Unknown · 25 Q&As

Panasonic SD 2501

Name: Panasonic SD 2501
Brand: Panasonic

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— answers from the official manual

Answers from the official manual.

Common questions

Common Questions

25 total

Is it safe to open the lid while the bread is baking?

No, you should not open the lid until the bread is complete, as this affects bread quality. The manual specifically states that for optimum results, the lid should remain closed throughout the entire baking process. (Page 12)

What should I do if the bread maker stops working properly during use?

Discontinue using the appliance immediately and unplug it if it stops working properly. Signs of abnormal operation include the power plug or cord becoming abnormally hot, the main body becoming deformed or abnormally hot, or the appliance making abnormal turning noises. You should then consult a Panasonic dealer and have it serviced by an authorized technician. (Page 4)

How far from walls and other objects should the bread maker be placed during use?

The bread maker should be placed at least 5 cm (2 inches) from adjacent walls and other objects during baking, as the unit heats up during operation. Additionally, the appliance should be positioned on a firm, dry, clean, flat heatproof worktop at least 10 cm (4 inches) from the edge of the worktop. (Page 5)

How do I use the timer to have bread ready at a specific time?

Press the Timer pad to set the delay time, which represents the total time until the bread will be ready. For example, if it is 9:00 PM and you want bread ready at 6:30 AM, set the timer to 9 hours and 30 minutes. Pressing the timer pad once advances the time by 10 minutes, and you can hold the pad to advance more quickly. (Page 13)

What type of yeast should I use in the SD-2501?

Yeast with 'Easy Blend', 'Fast Action', or 'Easy Bake' written on the packet is recommended. Do not use dried yeast that requires preliminary fermentation. When using yeast from sachets, seal the sachet again immediately after use and use opened individual sachets within 48 hours. (Page 8)

How do I clean and care for the bread pan?

You should unplug the appliance and allow it to cool down before cleaning it. The shaft and kneading blade must be kept clean, and you should ensure both are clean and dry before use. Do not immerse the main appliance body in water or splash it with water. (Pages 4, 12)

Show 19 more questions

What is the correct way to make gluten free bread, and is the timer available for this menu?

How do I bake a cake in the SD-2501?

What are the safety precautions I should follow when using the Panasonic SD-2501?

How do I prepare the bread pan for baking?

How do I clean the non-stick surface after using the Panasonic SD-2501?

What should I do if the machine stops working properly?

In what order should ingredients be placed in the bread pan?

Why should I be cautious when unplugging the power cord with wet hands?

What happens if I touch, block or cover the steam vent holes during operation?

How do I ensure proper placement of the Panasonic SD-2501 Bread Maker on a worktop?

What is the correct procedure for adding ingredients manually during baking?

How can I prevent discoloration or deformation while baking bread?

What should I do if I encounter error codes during operation?

Can you provide a detailed method for baking brioche with added ingredients?

How do I stop the bread making process if needed?

How do I safely remove the bread after baking is complete?

How do I choose the right yeast for my recipe?

What should I do if there is no power supply or the display does not light up?

What do I do if the appliance stops working properly or produces abnormal noises?

Full Manual

47 pages

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2 Contents Before Use  Safety Instructions ·······································································3  Accessories/Parts Identification ···················································6  Bread-making Ingredients ···························································8 How to Use  List of Bread Types and Baking Options ···································10  Baking Bread ·············································································12  When adding extra ingredients ··················································14  Baking Brioche ··········································································15  Making Dough ···········································································16  Making Brioche Dough ······························································17  Baking Cakes ············································································18  Making Jam ···············································································19  Making Compote ·······································································20 Recipes  Bread Recipes ··································································· 21  Gluten Free Recipes ························································· 29  Dough Recipes ·································································· 31  Cake Recipes ···································································· 39  Jam Recipes ····································································· 40  Compote Recipes ······························································ 40 How to Clean  Care & Cleaning ········································································41 To Protect the Non-stick Finish  To protect the non-stick finish ····················································42 Troubleshooting  Troubleshooting ·········································································43  WARRANTY ··············································································46

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19 How to Use Making Jam 1 4 2 3 Turn to P. 40 for jam recipes  To cancel/stop once started (hold for more than 1 second) Preparation  Prepare the ingredients according to the recipe.  Put the kneading blade into the bread pan.  Place the ingredients into the bread pan in the following order: half of the fruit → half of the sugar → remainder of fruit → remainder of sugar.  Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.) Select menu ‘26’ 1  Timer is not available on menu 26. (The Timer pad only sets the duration of the cooking time.)  It is necessary to have an adequate amount of sugar, acid, and pectin to make firm set jam.  Depending on the type of pectin, it may be better to increase or decrease the amount of it.  Fruit with a high level of pectin set easily. Fruit with less pectin do not set well.  Use freshly ripened fruits. Over or under ripe fruit do not set firmly.  The recipes in this book make soft set jams. This is due to lower levels of sugar.  Follow the recipe for the quantity for each ingredient.

Do not increase or decrease the quantities of

fruit. This may cause the jam to boil over or burn.

The amount of sugar used should not exceed

half the amount of the fruit used. This may cause the jam to boil over or burn. If the quantity of sugar is reduced, the jam will not set firm.

When using fruits that have a high acidity

level, you can decrease the quantity of lemon juice but if it is reduced too much the jam may not set firm.  When the cooking time is short, fruit bits can remain partially and the jam may become watery.

The jam will continue to set as it cools.

Be careful not to over cook. Press Timer pad to set the cooking time 2 Press Start pad to start the machine 3 Time until the selected program is complete  The start light will come on. Press Stop pad and remove jam 4 when machine beeps 8 times and the bar at ‘End’ flashes  The flashing start light will go off.  If the cooking is not complete  Repeat steps 1–3 (Additional cooking time adjustments can be made up to two times. Each time should be within 10–40 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)  Put the finished jam into a container as soon as possible, taking care as the jam will still be very hot.  Jam can burn if it is left in the bread pan.  Store the jam in a cool, dark place. Due to the lower levels of sugar the shelf life is not as long as shop bought varieties. Once opened, refrigerate and consume shortly after opening.

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22 Garlic Herb Bread Menu ‘01’ (4hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Crushed garlic 1 tsp 2 tsp 2 tsp Fresh herbs, chopped 2 tbsp 3 tbsp 3 tbsp Water 290 mL 360 mL 420 mL

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Surebake yeast 3 tsp 31⁄2 tsp 4 tsp White flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Sugar 1 tsp 1 tsp 2 tsp Crushed garlic 1 tsp 2 tsp 2 tsp Fresh herbs, chopped 2 tbsp 3 tbsp 3 tbsp Water 260 mL 330 mL 420 mL Kumara Bread Menu ‘01’ (4hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Mashed kumara 1⁄3 cup 1⁄2 cup 2⁄3 cup Honey 1 tbsp 1 tbsp 1 tbsp Cinnamon 1⁄2 tsp 1 tsp 2 tsp Water 290 mL 340 mL 390 mL

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Surebake yeast 3 tsp 31⁄2 tsp 4 tsp White flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Mashed kumara 1⁄3 cup 1⁄2 cup 2⁄3 cup Honey 1 tbsp 1 tbsp 1 tbsp Water 250 mL 300 mL 390 mL Cheese & Mustard Loaf Menu ‘01’ (4hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Mustard powder 1 tsp 2 tsp 3 tsp Cracked pepper 1⁄2 tsp 1 tsp 2 tsp Cheese 1⁄4 cup 1⁄2 cup 3⁄4 cup Worcestershire sauce 1 tbsp 2 tbsp 3 tbsp Water 280 mL 310 mL 370 mL

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Surebake yeast 3 tsp 31⁄2 tsp 4 tsp White flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Sugar 1 tsp 1 tsp 2 tsp Dry mustard 1 tsp 1 tsp 2 tsp Fine grated cheese 1⁄2 cup 3⁄4 cup 1 cup Worchester sauce 1 tbsp 1 tbsp 2 tbsp Water 250 mL 310 mL 420 mL Mexican Chilli Loaf Menu ‘01’ (4hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Chilli powder 1⁄4 tsp 1⁄2 tsp 1 tsp Tomato paste 2 tsp 1 tbsp 2 tbsp Corn, cooked 2 tbsp 1⁄4 cup 1⁄2 cup Cumin 1⁄2 tsp 1 tsp 2 tsp Oregano 1⁄2 tsp 1 tsp 2 tsp Water 280 mL 330 mL 380 mL

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Surebake yeast 3 tsp 31⁄2 tsp 4 tsp White flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Brown sugar 1 tbsp 1 tbsp 2 tbsp Chilli powder 1⁄4 tsp 1⁄2 tsp 1 tsp Tomato paste 2 tsp 1 tbsp 2 tbsp Corn, cooked 2 tbsp 1⁄4 cup 1⁄2 cup Cumin 1⁄2 tsp 1 tsp 2 tsp Oregano 1⁄2 tsp 1 tsp 2 tsp Water 250 mL 300 mL 380 mL Bread Recipes

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23 Recipes Curry & Onion Loaf Menu ‘01’ (4hr)

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Spicy Fruit Loaf Menu ‘03’ (4hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Curry powder 2 tsp 1 tbsp 2 tbsp Onion flakes 2 tsp 1 tbsp 11⁄4 tbsp Water 290 mL 360 mL 420 mL

M

Surebake yeast 31⁄4 tsp White flour 400 g Salt 1 tsp Butter 75 g Sugar 2 tsp Cinnamon 2 tsp Mixed Spice 1 tsp Eggs, medium 2 Milk 100 mL Water 100 mL *Mixed Dried Fruit 150 g Rosemary & Pinenut Loaf Menu ‘03’ (4hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Rosemary 1 tbsp 2 tbsp 3 tbsp Water 290 mL 360 mL 420 mL *Pinenuts 2 tbsp 3 tbsp 4 tbsp

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Surebake yeast 3 tsp 31⁄2 tsp 4 tsp White flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Sugar 1 tsp 1 tsp 2 tsp Fresh rosemary, chopped 1 tbsp 1 tbsp 2 tbsp Water 260 mL 330 mL 420 mL *Pinenuts 2 tbsp 3 tbsp 4 tbsp Banana Cinnamon Loaf Menu ‘03’ (4hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Cinnamon 1⁄2 tsp 1 tsp 2 tsp Honey 2 tsp 1 tbsp 11⁄2 tbsp Water 290 mL 360 mL 420 mL

Banana chips,

chopped 2 tbsp 1⁄4 cup 1⁄2 cup

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Surebake yeast 3 tsp 31⁄2 tsp 4 tsp White flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Cinnamon 1⁄2 tsp 1 tsp 2 tsp Honey 2 tsp 1 tbsp 11⁄2 tbsp Water 260 mL 320 mL 420 mL

Banana chips,

chopped 2 tbsp 1⁄4 cup 1⁄2 cup Chocolate Nut Bread Menu ‘03’ (4hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tsp Bread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Choc bits 2 tbsp 1⁄4 cup 1⁄2 cup Cocoa 1⁄2 tsp 1 tsp 2 tsp Water 300 mL 360 mL 430 mL

Mixed chopped nuts

2 tbsp 1⁄4 cup 1⁄2 cup

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Surebake yeast 3 tsp 31⁄2 tsp 4 tsp White flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Choc bits 2 tbsp 1⁄4 cup 1⁄2 cup Cocoa 1⁄2 tsp 1 tsp 2 tsp Water 260 mL 330 mL 430 mL

Mixed chopped nuts

2 tbsp 1⁄4 cup 1⁄2 cup t For addition of ingredients with*, see the instructions on P.14.

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24 [04 Whole wheat] [05 Whole wheat Rapid] [06 Whole wheat Raisin] (wholemeal flour) : Timer can be used for recipes with this symbol (5-13 hours) Wholemeal Loaf 75% Menu ‘04’ (5hr)

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Wholemeal Loaf 100% Menu ‘04’ (5hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Water 300 mL 360 mL 420 mL Bread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

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Surebake yeast 3 tsp 4 tsp 41⁄2 tsp Wholemeal flour 350 g 450 g 600 g Gluten flour 1 tbsp 1 tbsp 11⁄2 tbsp Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Treacle 1 tbsp 1 tbsp 2 tbsp Water 280 mL 340 mL 430 mL Wholemeal Loaf 50% Menu ‘04’ (5hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp Whole wheat flour 200 g 250 g 300 g Bread flour 200 g 250 g 300 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Water 300 mL 360 mL 420 mL Bread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

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Surebake yeast 3 tsp 4 tsp 41⁄2 tsp Wholemeal flour 175 g 225 g 300 g White flour 175 g 225 g 300 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Treacle 1 tbsp 1 tbsp 2 tbsp Water 270 mL 340 mL 430 mL Rapid Wholemeal Loaf 75% Menu ‘05’ (3hr)

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Spicy Fruit Loaf Menu ‘06’ (5hr)

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Dry yeast 11⁄2 tsp 2 tsp 21⁄4 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 11⁄2 tsp 2 tsp 2 tsp Powdered milk 1 tbsp 1 tbsp 11⁄2 tbsp Butter 15 g 20 g 25 g Sugar 1⁄2 tbsp 1 tbsp 2 tbsp Water 300 mL 350 mL 420 mL Bread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

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Surebake yeast 31⁄2 tsp Wholemeal flour 300 g White flour 100 g Salt 1 tsp Butter 75 g Sugar 2 tsp Cinnamon 2 tsp Mixed Spice 1 tsp Eggs, medium 2 Milk 110 mL Water 110 mL *Mixed Dried Fruit 150 g Rosemary & Thyme Loaf Menu ‘04’ (5hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Rosemary 1 tbsp 2 tbsp 3 tbsp Thyme 1 tbsp 2 tbsp 3 tbsp Water 300 mL 360 mL 420 mL Bread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

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Surebake yeast 3 tsp 4 tsp 41⁄2 tsp Wholemeal flour 250 g 330 g 450 g White flour 100 g 120 g 150 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Treacle 1 tbsp 1 tbsp 2 tbsp Rosemary 1 tbsp 2 tbsp 3 tbsp Thyme 1 tbsp 2 tbsp 3 tbsp Water 280 mL 340 mL 430 mL Bread Recipes

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25 Recipes Sesame & Bran Loaf Menu ‘04’ (5hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Unprocessed bran 2 tbsp 1⁄4 cup 1⁄2 cup Sesame seeds 2 tsp 1 tbsp 2 tbsp Golden syrup 2 tsp 1 tbsp 11⁄2 tbsp Water 300 mL 360 mL 420 mL Bread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

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Surebake yeast 3 tsp 4 tsp 41⁄2 tsp Wholemeal flour 250 g 330 g 450 g White flour 100 g 120 g 150 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Treacle 1 tbsp 1 tbsp 2 tbsp Unprocessed bran 2 tbsp 1⁄4 cup 1⁄2 cup Sesame seeds 2 tsp 1 tbsp 2 tbsp Golden syrup 2 tsp 1 tbsp 11⁄2 tbsp Water 280 mL 340 mL 430 mL Orange Poppyseed Loaf Menu ‘04’ (5hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbsp Orange rind 1 tbsp 2 tbsp 3 tbsp Poppy seeds 2 tbsp 1⁄4 cup 1⁄2 cup Water 300 mL 360 mL 420 mL Bread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

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Surebake yeast 3 tsp 4 tsp 41⁄2 tsp Wholemeal flour 250 g 330 g 450 g White flour 100 g 120 g 150 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Treacle 1 tbsp 1 tbsp 2 tbsp Orange rind 1 tbsp 2 tbsp 3 tbsp Poppy seeds 2 tbsp 1⁄4 cup 1⁄2 cup Water 280 mL 340 mL 430 mL Date & Nut Loaf Menu ‘06’ (5hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp Whole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tsp Powdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbsp Butter 15 g 20 g 25 g Chopped dates 1⁄4 cup 1⁄3 cup 1⁄2 cup Water 300 mL 360 mL 420 mL Bread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp *Chopped walnuts 1⁄4 cup 1⁄3 cup 1⁄2 cup

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Surebake yeast 3 tsp 4 tsp 41⁄2 tsp Wholemeal flour 175 g 225 g 300 g White flour 175 g 225 g 300 g Salt 1 tsp 1 tsp 1 tsp Milk powder 1 tbsp 2 tbsp 3 tbsp Brown sugar 1 tbsp 1 tbsp 2 tbsp Butter 1 tbsp 2 tbsp 2 tbsp Chopped dates 1⁄4 cup 1⁄2 cup 1⁄2 cup Water 280 mL 340 mL 430 mL *Chopped walnuts 1⁄4 cup 1⁄2 cup 1⁄2 cup Mixed Grain Bread Menu ‘06’ (5hr)

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Dry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp Whole wheat flour 80 g 100 g 150 g Bread flour 250 g 300 g 350 g Oatmeal 40 g 50 g 50 g Buckwheat groats 40 g 50 g 50 g Cornmeal 20 g 30 g 30 g Whole linseed 2 tsp 1 tbsp 11⁄2 tbsp Brown sugar 1 tbsp 1 tbsp 11⁄2 tbsp Butter 20 g 25 g 25 g Powdered milk 11⁄2 tbsp 2 tbsp 2 tbsp Salt 1 tsp 2 tsp 2 tsp Water 300 mL 370 mL 450 mL

Toasted sunflour seed

2 tsp 1 tbsp 11⁄2 tbsp

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Surebake yeast 3 tsp 4 tsp 41⁄2 tsp Wholemeal flour 80 g 100 g 150 g White flour 250 g 300 g 350 g Oatmeal 40 g 50 g 50 g Buckwheat groats 40 g 50 g 50 g Cornmeal 20 g 30 g 30 g Whole linseed 2 tsp 1 tbsp 11⁄2 tbsp Brown sugar 1 tbsp 1 tbsp 11⁄2 tbsp Butter 11⁄2 tbsp 2 tbsp 2 tbsp Milk powder 11⁄2 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Water 300 mL 370 mL 450 mL

Toasted sunflour seed

2 tsp 1 tbsp 11⁄2 tbsp t For addition of ingredients with*, see the instructions on P.14.

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29 Recipes [02 Basic Rapid] [12 Gluten Free] (gluten free bread mix / wheat free bread mix) : Timer cannot be used  The raisin nut dispenser does not operate on the Gluten Free program.  Put any additional ingredients directly into the bread pan at the start.  You can bake gluten free cakes following our recipes on P. 39 by substituting gluten free plain flour for standard plain flour. If self- raising flour is required also add 1 tsp of gluten free baking powder.  You can purchase gluten free bread mix at: •Pharmacies •Health food shops •Major supermarkets Note  Making gluten free bread is very different from the normal way of producing bread in the bread maker. Please read through the guidelines on the right.  Please consult flour manufacturers for detailed information.  As a result of consistency some flour may remain on the sides of the loaf, but this is normal. Gluten Free Recipes Before making gluten free bread 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 cross- contamination with flour that does contain gluten. Please take particular care when washing the bread pan and the kneading blade, etc. It is made differently to other types of bread! The order of putting in ingredients is different Please put in the ingredients in the following order so that the gluten free bread mix is well mixed. (The wrong order may result in poor rising)  Water, salt, fat  gluten free bread mix  dry yeast The outcome differs depending on the type of flour The recipes below have been developed with particular types of bread mix, and so the final outcome may differ depending on the actual bread mix used. (There may be greater variation with wheat free bread mixes.) If kneading blade becomes embedded in bread Due to their consistency, the kneading blade will often become embedded in Gluten and Wheat Free Bread loaves. Wait for the loaf to cool (to avoid burning your hands), before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf. Consume within two days Store your finished bread in a cool, dry place, and consume within two days. If you cannot finish it all in time, cut it into pieces, place in a freezer bag and into the freezer. Wheat and gluten free bread Menu ‘12’ (2hr)

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Wheat and gluten free bread Menu ‘12’-‘Dark’ Crust (2hr)

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Water (chilled) 450 mL Vegetable oil 3 tbsp ORGRAN Easy Bake bread mix 450 g Water 430 mL Vegetable oil 60 mL Healtheries Simple Bread Mix 500 g ACTIVE YEAST (gluten free yeast) 13⁄4 tsp

Turn to P. 21 for yeast.

For more information on ORGRAN’s gluten free bread mixes, please contact the address below:

Natural Foods

Division of Roma Food Products, 47-53 Aster Avenue, Carrum Downs, Victoria 3201

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39 Recipes Cake Recipes [15 Bake only] Bake cakes and teabreads. : Timer cannot be used  Use menu 15 for these recipes.  This menu is not suitable for all types of cake, such as Victoria sandwich or those that require going into a hot oven.  Always use our tablespoon and teaspoon measure in these recipes. The cake is made according to the recipe in a separate mixing bowl and then baked inside the bread pan. 1 Mix the ingredients in a bowl. 2 Line the bottom and sides of the bread pan with baking parchment and pour in the mixture.

Make sure that the kneading

blade is removed from the pan before the cake mixture is added.

Ensure that the cake mixture

is kept inside the baking parchment. 3 Set the bread maker. (P.18)

The maximum baking time is

1 hour 30 minutes. Butter Cake Menu ‘15’ (50min)

(Oz) (Nz)

Butter 100 g Sugar 100 g Egg, medium 2 Plain flour 275 g Baking powder 21⁄2 tsp Milk 90 mL Vanilla essence 1 tsp Fruit & Walnut Cake Menu ‘15’ (50min)

(Oz) (Nz)

Butter 90 g Brown sugar 3⁄4 cup Eggs, medium 2 Whole wheat flour 150 g Baking powder 1⁄2 tsp Cinnamon 1⁄2 tsp Nutmeg 1⁄2 tsp Milk 1⁄3 cup Raisins 1⁄2 cup Sultanas 1⁄2 cup Walnuts, chopped 1⁄2 cup Chocolate Cake Menu ‘15’ (50min)

(Oz) (Nz)

Butter 100 g Sugar 100 g Egg, medium 2 Plain flour 275 g Cocoa 30 g Baking powder 21⁄2 tsp Milk 90 mL Vanilla essence 1 tsp Method: Sift flour into a bowl. 1 Soften butter at room temperature. 2 Add sugar and beat well until creamy. Add eggs one by one and beat further until 3 the mixture resembles frothy cream. Add flour and baking powder a half portion at 4 a time and mix well. Add remaining ingredients. 5 Remove the kneading blade from the bread 6 pan and line the bottom and sides with baking parchment. Pour the mixture into the bread pan. Select menu 15 and enter 50 minutes on the 7 timer. Test with a skewer to see if the centre is 8 cooked. If it is not, select the same menu again and enter a further 5-10 minutes on the timer. Take the bread pan out using oven gloves 9 and leave to stand for 5 minutes before removing from the bread pan and allowing to cool. Banana Yoghurt Tea Bread Menu ‘15’ (55min)

(Oz) (Nz)

Plain flour 200 g Baking powder 2 tsp Baking soda 1⁄2 tsp Brown sugar 1⁄2 cup Eggs, medium 2 Plain yoghurt 1⁄4 cup Bananas, mashed 2 Butter, melted 50 g Method: Sift flour, baking powder and baking soda. 1 Add brown sugar. In a separate bowl mix together eggs, 2 yoghurt and mashed banana. Add the liquid ingredients and the cooled 3 melted butter to the dry ingredients. Stir quickly and lightly. Remove the kneading blade from the bread 4 pan and line the bottom and sides with baking parchment. Pour the mixture into the bread pan. Select menu 15 and enter 55 minutes on the 5 timer. Test with a skewer to see if the centre is 6 cooked. If it is not, select the same menu again and enter a further 5-10 minutes on the timer. Take the bread pan out using oven gloves 7 and leave to stand for 5 minutes before removing from the bread pan and allowing to cool.

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40 Jam Recipes [26 Jam]  Jam setter can be used instead of pectin.  Depending on the type of pectin, it may be better to increase or decrease the amount. Strawberry Jam Menu ‘26’ (1hr 40min)

(Oz) (Nz)

Strawberries, finely chopped 600 g Sugar 400 g Powdered Pectin 13 g (4 tsp) Place half of the fruit into the bread pan, then add half of the 1 sugar. Repeat with the remaining fruit and sugar. Sprinkle the pectin onto the ingredients in the bread pan. 2 Select menu 26 and enter 1 hour 40 minutes on the timer. 3 Blueberry Jam Menu ‘26’ (1hr 50min)

(Oz) (Nz)

Blueberries 700 g Sugar 400 g Place half of the fruit into the bread pan, then add half of the 1 sugar. Repeat with the remaining fruit and sugar. Select menu 26 and enter 1 hour 50 minutes on the timer. 2 Peach Melba Menu ‘26’ (1hr 40min)

(Oz) (Nz)

Peaches, finely chopped 500 g Raspberries 200 g Sugar 300 g Powdered Pectin 8 g (21⁄4 tsp) Place half of the fruit into the bread pan, then add half of the 1 sugar. Repeat with the remaining fruit and sugar. Sprinkle the pectin onto the ingredients in the bread pan. 2 Select menu 26 and enter 1 hour 40 minutes on the timer. 3 Frozen Berry Jam Menu ‘26’ (1hr 40min)

(Oz) (Nz)

Frozen Mixed Berries 700 g Sugar 400 g Powdered Pectin 10 g (3 tsp) Place half of the fruit into the bread pan, then add half of the 1 sugar. Repeat with the remaining fruit and sugar. Sprinkle the pectin onto the ingredients in the bread pan. 2 Select menu 26 and enter 1 hour 40 minutes on the timer. 3 Compote Recipes [27 Compote] Spiced Apple Compote Menu ‘27’ (1hr 20min)

(Oz) (Nz)

Apples, peeled, cored and diced 1000 g Cinnamon stick 1 Cloves 2 Lemon, zest only 1 Lemon Juice 2 tbsp Sugar 100 g Water 75 mL Remov 1 e the kneading blade from the bread pan. Place ingredients in the bread pan in the order listed above. 2 Pour water over ingredients. Select menu 27 and enter 1 hour 20 minutes on the timer. 3 Stir after 4 cooking is completed. Mixed Berry Compote Menu ‘27’ (1hr)

(Oz) (Nz)

Mixed Berries E.g. Strawberries, Raspberries, Blueberries 800 g Sugar 75 g Water 2 tbsp Remove 1 the kneading blade from the bread pan. Place ingredients in the bread pan in the order listed above. 2 Pour water over ingredients. Select menu 27 and enter 1 hour on the timer. 3 Stir after c 4 ooking is completed. Apple sauce Menu ‘27’ (1hr 20min)

(Oz) (Nz)

Cooking apples, peeled, cored and diced 1000 g Water 2 tbsp Remove 1 the kneading blade from the bread pan. Place the apple in the bread pan. Pour water over 2 ingredients. Select menu 27 and enter 1 hour 20 minutes on the timer. 3 Stir after co 4 oking is completed. Peach in Vanilla Syrup Menu ‘27’ (1hr)

(Oz) (Nz)

Peaches, stone removed and cut into 1⁄8 1000 g Sugar 100 g Vanilla Pod 1⁄2 Water 125 mL Remove 1 the kneading blade from the bread pan. Place ingredients in the bread pan in the order listed above. 2 Pour water over ingredients. Select menu 27 and enter 1 hour on the timer. 3 When cooking is 4 complete, remove the peaches with a slotted spoon. Carefully pour the syrup over the fruit. Leave to cool.

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43 How to Clean Troubleshooting Problem Cause  Action My bread does not rise. The top of my bread is uneven. [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.  The dough has become too firm because you haven’t used enough liquid.  Stronger, Organic and Stoneground flour with higher protein content absorbs more water than others, so try adding an extra 10–20 mL of water.  You are not using the right type of yeast.  Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on it. This type does not require pre-fermentation.  You are not using enough yeast, or your yeast is old. Make sure yeast sachets not open for longer than 48 hours.  Use the measuring spoon provided. Check the yeast’s expiry date.  The yeast has touched the liquid before kneading.  Check that you have put in the ingredients in the correct order according to the instructions. (P. 12)  You have used too much salt, or not enough sugar.  Check the recipe and measure out the correct amount using the measuring spoon provided.  Check that salt and sugar is not included in other ingredients. [Speciality bread]  Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour were used.  The spelt flour should be up to 60% of the entire flour when you use more than two kinds of flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and buckwheat flour should be up to 20% of the entire flour. My bread is full of air holes.  You have used too much yeast.  Check the recipe and measure out the correct amount using the measuring spoon provided.  You have used too much liquid.  Some types of flour absorb more water than others, so try using 10–20 mL less water. My bread seems to have collapsed after rising.  The quality of your flour isn’t very good.  Try using a different brand of flour.  You have used too much liquid.  Try using 10–20 mL less water. My bread has risen too much.  You have used too much yeast/water.  Check the recipe and measure out the correct amount using the measuring spoon (yeast)/cup (water) provided.  Check that excess water amount is not included in other ingredients.  You have not used enough flour.  Carefully weigh the flour using scales. Why is my bread pale and sticky?  You are not using enough yeast, or your yeast is old.  Use the measuring spoon provided. Check the yeast’s expiry date.  There has been a power failure, or the machine has been stopped during breadmaking.  The machine switches off if it is stopped for more than 10 minutes. You will need to remove the bread from the bread pan and start again with new ingredients. There is excess flour around the bottom and sides of my bread.  You have used too much flour, or you are not using enough liquid.  Check the recipe and measure out the correct amount using scales for the flour or the measuring cup provided for liquids. The bread does not come out.  If the bread cannot be easily removed from the bread pan, leave the bread pan for 5–10 minutes to cool, making sure that it is not left unattended where somebody or something may get burnt. After that, shake the pan several times using oven gloves. (Hold the handle down so that it does not get in the way of bread.) Troubleshooting Before calling for service, please check through this section.

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44 Problem Cause  Action Why has my bread not mixed properly?  You haven’t put the kneading blade in the bread pan.  Make sure the kneading blade is in the bread pan before you put in the ingredients.  There has been a power failure, or the machine has been stopped during breadmaking.  The machine switches off if it is stopped for more than 10 minutes. You might be able to start the loaf again, though this might give poor results if kneading had already begun.  The kneading mounting shaft in the bread pan is stiff and does not rotate.  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 the Panasonic Customer Care Center). My bread has not been baked.  The dough menu was selected.  The dough menu does not include a baking process.  There has been a power failure, or the machine has been stopped during breadmaking.  The machine switches off if it is stopped for more than 10 minutes. You can try baking the dough in your oven if it has risen and proved.  There is not enough water and the motor protection device has activated. This only happens when the unit is overloaded and excessive force is applied to the motor.  Visit place of purchase for a service consultation. Next time, check the recipe and measure out the correct amount using the measuring cup provided for liquid and scales for weighing flour. Dough leaks out of the bottom of the bread pan.  A small amount of dough will escape through the four holes (so that it does not stop the rotating parts from rotating). This is not a fault, but check occasionally that the kneading mounting shaft rotate properly.  If the kneading mounting shaft does not rotate when the kneading blade is attached, you will need to replace the kneading mounting shaft unit (consult the place of purchase or the Panasonic Customer Care Center). Kneading mounting shaft Dough release holes (4 in total) (Bottom of bread pan) Part no. ADA29E165 Kneading mounting shaft unit Kneading mounting shaft The sides of my bread have collapsed and the bottom is damp.  You have left the bread in the bread pan for too long after baking.  Remove the bread promptly after baking.  There has been a power failure, or the machine has been stopped during breadmaking.  The machine switches off if it is stopped for more than 10 minutes. You may try baking the dough in your oven. The kneading blade rattles.  This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault.) I can smell burning while the bread is baking. Smoke is coming out of the steam vent.  Ingredients may have been spilt on the heating element.  Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan during mixing. Simply wipe the heating element gently after baking once the Bread Maker has cooled down.  Remove the bread pan from the Bread Maker to place ingredients. The kneading blade stays in the bread when I remove it from the bread pan.  The dough is a little stiff.  Allow the bread to cool completely before removing the kneading blade carefully. Some types of flour absorb more water than others, so try adding an extra 10–20 mL of water next time.  Crust has built up underneath the kneading blade.  Wash the kneading blade and its spindle after each use. The crust creases and goes soft on cooling.  The steam remaining in the bread after baking can pass into the crust and soften it slightly.  To reduce the amount of steam, try using 10–20 mL less water.  Remove loaf from the bread pan immediately after baking completed. How can I keep my crust crispy?  To make your bread crispier, you could use menu 08 or the ‘Dark’ crust colour option, or even bake it in the oven at 200˚C/gas mark 6 for an extra 5–10 minutes. My bread is sticky and slices unevenly.  It was too hot when you sliced it.  Allow your bread to cool on rack before slicing to release the steam. Troubleshooting Before calling for service, please check through this section.

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45 Troubleshooting Problem Cause  Action Extra ingredients are not mixed properly in brioche. Did you add extra ingredients within 5 minutes of the beep?  Butter must be added while ‘ ’ is flashing in the display There is excess oil on the bottom of brioche. The crust is oily. My bread has big holes.  Did you add butter within 5 minutes of the beep?  Butter must be added while ‘ ’ is flashing in the display. When cooking jam, it has scorched or the kneading blade fixes and it doesn’t come off.  The amount of the fruit was a too little, or the amount of sugar is too much.  Place the bread pan in the sink and half fill the bread pan with warm water. Leave the bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is relieved, wash it with a soft sponge etc. Please be aware of the hot water. The jam has boiled over.  Too much fruit or sugar has been used.  Only use the amounts of fruit and sugar specified in the recipes on P. 40. Jam is too runny and not firmly set.  The fruit was under or over ripe.  Sugar was decreased too much.  Cooking time was insufficient.  Fruit with a low pectin content was used.  Use the runny jam as a sauce for desserts.  Leave the jam to cool completely. The jam will continue to set as it cools.  Depending on the type of pectin, it may be better to increase or decrease the amount of it. Can frozen fruits be used?  It is possible to use them. What kinds of sugar can we use on jam?  White caster and granulated can be used. Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener. When making jam, can we use fruits are pickled in alcohol?  Do not use them. The quality is not satisfactory. The fruit has collapsed when making fruit in syrup.  The cooking time was too long. The fruit may have been over ripe. appears on the display.  There has been a power failure for approx. 10 minutes (the plug has been accidentally pulled out, or the breaker has been activated), or there is another problem with the power supply.  The operation will not be affected if the problem with the power supply is only momentary. The Bread Maker will operate again if its power is restored within 10 minutes, but the end result may be affected. 01 appears on the display.  There has been a power failure for a certain amount of time (differs depending on the circumstances- e.g. mains power failure, unplugging, malfunctioning fuse or breaker).  Remove the ingredients and start again using new. H01–H02 appears on the display.  The display indicates a problem with the Bread Maker.  Consult the place of purchase or the Panasonic Customer Care Center. U50 appears on the display.  The unit is hot (above 40˚C).  Allow the unit to cool down to below 40˚C before using it again (U50 will disappear).

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46 Home Appliance 12 Month Warranty from Date of Purchase

Subject to the conditions of this warranty Panasonic or it’s Authorised Service Centre will perform necessary

service on the product without charge for parts or labour, if in the opinion of Panasonic, the product is found to be faulty within the warranty period. For Line Communications products (i.e. Cordless Phones, etc) the genuine battery(s) has a 3 month warranty.

This warranty only applies to Panasonic products purchased in Australia and sold by Panasonic Australia or its

Authorised Distributors or Dealers and only where the products are used and serviced within Australia or it's territories. Warranty cover only applies to service carried out by a Panasonic Authorised Service Centre and only if valid proof of purchase is presented when warranty service is requested.

This warranty only applies if the product has been installed and used in accordance with the manufacturer’s

recommendations (as noted in the operating instructions) under normal use and reasonable care (in the opinion of Panasonic). The warranty covers normal domestic use only (also Clip & Trim Professional use) and does not cover damage, malfunction or failure resulting from use of incorrect voltages, incorrect installation, accident, misuse, neglect, build-up of dirt or dust, abuse, maladjustment of customer controls, mains supply problems, thunderstorm activity, infestation by insects or vermin, tampering or repair by unauthorised persons (including unauthorised alterations), exposure to abnormally corrosive conditions or any foreign object or matter having entered the product.

This warranty does not cover the following items unless the fault or defect existed at the time of purchase:

(a) Cabinet Parts

(b) Microwave Oven cook plates.

(d) Kneader mounting shaft unit and

from wear and tear in normal use

Heads, Cutters, Foils, Blades and other accessories.

(e) Noise or vibration that is considered normal

To claim warranty service, when required, you should:

Telephone Panasonic’s Customer Care Centre on 132600 or visit our website referred to below and use the Service Centre Locator for the name/address of the nearest Authorised Service Centre. Send or take the product to a Panasonic Authorised Service Centre together with your proof of purchase receipt as a proof of purchase date. Please note that freight and insurance to and / or from your nearest Authorised Service Centre must be arranged by you.

The warranties hereby conferred do not extend to, and exclude, any costs associated with the installation, de-

installation or re-installation of a product, including costs related to the mounting, de-mounting or remounting of any screen, (and any other ancillary activities), delivery, handling, freighting, transportation or insurance of the product or any part thereof or replacement of and do not extend to, and exclude, any damage or loss occurring by reason of, during, associated with, or related to such installation, de-installation, re-installation or transit.

Panasonic Authorised Service Centres are located in major metropolitan areas and most regional centres of Australia, however, coverage will vary dependant on product. For advice on exact Authorised Service Centre locations for your product, please telephone our Customer Care Centre on 132600 or visit our website and use the Service Centre Locator.

In addition to your rights under this warranty, Panasonic products come with consumer guarantees that cannot be excluded under the Australian Consumer Law. If there is a major failure with the product, you can reject the product and elect to have a refund or to have the product replaced or if you wish you may elect to keep the goods and be compensated for the drop in value of the goods. You are also entitled to have the product repaired or replaced if the product fails to be of acceptable quality and the failure does not amount to a major failure.

If there is a major failure in regard to the product which cannot be remedied then you must notify us within a reasonable period by contacting the Panasonic Customer Care Centre. If the failure in the product is not a major failure then Panasonic may choose to repair or replace the product and will do so in a reasonable period of time from receiving notice from you. If you require assistance regarding warranty conditions or any other enquiries, please visit the Panasonic Australia website www.panasonic.com.au or contact by phone on 132 600 If phoning in, please ensure you have your operating instructions available. Panasonic Warranty

Panasonic Australia Pty. Limited

Acn 001 592 187 Abn 83 001 592 187

1 Innovation Road, Macquarie Park NSW 2113 www.panasonic.com.au PRO-031-F01 Issue: 5.0 01-01-2011

This Warranty Card And The Purchase Docket (Or Similar Proof Of Purchase)

Should Be Retained By The Customer At All Times

● ●

Page 48

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