Panasonic SD-2501 Operating Instructions
Specification
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) approx. 38.2
Weight approx. 7.0 kg
Accessories Measuring cup, measuring spoon
(Strong flour for a loaf) max. 620 g min. 350 g
(Strong flour for a dough) max. 600 g min. 225 g
(Yeast) max. 19.2 g min. 2.8 g
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.
This product is intended for household use only.
Automatic Bread Maker
Model No.
SD-2501
Before Use How to Use Recipes How to Clean Troubleshooting
Panasonic Corporation
Web Site: http://www.panasonic.net
DZ50R166
F0711S0
Printed in China
ᐭ
Contents
Safety Instructions
Please ensure you 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
Bread Recipes ··································································· 21
Gluten Free Recipes ························································· 29
Dough Recipes ·································································· 31
Cake Recipes ···································································· 39
Jam Recipes ····································································· 40
Compote Recipes ······························································ 40
How to Clean
Care & Cleaning ········································································41
To Protect the Non-stick Finish
To protect the non-stick finish ····················································42
Troubleshooting
Troubleshooting ·········································································43
WARRANTY ··············································································46
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.
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
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.)
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.)
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 fall or cause 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.
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
]
Before Use
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.)
4 5
Accessories/Parts Identification
Main Unit
Raisin nut dispenser
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)
Kneading blade
( White Bread,
Wheat Bread,
Gluten and Wheat
Free Bread)
Handle
Bread pan
Control panel
flap
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.
: displayed when adding ingredients manually on menu 11 and 23.
Time remaining until program finished
Also when adding ingredients manually, display will
show the time until adding extra ingredients in the
program.
Size
Press this pad to choose
size. See P. 10 for
available menu.
•
XL
•
L
•
M
Crust
Press this pad to
choose crust colour.
See P. 10 for available
menu.
•
Dark
•
Medium
•
Light
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.
Before Use
Accessories
Measuring cup
To measure out liquids
(max. 310 mL)
• 10 mL increments
Measuring spoon
To measure out sugar, salt, yeast,
etc.
(15 mL) (5 mL)
Tablespoon
1
•
⁄2 marking
Teaspoon
• 1⁄4, 1⁄2, 3⁄4
markings
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.
Timer
Set delay timer (time until bread is
ready) or set the baking/cooking
time for menu 15, 26 and 27.
‘▲’ Press this pad to increase the
time.
‘▼’ Press this pad to decrease
the time.
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.
Plug
6 7
This picture shows all words and symbols, but during operation only those relevant will be displayed.
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.
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.
Sugar (granulated sugar, brown sugar, honey, treacle etc)
Adds softness and gives crust colour.
You can make your bread taste better by adding other
ingredients:
Eggs
Bran
Wheat germ
Spices, herbs
Water
Use normal tap water.
Use tepid water if using menu 02, 05, 07, 12 or 20 in
a cold room.
Use chilled water if using menu 07, 08, 11, 13, 14,
20, 21, 23, 24 or 25 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.
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.
Gives the bread a nuttier flavour.
• Use max. 50 g.
Enhance the flavour of the bread.
• Only use a small amount (1–2 tsp).
Main Flours Used in Bread
Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide
produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.
White flour:
Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 01, 08, 16 or 21.
•
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).
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 has a lower height and is more dense compared with spelt white flour bread.
We recommend spelt white flour used should be more than half of the flour mix.
•
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)
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.
•
or Malted Grain flour:
Do not use more than stated quantity (could damage the bread pan’s non-stick finish).
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).
Other flour:
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. 29.
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 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
Before Use
8 9
List of Bread Types and Baking Options
Function Availability and Time Required
Options Processes
Menu
Number
01 Basic
02 Basic Rapid
03 Basic Raisin
04 Whole wheat
Whole wheat
05
Rapid
Whole wheat
06
Raisin
07 Rye
08 French
Bake
09 Italian
10 Sandwich
11 Brioche
12 Gluten Free
13 Speciality
Speciality
14
Raisin
15 Bake only
Menu
Size Crust Timer
1
—
——
—
——
——
——
——
—
—
—
—
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
1
30 min
—
2
——
30 min–
1 hr 15 min
30 min–
1 hr 15 min
——— — — —
•Time required for each process will differ according to room temperature.
Rest Knead Rise Bake Total
1 hr 50 min–
3
15–30 min
2 hr 20 min
15–20 min
15–30 min
15–25 min
15–25 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
15–30 min
approx. 1 hour
1 hr 50 min–
3
2 hr 20 min
2 hr 10 min–
3
2 hr 50 min
1 hr 30 min–
3
1 hr 40 min
2 hr 10 min–
3
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–
3
2 hr 50 min
3
1 hr 25 min 50 min 3 hr 30 min
1 hr 50 min–
3
2 hr 45 min
1 hr 50 min–
3
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
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
16 Basic
17 Basic Raisin
18 Whole wheat
Whole wheat
19
Raisin
20 Rye
21 French
22 Pizza
Dough
23 Brioche
24 Speciality
Speciality
25
Raisin
26 Jam
27 Compote
Menu
Options Processes
Size Crust Timer
———
———
———
———
———
———
——
———
———
———
———————
———————
Rest Knead Rise Bake Total
30 min–
50 min
30 min–
50 min
55 min–
1 hr 25 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
30 min–
1 hr 5 min
15–30 min
15–30 min
15–25 min
15–25 min
approx.
10 min
10–20 min
7–15 min
25–45 min
15–30 min
15–30 min
(Rise)
1 hr 10 min–
3
1 hr 30 min
1 hr 10 min–
3
1 hr 30 min
1 hr 30 min–
3
2 hr
1 hr 30 min–
3
2 hr
——
1 hr 35 min–
2 hr 40 min
(Knead)
approx. 10 min
3
35 min
1 hr 10 min–
3
1 hr 55 min
1 hr 10 min–
3
1 hr 55 min
approx. 10 min
—
—
—
—
—
(Rise)
—
—
—
2 hr 20 min
2 hr 20 min
3 hr 15 min
3 hr 15 min
2 hours
3 hr 35 min
45 min
1 hr 50 min
2 hr 45 min
2 hr 45 min
1 hr 30 min–
2 hr 30 min
1 hr–
1 hr 40 min
How to Use
1 Only ‘Light’ or ‘Medium’ available. 2 Only ‘Medium’ or ‘Dark’ available. 3 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
Baking Bread
Turn to P.21-28 for
bread recipes
Place the ingredients in the bread pan Set the program and start Remove the bread
Kneading blade
Remove the bread pan and
1
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. 41 for cleaning.
•
Use the specified kneading blade
when baking rye bread.
•
The kneading blade is designed to fit loosely on the
shaft.
Baking bread with
added ingredients
(P. 14)
Clean and dry beforehand
12 13
Place the measured ingredients
2
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
3
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.)
4
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 pad once will advance the timer by 10 minutes
(hold to advance more quickly).
12
9
6
Current time Ready time
To change the crust colour
12
9
3
9hr 30min
from now
3
6
Press Start pad to start the machine
5
Time until the selected program is complete
The start light will come on.
Press Stop pad and
6
remove bread
when machine beeps 8 times and the bar
at ‘End’ flashes.
The flashing start light will go off.
Remove the bread
7
immediately,
Oven glove
Bread pan
allow to cool, for example, on a wire rack
Unplug after use
The Bread Maker has a keep warm
8
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
When adding extra ingredients
Baking Brioche
Adding extra ingredients to bread or dough
By selecting a menu with raisin (03, 06, 14, 17, 19 or 25), you can mix your favourite ingredients into the dough to make all kinds of flavoured
breads.
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.
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.
Moist/viscous ingredients, soluble ingredients
Place these ingredients together with
the others into the bread pan.
Fresh fruits, fruits pickled in alcohol
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.
Only use quantities as in the recipe, as
the water content of the ingredients will
affect your bread.
*
1
Preparation
(P. 12)
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.)
42, 3
Select menu ‘11’
1
Press Start pad to start the machine
2
Time displayed indicating minutes until butter is added
The start light will come on.
Add additional butter when the beep
3
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
4
The flashing start light will go off.
Dry yeast (NZ: Surebake yeast) 11⁄2 tsp 5 tsp
Bread flour (NZ: White flour) 400 g 400 g
Salt 1 tsp 1 tsp
Sugar 3 tbsp 2 tbsp
Butter
(Cut into 2 cm cubes and keep in fridge)
Powdered milk (NZ: Milk powder) 2 tbsp 2 tbsp
Eggs (Medium) 2 (100 g) 2 (100 g)
Water 180 mL 180 mL
*
Butter to add later (Cut into 1–2 cm
cubes and keep in fridge)
t
For addition of ingredients with*, follow programming
instructions below.
(OZ) (NZ)
50 g 50 g
70 g 70 g
[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 hours
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’.
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 minutes. 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. 45)
How to Use
14 15
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