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.
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.
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 ...........................................
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 ..........................................
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.
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.
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 ...
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.
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.
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 .
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 Wate
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
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.
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
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
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.
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.
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.
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.
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.
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.
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.
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.
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, light
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 m
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.
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.
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: Saut onion and pumpkin in oil.
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.
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
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).
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.
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.
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.
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