Specification
Automatic Bread Maker
Power supply
230-240 V
Power consumed
505-550 W
Capacity
(Strong flour for a loaf)
(Strong flour for a dough)
(Yeast)
OPERATING INSTRUCTIONS AND RECIPES (Household Use)
50 Hz
max. 150 g dried fruit/nuts
Digital timer (up to 13 hours)
Dimensions (H  W  D)
Weight
approx. 38.2  25.6  38.9 cm
approx. 7.6 kg
Accessories
Measuring cup, measuring spoon
Model No.
min. 400 g
min. 250 g
min. 0.75 g
SD-ZB2502
Before Use
Capacity of raisin nut dispenser
Timer
max. 600 g
max. 600 g
max. 8 g
How to Use
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.
Thank you for purchasing this Panasonic product.
 Please read these instructions carefully before using this
product and save this manual for future use.
 This product is intended for household use only.
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.
Recipes
How to Clean
Panasonic Test and Development Kitchen
Panasonic Consumer Electronics U.K.
A Division of Panasonic U.K. Ltd
Willoughby Road, Bracknell, Berks, RG12 8FP
Troubleshooting
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
Panasonic Corporation
Web Site: http://www.panasonic.co.uk/
DZ50E165
F0311S0
Printed in China
Contents
Safety Instructions
Before Use
In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions
below.
 Safety Instructions ·······································································3
 Accessories/Parts Identification ···················································6
 Bread-making Ingredients ···························································8
How to Use
Recipes
 Recipe Contents································································ 21
Recipes ······················································ 22–41
How to Clean
 Care & Cleaning ········································································42
To Protect the Non-stick Finish
 To protect the non-stick finish ····················································43
Troubleshooting
 Troubleshooting ·········································································44
The following charts indicate the degree of damage caused by wrong operation.
serious injury or
Warning: Indicates
death.
risk of injury or
Caution: Indicates
property damage.
The symbols are classified and explained as follows.
This symbol indicates prohibition.
This symbol indicates requirement that must be
followed.
Before Use
 List of Bread Types and Baking Options ···································10
 Baking Bread ·············································································12
 When adding extra ingredients ··················································14
 Baking Brioche ··········································································15
 Making Dough ···········································································16
 Making Brioche Dough ······························································17
 Baking Cakes ············································································18
 Making Jam ···············································································19
 Making Compote ·······································································20
Please make sure to follow these instructions.
Warning
Do not use the appliance if the power cord or power plug is damaged or the power
plug is loosely connected to the power outlet.
(It may cause an electric shock, or fire due to short circuit.)
 If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified
person in order to avoid a hazard.
Do not damage the power cord or power plug.
(It may cause an electric shock, or fire due to short circuit.)
Following actions are strictly prohibited. (Modifying, placing near heating elements, bending, twisting, pulling,
putting heavy objects on top, and bundling the cord.)
Do not plug or unplug the power cord with wet hands.
(It may cause an electric shock.)
Do not exceed voltage on the outlet and do not use alternate current other than
listed on the appliance.
(It may cause an electric shock or fire.)
● Make sure the voltage supplied to the appliance is the same as your local supply.
● Plugging other devices into the same outlet may cause an electric overheating.
Insert the power plug firmly.
(Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.)
Clean the power plug regularly.
(A soiled power plug may cause insufficient insulation due to the moisture and lint build-up, which may cause a
fire.)
 Unplug the power plug, and wipe with the dry cloth.
2
3
Safety Instructions
Warning
Discontinue using the appliance immediately and unplug in the unlikely event that
this appliance stops working properly.
Do not touch, block or cover the steam vent holes during use.
(It may cause a burn.)
● Especially pay attention for children.
Do not disassemble, repair or modify this appliance.
(It may cause a fire, electric shock or injury.)
 Consult a Panasonic dealer and have it serviced by an authorized technician.
Do not immerse the appliance in water or splash it with water.
(It may cause an electric shock, or catch a fire due to short circuit.)
This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge,
unless they have been given supervision or instruction concerning use of the
appliance by a person responsible for their safety. Children should be supervised
to ensure that they do not play with the appliance.
(It may cause a burn, injury or electric shock.)
Do not use the appliance on following places.
● Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least
10 cm (4 inches) from the edge of the worktop.
(It may cause the appliance to slip and fall from the worktop.)
● Do not place on unstable surfaces, on electrical appliances such as a refrigerator,
on materials such as tablecloths or on carpet, etc.
(It may cause falling or a fire.)
● During baking the unit heats up. The Bread Maker should be placed at least 5 cm
(2 inches) from adjacent walls and other objects.
(It may cause a discoloration or deformation.)
Before Use
(It may cause smoking, fire, electric shock or burn.)
e.g. for abnormal or breaking down
● The power plug and the power cord become abnormally hot.
● The power cord is damaged or power failure.
● The main body is deformed or is abnormally hot.
● The appliance makes abnormal turning noise during use.
 Unplug the appliance immediately and consult a Panasonic dealer and have it serviced by an authorized technician.
Caution
Do not touch hot area such as bread pan, inside of unit, heating element or inside
of the lid while the appliance is in use or after cooking.
The temperature of accessible surfaces may be high when the appliance is
operating.
(It may cause a burn.)
 To avoid burns, always use oven gloves when removing the bread pan or the finished bread.
(Do not use wet oven gloves.)
Also take care when removing the finished bread or kneading blade.
Important Information
 Do not use the appliance outdoors, in the immediate vicinity of heat sources
or in rooms of high humidity.
(It may cause a malfunction or deformation.)
 Do not use excessive force on the parts as is illustrated on the right.
(It may cause a malfunction or deformation.)
Heating element
Temperature sensor
Inside of the lid
Caution
Make sure to hold the power plug when unplugging the power plug.
(Otherwise it may cause an electric shock, or fire due to short circuit.)
Unplug the power plug when the appliance is not in use.
(Otherwise it may cause an electric shock, or fire due to electric leakage.)
Please unplug and allow the appliance to cool down before cleaning it.
(It may cause a burn.)
Do not allow the power cord to hang over the edge of the table or touch a hot
surface.
(It may cause a burn or injury.)
]
 This appliance is not intended to be operated by means of an external timer or separate remote-control system.
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.
Do not remove the bread pan or unplug the Bread Maker during use.
(It may cause a burn or injury.)
4
5
Accessories/Parts Identification
Main Unit
Control Panel
 Operation status
Raisin nut dispenser
Raisin nut dispenser flap
 Time remaining until program finished
Lid
Also when adding ingredients manually, display
will show the time until adding extra ingredients in
the program.
Before Use
The ingredients placed in the raisin nut dispenser will drop into the
bread pan automatically upon selecting
the menu with raisin (03, 06, 14, 17, 19 and 25).
Turn to P. 14 for ingredients which
may be placed in the raisin nut dispenser.
Never operate the Bread Maker without the
dispenser being in place.
: displayed for the current stage of the program. Ingredients are being regulated on
the ‘Rest’ stage before kneading.
: displayed when there has been an interruption in the power supply.
: displayed when adding ingredients manually on menu 11 and 23.
Dispenser lid
Kneading blade
(rye bread)
Yeast dispenser
Kneading blade
(wheat bread and
gluten and wheat
free bread)
Handle
Bread pan
Size
Crust
Start
Press this pad to choose
size. See P. 10 for
available menu.
Press this pad to
choose crust colour.
See P. 10 for available
menu.
The start light will
flash during program
selection. Press the start
pad when programming
is completed.
When the start pad is
pressed, the start light
will stop flashing and
become constant.
• XL
• Dark
Control panel
•L
• Medium
•M
• Light
Accessories
Measuring cup
Measuring spoon
To measure out liquids
To measure out sugar, salt, yeast,
etc.
(15 mL)
(5 mL)
(max. 310 mL)
•10 mL increments
Tablespoon
•1⁄2 marking
Menu
Timer
Stop
Press this pad to choose menu. Menu number will
display and each time this pad is pressed, menu
number will change to the next choice.
(Hold the pad to advance more quickly)
See P. 10 and 11 for menu number.
Set delay timer (time until bread is
ready) or set the baking/cooking
time for menu 15, 26 and 27.
‘▲’ Press this pad to increase the
time.
‘▼’ Press this pad to decrease
the time.
If you wish to change the
program, you must stop the
operation by holding down the
stop pad for more than 1 second.
The start light will go off. Then
re-program accordingly.
Teaspoon
•1⁄4, 1⁄2, 3⁄4
markings
Plug
This picture shows all words and symbols, but during operation only those relevant will be displayed.
6
7
Bread-making Ingredients
Main Flours Used in Bread
Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide
produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.
Water
Flour
 Use normal tap water.
 Use tepid water if using menu 02, 05, 07, 12 or 20 in
a cold room.
 Use chilled water if using menu 07, 08, 11, 13, 14,
20, 21, 23, 24 or 25 in a hot room.
 Always measure out liquids using the measuring cup
provided.
Main ingredient of bread. The protein in flour
forms gluten during kneading. Gluten provides
structure and texture and helps the bread to
rise.
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 25 g butter.
Sugar (granulated sugar, brown sugar, honey, treacle etc)
Adds softness and gives crust colour.
Enables the bread to rise.
 Yeast which has ‘Easy
Blend’, ‘Fast Action’ or
‘Easy Bake’ written on the
packet is recommended.
 Do not use dried yeast
that requires preliminary
fermentation.
 When using yeast from sachets, seal the sachet
again immediately after use. To store follow
manufacturers instructions but use opened
individual sachets within 48 hours.
8
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 menu 07 or 20).
Spelt flour:
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.) Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread .
We will recommend spelt white flour to be used more than the half of the entire flour.
• There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. (use in menu 13, 14, 24 or 25)
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).
Add flavour and
nutritional value.
Yeast
Wholemeal flour:
Brown flour: 10–15% of wheat grain removed during milling.
Softgrain flour:
Dairy
Products
 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.
Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 01, 08, 16 or 21.
• 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.
Before Use
 Use strong bread flour only.
 Flour must be weighed on scales.
White flour:
 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)
Beat eggs when adding eggs.
Bran
Increases the bread’s fibre content.
• Use max. 50 g (2 oz).
Wheat germ
Gives the bread a nuttier flavour.
• Use max. 50 g (2 oz).
Spices,
herbs
Enhance the flavour of the bread.
• Only use a small amount (1–2 tsp).
Granary® 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 the 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 the 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.
• Gluten Free - see P. 28.
 Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.
If using a bread mix...
 Bread mixes including yeast
 Place a 500 g mix in the bread pan, then add water.
(Follow instructions on the packet for the quantity of
water)
 Select menu 02– ‘Large’ size setting.
 With some mixes, it is not clear how much yeast is
included, so results may vary.
 Baking brioche with brioche mix
 Select menu 11 or 02 – ‘Medium’ size – ‘Light’ crust colour.
 Bread mix with separate yeast sachet
 First place the bread mix in the bread pan, then the water.
Then place the measured yeast in the yeast dispenser.
• Bread Maker Capacity
400–600 g mix (for a loaf), 250–600 g mix (for a dough)
 Set the machine according to the type of flour included in
the mix, and start the baking.
• White flour, brown flour  menu 01
• Whole wheat, multi grain flour  menu 04
• rye flour  menu 07
9
List of Bread Types and Baking Options
 Function Availability and Time Required
•Time required for each process will differ according to room temperature.
Menu
Number
Size
Rest
Crust Timer
Basic



30 min–
60 min
02
Basic Rapid


—
—
03
Basic Raisin

1 
04
Whole wheat

—
Whole wheat
Rapid
Whole wheat
Raisin

07
Knead
Rise
Options
Bake
15–30 min3
1 hr 50 min–
50–55 min
2 hr 20 min
15–20 min
approx. 1 hour 35–40 min
15–30 min3

30 min–
60 min
1 hr–
1 hr 40 min
15–25 min3
1 hr 50 min–
50 min
2 hr 20 min
2 hr 10 min–
50 min
2 hr 50 min
—
—
15 min–
25 min
15–25 min3
1 hr 30 min–
45 min
1 hr 40 min
3 hours

—

1 hr–
1 hr 40 min
15–25 min3
2 hr 10 min–
50 min
2 hr 50 min
5 hours
Rye
—
—

approx.
10 min
08
French
—
—

09
Italian
—
—

—
—

45 min–
60 min
40 min–
2 hr 5 min
30 min–
1 hr
1 hr–
1 hr 40 min
15–25 min3
1 hr 20 min–
1 hr 35 min
2 hr 45 min–
4 hr 10 min
2 hr 25 min–
3 hr
2 hr 10 min–
2 hr 50 min
25–45 min
1 hr 25 min
06
10
11
12
Sandwich
—
Brioche
Gluten Free
—
1 —
30 min
2 —
—
13
Speciality

—

30 min–
1 hr 15 min
14
Speciality
Raisin

—

30 min–
1 hr 15 min
15
Bake only
—
—
—
 Only ‘Light’ or ‘Medium’ available.
 Only ‘Medium’ or ‘Dark’ available.
—
10–20 min
10–15 min
3
4 hr–
4 hr 5 min
1 hr 55 min–
2 hours
4 hours
5 hours
1 hour
3 hr 30 min
55 min
6 hours
50 min
50 min
50 min
3 hr 30 min
50–55 min
1 hr 50 min–
1 hr 55 min
15–30 min3
1 hr 50 min–
55 min
2 hr 45 min
4 hr 30 min
15–30 min3
1 hr 50 min–
55 min
2 hr 45 min
4 hr 30 min
30 min–
1 hr 30 min
Size
Crust Timer
Rest
Knead
Rise
Bake
Total
16
Basic
—
—
—
30 min–
50 min
15–30 min3
1 hr 10 min–
1 hr 30 min
—
2 hr 20 min
17
Basic Raisin
—
—
—
30 min–
50 min
15–30 min3
1 hr 10 min–
1 hr 30 min
—
2 hr 20 min
18
Whole wheat
—
—
—
55 min–
1 hr 25 min
15–25 min3
1 hr 30 min–
2 hr
—
3 hr 15 min
19
Whole wheat
Raisin
—
—
—
55 min–
1 hr 25 min
15–25 min3
1 hr 30 min–
2 hr
—
3 hr 15 min
20
Rye
—
—
—
45 min–
60 min
approx.
10 min
—
—
2 hours
21
French
—
—
—
40 min–
1 hr 45 min
10–20 min
1 hr 35 min–
2 hr 40 min
—
3 hr 35 min
22
Pizza
—
—

(Knead)
10–18 min
(Rise)
7–15 min
(Knead)
(Rise)
45 min
approx. 10 min approx. 10 min
23
Brioche
—
—
—
30 min
25–45 min3
35 min
—
1 hr 50 min
24
Speciality
—
—
—
30 min–
1 hr 5 min
15–30 min3
1 hr 10 min–
1 hr 55 min
—
2 hr 45 min
25
Speciality
Raisin
—
—
—
30 min–
1 hr 5 min
15–30 min3
1 hr 10 min–
1 hr 55 min
—
2 hr 45 min
26
Jam
—
—
—
—
—
—
—
1 hr 30 min–
2 hr 30 min
27
Compote
—
—
—
—
—
—
—
1 hr–
1 hr 40 min
5 hours
40 - 45 min
—
Menu
4 hr 30 min
15–20 min
—
Menu
Number
Total
Processes
How to Use
01
05
Bake
Menu
Processes
Dough
Options
30 min–
1 hr 30 min
 There is a period of rise during the knead period.
• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).
10
11
Baking Bread
Turn to P. 22–27
for bread recipes
Place the ingredients in the bread pan
Set the program and start
Remove the bread
Kneading blade
Yeast dispenser
1
Remove the bread pan and
set the kneading blade
2
 Place the dry ingredients
except dry yeast.
(flour, sugar, salt, etc.)
• Flour must be weighed on
scales.
5
 To change the size
• Use the specified kneading
blade when baking rye bread.
• The kneading blade is designed to fit loosely on the
shaft.
 To change the crust colour
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).
Place the dry yeast in the yeast
dispenser
 Baking bread with
added ingredients
9
3
9hr 30min
from now
Current time
6
Press Start pad to start the machine
 For optimum results, don’t open the lid until bread is complete as it
affects bread quality.
12
4
Plug the Bread Maker into a
230–240V socket
 Make sure the start light is
off before selecting a program.
Time until the selected program is complete
 The start light will come on.
allow to cool, for example, on a wire rack
Ready time
(P. 14)
Clean and dry
beforehand
Bread pan
3
• Pressing the pad once will advance the timer by 10 minutes (hold to
advance more quickly).
6
Remove the bread
immediately,
12
12
6
If the yeast dispenser is wet,
absorb wetness with tissue etc.
(Do not rub the yeast dispenser,
otherwise the yeast will not drop
into the bread pan due to static.)
when machine beeps 8 times and the bar
at ‘End’ flashes.
Oven glove
 To set the timer
9
3
Press Stop pad and
remove bread
 The flashing start light will go off.
8
 Put the bread pan into the
Bread Maker and turn slightly
clockwise.
 Close the lid.
Ensure that the
shaft and kneading
blade are clean, see
P. 42 for cleaning.
(The display shows when menu ‘01’ is selected.)
 See P. 10 for menu, availability of size and crust.
 Pour in the water and any other
liquids.
• Wipe the outside of the bread
pan to remove any flour or
liquid.
 Ensure the kneading blade
is firmly on the kneading
mounting shaft.
7
Select a bake menu
How to Use
 Twist the bread pan anticlockwise and lift up to
remove.
Place the measured ingredients
in the bread pan
9
Unplug after use
 The Bread Maker has a keep warm
facility to reduce condensation of steam
within the loaf which operates if the
stop pad is not pressed on completion
of the program.
 However, this will accelerate the
browning of the crust, therefore, upon
completion of baking, switch off the
unit, remove the bread immediately
from the unit to cool it.
 If you leave the bread to cool down in
the bread pan, moisture will be retained
within the loaf which will affect the
finished quality of the loaf. Therefore,
cool on a wire rack to ensure optimum
quality of the loaf.
13
When adding extra ingredients
Baking Brioche
Strong White Flour
Sugar
Salt
Skimmed milk
Butter (Cut into 2 cm cubes and keep in
fridge)
Water
Egg, medium (beaten)
Yeast
Butter for adding later (Cut into 1–2 cm
cubes and keep in fridge)
By selecting a menu with raisin (03, 06, 14, 17, 19 or 25), you can mix your favourite ingredients into the dough to make all kinds of flavoured
breads.
1
Simply place the extra
ingredients in the dispenser or
the bread pan before start
 Place the extra ingredients in the raisin nut
dispenser and set the machine.
Moist/viscous ingredients, soluble
ingredients*
2
Select menu ‘11’
[Simple way to bake brioche]
Add butter with other
ingredients at the beginning.
Press Start pad to start the machine
 Place these ingredients together
with the others into the bread pan.
 The start light will come on.
Nuts
 Cut up roughly into approx. 5mm cubes.
 Sugar-coated ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
 Chop finely.
 Nuts impair the effect of gluten, so avoid using too
much.
Fresh fruits, fruits pickled in alcohol
 Only use quantities as in the recipe, as
the water content of the ingredients will
affect your bread.
3
Adding additional butter when the beep
sounds, then press Start pad again
Complete placing the additional cubed butter while ‘
’ is flashing.
Cheese, chocolate
After the Start
pad is pressed
Display indicates remaining time until completion of the program
Seeds
 Using large, hard seeds may scratch the coating of
the dispenser and bread pan.
Herbs
 Use up to 1–2 tbsp of dried herbs. For fresh herbs,
follow the instructions in the recipe.
Bacon, salami
 Sometimes oily ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
* These ingredients cannot be placed in the raisin nut
dispenser as they would stick to it and not fall into the
bread pan.
4
70 g (3 oz)
 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
 Put the kneading blade into the bread pan.
 Place the ingredients in the bread pan in the order listed in the recipe.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Time displayed indicating minutes until butter is added
Dried fruits
180 mL
2 (100 g)
11⁄4 tsp
 Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
 Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
 Time required for completion is 3 hrs 30 minutes.
*When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
 A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
How to Use
Dry ingredients,
insoluble ingredients
Preparation
(P. 12)
50 g (2 oz)
2, 3 4
1
Adding extra ingredients to bread or dough
400 g (14 oz)
4 tbsp
1 tsp
2 tbsp
 When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
 Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
 Do not add butter after display shows remaining
time. (P. 46)
Press Stop pad and remove bread
when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
• Follow the recipe for the quantities for each ingredient.
14
15
Making Dough
Making Brioche Dough
Turn to P. 30–35 for
dough recipes
Turn to P. 35 for
dough recipes
 To cancel/stop once
started
 To cancel/stop once
started
(hold for more than
1 second)
23
1
Preparation
(P. 12)
1
 Put the kneading blade into the bread pan.
 Place the ingredients in the bread pan in the order listed in the recipe.
 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start light is off.)
Select a dough menu
(The display shows when menu ‘16’ is selected.)
Press Start pad to start the machine
 Timer is not available on Dough menus
(except menu 22).
 If you would like to add extra ingredients to your
dough, see P. 14.
 For menus other than 22, 26 and 27, a ‘Rest’
process will begin immediately after starting,
followed by ‘Knead’ and ‘Rise’.
Preparation
(P. 12)
1
2
when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
Select menu ‘23’
[Simple way to make brioche]
Add butter with other
ingredients at the beginning.
Press Start pad to start the machine
 The start light will come on.
 The start light will come on.
3
 Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.
 Put the kneading blade into the bread pan.
 Place the ingredients in the bread pan in the order listed in the recipe.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Time displayed indicating minutes until butter is added
Time until the selected program is complete
Press Stop pad and remove dough
2, 3 4
1
 Shape the finished dough and allow it to prove
until doubled in size.
Then bake in the oven according to recipe.
3
Adding additional butter when the beep
sounds, then press Start pad again
Complete placing the additional cubed butter while ‘
’ is flashing.
After the Start
pad is pressed
Display indicates remaining time until completion of the program
4
16
Press Stop pad and remove dough
when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
 Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
 Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
 Time required for completion is 1 hr 50 minutes.
*When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
 A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
How to Use
2
(hold for more than
1 second)
 When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
 Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
 Do not add butter after display shows remaining
time. (P. 46)
 Shape the finished dough and allow it to prove
until doubled in size.
Then bake in the oven according to recipe.
17
Baking Cakes
Making Jam
Turn to P. 36–39 for
cake recipes
Turn to P. 40 for
jam recipes
 To cancel/stop once
started
 To cancel/stop once
started
(hold for more than
1 second)
1
2
Preparation
2
3
 Prepare the ingredients according to the recipe.
 Line the bread pan with parchment paper or loaf tin liners
and pour in the mixed ingredients.
 Set the bread pan into the main unit, and plug the machine
into the socket.
(Make sure the start light is off.)
• Remove the kneading blade
1
2
Preparation
• Line with parchment paper (Cake or tea bread
will burn if it directly touches the bread pan.)
3 4
 Prepare the ingredients according to the recipe.
 Put the kneading blade into the bread pan.
 Place the ingredients into the bread pan in the following order:
half of the fruits → half of the sugar →remainder of fruits → remainder of sugar.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
1
Select menu ‘26’
Press Timer pad to set the baking time
2
Press Timer pad to set the cooking time
Press Start pad to start the machine
3
Press Start pad to start the machine
Select menu ‘15’
 Timer is not available on menu 15.
(The Timer pad only sets the duration of the
baking time.)
Time until the selected program is complete
 The start light will come on.
Time until the selected program is complete
 The start light will come on.
4
Press Stop pad when the machine beeps
and the bar at ‘End’ flashes, check that
baking is complete, and remove the pan
 The flashing start light will go off.
 If baking is not complete  Repeat steps 1–3
18
(Additional cooking time can be made up to twice.
Each time should be within 50 minutes.
The timer will start again from 1 minute when the unit is hot.
Increase the time by pressing the timer pad as required.)
Take care!
It’s hot!
 To check whether baking is complete, insert a
skewer into the centre of the cake or tea bread
– it is ready if there is no mixture stuck to the
skewer when you remove it.
4
Press Stop pad and remove jam
when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
 If the cooking is not complete  Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be
within 10–40 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
 Timer is not available on menu 26.
(The Timer pad only sets the duration of the
cooking time.)
 It is necessary to have an adequate amount of
sugar, acid, and pectin to make firm set jam.
 Fruits with a high level of pectin set easily. Fruits
with less pectin do not set well.
 Use freshly ripened fruits. Over or under ripe
fruits do not set firmly.
 The recipes in this book make soft set jams. This
is due to lower levels of sugar.
 Follow the recipe for the quantity for each
ingredient.
• Do not increase or decrease the quantities
of fruits. It may cause the jam to boil over or
scorch.
• Do not increase the quantity of sugar more than
half quantities of fruits.
It may cause the jam to boil over or scorch.
When decrease the quantity of sugar, jam does
not set firm.
*When the acidity of the fruit is strong, you can
decrease quantity of the lemon juice but if it is
decreased too much, jam does not set firm.
 When the cooking time is short, fruit bits can
remain partially and the jam may become watery.
• The jam will continue to set as it cools.
Be careful not to over cook.
How to Use
1
3 4
(hold for more than
1 second)
 Put the finished jam into the container as soon as
possible. Please take care of the burn when you
take out jam.
 Jam can burn if it is left in the bread pan.
 Store the jam in a cool, dark place. Due to the
lower levels of sugar the shelf life is not as long
as shop bought varieties. Once open, refrigerate
and consume shortly after opening.
19
Making Compote
Recipe Contents
Turn to P. 41 for
compote recipes
 To cancel/stop once
started
White Loaf ······························· 22
Rapid White Loaf ····················· 22
Basic
Spicy Fruit Loaf························ 22
[01 Basic] [02 Basic Rapid]
Cider Apple Bread ··················· 22
[03 Basic Raisin]
Apricot and Almond Loaf ········· 22
Milk Loaf ·································· 22
Wheat Germ Loaf ···················· 22
Oat and Bran Loaf ··················· 22
Pizza Loaf ································ 22
5 Seeded Bread Loaf··············· 22
Brown Loaf ······························ 23
Rapid Brown Loaf ···················· 23
Malted Fruit Loaf······················ 23
Curry and Mango Loaf ············· 23
Cheese and Bacon Loaf ·········· 23
Fresh Yeast White Loaf ··········· 23
Whole wheat
[04 Whole wheat]
[05 Whole wheat Rapid]
[06 Whole wheat Raisin]
Wholemeal Loaf 100% ············ 23
Wholemeal Loaf 70% ·············· 23
Wholemeal Loaf 50% ·············· 23
Rapid Wholemeal Loaf 100% ·· 23
Rapid Wholemeal Loaf 70% ···· 24
Rapid Wholemeal Loaf 50% ···· 24
Olive Loaf ································ 24
Fresh Yeast Wholemeal
Loaf 100% ······························· 24
Honey and Sunflower Loaf ······ 24
Pesto and Pine Nut Loaf·········· 24
Maple and Pecan Nut Loaf ······ 24
Spicy Fruit Loaf························ 24
Seeded Wholemeal Loaf ········· 24
Onion Loaf ······························· 25
Granary® Loaf ························· 25
Malted Brown Loaf··················· 25
Seeded Soya Loaf ··················· 25
Rye
[07 Rye]
Rye 100% ································ 25
Rye and White ························· 25
Rye and Wholemeal ················ 25
Rye and Stout ·························· 25
Seeded Rye ····························· 25
French
[08 French]
French ····································· 26
Rustic French ·························· 26
Italian
[09 Italian]
Easy Ciabatta ·························· 26
Green Pesto, Onion
and Garlic ································ 26
Sundried Tomato
and Parmesan ························· 26
Mushroom and Pancetta ········· 26
Oregano and Olive ·················· 26
Three Cheeses ························ 26
Tomato Focaccia ····················· 26
Sandwich
[10 Sandwich]
White Sandwich ······················· 26
Brown Sandwich ······················ 26
Wholemeal Sandwich ·············· 26
Granary® Sandwich ················ 26
Brioche
[11 Brioche]
Basic Brioche··························· 27
Pannettone ······························ 27
Speciality
[13 Speciality]
[14 Speciality Raisin]
Spelt White Bread···················· 27
Whole Spelt Bread··················· 27
Rye and Spelt ·························· 27
Fruity Spelt ······························· 27
Rice and Spelt with Pine Nut
and Fried Onion ······················· 27
Lemon and Poppy Seed Spelt··· 27
Gluten Free Recipes
Gluten Free Bread
Glutafin Gluten Free Bread Mix ·· 29
Glutafin Gluten Free
Fibre Bread Mix ······················· 29
Juvela Bread Mixes ················· 29
Gluten and Wheat Free
Glutafin Gluten
Free/Wheat Free ····················· 29
Gluten and Wheat Free Bread ·· 29
Doves Farm Gluten Free ········· 29
Juvela Bread Mixes ················· 29
Sainsbury’s Free from Gluten
and Wheat Free Bread Mix
with Added Fibre ······················ 29
White Dough ···························· 30
Brown Dough ··························· 30
[16 Basic] [17 Basic Raisin]
Wholemeal Dough 100% ········· 30
[18 Whole wheat]
Wholemeal Dough 70% ··········· 30
[19 Whole wheat Raisin]
Wholemeal Dough 50% ··········· 30
[20 Rye] [21 French]
Granary® Dough ····················· 31
[22 Pizza] [23 Brioche]
Rye Dough 100% ···················· 31
[24 Speciality]
French Sticks ··························· 31
Ciabatta ··································· 31
Viennese Rolls························· 31
Rye and White Rolls ················ 32
Wholemeal Walnut Rolls 70% ·· 32
Chelsea Buns ·························· 32
Hot Cross Buns ······················· 32
Croissants································ 33
Soft Rolls/Baps ························ 33
Sweet Rolls/Buns Suitable for
Devonshire Splits····················· 33
Dough for Tear & Share Bread ·· 34
Olive Tear & Share Bread ········ 34
Pepperoni Tear & Share Bread ·· 34
Picnic Tear & Share Bread ······ 34
Spelt Table Roll························ 34
Brioche Dough (Chocolate Chip
Brioche Roll) ···························· 35
Focaccia ·································· 35
Pizza ········································ 35
Apple and Ginger Cake ··········· 36
Banana and Walnut Loaf ········· 36
Boozy Cake ····························· 37
Fruit Tea Bread ························ 37
Gingerbread····························· 37
Hazelnut and Honey Loaf ········ 38
Coffee & Pecan Nut Cake ······· 38
Cherry & Marzipan Cake ········· 38
Soda Bread······························ 39
Wholemeal Soda Bread··········· 39
Yeast and Dairy Free
Spelt Loaf ································ 39
Cornbread································ 39
Strawberry Jam ······················· 40
Blueberry Jam ························· 40
Apple and Blackberry jam········ 40
Peach Melba···························· 40
Plum Jam································· 40
Frozen Berry Jam ···················· 40
Redcurrant and Chilli Jam ······· 40
Apricot Jam······························ 40
Spiced Apple Compote ············ 41
Red fruits Compote·················· 41
Rhubarb and Ginger Compote ·· 41
Mixed Berry Compote ·············· 41
Apple sauce ····························· 41
Peach in Vanilla Syrup············· 41
Bread Recipes
(hold for more than
1 second)
1
2
Preparation
1
 Prepare the ingredients according to the recipe. (Remove the kneading blade.)
 Place the ingredients into the bread pan in the following order:
fruits → sugar →liquid.
 Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)
Select menu ‘27’
Press Timer pad to set the cooking time
Timer is not available on menu 27.
(The Timer pad only sets the duration of the
cooking time.)
 Follow the recipe for the quantities for each
ingredient.
• Do not increase or decrease the quantities of
fruits. It may cause the compote to boil over or
scorch.
3
Press Start pad to start the machine
Dough Recipes
Time until the selected program is complete
 The start light will come on.
4
Press Stop pad and remove compote
when machine beeps 8 times and the bar at ‘End’ flashes
 The flashing start light will go off.
Cake Recipes
[15 Bake only]
 If the cooking is not complete  Repeat steps 1–3
(Additional cooking time can be made up to twice. Each time should be
within 10–40 minutes. The timer will start again from 1 minute when the unit
is hot. Increase the time by pressing the timer pad as required.)
Jam Recipes
[26 Jam]
Compote Recipes
20
[27 Compote]
Recipes
[01 Basic]
[12 Gluten Free]
How to Use
2
3 4
21
Bread Recipes
White Loaf
Menu ‘01’ (4hr–4hr 5min)
Strong White Flour
[01 Basic]
[02 Basic Rapid]
[03 Basic Raisin]
(white or brown flour)
: Timer can be used for recipes
with this symbol (4–13 hours)
Turn to P.30-35 for
dough recipes
Sugar
Butter
Salt
Water
Yeast
Milk Loaf
Menu ‘01’ (4hr–4hr 5min)
M
400 g
(14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
280 mL
3⁄4 tsp
L
500 g
(1 lb 2 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
350 mL
1 tsp
XL
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
400 mL
11⁄4 tsp
Rapid White Loaf
Menu ‘02’ (1hr 55min–2hr)
Sugar
Butter
Salt
Water
Yeast
L
400 g
(14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
280 mL
1 tsp
500 g
(1 lb 2 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
350 mL
11⁄4 tsp
Spicy Fruit Loaf
Menu ‘03’ (4hr)
M
400 g (14 oz)
2 tsp
75 g (3 oz)
1 tsp
2 tsp
1 tsp
2
100 mL
100 mL
1 tsp
150 g (5 oz)
XL
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
430 mL
11⁄4 tsp
Sugar
Butter
Salt
Water
Yeast
L
500 g (1 lb 2 oz)
11⁄2 tsp
2 tbsp
11⁄4 tsp
50 g (2 oz)
350 mL
11⁄4 tsp
Strong White Flour
Sugar
Oil
Salt
Wheat Germ
Water
Yeast
M
500 g (1 lb 2 oz)
1
1 tsp
1 tsp
1⁄2 tsp
300 mL
1 tsp
1 tsp
400 g (14 oz)
11⁄2 tsp
25 g (1 oz)
1 tsp
50 g (2 oz)
280 mL
1 tsp
100 g (4 oz)
50 g (2 oz)
L
500 g
(1 lb 2 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
350 mL
1 tsp
XL
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
400 mL
11⁄4 tsp
Rapid Brown Loaf
Menu ‘02’ (1hr 55min–2hr)
M
Strong Brown Flour
Sugar
Butter
Salt
Water
Yeast
L
400 g
(14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
280 mL
1 tsp
500 g
(1 lb 2 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
350 mL
11⁄4 tsp
XL
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
400 mL
11⁄2 tsp
Malted Fruit Loaf
Menu ‘03’ (4hr)
Oat and Bran Loaf
Menu ‘01’ (4hr–4hr 5min)
L
400 g (14 oz)
11⁄2 tsp
2 tbsp
11⁄4 tsp
50 g (2 oz)
50 g (2 oz)
350 mL
1 tsp
M
Strong White Flour
Sugar
Oil
Salt
Oregano Dried
Water
Yeast
*Pepperoni, chopped
*Stuffed Olives, chopped
[04 Whole wheat]
[05 Whole wheat Rapid]
[06 Whole wheat Raisin]
400 g (14 oz)
1 tsp
1 tbsp
1 tsp
2 tsp
260 mL
3⁄4 tsp
75 g (3 oz)
75 g (3 oz)
(wholemeal flour)
: Timer can be used for recipes
with this symbol (5–13 hours)
5 Seeded Bread Loaf
Menu ‘03’ (4hr)
M
Strong Brown Flour
Sugar
Butter
Salt
Curry Paste
Mango Chutney
Water
Yeast
400 g (14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
3 tsp
2 tbsp
270 mL
3⁄4 tsp
Cheese and Bacon Loaf
Menu ‘03’ (4hr)
Strong White Flour
Sugar
Salt
Cheddar Cheese, grated
Water
Yeast
*Cooked Bacon,chopped
M
400 g
(14 oz)
1 tsp
1 tsp
50 g (2 oz)
270 mL
3⁄4 tsp
50 g (2 oz)
Strong White Flour
Sugar
L
500 g (1lb 2 oz)
11⁄2 tsp
Fresh Yeast White Loaf
Menu ‘01’ (4hr–4hr 5min)
Salt
11⁄4 tsp
Malt Extract
Water
Yeast
*Sultanas
3 tbsp
320 mL
1 tsp
150 g
Strong White Flour
Sugar
Oil
Salt
Water
Fresh Yeast
Strong White Flour
Sugar
Butter
Salt
Sesame Seeds
Poppy Seeds
Water
Yeast
*Linseeds
*Pumpkin Seeds
*Sunflower Seeds
Wholemeal Loaf 100%
Menu ‘04’ (5hr)
L
475 g
(1 lb 1 oz)
11⁄2 tsp
11⁄4 tsp
75 g (3 oz)
320 mL
1 tsp
75 g (3 oz)
XL
550 g
(1 lb 4 oz)
2 tsp
11⁄2 tsp
100 g (4 oz)
370 mL
11⁄4 tsp
100 g (4 oz)
L
500 g (1 lb 2 oz)
11⁄2 tsp
2 tbsp
11⁄4 tsp
330 mL
8 g (1⁄3 oz)
Strong Wholemeal
Flour
Sugar
Butter
Salt
Water
Yeast
Wholemeal Loaf 50%
Menu ‘04’ (5hr)
M
400 g
(14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
300 mL
3
⁄4 tsp
L
500 g
(1 lb 2 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
370 mL
1 tsp
XL
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
430 mL
11⁄2 tsp
Wholemeal Loaf 70%
Menu ‘04’ (5hr)
M
L
400 g
(14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
1 tbsp
1 tbsp
280 mL
3
⁄4 tsp
1 tbsp
1 tbsp
1 tbsp
L
475 g
(1 lb 1 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
11⁄2 tbsp
11⁄2 tbsp
330 mL
1 tsp
11⁄2 tbsp
11⁄2 tbsp
11⁄2 tbsp
XL
550 g
(1 lb 4 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
2 tbsp
2 tbsp
380 mL
11⁄4 tsp
2 tbsp
2 tbsp
2 tbsp
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
22
Strong Brown Flour
M
400 g
(14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
280 mL
3⁄4 tsp
Pizza Loaf
Menu ‘03’-‘Medium’ Crust (4hr)
Apricot and Almond Loaf
Menu ‘03’ (4hr)
Strong White Flour
Sugar
Butter
Salt
Ground Almonds
Water
Yeast
*Dried Apricots, chopped
*Flaked Almonds
XL
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
410 mL
11⁄2 tsp
Strong White Flour
Sugar
Oil
Salt
Bran
Porridge Oats
Water
Yeast
Cider Apple Bread
Menu ‘01’ (4hr–4hr 5min)
Strong White Flour
Apple, grated
Sugar
Salt
Ground White pepper
Cider
Rosemary
Yeast
L
500 g
(1 lb 2 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
360 mL
1 tsp
Curry and Mango Loaf
Menu ‘01’ (4hr–4hr 5min)
M
Strong Wholemeal
Flour
Strong White Flour
Sugar
Butter
Salt
Water
Yeast
Recipes
Strong White Flour
Sugar
Butter
Salt
Cinnamon
Mixed Spice
Eggs, medium
Water
Milk
Yeast
*Mixed Dried Fruit
Sugar
Butter
Salt
Milk
Yeast
M
400 g
(14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
290 mL
3⁄4 tsp
Wheat Germ Loaf
Menu ‘01’ (4hr–4hr 5min)
M
Strong White Flour
Strong White Flour
Brown Loaf
Menu ‘01’ (4hr–4hr 5min)
300 g
(11 oz)
100 g
(4 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
300 mL
3
⁄4 tsp
L
350 g
(12 oz)
150 g
(5 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
370 mL
1 tsp
XL
425 g
(15 oz)
175 g
(6 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
430 mL
11⁄2 tsp
Strong Wholemeal
Flour
Strong White Flour
Sugar
Butter
Salt
Water
Yeast
M
200 g
(7 oz)
200 g
(7 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
300 mL
3⁄4 tsp
L
250 g
(9 oz)
250 g
(9 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
370 mL
1 tsp
XL
300 g
(11 oz)
300 g
(11 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
430 mL
11⁄2 tsp
L
500 g
(1 lb 2 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
370 mL
11⁄2 tsp
XL
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
430 mL
13⁄4 tsp
Rapid Wholemeal Loaf 100%
Menu ‘05’ (3hr)
Strong Wholemeal
Flour
Sugar
Butter
Salt
Water
Yeast
M
400 g
(14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
300 mL
1 tsp
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
23
Bread Recipes
[04 Whole wheat]
[05 Whole wheat Rapid]
[06 Whole wheat Raisin]
(wholemeal flour)
: Timer can be used for recipes
with this symbol (5–13 hours)
Rapid Wholemeal Loaf 70%
Menu ‘05’ (3hr)
Strong Wholemeal
Flour
Strong White Flour
Sugar
Butter
Salt
Water
Yeast
M
300 g
(11 oz)
100 g
(4 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
300 mL
1 tsp
Pesto and Pine Nut Loaf
Menu ‘06’ (5hr)
L
350 g
(12 oz)
150 g
(5 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
370 mL
11⁄4 tsp
XL
420 g
(15 oz)
180 g
(6 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
430 mL
11⁄2 tsp
Rapid Wholemeal Loaf 50%
Menu ‘05’ (3hr)
M
Strong Wholemeal
Flour
Strong White Flour
Sugar
Butter
Salt
Water
Yeast
M
200 g
(7 oz)
200 g (7 oz)
1 tsp
1 tsp
2 tbsp
290 mL
3⁄4 tsp
75 g (3 oz)
L
250 g
(9 oz)
250 g (9 oz)
11⁄2 tsp
11⁄4 tsp
3 tbsp
360 mL
1 tsp
100 g (4 oz)
250 g
(9 oz)
250 g
(9 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
370 mL
11⁄4 tsp
XL
300 g
(11 oz)
300 g
(11 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
430 mL
11⁄2 tsp
200 g (7 oz)
200 g (7 oz)
15 g (1⁄2 oz)
1 tsp
3 tbsp
280 mL
3
⁄4 tsp
75 g (3 oz)
M
400 g
Strong Granary Flour
(14 oz)
Sugar
1 tsp
Butter
15 g (1⁄2 oz)
Salt
1 tsp
Water
280 mL
3⁄4 tsp
Yeast
®
L
250 g (9 oz)
250 g (9 oz)
2 tbsp
25 g (1 oz)
11⁄4 tsp
340 mL
1 tsp
4 tbsp
400 g (14 oz)
2 tsp
75 g (3 oz)
1 tsp
2 tsp
1 tsp
2
110 mL
110 mL
1 tsp
150 g (5 oz)
M
400 g
(14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
1 tbsp
1 tbsp
300 mL
3⁄4 tsp
1 tbsp
1 tbsp
1 tbsp
L
500 g
(1 lb 2 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
340 mL
1 tsp
L
475 g
(1 lb 1 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
11⁄2 tbsp
11⁄2 tbsp
350 mL
1 tsp
11⁄2 tbsp
11⁄2 tbsp
11⁄2 tbsp
XL
600 g
(1 lb 5 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
400 mL
11⁄4 tsp
Strong White Flour
Soya Flour
Sugar
Butter
Salt
Poppy Seeds
Sesame Seeds
Water
Soya Milk
Yeast
*Linseeds
*Sunflower Seeds
*Pumpkin Seeds
300 g (11 oz)
100 g (4 oz)
2 tsp
25 g (1 oz)
1 tsp
3 tbsp
2 tbsp
240 mL
120 mL
1 tsp
50 g (2 oz)
1 tbsp
1 tbsp
• This loaf is made with strong white flour but benefits from the
5 hour cycle.
[07 Rye]
(rye flour)
XL
550 g
(1 lb 4 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
2 tbsp
2 tbsp
390 mL
11⁄4 tsp
2 tbsp
2 tbsp
2 tbsp
 Remember to use the rye
kneading blade (rye bread) for all
these recipes.
 The Raisin nut dispenser does
not operate on the Rye program.
 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 (3hr 30min–
13 hours)
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
24
Seeded Soya Loaf
Menu ‘06’ (5hr)
Granary® Loaf
Menu ‘04’ (5hr)
Seeded Wholemeal Loaf
Menu ‘06’ (5hr)
Strong Wholemeal
Flour
Sugar
Butter
Salt
Sesame Seeds
Poppy Seeds
Water
Yeast
*Linseeds
*Pumpkin Seeds
*Sunflower Seeds
XL
350 g
(12 oz)
250 g (9 oz)
2 tsp
25 g (1 oz)
11⁄2 tsp
400 mL
11⁄4 tsp
Rye 100%
Menu ‘07’ (3hr 30min)
Rye Flour
Sugar
Oil
Salt
Water
Yeast
Rye and Stout
Menu ‘07’ (3hr 30min)
500 g (1 lb 2 oz)
2 tsp
2 tbsp
2 tsp
440 mL
21⁄2 tsp
Rye and White
Menu ‘07’ (3hr 30min)
Rye Flour
Strong White Flour
Sugar
Oil
Salt
Water
Yeast
250 g (9 oz)
250 g (9 oz)
2 tsp
2 tbsp
2 tsp
360 mL
2 tsp
Rye and Wholemeal
Menu ‘07’ (3hr 30min)
Rye Flour
Strong Wholemeal Flour
Sugar
Oil
Salt
Water
Yeast
Rye Flour
Sugar
Oil
Salt
Water
Guinness®/Stout
Yeast
500 g (1 lb 2 oz)
2 tsp
2 tbsp
2 tsp
220 mL
220 mL
21⁄2 tsp
Recipes
L
500 g (1 lb 2 oz)
11⁄2 tsp
2 tbsp
11⁄4 tsp
350 mL
8 g (1⁄3 oz)
Honey and Sunflower Loaf
Menu ‘06’ (5hr)
Strong Wholemeal Flour
Strong White Flour
Honey
Butter
Salt
Water
Yeast
*Sunflower Seeds
1 tsp
2 tsp
270 mL
3⁄4 tsp
M
Strong Wholemeal Flour
Sugar
Butter
Salt
Cinnamon
Mixed Spice
Eggs, medium
Water
Milk
Yeast
*Mixed Dried Fruit
Fresh Yeast Wholemeal Loaf 100%
Menu ‘04’ (5hr)
Strong Wholemeal Flour
Sugar
Oil
Salt
Water
Fresh Yeast
50 g (2 oz)
L
300 g
(11 oz)
200 g (7 oz)
11⁄2 tsp
25 g (1 oz)
11⁄4 tsp
350 mL
1 tsp
M
M
200 g (7 oz)
200 g (7 oz)
1 tsp
3 tbsp
1 tsp
1 tbsp
270 mL
3
⁄4 tsp
75 g (3 oz)
M
250
g
Strong Granary® Flour
(9 oz)
150 g (5 oz)
Strong White Flour
Sugar
1 tsp
Butter
15 g (1⁄2 oz)
Salt
1 tsp
Water
280 mL
3⁄4 tsp
Yeast
300 g (11 oz)
100 g (4 oz)
1 tsp
1 tbsp
1 tsp
Spicy Fruit Loaf
Menu ‘06’ (5hr)
Olive Loaf
Menu ‘06’ (5hr)
Strong Wholemeal Flour
Strong White Flour
Sugar
Oil
Salt
Oregano, dried
Water
Yeast
*Whole Black Olives, pitted
Strong Wholemeal Flour
Strong White Flour
Sugar
Oil
Salt
Onion, chopped and softened
with 1 tsp oil
Garlic Puree
Creamed Horseradish
Water
Yeast
L
Strong Wholemeal Flour
Strong White Flour
Butter
Salt
Maple Syrup
Water
Yeast
*Pecan Nuts, chopped
Malted Brown Loaf
Menu ‘04’ (5hr)
M
XL
300 g
(11 oz)
300 g (11 oz)
2 tsp
11⁄2 tsp
4 tbsp
420 mL
11⁄4 tsp
125 g (5 oz)
Maple and Pecan Nut Loaf
Menu ‘06’ (5hr)
L
200 g
(7 oz)
200 g
(7 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
300 mL
1 tsp
Strong Wholemeal
Flour
Strong White Flour
Sugar
Salt
Pesto
Water
Yeast
*Pine Nuts
Onion Loaf
Menu ‘04’ (5hr)
Seeded Rye
Menu ‘07’ (3hr 30min)
Rye Flour
Sugar
Oil
Salt
Poppy Seeds
Linseeds
Sunflower Seeds
Water
Yeast
500 g (1 lb 2 oz)
2 tsp
2 tbsp
2 tsp
2 tbsp
3 tbsp
3 tbsp
430 mL
21⁄2 tsp
250 g (9 oz)
250 g (9 oz)
2 tsp
2 tbsp
2 tsp
380 mL
2 tsp
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
25
Bread Recipes
[08 French]
(white flour/wholemeal flour)
Make bread with a crispy crust and
texture.
: Timer can be used for recipes
with this symbol (6–13 hours)
[09 Italian]
(white flour)
Make light bread for enjoying with
pasta, etc.
 The Raisin nut dispenser does
not operate on the Italian
program.
 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 (4hr 30min–
13 hours)
French
Menu ‘08’ (6hr)
Rustic French
Menu ‘08’ (6hr)
Strong White Flour
Butter
Salt
Water
Yeast
Mushroom and Pancetta
Menu ‘09’ (4hr 30min)
Three Cheeses
Menu ‘09’ (4hr 30min)
Strong White Flour
Sugar
Olive Oil
Salt
Water
Yeast
Strong White Flour
Sugar
Butter
Salt
Cep Mushrooms,
soaked
Pancetta, cooked and
chopped
Water
Yeast
Strong White Flour
Sugar
Salt
Dolcelatte
Parmesan
Cheese,grated
Mozzarella
Water
Yeast
500 g (1 lb 2 oz)
1 tsp
3 tbsp
1 tsp
310 mL
1 tsp
Green Pesto, Onion and Garlic
Menu ‘09’ (4hr 30min)
Strong White Flour
Polenta
Sugar
Salt
Green Pesto
Onion, chopped and
softened with 1 tsp oil
Garlic clove, finely
chopped
Water
Yeast
350 g (12 oz)
50 g (2 oz)
1 tsp
1⁄2 tsp
2 tbsp
75 g (3 oz)
2
250 mL
3⁄4 tsp
26
25 g (1 oz)
280 mL
⁄ tsp
34
Oregano and Olive
Menu ‘09’ (4hr 30min)
Strong White Flour
Sugar
Olive Oil
Salt
Oregano
Black Olives, chopped
Water
Yeast
400 g (14 oz)
1 tsp
2 tbsp
1
⁄2 tsp
1 tbsp
50 g (2 oz)
250 mL
3
⁄4 tsp
Strong White Flour
Sugar
Olive Oil
Salt
Passata
Water
Green Pitted Olives
Sundried Tomatoes,
chopped
Yeast
75 g (3 oz)
270 mL
⁄ tsp
Strong White Flour
Sugar
Salt
Skimmed Milk
Butter (Cut into 2 cm cubes and
keep in fridge)
Water
Egg, medium (beaten)
Yeast
*Additional Butter (Cut into
1–2 cm cubes and keep in fridge)
Pannettone
Menu ‘11’ (3hr 30min)
400 g (14 oz)
4 tbsp
1 tsp
2 tbsp
50 g (2 oz)
180 mL
2 (100 g)
11⁄4 tsp
70 g (3 oz)
• For addition of ingredients with*, follow programming
instructions on P. 15.
400 g (14 oz)
1 tsp
1
⁄2 tsp
50 g (2 oz)
Wholemeal Sandwich
Menu ‘10’ (5hr)
400 g (14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
290 mL
1⁄2 tsp
Strong Wholemeal Flour
Sugar
Butter
Salt
Water
Yeast
400 g (14 oz)
1 tsp
1 tbsp
1 tsp
150 mL
120 mL
50 g (2 oz)
50 g (2 oz)
34
⁄ tsp
[13 Speciality]
[14 Speciality Raisin]
Spelt White Bread
Menu ‘13’ (4hr 30min)
Spelt White Flour
Sugar
Salt
Butter
Water
Yeast
Granary® Sandwich
Menu ‘10’ (5hr)
400 g (14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
290 mL
1⁄2 tsp
Strong Granary® Flour
Sugar
Butter
Salt
Water
Yeast
400 g (14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
280 mL
1⁄2 tsp
50 g (2 oz)
2 (100 g)
200 mL
11⁄2 tsp
70 g (3 oz)
50 g (2 oz)
50 g (2 oz)
50 g (2 oz)
M
400 g
(14 oz)
11⁄2 tsp
11⁄4 tsp
5 g (1⁄5 oz)
260 mL
1 tsp
Fruity Spelt
Menu ‘13’ (4hr 30min)
L
500 g
(1 lb 2 oz)
2 tsp
11⁄2 tsp
10 g (2⁄5 oz)
340 mL
11⁄4 tsp
XL
600 g
(1 lb 5 oz)
2 tsp
13⁄4 tsp
10 g (2⁄5 oz)
400 mL
11⁄2 tsp
Whole Spelt Bread
Menu ‘13’ (4hr 30min)
M
200 g
Spelt Wholegrain Flour
(8 oz)
200 g
Spelt White Flour
(8 oz)
Sugar
11⁄2 tsp
Salt
11⁄4 tsp
Butter
5 g (1⁄5 oz)
Water
270 mL
Yeast
1 tsp
Spelt White Flour
400 g (14 oz)
1 tsp
15 g (1⁄2 oz)
1 tsp
310 mL
1⁄2 tsp
400 g (14 oz)
41⁄2 tbsp
1 tsp
• For addition of ingredients with*, follow programming
instructions on P. 15.
Rye Flour
Sugar
Salt
Butter
Plain Yogult
Water
Yeast
M
275 g
(10 oz)
125 g
(4 oz)
11⁄2 tsp
11⁄4 tsp
5 g (1⁄5 oz)
120 g
180 mL
1 tsp
Spelt White Flour
Sugar
Salt
Butter
Mixed Spice
Water
Yeast
*Mixed Dried Fruits
L
250 g
(9 oz)
250 g
(9 oz)
2 tsp
11⁄2 tsp
10 g (2⁄5 oz)
350 mL
11⁄4 tsp
XL
300 g
(11 oz)
300 g
(11 oz)
2 tsp
13⁄4 tsp
10 g (2⁄5 oz)
420 mL
11⁄2 tsp
L
350 g
(12 oz)
150 g
(5 oz)
2 tsp
11⁄2 tsp
10 g (2⁄5 oz)
150 g
230 mL
11⁄4 tsp
XL
425 g
(15 oz)
175 g
(6 oz)
2 tsp
13⁄4 tsp
10 g (2⁄5 oz)
180 g
270 mL
11⁄2 tsp
Rye and Spelt
Menu ‘13’ (4hr 30min)
34
Strong White Flour
Sugar
Salt
Butter (Cut into 2–3 cm cubes
and keep in fridge)
Egg, medium (beaten)
Milk
Yeast
*Additional Butter
(Cut into 1–2 cm cubes and
keep in fridge)
*Orange Peel ;Chopped Finely
*Brown Saltana
*Dryed Black Currant
25 g (1 oz)
50 g (2 oz)
240 mL
3
⁄4 tsp
Tomato Focaccia
Menu ‘09’ (4hr 30min)
50 g (2 oz)
Brown Sandwich
Menu ‘10’ (5hr)
Strong Brown Flour
Sugar
Butter
Salt
Water
Yeast
25 g (1 oz)
400 g (14 oz)
1 tsp
1
⁄2 tsp
White Sandwich
Menu ‘10’ (5hr)
Strong White Flour
Sugar
Butter
Salt
Water
Yeast
400 g (14 oz)
1 tsp
15 g (1⁄2 oz)
1⁄2 tsp
Basic Brioche
Menu ‘11’ (3hr 30min)
M
400 g
(14 oz)
11⁄2 tsp
11⁄4 tsp
5 g (1⁄5 oz)
2 tsp
270 mL
1 tsp
100 g
(4 oz)
L
500 g
(1 lb 2 oz)
2 tsp
11⁄2 tsp
10 g (2⁄5 oz)
21⁄2 tsp
350 mL
11⁄4 tsp
125 g
(41⁄2 oz)
XL
600 g
(1 lb 5 oz)
2 tsp
13⁄4 tsp
10 g (2⁄5 oz)
3 tsp
400 mL
11⁄2 tsp
150 g
(5 oz)
• For addition of ingredients with*,
place them in the raisin nut dispenser. (P.14)
Rice and Spelt with Pine Nut and Fried Onion
Menu ‘14’ (4hr 30min)
Spelt White Flour
Brown Rice Flour
Sugar
Salt
Butter
Water
Yeast
*Pine Nut
*Fried Onion
M
320 g
(111⁄2 oz)
80 g
(3 oz)
11⁄2 tsp
11⁄4 tsp
5 g (1⁄5 oz)
260 mL
1 tsp
40 g
3 tbsp
L
400 g
(14 oz)
100 g
(4 oz)
2 tsp
11⁄2 tsp
10 g (2⁄5 oz)
340 mL
11⁄4 tsp
50 g
4 tbsp
XL
480 g
(1 lb 1 oz)
120 g
(41⁄2 oz)
2 tsp
11⁄2 tsp
10 g (2⁄5 oz)
400 mL
11⁄2 tsp
60 g
5 tbsp
Recipes
: Timer can be used for recipes
with this symbol (5–13 hours)
275 g (10 oz)
75 g (3 oz)
50 g (2 oz)
15 g (1⁄2 oz)
1 tsp
310 mL
1 tsp
Easy Ciabatta
Menu ‘09’ (4hr 30min)
Strong White Flour
Sugar
Salt
Parmesan Cheese,
grated
Sundried Tomatoes in
Oil, chopped
Water
Yeast
Make bread with a soft crust and
texture.
Strong White Flour
Strong Wholemeal Flour
Rye Flour
Butter
Salt
Water
Yeast
400 g (14 oz)
15 g (1⁄2 oz)
1 tsp
300 mL
1 tsp
Sundried Tomato and Parmesan
Menu ‘09’ (4hr 30min)
[10 Sandwich]
[11 Brioche]
• For addition of ingredients with*,
place them in the raisin nut dispenser. (P.14)
Lemon and Poppy Seed Spelt
Menu ‘13’ (4hr 30min)
Spelt White Flour
Sugar
Salt
Butter
Grated Zest from
Lemon
Lemon Juice
Poppy Seed
Water
Yeast
M
400 g
(14 oz)
11⁄2 tsp
11⁄4 tsp
5 g (1⁄5 oz)
L
500 g
(1 lb 2 oz)
2 tsp
11⁄2 tsp
10 g (2⁄5 oz)
XL
600 g
(1 lb 5 oz)
2 tsp
13⁄4 tsp
10 g (2⁄5 oz)
1
1
1
20 mL
2 tbsp
250 mL
1 tsp
20 mL
3 tbsp
330 mL
11⁄4 tsp
30 mL
3 tbsp
380 mL
11⁄2 tsp
27
Gluten Free Recipes
[01 Basic]
[12 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
program.
 Put any additional ingredients
directly into the bread pan at
the start.
 You can bake gluten free cakes
following our recipes on P. 36–39
by substituting gluten free plain
flour for standard plain flour. If
self-raising flour is required also
add 1 tsp of gluten free baking
powder.
 You can purchase gluten
free bread mix at:
• Pharmacies
• Health food shops
• Major supermarkets
Note
before slicing it for the better
performance.
 Consult your doctor and follow the guidelines below!
If you make gluten free bread as part of  You can order extra bread pans and kneading
dietary therapy, it is important that you
blades at the following:
avoid cross-contamination with flour that
• Customer Care Centre: 0844 8443868
does contain gluten.
• Direct Online:
Please take particular care when washing
http://www.panasonic.co.uk
the bread pan and the kneading blade,
etc.
 It is made differently to other types of bread!
The order of putting in ingredients is
different
If kneading blade becomes embedded in
bread
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
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.
The outcome differs depending on the
type of flour
The recipes on the right 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.)
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 slices, place in a
freezer bag and into the freezer.
Glutafin Gluten Free Bread Mix
Menu ‘12’-‘Dark’ Crust (1hr 55min)
Tepid Water
Oil
Bread Mix
Yeast
 Flavoured Gluten Free Loaves
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.
Date & Raisin Loaf
• juice of 2 oranges (made up to the quantity of
water required), placed in the bread pan before
gluten free mix
• 2 tsp mixed spice
• 150 g (5 oz) chopped dates
• 100 g (4 oz) raisins
• rind of 2 oranges
Maple & Pecan Loaf
• 2 tbsp Maple syrup
• 50 g (2 oz) Pecans
Five Seeds Loaf (Dark Crust)
• 1 tbsp linseeds
• 2 tbsp sesame seeds
• 1 tbsp pumpkin seeds
• 1 tbsp poppy seeds
• 1 tbsp sunflower seeds
Sundried Tomato & Parmesan Loaf
(Dark Crust)
• 50 g (2 oz) parmesan cheese grated
• 50 g (2 oz) sundried tomatoes in oil, drained and
chopped
Juvela Bread Mixes
Menu ‘12’-‘Dark’ Crust (1hr 55min)
400 mL
2 tsp
500 g (1 lb 2 oz)
3 tsp
Glutafin Gluten Free Fibre Bread Mix
Menu ‘12’-‘Dark’ Crust (1hr 55min)
Hot Water from the Kettle
Cold Tap Water
Oil
Bread Mix
Yeast
Water
Salt
Oil
Bread Mix
Yeast
Gluten Free Mix
400 mL
1⁄2 tsp
1 tbsp
500 g (1 lb 2 oz)
2 tsp
Fibre Mix
430 mL
1⁄2 tsp
1 tbsp
500 g (1 lb 2 oz)
2 tsp
200 mL
200 mL
11⁄2 tbsp
500 g (1 lb 2 oz)
3 tsp
Gluten and Wheat Free
Wheat Free bread is quite different from gluten free bread as it does not contain 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.
Juvela Bread Mixes
Menu ‘12’-‘Dark’ Crust (1hr 55min)
Glutafin Gluten Free/Wheat Free
Menu ‘12’-‘Large’ Size-‘Dark’ Crust (1hr 55min)
Bread Mix
Tepid Water
Oil
Bread Mix
Yeast
Spicy Fruit Loaf
• 100 g (4 oz) mixed fruit
• 2 tsp cinnamon
28
Consume within two days
Gluten Free Bread
450 mL
1 tbsp
500 g (1 lb 2 oz)
3 tsp
Fibre Bread Mix
480 mL
1 tbsp
500 g (1 lb 2 oz)
3 tsp
Gluten and Wheat Free Bread
Menu ‘01’-‘Medium’ Crust (4hr)
Warm Water + 1 Egg + 1 Egg White made up to
Melted Butter
Cider Vinegar
Brown Rice Flour
Potato Starch
Skimmed Milk Powder
Xanthum Gum
Sugar
Salt
Yeast
430 mL
60 mL
1 tsp
300 g (11 oz)
100 g (4 oz)
50 g (2 oz)
1 tbsp
1 tbsp
1 tsp
1 tsp
Harvest Mix Wheat Free
Water
Salt
Oil
Bread Mix
Yeast
420 mL
1
⁄2 tsp
1 tbsp
500 g (1 lb 2 oz)
2 tsp
Sainsbury’s Free from Gluten and
Wheat Free Bread Mix with Added Fibre
Menu ‘12’-‘Dark’ Crust (1hr 55min)
Water
Vegetable Oil
Bread Mix
Yeast
Recipes
 Making gluten free bread is very
different from the normal way
of producing bread in the Bread
Maker. Please read through the
guidelines on the right.
 Please consult flour
manufacturers for detailed
information.
 As a result of consistency some
flour may remain on the sides of
the loaf, but this is normal.
 Wait for the loaf to cool
Before making gluten free bread
440 mL
2 tbsp
500 g (1 lb 2 oz)
2 tsp
• The milk powder may be omitted.
Doves Farm Gluten Free
Menu ‘12’-‘Dark’ Crust (1hr 55min)
Brown Bread Flour
Water
Cider Vinegar
Vegetable Oil
Egg, medium
Medium Sized Egg,
white
Flour
Sugar
Salt
Yeast
White Bread Flour
330 mL
1 tsp
4 tbsp
1
320 mL
1 tsp
4 tbsp
1
1
1
450 g (1 lb)
1 tbsp
1 tsp
2 tsp
450 g (1 lb)
1 tbsp
1 tsp
2 tsp
29
Dough Recipes
Rolls
 Select one of the following recipes and follow the method below.
Shape dough.
Granary® Dough
Menu ‘18’ (3hr 15min)
2
3
4
Rye Dough 100%
Menu ‘20’ (2hr)
1
[16 Basic] [17 Basic Raisin] [18 Whole wheat]
[19 Whole wheat Raisin] [20 Rye] [21 French]
[22 Pizza] [23 Brioche] [24 Speciality]
The Dough setting mixes and gives the dough it’s first rising before
you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Brush with beaten egg.
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
10–15 mins or until golden brown.
Prepare your ingredients according to the recipe and select the correct menu.
When your dough is ready, shape it, allow it to rise, and then bake it yourself.
White Dough
Menu ‘16’ (2hr 20min)
 The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using
300 g (11 oz) of flour may be doubled.
 When the DOUGH program 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.
Strong White Flour
Sugar
Oil
Salt
Water
Yeast
Example – making plain bread rolls
 Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
 Rolls
600 g (1 lb 5 oz)
2 tsp
2 tbsp
11⁄2 tsp
350 mL
11⁄4 tsp
 Hedgehogs
Raisins
(Coat with a beaten egg)
 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/105˚F) until the dough has doubled in
size.
 Approximate proving time-Rolls 25 mins, Whole breads
e.g. Panettone etc 50 mins
 To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling
film.
600 g (1 lb 5 oz)
2 tsp
2 tbsp
11⁄2 tsp
350 mL
11⁄4 tsp
 Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle
with poppy seeds, sesame seeds. Bake following recipe
guidelines.
600 g (1 lb 5 oz)
2 tsp
2 tbsp
11⁄2 tsp
380 mL
11⁄2 tsp
Wholemeal Dough 70%
Menu ‘18’ (3hr 15min)
Strong Wholemeal Flour
Strong White Flour
Sugar
Oil
Salt
Water
Yeast
425 g (15 oz)
175 g (6 oz)
2 tsp
2 tbsp
11⁄2 tsp
370 mL
11⁄2 tsp
Wholemeal Dough 50%
Menu ‘18’ (3hr 15min)
Strong Wholemeal Flour
Strong White Flour
Sugar
Oil
Salt
Water
Yeast
500 g (1 lb 2 oz)
2 tsp
3 tbsp
2 tsp
360 mL
2 tsp
French Sticks
Menu ‘21’ (3hr 35min)
Strong White Flour
Butter
Salt
Water
Yeast
250 g (9 oz)
15 g (1⁄2 oz)
1
⁄2 tsp
150 mL
1⁄2 tsp
300 g (11 oz)
300 g (11 oz)
2 tsp
2 tbsp
11⁄2 tsp
370 mL
11⁄2 tsp
Strong White Flour
Water
Yeast
175 g (6 oz)
200 mL
1⁄2 tsp
Strong White Flour
Sugar
Butter
Salt
Medium Sized Eggs, yolk
Egg, medium
Milk warmed
Yeast
Filling (jam or mincemeat)
Glaze (milk)
1
2
3
4
5
400 g (14 oz)
50 g (2 oz)
100 g (4 oz)
1⁄2 tsp
2
1
150 mL
3⁄4 tsp
1⁄2 jar
45 mL (3 tbsp)
Divide dough into 20 rolls.
Roll out each piece of dough to a square shape
approximately 10 cm x 10 cm (4’’ x 4’’) in size.
Place a teaspoon of filling in the centre of each piece of
dough. Draw up the corners and edges to make a parcel.
Repeat with all 20 rolls.
Place parcels in two 20 cm (8’’) greased cake tins, with the
gathered side down. Glaze with milk and allow to prove at
40˚C/105˚F until doubled in size (approx. 20–30 mins).
Bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for
15–20 mins or until golden brown.
• Serve just warm as a breakfast or tea-time treat.
Stage 2 : Menu ‘16’ (2hr 20min)
Strong White Flour
Sugar
Olive Oil
Salt
Water
Yeast
1
2
3
4
5
6
325 g (111⁄2 oz)
⁄ tsp
2 tbsp
11⁄2 tsp
80 mL
1⁄4 tsp
12
Recipes
Strong Wholemeal Flour
Sugar
Oil
Salt
Water
Yeast
Rye Flour
Sugar
Oil
Salt
Water
Yeast
Ciabatta
Stage 1 Culture : Menu ‘22’ (45min)
Brown Dough
Menu ‘16’ (2hr 20min)
Strong Brown Flour
Sugar
Oil
Salt
Water
Yeast
600 g (1 lb 5 oz)
2 tsp
2 tbsp
11⁄2 tsp
350 mL
11⁄2 tsp
• Use kneading blade (rye bread).
• Prove for 15 mins.
Wholemeal Dough 100%
Menu ‘18’ (3hr 15min)
 Knot
30
Place onto a greased baking tray and allow to prove until
doubled in size.
Strong Granary® Flour
Sugar
Oil
Salt
Water
Yeast
Viennese Rolls
Menu ‘16’ (2hr 20min)
Put all culture ingredients in the bread pan and select
menu 22.
Turn off at the start pad after 15 mins.
(12 hours later)
Add all ingredients listed in stage 2 and select menu 16.
Divide dough into 2 and roll each half out to a rough oblong
loaf shape about 2.5 cm (1’’) thick.
Place on a greased baking tray and sprinkle with flour. Allow
to prove at 40˚C/105˚F until doubled in size
(approx. 20 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
20–25 mins or until golden brown.
• This dough can also be made as a loaf. Follow method for steps
1–3. Increase water on stage 2 from 80–110 mL and select
menu 09.
31
Dough Recipes
Rye and White Rolls
Stage 1 Culture : Menu ‘22’ (45min)
Chelsea Buns
Enriched Dough : Menu ‘16’ (2hr 20min)
Croissants
Menu ‘16’ (2hr 20min)
Soft Rolls/Baps
Menu ‘16’ (2hr 20min)
Strong White Flour
Rye flour
Water
Yeast
Strong White Flour
Sugar
Butter
Milk Powder
Salt
Egg, medium
Water
Yeast
Strong White Flour
Sugar
Butter
Salt
Egg, medium
Water
Yeast
Butter chilled to add
when rolling
300 g (11 oz)
1 tsp
25 g (1 oz)
1⁄2 tsp
1
150 mL
1⁄2 tsp
Strong White Flour
Sugar
Butter
Salt
Egg, medium
Water
Yeast
150 g (5 oz)
** For a slightly denser roll try 125 mL water and 125 mL milk.
75 g (3 oz)
150 g (5 oz)
200 mL
1 tsp
Stage 2 : Menu ‘20’ (2hr)
Rye Flour
Strong White Flour
Sugar
Oil
Salt
Water
Yeast
1
2
3
4
5
Put all culture ingredients in the bread pan and select
menu 22.
• Use kneading blade (rye bread).
Turn off at the start pad after 15 mins.
(12 hours later)
1
2
Divide dough into 12–15 pieces and shape into rolls.
Place on a greased baking tray and sprinkle with flour. Allow
to prove at 40˚C/105˚F until doubled in size (approx. 20
mins).
Glaze with oil and bake in a preheated oven at 220˚C/425˚F/
Gas Mark 7 for 10-15 mins or until golden brown.
Wholemeal Walnut Rolls 70%
Menu ‘19’ (3hr 15min)
Strong Wholemeal Flour
Strong White Flour
Medium Oatmeal
Maple Syrup
Oil
Salt
Water
Yeast
*Walnut
32
Butter
Mixed Dried Fruit
Soft Brown Sugar
Mixed Spice
Add all ingredients listed in stage 2 and select menu 20.
• This dough can also be made as a loaf. Follow method for steps
1–3. Increase water on stage 2 from 80–110 mL and select
menu 09.
1
2
3
Additional Ingredients
350 g (12 oz)
100 g (4 oz)
50 g (2 oz)
2 tbsp
2 tbsp
11⁄2 tsp
320 mL
1 tsp
100 g (4 oz)
Divide dough into 12 large rolls or 20 dinner rolls.
3
4
15 g (1⁄2 oz)
100 g (4 oz)
50 g (2 oz)
1 tsp
Knead the dough lightly and roll out to an oblong 26 cm x
20 cm (10’’ x 8’’).
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 23 cm (9’’) sandwich
tin and allow to prove at 40˚C/105˚F until doubled in size
(approx. 20 mins).
Divide butter into three portions. Dot one portion over the top
two thirds of the dough.
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.
Roll out to an oblong, dot the second portion of butter and
continue as before. Repeat with the third portion.
Allow to cool. Drizzle with glace icing.
Enriched Dough
Ingredients (above)
Cinnamon
Mixed Spice
*Mixed Dried Fruit
2
3
2
3
4
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15 mins or until golden brown.
Hot Cross Buns
Menu ‘17’ (2hr 20min)
1
1
Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.
One batch
1 tsp
⁄2 tsp
100 g (4 oz)
5
6
7
Cover and allow the dough to rest in the refrigerator for
30 mins.
Repeat the rollings three more times, cover and chill for
30 mins.
Roll out pastry and divide into four squares. Cut each square
into two triangles. Reroll the each triangle long and thin.
1
Divide mixture into eight balls. Place on a lightly greased
baking tray and allow to prove at 40˚C/105˚F until doubled in
size (approx. 20 mins). Make a paste with approx. 2 tbsp flour
mixed with 2 tbsp water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry.
8
Loosely roll up each triangle towards the point, finishing with
tip underneath. Curve into a crescent shape.
9
Place on a greased baking tray. Allow to prove at 40˚C/105˚F
until doubled in size (approx. 20 mins).
10
Brush with beaten egg and bake in a preheated oven at
220˚C/425˚F/Gas Mark 7 for 15 mins or until crisp and well
browned.
450 g (1 lb)
⁄ tsp
25 g (1 oz)
1⁄2 tsp
1
**250 mL
1 tsp
12
Sweet Rolls/Buns Suitable for Devonshire Splits
Menu ‘16’ (2hr 20min)
Strong White Flour
Sugar
Butter
Salt
Egg, medium
Milk
Yeast
1
2
3
4
5
6
7
450 g (1 lb)
2 tbsp
75 g (3 oz)
1
⁄2 tsp
1
250 mL
1 tsp
Choose one of the above recipes.
Place the ingredients into the bread pan in the order listed
above.
Select menu 16.
Divide dough into 8–10 pieces and shape into baps.
Place on a greased baking tray and allow to prove at
40˚C/105˚F until doubled in size (approx. 20 mins).
Recipes
6
150 g (5 oz)
100 g (4 oz)
2 tsp
3 tbsp
2 tsp
60 mL
1 tsp
250 g (9 oz)
1 tsp
25 g (1 oz)
1 tbsp
1⁄2 tsp
1
100 mL
1
⁄2 tsp
Dust with flour.
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15 mins or until golden brown.
• For devonshire splits, split bun and fill with cream and jam.
Top with glace icing.
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
While still HOT, brush with a sugar glaze — 40 g (11⁄2 oz)
sugar in 4 tbsp water, boiled until a syrup is reached —
(approx. 5 mins).
Place on a greased baking trays and sprinkle with flour.
Allow to prove at 40˚C/105˚F until doubled in size (approx.
20 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
12–15 mins or until golden brown.
• For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)
33
Dough Recipes
Dough for Tear & Share Bread
Menu ‘16’ (2hr 20min)
Strong White Flour
Sugar
Olive Oil
Salt
Water
Yeast
550 g (1 lb 4 oz)
2 tsp
2 tbsp
11⁄2 tsp
310 mL
11⁄4 tsp
Olive Tear & Share Bread
Dough for Tear & Share Bread
(above)
Tapenade (green or black)
Olives, chopped
Olive Oil
1
2
3
4
5
One batch
6 tbsp
25 g (1 oz)
2 tbsp
Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
Spread the Tapenade over the dough, sprinkle the chopped
olives and drizzle with 1 tbsp of the oil. Roll up from the short
end like a swiss roll.
Cut the dough into 4 cm (11⁄2’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
Drizzle with the remaining tbsp of oil and allow to prove at
40˚C/105˚F until doubled in size (approx. 25 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
• Delicious served warm with tapas or pasta dishes.
Dough for Tear & Share Bread
(above)
Tomato Puree or Sun Dried
Tom Puree
Pepperoni, chopped
Mozarella Cheese, grated
Dried Oregano or Basil
Olive Oil
1
2
3
4
5
One batch
4 tbsp
50 g (2 oz)
100 g (4 oz)
1 tsp
1 tbsp
Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
Spread the tomato puree over the dough and scatter the
pepperoni and cheese. Roll up from the short end like a swiss
roll.
Cut the dough into 4 cm (11⁄2’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
Drizzle with the olive oil and sprinkle with the dried herbs and
allow to prove at 40˚C/105˚F until doubled in size (approx.
25 mins).
Dough for Tear & Share Bread
(on the left)
Grainy Mustard
Cooked Ham, chopped
Strong Cheddar Cheese, grated
1
2
3
4
5
One batch
2 tbsp
75 g (3 oz)
75 g (3 oz)
Roll dough out into a rectangular sheet 11⁄2 cm (1⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
Spread the mustard over the dough and scatter the ham and
cheese–reserve a little of the cheese to sprinkle on top. Roll
up from the short end like a swiss roll.
Cut the dough into 4 cm (11⁄2’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
Sprinkle with the remaining cheese and allow to prove at
40˚C/105˚F until doubled in size (approx. 25 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
• Delicious served warm with soup or with a Ploughmans lunch.
Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu ‘23’ (1hr 50min)
Strong White Flour
Sugar
Salt
Butter (Cut into 2 cm cubes and
keep in fridge)
Egg (beaten)
Milk
Rum (dark)
Yeast
*Additional Butter
(Cut into 1–2 cm cubes and
keep in fridge)
500 g (1 lb 2 oz)
11⁄2 tsp
11⁄2 tsp
10 g (2⁄5 oz)
310 mL
11⁄4 tsp
*If in the hot room, use chilled water.
1
2
3
4
Divide dough into 8 rolls and rest them for 15 mins.
Shape the dough into rolls.
Place on a greased baking tray and allow to prove at
35˚C/95˚F until doubled in size.(approx.40 mins.)
Make a cut on top of the dough and bake in oven at
220˚C/425˚F for 15-20 mins. (coupe)
70 g (3 oz)
3 (150 g)
90 mL
15 mL (1 tbsp)
11⁄2 tsp
50 g (2 oz)
Optional Ingredients
Chocolate Chips
120 g (41⁄2 oz)
• For addition of ingredients with*, follow programming instructions on P. 17.
1
2
Spelt Table Roll
; for 8 rolls
Menu ‘24’ (2hr 45min)
Spelt White Flour
Sugar
Salt
Butter
Water*
Yeast
400 g (14 oz)
4 tbsp
11⁄2 tsp
3
4
5
6
Focaccia
Menu ‘22’ (45min)
Strong White Flour
Olive Oil
Salt
Water
Yeast
1
2
3
Roll and pat the dough into a 30 cm x 25 cm (12’’ x 10’’)
rectangle on a greased baking tray.
4
5
Allow to prove at 40˚C/105˚F until doubled in size (approx.
30 mins).
Press the dough lightly to remove the gas.
Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 mins.
 When you like to add chocolate chips, follow below
instructions. (Optional)
• Roll the dough to 25 cm × 30 cm (10’’×12’’)
• Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
• Rest the dough in the room temperature for 10 mins
again. (Do not dry it .)
Press the dough lightly to remove the gas again, and divide it
into 12 rolls.
Rest the dough in the room temperature for 10–15 mins.
(Do not dry it out.)
Shape the dough and place them on a greased baking tray
and allow to prove at 35˚C/95˚F for 30–40 mins.
Glaze and bake in oven at 180˚C/356°F for 15–20 mins.
300 g (11 oz)
1 tbsp
1 tsp
170 mL
1⁄2 tsp
Make indentations over the whole dough using your
fingertips.
Add one of the following toppings:
• 1 small red onion sliced and softened with 1 tsp olive oil and
1 tsp balsamic vinegar. (Do this in a bowl covered in cling
film in the microwave for 1–2 min).
• 2 tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked black
pepper corns.
• 2 tbsp chopped sundried tomatoes.
Drizzle with olive oil and bake in a preheated oven at
190˚C/375˚F/Gas Mark 5 for 20–30 mins or until golden at the
edges and cooked well in the centre.
• Serve warm with pasta dishes.
Pizza
Menu ‘22’ (45min)
Strong White Flour
Olive Oil
Salt
Water
Yeast
1
2
3
300 g (11 oz)
1 tbsp
1 tsp
170 mL
1⁄2 tsp
Recipes
Pepperoni Tear & Share Bread
Picnic Tear & Share Bread
Press out dough using the heel of your hand to a 25 cm (10’’)
circle or two 25 cm (10’’) circles for thin and crispy base on a
greased baking tray.
Allow to prove at 40˚C/105˚F until doubled in size (approx.
20 mins).
Add topping of your choice and bake in a preheated oven
at 220˚C/425˚F/Gas Mark 7 for 15–20 mins, depending on
amount of topping.
• To freeze pizza bases follow method to step 2 and bake without
toppings for 5 mins. Allow to cool, freeze. To use remove from
freezer immediately add topping (not too much) and bake as
above step 3.
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
• Delicious served warm with pasta dishes. Use sundried tomatoes
in place of pepperoni for vegetarians.
34
35
Cake Recipes
[15 Bake only]
Bake cakes and teabreads.
: Timer cannot be used
 Use menu 15 for these recipes.
 This menu is not suitable for all
types of cake, such as Victoria
sandwich or those that require
going into a hot oven.
 Always use our tablespoon and
teaspoon measure in these
recipes.
The cake is made according
to the recipe in a separate
mixing bowl and then baked
inside the bread pan.

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
bread pan before the
cake mixture is added.
• Ensure that the cake
mixture is kept inside
the baking parchment.

Set the Bread Maker.
(P. 18)
• The maximum baking
time is 1 hour 30 mins.
36
Banana and Walnut Loaf Menu ‘15’ (55min)
Boozy Cake Menu ‘15’ (55min)
Butter
Golden Syrup
Self Raising Flour
Baking Powder
Ground Cinnamon
Ground Cloves
Medium Sized Eggs, beaten
Tart Dessert Apples
e.g. Granny Smiths, grated
Preserved Stem Ginger, drained and finely
chopped
Demerara Sugar
Soft Light Brown Sugar
Butter
Egg, medium
Plain Flour
Baking Powder
Grated Rind
Lemon Juice
Medium Bananas, peeled & mashed
Walnuts, roughly chopped
Walnuts, finely chopped
Butter
Mixed Dried Fruit
Light Brown Soft Sugar
Juice of 1 Orange
Zest of 1 Orange
Guinness® or Caffreys®
Bicarbonate of Soda
Medium Sized Eggs, beaten
Plain Flour
Mixed Spice
Topping (flaked almonds)
Topping (demerara sugar)
1
2
3
4
5
6
7
8
9
100 g (4 oz)
200 g (8 oz)
300 g (11 oz)
3 mL (1⁄2 tsp)
3 mL (1⁄2 tsp)
3 mL (1⁄2 tsp)
2
2
75 g (3 oz)
11⁄2 tbsp
Warm the butter and syrup until just melted.
This can be done on the hob or in the
microwave oven. (High power for 1 min).
Sieve the flour, baking powder and spices into
a bowl. Add the syrup mixture and the beaten
eggs.
Add the grated apple and the chopped ginger
and mix well.
Remove the kneading blade from the bread
pan and line the bottom and sides with baking
parchment.
Place the mixture in the bread pan, being
careful to ensure that the mixture is inside the
baking parchment.
Carefully sprinkle the Demerara sugar on top
of the mixture.
Select menu 15 and enter 1hr 5mins on the
timer.
After baking test with a skewer to see if the
cake is cooked. If the cake does require extra
time, select menu 15 again and enter a further
3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand
period.
Take the bread pan out of the Bread Maker
using oven gloves. Leave to stand for
5–10 mins before removing from the bread
pan and allowing to cool.
1
2
3
4
5
6
7
8
9
50 g (2 oz)
75 g (3 oz)
1
225 g (8 oz)
2 tsp
1 lemon
1 tbsp
4
50 g (2 oz)
15 g (1⁄2 oz)
Cream the butter and sugar together until soft
then beat in the egg.
Add the sieved flour and baking powder
together with the lemon rind and juice.
Add the mashed bananas and the roughly
chopped walnuts and mix to a soft
consistency.
Remove the kneading blade from the bread
pan and line the bottom and sides with baking
parchment.
Place the mixture in the bread pan, being
careful to ensure that the mixture is inside the
baking parchment.
Carefully sprinkle the finely chopped walnuts
on top of the mixture.
Select menu 15 and enter 55 mins on the
timer.
After baking test with a skewer to see if the
cake is cooked. If the cake does require extra
time, select menu 15 again and enter a further
3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand
period.
Take the bread pan out of the Bread Maker
using oven gloves. Leave to stand for
5–10 mins before removing from the bread
pan and allowing to cool.
• Delicious spread with butter.
1
125 g (4 oz)
300 g (11 oz)
50 g (2 oz)
45 mL (3 tbsps)
120 mL (4floz)
5 mL (1 tsp)
2
200 g (7 oz)
8 mL (11⁄2 tsp)
15 g (1⁄2 oz)
15 g (1⁄2 oz)
Heat the butter, dried fruit, sugar, juice and zest 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 10–15 mins or heating in the
microwave oven on High power for 8 mins, stirring twice.
2
3
4
5
6
7
8
Leave to cool for 10 mins, then stir in the bicarbonate of
soda, this will make the mixture foam.
9
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Stir in the eggs, flour and mixed spice, and mix well.
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Sprinkle the flaked almonds and demerara on the top of the
mixture.
Select menu 15 and enter 55 mins on the timer.
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 15 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
Fruit Tea Bread Menu ‘15’ (1hr 15min)
Mixed Dried Fruit
Chopped Dates
Chopped Walnuts
Chopped Cherries
Strong tea
Butter
Medium Sized Eggs, beaten
Plain Flour
Bicarbonate of Soda
350 g (12 oz)
50 g (2 oz)
50 g (2 oz)
100 g (4 oz)
300 mL (10 floz)
75 g (3 oz)
3
250 g (9 oz)
5 mL (1 tsp)
1
Place the fruit, dates, walnuts, cherries, strong tea 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 3–4 mins)
2
Allow to cool slightly, then add eggs, flour and the
bicarbonate of soda. Mix well.
3
4
5
6
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
7
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Select menu 15 and enter 1hr 15mins on the timer.
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 15 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
Gingerbread Menu ‘15’ (45min)
Demerara Sugar
Butter
Golden Syrup
Black Treacle
Plain Flour
Ground Ginger
Baking Powder
Bicarbonate of Soda
Salt
Milk
Medium Sized Egg, beaten
25 g (1 oz)
75 g (3 oz)
50 g (2 oz)
75 g (3 oz)
225 g (8 oz)
8 mL (11⁄2 tsp)
8 mL (11⁄2 tsp)
3 mL (1⁄2 tsp)
3 mL (1⁄2 tsp)
150 mL (1⁄4 pint)
1
1
2
3
4
5
6
7
8
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).
9
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Stir in all of the sieved dry ingredients.
Mix in the milk and the beaten egg.
Recipes

Apple and Ginger Cake Menu ‘15’ (1hr 5min)
Beat thoroughly with a wooden spoon.
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Select menu 15 and enter 45 mins on the timer.
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 15 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
37
Cake Recipes
Hazelnut and Honey Loaf Menu ‘15’ (1hr)
Butter
Dark Brown Sugar
Honey
Eggs, medium
Hazelnuts, finely chopped
Self Raising Flour
Milk
Topping (chocolate & hazelnut spread)
Topping (cream cheese)
1
2
3
4
5
6
7
Cream the butter, sugar and honey together until soft and
fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the hazelnuts.
8
9
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Select menu 15 and enter 1 hr on the timer.
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 15 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Beat the mascarpone cheese and icing sugar together with
the coffee and spread on the top of the cooled loaf.
Fold in the flour and mix to a soft consistency with the milk.
Cherry & Marzipan Cake Menu ‘15’ (1hr)
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Select menu 15 and enter 1 hr on the timer.
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 15 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Beat the chocolate spread and cream cheese together and
spread on the top of the cooled loaf.
Coffee & Pecan Nut Cake Menu ‘15’ (1hr)
Butter
Light Muscovado Sugar
Eggs, medium
Pecan Nuts, finely chopped
Self Raising Flour
Baking Powder
Strong Fresh Coffee
225 g (8 oz)
100 g (4 oz)
3
75 g (3 oz)
225 g (8 oz)
1 tsp
2–3 tbsp
Optional Icing
Mascarpone Cheese
Icing Sugar
Strong Fresh Coffee
1
2
3
4
38
5
6
7
150 g (5 oz)
100 g (4 oz)
1 tbsp
Cream the butter and sugar together until soft and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the Pecan nuts.
Golden Caster Sugar
Butter
Eggs, medium
Self Raising Flour
Glace Cherries, chopped
Marzipan, grated
Milk
Toasted, Flaked Almonds
1
2
3
4
5
6
7
8
50 g (2 oz)
175 g (6 oz)
3
225 g (8 oz)
100 g (4 oz)
75 g (3 oz)
60 mL (4 tbsp)
15 g (1⁄2 oz)
Cream the butter and sugar together until soft then beat in
the eggs, one at a time.
Add the flour with the cherries and grated marzipan, mix well
with the milk to a soft consistency.
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Carefully sprinkle the toasted almonds on top of the mixture.
Select menu 15 and enter 1hr on the timer.
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 15 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Yeast and Dairy Free Spelt Loaf Menu ‘15’ (50min)
Soda Bread Menu ‘15’ (50min)
Plain Flour
Bicarbonate of Soda
Sugar
Salt
Buttermilk
Milk
1
2
3
4
5
6
7
400 g (14 oz)
1 tsp
1 tsp
1⁄2 tsp
270 mL
30 mL
Sieve the flour and bicarbonate of soda into a bowl and mix
well. Then add sugar and salt.
Add the buttermilk and milk, mixing quickly to form a soft
dough.
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Select menu 15 and enter 50 mins on the timer.
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 15 again
and enter a further 3–5 mins on the timer.
Remove the bread out of the bread pan using oven gloves
and allow to cool.
Spelt Flour
Bicarbonate of Soda
Salt
Medium Sized Eggs, beaten
Soya milk
1
2
3
4
5
6
7
400 g (14 oz)
1 tsp
1 tsp
2
320 mL
Place flour and bicarbonate of soda into a bowl and mix well.
Then add salt.
Add the beaten eggs and soya milk, mixing quickly to form a
soft dough.
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Select menu 15 and enter 50 mins on the timer.
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 15 again
and enter a further 3–5 mins on the timer.
Remove the bread out of the bread pan using oven gloves
and allow to cool.
Cornbread Menu ‘15’ (55min)
Wholemeal Soda Bread Menu ‘15’ (50min)
Self Raising Wholemeal Flour
Bicarbonate of Soda
Salt
Medium Sized Eggs, beaten
Buttermilk
1
2
3
4
5
6
7
400 g (14 oz)
1 tsp
1 tsp
2
320 mL
Place flour and bicarbonate of soda into a bowl and mix well.
Then add salt.
Add the beaten eggs and buttermilk, mixing quickly to form a
soft dough.
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Select menu 15 and enter 50 mins on the timer.
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 15 again
and enter a further 3–5 mins on the timer.
Remove the bread out of the bread pan using oven gloves
and allow to cool.
Plain Flour
Fine Cornmeal or Polenta
Baking Powder
Salt
Eggs, medium
Carton Buttermilk
Milk
Butter, melted and cooled
1
2
3
4
5
6
7
8
150 g (5 oz)
150 g (5 oz)
1 tbsp
1 tsp
2
284 mL
100 mL
50 g (2 oz)
Combine flour, cornmeal, baking powder and salt into a bowl
and mix well.
Recipes
8
9
175 g (6 oz)
50 g (2 oz)
50 g (2 oz)
3
100 g (4 oz)
225 g (8 oz)
60 mL (4 tbsp)
100 g (4 oz)
50 g (2 oz)
Beat the eggs with the buttermilk, milk and butter in another
bowl.
Pour the egg mixture into the dry ingredients and stir to a
smooth batter.
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
Select menu 15 and enter 55 mins on the timer.
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select menu 15 again
and enter a further 3–5 mins on the timer.
Remove the bread out of the bread pan using oven gloves
and allow to cool.
Fold in the flour and baking powder, and mix to a soft
consistency with the coffee.
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
39
Jam Recipes
Compote Recipes
[26 Jam]
[27 Compote]
Strawberry Jam Menu ‘26’ (1hr 40min)
Plum Jam Menu ‘26’ (1hr 40min)
Strawberries, finely chopped
Sugar
Powdered Pectin
Plums, finely chopped
Sugar
Powdered Pectin
1
2
3
600 g (24 oz)
400 g (16 oz)
13 g (4 tsp)
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
Select menu 26 and enter 1hr 40min on the timer.
Blueberry Jam Menu 26 (1hr 50min)
Blueberries
Sugar
1
2
700 g (28 oz)
400 g (16 oz)
Select menu 26 and enter 1hr 50min on the timer.
Apple and Blackberry jam Menu ‘26’ (1hr 40min)
300 g (12 oz)
400 g (16 oz)
300 g (12 oz)
6 g (13⁄4 tsp)
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
Select menu 26 and enter 1hr 40min on the timer.
Peach Melba Menu ‘26’ (1hr 40min)
Peaches, finely chopped
Raspberries
Sugar
Powdered Pectin
1
2
3
40
Sprinkle the pectin onto the ingredients in the bread pan.
Select menu 26 and enter 1hr 40min on the timer.
500 g (20 oz)
200 g (8 oz)
300 g (12 oz)
8 g (21⁄4 tsp)
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
Select menu 26 and enter 1hr 40min on the timer.
Frozen Mixed Berries
Sugar
Powdered Pectin
1
2
3
700 g (28 oz)
400 g (14 oz)
10 g (3 tsp)
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
Select menu 26 and enter 1hr 40min on the timer.
Redcurrant and Chilli Jam Menu ‘26’ (1hr 40min)
Redcurrants, roughly mashed
Medium Red Chilli, finely chopped
Root Ginger, finely grated
Oranges, juice and finely grated zest
Sugar
Powdered Pectin
1
2
3
300 g (12 oz)
1-2
4 cm
2
150 g (6 oz)
3 g (1 tsp)
Place all the ingredients expect sugar and pectin into the
bread pan.
Add the sugar and sprinkle the pectin onto the ingredients in
the bread pan.
Select menu 26 and enter 1hr 40min on the timer.
Apricot Jam Menu ‘26’ (1hr 30min)
Apricots, finely chopped
Sugar
Powdered Pectin
1
2
3
500 g (20 oz)
250 g (10 oz)
6 g (13⁄4 tsp)
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
Select menu 26 and enter 1hr 30min on the timer.
Spiced Apple Compote Menu ‘27’ (1hr 20min)
Mixed Berry Compote Menu ‘27’ (1hr)
Apples, peeled, cored and diced
Cinnamon stick
Cloves
Lemon, zest only
Lemon Juice
Sugar
Water
Mixed Berries
E.g. Strawberries, Raspberries, Blueberries
Sugar
Water
1
2
3
4
1000 g (40 oz)
1
2
1
2 tbsp
100 g (4 oz)
75 mL
Remove the kneading blade from the bread pan.
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
Select menu 27 and enter 1hr 20min on the timer.
Stir after cooking is completed.
300 g (12 oz)
250 g (10 oz)
250 g (10 oz)
75 g (3 oz)
75 mL
200 g (8 oz)
Remove the kneading blade from the bread pan.
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
Select menu 27 and enter 1hr on the timer.
Stir after cooking is completed.
Add raspberries.
Rhubarb and Ginger Compote Menu ‘27’ (1hr 40min)
Rhubarb, cut into 2 cm lengths
Orange Juice
Crystallised Ginger, finely chopped
Sugar
Water
1
2
3
4
Remove the kneading blade from the bread pan.
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
Select menu 27 and enter 1hr on the timer.
Stir after cooking is completed.
Bramley apples, peeled, cored and diced
Water
Plums, stone removed and cut in halves
Cherries, stone removed
Strawberries, stalk removed
Golden Caster Sugar
Water
Raspberries (added after cooking)
75 g (3 oz)
2 tbsp
Apple sauce Menu ‘27’ (1hr 20min)
Red fruits Compote Menu ‘27’ (1hr)
1
2
3
4
5
1
2
3
4
800 g (32 oz)
700 g (28 oz)
2 tbsp
20 g (4⁄5 oz)
100 g (4 oz)
100 mL
Remove the kneading blade from the bread pan.
1
2
3
4
1000 g (40 oz)
2 tbsp
Remove the kneading blade from the bread pan.
Place the apple in the bread pan. Pour water over
ingredients.
Select menu 27 and enter 1hr 20min on the timer.
Stir after cooking is completed.
Peach in Vanilla Syrup Menu ‘27’ (1hr)
Peaches, stone removed and cut into 1⁄8
Sugar
Vanilla Pod
Water
1
2
3
4
1000 g (40 oz)
100 g (4 oz)
1 ⁄2
125 mL
Recipes
1
2
3
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
Frozen Berry Jam Menu ‘26’ (1hr 40min)
Place half of the fruit into the bread pan, then add half of the
sugar. Repeat with the remaining fruit and sugar.
Apples, grated or finely chopped
Blackberries
Sugar
Powdered Pectin
1
2
3
700 g (28 oz)
350 g (14 oz)
6 g (13⁄4 tsp)
Remove the kneading blade from the bread pan.
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
Select menu 27 and enter 1hr on the timer.
When cooking is complete, remove the peaches with a
slotted spoon. Carefully pour the syrup over the fruit.
Leave to cool.
Place ingredients in the bread pan in the order listed above.
Pour water over ingredients.
Select menu 27 and enter 1hr 40min on the timer.
Stir after cooking is completed.
41
Care & Cleaning
Before cleaning, unplug your Bread Maker and allow
it to cool down.
 To avoid damaging your Bread Maker...
 Do not use anything abrasive!
(cleansers, scouring pads etc)
Use a soft sponge when cleaning bread pan and
kneading blade.
 Do not wash any part of your Bread Maker in the
dishwasher!
 Do not use benzine, thinners, or alcohol!
 Keep your Bread Maker clean and dry.
Lid
Dispenser lid
Yeast dispenser
Wipe with a damp cloth.
Remove and wash with water.
 Raise the dispenser lid to an
angle of approximately 75
degrees. Align the connections
and pull towards you to remove
or push carefully back at the same angle to attach.
(Wait until the machine has cooled down first, because
it will be very hot immediately after use)
 Take care not to damage or pull the seal. (Damage
could lead to leakage of steam, condensation, or
deformation)
Wipe with a damp cloth and dry naturally.
 If wipe with a dry cloth, dry yeast will not drop into the bread pan
due to static.
Steam vent
Wipe with a damp cloth.
Bread pan &
kneading blade
Twist the bread pan anti-clockwise to remove.
Remove the kneading blade and wash in warm
soapy water.
 Ensure the area around the shaft and inside
the kneading blade are cleaned thoroughly.
 If the kneading blade is difficult to remove
from the bread pan, place a small quantity of
warm water into the bread pan and soak for
5–10 minutes. Do not submerge the bread
pan in water.
Seal
Raisin nut dispenser
Wipe with dry cloth
when it is wet.
Remove and wash with water.
 Wash after each use to remove any residue.
To protect the non-stick finish
Measuring spoon & cup
Body
Wash with water.
Wipe with a damp cloth.
 Wipe gently to avoid
damaging the temperature
sensor.
Temperature sensor
• Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.
When you have hard time taking out the bread from the bread pan, see P. 46.
How to Clean
Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier to remove
bread.
To avoid damaging it, please follow the instructions below.
• Ensure that the kneading blade is not embedded in the bread loaf before slicing it.
If it is embedded, wait for the loaf to cool and remove it. In removing the kneading blade,
press on the base of the loaf and manipulate the kneading blade gently to avoid damaging the loaf.
(Do not use hard or sharp utensils such as a knife or a fork.)
Be careful not to get burns as the kneading blade may still be hot.
 Not dishwasher safe
• Use the soft sponge when cleaning the bread pan and the kneading blade.
Do not use anything abrasive such as cleansers or scouring pads.
• The colour of the inside of the unit may change with use.
 Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage
the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe
quantities stated.
42
43
Troubleshooting
Before calling for service, please check through this section.
Problem
My bread does not rise.
The top of my bread is
uneven.
My bread is full of air holes.
My bread seems to have
collapsed after rising.
Cause  Action
[All bread]
 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, Organic and Stoneground flour with higher protein content absorbs more water
than others, so try adding an extra 10–20 mL of water.
 You are not using the right type of yeast.
 Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on
it. This type does not require pre-fermentation.
 You are not using enough yeast, or your yeast is old.
Make sure yeast sachets not open for longer than 48 hours.
 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.
(P. 12)
 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.
Problem
There is excess flour around
the bottom and sides of my
bread.
 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.
Why has my bread not mixed
properly?
 You haven’t put the kneading blade in the bread pan.
 Make sure the kneading blade is in the bread pan before you put in the ingredients.
 There has been a power failure, or the machine has been stopped during breadmaking.
 The machine switches off if it is stopped for more than 10 minutes. You might be able to start
the loaf again, though this might give poor results if kneading had already begun.
 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: 0844 8443868 or order online at www.panasonic.co.uk).
My bread has not been baked.
 The dough menu was selected.
 The dough menu 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 10 minutes. You can try baking the
dough in your oven if it has risen and proved.
 There is not enough water and the motor protection device has activated. 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.
[Speciality bread]
 Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour
were used.
 The spelt flour should be up to 60% of the entire flour when you use more than two kinds of
flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and
buckwheat flour should be up to 20% of the entire flour.
 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 10–20 mL less water.
Cause  Action
Dough leaks out of the bottom
of the bread pan.
 The quality of your flour isn’t very good.
 Try using a different brand of flour.
 You have used too much liquid.
 Try using 10–20 mL less water.
 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 kneading blade is attached,
you will need to replace the kneading
mounting shaft unit (consult the place of
purchase or a Panasonic service centre:
0844 8443868 or order online at
www.panasonic.co.uk).
Dough release holes
(4 in total)
(Bottom of bread pan)
Kneading mounting shaft
Kneading mounting shaft unit
Part no. ADA29E165
Why is my bread pale and
sticky?
 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 10 minutes. You will need to remove
the bread from the bread pan and start again with new ingredients.
The sides of my bread have
collapsed and the bottom is
damp.
 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 10 minutes. You may try baking the
dough in your oven.
The kneading blade rattles.
 This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a
fault)
I can smell burning while the
bread is baking.
Smoke is coming out of the
steam vent.
44
 Ingredients may have been spilt on the heating element.
 Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan
during mixing. Simply wipe the heating element gently after baking once the Bread Maker
has cooled down.
 Remove the bread pan from the Bread Maker to place ingredients.
Troubleshooting
My bread has risen too much.
 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.
45
Troubleshooting
Before calling for service, please check through this section.
Cause  Action
Problem
When making jam, can we use
fruits are pickled in alcohol?
 Do not use them. The quality is not satisfactory.
The kneading blade stays in
the bread when I remove it
from the bread pan.
 The dough is a little stiff.
 Allow the bread to cool completely before removing the kneading blade carefully. Some
types of flour absorb more water than others, so try adding an extra 10–20 mL of water next
time.
 Crust has built up underneath the kneading blade.
 Wash the kneading blade and its spindle after each use.
The fruit has collapsed when
making fruit in syrup.
 The cooking time was too long. The fruit may have been over ripe.
The crust creases and goes
soft on cooling.
 The steam remaining in the bread after baking can pass into the crust and soften it slightly.
 To reduce the amount of steam, try using 10–20 mL less water.
 Remove loaf from the bread pan immediately after baking completed.
Dry yeast will not drop into
the bread pan.
How can I keep my crust
crispy?
 To make your bread crispier, you could use menu 08 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.
 The timing of yeast dispenser activation is different depending on the menu program and room
temperature.
 Yeast dispenser is wet, or there may be a static build up.
 Wipe with a damp cloth and dry naturally.
 Dry yeast is damped.
 Use new dry yeast.
My bread is sticky and slices
unevenly.
 It was too hot when you sliced it.
 Allow your bread to cool on rack before slicing to release the steam.
Extra ingredients are not
mixed properly in brioche.
Did you add extra ingredients within 5 min of the beep?
 Butter must be added while ‘ ’ is flashing in the display.
Problem
 Did you add butter within 5 min of the beep?
 Butter must be added while ‘ ’ is flashing in the display.
The bread does not come out.
 If the bread cannot be easily removed from the bread pan, leave the bread pan for
5–10 minutes to cool, making sure that it is not left unattended where somebody or something
may get burnt.
After that, shake the pan several times using oven gloves.
(Hold the handle down so that it does not get in the way of bread.)
When cooking jam, it has
scorched or the kneading
blade fixes and it doesn’t
come off.
 The amount of the fruit was a too little, or the amount of sugar is too much.
 Place the bread pan in the sink and half fill the bread pan with warm water. Leave the
bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is
relieved, wash it with a soft sponge etc. Please be aware of the hot water.
The jam has boiled over.
 Too much fruit or sugar has been used.
 Only use the amounts of fruit and sugar specified in the recipes on P. 40.
Jam is too runny and not
firmly set.
 The fruit was under or over ripe.
 Sugar was decreased too much.
 Cooking time was insufficient.
 Fruit with a low pectin content was used.
 Use the runny jam as a sauce for desserts.
 Leave the jam to cool completely. The jam will continue to set as it cools.
Can frozen fruits be used?
 It is possible to use them.
What kinds of sugar can we
use on jam?
 White caster and granulated can be used.
Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
 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 Bread Maker will operate again if its power is restored within 10 minutes, but the end
result may be affected.
01 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.
H01–H02 appears on the
display.
 The display indicates a problem with the Bread Maker.
 Consult the place of purchase or a Panasonic service centre: 0844 8443868
U50 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 (U50 will disappear).
Troubleshooting
46
There is excess oil on the
bottom of brioche.
The crust is oily.
My bread has big holes.
appears on the display.
Cause  Action
47
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