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

1.

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

6.

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

8.

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–
60 min

25 min–
50 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

55 min–
1 hr 25 min

45 min–
60 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

15–30 min

15–30 min

15–25 min

15–25 min

15–25 min

15–25 min

15–25 min

approx.
10 min

approx.
10 min

10–20 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

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 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

2 hr 20 min

3 hr 15 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

1

•

⁄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)

2

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

1

blade

2

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

4

Press Option pad to choose a baking option

Press Stop pad
and remove bread

7

when machine beeps 8 times



The flashing start/stop light will go off.

5

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

6

 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).

12

9

Current time Ready time

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

6

3

9hr 30min

from now

12

9

3

6

8

Oven
glove

Bread
pan

9

Plug the breadmaker into a

Clean and dry
beforehand

8 9

3

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

1

 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’

1

 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’

2

Press Start pad to start the

3

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

2

RAISIN’



Press Start pad to start the
machine

3

 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

4

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.

4

Press Stop pad and remove
bread or dough

when machine beeps 8 times

 The flashing start/stop light will go off.

Baking Brioche

[When making rich butter flavored brioche or adding extra ingredients...]

Preparation

(P.8)

Select ‘brioche’

1

Yeast 11⁄4 tsp
Strong White Flour
Salt 1 tsp
Sugar 2

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

Water 170 ml
Eggs, medium

1 2,3

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.)

400 g (14 oz)

1

⁄2 tbsp

120 g (4 oz)

2 (approx. 100 g)

Preparation

(P.8)

Select ‘brioche’

1

Yeast 11⁄4 tsp
Strong White Flour
Salt 1 tsp
Sugar 2

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

Water 170 ml
Eggs, medium

Butter for added later (Cut into
1–2 cm cubes and keep in fridge)

400 g (14 oz)

1

⁄2 tbsp

50 g (2 oz)

2 (approx. 100 g)

70 g (2.5 oz)

1 2 3,5

1 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
2 Put the kneading blade into the bread pan.
3 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/stop light is off.)

4

How to Use

Press Start pad to start the
machine

2

 The start/stop light will come on.

Press Stop pad and remove

3

bread

when machine beeps 8 times

 The flashing start/stop light will go off.

Time until the selected program is complete

Press Option pad to choose
‘BAKE’ ‘BUTTER ’

2

Press Start pad to start the machine

3

 The start/stop light will come on.

Adding Additional Butter

Place the additional cubed butter when the beep sounds.

4

The display will show ‘0’ in the display for 5 min.
After 5 min, kneading will continue.

Time displayed indicating minutes until butter is added

 When adding extra ingredients such as

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

 Do not add butter after display shows

remaining time. (P.38)

After 5 min

Display indicates remaining time until completion of the program

Press Stop pad and remove bread

when machine beeps 8 times

12 13

5

 The flashing start/stop light will go off.

Baking Cakes

Bread Recipes

Customer who lives in Australia

• Use the recipes from the amount in the table described as ‘OZ’.

Turn to P.33 for

cake recipes

[basic]

 To cancel/stop

once started

(hold for more
than 1 second)

• Remove the kneading
blade

(white or brown flour)

: Timer can be used

for recipes with this
symbol (4-13 hours)

1 2 3,4

Preparation

1

2

1 Prepare the ingredients according to the recipe.
2 Line the bread pan with parchment paper or loaf tin liners and pour in the

mixed ingredients.

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

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

Select ‘bake only’

Press Timer pad to set the
baking time

 You cannot use the timer function for

‘bake only’.
(This pad only sets the duration of the
cooking time.)

Press Start pad to start the machine

Turn to P.24-32 for

dough recipes

• Line with parchment
paper (Cake or
teabread will burn if
it directly touches the
pan.)

3

Time until the selected program is complete

 The start/stop light will come on.

Press Stop pad when the machine
beeps, check that baking is

4

complete, and remove the pan

 The flashing start/stop light will go off.

 If baking is not complete  Repeat steps 1-3

(The total baking time, including any additional baking,
must be within 90 minutes. The timer will start again from
1 minute when the unit is hot. Increase the time by pressing

14 15

the timer pad as required.)

 To check whether baking is complete,

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

Take care!

It’s hot!

• To raise bread, use strong high protein flour (Bread flour or Bakers flour).

• Bread improver contain Vitamin C, and there is an effect to improve volume of bread.
Please add it at the time of the recipe which using a lot of whole wheat flour.

• 100% whole wheat bread is not recommended because it does not rise well.

• When using ORGRAN for gluten free bread, upper side comes to dent easily.

Customer who lives in New Zealand

• Use the recipes from the amount in the table described as ‘NZ’.

• To raise the bread, the HIGH GRADE FLOUR is recommended.
When lower grade flour is used, the rising of bread becomes small.

• The SUREBAKE YEAST is recommended for yeast. SUREBAKE YEAST has been
added to gluten strongly. Usually bread improver is not used necessary. However,
it is necessary to add Vitamin C (bread improver) of the proper quantity to improve
the raising and texture of bread when ACTIVE YEAST is used. Please decrease the
amount of yeast more than SUREBAKE YEAST. (Decrease it from

• Please note that the wheat element has been added to SUREBAKE YEAST.

• Yeast is hard to melt, melt it in 30 ml of lukewarm water (temperature that is lower
than body temperature) and add it when you use short program such as Gluten
Free and the pizza program. Then decrease the 30 ml from the amount of liquid. The
timer function of the pizza program is not recommended when yeast is melted before
add in because yeast begins to act at once. Do not melt yeast when you use other
program.

• BAKE RAPID program is not recommended to use.

White Loaf

‘Basic’-‘Bake’ (4hr)
(OZ) (NZ)

MLXL

1

Dry yeast 1
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Butter
Sugar 1 tbsp 1 tbsp 1
Water 300 ml 360 ml 410 ml

Rapid White Loaf

‘Basic’-‘Bake Rapid’ (1hr 55min-2hr)
(OZ)

Dry yeast 1
Bread flour
Salt 1
Dry milk 1 tbsp 1
Butter
Sugar 1 tbsp 2 tbsp 2 tbsp
Water 280 ml 350 ml 430 ml

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

420 g 520 g 620 g

1

⁄2 tbsp 13⁄4 tbsp

15 g 20 g 25 g

MLXL

1

⁄2 tsp 21⁄4 tsp 21⁄4 tsp

420 g 520 g 620 g

1

⁄2 tsp 2 tsp 2 tsp

15 g 20 g 25 g

1

⁄2 tbsp 2 tbsp

1

⁄2 tbsp

Surebake yeast 2 tsp 2
White flour
Salt 1 tsp 1
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp 2 tsp
Water 260 ml 320 ml 400 ml

1

⁄2 tsp to 3⁄4 tsp.)

MLXL

1

⁄2 tsp 3 tsp

350 g 450 g 600 g

1

⁄2 tsp 11⁄2 tsp

How to Use

Recipes

Garlic Herb Bread

‘Basic’-‘Bake’ (4hr)
(OZ) (NZ)

MLXL
Dry yeast 1
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Butter
Sugar 1 tbsp 1 tbsp 1
Crushed garlic 1 tsp 2 tsp 2 tsp

Fresh herbs,
chopped

Water 300 ml 360 ml 410 ml

1

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

420 g 520 g 620 g

1

⁄2 tbsp 13⁄4 tbsp

15 g 20 g 25 g

1

⁄2 tbsp

2 tbsp 3 tbsp 3 tbsp

Surebake yeast 2 tsp 2
White flour
Salt 1 tsp 1
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp 2 tsp
Crushed garlic 1 tsp 2 tsp 2 tsp

Fresh herbs,
chopped

Water 260 ml 320 ml 400 ml

MLXL

1

⁄2 tsp 3 tsp

350 g 450 g 600 g

1

⁄2 tsp 11⁄2 tsp

2 tbsp 3 tbsp 3 tbsp

Curry & Onion Loaf

‘Basic’-‘Bake’ (4hr)
(OZ)

MLXL
Dry yeast 1
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Butter
Sugar 1 tbsp 1 tbsp 1
Curry powder 2 tsp 1 tbsp 2 tbsp
Onion flakes 2 tsp 1 tbsp 1
Water 300 ml 360 ml 410 ml

1

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

420 g 520 g 620 g

1

⁄2 tbsp 13⁄4 tbsp

15 g 20 g 25 g

1

⁄2 tbsp

1

⁄4 tbsp

Coconut Bread

‘Basic’-‘Bake’ (4hr)
(NZ)

MLXL
Surebake yeast 2 tsp 2
White flour

350 g 400 g 550 g
Salt 1 tsp 1 tsp 1
Butter 1 tbsp 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp 2 tsp
Coconut milk

powder
Shredded coconut

1 tbsp 2 tbsp 3 tbsp

1

⁄2 cup 1 cup 11⁄2 cup

Water 260 ml 320 ml 400 ml

1

⁄2 tsp 3 tsp

1

⁄2 tsp

Kumara Bread

‘Basic’-‘Bake’ (4hr)
(OZ) (NZ)

MLXL

1

Dry yeast 1
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Butter
Mashed kumara
Honey 1 tbsp 1 tbsp 1 tbsp
Cinnamon

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

420 g 520 g 620 g

1

⁄2 tbsp 13⁄4 tbsp

15 g 20 g 25 g

1

⁄3 cup1⁄2 cup2⁄3 cup

1

⁄2 tsp 1 tsp 2 tsp

Surebake yeast 2 tsp 2
White flour
Salt 1 tsp 1
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Mashed kumara
Honey 1 tbsp 1 tbsp 1 tbsp
Water 250 ml 300 ml 380 ml

Water 290 ml 340 ml 390 ml

Cheese & Mustard Loaf

‘Basic’-‘Bake’ (4hr)
(OZ) (NZ)

MLXL

1

Dry yeast 1
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Butter
Sugar 1 tbsp 1 tbsp 1
Mustard powder 1 tsp 2 tsp 3 tsp
Cracked pepper
Cheese

Worcestershire
sauce

Water 290 ml 310 ml 360 ml

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

420 g 520 g 620 g

1

⁄2 tbsp 13⁄4 tbsp

15 g 20 g 25 g

1

⁄2 tbsp

1

⁄2 tsp 1 tsp 2 tsp

1

⁄4 cup1⁄2 cup3⁄4 cup

1 tbsp 2 tbsp 3 tbsp

Surebake yeast 2 tsp 2
White flour
Salt 1 tsp 1
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp 2 tsp
Dry mustard 1 tsp 1 tsp 2 tsp
Fine grated cheese
Worchester sauce 1 tbsp 1 tbsp 2 tbsp
Water 250 ml 300 ml 400 ml

MLXL

1

⁄2 tsp 3 tsp

350 g 450 g 600 g

1

⁄2 tsp 11⁄2 tsp

1

⁄3 cup1⁄2 cup2⁄3 cup

MLXL

1

⁄2 tsp 3 tsp

350 g 450 g 600 g

1

⁄2 tsp 11⁄2 tsp

1

⁄2 cup3⁄4 cup 1 cup

Rosemary & Pinenut Loaf

‘Basic’-‘Bake Raisin’ (4hr)
(OZ) (NZ)

MLXL

1

Dry yeast 1
Bread flour

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

420 g 520 g 620 g

Salt 1 tsp 2 tsp 2 tsp

1

Dry milk 2 tsp 1
Butter

15 g 20 g 25 g

Sugar 1 tbsp 1 tbsp 1

⁄2 tbsp 13⁄4 tbsp

1

⁄2 tbsp
Rosemary 1 tbsp 2 tbsp 3 tbsp
Water 300 ml 360 ml 410 ml
*Pinenuts 2 tbsp 3 tbsp 4 tbsp

Surebake yeast 2 tsp 2
White flour
Salt 1 tsp 1
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Sugar 1 tsp 1 tsp 2 tsp

Fresh rosemary,
chopped

Water 260 ml 320 ml 400 ml
*Pinenuts 2 tbsp 3 tbsp 4 tbsp

Banana Cinnamon Loaf

‘Basic’-‘Bake Raisin’ (4hr)
(OZ) (NZ)

MLXL

1

Dry yeast 1
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Butter
Cinnamon
Honey 2 tsp 1 tbsp 1
Water 300 ml 360 ml 410 ml

* Banana chips,

chopped

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

420 g 520 g 620 g

1

⁄2 tbsp 13⁄4 tbsp

15 g 20 g 25 g

1

⁄2 tsp 1 tsp 2 tsp

2 tbsp

1

⁄4 cup1⁄2 cup

1

⁄2 tbsp

Surebake yeast 2 tsp 2
White flour
Salt 1 tsp 1
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Cinnamon
Honey 2 tsp 1 tbsp 1
Water 260 ml 320 ml 400 ml

* Banana chips,

chopped

MLXL

1

⁄2 tsp 3 tsp

350 g 450 g 600 g

1

⁄2 tsp 11⁄2 tsp

1 tbsp 1 tbsp 2 tbsp

MLXL

1

⁄2 tsp 3 tsp

350 g 450 g 600 g

1

⁄2 tsp 11⁄2 tsp

1

⁄2 tsp 1 tsp 2 tsp

2 tbsp

1

⁄4 cup1⁄2 cup

1

⁄2 tbsp

Recipes

Mexican Chilli Loaf

‘Basic’-‘Bake’ (4hr)
(OZ) (NZ)

MLXL

1

Dry yeast 1
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Butter
Sugar 1 tbsp 1 tbsp 1
Chilli powder
Tomato paste 2 tsp 1 tbsp 2 tbsp
Corn, cooked 2 tbsp
Cumin
Oregano
Water 290 ml 330 ml 380 ml

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

420 g 520 g 620 g

1

⁄2 tbsp 13⁄4 tbsp

15 g 20 g 25 g

1

1

⁄4 tsp

1

⁄2 tsp 1 tsp 2 tsp

1

⁄2 tsp 1 tsp 2 tsp

1

⁄2 tsp 1 tsp

1

⁄4 cup1⁄2 cup

⁄2 tbsp

Surebake yeast 2 tsp 2
White flour
Salt 1 tsp 1
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Brown sugar 1 tbsp 1 tbsp 2 tbsp
Chilli powder
Tomato paste 2 tsp 1 tbsp 2 tbsp
Corn, cooked 2 tbsp
Cumin
Oregano
Water 250 ml 300 ml 370 ml

MLXL

1

⁄2 tsp 3 tsp

350 g 450 g 600 g

1

⁄2 tsp 11⁄2 tsp

1

⁄4 tsp

1

⁄2 tsp 1 tsp 2 tsp

1

⁄2 tsp 1 tsp 2 tsp

1

⁄2 tsp 1 tsp

1

⁄4 cup1⁄2 cup

Chocolate Nut Bread

‘Basic’-‘Bake Raisin’ (4hr)
(OZ) (NZ)

MLXL

1

Dry yeast 1
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Choc bits 2 tbsp
Cocoa
Water 300 ml 360 ml 430 ml

* Mixed chopped

nuts

⁄4 tsp 11⁄2 tsp 11⁄2 tsp

420 g 520 g 620 g

1

⁄2 tbsp 13⁄4 tbsp

1

1

⁄2 tsp 1 tsp 2 tsp

2 tbsp

⁄4 cup1⁄2 cup

1

⁄4 cup1⁄2 cup

Surebake yeast 2 tsp 2
White flour
Salt 1 tsp 1
Milk powder 1 tbsp 2 tbsp 3 tbsp
Choc bits 2 tbsp
Cocoa
Water 260 ml 320 ml 410 ml

* Mixed chopped

nuts

MLXL

1

⁄2 tsp 3 tsp

350 g 450 g 600 g

1

⁄2 tsp 11⁄2 tsp

1

1

⁄2 tsp 1 tsp 2 tsp

2 tbsp

⁄4 cup1⁄2 cup

1

⁄4 cup1⁄2 cup

• For addition of ingredients with*, follow programming instructions on P.11.

16 17

[whole wheat]

(wholemeal flour)

: Timer can be used

for recipes with this
symbol (5-13 hours)

Wholemeal Loaf 75%

‘Whole Wheat’-‘Bake’ (5hr)
(OZ)

MLXL
Dry yeast 1
Whole wheat flour
Bread flour

1

⁄4 tsp 11⁄2 tsp 13⁄4 tsp
300 g 370 g 450 g
100 g 125 g 150 g

Salt 1 tsp 2 tsp 2 tsp

1

Dry milk 2 tsp 1
Butter

15 g 20 g 25 g

Sugar 1 tbsp 1 tbsp 1

⁄2 tbsp 13⁄4 tbsp

1

⁄2 tbsp
Water 300 ml 360 ml 410 ml
Bread improver, optional1⁄2 tsp 1 tsp 1 tsp

Rapid Wholemeal Loaf 75%

‘Whole Wheat’-‘Bake Rapid’ (3hr)
(OZ)

MLXL
Dry yeast 11⁄2 tsp 2 tsp 21⁄4 tsp
Whole wheat flour
Bread flour
Salt 1
Dry milk 1 tbsp 1 tbsp 1
Butter
Sugar
Water 300 ml 350 ml 410 ml
Bread improver, optional1⁄2 tsp 1 tsp 1 tsp

300 g 370 g 450 g
100 g 125 g 150 g

1

⁄2 tsp 2 tsp 2 tsp

1

⁄2 tbsp

15 g 20 g 25 g

1

⁄2 tbsp 1 tbsp 2 tbsp

Wholemeal Loaf 100%

‘Whole Wheat’-‘Bake’ (5hr)
(NZ)

MLXL
Surebake yeast 2 tsp 3 tsp 3 tsp
Wholemeal flour
Gluten flour 1 tbsp 2 tbsp 3 tbsp
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Water 280 ml 340 ml 420 ml

350 g 450 g 600 g

Sesame & Bran Loaf

‘Whole Wheat’-‘Bake’ (5hr)
(OZ) (NZ)

MLXL
Dry yeast 1
Whole wheat flour
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Butter
Sugar 1 tbsp 1 tbsp 1
Unprocessed bran 2 tbsp
Sesame seeds 2 tsp 1 tbsp 2 tbsp
Golden syrup 2 tsp 1 tbsp 1
Water 300 ml 360 ml 410 ml

1

⁄4 tsp 11⁄2 tsp 13⁄4 tsp
300 g 370 g 450 g
100 g 125 g 150 g

1

⁄2 tbsp 13⁄4 tbsp

15 g 20 g 25 g

1

1

⁄4 cup1⁄2 cup

⁄2 tbsp

1

⁄2 tbsp

Surebake yeast 2 tsp 3 tsp 3 tsp
Wholemeal flour
White flour
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Unprocessed bran 2 tbsp
Sesame seeds 2 tsp 1 tbsp 2 tbsp
Golden syrup 2 tsp 1 tbsp 1
Water 280 ml 340 ml 420 ml

Bread improver, optional1⁄2 tsp 1 tsp 1 tsp

Orange Poppyseed Loaf

‘Whole Wheat’-‘Bake Raisin’ (5hr)
(OZ) (NZ)

MLXL
Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp
Whole wheat flour
Bread flour

300 g 370 g 450 g
100 g 125 g 150 g

Salt 1 tsp 2 tsp 2 tsp

1

Dry milk 2 tsp 1
Butter

15 g 20 g 25 g

Sugar 1 tbsp 1 tbsp 1

⁄2 tbsp 13⁄4 tbsp

1

⁄2 tbsp
Orange rind 1 tbsp 2 tbsp 3 tbsp
Water 300 ml 360 ml 410 ml
Bread improver, optional1⁄2 tsp 1 tsp 1 tsp

1

*Poppy seeds 2 tbsp

⁄4 cup1⁄2 cup

Surebake yeast 2 tsp 3 tsp 3 tsp
Wholemeal flour
White flour
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Orange rind 1 tbsp 2 tbsp 3 tbsp
Water 280 ml 340 ml 420 ml
*Poppy seeds 2 tbsp

MLXL

250 g 330 g 450 g
100 g 120 g 150 g

1

⁄4 cup1⁄2 cup

1

⁄2 tbsp

MLXL

250 g 330 g 450 g
100 g 120 g 150 g

1

⁄4 cup1⁄2 cup

Wholemeal Loaf 50%

‘Whole Wheat’-‘Basic’ (5hr)
(OZ) (NZ)

MLXL

1

Dry yeast 1
Whole wheat flour
Bread flour
Salt 1 tsp 2 tsp 2 tsp
Dry milk 2 tsp 1
Butter
Sugar 1 tbsp 1 tbsp 1
Water 300 ml 360 ml 410 ml

⁄4 tsp 11⁄2 tsp 13⁄4 tsp
200 g 250 g 300 g
200 g 250 g 300 g

1

⁄2 tbsp 13⁄4 tbsp

15 g 20 g 25 g

1

⁄2 tbsp

Surebake yeast 2 tsp 3 tsp 3 tsp
Wholemeal flour
White flour
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Water 280 ml 340 ml 420 ml

Bread improver, optional1⁄2 tsp 1 tsp 1 tsp

Rosemary & Thyme Loaf

‘Whole Wheat’-‘Bake’ (5hr)
(OZ) (NZ)

MLXL
Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp
Whole wheat flour
Bread flour

300 g 370 g 450 g
100 g 125 g 150 g

Salt 1 tsp 2 tsp 2 tsp

1

Dry milk 2 tsp 1
Butter

15 g 20 g 25 g

Sugar 1 tbsp 1 tbsp 1

⁄2 tbsp 13⁄4 tbsp

1

⁄2 tbsp
Rosemary 1 tbsp 2 tbsp 3 tbsp
Thyme 1 tbsp 2 tbsp 3 tbsp
Water 300 ml 360 ml 410 ml
Bread improver, optional1⁄2 tsp 1 tsp 1 tsp

Surebake yeast 2 tsp 3 tsp 3 tsp
Wholemeal flour
White flour
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Treacle 1 tbsp 1 tbsp 2 tbsp
Rosemary 1 tbsp 2 tbsp 3 tbsp
Thyme 1 tbsp 2 tbsp 3 tbsp
Water 280 ml 340 ml 420 ml

MLXL

175 g 225 g 300 g
175 g 225 g 300 g

MLXL

250 g 330 g 450 g
100 g 120 g 150 g

Date & Nut Loaf

‘Whole Wheat’-‘Bake Raisin’ (5hr)
(OZ) (NZ)

MLXL
Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp
Whole wheat flour
Bread flour

300 g 370 g 450 g
100 g 125 g 150 g

Salt 1 tsp 2 tsp 2 tsp

1

Dry milk 2 tsp 1
Butter
Chopped dates

15 g 20 g 25 g

1

⁄4 cup1⁄3 cup1⁄2 cup

⁄2 tbsp 13⁄4 tbsp

Water 300 ml 360 ml 410 ml
Bread improver, optional1⁄2 tsp 1 tsp 1 tsp

1

*Chopped walnuts

⁄4 cup1⁄3 cup1⁄2 cup

Surebake yeast 2 tsp 3 tsp 3 tsp
Wholemeal flour
White flour
Salt 1 tsp 1 tsp 1 tsp
Milk powder 1 tbsp 2 tbsp 3 tbsp
Brown sugar 1 tbsp 1 tbsp 2 tbsp
Butter 1 tbsp 2 tbsp 2 tbsp
Chopped dates
Water 280 ml 340 ml 420 ml
*Chopped walnuts

Mixed Grain Bread

‘Whole Wheat’-‘Bake Raisin’ (5hr)
(OZ) (NZ)

MLXL

1

Dry yeast 1
Whole wheat flour
Bread flour
Oatmeal
Buckwheat groats
Cornmeal
Brown sugar 1 tbsp 1 tbsp 1
Butter
Dry milk 1
Salt 1 tsp 1 tsp 1 tsp
Water 300 ml 370 ml 450 ml
*Whole linseed 2 tsp 1 tbsp 1

Toasted sunflour seed

*

⁄4 tsp 11⁄2 tsp 13⁄4 tsp
80 g 100 g 150 g
250 g 300 g 350 g
40 g 50 g 50 g
40 g 50 g 50 g
20 g 30 g 30 g

1

⁄2 tbsp

20 g 25 g 25 g

1

⁄2 tbsp 2 tbsp 2 tbsp

1

⁄2 tbsp

2 tsp 1 tbsp 11⁄2 tbsp

Surebake yeast 2 tsp 3 tsp 3 tsp
Wholemeal flour
White flour
Oatmeal
Buckwheat groats
Cornmeal
Brown sugar 1 tbsp 1 tbsp 1
Butter 1
Milk powder 11⁄2 tbsp 2 tbsp 2 tbsp
Salt 1 tsp 1 tsp 1 tsp
Water 300 ml 370 ml 450 ml
*Whole linseed 2 tsp 1 tbsp 1

Toasted sunflour seed

*

MLXL

175 g 225 g 300 g
175 g 225 g 300 g

1

⁄4 cup1⁄2 cup1⁄2 cup

1

⁄4 cup1⁄2 cup1⁄2 cup

MLXL

80 g 100 g 150 g
250 g 300 g 350 g
40 g 50 g 50 g
40 g 50 g 50 g
20 g 30 g 30 g

1

1

⁄2 tbsp 2 tbsp 2 tbsp

⁄2 tbsp

1

⁄2 tbsp

2 tsp 1 tbsp 11⁄2 tbsp

Recipes

• For addition of ingredients with*, follow programming instructions on P.11.

18 19

[rye]

(rye flour and spelt flour)



Remember to use the rye
kneading blade for all
these recipes.



The Raisin nut dispenser does
not operate on the Rye program.



Put any additional
ingredients directly into
the bread pan at the start.



As a result of the
consistency some flour
may remain on the sides of
the loaf, but this is normal.



Due to their consistency, the
kneading blade will often
become embedded in Rye
Bread loaves. Wait for the
loaf to cool (to avoid burning
your hands), before removing
the blade by pressing on
the base of the loaf and
manipulating it out gently to
avoid damaging the loaf.

:

Timer can be used for
recipes with this symbol
(3hr 30min-13 hours)

[french]

(white flour/wholemeal
flour)

Make bread with a crispy
crust and texture.

: Timer can be used

for recipes with this
symbol (6-13 hours)

Rye 100%

‘Rye’-‘Bake’ (3hr 30min)
(OZ) (NZ)

Dry yeast 21⁄2 tsp
Rye flour
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 440 ml

500 g

Surebake yeast 31⁄2 tsp
Rye flour
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 440 ml

Spelt

‘Rye’-‘Bake’ (3hr 30min)
(OZ) (NZ)

Dry yeast 11⁄2 tsp
Spelt flour
Honey 1 tsp
Oil 1 tbsp
Salt 1 tsp
Water 300 ml

400 g

Surebake yeast 3 tsp
Spelt flour
Honey 1 tsp
Oil 1 tbsp
Salt 1 tsp
Water 300 ml

French Bread

‘French’-‘Bake’ (6hr)
(OZ) (NZ)

Dry yeast 11⁄2 tsp
Bread flour
Salt 1 tsp
Butter
Water 350 ml

500 g

5 g

Surebake yeast 2 tsp
White flour
Salt 1 tsp
Butter 1 tsp
Water 320 ml

500 g

400 g

450 g

[brioche]

Sundried Tomato and Parmesan

‘Italian’-‘Bake’ (4hr 30min)
(OZ) (NZ)

Dry yeast 1 tsp
Bread flour
Sugar 1 tsp
Salt
Parmesan Cheese, grated
Sundried Tomatoes in Oil, chopped
Water 270 ml

400 g

1

⁄2 tsp
50 g
75 g

Surebake yeast 2 tsp
White flour
Sugar 1 tsp
Salt
Parmesan Cheese, grated
Sundried Tomatoes in Oil, chopped
Water 270 ml

Panettone

‘Bake’-‘Butter’ (3hr 30min)
(OZ) (NZ)

Dry yeast 11⁄4 tsp
Bread flour
Salt 1 tsp
Sugar 2

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

Dry milk 2 tbsp
Eggs (Medium)
Water 170 ml

* Butter for added later (Cut into 1–2

cm cubes and keep in fridge)

*Raisins pickled in rum

• For addition of ingredients with*, follow programming instructions on P.13.

400 g

1

⁄2 tbsp

50 g

2 (100 g)

70 g

120 g

Surebake yeast 21⁄2 tsp
White flour
Salt 1 tsp
Sugar 2

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

Milk powder 2 tbsp
Eggs (Medium)
Water 170 ml

* Butter for added later (Cut into 1–2

cm cubes and keep in fridge)

*Raisins pickled in rum

400 g

1

⁄2 tsp
50 g
75 g

400 g

1

⁄2 tbsp

50 g

2 (100 g)

70 g

120 g

[italian]

(white flour)

Make light bread for
enjoying with pasta, etc.

 The Raisin nut

dispenser does not
operate on the Italian
program.

 Put any additional

ingredients directly
into the bread pan at
the start.

: Timer can be used

for recipes with this
symbol (4hr 30min­13 hours)

Tarragon & Thyme

‘French’-‘Bake’ (6hr)
(OZ) (NZ)

Dry yeast 11⁄2 tsp
Bread flour
Salt 1 tsp
Butter
Tarragon 1 tbsp
Thyme 1 tbsp
Water 350 ml

500 g

5 g

Surebake yeast 2 tsp
White flour
Salt 1 tsp
Butter 1 tsp
Tarragon 2 tsp
Thyme 2 tsp
Water 320 ml

Italian Bread

‘Italian’-‘Bake’ (4hr 30min)
(OZ) (NZ)

Dry yeast 1 tsp
Bread flour
Salt 1
Olive oil 1 tbsp
Water 260 ml

400 g

1

⁄2 tsp

Surebake yeast 2 tsp
White flour
Salt 1 tsp
Olive oil 2 tbsp
Water 280 ml

Herb Bread

‘Italian’-‘Bake’ (4hr 30min)
(OZ) (NZ)

Dry yeast 1 tsp
Bread flour
Salt 1
Olive oil 1 tbsp
Basil 1 tbsp
Water 260 ml

400 g

1

⁄2 tsp

Surebake yeast 2 tsp
White flour
Salt 1 tsp
Olive oil 2 tbsp
Basil 1 tbsp
Water 280 ml

450 g

450 g

450 g

[sandwich]

Make bread with a soft
crust and texture.

: Timer can be used

for recipes with this
symbol (5-13 hours)

Basic Sandwich Bread

‘Sandwich’-‘Bake’ (5hr)
(OZ) (NZ)

Dry yeast 11⁄4 tsp
Bread flour
Salt 1
Dry milk 2 tsp
Butter
Sugar 2
Water 315 ml

420 g

1

⁄4 tsp

15 g

1

⁄2 tsp

Surebake yeast 2 tsp
White flour
Salt 1 tsp
Milk powder 1 tbsp
Butter 1 tbsp
Sugar 1 tsp
Water 260 ml

Whole Wheat Sandwich Bread

‘Sandwich’-‘Bake’ (5hr)
(OZ) (NZ)

Dry yeast 11⁄4 tsp
Whole wheat flour
Bread flour
Salt 1
Dry milk 2 tsp
Butter
Sugar 2
Water 315 ml
Bread improver, optional

320 g
100 g

1

⁄4 tsp

15 g

1

⁄2 tsp

1

⁄2 tsp

Surebake yeast 2 tsp
Wholemeal flour
Gluten flour 1 tbsp
Salt 1 tsp
Milk powder 1 tbsp
Butter 1 tbsp
Treacle 1 tbsp
Water 280 ml

Recipes

350 g

350 g

20 21

Gluten Free Recipes

[basic]
[gluten free]

(

gluten free bread mix /

wheat free bread mix

:

Timer cannot be used

 The Raisin Nut

Dispenser does not
operate on the
Free program.

 Put any additional

ingredients directly
into the bread pan at
the start.

 You can bake gluten

free cakes following
our recipes on
page 33 by
substituting gluten free
plain flour for standard
plain flour. If self­raising flour is required
also add 1 tsp of
gluten free baking
powder.



You can purchase gluten
free bread mix at:

•Pharmacies

•Health food shops

•Major supermarkets

Note

 Making gluten free

bread is very different
from the normal way
of producing bread
in the breadmaker.
Please read through
the guidelines on the
right.

 Please consult flour

manufacturers for
detailed information.

 As a result of

consistency some flour
may remain on the
sides of the loaf, but
this is normal.

Gluten

Before making gluten free bread

)

 Consult your doctor and follow the guidelines below!

If you make gluten free bread as part of dietary therapy, it is important that you
avoid cross-contamination with flour that does contain gluten.

Please take particular care when washing the bread pan and the kneading
blade, etc.

 It is made differently to other types of bread!

The order of putting in ingredients
is different

Please put in the ingredients in the
following order so that the gluten free
bread mix is well mixed. (The wrong
order may result in poor rising)

 Water, salt, fat  gluten free bread
mix  dry yeast

The outcome differs depending
on the type of flour

The recipes above have been
developed with particular types of
bread mix, and so the final outcome
may differ depending on the actual
bread mix used. (There may be
greater variation with wheat free
bread mixes.)

Wheat and gluten free bread

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
(OZ)

Water 450 ml
Vegetable oil 1 tbsp
ORGRAN Easy Bake bread mix

For more information on ORGRAN’s
gluten free bread mixes, please contact
the address below:

NATURAL FOODS

Division of Roma Food Products, 47-53 Aster Avenue,
Carrum Downs, Victoria 3201

450 g

If kneading blade becomes
embedded in bread

Due to their consistency, the
kneading blade will often become
embedded in Gluten and Wheat Free
Bread loaves. Wait for the loaf to
cool (to avoid burning your hands),
before removing the blade by
pressing on the base of the loaf and
manipulating it out gently to avoid
damaging the loaf.

Consume within two days

Store your finished bread in a cool,
dry place, and consume within two
days. If you cannot finish it all in
time, cut it into pieces, place in a
freezer bag and into the freezer.

Wheat and gluten free bread

‘Gluten Free’-‘Bake’-‘Dark’ Crust (2hr)
(NZ)

Water 420 ml
Vegetable oil 50 ml
Healtheries Simple Bread Mix
ACTIVE YEAST (gluten free yeast) 1

• Turn to page 15 for yeast.

500 g

3

⁄4 tsp

Gluten free bread on Basic program

‘Basic’-‘Bake Rapid’-‘XL’ Size-‘Dark’ Crust (2hr)
(OZ) (NZ)

Yeasted plain gluten free loaf

Water 430–450 ml
Oil (Canola/Sunflower)
Eggs (Medium) 3
White vinegar (not malt) 1 tsp
Brown rice flour 1 cup
White rice flour 1 cup
Arrowroot or tapioca flour 1 cup
Besan (chick pea) flour or soya flour
White or brown rice flour
Salt 1–1
Sugar 2 tbsp
Xantan gum 1 tbsp
Dry yeast (not rapid rise) 2 tsp

1

⁄3 cup

1

⁄2 cup

1

⁄2 cup

1

⁄2 tsp

Yeasted fruit gluten free loaf

Yeasted plain gluten free loaf (above)
Brown sugar 3 tbsp
Cinnamon 1 tsp
Dried fruits 1 cup

One batch

Yeasted cheese gluten free loaf

Yeasted plain gluten free loaf (above)
Grated cheese 1 cup

One batch

Yeasted seeded gluten free loaf

Yeasted plain gluten free loaf (above)
Seed mixture [sunflower, poppy,

sesame, soy grit, course
polenta(corn), linseed meal (L.S.A.)]

One batch
*

Water 450–480 ml

3 tbsp

Important Notes:

1. Do not leave gluten free bread in
for keep warm. Remove bread from
Machine when baking is complete.

2. Always assist kneading 5–10 mins
into kneading process. Lift lid (do not
turn machine off), with spatula mix
to ensure all wet and dry ingredients
are combined, scrape down sides.
Test dough by lifting some on spatula.
Dough should fall slowly from spatula.
If too thin add 2–4 Tbsp of rice flour.
If too thick, add 1–3 Tbsp of water.
( It should look like a thick cake mix or

stiff mashed potato).

3. 3 tbsp milk powder can be added to
any of these recipes. Yeast responds to
protein by adding cheese and/or milk
powder, therefore the loaf will rise more.

4. Flour fluctuates in refining therefore
water content differs considerably. Very
refined flour (e.g. rice flour labeled rice
starch) will not need as much water as
a more course flour (e.g. McKenzies).
You may need to cut water back
20–30 ml for finer flour.

Recipes

22 23

Dough Recipes

Rolls

 Select one of the following recipes and follow the method

below.

Shape dough.

1

Croissants

‘Basic’-‘Dough’ (2hr 20min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 2 tsp
Dry milk 3 tbsp
Butter
Sugar
Water 350 ml
Butter, chilled for folding in the dough

475 g

30 g

1

⁄4 cup

250 g

Place the dough at right angles to the previous
position in the step 4. Roll out into 30 cm square.

6

Fold into thirds. Wrap and place into refrigerator for
20 to 30 minutes.
Roll and fold twice more. Wrap and chill after each
folding. After the final folding, chill several hours or
overnight.

[basic]
[whole wheat]
[rye] [french] [pizza]

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

: Timer cannot be used (except pizza)

Prepare your ingredients according to the recipe and select
the correct mode. When your dough is ready, shape it,
allow it to rise, and then bake it yourself.



The maximum load of the Bread Maker is 600 g (1 lb 5 oz).
Dough recipes using 300 g (11 oz) of flour may be doubled.



When the DOUGH program has completed its operation,
you may find that the prepared dough is easier to shape if it
is tipped onto a lightly floured board before handling.

Example – making plain bread rolls

1 Shaping

Dough can be shaped into round rolls, plaits,
knots, French sticks, large or small cobs or put in a
traditional loaf tin.

 Rolls

 Knot

 Hedgehogs

Raisins

(Coat with a beaten egg)

2 Proving

Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally
the dough should be left to prove in a warm place (at
approximately 30-35˚C) until the dough has doubled in size.
 Approximate proving time-Rolls 30-50 mins,

Whole breads 50 mins.



To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.

3 Glazing/Baking

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

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

2

Brush with beaten egg.

3

Bake in a preheated oven at 180-200˚C for
10-20 mins or until golden brown.

4

Basic Dough

‘Basic’-‘Dough’ (2hr 20min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 2 tsp
Dry milk 3 tbsp
Butter
Sugar 1
Water 350 ml

(NZ)

Surebake yeast 3 tsp
White flour
Salt 1 tsp
Milk powder 3 tbsp
Butter 4 tbsp
Sugar 1
Water 270 ml

Wholemeal Dough 75%

‘Whole Wheat’-‘Dough’ (3hr 15min)
(OZ)

Dry yeast 2 tsp
Whole wheat flour
Bread flour
Salt 2 tsp
Dry milk 1
Butter
Sugar 1 tbsp
Water 360 ml
Bread improver, optional 1 tsp

(NZ)

Surebake yeast 3 tsp
Wholemeal flour
White flour
Salt 1 tsp
Milk powder 2 tbsp
Butter 2 tbsp
Treacle 1 tbsp
Water 330 ml

475 g

45 g

3

⁄4 tbsp

450 g

1

⁄2 tsp

370 g
125 g

1

⁄2 tbsp

20 g

330 g
120 g

(NZ)

Surebake yeast 3 tsp
White flour
Salt 1 tsp
Milk powder 3 tbsp
Butter
Sugar 2 tbsp
Water 240 ml
Butter, chilled for folding in the dough

Method:

Roll 250
plastic wrap into a 17X25 cm rectangle. Chill at least

1

1 hour.

Turn the dough into a greased bowl. Place in the
refrigerator for 30 minutes.

2

Roll out the dough on a lightly floured surface into a
30cm square.

3

Place the rolled out butter over two-thirds of the
dough.

4

Fold the third without butter over the centre third.

Fold the remaining third on top. Seal edges.
Rest the dough in the refrigerator for 20 to

5

30 minutes.

g

of chilled butter between two sheets of

450 g

50 g

250 g

Spread the dough for the final time into 30 cm
square. Cut dough into 9 equal squares.

7

Cut each square diagonally to form two triangles.

Roll up each triangle loosely, starting from the side
opposite the point. Curve ends.

8

Place seam side down on a greased baking tray.
Cover and place in warm area for 30-50 minutes or

9

until almost doubled in size.

Brush with beaten egg. Bake in a preheated 200°C
oven for 15 to 20 minutes or until golden brown.

10

Doughnuts

Use Basic dough recipe on page 24.

1

Divide the dough into equal portions.
Roll each portion into a ball.

2

Place on a lightly floured surface.
Cover with a plastic wrap and leave to rise for

3

20 minutes.

Shape each ball as desired, in a ring, twisted, or in
an oval shape. Place on a greased tray.

4

Leave to rise at 30°C for 30 minutes.

5

Deep fry the doughnuts until golden brown.

6

Roll in a mixture of sugar and cinnamon or cool and
use other toppings as desired.

7

Makes 12-16 doughnuts dependent on size and
shape selected.

8

Recipes

24 25

Hot Cross Buns

‘Basic’-‘Dough Raisin’ (2hr 20min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 2 tsp
Dry milk 3 tbsp
Butter
Sugar 1
Orange rind 1 tbsp
Mixed spice 1 tbsp
Water 300 ml
Egg, medium 1
*Mixed dried fruit 1 cup

(NZ)

Surebake yeast 3 tsp
White flour
Salt
Milk powder 2 tbsp
Butter 6 tbsp
Brown sugar 3 tbsp
Orange rind 1 tbsp
Allspice 3 tsp
Water 200 ml
Egg, medium 1
*Sultanas

Method:

Divide the dough into 10 or 12 equal portions. Roll
each portion into a ball, and rest for 20 minutes.

1

Shape into a smooth ball by gently rolling, and place
on a greased tray.

2

Cover and leave to rise in a warm place (30–35°C)
for 30 minutes or until doubled in size.

3

Put the crosses on the dough

4

5

Crosses

Flour
Oil 2 tbsp
Water to mix

Mix flour and oil, then add water to make a stiff paste. Pipe
into the shape of crosses — if a piping bag is not available,
use a small plastic bag with a corner cut off.

Bake in a preheated 200°C oven for 15–25 minutes
or until golden brown. Brush with the glaze.

Glaze

Milk 3 tbsp
Castor sugar 3 tbsp

Boil together until syrupy — brush over cooked buns when
they are removed from the oven.

1

⁄2 cup

475 g

45 g

3

⁄4 tbsp

450 g

1

⁄2 tsp

3

⁄4 cup

Olive & Rosemary Rolls

‘Basic’-‘Dough Raisin’ (2hr 20min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 1 tsp
Dry milk 2 tbsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh rosemary, chopped 1 tbsp
Water 260 ml
*Pitted black olives, quartered

(NZ)

Surebake yeast 3 tsp
White flour
Salt 1 tsp
Milk powder 2 tbsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh rosemary, chopped 1 tbsp
Water 260 ml
*Pitted black olives, quartered

Method:

Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in the

1

refrigerator.

Divide the dough into 12–16 equal portions or into
2 long loaves and place on a greased baking tray.

2

Cover and leave to rise in a warm place (30–35°C)
for 30 minutes or until doubled in size.

Brush with beaten egg and sprinkle with seeds.

450 g

50 g

450 g

50 g

3

Bake in a preheated 200°C oven for 15–25 minutes
or until golden brown.

4

Swedish Tea Ring

‘Basic’-‘Dough’ (2hr 20min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 1 tsp
Dry milk 3 tbsp
Butter
Sugar 4 tbsp
Water 230 ml

(NZ)

Surebake yeast 3 tsp
White flour
Salt 1 tsp
Milk powder 3 tbsp
Butter 4 tbsp
Sugar 4 tbsp
Water 230 ml

Method:

Filling

Melted butter 2 tsp
Cinnamon 2 tsp
Brown sugar

Roll or pat the dough into a rectangle (50 X 30 cm).

1

⁄2 cup

450 g

50 g

450 g

1

Brush over surface of the dough with melted butter.

2

Mix cinnamon and brown sugar and sprinkle over
butter.

3

Roll up like a swiss roll starting from the long side.

4

Press edges firmly underneath.

5

Join ends to make a circle, pinch edges together
and place on a greased oven tray.

6

Cut nearly through to the centre of the ring at 2.5 cm
intervals, turning each section so that it faces cut

7

side up.

Cover with plastic wrap and leave to rise in a warm
place (30–35°C) for 30 minutes.

8

Brush with beaten egg.

9

Sundried Tomato & Basil Rolls

‘Basic’-‘Dough Raisin’ (2hr 20min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 ml
*Sundried tomatoes, chopped

(NZ)

Surebake yeast 3 tsp
White flour
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 ml
*Sundried tomatoes, chopped

Method:

Divide the dough into 12 equal portions. Roll each
portion into a ball, and rest for 20 minutes.

1

Shape into a smooth ball by gently rolling, and place
on a greased tray.

2

Cover and leave to rise in a warm place (30–35°C)
for 30 minutes or until doubled in size.

3

Bake in a preheated 200°C oven for 15–20 minutes
or until goldenbrown.

4

450 g

1

⁄4 cup

450 g

1

⁄4 cup

Recipes

Bake in a preheated 180°C oven for 15–25 minutes
or until golden brown.

10

Other fillings such as dried fruit, jam, mincemeat,
nuts etc can be used.

11

This tea ring can be iced with a vanilla icing if
desired.

12

• For addition of ingredients with*, follow programming instructions on P.11.• For addition of ingredients with*, follow programming instructions on P.11.

26 27

Dough for Tear & Share Bread

‘Basic’-‘Dough’ (2hr 20min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 1
Sugar 2 tsp
Olive oil 2 tbsp
Water 330 ml

(NZ)

Surebake yeast 3 tsp
White flour
Salt 1
Sugar 2 tsp
Olive oil 2 tbsp
Water 330 ml

Olive Tear & Share Bread

(OZ) (NZ)

Dough for Tear & Share Bread (above)
Tapenade (green or black) 6 tbsp
Olives, chopped
Olive oil 2 tbsp

Method:

Roll dough out into a rectangular sheet 1
approximately 24 cm x 46 cm.

1

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

2

up from the short end like a swiss roll.

Cut the dough into 4 cm slices with a sharp knife
and place close together in a 20 cm round greased

3

cake or flan tin, cut sides up.

Drizzle with the remaining tbsp of oil and leave to
rise in a warm place (30-35˚C) for 30-40 minutes

4

until doubled in size.

Bake in a preheated oven at 220˚C for 15-20 mins or
until golden brown.

5

• Delicious served warm with tapas or pasta dishes.

550 g

1

⁄2 tsp

550 g

1

⁄2 tsp

One batch

25 g

1

⁄2 cm thick,

Pepperoni Tear & Share Bread

(OZ) (NZ)

Dough for Tear & Share Bread
(on the left)

Tomato puree or sun dried tom puree 4 tbsp
Pepperoni, chopped
Mozarella cheese, grated
Dried oregano or basil 1 tsp
Olive oil 1 tbsp

Method:

Roll dough out into a rectangular sheet 1
approximately 24 cm x 46 cm.

1

Spread the tomato puree over the dough and scatter
the pepperoni and cheese. Roll up from the short

2

end like a swiss roll.

Cut the dough into 4 cm slices with a sharp knife
and place close together in a 20 cm round greased

3

cake or flan tin, cut sides up.

Drizzle with the olive oil and sprinkle with the dried
herbs and leave to rise in a warm place (30-35˚C) for

4

30-40 minutes until doubled in size.

Bake in a preheated oven at 220˚C for 15-20 mins or
until golden brown.

5

• Delicious served warm with pasta dishes. Use sundried
tomatoes in place of pepperoni for vegetarians.

Picnic Tear & Share Bread

(OZ) (NZ)

Dough for Tear & Share Bread
(on the left)

Grainy mustard 2 tbsp
Cooked ham, chopped
Strong cheddar cheese, grated

Method:

Roll dough out into a rectangular sheet 1
approximately 24 cm x 46 cm.

1

Spread the mustard over the dough and scatter
the ham and cheese–reserve a little of the cheese

2

to sprinkle on top. Roll up from the short end like a
swiss roll.

One batch

50 g
100 g

One batch

75 g
75 g

1

⁄2 cm thick,

1

⁄2 cm thick,

Bagels

‘Basic’-‘Dough’ (2hr 20min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 1 tsp
Dry milk 2 tbsp
Butter or oil 2 tbsp
Sugar 1 tbsp
Water 250 ml

(NZ)

Surebake yeast 3 tsp
White flour
Salt 1 tsp
Milk powder 2 tbsp
Butter or oil 2 tbsp
Sugar 1 tbsp
Water 250 ml

Method:

Divide dough into 12-16 equal portions.

450 g

450 g

1

Roll each portion into a log approximately 20 cm
long.

2

Form into a ring, sealing both ends together tightly.
Place on a lightly greased tray and cover with glad

3

wrap. Leave to rise in a warm place (30-35°C) for
30 minutes.

Bring a large saucepan of water to the boil.
Using a slotted spoon place 3-4 bagels into the

4

water at a time. Boil for 1 minute turning once. Lift
out and drain well.

Brush with the beaten egg and sprinkle over seeds.

5

Bake at 200°C for 20-30 minutes.

6

Whole Wheat Raisin Rolls

‘Whole Wheat’-‘Dough Raisin’ (3hr 15min)
(OZ)

Dry yeast 11⁄2 tsp
Bread flour
Whole wheat flour
Salt 2 tsp
Dry milk 1
Butter
Sugar 1 tsp
Cinnamon 1 tbsp
Water 280 ml
Bread improver, optional
*Raisins

(NZ)

Surebake yeast 21⁄2 tsp
White flour
wholemeal flour
Salt 2 tsp
Milk powder 1
Butter 1
Sugar 1 tsp
Cinnamon 1 tbsp
Water 280 ml
*Raisins

Method:

Divide the dough into 16 equal portions.
Shape each portion into a roll.

1

(Follow instructions on page 24.)

Place on a greased baking tray. Cover and let rise
in a warm place (30-35°C) for 30-40 minutes until

2

almost doubled in size.

Brush rolls with beaten egg, garnish with sliced
almonds and sugar, if desired.

3

Bake in a preheated 190°C oven for 15-20 minutes.

200 g
200 g

1

⁄3 tbsp

20 g

1

⁄2 tsp

1

⁄3 cup

200 g
200 g

1

⁄3 tbsp

1

⁄2 tbsp

1

⁄3 cup

4

Recipes

Cut the dough into 4 cm slices with a sharp knife
and place close together in a 20 cm round greased

3

cake or flan tin, cut sides up.

Sprinkle with the remaining cheese and leave to rise
in a warm place (30-35˚C) for 30-40 minutes until

4

doubled in size.

Bake in a preheated oven at 220˚C for 15-20 mins or
until golden brown.

5

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

• For addition of ingredients with*, follow programming instructions on P.11.

28 29

Malted Oatbran Rolls

‘Whole Wheat’-‘Dough’ (3hr 15min)
(OZ)

Dry yeast 2 tsp
Whole wheat flour
Gluten flour
Salt 2 tsp
Dry milk 2 tbsp
Butter
Oatbran
Maltexo 2 tbsp
Water 310 ml

(NZ)

Surebake yeast 3 tsp
Wholemeal flour
Gluten flour 2 tbsp
Salt 2 tsp
Milk powder 2 tbsp
Butter 2 tbsp
Oatbran
Maltexo 2 tbsp
Water 300 ml

Method:

Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in the

1

refrigerator.

Divide the dough into 12-16 equal portions.
Shape into rolls and place on a greased baking tray.

2

Cover and leave to rise in a warm place (30-35°C)
for 30-50 minutes or until doubled in size.

Brush the tops with beaten egg, then sprinkle with
seeds.

3

Bake in a preheated 200°C oven for 20-30 minutes
or until golden brown.

4

450 g

1

⁄4 cup

25 g

1

⁄4 cup

450 g

1

⁄4 cup

Sunflower & Kibblewheat Rolls

‘Whole Wheat’-‘Dough’ (3hr 15min)
(OZ)

Dry yeast 2 tsp
Bread flour
Whole wheat flour
Salt 1 tsp
Dry milk 2 tbsp
Butter
Sugar 1 tsp
Sunflower seeds
Kibbled wheat
Water 300 ml
Bread improver, optional

(NZ)

Surebake yeast 3 tsp
White flour
Wholemeal flour
Salt 1 tsp
Milk powder 2 tbsp
Butter 2 tbsp
Sugar 1 tsp
Sunflower seeds
Kibbled wheat
Water 300 ml

Method:

Divide the dough into 12-16 equal portions.
Shape into smooth balls and place on a lightly

1

greased baking tray. Cover and leave to rise in a
warm place (30-35°C) for 40-60 minutes or until
doubled in size.

Brush the tops with beaten egg, then sprinkle with
seeds.

2

Bake in a preheated 200°C oven for 20-30 minutes
or until golden brown.

3

225 g
225 g

25 g

1

⁄4 cup

1

⁄4 cup

1

⁄2 tsp

225 g
225 g

1

⁄4 cup

1

⁄4 cup

Rye & White Rolls

Stage 1 Culture : ‘Pizza’-‘Dough’ (45min)
(OZ)

Dry yeast 1 tsp
Bread flour
Rye flour
Water 200 ml

(NZ)

Surebake yeast 11⁄2 tsp
White flour
Rye flour
Water 200 ml

Stage 2 : ‘Rye’-‘Dough’ (2hr)
(OZ)

Dry yeast 11⁄4 tsp
Rye flour
Bread flour
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 ml

(NZ)

Surebake yeast 2 tsp
Rye flour
White flour
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 ml

Method:

Put all culture ingredients in bread pan and select
Pizza Dough program 45 mins.

1

• Use kneading blade (rye bread).

Turn off at the start/stop pad after 15 mins.

2
3

(12 hours later)

Add all ingredients listed in stage 2 and select Rye
Dough program 2 hrs.

75 g
150 g

75 g
150 g

150 g
100 g

150 g
100 g

French Bread

‘French’-‘Dough’ (3hr 35min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 2 tsp
Butter
Sugar 2 tsp
Water 290 ml

(NZ)

Surebake yeast 2 tsp
White flour
Salt 1 tsp
Butter 1 tsp
Water 280 ml

Method:

Let the dough rest in a greased bowl for
20-30 minutes.

1

Knead dough on a lightly floured surface until it
becomes elastic and springs back when touched.

2

Divide the dough into 2 balls. Cover and let rest in a
warm place for 20 minutes.

3

Shape each ball into a flat rectangle. Roll up tightly
from long side; seal well. Taper ends.

4

Place on a greased baking tray. With a sharp knife,
make 3 or 4 diagonal cuts about 1⁄2 cm deep across

5

top of the loaves. Cover and leave to rise in a warm
place (30-35˚C) for 40-50 minutes until almost
doubled in size.

Brush with beaten egg white, sprinkle with poppy
seeds.

6

Bake in a preheated 200°C oven for 25-30 minutes
or until golden brown.

7

475 g

10 g

450 g

Recipes

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

4

Place on a greased baking tray and sprinkle with
flour. Leave to rise in a warm place (30-35˚C) for

5

25-35 minutes or until doubled in size.

Glaze with oil and bake in a preheated oven at
220˚C for 10-15 minutes or until golden brown.

6

30 31

Pizza

‘Pizza’-‘Dough’ (45min)
(OZ)

Dry yeast 1 tsp
Bread flour
Salt 1 tsp
Dry milk 1 tbsp
Sugar 1
Olive oil 2 tbsp
Water 330 ml

(NZ)

Surebake yeast 3 tsp
White flour
Salt 1 tsp
Sugar 1 tsp
Olive oil 5 tbsp
Water 230 ml

Method:

Knead dough on a lightly floured surface until it
becomes elastic and springs back when touched.

1

Divide into 6 balls or 2 large balls, and place in
warm area for 10 minutes.

2

Shape each ball into a flat circle. Place the circles
on a baking tray and prick with a fork.

3

Leave to rise at room temperature for 15 minutes.

475 g

3

⁄4 tbsp

450 g

4

Brush each circle with tomato paste. Sprinkle with
Mozzarella cheese. Top with your favourite topping,

5

such as sliced onions, pepperoni, cooked sausage,
capsicum or olives.

Bake in a preheated 210°C oven for 15-20 minutes.

6

Focaccia

‘Pizza’-‘Dough’ (45min)
(OZ)

Dry yeast 2 tsp
Bread flour
Salt 2 tsp
Dry milk 2 tbsp
Sugar 2 tbsp
Olive oil 2 tbsp
Water 330 ml

(NZ)

Surebake yeast 3 tsp
White flour
Salt 1 tsp
Milk powder 1 tbsp
Sugar 1 tsp
Butter 1 tbsp
Water 300 ml

Method:

Knead dough on a lightly floured surface until it
becomes elastic and springs back when touched.

1

Shape into a flat circle, place on a baking tray, make
holes with the end of a wooden spoon 5 cm apart

2

over the surface of the dough.

Cover and leave to rise in a warm place (30-35°C)
for 20-30 minutes or until almost doubled in size.

3

Brush surface with olive oil, sprinkle with salt, basil,
rosemary and thyme.

4

Topping

Olive oil 2 tbsp

1

Salt
Dried basil 1 tsp

Dried rosemary 1 tsp
Dried thyme 1 tsp

Bake in a preheated 210°C oven for 26-30 minutes.

⁄2 tsp

475 g

450 g

5

Cake Recipes

Butter Cake

‘Bake only’ (40min)
(OZ) (NZ)

Butter
Sugar
Egg, medium 1
Plain flour
Baking powder
Milk

[bake only]

Bake cakes and
teabreads.

:

Timer cannot be used

 Use BAKE ONLY

mode for these
recipes.



This mode is not suitable
for all types of cake, such
as Victoria sandwich or
those that require going
into a hot oven.



Always use our
tablespoon and
teaspoon measure in
these recipes.

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

1

Mix the ingredients in
a bowl.

2

Vanilla essence 1 tsp

Fruit & Walnut Cake

‘Bake only’ (50min)
(OZ) (NZ)

Butter
Brown sugar
Eggs, medium 2
Whole wheat flour
Baking powder
Cinnamon
Nutmeg
Milk
Raisins
Sultanas
Walnuts, chopped

Chocolate Cake

‘Bake only’ (50min)
(OZ) (NZ)

Butter
Sugar
Egg, medium 1
Plain flour
Cocoa 3 tbsp
Baking powder
Milk
Vanilla essence 1 tsp

Method:

Sift flour into a bowl.

1

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

•

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

•

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

3

Set the breadmaker.
(P.14)

•

The maximum
baking time is 1 hour
and 30 minutes.

Soften butter at room temperature.
Add sugar and beat well until creamy.

2

Add eggs one by one and beat further
until the mixture resembles frothy

3

cream.

Add flour and baking powder a half
portion at a time and mix well.

4

Add remaining ingredients.

5

60 g

1

⁄2 cup

150 g

1

⁄2 tsp

1

⁄3 cup

90 g

3

⁄4 cup

150 g

1

⁄2 tsp

1

⁄2 tsp

1

⁄2 tsp

1

⁄3 cup

1

⁄2 cup

1

⁄2 cup

1

⁄2 cup

60 g

1

⁄2 cup

150 g

1

⁄2 tsp

1

⁄3 cup

Remove the kneading blade from the
bread pan and line the bottom and

6

sides with baking parchment. Pour the
mixture into the bread pan.

Select ‘bake only’ mode and enter the
cooking time on the timer.

7

Test with a skewer to see if the centre
is cooked. If it is not, select the same

8

mode again and enter a further
5-10 minutes on the timer.

Take the bread pan out using oven
gloves and leave to stand for 5 minutes

9

before removing from the bread pan
and allowing to cool.

Banana Yoghurt Tea Bread

‘Bake only’ (50min)
(OZ) (NZ)

Plain flour
Baking powder 2 tsp
Baking soda
Brown sugar
Eggs, medium 2
Plain yoghurt
Bananas, mashed 2
Butter, melted

Method:

Sift flour, baking powder and baking
soda. Add brown sugar.

1

In a separate bowl mix together eggs,
yoghurt and mashed banana.

2

Add the liquid ingredients and the
cooled melted butter to the dry

3

ingredients. Stir quickly and lightly.

Remove the kneading blade from the
bread pan and line the bottom and

4

sides with baking parchment. Pour the
mixture into the bread pan.

Select ‘bake only’ mode and enter the
cooking time on the timer.

5

Test with a skewer to see if the centre
is cooked. If it is not, select the same

6

mode again and enter a further
5-10 minutes on the timer.

Take the bread pan out using oven
gloves and leave to stand for 5 minutes

7

before removing from the bread pan
and allowing to cool.

200 g

1

⁄2 tsp

1

⁄2 cup

1

⁄4 cup

50 g

Recipes

32 33

Care & Cleaning

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

 To avoid damaging your breadmaker...

 Do not use anything abrasive!

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

 Do not wash any part of your breadmaker

in the dishwasher!

 Do not use benzene, thinners, or alcohol!
 Keep your breadmaker clean and dry.

Bread pan &
kneading blade

Twist the bread pan anti-clockwise
to remove.
Remove the kneading blade and
wash in warm soapy water.

Lid

Wipe with a damp cloth.

Steam vent

Wipe with a damp cloth.

Dispenser lid

Remove and wash with water.

 Raise the dispenser lid to an angle of approximately 75 degrees. Align the

connections and pull towards you to remove or push carefully back at the same
angle to attach. (Wait until the machine has cooled down first, because it will be
very hot immediately after use)

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

deformation)

Raisin nut dispenser

Remove and wash with water.

 Wash after each use to

remove any residue.

 Ensure the area around the shaft

and inside the kneading blade are
cleaned thoroughly.

 If the kneading blade is difficult to

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

Measuring spoon & cup

Wash with water.

 Not dishwasher safe

Body

Wipe with a damp cloth.

 Wipe gently to

avoid damaging the
temperature sensor.

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

Temperature
sensor

To protect the non-stick finish

Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to
make it easier to remove bread.
To avoid damaging it, please follow the instructions below.

• Do not use hard utensils such as a knife or a fork when removing bread from the bread pan.
(If the bread cannot be easily removed from the bread pan, leave the bread pan for
5-10 minutes to cool, making sure that it is not left unattended where somebody or
something may get burnt.)
After that, shake the pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)

• Ensure that the kneading blade is not embedded in the bread loaf before slicing it.
If it is embedded, wait for the loaf to cool and remove it. In removing the blade, press on the
base of the loaf and manipulate the blade gently to avoid damaging the loaf.
(Do not use hard or sharp utensils such as a knife or a fork.)
Be careful not to get burns as the kneading blade may still be hot.

• Use the soft sponge when cleaning bread pan and kneading blade.
Do not use anything abrasive such as cleansers or scouring pads.

 Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts

and seeds may damage the non-stick finish of the bread pan. If using large chunk of ingredient, break into
small pieces. Please make sure to follow the recipe quantities stated.

How to Clean

34 35

Troubleshooting

Before calling for service, please check through this section.

Problem Cause  Action

My bread does not rise.

The top of my bread is
uneven.

My bread is full of air
holes.

My bread seems to
have collapsed after
rising.

My bread has risen too
much.

 The quality of the gluten in your flour is poor, or you have not used strong flour.

(Gluten quality can vary depending on temperature, humidity, how the flour is
stored, and the season of harvest)

 Try another type, brand or another batch of flour.

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

 Stronger flour with higher protein content absorbs more water than others, so try

adding an extra 10-20 ml of water.

 You are not using the right type of yeast.

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

written on it.
This type does not require pre-fermentation.

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

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

 The yeast has touched the liquid before kneading.

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

instructions, adding the water and liquids last of all. (P.8)

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

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

spoon provided.

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

 You have used too much yeast.

 Check the recipe and measure out the correct amount using the measuring

spoon provided.

 You have used too much liquid.

 Some types of flour absorb more water than others, so try using 10-20 ml less

water.

 The quality of your flour isn’t very good.

 Try using a different brand of flour.

 You have used too much liquid.

 Try using 10-20 ml less water.

 You have used too much yeast/water.

 Check the recipe and measure out the correct amount using the measuring

spoon (yeast)/cup (water) provided.

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

 You have not used enough flour.

 Carefully weigh the flour using scales.

Problem Cause  Action

Why has my bread not
mixed properly?

My bread has not been
baked.

Dough leaks out of
the bottom of the
bread pan.

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

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

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

breadmaking.
 The machine switches off if it is stopped for more than ten minutes. You might be

able to start the loaf again, though this might give poor results if kneading had
already begun.

 The kneading mounting shaft in the bread pan is stiff and does not rotate.

 If the kneading mounting shaft does not rotate when the blade is attached,

you will need to replace the kneading mounting shaft unit (consult the place of
purchase or a Panasonic service centre).

 The ‘DOUGH’ option was selected.

 The ‘DOUGH’ option does not include a baking process.

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

breadmaking.
 The machine switches off if it is stopped for more than approx. ten minutes. You

can try baking the dough in your oven if it has risen and proved.

 There is not enough water and the motor protection device has activated. This only

happens when the unit is overloaded and excessive force is applied to the motor.
 Visit place of purchase for a service consultation. Next time, check the recipe and

measure out the correct amount using the measuring cup provided for liquid and
scales for weighing flour.

 A small amount of dough will escape

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

not rotate when the blade is attached,
you will need to replace the kneading
mounting shaft unit (from the place
of purchase or a Panasonic service
center).

(Bottom of bread pan)

Kneading mounting shaft

Kneading mounting
shaft unit

Part no. ADA29A115

Dough release
holes
(4 in total)

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

 Remove the bread promptly after baking.

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

breadmaking.
 The machine switches off if it is stopped for more than ten minutes. You may try

baking the dough in your oven.

 This is because the blade fits loosely on the shaft. (This is not a fault)

 Ingredients may have been spilt on the heating element.

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

bread pan during mixing. Simply wipe the element gently after baking once the
breadmaker has cooled down.

 Remove the bread pan from the breadmaker to place ingredients.

Why is my bread pale
and sticky?

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

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

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

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

breadmaking.
 The machine switches off if it is stopped for more than ten minutes. You will need

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

 You have used too much flour, or you are not using enough liquid.

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

or the measuring cup provided for liquids.

The sides of my bread
have collapsed and the
bottom is damp.

The kneading blade rattles.

I can smell burning while
the bread is baking.

Smoke is coming out of
the steam vent.

36 37

Troubleshooting

Troubleshooting

Before calling for service, please check through this section.

Problem Cause  Action

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

The crust creases and
goes soft on cooling.

How can I keep my
crust crispy?

My bread is sticky and
slices unevenly.

TEMP appears on the
display.

POWER ALERT
appears on the display.

0:00 appears on the
display.

Extra ingredients are
not mixed properly in
brioche.

 The dough is a little stiff.

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

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

 Crust has built up underneath the blade.

 Wash the blade and its spindle after each use.

 The steam remaining in the bread after cooking can pass into the crust and soften it

slightly.

 To reduce the amount of steam, try using 10-20 ml less water.

 To make your bread crispier, you could use the ‘french’ mode or the ‘DARK’

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

 It was too hot when you sliced it.

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

 The unit is hot (above 40°C).

 Allow the unit to cool down to below 40°C before using it again

(TEMP will disappear).

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

accidentally pulled out, or the breaker has been activated), or there is another
problem with the power supply.
 The operation will not be affected if the problem with the power supply is only

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

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

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

 Remove the ingredients and start again using new.

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

WARRANTY

The product is warranted for 12 months from the date of purchase. Subject to the conditions of this warranty Panasonic 1.
or it’s Authorised Service Centre will perform necessary service on the product without charge for parts or labour if, in the
opinion of Panasonic, the product is found to be faulty within the warranty period.

This warranty only applies to products sold by Panasonic Australia and Panasonic New Zealand or it’s Authorised 2.
Distributors or Dealers and only where the products are used and serviced within Australia or it’s territories. Warranty
cover only applies to service carried out by a Panasonic Authorised Service Centre and only if valid proof of purchase is
presented when warranty service is requested.

This warranty only applies if the product has been installed and used in accordance with the manufacturer’s 3.
recommendations (as noted in the operating instructions) under normal use and reasonable care (in the opinion
of Panasonic). The warranty covers normal domestic use only and does not cover damage, malfunction or failure
resulting from use of incorrect voltages, incorrect installation, accident, misuse, neglect, build-up of dirt or dust, abuse,
misadjustment of customer controls, mains supply problems, thunderstorm activity, infestation by insects or vermin,
tampering or repair by unauthorised persons (including unauthorised alterations), exposure to abnormally corrosive
conditions or any foreign object or matter having entered the product.

This warranty does not cover the following items unless the fault or defect being complained of existed at the time of 4.
purchase.

Video or Audio Tapes.(a)
Video or Audio Heads and Stylii (b)
resulting from wear and tear in
normal use.
Shaver Heads or Cutters.(c)

If warranty service is required you should:5.

• Telephone Panasonic’s Customer Care Centre on the number given below for the name/address of the nearest Authorised
Service Centre.

• Provide a copy of your purchase receipt as proof of date of purchase.

• Send or bring the product to a Panasonic Authorised Service Centre. Please note that freight to and / or from your nearest
Authorised Service Centre must be arranged by you.

• Note that home service is available for the following products in the major metropolitan areas Australia and New Zealand
or the normal operating areas of the nearest Authorised Service Centres:
Television Receivers (screen size greater than 39 cm) Microwave Ovens
Electronic Organs or Pianos Whiteboard (except portable type)

The warranties hereby conferred do not extend to any costs associated with the delivery, handling, freighting or 6.
transportation of the product or any part thereof or replacement of and do not extend to any damage or loss occurring
during, or associated with, transit.

Panasonic Authorised Service Centres are located in major metropolitan areas and most regional centres of Australia and New
Zealand, however, coverage will vary dependant on product. For advice on exact Authorised Service Centre locations for your
product, please telephone our Customer Care Centre on the number given below.

Unless otherwise specified to the consumer the benefits conferred by this express warranty are additional to all other
conditions, warranties, guarantees, rights and remedies expressed or implied by the Trade Practices Act 1974 of Australia and
Consumer Guarantees Act of New Zealand and similar consumer protection provisions contained in legislation of the States
and Territories and all other obligations and liabilities on the part of the manufacturer or supplier and nothing contained herein
shall restrict or modify such rights, remedies, obligations or liabilities.

Cabinet parts.(d)
User replaceable Batteries.(e)
Thermal Paper, Toner/Ink Cartridges, (f)
Drums, Developer, Film (Ink/
Ribbon), Film Cartridge, Printer
Heads.

THIS WARRANTY CARD AND THE PURCHASE DOCKET (OR SIMILAR PROOF OF PURCHASE)

SHOULD BE RETAINED BY THE CUSTOMER AT ALL TIMES

Microwave Oven cook plates.(g)
Kneader mounting shaft unit. (h)
(bread bakery)

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

 Did you add butter within 5 min of the beep?

 Butter must be added when ‘0’ shows in the display.

If you require assistance regarding warranty conditions or any other enquiries,
please contact the Panasonic Customer Care Centre

Panasonic Australia Pty. Limited
By phone 132600 or via the website www.panasonic.com.au

Panasonic New Zealand Customer Care Centre

Phone: [phone]
Fax: [phone]
Email: [e-mail]
Website: www.panasonic.co.nz/support

If phoning in, please ensure you have your operating instructions available.

38 39

Troubleshooting