Panasonic | SD254 | Operating instructions | Panasonic SD255 Operating Instructions

Panasonic SD255 Operating Instructions
Specification
230-240V ~ 50Hz
Power consumed
505-550W
Capacity
400-550g of strong flour for a loaf
250-600g of strong flour for a dough
Capacity of raisin nut dispenser
max. 150g dried fruit/nuts
Timer
Digital timer (up to 13 hours)
Dimensions (H X W X D)
approx. 37.0 X 28.0 X 33.0cm
Weight
(SD-255) approx. 6.8kg (SD-254) approx. 6.4kg
Accessories
Measuring cup, measuring spoon
Automatic Breadmaker
OPERATING INSTRUCTIONS AND RECIPES
Model No.
SD-255/SD-254
Before Use
Power supply
Information on Disposal for Users of Waste Electrical & Electronic Equipment
(private households)
SD-255 pictured
How to Use
This symbol on the products and/or accompanying documents means that used electrical and electronic
products should not be mixed with general household waste.
For proper treatment, recovery and recycling, please take these products to designated collection points, where
they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your
products to your local retailer upon the purchase of an equivalent new product.
Disposing of this product correctly will help to save valuable resources and prevent any potential negative
effects on human health and the environment which could otherwise arise from inappropriate waste handling.
Please contact your local authority for further details of your nearest designated collection point.
Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.
Information on Disposal in other Countries outside the European Union
This symbol is only valid in the European Union.
If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.
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
Matsushita Electric Industrial Co., Ltd.
Osaka, Japan
Web Site: http://www.panasonic.co.uk.
DZ50E147
1206K0
Printed in PRC
● Thank you for purchasing an Automatic Breadmaker, SD-255/SD-254.
Please read these instructions carefully before using this product and save this
manual for future use.
● These operating instructions are intended to be used for two different models.
The explanations inside mainly focus on the SD-255 model.
(See page 2 for the differences in functions between the two)
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
Contents
Before Use
¶ Safety Instructions ·················································· 3
¶ Accessories/Parts Identification····························· 4
¶ Bread-making Ingredients ····································· 6
How to Use
Safety Instructions
Important Safety Precautions
These instructions are for two
different breadmaker models
■ SD-255
Recipes
■ Caution
Rye bread mode is available
¶ Bread Recipes
■ SD-254
basic ·········································14
whole wheat······························15
rye ············································17
french ·······································18
italian ········································19
sandwich ··································19
¶ Gluten Free Recipes ············20
¶ Dough Recipes ····················22
basic
whole wheat
rye
french
pizza
Use this appliance in the following locations:
• Do not use the appliance outdoors or in the immediate vicinity of heat sources or in
roomswhere humidity is high.
• Place the breadmaker on a firm, dry, flat worktop. Do not place on unstable objects
or on materials such as tablecloths.
•During baking the casing heats up. The breadmaker should be placed at least
5cm (2 inches) from walls and other objects.
■ SD-255
Raisin nut
dispenser
Measuring
spoon storage
¶ Cake Recipes ·······················28
cakes
teabreads
1. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or a similarly
qualified person in order to avoid a hazard.
2. Do not attempt to repair the breadmaker. Consult a Panasonic dealer and have it serviced by an authorised
technician.
3. Do not immerse the unit, power cord, or plug in water or any kind of liquid.
4. Do not allow the power cord to hang over the edge of the table or touch a hot surface.
5. Do not remove the bread pan or unplug the breadmaker during its operation.
(If the electricity supply is switched off the programme sequence stops. However the
appliance has a 10 minute memory so if the power is restored within 10 minutes, the
programme will resume.)
6. Do not touch, block or cover the ventilation during use.
7. The surfaces are liable to get hot during use.
8. To avoid burns, always use oven gloves when removing the bread pan and the finished
bread.
Also take care when removing the kneading blade.
9. Always keep the inside of the unit and the bread pan clean. (To ensure programmes work successfully)
10. This appliance is not intended for use by persons (including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge, unless they have been given supervision or
instruction concerning use of the appliance by a person responsible for their safety.
Children should be supervised to ensure that they do not play with the appliance.
11. This appliance is only intended to be used to make bread, dough and cakes as detailed in the following
instructions.
Before Use
¶ Baking Bread [BAKE]············································· 8
¶ Making Dough [DOUGH] ····································· 10
¶ When adding extra ingredients… ························ 11
¶ Baking Cakes ······················································· 12
¶ List of Bread Types and Baking Options ············· 13
■ Location
Electrical Requirement
How to Clean
¶ Care & Cleaning ··················································· 32
Troubleshooting
¶ Troubleshooting ···················································· 33
If using dried
fruit such as
raisins, nuts, or
seeds, these
are added
automatically.
(P.11)
■ SD-254
Additional
ingredients
should be
added manually
when the beep
sounds. (P.11)
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 13AMP SOCKET.
• The photographs and illustrations in this manual are
of the SD-255 model.
2
3
Accessories/Parts Identification
Main Unit
Control Panel
■ Operation status
Raisin nut dispenser (SD-255 only)
Raisin nut
dispenser flap
(SD-255 only)
■ Options
Lid
As the option pad is pressed
the option chosen will flash.
■ Time remaining until
programme finished
Before Use
The ingredients placed in the raisin nut dispenser will
drop into the bread pan automatically upon selecting the
‘BAKE RAISIN’ mode.
Turn to P.11 for ingredients which
may be placed in the raisin nut
dispenser.
Never operate the breadmaker
without the
dispenser
being in place.
Dispenser lid
• REST: Displayed during the initial stage or with timer operation when the
temperature of the bread pan and ingredients is being regulated before
kneading
• POWER ALERT: displayed when there has been an interruption in the
power supply
• TEMP: Displayed when the unit is hot – allow to cool before use
Kneading blade
(rye bread
SD-255 only)
Kneading blade
(wheat bread and
gluten and wheat
free bread)
Handle
Bread pan
● Select:
● Size:
Choose type of
bread or dough
• basic
Control panel
The control panel has a protective
film overlay on it to prevent
scratching during shipping.
You may carefully remove this.
• italian
• BAKE
Crust Colour
available on Basic
and Gluten Free
• LIGHT
• BAKE RAPID
Faster baking process
• MEDIUM*
•L
• XL
Bake bread (knead, rise, bake)
Measuring cup
Measuring spoon
• sandwich
To measure out liquids
To measure out sugar, salt,
yeast, etc.
(15ml)
(5ml)
• gluten free
• BAKE RAISIN
• pizza
• bake only
Bake bread with added
ingredients
• DOUGH
•10ml increments
Tablespoon
•1/2 marking
Teaspoon
•1/4, 1/2, 3/4
markings
Make dough (knead, rise)
Plug
• This appliance is not intended to be operated by means of an external timer or separate remote-control system.
4
Set delay timer
(time until bread
is ready) or set
the baking time
for ‘bake only’
mode
• french
• rye (SD-255 only)
(max. 310ml)
Available on basic
and whole wheat
•M
Choose between
making bread
or dough, and
whether to use
‘BAKE RAPID’ or
‘BAKE RAISIN’/
‘DOUGH RAISIN’
options
• whole wheat
Accessories
● Option:
● Timer:
• DOUGH RAISIN
Make dough with added
ingredients
● Crust:
• DARK
* Medium crust is
indicated by the
black dot between
light and dark.
● Start/Stop:
Press to start or cancel/
stop the programme.
When start is pressed the
start/ stop light will come
on and the programme is
set. If you wish to change
the programme you must
stop the operation by
holding down the start/
stop pad for 1-2 seconds.
The display will go blank
and the start/ stop light
will go off. Press the
select pad to reactivate
the screen and then reprogramme accordingly.
• SD-255 display shown. This picture shows all words and symbols, but during operation only those relevant will be displayed.
5
Bread-making Ingredients
Water
Flour
● Use normal tap water.
● Use warm water if using ‘RAPID’, ‘rye’ or
‘gluten free’ settings in a cold room.
● Use chilled water if using ‘rye’ or ‘french’
settings in a hot room.
● Always measure out liquids using the
measuring cup provided.
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.
White flour:
Made by grinding wheat kernel, excluding bran and germ.
Used in e.g. ‘basic’, ‘french’ modes.
Strong flours: Milled from hard wheat. High content of protein, needed for producing gluten to make dough rise.
Weak flours: Milled from soft wheat. Lower content of protein.
• Always use strong flour when using the recipes in this book.
• Do NOT use plain or self-raising flour as a substitute for bread flour.
Wholemeal flour:
Made by grinding entire wheat kernel, including bran and germ.
Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten
strands are cut by the edges of bran flakes and germ.
Rye flour:
Before Use
● Use strong flour.
Do not use soft or plain flour.
Main Flours Used in Bread
Contains some proteins, but these do not produce as much gluten as wheat flour.
Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode).
• Do not use more than stated quantity (could overload motor).
Spelt flour:
In the wheat family but is a completely different species genetically. Although it contains gluten
some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust.
■ Alternative flours which may be used
Dairy
Products
Brown flour: 10-15% of wheat grain removed during milling.
Softgrain flour:
Fat
Add flavour and
nutritional value.
● If you use milk instead of water, the
nutritional value of the bread will
be higher, but do not use in timer
setting as it may not keep fresh
overnight.
➔ Reduce the amount of water
proportionally to the amount of
milk.
Adds flavour and softness
to the bread.
● Use butter, margarine or oil. 2
tbsps oil are equivalent to 25g
butter.
Sugar (granulated sugar, brown sugar, honey, treacle etc)
Adds softness and gives crust colour.
Yeast
Enables the bread to rise.
● Yeast which has
‘Easy Blend’, ‘Fast
Action’ or ‘Easy
Bake’ written on
the packet is
recommended.
● When using yeast from sachets,
seal the sachet again immediately
after use, and keep in the fridge.
(Use within the manufacturer’s
recommended time)
6
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).
Granary or Malted Grain flour:
R
Has crushed wheat or rye grains added together with malted whole wheat.
Makes brown bread coarser and moister with nuttier flavour.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish).
Stoneground flour:
Grains are crushed between two large millstones rather than with steel rollers.
• Do not use more than stated quantity (could damage bread pan’s non-stick finish, or overload motor).
Other flour:
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).
• Do not use more than stated quantity (hinders rising and texture).
• Should not be used as substitute for bread flour.
● Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the
non-stick finish of the bread pan.
■ You can make your bread taste better by adding
other ingredients:
Eggs
Bran
Improve the nutritional value and colouring
of the bread. (Water amount must be
reduced proportionally)
Increases the bread’s fibre content.
• Use max. 50g (2oz).
Wheat germ Gives the bread a nuttier flavour.
• Use max. 50g (2oz).
Spices,
herbs
Enhance the flavour of the bread.
• Only use a small amount (1-2 tsp).
If using a bread mix...
■ Bread mixes including yeast
1 Place a 500g mix in the bread pan, then add
water. (Follow instructions on the packet for
the quantity of water)
2 Select the ‘basic’ – ‘BAKE RAPID’ – ‘Large’
size setting.
● With some mixes, it is not clear how much
yeast is included, so results may vary.
■ Bread mix with separate yeast sachet
1 First place the measured yeast in the bread
pan, then the bread mix, then the water.
• Bread Bakery Capacity
400-550g mix (for a loaf), 250-600g mix (for a dough)
2 Set the machine according to the type of flour
included in the mix, and start the baking.
• White flour, brown flour ➔ basic
• Whole wheat, multi grain flour ➔ whole wheat
• rye flour ➔ rye (SD-255 only)
7
Baking Bread
Turn to P14-21
for bread recipes
Place the ingredients in the bread pan
Set the programme and start
Remove the bread
Kneading blade
1 Twist the bread
pan anticlockwise and
lift up to remove
2
1 Place the dry yeast at
the bottom (so that it
does not mix with the
liquid until later)
2 Cover the yeast with
all the dry ingredients
(flour, sugar, salt, etc.)
2 Place the
kneading blade
firmly onto
the kneader
mounting shaft
4
5
• Wipe the outside of
the pan to remove any
flour or liquid
• Use the specified kneading
blade when baking rye bread.
(SD-255 only)
• The blade fits loosely into place, but it
must touch the bottom of the bread pan.
(P.11)
(SD-255 only)
Clean and dry
beforehand
8
3
● For optimum results, don’t open the lid until
bread is complete as it affects bread quality.
Plug the breadmaker into a
230-240V socket
● Make sure the start/stop light
is off.
● See P.13 for availability of size and crust.
Oven
glove
■ To set the timer ➔
Bread
pan
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).
9
6
when the bread is ready
(unit beeps 8 times)
● The flashing start/stop light will go off.
Remove the bread
immediately,
12
12
4 Put the bread pan into
the breadmaker and
turn slightly clockwise
5 Close the lid
7
Press ‘Stop’ and
remove bread
Choose a baking option
■ To change the crust colour ➔
3 Pour in the water and
any other liquids
■ Baking bread
with added
ingredients
Select a bread type
■ To change the size ➔
Check around the
shaft and inside the
kneading blade and
ensure that they are
clean.
8
Place the measured ingredients
in the bread pan
How to Use
1
Remove the bread pan and
set the kneading blade
* SD-255 display shown.
3
9
3
9h 30m
6
6
from now
Current time
Ready time
• Pressing the button once will advance the timer by 10 minutes
(hold to advance more quickly)
allow to cool
e.g. on a wire rack
Start the machine
Time until the selected programme is complete
● The start/stop light will come on.
● If you leave the bread to cool
down without removing it from
the pan, the finished quality of
the loaf will be affected.
● Unplug your breadmaker
(holding onto the plug) after use.
9
Making Dough
When adding extra ingredients...
(Select when baking bread)
‘BAKE RAISIN
’ will be displayed
Turn to P2227 for dough
recipes
(Select when making dough)
‘DOUGH RAISIN
’ will be displayed
■ To cancel/stop
once started
1 2
3,4
(hold for more
than 1 second)
2
3
2 Place the ingredients in the bread pan.
3 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start/stop light is off.)
Select a dough type
● Timer is not available on Dough
Options.
● You can choose between ‘basic’,
‘whole wheat’, ‘rye’ (SD-255 only),
‘french’, and ‘pizza’ dough types.
Choose ‘DOUGH’
● Select ‘DOUGH RAISIN
’ if you
would like to add extra ingredients to
your dough. (P.11)
Start the machine
● For modes other than ‘pizza’, a ‘resting’
process will begin immediately after
starting, followed by ‘kneading’ and
‘rising’.
(P.8)
1
2
3
Time until ready
● The start/stop light will come on.
4
10
Press ‘Stop’ and remove dough
when machine beeps 8 times
● The flashing start/stop light will go off.
● Shape the finished dough and allow it
to prove until doubled in size.
Then bake in the oven according to
recipe.
4
2 Place the ingredients in the bread pan.
3 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start/stop light is off.)
Select ‘basic’ or ‘whole wheat’
● Press once for ‘basic’, twice for ‘whole wheat’.
Choose ‘BAKE RAISIN’ or
‘DOUGH RAISIN’
● Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.
Start the machine
Adding extra
ingredients
(SD-255)
● Moist Ingredients
e.g. chocolate,
cheese,
fresh fruits,
fruits packed in alcohol.
➔ Moist Ingredients should be added
directly into the bread pan with the
other ingredients at the beginning
of the cycle.
How to Use
1
3,4
Preparations 1 Set the kneading blade into the bread pan.
Preparations 1 Set the kneading blade into the bread pan.
(P.8)
1 2
Press this pad after you’ve pressed start
and the light is on, to see how long to wait
until it’s time to add the extra ingredients.
Please note that the breadmaker will also
beep to remind you.
(SD-254 only)
● Dry Ingredients
e.g. dried fruits, nuts
➔ Dry ingredients
can be added into
the dispenser at
the beginning of
the cycle.
(SD-254)
● Moist/Dry Ingredients
Time until ready
➔ Extra ingredients
● Display shown is for ‘BAKE RAISIN’. When ‘DOUGH RAISIN’
can be added
has been selected correctly ‘DOUGH RAISIN’ and ‘
’
directly into the
remains displayed.
bread pan when
● The start/stop light will come on.
the raisin beep
sounds.
Press ‘Stop’ and remove bread
or dough
when machine beeps 8 times
● The flashing start/stop light will go off.
11
Baking Cakes
List of Bread Types and Baking Options
Turn to P28-31
for cake recipes
■ Function Availability and Time Required
• Time required for each process will differ according to room temperature.
Options
Bread type
■ To cancel/stop
once started
1
2 3,4
(hold for more
than 1 second)
• Remove the kneading
blade
2
3
Start the machine
15–30 min
2 hr 00 min–
2 hr 20 min
●
●
—
—
15–20 min
approx 1 hour 35– 40 min
●
●∗1
●∗3
DOUGH
—
—
—
DOUGH
RAISIN
—
—
—
BAKE
●
—
●
20 min–
50 min
20 min–
40 min
20 min–
40 min
1 hour–
1 hr 30 min
●
—
—
15 min
●
—
●∗3
DOUGH
—
—
—
DOUGH
RAISIN
—
—
—
BAKE
—
—
●
1 hour–
1 hr 30 min
55 min–
1 hr 15 min
55 min–
1 hr 15 min
45 min–
60 min
DOUGH
—
—
—
45 min–
60 min
BAKE
—
—
●
40 min–
10–20 min
1 hr 55 min
2 hr 55 min–
4 hr 10 min
DOUGH
—
—
—
40 min–
10–20 min
1 hr 55 min
1 hr 45 min–
2 hr 40 min
Makes light bread
for enjoying with
pasta, etc.
BAKE
—
—
●
30 min–
1 hour
10–15 min
2 hr 25 min–
3 hours
Makes bread with
a soft crust and
texture.
BAKE
—
—
●
1 hour–
15–25 min
1 hr 30 min
Makes bread
using gluten-free
bread mix/flour.
BAKE
—
●∗2 —
DOUGH
—
—
—
BAKE
—
—
—
basic
whole
wheat
rye
(SD-255 only)
Makes bread with
rye flour and spelt
flour.
french
Makes bread
with strong white
bread flour for a
crispier crust and
open texture.
BAKE
RAPID
BAKE
RAISIN
BAKE
RAPID
BAKE
RAISIN
italian
Time until ready
● The start/stop light will come on.
4
Press ‘Stop’ when the machine beeps,
check that baking is complete,
and remove the pan
● The flashing start/stop light will go off.
■ If baking is not complete ➔ Repeat steps 1-3
(The total baking time, including any additional baking,
must be within 90 minutes. The timer will start again
from 1 minute when the unit is hot. Increase the time by
pressing the timer pad as required.)
12
sandwich
Take care!
It’s hot!
● To check whether baking is complete,
insert a skewer into the centre of the
cake or teabread – it is ready if there
is no mixture stuck to the skewer when
you remove it.
BAKE
20 min–
50 min
Makes bread
with strong whole
wheat flour.
● You cannot use the timer function for
‘bake only’.
(This pad only sets the duration of the
cooking time.)
RISE
●
2 Line the bread pan with parchment paper and pour in the mixed ingredients.
3 Set the bread pan into the main unit, and plug the machine into the socket.
(Make sure the start/stop light is off.)
Set the baking time
KNEAD
15–30 min
15–30 min
15–30 min
15–25 min
15–25 min
15–25 min
15–25 min
15–25 min
approx.
10 min
approx.
10 min
Keep
warm
4 hours
●
1 hr 55 min–
2 hours
●
4 hours
●
—
2 hr 20 min
—
—
2 hr 20 min
—
50 min
5 hours
●
45 min
3 hours
●
50 min
5 hours
●
—
3 hr 15 min
—
—
3 hr 15 min
—
3 hr 30 min
●
2 hours
—
6 hours
●
3 hr 35 min
—
50 min
4 hr 30 min
●
2 hr 20 min–
2 hr 50 min
50 min
5 hours
●
1 hour
45 min
2 hours
●
(KNEAD)
(RISE)
45 min
approx 10 min approx 10 min
—
2 hr 00 min–
2 hr 20 min
1 hr 20 min–
1 hr 30 min
1 hr 20 min–
1 hr 30 min
2 hr 00 min–
2 hr 20 min
approx
1 hr 40 min
2 hr 20 min–
2 hr 50 min
1 hr 40 min–
2 hours
1 hr 40 min–
2 hours
1 hr 20 min–
1 hr 35 min
—
50 min
Total
50 min
1 hour
—
55 min
—
How to Use
1
REST
●
Makes bread
with strong white
bread flour.
• Line with parchment
paper (Cake or
teabread will burn if
it directly touches the
pan.)
Size Crust Timer
●
BAKE
Preparations 1 Prepare the ingredients according to the recipe.
Select ‘bake only’
Baking
option
Processes
gluten free
pizza
Makes pizza dough.
bake only
Bakes teabreads
and cakes.
—
15 min
(KNEAD) (RISE)
10–15 min 10–15 min
—
—
—
30 min–
1 hr 30 min
30 min–
1 hr 30 min
—
∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available. ∗3 The timer can only be used on the SD-255.
• The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development).
13
Bread Recipes
Milk Loaf
‘Basic’-‘Bake’ (4h)
White Loaf
‘Basic’-‘Bake’ (4h)
M
3/4tsp
Strong White Flour 400g
(14oz)
Sugar
1tsp
Butter
15g (1/2oz)
Salt
1tsp
Water
270ml
L
1tsp
475g
(1lb 1oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
320ml
Yeast
[basic]
(white or brown flour)
: Timer can be used
for recipes with this
symbol (4-13 hours)
Turn to P22-27 for
dough recipes
XL
1 1/4tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
360ml
M
L
Yeast
1tsp
1 1/4tsp
475g
Strong White Flour 400g
(14oz)
(1lb 1oz)
Sugar
1tsp
1 1/2tsp
Butter
15g (1/2oz) 25g (1oz)
Salt
1tsp
1 1/4tsp
Water
280ml
320ml
XL
1 1/2tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
360ml
Spicy Fruit Loaf
‘Basic’-‘Bake Raisin’ (4h)
M
14
M
3/4tsp
Strong Brown Flour 400g
(14oz)
Sugar
1tsp
Butter
15g (1/2oz)
Salt
1tsp
Water
270ml
Yeast
Yeast
Strong White Flour
Sugar
Oil
Salt
Wheat Germ
Water
M
L
Yeast
1tsp
1 1/4tsp
475g
Strong Brown Flour 400g
(14oz)
(1lb 1oz)
Sugar
1tsp
1 1/2tsp
Butter
15g (1/2oz) 25g (1oz)
Salt
1tsp
1 1/4tsp
Water
280ml
320ml
1 1/4tsp
500g (1lb 2oz)
1 1/2tsp
2tbsp
1 1/4tsp
50g (2oz)
350ml
Malted Loaf
‘Basic’-‘Bake Raisin’ (4h)
Oat and Bran Loaf
‘Basic’-‘Bake’ (4h)
L
1tsp
400g (14oz)
3tbsp
100g (4oz)
3
1tsp
150ml
(SD-255 only)
1tsp
400g (14oz)
1 1/2tsp
25g (1oz)
1tsp
50g (2oz)
270ml
100g (4oz)
50g (2oz)
XL
1 1/4tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
360ml
(SD-255 only)
(wholemeal flour)
3/4tsp
400g (14oz)
1tsp
1tbsp
1tsp
2tsp
260ml
75g (3oz)
75g (3oz)
5 Seeded Bread Loaf
‘Basic’-‘Bake Raisin’ (4h)
M
Yeast
3/4tsp
Strong White Flour 400g
(14oz)
Sugar
1tsp
Butter
15g (1/2oz)
Salt
1tsp
Water
270ml
*Linseeds
1tbsp
*Sesame Seeds
1tbsp
*Pumpkin Seeds
1tbsp
*Poppy Seeds
1tbsp
*Sunflower Seeds 1tbsp
: Timer can be used
for recipes with this
symbol (4-13 hours)
(SD-255 only)
L
1tsp
475g
(1lb 1oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
320ml
1 1/2tbsp
1 1/2tbsp
1 1/2tbsp
1 1/2tbsp
1 1/2tbsp
[whole wheat]
XL
1 1/4tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
360ml
2tbsp
2tbsp
2tbsp
2tbsp
2tbsp
• For addition of ingredients with*, follow timing instructions on P.11.
XL
1 1/2tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
360ml
(SD-255 only)
M
3/4tsp
400g
(14oz)
1tsp
15g (1/2oz)
1tsp
280ml
Cheese and Bacon Loaf
‘Basic’-‘Bake Raisin’ (4h)
(SD-255 only)
M
Yeast
3/4tsp
Strong White Flour 400g
(14oz)
Sugar
1tsp
Salt
1tsp
Cheddar Cheese, grated 50g (2oz)
Water
270ml
*Cooked Bacon,chopped 50g (2oz)
L
1tsp
475g
(1lb 1oz)
1 1/2tsp
1 1/4tsp
75g (3oz)
320ml
75g (3oz)
XL
1 1/4tsp
550g
(1lb 4oz)
2tsp
1 1/2tsp
100g (4oz)
360ml
100g (4oz)
L
8g (1/3oz)
500g (1lb 2oz)
1 1/2tsp
2tbsp
1 1/4tsp
330ml
Wholemeal Loaf 50%
‘Whole Wheat’-‘Bake’ (5h)
L
1tsp
475g
(1lb 1oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
340ml
XL
1 1/4tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
380ml
Wholemeal Loaf 70%
‘Whole Wheat’-‘Bake’ (5h)
M
Yeast
3/4tsp
Strong Wholemeal 300g
Flour
(11oz)
Strong White Flour 100g
(4oz)
Sugar
1tsp
Butter
15g (1/2oz)
Salt
1tsp
Water
280ml
3/4tsp
400g (14oz)
1tsp
15g (1/2oz)
1tsp
3tsp
2tbsp
270ml
Fresh Yeast
Strong White Flour
Sugar
Oil
Salt
Water
Wholemeal Loaf 100%
‘Whole Wheat’-‘Bake’ (5h)
Yeast
Strong Wholemeal
Flour
Sugar
Butter
Salt
Water
M
Yeast
Strong Brown Flour
Sugar
Butter
Salt
Curry Paste
Mango Chutney
Water
Fresh Yeast White Loaf
‘Basic’-‘Bake’ (4h)
L
1tsp
500g (1lb 2oz)
1 1/2tsp
1 1/4tsp
3tbsp
320ml
150g
Yeast
Strong White Flour
Sugar
Salt
Malt Extract
Water
*Sultanas
1tsp
400g (14oz)
1 1/2tsp
2tbsp
1 1/4tsp
50g (2oz)
50g (2oz)
350ml
M
Yeast
Strong White Flour
Sugar
Oil
Salt
Oregano Dried
Water
*Pepperoni, chopped
*Stuffed Olives, chopped
L
1tsp
475g
(1lb 1oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
320ml
Rapid Brown Loaf
‘Basic’-‘Bake Rapid’ (1h 55m-2h)
Pizza Loaf
‘Basic’-‘Bake Raisin’-‘Medium’ Crust (4h)
L
Yeast
Strong White Flour
Sugar
Butter
Salt
Ground Almonds
Water
*Dried Apricots, chopped
*Flaked Almonds
XL
1 1/4tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
380ml
L
Yeast
Strong White Flour
Sugar
Oil
Salt
Bran
Porridge Oats
Water
M
Apricot and Almond Loaf
‘Basic’-‘Bake Raisin’ (4h)
L
1tsp
475g
(1lb 1oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
340ml
Curry and Mango Loaf
‘Basic’-‘Bake’ (4h)
Recipes
1tsp
400g (14oz)
2tsp
75g (3oz)
1tsp
2tsp
1tsp
2
110ml
110ml
150g (5oz)
Brioche Loaf
‘Basic’-‘Bake’-‘Light’ Crust (4h)
Yeast
Strong White Flour
Sugar
Butter
Eggs, medium
Salt
Milk
M
3/4tsp
Strong White Flour 400g
(14oz)
Sugar
1tsp
Butter
15g (1/2oz)
Salt
1tsp
Milk
280ml
Yeast
Wheat Germ Loaf
‘Basic’-‘Bake’ (4h)
Rapid White Loaf
‘Basic’-‘Bake Rapid’ (1h 55m-2h)
Yeast
Strong White Flour
Sugar
Butter
Salt
Cinnamon
Mixed Spice
Eggs, medium
Water
Milk
*Mixed Dried Fruit
Brown Loaf
‘Basic’-‘Bake’ (4h)
L
1tsp
350g
(12oz)
125g
(4 1/2oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
340ml
XL
1 1/4tsp
400g
(14oz)
150g
(5oz)
2tsp
25g (1oz)
1 1/2tsp
380ml
XL
1 1/4tsp
200g (7oz) 250g (9oz) 275g
(10oz)
Strong White Flour 200g (7oz) 225g (8oz) 275g
(10oz)
Sugar
1tsp
1 1/2tsp
2tsp
Butter
15g (1/2oz) 25g (1oz) 25g (1oz)
Salt
1tsp
1 1/4tsp
1 1/2tsp
Water
280ml
340ml
380ml
Yeast
Strong Wholemeal
Flour
M
3/4tsp
L
1tsp
Rapid Wholemeal Loaf 100%
‘Whole Wheat’-‘Bake Rapid’ (3h)
M
1 1/4tsp
Strong White Flour 400g
(14oz)
Sugar
1tsp
Butter
15g (1/2oz)
Salt
1tsp
Water
280ml
Yeast
L
1 1/2tsp
475g
(1lb 1oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
340ml
XL
1 3/4tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
380ml
• For addition of ingredients with*, follow timing instructions on P.11.
15
Bread Recipes
[whole wheat]
(wholemeal flour)
: Timer can be used
for recipes with this
symbol (4-13 hours)
Pesto and Pine Nut Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)
Rapid Wholemeal Loaf 70%
‘Whole Wheat’-‘Bake Rapid’ (3h)
M
Yeast
Strong Wholemeal
Flour
L
1 1/4tsp
1tsp
XL
1 1/2tsp
300g (11oz) 350g (12oz) 400g (14oz)
Strong White Flour 100g
(4oz)
Sugar
1tsp
Butter
15g (1/2oz)
Salt
1tsp
Water
280ml
125g
(4 1/2oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
340ml
150g
(5oz)
2tsp
25g (1oz)
1 1/2tsp
380ml
Rapid Wholemeal Loaf 50%
‘Whole Wheat’-‘Bake Rapid’ (3h)
M
L
1 1/4tsp
XL
Yeast
1tsp
1 1/2tsp
Strong Wholemeal 200g (7oz) 250g (9oz) 275g
Flour
(10oz)
Strong White Flour 200g (7oz) 225g (8oz) 275g
(10oz)
Sugar
1tsp
1 1/2tsp
2tsp
Butter
15g (1/2oz) 25g (1oz) 25g (1oz)
Salt
1tsp
1 1/4tsp
1 1/2tsp
Water
280ml
340ml
380ml
Olive Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)
(SD-255 only)
M
3/4tsp
200g (7oz)
200g (7oz)
1tsp
3tbsp
1tsp
1tbsp
270ml
75g (3oz)
Fresh Yeast Wholemeal Loaf 100%
‘Whole Wheat’-‘Bake’ (5h)
L
Fresh Yeast
Strong Wholemeal Flour
Sugar
Oil
Salt
Water
8g (1/3oz)
500g (1lb 2oz)
1 1/2tsp
2tbsp
1 1/4tsp
350ml
Honey and Sunflower Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)
(SD-255 only)
L
Yeast
Strong Wholemeal Flour
Strong White Flour
Honey
Butter
Salt
Water
*Sunflower Seeds
1tsp
250g (9oz)
225g (8oz)
2tbsp
25g (1oz)
1 1/4tsp
320ml
4tbsp
M
3/4tsp
L
XL
1 1/4tsp
1tsp
225g (8oz)
1 1/2tsp
1 1/4tsp
3tbsp
340ml
100g (4oz)
Maple and Pecan Nut Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)
250g (9oz)
2tsp
1 1/2tsp
4tbsp
380ml
125g (5oz)
(SD-255 only)
Yeast
Strong Wholemeal Flour
Strong White Flour
Butter
Salt
Maple Syrup
Water
*Pecan Nuts, chopped
3/4tsp
300g (11oz)
100g (4oz)
1tsp
1tbsp
1tsp
50g (2oz)
1tsp
2tsp
270ml
3/4tsp
200g (7oz)
200g (7oz)
15g (1/2oz)
1tsp
3tbsp
280ml
75g (3oz)
Yeast
Strong Granary®
Flour
Sugar
Butter
Salt
Water
M
3/4tsp
400g
(14oz)
1tsp
15g (1/2oz)
1tsp
280ml
L
1tsp
475g
(1lb 1oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
320ml
M
1tsp
400g (14oz)
2tsp
75g (3oz)
1tsp
2tsp
1tsp
2
120ml
120ml
150g (5oz)
Seeded Wholemeal Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)
Yeast
Strong Wholemeal
Flour
Sugar
Butter
Salt
Water
*Linseeds
*Sesame Seeds
*Pumpkin Seeds
*Poppy Seeds
*Sunflower Seeds
M
3/4tsp
400g
(14oz)
1tsp
15g (1/2oz)
1tsp
280ml
1tbsp
1tbsp
1tbsp
1tbsp
1tbsp
1tsp
475g
(1lb 1oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
340ml
1 1/2tbsp
1 1/2tbsp
1 1/2tbsp
1 1/2tbsp
1 1/2tbsp
L
1tsp
300g
(11oz)
200g (7oz)
1 1/2tsp
25g (1oz)
1 1/4tsp
320ml
XL
1 1/4tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
360ml
Yeast
Strong White Flour
Soya Flour
Sugar
Butter
Salt
Water
Soya Milk
*Linseeds
*Poppy Seeds
*Sesame Seeds
*Sunflower Seeds
*Pumpkin Seeds
XL
1 1/4tsp
350g
(12oz)
250g (9oz)
2tsp
25g (1oz)
1 1/2tsp
360ml
M
1tsp
300g (11oz)
100g (4oz)
2tsp
25g (1oz)
1tsp
280ml
120ml
50g (2oz)
3tbsp
2tbsp
1tbsp
1tbsp
• This loaf is made with strong white flour but
benefits from the 5 hour cycle.
[rye] (SD-255 only)
(rye flour and spelt flour)
(SD-255 only)
L
M
3/4tsp
250g
(9oz)
150g (5oz)
1tsp
15g (1/2oz)
1tsp
270ml
Seeded Soya Loaf
‘Whole Wheat’-‘Bake’ (5h)
Spicy Fruit Loaf
‘Whole Wheat’-‘Bake Raisin’ (5h)
Yeast
Strong Wholemeal Flour
Sugar
Butter
Salt
Cinnamon
Mixed Spice
Eggs, medium
Water
Milk
*Mixed Dried Fruit
Yeast
Strong Granary
Flour
Strong White Flour
Sugar
Butter
Salt
Water
Granary Loaf
‘Whole Wheat’-‘Bake’ (5h)
L
XL
1 1/4tsp
550g
(1lb 4oz)
2tsp
25g (1oz)
1 1/2tsp
360ml
2tbsp
2tbsp
2tbsp
2tbsp
2tbsp
• For addition of ingredients with*, follow timing instructions on P.11.
16
M
Yeast
Strong Wholemeal Flour
Strong White Flour
Sugar
Oil
Salt
Onion, chopped and
softened with 1tsp oil
Garlic Puree
Creamed Horseradish
Water
200g (7oz) 250g (9oz) 300g (11oz)
200g (7oz)
1tsp
1tsp
2tbsp
280ml
75g (3oz)
Malted Brown Loaf
‘Whole Wheat’-‘Bake’ (5h)
● Remember to use the
kneading blade (rye
bread) for all these
recipes.
● As a result of the
consistency some flour
may remain on the
sides of the loaf, but
this is normal.
● Due to their consistency,
the kneading blade will
often become embedded
in Rye Bread loaves.
Wait for the loaf to cool
(to avoid burning your
hands), before removing
the blade by pressing on
the base of the loaf and
manipulating it out gently
to avoid damaging the
loaf.
Rye 100%
‘Rye’-‘Bake’ (3h 30m)
Yeast
Rye Flour
Sugar
Oil
Salt
Water
Rye and Wholemeal
‘Rye’-‘Bake’ (3h 30m)
2 1/2tsp
500g (1lb 2oz)
2tsp
3tbsp
2tsp
440ml
Rye and White
‘Rye’-‘Bake’ (3h 30m)
Yeast
Rye Flour
Strong White Flour
Sugar
Oil
Salt
Water
2tsp
250g (9oz)
250g (9oz)
2tbsp
3tbsp
2tsp
360ml
Yeast
Rye Flour
Strong Wholemeal Flour
Sugar
Oil
Salt
Water
2tsp
250g (9oz)
250g (9oz)
2tsp
3tbsp
2tsp
380ml
Recipes
Yeast
Strong Wholemeal Flour
Strong White Flour
Sugar
Oil
Salt
Oregano, dried
Water
*Whole Black Olives, pitted
Yeast
Strong Wholemeal
Flour
Strong White Flour
Sugar
Salt
Pesto
Water
*Pine Nuts
Onion Loaf
‘Whole Wheat’-‘Bake’ (5h)
(SD-255 only)
Rye and Stout
‘Rye’-‘Bake’ (3h 30m)
Yeast
Rye Flour
Sugar
Oil
Salt
Water
Guinness /Stout
2 1/2tsp
500g (1lb 2oz)
2tsp
3tbsp
2tsp
220ml
220ml
: Timer can be used
for recipes with this
symbol (3h 30m-13
hours)
• For addition of ingredients with*, follow timing instructions on P.11.
17
Bread Recipes
[rye] (SD-255 only)
(rye flour and spelt
flour)
: Timer can be used
for recipes with this
symbol (3h 30m-13
hours)
Yeast
Rye Flour
Sugar
Oil
Salt
Poppy Seeds
Linseeds
Sunflower Seeds
Water
2 1/2tsp
500g (1lb 2oz)
2tsp
3tbsp
2tsp
2tbsp
3tbsp
3tbsp
430ml
2tsp
250g (9oz)
250g (9oz)
2tsp
3tbsp
2tsp
360ml
• This loaf has a flat or slightly sunken top.
Spelt
‘Rye’-‘Bake’ (3h 30m)
Yeast
Spelt Flour
Honey
Oil
Salt
Water
[italian]
Yeast
Spelt Flour
Honey
Oil
Salt
Linseeds
Poppy Seeds
Sesame Seeds
Water
Make light bread for
enjoying with pasta, etc.
1 1/2tsp
400g (14oz)
1tsp
3tbsp
1tsp
3tbsp
2tbsp
2tbsp
300ml
• This loaf has a flat or slightly sunken top.
Rye and Spelt
‘Rye’-‘Bake’ (3h 30m)
Yeast
Rye Flour
Spelt Flour
Honey
Oil
Salt
Water
Seeded Spelt
‘Rye’-‘Bake’-‘Dark’ Crust (3h 30m)
1 1/2tsp
400g (14oz)
1tsp
3tbsp
1tsp
300ml
Lemon and Poppy Seed Spelt
‘Rye’-‘Bake Repid’-‘Dark’ Crust (1h 55m)
Yeast
Spelt Flour
Milk Powder
Honey
Oil
Salt
Poppy Seeds
Grated Zest from Lemon
Lemon Juice
Water
1 1/2tsp
400g (14oz)
2tbsp
1tsp
3tbsp
1tsp
3tbsp
1
30ml
280ml
(white flour/wholemeal
flour)
Make bread with a crispy
crust and texture.
: Timer can be used
for recipes with this
symbol (4-13 hours)
18
● The Raisin nut
dispenser does not
operate on the Italian
programme.
● Put any additional
ingredients directly
into the bread pan at
the start.
● Passata is a thick
tomato sauce that
is usually near the
pasta sauces in
supermarkets.
: Timer can be used
for recipes with this
symbol (4-13 hours)
Fruity Spelt
‘Rye’-‘Bake’-‘Medium’ Crust (3h 30m)
1 1/2tsp
500g (1lb 2oz)
1tsp
3tbsp
1tsp
150g (5oz)
3tsp
360ml
French
‘French’-‘Bake’ (6h)
Yeast
Strong White Flour
Butter
Salt
Water
[sandwich]
Make bread with a soft
crust and texture.
: Timer can be used
for recipes with this
symbol (4-13 hours)
Yeast
Strong White Flour
Strong Wholemeal Flour
Rye Flour
Butter
Salt
Water
Yeast
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
1tsp
500g (1lb 2oz)
1tsp
3tbsp
1tsp
300ml
Green Pesto, Onion and Garlic
‘Italian’-‘Bake’ (4h 30m)
Yeast
Strong White Flour
Polenta
Sugar
Salt
Green Pesto
Onion, chopped and
softened with 1tsp oil
Garlic clove, finely
chopped
Water
3/4tsp
350g (12oz)
50g (2oz)
1tsp
1/2tsp
2tbsp
75g (3oz)
2
250ml
1tsp
275g (10oz)
75g (3oz)
50g (2oz)
15g (1/2oz)
1tsp
310ml
25g (1oz)
25g (1oz)
280ml
Oregano and Olive
‘Italian’-‘Bake’ (4h 30m)
Yeast
Strong White Flour
Sugar
Olive Oil
Salt
Oregano
Black Olives,
chopped
Water
3/4tsp
400g (14oz)
1tsp
2tbsp
1/2tsp
1tbsp
50g (2oz)
3/4tsp
400g (14oz)
1tsp
1/2tsp
50g (2oz)
25g (1oz)
50g (2oz)
240ml
Sundried Tomato and Parmesan
‘Italian’-‘Bake’ (4h 30m)
Yeast
Strong White Flour
Sugar
Salt
Parmesan Cheese,
grated
Sundried Tomatoes
in Oil, chopped
Water
3/4tsp
400g (14oz)
1tsp
1/2tsp
50g (2oz)
75g (3oz)
270ml
280ml
50g (2oz)
White Sandwich
‘Sandwich’-‘Bake’ (5h)
Yeast
Strong White Flour
Sugar
Butter
Salt
Water
Yeast
Strong Brown Flour
Sugar
Butter
Salt
Water
3/4tsp
400g (14oz)
1tsp
15g (1/2oz)
1/2tsp
3/4tsp
400g (14oz)
1tsp
1tbsp
1tsp
150ml
120ml
50g (2oz)
Wholemeal Sandwich
‘Sandwich’-‘Bake’ (5h)
1/2tsp
400g (14oz)
1tsp
15g (1/2oz)
1tsp
280ml
Brown Sandwich
‘Sandwich’-‘Bake’ (5h)
Rustic French
‘French’-‘Bake’ (6h)
1tsp
400g (14oz)
15g (1/2oz)
1tsp
290ml
Three Cheeses
‘Italian’-‘Bake’ (4h 30m)
Yeast
Strong White Flour
Sugar
Olive Oil
Salt
Passata
Water
*Green Pitted Olives
*Sundried Tomatoes,
chopped
• This loaf has a flat or slightly sunken top.
Yeast
Spelt Flour
Honey
Oil
Salt
Mixed Dried Fruit
Mixed Spice
Water
Mushroom and Pancetta
‘Italian’-‘Bake’ (4h 30m)
Tomato Focaccia
‘Italian’-‘Bake’ (4h 30m)
• The lemon and poppy seed loaf will have a
closer texture than the standard spelt loaf.
• This loaf has a flat or slightly sunken top.
[french]
(white flour)
Easy Ciabatta
‘Italian’-‘Bake’ (4h 30m)
Recipes
● Remember to use the
kneading blade (rye
bread) for all these
recipes.
● The Raisin nut
dispenser does not
operate on the Rye
programme.
● Put any additional
ingredients directly
into the bread pan at
the start.
● As a result of the
consistency some flour
may remain on the
sides of the loaf, but
this is normal.
● Due to their
consistency, the
kneading blade
will often become
embedded in Rye
Bread loaves. Wait
for the loaf to cool
(to avoid burning
your hands), before
removing the blade
by pressing on the
base of the loaf
and manipulating it
out gently to avoid
damaging the loaf.
Seeded Rye
‘Rye’-‘Bake’ (3h 30m)
Yeast
Strong Wholemeal Flour
Sugar
Butter
Salt
Water
1/2tsp
400g (14oz)
1tsp
15g (1/2oz)
1tsp
310ml
Granary® Sandwich
‘Sandwich’-‘Bake’ (5h)
1/2tsp
400g (14oz)
1tsp
15g (1/2oz)
1tsp
290ml
Yeast
Strong Granary Flour
Sugar
Butter
Salt
Water
1/2tsp
400g (14oz)
1tsp
15g (1/2oz)
1tsp
280ml
19
Gluten Free Recipes
[basic]
[gluten free]
(gluten free bread mix /
wheat free bread mix)
: Timer cannot be used
● The Raisin Nut
Dispenser does not
operate on the Gluten
Free programme.
● Put any additional
ingredients directly
into the bread pan at
the start.
● You can bake gluten
free cakes following
our recipes on pages
28-31 by substituting
gluten free plain flour
for standard plain flour.
If self-raising flour is
required also add 1tsp
of gluten free baking
powder.
● You can purchase gluten
free bread mix at:
•Pharmacies
•Health food shops
•Major supermarkets
Note
■ Consult your doctor and follow the guidelines below!
If you make gluten free bread
➔ You can order extra bread pans and
as part of dietary therapy, it is
kneading blades at the following:
important that you avoid cross• Customer Care Centre: 08705 357357
contamination with flour that does
• Direct Online:
contain gluten.
http://www.panasonic.co.uk
Please take particular care when
washing the bread pan and the
kneading blade, etc.
■ It is made differently to other types of bread!
The order of putting in ingredients
is different
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 ➔ dry yeast
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 above have been
developed with particular types of
bread mix, and so the final outcome
may differ depending on the actual
bread mix used. (There may be
greater variation with wheat free
bread mixes.)
Store your finished bread in a cool,
dry place, and consume within two
days. If you cannot finish it all in
time, cut it into pieces, place in a
freezer bag and into the freezer.
■ 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.
Spicy Fruit Loaf
• 100g (4oz) mixed fruit
• 2tsp cinnamon
Date & Raisin Loaf
• juice of 2 oranges (made up to the
quantity of water required), placed in
the pan before gluten free mix
• 2tsp mixed spice
• 150g (5oz) chopped dates
• 100g (4oz) raisins
• rind of 2 oranges
Maple & Pecan Loaf
• 2tbsp Maple syrup
• 50g (2oz) Pecans
20
Consume within two days
Five Seeds Loaf (Dark Crust)
• 1tbsp linseeds
• 2tbsp sesame seeds
• 1tbsp pumpkin seeds
• 1tbsp poppy seeds
• 1tbsp sunflower seeds
Sundried Tomato & Parmesan Loaf
(Dark Crust)
• 50g (2oz) parmesan cheese grated
• 50g (2oz) sundried tomatoes in oil,
drained and chopped
Glutafin Gluten Free Bread Mix
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Cold Tap Water
Oil
Bread Mix
Yeast
Juvela Bread Mixes
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
400ml
2tsp
500g (1lb 2oz)
2tsp
Glutafin Gluten Free Fibre Bread Mix
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Hot Water from the Kettle
Cold Tap Water
Oil
Bread Mix
Yeast
Water
Salt
Oil
Bread Mix
Yeast
Gluten Free Mix
400ml
1/2tsp
1tbsp
500g (1lb 2oz)
1tsp
Fibre Mix
430ml
1/2tsp
1tbsp
500g (1lb 2oz)
1tsp
200ml
200ml
1 1/2tbsp
500g (1lb 2oz)
2tsp
Gluten and Wheat Free
Wheat Free bread is quite different from gluten free bread as it does not contain gluten or wheat starch. Some wheat free mixes
are better suited to longer cycles. Please check all ingredients listing for computability with your diet. Barley contains gluten.
Glutafin Gluten Free/Wheat Free
‘Basic’-‘Bake’-‘Large’ Size-‘Dark’ Crust (4h)
Cold Tap Water
Oil
Bread Mix
Yeast
Bread Mix
450ml
1tbsp
500g (1lb 2oz)
1 1/2tsp
Fibre Bread Mix
480ml
1tbsp
500g (1lb 2oz)
1tsp
430ml
60ml
1tsp
300g (11oz)
100g (4oz)
50g (2oz)
1tbsp
1tbsp
1tsp
1tsp
• The milk powder may be omitted.
Doves Farm Gluten Free
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Water
Cider Vinegar
Vegetable Oil
Egg, medium
Medium Sized
Egg, white
Flour
Sugar
Salt
Yeast
Water
Salt
Oil
Flour Mix
Yeast
500ml
1tsp
1tbsp
500g (1lb 2oz)
1tsp
Schar Bread Mixes
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Gluten and Wheat Free Bread
‘Basic’-‘Bake’-‘Medium’ Crust (4h)
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
Glutano Flour Mix Wheat Free
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Brown Bread Flour
330ml
1tsp
4tbsp
1
White Bread Flour
310ml
1tsp
4tbsp
1
1
1
450g (1lb)
1tbsp
1tsp
1 1/2tsp
450g (1lb)
1tbsp
1tsp
1 1/2tsp
Water
Oil
Bread Mix
Yeast
Schar Mix B Wheat Free
440ml
1tbsp
500g (1lb 2oz)
1tsp
Recipes
● Making gluten free
bread is very different
from the normal way
of producing bread
in the breadmaker.
Please read through
the guidelines on the
right.
● Please consult flour
manufacturers for
detailed information.
● As a result of
consistency some flour
may remain on the
sides of the loaf, but
this is normal.
Before making gluten free bread
Gluten Free Bread
Juvela Bread Mixes
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Water
Salt
Oil
Bread Mix
Yeast
Harvest Mix Wheat Free
420ml
1/2tsp
1tbsp
500g (1lb 2oz)
1tsp
Sainsbury’s Free from Gluten and
Wheat Free Bread Mix with Added Fibre
‘Gluten Free’-‘Bake’-‘Dark’ Crust (2h)
Water
Vegetable Oil
Mix
Yeast
440ml
2tbsp
500g (1lb 2oz)
1tsp
21
Dough Recipes
Ciabatta
Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)
Rolls
● Select one of the following recipes and follow the method
below.
1
2
[basic]
[whole wheat]
[rye] [french] [pizza]
Wholemeal Dough 50%
‘Whole Wheat’-‘Dough’ (3h 15m)
Shape dough.
Place onto a greased baking parchment and allow
to prove until doubled in size.
Prepare your ingredients according to the recipe and select
the correct mode. When your dough is ready, shape it,
allow it to rise, and then bake it yourself.
● The maximum load of the Bread Maker is 600g (1lb 5oz).
Dough recipes using 300g (11oz) of flour may be doubled.
● When the DOUGH programme has completed its operation,
you may find that the prepared dough is easier to shape if it
is tipped onto a lightly floured board before handling.
Example – making plain bread rolls
1 Shaping
● Hedgehogs
White Dough
‘Basic’-‘Dough’ (2h 20m)
Yeast
Strong White Flour
Sugar
Oil
Salt
Water
1 1/4tsp
550g (1lb 4oz)
2tsp
2tbsp
1 1/2tsp
320ml
Brown Dough
‘Basic’-‘Dough’ (2h 20m)
1 1/4tsp
550g (1lb 4oz)
2tsp
2tbsp
1 1/2tsp
320ml
Wholemeal Dough 100%
‘Whole Wheat’-‘Dough’ (3h 15m)
Raisins
(Coat with a beaten egg)
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally
the dough should be left to prove in a warm place (at
approximately 40˚C) until the dough has doubled in size.
● Approximate proving time-Rolls 25mins, Whole
breads e.g. Panettone etc 50mins
● To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
3 Glazing/Baking
Brush with milk, salted water, beaten egg or oil.
Sprinkle with poppy seeds, sesame seeds. Bake
following recipe guidelines.
22
Bake at 220˚C/425˚F/Gas Mark 7 for 10-15mins or
until golden brown.
Yeast
Strong Brown Flour
Sugar
Oil
Salt
Water
● Knot
2 Proving
3
4
Brush with beaten egg.
Yeast
Strong Wholemeal Flour
Sugar
Oil
Salt
Water
1 1/4tsp
550g (1lb 4oz)
2tsp
2tbsp
1 1/2tsp
340ml
Wholemeal Dough 70%
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast
Strong Wholemeal Flour
Strong White Flour
Sugar
Oil
Salt
Water
Yeast
Strong Granary Flour
Sugar
Oil
Salt
Water
1 1/4tsp
550g (1lb 4oz)
2tsp
2tbsp
1 1/2tsp
320ml
Rye Dough 100%
‘Rye’-‘Dough’ (2h)
Yeast
Rye Flour
Sugar
Oil
Salt
Water
2tsp
500g (1lb 2oz)
2tsp
3tbsp
2tsp
360ml
• Use kneading blade (rye bread).
• Prove for 15 minutes.
Spelt Dough
‘Rye’-‘Dough’ (2h)
Yeast
Spelt Flour
Honey
Oil
Salt
Water
1 1/2tsp
500g (1lb 2oz)
1tsp
3tbsp
1tsp
270ml
1/2tsp
175g (6oz)
200ml
Stage 2 : ‘Basic’-‘Dough’ (2h 20m)
Yeast
Strong White Flour
Sugar
Olive Oil
Salt
Water
1
2
3
1/4tsp
325g (11 1/2oz)
1/2tsp
2tbsp
1 1/2tsp
80ml
Put all culture ingredients in bread pan and select
Pizza Dough programme 45mins.
Turn off at the start/stop pad after 15mins.
(12 hours later)
Add all ingredients listed in stage 2 and select Basic
Dough programme 2hrs 20mins.
• This dough can also be made as a loaf. Follow method
for points 1 and 2. Increase water on stage 2 from 80110ml and select Italian Bake programme 4hrs 30mins.
4
5
6
Divide dough into 2 and roll each half out to a rough
oblong loaf shape about 2.5cm thick.
Place on greased baking parchment and sprinkle
with flour. Allow to prove at 40°C until doubled in size
(approx 20mins).
Bake at 220°C/425°F/Gas Mark 7 for 20-25mins or
until golden brown.
Recipes
Dough can be shaped into round rolls, plaits,
knots, French sticks, large or small cobs or put in a
traditional loaf tin.
● Rolls
1 1/4tsp
275g (10oz)
275g (10oz)
2tsp
2tbsp
1 1/2tsp
340ml
Granary® Dough
‘Whole Wheat’-‘Dough’ (3h 15m)
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
Yeast
Strong Wholemeal Flour
Strong White Flour
Sugar
Oil
Salt
Water
Yeast
Strong White Flour
Water
• Use kneading blade (rye bread).
• Prove for 15 minutes.
French Sticks
‘French’-‘Dough’ (3h 35m)
Yeast
Strong White Flour
Butter
Salt
Water
1/2tsp
250g (9oz)
15g (1/2oz)
1/2tsp
150ml
1 1/4tsp
400g (14oz)
150g (5oz)
2tsp
2tbsp
1 1/2tsp
340ml
23
Dough Recipes
Rye and White Rolls
Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)
Chelsea Buns
Enriched Dough : ‘Basic’-‘Dough’ (2h 20m)
Croissants
‘Basic’-‘Dough’ (2h 20m)
Soft Rolls/Baps
‘Basic’-‘Dough’ (2h 20m)
Yeast
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
Butter chilled to add
when rolling
Yeast
Strong White
Flour
Sugar
Butter
Salt
Egg, medium
Water
1tsp
75g (3oz)
150g (5oz)
200ml
Stage 2 : ‘Rye’-‘Dough’ (2h)
Yeast
Rye Flour
Strong White Flour
Sugar
Oil
Salt
Water
1
2
3
1tsp
150g (5oz)
100g (4oz)
2tsp
3tbsp
2tsp
60ml
Put all culture ingredients in bread pan and select
Pizza Dough programme 45mins.
• Use kneading blade (rye bread).
Turn off at the start/stop pad after 15mins.
(12 hours later)
Add all ingredients listed in stage 2 and select Rye
Dough programme 2hrs.
• This dough can be made as a loaf. Follow method for
Points 1 and 2. Increase water on stage 2 from 60ml
to120ml and set breadmaker to Rye Bread 3hrs 30mins.
Place on greased baking parchment. Allow to prove
at 40°C until doubled in size (approx 20mins).
Glaze with oil and bake at 220°C/425°F/Gas Mark 7
for 10-15mins or until golden brown.
Panettone
‘Basic’-‘Dough Raisin’ (2h 20m)
Yeast
Strong White Flour
Sugar
Butter
Salt
Ground Cardamom
Grated Lemon Zest
Medium Sized Egg,
yolk
Milk
*Mixed Peel
*Raisins
1
2
1/2tsp
300g (11oz)
2tbsp
15g (1/2oz)
1/4tsp
1/2tsp
1
1
140ml
50g (2oz)
100g (4oz)
Additional Ingredients
Butter
Mixed Dried Fruit
Soft Brown Sugar
Mixed Spice
1
2
3
4
15g (1/2oz)
100g (4oz)
50g (2oz)
1tsp
Knead the dough lightly and roll out to an oblong
26cm x 20cm (10’’x8’’).
Mix together the mixed dried fruit, soft brown sugar
and mixed spice. Brush the dough with melted
butter and spread the fruit mixture on top. Roll up
from the long edge and cut into 8-10 slices. Arrange
in a greased 23cm (9’’) sandwich tin and allow to
prove until well risen.
2
3
150g (5oz)
Roll dough to 20cm x 25cm (8’’ X 10’’) rectangle.
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.
Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until
golden brown.
Allow to cool. Drizzle with glace icing.
4
Roll out to an oblong, dot the second portion of butter
and continue as before. Repeat with the third portion.
Hot Cross Buns
‘Basic’-‘Dough Raisin’ (2h 20m)
Enriched Dough
Ingredients
(above)
Cinnamon
Mixed Spice
*Mixed Dried
Fruit
1
2
3
One batch
1tsp
1/2tsp
100g (4oz)
Divide mixture into eight balls. Place on a lightly
greased baking tray and allow to prove. Make a
paste with approx. 2tbsp flour mixed with 2tbsp
water and pipe a cross over the buns, or top with
thin slices of shortcrust pastry.
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
While still HOT, brush with a sugar glaze — 40g (1
1/2oz) sugar in 4tbsp water, boiled until a syrup is
reached — (approx. 5mins).
Place dough in 18cm (7’’) cake tin. Allow to prove for
approx. 30-40mins or until doubled in size.
5
6
7
8
9
Cover and allow the dough to rest in the refrigerator
for 30mins.
Repeat the rollings three more times, cover and chill
for 30mins.
Roll out pastry and divide into four squares. Cut
each square into two triangles. Reroll the triangles
so that they are the shape of those pictured below.
1tsp
450g (1lb)
1/2tsp
25g (1oz)
1/2tsp
1
**250ml
** For a slightly denser roll try 125ml water and 125ml milk.
Sweet Rolls/Buns Suitable for Devonshire Splits
‘Basic’-‘Dough’ (2h 20m)
Yeast
Strong White
Flour
Sugar
Butter
Salt
Egg, medium
Milk
1
2
3
4
5
6
7
1tsp
450g (1lb)
2tbsp
75g (3oz)
1/2tsp
1
250ml
Choose one of the above recipes.
Place the ingredients into the bread pan in the order
listed above.
Select Basic Dough programme 2hrs 20mins.
Divide dough into 8-10 pieces and shape into baps.
Place on a greased baking parchment and allow to
prove at 40˚C until doubled in size (approx 20mins).
Dust with flour.
Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until
golden brown.
• For Devonshire splits, split bun and fill with cream
and jam. Top with glace icing.
Loosely roll up each triangle towards the point, finishing
with tip underneath. Curve into a crescent shape.
Allow to prove until doubled in size.
Bake at 150˚C/300˚F/Gas Mark 2 for about 30mins.
• For addition of ingredients with*, follow timing instructions on P.11.
24
1
1/2tsp
300g (11oz)
1tsp
25g (1oz)
1/2tsp
1
150ml
Recipes
4
5
6
Divide dough into 12-15 pieces and shape into rolls.
1/2tsp
250g (9oz)
1tsp
25g (1oz)
1tbsp
1/2tsp
1
100ml
10
Brush with beaten egg and bake at 220˚C/425˚F/Gas
Mark 7 for 15mins or until crisp and well browned.
25
Dough Recipes
Wholemeal Walnut Rolls 70%
‘Whole Wheat’-‘Dough’ (3h 15m)
Viennese Rolls
‘Basic’-‘Dough’ (2h 20m)
Yeast
Strong White Flour
Sugar
Butter
Salt
Medium Sized Eggs, yolk
Egg, medium
Milk warmed
Filling (jam or mincemeat)
Glaze (milk)
Roll out half the dough to a square shape until it is
about 1cm (1/2’’) thick.
Cut into eight squares. (Tip: Reroll each piece
individually if it needs it, to produce a better square
shape, approximately 10cm x 10cm (4’’ x 4’’) in size.)
Dough for Tear & Share Bread
‘Basic’-‘Dough’ (2h 20m)
Remove dough from bread pan and divide in half.
Place half a teaspoon of filling in the centre of each
piece of dough. Draw up the corners and edges to
make a bundle. Repeat with all 8 pieces.
Glaze the bundles with milk and place half of them,
in a greased 8’’ (20cm) cake tin, with the gathered
side down.
Repeat steps 3 to 6 with the rest of the dough in a
second tin.
Bake on Convection 180˚C for 15-20mins or until
golden brown.
Sweet Brioche Dough
‘Basic’-‘Dough’ (2h 20m)
Yeast
Strong white flour
Sugar
Butter
Salt
Egg, medium
Milk
Egg, medium to glaze
26
1tsp
350g (12oz)
100g (4oz)
50g (2oz)
2tbsp
2tbsp
1 1/2tsp
320ml
100g (4oz)
1
2
3
Put all the main ingredients in the bread pan in the
order listed above. Select Basic Dough programme
2hrs 20mins.
• Serve just warm as a breakfast or tea-time treat.
1
2
3
4
Yeast
Strong Wholemeal Flour
Strong White Flour
Medium Oatmeal
Maple Syrup
Oil
Salt
Water
Walnut
1tsp
250g (9oz)
3tbsp
75g (3oz)
1/2tsp
2
2tbsp
1
Select Basic Dough programme 2hrs 20mins.
Tip dough out of the bread pan and shape three quarters
into a ball and place in the bottom of a lightly greased
brioche tin. Press a hole in the centre. Shape the
remainder of the dough into a ball and place in the centre.
Divide dough into 12 large rolls or 20 dinner rolls.
Place on greased baking parchment and sprinkle
with flour. Allow to prove at 40°C until doubled in size
(approx 20 mins).
Bake at 220°C/425°F/Gas Mark 7 for 12-15mins or
until golden brown.
Yeast
Strong White Flour
Sugar
Olive Oil
Salt
Water
1 1/4tsp
550g (1lb 4oz)
2tsp
2tbsp
1 1/2tsp
310ml
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
6tbsp
25g (1oz)
2tbsp
Roll dough out into a rectangular sheet 1 1/2cm
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
Spread the Tapenade over the dough, sprinkle the
chopped olives & drizzle with 1 tbsp of the oil. Roll
up from the short end like a swiss roll.
Cut the dough into 4cm (1 1/2’’) slices with a sharp
knife & place close together in a 20cm (8’’) round
greased cake or flan tin, cut sides up.
Drizzle with the remaining tbsp of oil and allow to
prove until doubled in size.
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
Dough for Tear & Share
Bread (P.26)
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
4tbsp
50g (2oz)
100g (4oz)
1tsp
1tbsp
Roll dough out into a rectangular sheet 1 1/2 cm
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
Spread the tomato puree over the dough & scatter
the pepperoni & cheese. Roll up from the short end
like a swiss roll.
Cut the dough into 4cm (1 1/2’’) slices with a sharp
knife & place close together in a 20cm (8’’) round
greased cake or flan tin, cut sides up.
Yeast
Strong White Flour
Olive Oil
Salt
Water
1
2
3
Drizzle with the olive oil & sprinkle with the dried
herbs and allow to prove until doubled in size.
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
• Delicious served warm with pasta dishes. Use sundried
tomatoes in place of pepperoni for vegetarians.
Picnic Tear & Share Bread
Dough for Tear & Share
Bread (P.26)
Grainy Mustard
Cooked Ham, chopped
Strong Cheddar Cheese,
grated
1
2
3
4
5
Focaccia
‘Pizza’-‘Dough’ (45m)
One batch
2tbsp
75g (3oz)
75g (3oz)
Roll dough out into a rectangular sheet 1 1/2cm
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
4
5
1/2tsp
300g (11oz)
1tbsp
1tsp
170ml
Roll and pat the dough into a 30cm x 25cm (12’’ x
10’’) rectangle.
Make indentations over the whole dough using your
fingertips.
Add one of the following toppings:
• 1 small red onion sliced & softened with 1tsp olive
oil and 1tsp balsamic vinegar. (Do this in a bowl
covered in cling film in the microwave for 1-2min).
• 2tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked
black pepper corns.
• 2tbsp chopped sundried tomatoes.
Allow to prove in a warm place for 30mins.
Drizzle with olive oil and bake at 190°C/375°F/Gas
Mark 5 for 20-30mins or until golden at the edges
and cooked well in the centre.
• Serve warm with pasta dishes.
Pizza
‘Pizza’-‘Dough’ (45m)
Yeast
Strong White Flour
Olive Oil
Salt
Water
1/2tsp
300g (11oz)
1tbsp
1tsp
170ml
Spread the mustard over the dough & scatter the
ham & cheese–reserve a little of the cheese to
sprinkle on top. Roll up from the short end like a
swiss roll.
Cut the dough into 4cm (1 1/2’’) slices with a sharp
knife & place closed together in a cheese and allow
to prove until doubled in size. 20cm (8’’) round
greased cake or flan tin, cut sides up.
Sprinkle with the remaining.
1
2
3
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
• To freeze pizza bases follow method to stage 2 and bake
without toppings for 5mins. Allow to cool, freeze. To use
remove from freezer immediately add topping (not too
much) and bake as above stage 3.
• Delicious served warm with soup or with a Ploughmans
lunch.
Recipes
1
2
3
4
5
6
7
8
3/4tsp
400g (14oz)
50g (2oz)
100g (4 oz)
1/2tsp
2
1
150ml
1/2jar
45ml (3tbsp)
Pepperoni Tear & Share Bread
Press out dough using the heel of your hand to a
25cm (10’’) circle or two 25cm (10’’) circles for thin
and crispy base.
Allow to prove in a warm place for 10-15mins.
Add topping of your choice and bake on
220˚C/425˚F/Gas Mark 7 for 15-20mins, depending
on amount of topping.
• Delicious served warm with tapas or pasta dishes.
Allow to prove for 30mins at 40˚C.
Glaze with beaten egg and bake in a preheated
oven at 190˚C/375˚F/Gas Mark 5 for 25mins or until
golden brown.
27
Cake Recipes
[bake only]
Bake cakes and
teabreads.
: Timer cannot be used
● Use BAKE ONLY
mode for these
recipes.
● This mode is not suitable
for all types of cake, such
as Victoria sandwich or
those that require going
into a hot oven.
● Always use our
tablespoon and
teaspoon measure in
these recipes.
The cake is made according
to the recipe in a separate
mixing bowl and then baked
inside the bread pan.
1
2
Line the bottom and
sides of the bread pan
with baking parchment
and pour in the mixture.
• Make sure that the
kneading blade is
removed from the
pan before the cake
mixture is added.
• Ensure that the cake
mixture is kept inside
the baking parchment.
3
Set the breadmaker.
(P.12)
• The maximum
baking time is 1 hour
and 30 minutes.
28
Banana and Walnut Loaf ‘Bake only’ (45m)
Boozy Cake ‘Bake only’ (45m)
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
100g (4oz)
200g (8oz)
300g (11oz)
3ml (1/2tsp)
3ml (1/2tsp)
3ml (1/2tsp)
2
2
75g (3oz)
1 1/2tbsp
Warm the butter and syrup until
just melted. This can be done on
the hob or in the microwave oven.
(High power for 1min).
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 Bake Only programme and
enter 55mins on the timer.
After baking test with a skewer to
see if the cake is cooked. If the
cake does require extra time, select
the Bake Only programme again
and enter a further 3-5mins on the
timer. If it is still just slightly sticky
this will cook through during the
stand period.
Take the bread pan out of the
breadmaker using oven gloves.
Leave to stand for 5-10mins before
removing from the bread pan and
allo wing to cool.
1
2
3
4
5
6
7
8
9
50g (2oz)
75g (3oz)
1
225g (8oz)
2tsp
1 lemon
1tbsp
4
50g (2oz)
15g (1/2oz)
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 Bake Only programme and
enter 45mins on the timer.
After baking test with a skewer to see
if the cake is cooked. If the cake does
require extra time, select the Bake
Only programme again and enter a
further 3-5mins on the timer. If it is still
just slightly sticky this will cook through
during the stand period.
Take the bread pan out of the bread
maker using oven gloves. Leave to
stand for 5-10mins before removing
from the bread pan and allowing to
cool.
• Delicious spread with butter.
1
2
3
4
5
6
7
8
9
125g (4oz)
300g (11oz)
50g (2oz)
45ml (3tbsps)
120ml (4floz)
5ml (1tsp)
2
200g (7oz)
8ml (1 1/2tsp)
15g (1/2oz)
15g (1/2oz)
Heat the butter, dried fruit, sugar, zest and juice of an orange
and Guinness® together until the fruit plumps up. This can
be done on the hob by bringing the ingredients to the boil,
stirring and then simmering for 10-15mins or heating in the
microwave oven on High power for 8mins, stirring twice.
Leave to cool for 10mins, then stir in the bicarbonate
of soda, this will make the mixture foam.
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 Bake Only programme and enter 45mins on
the timer.
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
Fruit Tea Bread ‘Bake only’ (55m)
Mixed Dried Fruit
Chopped Dates
Chopped Walnuts
Chopped Cherries
Strong tea
Butter
Medium Sized Eggs, beaten
Plain Flour
Bicarbonate of Soda
1
2
350g (12oz)
50g (2oz)
50g (2oz)
100g (4oz)
300ml (10 floz)
75g (3oz)
3
250g (9oz)
5ml (1tsp)
Place the fruit, dates, walnuts, cherries, water and
butter together and heat until the fat has melted and
the liquid is hot. This can be done on the hob or in
the microwave oven. (High power for 3-4mins)
Allow to cool slightly, then add eggs, flour and the
bicarbonate of soda. Mix well.
3
4
5
6
7
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 Bake Only programme and enter 55mins on
the timer.
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
Gingerbread ‘Bake only’ (35m)
Demerara Sugar
Butter
Golden Syrup
Black Treacle
Plain Flour
Ground Ginger
Baking Powder
Bicarbonate of Soda
Salt
Milk
Medium Sized Egg, beaten
1
2
3
4
5
6
7
8
9
25g (1oz)
75g (3oz)
50g (2oz)
75g (3oz)
225g (8oz)
8ml (1 1/2tsp)
8ml (1 1/2tsp)
3ml (1/2tsp)
3ml (1/2tsp)
150ml (1/4 pint)
1
Warm sugar, butter, golden syrup and treacle
together until just melted. This can be done on the
hob or in the microwave oven (High power for 1min).
Stir in all of the sieved dry ingredients.
Recipes
Mix the ingredients in
a bowl.
Apple & Ginger Cake ‘Bake only’ (55m)
Mix in the milk and the beaten egg.
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 Bake Only programme and enter 35mins on
the timer.
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
29
Cake Recipes
Hazelnut and Honey Loaf ‘Bake only’ (50m)
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 together the butter, sugar and honey until soft
and fluffy.
Add the eggs one at a time, beating well after each
addition. Stir in the hazelnuts.
Fold in the flour and mix to a soft consistency with
the milk.
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 Bake Only programme and enter 50mins on
the timer.
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
Beat the chocolate spread & cream cheese together
& spread on the top of the cooled loaf.
Coffee & Pecan Nut Cake ‘Bake only’ (50m)
Butter
Light Muscovado Sugar
Eggs, medium
Pecan Nuts, finely chopped
Self Raising Flour
Baking Powder
Strong Fresh Coffee
• Optional Topping:
Mascarpone Cheese
Icing Sugar
Strong Fresh Coffee
1
2
30
225g (8oz)
100g (4oz)
3
75g (3oz)
225g (8oz)
1tsp
2-3tbsp
150g (5oz)
100g (4oz)
1tbsp
Cream together the butter, sugar until soft and fluffy.
Add the eggs one at a time, beating well after each
addition. Stir in the Pecan nuts.
3
4
5
6
7
8
9
Fold in the flour 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.
Place the mixture in the bread pan, being careful
to ensure that the mixture is inside the baking
parchment.
Select Bake Only programme and enter 50mins on
the timer.
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
Beat the mascarpone cheese and icing sugar
together with the coffee & spread on the top of the
cooled loaf.
Cherry & Marzipan Cake ‘Bake only’ (55m)
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
50g (2oz)
175g (6oz)
3
225g (8oz)
100g (4oz)
75g (3oz)
60ml (4tbsp)
15g (1/2oz)
Cream the butter and sugar together until soft then
beat in the eggs, one at a time.
Add the flour with the cherries & 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 Bake Only programme and enter 55mins on
the timer.
After baking test with a skewer to see if the cake is
cooked. If the cake does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer. If it is still just slightly sticky this
will cook through during the stand period.
Take the bread pan out of the breadmaker using
oven gloves. Leave to stand for 5-10mins before
removing from the bread pan and allowing to cool.
Soda Bread ‘Bake only’ (45m)
Plain Flour
Bicarbonate of Soda
Sugar
Salt
Buttermilk
Milk
1
2
3
4
5
6
7
Yeast and Dairy Free Spelt Loaf ‘Bake only’ (45m)
400g (14oz)
1tsp
1tsp
1/2tsp
270ml
30ml
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 Bake Only programme and enter 45mins on
the timer.
After baking test with a skewer to see if the bread is
cooked. If the bread does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer.
Remove the bread out of the pan using oven gloves
and allow to cool.
Wholemeal Soda Bread ‘Bake only’ (45m)
Self Raising Wholemeal Flour
Bicarbonate of Soda
Salt
Medium Sized Eggs, beaten
Buttermilk
1
2
3
4
5
6
7
400g (14oz)
1tsp
1tsp
2
320ml
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 Bake Only programme and enter 45mins on
the timer.
After baking test with a skewer to see if the bread is
cooked. If the bread does require extra time, select
the Bake Only programme again and enter a further
3-5mins on the timer.
Remove the bread out of the 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
400g (14oz)
1tsp
1tsp
2
320ml
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 Bake Only programme and enter 45mins on
the timer.
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select the Bake Only
programme again and enter a further 3-5mins on the timer.
Remove the bread out of the pan using oven gloves
and allow to cool.
Cornbread ‘Bake only’ (50m)
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
150g (5oz)
150g (5oz)
1tbsp
1tsp
2
284ml
100ml
50g (2oz)
Recipes
8
9
175g (6oz)
50g (2oz)
50g (2oz)
3
100g (4oz)
225g (8oz)
60ml (4tbsp)
100g (4oz)
50g (2oz)
Combine flour, cornmeal, baking powder and salt
into a bowl and mix well.
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 Bake Only programme and enter 50mins on
the timer.
After baking test with a skewer to see if the bread is cooked.
If the bread does require extra time, select the Bake Only
programme again and enter a further 3-5mins on the timer.
Remove the bread out of the pan using oven gloves
and allow to cool.
31
Care & Cleaning
Troubleshooting
Before cleaning, unplug your breadmaker and allow it to cool down.
■ To avoid damaging your breadmaker...
Dispenser lid
● Do not use anything abrasive!
Before calling for service, please check through this section.
(cleansers, scouring pads etc)
● Do not wash any part of your
breadmaker in the dishwasher!
● Do not use benzene, thinners, or alcohol!
● Keep your breadmaker clean and dry.
Raisin nut dispenser
(SD-255 only)
Remove and wash with water.
Problem
(SD-255 only)
Remove and wash with water.
My bread does not
rise.
● Align the connections and
detach the lid. (Wait until the
machine has cooled down
first, because it will be very
hot immediately after use)
● Take care not to damage
the seal. (Damage could
lead to leakage of steam,
condensation, or deformation)
The top of my bread
is uneven.
Bread pan &
kneading blade
Wash the kneading blade in
warm soapy water.
● Wash after
each use to
remove any
residue.
Body and lid
Wipe with a damp cloth.
My bread is full of air
holes.
● You have used too much yeast.
➔ Check the recipe and measure out the correct amount using the
measuring spoon provided.
● You have used too much liquid.
➔ Some types of flour absorb more water than others, so try using 10-20ml
less water.
My bread seems to
have collapsed after
rising.
● The quality of your flour isn’t very good.
➔ Try using a different brand of flour.
● You have used too much liquid.
➔ Try using 10-20ml less water.
My bread 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.
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 ten minutes. You
will need to remove the bread from the pan and start again with new
ingredients.
● Put water inside the pan only. Do
not submerge the pan in water.
Measuring spoon & cup
Wash with water.
● Not dishwasher safe
Troubleshooting
Temperature
sensor
● The quality of the gluten in your flour is poor, or you have not used strong
flour. (Gluten quality can vary depending on temperature, humidity, how the
flour is stored, and the season of harvest)
➔ Try another type, brand or another batch of flour.
● The dough has become too firm because you haven’t used enough liquid.
➔ Stronger flour with higher protein content absorbs more water than
others, so try adding an extra 10-20ml of water.
● You are not using the right type of yeast.
➔ Use a dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or
‘Easy Bake’ written on it.
This type does not require pre-fermentation.
● You are not using enough yeast, or your yeast is old.
➔ Use the measuring spoon provided. Check the yeast’s expiry date.
● The yeast has touched the liquid before kneading.
➔ Check that you have put in the ingredients in the correct order according
to the instructions, adding the water and liquids last of all. (P.8)
● You have used too much salt, or not enough sugar.
➔ Check the recipe and measure out the correct amounts using the
measuring spoon provided.
➔ Check that salt and sugar is not included in other ingredients.
How to Clean
● Wipe gently to avoid
damaging the temperature
sensor.
● Ensure the area around the
shaft is cleaned thoroughly.
● If cannot remove the kneading
blade, soak in warm water for
5-10 minutes.
Cause ➔ Action
• The colour of the inside of the
unit may change with use.
32
33
Troubleshooting
Before calling for service, please check through this section.
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 blade is in the pan before you put in the ingredients.
● There has been a power failure, or the machine has been stopped during
breadmaking.
➔ The machine switches off if it is stopped for more than ten minutes. You
might be able to start the loaf again, though this might give poor results if
kneading had already begun.
● The kneading mounting shaft in the bread pan is stiff and does not rotate.
➔ If the kneading mounting shaft does not rotate when the blade is
attached, you will need to replace the kneading mounting shaft unit
(consult the place of purchase or a Panasonic service centre).
My bread has not
been baked.
● The ‘DOUGH’ option was selected.
➔ The ‘DOUGH’ option does not include a baking process.
● There has been a power failure, or the machine has been stopped during
breadmaking.
➔ The machine switches off if it is stopped for more than approx. ten
minutes. You can try baking the dough in your oven if it has risen and
proved.
● There is not enough water and the motor protection device has activated.
This only happens when the unit is overloaded and excessive force is
applied to the motor.
➔ Visit place of purchase for a service consultation. Next time, check the
recipe and measure out the correct amount using the measuring cup
provided for liquid and scales for weighing flour.
Dough leaks out of
the bottom of the
bread pan.
● A small amount of dough will escape
through the four holes (so that it
does not stop the rotating parts
from rotating). This is not a fault, but
check occasionally that the kneading
mounting shaft rotate properly.
➔ If the kneading mounting shaft
does not rotate when the blade is
attached, you will need to replace
the kneading mounting shaft unit
(from our Customer Support dept
on 08705 357357 or write to the
UK address on the back cover).
Dough release
holes
(4 in total)
(Bottom of bread pan)
The kneading blade rattles.
I can smell burning while
the bread is baking.
Smoke is coming out
of the steam vent.
Part no. ADA29A115
● You have left the bread in the bread pan for too long after baking.
➔ Remove the bread promptly after baking.
● There has been a power failure, or the machine has been stopped during
breadmaking.
➔ The machine switches off if it is stopped for more than ten minutes. You
may try baking the dough in your oven.
● This is because the blade fits loosely on the shaft. (This is not a fault)
● Ingredients may have been spilt on the heating element.
➔ Sometimes a little flour, raisins or other ingredients may be flicked out
of the bread pan during mixing. Simply wipe the element gently after
baking once the breadmaker has cooled down.
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 blade carefully.
Some types of flour absorb more water than others, so try adding an
extra 10-20ml of water next time.
● Crust has built up underneath the blade.
➔ Wash the blade and its spindle after each use.
The crust creases and
goes soft on cooling.
● The steam remaining in the bread after cooking can pass into the crust and
soften it slightly.
➔ To reduce the amount of steam, try using 10-20ml less water.
How can I keep my
crust crispy?
● To make your bread crispier, you could use the ‘french’ mode or the ‘DARK’
crust colour option, or even bake it in the oven at 200°C/gas mark 6 for an
extra 5-10 minutes.
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.
TEMP appears on the
display.
● The unit is hot (above 40°C/105°F).
➔ Allow the unit to cool down to below 40°C/105°F before using it again
(TEMP will disappear, and the red operation light will go out).
POWER ALERT
appears on the
display.
● There has been a power failure for approx. 10 minutes (the plug has been
accidentally pulled out, or the breaker has been activated), or there is
another problem with the power supply.
➔ The operation will not be affected if the problem with the power supply
is only momentary. The breadmaker will operate again if its power is
restored within 10 minutes, but the end result may be affected.
0:00 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.
Kneading mounting shaft
Kneading mounting
shaft unit
Cause ➔ Action
Troubleshooting
The sides of my bread
have collapsed and
the bottom is damp.
34
Problem
Cause ➔ Action
35
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