Panasonic | SD253 | Operating instructions | Panasonic SD253 Operating Instructions

SD-253
Operating Instructions & Recipes
Congratulations
Thank you for purchasing a Panasonic
¨ , SD-253.
Successful bread making is an art, requiring good quality ingredients, time and energy due
to the importance of thorough kneading.
¨ is ideal for anyone who has been discouraged from
The Panasonic Automatic
making their own bread in the past. Experienced bakers will also enjoy using this automatic
way of making their family favourites.
One of the main advantages is that the most tiresome element of bread making, i.e.
kneading, is completely automatic, leaving you time to spare with no dishes to wash.
The pre-programmed cycle takes place all in the same pan.
In addition, our automatic raisin nut dispenser will drop your choice of dried fruit/nuts into the
dough at the precise time during kneading, giving you an even spread throughout the loaf.
No further action is required after pressing the start pad.
Whether you use pre-packaged bread mixes, or the recipes we have developed for you,
or you develop your own favourite recipes, we hope you enjoy using your Panasonic
¨.
Before operating the
1
¨
, please read the following instructions carefully.
IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY!
If your AC outlet is not grounded, it is the personal responsibility of the customer to have it
replaced with a properly ground wall socket of 230V 50Hz.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wall outlet when not in use and before cleaning.
Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use oven mitts when handling hot materials, allow metal
parts to cool before cleaning.
5. Do not allow anything to rest on power cord. Do not plug in cord where persons may
walk or trip.
6. Do not operate any appliance with a damaged or frayed cord. Refer servicing of
appliance to an authorised service centre if the unit should malfunction or be
damaged in any manner.
7. This appliance is not intended for commercial use. It is for household use only.
8. The use of attachments not recommended by manufacturer may cause damage or
injury.
9. Avoid contacting moving parts.
10. Do not use outdoors. Do not use appliance for other than intended use.
11. Do not let cord hang over edge of table or counter, or touch hot surfaces.
12. Do not place on or near a hot gas or electric burner, or in a heated oven.
13. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
14. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
15. If the supply cord is damaged, it must be replaced by the manufacturer or its service
agent or a similarly qualified person in order to avoid a hazard.
16. The appliance is not intended for use by young children or infirm persons without
supervision.
17. Young children should be supervised to ensure that they do not play with the appliance.
SAVE THESE INSTRUCTIONS
Note:
A. A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as
the electrical rating of the appliance,
and
(2) the longer cord should be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over unintentionally.
2
Table of Contents
Index of Recipes ............................................................................ 4
Basic Principles ............................................................................. 5 Ð 8
Parts Identification ............................................................... 5
Precautions for Using the Raisin Nut Dispenser ................. 6
Display Window ................................................................... 6
Basic Features .................................................................... 7Ñ8
Choices available for Each Pad ..................................... 7Ñ8
Control panel Ñ Features and Operating Procedure ... 7
Function Availability and Time Required
for Each Program ........................................................... 7Ñ8
Baking with your
¨
...................................................... 9 Ð16
General Procedure ............................................................... 9Ñ11
To use the Timer ................................................................... 12
Using the "DOUGH" option .................................................. 13
Using the "bake only" program ............................................ 14
Using the "gluten free" program .......................................... 15Ñ16
Care and Cleaning ......................................................................... 17
Baking Tips and Recipes ............................................................... 18 Ð 42
The Role of Ingredients in Bread Baking .......................... 18Ñ19
Guideline of Ingredients to be placed in
the Raisin Nut Dispenser........................................................ 20
Tips for Baking Whole wheat and Multigrain Breads .......... 21
Tips for Using Bread Mixes ................................................... 21
Slicing and Storing the Bread .............................................. 21
Differences in Baking Results ............................................. 22
Recipes ............................................................................... 23Ñ42
Troubleshooting ............................................................................. 43 Ð 44
Display Indications for Abnormal Conditions ................................ 45
Replacement Parts ........................................................................ 46
When you need parts replacement
.............................................. 46
Specifications ................................................................................ 46
3
Index of Recipes
Basic
Basic Dough
23 Ñ 24
White Bread .............................................. 23
Honey Bran Bread..................................... 23
Kumara Bread ........................................... 23
Cornmeal Bread ........................................ 23
Chilli Corn Bread ....................................... 23
Spicy Cheese Bread.................................. 23
Sesame Yoghurt Bread ............................. 23
Coconut Bread .......................................... 24
Garlic Herb Bread...................................... 24
Gluten free bread on Basic program
Yeasted Gluten Free Loaf (4 options)
(Plain, Fruit, Cheese or Grains/Seeded) ............... 24
Basic RAISIN
25
Cinnamon Raisin Bread............................. 25
Pesto & Pinenut Bread .............................. 25
Olive & Rosemary Bread ........................... 25
Honey & Walnut Bread .............................. 25
Whole Wheat
25 Ñ 26
Wholemeal Rye Bread .............................. 25
100% Wholemeal Bread............................ 25
50% Wholemeal Bread.............................. 25
Soy & Linseed Bread................................. 26
Wholemeal Beer & Mustard Bread............. 26
Whole Wheat RAISIN
26
Wholemeal Raisin Bread ........................... 26
Wholemeal Date & Nut Bread.................... 26
Mixed Grain Bread .................................... 26
Banana Muesli Bread ................................ 26
French
27
French Bread (one size only) ..................... 27
Tarragon & Thyme Bread .......................... 27
Italian
27
Italian Bread (one size only)....................... 27
Herb Bread (one size only)......................... 27
Sandwich
27
28 Ñ 35
Dinner Rolls .............................................. 28
Croissants ................................................. 29
Doughnuts ................................................ 30
Bagels....................................................... 30
Swedish Tea Ring ..................................... 31
Fruit Braid ................................................. 31
Light Wholemeal Rolls ............................... 32
Savoury Pull Apart .................................... 32
Brioche ..................................................... 33
Focaccia ................................................... 33
Hot Cross Buns ......................................... 34
Olive & Rosemary Rolls............................. 34
Boston Bun ............................................... 35
Sundried Tomato & Basil Rolls .................. 35
Panettone (Italian Christmas Bread) .......... 35
Whole Wheat Dough
36 Ñ 38
Crusty Wholemeal Rolls............................. 36
Malted Oatbran Rolls................................. 36
Sunflower & Kibblewheat Rolls .................. 37
Multigrain Buns with a Filling...................... 37
Pumpkin & Walnut Wholemeal Rolls ...........38
Wholemeal Raisin Rolls..............................38
French Dough
39
French Loaf or Baguettes ...........................39
Pizza Dough
39 Ñ 40
Pizza .........................................................39
Pumpkin calzone .......................................40
Pita Bread ..................................................40
Pita Crisps .................................................40
Garlic Pita Triangles ...................................40
Bake Only
41 Ñ 42
Date Loaf (Edmonds) .................................41
Earl Grey Tea Bread ..................................41
Banana Yoghurt Tea Bread ........................42
Gingerbread ...............................................42
White Sandwich Bread (one size only) ....... 27
Wholemeal Sandwich Bread
(one size only) ........................................... 27
NOTE : The recipe for gluten free bread mix is on page 15.
4
Basic Principles
Parts Identification
Raisin nut dispenser
Dispenser lid
To open
To close
To open
Lift the lid by using the
indentation on the left hand side.
To close
Press the lid lightly until you
hear the magnets click.
To remove / attach
Drop down flap
Raise the dispenser lid to
approximately 75 degrees.
Pull it towards you to remove,
or push carefully into the joint
to attach.
To attach
To remove
75¡
Kneading
blade
Bread pan
Slide in the pan to the correct position in
the unit.
Twist slightly anti-clockwise to remove.
Handle
To remove
Lid
Make sure
the dispenser
lid is closed
when opening
the lid.
Pan
Kneader
mounting shaft
Control panel
Body
Accessories
Measuring spoon
Use to measure sugar, salt, etc.
Tablespoon (approx. 15 ml)
(1/2 tablespoon marked)
Teaspoon (approx. 5 ml)
(1/4, 1/2 & 3/4 teaspoon marked)
Measuring cup
Use to measure liquids.
(1 cup/8 fl. oz./240 ml)
5
Cord
Plug*
*The shape of plug may vary from the illustration.
Precautions for Using the Raisin Nut Dispenser
á
á
á
á
á
Never operate the appliance without the raisin nut dispenser in place, regardless of your
choice of programs.
To avoid damaging the raisin nut dispenser and the dispenser lid, they should be handled
carefully.
Do not apply undue pressure to the dispenser lid or drop down flap as it can be deformed or
damaged.
When handling the dispenser lid, see the diagram on page 5.
á
á
á
The dispenser lid may fit quite tightly when removing or attaching it at first, this is normal.
Make sure the dispenser lid is always set in place before use.
Do not try to open or close the dispenser lid by force, as the joint may damage.
Do not rub or pull rubber gasket attached to the dispenser lid as it may damage.
If the gasket is damaged, it may cause escape of steam or condensation.
Control panel
The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may carefully peel this film off and discard it.
See page 7 for function and operation of each pad.
Display Window
TEMP : indicates
that the unit is hot and needs to cool down before reusing.
(See page 45.)
REST : indicates
that the temperature of the bread pan and ingredients is being settled
before kneading.
POWER ALERT :
indicates that there has been an interruption in the power supply.
(See page 45.)
Remaining Time :
indicates how much time is left until the operation is complete.
the choice of "Size"
which has been/is being selected,
indicated by an arrow.
the choice of "select"
which has been/is being selected,
indicated by an arrow.
the choice of "Option" which has been/is being selected,
indicated by letters and a pictogram.
BAKE
BAKE RAPID
the choice of "Crust"
BAKE RAISIN
DOUGH
DOUGH RAISIN
which has been/is being selected, indicated by an arrow.
6
Basic Features
basic
Choices available for Each Pad
BAKE
................ For producing loaves of bread using
................ The unit automatically mixes ingredients,
kneads the dough, rises it and bakes it.
white, brown or soft grain strong flour
as the major ingredient.
whole wheat
BAKE RAPID
. . . For loaves using wholemeal strong
.... Performs almost the same process as
BAKE option but in a shorter time.
flour, or breads with cereals/grains
BAKE RAISIN
... Performs the same process as BAKE
such as rye, etc.
option, but adds dried fruit and nuts
french
............. For loaves with crisp crust and open
automatically during the kneading process.
texture as sugar is not included in the
DOUGH
ingredients.
............. The unit automatically prepares dough
for dinner rolls, doughnuts, croissants, etc.
italian
.............. For loaves with lighter taste.
Ideal to serve with pasta or Italian dishes.
DOUGH RAISIN
... Performs the same process as DOUGH
option, but adds dried fruit and nuts
sandwich
........ For medium size loaves with a soft crust
automatically during the kneading process.
and closed texture.
Suitable for making sandwiches.
pizza
................ For dough used for pizza, pitta, or foccacia.
bake only
........ A program for baking only.
Suitable for teabreads.
gluten free
...... For loaves using specially blended
gluten free bread mixes.
Control panel Ð Features and Operating Procedure
Be sure you understand the function of each pad before using the
.
select
select :
Press to choose the type of bread / dough.
Each time the pad is pressed,
in the display window
will move to the next choice on the control panel.
BAKE
Option BAKE RAISIN
Size
Option :
Press to choose the bake option.
Each time the pad is pressed, the next choice flashes
in the display window.
Crust
*
Timer
Size :
Press to choose the size of loaf.
P REST 30 min - 1 hour
Crust :
Press to choose the colour of crust.
r
o KNEAD 15 - 30 min
c
Timer :
Press to set the time delay or to set the
e RISE
baking time for ''bake only''.
( See page 12 for further explanation.)
Operation Light :
The red light will
be lit when in operation. It will flash
7
Start/Stop :
Press to start operation or begin the
timer. The operation light will come on. Press this
when the bread baking or the dough
pad also to stop operation or cancel the timer setting.
making is completed. It will also flash
To stop operation, the pad must be pressed and held
at a different frequency when operated
for more than 1 second. The display will go blank and the
in abnormal conditions.
operation light will go off. The program can be reset.
1 hr 50 min
- 2 hr 20 min
s
s BAKE
50 min
Total
4 hours
KeepWarm
The choice of size is
M
(medium),
L
(large) or
XL
(extra large).
If not selected, the appliance will automatically select XL size.
See table below for the availability of this pad.
The choice of crust is
LIGHT, MEDIUM
(indicated by the centre dot) or
DARK.
If not selected, the appliance will automatically select medium crust.
See table below for the availability of this pad.
A 13-hour timer allows you to prepare everything the night before and wake up to
the aroma of freshly baked bread. The result may differ when the timer is used.
See table below for the availability of this pad.
NOTE :
¥
The default setting is basic-BAKE, XL size, MEDIUM crust.
Pressing only the Start pad will start this program.
¥ Time required for each process will vary according to factors such as voltage fluctuation and room temperature.
¥ For all BAKE options, (except ''bake only'' and ''gluten free'') there will be a Keep-Warm period of up to 60 minutes
after baking is complete. (see table below.) It will stop when the Stop pad is pressed.
¥ For some settings, there will be a short pause during the kneading process.
This is not a malfunction.
Function Availability and Time Required for Each Program
whole wheat
basic
DOUGH
BAKE
DOUGH
RAISIN
RAPID
BAKE
french
BAKE BAKE
DOUGH
DOUGH
RAISIN RAPID
RAISIN
—
30 - 50 min
1 hour
- 1 hr 30min
15 min
55 min
- 1 hr 15 min
15 - 20
min
15 - 30 min
15 - 25 min
15 - 25
min
15 - 25 min
approx.
1 hour
1 hour
- 1 hr 20 min
2 hr 20 min
- 2 hr 50 min
approx.
1 hr
40 min
1 hr 40 min
- 2 hours
35 min
—
50 min
45 min
—
1 hr
55 min
2 hr 20 min
5 hours
3 hours
3 hr 15 min
BAKE
DOUGH
bake gluten
sanditalian wich pizza only free
BAKE
BAKE
DOUGH
BAKE
BAKE
40 min 40 min 30 min 1 hour KNEAD
—
- 1 hr - 1 hr
—
- 1 hr 10 - 15
55 min 35 min - 1 hour 30 min
min
RISE
10 - 20 10 - 20 10 - 15 15 - 25
—
15 min
10 - 15
min
min
min
min
min
2 hr
1 hr
2 hr
KNEAD
2 hr
55 min 45 min
—
15 min
25 min 20 min approx.
- 4 hr
- 2 hr
- 2 hr
10 min 40 min - 3 hours 50 min 10 min
RISE 30 min
—
50min 50min approx. - 1 hr 50 min
55 min
10 min 30 min
6 hours
30 min 1 hour
3 hr
4 hr
5 hours 45 min - 1 hr
35 min 30 min
30 min 20 min
*For basic-BAKE RAISIN, only LIGHT and MEDIUM choices of crust colours are available.
8
Baking with your
See page 14 for "bake only".
¨
Options displayed in the Display Window
See pages 15 Ð16 for "gluten free".
BLACK LETTERS: Option(s) available
GLEY LETTERS: Option flashing
General Procedure
(the one being selected)
Measure ingredients carefully according to each recipe on page 23 to 40.
Steps
1
2
3
4
5
Using the handle, remove the bread
pan from the unit by twisting slightly
anti-clockwise and pulling upwards.
Mount the kneading blade on the shaft.
The kneading blade is designed to
Make sure that the kneading blade and
fit loosely on the shaft with some
the kneading shaft are free of bread crumbs.
loose turning.
Place the yeast inside the bread pan first.
For best results, place the yeast in
first, so that it is at the bottom and
Only use the "Easy Blend" / "Fast Action"
separated from the other liquid
yeast that comes in a sachet.
ingredients.
Place flour and all dry ingredients inside the
Flour, dry milk, salt, sugar, butter
bread pan.
and other dry ingredients next.
Pour water and other liquids, if any, into the
bread pan.
Place the bread pan inside the bread maker.
Be sure the bread pan contacts the bottom
of the unit.
Fold the handle down.
6
Notes
Wipe off any moisture or other
residue from the outside of the
pan before placing it in the unit.
If the pan is not placed correctly,
the dough will not be kneaded
Close the lid.
properly.
Make sure that the inside of the raisin nut
dispenser is clean and completely dry.
If the inside of the dispenser is wet,
The dispenser should be secured in position
for all programs.
Be sure that the drop down flap of the
dispenser is closed.
dispenser.
the ingredients may stick in the
If the dispenser is not set in position,
steam may escape and may cause
poor results to your loaf.
For BAKE RAISIN / DOUGH RAISIN
1. Remove all residue before use.
Always clean the dispenser after
2. Place the ingredients inside the dispenser.
each use.
(See page 20 for detailed information of
the ingredients to be placed in the raisin
nut dispenser.)
Close the dispenser lid by pressing the lid
lightly until you hear the magnets click.
9
Make sure that the dispenser lid is
closed, otherwise it may cause
condensation.
Steps
7
Notes
Position the unit away from edge
of the table or counter - top.
Plug into a 230V outlet.
The unit may vibrate or move
appears.
during the kneading process.
Place the unit where it will not fall
For DOUGH option, proceed to page 13.
off should the unit move during
the kneading process.
8
NOTE:
The program "basic-BAKE, XL size,
Medium crust" is preset at the factory as the
default setting. To choose this, just press
See "select" section on page 7.
Start/Stop .
Press
to choose the type of bread.
Each time select is pressed, the arrow on
the right of the display will move down to the
For "bake only" and "gluten free",
see following pages.
bake only áááááápage 14
gluten free áááápages 15Ñ16
next choice. The time and available options
displayed in the window will change accordingly.
9
Press
to choose the baking mode.
See "Option" section on page 7.
For BAKE, it is not necessary to press this pad.
Options available will be shown in the display
and the one you require will flash.
Each time Option is pressed, the words will
flash and change in the following order (Options
not available for your choice will be skipped):
BAKE
/
10
/
BAKE RAPID
DOUGH
/
/
BAKE RAISIN
DOUGH RAISIN
/
BAKEááá
Press
to choose the size of your bread.
Press
to choose the crust colour of your
The time will also change
accordingly.
See availability of sizes and crust
colour on pages 7Ð 8.
bread.
11
Press
.
The red light comes on, the program is set
and the pad is inoperable.
"REST" begins.
The resting settles the temperature of the
bread pan and ingredients.
(There are some programs with no resting.)
After rest, the process will proceed to knead,
then to rise and finally, bake.
The time remaining until the bread is finished
is displayed in hours and minutes. (3:59, 3:58É)
Note :
The above display is for
basic-BAKE, XL size,
medium colour.
To Cancel, or Reset a program
selection, press and hold the Start/Stop for
1 second or more. The display will go blank.
There will be no mixing action
during resting.
A clicking noise may be heard
during operation. This is not a
malfunction.
For information on the progress of
each course, see pages 7Ñ8.
The time required for each of
the steps will vary according
to factors such as voltage
fluctuation and room temperature.
Begin from step 8.
For BAKE RAISIN / DOUGH RAISIN
The raisin nut dispenser will drop ingredients into the dough automatically
at the optimum time during the last part of kneading.
The operation will stop for a while to drop the ingredients, and then
resume automatically.
When "TEMP" blinks, see page 45.
Ingredients in the dispenser will be
dropped between:
basic : 52 min Ð 1 hr 12 min from start
whole wheat : 1 hr 12min Ð 1 hr 42 min
from start.
10
Steps
12
13
Notes
When the bread is baked, the beeper will
sound eight times and the operation light
will flash.
Press
.
The bread pan will be very hot.
Do not place it on any plastic
Promptly
open the lid and remove the
bread pan using oven gloves.
If the bread is not removed, the unit
automatically keeps the bread warm for
1 hour or until Start/Stop is pressed to
surfaces. Handle carefully.
If the bread is left in the unit, further
browning of the crust may occur.
See "Keep Warm" section on page 8
prevent condensation of the steam.
14
Turn the bread pan upside down.
The bread and the kneading
Shake the pan several times to release the
blade will be very hot.
bread.
If the kneading blade comes out with the
A metal utensil may scratch the
bread, use a heat-resistant plastic utensil to
finish of the kneading blade.
remove it, after the bread has cooled.
15
16
Place the bread on a wire rack to cool and
See "Slicing and Storing the
allow the steam to escape.
Bread" section on page 21.
Unplug after use.
Be sure to grip plug when removing
it from the socket.
Note : Allow at least 1 hour for the unit to cool down before the next use.
11
Never pull on the cord.
To use the Timer
The timer to delay the start of the operation may only be used for the following
programs.
See table below.
Duration of Time
Timer may be set for any length of time within the following ranges.
basic
BAKE
Setting
Range
whole wheat
BAKE
RAISIN
4-13 hours
french
italian
sandwich
BAKE
BAKE
BAKE
6-13 hours
4 hrs 30min
-13 hours
5-13 hours
BAKE
RAISIN
BAKE
5-13 hours
Follow the same steps on pages 9-11 up to step 10.
For step 11, follow the instructions below.
Steps
Press
Notes
to set the length of time
required for when you want the bread to
Each time Timer is pressed,
the time will advance 10
minutes.
be ready.
The time will change rapidly
For the timer delay available, see the
table above.
if constant pressure is
applied to the pad.
Example:
If the present time is 9:00 pm, and you want the bread to be finished at 6:30 am tomorrow
morning, set the timer to 9:30 (9 hours and 30 minutes), the time required until the completion
of the bread.
12
12
3
9
9
3
9 hours
30 minutes
6
6
9:00 pm
6:30 am
present time
finish time
Press
.
The time remaining until the baking is
finished is displayed in hours and minutes.
(9:29, 9:28,¥ ¥ ¥ )
setting time
When "TEMP" blinks, see
page 45.
There will be no action while
the timer is working.
The above display is for
basic-BAKE, XL size,
medium colour.
12
Using the "DOUGH" option
Follow the previous steps 1Ð7 on pages 9 Ð10.
Steps
8
Press
Notes
to choose the type of dough.
Each time select is pressed, the arrow on
See "select" section on page 7.
the right of the display will move down to the
next choice.
The DOUGH option is available for basic,
whole wheat, french and pizza.
Press
to choose DOUGH or DOUGH
See "Option" section on page 7.
RAISIN.
Each time Option is pressed, the words will
flash and change in the following order (Options
not available for your choice will be skipped):
BAKE
/
9
/
BAKE RAPID
DOUGH
Press
/
/
BAKE RAISIN
DOUGH RAISIN
/
BAKEááá
.
When ''TEMP'' blinks, see page 45.
The red light comes on, the program is set
and the pad is inoperable.
There will be no mixing action
The process to make the dough begins with
A clicking noise may be heard
"REST".
(There is no resting for "pizza". Kneading will
start immediately.)
The time remaining until the dough making is
completed is displayed in hours and minutes.
during resting.
during operation. This is not a
malfunction.
For information on the progress of
each program, see pages 7Ð 8.
(2:20 , 2:19 , 2:18 ááá)
Note : To Cancel, or Reset a program
selection, press and hold the Start/Stop for
1 second or more. The display will go blank.
Begin from step 8.
10
When the dough making is finished, the
The display will go out when
beeper will sound eight times and the
the beeper stops, but the
operation light will flash.
operation light will flash until
the Start/Stop is pressed.
Press
when the beeper stops, then
remove the bread pan.
11
12
13
13
Unplug after use.
Be sure to grip plug when removing it
from the socket.
Shape and prove dough before baking in a
conventional oven as per the instruction
given in the recipes.
When baking is completed, remove from
the oven using your oven gloves and cool
on a wire rack.
Never pull on the cord.
See pages 28Ñ40 for recipes using
the "DOUGH" option.
Using the "bake only" program
Measure ingredients carefully according to each recipe on pages 41 to 42.
Steps
1
2
3
Prepare cake in a separate mixing bowl.
Notes
Follow the instructions for each
recipe carefully.
Place the mixture carefully into the lined
Ensure that the bread pan is lined
bread pan.
with baking parchment so the
(The kneading blade must be removed.)
cake mixture does not touch the
Place the bread pan inside the bread maker.
sides.
Make sure that the raisin nut dispenser is in
position and the lid and dispenser lid are
closed.
Press
to choose bake only.
See "select" section on page 7.
Each time select is pressed, the arrow on the
right of the display will move down to the next
choice.
Time indication starts from 30
Press
4
to set the required time.
minutes and moves up to
(Between 30 to 90 minutes.)
1 hour 30 minutes in 1 minute
The Timer cannot be used to delay
the start of baking.
The time will change rapidly
Press
increments.
if constant pressure is applied to
the pad.
.
The red light comes on, the program is set
and the pad is inoperable
Baking begins.
Note: Upon completion of baking, you may check the consistency of the
baked product by piercing the centre with a skewer.
When ''TEMP'' blinks, see page 45.
When checking with a skewer,
take utmost care not to burn
If the baking is still insufficient, baking time can be added by repeating
yourself as the oven cavity will
above steps 3 & 4, after Start/Stop has been pressed.
be extremely hot.
The additional baking time may be set as long as the accumulated
time does not exceed 90 minutes.
5
When baking is completed, remove the
bread pan using oven gloves.
Unplug after use.
Never pull on the cord.
Be sure to grip plug when removing it
from the socket.
14
Using the "gluten free" program
Making gluten free bread is very different from the normal way of producing bread in the
¨
.
It is very important if you are making gluten free bread for health reasons that you have
consulted your doctor and follow the guidelines below.
¥ This program has been developed especially for certain gluten free mixes, therefore using
your own mix in this program may not produce such good results.
¥ When "gluten free" is selected, the details for the recipe on this page and the procedure on
page 16 must be followed carefully. (Otherwise, the bread may not turn out well.)
¥ The gluten free recipe on this page has been developed using commercially prepared
ORGRAN's Easy Bake gluten free bread mix.
It is advisable to use this mix for best results.
This is available through most large supermarket chains nationally and also through health
food stores or by mail order.
¥ The results may differ according to the type of mix.
Occasionally a loaf may have some flour remaining on the side.
¥ The bread should be stored in a cool dry place and used within 2 days. If you will not be able
to finish the loaf within that time it can be put into freezer bags, in convenient sized
portions, and frozen.
¥ It is very important to avoid cross contamination with flours that contain gluten if bread is being
made for dietary reasons. Particular attention must be paid to the cleaning of the bread pan
and blade as well as any utensils that are used.
Using ORGRAN gluten free mix
Water
430 ml
Oil
1 Tbsp
Bread mix
450N
Panasonic recommends the use of ORGRAN gluten free bread flour mix.
For more information on ORGRANÕs gluten free bread mixes, please contact the address below:
NATURAL FOODS
Division of Roma Food Products, 47-53 Aster Avenue, Carrum Downs, Victoria 3201 Australia
NOTE: For gluten free bread on basic program, see page 24.
15
Measure ingredients carefully according to each recipe on page 15.
Steps
1
Notes
Remove the bread pan from the unit.
Twist slightly anti-clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft.
Make sure that the kneading blade and
The kneading blade is designed
to fit loosely on the shaft with
some loose turning.
the kneading shaft are free of bread
crumbs.
2
The order for placing the
Place the ingredients into the bread pan in
the following order to ensure that the gluten
free flour is mixed to a batter more efficiently.
Water
/ oil / gluten free mix
(If you need to add yeast, it should be placed
in the pan last.)
ingredients is different from
other programs.
The results may be poor, if the
ingredients are not placed in
the order stated.
Measure the ingredients accurately,
as this affects the baking results
considerably.
3
Place the bread pan inside the bread maker.
Wipe off any moisture or foreign
Be sure the bread pan contacts the bottom
matter from the outside of the
of the unit. Fold the handle down.
bread pan before placing it in the
unit.
Close the lid.
4
If the bread pan is not placed
Make sure that the raisin nut dispenser is
correctly, the dough will not be
in position and the dispenser lid is closed.
kneaded properly.
Press
to choose gluten free.
See "select" section on page 7.
Each time select is pressed, the arrow on
the right of the display will move down to the
next choice.
Press
to choose the crust colour of
your bread.
NOTE
: We recommend dark crust for most
gluten free breads.
5
Press
.
When ''TEMP'' blinks, see page 45.
Kneading begins immediately.
IMPORTANT NOTE:
The ingredients are mixed to a thick batter automatically, but gluten free flour is very different to ordinary strong bread flour.
For best results and to reduce the chances of flour remaining on the sides, follow the instructions below.
Between 5 and 10 minutes after kneading starts, stir in the flour that may be stuck around the edges of the bread pan,
using a
plastic spatula.
When stirring, be careful not to touch the kneading blade.
Proceed to step 12 on page 11.
16
Care and Cleaning
Before cleaning the unit, unplug and allow the unit to cool.
Body and lid
Lid
Temperature
sensor
á
á
á
Body and lid should be wiped clean with a damp cloth.
á
á
Do not use cleansers, steel wool pads, or other abrasive materials.
Use only mild liquid detergent.
For baked-on materials, use a non scratch scourer and detergent
on the interior.
Do not use benzine, thinner, alcohol, etc.
Temperature sensor
á
Wipe gently and avoid deforming the temperature sensor.
Body
Dispenser lid
Inner lid section
á
Dispenser lid will be very hot after baking. Only remove the lid after it
á
To clean, remove the dispenser lid and wash gently with soft sponge.
cools down completely.
Do not rub or pull the rubber gasket.
Rubbing and pulling roughly may damage the rubber gasket attached
to the dispenser lid. Inner lid section is not removable.
á
á
Do not use any abrasive materials.
á
This part is not dishwasher safe.
If the gasket becomes damaged the dispenser lid should be replaced,
as this will cause the leakage of steam, condensation, or deformation.
(See page 46 for replacement.)
Raisin nut dispenser
á
The dispenser will be very hot after baking. Remove the dispenser
á
Do not use any harsh cleansers, steel wool pads, or other abrasive
á
Clean the dispenser after each use to avoid build up of residue of
á
This part is not dishwasher safe, as it may become damaged.
after it cools down completely.
materials or utensils, especially on the non-stick coated surface.
It may scratch the surface and cause ingredients to stick.
ingredients.
Bread pan and kneading blade
á
If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour warm water into the cooled pan and
leave aside for 5 Ð10 minutes. Remove the blade.
Kneader mounting shaft
á
Always remove the blade and wash the pan with mild, liquid detergent
á
á
DO NOT SUBMERGE THE PAN IN WATER.
á
These parts are not dishwasher safe.
after each use.
Do not use other abrasive materials or otherwise, the pan may be
scratched.
Measuring cup and spoon
á
á
Rinse and wipe dry.
These parts are not dishwasher safe.
1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
17
Baking Tips and Recipes
The Role of Ingredients in Bread Baking
The ingredients used in bread baking all play an important part in the quality of the
bread produced.
Below we briefly discuss the role that each ingredient plays in the bread baking
process. It is important to follow the recipes and weigh or measure carefully to
ensure the correct balance of ingredients for successful bread baking.
Flour:
Salt:
Most bread is made from wheat flour.
Salt is very important in bread making as
The quantity and quality of the gluten
it gives the bread a more even texture.
forming proteins in the flour determines
its suitability for good bread making.
It also controls action of the yeast by
inhibiting enzyme activity, thus
High grade flours have a consistently
controlling the amount of carbon dioxide
higher protein content than some of the lower grades
produced. Bread with reduced salt will have a weak
available and these will generally give a more
gluten structure and a more open texture, too
successful result.
much salt inhibits fermentation.
If lower grade flours are used, the addition of
Salt also contributes to the flavour.
1 tablespoon of gluten flour will improve performance.
All flour starts off as brown flour and is milled and
refined until it becomes white.
In wholemeal flour, the wheat grain has not been
removed so breads made with wholemeal flour have
a coarser, more crumbly texture.
Fats:
The main purpose of fats in
bread baking is to tenderise and
soften the bread and to enhance
the flavour and richness. Although the
Breads made with wholemeal flour only will have a
addition of fat is not essential, breads
reduced volume due to the reduced availability of
made without fat will have less flavour and will not
gluten forming proteins. To enhance the volume in
keep as well.
these loaves a proportion of white flour can be used
and additional gluten flour may also give improved
results.
Flour milled from cereals such as oats, rice, barley
and rye contain little or no gluten. Therefore these
loaves have a low rise and a dense structure.
Panasonic recommend the use of
HIGH GRADE FLOUR.
The best flavour is achieved when butter is usedÑ
it should be softened to help mixing.
Other fats can be used. These include vegetable oil,
margarine or shortening. Remember that these may
alter the flavour and texture.
Milk and milk products:
These enhance the flavour and help
increase the nutritional value of the
Sugar:
bread. The recipes included in this
Sugar used in bread making comes
convenient to use.
in a variety of formsÑthese include
white sugar, brown sugar, molasses,
book use dry milk because it is
If fresh milk is used, reduce the quantity of water by
treacle, honey and golden syrup.
the same amount.
Sugar in some form is essential in
Fresh milk is not suitable if timer is being used.
all breads as sugar provides food
for yeastÑit helps the yeast to begin
to ferment and then promotes continued yeast action.
Sugar also provides sweetness and aids browning
during baking.
Vitamin C (Bread Improver):
Vitamin C is a "bread improver"
i.e. it helps improve the volume of
the loaf.
Artificial sweeteners cannot be successfully used as
You do not need to add this when
a substitute for sugarÑthey do not provide the
using Surebake yeast as it already
carbohydrates required for fermentation.
includes vitamin C.
18
The Role of Ingredients in Bread Baking
Liquids:
Yeast:
Liquids are important in bread baking,
Yeast is a form of plant lifeÑit will
a small change in the quantity may affect
grow and multiply when the
the height and the texture of the bread.
,
Liquid is needed to form the bread s
conditions are favourable.
gluten framework.
Too much will cause the dough to collapse, too little
prevents the gluten from stretching enough.
Liquid temperature is importantÑgenerally a tepid
liquidÑone that feels neither hot nor cold, is best.
(For the BAKE RAPID options, however, lukewarm
water should be used, especially during the very
In bread baking the yeast ferments
the sugar and forms a gas (carbon dioxide).
This gas causes the dough to rise, the fermentation
softens the gluten, and makes it elastic.
Kneading then develops this softened gluten and
spreads the gas cells evenly through the dough to
give a fine textured product.
cold winter months.)
When bread is baked, the initial heat increases the
If a recipe specifies water onlyÑpart of this may be
yeast actionÑthe gas cells expand and the loaf rises.
replaced with fresh milk but remember that this will
The yeast is killed and the loaf cooks to have crisp
affect the fat content of the bread.
brown crust and a soft moist even crumb.
Fresh milk is not suitable if timer is being used.
Yeast in the following forms can be used in
the
Egg:
These are sometimes added to
¨
:
Active Dry Yeast Ð yellow lid
Surebake Yeast Ð red lid
nutritionally enrich the dough, they
Surebake is active yeast mixed with additives to
also improve the keeping properties
enhance the action of the yeastÑthese additives
and colour of the baked product.
include wheat starch, wheat flour, emulsifiers 481,
472e and vegetable oil (to strengthen the gluten and
Nuts:
Nuts may be used, but chop them
finely. Use no more than 1 cup.
The height of bread when nuts are
used, may be low because the
chopped nuts will cut the gluten
improve texture), ascorbic acid, sugar and enzymes.
These additives accelerate the strengthening of the
gluten. Generally when using Surebake, there will be
no need to add extra ascorbic acid. Gluten flour will
only be needed when using grains with a low gluten
content such as oats, rice, barley and rye.
structure.
Yeast should be refrigerated for storageÑwatch use
When adding nuts as well as dried fruit, their total
by dates! A temperature of 30Ñ35¼C provides the
weight should not exceed 1 cup. Remember to chop
best conditions for rising of yeast products.
them finely as these interfere with mixing.
Important
Loaves with nuts may be lower in volume because
the nuts may disrapt the gluten network in the dough.
¥ Place yeast in bread pan before all other ingredients,
this gives more consistent results.
Use the BAKE/DOUGH RAISIN option to prevent this
from happening.
¥ Do not use compressed yeast or dry yeast that
requires preliminary fermentation.
Spices:
¥ Do not dissolve yeast in warm water before use.
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
Bran:
Approx 60 ml (4 Tbsp) can be added
to boost the fibre content. (Do not use
Fruits:
Dried fruits are used in some of the
more than this recommended amount
as it will affect the volume of the loaf).
following recipes. Total weight of
dried fruits used should not exceed
19
1 cup. When using fresh fruit, use
Wheatgerm:
only as directed in the following recipes, as the
Approx 60 ml (4 Tbsp) can be added
water content of the fruit will affect the loaf volume.
to give a nuttier flavour.
Guideline of Ingredients to be placed in the Raisin Nut Dispenser
In general, ingredients that are in small pieces and are completely dry may be placed in the raisin nut
dispenser to be dropped automatically into the bread pan during the breadmaking process.
Ingredients that are wet or sticky on the surface are not suitable to use in the dispenser, as these may not
drop completely into the bread pan but remain in the dispenser.
Ingredients should be placed in the dispenser after it has been placed in position in the bread maker,
otherwise the small ingredients such as sesame seeds may escape from the gap.
Main Examples
= May be placed in the raisin nut dispenser
= Should not be placed in the raisin nut dispenser
Ingredients
Dried fruits
Notes
Dried fruits soaked in syrup or liquor, or chopped into very small pieces may
stick to the dispenser surface and may not drop completely into the bread pan.
Nuts
Cereals
Seeds
Herbs
Bacon, Salami
Raw fruits
Chocolate chips
Bacon with high oil content may not drop completely into the bread pan.
These ingredients have a high water content so that they may stick to the
dispenser surface.
These ingredients may melt in the dispenser before being dropped, or may
have sticky surfaces, therefore may not drop completely from the dispencer.
These ingredients should be placed in the bread pan with other ingredients
Cheese
at the beginning.
The results will vary according to the condition of ingredients, circumstances such as room temperature or
the use of the timer. For example, sugar coated mixed fruits which may be dry on the surface at first, will
have sticky surfaces when cut into small pieces, plus the sugar could melt in the dispenser during the hot
summer months if left in the dispenser too long.
Chop dried fruits roughly, as if ingredients are too small they may stick to the dispenser and will not be added
to the loaf or dough.
Maximum amount
Ingredients to be placed in the raisin nut dispenser should not be more than those stated in the recipes.
Carefully place the ingredients in the raisin nut dispenser.
Do not press down as you may damage the dispenser, and the ingredients will then not be added to the
loaf or dough.
20
Tips for Baking Whole wheat & Multigrain Breads
The result of breads, such as whole wheat breads
When the quality of flour is poor, the bread may not
and multigrain breads, are affected greatly by the
rise, or collapse after rising due to weak gluten.
quality of ingredients, especially the flour. The flour
In such cases, take the following measures to obtain
quality is affected by the keeping methods, the
better results.
1. At least 150Nof the flour should be white bread
temperature, humidity, etc. Another important factor
about the flour is that its quality also differs from year
to year, season to season. This is due to the quality
flour, rather then whole wheat flour.
and/ or
of the wheat crop being affected by the weather.
2. Reduce 15 ml to 30 ml of water from the
regular amount.
Sometimes due to bad weather conditions, the crop
If the above still does not solve the problem,
may not grow with as much gluten forming properties
3. Reduce the amount of dry yeast to 1/2 teaspoon.
as it would require to produce flour for making
excellent breads.
(2N)
The loaf produced by above methods may be low
or small.
Tips for Using Bread Mixes
When using ready prepared bread mixes where the yeast is already in the packet, use the basic bake rapid
option of 1 hour 55 minutes for all varieties of mix.
Select the correct size for the quantity of mix used.
XL (Extra Large) Ð 600Npacket
L (Large) Ð 500Npacket
Put the packet mix in the bread pan, and add the recommended quantity of water from the recipe on the
packet.
Select basic bake rapid option of 1 hour 55 minutes and press Start.
We do not know how much yeast is in the packet, and therefore how high the bread will rise. We recommend
that you should add/lessen the mix you use according to the baking results.
For ready prepared mixes, where the yeast is supplied in a separate sachet, select the program according to
the type of flour in the mix.
For example white and brown mixes use the basic program (4 hours) and wholemeal the wholemeal
program (5 hours), and follow the recipe proportion in our book for yeast and water quantities to use.
Slicing and Storing the Bread
Slicing the Bread
Cool the bread on a wire rack before slicing.
Cutting the bread fresh from the oven, especially gluten free,
may be difficult.
Storing the bread
1. Let the bread cool completely at room temperature.
2. Wrap it in a foil or a plastic bag to preserve freshness.
3. To enjoy the taste of freshly baked homemade bread,
try to consume your bread as soon as possible.
4. For longer storage, wrap well and store in the freezer.
It is better to slice the loaf before freezing.
21
Differences in Baking Results
Baking results differ according to several factors including environmental conditions, electricity fluctuation,
choice of ingredients, their brands, measurements and quality. To avoid poor baking results the following
should be remembered.
1. Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the
¨
is
designed to sense the temperature and automatically control the heating system during the entire
process of baking, it works best in a room temperature between 20¡C (68¡F) to 25¡C (77¡F), a slight
difference in volume may be noticed when the BAKE RAPID option is used or during winter months
when an overnight programme is used.
2. Electricity Fluctuations will affect the height, the texture and the colour of bread.
The
¨
incorporates a 10 minute memory which means that if the electricity supply is interrupted
for 10 minutes or less the bread machine will automatically restart.
3. Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results.
Liquids should be measured in the measuring cup and yeast, salt, sugar and milk powder using the
measuring spoon provided.
Flour must be weighed accurately on scales either using the metric (grammes) or imperial (ozs). Do not
exceed the stated weight of flour as this could damage your machine.
For measuring fat (butter) the 15Ñ25N recommended in the recipes is a guideline for the quantity to use.
The yeast should be measured carefully using the teaspoon end of the measuring spoon. It is marked
inside with a quarter, half and three quarter level for your convenience.
4. Order of Ingredients. (For "gluten free", the order listed on page 16 must be followed.)
Always place yeast first, then all other dry ingredients into the bread pan, followed by the liquid so that
the yeast is at the bottom and not in contact with the liquid. N.B. Never let the yeast touch liquid before
kneading.
5. Always use fresh ingredients.
Check the date on the flour packet before purchase and use the flour before it is out of date. After
opening the packet reseal and store in a cool dry place.
6. Experimenting.
Take care to follow the guidelines when adding additional ingredients, as if added in excess, these
affect the final loaf volume. For loaves with poor volume, extra sugar e.g. for white loaves extra
1/2 Ñ1
Tbsp should be added, as this helps the rise for poorer quality strong white flours.
Additional water eg 10Ñ20 ml will give a lighter textured loaf.
7. Maximum Load.
Do not attempt to increase the quantities in the recipes given as overloading may damage your machine.
8. When using ideas from other recipe books we recommend that you follow our proportions of flour, water
and yeast as a guide and add the other ingredients accordingly.
22
Basic
Recipes
tsp=teaspoon Tbsp=tablespoon
White Bread
Chilli Corn Bread
Medium
Large
3 tsp
Surebake yeast
2 tsp
White flour
350
450
Sugar
1 tsp
Salt
Butter
3 tsp
Large
Extra Large
3 tsp
Surebake yeast
2 tsp
600
White flour
350
450
600
1 tsp
2 tsp
Brown sugar
1 Tbsp
1 Tbsp
2 Tbsp
1 tsp
1 tsp
1 tsp
Olive oil
1 Tbsp
1 Tbsp
2 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Polenta, cornmeal
2 Tbsp
4 Tbsp
6 Tbsp
Water
260 ml
320 ml
400 ml
Minced chilli
1
1 tsp
1 tsp
Salt
1 tsp
1 tsp
1 tsp
Corn kernels
1
1
1 cup
Water
260 ml
320 ml
400 ml
N
N
N
Honey Bran Bread
Medium
Large
2 tsp
White flour
350
450
600
Bran flakes
4 Tbsp
5 Tbsp
6 Tbsp
Honey
1 Tbsp
1 Tbsp
2 Tbsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Water
260 ml
320 ml
400 ml
N
3 tsp
N
Medium
Large
Extra Large
White flour
350
450
600
Mashed kumara
1
1
2
Honey
1 Tbsp
1 Tbsp
1 Tbsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Water
250 ml
300 ml
380 ml
/3 cup
N
/2 cup
3 tsp
N
/3 cup
Cornmeal Bread
/2 cup
Spicy Cheese Bread
Medium
Large
3 tsp
Extra Large
3 tsp
Surebake yeast
2 tsp
White flour
350
450
600
Sugar
1 tsp
1 tsp
2 tsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Dry mustard
1 tsp
1 tsp
2 tsp
Worchester sauce
1 Tbsp
1 Tbsp
2 Tbsp
Fine grated cheese
1
3
1 cup
Water
250 ml
300 ml
400 ml
N
/2 cup
N
/4 cup
N
Sesame Yoghurt Bread
Medium
Surebake yeast
2 tsp
White flour
350
N
Large
3 tsp
N
450
Extra Large
3 tsp
N
600
Coarse cornmeal
or polenta
/3 cup
N
N
2 tsp
N
/2 tsp
N
3 tsp
Surebake yeast
3 tsp
N
3 tsp
Extra Large
Surebake yeast
Kumara Bread
23
Medium
Extra Large
N
N
N
Medium
Large
Extra Large
Surebake yeast
2 tsp
White flour
350
450
600
Sugar
1 tsp
1 tsp
2 tsp
N
3 tsp
N
3 tsp
N
40
50
60
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Golden syrup
1 Tbsp
1 Tbsp
1 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Olive oil
1 Tbsp
2 Tbsp
2 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Sesame seeds
2 Tbsp
3 Tbsp
4 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Plain yoghurt
1
3
1 cup
Water
260 ml
320 ml
400 ml
Water
150 ml
150 ml
250 ml
/2 cup
/4 cup
Basic
tsp=teaspoon Tbsp=tablespoon
Coconut Bread
Garlic Herb Bread
Medium
Large
Medium
Extra Large
Large
Extra Large
Surebake yeast
2 tsp
3 tsp
3 tsp
Surebake yeast
2 tsp
3 tsp
3 tsp
White flour
350N
400N
550N
White flour
350N
450N
600N
Shredded coconut
1
1 cup
11/2 cup
Sugar
1 tsp
1 tsp
2 tsp
Sugar
1 tsp
1 tsp
2 tsp
Salt
1 tsp
1 tsp
1 tsp
Salt
1 tsp
1 tsp
1 tsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Crushed garlic
1 tsp
2 tsp
2 tsp
2 Tbsp
3 Tbsp
3 Tbsp
260 ml
320 ml
400 ml
/2 cup
Coconut milk
powder
Water
1 Tbsp
2 Tbsp
3 Tbsp
260 ml
320 ml
400 ml
Fresh herbs,
chopped
Water
Gluten free bread on Basic program
Use basic BAKE RAPID program (Size-XL, Crust-Dark) for this recipe.
Program Time 1 hr 55 min.
Yeasted Gluten Free Loaf (4 options)
(Plain, Fruit, Cheese or Grains/Seeded)
Ingredients:
430 Ñ 450ml /N
450 Ñ 480ml/N
Important Notes:
Water (Plain/ Fruit/ Cheese Loaf)
1
Oil (Canola/ Sunflower)
3
Medium eggs (60N)
1 tsp
White vinegar (not malt)
/3 cup
1. Do not leave gluten free bread in for keep warm.
(Grains (Seeded) Loaf)
Remove bread from Machine when baking is
complete.
2. Always assist kneading 5Ñ10 mins into kneading
process. Lift lid (do not turn machine off), with
Dry Ingredients:
1 cup
Brown rice flour
1 cup
White rice flour
1 cup
Arrowroot or Tapioca flour
1
Besan (chick pea) flour or Soya flour
1
White or Brown rice flour
2 Tbsp
Sugar
1 Tbsp
Xantan gum
1 Ñ 11/2 tsp
Salt
2 tsp
Dry yeast (not rapid rise)
/2 cup
/2 cup
spatula mix to ensure all wet and dry ingredients
are combined, scrape down sides. Test dough
by lifting some on spatula. Dough should fall
slowly from spatula. If too thin add 2 Ñ 4 Tbsp of
rice flour. If too thick, add 1 Ñ 3 Tbsp of water.
(It should look like a thick cake mix or stiff mashed
potato).
3. Yeast responds to protein by adding cheese
and/ or milk powder, therefore the loaf will rise
more.
Options:
Fruit Ñ1 cup Dried fruits, 1 tsp Cinnamon,
3 Tbsp Brown sugar
4. Flour fluctuates in refining therefore water content
Cheese Ñ 1 cup Grated cheese,
(or/and 1/2 cup Dried tomatoes )
Grains Ñ 3 Tbsp Mixture sunflower, poppy,
pepitas(green) sesame,
soy grit, course polenta(corn),
differs considerably. Very refined flour (e.g. rice
flour labeled rice starch) will not need as much
water as a more course flour (e.g. McKenzies).
you may need to cut water back 20 Ñ 30 ml for
finer flour.
linseed meal (L.S.A.)
á Mix these into dry ingredients.
á 3 Tbsp milk powder can be added to any of these recipes.
24
Basic RAISIN
Use BAKE RAISIN for recipes below.
tsp=teaspoon Tbsp=tablespoon
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
Cinnamon Raisin Bread
Medium
Olive & Rosemary Bread
Large
Surebake yeast
2 tsp
White flour
350
450
Cinnamon
2 tsp
Sugar
Butter
Large
600
White flour
350
450
600
3 tsp
3 tsp
Sugar
1 tsp
1 tsp
2 tsp
1 tsp
1 tsp
2 tsp
Olive oil
1 Tbsp
2 Tbsp
2 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Fresh rosemary,
Salt
1 tsp
1 tsp
1 tsp
1 Tbsp
1 Tbsp
2 Tbsp
Water
260 ml
320 ml
400 ml
Salt
1 tsp
1 tsp
1 tsp
Raisins
1/2
1 cup
1 cup
Water
260 ml
320 ml
400 ml
cup
N
Medium
chopped
Pitted black olives,
quartered
Large
1/3
cup
N
1/2
cup
3 tsp
N
3/4
cup
Honey & Walnut Bread
Medium
Extra Large
2 tsp
White flour
350
450
600
Surebake yeast
2 tsp
Sugar
1 tsp
1 tsp
2 tsp
White flour
350
450
600
Basil pesto
1 tsp
2 tsp
2 tsp
Honey
1 Tbsp
1 Tbsp
2 Tbsp
Oil
1 Tbsp
1 Tbsp
2 Tbsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Salt
1 tsp
1 tsp
1 tsp
Water
260 ml
320 ml
400 ml
Water
260 ml
320 ml
400 ml
Pinenuts
1/4
1/3
1/2
Chopped walnuts
1/3
1/2
1 cup
cup
N
cup
3 tsp
Large
Surebake yeast
N
3 tsp
Extra Large
N
3 tsp
Extra Large
2 tsp
N
3 tsp
Pesto & Pinenut Bread
N
cup
cup
Medium
Wholemeal Rye Bread
Medium
N
3 tsp
N
cup
3 tsp
N
100% Wholemeal Bread
Whole Wheat
25
Medium
Extra Large
Surebake yeast
N
3 tsp
Large
3 tsp
Extra Large
Wholemeal flour
350
450
600
Gluten flour
1 Tbsp
2 Tbsp
3 Tbsp
Treacle
1 Tbsp
1 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Water
280 ml
340 ml
420 ml
N
3 tsp
Extra Large
2 tsp
N
3 tsp
N
50% Wholemeal Bread
Medium
Surebake yeast
2 tsp
Wholemeal flour
100
100
150
2 tsp
200
250
N
N
150N
Surebake yeast
White flour
300
Wholemeal flour
175
White flour
N
175N
N
N
100N
Large
Surebake yeast
3 tsp
Large
Extra Large
Rye flour
N
N
50N
Treacle
1 Tbsp
1 Tbsp
2 Tbsp
Treacle
1 Tbsp
1 Tbsp
2 Tbsp
Oil
1 Tbsp
2 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Cocoa
1 Tbsp
2 Tbsp
3 Tbsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Salt
1 tsp
1 tsp
1 tsp
Water
280 ml
340 ml
420 ml
Water
280 ml
340 ml
420 ml
3 tsp
N
225N
225
3 tsp
N
N
300
300
Whole Wheat
tsp=teaspoon Tbsp=tablespoon
Wholemeal Beer & Mustard Bread
Soy & Linseed Bread
Medium
Surebake yeast
2 tsp
Large
3 tsp
N
300N
50N
50N
Extra Large
3 tsp
N
350N
50N
50N
Medium
Surebake yeast
2 tsp
Wholemeal flour
175
Large
3 tsp
N
225N
Extra Large
3 tsp
White flour
N
175N
N
N
Brown sugar
1 Tbsp
1 Tbsp
2 Tbsp
Wholegrain mustard
1 Tbsp
1 Tbsp
2 Tbsp
Ground linseed
N
275N
25N
25N
Sugar
2 tsp
2 tsp
1 Tbsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
Butter
11/2 Tbsp
2 Tbsp
2 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Milk powder
11/2 Tbsp
2 Tbsp
2 Tbsp
Beer
280 ml
340 ml
420 ml
Water
290 ml
360 ml
430 ml
Wholemeal flour
White flour
Soy flour
75
100
150
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
Medium
Surebake yeast
2 tsp
Wholemeal flour
175
300
300
Whole Wheat RAISIN
Use BAKE RAISIN for recipes below.
Wholemeal Raisin Bread
225
tsp=teaspoon Tbsp=tablespoon
Wholemeal Date & Nut Bread
Large
3 tsp
White flour
N
175N
N
225N
Cinnamon
2 tsp
2 tsp
Treacle
1 Tbsp
1 Tbsp
Butter
1 Tbsp
Milk powder
Medium
Extra Large
3 tsp
N
300N
Surebake yeast
2 tsp
Wholemeal flour
175
Large
3 tsp
3 tsp
White flour
N
175N
3 tsp
Brown sugar
1 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
Butter
1 Tbsp
2 Tbsp
2 Tbsp
2 Tbsp
2 Tbsp
Milk powder
1 Tbsp
2 Tbsp
3 Tbsp
1 Tbsp
2 Tbsp
3 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Salt
1 tsp
1 tsp
1 tsp
Chopped dates
1
1
1
Water
280 ml
340 ml
420 ml
Water
280 ml
340 ml
420 ml
Raisins
1/2
1 cup
1 cup
Chopped walnuts
1/4
1/2
1/2
cup
225
300
Medium
2 tsp
Wholemeal flour
80
cup
225
/2 cup
cup
N
N
300
300
/2 cup
cup
Banana Muesli Bread
Mixed Grain Bread
Surebake yeast
/4 cup
N
225N
Extra Large
Large
3 tsp
3 tsp
2 tsp
Wholemeal flour
100
Large
3 tsp
Extra Large
3 tsp
Cornmeal
Brown sugar
1 Tbsp
1 Tbsp
11/2 Tbsp
Milk powder
11/2 Tbsp
2 Tbsp
2 Tbsp
Butter
11/2 Tbsp
2 Tbsp
2 Tbsp
Salt
1 tsp
1 tsp
1 tsp
Milk powder
11/2 Tbsp
2 Tbsp
2 Tbsp
Water
280 ml
350 ml
420 ml
Salt
1 tsp
1 tsp
1 tsp
Water
300 ml
370 ml
450 ml
Banana chips,
chopped
30N
40N
50N
1 Tbsp
11/2 Tbsp
1 Tbsp
11/2 Tbsp
Oatmeal
Buckwheat groats
Whole linseed
2 tsp
Toasted sunflour
seed 2 tsp
100
N
350N
50N
50N
30N
Surebake yeast
N
250N
40N
40N
20N
White flour
N
300N
50N
50N
30N
Medium
Extra Large
150
White flour
Toasted muesli
N
250N
50N
N
300N
70N
130
N
N
100N
150
350
Honey
1
/2 Tbsp
1 Tbsp
1 Tbsp
Butter
11/2 Tbsp
2 Tbsp
2 Tbsp
26
French
tsp=teaspoon Tbsp=tablespoon
French Bread (one size only)
Surebake yeast
White flour
Butter
Salt
Water
2 tsp
450N
1 tsp
1 tsp
320 ml
Tarragon & Thyme Bread (one size only)
Surebake yeast
White flour
Butter
Salt
Tarragon
Thyme
Water
2 tsp
450N
1 tsp
1 tsp
2 tsp
2 tsp
320 ml
Italian
Italian Bread (one size only)
Surebake yeast
White flour
Salt
Olive oil
Water
2 tsp
450N
1 tsp
2 Tbsp
280 ml
Herb Bread (one size only)
Surebake yeast
White flour
Salt
Olive oil
Basil
Water
2 tsp
450N
1 tsp
2 Tbsp
1 Tbsp
280 ml
Sandwich
White Sandwich Bread (one size only)
Surebake yeast
White flour
Suger
Salt
Butter
Milk powder
Water
27
2 tsp
350N
1 tsp
1 tsp
1 Tbsp
1 Tbsp
260 ml
Wholemeal Sandwich Bread (one size only)
Surebake yeast
Wholemeal flour
Gluten flour
Treacle
Salt
Butter
Milk powder
Water
2 tsp
350N
1 Tbsp
1 Tbsp
1 tsp
1 Tbsp
1 Tbsp
280 ml
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Dinner Rolls
Ingredients:
3 tsp
N
450
1
1 /2 tsp
Surebake yeast
white flour
towards the narrower
end.
sugar
salt
3 Tbsp
milk powder
4 Tbsp
butter
1
Starting with the
wide end, roll up
the wedge loosely
1 tsp
250 ml
5
water
egg, beaten
poppy or sesame seeds
6
Place seam side
down on a
greased oven tray.
Method:
Make dough according to instructions on
1
P.9Ñ10 and 13.
2
into 12Ñ16 equal
Divide the dough
Prove at 30Ñ35¡C
7 for 30Ñ50 minutes
portions. Roll each
or until doubled in
portion into a ball.
size. If an oven for
Place on a greased
proving is not availa-
tray and leave to
ble, cover with plastic
rest for 20 minutes.
wrap and leave to
rise in a warm place
of approximately this
temperature.
3
Roll one end of
the ball on a
lightly floured surface
to make a cone.
8
Brush rolls with
beaten egg and
sprinkle with poppy
or sesame seeds if
desired.
4
Roll each cone
into a wedge
shape, approximately
1
/2 cm thick, using a
rolling pin.
9
Bake in a
preheated 175¡C
oven for 10Ñ15
minutes or until
golden brown.
28
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Croissants
Ingredients:
3 tsp
450N
2 Tbsp
3 Tbsp
1 tsp
50N
240 ml
surebake yeast
bread flour
sugar
milk powder
salt
butter
water
250N
1
chilled butter extra
egg, beaten for brushing
on top
Method:
the dough according to instructions
1 onMakeP.9Ñ10
and 13.
Roll 250 of
2between
chilled butter
two sheets
N
of plastic wrap into a
17 X 25 cm rectangle.
Chill at least 1 hour.
Turn the dough into a greased bowl. Place in
3 the
refrigerator for 30 minutes.
Roll out the
4lightlydough
on a
floured
Fold the
6on top.remaining
third
Seal edges.
Rest the dough in
the refrigerator for
20 to 30 minutes.
Place the dough at
7previous
right angles to the
position in
#5. Roll out into
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After
the final folding, chill
several hours or
overnight.
the dough
8into for30Spread
the final time
cm square.
Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
Roll up each
9starting
triangle loosely,
from the
side opposite the
point. Curve ends.
surface into a
30cm square.
Place seam
10
side down on
a greased baking
5
Place the rolled
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
29
pan. Cover and place
in warm area for 30 Ñ
50 minutes or until
almost doubled in
size.
Brush with beaten egg. Bake in a preheated
11
200¡C oven for 15 to 20 minutes or until
golden brown.
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Doughnuts
1
Use Dinner Rolls dough recipe on page 28.
Bagels
Ingredients:
3 tsp
N
450
2
3
Surebake yeast
white flour
Divide the dough into equal portions.
1 Tbsp
sugar
Roll each portion into a ball.
2 Tbsp
butter or oil
2 Tbsp
milk powder
1 tsp
salt
Place on a lightly floured surface.
Cover with a plastic wrap and leave to
250 ml
water
rise for 20 minutes.
1
4
5
6
7
8
Shape each ball as desired, in a ring, twisted,
egg, lightly beaten
poppy or sesame seeds
or in an oval shape. Place on a greased tray.
Leave to rise at 30¡C for 30 minutes.
Method:
Deep fry the doughnuts until golden brown.
1
Roll in a mixture of sugar and cinnamon or
2
Make dough according to instructions on
P.9 Ñ10 and 13.
Divide dough into 12 Ñ16 equal portions.
cool and use other toppings as desired.
Makes 12 Ñ16 doughnuts dependent on size
Roll each portion into a log approximately 20 cm
3
long.
4
tightly. Place on a lightly greased tray and cover
and shape selected.
Form into a ring, sealing both ends together
with glad wrap. Leave to rise at 30 Ñ 35¡C for 30
minutes.
5
Bring a large saucepan of water to the boil.
Using a slotted spoon place 3 Ñ 4 bagels into
the water at a time. Boil for 1 minute turning
once. Lift out and drain well.
6
7
Brush with the beaten egg and sprinkle over
seeds.
Bake at 200¡C for 20 Ñ 30 minutes.
30
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Swedish Tea Ring
Fruit Braid
Use plain white dough as in Dinner Rolls on page
Ingredients:
3 tsp
450N
28 or sweet white dough as in Swedish Tea Ring
Surebake yeast
white flour
4 Tbsp
sugar
4 Tbsp
butter
3 Tbsp
milk powder
1 tsp
salt
230 ml
water
Method:
1
2
After dough is completed, roll out into a
1
rectangle (50 X 30 cm).
2
Lightly mark the rectangle in thirds.
Lift this rectangle onto a greased tray.
Filling
Make dough according to instructions on
P.9 Ñ10 and 13.
Roll or pat the dough into a rectangle
fruit mincemeat
1 cup
Glaze
egg, beaten
1
(50 X 30 cm).
2 tsp
melted butter
2 tsp
cinnamon
1/2
cup
1
brown sugar
egg, beaten
Brush over surface of the dough with melted
3
butter.
4
over butter.
5
side.
6
on the left.
3
6
Spread the filling down the centre third of the
rectangle of dough.
Cut the outer third into 2.5 cm diagonal strips.
Starting at the top end, cross left and right
7
strips over the filling overlapping at the centre.
8
the strips are in place.
9
warm place (30 Ñ 35¡C) for 30 minutes.
Mix cinnamon and brown sugar and sprinkle
Roll up like a swiss roll starting from the long
Press edges firmly underneath.
Join ends to make a circle, pinch edges
7
together and place on a greased oven tray.
8
2.5 cm intervals, turning each section so that it
9
warm place (30 Ñ 35¡C) for 30 minutes.
Continue until all the filling is covered and all
Cut nearly through to the centre of the ring at
faces cut side up.
Cover with plastic wrap and leave to rise in a
10
Brush with beaten egg.
11
Bake in a preheated 180¡C oven for 15 Ñ 25
12
13
31
Cover with plastic wrap and leave to rise in a
minutes or until golden brown.
Other fillings such as dried fruit, jam,
mincemeat, nuts etc can be used.
This tea ring can be iced with a vanilla icing if
desired.
10
Brush with beaten egg.
11
Bake in a preheated 180¡C oven for 15 Ñ25
minutes or until golden brown.
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Light Wholemeal Rolls
Ingredients:
3 tsp
Savoury Pull Apart
Ingredients:
Surebake yeast
3 tsp
Surebake yeast
350N
white flour
100N
wholemeal flour
1 tsp
sugar
1 tsp
sugar
2 Tbsp
butter
2 Tbsp
butter
2 Tbsp
milk powder
2 Tbsp
milk powder
1 tsp
salt
1 tsp
salt
250 ml
1
450N
250 ml
white flour
water
water
egg, beaten
Method:
poppy or sesame seeds
Method:
1
Make dough according to instructions on
P.9 Ñ 10 and 13.
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
as you would for bread rolls and then squeeze
Divide into 10 even sized pieces. Shape these
them into a lightly greased large loaf pan or round
cake tin.
2
Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes
in the refrigerator.
3
3
Divide the dough into 12 Ñ 16 equal portions.
Cover with a plastic wrap and leave to rise in a
warm place until well risen.
1/4
Shape into rolls and place on a greased
cup
fresh herbs, chopped spring
baking tray. Cover and leave to rise in a warm
2
onions, sliced grated cheese
place (30 Ñ 35¡C) for 30 minutes or until doubled
1 cup
other savoury ingredients such
as ham, salami, sun dried
in size.
tomatoes, olives etc
Brush with beaten egg and sprinkle with
4
seeds.
5
25 minutes or until golden brown.
Bake in a preheated 200¡C oven for 15 Ñ
4
When risen, sprinkle with the above.
Bake at 200¡C for approximately 25 minutes.
5
(This is dependent on the size and shape of
6
other dishes.
the tin used).
Serve as an accompaniment for soup or
32
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Brioche
Focaccia
Ingredients:
3 tsp
420N
3 Tbsp
Ingredients:
Surebake yeast
white flour
2 tsp
450N
white flour
sugar
1 tsp
sugar
butter
1 Tbsp
butter
1 tsp
salt
1 Tbsp
milk powder
3
eggs (size 6)
1 tsp
salt
100N
70 ml
1
milk
egg, lightly beaten
Method:
300 ml
water
Method:
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
rectangles.
3
finger well into the dough.
4
to rise in a warm place (30 Ñ 35¡C) for 30 minutes.
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
in a greased bowl for 20 Ñ 30 minutes.
3
to shape brioche.
4
Divide each ball into one large and one small
Roll the dough into a 1 large or 2 small
Cover and let the dough rest in the refrigerator
Dimple the top every 6cm by pressing your
Use a lightly floured work surface and hands
Place on a lightly greased tray, cover and leave
Divide into 12 equal portions. Make into balls.
2 Tbsp
ball.
5
Surebake yeast
1/2
Place each large ball in a greased brioche or
muffin cup. With floured fingers, dimple the top
of each large ball. Place the small ball in each
tsp
olive oil
salt
1 tsp
dried basil
1 tsp
dried rosemary
1 tsp
dried thyme
indentation.
6
Cover and leave to rise in a warm place
(30 Ñ 35¡C) for 30 minutes or until
doubled in size.
7
Brush brioche with beaten egg. Bake in a
preheated 200¡C oven for 10 Ñ 15 minutes or
until light golden brown.
Combine the above and brush the surface of
5
the dough.
6
minutes or until golden brown.
Bake in a preheated 200¡C oven for 20 Ñ 25
Variations
Add finely chopped bacon and onion to the
7
herbs and olive oil and spread over bread,
8
Make dough and then top with the herb mixture.
9
the raisin dough option and then top with the
do not add salt.
Add bacon and onion to the dough ingredients.
Add olives and rosemary to the dough using
oil and herb topping.
33
Basic Dough
Use DOUGH RAISIN for recipes below.
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
Hot Cross Buns
Ingredients:
3 tsp
450N
Ingredients: (Makes 2)
white flour
brown sugar
6 Tbsp
butter
2 Tbsp
milk powder
tsp
allspice
1 Tbsp
orange rind
1
egg
3/4
cup
2
sugar
olive oil
2 Tbsp
milk powder
1 Tbsp
fresh rosemary, chopped
1 tsp
salt
1
water
pitted black olives, quartered
egg, lightly beaten
poppy or sesame seeds
Make dough according to instructions on
Method:
P.9 Ñ 10 and 13.
Place dough in a greased bowl. Cover with a
plastic wrap and leave to rise for 20 Ñ 30
minutes.
Shape into 10 or 12 buns depending on the
3
size required.
4
(30 Ñ 35¡C) for 30 minutes or until doubled in
Cover and leave to rise in a warm place
Put on crosses.
Crosses
1/2
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
Cover and let the dough rest for 20 minutes
3
or into 2 long loaves and place on a greased
Turn the dough out into a greased bowl.
in the refrigerator.
Divide the dough into 12 Ñ 16 equal portions
baking tray. Cover and leave to rise in a warm
size.
5
white flour
1 Tbsp
50N
sultanas
Surebake yeast
1 tsp
260 ml
water
Method:
1
3 tsp
450N
salt
3 tsp
200 ml
Olive & Rosemary Rolls
Surebake yeast
3 Tbsp
1/2
tsp=teaspoon Tbsp=tablespoon
cup
2 Tbsp
flour
oil
water to mix
place (30 Ñ 35¡C) for 30 minutes or until doubled in
size.
4
Brush with beaten egg and sprinkle with seeds.
5
Bake in a preheated 200¡C oven for 15 Ñ 25
minutes or until golden brown.
Mix flour and oil, then add water to make a stiff
paste. Pipe into the shape of crosses Ñ if a
piping bag is not available, use a small plastic
bag with a corner cut off.
6
Bake in a preheated 200¡C oven for 15 Ñ 25
minutes or until golden brown. Brush over the
glaze.
Glaze
3 Tbsp
milk
3 Tbsp
castor sugar
Boil together until syrupy Ñ brush over cooked
buns when they are removed from the oven.
34
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Boston Bun
3 tsp
Ingredients in italics may be placed in
the raisin nut dispenser.
This prevents the ingredients from being crushed
and also produces a better loaf.
Sundried Tomato & Basil Rolls
Ingredients:
450N
Use BAKE RAISIN for recipes below.
Ingredients:
Surebake yeast
white flour
3 tsp
450N
Surebake yeast
flour
2 tsp
sugar
1 tsp
salt
4 Tbsp
butter
1 tsp
sugar
3 Tbsp
milk powder
1 Tbsp
olive oil
1 tsp
salt
2 Tbsp
freshly chopped basil
water
2 Tbsp
grated parmesan cheese
260 ml
250 ml
3/4
cup
water
sultanas
1/4
Method:
cup
chopped sundried tomatoes
Method:
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
plastic wrap and leave to rise for 20 Ñ 30
3
a lightly greased oven tray and leave to rise at
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
Cover and let the dough rest for 20 minutes.
Place dough in a greased bowl. Cover with a
minutes.
Shape the dough into a large round, place on
30 Ñ 35¡C until doubled in size.
3
Turn the dough out into a greased bowl.
Divide into 12 equal portions. Shape into rolls
and place on a greased baking tray. Cover
and leave to rise in a warm place (30 Ñ 35¡C) for
30 minutes or until doubled in size.
4
Bake in a preheated 200¡C oven for 15 Ñ 25
5
Cool on a cooling rack and then ice with pink
minutes or until golden brown.
Bake in a pre-heated 200¡C oven for 15 Ñ 20
minutes or until goldenbrown.
icing and sprinkle with coconut.
Panettone (Italian Christmas Bread)
Ingredients:
3 tsp
450N
Surebake yeast
white flour
1 tsp
salt
3 Tbsp
sugar
3 Tbsp
milk powder
50N
1
butter
egg
1/2
tsp
crushed aniseed
1/2
Tbsp
grated rind lemon
220 ml
1/4
1/4
cup
cup
2 Tbsp
35
4
water
sultanas
mixed peel
pinenuts or chopped almonds
Method:
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
the height of the sides extended using a collar
3
rise until almost doubled in size.
4
for 30 Ñ 45 minutes.
Grease a soufflŽ dish or a round cake tin with
of baking paper.
Place dough in container cover and allow to
Brush with melted butter and bake at 190¡C
Whole Wheat Dough
tsp=teaspoon Tbsp=tablespoon
Crusty Wholemeal Rolls
Ingredients:
3 tsp
450N
Malted Oatbran Rolls
Ingredients:
3 tsp
Surebake yeast
wholemeal flour
2 Tbsp
gluten flour
3 Tbsp
kibbled wheat
3 Tbsp
450N
2 Tbsp
1/4
Surebake yeast
wholemeal flour
gluten flour
cup
oatbran
sesame seeds
2 Tbsp
Maltexo
1 Tbsp
treacle
2 Tbsp
butter
2 Tbsp
butter
2 Tbsp
milk powder
2 Tbsp
milk powder
2 tsp
salt
1 tsp
salt
300 ml
300 ml
1
1
water
water
egg, lightly beaten
egg, lightly beaten
poppy or sesame seeds
poppy seeds
Method:
Method:
1
2
Make dough according to instructions on
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
Cover and let the dough rest for 20 minutes in
3
Shape into rolls and place on a greased baking
P.9 Ñ 10 and 13.
Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in
Turn the dough out into a greased bowl.
the refrigerator.
the refrigerator.
3
Divide the dough into 12 Ñ 16 equal portions.
Shape into rolls and place on a greased
Divide the dough into 12 Ñ 16 equal portions.
tray. Cover and leave to rise in a warm place
baking tray. Cover and leave to rise in a warm
(30 Ñ 35¡C) for 30 Ñ 50 minutes or until doubled in
place (30 Ñ 35¡C) for 30 Ñ 50 minutes or until
size.
doubled in size.
4
Brush the tops with beaten egg, then
5
Bake in a preheated 200¡C oven for 20 Ñ 30
Brush the tops with beaten egg, then sprinkle
4
with seeds.
5
minutes or until golden brown.
sprinkle with seeds.
Bake in a preheated 200¡C oven for 20 Ñ 30
minutes or until golden brown.
36
Whole Wheat Dough
tsp=teaspoon Tbsp=tablespoon
Sunflower & Kibblewheat Rolls
Ingredients:
3 tsp
Multigrain Buns with a Filling
Ingredients:
Surebake yeast
3 tsp
Surebake yeast
225N
white flour
225N
165N
white flour
wholemeal flour
285N
wholemeal flour
1/4
cup
sunflower seeds
1 Tbsp
honey
1/4
cup
kibbled wheat
2 Tbsp
butter
1 tsp
sugar
2 Tbsp
milk powder
2 Tbsp
butter
1 tsp
salt
2 Tbsp
milk powder
1/3
cup
bran flakes
1 tsp
salt
1/3
cup
All Bran
300 ml
1
water
330 ml
egg, lightly beaten
1 Tbsp
water
small raisins per bun
or
Method:
1
2
Make dough according to instructions on
P.9 Ñ 10 and 13.
Divide the dough into 12 Ñ 16 equal portions.
Shape into smooth balls and place on a lightly
greased baking tray. Cover and leave to rise in a
warm place (30 Ñ 35¡C) for 60 minutes or until
doubled in size.
3
4
37
Brush the tops with beaten egg, then sprinkle
with seeds.
Bake in a preheated 200¼C oven for 20 Ñ 30
minutes or until golden brown.
1 tsp
raspberry jam per bun
Method:
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
Wrap raisins or jam in each portion of dough.
3
Divide the dough into 12 Ñ 16 equal portions.
Shape into a smooth ball.
Place on a greased baking tray. Cover and
4
leave to rise in a warm place (30 Ñ 35¡C) for
5
minutes or until golden brown.
60 minutes or until doubled in size.
Bake in a preheated 200¡C oven for 20 Ñ 30
Whole Wheat Dough
Use DOUGH RAISIN for recipes below.
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
Pumpkin & Walnut Wholemeal Rolls
Ingredients:
3 tsp
tsp=teaspoon Tbsp=tablespoon
Wholemeal Raisin Rolls
Ingredients:
Surebake yeast
3 tsp
Surebake yeast
255N
white flour
255N
225N
white flour
wholemeal flour
225N
wholemeal flour
1 Tbsp
brown sugar
3 Tbsp
brown sugar
2 Tbsp
oil
4 Tbsp
butter
2 Tbsp
milk powder
2 Tbsp
milk powder
1 tsp
salt
1 tsp
salt
mashed cooked pumpkin
2 tsp
1/2
cup
250 ml
1/2
cup
water
chopped walnuts
1/2
*100 ml
Method:
1
2
3
allspice
grated orange rind
2 eggs + water*
2 Tbsp
raisins, small
1 Tbsp
sugar (to sprinkle over top)
1/4
cup
sliced almonds for garnishing
Make dough according to instructions on
P.9 Ñ 10 and 13.
Turn the dough out into a greased bowl. Cover
and let the dough rest for 20 minutes.
* Break 2 eggs into the provided 240 ml
measuring cup Ñ fill to the top with water.
Method:
Divide into 12 equal portions. Shape into rolls
and place on a greased baking tray. Cover
and leave to rise in a warm place (30 Ñ 35¡C) for 30
Bake in a pre-heated 200¡C oven for 15 Ñ 20
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
Shape each portion into a roll.
3
leave to rise at 30 Ñ 35¡C for 60 minutes.
4
sliced almonds.
minutes or until doubled in size.
4
cup
minutes or until golden brown.
5
Divide the dough into 16 equal portions.
Place on a greased baking tray, cover and
Brush rolls with egg, sprinkle with sugar and
Bake at 200¡C for 20 Ñ 30 minutes.
38
Pizza Dough
French Dough
tsp=teaspoon Tbsp=tablespoon
French Loaf or Baguettes
Ingredients:
2 tsp
450N
Pizza
Ingredients:
3 tsp
Surebake yeast
white flour
450N
Surebake yeast
white flour
1 tsp
butter
1 tsp
sugar
1 tsp
salt
5 Tbsp
oil
water
1 tsp
salt
250 ml
230 ml
2 Tbsp
1/2
tsp
water
water
salt
Method:
Method:
P.9 Ñ 10 and 13.
2
let rest for 15 minutes.
3
and roll into long rolls (baguettes).
4
about 1 hour or until doubled in size.
5
diagonally along the top.
6
39
Make dough according to instructions on
1
Place the dough in a greased bowl, cover and
Shape dough into one oval loaf or divide
Place on baking tray, cover and let rise for
Brush loaves with salt and water, slash
Bake in 220¡C oven for 15 Ñ 20 minutes.
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
and leave to rest.
3
pizza bases.
Place the dough in a greased bowl, cover
Shape dough into two large or four smaller
4
Leave at room temperature for 10 minutes.
5
Top the bases with your choice of toppings.
6
Bake in a pre-heated 220¡C oven for about
15 Ñ 20minutes or until golden brown.
Pizza Dough
tsp=teaspoon Tbsp=tablespoon
Pumpkin calzone
Ingredients:
Pita Bread
Ingredients:
Use the Pizza Dough on P.39.
Filling
2 cups
finely diced pumpkin cubes
2 tsp
340N
(cooked until tender)
1 small
red onion finely chopped
2 Tbsp
oil-from sundried capsicums/
tomatoes
4 large
sundried capsicums/tomatoes
1 tsp
cumin
1/2
tsp
coriander
or
1 Tbsp
1/2
cup
fresh coriander
grated parmesan cheese
salt and pepper
Method:
SautŽ onion and pumpkin in oil. Add cumin
1 and coriander then roughly chopped sundried
capsicum or tomatoes and cheese.
Season to taste and leave to cool.
2
3
Divide dough into eight balls and roll out into
circles.
Place pumpkin mixture on half of dough, wet
edges of dough then fold over other half to
Surebake yeast
white flour
1/2
tsp
sugar
1/2
tsp
salt
220 ml
water
Method:
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
2
shape pita breads.
3
into flat oval shapes, approximately 0.5 cm thick.
4
rise for 30 Ñ 50 minutes.
5
puffs-turn, cook until golden brown.
6
fillings.
Use lightly floured work surface and hands to
Divide the dough into 8 equal portions. Make
Place on a greased tray, cover and leave to
Lightly grease heavy pan, fry each pita until it
Split and fill with your choice of hot or cold
Pita Crisps
An alternative to potato or corn chips
Ingredients:
Use the same ingredients as Pita Bread.
enclose filling. Seal edges.
Method:
4
Brush with oil and leave for 5 Ñ 10 minutes.
5
Place in oven 220¡C for 15 Ñ 20 minutes.
1
2
3
Split pita breads, cut into triangles 6cm x 4cm.
Brush with oil and bake in a pre-heated 120¡C
oven for 20 Ñ 30 minutes until crisp.
Serve with salsa or guacamole.
Garlic Pita Triangles
Ingredients:
Use the same ingredients as Pita Bread.
Method:
Spread the inside of whole split pita breads
1
with garlic or herb butter.
2
melts.
3
to soups or pasta dishes.
Heat in a preheated 180¡C oven until butter
Cut in quarters and serve as an accompaniment
40
Bake Only
tsp=teaspoon Tbsp=tablespoon
Date Loaf (Edmonds)
Earl Grey Tea Bread
Ingredients:
Ingredients:
1 cup
dates, chopped
1 cup
sultanas
1 cup
boiling water
1 cup
cold Earl Grey tea
1 tsp
baking soda
1 cup
brown sugar
1 Tbsp
butter
1 cup
brown sugar
N
200
1
egg
/2 tsp
vanilla essence
1 cup
walnuts, chopped
1
N
250
1 tsp
flour
baking powder
1
4
5
3
Soak sultanas and brown sugar in cold Earl
Grey tea for several hours, preferably overnight.
Add self raising flour, stir until well mixed.
Remove kneading blade from bread pan and
line the bottom with baking paper, cut to allow
shaft to protrude.
Cover dates with boiling water. Add baking
soda and butter, stir and then leave to soak
for one hour.
3
1
Remove kneading blade from bread pan and
line the bottom with baking paper, cut to allow
shaft to protrude.
2
Method:
2
Method:
self raising flour
4
Stir in brown sugar, egg, vanilla and walnuts.
5
Add sifted flour and baking powder, stir until
6
well mixed.
Pour the loaf mixture into the pan.
7
Place mixture into the breadpan.
Set into the
¨
and select BAKE
ONLY by pressing the select pad.
Press Timer and set for 50 minutes.
When the beep sounds on completion, test the
centre with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
6
7
8
Set into the
¨
and select BAKE
ONLY by pressing the select pad.
Press Timer and set for one hour.
When the beep sounds on completion, test the
center with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
9
41
Remove the bread pan and leave to stand for
5 minutes before removing loaf.
8
Remove the bread pan and leave to stand for
5 minutes before removing loaf.
Bake Only
tsp=teaspoon Tbsp=tablespoon
Banana Yoghurt Tea Bread
Ingredients:
N
200
Gingerbread
Ingredients:
N
N
flour
75
butter
100
sugar
2 tsp
baking powder
/2 tsp
baking soda
2 Tbsp
treacle
brown sugar
2 Tbsp
golden syrup
1
1
/2 cup
N
50
butter, melted
2
eggs
/4 cup
plain yoghurt
2
bananas, mashed
1
N
225
2 tsp
11/2 tsp
baking powder
baking soda
1
salt
/2 tsp
150 ml
1
ground ginger
1
/2 tsp
Method:
flour
1
milk
egg, beaten
Remove kneading blade from bread pan and
line the bottom with baking paper, cut to allow
Method:
shaft to protrude.
Sift flour, baking powder and baking soda.
2
Add brown sugar.
3
and mashed banana.
4
melted butter to the dry ingredients. Stir quickly
6
7
8
In a separate bowl mix together eggs, yoghurt
Add the liquid ingredients and the cooled
line the bottom with baking paper, cut to allow
until just melted.
3
and beaten egg.
4
Set into the
5
¨
and select BAKE
ONLY by pressing the select pad.
Press Timer and set for 50 minutes.
When the beep sounds on completion, test the
centre with a skewer. If additional baking is
press Timer to set a further 5 minutes.
Remove the bread pan and leave to stand for
5 minutes before removing loaf.
Warm butter, sugar, treacle and syrup together
2
Place mixture into the breadpan.
required select BAKE ONLY program again and
9
Remove kneading blade from bread pan and
shaft to protrude.
and lightly.
5
1
6
7
8
Sift dry ingredients and add together with milk
Beat thoroughly with a wooden spoon.
Place mixture into the breadpan.
Set into the
¨
and select BAKE
ONLY by pressing the select pad.
Press Timer and set for 50 minutes.
When the beep sounds on completion, test the
centre with a skewer. If additional baking is
required select BAKE ONLY program again and
press Timer to set a further 5 minutes.
9
Remove the bread pan and leave to stand for
5 minutes before removing loaf.
42
Troubleshooting
BAKING RESULTS:
Neither the
Smoke
Sides of
Bread
indicating
emitted
bread
rises
light nor
from steam
collapse
too
the display
vent.
and bottom
much.
light up.
Burning
is damp.
smell.
Please check the following:
OPERATIONAL ERRORS
Unplugged.
Ingredient spilled on heater element.
Power interruption (display 0:00 ).
Start/Stop pad was pressed after starting.
Top lid was open during operation.
Selection was wrong (DOUGH option was chosen).
Bread left in bread pan too long after baking.
Bread sliced just after baking (Steam was not
allowed to escape).
Water added after kneading flour.
MEASUREMENT ERRORS
INGREDIENT PROBLEMS
Kneading blade not installed properly in pan.
Not enough
Flour
Too much
Not enough
Yeast
Too much
No yeast
Not enough
Water
Too much
No sweetening agents
Ingredients used other than prescribed.
Old flour used.
Flour
Wrong type of flour used.
Yeast not placed in pan first, or liquids
touched yeast before kneading.
Yeast
Old yeast used.
Wrong type of yeast used.
Temperature of water was either too hot or too cold.
(Not within optimum temperature range of 20 ± 5ûC.)
43
Unleavened or not leavened enough
Collapsed
Bread
Not baked
Slices
after
doesn't
Top of
Under-
Browned and
Sides
partially /
unevenly
over-rising.
rise
bread
browned
floured sides,
brown but
completely
and is
floured.
and sticky.
center sticky
flour coated
and raw.
bottom.
enough.
sticky.
44
Display Indications for Abnormal Conditions
Reason/Cause
Condition
TEMP
The unit is hot (above 40ûC/105ûF).
appears
This may occur during repetitive use.
on
You must allow the unit to cool down
display.
before reusing.
How to reset /restart
Leave the unit as it is.
When the unit has cooled to below 40ûC/105ûF,
TEMP will disappear from the display window
and the flashing red operation light will go out.
This indicates that the unit is now ready to use.
POWER ALERT
There has been a 10-minute or
If the interruption in the power supply is
is on
less power cut. (The power plug
momentary, the operation will not be affected.
display.
has been inadvertently pulled out or
the breaker has activated.)
Or there has been a slight change in
If the power is restored within 10 minutes,
the power supplied to the machine.
the bread maker will operate again.
However, the bread may not turn out well.
is on
display.
There has been a power cut for a
Remove the dough and start again using all
certain period of time. (The length of
new ingredients.
time may differ according to the
circumstances.) (Possible causes:
power failure, unplugging of the power
cord, or a malfunctioning of household
fuse or breaker).
Not baked at all, although
Motor protection device has activated.
Check to see if the kneader mounting shaft can
the operation appears to
This only happens when the unit is
rotate.
have proceeded.
overloaded and an excessive force
is applied to the motor.
After about 30 minutes, the motor
automatically starts running again.
Yes
No
Make sure you did not use
Service will
too much or too hard/heavy
be required.
ingredients, then start again
using all new ingredients.
Motor protection device
If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is
recommended to restart with fresh ingredients.
Remedy 1
If the kneading blade is restricted by hard dough, take out the dough. The
unit will restart 30 minutes later.
Check to see if the kneader mounting shaft of the bread pan can rotate.
Remedy 2
If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.
45
Leakage of Bread Ingredients from the Bread Pan
With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft
unit with a new one.
Kneader mounting shaft
Outlet
Kneader mounting shaft unit
(Part No. ADA 29A115)
Replacement Parts
Consult your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.
Specifications
Power supply
Power consumed
Capacity
230V AC 50 Hz
550 W
max. 600N flour
min. 350N flour
Timer
Digital timer (up to 13 hours)
Protective device
Self-resetting motor protector
Dimensions (H X W X D)
approx. 37.0 X 34.0X 26.0 cm
Weight
Accessories
approx. 7.5
O.
Measuring cup, measuring spoon
46
Matsushita Electric Industrial Co., Ltd.
Web Site: http://www.panasonic.co.jp/global/
DZ50N142
0702T1112
Printed in PRC
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