Хлебопечка панасоник sd 257 инструкция pdf

• Page 1
  OPERATING INSTRUCTIONS AND RECIPES (Household Use) SD-257 Model No. Thank you for purchasing this Panasonic product.  Please read these instructions carefully before using this product and save this manual for future use.  This product is intended for household use only.

• Page 2: Table Of Contents

  ·········································20 2. Do not attempt to repair the breadmaker. Consult italian ··········································20 a Panasonic dealer and have it serviced by an brioche ·······································21 authorised technician. sandwich ····································21 3. Do not immerse the unit, power cord, or plug in Gluten Free Recipes ··············22…

• Page 3: List Of Bread Types And Baking Options

  List of Bread Types and Baking Options  Function Availability and Time Required •Time required for each process will differ according to room temperature. Options Processes Baking Bread type REST KNEAD RISE BAKE Total Size Crust Timer option 25 min– 1 hr 50 min–…

• Page 4: Accessories/Parts Identification

  Accessories/Parts Identification Main Unit Raisin nut dispenser The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the ‘BAKE RAISIN’ or ‘RAISIN DOUGH’ mode. Turn to P.11 for ingredients which Raisin nut may be placed in the raisin nut dispenser flap dispenser.

• Page 5
  Control Panel  Operation status • REST: Displayed during the initial stage or with timer operation when the temperature of the bread pan and ingredients is being regulated before kneading • POWER ALERT: displayed when there has been an interruption in the power supply •…

• Page 6: Bread-Making Ingredients

  Bread-making Ingredients Water Flour  Use normal tap water.  Use tepid water if using ‘RAPID’, ‘rye’ or Main ingredient of bread. The protein ‘gluten free’ settings in a cold room. in flour forms gluten during kneading.  Use chilled water if using ‘rye’, ‘french’ or Gluten provides structure and texture ‘brioche’…

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  Main Flours Used in Bread Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.

• Page 8: Baking Bread [Bake]

  Baking Bread Turn to P.15-21 for bread recipes Place the ingredients in the bread pan Kneading blade Remove the bread pan Place the measured and set the kneading ingredients in the bread blade 1 Twist the bread 1 Place the dry yeast at pan anti- the bottom (so that it clockwise and lift…

• Page 9
  Set the program and start Remove the bread Select a bread type Press Stop pad and remove bread when machine beeps 8 times Press Option pad to choose a baking option  The flashing start/stop light will go off. Remove the bread immediately, Oven …

• Page 10: Making Dough [Dough]

  Making Dough Turn to P.24-32 for dough recipes  To cancel/stop once started (hold for more than 1 second) 1 Put the kneading blade into the bread pan. Preparation 2 Place the ingredients in the bread pan in the order listed in the recipe. (P.8) 3 Set the bread pan into the main unit, and plug the machine into the socket.

• Page 11: When Adding Extra Ingredients

  When adding extra ingredients… (Select when baking bread) ‘BAKE RAISIN ’ will be displayed (Select when making dough) ‘DOUGH RAISIN ’ will be displayed 1 Put the kneading blade into the bread pan. Preparation 2 Place the ingredients in the bread pan in the order listed in the recipe. (P.8) 3 Set the bread pan into the main unit, and plug the machine into the socket.

• Page 12: Baking Brioche

  Baking Brioche Yeast ⁄ Strong White Flour 400 g (14 oz) Salt 1 tsp Sugar ⁄ tbsp Butter (Cut into 2 cm cubes and 120 g (4 oz) keep in fridge) Water 170 ml Eggs, medium 2 (approx. 100 g) 1 Put the kneading blade into the bread pan.

• Page 13
  [When making rich butter flavored brioche or adding extra ingredients…] Yeast ⁄ Strong White Flour 400 g (14 oz) Salt 1 tsp Sugar ⁄ tbsp Butter (Cut into 2 cm cubes and 50 g (2 oz) keep in fridge) Water 170 ml Eggs, medium 2 (approx.

• Page 14: Baking Cakes

  Baking Cakes Turn to P.33 for cake recipes  To cancel/stop once started (hold for more than 1 second) • Remove the kneading 2 3,4 blade 1 Prepare the ingredients according to the recipe. Preparation 2 Line the bread pan with parchment paper or loaf tin liners and pour in the mixed ingredients.

• Page 15: Bread Recipes

  Bread Recipes Customer who lives in Australia • Use the recipes from the amount in the table described as ‘OZ’. • To raise bread, use strong high protein flour (Bread flour or Bakers flour). • Bread improver contain Vitamin C, and there is an effect to improve volume of bread. Please add it at the time of the recipe which using a lot of whole wheat flour.

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  Garlic Herb Bread ‘Basic’-‘Bake’ (4hr) (OZ) (NZ) Dry yeast ⁄ ⁄ ⁄ Surebake yeast 2 tsp ⁄ 3 tsp Bread flour White flour 420 g 520 g 620 g 350 g 450 g 600 g Salt 1 tsp 2 tsp 2 tsp Salt 1 tsp…
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  Curry & Onion Loaf Coconut Bread ‘Basic’-‘Bake’ (4hr) ‘Basic’-‘Bake’ (4hr) (OZ) (NZ) Dry yeast ⁄ ⁄ ⁄ Surebake yeast 2 tsp ⁄ 3 tsp Bread flour 420 g 520 g 620 g White flour 350 g 400 g 550 g Salt 1 tsp 2 tsp…

• Page 18: Whole Wheat

  [whole wheat] Wholemeal Loaf 75% Wholemeal Loaf 100% ‘Whole Wheat’-‘Bake’ (5hr) ‘Whole Wheat’-‘Bake’ (5hr) (wholemeal flour) (OZ) (NZ) : Timer can be used for recipes with this Dry yeast ⁄ ⁄ ⁄ Surebake yeast 2 tsp 3 tsp 3 tsp symbol (5-13 hours) Whole wheat flour Wholemeal flour…

• Page 19
  Sesame & Bran Loaf ‘Whole Wheat’-‘Bake’ (5hr) (OZ) (NZ) Dry yeast ⁄ ⁄ ⁄ Surebake yeast 2 tsp 3 tsp 3 tsp Whole wheat flour 300 g 370 g 450 g Wholemeal flour 250 g 330 g 450 g Bread flour 100 g 125 g 150 g…

• Page 20: Rye

  [rye] Rye 100% ‘Rye’-‘Bake’ (3hr 30min) (rye flour and spelt flour) (OZ) (NZ)  Remember to use the rye Dry yeast ⁄ Surebake yeast ⁄ kneading blade for all these recipes. Rye flour Rye flour 500 g 500 g  The Raisin nut dispenser does Sugar 2 tsp Sugar…

• Page 21: Brioche

  Sundried Tomato and Parmesan ‘Italian’-‘Bake’ (4hr 30min) (OZ) (NZ) Dry yeast 1 tsp Surebake yeast 2 tsp Bread flour 400 g White flour 400 g Sugar 1 tsp Sugar 1 tsp Salt ⁄ Salt ⁄ Parmesan Cheese, grated 50 g Parmesan Cheese, grated 50 g Sundried Tomatoes in Oil, chopped…

• Page 22: Gluten Free Recipes

  Gluten Free Recipes [basic] Before making gluten free bread [gluten free] (gluten free bread mix / wheat free bread mix)  Consult your doctor and follow the guidelines below! : Timer cannot be used If you make gluten free bread as part of dietary therapy, it is important that you avoid cross-contamination with flour that does contain gluten.

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  Gluten free bread on Basic program Important Notes: ‘Basic’-‘Bake Rapid’-‘XL’ Size-‘Dark’ Crust (2hr) 1. Do not leave gluten free bread in (OZ) (NZ) for keep warm. Remove bread from Machine when baking is complete. Yeasted plain gluten free loaf 2. Always assist kneading 5–10 mins Water 430–450 ml into kneading process.

• Page 24: Dough Recipes

  Dough Recipes Rolls  Select one of the following recipes and follow the method below. Shape dough. Place onto a greased baking tray and allow to prove [basic] until doubled in size. [whole wheat] [rye] [french] [pizza] The Dough setting mixes and gives the dough it’s first rising before you shape and bake it in your conventional oven.

• Page 25
  Place the dough at right angles to the previous Croissants position in the step 4. Roll out into 30 cm square. ‘Basic’-‘Dough’ (2hr 20min) Fold into thirds. Wrap and place into refrigerator for (OZ) 20 to 30 minutes. Dry yeast 2 tsp Roll and fold twice more.
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  Hot Cross Buns Olive & Rosemary Rolls ‘Basic’-‘Dough Raisin’ (2hr 20min) ‘Basic’-‘Dough Raisin’ (2hr 20min) (OZ) (OZ) Dry yeast 2 tsp Dry yeast 2 tsp Bread flour 475 g Bread flour 450 g Salt 2 tsp Salt 1 tsp Dry milk 3 tbsp Dry milk 2 tbsp…
• Page 27
  Swedish Tea Ring Sundried Tomato & Basil Rolls ‘Basic’-‘Dough’ (2hr 20min) ‘Basic’-‘Dough Raisin’ (2hr 20min) (OZ) (OZ) Dry yeast 2 tsp Dry yeast 2 tsp Bread flour Bread flour 450 g 450 g Salt 1 tsp Salt 1 tsp Dry milk 3 tbsp Sugar 1 tsp…
• Page 28
  Dough for Tear & Share Bread Pepperoni Tear & Share Bread ‘Basic’-‘Dough’ (2hr 20min) (OZ) (NZ) (OZ) Dough for Tear & Share Bread One batch (on the left) Dry yeast 2 tsp Tomato puree or sun dried tom puree 4 tbsp Bread flour 550 g Pepperoni, chopped…
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  Bagels Whole Wheat Raisin Rolls ‘Basic’-‘Dough’ (2hr 20min) ‘Whole Wheat’-‘Dough Raisin’ (3hr 15min) (OZ) (OZ) Dry yeast 2 tsp Dry yeast ⁄ Bread flour Bread flour 450 g 200 g Salt 1 tsp Whole wheat flour 200 g Dry milk 2 tbsp Salt 2 tsp…
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  Malted Oatbran Rolls Sunflower & Kibblewheat Rolls ‘Whole Wheat’-‘Dough’ (3hr 15min) ‘Whole Wheat’-‘Dough’ (3hr 15min) (OZ) (OZ) Dry yeast 2 tsp Dry yeast 2 tsp Whole wheat flour 450 g Bread flour 225 g Gluten flour ⁄ Whole wheat flour 225 g Salt 2 tsp…
• Page 31
  Rye & White Rolls French Bread Stage 1 Culture : ‘Pizza’-‘Dough’ (45min) ‘French’-‘Dough’ (3hr 35min) (OZ) (OZ) Dry yeast 1 tsp Dry yeast 2 tsp Bread flour Bread flour 75 g 475 g Rye flour Salt 2 tsp 150 g Water 200 ml Butter…
• Page 32
  Pizza Focaccia ‘Pizza’-‘Dough’ (45min) ‘Pizza’-‘Dough’ (45min) (OZ) (OZ) Dry yeast 1 tsp Dry yeast 2 tsp Bread flour 475 g Bread flour 475 g Salt 1 tsp Salt 2 tsp Dry milk 1 tbsp Dry milk 2 tbsp Sugar ⁄ tbsp Sugar 2 tbsp…

• Page 33: Cake Recipes

  Cake Recipes Remove the kneading blade from the Butter Cake bread pan and line the bottom and ‘Bake only’ (40min) sides with baking parchment. Pour the (OZ) (NZ) mixture into the bread pan. Butter 60 g Sugar ⁄ Select ‘bake only’ mode and enter the Egg, medium cooking time on the timer.

• Page 34: Care & Cleaning

  Care & Cleaning Before cleaning, unplug your breadmaker and allow it to cool down. Wipe with a damp cloth.  To avoid damaging your breadmaker…  Do not use anything abrasive! (cleansers, scouring pads etc) Use a soft damp cloth when cleaning bread pan and kneading blade.

• Page 35: To Protect The Non-Stick Finish

  Dispenser lid Remove and wash with water.  Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has cooled down first, because it will be very hot immediately after use) …

• Page 36: Troubleshooting

  Troubleshooting Before calling for service, please check through this section. Cause  Action Problem  The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality can vary depending on temperature, humidity, how the flour is stored, and the season of harvest) …

• Page 37
   If the kneading mounting shaft does not rotate when the blade is attached, you will need to replace the kneading mounting shaft unit (consult the place of purchase or a Panasonic service centre).  The ‘DOUGH’ option was selected.
• Page 38
  Troubleshooting Before calling for service, please check through this section. Cause  Action Problem  The dough is a little stiff. The kneading blade  Allow the bread to cool completely before removing the blade carefully. Some stays in the bread when types of flour absorb more water than others, so try adding an extra 10-20 ml of I remove it from the water next time.

• Page 39: Warranty

  • Provide a copy of your purchase receipt as proof of date of purchase. • Send or bring the product to a Panasonic Authorised Service Centre. Please note that freight to and / or from your nearest Authorised Service Centre must be arranged by you.

• Page 40
  Capacity of raisin nut dispenser Timer Digital timer (up to 13 hours) Dimensions (H  W  D) approx. 37.0  28.0  33.0 cm Weight approx. 6.8 kg Accessories Measuring cup, measuring spoon Panasonic Corporation Web Site: http://www.panasonic.net DZ50R160 F0210S0 Printed in China…

Troubleshooting