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Panasonic Bread Bakery SD-250 Operating Instructions & Recipes

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Summary of Contents for Panasonic Bread Bakery SD-250

  • Page 1 SD-250...
  • Page 2 Panasonic Thank you for purchasing a , SD-250. ¨ For your own safety and convenience, please read these instructions carefully before operating. Installation of the ¨ IMPORTANT: THIS UNIT HAS TO BE EARTHED FOR PERSONAL SAFETY! If your AC outlet is not grounded, it is the personal responsibility of the customer to have it replaced with a properly ground wall socket of 230V 50Hz.

  • Page 3: Table Of Contents

    Table of Contents Basic Principles when Baking with ......3 ¨ -Basic Features ................3 Baking Programs.................4 Parts identification ...............5 Control panel-display/functions...........6 How to use................7Ð12 -To use the timer for baking loaves only with the BAKE mode..............10 -Using the BAKE RAPID mode ..........10 -Using the DOUGH mode............11 -Using the BAKE ONLY mode ...........11Ð12 How to clean................12...

  • Page 4: Basic Principles When Baking With

    Basic Principles when Baking with ¨ Basic Features Choice of bread modes BASIC... . . For producing loaves of bread using white high grade flour as the major ingredient. WHOLE WHEAT..For loaves using wholemeal strong flour as the main ingredient. MULTIGRAIN.

  • Page 5: Baking Programs

    Baking Programs ¥ The duration of each process is only approximate and will vary according to the ambient NOTE : temperature. ¥ The following time is when the timer is not used. (The availability of the timer for the mode is indicated with a tick ( ) in the ÒtimerÓ...

  • Page 6: Parts Identification

    Parts identification Bread pan Slide in the pan to the correct position in the unit. Twist slightly anti-clockwise to remove. To remove Kneading blade Handle Kneader mounting shaft Control panel Body Accessories Measuring spoon Use to measure sugar, salt, etc. Tablespoon (approx.

  • Page 7: Control Panel-Display/Functions

    Control panel-display/functions ¨ Be sure you understand the function of each pad before using the        . NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring     during shipping.     You may peel this film off and discard it. Display window All modes and indications are shown here for reference.

  • Page 8: How To Use

    How to use Steps 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 the kneading shaft are free of bread designed to fit loosely on the crumbs.
  • Page 9 Steps Notes ・ ・ ・ – The timer cannot be used for this mode.
  • Page 10 Steps Notes The beeper will sound eight times and the indicating light will flash when the bread is baked, or the dough is completed. Promptly The bread pan will be very open the lid and remove the hot. bread pan using oven gloves. Do not place it on any plastic surfaces.

  • Page 11: To Use The Timer For Baking Loaves Only With The Bake Mode

    To use the timer (BAKE mode only) Follow the same steps as in pages 7-9 except step 9. For step 9, follow the instructions below. Steps Notes 9:00 pm start (9 hours 6:30 am and 30 minutes) finish Using the BAKE RAPID mode The timer cannot be used for this mode.

  • Page 12: Using The Dough Mode

    Using the DOUGH mode Follow the previous steps 1-7. Steps Notes Press to select DOUGH . Dough will flash. SELECT Operation begins after the rest condition to settle the temperature of the bread pan and ingredients. START Press START pad. STOP DOUGH will stop flashing.

  • Page 13: How To Clean

    Steps Notes Press TIMER to set the required time. Time indication starts from 30 TIMER (Between 30 to 90 minutes.) minutes and moves up to 1 hour 30 minutes in 1 minute The TIMER cannot be used to delay the increment.

  • Page 14: Slicing And Storing The Bread

    When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit with a new one. Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts. Kneader mounting shaft...

  • Page 15: Display Indications For Abnormal Conditions

    Display Indications for Abnormal Conditions Reason/Cause How to reset/restart Condition TEMP The unit is hot (above 40ûC). Leave the unit as it is. TEMP appears This may occur during repetitive use. When the unit has cooled to below 40ûC, You must allow the unit to cool down TEMP will disappear from the display window display.

  • Page 16: Before Calling For Service

    Before calling for service BAKING RESULTS: Neither the Smoke Sides of Bread indicating emitted bread rises light nor from steam collapse the display vent. and bottom much. light up. Burning is damp. smell. Please check the following: Unplugged. Ingredient spilled on heater element.    ...
  • Page 17 Unleavened or not leavened enough Collapsed Bread Not baked. Slices after doesn't unevenly Top of Under- Browned and Sides over-rising. rise and is bread browned floured sides, brown but enough. sticky. floured. and sticky. center sticky flour coated and raw. bottom.

  • Page 18: The Role Of Ingredients In Bread Baking

    Therefore these margarine or shortening. Remember that these may loaves have a low rise and a dense structure. alter the flavour and texture. Panasonic recommend the use of HIGH GRADE FLOUR. Milk and milk products: These enhance the flavour and help...
  • Page 19 The Role of Ingredients in Bread Baking Liquids: Yeast: Yeast is a form of plant life Ð it will Liquids are important in bread baking, grow and multiply when the a small change in the quantity may affect conditions are favourable. the height and the texture of the bread.

  • Page 20: Other Ingredients Used For Flavoured Loaves

    Other Ingredients Used for Flavoured Loaves Egg: Vitamin C (Bread Improver): These are sometimes added to Vitamin C is a Òbread improverÓ nutritionally enrich the dough, they i.e. it helps improve the volume of also improve the keeping properties the loaf. and colour of the baked product.

  • Page 21: Differences In Baking Results

    Differences in Baking Results Baking results differ according to several factors including: the environmental conditions, electricity fluctuation, choice of ingredients and their quantity and quality. To avoid poor baking results, the following should be remembered. 1. Temperature Temperature is an important factor in bread baking. The temperature of the room and the ingredients can effect the final result.
  • Page 22 Basic 4A?EFAI tsp=teaspoon Tbsp=tablespoon White Bread Cornmeal Bread Extra Large Large Medium Extra Large Large Medium Surebake yeast 3 tsp 3 tsp 2 tsp Surebake yeast 3 tsp 3 tsp 2 tsp White flour White flour Sugar 2 tsp 1 tsp 1 tsp Coarse cornmeal Salt...

  • Page 23: Whole Wheat Recipes

    Whole Wheat tsp=teaspoon Tbsp=tablespoon 50% Wholemeal Bread Coconut Bread Extra Large Large Medium Extra Large Large Medium Surebake yeast 3 tsp 3 tsp 2 tsp Surebake yeast 3 tsp 3 tsp 2 tsp White flour Wholemeal flour Shredded coconut 1 cup White flour Sugar 2 tsp...

  • Page 24: Basic Raisin Recipes

    Basic Raisin tsp=teaspoon Tbsp=tablespoon Ingredients in italics may be added later when the beeper sounds. This prevents the ingredients from being crushed and also produces a better loaf. Cinnamon Raisin Bread Pesto & Pinenut Bread Extra Large Large Medium Extra Large Large Medium Surebake yeast...

  • Page 25: Whole Wheat Raisin Recipes

    Whole Wheat Raisin French tsp=teaspoon Tbsp=tablespoon French Bread (one size only) Wholemeal Raisin Bread Extra Large Large Medium Surebake yeast 2 tsp White flour Surebake yeast 3 tsp 3 tsp 2 tsp Butter 1 tsp Wholemeal flour Salt 1 tsp White flour Water 320 m...

  • Page 26: Multigrain Recipes

    Multigrain tsp=teaspoon Tbsp=tablespoon Kibbled Wheat & Pumpkin Kernel Bread Soy & Linseed Bread Surebake yeast 3 tsp Surebake yeast 3 tsp White flour White flour Wholemeal flour Wholemeal flour Kibbled wheat Soy flour Pumpkin seeds Ground linseed Sugar 2 tsp Sugar 2 tsp Salt...

  • Page 27: Basic Dough Recipes

    Basic Dough tsp=teaspoon Tbsp=tablespoon Dinner Rolls Starting with the wide end, roll up Ingredients: the wedge loosely towards the narrower 3 tsp Surebake yeast end. white flour sugar 1 tsp salt 3 Tbsp milk powder 4 Tbsp butter 230 m water egg, beaten Place seam side...
  • Page 28 Basic Dough Croissants Fold the remaining third Ingredients: on top. Seal edges. 3 tsp surebake yeast Rest the dough in bread flour the refrigerator for 2 Tbsp sugar 20 to 30 minutes. 3 Tbsp milk powder 1 tsp salt Place the dough at butter right angles to the 240 m...
  • Page 29 Basic Dough tsp=teaspoon Tbsp=tablespoon Doughnuts Bagels Ingredients: Use Dinner Rolls dough recipe on page 26. 3 tsp 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 Place on a lightly floured surface.
  • Page 30 Basic Dough tsp=teaspoon Tbsp=tablespoon Swedish Tea Ring Cover with plastic wrap and leave to rise in a ° warm place (30 ---35 C) for 30 minutes. Ingredients: Brush with beaten egg. 3 tsp Surebake yeast white flour 4 Tbsp sugar Bake in a preheated 180 °...
  • Page 31 Basic Dough tsp=teaspoon Tbsp=tablespoon Fruit Braid Brioche Use plain white dough as in Dinner Rolls on page 26 or sweet white dough as in Swedish Tea Ring Ingredients: on page 29. 3 tsp Surebake yeast white flour After dough is completed, roll out into a 3 Tbsp sugar rectangle (50...
  • Page 32 Basic Dough tsp=teaspoon Tbsp=tablespoon Savoury Pull Apart Light Wholemeal Rolls Ingredients: Ingredients: 3 tsp Surebake yeast 3 tsp Surebake yeast white flour white flour wholemeal flour 1 tsp sugar 1 tsp sugar 2 Tbsp butter 2 Tbsp butter 2 Tbsp milk powder 2 Tbsp milk powder...

  • Page 33: Basic Raisin Dough Recipes

    Basic Dough Basic Raisin Dough tsp=teaspoon Tbsp=tablespoon Ingredients in italics may be added later when the beeper sounds. This prevents the ingredients from being crushed and also produces a better loaf. Focaccia Olive & Rosemary Rolls Ingredients: Ingredients: (Makes 2) 2 tsp Surebake yeast 3 tsp...
  • Page 34 Basic Raisin Dough tsp=teaspoon Tbsp=tablespoon Hot Cross Buns Boston Bun Ingredients: Ingredients: 3 tsp Surebake yeast 3 tsp Surebake yeast white flour white flour 3 Tbsp brown sugar 2 tsp sugar 6 Tbsp butter 4 Tbsp butter 2 Tbsp milk powder 3 Tbsp milk powder salt...
  • Page 35 Basic Raisin Dough tsp=teaspoon Tbsp=tablespoon Sundried Tomato & Basil Rolls Panettone (Italian Christmas Bread) Ingredients: Ingredients: 3 tsp Surebake yeast 3 tsp Surebake yeast flour white flour 1 tsp salt 1 tsp salt 1 tsp sugar 3 Tbsp sugar 1 Tbsp olive oil 3 Tbsp milk powder...

  • Page 36: Whole Wheat Dough Recipes

    Whole Wheat Dough tsp=teaspoon Tbsp=tablespoon Crusty Wholemeal Rolls Malted Oatbran Rolls Ingredients: Ingredients: 3 tsp Surebake yeast 3 tsp Surebake yeast wholemeal flour wholemeal flour 2 Tbsp gluten flour 2 Tbsp gluten flour 3 Tbsp kibbled wheat oatbran 3 Tbsp sesame seeds 2 Tbsp Maltexo...

  • Page 37: Whole Wheat Raisin Dough Recipes

    Whole Wheat Raisin Dough tsp=teaspoon Tbsp=tablespoon Pumpkin & Walnut Wholemeal Rolls Wholemeal Raisin Rolls Ingredients: Ingredients: 3 tsp Surebake yeast 3 tsp Surebake yeast white flour white flour wholemeal flour wholemeal flour 1 Tbsp brown sugar 3 Tbsp brown sugar 2 Tbsp 4 Tbsp butter...

  • Page 38: Multigrain Dough Recipes

    Multigrain Dough tsp=teaspoon Tbsp=tablespoon Sunflower & Kibblewheat Rolls Multigrain Buns with a Filling Ingredients: Ingredients: 3 tsp Surebake yeast 3 tsp Surebake yeast white flour white flour wholemeal flour wholemeal flour sunflower seeds 1 Tbsp honey kibbled wheat 2 Tbsp butter 1 tsp sugar...

  • Page 39: French Dough Recipe

    French Dough Pizza Dough tsp=teaspoon Tbsp=tablespoon French Loaf or Baguettes Pizza Ingredients: Ingredients: 2 tsp 3 tsp Surebake yeast Surebake yeast white flour white flour 1 tsp 1 tsp butter sugar 1 tsp 5 Tbsp salt 250 m water 1 tsp salt 230 m water...
  • Page 40 Pizza Dough tsp=teaspoon Tbsp=tablespoon Pumpkin calzone Pita Bread Ingredients: Ingredients: Use the Pizza Dough on P.38. 2 tsp Surebake yeast FILLING white flour 2 cups finely diced pumpkin cubes sugar (cooked until tender) salt 1 small red onion finely chopped 220 m water 2 Tbsp...

  • Page 41: Bake Only Recipes

    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 self raising flour 1 cup...
  • Page 42 Bake Only tsp=teaspoon Tbsp=tablespoon Banana Yoghurt Tea Bread Gingerbread Ingredients: Ingredients: flour butter 2 tsp baking powder sugar baking soda 2 Tbsp treacle brown sugar 2 Tbsp golden syrup butter, melted flour eggs 2 tsp ground ginger plain yoghurt baking powder bananas, mashed baking soda salt...

  • Page 43: Problems And Causes When Baking Bread On Dough Modes

    Problems and causes when baking bread on Dough modes Problem Causes Causes Problem Poor volume Measurement errors Measurement errors Shape Crust Too dark (Too much sugar or milk) too much salt too little liquid Insufficient rising too little sugar Oven temperature too high too little yeast Baking time too long Wrong type of flour used...
  • Page 44 DZ50N132         M0998-0 Printed in Japan...

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