Panasonic SD-ZB2512KST User Manual

Automatic Bread Maker

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

Thank you for purchasing this Panasonic product.

Please read these instructions carefully before using this product and save this manual for future use.

This product is intended for household use only.

Model No.

SD-ZB2512

Before Use How to Use Recipes How to Clean Troubleshooting

Contents

Before Use

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Safety Instructions ································································································································································· 3

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Accessories/Parts Identification ················································································································································ 6

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Bread-making Ingredients ······················································································································································· 8

How to Use

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List of Bread Types and Baking Options ····································································································································10

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Baking Bread ······································································································································································12

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When adding extra ingredients ················································································································································14

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Baking Brioche ····································································································································································15

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Baking Savoury ···································································································································································16

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Rustic Sourdough/Rustic Sourdough Dough STAGE 1 Making Sourdough starter ········································································································································18 STAGE 2 Baking Rustic Sourdough ·········································································································································19 STAGE 2 Making Rustic Sourdough Dough ·······························································································································20

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Making Dough ·····································································································································································21

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Making Brioche Dough ··························································································································································22

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Making Savoury Dough ·························································································································································23

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Baking Rustic Scone ·····························································································································································24

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Baking Cake ·······································································································································································26

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Making Jam ········································································································································································27

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Making Compote ··································································································································································28

Recipes

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Bread Recipes ·····································································································································································29

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Gluten Free Recipes ·····························································································································································33

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Dough Recipes ····································································································································································35

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Cake Recipes ······································································································································································43

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Jam Recipes ·······································································································································································44

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Compote Recipes ································································································································································44

How to Clean

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Care & Cleaning ··································································································································································45

To Protect the Non-stick Finish

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To protect the non-stick finish ·················································································································································46

Troubleshooting

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Troubleshooting ···································································································································································47

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WARRANTY ·······································································································································································51

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Specification ·······································································································································································52

Safety Instructions

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

Q The following charts indicate the degree of damage caused by

wrong operation.

Please make sure to follow these instructions.

Warning: Caution:

Q The symbols are classified and explained as follows.

This symbol indicates prohibition.

Indicates serious injury or death.

Indicates risk of injury or property damage.

This symbol indicates requirement that must be followed.

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.

Before Use

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.

Insert the power plug firmly.

(Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.)

Safety Instructions

Please make sure to follow these instructions.

Warning

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.

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 a Panasonic dealer and have it

serviced by an authorised technician.

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

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 burns, 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.)

Caution

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.

Do not allow the power cord to hang over the edge of the table or touch a hot surface.

Do not remove the bread pan or unplug the Bread Maker during use.

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 uneven 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 discolouration or deformation.)

(It may cause a burn.)

(It may cause a burn or injury.)

Before Use

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.

(The surfaces get hot during use which cause burns.)

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.

Do not use an external timer etc.

This appliance is not intended to be operated by means of an external timer or

separate remote-control system. (It may cause a burn or injury.)

Heating element

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.)

Temperature sensor

Inside of the lid

This symbol on the product indicates “hot surface and should not be touched without caution”.

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 (3, 4, 7, 16, 20, 21, 23 and 31).

Turn to P. 14 for ingredients which may be placed in the raisin nut dispenser. Never operate the Bread Maker without the dispenser being in place.

Dispenser lid Yeast dispenser

Accessories

Sourdough cup × 2

To measure out liquids, make sourdough starter

Lid

Raisin nut dispenser flap

Kneading blade (rye bread)

Kneading blade (wheat bread)

Handle

Bread pan

Control panel

Measuring spoon

To measure out sugar, salt, yeast, etc. (15 mL) (5 mL)

Lid

(max. 550 mL)

•

10 mL increments

Tablespoon

•

1»2 marking

Teaspoon

•

1»4, 1»2, 3»4

markings

Sourdough starter spoon

To measure out sourdough starter yeast

approx. 0.1 g

Plug

Control Panel

Operation status

: displayed for the current stage of the programme. 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 4, 13, 21 and 29.

Time remaining until ready

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

Before Use

Size

Press this pad to choose size. See P. 10 for available 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. 10 and 11 for menu number.

Crust

Press this pad to choose crust colour. See P. 10 for available menu.

•

Dark

•

Medium

•

Light

Timer

Set delay timer (time until bread is ready) or set the baking/cooking time for menu 18, 32 and 33.

µŸ¶ 3UHVVWKLVSDGWRLQFUHDVHWKH

time.

µź¶ 3UHVVWKLVSDGWRGHFUHDVH

the time.

Start

The start light will flash during programme selection. Press the start pad when programming is completed. When the start pad is pressed, the start light will stop flashing and become constant.

Stop

If you wish to change the programme, you must stop the operation by holding down the stop pad for more than 1 second. The start light will go off. Then re-programme accordingly.

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

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.

Bread 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’.

z Do not use plain or self-raising flour

as a substitute for bread flour.

Whole wheat

Brown flour

10-15% of wheat grain removed during milling.

flour

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

Rye flour

Made by grinding rye kernel. Contains more iron, magnesium and potassium, which are necessary for human’s health, than bread flour. But there isn’t enough gluten. Makes dense, heavy bread. Do not use more than stated quantity (could overload motor). (use in menu 8 or 24)

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 compared 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 15, 16, 30, or 31)

Dairy Products

Add flavour and nutritional value.

If you use milk instead of water, the nutritional value of

the bread will be higher, but do not use in timer setting as it may not keep fresh overnight. e Reduce the amount of water proportionally to the

amount of milk.

Other flour

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

•

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

•

Should not be used as substitute for bread flour.

•

Gluten Free - see P. 33.

Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.

Water

Use normal tap water.

Use tepid water if using menu 2, 6, 8, 14 or 24 in a cold room.

Use chilled water if using menu 8, 9, 13, 15, 16, 24, 25, 29, 30 or

31 in a hot room.

Always measure out liquids using the sourdough cup provided.

If using a bread mix...

■

Salt

Improves the flavour and strengthens gluten to help the bread rise.

The bread may lose size/flavour if measuring is inaccurate.

Bread mixes including yeast

➀ Place a 500 g mix in the bread pan, then add water.

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

➁

Select menu 2– ‘Large’ size setting.

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

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

Bread mix with separate yeast sachet

➀

First place the bread mix in the bread pan, then the

water. Then place the measured yeast in the yeast dispenser.

•

Bread Maker Capacity 400–600 g mix (for a loaf), 250–600 g mix (for a dough)

➁

Set the machine according to the type of flour included

in the mix, and start the baking.

•

Bread flour, brown flour e menu 1

•

Whole wheat, multigrain flour e menu 5

•

rye flour e menu 8

Before Use

Fat

Adds flavour and softness to the bread.

Using butter (unsalted) or margarine 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 13 or 2 ‘MEDIUM’ size-‘LIGHT’ crust

colour. (P. 49)

You can make your bread taste better by adding other ingredients:

Eggs

Bran

Wheat germ

Spices, herbs

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

Increases the bread’s fibre content.

•

Use max. 50 g.

Gives the bread a nuttier flavour.

•

Use max. 50 g.

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 ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on the packet is recommended.

When using yeast from sachets, seal the sachet again immediately after use, and keep in the refrigerator. To store

follow manufacturers instructions but use opened individual sachets within 48 hours.

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

Number

1 Basic

2 Basic Rapid

3 Basic Raisin

4 Savoury

5 Whole wheat

Whole wheat

Rapid Whole wheat

Raisin

8 Rye

9 French

Bake

Rustic

Sourdough

11 Italian

12 Sandwich

Size Crust

Timer

OOO

——

OOO

——

—

——

—

Rest Knead Rise Bake Tota l

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

0 min–

55 min

30 min– 1 hr

1 hr– 1 hr 40 min

15–30 min

15–20 min

15–30 min

25–30 min

15–25 min

approx. 10 min

10–20 min

45–55 min

10–15 min

15–25 min

1 hr 50 min–

2 hr 20 min

approx. 1 hour

1 hr 50 min–

2 hr 20 min

1 hr 45 min–

2 hr 10 min

2 hr 10 min–

2 hr 50 min

1 hr 30 min–

1 hr 40 min

2 hr 10 min–

2 hr 50 min

1 hr 20 min– 1 hr 35 min

2 hr 45 min– 4 hr 10 min

2 hr 25 min–

3 hr 10 min

2 hr 25 min– 3 hr

2 hr 10 min–

2 hr 50 min

50–55 min

35–40 min

50 min 4 hours

50–55 min

50 min 5 hours

45 min 3 hours

50 min 5 hours

1 hour 3 hr 30 min

55 min 6 hours

55 min 5 hours

50 min 4 hr 30 min

50 min 5 hours

4 hr– 4 hr 5 min

1 hr 55 min– 2 hr

4 hr– 4 hr 5 min

13 Brioche

14 Gluten Free

15 Speciality

Speciality

Raisin

17 Rustic Scone

18 Bake only

1 Only ‘Light’ or ‘Medium’ available.

2 Only ‘Medium’ or ‘Dark’ available.

3 Can be set up to 9 hours, all others up to 13 hours.

4 There is a period of rise during the knead period.

5 There is a period of rest during the knead period.

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

—

——— —

——————

—

30 min

—

——

30 min–

1 hr 15 min

30 min–

1 hr 15 min

25–45 min

15–20 min 40–45 min 50–55 min

15–30 min

10 min

1 hr 25 min 50 min 3 hr 30 min

1 hr 50 min–

2 hr 45 min

1 hr 50 min–

2 hr 45 min

—

1 hr 50 min– 1 hr 55 min

55 min 4 hr 30 min

65 min 1 hr 15 min

30 min– 1 hr 30 min

Options Processes

Number

19 Basic

20 Basic Raisin

21 Savoury

22 Whole wheat

Whole wheat

Raisin

24 Rye

25 French

Rustic

Dough

Sourdough Sourdough

starter

28 Pizza

Size Crust

———

Timer

Rest Knead Rise Bake Tota l

30 min– 50 min

55 min– 1 hr 25 min

45 min– 60 min

40 min– 1 hr 45 min

0–40 min 45–55 min

15–30 min

25–30 min

15–25 min

approx. 10 min

10–20 min

——— — —

——

(Knead)

10–18 min

(Rise)

7–15 min

1 hr 10 min– 1 hr 30 min

1 hr 5 min– 1 hr 20 min

1 hr 30 min– 2 hr

—

——

1 hr 35 min– 2 hr 40 min

1 hr 5 min– 1 hr 35 min

24 hours

(Knead)

approx. 10 min

—

(Rise)

approx. 10 min

2 hr 20 min

3 hr 15 min

2 hours

3 hr 35 min

2 hr 30 min

24 hours

45 min

How to Use

29 Brioche

30 Speciality

Speciality

Raisin

32 Jam

33 Compote

———

30 min

30 min– 1 hr 5 min

25–45 min

15–30 min

———————

35 min

1 hr 10 min–

1 hr 55 min

1 hr 10 min–

1 hr 55 min

—

1 hr 50 min

2 hr 45 min

1 hr 30 min– 2 hr 30 min

1 hr– 1 hr 40 min

Baking Bread

Place the ingredients in the bread pan

Kneading blade

Turn to P. 29–32

for bread recipes

Yeast dispenser

Remove the bread pan and

set the kneading blade

➀

Twist the bread pan round.

➁

Remove the bread pan.

➂

Place the kneading

blade firmly into the shaft.

Check around the shaft and inside the kneading blade and ensure that they are clean. (P. 45)

•

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.

Place the measured ingredients

in the bread pan

➀

Place the dry ingredients except

dry yeast. (flour, sugar, salt, etc.)

• Flour must be weighed on scales.

➁

Pour in the water and any other

liquids.

➂

Wipe off any moisture and flour

from the outside of the bread pan.

➃

Place the bread pan inside

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

➄

Close the lid.

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

Baking bread with added ingredients (P. 14)

Clean and dry beforehand

➀

Open the dispenser lid.

➁

Place the ingredients.

➂

Close the lid.

Place the dry yeast in the yeast

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

into a 230–240 V socket

Set the programme and start Remove the bread

Select a bake menu

(The display shows when menu ‘1’ is selected.)

To change the size

Turn to P. 10 for menu, availability of size and crust.

To set the timere

e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next

morning. e Set the timer to ‘9:30’ (9 hours 30 minutes from now).

Current time Ready time

•

Pressing the pad once will advance the timer by 10 minutes (hold to advance more quickly).

•

Can be set up to 9 hours when using menu 10.

9hr 30min

from now

To change the crust colour

Press ‘Start’

Estimated time until the selected programme is complete

When ‘Start’ was pressed at first, menu 1 will start.

Turn off the power

when the bread is ready

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

Remove the bread

immediately,

Oven glove

Bread pan

allow to cool, for example, on a wire rack

Unplug (holding the

plug) after use

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

How to Use

When adding extra ingredients

Adding extra ingredients to bread or dough

By selecting a menu with Raisin (3, 4, 7, 16, 20, 21, 23 or 31), 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

e Place the extra ingredients in the raisin nut

dispenser and set the machine.

Correct Incorrect

e Do not overfill the raisin nut dispenser.

Dried fruits

Nuts

Seeds

Herbs

Bacon, salami, olive, dry tomato

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.

Sometimes oily ingredients may stick to the raisin nut

dispenser and not fall into the bread pan.

Cut the bacon and the salami into 1 cm cubes.

Cut the olive into 1»4.

Recommended to the course of Savoury.

Moist/viscous ingredients, soluble ingredients*

e 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.

Chop chocolate finely.

Cut the cheese into 1 cm cubes.

Recommended to the course of Savoury.

•

Follow the recipe for the quantities for each ingredient.

Baking Brioche

Bread flour 400 g Salt 1 tsp Sugar 3 tbsp

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

Powdered milk 2 tbsp Eggs (Medium) 2 (100 g) Water 180 mL Dry yeast 1½ tsp

* Butter for added later (Cut into 1–2 cm

cubes and keep in refrigerator)

•

For addition of ingredients with*, follow programming

instructions below.

50 g

70 g

Preparations (P. 12)

Select menu ‘13’

➀

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

➁

Set the kneading blade into the bread pan.

➂

Place the ingredients in the bread pan in the order listed in the recipe.

➃

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

Start the machine

The start light will come on.

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

How to Use

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’.

Add additional butter when the beep

sounds, then press ‘Start’ again

Complete placing the additional cubed butter while ‘ ’ is flashing.

After the Start pad is pressed

Display indicates remaining time until completion of the programme

Press ‘Stop’ and remove bread

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

The flashing start light will go off.

When adding extra ingredients such as raisins,

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

Even without pressing the Start pad, kneading

will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients.

Do not add butter after display shows remaining

time. (P. 49)

Baking Savoury

To cancel/stop once

started

(hold for more than 1 second)

Preparations (P. 12)

Select menu ‘4’

➀

Set the kneading blade into the bread pan.

➁

Place the ingredients in the bread pan in the order listed in the recipe.

➂

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

Start the machine

The start light will come on.

Remaining time until placing the extra ingredients is displayed, after the time

for placing is settled.

42, 3

Time until adding the extra ingredients * The above is for high-temperature case.

‘28’ is displayed in low-temperature case.

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