Panasonic SD-YD250 User Manual

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. READ ALL INSTRUCTIONS BEFORE USE.

2. Follow all warnings and instructions marked on the product.

3. Unplug this product from wall outlet when not in use and before cleaning. Do not immerse appliance in water or other liquid. Use a soft sponge and mild detergent when cleaning the inside of the pan or kneading blade. The cabinet may be cleaned with a cloth, dampened with a mild soap and water solution.

4. Do not touch hot surfaces. Use mitts when handling hot materials, and allow metal parts to cool before cleaning.

5. Close supervision is necessary when any appliance is used near children.

6. Do not allow anything to rest on power cord. Do not plug in cord where persons may walk on, or trip over it.

7. Do not operate any appliance with a damaged cord or plug. Refer servicing of appliance to an authorized Panasonic service center if the unit should malfunction or be damaged in any manner.

8. This appliance is not intended for commercial use. It is for household use only.

9. The use of attachments not recommended by manufacturer may cause damage or injury.

10. Avoid contacting moving parts.

11. Do not use outdoors. Do not use appliance for other than intended use.

12. Do not let cord hang over edge of table or counter, or touch hot surfaces.

13. Do not place on or near a hot gas or electric burner, or in a heated oven.

14. To disconnect, grip plug and pull from wall outlet. Never pull on cord.

15. The unit may vibrate or move during the kneading process. Do NOT place the unit near the edge of a countertop. Place the unit securely where movement of the unit will not cause it to fall off the countertop.

SAVE THESE INSTRUCTIONS

Note:

A. A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. B. Extension cords are available and may be used if care is exercised in their use. C. If extension cord is used: (1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and (2) the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. D. This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

Baking programs

NOTE:

BAKE options

P

r o c e s s

Rest

Knead

Rise

Bake

Basic Bake Basic Bake

Sandwich

30 ~ 60 min

15 ~ 30 min

1 hr 50 min ~ 2 hr 20 min

50 min 50 min 50 min 50 min 55 min45 min35 min

Basic Bake Rapid

-

15 ~ 20 min

approx. 1 hour

Basic Bake Raisin

30 ~ 60 min

15 ~ 30 min

1 hr 50 min ~ 2 hr 20 min

Whole Wheat Bake

Whole Wheat Bake Sandwich

Multigrain Bake

60 ~ 90 min

15 ~ 25 min

2 hr 20 min ~ 2 hr 50 min

Whole Wheat Bake Rapid

15 min

15 ~ 25 min

approx. 1 hr 40 min

Whole Wheat Bake Raisin

60 ~ 90 min

15 ~ 25 min

2 hr 20 min ~ 2 hr 50 min

French Bake Bake Only

40 min ~

1 hr 55 min

10 ~ 20 min

2 hr 55 min ~ 4 hr 10 min

-

30 ~ 90 min

Total

Timer

4 hours 1 hr 55min 4 hours 5 hours 3 hours 5 hours 6 hours

DOUGH options

Basic Dough Basic Dough

Raisin

30 ~ 50 min

15 ~ 30 min

1 hr 10 min ~ 1 hr 30 min

-

2 hr 20 min 3 hr 15 min 3 hr 35 min 45 min

P

r o c e s s

Rest

Knead

Rise

Knead

Rise

Total

Timer

Whole Wheat Dough

Whole Wheat Dough Raisin

Multigrain Dough

55 ~ 75 min

15 ~ 25 min

1 hr 40 min ~ 2 hours

-

French Dough Pizza Dough

40 min ~

1 hr 35 min

10 ~ 20 min

1 hr 45 min ~ 2 hr 40 min

-

10 ~ 15 min

Approx. 10 min

30 ~ 90 min

-

4

-

Parts identification

Bread pan

Slide in the pan to the correct position in the unit. Twist slightly counter-clockwise to remove.

To remove

Kneader mounting shaft

Yeast dispenser

Located on the top of the lid.

Kneading blade Handle

Lid

Control panel

Accessories

Measuring spoon

Use to measure sugar, salt, etc. Tablespoon (approx. 1/2 fl.oz./15 mR) Teaspoon (approx. 1/6 fl.oz./5 mR)

Measuring cup Use to measure liquids. (1 cup/8 fl. oz./240 mR)

Body

-

5

-

Cord

Plug

Control panel-display/functions

Be sure you understand the function of each pad before using the .

NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping. You may peel this film off and discard it.

Display window

All modes and indications are shown here for reference.

MENU

Press to select the type of bread: basic, whole wheat, multigrain, french, pizza or bake only. (It is not necessary to press this pad for basic. ) Each time the pad is pressed, the display will change accordingly.

SELECT

Press to choose the bake option: BAKE, BAKE

SD-YD250

RAPID, BAKE SANDWICH, BAKE RAISIN, DOUGH or DOUGH RAISIN. (It is not necessary to press this pad for BAKE .) Each time the pad is pressed, the display will change accordingly.

DARK LIGHT

TEMP REST

RAISIN BAKE DOUGH RAPID ALERT SANDWICH

XL L M

SELECT

SIZE CRUST

TIMER

START

BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY

MENU

SIZE

Press this pad to select the size of the loaf for: BAKE, BAKE RAPID & BAKE RAISIN options of basic and wholewheat bread.

CRUST

Press this pad to select the color of the crust for BAKE, BAKE RAPID & BAKE RAISIN options of basic bread.

TIMER

Press this pad to set the timer and to set the baking time for the bake only option.

The time will advance 10 minutes each time this pad is pressed. (1 minute for the bake only option.) The timer setting will change rapidly if constant pressure is applied to the pad.

Indicator light

The red light will be lit when in operation. It will flash when the bread baking or the dough making is completed. It will also flash in a different frequency when operated in abnormal conditions.

STOP

START/STOP

Press this pad to start operation or begin the timer. Press this pad to stop operation or cancel the timer setting.

To stop operation, the pad must be pressed and held for 1 second.

-

6

-

How to use

1

Steps Notes

Remove the bread pan from the unit. Twist slightly counter-clockwise and pull

up, using the handle. Mount the kneading blade on the shaft. Make sure that the kneading blade and the

kneading shaft are free of bread crumbs.

The kneading blade is designed to fit loosely on the shaft with some room for turning.

2 3

4

Place all the ingredients

liquids and dry yeast

RAISIN modes only You may place dried fruits later when

the beeper sounds to prevent them from being crushed (see step 10.)

Pour water and other liquids, if any, into the bread pan.

Place the bread pan inside the body. Be sure the bread pan contacts the

bottom of the unit. Turn the handle down.

except the

inside the bread pan.

See recipes on P. 21 33. Flour, dry milk, salt, sugar,

butter, etc., first.

Wipe off any moisture or foreign matter from the outside of the bread pan before placing it in the unit.

If the bread pan is not placed correctly, the dough will not be kneaded properly.

5

6

Yeast dispenser lid

Close the top lid. Fill the yeast dispenser with the correct

amount of dry yeast. After START/STOP is pressed, the

yeast will automatically drop into the bread pan at the proper time.

Close the yeast dispenser lid.

Close the top lid. Plug into a 120 volt outlet. appears.

DO NOT press START at this stage (The machine will default to an extra large basic bread with medium crust, if START is pressed now.). Select your program first.

-

7

-

If any moisture remains on the dispenser, the yeast may not drop completely.

Position the unit away from edge of the table or countertop.

The unit may vibrate or move during the kneading process.

Place the unit where it will not fall off should the unit move during the kneading process.

Steps

Notes

7

8

DARK LIGHT

TEMP REST

RAISIN BAKE DOUGH RAPID ALERT SANDWICH

XL L M

SELECT

DARK LIGHT

TEMP REST

RAISIN

BAKE DOUGH

RAPID ALERT SANDWICH

XL L M

SIZE

XL L M

BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY

MENU

BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY

Select size.

Press select to choose the type of bread indicated on the right of display.

Keep pressing the pad to move the arrow down the list of bread types.

For basic, it is not necessary to press this pad.

For bake only program, refer to P.11 — 12 for instructions.

Press SELECT to choose BAKE RAPID, BAKE SANDWICH, BAKE RAISIN, DOUGH or DOUGH RAISIN.

SELECT

For BAKE, it is not necessary to press this pad.

CRUST

MENU

Select crust color.

See P. 3 for choice of bread programs.

See P. 3 for choice of baking options.

The option you require will flash.

See availability of size and color selection on P. 3.

9

10

START

STOP

DARK LIGHT

TEMP REST

RAISIN

BAKE DOUGH

RAPID ALERT SANDWICH

XL L M

The above display is for basic—BAKE, XL size, medium colour.

RAISIN options only

DARK LIGHT

TEMP REST

RAISIN BAKE DOUGH

RAPID ALERT SANDWICH

XL L M

The above display is for basic-BAKE RAISIN, XL size, light color.

BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY

In the last part of kneading, there will be two sessions of beep sound. RAISIN on display will blink and kneading will stop for 3 minutes.

Add the dried fruits during this period to prevent them from being crushed.

Close the lid and leave the unit. When 3 minutes have passed, kneading will begin again and the RAISIN will stop blinking.

-

8

-

When TEMP blinks, see P.14. There will be no mixing action

during resting. A clicking noise may be heard

during operation. This is not a malfunction.

For information of the process of each option, see P. 4.

The time required for each of the steps will vary according to factors such as voltage fluctuation and room temperature.

The raisin beep will sound :

For basic: 42~72 minutes from Start.

For whole wheat: 72~102 minutes from Start.

Do not put your finger in the dough, or touch the bread pan while adding the dried fruits.

During operation, do not remove the pan, nor unplug the power cord.

The timer cannot be used for this option.

11

Steps Notes

The beeper will sound eight times and the indicating light will flash when the bread is baked, or the dough is completed.

12

13

14

Press START/STOP. Promptly open the lid and remove the bread pan using oven gloves.

Note: If the START/STOP is not pressed and the bread pan is not removed, the unit proceeds to keep the bread warm for 1 hour or until START/STOP is pressed to prevent condensation of the steam.

For DOUGH options, follow each recipe directions for further steps instructed in the cook book.

Turn the pan upside down. Shake the pan several times to release the bread.

If the kneading blade comes out with the bread, use a heat-resistant plastic utensil to remove it.

For DOUGH options, when baking is completed, remove from the oven, using oven gloves.

Place the bread on a wire rack to cool and allow the steam to escape.

The bread pan will be very hot. Do not place it on any plastic surfaces. Handle carefully.

If the bread is left in the unit, further browning of crust color may occur.

The bread and the kneading blade will be very hot.

A metal utensil may scratch the finish of the kneading blade.

See Slicing and storing the bread on P. 13.

15

Unplug after use.

-

Allow at least 1 hour for the unit to cool down before the next use.

-

9

-

To use the timer (BAKE option only)

Follow the same steps as in pages 7-9 except step 9. For step 9, follow the instructions below.

TIMER

9:00 pm

start

9

6:30 am finish

START

STOP

DARK LIGHT

TEMP REST

RAISIN

BAKE DOUGH

RAPID ALERT SANDWICH

XL L M

The above display is for basic-BAKE, XL size, medium colour.

12

3

6

BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY

Steps

Press TIMER to set the amount of time in which you want the bread to be ready.

Time may be set for any length of time from 4 hours to 13 hours for BASIC, from 5 hours to 13 hours for WHOLE WHEAT and MULTIGRAIN, from 6 hours to 13 hours for FRENCH.

Example: If the present time is 9:00 pm, and you want the bread to be finished at 6:30 am tomorrow morning, set the timer to (9 hours and 30 minutes), the time required until the completion of the bread.

(9 hours and 30 minutes)

Press START/STOP.

The time remaining before the bread is finished is displayed in hours and minutes.

9:30

Notes

See P. 6 for further explanation of the TIMER pads.

There will be no action while the timer is working.

Using the BAKE RAPID option

Follow the previous steps 1-6. For step 7, choose either BASIC or WHOLE WHEAT (there is no BAKE

RAPID option for the MULTIGRAIN or FRENCH). For steps 8 & 9, follow the instructions below.

SELECT

START

STOP

MENU

Press SELECT pad to choose BAKE RAPID.

Then select size and crust colour.

Press START pad.

-

10

-

DARK LIGHT

TEMP REST

RAISIN

BAKE DOUGH RAPID ALERT

SANDWICH

XL L M

BASIC WHOLE WHEAT MULTIGRAIN FRENCH PIZZA BAKE ONLY

The remaining time is displayed in hours and minutes.

The above display is for BASIC-BAKE (RAPID) option, XL size, medium color.

The timer cannot be used for this option.

Using the DOUGH option

Follow the previous steps 1-7.

Steps Notes

8

9

10

SELECT

START

STOP

REST begins. After rest, the process to make the dough will begin. The remaining time is displayed in hours and minutes.

The beeper will sound eight times and the indicating light will flash when the dough is completed. Press STOP pad when the beeper stops. Remove the bread pan. Close the lid. Unplug after use.

START

STOP

Shape and give dough final rising before baking in a conventional oven as per the recipes given.

Press SELECT to choose DOUGH or DOUGH RAISIN.

Note: For PIZZA DOUGH, press select until the arrow points at it. You do not have to press SELECT.

Press Start pad. DOUGH will stop flashing.

The display will go out when the beeper stops, but the indicating light will flash until the STOP pad is pressed.

Dough will flash.

The resting settles the temperature of the bread pan and ingredients.

11

1

2 3

When baking is completed, remove from the oven, using your oven gloves and cool on a wire rack.

Using the bake only program

Steps Notes

Prepare cake in a separate mixing bowl.

Place the mixture carefully into the lined bread pan. (The kneading blade must be removed.)

MENU

Press select to choose BAKE ONLY.

— 11 —

The timer cannot be used for this option.

Follow instructions in the Cookbook for details.

Ensure that the bread pan is lined with baking parchment so the cake mixture does not touch the sides.

Slicing and storing the bread

Cool the bread on a wire rack before slicing or storing.

Slicing homemade bread

Homemade bread can be cut with a bread knife.

Place the loaf on its side and cut with a sawing motion.

Storing homemade bread

After cooling the bread completely at room temperature, wrap it in a foil or a plastic bag to preserve freshness. To enjoy the taste of freshly baked homemade bread, try to consume your bread as soon as possible.

For longer storage, wrap well and store in the freezer. It is better to slice the loaf before freezing.

Leakage of bread ingredients from the bread pan

With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be discharged to prevent rotation stoppage.

When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit with a new one.

Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.

Kneader mounting shaft

Outlet

Specifications

Power supply Power consumed Capacity

Timer Protective device Dimensions (H X W X D) Weight Accessories

Kneader mounting shaft unit

(Part No. ADA 29A115)

120V AC 60 Hz

550 W

max. 213/4 oz./620N of bread flour min. 143/4 oz./400N of bread flour

Digital timer (up to 13 hours)

Self-resetting motor protector

approx. 14 X 131/3 X 9

Measuring cup, measuring spoon

-

13

-

approx. 15 lbs.

Condition

TEMP

appears on display.

Reason/Cause

How to reset/restart

is on display.

ALERT

is on display.

Not baked at all, although the operation appears to have proceeded.

There has been a 10-minute or less power cut. (The power plug has been inadvertently pulled out or the breaker has activated.) Or there has been a slight change in the power supplied to the machine.

Motor protection device has activated. This only happens when the unit is overloaded and an excessive force is applied to the motor. After about 30 minutes, the motor automatically starts running again.

Motor protection device

If the interruption in the power supply is momentary, the operation will not be affected.

If the power is restored within 10 minutes, the bread maker will operate again. However, the bread may not turn out well.

Remove the dough and start again using all new ingredients.

Check to see if the kneader mounting shaft can rotate.

Make sure you did not use too much or too hard/heavy ingredients, then start again using all new ingredients.

Service will be required.

If the unit is overloaded and an excessive force is applied to the motor, the protection device will stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is recommended to restart with fresh ingredients.

If the kneading blade is restricted by hard dough, take out the dough. The unit will restart 30 minutes later.

Check to see if the kneader mounting shaft of the bread pan can rotate.

Remedy 2

If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate, service will be required.

-

14

-

Before calling for service

BAKING RESULTS:

Please check the following:

Unplugged. Ingredient spilled on heater element. Power interruption (display ).

Start/Stop pad was pressed after starting. Top lid was open during operation.

Selection was wrong (DOUGH option was chosen). Bread left in bread pan too long after baking.

Bread sliced just after baking (Steam was not allowed to escape).

Neither the indicating light nor the display light up.

Smoke emitted from steam vent. Burning smell.

Sides of bread collapse and bottom is damp.

Bread rises too much.

Water added after kneading flour.

OPERATIONAL ERRORS

Kneading blade not installed properly in pan.

Not enough

Flour

Too much

Not enough

Yeast

Water

MEASUREMENT ERRORS

Ingredients used other than prescribed.

Flour

INGREDIENT PROBLEMS

Yeast

No sweetening agents

Old flour used. Wrong type of flour used.

Yeast not placed in pan first, or liquids touched yeast before kneading.

Old yeast used.

Too much

No yeast Not enough

Too much

Wrong type of yeast used.

-

15

-

Collapsed after over-rising.

Bread doesn’t rise enough.

Unleavened or not leavened enough

Top of bread floured.

Underbrowned and sticky.

Browned and floured sides, center sticky and raw.

Sides brown but flour coated bottom.

Not baked. Slices

unevenly and is sticky.

-

16

-

Ingredients

Since the bread program on your Automatic is

completely computerised, the success of your loaf depends on the quantity

and quality of the ingredients

Flour:

Wheat flour provides the bulk and structure of bread. Flour is classified into two types, strong flours which are milled from hard wheat and weak flours which are milled from soft wheat. The difference in the two types of wheat is the content of proteins that form gluten ( gluten is the important constituent of bread which provides its structure and its stretchy, chewy texture. Gas which is released during fermentation is trapped within the elastic network of gluten, thus making the dough rise. Gluten development mostly takes place during dough kneading).

Strong flours contain a high content of protein necessary for the development of gluten. Always use strong flour - labelled as suitable for bread making when using the recipes in this book.

Weak flour such as cake flour and pastry flour, are less in protein content and are suitable for products which have a light, crumbly texture and do not require much gluten development.

All purpose flour is used for many purposes, as the name suggests, in home baking. It is slightly weaker than bread flour. In our recipes, it is blended with the bread flour and not used alone.

Self rising flour is a white flour to which baking powder and sometimes salt have been added.

Weak flours, all purpose flour and self-rising flour may not be substituted for bread flour in the included recipes.

Rye flour contains some proteins but these do not form sufficient gluten. Therefore, bread baked with rye flour will be dense and heavy. When a recipe in this book calls for rye flour, do not use more than the stated quantity, as it could overload the motor.

Other flour: Products milled from other grains are occasionally used in bread. i.e. corn meal, rice, millet, soy, oat, buckwheat and barley flours. These do not contain protein that form sufficient gluten and therefore they should not be substituted for bread flour in the recipes. For gluten free bread making see page 6. Do not add more than the stated amount in the following recipes, otherwise a good result will not be achieved.

Sugars:

Sugars or sweetening agents have the following purposes in bread making:

They add sweetness and flavour. They add softness and fineness to

the texture.

They give crust colour. They contribute to keeping

qualities by retaining moisture. They provide food for yeast. Besides granulated sugar or caster sugar, brown sugar, honey and molasses can be substituted in the recipes. Recipes including fruit generally require less added sugar due to the high sugar content of the fruit.

Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. 100% whole wheat bread or breads containing a high percentage of whole wheat flour will be lower in height and heavier in texture than bread baked with a high percentage of bread flour. This is because the gluten strands are cut by the edges of bran flakes and the germ, rich in minerals, inhibits fermentation.

Fats:

The major purpose of fats in bread baking are:

They tenderize the bread. They add flavour and richness. They contribute to keeping qualities

by retaining moisture. Any fat can be used, however, we recommend butter for the best flavour and texture.

17

Ingredients

Milk and milk products:

Their main purposes are:

They enhance flavour. They increase the nutritional value

of bread. Milk solids include protein, lactose (milk sugar), and minerals. Most recipes call for the use of milk powder. NEVER use fresh milk on the overnight programme. Otherwise it may sour during the rest time, spoiling the final flavour.

Salt:

Salt has the following functions in bread baking. It strengthens gluten structure and

makes it more stretchable.

It inhibits yeast growth. It enhances the flavour.

Therefore, too much salt will inhibit fermentation whereas too little will result in weak gluten structure. Both will result in a bread with low volume and poor texture. Use ordinary table salt. DO NOT USE coarsely GROUND SALT.

Liquid:

Cold tap water should be used. (For BAKE RAPID, lukewarm water should be used, especially during the very cold winter months.) Cold fresh milk can be substituted to improve the keeping quality and nutritional value of the loaf, which will have a softer browner crust. NEVER use fresh milk on the overnight program. Always measure the liquid stated in the recipe carefully, using the measuring cup provided. TOO MUCH LIQUID will cause the dough to collapse, giving a poor appearance.

Yeast:

Yeast is a living organism, a microscopic plant which works as a leavening agent in bread baking. It acts on sugars and changes them into carbon dioxide gas and alcohol. This gas production causes the leavening or the rise of yeast dough.

The alcohol evaporates during baking. Yeast is available in two forms: fresh and dry. Dry

yeast is available in two types; the type that requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients.

For , use the latter type.

fresh yeast or dry yeast that requires preliminary

fermentation.

instant or breadmachine yeast on the packet. Do not dissolve yeast in water before use. It is placed dry in the bread pan first, before all other ingredients.

As there is an optimum temperature for yeast to activate, your incorporates a heat sensor to keep the dough at the correct temperature during the rising process.

We use the minimum quantity of yeast required in our recipes to avoid spoiling the flavour of the finished loaf.

Yeast must be stored in the refrigerator for short term storage. For longer storage, keep in the freezer. Its reactions to temperature are as follows:

...............................Inactive

..................Slow action

..................Best growth (Fermentation

.................Yeast is killed

Chemical leaveners

Chemical leaveners are those that release gases produced by chemical reactions. Chemical leaveners used in this book are baking soda (sodium bicarbonate) and baking powder.

Always use yeast marked active dry ,

and proofing temperatures for bread growth)

Do not use

(Storage temperature)

18

Other ingredients used for flavored loaves

Egg:

These are sometimes added to nutritionally enrich the dough, they also improve the keeping properties and colour of the baked product. Medium sized eggs are used.

Fruits:

Dried fruits are used in some of the following recipes. Total weight of dried fruits used should not exceed recommendations in the recipes. When using fresh fruit, use only as directed in the following recipes, as the water content of the fruit will affect the loaf volume.

Bran:

Approximately 4—5 tbsp can be added to boost the fibre content. (Do not use more than this recommended amount as it will affect the volume of the loaf). Bran cereals may be used in more quantities. Refer to recipes.

Wheat germ:

Approx 60 ml (4 tbsp) can be added to give a nuttier flavour.

Vitamin C (Ascorbic Acid):

Ascorbic acid is a bread improver i.e. it helps improve the volume of the loaf. This is now incorporated into the Fast Action Easy Bake yeast and does not have to be added as a separate ingredient, although we recommend adding 1/4 tsp Vitamin C powder to certain whole wheat loaves to improve the rise.

Nuts:

Nuts may be used, but chop them finely. Use no more than the recipe recommends. The height of bread when nuts are used, may be low because the chopped nuts will cut the gluten structure.

When adding nuts as well as dried fruit, their total weight should not exceed that recommended in the recipes. Remember to chop them finely as these interfere with mixing.

Spices:

Spices are used to add flavour to the bread. Only small amounts (1 teaspoon to 2 teaspoon) are required.

Herbs:

Herbs are used to add flavour to the bread. These can be used fresh or dried. If using dried herbs only small amounts (1—2 tsp) are required. For fresh herbs follow the guidelines in the recipes.

Seeds:

These may be added to give flavour and texture to the bread. Be careful if using larger seeds, that are particularly hard, as they could scratch the non-stick coating.

19

Baking results differ according to several factors including the environmental conditions, electricity fluctuation, choice of ingredients and their brands, measurement and quality. To avoid poor baking results, the following should be remembered:

Bake at optimum temperature.

¥

Temperature is one of the most important factors in bread baking. Although the is designed to sense the temperature and automatically control the heating system during the entire process of baking, it should be remembered that fair results may be obtained only if the room temperature is 41¡F to 86¡F. For optimum results, bake in a room between 68¡F to 77¡F.

Temperature of ingredients will also affect the bread result. Although it is best to have all the ingredients the same temperature as the room temperature (that is, within the optimum temperature range), the temperature of ingredients are often very difficult to control. The temperature of water is the easiest to adjust. When using BAKE RAPID mode and the room temperature is very cold, between 41¡F—50¡F, adjust water to approximately 68¡F.

Other environmental factors such as humidity and altitude may affect the bread result. In normal room humidity, the effect may be slightly seen in the color and the luster of the crust. Experimentation will be necessary regarding the correct amount of yeast to be used at different altitudes.

Measure the ingredients accurately.

¥

Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be more accurate than measuring them in cups. This is why in this book s recipes, many ingredients are given in weight as well as in cup/spoon measurements. The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are liquids and very small quantities of dry ingredients, such as the yeast and spices. These are difficult to weigh by a kitchen scale. Even in such instances, measure the amount accurately by scooping the ingredient in the measuring cup or the spoon of the desired size until the measure is more than full. Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the cup or spoon on the table to hold another scoop.

Correct way to use a measuring cup. (Use provided measuring cup.)

1

Scoop the ingredient until the cup is more than full.

2

Level the top with the straight edge of a metal spatula to remove the excess.

20

BAKE & BAKE RAPID mode

For BAKE RAPID mode, add extra 1 tsp of dry yeast.

Basic

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

Basic White Bread

Bread flour Salt Dry milk Butter Sugar Water Dry yeast

C/TBSP/tsp oz./fl.oz.

(47/16 C) 2 TBSP

1

2

2 TBSP

1

2 tsp

/2 TBSP

3

/4 C

1

/2 tsp

XL

21

14 fl.oz.

Carrot Splce Bread

Bread flour Salt Dry milk Butter Carrots, grated Allspice Honey Water Dry yeast

C/TBSP/tsp oz./fl.oz.

(47/16 C) 2 TBSP

1

2

2 TBSP

1

2 tsp

/2 TBSP

1

/4 C

4 tsp

1

/2 C

1

/2 tsp

XL

12

21

1

Cranberry Bread

Bread flour Salt Dry milk Butter Sugar Cranberry juice Water Dry yeast

C/TBSP/tsp oz./fl.oz.

(47/16 C) 2 TBSP

1

2

2 TBSP

1

2 tsp

/2 TBSP

3

/4 C

1 C

1

/2 tsp

XL

21

6 fl.oz. 8 fl.oz.

Egg Bread

2 tsp

/2 TBSP

2

3

1

/4 C

1

/2 tsp

XL

21

14 fl.oz.

C/TBSP/tsp oz./fl.oz.

Bread flour

(47/16 C)

Salt Dry milk Butter Sugar

2 TBSP

1

2

2 TBSP

Egg Milk with the egg* Dry yeast

*Place the egg (s) inthe measuring cup, then add milk.

1

>

LM

3

/4 oz.

C/TBSP/tsp C/TBSP/tsp

(311/16 C)

2 tsp 2 TBSP 2 TBSP

3

/4 TBSP

1

/2 C

1

/4 tsp

oz./fl.oz. oz./fl.oz.

181/4 oz.

1

12

/4 fl.oz.

(3 C)

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

/4 C

1 tsp

( ) : measurements not as precise as weight measurements.

LM

3

/4 oz.

/4 fl.oz.

C/TBSP/tsp C/TBSP/tsp

11

(3

/16 C)

2 tsp 2 TBSP 2 TBSP

1

/2 TBSP

2

1TBSP 2TBSP

7

1

/16 C

1

/4 tsp

1

oz./fl.oz. oz./fl.oz.

181/4 oz.

(3 C)

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

2 TBSP

2 tsp

1

11

1

/4 fl.oz.

/2 TBSP

1

/8 C

1

1 tsp

( ) : measurements not as precise as weight measurements.

LM

3

/4 oz.

C/TBSP/tsp C/TBSP/tsp

(311/16 C)

2 tsp 2 TBSP 2 TBSP

3

/4 TBSP

1

5

/8 C

15

/16 C

1

/4 tsp

oz./fl.oz. oz./fl.oz.

181/4 oz.

5 fl.oz.

1

/4 fl.oz.

7

(3 C)

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

/2 C

3

/4 C

1 tsp

( ) : measurements not as precise as weight measurements.

LM

3

/4 oz.

C/TBSP/tsp C/TBSP/tsp

(311/16 C)

2 tsp 2 TBSP 2 TBSP

3

/4 TBSP

1

2

1

/2 C

1

/4 tsp

oz./fl.oz. oz./fl.oz.

181/4 oz.

1

/4 fl.oz.

12

(3 C)

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP 11/4 C

1

1 tsp

( ) : measurements not as precise as weight measurements.

3

/4 oz.

14

10 fl.oz.

3

14

/4 oz.

9 fl.oz.

3

14

/4 oz.

4 fl.oz. 6 fl.oz.

3

14

/4 oz.

10 fl.oz.

Herb Bread

Bread flour Salt Dry milk Butter Dry parseley Caraway seeds Dill seeds Water Dry yeast

C/TBSP/tsp oz./fl.oz.

XL

3

(47/16 C)

21

/4 oz.

2 tsp

2 TBSP

1

/2 TBSP

2

1

/4 C 3 TBSP 3 TBSP

7

/8 C

1

/2 tsp

15 fl.oz.

C/TBSP/tsp C/TBSP/tsp

(311/16 C)

2 tsp 2 TBSP 2 TBSP 3 TBSP 2 TBSP 2 TBSP

7

/16 C

1

/4 tsp

1

oz./fl.oz. oz./fl.oz.

181/4 oz.

(3 C)

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

14

2 TBSP

11

1

/4 fl.oz.

1 TBSP 1 TBSP

1

/8 C

9 fl.oz.

1 tsp

( ) : measurements not as precise as weight measurements.

-

21

-

LM

3

/4 oz.

BAKE & BAKE RAPID mode

For BAKE RAPID mode, add extra 1 tsp of dry yeast. C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

Milk Bread

Bread flour Salt Dry milk Butter Sugar Milk Dry yeast

Pepperoni & Cheese Bread

Bread flour Salt Dry milk Sugar Pepperoni, finely chopped Provolone cheese, chopped Parmesan cheese, grated Garlic powder Onion powder Oregano Olive oil Water Dry yeast

Rye Bread with Onions and Caraway

Bread flour Rye flour Salt Dry milk Sugar Butter Onions, chopped Caraway seeds Water Dry yeast

Spicy Cheese

Bread flour Salt Dry milk Sugar Dry mustard Black pepper Butter Cheddar cheese, shredded Worcester sauce Water Dry yeast

Zucchini

Bread flour Salt Dry milk Sugar Cinnamon Cloves, Powdered Butter Walnuts, finely chopped Zucchini, grated Water Dry yeast

>

2 tsp

13

/16 C

1

/2 tsp

XL

14

21

3

/4 oz.

1

/2 fl.oz.

C/TBSP/tsp C/TBSP/tsp

11

(3

/16 C)

2 tsp 2 TBSP 2 TBSP

3

/4 TBSP

1

/2 C

1

/4 tsp

C/TBSP/tsp oz./fl.oz.

(47/16 C) 2 TBSP

1

/2 TBSP

2

2 TBSP

1 1

( ) : measurements not as precise as weight measurements.

2 tsp

3

/8 C

3

/16 C /2 tsp /2 tsp /4 tsp

5

1

/2 tsp

/8 C

XL

3

21

/4 oz.

4 oz.

13 fl.oz.

C/TBSP/tsp C/TBSP/tsp

(311/16 C)

2 tsp

2 TBSP

3

/4 TBSP

1

/4 C

1

/8 C

1

/2 tsp

1

/2 tsp

1

/4 tsp

2 tsp

7

/16 C

1

/4 tsp

1

C/TBSP/tsp oz./fl.oz.

(47/16 C)

2 TBSP 2 TBSP

1 1 1

1 TBSP

1

( ) : measurements not as precise as weight measurements.

1

/4 C

2 tsp

3

/8 C

1

/2 tsp

/2 C

XL

12

21

3

/4 oz.

1

/4 fl.oz.

C/TBSP/tsp C/TBSP/tsp

1

/16 C)

(3

3

/16 C

2 tsp

2 TBSP

3

/4 TBSP

1

2 TBSP

1

/4 C

1 TBSP

3

/8 C

1

/4 tsp

C/TBSP/tsp oz./fl.oz.

(47/16 C)

2 TBSP 2 TBSP

1

/2 TBSP

2

1

/2 TBSP

1

( ) : measurements not as precise as weight measurements.

2 tsp

/2 tsp

3

/8 C

7

/8 C

1

/2 tsp

XL

3

/4 oz.

21

15 fl.oz.

C/TBSP/tsp C/TBSP/tsp

(31/16 C)

2 tsp

2 TBSP

3

/4 TBSP

1

/2 tsp

1

/2 tsp

2 TBSP

1

/4 C

1

/2 TBSP

1

9

/16 C

1

/4 tsp

1

C/TBSP/tsp oz./fl.oz.

(47/16 C)

2 TBSP 2 TBSP

1

/2 TBSP

2

2 TBSP

1

( ) : measurements not as precise as weight measurements.

2 tsp

2 tsp 1 tsp

5

/16 C

5

/16 C

1

/2 tsp

/2 C

XL

3

/4 oz.

21

12 fl.oz.

C/TBSP/tsp C/TBSP/tsp

(31/16 C)

2 tsp

2 TBSP

3

/4 TBSP

1

/2 tsp

1

/2 tsp

2 TBSP

1

/4 C

1

/4 C

5

/16 C

1

/4 tsp

1

C/TBSP/tsp oz./fl.oz.

(47/16 C)

2 TBSP 2 TBSP

1

/2 TBSP

2

1

( ) : measurements not as precise as weight measurements.

— 22 —

Basic

LM

oz./fl.oz. oz./fl.oz.

181/4 oz.

1

/4 fl.oz.

12

(3 C)

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP 1

/2 tsp

1

/4 C

1 tsp

LM

oz./fl.oz. oz./fl.oz.

181/4 oz.

3 oz.

1

11

/2 fl.oz.

(3 C)

1

/2 TBSP

1

/2 TBSP

1 1 1 1 1

1 tsp

1

/2 tsp

/8 C

/16 C /4 tsp /4 tsp /4 tsp

3

/16 C

1 tsp

LM

oz./fl.oz. oz./fl.oz.

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

(3 C)

1

/8 C

1

/2 tsp

1

/8 C

2 tsp

3

/16 C

181/4 oz.

11 fl.oz.

1 tsp

LM

oz./fl.oz. oz./fl.oz.

181/4 oz.

1

12

/2 fl.oz.

(3 C)

1

/2 TBSP

1

/2 TBSP

1 tsp

1

/4 tsp

1

/2 TBSP

3

1 TBSP

5

1

/2 tsp

/16 C

1 tsp

LM

oz./fl.oz. oz./fl.oz.

181/4 oz.

1

10

/2 fl.oz.

(3 C)

1

/2 TBSP

1

/2 TBSP

1

1 tsp

1

/2 TBSP

3 3

1

/2 tsp

/4 tsp

/16 C /16 C

1

/16 C

1 tsp

3

14

/4 oz.

10 fl.oz.

3

/4 oz.

14

2 oz.

1

9

/2 fl.oz.

143/4 oz.

1

9

/2 fl.oz.

3

/4 oz.

14

1

10

/2 fl.oz.

3

/4 oz.

14

3

8

/4 fl.oz.

Basic Raisin

C/TBSP/tsp oz./fl.oz.

Bread flour Salt Dry milk Butter Sugar Water Dry yeast

Raisins

*If you find that the raisins do not get mixed into the dough but remain burnt on the surface of the loaf, which then come off after being baked, increase 1—2 tablespoons of water to make the dough softer the next time.

Fruit Nut Bran

Bread flour Salt Dry milk Butter Sugar Bran flakes Sliced almonds Water Dry yeast

Dried fruit bits

(47/16 C)

2 tsp

2 TBSP

1

/2 TBSP

2

2 TBSP

3

/4 C

1

/2 tsp

C/TBSP/tsp oz./fl.oz.

(47/16 C)

2 tsp

2 TBSP

1

/2 TBSP

2

2 TBSP

1

/4 C

3

/8 C

3

/4 C

1

/2 tsp

Select BAKE RAISIN mode

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) Ingredients in <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

XL

3

21

/4 oz.

14 fl.oz.

4.4 oz.

XL

3

/4 oz.

21

14 fl.oz.

1

3

/2 oz.

italics

should be added at the beep.

>

LM

C/TBSP/tsp C/TBSP/tsp

11

/16 C)

(3

2 tsp 2 TBSP 2 TBSP

3

/4 TBSP

1

/2 C

1

/4 tsp

oz./fl.oz. oz./fl.oz.

3

181/4 oz.

1

/4 fl.oz.

12

1

3

/2 oz.

(3 C)

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

1 tsp

/4 C

14

10 fl.oz.

3 oz.

/4 oz.

( ) : measurements not as precise as weight measurements.

LM

C/TBSP/tsp C/TBSP/tsp

11

/16 C)

(3

2 tsp 2 TBSP 2 TBSP

3

/4 TBSP

1

/4 C

5

/16 C

1

/2 C

1

/4 tsp

oz./fl.oz. oz./fl.oz.

181/4 oz.

1

12

/4 fl.oz.

(3 C)

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

/8 C

1

/4 C

1

/4 C

3

14

10 fl.oz.

1 tsp

3 oz.

2 oz.

/4 oz.

( ) : measurements not as precise as weight measurements.

Basic Sandwich

C/TBSP/tsp oz./fl.oz.

Bread flour Salt Dry milk Butter Sugar Water Dry yeast

( ) : measurements not as precise as weight measurements.

(3 C)

11/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

1 tsp

/4 C

Select BAKE SANDWICH mode

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) These loaves are all one size. Size selection cannot be made. <

Note for measuring flour

> The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

Walnut Cinnamon

3

14

/4 oz.

10 fl.oz.

Bread flour Salt Dry milk Butter Brown sugar Cinnamon Walnuts Water Dry yeast

( ) : measurements not as precise as weight measurements.

-

23

-

C/TBSP/tsp oz./fl.oz.

3

(3 C)

11/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

1 tsp

3

/16 C

1

/4 C

14

/4 oz.

10 fl.oz.

1 tsp

BAKE & BAKE RAPID mode

For BAKERAPID mode, add extra 1 tsp of dry yeast C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

100% Whole Wheat

Whole wheat flour Salt Dry milk Butter Molasses Water Dry yeast

C/TBSP/tsp oz./fl.oz.

XL

(45/16 C)

21

3

/16 oz.

2 tsp

2 TBSP

1

2

/2 TBSP

2 TBSP

1

3

/4 C

1

/2 tsp

14 fl.oz.

C/TBSP/tsp C/TBSP/tsp

(311/16 C)

2 tsp 2 TBSP 2 TBSP

3

1

/4 TBSP

1

/4 tsp

( ) : measurements not as precise as weight measurements.

LM

/2 C

12

Honey Walnut

C/TBSP/tsp oz./fl.oz.

Whole wheat flour

(45/16 C)

Salt Dry milk Butter

2 TBSP

1

2

Walnuts, finely chopped Honey

2 TBSP

Water Dry yeast

1

2 tsp

/2 TBSP

1

/2 C

3

1

/4 C

1

/2 tsp

XL

3

/16 oz.

21

3

1

14 fl.oz.

C/TBSP/tsp C/TBSP/tsp

(311/16 C)

2 tsp 2 TBSP 2 TBSP

/4

3

/8 C

3

1

/4 TBSP

1

/4 tsp

( ) : measurements not as precise as weight measurements.

LM

/2 C

12

Nut Bran

Whole wheat flour Bread flour Salt Dry milk Almond slices Bran flakes Honey Water Dry yeast

C/TBSP/tsp oz./fl.oz.

XL

1

(21/8 C)

1

(2

/8 C)

10 10

/2 oz.

1

/2 oz.

2 tsp

2 TBSP

1

/2 C

1

/2 C

2 TBSP

3

1

/4 C

1

/2 tsp

14 fl.oz.

C/TBSP/tsp C/TBSP/tsp

(17/8 C)

7

(1

2 tsp 2 TBSP

3

/8 C

3

/8 C

3

1

/4 TBSP

1

/4 tsp

( ) : measurements not as precise as weight measurements.

LM

/8 C)

/2 C

12

Peanut Sesame

Whole wheat flour Bread flour Salt Dry milk Peanut butter Brown sugar Sesame seeds Water Dry yeast

C/TBSP/tsp oz./fl.oz.

XL

(21/8 C)

1

(2

/8 C)

10 10

1

/2 oz.

1

/2 oz.

2 tsp

2 TBSP

1

/4 C

2 TBSP

3

/8 C

13

/16 C

1

/2 tsp

14

1

2

/4 oz.

1

/2 fl.oz.

LM

C/TBSP/tsp C/TBSP/tsp

(17/8 C)

7

(1

/8 C)

2 tsp 2 TBSP

3

/16 C

1

/2 TBSP

1

/4 C

1

9

/16 C

1

/4 tsp

12

( ) : measurements not as precise as weight measurements.

Whole Wheat Yogurt

Whole wheat flour Salt Dry milk Butter Brown sugar Sesame seeds Yogurt (plain) Water Dry yeast

C/TBSP/tsp oz./fl.oz.

XL

(45/16 C)

21

3

/16 oz.

2 tsp

2 TBSP

1

2

/2 TBSP

2 TBSP

3

/8 C

1 C

15

1

/16 C

1

/2 tsp

1

7

/2 fl.oz.

C/TBSP/tsp C/TBSP/tsp

(311/16 C)

2 tsp 2 TBSP 2 TBSP

1

/2 TBSP

1

/4 C

3

/4 C

7

/8 C

1

/4 tsp

( ) : measurements not as precise as weight measurements.

— 24 —

LM

Whole Wheat

oz./fl.oz. oz./fl.oz.

181/4 oz.

1

/4 fl.oz.

(3 C)

11/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

/4 C

1 tsp

oz./fl.oz. oz./fl.oz.

181/4 oz.

1

/2 oz.

1

/4 fl.oz.

(3 C)

11/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

/4 C

1 tsp

oz./fl.oz. oz./fl.oz.

91/8 oz.

1

9

/8 oz.

1

/4 fl.oz.

(11/2 C)

1

(1

11/2 tsp

1

/2 TBSP

1

/4 C

1

/4 C

1

/2 TBSP

1

/2 C)

/4 C

1 tsp

oz./fl.oz. oz./fl.oz.

91/8 oz.

1

9

/8 oz.

2 oz.

11

/2 fl.oz.

(11/2 C)

1

(1

/2 C)

11/2 tsp

1

/2 TBSP

1

/8 C

1 TBSP

1

/8 C

1

/4 C

1 tsp

oz./fl.oz. oz./fl.oz.

181/4 oz.

7 fl.oz.

(3 C)

11/2 tsp

1

/2 TBSP

1

/2 TBSP

1 TBSP

1

/8 C

1

/2 C

13

/16 C

1 tsp

3

/4 oz.

14

10 fl.oz.

3

/4 oz.

14

1

/4 oz.

10 fl.oz.

3

/8 oz.

7

3

/8 oz.

7

10 fl.oz.

3

/8 oz.

7

3

/8 oz.

7

1

/2 oz.

10 fl.oz.

143/4 oz.

1

6

/2 fl.oz.

Select BAKE RAISIN mode

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)

Whole Wheat Raisin

Ingredients in <

Note for measuring flour

The amounts shown in ( ) are not as precise as weight measurements.

Whole Wheat Raisin

C/TBSP/tsp oz./fl.oz.

Whole wheat flour Salt Dry milk Butter Molasses Water Dry yeast

Raisins

*If you find that the raisins do not get mixed into the dough but remain burnt on the surface of the loaf, which then come off after being baked, increase 1—2 tablespoons of water to make the dough softer the next time.

(41/4 C)

2 tsp

2 TBSP

1

2

/2 TBSP

2 TBSP

7

1

/8 C

1

/2 tsp

For better results, please use weight measurements. (1 cup = 4.92 oz.)

XL

21 oz.

15 fl.oz.

4.4 oz.

Apple Raisin

Basic flour Whole wheat flour Salt Dry milk Butter Sugar Cinammon Apple, grated Water Dry yeast

Raisins

C/TBSP/tsp oz./fl.oz.

(21/8 C) (2

2 TBSP

1

2

1

/8 C)

2 tsp

/2 TBSP /2 TBSP

2 tsp

1

/2 C

3

1

/8 C

1

/2 tsp

XL

101/2 oz.

1

10

/2 oz.

3

/4 oz.

3 11 fl.oz.

4.4 oz.

Orange Anise

Basic flour Whole wheat flour Salt Dry milk Butter Brown sugar Anise Orange juice Water Dry yeast

Orange zest, chopped

C/TBSP/tsp oz./fl.oz.

(21/8 C) (2

2 TBSP

1

2

2 TBSP

1

/8 C)

2 tsp

/2 TBSP

3 tsp

3

/4 C

1 C

1

/2 tsp

3

/8 C

XL

101/2 oz.

1

10

/2 oz.

6 fl.oz 8 fl.oz

italics

should be added at the beep.

>

C/TBSP/tsp C/TBSP/tsp

(311/16 C)

2 tsp 2 TBSP 2 TBSP

3

1

/4 TBSP 1

1

LM

oz./fl.oz. oz./fl.oz.

(3 C)

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

5

1

1 tsp

/16 C

143/4 oz.

3

/4 fl.oz.

10

3 oz.

5

/8 C

/4 tsp

181/4 oz.

13 fl.oz.

31/2 oz.

( ) : measurements not as precise as weight measurements.

LM

C/TBSP/tsp C/TBSP/tsp

(113/16 C)

13

(1

/16 C)

2 tsp 2 TBSP 2 TBSP 1 TBSP

1

/2 tsp

3

/8 C

1

/4 C

1

/4 tsp

oz./fl.oz. oz./fl.oz.

9 oz. 9 oz.

(11/2 C)

1

(1

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

/2 C)

71/3 oz.

1

7

/3 oz.

2 tsp

3 oz.

10 fl.oz.

1

/4 C

1

/16 C

3

1

8

/2 fl.oz.

/4 oz.

1 tsp

31/2 oz.

3 oz.

( ) : measurements not as precise as weight measurements.

LM

C/TBSP/tsp C/TBSP/tsp

13

/16 C)

(1

13

(1

/16 C)

2 tsp 2 TBSP 2 TBSP

1

/2 TBSP

2 tsp

5

/8 C

15

/16 C

1

/4 tsp

1

/4 C

oz./fl.oz. oz./fl.oz.

9 oz. 9 oz.

(11/2 C)

1

(1

1

/2 tsp

1

/2 TBSP

1

/2 TBSP

/2 C)

7 7

1

/3 oz.

1

/3 oz.

1 TBSP

1 tsp

1

5 fl.oz

1

7

/4 fl.oz

/2 C

3

/4 C

4 fl.oz 6 fl.oz

1 tsp

2 TBSP

( ) : measurements not as precise as weight measurements.

Select BAKE SANDWICH mode

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)

Whole Wheat Sandwich

These loaves are all one size. Size selection cannot be made. <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

Whole Wheat Sandwich

C/TBSP/tsp oz./fl.oz.

Whole wheat flour Salt Dry milk Butter Molasses Water Dry yeast

(3 C)

11/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP

1

/4 C

/4 tsp

( ) : measurements not as precise as weight measurements.

3

/4 oz.

14

10 fl.oz.

-

25

>

Whole Wheat Herb

C/TBSP/tsp oz./fl.oz.

Whole wheat flour Salt Dry milk Butter Brown sugar Basil flakes Parsley flakes Garlic powder Water Dry yeast

( ) : measurements not as precise as weight measurements.

-

(3 C)

11/2 tsp

1

/2 TBSP

1

/2 TBSP

1

/2 TBSP 1 TBSP 1 TBSP

1

/2 tsp

1

/4 C

1

/4 tsp

3

/4 oz.

14

10 fl.oz.

Select BAKE mode

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) These loaves are all one size. Size selection cannot be made. <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

>

Multigrain

Anadama

C/TBSP/tsp oz./fl.oz.

2

Whole wheat flour Salt Dry milk Butter Cornmeal Molasses Water Dry yeast

( ) : measurements not as precise as weight measurements.

(33/4 C)

2 tsp

2 TBSP

1

/2 TBSP

2

1

/4 C

2 TBSP

1

/2 tsp

18

13

/3 oz.

1

/2 fl.oz.

Ancient

C/TBSP/tsp oz./fl.oz.

2

Whole wheat flour Salt Dry milk Butter Brown sugar Amaranth grains Quinoa grains Water Dry yeast

( ) : measurements not as precise as weight measurements.

(33/4 C)

2 tsp

2 TBSP

1

/2 TBSP

2

3 TBSP 2 TBSP 2 TBSP

1

/2 tsp

18

13

/3 oz.

1

/2 fl.oz.

Cracked Wheat Sunflower

C/TBSP/tsp oz./fl.oz.

Whole wheat flour Salt Dry milk Butter Brown sugar Cracked wheat cereal Unsalted sunflower seeds Honey Water Dry yeast

( ) : measurements not as precise as weight measurements.

(33/4 C)

2 tsp

2 TBSP

1

/2 TBSP

2

2 TBSP

1

/4 C

1

/4 C

2 TBSP

1

/2 tsp

18

13

2

1

/2 fl.oz.

Multigrain

C/TBSP/tsp oz./fl.oz.

Whole wheat flour Bread flour Soy flour Cornmeal Cracked wheat cereal Oatmeal Flax seeds Salt Dry milk Butter Molasses Water Dry yeast

( ) : measurements not as precise as weight measurements.

(13/4 C)

(2 C) 2 TBSP 2 TBSP 2 TBSP 1 TBSP 1 TBSP

2 tsp 2 TBSP

1

/2 TBSP

2

2 TBSP

1

/2 tsp

8

13

1

/2 oz.

10 oz.

1

/2 fl.oz.

/3 oz.

Bran & Sesame

C/TBSP/tsp oz./fl.oz.

Whole wheat flour Salt Dry milk Butter Brown sugar Sesame seeds Wheat bran cereal Water Dry yeast

( ) : measurements not as precise as weight measurements.

(33/4 C)

2 tsp

2 TBSP

1

/2 TBSP

2

2 TBSP

1

/4 C

1

/4 C

1

/2 tsp

18

13

2

/3 oz.

1

/2 oz.

1

/2 fl.oz.

Seven Grain

Whole wheat flour Salt Dry milk Butter 7—grain cereal Molasses Water Dry yeast

( ) : measurements not as precise as weight measurements.

— 26 —

C/TBSP/tsp oz./fl.oz.

2

(33/4 C)

18

/3 oz.

2 tsp 2 TBSP

1

/2 TBSP

2

3

/8 C

2 TBSP

1

/2 tsp

13

1

/2 fl.oz.

French

Select BAKE mode

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)

This loaf is one size. Size selection cannot be made.

<

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

>

French Bread

C/TBSP/tsp oz./fl.oz.

Bread flour Salt Butter Water Dry yeast

( ) : measurements not as precise as weight measurements.

(3 C)

1

/2 tsp

1 TBSP

1 tsp

14

10

3

/4 oz.

1

/2 fl.oz.

Select DOUGH mode

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)

This loaf is one size. Size selection cannot be made.

<

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

>

Baguette (French sticks) (Yield 2)

C/TBSP/tsp oz./fl.oz.

3

Bread flour sugar Salt Dry milk Butter Water Dry yeast

Poppy seeds, optional

( ) : measurements not as precise as weight measurements.

Make the dough according to instructions on

(3 C)

1 TBSP

1

/2 tsp

1 1 TBSP 2 TBSP

1

/2 tsp

1 3 TBSP

14

3

/4 fl.oz.

8

/4 oz.

1P.7—9.

Divide the dough into 2 equal portions. Roll

2 each portion into a ball.

Place the dough in a greased bowl. Cover.

3 Rest for about 20 minutes. (Place in the

refrigerator during the summer time.) Roll each ball into a rectangle, using a rolling

4 pin.

Starting at one short edge, roll the dough up

5 tightly into a thin log, pinching the edges to

seal. Taper and round ends. Place on a greased baking pan. Spray water

6 on

top. Proof at 90¡F for 60 minutes or until

nearly doubled. Brush with water. With a sharp knife, make 3

7 or 4 diagonal cuts about

across top of the logs. Sprinkle with poppy seeds if desired.

1

/4 inch deep

8

Bake in 375¡F oven for 25 to 30 minutes or

9 until golden brown.

If your oven allows for steaming, bake with steam for first 10 minutes.

-

27

-

Select DOUGH mode

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

>

Dinner Rolls (Yield 18)

16 oz. (31/4 C) bread flour

1

/4 C sugar 11/2 tsp salt 3 TBSP dry milk 3 TBSP butter or margarine 71/2 fl.oz. (15/16 C) water 11/2 tsp dry yeast

1 egg, beaten for brushing on top

3

/4 TBSP poppy seeds, optional for sprinkling on top

3

/4 TBSP sesame seeds, optional for sprinkling on top

Variation: Whole Wheat Dinner Rolls Replace 11/2 cups bread flour with whole wheat flour.

( ) : measurements not as precise as weight measurements.

Starting with the wider end,

5

roll up the wedge loosely towards the narrower end.

Place seam

6 side down on a

greased baking pan.

Basic

Make the dough according to instructions on

1 P.7—9.

Divide the

2 dough into 18

equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes.

Roll one end of

3 the ball on a

lightly floured surface to make a cone.

Roll each cone

4 into a wedge

shape, approximately 1/4 inch thick, using a rolling pin.

Spray water on

7 top. Proof at

90¡F for 30 to 50 minutes or until nearly doubled.

Brush rolls with

8 beaten egg,

sprinkle with poppy seeds or sesame seeds if desired.

Bake in 350¡F

9 oven for 10 to

15 minutes or until golden brown.

— 28 —

Basic

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

Croissants (Yield 18)

Select DOUGH mode

16 oz. (31/4 C) bread flour 2 TBSP sugar 3 TBSP dry milk 11/2 tsp salt 8 fl.oz. (1 C) water 2 TBSP butter or margarine 2 tsp dry yeast 7 oz. butter or margarine, chilled for folding in the dough 1 egg, beaten for brushing on top

( ) : measurements not as precise as weight measurements.

Make the dough according to instructions

1 on P.7—9.

Place the dough in a greased bowl. Cover.

2 Rest the dough in the refrigerator for 30

minutes.

>

Fold the

6 remaining third

on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes.

Place the dough at

7 right angles to the

previous position in #5. Roll out into 12 inch square. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight.

Roll 7 oz. of

3 chilled butter

between two sheets of waxed paper into a 10X7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour.

Roll out the

4 dough on a

lightly floured surface into a 12 inch square.

Place the rolled

5 out butter over

two-thirds of the dough. Fold the third without butter over the center third.

Cut dough

8 crosswise into

thirds. Cut each third in thirds. Cut each third diagonally to form two triangles.

Roll up each

9 triangle loosely,

starting from the side opposite the point. Curve ends.

Place seam

10 side down on

a greased baking pan. Spray water on top. Proof at 90¡F for 30 to 50 minutes or until nearly doubled.

Brush with beaten egg. Bake in 375¡F oven

11 for 10 to 15 minutes or until golden brown.

-

29

-

Select DOUGH mode

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

>

Basic

Variation: Danish Pastries (Yield 8)

103/4 oz. (23/16 C) bread flour 51/4 oz. (11/8 C) cake flour 3 TBSP dry milk 1 tsp salt 2 oz. butter or margarine 6 fl.oz. (3/4 C) water 2 tsp dry yeast 7 oz. butter or margarine for folding in the dough 1

Fillings

1/23

/4 C apricot jam or marmalade

1/41

/3 C

1/23

/4 C nut streusel

1/23

/4 C cheese filling

( ) : measurements not as precise as weight measurements.

Follow steps 1 to 6 on P.29. Follow step 7, but

egg, beaten for brushing on top

canned fruit filling or preserves

1 repeat the process of folding into thirds and

placing in tne refrigerator four times, instead of three. Finally, wrap and chill for several hours or overnight.

Roll out the

2 dough into

14X17 inches. Cut into 8 squares. Roll each out into about 7 inch square.

Place the filling of

3 your choice in the

center of each square. Brush the four corners lightly with water to help them seal when pressed together.

Fold two

4 opposite

corners over the center. Press down firmly to seal together.

Brioche (Yield 12)

16 oz. (31/4 C) bread flour 2 TBSP sugar 11/2 TBSP dry milk 11/2 tsp salt 3 fl.oz. (3/8 C) water 3 oz. (1/2 C) butter or margarine 4 eggs 21/2 tsp dry yeast

1 egg, beaten for brushing on top

12 brioche or cake cups

( ) : measurements not as precise as weight measurements.

Make the dough according to instructions on

1P.7—9.

Place the dough in a greased bowl. Cover.

2Rest the dough in the refrigerator for 30

minutes. Divide the dough into 12 equal portions. Roll

3each portion into a ball. Cover with a plastic

wrap and rest for 20 minutes. Using the edge

4 of the hand,

pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so that both parts are round.

Place the dough

Use the edge of the hand and roll.

5 in the tin large-

end first. With fingertips, press the small ball around its circumference into the large one.

Fold the other two

5 corners over the

center and press all four corners tightly together.

Place on greased baking pan. Spray water

6 on top.

Proof, brush with beaten egg and bake as

7 croissants.

Place tins on

6

baking pan. Spray water on top. Proof at 90¡F for 30 to 50 minutes or larger ball rises above the tin.

Brush with beaten egg.

until the

7 Bake in 350¡F oven for 10 to 15 minutes or

until golden brown.

— 30 —

Pizza Dough

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

>

Pizza (Use pizza program)

Ingredients: Makes 6 small or 2 large

1 tsp 163/4 oz. (33/8 C) 1 TBSP 13/4 TBSP 1 tsp 1 TBSP 113/4 fl.oz.

2

/3 cup tomato paste, for brushing on top

3 cups Mozzarella cheese, for sprinkling on top

( ) : measurements not as precise as weight measurements.

Press MENU until arrow points at pizza .

dry yeast bread flour milk powder sugar salt butter water

1 Press Start/Stop.

Knead dough on a lightly floured surface until

2 it becomes elastic and springs back when

touched. Divide into 6 balls or 2 large balls, and place

3 in warm area for 10 minutes.

Shape each ball into a flat circle. Place the

4 circles on a baking tray and prick with a fork.

Let rest for 15 minutes at room

5 temperature.

Focaccia (Use pizza program)

Ingredients: Makes 1 large

2 tsp

3

/4 oz. (33/8 C)

16 2 TBSP 2 TBSP 2 tsp 2 TBSP 111/8 fl.oz. 1 tsp

Topping:

1

/4 C 1 TBSP 2 tsp 2 tsp (1 cup bread flour, extra for kneading)

( ) : measurements not as precise as weight measurements.

Press MENU until arrow points at pizza .

dry yeast bread flour milk powder sugar salt olive oil water bread improver, optional

olive oil fine sea salt dried oregano dried basil

1 Press Start/Stop.

Knead dough on a lightly floured surface until

2 it becomes elastic and springs back when

touched. Shape into a flat circle, place on a baking tray,

3 make holes with the end of a wooden spoon

5 cm apart over the surface of the dough.

Brush each circle with 2 tablespoons tomato

6 paste. Sprinkle with Mozzarella cheese.

Top with your favorite topping, such as sliced onions, pepperoni, prochuto ham, olives.

Bake in a preheated 340…F oven for 15—20

7 minutes.

Cover and let rest in a warm place for 20—25

4 minutes until almost doubled in size.

Brush surface with olive oil, sprinkle with sea

5 salt, oregano and basil.

Bake in a preheated 340…F oven for 26—30

6 minutes.

— 31 —

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

This program can be used for baking cakes and tea breads. It is not suitable for all types of cake, such as light sponge cakes, Chiristmas pudding, or those that require going into a hot oven. Make sure that the kneading blade is removed from the pan and the bottom and sides of the bread pan are lined with a waxed baking paper before the cake mixture is added. Ensure that the cake mixture is kept inside the baking sheet. The maximum baking time is 1 hour and 30 minutes.

>

BAKE ONLY

Banana Tea Loaf

8 oz. (15/8 C)

1

/4 tsp

1

/2 tsp 3 oz. 2 oz. 1 lb 2 oz. 1

Optional glaze: apricot jam

( ) : measurements not as precise as weight measurements.

Sieve flour, salt, bicarbonate of soda together into a bowl.

1

Rub the butter into the flour until it resembles fine breadcrumbs.

2

Stir in the sugar, bananas and the beaten egg, mix well.

3

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

4

parchment. Place the mixture into the bread pan, being

careful to ensure that the mixture is inside the

5

baking parchment.

self raising flour bicarbonate of soda salt butter caster sugar bananas (with skin), peel & mash medium sized egg, beaten

walnut/banana chips

Fruity Cake

12 oz. 2 oz. 2 oz. 4 oz. 10 fl.oz. 3 oz. 3 9 oz. (1 1 tsp

1 2

3 4

13

/16 C)

( ) : measurements not as precise as weight measurements.

Place the fruit, dates, walnuts, cherries, water and butter together and heat until the fat has melted and the liquid is hot. This can be done on the hob or in the microwave oven. (High power for 4 — 5 minutes)

Allow to cool slightly, then add eggs, flour and the bicarbonate of soda. Mix well.

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

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

mixed dried fruit chopped dates chopped walnuts chopped cherries water butter medium sized eggs, beaten plain flour bicarbonate of soda (baking soda)

Select the bake only program and enter 45 minutes on the timer.

6

After baking, test with a skewer to see if the cake is cooked. If the cake requires extra time,

7

select the bake only program again and enter a further 3 — 5 minutes on the timer. If it is still just slightly sticky, this will cook through during the stand period.

Take the bread pan out of the bread maker using oven gloves and leave to stand for 5 — 10

8

minutes before removing from the bread pan and allowing to cool.

Glaze if desired. Soften the jam, spread over the top of the warm teabread, and sprinkle with

9

walnut or banana chips.

— 32 —

Select bake only program and enter 55 minutes on the timer.

5

After baking, test with a skewer to see if the cake is cooked. If the cake requires extra time,

6

select the bake only program again and enter a further 3 — 5 minutes on the timer. If it is still slightly sticky, this will cook through during the stand period.

Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 — 10

7

minutes before removing from the bread pan and allowing to cool.

BAKE ONLY

C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) <

Note for measuring flour The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.)

>

Gingerbread

1 oz. 3 oz. 2 oz. 3 oz. 8 oz. (15/8 C) 11/2 tsp 11/2 tsp

1

/2 tsp

1

/2 tsp 5 fi.oz. 1

( ) : measurements not as precise as weight measurements. ( ) : measurements not as precise as weight measurements.

Warm sugar, butter, golden syrup and treacle together until just melted. This can be done on

1

the hob or in the microwave oven (High power for 1 minute).

Stir in all of the sieved dry ingredients.

demerara sugar butter golden syrup black treacle plain flour ground ginger baking powder bicarbonate of soda salt milk medium sized egg, beaten

2

Mix in the milk and the beaten egg.

3

Beat thoroughly with a wooden spoon.

4

Marbled Chocolate & Vanilla Cake

8 oz. 3 oz. 4 8 oz. (15/8 C) 1 tsp 3 oz. 1 TBSP 1 TBSP

Cream together the butter and the sugar.

butter caster sugar medium sized eggs self raising flour vanilla essence plain chocolate milk cocoa powder

1

Beat in the eggs gradually.

2

Fold in the flour, then divide the mixture into two bowls.

3

Add the vanilla essence to one bowl and mix in.

4

Melt the chocolate with the milk and add to the other bowl with the cocoa powder, mix well.

5

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

5

parchment. Place the mixture into the bread pan, being

careful to ensure that the mixture is inside the

6

baking parchment. Select bake only program and enter 35 minutes

on the timer.

7

After baking, test with a skewer to see if the cake is cooked. If the cake requires extra time,

8

select the bake only program again and enter a further 3 — 5 minutes on the timer. If it is still just slightly sticky, this will cook through during the stand period.

Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 — 10

9

minutes before removing from the bread pan and allowing to cool.

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

6

parchment. Place alternate spoonfuls of the vanilla and

chocolate mixture into the bread pan, being

7

careful to ensure that the mixture is inside the baking parchment. Then using a spoon lightly swirl the two colours together so that they combine but are not mixed.

Select the bake only program and enter 50 minutes on the timer.

8

After baking, test with a skewer to see if the cake is cooked. If the cake requires extra time,

9

select the bake only program again and enter a further 3 — 5 minutes on the timer. If it is still just slightly sticky, this will cook through during the stand period.

Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 — 10

10

minutes before removing from the bread pan and allowing to cool.

33

Panasonic Consumer Electronics Company, Division of Matsushita Electric Corporation of America

One Panasonic Way Secaucus, New Jersey 07094

Automatic Bread Maker Limited Warranty

Panasonic Sales Company, Division of Matsushita Electric of Puerto Rico, Inc

Ave. 65 de Infanteria, Km. 9.5 San Gabriel Industrial Park, Carolina, Puerto Rico 00985

PANASONIC

Panasonic Consumer Electronics Company or Panasonic Sales Company (collectively referred to as

the Warrantor ) will repair or replace this product with new or refurbished parts or equivalent product, free of charge in the USA or Puerto Rico, for one (1) year from the date of the original purchase in the event of a defect in materials or workmanship.

Carry-in or mail-in service in the USA can be obtained during the warranty period by contacting a Panasonic Services Company (PASC) Factory Servicenter listed in the Servicenter Directory. Or call, toll free, 1-800-2117262 to locate a PASC Authorized Servicenter. Carry-in or mail-in service in Puerto Rico can be obtained during the warranty period by calling the local Panasonic Sales Company telephone number listed in the Servicenter Directory.

This warranty is extended only to the original purchaser. A purchase receipt or other proof of date of original purchase will be required before warranty service is rendered.

When shipping the unit carefully pack it and send it prepaid, adequately insured and preferably in the original carton. Include a letter detailing the complaint and provide a day time phone number where you can be reached.

Also, the purchaser will be responsible for shipping the unit to a PASC Factory Servicenter or PASC Authorized Servicenter.

This warranty only covers failures due to defects in materials and workmanship which occur during normal use. The warranty does not cover damage which occurs in shipment, or failures which are caused by products not supplied by the warrantor, or failures which result from accident, misuse, abuse, neglect, mishandling, faulty installation, misapplication, set-up adjustments, improper operation or maintenance, alteration, modification, introduction of sand, humidity or liquids, power line surge, improper voltage supply, lightning damage, maladjustment of consumer controls, improper operation, commercial use such as hotel, office, restaurant, or other business or rental use of the product, or service by anyone other than a PANASONIC SERVICES COMPANY authorized repair facility, or damage that is attributable to acts of God.

LIMITS AND EXCLUSIONS There are no express warranties except as listed above.

THE WARRANTOR SHALL NOT BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES RESULTING FROM THE USE OF THIS PRODUCTS, OR ARISING OUT OF ANY BREACH OF THE WARRANTY. ALL EXPRESS AND IMPLIED WARRANTIES, INCLUDING THE WARRANTIES OF MERCHANTABILITY AND FITNESS FOR PARTICULAR PURPOSE, ARE LIMITED TO THE APPLICABLE WARRANTY PERIOD SET FORTH ABOVE

Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations on how long an implied warranty lasts, so the above exclusions or limitations may not apply to you. This warranty gives you specific legal rights and you may also have other rights which vary from state to state.

If you have a problem with this product that is not handled to your satisfaction, then write to the Consumer Affairs Department at the Company address indicated above.

34

Panasonic SD-YD250 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Table of Contents

Basic Features

Baking programs

Parts identification

Control panel-display/functions

How to use

Using the BAKE RAPID option

Using the DOUGH option

Using the bake only program

Slicing and storing the bread

Leakage of bread ingredients from the bread pan

Specifications

Before calling for service

Ingredients

Other ingredients used for flavored loaves