SD-250
Thank you for purchasing a Panasonic ¨ , SD-250. 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 230V 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 high grade 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. To remove Kneading blade Handle Lid Kneader mounting shaft Control panel Body Accessories Measuring spoon Use to measure sugar, salt, etc. Tablespoon (approx. 15 mR) Teaspoon (approx. 5 mR) Cord Plug Measuring cup Use to measure liquids.
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 XL L 8 REST L on P. 3. For BASIC, it is not necessary to press this pad. MENU RAISIN BAKE DOUGH RAPID ALERT SANDWICH XL 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 bread pan using oven gloves. Press START/ STOP. The bread pan will be very hot. Do not place it on any plastic 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 30 to 90 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 30 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). 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, 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 enough. sticky.
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.
The Role of Ingredients in Bread Baking Liquids: Yeast: Liquids are important in bread baking, Yeast is a form of plant life Ð it will a small change in the quantity may affect grow and multiply when the the height and the texture of the bread. conditions are favourable. , Liquid is needed to form the bread s In bread baking the yeast ferments gluten framework. the sugar and forms a gas (carbon dioxide).
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. and colour of the baked product. You do not need to add this when using Surebake yeast as it already Fruits: Dried fruits are used in some of the following recipes. Total weight of includes vitamin C.
Differences in Baking Results Baking results differ according to several factors including: the environmental conditions, electricity fluctuation, choice of ingredients and their quantity and quality. To avoid poor baking results, the following should be remembered. 1. Temperature Temperature is an important factor in bread baking. The temperature of the room and the ingredients can effect the final result. ° Best results are abtained at a room temperature of 20 C, using room temperature ingredients. 2.
Basic Recipes tsp=teaspoon Tbsp=tablespoon White Bread Cornmeal Bread Extra Large Large 3 tsp Medium Large Medium 3 tsp White flour 600 450 Sugar 2 tsp 1 tsp Salt 1 tsp 1 tsp 1 tsp 60 50 40 Butter 2 Tbsp 2 Tbsp 1 Tbsp Golden syrup 1 Tbsp 1 Tbsp 1 Tbsp Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Olive oil 2 Tbsp 2 Tbsp 1 Tbsp Water 400 m Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Salt 1 tsp 1 tsp 1 tsp Water 400 m N R 2 tsp Extra Large Surebake yeast N R 320 m Surebake
Whole Wheat tsp=teaspoon Tbsp=tablespoon 50% Wholemeal Bread Coconut Bread Extra Large Large Extra Large Medium Large Medium Surebake yeast 3 tsp Surebake yeast 3 tsp White flour 550 400 350 Wholemeal flour 300 Shredded coconut 11/2 cup 1 cup 1 White flour N 300N Sugar 2 tsp 1 tsp 1 tsp Treacle 2 Tbsp 1 Tbsp 1 Tbsp Salt 1 tsp 1 tsp 1 tsp Milk powder 3 Tbsp 2 Tbsp 1 Tbsp Butter 2 Tbsp 2 Tbsp 1 Tbsp Butter 2 Tbsp 2 Tbsp 1 Tbsp Salt 1 tsp 1 tsp 1 tsp Water 4
Basic Raisin tsp=teaspoon Tbsp=tablespoon Ingredients in italics may be added later when the beeper sounds. This prevents the ingredients from being crushed and also produces a better loaf.
Whole Wheat Raisin French tsp=teaspoon Tbsp=tablespoon French Bread (one size only) Wholemeal Raisin Bread Surebake yeast Wholemeal flour White flour Cinnamon Treacle Butter Milk powder Salt Water Raisins Extra Large Large 3 tsp 300N 300N 3 tsp 2 Tbsp 2 Tbsp 3 Tbsp 1 tsp 420 mR 3 tsp 225N 225N 2 tsp 1 Tbsp 2 Tbsp 2 Tbsp 1 tsp 340 mR 1 cup 1 cup Medium 2 tsp 175N 175N 2 tsp 1 Tbsp 1 Tbsp 1 Tbsp 1 tsp 280 mR 1/2 Surebake yeast White flour Butter Salt Water cup Wholemeal Date & Nut Bread Surebak
Multigrain tsp=teaspoon Tbsp=tablespoon Kibbled Wheat & Pumpkin Kernel Bread Soy & Linseed Bread Surebake yeast White flour Wholemeal flour Kibbled wheat Pumpkin seeds Sugar Salt Butter Milk powder Water Surebake yeast White flour Wholemeal flour Soy flour Ground linseed Sugar Salt Butter Milk powder Water 3 tsp 350N 150N 50N 50N 2 tsp 1 tsp 2 Tbsp 2 Tbsp 360 mR 3 tsp 300N 100N 50N 50N 2 tsp 1 tsp 2 Tbsp 2 Tbsp 360 mR Mixed Grain Bread Banana Muesli Bread Surebake yeast White flour Wholemeal flour
Basic Dough tsp=teaspoon Tbsp=tablespoon Dinner Rolls 5 Ingredients: 3 tsp N 450 1 1 /2 tsp the wedge loosely sugar salt milk powder 4 Tbsp butter 1 end. white flour 3 Tbsp R towards the narrower Surebake yeast 1 tsp 230 m Starting with the wide end, roll up water egg, beaten poppy or sesame seeds 6 Place seam side down on a greased oven tray. Method: 1 2 Make dough according to instructions on P.7---9.
Basic Dough Croissants Fold the 6on top.remaining third Seal edges. Ingredients: 3 tsp 450N 2 Tbsp 3 Tbsp 1 tsp 50N 240 mR surebake yeast bread flour sugar milk powder salt butter water 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.
Basic Dough tsp=teaspoon Tbsp=tablespoon Doughnuts 1 Bagels Ingredients: Use Dinner Rolls dough recipe on page 26. 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. R Cover with a plastic wrap and leave to 230 m rise for 20 minutes.
Basic Dough tsp=teaspoon Tbsp=tablespoon Swedish Tea Ring 9 Ingredients: 3 tsp 450N white flour sugar 4 Tbsp butter 3 Tbsp milk powder 1 tsp salt 230 mR 10 Surebake yeast 4 Tbsp water Method: Make dough according to instructions on 1 P.7---9. 2 (50 Roll or pat the dough into a rectangle × 30 cm). 2 tsp melted butter 2 tsp cinnamon 1/2 cup 1 butter. 4 over butter. 5 side.
Basic Dough tsp=teaspoon Tbsp=tablespoon Brioche Fruit Braid Use plain white dough as in Dinner Rolls on page 26 or sweet white dough as in Swedish Tea Ring on page 29. Ingredients: 3 tsp 420N 3 Tbsp 100N 1 tsp 3 70 mR After dough is completed, roll out into a 1 rectangle (50 30 cm). Lift this rectangle onto a greased tray. 2 Lightly mark the rectangle in thirds.
Basic Dough tsp=teaspoon Tbsp=tablespoon Savoury Pull Apart Light Wholemeal Rolls Ingredients: 3 tsp 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 mR 1 450N 250 mR egg, beaten Method: Method: 2 Make dough according to instructions on P.7---9. P.7---9. 2 as you would for bread rolls and then squeeze cake tin.
Basic Dough Basic Raisin Dough Ingredients in italics may be added later when the beeper sounds. tsp=teaspoon Tbsp=tablespoon This prevents the ingredients from being crushed and also produces a better loaf.
Basic Raisin Dough tsp=teaspoon Tbsp=tablespoon Hot Cross Buns Boston Bun Ingredients: 3 tsp 450N Ingredients: Surebake yeast 3 tsp 450N white flour brown sugar 2 tsp sugar 6 Tbsp butter 4 Tbsp butter 2 Tbsp milk powder 3 Tbsp milk powder salt 1 tsp salt tsp 3 tsp allspice 1 Tbsp orange rind 1 egg 200 mR 3/4 cup 260 mR 3/4 Make dough according to instructions on P.7---9. 2 plastic wrap and leave to rise for 20 ---30 minutes. Shape into 10 or 12 buns depending on the P.
Basic Raisin Dough tsp=teaspoon Tbsp=tablespoon Panettone (Italian Christmas Bread) Sundried Tomato & Basil Rolls Ingredients: 3 tsp 450N Ingredients: 3 tsp Surebake yeast 450N flour salt 1 tsp salt 1 tsp sugar 3 Tbsp sugar 1 Tbsp olive oil 3 Tbsp milk powder 2 Tbsp freshly chopped basil 2 Tbsp grated parmesan cheese 1/4 cup 50N 1 1/2 water 3 1/4 cup 1/4 cup 2 Tbsp crushed aniseed water sultanas mixed peel pinenuts or chopped almonds grated rind lemon Make dough according to
Whole Wheat Dough tsp=teaspoon Tbsp=tablespoon Crusty Wholemeal Rolls Malted Oatbran Rolls Ingredients: 3 tsp 450N Ingredients: 3 tsp Surebake yeast 450N wholemeal flour 2 Tbsp gluten flour 3 Tbsp kibbled wheat 3 Tbsp 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 mR 1 300 mR 1 water egg, lightly beaten water egg, ligh
Whole Wheat Raisin Dough tsp=teaspoon Tbsp=tablespoon Pumpkin & Walnut Wholemeal Rolls Wholemeal Raisin Rolls Ingredients: 3 tsp 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 Allspice 1/2 Cup 220 mR 1/2 Cup *100 mR water chooped walnuts 1/2
Multigrain Dough tsp=teaspoon Tbsp=tablespoon Sunflower & Kibblewheat Rolls Multigrain Buns with a Filling Ingredients: 3 tsp 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 mR 1 330 mR wate
Pizza Dough French Dough tsp=teaspoon Tbsp=tablespoon French Loaf or Baguettes Pizza Ingredients: Ingredients: 2 tsp 450N 3 tsp Surebake yeast 450N white flour Surebake yeast white flour 1 tsp butter 1 tsp sugar 1 tsp salt 5 Tbsp oil water 1 tsp salt 250 mR 230 mR 2 Tbsp 1/2 tsp water water salt Method: Method: Make dough according to instructions on 1 P.7---9. 2 let rest for 15 minutes. 3 and roll into long rolls (baguettes). 4 about 1 hour or until doubled in size.
Pizza Dough tsp=teaspoon Tbsp=tablespoon Pumpkin calzone Pita Bread Ingredients: Ingredients: Use the Pizza Dough on P.38. FILLING 2 cups 2 tsp 340N finely diced pumpkin cubes (cooked until tender) 1 small red onion finely chopped 2 Tbsp oil-from sundried capsicums/ sundried capsicums/tomatoes 1 tsp cumin 1/2 tsp 1/2 cup coriander fresh coriander grated parmesan cheese salt and pepper Method: Saut onion and pumpkin in oil.
Bake Only tsp=teaspoon Tbsp=tablespoon Date Loaf (Edmonds) Earl Grey Tea Bread Ingredients: 1/2 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 1 egg tsp 1 cup 250N 1 tsp 200N Method: vanilla essence walnuts (chopped) flour 1 baking powder 2 Method: 1 Remove kneading blade from bread pan and 3 line the bottom with baking paper, cut to allow shaft to protrude
Bake Only tsp=teaspoon Tbsp=tablespoon Banana Yoghurt Tea Bread Gingerbread Ingredients: N 200 Ingredients: N N flour 75 butter 2 tsp baking powder 100 sugar /2 tsp baking soda 2 Tbsp treacle /2 cup brown sugar N 2 Tbsp golden syrup 50 butter, melted 2 eggs 1 1 1 /4 cup 2 N 225 2 tsp plain yoghurt 1 1/2 tsp bananas, mashed 1 /2 tsp 1 1 ground ginger baking powder baking soda /2 tsp salt R milk 150 m Method: flour 1 egg, beaten Remove kneading blade from bre
Problems and causes when baking bread on Dough modes Problem Shape Causes ( Poor volume Measurement errors Too much volume ) too much salt too little liquid too little sugar too little yeast Crust Wrong type of flour used Oven too hot Measurement errors (Over risen ) too much liquid too much sugar too much yeast Too much liquid Wrong type of flour used Old flour used Improper shaping or rising Split or burst Under risen crust Insufficient water Oven too hot Uneven heat in oven Measurement errors
DZ50N132 M0998-0 Printed in Japan
