeal Flour 425 g (15 oz) Strong White Flour 175 g (6 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 370 mL

Wholemeal Dough 50%

Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)

Yeast 11⁄2 tsp Strong Wholemeal Flour 300 g (11 oz) Strong White Flour 300 g (11 oz) Sugar 2 tsp Oil 2 tbsp Salt 1 Water 370 mL

Shape dough.

Place onto a greased baking tray and allow to prove until doubled in size.

Brush with beaten egg.

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 10–15 mins or until golden brown.

⁄2 tsp

Granary® Dough

Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)

Yeast 11⁄2 tsp Strong Granary Sugar 2 tsp Oil 2 tbsp Salt 1 Water 350 mL

Rye Dough 100% (SD-2501 only)

Menu ‘20’ (2hr)

Yeast 2 tsp Rye Flour 500 g (1 lb 2 oz) Sugar 2 tsp Oil 3 tbsp Salt 2 tsp Water 360 mL

•

Use kneading blade (rye bread).

•

Prove for 15 mins.

French Sticks

Menu ‘21’ (SD-2500: ‘19’) (3hr 35min)

Yeast Strong White Flour 250 g (9 oz) Butter 15 g ( Salt Water 150 mL

Ciabatta

Stage 1 Culture : Menu ‘22’ (SD-2500: ‘20’) (45min)

Yeast Strong White Flour 175 g (6 oz) Water 200 mL

Stage 2 : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)

Yeast Strong White Flour 325 g (11 Sugar Olive Oil 2 tbsp Salt 1 Water 80 mL

1 2

3 4 5

•

This dough can also be made as a loaf. Follow method for steps

1–3. Increase water on stage 2 from 80–110 mL and select menu 09 (SD-2500: 08).

Flour 600 g (1 lb 5 oz)

⁄2 tsp

⁄2 oz)

⁄2 tsp

⁄4 tsp

⁄2 oz)

⁄2 tsp

Put all culture ingredients in the bread pan and select menu 22 (SD-2500: 20).

Turn off at the start pad after 15 mins. (12 hours later)

Add all ingredients listed in stage 2 and select menu 16 (SD-2500: 15) program 2 hrs 20 mins.

Divide dough into 2 and roll each half out to a rough oblong loaf shape about 2.5 cm (1’’) thick.

Place on a greased baking tray and sprinkle with flour. Allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 20–25 mins or until golden brown.

Viennese Rolls

Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)

Yeast Strong White Flour 400 g (14 oz) Sugar 50 g (2 oz) Butter 100 g (4 oz) Salt Medium Sized Eggs, yolk 2 Egg, medium 1 Milk warmed 150 mL Filling (jam or mincemeat) Glaze (milk) 45 mL (3 tbsp)

1 2 3 4 5

•

Serve just warm as a breakfast or tea-time treat.

⁄4 tsp

⁄2 tsp

⁄2 jar

Divide dough into 20 rolls.

Roll out each piece of dough to a square shape approximately 10 cm x 10 cm (4’’ x 4’’) in size.

Place a teaspoon of filling in the centre of each piece of dough. Draw up the corners and edges to make a parcel. Repeat with all 20 rolls.

Place parcels in two 20 cm (8’’) greased cake tins, with the gathered side down. Glaze with milk and allow to prove at 40˚C/105˚F until doubled in size (approx. 20–30 mins).

Bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for 15–20 mins or until golden brown.

Recipes

30 31

Page 17

Dough Recipes

Rye and White Rolls (SD-2501 only)

Stage 1 Culture : Menu ‘22’ (45min)

Yeast 1 tsp Strong White Flour 75 g (3 oz) Rye flour 150 g (5 oz) Water 200 mL

Stage 2 : Menu ‘20’ (2hr)

Yeast 1 tsp Rye Flour 150 g (5 oz) Strong White Flour 100 g (4 oz) Sugar 2 tsp Oil 3 tbsp Salt 2 tsp Water 60 mL

Put all culture ingredients in the bread pan and select menu

22.

•

Use kneading blade (rye bread).

Turn off at the start pad after 15 mins.

(12 hours later)

Chelsea Buns

Enriched Dough : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)

Yeast Strong White Flour 250 g (9 oz) Sugar 1 tsp Butter 25 g (1 oz) Milk Powder 1 tbsp Salt Egg, medium 1 Water 100 mL

Additional Ingredients

Butter 15 g (1⁄2 oz) Mixed Dried Fruit 100 g (4 oz) Soft Brown Sugar 50 g (2 oz) Mixed Spice 1 tsp

1 2

Add all ingredients listed in stage 2 and select menu 20.

Divide dough into 12–15 pieces and shape into rolls.

Place on a greased baking tray and sprinkle with flour. Allow to prove at 40˚C/105˚F until doubled in size (approx. 20

mins).

Glaze with oil and bake in a preheated oven at 220˚C/425˚F/ Gas Mark 7 for 10–15 mins or until golden brown.

• This dough can also be made as a loaf. Follow method for steps 1–3. Increase water on stage 2 from 80–110 mL and select menu

09.

Wholemeal Walnut Rolls 70%

Menu ‘19’ (SD-2500: ‘18’) (3hr 15min)

Yeast 1 tsp Strong Wholemeal Flour 350 g (12 oz) Strong White Flour 100 g (4 oz) Medium Oatmeal 50 g (2 oz) Maple Syrup 2 tbsp Oil 2 tbsp Salt 1 Water 320 mL *Walnut 100 g (4 oz)

Divide dough into 12 large rolls or 20 dinner rolls.

⁄2 tsp

3 4

Hot Cross Buns

Menu ‘17’ (SD-2500: ‘16’) (2hr 20min)

Enriched Dough Ingredients (above) Cinnamon 1 tsp

Mixed Spice * Mixed Dried Fruit 100 g (4 oz)

2 3

Place on a greased baking trays and sprinkle with flour. Allow to prove at 40˚C/105˚F until doubled in size (approx. 20

mins).

⁄2 tsp

Knead the dough lightly and roll out to an oblong 26 cm x 20 cm (10’’ x 8’’).

Mix together the mixed dried fruit, soft brown sugar and mixed spice. Brush the dough with melted butter and spread the fruit mixture on top. Roll up from the long edge and cut into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich tin and allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15 mins or until golden brown.

Allow to cool. Drizzle with glace icing.

One batch

⁄2 tsp

Divide mixture into eight balls. Place on a lightly greased baking tray and allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins). Make a paste with approx. 2 tbsp flour mixed with 2 tbsp water and pipe a cross over the buns, or top with thin slices of shortcrust pastry.

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins or until golden brown.

While still HOT, brush with a sugar glaze — 40 sugar in 4 tbsp water, boiled until a syrup is reached — (approx. 5 mins).

g (11⁄2 oz)

Croissants

Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)

Yeast Strong White Flour 300 g (11 oz) Sugar 1 tsp Butter 25 g (1 oz) Salt Egg, medium 1 Water 150 mL Butter chilled to add

when rolling

Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.

⁄2 tsp

150 g (5 oz)

Divide butter into three portions. Dot one portion over the top two thirds of the dough.

Fold the bottom one third up and the top one third down, sealing the edges with a rolling pin. Turn the dough so that

the folded edge is on the side.

Roll out to an oblong, dot the second portion of butter and continue as before. Repeat with the third portion.

Cover and allow the dough to rest in the refrigerator for 30 mins.

Repeat the rollings three more times, cover and chill for 30 mins.

Roll out pastry and divide into four squares. Cut each square into two triangles. Reroll the each triangle long and thin.

Loosely roll up each triangle towards the point, finishing with tip underneath. Curve into a crescent shape.

Place on a greased baking tray. Allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins).

Soft Rolls/Baps

Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)

Yeast 1 tsp Strong White Flour 450 g (1 lb) Sugar Butter 25 g (1 oz) Salt Egg, medium 1 Water **250 mL

** For a slightly denser roll try 125 mL water and 125 mL milk.

Sweet Rolls/Buns Suitable for Devonshire Splits

Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)

Yeast 1 tsp Strong White Flour 450 g (1 lb) Sugar 2 tbsp Butter 75 g (3 oz) Salt Egg, medium 1 Milk 250 mL

Choose one of the above recipes.

Place the ingredients into the bread pan in the order listed above.

Select menu 16 (SD-2500: 15).

Divide dough into 8–10 pieces and shape into baps.

Place on a greased baking tray and allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins).

Dust with flour.

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15 mins or until golden brown.

•

For devonshire splits, split bun and fill with cream and jam.

Top with glace icing.

⁄2 tsp

Recipes

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 12–15 mins or until golden brown.

•

For addition of ingredients with*, see the instructions on P.14.

Brush with beaten egg and bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15 mins or until crisp and well

browned.

32 33

Page 18

Dough Recipes

Dough for Tear & Share Bread

Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)

Yeast 11⁄4 tsp Strong White Flour 550 g (1 lb 4 oz) Sugar 2 tsp Olive Oil 2 tbsp Salt 1 Water 310 mL

Olive Tear & Share Bread

Dough for Tear & Share Bread (above) Tapenade (green or black) 6 tbsp

Olives, chopped 25 g (1 oz) Olive Oil 2 tbsp

Roll dough out into a rectangular sheet 1 approximately 24 cm x 46 cm (9’’ x 18’’).

Spread the Tapenade over the dough, sprinkle the chopped olives and drizzle with 1 tbsp of the oil. Roll up from the short

end like a swiss roll.

Cut the dough into 4 cm (1 place close together in a 20 cm (8’’) round greased cake or

flan tin, cut sides up.

Drizzle with the remaining tbsp of oil and allow to prove at 40˚C/105˚F until doubled in size (approx. 25 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins or until golden brown.

•

Delicious served warm with tapas or pasta dishes.

Pepperoni Tear & Share Bread

Dough for Tear & Share Bread (above)

Tomato Puree or Sun Dried Tom Puree Pepperoni, chopped 50 g (2 oz)

Mozarella Cheese, grated 100 g (4 oz) Dried Oregano or Basil 1 tsp Olive Oil 1 tbsp

Roll dough out into a rectangular sheet 1 approximately 24 cm x 46 cm (9’’ x 18’’).

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 (1 place close together in a 20 cm (8’’) round greased cake or

flan tin, cut sides up.

Drizzle with the olive oil and sprinkle with the dried herbs and allow to prove at 40˚C/105˚F until doubled in size (approx.

25 mins).

⁄2 tsp

One batch

⁄2 cm (1⁄2’’) thick,

⁄2’’) slices with a sharp knife and

One batch

4 tbsp

⁄2 cm (1⁄2’’) thick,

⁄2’’) slices with a sharp knife and

Picnic Tear & Share Bread

Dough for Tear & Share Bread (on the left) Grainy Mustard 2 tbsp

Cooked Ham, chopped 75 g (3 oz) Strong Cheddar Cheese, grated 75 g (3 oz)

Roll dough out into a rectangular sheet 1 approximately 24 cm x 46 cm (9’’ x 18’’).

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 (1 place close together in a 20 cm (8’’) round greased cake or

flan tin, cut sides up.

Sprinkle with the remaining cheese and allow to prove at 40˚C/105˚F until doubled in size (approx. 25 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins or until golden brown.

• Delicious served warm with soup or with a Ploughmans lunch.

Spelt Table Roll

; for 8 rolls Menu ‘24’’ (SD-2500: ‘22’) (2hr 45min)

Yeast Spelt White Flour 500 g (1 lb 2 oz) Sugar 1 Salt 1 Butter 10 g ( Water* 310 mL

*If in the hot room, use chilled water

Divide dough into 8 rolls and rest them for 15 mins.

One batch

⁄2 cm (1⁄2’’) thick,

⁄2’’) slices with a sharp knife and

11⁄4 tsp

⁄2 tsp

⁄5 oz)

Shape the dough into rolls.

Place on a greased baking tray and allow to prove at 35˚C/95˚F until doubled in size.(approx.40 mins.)

Make a cut on top of the dough and bake in oven at 220˚C/425˚F for 15-20 mins. (coupe)

Brioche Dough (Chocolate Chip Brioche Roll)

; for 12 rolls Menu ‘23’ (SD-2500: ‘21’) (1hr 50min)

Yeast Strong White Flour 400 g (14 oz) Sugar 4 tbsp Salt 1

Butter (Cut into 2 cm cubes and keep in fridge) Egg (beaten) 3 (150 g)

Milk 90 mL Ram (dark) 15 mL (1 tbsp)

Additional Butter* (Cut into 1–2 cm cubes and keep in fridge)

Optional Ingredients

Chocolate chips 120 g (41⁄2 oz)

•

For addition of ingredients with*, follow programming instructions on P. 17.

Press the dough lightly to remove the gas.

11⁄2 tsp

⁄2 tsp

70 g (3 oz)

50 g (2 oz)

Shape it round and wrap it with plastic wrap. Then rest it in the refrigerator for 20 mins.



When you like to add chocolate chips, follow below

instructions. (Optional)

•

Roll the dough to 25 cm × 30 cm (10’’×12’’)

•

Sprinkle chocolate chips and fold the bottom one third

up and the top one third down. Then fold it in half.

•

Rest the dough in the room temperature for 10 mins

again. (Do not dry it .)

Press the dough lightly to remove the gas again, and divide it into 12 rolls.

Rest the dough in the room temperature for 10–15 mins. (Do not dry it out.)

Shape the dough and place them on a greased baking tray and allow to prove at 35˚C/95˚F for 30–40 mins.

Glaze and bake in oven at 180

˚C/356°F for 15–20 mins.

Focaccia

Menu ‘22’ (SD-2500: ‘20’) (45min)

Yeast Strong White Flour 300 g (11 oz) Olive Oil 1 tbsp Salt 1 tsp Water 170 mL

Roll and pat the dough into a 30 cm x 25 cm (12’’ x 10’’) rectangle on a greased baking tray.

Make indentations over the whole dough using your fingertips.

Add one of the following toppings:

•

1 small red onion sliced and softened with 1 tsp olive oil and

1 tsp balsamic vinegar. (Do this in a bowl covered in cling film in the microwave for 1–2 min).

•

2 tbsp chopped black or green olives.

•

2 chopped cloves of garlic, sea salt and cracked black

pepper corns.

•

2 tbsp chopped sundried tomatoes.

Allow to prove at 40˚C/105˚F until doubled in size (approx. 30 mins).

Drizzle with olive oil and bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for 20–30 mins or until golden at the

edges and cooked well in the centre.

•

Serve warm with pasta dishes.

⁄2 tsp

Recipes

Pizza

Menu ‘22’ (SD-2500: ‘20’) (45min)

Yeast Strong White Flour 300 g (11 oz) Olive Oil 1 tbsp Salt 1 tsp Water 170 mL

Press out dough using the heel of your hand to a 25 cm (10’’) circle or two 25 cm (10’’) circles for thin and crispy base on a

greased baking tray.

Allow to prove at 40˚C/105˚F until doubled in size (approx. 20 mins).

Add topping of your choice and bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins, depending on

amount of topping.

•

To freeze pizza bases follow method to step 2 and bake without

toppings for 5 mins. Allow to cool, freeze. To use remove from freezer immediately add topping (not too much) and bake as above step 3.

⁄2 tsp

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 15–20 mins or until golden brown.

•

Delicious served warm with pasta dishes. Use sundried tomatoes

in place of pepperoni for vegetarians.

34 35

Page 19

Cake Recipes

Apple and Ginger Cake

Menu ‘15’ (SD-2500: ‘14’) (1hr 5min)

[15 Bake only]

[14 Bake only]

Bake cakes and teabreads.

Timer cannot be used

(SD-2501)

(SD-2500)



Use menu 15 (SD-2500: 14) for

these recipes.

 This menu is not suitable for

all types of cake, such as Victoria sandwich or those that require going into a hot oven.



Always use our tablespoon and

teaspoon measure in these recipes.

The cake is made according to the recipe in a separate mixing bowl and then baked inside the bread pan.



2 3 4 5 6

Mix the ingredients in a bowl.



7 8

Line the bottom and sides of the bread pan with baking parchment and pour in the mixture.

• Make sure that the kneading blade is removed from the bread pan before the cake mixture is added.

• Ensure that the cake mixture is kept inside the baking parchment.



Set the Bread Maker. (P. 18)

• The maximum baking time is 1 hour 30 mins.

Butter 100 g (4 oz) Golden Syrup 200 g (8 oz) Self Raising Flour 300 g (11 oz) Baking Powder 3 mL ( Ground Cinnamon 3 mL ( Ground Cloves 3 mL ( Medium Sized Eggs, beaten 2

Tart Dessert Apples e.g. Granny Smiths, grated

Preserved Stem Ginger, drained and finely chopped Demerara Sugar 1

Warm the butter and syrup until just melted. This can be done on the hob or in the microwave oven. (High power for 1 min).

Sieve the flour, baking powder and spices into a bowl. Add the syrup mixture and the beaten eggs.

Add the grated apple and the chopped ginger and mix well.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Carefully sprinkle the Demerara sugar on top of the mixture.

Select menu 15 (SD-2500: 14) and enter 1hr 5 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins 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 mins before removing from the bread pan and allowing to cool.

⁄2 tsp)

75 g (3 oz)

⁄2 tbsp

Banana and Walnut Loaf

Menu ‘15’ (SD-2500: ‘14’) (55min)

Soft Light Brown Sugar 50 g (2 oz) Butter 75 g (3 oz) Egg, medium 1 Plain Flour 225 g (8 oz) Baking Powder 2 tsp Grated Rind 1 lemon Lemon Juice 1 tbsp Medium Bananas, peeled & mashed 4 Walnuts, roughly chopped 50 g (2 oz) Walnuts, finely chopped 15 g (

Cream the butter and sugar together until soft then beat in the egg.

Add the sieved flour and baking powder together with the lemon rind and juice.

Add the mashed bananas and the roughly chopped walnuts and mix to a soft

consistency.

Remove the kneading blade from the bread pan and line the bottom and sides with baking

parchment.

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the

baking parchment.

Carefully sprinkle the finely chopped walnuts on top of the mixture.

Select menu 15 (SD-2500: 14) and enter 55 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra

time, select menu 15 (SD-2500: 14) again and enter a further 3–5 mins 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 mins before removing from the bread pan and allowing to cool.

•

Delicious spread with butter.

⁄2 oz)

Boozy Cake

Menu ‘15’ (SD-2500: ‘14’) (55min)

Butter 125 g (4 oz) Mixed Dried Fruit 300 g (11 oz) Light Brown Soft Sugar 50 g (2 oz) Juice of 1 Orange 45 mL (3 tbsps)

Zest of 1 Orange

Guinness Bicarbonate of Soda 5 mL (1 tsp) Medium Sized Eggs, beaten 2 Plain Flour 200 g (7 oz) Mixed Spice 8 mL (1 Topping (flaked almonds) 15 g ( Topping (demerara sugar) 15 g (

or Caffreys

Heat the butter, dried fruit, sugar, juice and zest of an orange and Guinness® together until the fruit plumps up. This can be done on the hob by bringing the ingredients to the boil, stirring and then simmering for 10–15 mins or heating in the microwave oven on High power for 8 mins, stirring twice.

Leave to cool for 10 mins, then stir in the bicarbonate of soda, this will make the mixture foam.

Stir in the eggs, flour and mixed spice, and mix well.

120 mL (4floz)

⁄2 tsp)

⁄2 oz)

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.

Sprinkle the flaked almonds and demerara on the top of the mixture.

Select menu 15 (SD-2500: 14) and enter 55 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500:

14) again and enter a further 3–5 mins 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 mins before removing from

the bread pan and allowing to cool.

Fruit Tea Bread

Menu ‘15’ (SD-2500: ‘14’) (1hr 15min)

Mixed Dried Fruit 350 g (12 oz) Chopped Dates 50 g (2 oz) Chopped Walnuts 50 g (2 oz) Chopped Cherries 100 g (4 oz) Strong tea 300 mL (10 floz) Butter 75 g (3 oz) Medium Sized Eggs, beaten 3 Plain Flour 250 g (9 oz) Bicarbonate of Soda 5 mL (1 tsp)

Place the fruit, dates, walnuts, cherries, strong tea 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 3–4 mins)

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 menu 15 (SD-2500: 14) and enter 1hr 15 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500:

14) again and enter a further 3–5 mins 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 mins before removing from

the bread pan and allowing to cool.

Gingerbread

Menu ‘15’ (SD-2500: ‘14’) (45min)

Demerara Sugar 25 g (1 oz) Butter 75 g (3 oz) Golden Syrup 50 g (2 oz) Black Treacle 75 g (3 oz) Plain Flour 225 g (8 oz) Ground Ginger 8 mL (1 Baking Powder 8 mL (1 Bicarbonate of Soda 3 mL ( Salt 3 mL ( Milk 150 mL ( Medium Sized Egg, beaten 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 1min).

Stir in all of the sieved dry ingredients.

⁄2 tsp)

⁄4 pint)

Mix in the milk and the beaten egg.

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 menu 15 (SD-2500: 14) and enter 45 mins on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500:

14) again and enter a further 3–5 mins 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 mins before removing from

the bread pan and allowing to cool.

Recipes

36 37

Page 20

Cake Recipes

Hazelnut and Honey Loaf

Menu ‘15’ (SD-2500: ‘14’) (1hr)

Butter 175 g (6 oz) Dark Brown Sugar 50 g (2 oz) Honey 50 g (2 oz) Eggs, medium 3 Hazelnuts, finely chopped 100 g (4 oz) Self Raising Flour 225 g (8 oz) Milk 60 mL (4 tbsp) Topping (chocolate & hazelnut spread) 100 g (4 oz) Topping (cream cheese) 50 g (2 oz)

Cream the butter, sugar and honey together until soft and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the hazelnuts.

Fold in the flour and mix to a soft consistency with the milk.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 15 (SD-2500: 14) and enter 1 hr on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500:

14) again and enter a further 3–5 mins 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 mins before removing from

the bread pan and allowing to cool.

Beat the chocolate spread and cream cheese together and spread on the top of the cooled loaf.

Coffee & Pecan Nut Cake

Menu ‘15’ (SD-2500: ‘14’) (1hr)

Butter 225 g (8 oz) Light Muscovado Sugar 100 g (4 oz) Eggs, medium 3 Pecan Nuts, finely chopped 75 g (3 oz) Self Raising Flour 225 g (8 oz) Baking Powder 1 tsp Strong Fresh Coffee 2-3 tbsp

Optional Icing

Mascarpone Cheese 150 g (5 oz) Icing Sugar 100 g (4 oz) Strong Fresh Coffee 1 tbsp

Cream the butter and sugar together until soft and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the Pecan nuts.

Fold in the flour and baking powder, and mix to a soft consistency with the coffee.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Select menu 15 (SD-2500: 14) and enter 1 hr on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500:

14) again and enter a further 3–5 mins 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 mins before removing from

the bread pan and allowing to cool.

Beat the mascarpone cheese and icing sugar together with the coffee and spread on the top of the cooled loaf.

Cherry & Marzipan Cake

Menu ‘15’ (SD-2500: ‘14’) (1hr)

Golden Caster Sugar 50 g (2 oz) Butter 175 g (6 oz) Eggs, medium 3 Self Raising Flour 225 g (8 oz) Glace Cherries, chopped 100 g (4 oz) Marzipan, grated 75 g (3 oz) Milk 60 mL (4 tbsp) Toasted, Flaked Almonds 15 g (

Cream the butter and sugar together until soft then beat in the eggs, one at a time.

Add the flour with the cherries and grated marzipan, mix well with the milk to a soft consistency.

Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.

Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.

Carefully sprinkle the toasted almonds on top of the mixture.

⁄2 oz)

Select menu 15 (SD-2500: 14) and enter 1hr on the timer.

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select menu 15 (SD-2500:

14) again and enter a further 3–5 mins 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 mins before removing from

the bread pan and allowing to cool.

Soda Bread

Menu ‘15’ (SD-2500: ‘14’) (50min)

Plain Flour 400 g (14 oz) Bicarbonate of Soda 1 tsp Sugar 1 tsp Salt Buttermilk 270 mL Milk 30 mL

Sieve the flour and bicarbonate of soda into a bowl and mix well. Then add sugar and salt.

Add the buttermilk and milk, mixing quickly to form a soft dough.

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 menu 15 (SD-2500: 14) and enter 50 mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu

15 (SD-2500: 14) again and enter a further 3–5 mins on the timer.

Remove the bread out of the bread pan using oven gloves and allow to cool.

Wholemeal Soda Bread

Menu ‘15’ (SD-2500: ‘14’) (50min)

Self Raising Wholemeal Flour 400 g (14 oz) Bicarbonate of Soda 1 tsp Salt 1 tsp Medium Sized Eggs, beaten 2 Buttermilk 320 mL

Place flour and bicarbonate of soda into a bowl and mix well. Then add salt.

Add the beaten eggs and buttermilk, mixing quickly to form a soft dough.

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 menu 15 (SD-2500: 14) and enter 50 mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu

15 (SD-2500: 14) again and enter a further 3–5 mins on the timer.

Remove the bread out of the bread pan using oven gloves and allow to cool.

⁄2 tsp

Yeast and Dairy Free Spelt Loaf

Menu ‘15’ (SD-2500: ‘14’) (50min)

Spelt Flour 400 g (14 oz) Bicarbonate of Soda 1 tsp Salt 1 tsp Medium Sized Eggs, beaten 2 Soya milk 320 mL

Place flour and bicarbonate of soda into a bowl and mix well. Then add salt.

Add the beaten eggs and soya milk, mixing quickly to form a soft dough.

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 menu 15 (SD-2500: 14) and enter 50 mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu

15 (SD-2500: 14) again and enter a further 3–5 mins on the timer.

Remove the bread out of the bread pan using oven gloves and allow to cool.

Cornbread

Menu ‘15’ (SD-2500: ‘14’) (55min)

Plain Flour 150 g (5 oz) Fine Cornmeal or Polenta 150 g (5 oz) Baking Powder 1 tbsp Salt 1 tsp Eggs, medium 2 Carton Buttermilk 284 mL Milk 100 mL Butter, melted and cooled 50 g (2 oz)

Combine flour, cornmeal, baking powder and salt into a bowl and mix well.

Beat the eggs with the buttermilk, milk and butter in another bowl.

Pour the egg mixture into the dry ingredients and stir to a smooth batter.

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 menu 15 (SD-2500: 14) and enter 55 mins on the timer.

After baking test with a skewer to see if the bread is cooked. If the bread does require extra time, select menu

15 (SD-2500: 14) again and enter a further 3–5 mins on the timer.

Remove the bread out of the bread pan using oven gloves and allow to cool.

Recipes

38 39

Page 21

Jam Recipes Compote Recipes

[26 Jam] [24 Jam]

Strawberry Jam

Menu ‘26’ (SD-2500: ‘24’) (1hr 40min)

Strawberries, finely chopped 600 g (24 oz) Sugar 400 g (16 oz) Powdered Pectin 13 g (4 tsp)

1 2 3

Blueberry Jam

Menu ‘26’ (SD-2500: ‘24’) (1hr 50min)

Blueberries 700 g (28 oz) Sugar 400 g (16 oz)

1 2

Apple and Blackberry jam

Menu ‘26’ (SD-2500: ‘24’) (1hr 40min)

Apples, grated or finely chopped 300 g (12 oz) Blackberries 400 g (16 oz) Sugar 300 g (12 oz) Powdered Pectin 6 g (1

1 2 3

Peach Melba

Menu ‘26’ (SD-2500: ‘24’) (1hr 40min)

Peaches, finely chopped 500 g (20 oz) Raspberries 200 g (8 oz) Sugar 300 g (12 oz) Powdered Pectin 8 g (2

1 2 3

40 41

(SD-2501)

(SD-2500)

Plum Jam

Menu ‘26’ (SD-2500: ‘24’) (1hr 40min)

Plums, finely chopped 700 g (28 oz) Sugar 350 g (14 oz) Powdered Pectin 6 g (1

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

1 2

Select menu 26 (SD-2500: 24) and enter 1hr 40min on the timer.

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Select menu 26 (SD-2500: 24) and enter 1hr 50min on the timer.

Frozen Berry Jam

Menu ‘26’ (SD-2500: ‘24’) (1hr 40min)

Frozen Mixed Berries 700 g (28 oz) Sugar 400 g (14 oz) Powdered Pectin 10 g (3 tsp)

1 2 3

Redcurrant and Chilli Jam

⁄4 tsp)

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 26 (SD-2500: 24) and enter 1hr 40min on the timer.

Menu ‘26’ (SD-2500: ‘24’) (1hr 40min)

Redcurrants, roughly mashed 300 g (12 oz) Medium Red Chilli, finely chopped 1-2 Root Ginger, finely grated 4 cm Oranges, juice and finely grated zest 2 Sugar 150 g (6 oz) Powdered Pectin 3 g (1 tsp)

1 2 3

⁄4 tsp)

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 26 (SD-2500: 24) and enter 1hr 40min on the timer.

Apricot Jam

Menu ‘26’ (SD-2500: ‘24’) (1hr 30min)

Apricots, finely chopped 500 g (20 oz) Sugar 250 g (10 oz) Powdered Pectin 6 g (1

1 2 3

⁄4 tsp)

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 26 (SD-2500: 24) and enter 1hr 40min on the timer.

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 26 (SD-2500: 24) and enter 1hr 40min on the timer.

Place all the ingredients expect sugar and pectin into the bread pan.

Add the sugar and sprinkle the pectin onto the ingredients in the bread pan.

Select menu 26 (SD-2500: 24) and enter 1hr 40min on the timer.

⁄4 tsp)

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 26 (SD-2500: 24) and enter 1hr 30min on the timer.

[

27 Compote]

[

25 Compote]

Spiced Apple Compote

Menu ‘27’ (SD-2500: ‘25’) (1hr 20min)

Apples, peeled, cored and diced 1000 g (40 oz) Cinnamon stick 1 Cloves 2 Lemon, zest only 1 Lemon Juice 2 tbsp Sugar 100 g (4 oz) Water 75 mL

Remove the kneading blade from the bread pan.

(SD-2501)

(SD-2500)

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 27 (SD-2500: 25) and enter 1hr 20min on the timer.

Stir after cooking is completed.

Red fruits Compote

Menu ‘27’ (SD-2500: ‘25’) (1hr)

Plums, stone removed and cut in halves 300 g (12 oz) Cherries, stone removed 250 g (10 oz) Strawberries, stalk removed 250 g (10 oz) Golden Caster Sugar 75 g (3 oz) Water 75 mL Raspberries (added after cooking) 200 g (8 oz)

Remove the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 27 (SD-2500: 25) and enter 1hr on the timer.

Stir after cooking is completed.

Add raspberries.

Rhubarb and Ginger Compote

Menu ‘27’ (SD-2500: ‘25’) (1hr 40min)

Rhubarb, cut into 2 cm lengths 700 g (28 oz) Orange Juice 2 tbsp Crystallised Ginger, finely chopped 20 g ( Sugar 100 g (4 oz) Water 100 mL

Remove the kneading blade from the bread pan.

⁄5 oz)

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 27 (SD-2500: 25) and enter 1hr 40min on the timer.

Stir after cooking is completed.

Mixed Berry Compote

Menu ‘27’ (SD-2500: ‘25’) (1hr)

Mixed Berries E.g. Strawberries, Raspberries, Blueberries Sugar 75 g (3 oz)

Water 2 tbsp

Remove the kneading blade from the bread pan.

800 g (32 oz)

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 27 (SD-2500: 25) and enter 1hr on the timer.

Stir after cooking is completed.

Apple sauce

Menu ‘27’ (SD-2500: ‘25’) (1hr 20min)

Bramley apples, peeled, cored and diced 1000 g (40 oz) Water 2 tbsp

Remove the kneading blade from the bread pan.

Place the apple in the bread pan. Pour water over ingredients.

Select menu 27 (SD-2500: 25) and enter 1hr 20min on the timer.

Stir after cooking is completed.

Peach in Vanilla Syrup

Menu ‘27’ (SD-2500: ‘25’) (1hr)

Peaches, stone removed and cut into Sugar 100 g (4 oz) Vanilla Pod Water 125 mL

Remove the kneading blade from the bread pan.

⁄

1000 g (40 oz)

⁄

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 27 (SD-2500: 25) and enter 1hr on the timer.

When cooking is complete, remove the peaches with a slotted spoon. Carefully pour the syrup over the fruit. Leave

to cool.

Recipes

Page 22

Care & Cleaning

Before cleaning, unplug your Bread Maker and allow it to cool down.



To avoid damaging your Bread Maker...



Do not use anything abrasive!

(cleansers, scouring pads etc) Use a soft sponge when cleaning bread pan and kneading blade.



Do not wash any part of your Bread Maker in the

dishwasher!



Do not use benzine, thinners, or alcohol!



Keep your Bread Maker clean and dry.

Lid

Wipe with a damp cloth.

Steam vent

Wipe with a damp cloth.

Dispenser lid (SD-2501 only)

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)



Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or

deformation)

Raisin nut dispenser

(SD-2501 only)

Remove and wash with water.

Bread pan & kneading blade

Twist the bread pan anti-clockwise to remove.

Remove the kneading blade and wash in warm soapy water.



Ensure the area around the shaft and inside

the kneading blade are cleaned thoroughly.



If the kneading blade is difficult to remove

from the bread pan, place a small quantity of warm water into the bread pan and soak for 5–10 minutes. Do not submerge the bread pan in water.

Seal



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.

How to Clean

•

Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.

When you have hard time taking out the bread from the bread pan, see P. 46.

•

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 kneading blade,

Measuring spoon & cup

Wash with water.



Not dishwasher safe

Body

Wipe with a damp cloth.



Wipe gently to avoid

damaging the temperature sensor.

•

The colour of the inside of the unit may change with use.

Temperature sensor

press on the base of the loaf and manipulate the kneading blade gently to avoid damaging the loaf. (Do not use hard or sharp utensils such as a knife or a fork.) Be careful not to get burns as the kneading blade may still be hot.

•

Use the soft sponge when cleaning the bread pan and the 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.

42 43

Page 23

Troubleshooting

Before calling for service, please check through this section.

Problem Cause  Action

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.

[All bread]



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)



Try another type, brand or another batch of flour.



The dough has become too firm because you haven’t used enough liquid.



Stronger, Organic and Stoneground 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.



Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on

it. This type does not require pre-fermentation.



You are not using enough yeast, or your yeast is old.

Make sure yeast sachets not open for longer than 48 hours.



Use the measuring spoon provided. Check the yeast’s expiry date.



The yeast has touched the liquid before kneading.



Check that you have put in the ingredients in the correct order according to the instructions.

(P. 12)



You have used too much salt, or not enough sugar.



Check the recipe and measure out the correct amounts using the measuring spoon

provided.



Check that salt and sugar is not included in other ingredients.

[Speciality bread]



Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour

were used.



The spelt flour should be up to 60% of the entire flour when you use more than two kinds of

flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and buckwheat flour should be up to 20% of the entire flour.



You have used too much yeast.



Check the recipe and measure out the correct amount using the measuring spoon provided.



You have used too much liquid.



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.



Try using a different brand of flour.



You have used too much liquid.



Try using 10–20 mL less water.



You have used too much yeast/water.



Check the recipe and measure out the correct amount using the measuring spoon (yeast)/

cup (water) provided.



Check that excess water amount is not included in other ingredients.



You have not used enough flour.



Carefully weigh the flour using scales.

Problem Cause  Action

There is excess flour around the bottom and sides of my bread.

Why has my bread not mixed properly?

My bread has not been baked.

Dough leaks out of the bottom of the bread pan.

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.



Check the recipe and measure out the correct amount using scales for the flour or the

measuring cup provided for liquids.



You haven’t put the kneading blade in the bread pan.



Make sure the kneading blade is in the bread pan before you put in the ingredients.



There has been a power failure, or the machine has been stopped during breadmaking.



The machine switches off if it is stopped for more than 10 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.



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: 0844 8443868 or order online at www.panasonic.co.uk).



The dough menu was selected.



The dough menu does not include a baking process.



There has been a power failure, or the machine has been stopped during breadmaking.



The machine switches off if it is stopped for more than 10 minutes. You can try baking the

dough in your oven if it has risen and proved.



There 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.



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 through

the four holes (so that it does not stop the rotating parts from rotating). This is not a fault, but check occasionally that the kneading mounting shaft rotate properly.



If the kneading mounting shaft does not

rotate when the kneading blade is attached, you will need to replace the kneading mounting shaft unit (consult the place of purchase or a Panasonic service centre: 0844 8443868 or order online at www.panasonic.co.uk).



You have left the bread in the bread pan for too long after baking.



Remove the bread promptly after baking.



There has been a power failure, or the machine has been stopped during breadmaking.



The machine switches off if it is stopped for more than 10 minutes. You may try baking the

dough in your oven.

(Bottom of bread pan)

Kneading mounting shaft

Kneading mounting shaft unit

Part no. ADA29E165

Dough release holes (4 in total)

Troubleshooting



Why is my bread pale and sticky?

You are not using enough yeast, or your yeast is old.



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.



The machine switches off if it is stopped for more than 10 minutes. You will need to remove

the bread from the bread pan and start again with new ingredients.

The kneading blade rattles.



This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a

fault)

44 45

Page 24

Troubleshooting

Before calling for service, please check through this section.

Problem Cause  Action

I can smell burning while the bread is baking.

Smoke is coming out of the steam vent.

The kneading blade stays in the bread when I remove it from the bread pan.

The crust creases and goes soft on cooling.

How can I keep my crust crispy?

My bread is sticky and slices unevenly.



Ingredients may have been spilt on the heating element.



Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan

during mixing. Simply wipe the heating element gently after baking once the Bread Maker has cooled down.



Remove the bread pan from the Bread Maker to place ingredients.



The dough is a little stiff.



Allow the bread to cool completely before removing the kneading blade carefully. Some

types of flour absorb more water than others, so try adding an extra 10–20 mL of water next time.



Crust has built up underneath the kneading blade.



Wash the kneading blade and its spindle after each use.



The steam remaining in the bread after baking can pass into the crust and soften it slightly.



To reduce the amount of steam, try using 10–20 mL less water.



Remove loaf from the bread pan immediately after baking completed.



To make your bread crispier, you could use menu 08 (SD-2500: 07) or the ‘Dark’ crust colour

option, or even bake it in the oven at 200˚C/gas mark 6 for an extra 5–10 minutes.



It was too hot when you sliced it.



Allow your bread to cool on rack before slicing to release the steam.

Problem Cause  Action

Can frozen fruits be used?

What kinds of sugar can we use on jam?

When making jam, can we use fruits are pickled in alcohol?

The fruit has collapsed when making fruit in syrup.

appears on the display.

01 appears on the display.



It is possible to use them.



White caster and granulated can be used.

Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.



Do not use them. The quality is not satisfactory.



The cooking time was too long. The fruit may have been over ripe.



There has been a power failure for approx. 10 minutes (the plug has been accidentally pulled

out, or the breaker has been activated), or there is another problem with the power supply.



The operation will not be affected if the problem with the power supply is only momentary.

The Bread Maker will operate again if its power is restored within 10 minutes, but the end result may be affected.



There has been a power failure for a certain amount of time (differs depending on the

circumstances-e.g. mains power failure, unplugging, malfunctioning fuse or breaker).



Remove the ingredients and start again using new.

Extra ingredients are not mixed properly in brioche.

There is excess oil on the bottom of brioche. The crust is oily. My bread has big holes.

The bread does not come out.

When cooking jam, it has scorched or the kneading blade fixes and it doesn’t come off.

The jam has boiled over.



Did you add extra ingredients within 5 min of the beep?



Butter must be added while ‘ ’ is flashing in the display



Did you add butter within 5 min of the beep?



Butter must be added while ‘ ’ is flashing in the display.



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.)



The amount of the fruit was a too little, or the amount of sugar is too much.



Place the bread pan in the sink and half fill the bread pan with warm water. Leave the

bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is relieved, wash it with a soft sponge etc. Please be aware of the hot water.



Too much fruit or sugar has been used.



Only use the amounts of fruit and sugar specified in the recipes on P. 40.

H01–H02 appears on the display.

U50 appears on the display.



The display indicates a problem with the Bread Maker.



Consult the place of purchase or a Panasonic service centre: 0844 8443868



The unit is hot (above 40˚C/105˚F).



Allow the unit to cool down to below 40˚C/105˚F before using it again (U50 will disappear).

Troubleshooting



The fruit was under or over ripe.



Sugar was decreased too much.

Jam is too runny and not firmly set.



Cooking time was insufficient.



Fruit with a low pectin content was used.



Use the runny jam as a sauce for desserts.



Leave the jam to cool completely. The jam will continue to set as it cools.

46 47

Panasonic SD-2500WXC, SD-2501WXC Instruction manual

Specifications and Main Features

Frequently Asked Questions

User Manual