Panasonic SD257 Operating Manual

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. 37.0  28.0  33.0 cm

Weight approx. 6.8 kg

Accessories Measuring cup, measuring spoon

(Strong flour for a loaf) max. 550 g min. 400 g (Strong flour for a dough) max. 600 g min. 250 g (Yeast) max. 8 g min. 0.75 g

Automatic Breadmaker

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.

Model No.

SD-257

Before Use How to Use Recipes How to Clean Troubleshooting

Panasonic Corporation

Web Site: http://www.panasonic.net

DZ50R160

F0210S0

Printed in China

澳

Contents

Safety Instructions

List of Bread Types and Baking Options

Before Use

¶ Safety Instructions ···················································· 2 ¶ List of Bread Types and Baking Options·················· 3 ¶ Accessories/Parts Identification ······························· 4 ¶ Bread-making Ingredients ······································· 6

How to Use

¶ Baking Bread [BAKE] ··············································· 8 ¶ Making Dough [DOUGH] ······································· 10 ¶ When adding extra ingredients… ·························· 11 ¶ Baking Brioche ······················································· 12 ¶ Baking Cakes ························································· 14

 Location

•

• Position the

•

• During baking the casing heats up, the

Recipes

¶ Bread Recipes

basic ···········································15 whole wheat ································18 rye ··············································20 french ·········································20 italian ··········································20 brioche ·······································21 sandwich ····································21

¶ Gluten Free Recipes ··············22 ¶ Dough Recipes ······················24

basic whole wheat rye french pizza

¶ Cake Recipes ·························33

cakes teabreads

 Caution

2. Do not attempt to repair the breadmaker. Consult

3. Do not immerse the unit, power cord, or plug in

4. Do not allow the power cord to hang over the

5. Do not remove the bread pan or unplug the

7. The surfaces are liable to get hot during use.

9. Always keep the inside of the unit

How to Clean

¶ Care & Cleaning ····················································· 34

10.

To Protect the Non-stick Finish

¶ To protect the non-stick finish ································ 35

Troubleshooting

¶ Troubleshooting ······················································ 36 ¶ WARRANTY ···························································· 39

2 3

11. This appliance is only intended to be used to

12. This appliance is not intended to be operated by

13. Hold onto the plug when plugging into/removing

Important Safety Precautions

Do not use the appliance outdoors or in the immediate vicinity of heat sources or in rooms where humidity is high.

breadmaker on a firm, dry, clean, flat heatproof worktop at least 10 cm (4 inches) from the edge of the worktop.

Do not place on unstable surfaces, or on electrical items such as fridges or on materials such as tablecloths.

breadmaker should be placed at least 5 cm (2 inches) from walls and other objects.

If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly qualified person in order to avoid a hazard.

a Panasonic dealer and have it serviced by an authorised technician.

water or any kind of liquid.

edge of the worktop or touch a hot surface.

breadmaker during its operation. (If the electricity supply is switched off the program sequence stops. However the appliance has a 10 minutes memory so if the power is restored within 10 minutes, the program will resume.) Do not touch, block or cover steam vent during use.

To avoid burns, always use oven gloves when removing the bread pan and the finished bread. Also take care when removing the kneading blade.

and the bread pan clean to ensure programs work successfully. (See page 34 for care and cleaning.)

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

make bread, dough and cakes as detailed in the following instructions.

means of an external timer or separate remotecontrol system.

from the socket.

 Function Availability and Time Required

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

Options Processes

Bread type

basic

Makes bread with strong white, brown, soft grain bread flour.

whole wheat

Makes bread with strong whole wheat flour or multigrain bread flour.

rye

Makes bread with rye flour and spelt flour.

french

Makes bread with strong white bread flour for a crispier crust and open texture.

Baking

option

BAKE

BAKE RAPID

BAKE RAISIN

DOUGH

DOUGH RAISIN

BAKE

BAKE RAPID

BAKE RAISIN

DOUGH

DOUGH RAISIN

BAKE

DOUGH

BAKE

DOUGH

italian

Makes light bread for enjoying with pasta, etc.

BAKE

brioche

Makes rich flavored bread with eggs and butter

BAKE

sandwich

Makes bread with a soft crust and texture.

BAKE

gluten free

Makes bread using glutenfree bread mix/flour.

pizza

Makes pizza dough.

bake only

Bakes teabreads and cakes.

∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available.

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

BAKE

DOUGH

BAKE

Size Crust





∗1

———



———

——

———

——

———

——

———

——

—

——

Timer

——

—



——

—



∗2

——



REST KNEAD RISE BAKE

25 min– 60 min

25 min– 50 min

1 hour– 1 hr 40 min

15 min– 25 min

1 hour– 1 hr 40 min

55 min– 1 hr 25 min

45 min– 60 min

40 min– 2 hr 5 min

40 min– 1 hr 45 min

30 min– 1 hour

30 min 25–30 min 1 hr 30 min 50 min 3 hr 30 min

1 hour– 1 hr 40 min

(KNEAD) 10 min– 18 min

15–30 min

15–20 min

15–30 min

15–25 min

approx. 10 min

10–20 min

10–15 min

15–25 min

15 min 1 hour 45 min 2 hours

(RISE) 7–15 min

1 hr 50 min– 2 hr 20 min

approx. 1 hour

1 hr 50 min– 2 hr 20 min

1 hr 10 min– 1 hr 30 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 30 min– 2 hours

1 hr 20 min– 1 hr 35 min

——

2 hr 45 min– 4 hr 10 min

1 hr 35 min– 2 hr 40 min

2 hr 25 min– 3 hours

2 hr 10 min– 2 hr 50 min

(KNEAD) approx. 10 min

——— — — —

Total

50 min 4 hours

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

(RISE) approx. 10 min

30 min– 1 hr 30 min

1 hr 55 min– 2 hours

2 hr 20 min

3 hr 15 min

2 hours

3 hr 35 min

45 min

30 min– 1 hr 30 min

Before Use

Accessories/Parts Identification

Raisin nut dispenser

The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the ‘BAKE RAISIN’ or ‘RAISIN DOUGH’ mode. Turn to P.11 for ingredients which may be placed in the raisin nut dispenser. Never operate the breadmaker without the dispenser being in place.

Dispenser lid

Kneading blade

Raisin nut dispenser flap

Main Unit Control Panel

Lid

 Operation status

• REST: Displayed during the initial stage or with timer operation when

the temperature of the bread pan and ingredients is being regulated before kneading

• POWER ALERT: displayed when there has been an interruption in the power supply

• TEMP: Displayed when the unit is hot – allow to cool before use

 Options

As the option pad is pressed the option chosen will flash.

 Time remaining until program

finished

Before Use

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

Handle

Accessories

Measuring cup

To measure out liquids

(max. 310 ml)

• 10 ml increments

Control panel

Measuring spoon

To measure out sugar, salt, yeast, etc.

(15 ml) (5 ml)

Tablespoon

•

⁄2 marking

Teaspoon

• 1⁄4, 1⁄2, 3⁄4 markings

Bread pan

Plug

 Select:

Choose type of bread or dough. Each time this pad is pressed, the arrow on the right of the display will move down to the next choice.

• basic

• whole wheat

• rye

• french

• italian

• brioche

• sandwich

• gluten free

• pizza

• bake only

 Option:

For Standard Bake or Pizza Dough it is not necessary to press this pad. Press the option pad to choose Bake Rapid, Bake Raisin, Dough, Raisin Dough, Bake Butter.

e.g. (basic)

• BAKE

Bake bread (knead, rise, bake)

• BAKE RAPID

Faster baking process

• BAKE RAISIN

Bake bread with added ingredients

• DOUGH

Make dough (knead, rise)

• DOUGH RAISIN

Make dough with added ingredients

• BAKE BUTTER

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

 Size:

Available on basic and whole wheat

• M

• L

• XL

 Crust:

Crust Colour available on Basic and Gluten Free only

• LIGHT

• MEDIUM*

• DARK

* Medium crust is

 Timer:

Set delay timer (time until bread is ready) or set the baking time for ‘bake only’ mode

indicated by the black dot between light and dark.

 Start/Stop:

The start/stop light will flash during program selection. Press the start pad when programming is completed. To cancel a program, press this pad for 1–2 seconds. When the start pad is pressed the start/stop light will stop flashing and become constant. If you wish to change the program you must stop the operation by holding down the stop pad for 1–2 seconds. The display will go blank and the start/stop light will go off.

Press the select pad to reactivate the screen and then re-program accordingly. When the start pad was pressed at first, ‘basic/ BAKE’ course will start.

4 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.

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.

Water

 Use normal tap water.  Use tepid water if using ‘RAPID’, ‘rye’ or

‘gluten free’ settings in a cold room.

 Use chilled water if using ‘rye’, ‘french’ or

‘brioche’ settings 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.

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

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).

Main Flours Used in Bread

Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.

White flour:

Made by grinding wheat kernel, excluding bran and germ. Used in e.g. ‘basic’, ‘french’ modes.

• 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 rye mode).

Spelt flour:

In the wheat family but is a completely different species genetically. Although it contains gluten some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust.

Brown flour: 10-15% of wheat grain removed during milling. Softgrain flour:

Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.

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

GranaryR or Malted Grain flour:

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

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

Stoneground flour:

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

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

Other flour:

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

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

• Should not be used as substitute for bread flour.

• Gluten Free - see page 22.  Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the

non-stick finish of the bread pan.

If using a bread mix...

 Bread mixes including yeast

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

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

2 Select the ‘basic’ – ‘BAKE RAPID’ – ‘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 the ‘brioche’ or ‘basic’ – ‘BAKE RAPID’

– ‘Medium’ size – ‘LIGHT’.

 Bread mix with separate yeast sachet

1 First place the measured yeast in the bread

pan, then the bread mix, then the water.

• Bread Bakery Capacity 400-550 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  basic

•

Whole wheat, multi grain flour  whole wheat

• rye flour  rye

Before Use

6 7

Baking Bread

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

Kneading blade

Turn to P.15-21

for bread recipes

Remove the bread pan and set the kneading

blade

1 Twist the bread

pan anticlockwise and lift up to remove

Place the measured ingredients in the bread pan

1 Place the dry yeast at

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

Select a bread type

Press Option pad to choose a baking option

Press Stop pad and remove bread

when machine beeps 8 times



The flashing start/stop light will go off.

Remove the bread

2 Ensure the

kneading blade is firmly on the kneader mounting shaft

Ensure that the shaft and kneading blade are clean, see page 34 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.11)

 For optimum results, don’t open the lid until

bread is complete as it affects bread quality.

2 Cover the yeast with

all the dry ingredients (flour, sugar, salt, etc.)

• Flour must be weighed on scales.

3 Pour in the water and

any other liquids

• Wipe the outside of the pan to remove any flour or liquid

4 Put the bread pan into

the breadmaker and turn slightly clockwise

5 Close the lid

 See page 3 for availability of size and crust.

 To change the size  To change the crust colour

Press Start pad to start the machine

 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).

Current time Ready time

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

9hr 30min

from now

Oven glove

Bread pan

Plug the breadmaker into a

Clean and dry beforehand

8 9

230-240V socket

 Make sure the start/stop light is

off before selecting a program.

Time until the selected program is complete

 The start/stop light will come on.

immediately,

allow to cool, for example, on a wire rack

Unplug after use

 The breadmaker 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

Making Dough When adding extra ingredients...

Preparation

(P.8)

Select a dough type

 To cancel/stop

once started

(hold for more than 1 second)

1 2 3,4

1 Put the kneading blade into the bread pan. 2 Place the ingredients in the bread pan in the order listed in the recipe. 3 Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

 Timer is not available on Dough

Options. (except pizza)

 You can select between ‘basic’, ‘whole

wheat’, ‘rye’, ‘french’, and ‘pizza’ dough types.

Turn to P.24-32

for dough recipes

Preparation

(P.8)

Select ‘basic’ or ‘whole wheat’

 Press once for ‘basic’, twice for ‘whole wheat’.

(Select when baking bread)

‘BAKE RAISIN ’ will be displayed

(Select when making dough)

‘DOUGH RAISIN ’ will be displayed

1 2 3,4

1 Put the kneading blade into the bread pan. 2 Place the ingredients in the bread pan in the order listed in the recipe. 3 Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

How to Use

Adding extra

ingredients

Press Option pad to choose ‘DOUGH’

Press Start pad to start the

machine

 The start/stop light will come on.

Time until the selected program is complete

 Options available include ‘DOUGH

RAISIN’ on ‘basic’ or ‘whole wheat’.

 Select ‘DOUGH RAISIN ’ if you

would like to add extra ingredients to your dough by pressing the option pad. (P.11)

 For modes other than ‘pizza’, a ‘resting’

process will begin immediately after starting, followed by ‘kneading’ and ‘rising’.

Press Option pad to choose ‘BAKE RAISIN’ or ‘DOUGH

RAISIN’



Press Start pad to start the machine

 The start/stop light will come on.

Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.

Time until the selected program is complete

 Moist Ingredients

e.g. chocolate,

cheese, fresh fruits, fruits packed in alcohol.

 Moist Ingredients should be added

directly into the bread pan with the other ingredients at the beginning of the cycle.

 Dry Ingredients

e.g. dried fruits, nuts

 Dry ingredients

can be added into the dispenser at the beginning of the cycle.

Press Stop pad and remove dough

10 11

when machine beeps 8 times

 The flashing start/stop 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.

Press Stop pad and remove bread or dough

when machine beeps 8 times

 The flashing start/stop light will go off.

+ 14 hidden pages