Panasonic SD-ZB2512KST User Manual

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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.

Add additional ingredients when the beep

sounds, then press ‘Start’ again

Complete placing the extra ingredients while ‘ ’ is flashing. Even without add extra ingredients and pressing the Start pad, ‘Knead’ and ‘Bake’ starts automatically after 5 min.

After the Start pad is pressed

Display indicates remaining time until completion of the programme * The above is for high-temperature case.

Remaining time is changed depending on the room temperature. Low-temperature: 3:00–3:03 High-temperature: 2:40–2:43

Turn to P. 30 for

bread recipes

For ingredients, use max. 100 g as size-M, 125 g

as size-L or 150 g as size-XL.

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 ingredients.

Do not add ingredients after display shows

remaining time. (P. 49)

Add automatically and manually extra ingredients

list Add automatically: Bacon, Olive, Green bean Add manually: Cheese, Chocolate (frozen),

Onions (finely diced)

How to Use

Press ‘Stop’ and remove bread

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

The flashing start light will go off.

Rustic Sourdough/Rustic Sourdough Dough

STAGE 1 Making Sourdough starter

Turn to P. 42 for

sourdough starter

recipe

To cancel/stop once

started

(hold for more than 1 second)

Lid

Remove the

Preparations (P. 12)

➀

Mix all the ingredients well in the sourdough cup.

(Remove the kneading blade)

➁

Put the lid on the sourdough cup.

➂

Place the sourdough cup in the bread pan.

➃

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

kneading blade. Sourdough starter spoon

Sourdough cup (Keep clean and use the sourdough starter only)

Two sourdough cups can be set at a time.

Bread pan

Select menu ‘27’

Start the machine

Estimated time until the selected programme is complete

The start light will come on.

Press ‘Stop’ and remove the sourdough

cup immediately

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

The flashing start light will go off.

Timer is not available on menu 27.

If you select a wrong menu, the sourdough cup

would be melted.

Do not take out the sourdough cup until the

programme is complete.

Store the sourdough starter in the refrigerator

If you leave the sourdough starter in the bread maker, fermenting power

decreases and the bread dose not rise.

Make sure to store it in the refrigerator, and use up all within 1 week.

(If the sourdough starter is stored in the freezer or at room temperature, fermenting power is lost.)

Do not mix the new sourdough starter and the old

sourdough starter.

If the sourdough starter is made well, it smells

sour and like alcohol. (When the room temperature is over 30°C, the sourdough starter goes bad.)

STAGE 2 Baking Rustic Sourdough

Turn to P. 32 for

bread recipes

To cancel/stop once

started

(hold for more than 1 second)

Preparations (P. 12)

Select menu ‘10’

➀

Set the kneading blade into the bread pan.

➁

Tip the sourdough starter in the bread pan.

➂

Place the ingredients in the bread pan in the following order:

bread flour ĺ salt ĺ water.

➃

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

➄

Place the dry yeast in the yeast dispenser.

Start the machine

Estimated time until the selected programme is complete

The start light will come on.

How to Use

When the room temperature is over 30°C, the

bread does not turn out well.

Press ‘Stop’ and remove bread

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

The flashing start light will go off.

Rustic Sourdough/Rustic Sourdough Dough

STAGE 2 Making Rustic Sourdough Dough

Turn to P. 35 for

dough recipes

To cancel/stop once

started

(hold for more than 1 second)

Preparations (P. 12)

Select menu ‘26’

➀

Set the kneading blade into the bread pan.

➁

Tip the sourdough starter in the bread pan.

➂

Place the ingredients in the bread pan in the following order:

bread flour ĺ salt ĺ water.

➃

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

➄

Place the dry yeast in the yeast dispenser.

Start the machine

Estimated time until the selected programme is complete

The start light will come on.

Timer is not available on Dough menus

(except menu 28).

Press ‘Stop’ and remove dough

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

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 Dough

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 35 for

dough recipes

Preparations (P. 12)

Select dough menu

(The display shows when menu ‘19’ is selected.)

Start the machine

➀

Place 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.

Estimated time until the selected programme is complete

The start light will come on.

Timer is not available on Dough menus

(except menu 28).

If you would like to add extra ingredients to your

dough, see P. 14.

For menus other than 27, 28, 32 and 33, a ‘Rest’

process will begin immediately after starting, followed by ‘Knead’ and ‘Rise’.

How to Use

Press ‘Stop’ and remove dough

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

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. 41 for

dough recipes

Preparations (P. 12)

Select menu ‘29’

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 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

Timer is not available on Dough menus

(except menu 28).

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’.

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 dough

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)

Shape the finished dough and allow it to rise for

the second time according to the recipe, then bake in the oven.

Making Savoury Dough

Turn to P. 35 for

dough recipes

To cancel/stop once

started

(hold for more than 1 second)

Preparations (P. 12)

Select menu ‘21’

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

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

‘58’ is displayed in low-temperature case.

The start light will come on.

42, 3

Timer is not available on Dough menus

(except menu 28).

How to Use

Add additional ingredients when the beep

sounds, then press ‘Start’ again

Complete placing the extra ingredients while ‘ ’ is flashing. Even without add extra ingredients and pressing the Start pad, ‘Knead’ and ‘Bake’ starts automatically after 5 min.

After the Start pad is pressed

Display indicates remaining time until completion of the programme * The above is for high-temperature case.

Remaining time is changed depending on the room temperature. Low-temperature: 1:20–1:22 High-temperature: 1:10–1:12

Press ‘Stop’ and remove dough

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

The flashing start light will go off.

For ingredients, use max. 100 g as size-M, 125 g

as size-L or 150 g as size-XL.

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 ingredients.

Do not add ingredients after display shows

remaining time. (P. 49)

See P. 17 for Add automatically and manually

extra ingredients list.

Shape the finished dough and allow it to rise for

the second time according to the recipe, then bake in the oven.

Baking Rustic Scone

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 32 for

bread recipes

Preparations (P. 12)

Select menu ‘17’

➀

Set the kneading blade into the bread pan.

➁

Place the ingredients in the bread pan in the following order:

mixture of eggs and milk ĺ yoghurt ĺ other ingredients.

➂

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

Start the machine

After 3 minutes

72, 4, 6

The Rustic Scone is different from a loaf using dry

yeast.

Timer is not available on menu 17.

(The Timer pad only sets the duration of the baking time.)

You can mix your favourite ingredients (Nuts,

Raisin, Chocolate chips, etc) and place them into the bread pan at the same time as the other ingredients. (Use max. 150 g for ingredients.)

Open the lid and scrape off the flour

within 3 minutes when the beep sounds

Bread pan

Rubber spatula

Press ‘Start’ again

Do not press ‘Stop’.

After 1 minute

Use the rubber spatula to avoid damaging the

bread pan with non-stick finish. Do not use the metal spatula.

After 3 minutes have passed in step 3, the beeps

sound and ‘Knead’ starts automatically.

Open the lid and scrape off the dough,

shape the surface of the dough within 3 minutes, when the beep sounds

Press ‘Start’ again

Estimated time until the selected programme is complete Display indicates remaining time until completion of the programme Remaining time: 1:11–1:05

Do not press ‘Stop’.

The start light will come on.

After 3 minutes have passed in step 5, the beeps

sound and ‘Bake’ starts automatically. (The surface of the rustic scone became uneven, because you did not shape the surface of the dough.)

Press ‘Stop’ when the machine beeps and the bar at ‘End’ flashes,

check that baking is complete, and remove the bread pan

The flashing start light will go off.

If baking is not complete e Do the following ➀–

(Additional cooking time can be made up to twice. Each time should be within 20 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

➀

Select menu ‘17’

➁

Set the baking time

➂

If you shake well and remove the rustic scone

from the bread pan, the rustic scone will be lose shape.

Be careful!

It’s hot!

To check whether baking is complete, insert a

skewer into the centre of the rustic scone – it is ready if there is no mixture stuck to the skewer when you remove it.

How to Use

Can be set up to 1–20 minutes.

➂

Start the machine

Baking Cake

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 43 for

cake recipe

•

Remove the kneading blade

Preparations➀ Prepare the ingredients according to the recipe.

➁

Line the bread pan with greaseproof paper

and pour in the mixed ingredients.

➂

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

into the socket.

Select menu ‘18’

Set the baking time

•

Line with greaseproof paper. (Cake or tea bread

will burn if directly touches the bread pan.)

Timer is not available on menu 18.

(The Timer pad only sets the duration of the baking time.)

Start the machine

Estimated time until the selected programme is complete

The start light will come on.

Press ‘Stop’ when the machine beeps and the bar at ‘End’ flashes,

check that baking is complete, and remove the bread pan

The flashing start light will go off.

If baking is not complete e 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.)

Be careful!

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. 44 for

jam recipes

Preparations➀ Prepare the ingredients according to the recipe.

➁

Put the kneading blade into the bread pan.

➂

Place the ingredients into the bread pan in the following order:

KDOIRIWKHIUXLWVĺKDOIRIWKHVXJDUĺUHPDLQGHURIIUXLWVĺUHPDLQGHURIVXJDU

➃

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

Select menu ‘32’

Set the cooking time

Start the machine

Estimated time until the selected programme is complete

The start light will come on.

Timer is not available on menu 32.

(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.

Depending on the type of pectin, it may be better

to increase or decrease the amount of it.

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 the jam to 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.

How to Use

Press ‘Stop’ and remove jam

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

The flashing start light will go off.

If the cooking is not complete e 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.

Making Compote

To cancel/stop once

started

(hold for more than 1 second)

Turn to P. 44 for

compote recipes

Preparations➀ Prepare the ingredients according to the recipe. (Remove the kneading blade.)

➁

Place the ingredients into the bread pan in the following order:

IUXLWVĺVXJDUĺOLTXLG

➂

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

Select menu ‘33’

Set the cooking time

Timer is not available on menu 33.

(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.

Start the machine

Estimated time until the selected programme is complete

The start light will come on.

Press ‘Stop’ and remove compote

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

The flashing start light will go off.

If the cooking is not complete e Repeat steps 1–3

Bread Recipes

•

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

•

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

•

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

•

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

•

When using ORGRAN for gluten free bread, always use chilled water.

[1 Basic] [2 Basic Rapid] [3 Basic Raisin]

(bread or brown flour)

: Timer can be used for recipes

with this symbol (4–13 hours)

Turn to P. 35–42 for

dough recipes

White Loaf

Menu ‘1’ (4hr)

MLXL

Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Water 290 mL 360 mL 420 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp

Garlic Herb Bread

Menu ‘1’ (4hr)

MLXL

Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Crushed garlic 1 tsp 2 tsp 2 tsp Fresh herbs, chopped 2 tbsp 3 tbsp 3 tbsp Water 290 mL 360 mL 420 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp

Cheese & Mustard Loaf

Menu ‘1’ (4hr)

MLXL

Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Mustard powder 1 tsp 2 tsp 3 tsp Cracked pepper ½ tsp 1 tsp 2 tsp Cheese ¼ cup ½ cup ¾ cup Worcestershire sauce 1 tbsp 2 tbsp 3 tbsp Water 280 mL 310 mL 370 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp

Rapid White Loaf

Menu ‘2’ (1hr 55min–2hr)

MLXL

Bread flour 420 g 520 g 620 g Salt 1½ tsp 2 tsp 2 tsp Powdered milk 1 tbsp 1½ tbsp 2 tbsp Sugar 1 tbsp 2 tbsp 2 tbsp Butter 15 g 20 g 25 g Water 290 mL 360 mL 430 mL Dry yeast 1½ tsp 2¼ tsp 2¼ tsp

Kumara Bread

Menu ‘1’ (4hr)

MLXL

Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Butter 15 g 20 g 25 g Mashed kumara ѿFXS ½ cup ҀFXS Honey 1 tbsp 1 tbsp 1 tbsp Cinnamon ½ tsp 1 tsp 2 tsp Water 290 mL 340 mL 390 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp

Mexican Chilli Loaf

Menu ‘1’ (4hr)

MLXL

Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Chilli powder ¼ tsp ½ tsp 1 tsp Tomato paste 2 tsp 1 tbsp 2 tbsp Corn, cooked 2 tbsp ¼ cup ½ cup Cumin ½ tsp 1 tsp 2 tsp Oregano ½ tsp 1 tsp 2 tsp Water 280 mL 330 mL 380 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp

How to Use Recipes

Curry & Onion Loaf

Menu ‘1’ (4hr)

MLXL

Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Curry powder 2 tsp 1 tbsp 2 tbsp Onion flakes 2 tsp 1 tbsp 1¼ tbsp Water 290 mL 360 mL 420 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp

Rosemary & Pinenuts Loaf

Menu ‘3’ (4hr)

Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Rosemary 1 tbsp 2 tbsp 3 tbsp Water 290 mL 360 mL 420 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp * Pinenuts 2 tbsp 3 tbsp 4 tbsp

•

For addition of ingredients with*, see the instructions on P. 14.

MLXL

Bread Recipes

[4 Savoury]

(bread flour)

: Timer can be used for recipes

with this symbol (4–13 hours)

Banana Cinnamon Loaf

Menu ‘3’ (4hr)

Bread flour 420 g 520 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Butter 15 g 20 g 25 g Cinnamon ½ tsp 1 tsp 2 tsp Honey 2 tsp 1 tbsp 1½ tbsp Water 290 mL 360 mL 420 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp * Banana chips,

chopped

MLXL

2 tbsp ¼ cup ½ cup

620 g

Bacon & Cheese

Menu ‘4’ (4hr)

Bread flour 420 g 520 g 600 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Water 290 mL 360 mL 410 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp * Bacon, cooked 50 g 65 g 75 g * Cheese, 1 cm 50 g 60 g 75 g

MLXL

Dried Tomato, Cheese & Tomato Juice

Menu ‘4’ (4hr)

Bread flour 420 g 520 g 600 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Water 145 mL 180 mL 200 mL Tomato juice 145 mL 180 mL 210 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp * Dried tomatoes 30 g 40 g 50 g * Cheese, cut into

1 cm cubes

MLXL

70 g 85 g 100 g

Chocolate Nut Bread

Menu ‘3’ (4hr)

MLXL

Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Choc bits 2 tbsp ¼ cup ½ cup Cocoa ½ tsp 1 tsp 2 tsp Water 300 mL 360 mL 430 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp * Mixed chopped nuts 2 tbsp ¼ cup ½ cup

Mix Olive

Menu ‘4’ (4hr)

MLXL

Bread flour 420 g 520 g 600 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Water 290 mL 360 mL 410 mL Dry yeast 1¼ tsp 1½ tsp 1½ tsp * Mix olive 100 g 125 g 150 g

[5 Whole wheat] [6 Whole wheat

Rapid]

[7 Whole wheat

Raisin]

(wholemeal flour)

: Timer can be used for recipes

with this symbol (5–13 hours)

Wholemeal Loaf 75%

Menu ‘5’ (5hr)

MLXL

Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Water 300 mL 360 mL 420 mL Bread improver, optional ¼ t sp ½ tsp ½ tsp Dry yeast 1¼ tsp 1½ tsp 1¾ tsp

Rapid Wholemeal Loaf 75%

Menu ‘6’ (3hr)

MLXL

Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1½ tsp 2 tsp 2 tsp Powdered milk 1 tbsp 1 tbsp 1½ tbsp Sugar ½ tbsp 1 tbsp 2 tbsp Butter 15 g 20 g 25 g Water 300 mL 350 mL 420 mL Bread improver, optional ¼ t sp ½ tsp ½ tsp Dry yeast 1½ tsp 2 tsp 2¼ tsp

Wholemeal Loaf 50%

Menu ‘5’ (5hr)

Whole wheat flour 200 g 250 g 300 g Bread flour 200 g 250 g 300 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Water 300 mL 360 mL 420 mL Bread improver, optional ¼ t sp ½ tsp ½ tsp Dry yeast 1¼ tsp 1½ tsp 1¾ tsp

MLXL

Rosemary & Thyme Loaf

Menu ‘5’ (5hr)

Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Rosemary 1 tbsp 2 tbsp 3 tbsp Thyme 1 tbsp 2 tbsp 3 tbsp Water 300 mL 360 mL 420 mL Bread improver, optional ¼ t sp ½ tsp ½ tsp Dry yeast 1¼ tsp 1½ tsp 1¾ tsp

•

For addition of ingredients with*, see the instructions on P. 14.

MLXL

Sesame & Bran Loaf

Menu ‘5’ (5hr)

MLXL

Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Unprocessed bran 2 tbsp ¼ cup ½ cup Sesame seeds 2 tsp 1 tbsp 2 tbsp Golden syrup 2 tsp 1 tbsp 1½ tbsp Water 300 mL 360 mL 420 mL Bread improver, optional ¼ t sp ½ tsp ½ tsp Dry yeast 1¼ tsp 1½ tsp 1¾ tsp

Orange Poppyseed Loaf

Menu ‘5’ (5hr)

MLXL

Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Sugar 1 tbsp 1 tbsp 1½ tbsp Butter 15 g 20 g 25 g Orange rind 1 tbsp 2 tbsp 3 tbsp Poppy seeds 2 tbsp ¼ cup ½ cup Water 300 mL 360 mL 420 mL Bread improver, optional ¼ t sp ½ tsp ½ tsp Dry yeast 1¼ tsp 1½ tsp 1¾ tsp

[8 Rye]

(rye flour)

Remember to use the rye

kneading blade for all these recipes.

The Raisin nut dispenser

does not operate on the Rye programme.

Put any additional ingredients

directly into the bread pan at the start.

O As a result of the consistency

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

Due to their consistency, the

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

: Timer can be used for recipes

with this symbol (3 hours 30 minutes–13 hours)

Date & Nut Loaf

Menu ‘7’ (5hr)

MLXL

Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 1½ tbsp 1¾ tbsp Butter 15 g 20 g 25 g Chopped dates ¼ cup ѿFXS ½ cup Water 300 mL 360 mL 420 mL Bread improver, optional ¼ t sp ½ tsp ½ tsp Dry yeast 1¼ tsp 1½ tsp 1¾ tsp * Chopped walnuts ¼ cup ѿFXS ½ cup

Rye 100%

Menu ‘8’ (3hr 30min)

Rye flour 500 g Sugar 2 tsp Oil 3 tbsp Salt 2 tsp Water 380 mL Dry yeast 3 tsp

Mixed Grain Bread

Menu ‘7’ (5hr)

Whole wheat flour 80 g 100 g 150 g Bread flour 250 g 300 g 350 g Oatmeal 40 g 50 g 50 g Buckwheat groats 40 g 50 g 50 g Cornmeal 20 g 30 g 30 g Whole linseed 2 tsp 1 tbsp 1½ tbsp Brown sugar 1 tbsp 1 tbsp 1½ tbsp Butter 20 g 25 g 25 g Powdered milk 1½ tbsp 2 tbsp 2 tbsp Salt 1 tsp 2 tsp 2 tsp Water 300 mL 370 mL 450 mL Dry yeast 1¼ tsp 1½ tsp 1¾ tsp * Toasted sunflower

seed

MLXL

2 tsp 1 tbsp 1½ tbsp

Rye and Wholemeal

Menu ‘8’ (3hr 30min)

Rye flour 250 g Whole wheat flour 250 g Sugar 2 tsp Oil 2 tbsp Salt 2 tsp Water 380 mL Dry yeast 2½ tsp

Recipes

[9 French]

(bread flour/wholemeal flour)

Make bread with a crispy crust and texture.

: Timer can be used for recipes

with this symbol (6–13 hours)

French Bread

Menu ‘9’ (6hr)

Bread flour 420 g Salt 1½ tsp Butter 5 g Water 310 mL Dry yeast 1¼ tsp

Tarragon & Thyme

Menu ‘9’ (6hr)

Bread flour 420 g Salt 1½ tsp Butter 5 g Tarragon 1 tbsp Thyme 1 tbsp Water 310 mL Dry yeast 1¼ tsp

•

For addition of ingredients with*, see the instructions on P. 14.

Bread Recipes

[

10 Rustic Sourdough

: Timer can be used for recipes

with this symbol (5–9 hours)

]

[11 Italian]

(bread flour)

Make light bread for enjoying with pasta, etc.

The Raisin nut dispenser does not

operate on the Italian programme.

Put any additional ingredients

directly into the bread pan at the start.

: Timer can be used for recipes

with this symbol (4 hours 30 minutes–13 hours)

[12 Sandwich]

Make bread with a soft crust and texture.

: Timer can be used for recipes

with this symbol (5–13 hours)

Rustic Sourdough

Stage 1 Sourdough starter: Menu ‘27’ (24hr)

Turn to P. 18 and P. 42 for the sourdough starter recipe.

Stage 2: Menu ‘10’ (5hr)

Bread flour 400 g Salt 1 tsp Water Dry yeast ¾ tsp

Italian Bread

Menu ‘11’ (4hr 30min)

Bread flour 400 g Salt 1½ tsp Olive oil 1 tbsp Water 260 mL Dry yeast 1 tsp

150 mL

Herb Bread

Menu ‘11’ (4hr 30min)

Bread flour 400 g Salt 1½ tsp Olive oil 1 tbsp Basil 1 tbsp Water 260 mL Dry yeast 1 tsp

Basic Sandwich Bread

Menu ‘12’ (5hr)

Bread flour 420 g Salt 1¼ tsp Powdered milk 2 tsp Sugar 2½ tsp Butter 15 g Water 315 mL Dry yeast 1¼ tsp

Sundried Tomato and Parmesan

Menu ‘11’ (4hr 30min)

Bread flour 400 g Sugar 1 tsp Salt ½ tsp Parmesan Cheese, grated Sundried Tomatoes in oil, chopped Water 270 mL Dry yeast 1 tsp

50 g

75 g

Whole Wheat Sandwich Bread

Menu ‘12’ (5hr)

Whole wheat flour 320 g Bread flour 100 g Salt 1¼ tsp Powdered milk 2 tsp Sugar 2½ tsp Butter 15 g Water 315 mL Bread improver, optional ¼ tsp Dry yeast 1¼ tsp

[13 Brioche]

[15 Speciality] [16 Speciality Raisin]

: Timer can be used for recipes

with this symbol (4 hours 30 minutes–13 hours)

[17 Rustic Scone]

Basic Brioche

Menu ‘13’ (3hr 30min)

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)

50 g

70 g

Spelt White Bread

Menu ‘15’ (4hr 30min)

Spelt white flour 400 g 500 g 600 g Salt 1¼ tsp 1½ tsp 1¾ tsp Sugar 1½ tsp 2 tsp 2 tsp Butter 10 g 20 g 25 g Water 250 mL 310 mL 360 mL Dry yeast 1¼ tsp 1½ tsp 1¾ tsp

MLXL

Rustic Scone

Menu ‘17’ (1hr 15min)

Bread flour 360 g Butter (Cut into 1 cm cubes) 60 g Egg 2

Milk

Yoghurt 60 g Salt ½ tsp Sugar 40 g Baking powder 10 g

160 g (mixture of eggs and milk)

Pannettone

Menu ‘13’ (3hr 30min)

Bread flour 400 g Sugar 4 tbsp Salt 1 tsp Butter (Cut into 2 cm cubes and keep in refrigerator) Egg medium (beaten) 2 (100 g) Milk 200 mL Dry yeast 1¾ tsp * Additional Butter (Cut into 1–2 cm cubes

and keep in refrigerator)

* Orange Peel; Chopped Finely 50 g * Brown Saltana 50 g * Dried Black Currant 50 g

50 g

70 g

Rye and Spelt

Menu ‘15’ (4hr 30min)

Spelt white flour 275 g 350 g 425 g Rye flour 125 g 150 g 175 g Salt 1¼ tsp 1½ tsp 1¾ tsp Sugar 1½ tsp 2 tsp 2 tsp Butter 5 g 10 g 10 g Plain yoghurt 120 g 150 g 180 g Water 140 mL 180 mL 200 mL Dry yeast 1¼ tsp 1½ tsp 1¾ tsp

•

For addition of ingredients with*, see the instructions on P. 14.

MLXL

Gluten Free Recipes

[2 Basic Rapid] [14 Gluten Free]

(gluten free bread mix / wheat free bread mix)

: Timer cannot be used

The raisin nut dispenser does

not operate on the Gluten Free programme.

Put any additional ingredients

directly into the bread pan at the start.

You can bake gluten free cakes

following our recipes on P. 43 by substituting gluten free plain flour for standard plain flour. If self-raising flour is required also add 1 tsp of gluten free baking powder.

You can purchase gluten free

bread mix at:

•

Pharmacies

•

Health food shops

•

Major supermarkets

Note

Making gluten free bread is very

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

Please consult flour

manufacturers for detailed information.

As a result of consistency some

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

Before making gluten free bread

Consult your doctor and follow the guidelines below!

If you make gluten free bread as part of dietary therapy, it is important that you avoid crosscontamination with flour that does contain gluten. Please take particular care when washing the bread pan and the kneading blade, etc.

It is made differently to other types of bread!

The order of putting in ingredients is different

Please put in the ingredients in the following order so that the gluten free bread mix is well mixed. (The wrong order may result in poor rising) e Water, salt, fat e gluten free bread mix e dry yeast

The outcome differs depending on the type of flour

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

Wheat and gluten free bread

Menu ‘14’ (1hr 50min)

Water (chilled) Vagetable oil 3 tbsp ORGRAN Easy Bake bread mix 450 g

450 mL

If kneading blade becomes embedded in bread

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

Consume within two days

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

Recipes

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

NATURAL FOODS

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

Gluten Free Recipes

Gluten free bread on Basic programme

Menu ‘2’–‘XL’ Size–‘Dark’ Crust (2hr)

Yeasted plain gluten free loaf

Water Oil (Canola/Sunflower) Egg (Medium) White vinegar (not malt) Brown rice flour White rice flour Arrowroot or tapioca flour Besan (chick pea) flour or soya flour White or brown rice flour Salt Sugar Xantan gum Dry yeast (not rapid rise)

430–450 mL

ѿFXS

3 1 tsp 1 cup 1 cup 1 cup ½ cup ½ cup 1–1½ tsp 2 tbsp 1 tbsp 2 tsp

Yeasted fruit gluten free loaf

Yeasted plan gluten free loaf (above) one batch Brown sugar 3 tbsp Cinnamon 1 tsp Dried fruit 1 cup

Yeasted cheese gluten free loaf

Yeasted plan gluten free loaf (above) one batch Grated cheese 1 cup

Important Notes:

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

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

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

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

Yeasted seeded gluten free loaf

Yeasted plan gluten free loaf (above)

Seed mixture 3 tbsp

one batch * Water 450–480 mL

Dough Recipes

Rolls

Select one of the following recipes and follow the method below.

[19 Basic] [20 Basic Raisin] [21 Savoury] [22 Whole wheat] [23 Whole wheat Raisin] [24 Rye] [25 French] [26 Rustic Sourdough] [27 Sourdough starter] [28 Pizza] [29 Brioche] [30 Speciality]

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

: Timer cannot be used (except pizza)

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

The maximum load of the Bread Maker is 600 g.

Dough recipes using 300 g of flour may be doubled.

When the DOUGH programme has completed its operation, you may find that the

prepared dough is easier to shape if it is tipped onto a lightly floured board before handling.

Example – making plain bread rolls

➀

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

Rolls

3 4

Basic Dough

Menu ‘19’ (2hr 20min)

Bread flour 475 g Salt 2 tsp Powdered milk 3 tbsp Sugar 1¾ tbsp Butter 45 g Water 300 mL Dry yeast 2 tsp

Savoury Dough

Menu ‘21’ (2hr 20min)

Bread flour 520 g Salt 2 tsp Powdered milk 1½ tbsp Sugar 1 tbsp Butter 20 g Water 350 mL Dry yeast 1½ tsp * Bacon, cooked 65 g * Cheese, 1 cm 60 g

Shape dough.

Place onto a greased baking tray and

allow to prove until doubled in size.

Brush with beaten egg.

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until golden brown.

Recipes

Knot

Hedgehogs

Raisins

(Coat with a beaten egg)

➁

Proving Most recipes require the dough to be left to prove i.e. to be left to rise after shaping, before the final baking. Generally the dough should be left to prove in a warm place (at

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Approximate proving time-Rolls 30–50 minutes, Whole

breads 50 minutes.

To prevent a hard dry skin forming, cover the dough with

a large polythene bag or cover with lightly oiled cling film.

➂

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

Wholemeal Dough 75%

Menu ‘22’ (3hr 15min)

Whole wheat flour 370 g Bread flour 125 g Salt 2 tsp Powdered milk 1½ tbsp Sugar 1 tbsp Butter 20 g Water 360 mL Bread improver, optional ½ tsp Dry yeast 2 tsp

Rustic Sourdough Dough (Standard)

Stage 1 Sourdough starter: Menu ‘27’ (24hr)

Turn to P. 18 and P. 42 for the sourdough starter recipe.

Stage 2: Menu ‘26’ (2hr 30min)

Bread flour 400 g Salt 1 tsp Water 150 mL Dry yeast ¾ tsp

Rustic Sourdough Dough (Rye)

Stage 1 Sourdough starter: Menu ‘27’ (24hr)

Turn to P. 18 and P. 42 for the sourdough starter recipe.

Stage 2: Menu ‘26’ (2hr 30min)

Bread flour 360 g Rye flour 40 g Salt 1 tsp Water 150 mL Dry yeast ¾ tsp

•

For addition of ingredients with*, see the instructions on P. 14.

Dough Recipes

Croissants

Menu ‘19’ (2hr 20min)

Bread flour 475 g Salt 2 tsp Powdered milk 3 tbsp Sugar ¼ cup Butter 30 g Water 300 mL Dry yeast 2 tsp Butter, chilled for folding in the dough 250 g

Method:

Roll 250 g of chilled butter between two sheets of plastic wrap into a rectangle (17 × 25 cm). Chill at least 1 hour.

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

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

Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the centre third.

Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20–30 minutes.

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

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

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

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

in size.

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

Doughnuts

Use Basic Dough recipe on P. 35.

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

Place on a lightly floured surface. Cover with a plastic wrap and leave to rise for 20 minutes.

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

Leave to rise at 30°C for 30 minutes.

Deep fry the doughnuts until golden brown.

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

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

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

Cut each square diagonally to form two triangles.

Hot Cross Buns

Menu ‘20’ (2hr 20min)

Bread flour 475 g Salt 2 tsp Powdered milk 3 tbsp Sugar 1¾ tbsp Butter 45 g Orange rind 1 tbsp Mixed sprice 1 tbsp Water 260 mL Egg, medium 1 Dry yeast 2 tsp * Mixed Dried fruit 1 cup

Method:

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

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

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

Put the crosses on the dough

Crosses

Flour ½ cup Oil 2 tbsp Water to mix

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

Olive & Rosemary Rolls

Menu ‘20’ (2hr 20min)

Bread flour 450 g Salt 1 tsp Powdered milk 2 tbsp Sugar 1 tsp Olive oil 1 tbsp Fresh rosemary, chopped 1 tbsp Water 260 mL Dry yeast 2 tsp * Pitted black olives, quartered 50 g

Method:

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

refrigerator.

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

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

Brush with beaten egg and sprinkle with seeds.

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

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

Glaze

Milk 3 tbsp Castor sugar 3 tbsp

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

Recipes

•

For addition of ingredients with*, see the instructions on P. 14.

Dough Recipes

Swedish Tea Ring

Menu ‘19’ (2hr 20min)

Bread flour 450 g Salt 1 tsp Powdered milk 3 tbsp Sugar 4 tbsp Butter 50 g Water 230 mL Dry yeast 2 tsp

Method:

Filling

Melted butter 2 tsp Cinnamon 2 tsp Brown sugar ½ cup

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

Brush over surface of the dough with melted butter.

Mix cinnamon and brown sugar and sprinkle over butter.

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

Press edges firmly underneath.

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

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

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

Brush with beaten egg.

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

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

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

Sundried Tomato & Basil Rolls

Menu ‘20’ (2hr 20min)

Bread flour 450 g Salt 1 tsp Sugar 1 tsp Olive oil 1 tbsp Fresh basil, chopped 2 tbsp Grated parmesan cheese 2 tbsp Water 250 mL Dry yeast 2 tsp * Sundried tomatoes, chopped ¼ cup

Method:

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

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

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

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

•

For addition of ingredients with*, see the instructions on P. 14.

Bagels

Menu ‘19’ (2hr 20min)

Bread flour 450 g Salt 1 tsp Powdered milk 2 tbsp Sugar 1 tbsp Butter or oil Water 250 mL Dry yeast 2 tsp

Method:

Divide dough into 12–16 equal portions.

2 tbsp

Roll each portion into a log approximately 20 cm long.

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

in a warm place (30–35°C) for 30 minutes.

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

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

Brush with the beaten egg and sprinkle over seeds.

Bake at 200°C for 20–30 minutes.

Whole Wheat Raisin Rolls

Menu ‘23’ (3hr 15min)

Bread flour 200 g Whole wheat flour 200 g Salt 2 tsp Powdered milk ѿWEVS Sugar 1 tsp Butter 20 g Cinnamon 1 tbsp Water 280 mL Bread improver, optional ¼ tsp Dry yeast 1½ tsp * Raisins ѿFXS

Method:

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

(Follow instructions on P. 35.)

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

size.

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

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

Recipes

•

For addition of ingredients with*, see the instructions on P. 14.

Dough Recipes

Sunflower & Kibblewheat Rolls

Menu ‘22’ (3hr 15min)

Bread flour 225 g Whole wheat flour 225 g Salt 1 tsp Powdered milk Sugar 1 tsp Butter 25 g Sunflower seeds ¼ cup Kibbled wheat ¼ cup Water 300 mL Bread improver, optional ¼ tsp Dry yeast 2 tsp

Method:

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

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

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

2 tbsp

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

Rye & White Rolls

Stage 1 Culture: Menu ‘28’ (45min)

Bread flour 75 g Rye flour 150 g Water 200 mL Dry yeast 1 tsp

Stage 2: Menu ‘24’ (2hr)

Rye flour 150 g Bread flour 100 g Sugar 2 tsp oil 3 tbsp Salt 2 tsp Water 60 mL Dry yeast 1¼ tsp

Method:

Put all culture ingredients in the bread pan and select menu

28.

• Use kneading blade (rye bread).

Turn off at the stop pad after 15 minutes.

(12 hours later)

Add all ingredients listed in stage 2 and select menu 24.

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

Place on a greased baking tray and sprinkle with flour.

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until doubled in size.

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10–15 minutes or until golden brown.

French Bread

Menu ‘25’ (3hr 35min)

Bread flour 475 g Salt 2 tsp Sugar 2 tsp Butter 10 g Water 290 mL Dry yeast 2 tsp

Method:

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

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

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

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

Place on a greased baking tray. With a sharp knife, make 3 or 4 diagonal cuts about ½ cm deep across top of the

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Brush with beaten egg white, sprinkle with poppy seeds.

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

Brioche Dough (Chocolate Chip Brioche Roll)

; for 12 rolls Menu ‘29’ (1hr 50min)

Bread flour 400 g Sugar 4 tbsp Salt 1½ tsp Butter (Cut into 2 cm cubes and keep in refrigerator) Egg (beaten) 3 (150 g) Milk 90 mL Rum (Dark) 15 mL (1 tbsp) Dry yeast 1¾ tsp * Additional Butter (Cut into 1–2 cm cubes

and keep in refrigerator)

Optional Ingredients

Chocolate chips 120 g

• For addition of ingredients with*, follow programming instructions on P. 22.

Method:

Press the dough lightly to remove the gas.

70 g

50 g

Shape it round and wrap it with plastic wrap. Then rest it in the refrigerator for 20 minutes.

When you like to add chocolate chips, follow below

instructions. (Optional)

• Roll the dough to 25 × 30 cm (10’’×12’’)

• Sprinkle chocolate chips and fold the bottom one third up and the top one third down. Then fold it in half.

• Rest the dough in the room temperature for 10 minutes again. (Do not dry it .)

Press the dough lightly to remove the gas again, and divide it into 12 rolls.

Rest the dough in the room temperature for 10–15 minutes. (Do not dry it out.)

Shape the dough and place them on a greased baking tray

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Recipes

Dough Recipes

Spelt Table Roll

; for 8 rolls Menu ‘30’ (2hr 45min)

Spelt White Flour 500 g Sugar 1½ tsp Salt 1½ tsp Butter 10 g Water* 280 mL Dry yeast 2 tsp

* If in a hot room, use chilled water

Method:

Divide dough into 8 rolls and rest them for 15 minutes.

Shape the dough into rolls.

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until doubled in size. (approx. 40 minutes.)

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Pizza

Menu ‘28’ (45min)

Bread flour 475 g Salt 1 tsp Powdered milk 1 tbsp Sugar 1¾ tbsp Olive oil 2 tbsp Water 300 mL Dry yeast 1 tsp

Focaccia

Menu ‘28’ (45min)

Bread flour 475 g Salt 2 tsp Powdered milk 2 tbsp Sugar 2 tbsp Olive oil 2 tbsp Water 300 mL Dry yeast 2 tsp

Method:

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

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

of the dough.

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

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

Topping

Olive oil 2 tbsp Salt ½ tsp Dried basil 1 tsp Dried rosemary 1 tsp Dried thyme 1 tsp

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

Method:

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

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

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

Leave to rise at room temperature for 15 minutes.

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

onions, pepperoni, cooked sausage, capsicum or olives.

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

Sourdough Starter Recipe

Sourdough Starter

Menu ‘27’ (24hr)

The amount for a sourdough cup

Rye flour 80 g Salt ½ tsp Yoghurt 60 g Water (20°C) 80 mL Dry yeast (use the sourdough starter spoon)

1 (0.1 g)

Cake Recipes

[18 Bake only]

Bake cakes and teabreads.

: Timer cannot be used

Use menu 18 for these recipes.

This menu is not suitable for all

types of cake, such as Victoria sandwich or those that require going into a hot oven.

Always use our tablespoon and

teaspoon measure in these recipes.

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

➀

Mix the ingredients in a bowl.

➁

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

•

Make sure that the kneading

blade is removed from the pan before the cake mixture is added.

•

Ensure that the cake mixture

is kept inside the baking parchment.

➂

Set the bread maker. (P. 26)

•

The maximum baking time is

1 hour 30 minutes.

Butter Cake

Menu ‘18’ (50min)

Butter 100 g Sugar 100 g Egg, medium 2 Plain flour 275 g Baking powder 2½ tsp Milk 90 mL Vanilla essence 1 tsp

Fruit & Walnut Cake

Menu ‘18’ (50min)

Butter 90 g Brown Sugar ¾ cup Egg, medium 2 Whole wheat flour 150 g Baking powder ½ tsp Cinnamon ½ tsp Nutmeg ½ tsp Milk ѿFXS Raisins ½ cup Sultanas ½ cup Walnuts chopped ½ cup

Chocolate Cake

Menu ‘18’ (50min)

Butter 100 g Sugar 100 g Egg, medium 2 Plain flour 275 g Cocoa 30 g Baking powder 2½ tsp Milk 90 mL Vanilla essence 1 tsp

Method:

Sift flour into a bowl.

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

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

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

Add remaining ingredients.

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

baking parchment. Pour the mixture into the bread pan.

Select menu 18 and enter 50 minutes on the timer.

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

and enter a further 5–10 minutes on the timer.

Banana Yoghurt Tea Bread

Menu ‘18’ (55min)

Plain flour 200 g Baking powder 2 tsp Baking soda ½ tsp Brown sugar ½ cup Egg, medium 2 Plain yoghurt ¼ cup Bananas, mashed 2 Butter, melted 50 g

Method:

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

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

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

quickly and lightly.

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

baking parchment. Pour the mixture into the bread pan.

Select menu 18 and enter 55 minutes on the timer.

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

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

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

from the bread pan and allowing to cool.

Recipes

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

from the bread pan and allowing to cool.

Jam Recipes Compote Recipes

[32 Jam]

Jam setter can be used instead of pectin.

Depending on the type of pectin, it may be better to increase or decrease the

amount.

Strawberry Jam

Menu ‘32’ (1hr 40min)

Strawberries, finely chopped 600 g Sugar 400 g Powdered Pectin 13 g (4 tsp)

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 32 and enter 1 hour 40 minutes on the timer.

Blueberry Jam

Menu ‘32’ (1hr 50min)

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.

Select menu 32 and enter 1 hour 50 minutes on the timer.

Peach Melba

Menu ‘32’ (1hr 40min)

Peaches, finely chopped 500 g Raspberries 200 g Sugar 300 g Powdered Pectin 8 g (2¼ tsp)

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 32 and enter 1 hour 40 minutes on the timer.

Frozen Berry Jam

Menu ‘32’ (1hr 40min)

Frozen Mixed Berries 700 g Sugar 400 g Powdered Pectin 10 g (3 tsp)

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 32 and enter 1 hour 40 minutes on the timer.

[33 Compote]

Spiced Apple Compote

Menu ‘33’ (1hr 20min)

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.

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 33 and enter 1 hour 20 minutes on the timer.

Stir after cooking is completed.

Mixed Berry Compote

Menu ‘33’ (1hr)

Mixed Berries E.g. Strawberries, Raspberries, Blueberries Sugar 75 g Water 2 tbsp

Remove the kneading blade from the bread pan.

800 g

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 33 and enter 1 hour on the timer.

Stir after cooking is completed.

Apple sauce

Menu ‘33’ (1hr 20min)

Cooking apples, peeled, cored and diced 1000 g Water 2 tbsp

Remove the kneading blade from the bread pan.

Place the apple in the bread pan. Pour water over ingredients.

Select menu 33 and enter 1 hour 20 minutes on the timer.

Stir after cooking is completed.

Peach in Vanilla Syrup

Menu ‘33’ (1hr)

Peaches, stone removed and cut into ½ 1000 g Sugar 100 g Vanilla Pod ½ Water 125 mL

Remove the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above. Pour water over ingredients.

Select menu 33 and enter 1 hour on the timer.

When cooking is complete, remove the peaches with a slotted spoon. Carefully pour the syrup over the fruit. Leave to cool.

Care & Cleaning

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

To avoid damaging your Bread Maker...

z Do not use anything abrasive!

(cleansers, scouring pads etc)

Do not wash any part of your

Bread Maker in the dishwasher!

Do not use benzine, thinners, alcohol, or bleach!

After rinsing the washable parts, wipe with cloth.

Always keep the Bread Maker parts clean and dry.

Bread pan & kneading blade

Remove any leftover dough, and wash with water.

Lid

Wipe with a damp cloth

Steam vent

Wipe with a damp cloth

If it is difficult to remove the kneading blade,

soak in warm water for 5–10 minutes. Do not submerge the bread pan in water.

Measuring spoon & sourdough starter spoon

Wash with water.

Sourdough cups

Wash well with kitchen detergent and dry to prevent bacteria growth.

Body

Wipe with a damp cloth

Wipe gently to avoid

damaging the temperature sensor.

Recipes How to Clean

Temperature sensor

Not dishwasher safe

•

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

Care & Cleaning

Dispenser lid

Remove and wash with water.

Raise the dispenser lid to an

angle of approximately 75 degrees. Align the connections and pull towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has cooled down first, because it will be very hot immediately after use)

Take care not to damage or pull the seal. (Damage

could lead to leakage of steam, condensation, or deformation)

Seal

Wipe with dry cloth when it is wet.

Yeast dispenser

Wipe with a damp cloth and dry naturally.

If wipe with a dry cloth, dry yeast will not drop into the bread pan

due to static.

Raisin nut dispenser

Remove and wash with water.

Wash after each use to remove any residue.

To protect the non-stick finish

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

• Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan. When you have hard time taking out the bread from the bread pan, see P. 49.

•

Ensure that the kneading blade is not embedded in the bread loaf before slicing it.

If it is embedded, wait for the loaf to cool and remove it. (Do not use hard or sharp utensils such as a knife or a fork.) Be careful not to get burns as the kneading blade may still be hot.

•

Use the soft sponge when cleaning the bread pan and the kneading blade.

Do not use anything abrasive such as cleansers or scouring pads.

Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage

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

Troubleshooting

Before calling for service, please check through this section.

Problem Cause e Action

[All bread]

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

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

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

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

My bread does not rise

The top of my bread is uneven

e Stronger flour with higher protein content absorbs more water than others, so try adding an

extra 10–20 mL of water.

You are not using the right type of yeast.

Use a dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on it. This type does not require pre-fermentation.

You are not using enough yeast, or your yeast is old. Make sure yeast sachets not open for

longer than 48 hours.

e Use the measuring spoon provided. Check the yeast’s expiry date. (Keep in refrigerator)

The yeast has touched the liquid before kneading.

e Check that you have put in the ingredients in the correct order according to the instructions.

(P. 12)

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

e Check the recipe and measure out the correct amounts using the measuring spoon provided. e Check that salt and sugar is not included in other ingredients.

[Speciality bread]

Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour

were used.

e The spelt flour should be up to 60% of the entire flour when you use more than two kinds of

flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and buckwheat flour should be up to 20% of the entire flour.

My bread is full of air holes

My bread seems to have collapsed after rising.

My bread has risen too much.

Why is my bread pale and sticky?

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

You have used too much yeast.

e Check the recipe and measure out the correct amount using the measuring spoon provided.

You have used too much liquid.

e Some types of flour absorb more water than others, so try using 10–20 mL less water.

The quality of your flour isn’t very good.

e Try using a different brand of flour.

You have used too much liquid.

e Try using 10–20 mL less water.

You have used too much yeast/water.

e Check the recipe and measure out the correct amount using the measuring spoon (yeast)/

sourdough cup (water) provided.



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

You have not used enough flour.

e Carefully weigh the flour using scales.

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

e Use the measuring spoon provided. Check the yeast’s expiry date. (Keep in refrigerator)

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

e The machine switches off if it is stopped for more than 10 minutes. You will need to remove

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

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

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

sourdough cup provided for liquids.

How to Clean Troubleshooting

Why has my bread not mixed properly?

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

e Make sure the kneading blade is in the bread pan before you put in the ingredients.

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

e The machine switches off if it is stopped for more than 10 minutes. You might be able to start

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

Troubleshooting

Before calling for service, please check through this section.

Problem Cause e Action

The dough menu was selected.

e The dough menu does not include a baking process.

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

e The machine switches off if it is stopped for more than 10 minutes. You can try baking the

dough in your oven if it has risen and proved.

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

My bread has not been baked.

Dough leaks out of the bottom of the bread pan.

This only happens when the unit is overloaded and excessive force is applied to the motor.

e Visit place of purchase for a service consultation. Next time, check the recipe and measure

out the correct amount using the sourdough cup provided.

You have forgotten to attach the kneading blade.

e Make sure you attach the kneading blade first (P. 12).

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

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

A small amount of dough will escape through the ventilation holes (so that it does not stop

the rotating parts from rotating). This is not a fault, but check occasionally that the kneading mounting shaft rotate properly.

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

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

(Bottom of bread pan)

Kneading mounting shaft

Kneading mounting shaft unit

Kneading mounting shaftVentilation holes (4 in total)

Part no. ADA29E165

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

The kneading blade rattles.

I can smell burning while the bread is baking.

Smoke is coming out of the steam vent.

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

The crust creases and goes soft on cooling.

How can I keep my crust crispy?

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

e Remove the bread promptly after baking.

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

e The machine switches off if it is stopped for more than 10 minutes. You may try baking the

dough in your oven.

z This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault)

Ingredients may have been spilt on the heating element.

Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan during mixing. Simply wipe the heating element gently after baking once the Bread Maker has cooled down.

e Remove the bread pan from the Bread Maker to place ingredients.

The dough is a little stiff.

e Allow the bread to cool completely before removing the kneading blade carefully.

Some types of flour absorb more water than others, so try adding an extra 10–20 mL of water next time.

Crust has built up underneath the kneading blade.

e Wash the kneading blade and its spindle after each use.

The steam remaining in the bread after baking can pass into the crust and soften it slightly.

e To reduce the amount of steam, try using 10–20 mL less water or half the amount of sugar. e Remove loaf from bread pan immediately after baking completed.

To make your bread crispier, you could use the menu 9 or the ‘Dark’ crust colour option, or even

bake it in the oven at 200°C/gas mark 6 for an extra 5–10 minutes.

My bread is sticky and slices unevenly.

Extra ingredients are not mixed properly in brioche.

It was too hot when you sliced it.

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

z Some of the bread mix dough is harder to mixed extra ingredients in or to flick out some of them.

e Decreased the extra ingredients into half.

Problem Cause e Action

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

My brioche did not turn out well when using bread mix.

The bread does not come out.

When cooking jam, it has scorched or the kneading blade fixes and it doesn’t come off.

Did you add butter within 5 min of the beep?

e Do not put butter when display show remaining time until ready. (P. 15)

Butter flavor might be weak, but it can bake.

Try following things.

e It might be baked better if yeast is decreased a little when using menu 13 or 29. (If adding

yeast separately.)

e Follow the recipe on the bread mix, but the bread mix should be between 350–500 g. e Place the dry yeast (If adding yeast separately) in the yeast dispenser, and dry ingredients

and butter in the bread pan. Then place water. When adding the extra ingredients, add them later. (P. 15 or 22)

e The completion is different according to recipe on the bread mix.

If the bread cannot be easily removed from the bread pan, leave the bread pan for

5–10 minutes to cool, making sure that it is not left unattended where somebody or something may get burnt. After that, shake the bread pan several times using oven gloves. (Hold the handle down so that it does not get in the way of bread.)

z The amount of the fruit was a too little, or the amount of sugar is too much.

e Place the bread pan in the sink and half fill the bread pan with warm water. Leave the

bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is relieved, wash it with a soft sponge etc. Please be aware of the hot water.

The jam has boiled over.

Jam is too runny and not firmly set.

Can frozen fruits be used?

What kinds of sugar can we use on jam?

When making jam, can we use fruits are pickled in alcohol?

The fruit has collapsed when making fruit in syrup.

Dry yeast will not drop into the bread pan.

Too much fruit or sugar has been used.

e Only use the amounts of fruit and sugar specified in the recipes on P. 44.

The fruit was under or over ripe.

Sugar was decreased too much.

Cooking time was insufficient.

Fruit with a low pectin content was used.

Use the runny jam as a sauce for desserts.

Leave the jam to cool completely. The jam will continue to set as it cools.

Depending on the type of pectin, it may be better to increase or decrease the amount of it.

It is possible to use them.

White caster and granulated can be used.

Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.

Do not use them. The quality is not satisfactory.

The cooking time was too long. The fruit may have been over ripe.

The timing of yeast dispenser activation is different depending on the menu programme and

room temperature.

Yeast dispenser is wet, or there may be a static build up.

e Wipe with a damp cloth and dry naturally.

Dry yeast is damped.

e Use new dry yeast.

Troubleshooting

Extra ingredients are not mixed properly in Savoury.

Did you add extra ingredients to the raisin nut dispenser before the beep?

e Extra ingredients must be added to the raisin nut before ‘ ’ is flashing in the display.

Troubleshooting

Before calling for service, please check through this section.

Problem Cause e Action

Is the surface of the extra ingredients higher than the edge of the raisin nut dispenser?

Extra ingredients does not fall into the bread pan from the raisin nut dispenser.

appears on the display.

1 appears on the display.

e Put the extra ingredients so that its surface is lower than the edge of the raisin nut dispenser.

(P. 14) The capacity of the raisin nut dispenser is 150 g, however depending on the state and the type of ingredients, they may overflow.

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

out, or the breaker has been activated), or there is another problem with the power supply.

e The operation will not be affected if the problem with the power supply is only momentary.

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

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

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

e Remove the dough and start again using new ingredients.

H01–H02 appears on the display.

U50 appears on the display.

The display indicates a problem with the Bread Maker.

e Consult the place of purchase or a Panasonic service centre.

The unit is hot (above 40°C/105°F). This may occur with repeated use.

e Allow the unit to cool down to below 40°C/105°F before using it again (U50 will disappear).

Panasonic Warranty

Home Appliance 12 Month Warranty from Date of Purchase

1. Subject to the conditions of this warranty Panasonic or it’s Authorised Service Centre will perform necessary service on the product without charge for parts or labour, if in the opinion of Panasonic, the product is found to be faulty within the warranty period. For Line Communications products (i.e. Cordless Phones, etc) the genuine battery(s) has a 3 month warranty.

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

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

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

(a) Cabinet Parts (b) Microwave Oven cook plates.

(c) User replaceable Batteries (d) Kneader mounting shaft unit and from wear and tear in normal use Heads, Cutters, Foils, Blades and other accessories.

(e) Noise or vibration that is considered normal

5. To claim warranty service, when required, you should:

Telephone Panasonic’s Customer Care Centre on 132600 or visit our website referred to below and use the Service Centre Locator for the name/address of the nearest Authorised Service Centre.

Send or take the product to a Panasonic Authorised Service Centre together with your proof of purchase receipt as a proof of purchase date. Please note that freight and insurance to and / or from your nearest Authorised Service Centr

6. The warranties hereby conferred do not extend to, and exclude, any costs associated with the installation, de-

installation or re-installation of a product, including costs related to the mounting, d e-mounting or remounting of

any screen, (and any other ancillary activities), delivery, handling, freighting, transportation or insurance of the product or any part thereof or replacement of and do not extend to, and exclude, any damage or loss occurring by reason of, during, associated with, or related to such installation, de-installation, re-installation or transit.

Panasonic Authorised Service Centres are located in major metropolitan areas and most regional centres of Australia, however, coverage will vary dependant on product. For advice on exact Authorised Service Centre locations Service Centre Locator.

for your product, please telephone our Customer Care Centre on 132600 or visit our website and use the

In addition to your rights under this warranty, Panasonic products come with consumer guarantees that cannot be excluded under the Australian Consumer Law. If there is a major failure with the product, you can reject the product and elect to have a refund or to have the product replaced o compensated for the drop in value of the goods. You are also entitled to have the product repaired or replaced if the product fails to be of acceptable quality and the failure does not amount to a major failure.

If there is a major failure in regard to the product which cannot be remedied then you must notify us within a reasonable period by contactin failure then Panasonic may choose to repair or replace the product and will do so in a reasonable period of time from receiving notice from you.

e must be arranged by you.

r if you wish you may elect to keep the goods and be

g the Panasonic Customer Care Centre. If the failure in the product is not a m ajor

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

SHOULD BE RETAINED BY THE CUSTOMER AT ALL TIMES

If you require assistance regarding warranty conditions or any other enquiries, please visit the

Panasonic Australia website

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

www.panasonic.com.au or contact by phone on 132 600

Panasonic Australia Pty. Limited

ACN 001 592 187 ABN 83 001 592 187

1 Innovation Road, Macquarie Park NSW 2113

www.panasonic.com.au

PRO-031-F01 Issue: 6.0 02-10-2013

Troubleshooting

Specification

Power supply 230 – 240 V 50 Hz Power consumed 505 – 550 W Capacity (Flour) max. 620 g min. 330 g

(Dry yeast) max. 7.0 g min. 2.1 g

Capacity of raisin nut dispenser max. 150 g raisins Timer Digital timer (up to 13 hours)

Dimensions (H×W×D) approx. 38.2 Weight approx. 7.3 kg Accessories 2 sourdough cups, measuring spoon, sourdough starter spoon

26.0×38.9 cm

Panasonic Taiwan Co., Ltd.

http://www.panasonic.com

DZ50R1871 MX0716E10816 Printed in China

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Panasonic SD-ZB2512KST User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual