Panasonic SD2501WXA User Manual [en, de, es, fr, it]

SD-2501

Automatic Bread Maker

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

Brotbackautomat

BEDIENUNGSANLEITUNG UND REZEPTE (Hausgebrauch)

Automatische Broodbakoven

GEBRUIKSAANWIJZING EN RECEPTEN (voor huishoudelijk gebruik)

Machine à pain automatique

NOTICE D’UTILISATION ET RECETTES (usage domestique)

Macchina per pane automatica

ISTRUZIONI D’USO E RICETTE (utilizzo domestico)

Máquina panificadora automática

INSTRUCCIONES DE FUNCIONAMIENTO Y RECETAS (uso doméstico)

Deutsch NederlandsEnglish Français Italiano Español

Model No./Modell Nr./Modelnr.

Modèle n°/Modello n°/N.° de modelo

SD-2501/SD-2500

Contents

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. 9 for the differences in functions between the two.)



This product is intended for household use only.

Wir danken Ihnen für den Kauf dieses Panasonic-Produkts.



Bitte lesen Sie diese Bedienungsanleitung vor der

Verwendung dieses Produktes sorgfältig durch und bewahren Sie dieses Handbuch für zukünftige Konsultationen auf.



Diese Bedienungsanleitung bezieht sich auf zwei

verschiedene Modelle. Die enthaltenen Beschreibungen beziehen sich hauptsächlich auf das Modell SD-2501. (Siehe Seite 41 bezüglich der Unterschiede in den Funktionen der beiden Modelle.)



Dieses Produkt ist nur für Haushaltsgebrauch vorgesehen.

Inhalt

Before Use



Safety Instructions ········································································5



Accessories/Parts Identification ···················································· 8



Differences between SD-2501 and SD-2500 ·······························9



Bread-making Ingredients ··························································10

How to Use



List of Bread Types and Baking Options ····································12



Baking Bread ··············································································14



When adding extra ingredients ···················································16



Baking Brioche ···········································································17



Making Dough ············································································18



Making Brioche Dough ······························································· 19



Baking Cake ··············································································· 20



Making Jam ················································································ 21



Making Compote ········································································22

Recipes



Bread Recipes ············································································23



Dough Recipes ···········································································25



Cake Recipe ···············································································25



Gluten Freee Recipes·································································26



AVEVE Recipes ·········································································· 27



Jam Recipes ···············································································29



Compote Recipes ·······································································30

Vor der Inbetriebnahme



Sicherheitshinweise ····································································37



Schematische Ansicht des Gerätes ············································40



Unterschiede zwischen SD-2501 und SD-2500 ························· 41



Zutaten der Brotherstellung ························································42

Bedienung



Liste von Brotarten und Backoptionen·······································44



Brot backen ················································································46

 Bei

Zugabe zusätzlicher Zutaten ··············································48



Brioche backen ··········································································· 49



Herstellung von Teig ··································································· 50



Mischen von Brioche-Teig ··························································51



Kuchen backen ··········································································· 52



Kochen von Marmelade······························································53



Kochen von Kompott ·································································· 54

Rezepte



Brot Rezepte···············································································55



Aurora Brotbackmischnugen Rezepte ········································ 58



Glutenfreie Rezepte····································································59



Teig Rezepte ···············································································60



Kuchen Rezepte ·········································································61



Marmeladenrezepte····································································62



Kompottrezepte ·········································································· 62

How to Clean



Care & Cleaning ········································································· 31

To Protect the Non-stick Finish



To protect the non-stick finish ····················································· 32

Troubleshooting



Troubleshooting ··········································································33

Reinigung



Pflege & Reinigung ····································································· 63

Schutz der Antihaftbeschichtung



Schutz der Antihaftbeschichtung ················································64

Fehlerbehebung



Fehlerbehebung ·········································································65

Inhoud

Hartelijk dank voor uw aankoop van een Panasonic product.



Gelieve deze gebruiksaanwijzing zorgvuldig te lezen alvorens

dit apparaat in gebruik te nemen en deze handleiding te bewaren zodat u deze ook in de toekomst kunt raadplegen.



Deze gebruiksaanwijzing is geschikt voor twee verschillende

modellen. De toelichtingen in deze handleiding zijn vooral gericht op het model SD-2501. (Zie pag. 73 voor de verschillen in de functies van de twee modellen.)



Dit product is alleen bestemd voor huishoudelijk gebruik.

Nous vous remercions d’avoir choisi ce produit Panasonic.



Veuillez lire cette notice soigneusement avant d’utiliser ce

produit et conservez-la pour toute utilisation future.



Cette notice est destinée à être utilisée pour deux modèles

différents. Les explications qu’elle contient concernent principalement le modèle SD-2501. (Voir P. 105 en ce qui concerne les différences de fonctions entre les deux.)



Ce produit est destiné aux particuliers uniquement.

Table des matières

Voor gebruik



Veiligheidsinstructies ··································································69



Accessoires/Onderdelen·····························································72



Verschillen tussen de SD-2501 en de SD-2500 ·························73



Ingrediënten voor het maken van brood ····································· 74

De machine gebruiken



Lijst met broodsoorten en bakopties···········································76



Brood bakken ·············································································78



Extra ingrediënten toevoegen·····················································80



Brioches bakken ·········································································81



Deeg maken ··············································································· 82



Briochedeeg maken····································································83



Cake bakken···············································································84



Jam maken ·················································································85



Compote maken ········································································· 86

Recepten



Brood Recepten··········································································87



Deeg Recepten···········································································89



Cake Recept ··············································································· 89



Glutenvrije Recepten ··································································90



AVEVE Recepten ········································································ 91



Jamrecepten ··············································································· 93



Compoterecepten ·······································································94

Avant l’utilisation



Consignes de sécurité ·····························································101



Description de la machine à pain et des accessoires ··············104



Différences entre SD-2501 et SD-2500 ··································· 105



Ingrédients pour la fabrication du pain ····································106

Mode d’emploi



Liste des types de pains et des options de cuisson ·················108



Cuisson du pain ········································································ 110



Ajout d’ingrédients en cours de pétrissage ······························· 112



Cuisson de la brioche ······························································· 113



Préparation de pâtes ································································ 114



Faire de la pâte à brioche ························································· 115



Cuisson de gâteaux ································································· 116



Faire de la confiture ·································································· 117



Faire de la compote ·································································· 118

Recettes



Recettes de pain······································································· 119



Recettes de pâtes·····································································121



Recette de gâteaux ··································································121



Recettes sans gluten ································································122



AVEVE Recettes ·······································································123



Recettes de confiture································································125



Recettes de compotes ······························································ 126

Deutsch NederlandsEnglish Français

De machine schoonmaken



Onderhoud & Reiniging ······························································ 95

Om de antiaanbaklaag te beschermen



Om de antiaanbaklaag te beschermen·······································96

Problemen oplossen



Problemen oplossen ··································································· 97

Nettoyage



Entretien & Nettoyage ·····························································127

Pour protéger le revêtement antiadhésif



Pour protéger le revêtement antiadhésif ··································128

Problémes et solutions



Problémes et solutions ····························································· 129

Indice

Grazie per aver acquistato questo prodotto Panasonic.



Leggere attentamente le presenti istruzioni prima dell’utilizzo

del prodotto e conservare il manuale per riferimento futuro.



Le presenti istruzioni d’uso possono essere utilizzate per due

modelli diversi. Le spiegazioni contenute al loro interno fanno riferimento prevalentemente al modello SD-2501. (consultare la P. 137 per le differenze di funzionalità relative ai due modelli).



Questo prodotto è destinato esclusivamente a un uso

domestico.

Gracias por comprar este producto Panasonic.



Lea atentamente estas instrucciones antes de usar el

producto y guarde este manual para futuras consultas.



Estas instrucciones de funcionamiento son válidas para dos

modelos diferentes. Las explicaciones que contienen se centran principalmente en el modelo SD-2501. (Vea las diferencias entre ambos modelos en la página 169.)



Este producto se ha diseñado exclusivamente para un uso

doméstico.

Índice

Prima dell’utilizzo



Istruzioni per la sicurezza ·························································133



Accessori/Identificazione delle parti··········································136



Differenze tra SD-2501 e SD-2500 ···········································137



Ingredienti per la preparazione del pane ··································138

Modalità d’uso



Elenco dei tipi di pane e opzioni di cottura ······························· 140



Cottura del pane ·······································································142



Aggiunta di ulteriori ingredienti ················································· 144



Cottura di brioche ····································································· 145



Preparazione dell’impasto ························································ 146



Preparazione dell’impasto per brioche ····································· 147



Cottura di torte ·········································································· 148



Preparazione di marmellate······················································149



Preparazione di composte ························································ 150

Ricette



Ricette per pane ······································································· 151



Ricette per impasti ···································································· 153



Ricetta per torte ········································································153



Ricette per composti privi di glutine ·········································· 154



Ricette AVEVE ··········································································155



Ricette per marmellate ·····························································157



Ricette per composte································································158

Antes del uso



Instrucciones de seguridad·······················································165



Identificación de accesorios/piezas ··········································168



Diferencias entre SD-2501 y SD-2500 ····································· 169



Ingredientes para hacer pan·····················································170

Modo de uso



Lista de tipos de pan y opciones de cocción ····························172



Cocción del pan ········································································ 174



Cuando se añaden ingredientes adicionales····························176



Cocer Brioche ··········································································· 177



Hacer masa ·············································································· 178



Hacer masa para brioche ························································· 179



Cocer pasteles··········································································180



Hacer mermelada ·····································································181



Hacer compota ········································································· 182

Recetas



Recetas de pan ········································································183



Recetas de masa······································································185



Receta de pasteles ··································································· 185



Recetas sin gluten ····································································186



Recetas AVEVE ········································································187



Recetas de mermelada ····························································189



Recetas de compota·································································190

Pulizia della macchina



Conservazione e pulizia ···························································159

Protezione del rivestimento antiaderente



Protezione del rivestimento antiaderente ································· 160

Risoluzione dei problemi



Risoluzione dei problemi ··························································161

Limpieza



Limpieza y cuidados ·································································191

Protección del acabado antiadherente



Protección del acabado antiadherente ·····································192

Resolución de problemas



Resolución de problemas ·························································193

Safety Instructions

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

Please make sure to follow these instructions.

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.

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.

English

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.

Italiano Español

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.

Safety Instructions

Please make sure to follow these 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 the place of purchase or a Panasonic service centre for the check or the repair.

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 the place of purchase or a Panasonic service centre.

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.)

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.)

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.

English

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.

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.

For business users in the European Union

If you wish to discard electrical and electronic equipment, please contact your dealer or supplier for further information.

Temperature sensor

Heating element

Inside of the lid

]

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.

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. 16 for ingredients which may be placed in the raisin nut dispenser.

Dispenser lid

Lid

Accessories

Measuring cup

To measure out liquids

Raisin nut dispenser flap (SD-2501 only)

Kneading blade (rye bread) (SD-2501 only)

Kneading blade (wheat bread)

Handle

Bread pan

Control panel

Measuring spoon

To measure out sugar, salt, yeast, etc.

(15 mL) (5 mL)

(max. 310 mL)

•

10 mL increments

Tablespoon

•

1⁄2 marking

Teaspoon

•

1⁄4, 1⁄2, 3⁄

markings

Plug

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 is a problem with 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.

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. 12 and 13 for menu number.

Size

Press this pad to choose size. See P. 12 for available menu.

•

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.



Time remaining until ready

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

Crust

Press this pad to choose crust colour. See P. 12 for available menu.

•

Dark

•

Medium

•

Light

Stop

Press this pad to cancel/stop the program. (To cancel/stop, hold for more than 1 second.)

English

Start

Press this pad to start the program.

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

Differences between SD-2501 and SD-2500

These instructions are for two different Bread Makers



SD-2501

If using raisins, nuts, or cereals, these are added automatically. (P. 16)

Raisin nut dispenser



SD-2500

Additional ingredients should be added manually when the beep sounds. (P. 16)

•

The photographs and illustrations in this manual are of the

SD-2501 model.

Bread-making Ingredients

Flour

Main ingredient of bread, produces gluten. (helps the bread to rise, gives it a firm texture)



Use strong flour. Do not use soft or plain flour.



Flour must be weighed on scales.

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. The best kind of flour for baking bread is a flour marked ‘for bread baking’.



Do not use plain or self-raising

flour as a substitute for bread flour.

Whole wheat flour

Made by grinding entire wheat kernel, including bran and germ. Makes very healthgiving bread. This bread is lower in height and heavier than bread baked with white flour.

Dairy Products

Rye flour

Made by grinding rye kernel. Contains more iron, magnesium and potassium, which are necessary for human’s health, than white flour. But there isn’t enough gluten. Makes dense, heavy bread. Do not use more than stated quantity (could overload motor).

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.

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)]

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.

If using a bread mix...



 Place the mix in the bread pan, then add water. (Follow

Bread mixes including yeast

instructions on the packet for the quantity of water)



Select the menu 02, choose a size according to the

volume of the mix, and start the baking.

•

600 g – XL • 500 g – L



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

included, so some trial and error may be required to obtain optimum results.

English

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.



Using butter or magarine is recommended.



(granulated sugar, brown sugar, honey,

Sugar

Food for the yeast, sweetens and adds flavour to the bread, changes the colour of the crust.



Use less sugar if using raisins or other fruits, which contain

fructose.

treacle etc)



Bread mix with separate yeast sachet

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

mix, then the water.



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, multigrain flour  menu 04

•

rye flour  menu 07 (SD-2501 only)



Baking brioche with brioche mix

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

‘Light’ crust colour. (P.35)

You can make your bread taste better by adding other

ingredients:

Eggs

Bran

Wheat germ

Spices

Improve the nutritional value and colouring of the bread. (Water amount must be reduced proportionally) Beat eggs when adding them.

Increases the bread’s fibre content.

•

Use max. 75 mL (5 tbsp).

Gives the bread a nuttier flavour.

•

Use max. 60 mL (4 tbsp).

Enhance the flavour of the bread.

•

Only use a small amount (1-2 tbsp).

Dry Yeast

Enables the bread to rise.



Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring

fermentation before using)



Yeast which has ‘instant yeast’ written on the packet is recommended.



When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the

manufacturer’s recommended time)

List of Bread Types and Baking Options



Function Availability and Time Required

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

Options Processes

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

Size Crust

Timer





1



——

—



——



—



Rest Knead Rise Bake Total

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

15–30 min

15–20 min

15–30 min

15–25 min

approx. 10 min

10–20 min

15–25 min

1 hr 50 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

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

4 hr– 4 hr 5 min

1 hr 55 min– 2 hr

11 10 Brioche

12 11 Gluten Free

13 12 Speciality

14 13

Speciality Raisin

15 14 Bake only



 Only ‘Light’ or ‘Medium’ available.  Only ‘Medium’ or ‘Dark’ available.  The timer can only be used on the SD-2501.



 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).

—



——— — — —



—

30 min

—

——

30 min–



1 hr 15 min 30 min–



1 hr 15 min

25–45 min

15–20 min 40–45 min 50–55 min

15–30 min

1 hr 25 min 50 min 3 hr 30 min



1 hr 50 min– 1 hr 55 min

1 hr 50 min–



2 hr 45 min 1 hr 50 min–



2 hr 45 min

55 min 4 hr 30 min

30 min– 1 hr 30 min

Options Processes

English

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

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

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

Baking Bread

Place the ingredients in the bread pan

Kneading blade

Turn to P. 23–24 for bread recipes

Remove the bread pan and

set the kneading blade

Check around the shaft and inside the kneading blade and ensure that they are clean. (P.31)

•

When baking rye bread, use the

specified kneading blade. (SD-2501 only)

• The kneading blade fits loosely into place, but it must touch the bottom of the bread pan.

Baking bread with added ingredients

(SD-2501 only)



Twist the bread pan round.



Remove the bread pan.



Place the kneading

blade firmly into the shaft.

(P. 16)

Clean and dry beforehand

Place the measured ingredients

in the bread pan



Place the dry yeast at the

bottom (so that it does not touch the liquid 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 off any moisture and flour

from the outside of the bread pan.



Place the bread pan inside

the Bread Maker by turning it slightly from right to left. Fold the handle down.



Close the lid.

• Don’t open the lid until bread is complete (affects bread quality).



Open the dispenser lid.



Place the ingredients.



Close the lid.

Plug the Bread Maker

into a 230 V socket

Set the program and start Remove the bread

Select a bake menu

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

Turn off the power

when the bread is ready

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

English



See P. 12 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).



Current time Ready time



To change the crust colour

9hr 30min from now

Press ‘Start’



Estimated time until the selected program is complete

 When ‘Start’ was pressed at first, menu 01 will start.

Remove the bread

immediately,

Oven glove

Bread pan

allow to cool, for example, on a wire rack

Unplug (holding the

plug) after use

 If you do not press ‘stop’ and remove the

bread from the unit to cool it, the Bread Maker will proceed to keep warm to reduce condensation of steam within the loaf.



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 breadpan, it will cause condensation. Therefore, cool on a wire rack to ensure optimum quality of the loaf.

When adding extra ingredients

Press this pad when display indicates minutes until ingredient is added, to see how long to wait until remaining time for baking. (SD-2500 only)

Adding extra ingredients to bread or dough

By selecting 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) SD-2500 (no 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.

Dried fruits

Nuts



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.

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.

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

Seeds

Herbs

Bacon, salami

•

Follow the recipe for the quantities for each ingredient.



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.

* These ingredients cannot be placed in the raisin nut

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

Baking Brioche

Preparations (P. 14)

Select menu ‘11’



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



Set 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.

Start the machine



The start light will come on.

teaspoons of dry yeast 11⁄ strong white bread flour, type 550 400 g teaspoons of salt 1 tablespoons of sugar 4 tablespoons of skim milk (dry) 2

butter (cut into 2 cm cubes and keep in fridge) water 180 mL

egg (beaten) ;medium 2 (100 g) butter for adding later (cut into 1–2 cm cubes and keep in fridge)

42, 3

(SD-2500: ‘10’)

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



* When butter is added at the beginning, flavour,

Time until adding the extra butter or ingredients



⁄

English

50 g

70 g

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.

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’.

Adding additional butter when the beep

sounds, then press ‘Start’ 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

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



The flashing start light will go off.

‘Stop’ and remove bread



When adding extra ingreadients 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 show remaining

time. (P.35)

Making Dough



To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 25 for

dough recipes

Preparations (P. 14)

Select dough menu

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

Start the machine



Place 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.

Estimated time until the selected program is complete



The start light will come on.



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. 16.



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’.

Press ‘Stop’ 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 rise for

the second time according to the recipe, then bake in the oven.

Making Brioche Dough



To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 25 for

dough recipes

English

Preparations (P. 14)

Select



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



Set 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.

menu ‘23’

Start the machine



The start light will come on.

42, 3

(SD-2500: ‘21’)

Time until adding the extra butter or ingredients

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



* When butter is added at the beginning, flavour,



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.

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’.

Adding additional butter when the beep

sounds, then press ‘Start’ 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’ and remove dough

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



The flashing start light will go off.



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. 35)



Shape the finished dough and allow it to rise for

the second time according to the recipe, then bake in the oven.

Baking Cake



To cancel/stop once

started

(hold for more than 1 second)

•

Remove the kneading blade

Turn to P. 25 for

cake recipe

Preparations

Select menu ‘15’



Prepare the ingredients according to the recipe.



Line the bread pan with greaseproof paper and pour

in the mixed ingredients.



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

into the socket.

Set the baking time

Start the machine

(SD-2500: ‘14’)

•

Line with greaseproof paper. (Cake or tea bread

will burn if 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.)

Estimated time until the selected program is complete



The start light will come on.

Press ‘Stop’ when the machine beeps and the bar at

check that baking is complete, and remove the bread 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.)

‘End’ flashes,



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.

Take care!

It’s hot!

Making Jam



To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 29 for

jam recipes

English

Preparations

Select menu ‘26’



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.

Set the cooking time

Start the machine

Estimated time until the selected program is complete



The start light will come on.

(SD-2500: ‘24’)



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.

Press ‘Stop’ 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.

Making Compote



To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 30 for

compote recipes

Preparations

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.

Set the cooking time

Start the machine

(SD-2500: ‘25’)



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.

Estimated time until the selected program is complete



The start light will come on.

Press ‘Stop’ 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

Bread Recipes

WHITE BREAD

select menu ‘01’ or ‘02’

teaspoons of dry yeast (teaspoons for BAKE RAPID option)1 (2) strong white bread flour, type 550 400 g 500 g 600 g teaspoons of salt 1

⁄

tablespoons of sugar 1 1

1 (2)

11⁄

⁄

butter 20 g 30 g 40 g water 280 mL 350 mL 420 mL

MLXL

⁄

(21⁄2)

2 2

WHOLE WHEAT BREAD

select menu ‘04’ or ‘05’

teaspoons of dry yeast (teaspoons for BAKE RAPID option) strong whole wheat bread flour 400 g 500 g 600 g teaspoons of salt 1 tablespoons of sugar 1 1

1 (11⁄2)

⁄

11⁄

⁄

butter 20 g 30 g 40 g water 280 mL 350 mL 420 mL

MLXL

1 (2)

2 2

⁄

WHOLE WHEAT RAISIN BREAD

select menu ‘06’

teaspoons of dry yeast 1 1 1

MLXL

strong whole wheat bread flour 400 g 500 g 600 g teaspoons of salt 1 tablespoons of sugar 1 1

⁄

11⁄

⁄

butter 20 g 30 g 40 g water 280 mL 350 mL 420 mL addition (place in raisin nut dispenser):

raisin 80 g 100 g 120 g

⁄

2 2

FRENCH BREAD

select menu ‘08’ (SD-2500: ‘07’)

teaspoons of dry yeast strong white bread flour, type 550 300 g teaspoons of salt 1 butter 20 g water 220 mL

⁄

PANNETTONE

select menu ‘11’ (SD-2500: ‘10’)

teaspoons of dry yeast 11⁄ strong white bread flour,

type 550 tablespoons of sugar 4 teaspoons of salt 1 butter(cut into 2cm cubes and

keep in fridge) egg (beaten) ;medium 2 (100 g) milk 200 mL additional butter

(cut into 1-2cm cubes and keep in fridge)

orange peel ;chopped finely* 50 g brown saltana* 50 g dryed black currant* 50 g

* : added with additional butter

400 g

⁄

50 g

70 g

RAISIN BREAD

select menu ‘03’

MLXL teaspoons of dry yeast 1 1 1 strong white bread flour, type 550 400 g 500 g 600 g teaspoons of salt 1 tablespoons of sugar 1 1

⁄

11⁄

⁄

butter 20 g 30 g 40 g water 280 mL 350 mL 420 mL addition (place in raisin nut dispenser):

raisin 80 g 100 g 120 g

⁄

2 2

ITALIAN BREAD

select menu ‘09’ (SD-2500: ‘08’)

teaspoons of dry yeast 1 strong white bread flour, type 550 400 g teaspoons of salt 1 tablespoons of olive oil 11⁄ water 260 mL

⁄

SANDWICH BREAD

select menu ‘10’ (SD-2500: ‘09’)

teaspoons of dry yeast 1 strong white bread flour, type 550 380 g tablespoons of sugar 2 butter 30 g water 250 mL

GLUTEN FREE BREAD

select menu ‘12’ (SD-2500: ‘11’)

water 430 mL tablespoons of oil 1 gluten free bread mix 500 g teaspoons of dry yeast 2

BASIC BRIOCHE

select menu ‘11’ (SD-2500: ‘10’)

teaspoons of dry yeast 11⁄ strong white bread flour,

type 550 tablespoons of sugar 4 tablespoons of dry milk 2 teaspoons of salt 1 butter (cut into 2cm cubes and

keep in fridge) egg (beaten) ;medium 2 (100 g) water 180 mL additional butter

(cut into 1-2cm cubes and keep in fridge)

400 g

50 g

70 g

English

Bread Recipes

SPELT WHITE BREAD

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of dry yeast

spelt white flour 400 g 500 g 600 g teaspoons of sugar 1 teaspoons of salt 1

⁄

butter 5 g 10 g 10 g water 260 mL 340 mL 400 mL

⁄

11⁄

22 11⁄

13⁄

WHOLE SPELT BREAD

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of dry yeast

spelt wholegrain flour 200 g 250 g 300 g spelt white flour 200 g 250 g 300 g teaspoons of sugar 1 teaspoons of salt 1

⁄

tablespoons of oil 2 3 3 water 250 mL 320 mL 380 mL

⁄

11⁄

22 11⁄

13⁄

RYE AND SPELT (forbid delay timer)

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of dry yeast

spelt white flour 275 g 350 g 425 g rye flour 125 g 150 g 175 g teaspoons of sugar 1 teaspoons of salt 1

⁄

butter 5 g 10 g 10 g plain yogult 120 g 150 g 180 g water 180 mL 230 mL 270 mL

⁄

11⁄

22 11⁄

13⁄

SEEDED BUCKWHEAT AND SPELT

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of dry yeast

spelt white flour 320 g 400 g 480 g buckwheat flour 80 g 100 g 120 g teaspoons of honey 1 1 teaspoons of salt 11⁄ tablespoons of

sesami seed tablespoons of linseed 11⁄ tablespoons of

poppy seed

⁄

tablespoons of oil 2 3 3 water 250 mL 320 mL 380 mL

⁄

11⁄

13⁄

⁄

RICE AND SPELT WITH PINE NUT AND FRIED ONION

select menu ‘14’ (SD-2500: ‘13’)

MLXL

teaspoons of dry yeast

spelt white flour 320 g 400 g 480 g brown rice flour 80 g 100 g 120 g teaspoons of sugar 1 teaspoons of salt 1

⁄

butter 5 g 10 g 10 g water 260 mL 340 mL 400 mL addition (place in

raisin nut dispenser):

pine nut

tablespoons of

40 g

fried onion

⁄

11⁄

22 11⁄

50 g

13⁄

60 g

LEMON AND POPPY SEED SPELT

select menu ‘13’ (SD-2500: ‘12’)

MLXL

teaspoons of dry yeast

spelt white flour 400 g 500 g 600 g teaspoons of sugar 1 teaspoons of salt 1

⁄

butter 5 g 10 g 10 g grated zest from

lemon

111

lemon juice 20 mL 20 mL 30 mL tablespoons of

poppy seed

233

water 250 mL 330 mL 380 mL

⁄

11⁄

22 11⁄

13⁄

FRUITY SPELT

select menu ‘14’ (SD-2500: ‘13’)

MLXL

teaspoons of dry yeast

spelt white flour 400 g 500 g 600 g teaspoons of sugar 1 teaspoons of salt 1

⁄

butter 5 g 10 g 10 g teaspoons of

mixed spice

water 270 mL 350 mL 400 mL addition (place in

raisin nut dispenser):

mixed dried fruits 100 g

⁄

11⁄

22 11⁄

⁄

125 g

13⁄

150 g

Dough Recipes

BASIC DOUGH

select menu ‘16’ (SD-2500: ‘15’)

teaspoons of dry yeast 1 strong white bread flour, type 550 500 g teaspoons of salt 1 tablespoons of sugar 11⁄ butter 30 g water 310 mL

⁄

BASIC RAISIN DOUGH

select menu ‘17’ (SD-2500: ‘16’)

teaspoons of dry yeast 1 strong white bread flour, type 550 500 g teaspoons of salt 1 tablespoons of sugar 11⁄ butter 30 g water 310 mL addition (place in raisin nut dispenser):

raisin 100 g

⁄

FRENCH DOUGH

select menu ‘21’ (SD-2500: ‘19’)

teaspoons of dry yeast strong white bread flour, type 550 300 g teaspoons of salt 1 butter 20 g water 180 mL

⁄

WHOLE WHEAT DOUGH

select menu ‘18’ (SD-2500: ‘17’)

teaspoons of dry yeast 11⁄ strong whole wheat bread flour 500 g teaspoons of salt 2 tablespoons of sugar 1 butter 30 g water 340 mL

⁄

WHOLE WHEAT RAISIN DOUGH

select menu ‘19’ (SD-2500: ‘18’)

teaspoons of dry yeast 11⁄ strong whole wheat bread flour 500 g teaspoons of salt 2 tablespoons of sugar 1 butter 30 g water 340 mL addition (place in raisin nut dispenser):

raisin 100 g

⁄

PIZZA DOUGH

select menu ‘22’ (SD-2500: ‘20’)

teaspoons of dry yeast 1 strong white bread flour, type 550 450 g teaspoons of salt 2 tablespoons of plant oil 4 water 240 mL

English

BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)

; for 12 rolls

select menu ‘23’ (SD-2500: ‘21’)

teaspoons of dry yeast 11⁄ strong white bread flour,

type 550 tablespoons of sugar 4 teaspoons of salt 1 butter (cut into 2cm cubes and

keep in fridge) egg (beaten) ;medium 3 (150 g) milk 90 mL tablespoons of rum (dark) 1 additional butter

(cut into 1-2cm cubes and keep in fridge)

chocolate bits* 120 g

* After removed dough, sprinkle the chocolate bits and fold the bottom one third up

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

400 g

70 g

50 g

SPELT TABLE ROLL

; for 8 rolls

select menu ‘24’ (SD-2500: ‘22’)

teaspoons of dry yeast 11⁄ spelt white flour 500 g teaspoons of sugar 1 teaspoons of salt 11⁄ butter 10 g water 310 mL

⁄

Cake Recipe

CHERRY & MARZIPAN CAKE

select menu ‘15’ (SD-2500: ‘14’)

golden caster sugar 50 g butter 175 g eggs 3 self-raising flour 225 g glace cherries, chopped 100 g marzipan, grated 75 g milk 60 mL toasted, flaked almonds 15 g

Gluten Free Recipes

Making gluten free bread is very different from the normal way of producing bread. It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.

• This program has been developed especially for certain gluten free mixes, therefore using your own mix may not produce such good results.

• When ‘gluten free’ is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.) There are two types of gluten-free baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and contain no gluten. If you have to pick one out using this baking program, please consult your doctor beforehand.

• The baking results and appearance of the loaf may differ according to the type of mix. Occasionally a loaf may have some flour remaining on the side. The wheat free mixes can produce more variable results.

• Wait for the loaf to cool before slicing it for the better performance.

• The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the loaf within that time it can be put into freezer bags, in convenient sized portions, and frozen.

Warning for the users who use this program for health reasons: When using the gluten free program, make sure to consult your doctor or the Caeliac Association and only use the ingredients which are suitable for your health conditions. Panasonic will not be responsible for any consequences resulting from ingredients that have been used without professional consultation.

It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attention must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used.

For customers in Belgium

The gluten free recipes below have been developed using commercially prepared gluten free bread mixes of AVEVE. It is available from chemists, health food stores and occasionally large supermarkets. For more information about the products of AVEVE, please contact 0800/0229210.

GLUTEN FREE BREAD

select menu ‘12’ (SD-2500: ‘11’)

water 320 mL tablespoons of oil 1 gluten free flour 500 g teaspoons of yeast 2

NOTE

You cannot select the size for this program.

GLUTEN FREE BREAD WITH EGG

select menu ‘12’ (SD-2500: ‘11’)

water 100 mL milk 180 mL eggs 2 tablespoons of oil 1 gluten free flour 500 g teaspoons of yeast 2

AVEVE Recipes

* These recipes are basically for customers in Belgium.

For further information, contact AVEVE on 0800/0229210.

[01 Basic] [02 Basic Rapid]

WHITE BREAD

select menu ‘01’ or ‘02’

MLXL teaspoons of dry yeast (teaspoons for BAKE RAPID option) teaspoons of sugar 1 2 2 AVEVE ‘Surfina’ flour 400 g 500 g 600 g water 250 mL 320 mL 380 mL tablespoons of butter 1 1 1 teaspoons of salt 1 11⁄

NOTE

In that case the bread will not rise as much and will be less soft.

⁄

(11⁄2)

1 (13⁄4)

1 (2)

⁄

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

FRENCH ROLLS

select menu ‘08’ (SD-2500: ‘07’)

teaspoons of dry yeast 1 AVEVE ‘Frans krokant’ flour 400 g water 260 mL teaspoons of salt 1 tablespoons of butter 1

NOTE

For this program you cannot select the size or crust. This recipe gives very light bread which rises well and does not keep for long.

[09 Italian] (SD-2501)

[04 Whole wheat] [05 Whole wheat Rapid]

WHOLE WHEAT BREAD

select menu ‘04’ or ‘05’

MLXL teaspoons of dry yeast (teaspoons for BAKE RAPID option) AVEVE fine whole wheat flour 300 g 400 g 450 g AVEVE ‘Frans krokant’ flour 100 g 100 g 150 g teaspoons of sugar 1 2 2 tablespoons of butter 1 1 2 teaspoons of salt 1 1 2 water 250 mL 320 mL 380 mL

NOTE

In that case the bread will not rise as much and will be less soft. This program is more suitable for semi-whole wheat bread. A little white flour is always added in the recipe described above. If you don’t want to do that, substitute the white flour with whole wheat flour, but the bread will be smaller and denser. If you add more white flour, use a little less water (since whole wheat flour absorbs more water than white flour).

1 (11⁄2)

⁄

1 (13⁄4)

1 (2)

⁄

[08 Italian]

ITALIAN BREAD

select menu ‘09’ (SD-2500: ‘08’)

teaspoons of dry yeast AVEVE ‘Frans krokant’ flour 400 g water 240 mL teaspoons of salt 1 tablespoons of olive oil 11⁄

NOTE

For this program you cannot select the size or crust. This recipe gives very light bread which rises well and does not keep for long.

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

BASIC SANDWICH

select menu ‘10’ (SD-2500: ‘09’)

teaspoons of dry yeast teaspoons of sugar 1 AVEVE ‘Surfina’ flour 400 g water 250 mL tablespoons of butter 1 teaspoons of salt 1

NOTE

For this program you cannot select the size or crust. This recipe gives soft (quite moist) bread with a brown crust, ideal for making toast.

(SD-2500)

English

⁄

AVEVE Recipes

* These recipes are basically for customers in Belgium.

For further information, contact AVEVE on 0800/0229210.

[16 Basic] (SD-2501) [15 Basic] (SD-2500)

TART DOUGH (dough for 2 tarts)

select menu ‘16’ (SD-2500: ‘15’)

sugar 60 g teaspoons of dry yeast 2 pastry flour 500 g milk 100 mL eggs 3 butter 100 g teaspoons of salt 1

⁄

[18 Whole wheat] (SD-2501) [17 Whole wheat] (SD-2500)

WHOLE WHEAT DOUGH

select menu ‘18’ (SD-2500: ‘17’)

teaspoons of dry yeast 2 tablespoons of sugar 1 AVEVE ‘Frans krokant’ flour 250 g AVEVE ‘Boerebruin’ flour 250 g water 280 mL teaspoons of salt 1

Method

Divide the dough into balls of around 50 g. Then allow the dough to rise under a linen cloth. Bake for 15-20 minutes at 220°C in a preheated oven.

⁄

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

Select menu 15 (SD-2500: 14). A baking time of 30 minutes is shown. Keep pressing ‘timer’ to increase the baking time (in 1 minute increments) up to 1 hour and 30 minutes.

RECIPE FOR CAKE

select menu ‘15’ (SD-2500: ‘14’)

eggs 3 tablespoons of milk 3 soft butter 200 g ‘ANCO CAKE MIX’ pack 1

Method

Select menu 15 (SD-2500: 14) and enter 1 hour and 10 minutes on the timer. After the beep, remove the bread pan from the Bread Maker and allow to cool. When the bread pan is cool, take out the cake and allow it to cool on a grille.

[22 Pizza] (SD-2501) [20 Pizza] (SD-2500)

PIZZA DOUGH

select menu ‘22’ (SD-2500: ‘20’)

teaspoons of dry yeast 2 AVEVE ‘Frans krokant’ flour 500 g water 290 mL teaspoons of salt 1 tablespoons of butter 1

Method

Roll out the pizza dough and put it in a pizza mould. Prick the dough with a fork. Spread with tomato sauce and add desired toppings. Bake for 20-25 minutes at 220°C in a preheated oven.

⁄