Panasonic SD-255 manual

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  • Brand: Panasonic
  • Product: Bread Makers
  • Model/name: SD-255
  • Filetype: PDF
  • Available languages: German, French, English, Dutch, Romanian, Hungarian, Italian, Norwegian, Greek

Table of Contents

Page: 0
Before
Use
How
to
Use
Recipes
How
to
Clean
Troubleshooting
DZ50E147
1206K0
Printed in PRC
Panasonic Test and Development Kitchen
Panasonic Consumer Electronics U.K.
A Division of Panasonic U.K. Ltd
Willoughby Road, Bracknell, Berks, RG12 8FP
Importer’s name & address pursuant to the EU GPSD
directive 2001/95/EC/Art.5
Panasonic Marketing Europe GmbH
Hagenauer Str.43 65203 Wiesbaden F.R.GERMANY
Matsushita Electric Industrial Co., Ltd.
Osaka, Japan
Web Site: http://www.panasonic.co.uk.
Automatic Breadmaker
OPERATING INSTRUCTIONS AND RECIPES
Model No. SD-255/SD-254
Specification
Power supply 230-240V ~ 50Hz
Power consumed 505-550W
Capacity 400-550g of strong flour for a loaf
250-600g of strong flour for a dough
Capacity of raisin nut dispenser max. 150g dried fruit/nuts
Timer Digital timer (up to 13 hours)
Dimensions (H X W X D) approx. 37.0 X 28.0 X 33.0cm
Weight (SD-255) approx. 6.8kg (SD-254) approx. 6.4kg
Accessories Measuring cup, measuring spoon
● Thank you for purchasing an Automatic Breadmaker, SD-255/SD-254.
Please read these instructions carefully before using this product and save this
manual for future use.
● These operating instructions are intended to be used for two different models.
The explanations inside mainly focus on the SD-255 model.
(See page 2 for the differences in functions between the two)
Information on Disposal for Users of Waste Electrical & Electronic Equipment
(private households)
This symbol on the products and/or accompanying documents means that used electrical and electronic
products should not be mixed with general household waste.
For proper treatment, recovery and recycling, please take these products to designated collection points, where
they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your
products to your local retailer upon the purchase of an equivalent new product.
Disposing of this product correctly will help to save valuable resources and prevent any potential negative
effects on human health and the environment which could otherwise arise from inappropriate waste handling.
Please contact your local authority for further details of your nearest designated collection point.
Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.
Information on Disposal in other Countries outside the European Union
This symbol is only valid in the European Union.
If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.
SD-255 pictured
Page: 1
2 3
Before
Use
Contents
Before Use
¶ Safety Instructions·················································· 3
¶ Accessories/Parts Identification····························· 4
¶ Bread-making Ingredients ····································· 6
How to Use
¶ Baking Bread [BAKE]············································· 8
¶ Making Dough [DOUGH]····································· 10
¶ When adding extra ingredients… ························ 11
¶ Baking Cakes······················································· 12
¶ List of Bread Types and Baking Options ············· 13
Recipes
¶ Bread Recipes
basic·········································14
whole wheat······························15
rye ············································17
french ·······································18
italian ········································19
sandwich ··································19
¶ Gluten Free Recipes ············20
¶ Dough Recipes ····················22
basic
whole wheat
rye
french
pizza
¶ Cake Recipes·······················28
cakes
teabreads
How to Clean
¶ Care & Cleaning··················································· 32
Troubleshooting
¶ Troubleshooting···················································· 33
These instructions are for two
different breadmaker models
■ SD-255
Rye bread mode is available
■ SD-254
If using dried
fruit such as
raisins, nuts, or
seeds, these
are added
automatically.
(P.11)
Additional
ingredients
should be
added manually
when the beep
sounds. (P.11)
Raisin nut
dispenser
Measuring
spoon storage
• The photographs and illustrations in this manual are
of the SD-255 model.
Safety Instructions
■ SD-255
■ SD-254
Important Safety Precautions
■ Location
Use this appliance in the following locations:
• Do not use the appliance outdoors or in the immediate vicinity of heat sources or in
roomswhere humidity is high.
• Place the breadmaker on a firm, dry, flat worktop. Do not place on unstable objects
or on materials such as tablecloths.
•During baking the casing heats up. The breadmaker should be placed at least
5cm (2 inches) from walls and other objects.
■ Caution
1. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly
qualified person in order to avoid a hazard.
2. Do not attempt to repair the breadmaker. Consult a Panasonic dealer and have it serviced by an authorised
technician.
3. Do not immerse the unit, power cord, or plug in water or any kind of liquid.
4. Do not allow the power cord to hang over the edge of the table or touch a hot surface.
5. Do not remove the bread pan or unplug the breadmaker during its operation.
(If the electricity supply is switched off the programme sequence stops. However the
appliance has a 10 minute memory so if the power is restored within 10 minutes, the
programme will resume.)
6. Do not touch, block or cover the ventilation during use.
7. The surfaces are liable to get hot during use.
8. To avoid burns, always use oven gloves when removing the bread pan and the finished
bread.
Also take care when removing the kneading blade.
9. Always keep the inside of the unit and the bread pan clean. (To ensure programmes work successfully)
10. 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.
11. This appliance is only intended to be used to make bread, dough and cakes as detailed in the following
instructions.
Electrical Requirement
FOR YOUR SAFETY PLEASE READ THE FOLLOWING TEXT CAREFULLY.
This appliance is supplied with a moulded three pin mains plug for your safety and convenience.
A 13-amp fuse is fitted in this plug.
Should the fuse need to be replaced please ensure that the replacement fuse has a rating of 13 amps and that it is
approved by ASTA or BSI to BS1362.
Check for the ASTA mark or the BSI mark on the body of the fuse.
If the plug contains a removable fuse cover you must ensure that it is refitted when the fuse is replaced.
If you lose the fuse cover the plug must not be used until a replacement cover is obtained.
A replacement fuse cover can be purchased from your local Panasonic Dealer.
IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME, THEN THE
FUSE SHOULD BE REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY.
THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13-
AMP SOCKET.
Page: 2
4 5
Before
Use
Accessories/Parts Identification Main Unit Control Panel
Accessories
Raisin nut dispenser (SD-255 only)
• basic
• whole wheat
• rye (SD-255 only)
• french
• italian
• sandwich
• gluten free
• pizza
• bake only
● Select:
Choose type of
bread or dough
Measuring cup
To measure out liquids
Measuring spoon
To measure out sugar, salt,
yeast, etc.
(15ml) (5ml)
Tablespoon
•1/2 marking
Teaspoon
•1/4, 1/2, 3/4
markings
•10ml increments
(max. 310ml)
Dispenser lid
Kneading blade
(rye bread
SD-255 only)
Handle
Bread pan
Control panel
The control panel has a protective
film overlay on it to prevent
scratching during shipping.
You may carefully remove this.
Plug
■ Operation status
• REST: Displayed during the initial stage or with timer operation when the
temperature of the bread pan and ingredients is being regulated before
kneading
• POWER ALERT: displayed when there has been an interruption in the
power supply
• TEMP: Displayed when the unit is hot – allow to cool before use
■ Time remaining until
programme finished
● Option:
Choose between
making bread
or dough, and
whether to use
‘BAKE RAPID’ or
‘BAKE RAISIN’/
‘DOUGH RAISIN’
options
● Size:
Available on basic
and whole wheat
• M
• L
• XL
• BAKE
Bake bread (knead, rise, bake)
• BAKE RAPID
Faster baking process
• BAKE RAISIN
Bake bread with added
ingredients
• DOUGH
Make dough (knead, rise)
• DOUGH RAISIN
Make dough with added
ingredients
● Crust:
Crust Colour
available on Basic
and Gluten Free
• LIGHT
• MEDIUM*
• DARK
● Start/Stop:
Press to start or cancel/
stop the programme.
When start is pressed the
start/ stop light will come
on and the programme is
set. If you wish to change
the programme you must
stop the operation by
holding down the start/
stop pad for 1-2 seconds.
The display will go blank
and the start/ stop light
will go off. Press the
select pad to reactivate
the screen and then re-
programme accordingly.
● Timer:
Set delay timer
(time until bread
is ready) or set
the baking time
for ‘bake only’
mode
• SD-255 display shown. This picture shows all words and symbols, but during operation only those relevant will be displayed.
Kneading blade
(wheat bread and
gluten and wheat
free bread)
Lid
Raisin nut
dispenser flap
(SD-255 only)
• This appliance is not intended to be operated by means of an external timer or separate remote-control system.
■ Options
As the option pad is pressed
the option chosen will flash.
The ingredients placed in the raisin nut dispenser will
drop into the bread pan automatically upon selecting the
‘BAKE RAISIN’ mode.
Turn to P.11 for ingredients which
may be placed in the raisin nut
dispenser.
Never operate the breadmaker
without the
dispenser
being in place.
* Medium crust is
indicated by the
black dot between
light and dark.
Page: 3
6 7
Before
Use
Bread-making Ingredients
Flour
Main ingredient of bread. The protein
in flour forms gluten during kneading.
Gluten provides structure and texture
and helps the bread to rise.
● Use strong flour.
Do not use soft or plain flour.
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.
➔ Reduce the amount of water
proportionally to the amount of
milk.
Water
● Use normal tap water.
● Use warm water if using ‘RAPID’, ‘rye’ or
‘gluten free’ settings in a cold room.
● Use chilled water if using ‘rye’ or ‘french’
settings in a hot room.
● Always measure out liquids using the
measuring cup provided.
Salt
Improves the flavour and
strengthens gluten to help the
bread rise.
● The bread may lose size/flavour if
measuring is inaccurate.
Fat
Adds flavour and softness
to the bread.
● Use butter, margarine or oil. 2
tbsps oil are equivalent to 25g
butter.
Sugar (granulated sugar, brown sugar, honey, treacle etc)
Adds softness and gives crust colour.
Yeast
Enables the bread to rise.
● 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 fridge.
(Use within the manufacturer’s
recommended time)
If using a bread mix...
■ Bread mixes including yeast
1 Place a 500g mix in the bread pan, then add
water. (Follow instructions on the packet for
the quantity of water)
2 Select the ‘basic’ – ‘BAKE RAPID’ – ‘Large’
size setting.
● With some mixes, it is not clear how much
yeast is included, so results may vary.
■ Bread mix with separate yeast sachet
1 First place the measured yeast in the bread
pan, then the bread mix, then the water.
• Bread Bakery Capacity
400-550g mix (for a loaf), 250-600g mix (for a dough)
2 Set the machine according to the type of flour
included in the mix, and start the baking.
• White flour, brown flour ➔ basic
• Whole wheat, multi grain flour ➔ whole wheat
• rye flour ➔ rye (SD-255 only)
■ You can make your bread taste better by adding
other ingredients:
Eggs Improve the nutritional value and colouring
of the bread. (Water amount must be
reduced proportionally)
Bran Increases the bread’s fibre content.
• Use max. 50g (2oz).
Wheat germ Gives the bread a nuttier flavour.
• Use max. 50g (2oz).
Spices,
herbs
Enhance the flavour of the bread.
• Only use a small amount (1-2 tsp).
Main Flours Used in Bread
White flour:
Made by grinding wheat kernel, excluding bran and germ.
Used in e.g. ‘basic’, ‘french’ modes.
Strong flours: Milled from hard wheat. High content of protein, needed for producing gluten to make dough rise.
Weak flours: Milled from soft wheat. Lower content of protein.
• Always use strong flour when using the recipes in this book.
• Do NOT use plain or self-raising flour as a substitute for bread flour.
Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten
strands are cut by the edges of bran flakes and germ.
Rye flour:
Contains some proteins, but these do not produce as much gluten as wheat flour.
Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode).
• Do not use more than stated quantity (could overload motor).
Spelt flour:
In the wheat family but is a completely different species genetically. Although it contains gluten
some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust.
■ Alternative flours which may be used
Brown flour: 10-15% of wheat grain removed during milling.
Softgrain flour:
Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.
• Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).
GranaryR
or Malted Grain flour:
Has crushed wheat or rye grains added together with malted whole wheat.
Makes brown bread coarser and moister with nuttier flavour.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish).
Stoneground flour:
Grains are crushed between two large millstones rather than with steel rollers.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish, or overload motor).
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.
● Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the
non-stick finish of the bread pan.
Page: 4
8 9
How
to
Use
Baking Bread
1Remove the bread pan and
set the kneading blade
Place the measured ingredients
in the bread pan
Select a bread type
Place the ingredients in the bread pan Remove the bread
Set the programme and start
1 Twist the bread
pan anti-
clockwise and
lift up to remove
2 Place the
kneading blade
firmly onto
the kneader
mounting shaft
Plug the breadmaker into a
230-240V socket
6Start the machine
Kneading blade
3
2
2 Cover the yeast with
all the dry ingredients
(flour, sugar, salt, etc.)
4 Put the bread pan into
the breadmaker and
turn slightly clockwise
5 Close the lid
3 Pour in the water and
any other liquids
• Wipe the outside of
the pan to remove any
flour or liquid
1 Place the dry yeast at
the bottom (so that it
does not mix with the
liquid until later)
Press ‘Stop’ and
remove bread
when the bread is ready
(unit beeps 8 times)
8
7
Remove the bread
immediately,
allow to cool
Time until the selected programme is complete
Bread
pan
Oven
glove
e.g. on a wire rack
5
4
Choose a baking option
■ To set the timer ➔
Check around the
shaft and inside the
kneading blade and
ensure that they are
clean.
■ To change the size ➔
■ To change the crust colour ➔
• Pressing the button once will advance the timer by 10 minutes
(hold to advance more quickly)
12
9
6
3
12
9
6
3
9h 30m
from now
Current time Ready time
● If you leave the bread to cool
down without removing it from
the pan, the finished quality of
the loaf will be affected.
● Unplug your breadmaker
(holding onto the plug) after use.
e.g. It is 9:00 PM now, and you want the bread to be ready at
6.30 the next morning.
➔ Set the timer to ‘9:30’ (9 hours 30 minutes from now).
* SD-255 display shown.
Turn to P14-21
for bread recipes
■ Baking bread
with added
ingredients
(P.11)
(SD-255 only)
Clean and dry
beforehand
• Use the specified kneading
blade when baking rye bread.
(SD-255 only)
• The blade fits loosely into place, but it
must touch the bottom of the bread pan.
● For optimum results, don’t open the lid until
bread is complete as it affects bread quality.
● Make sure the start/stop light
is off.
● The flashing start/stop light will go off.
● The start/stop light will come on.
● See P.13 for availability of size and crust.
Page: 5
10 11
How
to
Use
● Display shown is for ‘BAKE RAISIN’. When ‘DOUGH RAISIN’
has been selected correctly ‘DOUGH RAISIN’ and ‘ ’
remains displayed.
● The start/stop light will come on.
Preparations
(P.8)
1 Set the kneading blade into the bread pan.
2 Place the ingredients in the bread pan.
3 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start/stop light is off.)
4Press ‘Stop’ and remove bread
or dough
when machine beeps 8 times
1 2 3,4
Select ‘basic’ or ‘whole wheat’
1
Choose ‘BAKE RAISIN’ or
‘DOUGH RAISIN’
2
Start the machine
3
Time until ready
Making Dough When adding extra ingredients...
Preparations
(P.8)
1 Set the kneading blade into the bread pan.
2 Place the ingredients in the bread pan.
3 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start/stop light is off.)
4Press ‘Stop’ and remove dough
when machine beeps 8 times
1 2 3,4
Turn to P22-
27 for dough
recipes
● Timer is not available on Dough
Options.
● You can choose between ‘basic’,
‘whole wheat’, ‘rye’ (SD-255 only),
‘french’, and ‘pizza’ dough types.
■ To cancel/stop
once started
(hold for more
than 1 second)
Select a dough type
1
Choose ‘DOUGH’
2
Start the machine
3
Time until ready
● Select ‘DOUGH RAISIN ’ if you
would like to add extra ingredients to
your dough. (P.11)
● For modes other than ‘pizza’, a ‘resting’
process will begin immediately after
starting, followed by ‘kneading’ and
‘rising’.
(Select when baking bread)
‘BAKE RAISIN ’ will be displayed
(Select when making dough)
‘DOUGH RAISIN ’ will be displayed
(SD-255)
● Moist Ingredients
e.g. chocolate,
cheese,
fresh fruits,
fruits packed in alcohol.
➔ Moist Ingredients should be added
directly into the bread pan with the
other ingredients at the beginning
of the cycle.
Adding extra
ingredients
Press this pad after you’ve pressed start
and the light is on, to see how long to wait
until it’s time to add the extra ingredients.
Please note that the breadmaker will also
beep to remind you.
(SD-254 only)
● Press once for ‘basic’, twice for ‘whole wheat’.
● Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.
● Dry Ingredients
e.g. dried fruits, nuts
➔ Extra ingredients
can be added
directly into the
bread pan when
the raisin beep
sounds.
➔ Dry ingredients
can be added into
the dispenser at
the beginning of
the cycle.
● The flashing start/stop light will go off.
● The start/stop light will come on.
● The flashing start/stop light will go off.
(SD-254)
● Moist/Dry Ingredients
● Shape the finished dough and allow it
to prove until doubled in size.
Then bake in the oven according to
recipe.
Page: 6
12 13
How
to
Use
Baking Cakes
Preparations 1 Prepare the ingredients according to the recipe.
2 Line the bread pan with parchment paper and pour in the mixed ingredients.
3 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start/stop light is off.)
4Press ‘Stop’ when the machine beeps,
check that baking is complete,
and remove the pan
1 2 3,4
Turn to P28-31
for cake recipes
■ To cancel/stop
once started
(hold for more
than 1 second)
Select ‘bake only’
1
Set the baking time
2
Start the machine
3
Time until ready
● You cannot use the timer function for
‘bake only’.
(This pad only sets the duration of the
cooking time.)
● To check whether baking is complete,
insert a skewer into the centre of the
cake or teabread – it is ready if there
is no mixture stuck to the skewer when
you remove it.
■ If baking is not complete ➔ Repeat steps 1-3
(The total baking time, including any additional baking,
must be within 90 minutes. The timer will start again
from 1 minute when the unit is hot. Increase the time by
pressing the timer pad as required.)
Take care!
It’s hot!
• Line with parchment
paper (Cake or
teabread will burn if
it directly touches the
pan.)
• Remove the kneading
blade
■ Function Availability and Time Required
Options Processes
Bread type
Baking
option
Size Crust Timer REST KNEAD RISE BAKE Total
Keep
warm
basic
Makes bread
with strong white
bread flour.
BAKE ● ● ●
20 min–
50 min
15–30 min
2 hr 00 min–
2 hr 20 min
50 min 4 hours ●
BAKE
RAPID ● ● — — 15–20 min approx 1 hour 35– 40 min
1 hr 55 min–
2 hours ●
BAKE
RAISIN ● ●∗1 ●∗3
20 min–
50 min
15–30 min
2 hr 00 min–
2 hr 20 min
50 min 4 hours ●
DOUGH — — —
20 min–
40 min
15–30 min
1 hr 20 min–
1 hr 30 min — 2 hr 20 min —
DOUGH
RAISIN — — —
20 min–
40 min
15–30 min
1 hr 20 min–
1 hr 30 min — 2 hr 20 min —
whole
wheat
Makes bread
with strong whole
wheat flour.
BAKE ● — ●
1 hour–
1 hr 30 min
15–25 min
2 hr 00 min–
2 hr 20 min
50 min 5 hours ●
BAKE
RAPID ● — — 15 min 15–25 min
approx
1 hr 40 min
45 min 3 hours ●
BAKE
RAISIN ● — ●∗3
1 hour–
1 hr 30 min
15–25 min
2 hr 20 min–
2 hr 50 min
50 min 5 hours ●
DOUGH — — —
55 min–
1 hr 15 min
15–25 min
1 hr 40 min–
2 hours — 3 hr 15 min —
DOUGH
RAISIN — — —
55 min–
1 hr 15 min
15–25 min
1 hr 40 min–
2 hours — 3 hr 15 min —
rye
(SD-255 only)
Makes bread with
rye flour and spelt
flour.
BAKE — — ●
45 min–
60 min
approx.
10 min
1 hr 20 min–
1 hr 35 min
1 hour 3 hr 30 min ●
DOUGH — — —
45 min–
60 min
approx.
10 min
— — 2 hours —
french
Makes bread
with strong white
bread flour for a
crispier crust and
open texture.
BAKE — — ●
40 min–
1 hr 55 min
10–20 min
2 hr 55 min–
4 hr 10 min
55 min 6 hours ●
DOUGH — — —
40 min–
1 hr 55 min
10–20 min
1 hr 45 min–
2 hr 40 min — 3 hr 35 min —
italian
Makes light bread
for enjoying with
pasta, etc.
BAKE — — ●
30 min–
1 hour
10–15 min
2 hr 25 min–
3 hours
50 min 4 hr 30 min ●
sandwich
Makes bread with
a soft crust and
texture.
BAKE — — ●
1 hour–
1 hr 30 min
15–25 min
2 hr 20 min–
2 hr 50 min
50 min 5 hours ●
gluten free
Makes bread
using gluten-free
bread mix/flour.
BAKE — ●∗2 — — 15 min 1 hour 45 min 2 hours ●
pizza
Makes pizza dough.
DOUGH — — —
(KNEAD)
10–15 min
(RISE)
10–15 min
(KNEAD)
approx 10 min
(RISE)
approx 10 min
45 min —
bake only
Bakes teabreads
and cakes.
BAKE — — — — — —
30 min–
1 hr 30 min
30 min–
1 hr 30 min —
∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available. ∗3 The timer can only be used on the SD-255.
• The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development).
• Time required for each process will differ according to room temperature.
● The flashing start/stop light will go off.
● The start/stop light will come on.
List of Bread Types and Baking Options
Page: 7
14 15
Recipes
Bread Recipes
White Loaf
‘Basic’-‘Bake’ (4h)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong White Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 270ml 320ml 360ml
[basic]
(white or brown flour)
: Timer can be used
for recipes with this
symbol (4-13 hours)
Rapid White Loaf
‘Basic’-‘Bake Rapid’ (1h 55m-2h)
M L XL
Yeast 1tsp 1 1/4tsp 1 1/2tsp
Strong White Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 320ml 360ml
Spicy Fruit Loaf
‘Basic’-‘Bake Raisin’ (4h)
M
Yeast 1tsp
Strong White Flour 400g (14oz)
Sugar 2tsp
Butter 75g (3oz)
Salt 1tsp
Cinnamon 2tsp
Mixed Spice 1tsp
Eggs, medium 2
Water 110ml
Milk 110ml
*Mixed Dried Fruit 150g (5oz)
Brioche Loaf
‘Basic’-‘Bake’-‘Light’ Crust (4h)
M
Yeast 1tsp
Strong White Flour 400g (14oz)
Sugar 3tbsp
Butter 100g (4oz)
Eggs, medium 3
Salt 1tsp
Milk 150ml
Apricot and Almond Loaf
‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)
L
Yeast 1tsp
Strong White Flour 400g (14oz)
Sugar 1 1/2tsp
Butter 25g (1oz)
Salt 1tsp
Ground Almonds 50g (2oz)
Water 270ml
*Dried Apricots, chopped 100g (4oz)
*Flaked Almonds 50g (2oz)
Milk Loaf
‘Basic’-‘Bake’ (4h)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong White Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Milk 280ml 340ml 380ml
Wheat Germ Loaf
‘Basic’-‘Bake’ (4h)
L
Yeast 1 1/4tsp
Strong White Flour 500g (1lb 2oz)
Sugar 1 1/2tsp
Oil 2tbsp
Salt 1 1/4tsp
Wheat Germ 50g (2oz)
Water 350ml
Oat and Bran Loaf
‘Basic’-‘Bake’ (4h)
L
Yeast 1tsp
Strong White Flour 400g (14oz)
Sugar 1 1/2tsp
Oil 2tbsp
Salt 1 1/4tsp
Bran 50g (2oz)
Porridge Oats 50g (2oz)
Water 350ml
Pizza Loaf
‘Basic’-‘Bake Raisin’-‘Medium’ Crust (4h) (SD-255 only)
M
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Oil 1tbsp
Salt 1tsp
Oregano Dried 2tsp
Water 260ml
*Pepperoni, chopped 75g (3oz)
*Stuffed Olives, chopped 75g (3oz)
5 Seeded Bread Loaf
‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong White Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 270ml 320ml 360ml
*Linseeds 1tbsp 1 1/2tbsp 2tbsp
*Sesame Seeds 1tbsp 1 1/2tbsp 2tbsp
*Pumpkin Seeds 1tbsp 1 1/2tbsp 2tbsp
*Poppy Seeds 1tbsp 1 1/2tbsp 2tbsp
*Sunflower Seeds 1tbsp 1 1/2tbsp 2tbsp
Brown Loaf
‘Basic’-‘Bake’ (4h)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong Brown Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 270ml 320ml 360ml
Rapid Brown Loaf
‘Basic’-‘Bake Rapid’ (1h 55m-2h)
M L XL
Yeast 1tsp 1 1/4tsp 1 1/2tsp
Strong Brown Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 320ml 360ml
Malted Loaf
‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)
L
Yeast 1tsp
Strong White Flour 500g (1lb 2oz)
Sugar 1 1/2tsp
Salt 1 1/4tsp
Malt Extract 3tbsp
Water 320ml
*Sultanas 150g
Curry and Mango Loaf
‘Basic’-‘Bake’ (4h)
M
Yeast 3/4tsp
Strong Brown Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1tsp
Curry Paste 3tsp
Mango Chutney 2tbsp
Water 270ml
Cheese and Bacon Loaf
‘Basic’-‘Bake Raisin’ (4h) (SD-255 only)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong White Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Salt 1tsp 1 1/4tsp 1 1/2tsp
Cheddar Cheese, grated 50g (2oz) 75g (3oz) 100g (4oz)
Water 270ml 320ml 360ml
*Cooked Bacon,chopped 50g (2oz) 75g (3oz) 100g (4oz)
Fresh Yeast White Loaf
‘Basic’-‘Bake’ (4h)
L
Fresh Yeast 8g (1/3oz)
Strong White Flour 500g (1lb 2oz)
Sugar 1 1/2tsp
Oil 2tbsp
Salt 1 1/4tsp
Water 330ml
Wholemeal Loaf 100%
‘Whole Wheat’-‘Bake’ (5h)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong Wholemeal
Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 340ml 380ml
[whole wheat]
(wholemeal flour)
: Timer can be used
for recipes with this
symbol (4-13 hours)
Wholemeal Loaf 70%
‘Whole Wheat’-‘Bake’ (5h)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong Wholemeal
Flour
300g
(11oz)
350g
(12oz)
400g
(14oz)
Strong White Flour
100g
(4oz)
125g
(4 1/2oz)
150g
(5oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 340ml 380ml
Wholemeal Loaf 50%
‘Whole Wheat’-‘Bake’ (5h)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong Wholemeal
Flour
200g (7oz) 250g (9oz)
275g
(10oz)
Strong White Flour 200g (7oz) 225g (8oz)
275g
(10oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 340ml 380ml
Rapid Wholemeal Loaf 100%
‘Whole Wheat’-‘Bake Rapid’ (3h)
M L XL
Yeast 1 1/4tsp 1 1/2tsp 1 3/4tsp
Strong White Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 340ml 380ml
Turn to P22-27 for
dough recipes
• For addition of ingredients with*, follow timing instructions on P.11.
• For addition of ingredients with*, follow timing instructions on P.11.
Page: 8
16 17
Recipes
Bread Recipes
Rapid Wholemeal Loaf 70%
‘Whole Wheat’-‘Bake Rapid’ (3h)
M L XL
Yeast 1tsp 1 1/4tsp 1 1/2tsp
Strong Wholemeal
Flour
300g (11oz) 350g (12oz) 400g (14oz)
Strong White Flour
100g
(4oz)
125g
(4 1/2oz)
150g
(5oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 340ml 380ml
Rapid Wholemeal Loaf 50%
‘Whole Wheat’-‘Bake Rapid’ (3h)
M L XL
Yeast 1tsp 1 1/4tsp 1 1/2tsp
Strong Wholemeal
Flour
200g (7oz) 250g (9oz)
275g
(10oz)
Strong White Flour 200g (7oz) 225g (8oz)
275g
(10oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 340ml 380ml
Spicy Fruit Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)
M
Yeast 1tsp
Strong Wholemeal Flour 400g (14oz)
Sugar 2tsp
Butter 75g (3oz)
Salt 1tsp
Cinnamon 2tsp
Mixed Spice 1tsp
Eggs, medium 2
Water 120ml
Milk 120ml
*Mixed Dried Fruit 150g (5oz)
Seeded Wholemeal Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong Wholemeal
Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 340ml 360ml
*Linseeds 1tbsp 1 1/2tbsp 2tbsp
*Sesame Seeds 1tbsp 1 1/2tbsp 2tbsp
*Pumpkin Seeds 1tbsp 1 1/2tbsp 2tbsp
*Poppy Seeds 1tbsp 1 1/2tbsp 2tbsp
*Sunflower Seeds 1tbsp 1 1/2tbsp 2tbsp
Pesto and Pine Nut Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong Wholemeal
Flour
200g (7oz) 250g (9oz) 300g (11oz)
Strong White Flour 200g (7oz) 225g (8oz) 250g (9oz)
Sugar 1tsp 1 1/2tsp 2tsp
Salt 1tsp 1 1/4tsp 1 1/2tsp
Pesto 2tbsp 3tbsp 4tbsp
Water 280ml 340ml 380ml
*Pine Nuts 75g (3oz) 100g (4oz) 125g (5oz)
Olive Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only)
M
Yeast 3/4tsp
Strong Wholemeal Flour 200g (7oz)
Strong White Flour 200g (7oz)
Sugar 1tsp
Oil 3tbsp
Salt 1tsp
Oregano, dried 1tbsp
Water 270ml
*Whole Black Olives, pitted 75g (3oz)
Maple and Pecan Nut Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only)
L
Yeast 3/4tsp
Strong Wholemeal Flour 200g (7oz)
Strong White Flour 200g (7oz)
Butter 15g (1/2oz)
Salt 1tsp
Maple Syrup 3tbsp
Water 280ml
*Pecan Nuts, chopped 75g (3oz)
Honey and Sunflower Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h) (SD-255 only)
L
Yeast 1tsp
Strong Wholemeal Flour 250g (9oz)
Strong White Flour 225g (8oz)
Honey 2tbsp
Butter 25g (1oz)
Salt 1 1/4tsp
Water 320ml
*Sunflower Seeds 4tbsp
[whole wheat]
(wholemeal flour)
: Timer can be used
for recipes with this
symbol (4-13 hours)
Fresh Yeast Wholemeal Loaf 100%
‘Whole Wheat’-‘Bake’ (5h)
L
Fresh Yeast 8g (1/3oz)
Strong Wholemeal Flour 500g (1lb 2oz)
Sugar 1 1/2tsp
Oil 2tbsp
Salt 1 1/4tsp
Water 350ml
Onion Loaf
‘Whole Wheat’-‘Bake’ (5h)
M
Yeast 3/4tsp
Strong Wholemeal Flour 300g (11oz)
Strong White Flour 100g (4oz)
Sugar 1tsp
Oil 1tbsp
Salt 1tsp
Onion, chopped and
softened with 1tsp oil
50g (2oz)
Garlic Puree 1tsp
Creamed Horseradish 2tsp
Water 270ml
Granary Loaf
‘Whole Wheat’-‘Bake’ (5h)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong Granary®
Flour
400g
(14oz)
475g
(1lb 1oz)
550g
(1lb 4oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 280ml 320ml 360ml
Malted Brown Loaf
‘Whole Wheat’-‘Bake’ (5h)
M L XL
Yeast 3/4tsp 1tsp 1 1/4tsp
Strong Granary
Flour
250g
(9oz)
300g
(11oz)
350g
(12oz)
Strong White Flour 150g (5oz) 200g (7oz) 250g (9oz)
Sugar 1tsp 1 1/2tsp 2tsp
Butter 15g (1/2oz) 25g (1oz) 25g (1oz)
Salt 1tsp 1 1/4tsp 1 1/2tsp
Water 270ml 320ml 360ml
Rye 100%
‘Rye’-‘Bake’ (3h 30m)
Yeast 2 1/2tsp
Rye Flour 500g (1lb 2oz)
Sugar 2tsp
Oil 3tbsp
Salt 2tsp
Water 440ml
[rye] (SD-255 only)
(rye flour and spelt flour)
● Remember to use the
kneading blade (rye
bread) for all these
recipes.
● 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 (3h 30m-13
hours)
Rye and White
‘Rye’-‘Bake’ (3h 30m)
Yeast 2tsp
Rye Flour 250g (9oz)
Strong White Flour 250g (9oz)
Sugar 2tbsp
Oil 3tbsp
Salt 2tsp
Water 360ml
Rye and Wholemeal
‘Rye’-‘Bake’ (3h 30m)
Yeast 2tsp
Rye Flour 250g (9oz)
Strong Wholemeal Flour 250g (9oz)
Sugar 2tsp
Oil 3tbsp
Salt 2tsp
Water 380ml
Rye and Stout
‘Rye’-‘Bake’ (3h 30m)
Yeast 2 1/2tsp
Rye Flour 500g (1lb 2oz)
Sugar 2tsp
Oil 3tbsp
Salt 2tsp
Water 220ml
Guinness /Stout 220ml
Seeded Soya Loaf
‘Whole Wheat’-‘Bake’ (5h)
M
Yeast 1tsp
Strong White Flour 300g (11oz)
Soya Flour 100g (4oz)
Sugar 2tsp
Butter 25g (1oz)
Salt 1tsp
Water 280ml
Soya Milk 120ml
*Linseeds 50g (2oz)
*Poppy Seeds 3tbsp
*Sesame Seeds 2tbsp
*Sunflower Seeds 1tbsp
*Pumpkin Seeds 1tbsp
• This loaf is made with strong white flour but
benefits from the 5 hour cycle.
• For addition of ingredients with*, follow timing instructions on P.11. • For addition of ingredients with*, follow timing instructions on P.11.
Page: 9
18 19
Recipes
[french]
(white flour/wholemeal
flour)
Make bread with a crispy
crust and texture.
: Timer can be used
for recipes with this
symbol (4-13 hours)
Seeded Rye
‘Rye’-‘Bake’ (3h 30m)
Yeast 2 1/2tsp
Rye Flour 500g (1lb 2oz)
Sugar 2tsp
Oil 3tbsp
Salt 2tsp
Poppy Seeds 2tbsp
Linseeds 3tbsp
Sunflower Seeds 3tbsp
Water 430ml
Rye and Spelt
‘Rye’-‘Bake’ (3h 30m)
Yeast 2tsp
Rye Flour 250g (9oz)
Spelt Flour 250g (9oz)
Honey 2tsp
Oil 3tbsp
Salt 2tsp
Water 360ml
• This loaf has a flat or slightly sunken top.
Spelt
‘Rye’-‘Bake’ (3h 30m)
Yeast 1 1/2tsp
Spelt Flour 400g (14oz)
Honey 1tsp
Oil 3tbsp
Salt 1tsp
Water 300ml
• This loaf has a flat or slightly sunken top.
Fruity Spelt
‘Rye’-‘Bake’-‘Medium’ Crust (3h 30m)
Yeast 1 1/2tsp
Spelt Flour 500g (1lb 2oz)
Honey 1tsp
Oil 3tbsp
Salt 1tsp
Mixed Dried Fruit 150g (5oz)
Mixed Spice 3tsp
Water 360ml
• This loaf has a flat or slightly sunken top.
Seeded Spelt
‘Rye’-‘Bake’-‘Dark’ Crust (3h 30m)
Yeast 1 1/2tsp
Spelt Flour 400g (14oz)
Honey 1tsp
Oil 3tbsp
Salt 1tsp
Linseeds 3tbsp
Poppy Seeds 2tbsp
Sesame Seeds 2tbsp
Water 300ml
• This loaf has a flat or slightly sunken top.
French
‘French’-‘Bake’ (6h)
Yeast 1tsp
Strong White Flour 400g (14oz)
Butter 15g (1/2oz)
Salt 1tsp
Water 290ml
Rustic French
‘French’-‘Bake’ (6h)
Yeast 1tsp
Strong White Flour 275g (10oz)
Strong Wholemeal Flour 75g (3oz)
Rye Flour 50g (2oz)
Butter 15g (1/2oz)
Salt 1tsp
Water 310ml
Bread Recipes
[rye] (SD-255 only)
(rye flour and spelt
flour)
● Remember to use the
kneading blade (rye
bread) 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.
● 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 (3h 30m-13
hours)
Lemon and Poppy Seed Spelt
‘Rye’-‘Bake Repid’-‘Dark’ Crust (1h 55m)
Yeast 1 1/2tsp
Spelt Flour 400g (14oz)
Milk Powder 2tbsp
Honey 1tsp
Oil 3tbsp
Salt 1tsp
Poppy Seeds 3tbsp
Grated Zest from Lemon 1
Lemon Juice 30ml
Water 280ml
• The lemon and poppy seed loaf will have a
closer texture than the standard spelt loaf.
[italian]
(white 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.
● Passata is a thick
tomato sauce that
is usually near the
pasta sauces in
supermarkets.
: Timer can be used
for recipes with this
symbol (4-13 hours)
Easy Ciabatta
‘Italian’-‘Bake’ (4h 30m)
Yeast 1tsp
Strong White Flour 500g (1lb 2oz)
Sugar 1tsp
Olive Oil 3tbsp
Salt 1tsp
Water 300ml
Green Pesto, Onion and Garlic
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 350g (12oz)
Polenta 50g (2oz)
Sugar 1tsp
Salt 1/2tsp
Green Pesto 2tbsp
Onion, chopped and
softened with 1tsp oil
75g (3oz)
Garlic clove, finely
chopped
2
Water 250ml
Mushroom and Pancetta
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1/2tsp
Cep Mushrooms,
soaked
25g (1oz)
Pancetta, cooked
and chopped
25g (1oz)
Water 280ml
Oregano and Olive
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Olive Oil 2tbsp
Salt 1/2tsp
Oregano 1tbsp
Black Olives,
chopped
50g (2oz)
Water 280ml
Three Cheeses
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Salt 1/2tsp
Dolcelatte 50g (2oz)
Parmesan
Cheese,grated
25g (1oz)
Mozzarella 50g (2oz)
Water 240ml
Sundried Tomato and Parmesan
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Salt 1/2tsp
Parmesan Cheese,
grated
50g (2oz)
Sundried Tomatoes
in Oil, chopped
75g (3oz)
Water 270ml
White Sandwich
‘Sandwich’-‘Bake’ (5h)
Yeast 1/2tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1tsp
Water 280ml
[sandwich]
Make bread with a soft
crust and texture.
: Timer can be used
for recipes with this
symbol (4-13 hours)
Brown Sandwich
‘Sandwich’-‘Bake’ (5h)
Yeast 1/2tsp
Strong Brown Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1tsp
Water 290ml
Wholemeal Sandwich
‘Sandwich’-‘Bake’ (5h)
Yeast 1/2tsp
Strong Wholemeal Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1tsp
Water 310ml
Granary®
Sandwich
‘Sandwich’-‘Bake’ (5h)
Yeast 1/2tsp
Strong Granary Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1tsp
Water 280ml
Tomato Focaccia
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Olive Oil 1tbsp
Salt 1tsp
Passata 150ml
Water 120ml
*Green Pitted Olives 50g (2oz)
*Sundried Tomatoes,
chopped
50g (2oz)
Page: 10
20 21
Recipes
[basic]
[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 pages
28-31 by substituting
gluten free plain flour
for standard plain flour.
If self-raising flour is
required also add 1tsp
of gluten free baking
powder.
● You can purchase gluten
free bread mix at:
•Pharmacies
•Health food shops
•Major supermarkets
Gluten Free Recipes
Before making gluten free bread
If you make gluten free bread
as part of dietary therapy, it is
important that you avoid cross-
contamination with flour that does
contain gluten.
Please take particular care when
washing the bread pan and the
kneading blade, etc.
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)
➔ Water, salt, fat ➔ gluten free bread
mix ➔ dry yeast
The outcome differs depending
on the type of flour
The recipes above 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.)
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.
■ Consult your doctor and follow the guidelines below!
■ It is made differently to other types of bread!
You can order extra bread pans and
kneading blades at the following:
• Customer Care Centre: 08705 357357
• Direct Online:
http://www.panasonic.co.uk
➔
Note
● Making gluten free
bread is very different
from the normal way
of producing bread
in the breadmaker.
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.
Use one quantity of chosen mix and add the following ingredients to your Bread pan to
produce the loaf of your choice.
● Select Medium crust unless otherwise stated.
■ Flavoured Gluten Free Loaves
Spicy Fruit Loaf
• 100g (4oz) mixed fruit
• 2tsp cinnamon
Date & Raisin Loaf
• juice of 2 oranges (made up to the
quantity of water required), placed in
the pan before gluten free mix
• 2tsp mixed spice
• 150g (5oz) chopped dates
• 100g (4oz) raisins
• rind of 2 oranges
Maple & Pecan Loaf
• 2tbsp Maple syrup
• 50g (2oz) Pecans
Five Seeds Loaf (Dark Crust)
• 1tbsp linseeds
• 2tbsp sesame seeds
• 1tbsp pumpkin seeds
• 1tbsp poppy seeds
• 1tbsp sunflower seeds
Sundried Tomato & Parmesan Loaf
(Dark Crust)
• 50g (2oz) parmesan cheese grated
• 50g (2oz) sundried tomatoes in oil,
drained and chopped
Gluten Free Bread
Cold Tap Water 400ml
Oil 2tsp
Bread Mix 500g (1lb 2oz)
Yeast 2tsp
Glutafin Gluten Free Bread Mix
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Hot Water from the Kettle 200ml
Cold Tap Water 200ml
Oil 1 1/2tbsp
Bread Mix 500g (1lb 2oz)
Yeast 2tsp
Glutafin Gluten Free Fibre Bread Mix
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Gluten Free Mix Fibre Mix
Water 400ml 430ml
Salt 1/2tsp 1/2tsp
Oil 1tbsp 1tbsp
Bread Mix 500g (1lb 2oz) 500g (1lb 2oz)
Yeast 1tsp 1tsp
Juvela Bread Mixes
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Brown Bread Flour White Bread Flour
Water 330ml 310ml
Cider Vinegar 1tsp 1tsp
Vegetable Oil 4tbsp 4tbsp
Egg, medium 1 1
Medium Sized
Egg, white
1 1
Flour 450g (1lb) 450g (1lb)
Sugar 1tbsp 1tbsp
Salt 1tsp 1tsp
Yeast 1 1/2tsp 1 1/2tsp
Doves Farm Gluten Free
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Schar Mix B Wheat Free
Water 440ml
Oil 1tbsp
Bread Mix 500g (1lb 2oz)
Yeast 1tsp
Schar Bread Mixes
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Water 440ml
Vegetable Oil 2tbsp
Mix 500g (1lb 2oz)
Yeast 1tsp
Sainsbury’s Free from Gluten and
Wheat Free Bread Mix with Added Fibre
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Water 500ml
Salt 1tsp
Oil 1tbsp
Flour Mix 500g (1lb 2oz)
Yeast 1tsp
Glutano Flour Mix Wheat Free
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Gluten and Wheat Free
Bread Mix Fibre Bread Mix
Cold Tap Water 450ml 480ml
Oil 1tbsp 1tbsp
Bread Mix 500g (1lb 2oz) 500g (1lb 2oz)
Yeast 1 1/2tsp 1tsp
Glutafin Gluten Free/Wheat Free
‘Basic’-‘Bake’-‘Large’ Size-‘Dark’ Crust (4h)
Wheat Free bread is quite different from gluten free bread as it does not contain gluten or wheat starch. Some wheat free mixes
are better suited to longer cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.
Harvest Mix Wheat Free
Water 420ml
Salt 1/2tsp
Oil 1tbsp
Bread Mix 500g (1lb 2oz)
Yeast 1tsp
Juvela Bread Mixes
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Warm Water + 1 Egg + 1 Egg White made up to 430ml
Melted Butter 60ml
Cider Vinegar 1tsp
Brown Rice Flour 300g (11oz)
Potato Starch 100g (4oz)
Skimmed Milk Powder 50g (2oz)
Xanthum Gum 1tbsp
Sugar 1tbsp
Salt 1tsp
Yeast 1tsp
Gluten and Wheat Free Bread
‘Basic’-‘Bake’-‘Medium’ Crust (4h)
• The milk powder may be omitted.
Page: 11
22 23
Recipes
Dough Recipes
[basic]
[whole wheat]
[rye] [french] [pizza]
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
Prepare your ingredients according to the recipe and select
the correct mode. When your dough is ready, shape it,
allow it to rise, and then bake it yourself.
● The maximum load of the Bread Maker is 600g (1lb 5oz).
Dough recipes using 300g (11oz) 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
1 Shaping
Dough can be shaped into round rolls, plaits,
knots, French sticks, large or small cobs or put in a
traditional loaf tin.
2 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
approximately 40˚C) until the dough has doubled in size.
● Approximate proving time-Rolls 25mins, Whole
breads e.g. Panettone etc 50mins
● To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
3 Glazing/Baking
Brush with milk, salted water, beaten egg or oil.
Sprinkle with poppy seeds, sesame seeds. Bake
following recipe guidelines.
● Rolls
● Knot
● Hedgehogs
(Coat with a beaten egg)
Raisins
Rolls
● Select one of the following recipes and follow the method
below.
1
Shape dough.
3
Brush with beaten egg.
4
Bake at 220˚C/425˚F/Gas Mark 7 for 10-15mins or
until golden brown.
2
Place onto a greased baking parchment and allow
to prove until doubled in size.
White Dough
‘Basic’-‘Dough’ (2h 20m)
Yeast 1 1/4tsp
Strong White Flour 550g (1lb 4oz)
Sugar 2tsp
Oil 2tbsp
Salt 1 1/2tsp
Water 320ml
Brown Dough
‘Basic’-‘Dough’ (2h 20m)
Yeast 1 1/4tsp
Strong Brown Flour 550g (1lb 4oz)
Sugar 2tsp
Oil 2tbsp
Salt 1 1/2tsp
Water 320ml
Wholemeal Dough 70%
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast 1 1/4tsp
Strong Wholemeal Flour 400g (14oz)
Strong White Flour 150g (5oz)
Sugar 2tsp
Oil 2tbsp
Salt 1 1/2tsp
Water 340ml
Granary®
Dough
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast 1 1/4tsp
Strong Granary Flour 550g (1lb 4oz)
Sugar 2tsp
Oil 2tbsp
Salt 1 1/2tsp
Water 320ml
Wholemeal Dough 50%
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast 1 1/4tsp
Strong Wholemeal Flour 275g (10oz)
Strong White Flour 275g (10oz)
Sugar 2tsp
Oil 2tbsp
Salt 1 1/2tsp
Water 340ml
French Sticks
‘French’-‘Dough’ (3h 35m)
Yeast 1/2tsp
Strong White Flour 250g (9oz)
Butter 15g (1/2oz)
Salt 1/2tsp
Water 150ml
Rye Dough 100%
‘Rye’-‘Dough’ (2h)
Yeast 2tsp
Rye Flour 500g (1lb 2oz)
Sugar 2tsp
Oil 3tbsp
Salt 2tsp
Water 360ml
• Use kneading blade (rye bread).
• Prove for 15 minutes.
Spelt Dough
‘Rye’-‘Dough’ (2h)
Yeast 1 1/2tsp
Spelt Flour 500g (1lb 2oz)
Honey 1tsp
Oil 3tbsp
Salt 1tsp
Water 270ml
• Use kneading blade (rye bread).
• Prove for 15 minutes.
Ciabatta
Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)
Yeast 1/2tsp
Strong White Flour 175g (6oz)
Water 200ml
Stage 2 : ‘Basic’-‘Dough’ (2h 20m)
Yeast 1/4tsp
Strong White Flour 325g (11 1/2oz)
Sugar 1/2tsp
Olive Oil 2tbsp
Salt 1 1/2tsp
Water 80ml
1
Put all culture ingredients in bread pan and select
Pizza Dough programme 45mins.
2
Turn off at the start/stop pad after 15mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select Basic
Dough programme 2hrs 20mins.
• This dough can also be made as a loaf. Follow method
for points 1 and 2. Increase water on stage 2 from 80-
110ml and select Italian Bake programme 4hrs 30mins.
4
Divide dough into 2 and roll each half out to a rough
oblong loaf shape about 2.5cm thick.
5
Place on greased baking parchment and sprinkle
with flour. Allow to prove at 40°C until doubled in size
(approx 20mins).
6
Bake at 220°C/425°F/Gas Mark 7 for 20-25mins or
until golden brown.
Wholemeal Dough 100%
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast 1 1/4tsp
Strong Wholemeal Flour 550g (1lb 4oz)
Sugar 2tsp
Oil 2tbsp
Salt 1 1/2tsp
Water 340ml
Page: 12
24 25
Recipes
Rye and White Rolls
Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)
Yeast 1tsp
Strong White Flour 75g (3oz)
Rye flour 150g (5oz)
Water 200ml
Stage 2 : ‘Rye’-‘Dough’ (2h)
Yeast 1tsp
Rye Flour 150g (5oz)
Strong White Flour 100g (4oz)
Sugar 2tsp
Oil 3tbsp
Salt 2tsp
Water 60ml
1
Put all culture ingredients in bread pan and select
Pizza Dough programme 45mins.
• Use kneading blade (rye bread).
2
Turn off at the start/stop pad after 15mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select Rye
Dough programme 2hrs.
• This dough can be made as a loaf. Follow method for
Points 1 and 2. Increase water on stage 2 from 60ml
to120ml and set breadmaker to Rye Bread 3hrs 30mins.
4
Divide dough into 12-15 pieces and shape into rolls.
5
Place on greased baking parchment. Allow to prove
at 40°C until doubled in size (approx 20mins).
6
Glaze with oil and bake at 220°C/425°F/Gas Mark 7
for 10-15mins or until golden brown.
Additional Ingredients
Butter 15g (1/2oz)
Mixed Dried Fruit 100g (4oz)
Soft Brown Sugar 50g (2oz)
Mixed Spice 1tsp
1
Knead the dough lightly and roll out to an oblong
26cm x 20cm (10’’x8’’).
2
Mix together the mixed dried fruit, soft brown sugar
and mixed spice. Brush the dough with melted
butter and spread the fruit mixture on top. Roll up
from the long edge and cut into 8-10 slices. Arrange
in a greased 23cm (9’’) sandwich tin and allow to
prove until well risen.
3
Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until
golden brown.
4
Allow to cool. Drizzle with glace icing.
Panettone
‘Basic’-‘Dough Raisin’ (2h 20m)
Yeast 1/2tsp
Strong White Flour 300g (11oz)
Sugar 2tbsp
Butter 15g (1/2oz)
Salt 1/4tsp
Ground Cardamom 1/2tsp
Grated Lemon Zest 1
Medium Sized Egg,
yolk
1
Milk 140ml
*Mixed Peel 50g (2oz)
*Raisins 100g (4oz)
1
Place dough in 18cm (7’’) cake tin. Allow to prove for
approx. 30-40mins or until doubled in size.
2
Bake at 150˚C/300˚F/Gas Mark 2 for about 30mins.
Chelsea Buns
Enriched Dough : ‘Basic’-‘Dough’ (2h 20m)
Yeast 1/2tsp
Strong White Flour 250g (9oz)
Sugar 1tsp
Butter 25g (1oz)
Milk Powder 1tbsp
Salt 1/2tsp
Egg, medium 1
Water 100ml
Dough Recipes
Croissants
‘Basic’-‘Dough’ (2h 20m)
Yeast 1/2tsp
Strong White Flour 300g (11oz)
Sugar 1tsp
Butter 25g (1oz)
Salt 1/2tsp
Egg, medium 1
Water 150ml
Butter chilled to add
when rolling
150g (5oz)
1
Roll dough to 20cm x 25cm (8’’ X 10’’) rectangle.
2
Divide butter into three portions. Dot one portion
over the top two thirds of the dough.
3
Fold the bottom one third up and the top one third
down, sealing the edges with a rolling pin. Turn the
dough so that the folded edge is on the side.
4
Roll out to an oblong, dot the second portion of butter
and continue as before. Repeat with the third portion.
5
Cover and allow the dough to rest in the refrigerator
for 30mins.
6
Repeat the rollings three more times, cover and chill
for 30mins.
7
Roll out pastry and divide into four squares. Cut
each square into two triangles. Reroll the triangles
so that they are the shape of those pictured below.
8
Loosely roll up each triangle towards the point, finishing
with tip underneath. Curve into a crescent shape.
9
Allow to prove until doubled in size.
10
Brush with beaten egg and bake at 220˚C/425˚F/Gas
Mark 7 for 15mins or until crisp and well browned.
Sweet Rolls/Buns Suitable for Devonshire Splits
‘Basic’-‘Dough’ (2h 20m)
Yeast 1tsp
Strong White
Flour
450g (1lb)
Sugar 2tbsp
Butter 75g (3oz)
Salt 1/2tsp
Egg, medium 1
Milk 250ml
1
Choose one of the above recipes.
2
Place the ingredients into the bread pan in the order
listed above.
3
Select Basic Dough programme 2hrs 20mins.
4
Divide dough into 8-10 pieces and shape into baps.
5
Place on a greased baking parchment and allow to
prove at 40˚C until doubled in size (approx 20mins).
6
Dust with flour.
7
Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until
golden brown.
• For Devonshire splits, split bun and fill with cream
and jam. Top with glace icing.
Soft Rolls/Baps
‘Basic’-‘Dough’ (2h 20m)
Yeast 1tsp
Strong White
Flour
450g (1lb)
Sugar 1/2tsp
Butter 25g (1oz)
Salt 1/2tsp
Egg, medium 1
Water **250ml
** For a slightly denser roll try 125ml water and 125ml milk.
Hot Cross Buns
‘Basic’-‘Dough Raisin’ (2h 20m)
Enriched Dough
Ingredients
(above)
One batch
Cinnamon 1tsp
Mixed Spice 1/2tsp
*Mixed Dried
Fruit
100g (4oz)
1
Divide mixture into eight balls. Place on a lightly
greased baking tray and allow to prove. Make a
paste with approx. 2tbsp flour mixed with 2tbsp
water and pipe a cross over the buns, or top with
thin slices of shortcrust pastry.
2
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
3
While still HOT, brush with a sugar glaze — 40g (1
1/2oz) sugar in 4tbsp water, boiled until a syrup is
reached — (approx. 5mins).
• For addition of ingredients with*, follow timing instructions on P.11.
Page: 13
26 27
Recipes
Wholemeal Walnut Rolls 70%
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast 1tsp
Strong Wholemeal Flour 350g (12oz)
Strong White Flour 100g (4oz)
Medium Oatmeal 50g (2oz)
Maple Syrup 2tbsp
Oil 2tbsp
Salt 1 1/2tsp
Water 320ml
Walnut 100g (4oz)
1
Divide dough into 12 large rolls or 20 dinner rolls.
2
Place on greased baking parchment and sprinkle
with flour. Allow to prove at 40°C until doubled in size
(approx 20 mins).
3
Bake at 220°C/425°F/Gas Mark 7 for 12-15mins or
until golden brown.
Dough Recipes
Yeast 1 1/4tsp
Strong White Flour 550g (1lb 4oz)
Sugar 2tsp
Olive Oil 2tbsp
Salt 1 1/2tsp
Water 310ml
Dough for Tear & Share Bread
‘Basic’-‘Dough’ (2h 20m)
Olive Tear & Share Bread
Dough for Tear & Share
Bread (above)
One batch
Tapenade (green or black) 6tbsp
Olives, chopped 25g (1oz)
Olive Oil 2tbsp
1
Roll dough out into a rectangular sheet 1 1/2cm
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
2
Spread the Tapenade over the dough, sprinkle the
chopped olives & drizzle with 1 tbsp of the oil. Roll
up from the short end like a swiss roll.
3
Cut the dough into 4cm (1 1/2’’) slices with a sharp
knife & place close together in a 20cm (8’’) round
greased cake or flan tin, cut sides up.
4
Drizzle with the remaining tbsp of oil and allow to
prove until doubled in size.
5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
• Delicious served warm with tapas or pasta dishes.
Pepperoni Tear & Share Bread
Dough for Tear & Share
Bread (P.26)
One batch
Tomato Puree or Sun Dried
Tom Puree
4tbsp
Pepperoni, chopped 50g (2oz)
Mozarella Cheese, grated 100g (4oz)
Dried Oregano or Basil 1tsp
Olive Oil 1tbsp
• Delicious served warm with pasta dishes. Use sundried
tomatoes in place of pepperoni for vegetarians.
1
Roll dough out into a rectangular sheet 1 1/2 cm
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
2
Spread the tomato puree over the dough & scatter
the pepperoni & cheese. Roll up from the short end
like a swiss roll.
3
Cut the dough into 4cm (1 1/2’’) slices with a sharp
knife & place close together in a 20cm (8’’) round
greased cake or flan tin, cut sides up.
4
Drizzle with the olive oil & sprinkle with the dried
herbs and allow to prove until doubled in size.
5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
Yeast 1/2tsp
Strong White Flour 300g (11oz)
Olive Oil 1tbsp
Salt 1tsp
Water 170ml
Pizza
‘Pizza’-‘Dough’ (45m)
1
Press out dough using the heel of your hand to a
25cm (10’’) circle or two 25cm (10’’) circles for thin
and crispy base.
2
Allow to prove in a warm place for 10-15mins.
3
Add topping of your choice and bake on
220˚C/425˚F/Gas Mark 7 for 15-20mins, depending
on amount of topping.
• To freeze pizza bases follow method to stage 2 and bake
without toppings for 5mins. Allow to cool, freeze. To use
remove from freezer immediately add topping (not too
much) and bake as above stage 3.
Yeast 1/2tsp
Strong White Flour 300g (11oz)
Olive Oil 1tbsp
Salt 1tsp
Water 170ml
Focaccia
‘Pizza’-‘Dough’ (45m)
1
Roll and pat the dough into a 30cm x 25cm (12’’ x
10’’) rectangle.
2
Make indentations over the whole dough using your
fingertips.
3
Add one of the following toppings:
• 1 small red onion sliced & softened with 1tsp olive
oil and 1tsp balsamic vinegar. (Do this in a bowl
covered in cling film in the microwave for 1-2min).
• 2tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked
black pepper corns.
• 2tbsp chopped sundried tomatoes.
4
Allow to prove in a warm place for 30mins.
5
Drizzle with olive oil and bake at 190°C/375°F/Gas
Mark 5 for 20-30mins or until golden at the edges
and cooked well in the centre.
• Serve warm with pasta dishes.
Picnic Tear & Share Bread
Dough for Tear & Share
Bread (P.26)
One batch
Grainy Mustard 2tbsp
Cooked Ham, chopped 75g (3oz)
Strong Cheddar Cheese,
grated
75g (3oz)
• Delicious served warm with soup or with a Ploughmans
lunch.
1
Roll dough out into a rectangular sheet 1 1/2cm
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
2
Spread the mustard over the dough & scatter the
ham & cheese–reserve a little of the cheese to
sprinkle on top. Roll up from the short end like a
swiss roll.
3
Cut the dough into 4cm (1 1/2’’) slices with a sharp
knife & place closed together in a cheese and allow
to prove until doubled in size. 20cm (8’’) round
greased cake or flan tin, cut sides up.
4
Sprinkle with the remaining.
5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
Viennese Rolls
‘Basic’-‘Dough’ (2h 20m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 50g (2oz)
Butter 100g (4 oz)
Salt 1/2tsp
Medium Sized Eggs, yolk 2
Egg, medium 1
Milk warmed 150ml
Filling (jam or mincemeat) 1/2jar
Glaze (milk) 45ml (3tbsp)
1
Put all the main ingredients in the bread pan in the
order listed above. Select Basic Dough programme
2hrs 20mins.
2
Remove dough from bread pan and divide in half.
3
Roll out half the dough to a square shape until it is
about 1cm (1/2’’) thick.
4
Cut into eight squares. (Tip: Reroll each piece
individually if it needs it, to produce a better square
shape, approximately 10cm x 10cm (4’’ x 4’’) in size.)
5
Place half a teaspoon of filling in the centre of each
piece of dough. Draw up the corners and edges to
make a bundle. Repeat with all 8 pieces.
6
Glaze the bundles with milk and place half of them,
in a greased 8’’ (20cm) cake tin, with the gathered
side down.
7
Repeat steps 3 to 6 with the rest of the dough in a
second tin.
8
Bake on Convection 180˚C for 15-20mins or until
golden brown.
• Serve just warm as a breakfast or tea-time treat.
Sweet Brioche Dough
‘Basic’-‘Dough’ (2h 20m)
Yeast 1tsp
Strong white flour 250g (9oz)
Sugar 3tbsp
Butter 75g (3oz)
Salt 1/2tsp
Egg, medium 2
Milk 2tbsp
Egg, medium to glaze 1
1
Select Basic Dough programme 2hrs 20mins.
2
Tip dough out of the bread pan and shape three quarters
into a ball and place in the bottom of a lightly greased
brioche tin. Press a hole in the centre. Shape the
remainder of the dough into a ball and place in the centre.
3
Allow to prove for 30mins at 40˚C.
4
Glaze with beaten egg and bake in a preheated
oven at 190˚C/375˚F/Gas Mark 5 for 25mins or until
golden brown.
Page: 14
28 29
Recipes
Cake Recipes
[bake only]
Bake cakes and
teabreads.
: Timer cannot be used
● Use BAKE ONLY
mode for these
recipes.
● This mode 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.
3
2
1
Mix the ingredients in
a bowl.
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.
Set the breadmaker.
(P.12)
• The maximum
baking time is 1 hour
and 30 minutes.
Butter 100g (4oz)
Golden Syrup 200g (8oz)
Self Raising Flour 300g (11oz)
Baking Powder 3ml (1/2tsp)
Ground Cinnamon 3ml (1/2tsp)
Ground Cloves 3ml (1/2tsp)
Medium Sized Eggs, beaten 2
Tart Dessert Apples
e.g. Granny Smiths, grated
2
Preserved Stem Ginger, drained
and finely chopped
75g (3oz)
Demerara Sugar 1 1/2tbsp
Apple & Ginger Cake ‘Bake only’ (55m)
1
Warm the butter and syrup until
just melted. This can be done on
the hob or in the microwave oven.
(High power for 1min).
2
Sieve the flour, baking powder and
spices into a bowl. Add the syrup
mixture and the beaten eggs.
3
Add the grated apple and the
chopped ginger and mix well.
4
Remove the kneading blade from
the bread pan and line the bottom
and sides with baking parchment.
5
Place the mixture in the bread
pan, being careful to ensure that
the mixture is inside the baking
parchment.
6
Carefully sprinkle the Demerara
sugar on top of the mixture.
7
Select Bake Only programme and
enter 55mins on the timer.
8
After baking test with a skewer to
see if the cake is cooked. If the
cake does require extra time, select
the Bake Only programme again
and enter a further 3-5mins on the
timer. If it is still just slightly sticky
this will cook through during the
stand period.
9
Take the bread pan out of the
breadmaker using oven gloves.
Leave to stand for 5-10mins before
removing from the bread pan and
allo wing to cool.
Soft Light Brown Sugar 50g (2oz)
Butter 75g (3oz)
Egg, medium 1
Plain Flour 225g (8oz)
Baking Powder 2tsp
Grated Rind 1 lemon
Lemon Juice 1tbsp
Medium Bananas, peeled & mashed 4
Walnuts, roughly chopped 50g (2oz)
Walnuts, finely chopped 15g (1/2oz)
Banana and Walnut Loaf ‘Bake only’ (45m)
1
Cream the butter and sugar together
until soft then beat in the egg.
2
Add the sieved flour and baking
powder together with the lemon rind
and juice.
3
Add the mashed bananas and the
roughly chopped walnuts and mix to a
soft consistency.
4
Remove the kneading blade from the
bread pan and line the bottom and
sides with baking parchment.
5
Place the mixture in the bread pan,
being careful to ensure that the mixture
is inside the baking parchment.
6
Carefully sprinkle the finely chopped
walnuts on top of the mixture.
7
Select Bake Only programme and
enter 45mins on the timer.
8
After baking test with a skewer to see
if the cake is cooked. If the cake does
require extra time, select the Bake
Only programme again and enter a
further 3-5mins on the timer. If it is still
just slightly sticky this will cook through
during the stand period.
9
Take the bread pan out of the bread
maker using oven gloves. Leave to
stand for 5-10mins before removing
from the bread pan and allowing to
cool.
• Delicious spread with butter.
Butter 125g (4oz)
Mixed Dried Fruit 300g (11oz)
Light Brown Soft Sugar 50g (2oz)
Juice of 1 Orange 45ml (3tbsps)
Zest of 1 Orange
Guinness® or Caffreys® 120ml (4floz)
Bicarbonate of Soda 5ml (1tsp)
Medium Sized Eggs, beaten 2
Plain Flour 200g (7oz)
Mixed Spice 8ml (1 1/2tsp)
Topping (flaked almonds) 15g (1/2oz)
Topping (demerara sugar) 15g (1/2oz)
1
Heat the butter, dried fruit, sugar, zest and juice of an orange
and Guinness® together until the fruit plumps up. This can
be done on the hob by bringing the ingredients to the boil,
stirring and then simmering for 10-15mins or heating in the
microwave oven on High power for 8mins, stirring twice.
2
Leave to cool for 10mins, then stir in the bicarbonate
of soda, this will make the mixture foam.
3
Stir in the eggs, flour and mixed spice, and mix well.
4
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
5
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
6
Sprinkle the flaked almonds and demerara on the
top of the mixture.
7
Select Bake Only programme and enter 45mins on
the timer.
8
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
9
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
Mixed Dried Fruit 350g (12oz)
Chopped Dates 50g (2oz)
Chopped Walnuts 50g (2oz)
Chopped Cherries 100g (4oz)
Strong tea 300ml (10 floz)
Butter 75g (3oz)
Medium Sized Eggs, beaten 3
Plain Flour 250g (9oz)
Bicarbonate of Soda 5ml (1tsp)
Fruit Tea Bread ‘Bake only’ (55m)
1
Place the fruit, dates, walnuts, cherries, water and
butter together and heat until the fat has melted and
the liquid is hot. This can be done on the hob or in
the microwave oven. (High power for 3-4mins)
2
Allow to cool slightly, then add eggs, flour and the
bicarbonate of soda. Mix well.
3
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
5
Select Bake Only programme and enter 55mins on
the timer.
6
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
7
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
Demerara Sugar 25g (1oz)
Butter 75g (3oz)
Golden Syrup 50g (2oz)
Black Treacle 75g (3oz)
Plain Flour 225g (8oz)
Ground Ginger 8ml (1 1/2tsp)
Baking Powder 8ml (1 1/2tsp)
Bicarbonate of Soda 3ml (1/2tsp)
Salt 3ml (1/2tsp)
Milk 150ml (1/4 pint)
Medium Sized Egg, beaten 1
Gingerbread ‘Bake only’ (35m)
1
Warm sugar, butter, golden syrup and treacle
together until just melted. This can be done on the
hob or in the microwave oven (High power for 1min).
2
Stir in all of the sieved dry ingredients.
3
Mix in the milk and the beaten egg.
4
Beat thoroughly with a wooden spoon.
5
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
6
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
7
Select Bake Only programme and enter 35mins on
the timer.
8
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
9
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
Boozy Cake ‘Bake only’ (45m)
Page: 15
30 31
Recipes
Butter 175g (6oz)
Dark Brown Sugar 50g (2oz)
Honey 50g (2oz)
Eggs, medium 3
Hazelnuts, finely chopped 100g (4oz)
Self Raising Flour 225g (8oz)
Milk 60ml (4tbsp)
Topping (chocolate & hazelnut spread) 100g (4oz)
Topping (cream cheese) 50g (2oz)
Hazelnut and Honey Loaf ‘Bake only’ (50m)
1
Cream together the butter, sugar and honey until soft
and fluffy.
2
Add the eggs one at a time, beating well after each
addition. Stir in the hazelnuts.
3
Fold in the flour and mix to a soft consistency with
the milk.
4
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
6
Select Bake Only programme and enter 50mins on
the timer.
7
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
8
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
9
Beat the chocolate spread & cream cheese together
& spread on the top of the cooled loaf.
Butter 225g (8oz)
Light Muscovado Sugar 100g (4oz)
Eggs, medium 3
Pecan Nuts, finely chopped 75g (3oz)
Self Raising Flour 225g (8oz)
Baking Powder 1tsp
Strong Fresh Coffee 2-3tbsp
Coffee & Pecan Nut Cake ‘Bake only’ (50m)
1
Cream together the butter, sugar until soft and fluffy.
2
Add the eggs one at a time, beating well after each
addition. Stir in the Pecan nuts.
Cake Recipes
Golden Caster Sugar 50g (2oz)
Butter 175g (6oz)
Eggs, medium 3
Self Raising Flour 225g (8oz)
Glace Cherries, chopped 100g (4oz)
Marzipan, grated 75g (3oz)
Milk 60ml (4tbsp)
Toasted, Flaked Almonds 15g (1/2oz)
Cherry & Marzipan Cake ‘Bake only’ (55m)
1
Cream the butter and sugar together until soft then
beat in the eggs, one at a time.
2
Add the flour with the cherries & grated marzipan,
mix well with the milk to a soft consistency.
3
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
4
Place the mixture in the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
5
Carefully sprinkle the toasted almonds on top of the
mixture.
6
Select Bake Only programme and enter 55mins on
the timer.
7
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
8
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
3
Fold in the flour and mix to a soft consistency with
the coffee.
4
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
6
Select Bake Only programme and enter 50mins on
the timer.
7
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
8
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
9
Beat the mascarpone cheese and icing sugar
together with the coffee & spread on the top of the
cooled loaf.
• Optional Topping:
Mascarpone Cheese 150g (5oz)
Icing Sugar 100g (4oz)
Strong Fresh Coffee 1tbsp
Plain Flour 400g (14oz)
Bicarbonate of Soda 1tsp
Sugar 1tsp
Salt 1/2tsp
Buttermilk 270ml
Milk 30ml
Soda Bread ‘Bake only’ (45m)
1
Sieve the flour and bicarbonate of soda into a bowl
and mix well. Then add sugar and salt.
2
Add the buttermilk and milk, mixing quickly to form a
soft dough.
3
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
5
Select Bake Only programme and enter 45mins on
the timer.
6
After baking test with a skewer to see if the bread is
cooked. If the bread does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer.
7
Remove the bread out of the pan using oven gloves
and allow to cool.
Self Raising Wholemeal Flour 400g (14oz)
Bicarbonate of Soda 1tsp
Salt 1tsp
Medium Sized Eggs, beaten 2
Buttermilk 320ml
Wholemeal Soda Bread ‘Bake only’ (45m)
1
Place flour and bicarbonate of soda into a bowl and
mix well. Then add salt.
2
Add the beaten eggs and buttermilk, mixing quickly
to form a soft dough.
3
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
5
Select Bake Only programme and enter 45mins on
the timer.
6
After baking test with a skewer to see if the bread is
cooked. If the bread does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer.
7
Remove the bread out of the pan using oven gloves
and allow to cool.
Spelt Flour 400g (14oz)
Bicarbonate of Soda 1tsp
Salt 1tsp
Medium Sized Eggs, beaten 2
Soya milk 320ml
Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45m)
1
Place flour and bicarbonate of soda into a bowl and
mix well. Then add salt.
2
Add the beaten eggs and soya milk, mixing quickly
to form a soft dough.
3
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
4
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
5
Select Bake Only programme and enter 45mins on
the timer.
6
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select the Bake Only
programme again and enter a further 3-5mins on the timer.
7
Remove the bread out of the pan using oven gloves
and allow to cool.
Plain Flour 150g (5oz)
Fine Cornmeal or Polenta 150g (5oz)
Baking Powder 1tbsp
Salt 1tsp
Eggs, medium 2
Carton Buttermilk 284ml
Milk 100ml
Butter, melted and cooled 50g (2oz)
Cornbread ‘Bake only’ (50m)
1
Combine flour, cornmeal, baking powder and salt
into a bowl and mix well.
2
Beat the eggs with the buttermilk, milk and butter in
another bowl.
3
Pour the egg mixture into the dry ingredients and stir
to a smooth batter.
4
Remove the kneading blade from the bread pan and
line the bottom and sides with baking parchment.
5
Place the mixture into the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
6
Select Bake Only programme and enter 50mins on
the timer.
7
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select the Bake Only
programme again and enter a further 3-5mins on the timer.
8
Remove the bread out of the pan using oven gloves
and allow to cool.
Page: 16
32 33
How
to
Clean
Troubleshooting
Before cleaning, unplug your breadmaker and allow it to cool down.
Care & Cleaning
Raisin nut dispenser
(SD-255 only)
Body and lid
Bread pan &
kneading blade
Measuring spoon & cup
• The colour of the inside of the
unit may change with use.
● Wash after
each use to
remove any
residue.
Temperature
sensor
Remove and wash with water.
Wipe with a damp cloth.
● Wipe gently to avoid
damaging the temperature
sensor.
Dispenser lid
(SD-255 only)
● Align the connections and
detach the lid. (Wait until the
machine has cooled down
first, because it will be very
hot immediately after use)
● Take care not to damage
the seal. (Damage could
lead to leakage of steam,
condensation, or deformation)
Remove and wash with water.
● Ensure the area around the
shaft is cleaned thoroughly.
● If cannot remove the kneading
blade, soak in warm water for
5-10 minutes.
Wash the kneading blade in
warm soapy water.
Wash with water.
■ To avoid damaging your breadmaker...
● Do not use anything abrasive!
(cleansers, scouring pads etc)
● Do not wash any part of your
breadmaker in the dishwasher!
● Do not use benzene, thinners, or alcohol!
● Keep your breadmaker clean and dry.
● Put water inside the pan only. Do
not submerge the pan in water.
● Not dishwasher safe
Troubleshooting
Cause ➔ Action
Problem
Before calling for service, please check through this section.
● You have used too much yeast.
➔ Check the recipe and measure out the correct amount using the
measuring spoon provided.
● You have used too much liquid.
➔ Some types of flour absorb more water than others, so try using 10-20ml
less water.
My bread is full of air
holes.
● The quality of your flour isn’t very good.
➔ Try using a different brand of flour.
● You have used too much liquid.
➔ Try using 10-20ml less water.
My bread seems to
have collapsed after
rising.
● You have used too much yeast/water.
➔ Check the recipe and measure out the correct amount using the
measuring spoon (yeast)/cup (water) provided.
➔ Check that excess water amount is not included in other ingredients.
● You have not used enough flour.
➔ Carefully weigh the flour using scales.
My bread has risen
too much.
● You are not using enough yeast, or your yeast is old.
➔ Use the measuring spoon provided. Check the yeast’s expiry date.
● There has been a power failure, or the machine has been stopped during
breadmaking.
➔ The machine switches off if it is stopped for more than ten minutes. You
will need to remove the bread from the pan and start again with new
ingredients.
Why is my bread pale
and sticky?
● 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)
➔ Try another type, brand or another batch of flour.
● The dough has become too firm because you haven’t used enough liquid.
➔ Stronger flour with higher protein content absorbs more water than
others, so try adding an extra 10-20ml 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.
➔ Use the measuring spoon provided. Check the yeast’s expiry date.
● The yeast has touched the liquid before kneading.
➔ Check that you have put in the ingredients in the correct order according
to the instructions, adding the water and liquids last of all. (P.8)
● You have used too much salt, or not enough sugar.
➔ Check the recipe and measure out the correct amounts using the
measuring spoon provided.
➔ Check that salt and sugar is not included in other ingredients.
My bread does not
rise.
The top of my bread
is uneven.
Page: 17
34 35
Troubleshooting
Troubleshooting
Cause ➔ Action
Problem
Before calling for service, please check through this section.
● You have used too much flour, or you are not using enough liquid.
➔ Check the recipe and measure out the correct amount using scales for
the flour or the measuring cup provided for liquids.
There is excess flour
around the bottom and
sides of my bread.
● You haven’t put the kneading blade in the bread pan.
➔ Make sure the blade is in the pan before you put in the ingredients.
● There has been a power failure, or the machine has been stopped during
breadmaking.
➔ The machine switches off if it is stopped for more than ten minutes. You
might be able to start the loaf again, though this might give poor results if
kneading had already begun.
● The kneading mounting shaft in the bread pan is stiff and does not rotate.
➔ If the kneading mounting shaft does not rotate when the blade is
attached, you will need to replace the kneading mounting shaft unit
(consult the place of purchase or a Panasonic service centre).
Why has my bread
not mixed properly?
● The ‘DOUGH’ option was selected.
➔ The ‘DOUGH’ option does not include a baking process.
● There has been a power failure, or the machine has been stopped during
breadmaking.
➔ The machine switches off if it is stopped for more than approx. ten
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.
This only happens when the unit is overloaded and excessive force is
applied to the motor.
➔ Visit place of purchase for a service consultation. Next time, check the
recipe and measure out the correct amount using the measuring cup
provided for liquid and scales for weighing flour.
My bread has not
been baked.
● A small amount of dough will escape
through the four 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.
➔ If the kneading mounting shaft
does not rotate when the blade is
attached, you will need to replace
the kneading mounting shaft unit
(from our Customer Support dept
on 08705 357357 or write to the
UK address on the back cover).
Dough leaks out of
the bottom of the
bread pan.
Dough release
holes
(4 in total)
(Bottom of bread pan)
Kneading mounting shaft
Kneading mounting
shaft unit
Part no. ADA29A115
Cause ➔ Action
Problem
● You have left the bread in the bread pan for too long after baking.
➔ Remove the bread promptly after baking.
● There has been a power failure, or the machine has been stopped during
breadmaking.
➔ The machine switches off if it is stopped for more than ten minutes. You
may try baking the dough in your oven.
The sides of my bread
have collapsed and
the bottom is damp.
● This is because the blade fits loosely on the shaft. (This is not a fault)
The kneading blade rattles.
● The dough is a little stiff.
➔ Allow the bread to cool completely before removing the blade carefully.
Some types of flour absorb more water than others, so try adding an
extra 10-20ml of water next time.
● Crust has built up underneath the blade.
➔ Wash the blade and its spindle after each use.
The kneading blade
stays in the bread
when I remove it from
the bread pan.
● The steam remaining in the bread after cooking can pass into the crust and
soften it slightly.
➔ To reduce the amount of steam, try using 10-20ml less water.
The crust creases and
goes soft on cooling.
● To make your bread crispier, you could use the ‘french’ mode 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.
How can I keep my
crust crispy?
● It was too hot when you sliced it.
➔ Allow your bread to cool on rack before slicing to release the steam.
My bread is sticky and
slices unevenly.
TEMP appears on the
display.
● The unit is hot (above 40°C/105°F).
➔ Allow the unit to cool down to below 40°C/105°F before using it again
(TEMP will disappear, and the red operation light will go out).
● 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.
➔ The operation will not be affected if the problem with the power supply
is only momentary. The breadmaker will operate again if its power is
restored within 10 minutes, but the end result may be affected.
POWER ALERT
appears on the
display.
● 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).
➔ Remove the ingredients and start again using new.
0:00 appears on the
display.
● 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 element gently after
baking once the breadmaker has cooled down.
I can smell burning while
the bread is baking.
Smoke is coming out
of the steam vent.

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