PANASONIC SDZB2502BXA User Manual [en, fr, nl, it, es, de]
Automatic Bread Maker
OPERATING INSTRUCTIONS AND RECIPES (Household Use)
Brotbackautomat
BEDIENUNGSANLEITUNG UND REZEPTE (Hausgebrauch)
Automatische Broodbakoven
GEBRUIKSAANWIJZING EN RECEPTEN (voor huishoudelijk gebruik)
Machine à pain automatique
NOTICE D’UTILISATION ET RECETTES (usage domestique)
Macchina per pane automatica
ISTRUZIONI D’USO E RICETTE (utilizzo domestico)
Máquina panificadora automática
INSTRUCCIONES DE FUNCIONAMIENTO Y RECETAS (uso doméstico)
Model No./Modell Nr./Modelnr.
Modèle n°/Modello n°/N.° de modelo
SD-ZB2502
Deutsch NederlandsEnglish Français Italiano Español
Contents
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.
Wir danken Ihnen für den Kauf dieses Panasonic-Produkts.
Bitte lesen Sie diese Bedienungsanleitung vor der
Verwendung dieses Produktes sorgfältig durch und bewahren
Sie dieses Handbuch für zukünftige Konsultationen auf.
Dieses Produkt ist nur für Haushaltsgebrauch vorgesehen.
Inhalt
Before Use
Safety Instructions ········································································5
Accessories/Parts Identification ···················································· 8
Bread-making Ingredients ··························································10
How to Use
List of Bread Types and Baking Options ····································12
Baking Bread ··············································································14
When adding extra ingredients ···················································16
Baking Brioche ···········································································17
Making Dough ············································································18
Making Brioche Dough ······························································· 19
Baking Cake ··············································································· 20
Making Jam ················································································ 21
Making Compote ········································································22
Recipes
Bread Recipes ············································································23
Dough Recipes ···········································································25
Cake Recipe ···············································································25
Gluten Freee Recipes·································································26
AVEVE Recipes ·········································································· 27
Jam Recipes ···············································································29
Compote Recipes ·······································································30
Vor der Inbetriebnahme
Sicherheitshinweise ···································································· 37
Schematische Ansicht des Gerätes ············································40
Zutaten der Brotherstellung ························································42
Bedienung
Liste von Brotarten und Backoptionen·······································44
Brot backen ················································································46
Bei Zugabe zusätzlicher Zutaten ················································48
Brioche backen ··········································································· 49
Herstellung von Teig ··································································· 50
Mischen von Brioche-Teig ··························································51
Kuchen backen ··········································································· 52
Kochen von Marmelade······························································53
Kochen von Kompott ·································································· 54
Rezepte
Brot Rezepte···············································································55
Aurora Brotbackmischnugen Rezepte ········································ 58
Glutenfreie Rezepte····································································59
Teig Rezepte ···············································································60
Kuchen Rezepte ·········································································61
Marmeladenrezepte····································································62
Kompottrezepte ·········································································· 62
How to Clean
Care & Cleaning ········································································31
To Protect the Non-stick Finish
To protect the non-stick finish ····················································32
Troubleshooting
Troubleshooting ·········································································33
2
Reinigung
Pflege & Reinigung ····································································· 63
Schutz der Antihaftbeschichtung
Schutz der Antihaftbeschichtung ················································64
Fehlerbehebung
Fehlerbehebung ·········································································65
Inhoud
Hartelijk dank voor uw aankoop van een Panasonic product.
Gelieve deze gebruiksaanwijzing zorgvuldig te lezen alvorens
dit apparaat in gebruik te nemen en deze handleiding te
bewaren zodat u deze ook in de toekomst kunt raadplegen.
Dit product is alleen bestemd voor huishoudelijk gebruik.
Nous vous remercions d’avoir choisi ce produit Panasonic.
Veuillez lire cette notice soigneusement avant d’utiliser ce
produit et conservez-la pour toute utilisation future.
Ce produit est destiné aux particuliers uniquement.
Table des matières
Voor gebruik
Veiligheidsinstructies ··································································69
Accessoires/Onderdelen·····························································72
Ingrediënten voor het maken van brood ····································· 74
De machine gebruiken
Lijst met broodsoorten en bakopties···········································76
Brood bakken ·············································································78
Extra ingrediënten toevoegen·····················································80
Brioches bakken ·········································································81
Deeg maken ··············································································· 82
Briochedeeg maken····································································83
Cake bakken···············································································84
Jam maken ·················································································85
Compote maken ········································································· 86
Recepten
Brood Recepten··········································································87
Deeg Recepten···········································································89
Cake Recept ··············································································· 89
Glutenvrije Recepten ··································································90
AVEVE Recepten ········································································ 91
Jamrecepten ··············································································· 93
Compoterecepten ·······································································94
Avant l’utilisation
Consignes de sécurité ······························································101
Description de la machine à pain et des accessoires···············104
Ingrédients pour la fabrication du pain ·····································106
Mode d’emploi
Liste des types de pains et des options de cuisson ·················108
Cuisson du pain ········································································ 110
Ajout d’ingrédients en cours de pétrissage ······························· 112
Cuisson de la brioche ······························································· 113
Préparation de pâtes ································································ 114
Faire de la pâte à brioche ························································· 115
Cuisson de gâteaux ································································· 116
Faire de la confiture ·································································· 117
Faire de la compote ·································································· 118
Recettes
Recettes de pain······································································· 119
Recettes de pâtes·····································································121
Recette de gâteaux ··································································121
Recettes sans gluten ································································122
AVEVE Recettes ·······································································123
Recettes de confiture································································125
Recettes de compotes ······························································ 126
Deutsch NederlandsEnglish Français
De machine schoonmaken
Onderhoud & Reiniging ······························································ 95
Om de antiaanbaklaag te beschermen
Om de antiaanbaklaag te beschermen·······································96
Problemen oplossen
Problemen oplossen ··································································· 97
Nettoyage
Entretien & Nettoyage ·····························································127
Pour protéger le revêtement antiadhésif
Pour protéger le revêtement antiadhésif ··································128
Problémes et solutions
Problémes et solutions ····························································· 129
3
Indice
Grazie per aver acquistato questo prodotto Panasonic.
Leggere attentamente le presenti istruzioni prima dell’utilizzo
del prodotto e conservare il manuale per riferimento futuro.
Questo prodotto è destinato esclusivamente a un uso
domestico.
Gracias por comprar este producto Panasonic.
Lea atentamente estas instrucciones antes de usar el
producto y guarde este manual para futuras consultas.
Este producto se ha diseñado exclusivamente para un uso
doméstico.
Índice
Prima dell’utilizzo
Istruzioni per la sicurezza ·························································133
Accessori/Identificazione delle parti··········································136
Ingredienti per la preparazione del pane ··································138
Modalità d’uso
Elenco dei tipi di pane e opzioni di cottura ······························· 140
Cottura del pane ·······································································142
Aggiunta di ulteriori ingredienti ················································· 144
Cottura di brioche ····································································· 145
Preparazione dell’impasto ························································ 146
Preparazione dell’impasto per brioche ····································· 147
Cottura di torte ·········································································· 148
Preparazione di marmellate······················································149
Preparazione di composte ························································ 150
Ricette
Ricette per pane ······································································· 151
Ricette per impasti ···································································· 153
Ricetta per torte ········································································153
Ricette per composti privi di glutine ·········································· 154
Ricette AVEVE ··········································································155
Ricette per marmellate ·····························································157
Ricette per composte································································158
Antes del uso
Instrucciones de seguridad·······················································165
Identificación de accesorios/piezas ··········································168
Ingredientes para hacer pan·····················································170
Modo de uso
Lista de tipos de pan y opciones de cocción ····························172
Cocción del pan ········································································ 174
Cuando se añaden ingredientes adicionales····························176
Cocer Brioche ··········································································· 177
Hacer masa ·············································································· 178
Hacer masa para brioche ························································· 179
Cocer pasteles··········································································180
Hacer mermelada ·····································································181
Hacer compota ········································································· 182
Recetas
Recetas de pan ········································································183
Recetas de masa······································································185
Receta de pasteles ··································································· 185
Recetas sin gluten ····································································186
Recetas AVEVE ········································································187
Recetas de mermelada ····························································189
Recetas de compota·································································190
Pulizia della macchina
Conservazione e pulizia ···························································159
Protezione del rivestimento antiaderente
Protezione del rivestimento antiaderente ································· 160
Risoluzione dei problemi
Risoluzione dei problemi ··························································161
4
Limpieza
Limpieza y cuidados ·································································191
Protección del acabado antiadherente
Protección del acabado antiadherente ·····································192
Resolución de problemas
Resolución de problemas ·························································193
Safety Instructions
In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions
below.
Please make sure to follow these instructions.
The following charts indicate the degree of damage caused by wrong operation.
Warning:
The symbols are classified and explained as follows.
This symbol indicates prohibition.
Indicates serious injury or
death.
Caution:
This symbol indicates requirement that must be
followed.
Indicates risk of injury or
property damage.
Warning
Do not use the appliance if the power cord or power plug is damaged or the power
plug is loosely connected to the power outlet.
(It may cause an electric shock, or fire due to short circuit.)
If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified
person in order to avoid a hazard.
English
Do not damage the power cord or power plug.
(It may cause an electric shock, or fire due to short circuit.)
Following actions are strictly prohibited. (Modifying, placing near heating elements, bending, twisting, pulling,
putting heavy objects on top, and bundling the cord.)
Do not plug or unplug the power cord with wet hands.
(It may cause an electric shock.)
Do not exceed voltage on the outlet and do not use alternate current other than
listed on the appliance.
(It may cause an electric shock or fire.)
●
Make sure the voltage supplied to the appliance is the same as your local supply.
●
Plugging other devices into the same outlet may cause an electric overheating.
Italiano Español
Insert the power plug firmly.
(Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.)
Clean the power plug regularly.
(A soiled power plug may cause insufficient insulation due to the moisture and lint build-up, which may cause a
fire.)
Unplug the power plug, and wipe with the dry cloth.
5
Safety Instructions
Please make sure to follow these instructions.
Warning
Discontinue using the appliance immediately and unplug in the unlikely event that
this appliance stops working properly.
(It may cause smoking, fire, electric shock or burn.)
e.g. for abnormal or breaking down
●
The power plug and the power cord become abnormally hot.
●
The power cord is damaged or power failure.
●
The main body is deformed or is abnormally hot.
●
The appliance makes abnormal turning noise during use.
Unplug the appliance immediately and consult the place of purchase or a Panasonic service centre for the check or the repair.
Do not touch, block or cover the steam vent holes during use.
(It may cause a burn.)
●
Especially pay attention for children.
Do not disassemble, repair or modify this appliance.
(It may cause a fire, electric shock or injury.)
Consult the place of purchase or a Panasonic service centre.
Do not immerse the appliance in water or splash it with water.
(It may cause an electric shock, or catch a fire due to short circuit.)
This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge,
unless they have been given supervision or instruction concerning use of the
appliance by a person responsible for their safety. Children should be supervised
to ensure that they do not play with the appliance.
(It may cause a burn, injury or electric shock.)
Caution
Make sure to hold the power plug when unplugging the power plug.
(Otherwise it may cause an electric shock, or fire due to short circuit.)
Unplug the power plug when the appliance is not in use.
(Otherwise it may cause an electric shock, or fire due to electric leakage.)
Please unplug and allow the appliance to cool down before cleaning it.
(It may cause a burn.)
Do not allow the power cord to hang over the edge of the table or touch a hot
surface.
(It may cause a burn or injury.)
Do not remove the bread pan or unplug the Bread Maker during use.
(It may cause a burn or injury.)
6
Caution
Do not use the appliance on following places.
●
Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least
10 cm (4 inches) from the edge of the worktop.
(It may cause the appliance to slip and fall from the worktop.)
●
Do not place on unstable surfaces, on electrical appliances such as a refrigerator,
on materials such as tablecloths or on carpet, etc.
(It may cause falling or a fire.)
●
During baking the unit heats up. The Bread Maker should be placed at least 5 cm
(2 inches) from adjacent walls and other objects.
(It may cause a discoloration or deformation.)
Do not touch hot area such as bread pan, inside of unit, heating element or inside
of the lid while the appliance is in use or after cooking.
The temperature of accessible surfaces may be high when the appliance is
operating.
(It may cause a burn.)
To avoid burns, always use oven gloves when removing the bread pan or the finished bread.
(Do not use wet oven gloves.)
Also take care when removing the finished bread or kneading blade.
English
Important Information
Do not use the appliance outdoors, in the immediate vicinity of heat sources
or in rooms of high humidity.
(It may cause a malfunction or deformation.)
Do not use excessive force on the parts as is illustrated on the right.
(It may cause a malfunction or deformation.)
This appliance is not intended to be operated by means of an external timer or separate remote-control system.
Information on Disposal for Users of Waste Electrical & Electronic Equipment (private households)
This symbol on the products and/or accompanying documents means that used electrical and electronic products should not be
mixed with general household waste.
For proper treatment, recovery and recycling, please take these products to designated collection points, where they will be
accepted on a free of charge basis. Alternatively, in some countries you may be able to return your products to your local
retailer upon the purchase of an equivalent new product.
Disposing of this product correctly will help to save valuable resources and prevent any potential negative effects on human
health and the environment which could otherwise arise from inappropriate waste handling. Please contact your local authority
for further details of your nearest designated collection point.
Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.
For business users in the European Union
If you wish to discard electrical and electronic equipment, please contact your dealer or supplier for further information.
Temperature sensor
Heating element
Inside of the lid
]
Information on Disposal in other Countries outside the European Union
This symbol is only valid in the European Union.
If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.
7
Accessories/Parts Identification
Main Unit
Raisin nut dispenser
The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the
menu with raisin (03, 06, 14, 17, 19 and 25).
Turn to P. 16 for ingredients which may be placed in the raisin nut dispenser.
Dispenser lid
Yeast dispenser
Control panel
Accessories
Lid
Raisin nut dispenser
flap
Kneading blade
(rye bread)
Kneading blade
(wheat bread)
Handle
Bread pan
Measuring cup
To measure out liquids
(max. 310 mL)
•
10 mL increments
Measuring spoon
To measure out sugar, salt, yeast, etc.
(15 mL) (5 mL)
Tablespoon
•
1⁄2 marking
Teaspoon
•
1⁄4, 1⁄2, 3⁄4
markings
Plug
8
Control Panel
Operation status
: displayed for the current stage of the program. Ingredients are being regulated on
the ‘Rest’ stage before kneading.
: displayed when there is a problem with the power supply.
: displayed when adding ingredients manually on menu 11 and 23.
Time remaining until ready
Also when adding ingredients manually,
display will show the time until adding extra
ingredients in the program.
English
Size
Press this pad to choose
size. See P. 12 for
available menu.
•
XL
•
L
•
M
Menu
Press this pad to choose menu. Menu number will
display and each time this pad is pressed, menu
number will change to the next choice.
(Hold the pad to advance more quickly)
See P. 12 and 13 for menu number.
Crust
Press this pad to
choose crust colour.
See P. 12 for available
menu.
•
Dark
•
Medium
•
Light
Timer
Set delay timer (time until bread is
ready) or set the baking/cooking
time for menu 15, 26 and 27.
‘▲’ Press this pad to increase the
time.
‘▼’ Press this pad to decrease
the time.
Start
Press this pad to start
the program.
Stop
Press this pad to cancel/stop the
program.
(To cancel/stop, hold for more
than 1 second.)
This picture shows all words and symbols, but during operation only those relevant will be displayed.
9
Bread-making Ingredients
Flour
Main ingredient of bread, produces gluten. (helps the bread to rise,
gives it a firm texture)
Use strong flour. Do not use soft or plain flour.
Flour must be weighed on scales.
Strong flour is milled from hard wheat
and has a high content of protein which is
necessary for the development of gluten.
Carbon dioxide produced during fermentation
is trapped within the elastic network of
gluten, thus making the dough rise.
White flour
Made by grinding wheat
kernel, excluding bran and
germ. The best kind of flour
for baking bread is a flour
marked ‘for bread baking’.
Do not use plain or self-raising
flour as a substitute for bread
flour.
Whole wheat
flour
Made by grinding entire
wheat kernel, including bran
and germ. Makes very healthgiving bread.
This bread is lower in height and
heavier than bread baked with
white flour.
Dairy Products
Rye flour
Made by grinding rye kernel. Contains more iron,
magnesium and potassium, which are necessary for human’s
health, than white flour. But there isn’t enough gluten.
Makes dense, heavy bread. Do not use more than stated quantity
(could overload motor).
Add flavour and nutritional value.
If you use milk instead of water, the nutritional value of
the bread will be higher, but do not use in timer setting as
it may not keep fresh overnight.
Reduce the amount of water proportionally to the
amount of milk.
Spelt flour
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread .
We will recommend spelt white flour to be used more than the half of the entire flour.
There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. (use in menu 13, 14, 24 or 25)
10
Water
Use normal tap water.
Use tepid water if using menu 02, 05, 07, 12 or 20 in a cold room.
Use chilled water if using menu 07, 08, 11, 13, 14, 20, 21, 23, 24
or 25 in a hot room.
Always measure out liquids using the measuring cup provided.
If using a bread mix...
Bread mixes including yeast
Place the mix in the bread pan, then add water. (Follow
Select the menu 02, choose a size according to the
With some mixes, it is not clear how much yeast is
Salt
Improves the flavour and strengthens gluten to
help the bread rise.
The bread may lose size/flavour if measuring is inaccurate.
Bread mix with separate yeast sachet
First place the bread mix in the bread pan, then the
English
instructions on the packet for the quantity of water)
volume of the mix, and start the baking.
•
600 g – XL • 500 g – L
included, so some trial and error may be required to
obtain optimum results.
water. Then place the measured yeast in the yeast
dispenser.
Set the machine according to the type of flour included
in the mix, and start the baking.
•
White flour, brown flour menu 01
•
Whole wheat, multigrain flour menu 04
•
rye flour menu 07
Fat
Adds flavour and softness to the bread.
Using butter or magarine is recommended.
(granulated sugar, brown sugar, honey,
Sugar
Food for the yeast, sweetens and adds flavour to
the bread, changes the colour of the crust.
Use less sugar if using raisins or other fruits, which contain
fructose.
treacle etc)
Baking brioche with brioche mix
Select the menu 11 or 02 ‘MEDIUM’ size-‘LIGHT’ crust
colour. (P.35)
You can make your bread taste better by adding other
ingredients:
Eggs
Bran
Wheat germ
Spices
Improve the nutritional value and
colouring of the bread. (Water amount
must be reduced proportionally)
Beat eggs when adding them.
Increases the bread’s fibre content.
•
Use max. 75 mL (5 tbsp).
Gives the bread a nuttier flavour.
•
Use max. 60 mL (4 tbsp).
Enhance the flavour of the bread.
•
Only use a small amount (1-2 tbsp).
Dry Yeast
Enables the bread to rise.
Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring
fermentation before using)
Yeast which has ‘instant yeast’ written on the packet is recommended.
When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the
manufacturer’s recommended time)
11
List of Bread Types and Baking Options
Function Availability and Time Required
•Time required for each process will differ according to room temperature.
Options Processes
Menu
Number
01 Basic
02 Basic Rapid
03 Basic Raisin
04 Whole wheat
Whole wheat
05
Rapid
Whole wheat
06
Raisin
07 Rye
08 French
Bake
09 Italian
10 Sandwich
Menu
Size Crust
Timer
——
1
—
——
——
——
——
——
—
Rest Knead Rise Bake Total
30 min–
60 min
30 min–
60 min
1 hr–
1 hr 40 min
15 min–
25 min
1 hr–
1 hr 40 min
45 min–
60 min
40 min–
2 hr 5 min
30 min–
1 hr
1 hr–
1 hr 40 min
15–30 min
15–20 min
15–30 min
15–25 min
15–25 min
15–25 min
approx.
10 min
10–20 min
10–15 min
15–25 min
1 hr 50 min–
3
2 hr 20 min
approx. 1 hour
1 hr 50 min–
3
2 hr 20 min
2 hr 10 min–
3
2 hr 50 min
1 hr 30 min–
3
1 hr 40 min
2 hr 10 min–
3
2 hr 50 min
1 hr 20 min–
1 hr 35 min
2 hr 45 min–
4 hr 10 min
2 hr 25 min–
3 hr
2 hr 10 min–
3
2 hr 50 min
50–55 min
35–40 min
50 min 4 hours
50 min 5 hours
45 min 3 hours
50 min 5 hours
1 hour 3 hr 30 min
55 min 6 hours
50 min 4 hr 30 min
50 min 5 hours
4 hr–
4 hr 5 min
1 hr 55 min–
2 hours
11 Brioche
12 Gluten Free
13 Speciality
Speciality
14
Raisin
15 Bake only
—
—
—
—
1
2
30 min
—
——
30 min–
1 hr 15 min
30 min–
1 hr 15 min
25–45 min
15–20 min 40 - 45 min 50–55 min
15–30 min
15–30 min
——————
3
1 hr 25 min 50 min 3 hr 30 min
1 hr 50 min–
3
2 hr 45 min
1 hr 50 min–
3
2 hr 45 min
55 min 4 hr 30 min
55 min 4 hr 30 min
30 min–
1 hr 30 min
1 hr 50 min–
1 hr 55 min
30 min–
1 hr 30 min
Only ‘Light’ or ‘Medium’ available. Only ‘Medium’ or ‘Dark’ available. There is a period of rise during the knead period.
• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).
12
Options Processes
English
Menu
Number
16 Basic
17 Basic Raisin
18 Whole wheat
Whole wheat
19
Raisin
20 Rye
21 French
22 Pizza
Dough
23 Brioche
24 Speciality
Speciality
25
Raisin
26 Jam
27 Compote
Menu
Size Crust
———
———
———
———
———
———
——
———
———
———
Timer
Rest Knead Rise Bake Total
30 min–
50 min
30 min–
50 min
55 min–
1 hr 25 min
55 min–
1 hr 25 min
45 min–
60 min
40 min–
1 hr 45 min
(Knead)
10–18 min
30 min
30 min–
1 hr 5 min
30 min–
1 hr 5 min
15–30 min
15–30 min
15–25 min
15–25 min
approx.
10 min
10–20 min
(Rise)
7–15 min
25–45 min
15–30 min
15–30 min
1 hr 10 min–
3
1 hr 30 min
1 hr 10 min–
3
1 hr 30 min
1 hr 30 min–
3
2 hr
1 hr 30 min–
3
2 hr
——
1 hr 35 min–
2 hr 40 min
(Knead)
approx. 10 min
3
35 min
1 hr 10 min–
3
1 hr 55 min
1 hr 10 min–
3
1 hr 55 min
—
—
—
—
—
(Rise)
approx. 10 min
—
—
—
——— — — — —
——— — — — —
2 hr 20 min
2 hr 20 min
3 hr 15 min
3 hr 15 min
2 hours
3 hr 35 min
45 min
1 hr 50 min
2 hr 45 min
2 hr 45 min
1 hr 30 min–
2 hr 30 min
1 hr–
1 hr 40 min
13
Baking Bread
Place the ingredients in the bread pan
Kneading blade Yeast dispenser
Turn to P. 23, 24
for bread recipes
Remove the bread pan and
1
set the kneading blade
Check around the shaft
and inside the kneading
blade and ensure that
they are clean. (P.31)
•
When baking rye bread, use the
specified kneading blade.
• The kneading blade fits loosely into place, but it must
touch the bottom of the bread pan.
Twist the bread pan round.
Remove the bread pan.
Place the kneading
blade firmly into the shaft.
Place the measured ingredients
in the bread pan
2
Place the dry ingredients
except dry yeast.
(flour, sugar, salt, etc.)
• Flour must be weighed on
scales.
Pour in the water and any other
liquids.
Wipe off any moisture and flour
from the outside of the bread
pan.
Place the bread pan inside
the Bread Maker by turning it
slightly from right to left. Fold
the handle down.
Close the lid.
• Don’t open the lid until bread
is complete (affects bread
quality).
14
Baking bread with added ingredients (P. 16)
Clean and dry
beforehand
Open the dispenser lid.
Place the ingredients.
Close the lid.
Place the dry yeast in the yeast
3
dispenser
If the yeast dispenser is wet, absorb
wetness with tissue etc.
(Do not rub the yeast dispenser,
otherwise the yeast will not drop
into the bread pan due to static.)
Plug the Bread Maker
4
into a 230 V socket
Set the program and start Remove the bread
English
Select a bake menu
(The display shows when menu ‘01’ is selected.)
5
See P. 12 for menu, availability of size and crust.
To change the size
To set the timer
e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next
morning.
Set the timer to ‘9:30’ (9 hours 30 minutes from now).
12
9
•
Pressing the pad once will advance the timer by 10 minutes (hold to
advance more quickly).
3
6
Current time Ready time
To change the crust colour
12
9
9hr 30min
from now
3
6
Press ‘Start’
6
Estimated time until the selected program is complete
When ‘Start’ was pressed at first, menu 01 will start.
Turn off the power
when the bread is ready
7
(machine beeps 8 times and the bar at
‘End’ flashes.)
Remove the bread
8
immediately,
Oven glove
Bread pan
allow to cool, for example, on a wire rack
Unplug (holding the
9
plug) after use
If you do not press ‘stop’ and remove the
bread from the unit to cool it, the Bread
Maker will proceed to keep warm to
reduce condensation of steam within the
loaf.
However, this will accelerate the
browning of the crust, therefore, upon
completion of baking, switch off the unit,
remove the bread immediately from the
unit to cool it.
If you leave the bread to cool down in
the breadpan, it will cause condensation.
Therefore, cool on a wire rack to ensure
optimum quality of the loaf.
15
When adding extra ingredients
Adding extra ingredients to bread or dough
By selecting a menu with Raisin (03, 06, 14, 17, 19 or 25), you can mix your favourite ingredients into the dough to make all kinds of flavoured
breads.
Simply place the extra
ingredients in the dispenser or
the bread pan before start
Dry ingredients,
insoluble ingredients
Place the extra ingredients in the raisin nut
dispenser and set the machine.
Dried fruits
Nuts
Seeds
Herbs
Cut up roughly into approx. 5mm cubes.
Sugar-coated ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
Chop finely.
Nuts impair the effect of gluten, so avoid using too
much.
Using large, hard seeds may scratch the coating of
the dispenser and bread pan.
Use up to 1–2 tbsp of dried herbs. For fresh herbs,
follow the instructions in the recipe.
Moist/viscous ingredients, soluble
ingredients*
Place these ingredients together
with the others into the bread pan.
Fresh fruits, fruits pickled in alcohol
Only use quantities as in the recipe, as
the water content of the ingredients will
affect your bread.
Cheese, chocolate
* These ingredients cannot be placed in the raisin nut
dispenser as they would stick to it and not fall into the
bread pan.
Bacon, salami
•
Follow the recipe for the quantities for each ingredient.
Sometimes oily ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
16
Baking Brioche
1
Preparations
(P. 14)
Select menu ‘11’
Cut the butter for adding later for 1–2 cm cubes and keep them in fridge.
Set the kneading blade into the bread pan.
Place the ingredients in the bread pan in the order listed in the recipe.
Set the bread pan into the main unit, and plug the machine into the socket.
1
Start the machine
2
The start light will come on.
strong white bread flour, type 550 400 g
teaspoons of salt 1
tablespoons of sugar 4
tablespoons of skim milk (dry) 2
butter (cut into 2 cm cubes and keep in
fridge)
water 180 mL
egg (beaten) ;medium 2 (100 g)
teaspoons of dry yeast 1
butter for adding later (cut into 1–2 cm
cubes and keep in fridge)
42, 3
[Simple way to bake brioche]
Add butter with other
ingredients at the beginning.
* When butter is added at the beginning, flavour,
Time until adding the extra butter or ingredients
1
⁄2
English
50 g
1
⁄4
70 g
Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
Time required for completion is 3 hrs 30 minutes.
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
Adding additional butter when the beep
3
sounds, then press ‘Start’ again
Complete placing the additional cubed butter while ‘ ’ is flashing.
After the Start
pad is pressed
Display indicates remaining time until completion of the program
Press
when machine beeps 8 times and the bar at ‘End’ flashes
4
The flashing start light will go off.
‘Stop’ and remove bread
When adding extra ingreadients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
Do not add butter after display show remaining
time. (P.35)
17
Making Dough
To cancel/stop once
started
(hold for more than
1 second)
Turn to P. 25 for
dough recipes
1
Preparations
(P. 14)
Select dough menu
(The display shows when menu ‘16’ is selected.)
1
Start the machine
Place the kneading blade into the bread pan.
Place the ingredients in the bread pan in the order listed in the recipe.
Set the bread pan into the main unit, and plug the machine into the socket.
2
Estimated time until the selected program is complete
The start light will come on.
32
Timer is not available on Dough menus
(except menu 22).
If you would like to add extra ingredients to your
dough, see P. 16.
For menus other than 22, 26 and 27, a ‘Rest’
process will begin immediately after starting,
followed by ‘Knead’ and ‘Rise’.
18
Press ‘Stop’ and remove dough
when machine beeps 8 times and the bar at ‘End’ flashes
3
The flashing start light will go off.
Shape the finished dough and allow it to rise for
the second time according to the recipe, then
bake in the oven.
Making Brioche Dough
To cancel/stop once
started
(hold for more than
1 second)
Turn to P. 25 for
dough recipes
English
1
Preparations
(P. 14)
Select
Cut the butter for adding later for 1–2 cm cubes and keep them in fridge.
Set the kneading blade into the bread pan.
Place the ingredients in the bread pan in the order listed in the recipe.
Set the bread pan into the main unit, and plug the machine into the socket.
menu ‘23’
1
Start the machine
2
The start light will come on.
42, 3
[Simple way to make brioche]
Add butter with other
ingredients at the beginning.
* When butter is added at the beginning, flavour,
Time until adding the extra butter or ingredients
Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
Time required for completion is 1 hr 50 minutes.
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
Adding additional butter when the beep
3
sounds, then press ‘Start’ again
Complete placing the additional cubed butter while ‘ ’ is flashing.
After Start pad
is pressed
Display indicates remaining time until completion of the program
Press ‘Stop’ and remove dough
when machine beeps 8 times and the bar at ‘End’ flashes
4
The flashing start light will go off.
When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
Do not add butter after display shows remaining
time. (P. 35)
Shape the finished dough and allow it to rise for
the second time according to the recipe, then
bake in the oven.
19
Baking Cake
To cancel/stop once
started
(hold for more than
1 second)
Turn to P. 25 for
cake recipe
•
Remove the kneading blade
1
Preparations
Select menu ‘15’
Prepare the ingredients according to the recipe.
Line the bread pan with greaseproof paper
and pour in the mixed ingredients.
Set the bread pan into the main unit, and plug the machine
into the socket.
1
Set the baking time
2
2
3
4
•
Line with greaseproof paper. (Cake or tea bread
will burn if directly touches the bread pan.)
Timer is not available on menu 15.
(The Timer pad only sets the duration of the
baking time.)
20
Start the machine
3
Estimated time until the selected program is complete
The start light will come on.
Press ‘Stop’ when the machine beeps and the bar at
4
check that baking is complete, and
remove the bread pan
The flashing start light will go off.
If baking is not complete Repeat steps 1–3
(Additional cooking time can be made up to twice.
Each time should be within 50 minutes.
The timer will start again from 1 minute when the unit is hot.
Increase the time by pressing the timer pad as required.)
‘End’ flashes,
Take care!
It’s hot!
To check whether baking is complete, insert a
skewer into the centre of the cake or tea bread
– it is ready if there is no mixture stuck to the
skewer when you remove it.
Making Jam
To cancel/stop once
started
(hold for more than
1 second)
Turn to P. 29 for
jam recipes
English
1
Preparations
Select menu ‘26’
Prepare the ingredients according to the recipe.
Put the kneading blade into the bread pan.
Place the ingredients into the bread pan in the following order:
half of the fruits → half of the sugar →remainder of fruits → remainder of sugar.
Set the bread pan into the main unit, and plug the machine into the socket.
1
Set the cooking time
2
Start the machine
3
Estimated time until the selected program is complete
The start light will come on.
2
3
4
Timer is not available on menu 26.
(The Timer pad only sets the duration of the
cooking time.)
It is necessary to have an adequate amount of
sugar, acid, and pectin to make firm set jam.
Fruits with a high level of pectin set easily. Fruits
with less pectin do not set well.
Use freshly ripened fruits. Over or under ripe
fruits do not set firmly.
The recipes in this book make soft set jams.
This is due to lower levels of sugar.
Follow the recipe for the quantity for each
ingredient.
•
Do not increase or decrease the quantities
of fruits. It may cause the jam to boil over or
scorch.
•
Do not increase the quantity of sugar more than
half quantities of fruits.
It may cause boil over or scorch.
When decrease the quantity of sugar, jam does
not set firm.
* When the acidity of the fruit is strong, you can
decrease quantity of the lemon juice but if it is
decreased too much, jam does not set firm.
When the cooking time is short, fruit bits can
remain partially and the jam may become watery.
•
The jam will continue to set as it cools.
Be careful not to over cook.
Press ‘Stop’ and remove jam
when machine beeps 8 times and the bar at ‘End’ flashes
4
The flashing start light will go off.
If the cooking is not complete Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be
within 10–40 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
Put the finished jam into the container as soon as
possible. Please take care of the burn when you
take out jam.
Jam can burn if it is left in the bread pan.
Store the jam in a cool, dark place. Due to the
lower levels of sugar the shelf life is not as long
as shop bought varieties. Once open, refrigerate
and consume shortly after opening.
21
Making Compote
To cancel/stop once
started
(hold for more than
1 second)
Turn to P. 30 for
compote recipes
1
Preparations
Select menu ‘27’
Prepare the ingredients according to the recipe. (Remove the kneading blade.)
Place the ingredients into the bread pan in the following order:
fruits → sugar →liquid.
Set the bread pan into the main unit, and plug the machine into the socket.
1
Set the cooking time
2
Start the machine
2
3
4
Timer is not available on menu 27.
(The Timer pad only sets the duration of the
cooking time.)
Follow the recipe for the quantities for each
ingredient.
•
Do not increase or decrease the quantities of
fruits. It may cause the compote to boil over or
scorch.
22
3
Estimated time until the selected program is complete
The start light will come on.
Press ‘Stop’ and remove compote
when machine beeps 8 times and the bar at ‘End’ flashes
4
The flashing start light will go off.
If the cooking is not complete Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be
within 10–40 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
Bread Recipes
WHITE BREAD
Select menu ‘01’ or ‘02’
strong white bread flour, type 550 400 g 500 g 600 g
teaspoons of salt 1
tablespoons of sugar 1 1
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
MLXL
1
⁄2 11⁄2 2
1
(2)
1
⁄2 2
1
(2)
1
1
(21⁄2)
⁄2
WHOLE WHEAT BREAD
Select menu ‘04’ or ‘05’
strong whole wheat bread flour 400 g 500 g 600 g
teaspoons of salt 1
tablespoons of sugar 1 1
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
MLXL
1
⁄2 11⁄2 2
1
(11⁄2)
1
⁄2 2
1
(11⁄2)
1
(2)
1
⁄4
WHOLE WHEAT RAISIN BREAD
Select menu ‘06’
strong whole wheat bread flour 400 g 500 g 600 g
teaspoons of salt 1
tablespoons of sugar 1 1
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast 1 1 1
addition (place in raisin nut dispenser):
raisin 80 g 100 g 120 g
MLXL
1
⁄2 11⁄2 2
1
⁄2 2
1
⁄4
FRENCH BREAD
Select menu ‘08’
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 220 mL
teaspoons of dry yeast
3
⁄4
PANNETTONE
Select menu ‘11’
strong white bread flour, type 550 400 g
tablespoons of sugar 4
teaspoons of salt 1
butter(cut into 2cm cubes and keep in
fridge)
egg (beaten) ;medium 2 (100 g)
milk 200 mL
teaspoons of dry yeast 1
additional butter
(cut into 1-2cm cubes and keep in fridge)
orange peel; chopped finely* 50 g
brown saltana* 50 g
dryed black currant* 50 g
1
50 g
1
70 g
⁄2
⁄2
RAISIN BREAD
Select menu ‘03’
MLXL
strong white bread flour, type 550 400 g 500 g 600 g
teaspoons of salt 1
tablespoons of sugar 1 1
butter 20 g 30 g 40 g
water 280 mL 350 mL 420 mL
teaspoons of dry yeast 1 1 1
addition (place in raisin nut dispenser):
raisin
1
⁄2 11⁄2 2
80 g 100 g 120 g
1
⁄2 2
1
⁄2
ITALIAN BREAD
Select menu ‘09’
strong white bread flour, type 550 400 g
teaspoons of salt 1
tablespoons of olive oil 11⁄2
water 260 mL
teaspoons of dry yeast 1
1
⁄2
SANDWICH BREAD
Select menu ‘10’
strong white bread flour, type 550 380 g
tablespoons of sugar 2
butter 30 g
water 250 mL
teaspoons of dry yeast 1
GLUTEN FREE BREAD
Select menu ‘12’
water 430 mL
tablespoons of oil 1
gluten free bread mix 500 g
teaspoons of dry yeast 2
BASIC BRIOCHE
Select menu ‘11’
strong white bread flour, type 550 400 g
tablespoons of sugar 4
tablespoons of dry milk 2
teaspoons of salt 1
butter (cut into 2cm cubes and keep in
fridge)
egg (beaten) ;medium 2 (100 g)
water 180 mL
teaspoons of dry yeast 1
additional butter
(cut into 1-2cm cubes and keep in fridge)
50 g
1
70 g
⁄4
English
* : added with additional butter
23
Bread Recipes
SPELT WHITE BREAD
Select menu ‘13’
MLXL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
teaspoons of salt 1
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
teaspoons of
dry yeast
1
⁄2 22
1
⁄4 11⁄2 1
1
11
⁄4 11⁄2
3
⁄4
WHOLE SPELT BREAD
Select menu ‘13’
MLXL
spelt wholegrain flour 200 g 250 g 300 g
spelt white flour 200 g 250 g 300 g
teaspoons of sugar 1
teaspoons of salt 1
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
teaspoons of
dry yeast
1
⁄2 22
1
⁄4 11⁄2 1
1
11
⁄4 11⁄2
3
⁄4
RYE AND SPELT (forbid delay timer)
Select menu ‘13’
MLXL
spelt white flour 275 g 350 g 425 g
rye flour 125 g 150 g 175 g
teaspoons of sugar 1
teaspoons of salt 1
butter 5 g 10 g 10 g
plain yogult 120 g 150 g 180 g
water 180 mL 230 mL 270 mL
teaspoons of
dry yeast
1
⁄2 22
1
⁄4 11⁄2 1
11
1
⁄4 11⁄2
3
⁄4
SEEDED BUCKWHEAT AND SPELT
Select menu ‘13’
MLXL
spelt white flour 320 g 400 g 480 g
buckwheat flour 80 g 100 g 120 g
teaspoons of honey 1 1 1
teaspoons of salt 1
tablespoons of
sesami seed
1
⁄4 11⁄2 1
1
⁄2 22
1
tablespoons of linseed 11⁄2 2 2
tablespoons of
poppy seed
1
⁄2 2 21⁄2
1
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
teaspoons of
dry yeast
11
1
⁄4 11⁄2
1
⁄2
3
⁄4
1
⁄2
RICE AND SPELT WITH PINE NUT AND FRIED ONION
Select menu ‘14’
MLXL
spelt white flour 320 g 400 g 480 g
brown rice flour 80 g 100 g 120 g
teaspoons of sugar 1
teaspoons of salt 1
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
teaspoons of
dry yeast
addition (place in
raisin nut dispenser):
pine nut
tablespoons of
fried onion
1
⁄2 22
1
⁄4 11⁄2 1
1
11
40 g
⁄4 11⁄2
50 g
3
60 g
⁄4
3 4 5
LEMON AND POPPY SEED SPELT
Select menu ‘13’
MLXL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
teaspoons of salt 1
butter 5 g 10 g 10 g
grated zest from
lemon
lemon juice 20 mL 20 mL 30 mL
tablespoons of
poppy seed
water 250 mL 330 mL 380 mL
teaspoons of
dry yeast
1
⁄2 22
1
⁄4 11⁄2 1
3
⁄4
111
23 3
1
11
⁄4 11⁄2
FRUITY SPELT
Select menu ‘14’
MLXL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
teaspoons of salt 1
butter 5 g 10 g 10 g
teaspoons of
mixed spice
water 270 mL 350 mL 400 mL
teaspoons of
dry yeast
addition (place in
raisin nut dispenser):
mixed dried fruits 100 g
1
⁄2 22
1
⁄4 11⁄2 1
1
22
11
⁄2 3
1
⁄4 11⁄2
125 g
3
⁄4
150 g
24
Dough Recipes
BASIC DOUGH
Select menu ‘16’
strong white bread flour, type 550 500 g
teaspoons of salt 1
tablespoons of sugar 11⁄2
butter 30 g
water 310 mL
teaspoons of dry yeast 1
1
⁄2
BASIC RAISIN DOUGH
Select menu ‘17’
strong white bread flour, type 550 500 g
teaspoons of salt 1
tablespoons of sugar 11⁄2
butter 30 g
water 310 mL
teaspoons of dry yeast 1
addition (place in raisin nut dispenser):
raisin 100 g
1
⁄2
FRENCH DOUGH
Select menu ‘21’
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 180 mL
teaspoons of dry yeast
3
⁄4
WHOLE WHEAT DOUGH
Select menu ‘18’
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
butter 30 g
water 340 mL
teaspoons of dry yeast 1
1
⁄2
1
⁄2
PIZZA DOUGH
Select menu ‘22’
strong white bread flour, type 550 450 g
teaspoons of salt 2
tablespoons of plant oil 4
water 240 mL
teaspoons of dry yeast 1
English
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)
; for 12 rolls
Select menu ‘23’
strong white bread flour, type 550 400 g
tablespoons of sugar 4
teaspoons of salt 1
butter (cut into 2cm cubes and keep in
fridge)
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoons of rum (dark) 1
teaspoons of dry yeast 1
additional butter
(cut into 1-2cm cubes and keep in fridge)
chocolate chips* 120 g
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up
and the top one third down. Then fold it in half.
70 g
1
50 g
⁄2
SPELT TABLE ROLL
; for 8 rolls
Select menu ‘24’
spelt white flour 500 g
teaspoons of sugar 1
teaspoons of salt 11⁄2
butter 10 g
water 310 mL
teaspoons of dry yeast 1
1
⁄2
1
⁄4
WHOLE WHEAT RAISIN DOUGH
Select menu ‘19’
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
butter 30 g
water 340 mL
teaspoons of dry yeast 1
addition (place in raisin nut dispenser):
raisin 100 g
1
⁄2
1
⁄2
Cake Recipe
CHERRY & MARZIPAN CAKE
Select menu ‘15’
golden caster sugar 50 g
butter 175 g
eggs 3
self-raising flour 225 g
glace cherries, chopped 100 g
marzipan, grated 75 g
milk 60 mL
toasted, flaked almonds 15 g
25
Gluten Free Recipes
Making gluten free bread is very different from the normal way of producing bread.
It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.
• This program has been developed especially for certain gluten free mixes, therefore using your own mix may not produce such good results.
• When ‘gluten free’ is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.)
There are two types of gluten-free baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and contain
no gluten. If you have to pick one out using this baking program, please consult your doctor beforehand.
• The baking results and appearance of the loaf may differ according to the type of mix.
Occasionally a loaf may have some flour remaining on the side.
The wheat free mixes can produce more variable results.
• Wait for the loaf to cool before slicing it for the better performance.
• The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the loaf within that time it can be put
into freezer bags, in convenient sized portions, and frozen.
Warning for the users who use this program for health reasons:
When using the gluten free program, make sure to consult your doctor or the Caeliac Association and only use the ingredients which
are suitable for your health conditions.
Panasonic will not be responsible for any consequences resulting from ingredients that have been used without professional
consultation.
It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attention
must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used.
For customers in Belgium
The gluten free recipes below have been developed using commercially prepared gluten free bread mixes of AVEVE.
It is available from chemists, health food stores and occasionally large supermarkets.
For more information about the products of AVEVE, please contact 0800/0229210.
GLUTEN FREE BREAD
Select menu ‘12’
water 320 mL
tablespoons of oil 1
gluten free flour 500 g
teaspoons of yeast 2
NOTE
You cannot select the size for this program.
GLUTEN FREE BREAD WITH EGG
Select menu ‘12’
water 100 mL
milk 180 mL
eggs 2
tablespoons of oil 1
gluten free flour 500 g
teaspoons of yeast 2
26
AVEVE Recipes
* These recipes are basically for customers in Belgium.
For further information, contact AVEVE on 0800/0229210.
[01 Basic]
[02 Basic Rapid]
WHITE BREAD
Select menu ‘01’ or ‘02’
teaspoons of sugar 1 2 2
AVEVE ‘Surfina’ flour 400 g 500 g 600 g
water 250 mL 320 mL 380 mL
tablespoons of butter 1 1 1
teaspoons of salt 1 11⁄2 2
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
NOTE
In that case the bread will not rise as much and will be less soft.
MLXL
1
⁄2
3
⁄4
(11⁄2)
1
(13⁄4)
1
(2)
1
⁄4
[08 French]
FRENCH ROLLS
Select menu ‘08’
AVEVE ‘Frans krokant’ flour 400 g
water 260 mL
teaspoons of salt 1
tablespoons of butter 1
teaspoons of dry yeast 1
NOTE
For this program you cannot select the size or crust.
This recipe gives very light bread which rises well and does not keep for long.
[09 Italian]
ITALIAN BREAD
[04 Whole wheat]
[05 Whole wheat Rapid]
WHOLE WHEAT BREAD
Select menu ‘04’ or ‘05’
AVEVE fine whole wheat flour 300 g 400 g 450 g
AVEVE ‘Frans krokant’ flour 100 g 100 g 150 g
teaspoons of sugar 1 2 2
tablespoons of butter 1 1 2
teaspoons of salt 1 1 2
water 250 mL 320 mL 380 mL
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
NOTE
In that case the bread will not rise as much and will be less soft. This program is
more suitable for semi-whole wheat bread.
A little white flour is always added in the recipe described above. If you don’t want to
do that, substitute the white flour with whole wheat flour, but the bread will be smaller
and denser. If you add more white flour, use a little less water (since whole wheat
flour absorbs more water than white flour).
MLXL
1
(11⁄2)
11⁄4
(13⁄4)
11⁄2
(2)
Select menu ‘09’
AVEVE ‘Frans krokant’ flour 400 g
water 240 mL
teaspoons of salt 1
tablespoons of olive oil 11⁄2
teaspoons of dry yeast
NOTE
For this program you cannot select the size or crust.
This recipe gives very light bread which rises well and does not keep for long.
[10 Sandwich]
BASIC SANDWICH
Select menu ‘10’
teaspoons of sugar 1
AVEVE ‘Surfina’ flour 400 g
water 250 mL
tablespoons of butter 1
teaspoons of salt 1
teaspoons of dry yeast
NOTE
For this program you cannot select the size or crust.
This recipe gives soft (quite moist) bread with a brown crust, ideal for making toast.
English
1
⁄2
3
⁄4
3
⁄4
27
AVEVE Recipes
* These recipes are basically for customers in Belgium.
For further information, contact AVEVE on 0800/0229210.
[16 Basic]
TART DOUGH (dough for 2 tarts)
Select menu ‘16’
sugar 60 g
pastry flour 500 g
milk 100 mL
eggs 3
butter 100 g
teaspoons of salt 1
teaspoons of dry yeast 2
1
⁄2
[18 Whole wheat]
WHOLE WHEAT DOUGH
Select menu ‘18’
tablespoons of sugar 1
AVEVE ‘Frans krokant’ flour 250 g
AVEVE ‘Boerebruin’ flour 250 g
water 280 mL
teaspoons of salt 1
teaspoons of dry yeast 2
Method
Divide the dough into balls of around 50 g. Then allow the dough to rise under a linen
cloth. Bake for 15-20 minutes at 220°C in a preheated oven.
1
⁄2
[15 Bake only]
Select menu 15. A baking time of 30 minutes is shown.
Keep pressing ‘timer’ to increase the baking time
(in 1 minute increments) up to 1 hour and 30 minutes.
RECIPE FOR CAKE
Select menu ‘15’
eggs 3
tablespoons of milk 3
soft butter 200 g
‘ANCO CAKE MIX’ pack 1
Method
Select menu 15 and enter 1 hour and 10 minutes on the timer.
After the beep, remove the bread pan from the Bread Maker and allow to cool. When
the bread pan is cool, take out the cake and allow it to cool on a grille.
[22 Pizza]
PIZZA DOUGH
Select menu ‘22’
AVEVE ‘Frans krokant’ flour 500 g
water 290 mL
teaspoons of salt 1
tablespoons of butter 1
teaspoons of dry yeast 2
Method
Roll out the pizza dough and put it in a pizza mould. Prick the dough with a fork.
Spread with tomato sauce and add desired toppings. Bake for 20-25 minutes at
220°C in a preheated oven.
1
⁄2
28
Jam Recipes
[26 Jam]
STRAWBERRY JAM
Select menu ‘26’
strawberries, finely chopped 600 g
sugar 400 g
powdered pectin 13 g
PLUM JAM
Select menu ‘26’
plums, finely chopped 700 g
sugar 350 g
powdered pectin 6 g
English
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
1
Sprinkle the pectin onto the ingredients in the bread pan.
2
Select menu 26 and enter
1 hour and 40 minutes on the timer.
3
BLUEBERRY JAM
Select menu ‘26’
blueberries 700 g
sugar 400 g
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
1
Select menu 26 and enter
1 hour and 50 minutes on the timer.
2
APPLE AND BLACKBERRY JAM
Select menu ‘26’
apples, grated or finely chopped 300 g
blackberries 400 g
sugar 300 g
powdered pectin 6 g
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
1
Sprinkle the pectin onto the ingredients in the bread pan.
2
Select menu 26 and enter
1 hour and 40 minutes on the timer.
3
PEACH MELBA
Select menu ‘26’
peaches, finely chopped 500 g
raspberries 200 g
sugar 300 g
powdered pectin 8 g
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
1
Sprinkle the pectin onto the ingredients in the bread pan.
2
Select menu 26 and enter
1 hour and 40 minutes on the timer.
3
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
1
Sprinkle the pectin onto the ingredients in the bread pan.
2
Select menu 26 and enter
3
FROZEN BERRY JAM
Select menu ‘26’
frozen mixed berries 700 g
sugar 400 g
powdered pectin 10 g
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
1
Sprinkle the pectin onto the ingredients in the bread pan.
2
Select menu 26 and enter
3
REDCURRANT AND CHILLI JAM
Select menu ‘26’
redcurrants, roughly mashed 300 g
medium red chilli, finely chopped 1-2
root ginger, finely grated 4 cm
oranges, juice and finely grated zest 2
sugar 150 g
powdered pectin 3 g
Place all the ingredients expect sugar and pectin into the
bread pan.
1
Add the sugar and sprinkle the pectin onto the ingredients in
the bread pan.
2
Select menu 26 and enter
3
APRICOT JAM
Select menu ‘26’
apricots, finely chopped 500 g
sugar 250 g
powdered pectin 6 g
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
1
Sprinkle the pectin onto the ingredients in the bread pan.
2
Select menu 26 and enter
3
1 hour and 40 minutes on the timer.
1 hour and 40 minutes on the timer.
1 hour and 40 minutes on the timer.
1 hour and 30 minutes on the timer.
29
Compote Recipes
[27 Compote]
SPICED APPLE COMPOTE
Select menu ‘27’
apples, peeled, cored and diced 1000 g
cinnamon stick 1
cloves 2
lemon, zest only 1
lemon juice 2 tbsp
sugar 100 g
water 75 mL
Remove the kneading blade from the bread pan.
1
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
2
Select menu 27 and enter
1 hour and 20 minutes on the timer.
3
Stir after cooking is completed.
4
RED FRUITS COMPOTE
Select menu ‘27’
plums, stone removed and cut in halves 300 g
cherries, stone removed 250 g
strawberries, stalk removed 250 g
golden caster sugar 75 g
water 75 mL
raspberries (added after cooking) 200 g
Remove the kneading blade from the bread pan.
1
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
2
Select menu 27 and enter
1 hour on the timer.
3
Stir after cooking is completed.
4
Add raspberries.
5
RHUBARB AND GINGER COMPOTE
Select menu ‘27’
rhubarb, cut into 2 cm lengths 700 g
orange juice 2 tbsp
crystallised ginger, finely chopped 20 g
sugar 100 g
water 100 mL
Remove the kneading blade from the bread pan.
1
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
2
Select menu 27 and enter
1 hour and 40 minutes on the timer.
3
Stir after cooking is completed.
4
30
MIXED BERRY COMPOTE
Select menu ‘27’
mixed berries
e.g. strawberries, raspberries, blueberries
sugar 75 g
water 2 tbsp
Remove the kneading blade from the bread pan.
800 g
1
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
2
Select menu 27 and enter
1 hour on the timer.
3
Stir after cooking is completed.
4
APPLE SAUCE
Select menu ‘27’
bramley apples, peeled, cored and diced 1000 g
water 2 tbsp
Remove the kneading blade from the bread pan.
1
Place the apple in the bread pan. Pour water over
ingredients.
2
Select menu 27 and enter
1 hour and 20 minutes on the timer.
3
Stir after cooking is completed.
4
PEACH IN VANILLA SYRUP
Select menu ‘27’
peaches, stone removed and cut into
sugar 100 g
vanilla pod
water 125 mL
Remove the kneading blade from the bread pan.
1
⁄8 1000 g
1
⁄2
1
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
2
Select menu 27 and enter
1 hour on the timer.
3
When cooking is complete, remove the peaches with a
slotted spoon. Carefully pour the syrup over the fruit.
4
Leave to cool.
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