SD-206
Thank you for purchasing a Panasonic ¨ , SD-206. For your own safety and convenience, please read these instructions carefully before operating. Installation of the ¨ . 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 240V 50Hz. The ¨ has to be installed to a minimum 10-ampere (T) fuse.
Table of Contents Basic Principles when Baking with ¨ ........................3 -Basic Features ...........................................................................3 Baking Programs.........................................................................4 Parts identification .......................................................................5 Control panel-display/functions...................................................6 How to use.............................................................
Basic Principles when Baking with ¨ Basic Features Choice of bread modes BASIC. . . . . . . . . . . . . For producing loaves of bread using white or brown strong flour as the major ingredient. WHOLE WHEAT. . . . .For loaves using wholemeal strong flour as the main ingredient. MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, etc. mainly using wholemeal strong flour. FRENCH . . . . . . . . . . For loaves with crisp crust and open texture.
Baking Programs NOTE: ¥ The duration of each process is only approximate and will vary according to the ambient temperature. ¥ The following time is when the timer is not used. (The availability of the timer for the mode is indicated with a tick ( ) in the ÒtimerÓ column.) There will be keep-warm of up to 60 minutes after the baking is complete until the STOP pad ¥ is pressed, for all BAKE (loaf) modes. The keep-warm is not available for the DOUGH modes and the BAKE ONLY mode.
Parts identification Bread pan Slide in the pan to the correct position in the unit. Twist slightly anti-clockwise to remove.
Control panel-display/functions Be sure you understand the function of each pad before using the ¨. NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring during shipping. You may peel this film off and discard it. Display window All modes and indications are shown here for reference. MENU Press to select the type of bread: BASIC, WHOLE WHEAT, MULTIGRAIN, FRENCH, PIZZA or BAKE ONLY. (It is not necessary to press this pad for BASIC.
How to use 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. 2 3 Make sure that the kneading blade and The kneading blade is the kneading shaft are free of bread designed to fit loosely on the crumbs. shaft with some loose turning. Place dry yeast inside the For best results, place the yeast first, so that it is at the bottom of bread pan. all other ingredients.
Steps 7 DARK LIGHT TEMP REST RAISIN BAKE DOUGH RAPID ALERT SANDWICH L M 8 REST M on P. 3. For BASIC, it is not necessary to press this pad. MENU RAISIN BAKE DOUGH RAPID ALERT SANDWICH L See ÒChoice of bread modesÓ indicated on the right of display. refer to P.11 Ð 12 for instructions.
Steps 11 12 Beep Beep Notes The beeper will sound eight times and the indicating light will flash when the bread is baked, or the dough is completed. Promptly open the lid and remove the The bread pan will be very bread pan using oven gloves. hot. Do not place it on any plastic Press START/ STOP. surfaces. Handle carefully. The unit keeps the bread warm for 1 hour or until START/ STOP is pressed to If the bread is left in the unit, prevent condensation of the steam.
To use the timer (BAKE mode only) Follow the same steps as in pages 7-9 except step 9. For step 9, follow the instructions below. Steps Press TIMER to set the amount of time See P. 6 for further in which you want the bread to be explanation of the timer pads. ready. Time may be set for any length of time from 4 hours to 13 hours for BASIC, from 5 hours to 13 hours for WHOLE WHEAT and MULTIGRAIN, from 6 hours to 13 hours for FRENCH.
Using the DOUGH mode Follow the previous steps 1-7. Steps 8 Notes Press to select DOUGH . SELECT Dough will flash. Operation begins after the rest condition to settle the temperature of the bread pan START STOP and ingredients. Press START pad. DOUGH will stop flashing. The remaining time is displayed in hours and minutes. * There will be no mixing action after the START pad is pressed. (Time will be longer in hot temperatures).
Steps 4 5 6 TIMER Notes Press TIMER to set the required time. (Between 15 to 70 minutes.) The TIMER cannot be used to delay the start of baking. START STOP Time indication starts from 30 minutes and moves up to 1 hour 10 minutes in 1 minute increment. Press START / STOP. Follow the same steps 11-15 on P. 9 to complete baking. Note: Upon completion of baking, you may check the consistency of the baked product by piercing the centre with a skewer.
Slicing and storing the bread Cool the bread on a wire rack before slicing or storing the bread. Slicing homemade bread Storing homemade bread Homemade bread can be cut with a bread knife. After cooling the bread completely at room temperature, wrap it in a foil or a plastic bag to preserve freshness. To enjoy the taste of freshly baked homemade bread, try to consume your bread as soon as possible. For longer storage, wrap well and store in the Place the loaf on its side and cut with a sawing freezer.
Display Indications for Abnormal Conditions Reason/Cause Condition TEMP 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 red indicating light will go out. This indicates that the unit is now ready to use.
Before calling for service 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. Mode selection was wrong (DOUGH mode was chosen).
Unleavened or not leavened enough Collapsed Bread after doesn't over-rising. rise Not baked. Slices unevenly Top of Under- Browned and Sides bread browned floured sides, brown but floured. and sticky. center sticky flour coated and raw. bottom. and is sticky. enough.
Ingredients Since the bread program on your Automatic ¨ is completely computerised, the success of your loaf depends on the quantity and quality of the ingredients Flour: Wheat flour provides the bulk and structure of bread. Flour is classified into two types, strong flours which are milled from hard wheat and weak flours which are milled from soft wheat.
Ingredients Milk and milk products: Yeast: Their main purposes are: Yeast is a living organism, a ¥ They enhance flavour. microscopic plant which works as ¥ They increase the nutritional value a leavening agent in bread baking. of bread. ¥ Milk solids include protein, lactose (milk sugar), and minerals. Most recipes call for the use of milk powder. NEVER use fresh milk on the overnight program. Otherwise it may sour during the rest time, spoiling the final flavour.
Other Ingredients Used for Flavoured Loaves Egg: Vitamin C (Bread Improver): These are sometimes added to Vitamin C is a Òbread improverÓ nutritionally enrich the dough, they i.e. it helps improve the volume of also improve the keeping properties the loaf. We recommend adding and colour of the baked product. 1 /2 ~ 1 tsp vitamin C powder to certain loaves to improve the rise. Fruits: Dried fruits are used in some of the Nuts: following recipes.
Tips for baking wholewheat & multigrain breads The result of breads, such as whole wheat breads 1. Use vitamin C bread improver. and multigrain breads, are affected greatly by the and/ or quality of ingredients, especially the flour. The flour 2. At least 150Nof the flour should be white bread quality is affected by the keeping methods, the temperature, humidity, etc. Another important factor flour, rather then whole wheat flour.
Basic tsp=teaspoon Tbsp=tablespoon Basic White Hot & Spicy Loaf Large Medium 1 1 Small Large 1 Dry yeast 1 /2 tsp 1 /4 tsp 1 /4 tsp Bread flour 500N 420N 300N Salt 2 tsp 1 tsp Dry milk 11/2 Tbsp 2 tsp Butter 23N 15N 15N Sugar 1 Tbsp 21/2 tsp 21/2 tsp Water 400 mR 350 mR 210 mR 1 tsp 1 tsp Small Dry yeast 11/2 tsp 11/4 tsp 11/4 tsp Bread flour 500N 420N 300N 1 tsp Salt 2 tsp 1 tsp 1 tsp 2 tsp Dry milk 11/2 Tbsp 2 tsp 2 tsp Butter 23N 15N 15N Sugar
Basic tsp=teaspoon Tbsp=tablespoon Rosemary & Pinenut Loaf Dry yeast Bread flour Salt Dry milk Butter Sugar Pinenuts Rosemary Water Bread improver, optional Potato Loaf Dry yeast Bread flour Salt Dry milk Butter Sugar Dehydrated potato flakes Water Bread improver, optional Large 11/2 tsp Medium 11/4 tsp Small 11/4 tsp 500N 2 tsp 11/2 Tbsp 23N 1 Tbsp 3 Tbsp 2 Tbsp 400 mR 420N 1 tsp 2 tsp 15N 21/2 tsp 2 Tbsp 1 Tbsp 350 mR 300N 1 tsp 2 tsp 15N 21/2 tsp 1 Tbsp 2 tsp 210 mR 1 tsp 1 tsp 1/2 tsp Dry
Basic tsp=teaspoon Tbsp=tablespoon Pumpkin Loaf Large 1 Orange Sunflower Loaf Medium 1 Small Large 1 Dry yeast 1 /2 tsp 1 /4 tsp 1 /4 tsp Bread flour 500N 420N 300N Salt 2 tsp 1 tsp Dry milk 11/2 Tbsp 2 tsp Butter 23N 15N 15N Sugar 1 Tbsp 21/2 tsp Mashed pumpkin 1 All spice Medium Small Dry yeast 11/2 tsp 11/4 tsp 11/4 tsp Bread flour 500N 420N 300N 1 tsp Salt 2 tsp 1 tsp 1 tsp 2 tsp Dry milk 11/2 Tbsp 2 tsp 2 tsp Butter 23N 15N 15N 21/2 tsp Sugar 1 Tb
Basic Basic Raisin Beep Recipes tsp=teaspoon Tbsp=tablespoon ingredinents with * should be added on the beep.
Basic tsp=teaspoon Tbsp=tablespoon Sundried Tomato & Basil Loaf Large Dry yeast Bread flour Dry milk Sugar Olive oile Chopped sundried tomato* Dried basil Water Bread improver, optional 1 Medium 1 Small 1 1 /2 tsp 500N 11/2 Tbsp 1 Tbsp 1 Tbsp 1 /4 tsp 420N 2 tsp 21/2 tsp 2 tsp 1 /4 tsp 300N 2 tsp 21/2 tsp 1 tsp *1/4 cup 1 Tbsp 400 mR *2 Tbsp 2 tsp 350 mR *1 Tbsp 1 tsp 210 mR 1 tsp 1 tsp 1 /2 tsp Pistachio Loaf Large Dry yeast Bread flour Salt Dry milk Butter Sugar Pistachios, chopped* Water B
Basic tsp=teaspoon Tbsp=tablespoon Sweet Breads Banana Pecan Loaf Large Mango & Macadamia Bread Medium Small Large Medium Small Dry yeast 11/2 tsp 11/4 tsp 11/4 tsp Dry yeast 11/2 tsp 11/4 tsp 11/4 tsp Bread flour 500N 420N 300N Bread flour 500N 420N 300N Salt 2 tsp 1 tsp 1 tsp Salt 2 tsp 1 tsp 1 tsp Dry milk 11/2 Tbsp 2 tsp 2 tsp Dry milk 11/2 Tbsp 2 tsp 2 tsp Butter 23N 15N 15N Butter 23N 15N 15N Sugar 1 Tbsp 21/2 tsp 21/2 tsp Dried chopped Pecans* *1/3
Whole wheat tsp=teaspoon Tbsp=tablespoon Basic Wholemeal Sesame & Bran Loaf Large Medium 1 Dry yeast 1 /2 tsp Whole wheat flour 400 1 1 /4 tsp Bread flour N 100N N 100N Salt 2 tsp 1 tsp Dry milk 11/2 Tbsp 2 tsp Butter 23 15 Sugar 1 Tbsp 21/2 tsp Water 400 m 320 N N R Small 1 1 /4 tsp N 60N R 1 tsp 400 11/4 tsp Salt 2 tsp 1 tsp 1 tsp 2 tsp Dry milk 11/2 Tbsp 2 tsp 2 tsp 15 Butter 23 15 15 21/2 tsp Sugar 1 Tbsp 21/2 tsp 21/2 tsp Unprocessed bran 1 /4
Whole wheat tsp=teaspoon Tbsp=tablespoon Orange Poppyseed Loaf Large Cheese & Chive Loaf Medium Small Large Medium Small Dry yeast 11/2 tsp 11/4 tsp 11/4 tsp Dry yeast 11/2 tsp 11/4 tsp 11/4 tsp Whole wheat flour 400N 320N 240N Whole wheat flour 400N 320N 240N Bread flour 100N 100N 60N Bread flour 100N 100N 60N Salt 2 tsp 1 tsp 1 tsp Salt 2 tsp 1 tsp 1 tsp Dry milk 11/2 Tbsp 2 tsp 2 tsp Dry milk 11/2 Tbsp 2 tsp 2 tsp Butter 23N 15N 15N Butter 23N 15N 15
Whole wheat tsp=teaspoon Tbsp=tablespoon Whole Wheat Raisin Beep Recipes ingredinents with * should be added on the beep.
Multigrain tsp=teaspoon Tbsp=tablespoon Basic Multigrain Loaf Linseed & Soy Loaf Dry yeast 11/4 tsp Dry yeast 11/2 tsp Bread flour 100N Bread flour 100N Whole wheat flour 350N Whole wheat flour 400N Salt 2 tsp Salt 2 tsp Dry milk 11/2 Tbsp Dry milk 11/2 Tbsp Butter 23N Butter 23N Sugar 1 Tbsp Sugar 1 Tbsp Multigrain cereals 1 Linseeds 1 Water 350 mR Soy grits 1 Bread improver, optional 1 tsp Water 400 mR Bread improver, optional 1 tsp /4 cup (approx.
Multigrain tsp=teaspoon Tbsp=tablespoon Bran Loaf Oat Groat & Thyme Loaf Dry yeast 11/2 tsp Bread flour Whole wheat flour Dry yeast 11/2 tsp 100 Bread flour 100 350 Whole wheat flour 400 Salt 2 tsp Salt 2 tsp Dry milk 11/2 Tbsp Dry milk 11/2 Tbsp Butter 23 N Butter 23 Sugar 1 Tbsp Sugar 1 Tbsp Unprocessed bran 1 Organic oat groats 1 Water 400 m Thyme 1 Tbsp Bread improver, optional 1 tsp Water 400 m Bread improver, optional 1 tsp N N /4 cup R Oatmeal & Sultana
French tsp=teaspoon Tbsp=tablespoon French Bread Tarragon & Thyme Loaf Dry yeast 11/2 tsp Bread flour Salt Butter 5 Water 300 m Bread improver, optional 1 tsp Dry yeast 11/2 tsp 500 Bread flour 500 1 tsp Salt 1 tsp Butter 5 Tarragon 1 Tbsp Thyme 1 Tbsp Water 300 m Bread improver, optional 1 tsp N N R N N R Bread Mixes tsp=teaspoon Tbsp=tablespoon When baking with bread mixes, the following formulas should be followed.
Dough Dinner Rolls (Use BASIC DOUGH Mode) 5 Ingredients: Makes 18 2 tsp dry yeast 400N bread flour 13/4 Tbsp sugar 2 tsp salt 3 Tbsp dry milk powder 45N butter 350 mR water 1/2 bread improver, optional tsp Roll each cone into a wedge shape, approximately 1/2 cm thick, using a rolling pin.
Dough Croissants (Use BASIC DOUGH Mode) Fold the 6 remaining third on top. Seal edges. Ingredients: Makes 18 2 tsp 475N 1/4 cup 3 Tbsp 2 tsp 30N 350 mR 1 tsp dry yeast bread flour sugar dry milk salt butter water bread improver, optional Rest the dough in the refrigerator for 20 to 30 minutes. Place the dough at 7 right angles to the previous position in #5. Roll out into 30 cm square. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Roll and fold twice more.
Dough Brioche Chicken Buns (Use BASIC DOUGH Mode) (Use BASIC DOUGH Mode) Use the Dinner Roll Dough ingredients for Ingredients: Makes 12 chicken buns.
Dough Sweet Rolls Finger Buns (Use BASIC DOUGH Mode) (Use BASIC RAISIN DOUGH Mode) Ingredients: Makes 1 large Ingredients: Makes 12 2 tsp dry yeast 400N 2 tsp dry yeast plain flour 125N 450N plain flour butter 1/4 cup milk powder 1 Tbsp sugar 1/2 tsp salt 1/2 mixed spice 1/3 cup sugar grated lemon rind 50N butter 1/2 cup sultanas* 1 egg, beaten for brushing on top 3/4 cup water Filling: 60N butter, extra 1 egg, beaten for brushing on top 1/4 brown sugar Icing: 1
Dough Hot Cross Buns Pull-a-Part Bread (Use BASIC RAISIN DOUGH Mode) (Use BASIC RAISIN DOUGH Mode) Ingredients: Makes 12 Ingredients: Makes 2 2 tsp dry yeast 2 tsp dry yeast 475N bread flour 500N bread flour 3 Tbsp milk powder 1 Tbsp sugar 13/4 Tbsp sugar 2 tsp salt 2 tsp salt 11/2 Tbsp dry milk 2 tsp cinnamon 23N butter 2 tsp mixed spice 360 mR water 1 cup mixed dried fruit* 1/2 tsp bread improver, optional 45N butter 350 mR water 1/2 cup sun-dried tomatoes* 1
Dough Pizza Focaccia (Use PIZZA DOUGH Mode) (Use PIZZA DOUGH Mode) Ingredients: Makes 6 small or 2 large Ingredients: Makes 1 large 1 tsp dry yeast 2 tsp dry yeast 475N bread flour 475N bread flour 1 milk powder 2 Tbsp milk powder 13/4 Tbsp sugar 2 Tbsp sugar 1 tsp salt 2 tsp salt 20N butter 2 Tbsp olive oil 350 mR water 330 mR water 1 tsp bread improver, optional 2/3 cup tomato paste, for brushing on top Topping: 3 cups Mozzarella cheese, for sprinkling on top 1/4 M
Dough Pepperoni Bread Stick French Bread (Use FRENCH DOUGH Mode) (Use FRENCH DOUGH Mode) Ingredients: Makes 2 Ingredients: Makes 2 1 tsp dry yeast 2 tsp dry yeast 400N bread flour 475N bread flour 1 tsp salt 21/2 Tbsp gluten flour 5N butter 2 tsp sugar 300 mR water 2 tsp salt 1/2 bread improver, optional 10N butter 350 mR water tsp 1 egg, beaten for brushing on top Filling: pepperoni/cabanossi, 1 chopped 1 egg white, beaten for brushing on top Poppy seeds for sprinkling
Dough Malt Bread Whole Wheat Raisin Rolls (Use WHOLE WHEAT RAISIN DOUGH Mode) (Use WHOLE WHEAT RAISIN DOUGH Mode) Ingredients: makes 1 large Ingredients: Makes 16 2 tsp dry yeast 11/4 tsp dry yeast 450N plain wholemeal flour 400N wholemeal bread flour 50N bread flour 2 tsp salt 2 tsp ground cinnamon 11/3 Tbsp milk powder 1 tsp milk powder 20N butter 1 tsp sugar 1/4 cup +1 tsp gluten flour 30N raisins* 1/3 cup raisins* 1 Tbsp butter 1 Tbsp cinnamon 1 Tbsp treacle 370
Dough Braided bread Multigrain buns (Use MULTIGRAIN DOUGH mode) (Use MULTIGRAIN DOUGH mode) Ingredients: Makes 2 Ingredients: Makes 12 11/4 tsp dry yeast 1 tsp 475 bread flour 390 wholemeal flour 2 tsp salt 1 gluten flour 13/4 Tbsp milk powder 2 tsp salt 20 N butter 13/4 Tbsp milk powder 21/2 Tbs sugar 15 N butter 1 five flakes 1 Tbsp sugar 350 m water 2 Tbsp unprocessed bran 1 bread improver, optional 350 m water 1 bread improver, optional N /2 cup R /2 tsp
Bake only Fruit & Walnut Cake Butter Cake N N 150 cake flour 150 whole wheat flour 1 baking powder 1 baking powder 1 /2 cup sugar 3 60 N butter 90 butter 1 egg 2 egg 1 milk 1 milk 1 tsp vanilla essence 1 cinnamon 1 nutmeg 1 raisins 1 sultanas 1 walnuts, chopped /2 tsp /3 cup /2 tsp /4 cup N /3 cup /2 tsp /2 tsp /2 cup /2 cup /2 cup Cooking Time: 40 minutes Cooking Time: 50 minutes Chocolate Cake Raisin & Cinnamon Cake N brown sugar N 150 cake flour 150 c
DZ50R139 M0898-10998 Printed in Japan
