Panasonic SD-253 manual

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  • Brand: Panasonic
  • Product: Bread Makers
  • Model/name: SD-253
  • Filetype: PDF
  • Available languages: English, German, Russian, Hungarian, Czech, Slovak

Table of Contents

Page: 0
Operating Instructions & Recipes
SD-253
Page: 1
Congratulations
Thank you for purchasing a Panasonic , SD-253.
Successful bread making is an art, requiring good quality ingredients, time and energy due
to the importance of thorough kneading.
The Panasonic Automatic is ideal for anyone who has been discouraged from
making their own bread in the past. Experienced bakers will also enjoy using this automatic
way of making their family favourites.
One of the main advantages is that the most tiresome element of bread making, i.e.
kneading, is completely automatic, leaving you time to spare with no dishes to wash.
The pre-programmed cycle takes place all in the same pan.
In addition, our automatic raisin nut dispenser will drop your choice of dried fruit/nuts into the
dough at the precise time during kneading, giving you an even spread throughout the loaf.
No further action is required after pressing the start pad.
Whether you use pre-packaged bread mixes, or the recipes we have developed for you,
or you develop your own favourite recipes, we hope you enjoy using your Panasonic
.
Before operating the , please read the following instructions carefully.
¨
¨
¨
¨
1
Page: 2
2
If your AC outlet is not grounded, it is the personal responsibility of the customer to have it
replaced with a properly ground wall socket of 230V 50Hz.
IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wall outlet when not in use and before cleaning.
Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use oven mitts when handling hot materials, allow metal
parts to cool before cleaning.
5. Do not allow anything to rest on power cord. Do not plug in cord where persons may
walk or trip.
6. Do not operate any appliance with a damaged or frayed cord. Refer servicing of
appliance to an authorised service centre if the unit should malfunction or be
damaged in any manner.
7. This appliance is not intended for commercial use. It is for household use only.
8. The use of attachments not recommended by manufacturer may cause damage or
injury.
9. Avoid contacting moving parts.
10. Do not use outdoors. Do not use appliance for other than intended use.
11. Do not let cord hang over edge of table or counter, or touch hot surfaces.
12. Do not place on or near a hot gas or electric burner, or in a heated oven.
13. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
14. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
15. If the supply cord is damaged, it must be replaced by the manufacturer or its service
agent or a similarly qualified person in order to avoid a hazard.
16. The appliance is not intended for use by young children or infirm persons without
supervision.
17. Young children should be supervised to ensure that they do not play with the appliance.
SAVE THESE INSTRUCTIONS
Note:
A. A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as
the electrical rating of the appliance,
and
(2) the longer cord should be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over unintentionally.
Page: 3
3
Index of Recipes
Basic Principles
Parts Identification
Precautions for Using the Raisin Nut Dispenser
Display Window
Basic Features
Choices available for Each Pad
Control panel Ñ Features and Operating Procedure
Function Availability and Time Required
for Each Program
Baking with your
General Procedure
To use the Timer
Using the "DOUGH" option
Using the "bake only" program
Using the "gluten free" program
Care and Cleaning
Baking Tips and Recipes
Troubleshooting
Display Indications for Abnormal Conditions
Replacement Parts
When you need parts replacement
Specifications
The Role of Ingredients in Bread Baking
Guideline of Ingredients to be placed in
the Raisin Nut Dispenser
Tips for Baking Whole wheat and Multigrain Breads
Tips for Using Bread Mixes
Slicing and Storing the Bread
Differences in Baking Results
Recipes
¨
............................................................................ 4
............................................................................. 5 Ð 8
............................................................... 5
................. 6
................................................................... 6
.................................................................... 7Ñ8
..................................... 7Ñ8
... 7
........................................................... 7Ñ8
...................................................... 9 Ð16
............................................................... 9Ñ11
................................................................... 12
.................................................. 13
............................................ 14
.......................................... 15Ñ16
......................................................................... 17
............................................................... 18 Ð 42
............................................................................. 43 Ð 44
................................ 45
........................................................................ 46
.............................................. 46
................................................................................ 46
.......................... 18Ñ19
........................................................ 20
.......... 21
................................................... 21
.............................................. 21
............................................. 22
............................................................................... 23Ñ42
Table of Contents
Page: 4
4
WhiteBread
HoneyBranBread
KumaraBread
CornmealBread
ChilliCornBread
SpicyCheeseBread
SesameYoghurtBread
CoconutBread
GarlicHerbBread
GlutenfreebreadonBasicprogram
YeastedGlutenFreeLoaf(4options)
(Plain,Fruit,CheeseorGrains/Seeded)
.............................................. 23
..................................... 23
........................................... 23
........................................ 23
....................................... 23
.................................. 23
............................. 23
.......................................... 24
...................................... 24
............... 24
DinnerRolls
Croissants
Doughnuts
Bagels
SwedishTeaRing
FruitBraid
LightWholemealRolls
SavouryPullApart
Brioche
Focaccia
HotCrossBuns
Olive&RosemaryRolls
BostonBun
SundriedTomato&BasilRolls
Panettone(ItalianChristmasBread)
.............................................. 28
................................................. 29
................................................ 30
....................................................... 30
..................................... 31
................................................. 31
............................... 32
.................................... 32
..................................................... 33
................................................... 33
......................................... 34
............................. 34
............................................... 35
.................. 35
.......... 35
Basic Dough 28 Ñ 35
FrenchLoaforBaguettes ...........................39
Pizza
Pumpkincalzone
PitaBread
PitaCrisps
GarlicPitaTriangles
.........................................................39
.......................................40
..................................................40
.................................................40
...................................40
French Dough 39
Pizza Dough 39 Ñ 40
DateLoaf(Edmonds)
EarlGreyTeaBread
BananaYoghurtTeaBread
Gingerbread
.................................41
..................................41
........................42
...............................................42
Bake Only 41 Ñ 42
CrustyWholemealRolls
MaltedOatbranRolls
Sunflower&KibblewheatRolls
MultigrainBunswithaFilling
Pumpkin&WalnutWholemealRolls
WholemealRaisinRolls
............................. 36
................................. 36
.................. 37
...................... 37
...........38
..............................38
Whole Wheat Dough 36 Ñ 38
WholemealRyeBread
100%WholemealBread
50%WholemealBread
Soy&LinseedBread
WholemealBeer&MustardBread
.............................. 25
............................ 25
.............................. 25
................................. 26
............. 26
Whole Wheat 25 Ñ 26
Basic RAISIN 25
WholemealRaisinBread
WholemealDate&NutBread
MixedGrainBread
BananaMuesliBread
........................... 26
.................... 26
.................................... 26
................................ 26
Whole Wheat RAISIN 26
FrenchBread(onesizeonly)
Tarragon&ThymeBread
..................... 27
.......................... 27
French 27
ItalianBread(onesizeonly)
HerbBread(onesizeonly)
....................... 27
......................... 27
Italian 27
WhiteSandwichBread(onesizeonly)
WholemealSandwichBread
(onesizeonly)
....... 27
........................................... 27
Sandwich 27
Index of Recipes
CinnamonRaisinBread
Pesto&PinenutBread
Olive&RosemaryBread
Honey&WalnutBread
............................. 25
.............................. 25
........................... 25
.............................. 25
Basic 23 Ñ 24
NOTE:Therecipeforglutenfreebreadmixisonpage15.
Page: 5
Measuring spoon
Use to measure sugar, salt, etc.
Tablespoon (approx. 15 ml)
(1/2 tablespoon marked)
Teaspoon (approx. 5 ml)
(1/4, 1/2 & 3/4 teaspoon marked)
Measuring cup
Use to measure liquids.
(1 cup/8 fl. oz./240 ml)
Accessories
Basic Principles
Parts Identification
Bread pan
Slide in the pan to the correct position in
the unit.
Twist slightly anti-clockwise to remove.
To remove
Kneading
blade
Handle
Control panel
Kneader
mounting shaft
Cord
Plug*
Make sure
the dispenser
lid is closed
when opening
the lid.
5
Lid
Body
Dispenser lid
To remove / attach
Raise the dispenser lid to
approximately 75 degrees.
Pull it towards you to remove,
or push carefully into the joint
to attach.
To open
Lift the lid by using the
indentation on the left hand side.
To close
Press the lid lightly until you
hear the magnets click.
Pan
Raisin nut dispenser
*The shape of plug may vary from the illustration.
Drop down flap
To open
To close
To remove
To attach
75¡
Page: 6
á Never operate the appliance without the raisin nut dispenser in place, regardless of your
choice of programs.
á To avoid damaging the raisin nut dispenser and the dispenser lid, they should be handled
carefully.
á Do not apply undue pressure to the dispenser lid or drop down flap as it can be deformed or
damaged.
á When handling the dispenser lid, see the diagram on page 5.
á The dispenser lid may fit quite tightly when removing or attaching it at first, this is normal.
á Make sure the dispenser lid is always set in place before use.
á Do not try to open or close the dispenser lid by force, as the joint may damage.
á Do not rub or pull rubber gasket attached to the dispenser lid as it may damage.
If the gasket is damaged, it may cause escape of steam or condensation.
Control panel
The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may carefully peel this film off and discard it.
See page 7 for function and operation of each pad.
Precautions for Using the Raisin Nut Dispenser
Display Window
TEMP : indicates that the unit is hot and needs to cool down before reusing.
(See page 45.)
REST : indicates that the temperature of the bread pan and ingredients is being settled
before kneading.
POWER ALERT : indicates that there has been an interruption in the power supply.
(See page 45.)
Remaining Time : indicates how much time is left until the operation is complete.
the choice of "Size" which has been/is being selected,
indicated by an arrow.
the choice of "select" which has been/is being selected,
indicated by an arrow.
the choice of "Option" which has been/is being selected,
indicated by letters and a pictogram.
the choice of "Crust" which has been/is being selected, indicated by an arrow.
BAKE
BAKE RAPID
BAKE RAISIN
DOUGH
DOUGH RAISIN
6
Page: 7
select : Press to choose the type of bread / dough.
Each time the pad is pressed, in the display window
will move to the next choice on the control panel.
Basic Features Choices available for Each Pad
Control panel Ð Features and Operating Procedure
Operation Light : The red light will
be lit when in operation. It will flash
when the bread baking or the dough
making is completed. It will also flash
at a different frequency when operated
in abnormal conditions.
basic ................ For producing loaves of bread using
white, brown or soft grain strong flour
as the major ingredient.
For loaves using wholemeal strong
flour, or breads with cereals/grains
such as rye, etc.
For loaves with crisp crust and open
texture as sugar is not included in the
ingredients.
For loaves with lighter taste.
Ideal to serve with pasta or Italian dishes.
For medium size loaves with a soft crust
and closed texture.
Suitable for making sandwiches.
For dough used for pizza, pitta, or foccacia.
A program for baking only.
Suitable for teabreads.
For loaves using specially blended
gluten free bread mixes.
BAKE ................ The unit automatically mixes ingredients,
kneads the dough, rises it and bakes it.
Performs almost the same process as
BAKE option but in a shorter time.
Performs the same process as BAKE
option, but adds dried fruit and nuts
automatically during the kneading process.
The unit automatically prepares dough
for dinner rolls, doughnuts, croissants, etc.
Performs the same process as DOUGH
option, but adds dried fruit and nuts
automatically during the kneading process.
Be sure you understand the function of each pad before using the .
Crust : Press to choose the colour of crust.
Option : Press to choose the bake option.
Each time the pad is pressed, the next choice flashes
in the display window.
Size : Press to choose the size of loaf.
Timer : Press to set the time delay or to set the
baking time for ''bake only''.
( See page 12 for further explanation.)
Start/Stop : Press to start operation or begin the
timer. The operation light will come on. Press this
pad also to stop operation or cancel the timer setting.
To stop operation, the pad must be pressed and held
for more than 1 second. The display will go blank and the
operation light will go off. The program can be reset.
4 hours
30 min -1hour
15 - 30 min
1 hr 50 min
- 2 hr 20 min
50 min
REST
KNEAD
RISE
BAKE
BAKE
BAKE
RAISIN
*
7
P
r
o
c
e
s
s
whole wheat ...
french .............
sandwich ........
pizza ................
bake only ........
gluten free ......
italian ..............
BAKE RAPID ....
BAKE RAISIN ...
DOUGH .............
DOUGH RAISIN ...
select
Option
Size
Crust
Timer
Total
Keep-
Warm
Page: 8
Function Availability and Time Required for Each Program
30 - 50 min
15 - 30 min
1 hour
- 1 hr 20 min
—
1 hour
- 1 hr 30min
15 - 25 min
2 hr 20 min
- 2 hr 50 min
50 min
55 min
- 1 hr 15 min
15 - 25 min
1 hr 40 min
- 2 hours
—
40 min
- 1 hr
55 min
10 - 20
min
2 hr
55 min
- 4 hr
10 min
55 min
40 min
- 1 hr
35 min
10 - 20
min
1 hr
45 min
- 2 hr
40 min
—
30 min
- 1 hour
10 - 15
min
2 hr
25 min
- 3 hours
50min
1 hour
- 1 hr
30 min
15 - 25
min
2 hr
20 min
- 2 hr
50 min
50min
KNEAD
10 - 15
min
RISE
10 - 15
min
KNEAD
approx.
10 min
RISE
approx.
10 min
—
—
—
30 min
- 1 hr
30 min
—
15 min
15 min
50 min
15 min
15 - 25
min
approx.
1 hr
40 min
45 min
—
15 - 20
min
approx.
1 hour
35 min
1 hr
55 min
BAKE
RAPID
basic
3 hr
35 min
4 hr
30 min
2 hr 20 min 5 hours 3 hours 3 hr 15 min 6 hours 5 hours 45 min
30 min
- 1 hr
30 min
1 hour
20 min
BAKE
RAPID
BAKE
RAISIN
DOUGH
RAISIN
DOUGH
RAISIN
DOUGH
DOUGH DOUGH DOUGH
BAKE BAKE BAKE BAKE BAKE BAKE
whole wheat french italian
sand-
wich
pizza
bake
only
gluten
free
The choice of size is M (medium), L (large) or XL (extra large).
If not selected, the appliance will automatically select XL size.
See table below for the availability of this pad.
The choice of crust is LIGHT, MEDIUM (indicated by the centre dot) or DARK.
If not selected, the appliance will automatically select medium crust.
See table below for the availability of this pad.
NOTE :
¥ The default setting is basic-BAKE, XL size, MEDIUM crust.
Pressing only the Start pad will start this program.
¥ Time required for each process will vary according to factors such as voltage fluctuation and room temperature.
¥ For all BAKE options, (except ''bake only'' and ''gluten free'') there will be a Keep-Warm period of up to 60 minutes
after baking is complete. (see table below.) It will stop when the Stop pad is pressed.
¥ For some settings, there will be a short pause during the kneading process.
This is not a malfunction.
*For basic-BAKE RAISIN, only LIGHT and MEDIUM choices of crust colours are available.
8
A 13-hour timer allows you to prepare everything the night before and wake up to
the aroma of freshly baked bread. The result may differ when the timer is used.
See table below for the availability of this pad.
Page: 9
General Procedure
See page 14 for "bake only".
See pages 15Ð16 for "gluten free".
Measure ingredients carefully according to each recipe on page 23 to 40.
Make sure that the inside of the raisin nut
dispenser is clean and completely dry.
The dispenser should be secured in position
for all programs.
Be sure that the drop down flap of the
dispenser is closed.
Close the dispenser lid by pressing the lid
lightly until you hear the magnets click.
Steps Notes
Using the handle, remove the bread
pan from the unit by twisting slightly
anti-clockwise and pulling upwards.
Mount the kneading blade on the shaft.
Make sure that the kneading blade and
the kneading shaft are free of bread crumbs.
The kneading blade is designed to
fit loosely on the shaft with some
loose turning.
Options displayed in the Display Window
BLACK LETTERS: Option(s) available
GLEY LETTERS: Option flashing
(the one being selected)
Place flour and all dry ingredients inside the
bread pan.
Flour, dry milk, salt, sugar, butter
and other dry ingredients next.
Pour water and other liquids, if any, into the
bread pan.
Place the bread pan inside the bread maker.
Be sure the bread pan contacts the bottom
of the unit.
Fold the handle down.
Close the lid.
Wipe off any moisture or other
residue from the outside of the
pan before placing it in the unit.
If the pan is not placed correctly,
the dough will not be kneaded
properly.
If the inside of the dispenser is wet,
the ingredients may stick in the
dispenser.
If the dispenser is not set in position,
steam may escape and may cause
poor results to your loaf.
Always clean the dispenser after
each use.
1
2
3
4
5
6
Place the yeast inside the bread pan first.
Only use the "Easy Blend" / "Fast Action"
yeast that comes in a sachet.
For best results, place the yeast in
first, so that it is at the bottom and
separated from the other liquid
ingredients.
Baking with your ¨
9
1. Remove all residue before use.
2. Place the ingredients inside the dispenser.
(See page 20 for detailed information of
the ingredients to be placed in the raisin
nut dispenser.)
For BAKE RAISIN / DOUGH RAISIN
Make sure that the dispenser lid is
closed, otherwise it may cause
condensation.
Page: 10
Position the unit away from edge
of the table or counter - top.
The unit may vibrate or move
during the kneading process.
Place the unit where it will not fall
off should the unit move during
the kneading process.
7
See "select" section on page 7.
For "bake only" and "gluten free",
see following pages.
bake only áááááápage 14
gluten free áááápages 15Ñ16
Press to choose the size of your bread.
Press to choose the crust colour of your
bread.
See "Option" section on page 7.
The time will also change
accordingly.
Notes
Steps
8
9
When "TEMP" blinks, see page 45.
There will be no mixing action
during resting.
A clicking noise may be heard
during operation. This is not a
malfunction.
For information on the progress of
each course, see pages 7Ñ8.
The time required for each of
the steps will vary according
to factors such as voltage
fluctuation and room temperature.
Ingredients in the dispenser will be
dropped between:
basic : 52 min Ð 1 hr 12 min from start
whole wheat : 1 hr 12min Ð 1 hr 42 min
from start.
For BAKE RAISIN / DOUGH RAISIN
10
11
The above display is for
basic-BAKE, XL size,
medium colour.
The raisin nut dispenser will drop ingredients into the dough automatically
at the optimum time during the last part of kneading.
The operation will stop for a while to drop the ingredients, and then
resume automatically.
Plug into a 230V outlet.
appears.
For DOUGH option, proceed to page 13.
10
NOTE: The program "basic-BAKE, XL size,
Medium crust" is preset at the factory as the
default setting. To choose this, just press
Start/Stop .
Press to choose the type of bread.
Each time select is pressed, the arrow on
the right of the display will move down to the
next choice. The time and available options
displayed in the window will change accordingly.
Press to choose the baking mode.
For BAKE, it is not necessary to press this pad.
Options available will be shown in the display
and the one you require will flash.
Each time Option is pressed, the words will
flash and change in the following order (Options
not available for your choice will be skipped):
BAKE / BAKE RAPID / BAKE RAISIN
/ DOUGH / DOUGH RAISIN / BAKEááá
See availability of sizes and crust
colour on pages 7Ð 8.
Press .
The red light comes on, the program is set
and the pad is inoperable.
"REST" begins.
The resting settles the temperature of the
bread pan and ingredients.
(There are some programs with no resting.)
After rest, the process will proceed to knead,
then to rise and finally, bake.
The time remaining until the bread is finished
is displayed in hours and minutes. (3:59, 3:58É)
Note : To Cancel, or Reset a program
selection, press and hold the Start/Stop for
1 second or more. The display will go blank.
Begin from step 8.
Page: 11
Press .
Promptly open the lid and remove the
bread pan using oven gloves.
If the bread is not removed, the unit
automatically keeps the bread warm for
1 hour or until Start/Stop is pressed to
prevent condensation of the steam.
Steps Notes
When the bread is baked, the beeper will
sound eight times and the operation light
will flash.
Place the bread on a wire rack to cool and
allow the steam to escape.
See "Slicing and Storing the
Bread" section on page 21.
Unplug after use.
Be sure to grip plug when removing
it from the socket.
Never pull on the cord.
Note : Allow at least 1 hour for the unit to cool down before the next use.
12
13
14
15
16
The bread and the kneading
blade will be very hot.
A metal utensil may scratch the
finish of the kneading blade.
11
The bread pan will be very hot.
Do not place it on any plastic
surfaces. Handle carefully.
If the bread is left in the unit, further
browning of the crust may occur.
See "Keep Warm" section on page 8
Turn the bread pan upside down.
Shake the pan several times to release the
bread.
If the kneading blade comes out with the
bread, use a heat-resistant plastic utensil to
remove it, after the bread has cooled.
Page: 12
To use the Timer
The timer to delay the start of the operation may only be used for the following
programs.
See table below.
Duration of Time
Timer may be set for any length of time within the following ranges.
basic whole wheat french italian sandwich
BAKE BAKE BAKE BAKE
BAKE
RAISIN
BAKE
BAKE
RAISIN
Setting
Range
4-13 hours 5-13 hours 6-13 hours 5-13 hours
4 hrs 30min
-13 hours
12
Press to set the length of time
required for when you want the bread to
be ready.
For the timer delay available, see the
table above.
When "TEMP" blinks, see
page 45.
There will be no action while
the timer is working.
Notes
Steps
Press .
The time remaining until the baking is
finished is displayed in hours and minutes.
(9:29, 9:28,¥¥¥)
The above display is for
basic-BAKE, XL size,
medium colour.
Example:
If the present time is 9:00 pm, and you want the bread to be finished at 6:30 am tomorrow
morning, set the timer to (9 hours and 30 minutes), the time required until the completion
of the bread.
9:30
9:00 pm
present time
9 hours
30 minutes
12
9
6
6:30 am
finish time setting time
3
Each time Timer is pressed,
the time will advance 10
minutes.
The time will change rapidly
if constant pressure is
applied to the pad.
Follow the same steps on pages 9-11 up to step 10.
For step 11, follow the instructions below.
12
9
6
3
Page: 13
Each time Option is pressed, the words will
flash and change in the following order (Options
not available for your choice will be skipped):
BAKE / BAKE RAPID / BAKE RAISIN
/ DOUGH / DOUGH RAISIN / BAKEááá
Press to choose the type of dough.
Each time select is pressed, the arrow on
the right of the display will move down to the
next choice.
The DOUGH option is available for basic,
whole wheat, french and pizza.
Press to choose DOUGH or DOUGH
RAISIN.
Using the "DOUGH" option
Follow the previous steps 1Ð7 on pages 9 Ð10.
Press .
The red light comes on, the program is set
and the pad is inoperable.
When ''TEMP'' blinks, see page 45.
There will be no mixing action
during resting.
A clicking noise may be heard
during operation. This is not a
malfunction.
For information on the progress of
each program, see pages 7Ð 8.
The process to make the dough begins with
"REST".
(There is no resting for "pizza". Kneading will
start immediately.)
The time remaining until the dough making is
completed is displayed in hours and minutes.
(2:20 , 2:19 , 2:18 ááá)
When the dough making is finished, the
beeper will sound eight times and the
operation light will flash.
Press when the beeper stops, then
remove the bread pan.
See "select" section on page 7.
Steps Notes
See "Option" section on page 7.
The display will go out when
the beeper stops, but the
operation light will flash until
the Start/Stop is pressed.
8
9
10
Unplug after use.
Be sure to grip plug when removing it
from the socket.
Shape and prove dough before baking in a
conventional oven as per the instruction
given in the recipes.
When baking is completed, remove from
the oven using your oven gloves and cool
on a wire rack.
Never pull on the cord.
See pages 28Ñ40 for recipes using
the "DOUGH" option.
11
12
13
13
Note : To Cancel, or Reset a program
selection, press and hold the Start/Stop for
1 second or more. The display will go blank.
Begin from step 8.
Page: 14
If the baking is still insufficient, baking time can be added by repeating
above steps 3 & 4, after Start/Stop has been pressed.
The additional baking time may be set as long as the accumulated
time does not exceed 90 minutes.
Prepare cake in a separate mixing bowl. Follow the instructions for each
recipe carefully.
Place the mixture carefully into the lined
bread pan.
(The kneading blade must be removed.)
Place the bread pan inside the bread maker.
Press to choose bake only.
Press to set the required time.
(Between 30 to 90 minutes.)
The Timer cannot be used to delay
the start of baking.
Ensure that the bread pan is lined
with baking parchment so the
cake mixture does not touch the
sides.
See "select" section on page 7.
Time indication starts from 30
minutes and moves up to
1 hour 30 minutes in 1 minute
increments.
When ''TEMP'' blinks, see page 45.
Press .
Using the "bake only" program
Measure ingredients carefully according to each recipe on pages 41 to 42.
Make sure that the raisin nut dispenser is in
position and the lid and dispenser lid are
closed.
The red light comes on, the program is set
and the pad is inoperable
Baking begins.
Steps Notes
1
2
3
4
When baking is completed, remove the
bread pan using oven gloves.
Unplug after use.
Be sure to grip plug when removing it
from the socket.
Never pull on the cord.
5
When checking with a skewer,
take utmost care not to burn
yourself as the oven cavity will
be extremely hot.
The time will change rapidly
if constant pressure is applied to
the pad.
Note: Upon completion of baking, you may check the consistency of the
baked product by piercing the centre with a skewer.
Each time select is pressed, the arrow on the
right of the display will move down to the next
choice.
14
Page: 15
Panasonic recommends the use of ORGRAN gluten free bread flour mix.
For more information on ORGRANÕs gluten free bread mixes, please contact the address below:
Division of Roma Food Products, 47-53 Aster Avenue, Carrum Downs, Victoria 3201 Australia
NATURAL FOODS
15
Using the "gluten free" program
Making gluten free bread is very different from the normal way of producing bread in the
.
It is very important if you are making gluten free bread for health reasons that you have
consulted your doctor and follow the guidelines below.
¥ This program has been developed especially for certain gluten free mixes, therefore using
your own mix in this program may not produce such good results.
¥ When "gluten free" is selected, the details for the recipe on this page and the procedure on
page 16 must be followed carefully. (Otherwise, the bread may not turn out well.)
¥ The gluten free recipe on this page has been developed using commercially prepared
ORGRAN's Easy Bake gluten free bread mix.
It is advisable to use this mix for best results.
This is available through most large supermarket chains nationally and also through health
food stores or by mail order.
¥ The results may differ according to the type of mix.
Occasionally a loaf may have some flour remaining on the side.
¥ The bread should be stored in a cool dry place and used within 2 days. If you will not be able
to finish the loaf within that time it can be put into freezer bags, in convenient sized
portions, and frozen.
¥ It is very important to avoid cross contamination with flours that contain gluten if bread is being
made for dietary reasons. Particular attention must be paid to the cleaning of the bread pan
and blade as well as any utensils that are used.
¨
Using ORGRAN gluten free mix
NOTE: For gluten free bread on basic program, see page 24.
Water
Oil
Bread mix
430 ml
1 Tbsp
450N
Page: 16
Measure ingredients carefully according to each recipe on page 15.
Proceed to step 12 on page 11.
16
Remove the bread pan from the unit.
Twist slightly anti-clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft.
Make sure that the kneading blade and
the kneading shaft are free of bread
crumbs.
The kneading blade is designed
to fit loosely on the shaft with
some loose turning.
Place the ingredients into the bread pan in
the following order to ensure that the gluten
free flour is mixed to a batter more efficiently.
Water / oil / gluten free mix
(If you need to add yeast, it should be placed
in the pan last.) Measure the ingredients accurately,
as this affects the baking results
considerably.
Steps Notes
1
2
3
4
5
The order for placing the
ingredients is different from
other programs.
The results may be poor, if the
ingredients are not placed in
the order stated.
The ingredients are mixed to a thick batter automatically, but gluten free flour is very different to ordinary strong bread flour.
For best results and to reduce the chances of flour remaining on the sides, follow the instructions below.
Between 5 and 10 minutes after kneading starts, stir in the flour that may be stuck around the edges of the bread pan,
using a plastic spatula.
When stirring, be careful not to touch the kneading blade.
Place the bread pan inside the bread maker.
Be sure the bread pan contacts the bottom
of the unit. Fold the handle down.
Close the lid.
Make sure that the raisin nut dispenser is
in position and the dispenser lid is closed.
Wipe off any moisture or foreign
matter from the outside of the
bread pan before placing it in the
unit.
If the bread pan is not placed
correctly, the dough will not be
kneaded properly.
Press to choose gluten free.
Each time select is pressed, the arrow on
the right of the display will move down to the
next choice.
See "select" section on page 7.
Press .
Kneading begins immediately.
When ''TEMP'' blinks, see page 45.
Press to choose the crust colour of
your bread.
NOTE : We recommend dark crust for most
gluten free breads.
IMPORTANT NOTE:
Page: 17
Measuring cup and spoon
á Rinse and wipe dry.
á These parts are not dishwasher safe.
17
Before cleaning the unit, unplug and allow the unit to cool.
Body and lid
á Body and lid should be wiped clean with a damp cloth.
á Use only mild liquid detergent.
á For baked-on materials, use a non scratch scourer and detergent
on the interior.
á Do not use cleansers, steel wool pads, or other abrasive materials.
á Do not use benzine, thinner, alcohol, etc.
Temperature sensor
á Wipe gently and avoid deforming the temperature sensor.
Raisin nut dispenser
á The dispenser will be very hot after baking. Remove the dispenser
after it cools down completely.
á Do not use any harsh cleansers, steel wool pads, or other abrasive
materials or utensils, especially on the non-stick coated surface.
It may scratch the surface and cause ingredients to stick.
á Clean the dispenser after each use to avoid build up of residue of
ingredients.
á This part is not dishwasher safe, as it may become damaged.
Bread pan and kneading blade
á If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour warm water into the cooled pan and
leave aside for 5 Ð10 minutes. Remove the blade.
á Always remove the blade and wash the pan with mild, liquid detergent
after each use.
á DO NOT SUBMERGE THE PAN IN WATER.
á Do not use other abrasive materials or otherwise, the pan may be
scratched.
á These parts are not dishwasher safe.
Dispenser lid
á Dispenser lid will be very hot after baking. Only remove the lid after it
cools down completely.
á To clean, remove the dispenser lid and wash gently with soft sponge.
Do not rub or pull the rubber gasket.
Rubbing and pulling roughly may damage the rubber gasket attached
to the dispenser lid. Inner lid section is not removable.
á Do not use any abrasive materials.
á If the gasket becomes damaged the dispenser lid should be replaced,
as this will cause the leakage of steam, condensation, or deformation.
(See page 46 for replacement.)
á This part is not dishwasher safe.
Kneader mounting shaft
1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
Care and Cleaning
Lid
Temperature
sensor
Body
Inner lid section
Page: 18
18
Flour:
Most bread is made from wheat flour.
The quantity and quality of the gluten
forming proteins in the flour determines
its suitability for good bread making.
High grade flours have a consistently
higher protein content than some of the lower grades
available and these will generally give a more
successful result.
If lower grade flours are used, the addition of
1 tablespoon of gluten flour will improve performance.
All flour starts off as brown flour and is milled and
refined until it becomes white.
In wholemeal flour, the wheat grain has not been
removed so breads made with wholemeal flour have
a coarser, more crumbly texture.
Breads made with wholemeal flour only will have a
reduced volume due to the reduced availability of
gluten forming proteins. To enhance the volume in
these loaves a proportion of white flour can be used
and additional gluten flour may also give improved
results.
Flour milled from cereals such as oats, rice, barley
and rye contain little or no gluten. Therefore these
loaves have a low rise and a dense structure.
Panasonic recommend the use of
HIGH GRADE FLOUR.
Fats:
The main purpose of fats in
bread baking is to tenderise and
soften the bread and to enhance
the flavour and richness. Although the
addition of fat is not essential, breads
made without fat will have less flavour and will not
keep as well.
The best flavour is achieved when butter is usedÑ
it should be softened to help mixing.
Other fats can be used. These include vegetable oil,
margarine or shortening. Remember that these may
alter the flavour and texture.
Sugar:
Sugar used in bread making comes
in a variety of formsÑthese include
white sugar, brown sugar, molasses,
treacle, honey and golden syrup.
Sugar in some form is essential in
all breads as sugar provides food
for yeastÑit helps the yeast to begin
to ferment and then promotes continued yeast action.
Sugar also provides sweetness and aids browning
during baking.
Artificial sweeteners cannot be successfully used as
a substitute for sugarÑthey do not provide the
carbohydrates required for fermentation.
The ingredients used in bread baking all play an important part in the quality of the
bread produced.
Below we briefly discuss the role that each ingredient plays in the bread baking
process. It is important to follow the recipes and weigh or measure carefully to
ensure the correct balance of ingredients for successful bread baking.
Milk and milk products:
These enhance the flavour and help
increase the nutritional value of the
bread. The recipes included in this
book use dry milk because it is
convenient to use.
If fresh milk is used, reduce the quantity of water by
the same amount.
Fresh milk is not suitable if timer is being used.
Salt:
Salt is very important in bread making as
it gives the bread a more even texture.
It also controls action of the yeast by
inhibiting enzyme activity, thus
controlling the amount of carbon dioxide
produced. Bread with reduced salt will have a weak
gluten structure and a more open texture, too
much salt inhibits fermentation.
Salt also contributes to the flavour.
Baking Tips and Recipes
Vitamin C (Bread Improver):
Vitamin C is a "bread improver"
i.e. it helps improve the volume of
the loaf.
You do not need to add this when
using Surebake yeast as it already
includes vitamin C.
The Role of Ingredients in Bread Baking
Page: 19
Nuts:
Nuts may be used, but chop them
finely. Use no more than 1 cup.
The height of bread when nuts are
used, may be low because the
chopped nuts will cut the gluten
structure.
When adding nuts as well as dried fruit, their total
weight should not exceed 1 cup. Remember to chop
them finely as these interfere with mixing.
Loaves with nuts may be lower in volume because
the nuts may disrapt the gluten network in the dough.
Use the BAKE/DOUGH RAISIN option to prevent this
from happening.
Spices:
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
19
Liquids:
Liquids are important in bread baking,
a small change in the quantity may affect
the height and the texture of the bread.
Liquid is needed to form the bread
,
s
gluten framework.
Too much will cause the dough to collapse, too little
prevents the gluten from stretching enough.
Liquid temperature is importantÑgenerally a tepid
liquidÑone that feels neither hot nor cold, is best.
(For the BAKE RAPID options, however, lukewarm
water should be used, especially during the very
cold winter months.)
If a recipe specifies water onlyÑpart of this may be
replaced with fresh milk but remember that this will
affect the fat content of the bread.
Fresh milk is not suitable if timer is being used.
Yeast:
Yeast is a form of plant lifeÑit will
grow and multiply when the
conditions are favourable.
In bread baking the yeast ferments
the sugar and forms a gas (carbon dioxide).
This gas causes the dough to rise, the fermentation
softens the gluten, and makes it elastic.
Kneading then develops this softened gluten and
spreads the gas cells evenly through the dough to
give a fine textured product.
When bread is baked, the initial heat increases the
yeast actionÑthe gas cells expand and the loaf rises.
The yeast is killed and the loaf cooks to have crisp
brown crust and a soft moist even crumb.
Yeast in the following forms can be used in
the :
Active Dry YeastÐyellow lid
Surebake YeastÐred lid
Surebake is active yeast mixed with additives to
enhance the action of the yeastÑthese additives
include wheat starch, wheat flour, emulsifiers 481,
472e and vegetable oil (to strengthen the gluten and
improve texture), ascorbic acid, sugar and enzymes.
These additives accelerate the strengthening of the
gluten. Generally when using Surebake, there will be
no need to add extra ascorbic acid. Gluten flour will
only be needed when using grains with a low gluten
content such as oats, rice, barley and rye.
Yeast should be refrigerated for storageÑwatch use
by dates! A temperature of 30Ñ35¼C provides the
best conditions for rising of yeast products.
Important
¥ Place yeast in bread pan before all other ingredients,
this gives more consistent results.
¥ Do not use compressed yeast or dry yeast that
requires preliminary fermentation.
¥ Do not dissolve yeast in warm water before use.
¨
Fruits:
Dried fruits are used in some of the
following recipes. Total weight of
dried fruits used should not exceed
1 cup. When using fresh fruit, use
only as directed in the following recipes, as the
water content of the fruit will affect the loaf volume.
Egg:
These are sometimes added to
nutritionally enrich the dough, they
also improve the keeping properties
and colour of the baked product.
Bran:
Approx 60 ml (4 Tbsp) can be added
to boost the fibre content. (Do not use
more than this recommended amount
as it will affect the volume of the loaf).
Wheatgerm:
Approx 60 ml (4 Tbsp) can be added
to give a nuttier flavour.
The Role of Ingredients in Bread Baking
Page: 20
20
The results will vary according to the condition of ingredients, circumstances such as room temperature or
the use of the timer. For example, sugar coated mixed fruits which may be dry on the surface at first, will
have sticky surfaces when cut into small pieces, plus the sugar could melt in the dispenser during the hot
summer months if left in the dispenser too long.
Chop dried fruits roughly, as if ingredients are too small they may stick to the dispenser and will not be added
to the loaf or dough.
In general, ingredients that are in small pieces and are completely dry may be placed in the raisin nut
dispenser to be dropped automatically into the bread pan during the breadmaking process.
Ingredients that are wet or sticky on the surface are not suitable to use in the dispenser, as these may not
drop completely into the bread pan but remain in the dispenser.
Ingredients should be placed in the dispenser after it has been placed in position in the bread maker,
otherwise the small ingredients such as sesame seeds may escape from the gap.
Main Examples
Maximum amount
Ingredients to be placed in the raisin nut dispenser should not be more than those stated in the recipes.
Carefully place the ingredients in the raisin nut dispenser.
Do not press down as you may damage the dispenser, and the ingredients will then not be added to the
loaf or dough.
= May be placed in the raisin nut dispenser
= Should not be placed in the raisin nut dispenser
Guideline of Ingredients to be placed in the Raisin Nut Dispenser
Dried fruits
Nuts
Cereals
Seeds
Herbs
Bacon, Salami
Raw fruits
Chocolate chips
Cheese
Dried fruits soaked in syrup or liquor, or chopped into very small pieces may
stick to the dispenser surface and may not drop completely into the bread pan.
These ingredients have a high water content so that they may stick to the
dispenser surface.
These ingredients may melt in the dispenser before being dropped, or may
have sticky surfaces, therefore may not drop completely from the dispencer.
These ingredients should be placed in the bread pan with other ingredients
at the beginning.
Bacon with high oil content may not drop completely into the bread pan.
Ingredients Notes
Page: 21
21
Tips for Baking Whole wheat & Multigrain Breads
Slicing the Bread
Cool the bread on a wire rack before slicing.
Cutting the bread fresh from the oven, especially gluten free,
may be difficult.
Storing the bread
1. Let the bread cool completely at room temperature.
2. Wrap it in a foil or a plastic bag to preserve freshness.
3. To enjoy the taste of freshly baked homemade bread,
try to consume your bread as soon as possible.
4. For longer storage, wrap well and store in the freezer.
It is better to slice the loaf before freezing.
Slicing and Storing the Bread
The result of breads, such as whole wheat breads
and multigrain breads, are affected greatly by the
quality of ingredients, especially the flour. The flour
quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor
about the flour is that its quality also differs from year
to year, season to season. This is due to the quality
of the wheat crop being affected by the weather.
Sometimes due to bad weather conditions, the crop
may not grow with as much gluten forming properties
as it would require to produce flour for making
excellent breads.
When the quality of flour is poor, the bread may not
rise, or collapse after rising due to weak gluten.
In such cases, take the following measures to obtain
better results.
1. At least 150Nof the flour should be white bread
flour, rather then whole wheat flour.
and/ or
2. Reduce 15 ml to 30 ml of water from the
regular amount.
If the above still does not solve the problem,
3. Reduce the amount of dry yeast to 1/2 teaspoon.
(2N)
The loaf produced by above methods may be low
or small.
Tips for Using Bread Mixes
When using ready prepared bread mixes where the yeast is already in the packet, use the basic bake rapid
option of 1 hour 55 minutes for all varieties of mix.
Select the correct size for the quantity of mix used.
XL (Extra Large) Ð 600
Npacket
L (Large) Ð 500
Npacket
Put the packet mix in the bread pan, and add the recommended quantity of water from the recipe on the
packet.
Select basic bake rapid option of 1 hour 55 minutes and press Start.
We do not know how much yeast is in the packet, and therefore how high the bread will rise. We recommend
that you should add/lessen the mix you use according to the baking results.
For ready prepared mixes, where the yeast is supplied in a separate sachet, select the program according to
the type of flour in the mix.
For example white and brown mixes use the basic program (4 hours) and wholemeal the wholemeal
program (5 hours), and follow the recipe proportion in our book for yeast and water quantities to use.
Page: 22
22
Accurate measurement is essential in achieving good baking results.
Liquids should be measured in the measuring cup and yeast, salt, sugar and milk powder using the
measuring spoon provided.
Flour must be weighed accurately on scales either using the metric (grammes) or imperial (ozs). Do not
exceed the stated weight of flour as this could damage your machine.
For measuring fat (butter) the 15Ñ25N recommended in the recipes is a guideline for the quantity to use.
The yeast should be measured carefully using the teaspoon end of the measuring spoon. It is marked
inside with a quarter, half and three quarter level for your convenience.
3. Measure the ingredients accurately.
Always place yeast first, then all other dry ingredients into the bread pan, followed by the liquid so that
the yeast is at the bottom and not in contact with the liquid. N.B. Never let the yeast touch liquid before
kneading.
4. Order of Ingredients. (For "gluten free", the order listed on page 16 must be followed.)
Check the date on the flour packet before purchase and use the flour before it is out of date. After
opening the packet reseal and store in a cool dry place.
5. Always use fresh ingredients.
Do not attempt to increase the quantities in the recipes given as overloading may damage your machine.
7. Maximum Load.
8. When using ideas from other recipe books we recommend that you follow our proportions of flour, water
and yeast as a guide and add the other ingredients accordingly.
Take care to follow the guidelines when adding additional ingredients, as if added in excess, these
affect the final loaf volume. For loaves with poor volume, extra sugar e.g. for white loaves extra
1/2 Ñ1 Tbsp should be added, as this helps the rise for poorer quality strong white flours.
Additional water eg 10Ñ20 ml will give a lighter textured loaf.
6. Experimenting.
Differences in Baking Results
Baking results differ according to several factors including environmental conditions, electricity fluctuation,
choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following
should be remembered.
Temperature is one of the most important factors in bread baking. Although the is
designed to sense the temperature and automatically control the heating system during the entire
process of baking, it works best in a room temperature between 20¡C (68¡F) to 25¡C (77¡F), a slight
difference in volume may be noticed when the BAKE RAPID option is used or during winter months
when an overnight programme is used.
1. Bake at optimum temperature.
The incorporates a 10 minute memory which means that if the electricity supply is interrupted
for 10 minutes or less the bread machine will automatically restart.
2. Electricity Fluctuations will affect the height, the texture and the colour of bread.
¨
¨
Page: 23
Chilli Corn Bread
Surebake yeast
White flour
Brown sugar
Olive oil
Milk powder
Polenta, cornmeal
Minced chilli
Salt
Corn kernels
Water
2 tsp
350N
1 Tbsp
1 Tbsp
1 Tbsp
2 Tbsp
1
/2 tsp
1 tsp
1
/3 cup
260 ml
3 tsp
450N
1 Tbsp
1 Tbsp
2 Tbsp
4 Tbsp
1 tsp
1 tsp
1
/2 cup
320 ml
3 tsp
600N
2 Tbsp
2 Tbsp
3 Tbsp
6 Tbsp
1 tsp
1 tsp
1 cup
400 ml
Medium Large Extra Large
23
White Bread
Spicy Cheese Bread
Honey Bran Bread
Surebake yeast
White flour
Sugar
Salt
Butter
Milk powder
Water
tsp=teaspoon Tbsp=tablespoon
2 tsp
350N
1 tsp
1 tsp
1 Tbsp
1 Tbsp
260 ml
3 tsp
450N
1 tsp
1 tsp
2 Tbsp
2 Tbsp
320 ml
3 tsp
600N
2 tsp
1 tsp
2 Tbsp
3 Tbsp
400 ml
Surebake yeast
White flour
Sugar
Butter
Milk powder
Salt
Dry mustard
Worchester sauce
Fine grated cheese
Water
2 tsp
350N
1 tsp
1 Tbsp
1 Tbsp
1 tsp
1 tsp
1 Tbsp
1
/2 cup
250 ml
3 tsp
450N
1 tsp
2 Tbsp
2 Tbsp
1 tsp
1 tsp
1 Tbsp
3
/4 cup
300 ml
3 tsp
600N
2 tsp
2 Tbsp
3 Tbsp
1 tsp
2 tsp
2 Tbsp
1 cup
400 ml
Sesame Yoghurt Bread
Surebake yeast
White flour
Sugar
Butter
Milk powder
Salt
Sesame seeds
Plain yoghurt
Water
2 tsp
350N
1 tsp
1 Tbsp
1 Tbsp
1 tsp
2 Tbsp
1
/2 cup
150 ml
3 tsp
450N
1 tsp
2 Tbsp
2 Tbsp
1 tsp
3 Tbsp
3
/4 cup
150 ml
3 tsp
600N
2 tsp
2 Tbsp
3 Tbsp
1 tsp
4 Tbsp
1 cup
250 ml
Surebake yeast
White flour
Bran flakes
Honey
Butter
Milk powder
Salt
Water
2 tsp
350N
4 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
260 ml
3 tsp
450N
5 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
320 ml
3 tsp
600N
6 Tbsp
2 Tbsp
2 Tbsp
3 Tbsp
1 tsp
400 ml
Basic
Medium Large Extra Large
Medium Large Extra Large
Cornmeal Bread
Surebake yeast
White flour
Coarse cornmeal
or polenta
Golden syrup
Olive oil
Milk powder
Salt
Water
2 tsp
350N
40N
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
260 ml
3 tsp
450N
50N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
320 ml
3 tsp
600N
60N
1 Tbsp
2 Tbsp
3 Tbsp
1 tsp
400 ml
Medium Large Extra Large
Medium Large Extra Large
Medium Large Extra Large
Recipes
Medium Large Extra Large
Kumara Bread
Surebake yeast
White flour
Mashed kumara
Honey
Butter
Milk powder
Salt
Water
2 tsp
350N
1
/3 cup
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
250 ml
3 tsp
450N
1
/2 cup
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
300 ml
3 tsp
600N
2
/3 cup
1 Tbsp
2 Tbsp
3 Tbsp
1 tsp
380 ml
Page: 24
Medium Large Extra Large
Coconut Bread
Surebake yeast
White flour
Shredded coconut
Sugar
Salt
Butter
Coconut milk
powder
Water
2 tsp
350N
1
/2 cup
1 tsp
1 tsp
1 Tbsp
1 Tbsp
260 ml
3 tsp
400N
1 cup
1 tsp
1 tsp
2 Tbsp
2 Tbsp
320 ml
3 tsp
550N
11
/2 cup
2 tsp
1 tsp
2 Tbsp
3 Tbsp
400 ml
24
tsp=teaspoon Tbsp=tablespoon
Basic
Garlic Herb Bread
Surebake yeast
White flour
Sugar
Salt
Butter
Milk powder
Crushed garlic
Fresh herbs,
chopped
Water
2 tsp
350N
1 tsp
1 tsp
1 Tbsp
1 Tbsp
1 tsp
2 Tbsp
260 ml
3 tsp
450N
1 tsp
1 tsp
2 Tbsp
2 Tbsp
2 tsp
3 Tbsp
320 ml
3 tsp
600N
2 tsp
1 tsp
2 Tbsp
3 Tbsp
2 tsp
3 Tbsp
400 ml
Medium Large Extra Large
Yeasted Gluten Free Loaf (4 options)
(Plain, Fruit, Cheese or Grains/Seeded)
Ingredients:
430 Ñ450ml /
N
450 Ñ480ml/
N
1
/3 cup
3
1 tsp
Water (Plain/ Fruit/ Cheese Loaf)
(Grains (Seeded) Loaf)
Oil (Canola/ Sunflower)
Medium eggs (60N)
White vinegar (not malt)
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 5Ñ10 mins into kneading
process. Lift lid (do not turn machine off), with
spatula mix to ensure all wet and dry ingredients
are combined, scrape down sides. Test dough
by lifting some on spatula. Dough should fall
slowly from spatula. If too thin add 2Ñ4 Tbsp of
rice flour. If too thick, add 1Ñ3 Tbsp of water.
(It should look like a thick cake mix or stiff mashed
potato).
3. Yeast responds to protein by adding cheese
and/ or milk powder, therefore the loaf will rise
more.
4. Flour fluctuates in refining therefore water content
differs considerably. Very refined flour (e.g. rice
flour labeled rice starch) will not need as much
water as a more course flour (e.g. McKenzies).
you may need to cut water back 20Ñ30 ml for
finer flour.
Gluten free bread on Basic program
Use basic BAKE RAPID program (Size-XL, Crust-Dark) for this recipe.
Program Time 1 hr 55 min.
Dry Ingredients:
1 cup
1 cup
1 cup
1
/2 cup
1
/2 cup
2 Tbsp
1 Tbsp
1 Ñ11
/2 tsp
2 tsp
Options:
Fruit Ñ1 cup Dried fruits, 1 tsp Cinnamon,
3 Tbsp Brown sugar
Cheese Ñ1 cup Grated cheese,
(or/and 1
/2 cup Dried tomatoes )
Grains Ñ3 Tbsp Mixture sunflower, poppy,
pepitas(green) sesame,
soy grit, course polenta(corn),
linseed meal (L.S.A.)
á Mix these into dry ingredients.
á 3 Tbsp milk powder can be added to any of these recipes.
Brown rice flour
White rice flour
Arrowroot or Tapioca flour
Besan (chick pea) flour or Soya flour
White or Brown rice flour
Sugar
Xantan gum
Salt
Dry yeast (not rapid rise)
Page: 25
Medium Large Extra Large
100%WholemealBread
Surebake yeast
Wholemeal flour
Gluten flour
Treacle
Milk powder
Butter
Salt
Water
2 tsp
350N
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
280 ml
3 tsp
450N
2 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
340 ml
3 tsp
600N
3 Tbsp
2 Tbsp
3 Tbsp
2 Tbsp
1 tsp
420 ml
Medium Large Extra Large
50%WholemealBread
Surebake yeast
Wholemeal flour
White flour
Treacle
Milk powder
Butter
Salt
Water
2 tsp
175N
175N
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
280 ml
3 tsp
225N
225N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
340 ml
3 tsp
300N
300N
2 Tbsp
3 Tbsp
2 Tbsp
1 tsp
420 ml
Medium Large Extra Large
WholemealRyeBread
Surebake yeast
Wholemeal flour
White flour
Rye flour
Treacle
Oil
Cocoa
Salt
Water
2 tsp
100N
200N
50N
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
280 ml
3 tsp
100N
250N
100N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
340 ml
3 tsp
150N
300N
150N
2 Tbsp
2 Tbsp
3 Tbsp
1 tsp
420 ml
25
tsp=teaspoon Tbsp=tablespoon
BasicRAISIN
WholeWheat
CinnamonRaisinBread
Surebake yeast
White flour
Cinnamon
Sugar
Butter
Milk powder
Salt
Water
Raisins
2 tsp
350N
2 tsp
1 tsp
1 Tbsp
1 Tbsp
1 tsp
260 ml
1/2 cup
3 tsp
450N
3 tsp
1 tsp
2 Tbsp
2 Tbsp
1 tsp
320 ml
1 cup
3 tsp
600N
3 tsp
2 tsp
2 Tbsp
3 Tbsp
1 tsp
400 ml
1 cup
Medium Large Extra Large
Honey&WalnutBread
Surebake yeast
White flour
Honey
Butter
Milk powder
Salt
Water
Chopped walnuts
2 tsp
350N
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
260 ml
1/3 cup
3 tsp
450N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
320 ml
1/2 cup
3 tsp
600N
2 Tbsp
2 Tbsp
3 Tbsp
1 tsp
400 ml
1 cup
Medium Large Extra Large
Pesto&PinenutBread
Surebake yeast
White flour
Sugar
Basil pesto
Oil
Milk powder
Salt
Water
Pinenuts
2 tsp
350N
1 tsp
1 tsp
1 Tbsp
1 Tbsp
1 tsp
260 ml
1/4 cup
3 tsp
450N
1 tsp
2 tsp
1 Tbsp
2 Tbsp
1 tsp
320 ml
1/3 cup
3 tsp
600N
2 tsp
2 tsp
2 Tbsp
3 Tbsp
1 tsp
400 ml
1/2 cup
Medium Large Extra Large
Olive&RosemaryBread
Surebake yeast
White flour
Sugar
Olive oil
Milk powder
Fresh rosemary,
chopped
Salt
Water
Pitted black olives,
quartered
2 tsp
350N
1 tsp
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
260 ml
1/3 cup
3 tsp
450N
1 tsp
2 Tbsp
2 Tbsp
1 Tbsp
1 tsp
320 ml
1/2 cup
3 tsp
600N
2 tsp
2 Tbsp
3 Tbsp
2 Tbsp
1 tsp
400 ml
3/4 cup
Medium Large Extra Large
Use BAKE RAISIN for recipes below.
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
Page: 26
Use BAKE RAISIN for recipes below.
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
Medium Large Extra Large
Soy & Linseed Bread
Surebake yeast
Wholemeal flour
White flour
Soy flour
Ground linseed
Sugar
Salt
Butter
Milk powder
Water
2 tsp
75N
275N
25N
25N
2 tsp
1 tsp
11
/2 Tbsp
11
/2 Tbsp
290 ml
3 tsp
100N
300N
50N
50N
2 tsp
1 tsp
2 Tbsp
2 Tbsp
360 ml
3 tsp
150N
350N
50N
50N
1 Tbsp
1 tsp
2 Tbsp
2 Tbsp
430 ml
Medium Large Extra Large
Wholemeal Beer & Mustard Bread
Surebake yeast
Wholemeal flour
White flour
Brown sugar
Wholegrain mustard
Butter
Milk powder
Salt
Beer
2 tsp
175N
175N
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
280 ml
3 tsp
225N
225N
1 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
340 ml
3 tsp
300N
300N
2 Tbsp
2 Tbsp
2 Tbsp
3 Tbsp
1 tsp
420 ml
26
Whole Wheat
Medium Large Extra Large
Surebake yeast
Wholemeal flour
White flour
Brown sugar
Butter
Milk powder
Salt
Chopped dates
Water
Chopped walnuts
2 tsp
175N
175N
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
1
/4 cup
280 ml
1/4 cup
3 tsp
225N
225N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
1
/2 cup
340 ml
1/2 cup
3 tsp
300N
300N
2 Tbsp
2 Tbsp
3 Tbsp
1 tsp
1
/2 cup
420 ml
1/2 cup
Wholemeal Date & Nut Bread
Medium Large Extra Large
Surebake yeast
Wholemeal flour
White flour
Cinnamon
Treacle
Butter
Milk powder
Salt
Water
Raisins
2 tsp
175N
175N
2 tsp
1 Tbsp
1 Tbsp
1 Tbsp
1 tsp
280 ml
1/2 cup
3 tsp
225N
225N
2 tsp
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
340 ml
1 cup
3 tsp
300N
300N
3 tsp
2 Tbsp
2 Tbsp
3 Tbsp
1 tsp
420 ml
1 cup
Wholemeal Raisin Bread
tsp=teaspoon Tbsp=tablespoon
Medium Large Extra Large
Banana Muesli Bread
Surebake yeast
Wholemeal flour
White flour
Toasted muesli
Honey
Butter
Milk powder
Salt
Water
Banana chips,
chopped N
2 tsp
100N
250N
50N
1
/2 Tbsp
11
/2 Tbsp
11
/2 Tbsp
1 tsp
280 ml
30 N
3 tsp
130N
300N
70N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
350 ml
40 N
3 tsp
150N
350N
100N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
420 ml
50
Medium Large Extra Large
Mixed Grain Bread
Surebake yeast
Wholemeal flour
White flour
Oatmeal
Buckwheat groats
Cornmeal
Brown sugar
Butter
Milk powder
Salt
Water
Whole linseed
Toasted sunflour
seed
2 tsp
80N
250N
40N
40N
20N
1 Tbsp
11
/2 Tbsp
11
/2 Tbsp
1 tsp
300 ml
2 tsp
2 tsp
3 tsp
100N
300N
50N
50N
30N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
370 ml
1 Tbsp
1 Tbsp
3 tsp
150N
350N
50N
50N
30N
11
/2 Tbsp
2 Tbsp
2 Tbsp
1 tsp
450 ml
11/2 Tbsp
11/2 Tbsp
tsp=teaspoon Tbsp=tablespoon
Whole Wheat RAISIN
Page: 27
27
tsp=teaspoon Tbsp=tablespoon
French
French Bread (one size only)
Surebake yeast
White flour
Butter
Salt
Water
2 tsp
450N
1 tsp
1 tsp
320 ml
Tarragon & Thyme Bread (one size only)
Surebake yeast
White flour
Butter
Salt
Tarragon
Thyme
Water
2 tsp
450N
1 tsp
1 tsp
2 tsp
2 tsp
320 ml
Italian
Italian Bread (one size only)
Surebake yeast
White flour
Salt
Olive oil
Water
2 tsp
450N
1 tsp
2 Tbsp
280 ml
Herb Bread (one size only)
Surebake yeast
White flour
Salt
Olive oil
Basil
Water
2 tsp
450N
1 tsp
2 Tbsp
1 Tbsp
280 ml
Sandwich
White Sandwich Bread (one size only)
Surebake yeast
White flour
Suger
Salt
Butter
Milk powder
Water
2 tsp
350N
1 tsp
1 tsp
1 Tbsp
1 Tbsp
260 ml
Wholemeal Sandwich Bread (one size only)
Surebake yeast
Wholemeal flour
Gluten flour
Treacle
Salt
Butter
Milk powder
Water
2 tsp
350N
1 Tbsp
1 Tbsp
1 tsp
1 Tbsp
1 Tbsp
280 ml
Page: 28
28
Basic Dough
Make dough according to instructions on
1 P.9Ñ10 and 13.
Divide the dough
2 into 12Ñ16 equal
portions. Roll each
portion into a ball.
Place on a greased
tray and leave to
rest for 20 minutes.
Roll one end of
3 the ball on a
lightly floured surface
to make a cone.
Roll each cone
4 into a wedge
shape, approximately
1
/2 cm thick, using a
rolling pin.
Starting with the
5 wide end, roll up
the wedge loosely
towards the narrower
end.
Place seam side
6 down on a
greased oven tray.
Prove at 30Ñ35¡C
7 for 30Ñ50 minutes
or until doubled in
size. If an oven for
proving is not availa-
ble, cover with plastic
wrap and leave to
rise in a warm place
of approximately this
temperature.
Brush rolls with
8 beaten egg and
sprinkle with poppy
or sesame seeds if
desired.
Bake in a
9 preheated 175¡C
oven for 10Ñ15
minutes or until
golden brown.
Dinner Rolls
3 tsp
450N
11
/2 tsp
1 tsp
3 Tbsp
4 Tbsp
250 ml
1
Surebake yeast
white flour
sugar
salt
milk powder
butter
water
egg, beaten
poppy or sesame seeds
tsp=teaspoon Tbsp=tablespoon
Method:
Ingredients:
Page: 29
29
3 tsp
450N
2 Tbsp
3 Tbsp
1 tsp
50N
240 ml
250N
1
Croissants
Ingredients:
Fold the
6 remaining third
on top. Seal edges.
Rest the dough in
the refrigerator for
20 to 30 minutes.
Place the dough at
7 right angles to the
previous position in
#5. Roll out into
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After
the final folding, chill
several hours or
overnight.
Spread the dough
8 for the final time
into 30 cm square.
Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
Roll up each
9 triangle loosely,
starting from the
side opposite the
point. Curve ends.
Place seam
10 side down on
a greased baking
pan. Cover and place
in warm area for 30Ñ
50 minutes or until
almost doubled in
size.
Brush with beaten egg. Bake in a preheated
11 200¡C oven for 15 to 20 minutes or until
golden brown.
Method:
Make the dough according to instructions
1 on P.9Ñ10 and 13.
Roll 250Nof
2 chilled butter
between two sheets
of plastic wrap into a
17 X 25 cm rectangle.
Chill at least 1 hour.
Turn the dough into a greased bowl. Place in
3 the refrigerator for 30 minutes.
Roll out the
4 dough on a
lightly floured
surface into a
30cm square.
Place the rolled
5 out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
surebake yeast
bread flour
sugar
milk powder
salt
butter
water
chilled butter extra
egg, beaten for brushing
on top
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Page: 30
30
Basic Dough
Doughnuts
Use Dinner Rolls dough recipe on page 28.
1
Divide the dough into equal portions.
2 Roll each portion into a ball.
Place on a lightly floured surface.
3 Cover with a plastic wrap and leave to
rise for 20 minutes.
Shape each ball as desired, in a ring, twisted,
4 or in an oval shape. Place on a greased tray.
Leave to rise at 30¡C for 30 minutes.
5
Deep fry the doughnuts until golden brown.
6
Roll in a mixture of sugar and cinnamon or
7 cool and use other toppings as desired.
Makes 12 Ñ16 doughnuts dependent on size
8 and shape selected.
Bagels
3 tsp
450N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
250 ml
1
Surebake yeast
white flour
sugar
butter or oil
milk powder
salt
water
egg, lightly beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Divide dough into 12 Ñ16 equal portions.
2
Roll each portion into a log approximately 20 cm
3 long.
Form into a ring, sealing both ends together
4 tightly. Place on a lightly greased tray and cover
with glad wrap. Leave to rise at 30 Ñ35¡C for 30
minutes.
Bring a large saucepan of water to the boil.
5 Using a slotted spoon place 3 Ñ4 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
6 seeds.
Bake at 200¡C for 20 Ñ30 minutes.
7
tsp=teaspoon Tbsp=tablespoon
Ingredients:
Page: 31
31
Basic Dough
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Roll or pat the dough into a rectangle
2 (50 X 30 cm).
Swedish Tea Ring
3 tsp
450N
4 Tbsp
4 Tbsp
3 Tbsp
1 tsp
230 ml
Surebake yeast
white flour
sugar
butter
milk powder
salt
water
Brush over surface of the dough with melted
3 butter.
Mix cinnamon and brown sugar and sprinkle
4 over butter.
Roll up like a swiss roll starting from the long
5 side.
Press edges firmly underneath.
6
Join ends to make a circle, pinch edges
7 together and place on a greased oven tray.
Cut nearly through to the centre of the ring at
8 2.5 cm intervals, turning each section so that it
faces cut side up.
Cover with plastic wrap and leave to rise in a
9 warm place (30 Ñ35¡C) for 30 minutes.
Brush with beaten egg.
10
Bake in a preheated 180¡C oven for 15 Ñ25
11 minutes or until golden brown.
Other fillings such as dried fruit, jam,
12 mincemeat, nuts etc can be used.
This tea ring can be iced with a vanilla icing if
13 desired.
2 tsp
2 tsp
1/2 cup
1
melted butter
cinnamon
brown sugar
egg, beaten
tsp=teaspoon Tbsp=tablespoon
Ingredients:
Fruit Braid
Use plain white dough as in Dinner Rolls on page
28 or sweet white dough as in Swedish Tea Ring
on the left.
After dough is completed, roll out into a
1 rectangle (50 X 30 cm).
Lift this rectangle onto a greased tray.
2 Lightly mark the rectangle in thirds.
Spread the filling down the centre third of the
3 rectangle of dough.
Cut the outer third into 2.5 cm diagonal strips.
6
Starting at the top end, cross left and right
7 strips over the filling overlapping at the centre.
Continue until all the filling is covered and all
8 the strips are in place.
Cover with plastic wrap and leave to rise in a
9 warm place (30 Ñ35¡C) for 30 minutes.
Brush with beaten egg.
10
Bake in a preheated 180¡C oven for 15 Ñ25
11 minutes or until golden brown.
Filling
1 cup
Glaze
1
fruit mincemeat
egg, beaten
Page: 32
32
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Light Wholemeal Rolls
3 tsp
350N
100N
1 tsp
2 Tbsp
2 Tbsp
1 tsp
250 ml
1
Surebake yeast
white flour
wholemeal flour
sugar
butter
milk powder
salt
water
egg, beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Turn the dough out into a greased bowl.
2 Cover and let the dough rest for 20 minutes
in the refrigerator.
Divide the dough into 12 Ñ16 equal portions.
3 Shape into rolls and place on a greased
baking tray. Cover and leave to rise in a warm
place (30 Ñ35¡C) for 30 minutes or until doubled
in size.
Brush with beaten egg and sprinkle with
4 seeds.
Bake in a preheated 200¡C oven for 15 Ñ
5 25 minutes or until golden brown.
Ingredients: Ingredients:
Savoury Pull Apart
3 tsp
450N
1 tsp
2 Tbsp
2 Tbsp
1 tsp
250 ml
Surebake yeast
white flour
sugar
butter
milk powder
salt
water
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Divide into 10 even sized pieces. Shape these
2 as you would for bread rolls and then squeeze
them into a lightly greased large loaf pan or round
cake tin.
Cover with a plastic wrap and leave to rise in a
3 warm place until well risen.
1/4 cup
2
1 cup
fresh herbs, chopped spring
onions, sliced grated cheese
other savoury ingredients such
as ham, salami, sun dried
tomatoes, olives etc
When risen, sprinkle with the above.
4
Bake at 200¡C for approximately 25 minutes.
5 (This is dependent on the size and shape of
the tin used).
Serve as an accompaniment for soup or
6 other dishes.
Page: 33
Brioche
3 tsp
420N
3 Tbsp
100N
1 tsp
3
70 ml
1
Surebake yeast
white flour
sugar
butter
salt
eggs (size 6)
milk
egg, lightly beaten
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Cover and let the dough rest in the refrigerator
2 in a greased bowl for 20 Ñ30 minutes.
Use a lightly floured work surface and hands
3 to shape brioche.
Divide into 12 equal portions. Make into balls.
4 Divide each ball into one large and one small
ball.
Place each large ball in a greased brioche or
5 muffin cup. With floured fingers, dimple the top
of each large ball. Place the small ball in each
indentation.
Cover and leave to rise in a warm place
6 (30 Ñ35¡C) for 30 minutes or until
doubled in size.
Brush brioche with beaten egg. Bake in a
7 preheated 200¡C oven for 10 Ñ15 minutes or
until light golden brown.
Ingredients:
33
Basic Dough
Focaccia
2 tsp
450N
1 tsp
1 Tbsp
1 Tbsp
1 tsp
300 ml
Surebake yeast
white flour
sugar
butter
milk powder
salt
water
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Roll the dough into a 1 large or 2 small
2 rectangles.
Dimple the top every 6cm by pressing your
3 finger well into the dough.
Place on a lightly greased tray, cover and leave
4 to rise in a warm place (30 Ñ35¡C) for 30 minutes.
2 Tbsp
1/2 tsp
1 tsp
1 tsp
1 tsp
olive oil
salt
dried basil
dried rosemary
dried thyme
Combine the above and brush the surface of
5 the dough.
Bake in a preheated 200¡C oven for 20 Ñ25
6 minutes or until golden brown.
Variations
Add finely chopped bacon and onion to the
7 herbs and olive oil and spread over bread,
do not add salt.
Add bacon and onion to the dough ingredients.
8 Make dough and then top with the herb mixture.
Add olives and rosemary to the dough using
9 the raisin dough option and then top with the
oil and herb topping.
Ingredients:
tsp=teaspoon Tbsp=tablespoon
Page: 34
N
34
Ingredients: (Makes 2)
Olive & Rosemary Rolls
3 tsp
450N
1 tsp
1 Tbsp
2 Tbsp
1 Tbsp
1 tsp
260 ml
50
1
Surebake yeast
white flour
sugar
olive oil
milk powder
fresh rosemary, chopped
salt
water
pitted black olives, quartered
egg, lightly beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Turn the dough out into a greased bowl.
2 Cover and let the dough rest for 20 minutes
in the refrigerator.
Divide the dough into 12 Ñ16 equal portions
3 or into 2 long loaves and place on a greased
baking tray. Cover and leave to rise in a warm
place (30 Ñ35¡C) for 30 minutes or until doubled in
size.
Brush with beaten egg and sprinkle with seeds.
4
Bake in a preheated 200¡C oven for 15 Ñ25
5 minutes or until golden brown.
Hot Cross Buns
3 tsp
450N
3 Tbsp
6 Tbsp
2 Tbsp
1/2 tsp
3 tsp
1 Tbsp
1
200 ml
3/4 cup
Surebake yeast
white flour
brown sugar
butter
milk powder
salt
allspice
orange rind
egg
water
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Place dough in a greased bowl. Cover with a
2 plastic wrap and leave to rise for 20 Ñ30
minutes.
Shape into 10 or 12 buns depending on the
3 size required.
Cover and leave to rise in a warm place
4 (30 Ñ35¡C) for 30 minutes or until doubled in
size.
Put on crosses.
5
Crosses
1/2 cup
2 Tbsp
Mix flour and oil, then add water to make a stiff
paste. Pipe into the shape of crosses Ñ if a
piping bag is not available, use a small plastic
bag with a corner cut off.
flour
oil
water to mix
Bake in a preheated 200¡C oven for 15 Ñ25
6 minutes or until golden brown. Brush over the
glaze.
Glaze
3 Tbsp
3 Tbsp
Boil together until syrupy Ñ brush over cooked
buns when they are removed from the oven.
milk
castor sugar
sultanas
Ingredients:
Basic Dough
Use DOUGH RAISIN for recipes below.
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
tsp=teaspoon Tbsp=tablespoon
Page: 35
35
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Boston Bun
3 tsp
450N
2 tsp
4 Tbsp
3 Tbsp
1 tsp
260 ml
3/4 cup
Surebake yeast
white flour
sugar
butter
milk powder
salt
water
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Place dough in a greased bowl. Cover with a
2 plastic wrap and leave to rise for 20 Ñ30
minutes.
Shape the dough into a large round, place on
3 a lightly greased oven tray and leave to rise at
30 Ñ35¡C until doubled in size.
Bake in a preheated 200¡C oven for 15 Ñ25
4 minutes or until golden brown.
Cool on a cooling rack and then ice with pink
5 icing and sprinkle with coconut.
sultanas
Ingredients:
Panettone (Italian Christmas Bread)
3 tsp
450N
1 tsp
3 Tbsp
3 Tbsp
50N
1
1/2 tsp
1/2 Tbsp
220 ml
1/4 cup
1/4 cup
2 Tbsp
Surebake yeast
white flour
salt
sugar
milk powder
butter
egg
crushed aniseed
grated rind lemon
water
sultanas
mixed peel
pinenuts or chopped almonds
Ingredients:
Sundried Tomato & Basil Rolls
3 tsp
450N
1 tsp
1 tsp
1 Tbsp
2 Tbsp
2 Tbsp
250 ml
1/4 cup
Surebake yeast
flour
salt
sugar
olive oil
freshly chopped basil
grated parmesan cheese
water
chopped sundried tomatoes
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Turn the dough out into a greased bowl.
2 Cover and let the dough rest for 20 minutes.
Divide into 12 equal portions. Shape into rolls
3 and place on a greased baking tray. Cover
and leave to rise in a warm place (30 Ñ35¡C) for
30 minutes or until doubled in size.
Bake in a pre-heated 200¡C oven for 15 Ñ20
4 minutes or until goldenbrown.
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Grease a soufflŽ dish or a round cake tin with
2 the height of the sides extended using a collar
of baking paper.
Place dough in container cover and allow to
3 rise until almost doubled in size.
Brush with melted butter and bake at 190¡C
4 for 30 Ñ45 minutes.
Ingredients:
Use BAKE RAISIN for recipes below.
Ingredients in italics may be placed in
the raisin nut dispenser.
This prevents the ingredients from being crushed
and also produces a better loaf.
Page: 36
36
Malted Oatbran Rolls
3 tsp
450N
2 Tbsp
1/4 cup
2 Tbsp
2 Tbsp
2 Tbsp
2 tsp
300 ml
1
Surebake yeast
wholemeal flour
gluten flour
oatbran
Maltexo
butter
milk powder
salt
water
egg, lightly beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Turn the dough out into a greased bowl.
2 Cover and let the dough rest for 20 minutes in
the refrigerator.
Divide the dough into 12 Ñ16 equal portions.
3 Shape into rolls and place on a greased baking
tray. Cover and leave to rise in a warm place
(30 Ñ35¡C) for 30 Ñ50 minutes or until doubled in
size.
Brush the tops with beaten egg, then sprinkle
4 with seeds.
Bake in a preheated 200¡C oven for 20 Ñ30
5 minutes or until golden brown.
Ingredients:
tsp=teaspoon Tbsp=tablespoon
Whole Wheat Dough
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Turn the dough out into a greased bowl.
2 Cover and let the dough rest for 20 minutes in
the refrigerator.
Divide the dough into 12 Ñ16 equal portions.
3 Shape into rolls and place on a greased
baking tray. Cover and leave to rise in a warm
place (30 Ñ35¡C) for 30 Ñ50 minutes or until
doubled in size.
Brush the tops with beaten egg, then
4 sprinkle with seeds.
Bake in a preheated 200¡C oven for 20 Ñ30
5 minutes or until golden brown.
Crusty Wholemeal Rolls
3 tsp
450N
2 Tbsp
3 Tbsp
3 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
300 ml
1
Surebake yeast
wholemeal flour
gluten flour
kibbled wheat
sesame seeds
treacle
butter
milk powder
salt
water
egg, lightly beaten
poppy seeds
Ingredients:
Page: 37
37
Whole Wheat Dough
Multigrain Buns with a Filling
3 tsp
165N
285N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
1/3 cup
1/3 cup
330 ml
1 Tbsp
or
1 tsp
Surebake yeast
white flour
wholemeal flour
honey
butter
milk powder
salt
bran flakes
All Bran
water
small raisins per bun
raspberry jam per bun
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Divide the dough into 12 Ñ16 equal portions.
2 Wrap raisins or jam in each portion of dough.
Shape into a smooth ball.
3
Place on a greased baking tray. Cover and
4 leave to rise in a warm place (30 Ñ35¡C) for
60 minutes or until doubled in size.
Bake in a preheated 200¡C oven for 20 Ñ30
5 minutes or until golden brown.
Sunflower & Kibblewheat Rolls
3 tsp
225N
225N
1/4 cup
1/4 cup
1 tsp
2 Tbsp
2 Tbsp
1 tsp
300 ml
1
Surebake yeast
white flour
wholemeal flour
sunflower seeds
kibbled wheat
sugar
butter
milk powder
salt
water
egg, lightly beaten
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Divide the dough into 12 Ñ16 equal portions.
2 Shape into smooth balls and place on a lightly
greased baking tray. Cover and leave to rise in a
warm place (30 Ñ35¡C) for 60 minutes or until
doubled in size.
Brush the tops with beaten egg, then sprinkle
3 with seeds.
Bake in a preheated 200¼C oven for 20 Ñ30
4 minutes or until golden brown.
Ingredients:
Ingredients:
tsp=teaspoon Tbsp=tablespoon
Page: 38
38
tsp=teaspoon Tbsp=tablespoon
Whole Wheat Dough
Use DOUGH RAISIN for recipes below.
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
Pumpkin & Walnut Wholemeal Rolls
3 tsp
255N
255N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
1/2 cup
250 ml
1/2 cup
Surebake yeast
white flour
wholemeal flour
brown sugar
oil
milk powder
salt
mashed cooked pumpkin
water
chopped walnuts
Ingredients:
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Turn the dough out into a greased bowl. Cover
2 and let the dough rest for 20 minutes.
Divide into 12 equal portions. Shape into rolls
3 and place on a greased baking tray. Cover
and leave to rise in a warm place (30 Ñ35¡C) for 30
minutes or until doubled in size.
Bake in a pre-heated 200¡C oven for 15 Ñ20
4 minutes or until golden brown.
Wholemeal Raisin Rolls
3 tsp
225N
225N
3 Tbsp
4 Tbsp
2 Tbsp
1 tsp
2 tsp
1/2 cup
*100 ml
2 Tbsp
1 Tbsp
1/4 cup
Surebake yeast
white flour
wholemeal flour
brown sugar
butter
milk powder
salt
allspice
grated orange rind
2 eggs + water*
raisins, small
sugar (to sprinkle over top)
sliced almonds for garnishing
*Break 2 eggs into the provided 240 ml
measuring cup Ñfill to the top with water.
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Divide the dough into 16 equal portions.
2 Shape each portion into a roll.
Place on a greased baking tray, cover and
3 leave to rise at 30 Ñ35¡C for 60 minutes.
Brush rolls with egg, sprinkle with sugar and
4 sliced almonds.
Bake at 200¡C for 20 Ñ30 minutes.
5
Ingredients:
Page: 39
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Place the dough in a greased bowl, cover
2 and leave to rest.
Shape dough into two large or four smaller
3 pizza bases.
Leave at room temperature for 10 minutes.
4
Top the bases with your choice of toppings.
5
Bake in a pre-heated 220¡C oven for about
6 15 Ñ20minutes or until golden brown.
39
French Loaf or Baguettes
2 tsp
450N
1 tsp
1 tsp
250 ml
2 Tbsp
1/2 tsp
Surebake yeast
white flour
butter
salt
water
water
salt
tsp=teaspoon Tbsp=tablespoon
Ingredients:
Pizza Dough
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Place the dough in a greased bowl, cover and
2 let rest for 15 minutes.
Shape dough into one oval loaf or divide
3 and roll into long rolls (baguettes).
Place on baking tray, cover and let rise for
4 about 1 hour or until doubled in size.
Brush loaves with salt and water, slash
5 diagonally along the top.
Bake in 220¡C oven for 15 Ñ20 minutes.
6
Pizza
3 tsp
450N
1 tsp
5 Tbsp
1 tsp
230 ml
Surebake yeast
white flour
sugar
oil
salt
water
Ingredients:
French Dough
Page: 40
40
Pumpkin calzone
2 cups
1 small
2 Tbsp
4 large
1 tsp
1/2 tsp
or
1 Tbsp
1/2 cup
finely diced pumpkin cubes
(cooked until tender)
red onion finely chopped
oil-from sundried capsicums/
tomatoes
sundried capsicums/tomatoes
cumin
coriander
fresh coriander
grated parmesan cheese
salt and pepper
tsp=teaspoon Tbsp=tablespoon
Ingredients:
Use the Pizza Dough on P.39.
Filling
Method:
SautŽ onion and pumpkin in oil. Add cumin
1and coriander then roughly chopped sundried
capsicum or tomatoes and cheese.
Season to taste and leave to cool.
Divide dough into eight balls and roll out into
2 circles.
Place pumpkin mixture on half of dough, wet
3 edges of dough then fold over other half to
enclose filling. Seal edges.
Brush with oil and leave for 5 Ñ10 minutes.
4
Place in oven 220¡C for 15 Ñ20 minutes.
5
Pita Bread
2 tsp
340N
1/2 tsp
1/2 tsp
220 ml
Surebake yeast
white flour
sugar
salt
water
Ingredients:
Method:
Make dough according to instructions on
1 P.9 Ñ10 and 13.
Use lightly floured work surface and hands to
2 shape pita breads.
Divide the dough into 8 equal portions. Make
3 into flat oval shapes, approximately 0.5 cm thick.
Place on a greased tray, cover and leave to
4 rise for 30 Ñ50 minutes.
Lightly grease heavy pan, fry each pita until it
5 puffs-turn, cook until golden brown.
Split and fill with your choice of hot or cold
6 fillings.
Method:
Split pita breads, cut into triangles 6cm x 4cm.
1
Brush with oil and bake in a pre-heated 120¡C
2 oven for 20 Ñ30 minutes until crisp.
Serve with salsa or guacamole.
3
Pita Crisps
Ingredients:
Use the same ingredients as Pita Bread.
An alternative to potato or corn chips
Method:
Spread the inside of whole split pita breads
1 with garlic or herb butter.
Heat in a preheated 180¡C oven until butter
2 melts.
Cut in quarters and serve as an accompaniment
3 to soups or pasta dishes.
Garlic Pita Triangles
Ingredients:
Use the same ingredients as Pita Bread.
Pizza Dough
Page: 41
41
tsp=teaspoon Tbsp=tablespoon
Bake Only
Date Loaf (Edmonds)
1 cup
1 cup
1 tsp
1 Tbsp
1 cup
1
1
/2 tsp
1 cup
250N
1 tsp
dates, chopped
boiling water
baking soda
butter
brown sugar
egg
vanilla essence
walnuts, chopped
flour
baking powder
Earl Grey Tea Bread
1 cup
1 cup
1 cup
200N
sultanas
cold Earl Grey tea
brown sugar
self raising flour
Method:
Soak sultanas and brown sugar in cold Earl
1 Grey tea for several hours, preferably overnight.
Add self raising flour, stir until well mixed.
2
Remove kneading blade from bread pan and
3 line the bottom with baking paper, cut to allow
shaft to protrude.
Place mixture into the breadpan.
4
Set into the and select BAKE
5 ONLY by pressing the select pad.
Press Timer and set for 50 minutes.
6
When the beep sounds on completion, test the
7 centre with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
Remove the bread pan and leave to stand for
8 5 minutes before removing loaf.
Ingredients:
Ingredients:
Method:
Remove kneading blade from bread pan and
1 line the bottom with baking paper, cut to allow
shaft to protrude.
Cover dates with boiling water. Add baking
2 soda and butter, stir and then leave to soak
for one hour.
Stir in brown sugar, egg, vanilla and walnuts.
3
Add sifted flour and baking powder, stir until
4 well mixed.
Pour the loaf mixture into the pan.
5
Set into the and select BAKE
6 ONLY by pressing the select pad.
Press Timer and set for one hour.
7
When the beep sounds on completion, test the
8 center with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
Remove the bread pan and leave to stand for
9 5 minutes before removing loaf.
¨
¨
Page: 42
42
tsp=teaspoon Tbsp=tablespoon
Bake Only
¨
Banana Yoghurt Tea Bread
200N
2 tsp
1
/2 tsp
1
/2 cup
50N
2
1
/4 cup
2
flour
baking powder
baking soda
brown sugar
butter, melted
eggs
plain yoghurt
bananas, mashed
Gingerbread
75N
100N
2 Tbsp
2 Tbsp
225N
2 tsp
11
/2 tsp
1
/2 tsp
1
/2 tsp
150 ml
1
butter
sugar
treacle
golden syrup
flour
ground ginger
baking powder
baking soda
salt
milk
egg, beaten
Method:
Remove kneading blade from bread pan and
1 line the bottom with baking paper, cut to allow
shaft to protrude.
Warm butter, sugar, treacle and syrup together
2 until just melted.
Sift dry ingredients and add together with milk
3 and beaten egg.
Beat thoroughly with a wooden spoon.
4
Place mixture into the breadpan.
5
Set into the and select BAKE
6 ONLY by pressing the select pad.
Press Timer and set for 50 minutes.
7
When the beep sounds on completion, test the
8 centre with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
Remove the bread pan and leave to stand for
9 5 minutes before removing loaf.
Ingredients:
Ingredients:
Method:
Remove kneading blade from bread pan and
1 line the bottom with baking paper, cut to allow
shaft to protrude.
Sift flour, baking powder and baking soda.
2 Add brown sugar.
In a separate bowl mix together eggs, yoghurt
3 and mashed banana.
Add the liquid ingredients and the cooled
4 melted butter to the dry ingredients. Stir quickly
and lightly.
Place mixture into the breadpan.
5
Set into the and select BAKE
6 ONLY by pressing the select pad.
Press Timer and set for 50 minutes.
7
When the beep sounds on completion, test the
8 centre with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
Remove the bread pan and leave to stand for
9 5 minutes before removing loaf.
¨
Page: 43
Please check the following:
BAKING RESULTS: Neither the
indicating
light nor
the display
light up.
Smoke
emitted
from steam
vent.
Burning
smell.
Sides of
bread
collapse
and bottom
is damp.
Bread
rises
too
much.
OPERATIONAL
ERRORS
INGREDIENT
PROBLEMS
Unplugged.
Ingredient spilled on heater element.
Power interruption (display ).
Start/Stop pad was pressed after starting.
Top lid was open during operation.
Selection was wrong (DOUGH option was chosen).
Bread left in bread pan too long after baking.
Bread sliced just after baking (Steam was not
allowed to escape).
Water added after kneading flour.
Kneading blade not installed properly in pan.
MEASUREMENT
ERRORS
Flour
Yeast
Water
No sweetening agents
Not enough
Not enough
Not enough
Too much
Too much
Too much
No yeast
Ingredients used other than prescribed.
Flour
Yeast
Old flour used.
Wrong type of flour used.
Yeast not placed in pan first, or liquids
touched yeast before kneading.
Old yeast used.
Wrong type of yeast used.
Temperature of water was either too hot or too cold.
(Not within optimum temperature range of 20 ± 5ûC.)
0:00
Troubleshooting
43
Page: 44
Collapsed
after
over-rising.
Bread
doesn't
rise
enough.
Unleavened or not leavened enough
Top of
bread
floured.
Under-
browned
and sticky.
Browned and
floured sides,
center sticky
and raw.
Sides
brown but
flour coated
bottom.
Not baked
partially /
completely
Slices
unevenly
and is
sticky.
44
Page: 45
Reason/Cause
Condition
Motor protection device
Remedy 2
There has been a 10-minute or
less power cut. (The power plug
has been inadvertently pulled out or
the breaker has activated.)
Or there has been a slight change in
the power supplied to the machine.
How to reset/restart
If the interruption in the power supply is
momentary, the operation will not be affected.
Not baked at all, although
the operation appears to
have proceeded.
Check to see if the kneader mounting shaft can
rotate.
Motor protection device has activated.
This only happens when the unit is
overloaded and an excessive force
is applied to the motor.
After about 30 minutes, the motor
automatically starts running again.
If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is
recommended to restart with fresh ingredients.
If the kneading blade is restricted by hard dough, take out the dough. The
unit will restart 30 minutes later.
Check to see if the kneader mounting shaft of the bread pan can rotate.
If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.
Make sure you did not use
too much or too hard/heavy
ingredients, then start again
using all new ingredients.
Service will
be required.
is on
display.
appears
on
display.
is on
display.
There has been a power cut for a
certain period of time. (The length of
time may differ according to the
circumstances.) (Possible causes:
power failure, unplugging of the power
cord, or a malfunctioning of household
fuse or breaker).
Leave the unit as it is.
When the unit has cooled to below 40ûC/105ûF,
will disappear from the display window
and the flashing red operation light will go out.
This indicates that the unit is now ready to use.
The unit is hot (above 40ûC/105ûF).
This may occur during repetitive use.
You must allow the unit to cool down
before reusing.
TEMP
TEMP
POWER ALERT
Yes No
Remedy 1
Remove the dough and start again using all
new ingredients.
If the power is restored within 10 minutes,
the bread maker will operate again.
However, the bread may not turn out well.
Display Indications for Abnormal Conditions
45
Page: 46
With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft
unit with a new one.
Consult your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.
LeakageofBreadIngredientsfromtheBreadPan
Replacement Parts
Specifications
46
Outlet
Kneader mounting shaft
Kneader mounting shaft unit
(Part No. ADA 29A115)
Power supply
Power consumed
Capacity
Timer
Protective device
Dimensions (H X W X D)
Weight
Accessories
approx. 37.0 X 34.0X 26.0 cm
230V AC 50 Hz
550 W
Digital timer (up to 13 hours)
Self-resetting motor protector
approx. 7.5 O.
Measuring cup, measuring spoon
max. 600Nflour
min. 350Nflour
Page: 47
DZ50N142
0702T1112 Printed in PRC
Matsushita Electric Industrial Co., Ltd.
Web Site: http://www.panasonic.co.jp/global/

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