Руководство для хлебопечки panasonic sd

Благодарим Вас за покупку изделия Panasonic.



Пожалуйста, внимательно прочитайте настоящую

инструкцию по эксплуатации до использования данного

прибора и сохраните ее для дальнейшего пользования.



Настоящая инструкция по эксплуатации предназначена

для двух различных моделей. Имеющиеся в ней

пояснения, главным образом, описаны для модели

SD-2501 (См. стр. 9 для ознакомления с различиями в

функциях этих двух моделей).



Данное изделие предназначено только для домашнего

использования.

Дякуємо Вам за придбання виробу Panasonic.



Будь ласка, уважно прочитайте дану інструкцію з

експлуатації перед використанням даного виробу і

збережіть її для подальшого користування.



Дана інструкція з експлуатації призначена для

використання двох різних моделей. Пояснення, що в ній

містяться, в основному, відносяться до моделі SD-2501

(Див. стор. 43 для ознайомлення з відмінностями у

функціях між цими двома моделями).



Даний виріб призначений тільки для домашнього

використання.

Сізге Panasonic бұйымын сатып алғаныңыз үшін рахмет

айтамыз



Пайдалануға арналған осы нұсқаулықты берілген құралды

қолданбас бұрын мұқият оқып шығып, оны əрі қарай

пайдалану үшін сақтап қоюыңызды сұраймыз.



Пайдалануға арналған осы нұсқаулық əр түрлі екі

модельге арналған. Олардың ішіндегі түсініктемелер,

негізінен, SD-2501 моделі үшін ұсынылған. (Осы екі

модельдің функцияларындағы айырмашылықтармен

танысу үшін 77 бетті қараңыз).



Берілген бұйым тек үйде пайдалануға арналған.

• Page 1
  Automatic Bread Maker OPERATING INSTRUCTIONS AND RECIPES (Household Use) Model No. SD–ZB2512…

• Page 2: Table Of Contents

  ● Please keep this Operating Instructions for future use. ● Panasonic will not accept any liability if the appliance is subject to improper use, or in the event of failure to comply with these instructions. Contents Before Use Safety Instructions ·························································································································································· EN3 Important Information ························································································································································…

• Page 3: Safety Instructions

  Safety Instructions Please make sure to follow these instructions. To reduce the risk of personal injury, electric shock or fire, please observe the following: The following signals indicate the degree of harm and damage when the appliance is misused. WARNING : Indicates potential hazard that could result in serious injury or death.

• Page 4
  Safety Instructions Please make sure to follow these instructions. WARNING Make sure the voltage indicated on the label of the appliance corresponds to your local supply. Also avoid plugging other devices into the same household mains socket to prevent electrical overheating. However, if you are connecting a number of mains plugs, make sure the total wattage does not exceed the rated wattage of the household mains socket.

• Page 5: Important Information

  If you lose the fuse cover, the plug must not be used until a replacement cover is obtained. A replacement fuse cover can be purchased from your local Panasonic Dealer. If the fitted moulded plug is unsuitable for the socket outlet in your home, then the fuse should be removed and the plug cut off and disposed of safely.

• Page 6: 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 menu with raisin (3, 4, 7, 16, 20, 21, 23 and 31). Turn to P. EN14 for ingredients which may be placed in the raisin nut dispenser.

• Page 7
  Control Panel Operation status : displayed for the current stage of the program. Ingredients are being regulated on the ‘Rest’ stage before kneading. : displayed when there has been an interruption in the power supply. : displayed when adding ingredients manually on menu 4, 13, 21 and 29. Time remaining until program finished Also when adding ingredients manually, display will show the time until adding extra ingredients in…

• Page 8: Bread-Making Ingredients

  Bread–making Ingredients It is extremely important to use the correct measure of ingredients for best results. Water Flour Use normal tap water. Use tepid water if using menu 2, 6, 8, 14 or 24 in a Main ingredient of bread. The protein in flour cold room.

• Page 9: Main Flours Used In Bread

  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. White flour: Made by grinding wheat kernel, excluding bran and germ.

• Page 10: 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 Menu Menu Size Crust Timer Rest Knead Rise Bake Total Number 30 min– 1 h 50 min– 4 h–…

• Page 11
  Options Processes Menu Menu Rest Knead Rise Bake Total Size Crust Timer Number 30 min– 1 h 10 min– — — — — Basic 2 h 20 min 15–30 min 50 min 1 h 30 min 30 min– 1 h 10 min– —…

• Page 12: Baking Bread

  Baking Bread Turn to P. EN30–EN35 for bread recipes Place the ingredients in the bread pan Kneading blade Yeast dispenser Remove the bread pan and Place the measured ingredients set the kneading blade in the bread pan Place the dry ingredients Twist the bread pan anti–…

• Page 13
  Set the program and start Remove the bread Select a bake menu Press Stop pad and remove bread (The display shows when menu ‘1’ is selected.) when machine beeps 8 times and the bar at ‘End’ flashes. To change the size To change the crust colour The flashing start light will go off.

• Page 14: When Adding Extra Ingredients

  When Adding Extra Ingredients Adding extra ingredients to bread or dough By selecting a menu with Raisin (3, 4, 7, 16, 20, 21, 23 or 31), you can mix your favourite ingredients into the dough to make all kinds of flavoured breads.

• Page 15: Baking Brioche

  Baking Brioche Strong White Bread Flour 400 g (14 oz) Sugar 4 tbsp Salt 1 tsp Skimmed milk 2 tbsp Butter (Cut into 2 cm cubes and keep in 50 g (2 oz) refrigerator) Mixture / beat 2 eggs (medium) + water 280 g (9 Dry Yeast Butter for adding later (Cut into 1–2 cm…

• Page 16: Baking Rustic Artisan

  Baking Rustic Artisan To cancel/stop once started (hold for more than 1 second) 2, 3 Preparations Put the kneading blade into the bread pan. (P. EN12) Place the ingredients in the bread pan in the order listed in the recipe (P. EN31). For ingredients marked with ★, we recommend adding into the bread pan at step 3 when the sound beeps.

• Page 17
  Turn to P. EN31 for bread recipes Add extra or moist/sticky ingredients For ingredients, use max. 100 g as size–M, 125 g when the beep sounds, then press Start as size–L or 150 g as size–XL. pad again Even without pressing the Start pad, kneading will continue after 5 minutes.

• Page 18: Rustic Sourdough/Rustic Sourdough Dough

  Rustic Sourdough/Rustic Sourdough Dough STAGE 1 Making Sourdough starter Remove the kneading blade. Sourdough starter spoon Sourdough cup Bread pan (Keep clean and use sourdough starter only) Two sourdough cups can be set at a time. To cancel/stop once started (hold for more than 1 second) One quantity of sourdough starter Preparations…

• Page 19: Stage 2 Baking Rustic Sourdough

  STAGE 2 Baking Rustic Sourdough To cancel/stop once started (hold for more than 1 second) Preparations Put the kneading blade into the bread pan. Stage 1 Sourdough starter : Menu ‘27’ (24 h) (P. EN12) See P. EN18 for the recipe. Tip the sourdough starter in the bread pan.

• Page 20: Stage 2 Making Rustic Sourdough Dough

  Rustic Sourdough/Rustic Sourdough Dough STAGE 2 Making Rustic Sourdough Dough To cancel/stop once started (hold for more than 1 second) Preparations Put the kneading blade into the bread pan. Stage 1 Sourdough starter : Menu ‘27’ (24 h) (P. EN12) Turn to P.

• Page 21: Making Dough

  Making Dough Turn to P. EN38–EN43 for dough recipes To cancel/stop once started (hold for more than 1 second) Preparations Put the kneading blade into the bread pan. (P. EN12) Place the ingredients in the bread pan in the order listed in the recipe. Set the bread pan into the main unit, and plug the machine into the socket.

• Page 22: Making Brioche Dough

  Making Brioche Dough Turn to P. EN43 for dough recipes To cancel/stop once started (hold for more than 1 second) 2, 3 Preparations Cut the butter for adding later into 1–2 cm cubes and keep them in refrigerator. (P. EN12) Put the kneading blade into the bread pan.

• Page 23: Making Rustic Artisan Dough

  Making Rustic Artisan Dough Turn to P. EN38 for dough recipes To cancel/stop once started (hold for more than 1 second) 2, 3 Preparations Put the kneading blade into the bread pan. (P. EN12) Place the ingredients in the bread pan in the order listed in the recipe (P. EN38). For ingredients marked with ★, we recommend adding into the bread pan at step 3 when the sound beeps.

• Page 24: Baking Rustic Scone

  Baking Rustic Scone Turn to P. EN35 for bread recipes To cancel/stop once started (hold for more than 1 second) 2, 4, 6 Preparations Put the kneading blade into the bread pan. (P. EN12) Place the ingredients in the bread pan in the following order: mixture of eggs and milk plain yogurt other ingredients.

• Page 25
  Open the lid and scrape off the dough, After 3 minutes have passed in step 5, the beeps shape the surface of the dough within sound and ‘Bake’ starts automatically. (The 3 minutes, when the beep sounds surface of the rustic scone became uneven, because you did not shape the surface of the dough.) Press Start pad again…

• Page 26: Baking Cake

  Baking Cake Turn to P. EN44–EN47 for cake recipes To cancel/stop once started (hold for more than 1 second) Remove the kneading blade Preparations Prepare the ingredients according to the recipe. Line the bread pan with parchment paper or loaf tin liners and pour in the mixed ingredients.

• Page 27: Making Jam

  Making Jam Turn to P. EN48 for jam recipes To cancel/stop once started (hold for more than 1 second) Preparations Prepare the ingredients according to the recipe. Put the kneading blade into the bread pan. Place the ingredients in the bread pan in the following order: half of the fruits half of the sugar remainder of fruits remainder of sugar.

• Page 28: Making Compote

  Making Compote Turn to P. EN49 for compote recipes To cancel/stop once started (hold for more than 1 second) Preparations Prepare the ingredients according to the recipe. (Remove the kneading blade.) Place the ingredients in the bread pan in the following order: fruits sugar liquid.

• Page 29: Recipe Contents

  Recipe Contents White Loaf ······················EN30 Wheat Germ Loaf ·············EN30 Curry and Mango Loaf ·······EN31 Bread Recipes Rapid White Loaf··············EN30 Oat and Bran Loaf ············EN30 Cheese and Walnut Loaf ····EN31 Basic Spicy Fruit Loaf ················EN30 5 Seeded Bread Loaf ········EN30 Fresh Yeast White Loaf ·····EN31 [1 Basic] [2 Basic Rapid] Cider Apple Bread ············EN30 Brown Loaf ·····················EN31…

• Page 30
  Bread Recipes White Loaf Milk Loaf Menu ‘1’ (4 h–4 h 5 min) Menu ‘1’ (4 h–4 h 5 min) Strong White Bread 400 g 500 g 600 g Strong White Bread 400 g 500 g 600 g Flour (14 oz) (1 lb 2 oz) (1 lb 5 oz) Flour…
• Page 31
  Brown Loaf Curry and Mango Loaf Menu ‘1’ (4 h–4 h 5 min) Menu ‘1’ (4 h–4 h 5 min) Strong Brown Bread 400 g 500 g 600 g Strong Brown Bread Flour 400 g (14 oz) Flour (14 oz) (1 lb 2 oz) (1 lb 5 oz) Sugar…
• Page 32
  Bread Recipes [5 Whole wheat] Wholemeal Loaf 100% Olive Loaf Menu ‘5’ (5 h) Menu ‘7’ (5 h) [6 Whole wheat Rapid] [7 Whole wheat Raisin] 400 g 500 g 600 g Strong Wholemeal Strong Wholemeal Bread Flour 200 g (7 oz) (wholemeal flour) Bread Flour (14 oz)
• Page 33
  Spicy Fruit Loaf Granary Loaf ® Menu ‘7’ (5 h) Menu ‘5’ (5 h) 400 g 500 g 600 g Strong Wholemeal Bread Flour 400 g (14 oz) Strong Granary Flour ® (14 oz) (1 lb 2 oz) (1 lb 5 oz) Sugar 2 tsp Sugar…
• Page 34
  Bread Recipes [9 French] French Rustic French Menu ‘9’ (6 h) Menu ‘9’ (6 h) (white flour/wholemeal flour) Make bread with a crispy crust and Strong White Bread Flour 400 g (14 oz) Strong White Bread Flour 275 g (10 oz) texture.
• Page 35
  [13 Brioche] Basic Brioche Panettone Menu ‘13’ (3 h 30 min) Menu ‘13’ (3 h 30 min) Strong White Bread Flour 400 g (14 oz) Strong White Bread Flour 400 g (14 oz) Sugar 4 tbsp Sugar tbsp Salt 1 tsp Salt 1 tsp Butter (Cut into 2–3 cm cubes and keep…
• Page 36
  Gluten Free Recipes [1 Basic] [14 Gluten Free] Before making gluten free bread (gluten free bread mix / wheat free bread mix) Consult your doctor and follow the guidelines below! If you make gluten free bread as part of dietary therapy, it is important that you avoid : Timer cannot be used cross–contamination with flour that does contain gluten.
• Page 37
  Gluten Free Bread Glutafin Gluten Free Bread Mix Juvela Bread Mixes Menu ‘14’–‘Dark’ Crust (1 h 55 min) Menu ‘14’–‘Dark’ Crust (1 h 55 min) Tepid Water 400 mL Gluten Free Mix Fibre Mix 2 tsp Water 400 mL 430 mL Bread Mix 500 g (1 lb 2 oz) Salt…
• Page 38
  Dough Recipes Rolls Select one of the following recipes and follow the method below. Shape dough. Place onto a greased baking tray. Allow to prove until doubled in size. Brush with beaten egg. Bake in a preheated oven at 220 C/425 F/Gas Mark 7 for [19 Basic] [20 Basic Raisin] [21 Rustic Artisan] 10–15 minutes or until golden brown.
• Page 39
  Wholemeal Dough 50% Ciabatta Menu ‘22’ (3 h 15 min) Stage 1 Culture : Menu ‘28’ (45 min) Strong Wholemeal Bread Flour 300 g (11 oz) Strong White Bread Flour 175 g (6 oz) Strong White Bread Flour 300 g (11 oz) Water 200 mL Sugar…
• Page 40
  Dough Recipes Rye and White Rolls Chelsea Buns Stage 1 Culture : Menu ‘28’ (45 min) Enriched Dough : Menu ‘19’ (2 h 20 min) Strong White Bread Flour 75 g (3 oz) Strong White Bread Flour 250 g (9 oz) Rye flour 150 g (5 oz) Sugar…
• Page 41
  Croissants Soft Rolls/Baps Menu ‘19’ (2 h 20 min) Menu ‘19’ (2 h 20 min) Strong White Bread Flour 300 g (11 oz) Strong White Bread Flour 450 g (1 lb) Sugar 1 tsp Sugar Butter 25 g (1 oz) Butter 25 g (1 oz) Salt…
• Page 42
  Dough Recipes Dough for Tear & Share Bread Picnic Tear & Share Bread Menu ‘19’ (2 h 20 min) Dough for Tear & Share Bread 1 batch (on the left) Strong White Bread Flour 550 g (1 lb 4 oz) Grainy Mustard 2 tbsp Sugar…
• Page 43
  Brioche Dough (Chocolate Chip Brioche Roll) Focaccia ; for 12 rolls Menu ‘28’ (45 min) Menu ‘29’ (1 h 50 min) Strong White Bread Flour 300 g (11 oz) Olive Oil 1 tbsp Strong White Bread Flour 400 g (14 oz) Salt 1 tsp Sugar…

• Page 44: Recipes

  Cake Recipes Apple and Ginger Cake Menu ‘18’ (1 h 5 min) Banana and Walnut Loaf Menu ‘18’ (55 min) Butter 100 g (4 oz) Soft Light Brown Sugar 50 g (2 oz) Golden Syrup 200 g (8 oz) Butter 75 g (3 oz) Self Raising Flour 300 g (11 oz)

• Page 45
  Fruit Tea Bread Menu ‘18’ (1 h 15 min) Gingerbread Menu ‘18’ (45 min) Mixed Dried Fruit 350 g (12 oz) Demerara Sugar 25 g (1 oz) Chopped Dates 50 g (2 oz) Butter 75 g (3 oz) Chopped Walnuts 50 g (2 oz) Golden Syrup 50 g (2 oz)
• Page 46
  Cake Recipes Place the mixture in the bread pan, being careful to ensure Hazelnut and Honey Loaf Menu ‘18’ (1 h) that the mixture is inside the baking parchment. Butter 175 g (6 oz) Dark Brown Sugar 50 g (2 oz) Select menu 18 and enter 1 hour on the timer.
• Page 47
  Soda Bread Menu ‘18’ (50 min) Yeast and Dairy Free Spelt Loaf Menu ‘18’ (50 min) Plain Flour 400 g (14 oz) Spelt Flour 400 g (14 oz) Bicarbonate of Soda 1 tsp Bicarbonate of Soda 1 tsp Sugar 1 tsp Salt 1 tsp Salt…
• Page 48
  Jam Recipes [32 Jam] Depending on the type of pectin, it may be better to increase or Plum Jam Menu ‘32’ (1 h 40 min) decrease the amount of it. Plums, finely chopped 700 g (28 oz) Sugar 350 g (14 oz) Strawberry Jam Menu ‘32’…
• Page 49
  Compote Recipes [33 Compote] Spiced Apple Compote Menu ‘33’ (1 h 20 min) Mixed Berry Compote Menu ‘33’ (1 h) Mixed Berries Apples, peeled, cored and diced 1000 g (40 oz) 800 g (32 oz) E.g. Strawberries, Raspberries, Blueberries Cinnamon Stick Sugar 75 g (3 oz) Cloves…

• Page 50: Care & Cleaning

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

• Page 51: To Protect The Non-Stick Finish

  Dispenser lid Yeast dispenser Remove and wash with water. Wipe with a damp cloth and dry naturally. Raise the dispenser lid to If wipe with a dry cloth, dry yeast will not drop into the bread pan an angle of approximately due to static.

• Page 52: Troubleshooting

  Troubleshooting Before calling for service, please check through this section. Problem Cause Action [All bread] 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) Try another type, brand or another batch of flour.

• Page 53
  Problem Cause Action You have used too much flour, or you are not using enough liquid. There is excess flour around Check the recipe and measure out the correct amount using scales for the flour or the the bottom and sides of my sourdough cup provided for liquids.
• Page 54
  Troubleshooting Before calling for service, please check through this section. Problem Cause Action The dough is a little stiff. Allow the bread to cool completely before removing the kneading blade carefully. Some The kneading blade stays in types of flour absorb more water than others, so try adding an extra 10–20 mL of water next the bread when I remove it time.
• Page 55
  Problem Cause Action White caster and granulated can be used. What kinds of sugar can we Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener. use on jam? When making jam, can we use Do not use them. The quality is not satisfactory. fruits are pickled? The fruit has collapsed when The cooking time was too long.

• Page 56: Specification

  Specification 230–240 V 50 Hz Power supply Power consumed 505–550 W Capacity min. 400 g min. 250 g min. 1.4 g min. 3.0 g Capacity of raisin nut dispenser Timer Dimensions (H 25.6 38.9 cm × × Weight Accessories 2 sourdough cups, measuring spoon, sourdough starter spoon EN56…

• Page 57
  Memo…
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