Panasonic Bread Bakery SD-253 Quick guide

Congratulations
Thank you for purchasing a Panasonic Bread Bakerye, SD-253.
Successful bread making is an art, requiring good quality ingredients, time and energy due
to the importance of thorough kneading.
The Panasonic Automatic Bread Bakerye is ideal for anyone who has been discouraged from
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.
kneading, is completely automatic, leaving you time to spare with no dishes to wash.
The pre-programmed cycle takes place all in the same pan.
In addition, our automatic raisin nut dispenser will drop your choice of dried fruit/nuts into the
dough at the precise time during kneading, giving you an even spread throughout the loaf.
No further action is required after pressing the start pad.
Whether you use pre-packaged bread mixes, or the recipes we have developed for you,
or you develop your own favourite recipes, we hope you enjoy using your Panasonic
Bead Bakeryo.
Before operating the Bread Bakerys, please read the following instructions carefully.

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.
Unplug
this
product
from
wail
outlet
when
not
in
use
and
before
cleaning.
Do
not
immerse
appliance
in
water
or
other
liquid.
Use
a
soft
sponge
and
mild
detergent
when
cleaning
the
inside
of
the
pan
or
kneading
blade.
The
cabinet
may
be
cleaned
with
a
cloth,
dampened
with
a
mild
soap
and
water
solution.
4.
Do
not
touch
hot
surfaces.
Use
oven
mitts
when
handling
hot
materials,
allow
metal
parts to cool before cleaning.
5.
Do
not
allow
anything
to
rest
on
power
cord.
Do
not
plug
in
cord
where
persons
may
walk
or
trip.
.
Do
not
operate
any
appliance
with
a
damaged
or
frayed
cord.
Refer
servicing
of
appliance
to
an
authorised
service
centre
if
the
unit
should
malfunction
or
be
damaged
in
any
manner.
.
This
appliance
is
not
intended
for
commercial
use.
It
is
for
household
use
only.
.
The
use
of
attachments
not
recommended
by
manufacturer
may
cause
damage
or
injury.
. Avoid contacting moving parts.
.
Do
not
use
outdoors.
Do
not
use
appliance
for
other
than
intended
use.
.
Do
not
let
cord
hang
over
edge
of
table
or
counter,
or
touch
hot
surfaces.
.
Do
not
place
on
or
near
a
hot
gas
or
electric
burner,
or
in
a
heated
oven.
.
To
disconnect,
grip
plug
and
pull
from
wall
outlet.
Never
pull
on
cord.
.
The
unit
may
vibrate
or
move
during
the
kneading
process.
Do
NOT
place
the
unit
near
the
edge
of
a
countertop.
Place
the
unit
securely
where
movement
of
the
unit
will
not
cause
it
to
fall
off
the
countertop.
15.
If
the
supply
cord
is
damaged,
it
must
be
replaced
by
the
manufacturer
or
its
service
agent
or
a
similarly
qualified
person
in
order
to
avoid
a
hazard.
16.
The
appliance
is
not
intended
for
use
by
young
children
or
infirm
persons
without
supervision.
17.
Young
children
should
be
supervised
to
ensure
that
they
do
not
play
with
the
appliance.
SAVE
THESE
INSTRUCTIONS
Note:
A.
A
short
power-supply
cord
is
provided
to
reduce
the
risk
resulting
from
becoming
entangled in or tripping over a longer cord.
B.
Extension
cords
are
available
and
may
be
used
if
care
is
exercised
in
their
use.
C. lf extension cord is used:
(1)
the
marked
electrical
rating
of
the
extension
cord
should
be
at
least
as
great
as
the electrical rating of the appliance,
and
(2)
the
longer
cord
should
be
arranged
so
that
it
will
not
drape
over
the
countertop
or
tabletop
where
it
can
be
pulled
on
by
children
or
tripped
over
unintentionally.
OON joy)
eh ek kk
BRONCO

Table of Contents
INDEXOPRECIDES <ientecvessancascaers sredandin tions dams rdta ances ieteeeeetnaemits 4
BASIC: PrNCDIOS: eccsccvies cedavededast sagseesneys eid eartad eal ae. cies ecb ea tyes 5-8
Parts (OSntiCation crn cciiaistivaetete tiers arate autis 5
Precautions for Using the Raisin Nut Dispenser oa. 6
DiShlay WINdOW cssiccdinvnettigctiteadiseed dea area covecui soeansedeent 6
Basic: Features: 3o:.fviancdundinaahis tio tas tea easier ath wale 7-8
Choices available for Each Pad... cccecccssessseseeeees 7—8
o
Coniroi panel — Features and Operating Procedure ... 7
Function Availability and Time Required
FOr EACH PrOGrain visi cscsecaceccsacvosccececanen coer heanereevee veneers 7-8
Baking with your Brad Bakerys
General Procedure
To USE the TIMES ce cecscceteeceteevssesteesesesnnessaeetaeserseesies
Using the "DOUGH" option oo... cee ceeetencsteeneesteseseeeeneeeaee
Using the "bake only” program
Using the "gluten free" program
Care and Cl@niing oo... cece ccccceeeeneceneertetsstereesineteattesetaereaeenaees 17
Baking Tips and Recipes
The Role of ingredients in Bread Baking .....ccccscseessereeees 18-19
Guideline of Ingredients to be placed in
the Raisin Nut Dispenser,
Tips for Baking Whole wheat and Multigrain Breads .......... 2)
Tips for Using Bread MIx@S we ccseseseretterteerssctenerrees
Slicing and Storing the Bread
Differences in Baking Results
RROCIDOS is cctiidentcentiicteas eas aetaa Ginna cnuuiere dimanche
TPOUDIESNOOTING oo... eee cece eerie eee eeretrecietersseesinesenaeseriaterages 43-44
Display Indications for Abnormal Conditions ose eeeeeen 45
Replacement Pants. cics.ietuitidiaintesctsiig tr aseionccivadigind deans 46
When you need parts replacement ee seceeeeereeerereaees 46
SPECHICATONS: vis ishcsdeta ia Aserte rag ntah aiaena teh tietnmadae oo 46

index of Recipes
“Basic > 23 — 24
White Bread occ cccccrcccssertreateseseeee 23 28
Honey Bran Bread 29
Kumara Bread.. . 30
Cormmeal Bread 80
Chilli Corn Bread .. 31
Spicy Cheese Bread
Sesame Yoghurt Bre
Coconut Bread...
Garlic Herb Bread.......
Gluten free bread on Basic pi
Yeasted Gluten Free Loaf (4 options)
(Plain, Fruit, Cheese or Grains/Seeded)........cee 24
sen nea Boston Bun wee :
«Basic RAISIN © 25 Sundried Tomato & Basil Rolls oo 35
Net omueaancasnen ss Panettone (Italian Christmas Bread!) .......... 35
Cinnamon Raisin Bread... cccseseeseees 25
Pesio & Pinenut Bread ...
Olive & Rosemary Bread...
c Whole Wheat Dough 86-38
Honey & Walnut Bread. ceeeceeeees 25
tales Crusty Wholemeal Rolls... cece 36
pied
Matted
Oatbran
Roils........
36
7 25 — 26 Sunflower & Kibblewheat Rolls 37
Wholarneal Rye BrOaC cccccccccccceccececcesceseoces Muttigrain Buns with a Filling....... . 87
100%
Wholemeal
Bread
.
Pumpkin
&
Walnut
Wholemeal
Roils...........38
50% Wholemeal Bread......... . Wholemeal Raisin Rots... 38
Soy & Linseed Bread... : eomeAIMIE Ng
Wholemeal Beer & Mustard Bread... 26 ‘
‘ Whole Wheat RAISIN”. 26
nama aati
Wholemeal Raisin Bread. 26 ay, ;
Wholemeal Date & Nut Brea . 26 “Pizza Dough 38 — 40
Mixed Grain Bread ..... . 26
Pumpkin calzone
on
mm
Pita
Bread.
«Pr
ench
|)
27
Pita
Crisps
...
French Bread (one size only)... Galle ia. Triangles
Tarragon & Thyme Bread
“Bake Oniy » 41 — 42
Date Loaf (Edmonds) Jide dec teteoiny Gute pleiase tae 44
{allan Bread (one size only) Belt Giey Tea Bees a
Herb Bread (one size only)... nd aa oon Tea Bread . ee
faeces IMGSHDKGAd asccscessenceevemvdonantinanediiac
" “Sandwich > “) 27
White Sandwich Bread (one size only)....... 27
Wholemeal Sandwich Bread
(ONG SIZE1OFIW oases asecdisnsvseteesaavnnaarevenaate 27
NOTE : The recipe for gluten free bread mix is on page 15

Parts Identification
Dispenser lid To close
To open
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.
Raisin nut dispenser
To remove /atiach
— Raise the dispenser lid to
mesa - approximately 75 degrees.
Drop down flap ; Pull it towards you to remove,
a or push carefully into the joint
to attach.
ovr Kneading
Bread pan blade
Slide in the pan to the correct position in
the unit. « Handle
Twist slightly anti-clockwise to remove. :
——————
\ IIIT
——eereny
Jit «fF
To remove
Make sure
the dispenser
lid is closed
when opening
the lid.
Kirneader ecssscsssssnssccrenes
mounting shaft
Control panel eg xtra san a
Accessories
Measuring spoon
Use to measure sugar, salt, etc.
Tablespoon (approx. 15 ml)
(1/2
tablespoon
marked)
—
Teaspoon
(approx.
5
ml)
:
(1/4,
1/2
&
9/4
teaspoon
marked)
<
4
”
Ga
=>
Pz!
Measuring cup
Use
to
measure
liquids.
Cord
es
(1
cup/8
fl.
02./240
mi)
a:
ee
*The
shape
of
piug
may
vary
from
the
illustrat’

Precautions for Using the Raisin Nut Dispenser
-
Never
operate
the
appliance
without
the
raisin
nut
dispenser
in
place,
regardiess
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.
» The dispenser lid may fit quite tightly when removing or attaching it at first, this is normal.
+ Make sure the dispenser lid is always set in place before use.
- Do not try to open or close the dispenser lid by force, as the joint may damage.
Do not rub or pull rubber gasket attached to the dispenser lid as it may damage.
If the gasket is damaged, it may cause escape of steam or condensation.
Control panel
The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may carefully peel this film off and discard it.
See page 7 for function and operation of each pad.
Display Window
TEMP : indicates that the unit is hot and needs to cool down before reusing.
(See page 45.)
REST : indicates that the temperature of the bread pan and ingredients is being settled
before kneading.
POWER ALERT : indicates that there has been an interruption in the power supply.
(See page 45.)
Remaining Time : indicates how much time is left until the operation is complete.
ss: the choice of "Size" which has been/is being selected,
indicated by an arrow.
TEMP REST »|
POWER ALERT >| the choice of "select" which has been/is being selected,
im a er indicated by an arrow.
Ky => <> i
the choice of "Option" which has been/is being selected,
indicated by letters and a pictogram.
L a; :
a
—
ae
RAPID
ania
Bole
RAISIN
© LIGHT * DARK |
4
the choice of "Crust" which has been/is being selected, indicated by an arrow.

: i]
Basic Features |
jor ingredient.
7 oO
3
6
3 a ae iss =
Q
= »
<=
@ wo oe. g S. o » Q. c
4 18.
3
a
oo
a
4 m
t... For loaves using wholemeal strong
th cereals/grains
Choices availabie for Each Pad
Option
BAKE RAPID...
BAKE RAISIN ...
The unit automatically mixes ingredients.
kneads the dough, rises it and bakes it,
Performs almost the same process as
BAKE option but in a shorter time.
Performs the same process as BAKE
option, but adds dried fruit and nuts
french oo. Fer loaves with crisp crust and open
texture as sugar is not included in the
ingredients. DOUGH wo,
italian wo. For loaves with lighier taste. :
Ideal to serve with pasta or italian dishes. DOUGH RAISIN ...
sandwich ........ For medium size foaves with a soft crust
and closed texiure.
Suitable for making sandwiches.
. For dough used for pizza,
Suitable for teabreads,
gluten free bread mixes.
pitta, or foccacia.
A program for baking only.
For loaves using specially blended
Control panel — Features and Operating Procedure
Be sure you understand the function of each pad before using the Bread Bakery. .
LIGHT e DARK
Ontion
select
Operation Light : The red light will
be lit wnen in operation. It will flash
when the oread baking or the dough
making Is completed. it will also flash
ata different frequency when operated
in abnormal conditions.
select : Press to choose the type of bread / dough.
Each time the pad is pressed, ® in the display window
will move to the next choice on the control panel.
| Qpition : Press to choose the bake option.
each time the pad is pressed, the next choice flashes
in the display window.
Size : Press to choose the size of loaf.
Crust : Press to choose the colour of crust.
Timer : Press to set the time delay or to set the
baking time for “bake only".
( See page 12 for further explanation.)
Stop/Start : Press to start operation or begin the
timer. The operation light will come on. Press this
pad also to stop operation or cancel the timer setting.
To stop operation, the pad must be pressed and held
for more than 1 second, The display will go blank and the
operation light will go off. The program can be reset.
| select
automatically during the kneading process.
The unit automatically prepares dough
for dinner rolls, doughnuts, croissants, etc,
Performs the same process as DOUGH
option, but adds dried fruit and nuts
automatically during the kneading process.
REST| 30 min-1 hou
KNEAD] 15-30 min
4 hr 50 min
RISE | 2 br 20 min
BAKE 50 min
4 hours

Size
MUXL
Crust
Leb
Timer
©
NOTE:
The choice of size is M (medium), L (large) or XL (extra large).
ff not selected, the appliance wi
See tab
9 be
The choice o
If not selecte
See tab
A 13-ho
ie be
the aroma of
See tabi @ be
ur timer allows you t
ow for the availabi
d, the appliance wi
ow for the availabi
ow for the availabi
i automatically select XL size.
ity of this pad.
| automatically select medium crust.
ity of this pad.
ity of this pad.
® The defauit setting is basic-BAKE, XL size, MEDIUM crust.
Pressing only the Start pad will start this program.
f crust is LIGHT, MEDIUM (indicated by the centre dot) or DARK.
© prepare everything the night before and wake up to
freshly baked bread. The result may differ when the timer is used.
*
Time
required
for
each
process
will
vary
according
to
factors
such
as
voltage
fluctuation
and
room
temperature.
°
For
all
BAKE
options,
(except
"bake
only"
and
“gluten
free")
there
will
be
a
Keep-Warm
period
of
up
to
60
minutes
after
baking
is
complete.
(see
table
below.)
It
will
stop
when
the Stop
pad
is
pressed.
° For some settings, there will be a short pause during the kneading process.
This is not a malfunction.
Function Availability and Time Required for Each Program
ots sand- ; bake | gluten}
basic whole wheat french italian wich | P'2Z@) only | free
BAKE
DOUGH
BAKE
|
BAKE
DOUGH
:
Rapip
|
DOUGH
Raisin
|
BAKE
RAISIN
|
RAPID
|
DOUGH
RAISIN
BAKE
|
DOUGH]
BAKE
|
BAKE
|
DOUGH}
BAKE
.|
BAKE
Oo - ~- 2) O e) = - = - - - - - ~
an Loan
Oo - ~- - ad = - - - = ae - = e)
- _ - ‘o) O - - ad O - e) O - - =
1 hour 55 min 40 min} 40 min | 39 min | 1 hour | KNEAD
fF 8e80m | thegomin |") -rhessimin | gett | sclPE | hour} g(t |10- 18) — | —
RISE
15-20) 45-30min | 18-25min [15°25] 45-95 min | 10-20 10-20 10-15 115-25 ig te) 45 min
min min min} — min min min min
approx.
1
hour
2hr
20min
|
4PPOX.)
4
praomin
|
se
iin
|
aditin
|
92h"
|
26
Bi,
|
KNEAD
-
thour | -1hr20min | -2hr50min | yd | a hours -4 hr | -2hr | 20MIN | * > py | ADBTOX. mneut
40 min 10 min | 40 min |- 3 hours} somin | 10 min
RISE | 30 min
35 min sy 50 min 45 min — 55 mi — | 50min | SOmin | approx.) - thr | 50 min
a 40 min | 30 min
thr 3hr | 4h _ | 30min} 4 hour |
58 min 2 hr 20 min 5 hours Shours} 3hriSmin | 6 hours 35 min | 30 min 5 hours | 45 min aoe 20 min
O - = e) e) O a - oO = oe) © - - oO
"For basic-BAKE RAISIN, only LIGHT and MEDIUM choices of crust colours are available.

See page 14 for "bake only”.
See pages 15-16 for "gluten free".
Bake RAPID
RAISIN DOUGH
General Procedure
Options displayed in the Display Window
2 BLACK LETTERS: Option(s) available
GLEY LETTERS: Option flashing
(the one being selected)
Measure ingredients carefully according to each recipe on page 23 to 40.
Steps Notes
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.
Make sure that the kneading biade and
the kneading shaft are free of bread crumbs.
The kneading blade is designed to
fit loosely on the shaft with some
loose turning.
Place the yeast inside the bread pan first.
Only use the "Easy Blend" / "Fast Action"
yeast that comes in a sachet.
For best results, place the yeast in
first, so that it is at the bottom and
separated from the other liquid
ingredients.
Place flour and all dry ingredients inside the
bread pan.
Flour, dry milk, salt, sugar, butter
and other dry ingredients next.
Pour water and other liquids, if any, into the
bread pan.
Place the bread pan inside the bread maker.
Be sure the bread pan contacts the bottom
of the unit.
Fold the handle down.
Close the lid.
Wipe off any moisture or other
residue from the outside of the
pan before placing it in the unit.
if the pan is not placed correctly,
the dough will not be kneaded
properly.
Make sure that the inside of the raisin nut
dispenser is clean and completely dry.
The dispenser should be secured in position
for all programs.
Be sure that the drop down flap of the
dispenser is closed.
For BAKE RAISIN / DOUGH RAISIN_|
1. Remove all residue before use.
2. Place the ingredients inside the dispenser.
(See page 20 for detailed information of
the ingredients to be placed in the raisin
nut dispenser.)
Close the dispenser lid by pressing the lid
lightly until you hear the magnets click.
If the inside of the dispenser is wet,
the ingredients may stick in the
dispenser.
lf the dispenser is not set in position,
steam may escape and may cause
poor results to your loaf.
Always clean the dispenser after
each use.
Make sure that the dispenser lid is
closed, otherwise it may cause
condensation. 3
‘a

Steps
Plug into a 230V outlet.
0G appears.
=> For DOUGH option, proceed to page 13.
Notes
Position
the
unit
away
from
edge
of
the
table
or
counter
-
top.
f
i
|
The unit may vibrate or move
during the kneading process.
Place the unit where it will not fall
off should the unit move during
the kneading process.
NOTE: The program "basic-BAKE, XL size,
Medium crust" is preset at the factory as the
default setting. To choose this, just press [Start].
italian
sandwich
pizza
bake only
gluten
free
Press set to choose the type of bread.
Each time is pressed, the arrow on
the right of the display will move down to the
next choice. The time and available options
displayed in the window will change
accordingly.
See "select" section on page 7.
For "bake only" and "gluten free",
see following pages.
bake only «page 14
gluten free ----pages 15-16
Press option to choose the baking mode.
For BAKE, it is not necessary to press this pad.
Options available will be shown in the display
and the one you require will flash.
Each time is pressed, the words will
flash and change in the following order (Options
not available for your choice will be skipped):
BAKE — BAKE RAPID — BAKE RAISIN
italian
sandwich
pizza
bake only
gluten
free
See "Option" section on page 7.
The time will also change
— DOUGH — DOUGH RAISIN BAKE: | accordingly.
‘4 p basic Size .
mh vat Press ax to choose the size of your bread.
itallan
fa See availability of sizes and crust
fen Press ‘[Y3' to choose the crust colour of your] colour on pages 7-8.
es bread.
St
Press 5
The red light comes on, the program is set
and the pad is inoperable.
"REST" begins.
The resting settles the temperature of the
bread pan and ingredients.
(There are some programs with no resting.)
After rest, the process will proceed to knead,
then to rise and finally, bake.
y The time remaining until the bread is finished
is displayed in hours and minutes. (3:59, 3:58...)
whole wheat
french
itallan
sandwich
eae
BAKE
LIGHT + DARK
Note : To Cancel, or Reset a program
selection, press and hold the [Stop/Start| for
1 second or more. The display will go blank.
Begin from step 8.
The above display is for
basic-BAKE, XL size,
medium colour.
[. For BAKE RAISIN / DOUGH RAISIN |
The raisin nut dispenser will drop ingredients into the dough automatically
at the optimum time during the last part of kneading.
The operation will stop for a while to drop the ingredienis, and then
resume automatically.
When "TEMP" blinks, see page 45.
There will be no mixing action
during resting.
Aclicking noise may be heard
during operation. This is not a
malfunction.
For information on the progress of
each course, see pages 7—8.
The time required for each of
the steps will vary according
to factors such as voltage
fluctuation and room temperature.
Ingredients in the dispenser will be
dropped between:
basic : 52 min — 1 hr 12 min from start
whole wheat : 1 hr 12min ~ 1 hr 42 min
from start.
10

1
Steps
Notes
(Bees? i o
“Beep + When the bread is baked, the beeper will
sound eight times and the operation light
will flash.
Step
Press San
Prompily 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
4 hour or until [Stop/Start| is pressed to
prevent condensation of the steam.
The bread pan will be very hot.
Do noi piace it on any plastic
surfaces, Handle carefully.
If the bread is left in the unit, further
browning of the crust may occur.
See "Keep Warm" section on page 8
Turn the bread pan upside down.
Shake the pan several times to release the
bread.
If the kneading blade comes out with the
bread, use a heat-resistant plastic utensil to
remove it, after the bread has cooled.
The bread and the kneading ‘|
blade will be very hot.
A meial utensil may scratch the
finish of the kneading blade.
Place the bread on a wire rack to cool and
allow the steam to escape.
See "Slicing and Storing the
Bread" section on page 21.
Unplug after use.
Be sure to grip plug when removing
it from the socket.
Never puil on the cord.
Note
:
Allow
at
least
1
hour
for
the
unit
to
cool
down
before
the
next
use.

To use the Timer
The timer to delay ihe siart of the operation may only be used for the foliowing
programs.
See table below.
Duration of Time
Timer may be set for any length of time within the following ranges.
\
italian |
| let basic | whole wheat | french | sandwich |
om: | BAKE | BNE. | gake [BARE | BAKE BAKE | BAKE |
Seiting 4-13 hours | 5-13 hours 6-13 nour: 4 hrs Sorin |
Range : ' i ‘ : -13 hours 5-13 hours |
Follow the same steps on pages 9—11 up to step 10.
For step 11, follow the instructions below.
Sieps Notes
LIGHT + DARIC
Press "S" to set the length of time
required for when you want the bread to
be ready.
For the timer delay available, see the
table above. ;
Each time is pressed,
the time will advance 10
minutes.
The time will change rapidly
if constant pressure is
applied to the pad.
Example:
of the bread.
9:00 pm
present time
9 hours
30 minutes
6:30 am
finish time
If the present time is 9:00 pm, and you want the bread to be finished at 6:30 am tomorrow
morning, set the timer to 9:30 (9 hours and 30 minutes), the time required until the completion
setting time
whols wheat
trench
ttallan
sandwich
LIGHT « DARK
The above display is for
basic—BAKE, XL size,
medium colour.
Press (3g): .
The time remaining until the baking is
finished is displayed in hours and minutes.
(9:29, 9:28,°+9)
When "TEMP" blinks, see
page 45.
There will be no action while
the timer is working.

13
Using the "DOUGH" option
Follow the previous steps 1—7 on pages 9-10.
LIGHT ¢ DARK
whole wheat
french
italian
sandwich
pizza
LIGHT « DARK
Steps
Press ssl to choose the type of dough.
Each time jselect is pressed, the arrow on
the right of the display will move down to the
next choice.
The DOUGH option is available for basic,
whole wheat, french and pizza.
Notes
See "select" section on page 7.
Press Orton to choose DOUGH or DOUGH
RAISIN.
Each time is pressed, the words will
flash and change tn the following order (Options
not available for your choice will be skipped):
BAKE — BAKE RAPID — BAKE RAISIN
— DOUGH —~ DOUGH RAISIN-> BAKE
Stop
Press aq
The red light comes on, the program is set
and the pad is inoperable.
The process to make the dough begins with
"REST".
(There is no resting for "pizza". Kneading will
start immediately.)
The time remaining until the dough making is
completed is displayed in hours and minutes.
(2:20 , 2:19 , 2:18 +)
Note : To Cancel, or Reset a program
selection, press and hold the for
1 second or more. The display will go blank.
Begin frorn step 8.
When the dough making is finished, the
beeper will sound eight times and the
operation light will flash.
Stop
San. When the beeper stops, then
remove the bread pan.
Press
Unplug after use.
Be sure to grip plug when removing it
from the socket.
Shape and prove dough before baking in a
conventional oven as per the instruction
given in the recipes.
When baking is completed, remove from
the oven using your oven gloves and cool
on a wire rack,
See "Option" section on page 7.
When "TEMP" blinks, see page 45.
There will be no mixing action
during resting.
A clicking noise may be heard
during operation. This is not a
malfunction.
For information on the progress of
each program, see pages 7-8.
The display will go out when
the beeper stops, but the
operation light will flash until
the [Stop] is pressed.
Never pull on the cord.
See pages 28 — 40 for recipes using
the "DOUGH" option.

Using the "bake only" program
Measure ingredients carefully according to each recipe on pages 41 to 42.
Steps
Notes
Prepare cake in a separate mixing bowi.
Follow the instructions for each
recipe carefully.
Place the mixture carefully into the lined
bread pan.
(The kneading blade must be removed.)
Place the bread pan inside the bread maker.
Ensure that the bread pan is lined
with baking parchment so the
cake mixture does not touch the
sides,
ML XL
Italian
sandwich
pizza
b> |bake only
gluten
tree
LIGHT « DARK
Make sure that the raisin nut dispenser is in
position and the lid and dispenser lid are
closed.
Press slet to choose bake only.
Each time is pressed, the arrow on the
tight of the display will move down to the next
choice.
See "select" section on page 7.
Press > to set the required time.
(Between 30 to 90 minutes.)
The cannot be used to delay
the start of baking.
Time indication starts from 30
minutes and moves up to
4 hour 30 minutes in 1 minute
increments.
The time will change rapidly
if constant pressure is applied to
the pad.
ML Xt
italian
pizza
LIGHT * DARK
Press ‘San:
The red light comes on, the program is set
and the pad is inoperable
Baking begins.
Note: Upon completion of baking, you may check the consistency of the
baked product by piercing the centre with a skewer.
If the baking is still insufficient, baking time can be added by repeating
above steps 3 & 4, after |Stop/Start| has been pressed.
The additional baking time may be set as long as the accumulated
time does not exceed 90 minutes.
When "TEMP" blinks, see page 45.
When checking with a skewer,
take utmost care not to burn
yourself as the oven cavity will
be extremely hot.
When baking is completed, remove the
bread pan using oven gloves.
Unpiug after use.
Be sure to grip plug when removing it
from the socket.
Never puil on the cord.
14

15
Using the "gluten free" program
Making
gluten
free
bread
is
very
different
from
the
normal
way
of
producing
bread
in
the
Bread
Bakers.
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 gocd results.
* When "gluten free" is selected, the details for the recipe on this page and the procedure on
page
16
must
be
followed
carefully.
(Otherwise,
the
bread
may
not
turn
out
well.)
*
The
gluten
free
recipe
on
this
page
has
been
developed
using
commercially
prepared
ORGRAN's
Easy
Bake
gluten
free
bread
mix.
it
is
advisable
to
use
this
mix
for
best results.
This
is
available
through
most
large
supermarket
chains
nationally
and
also
through
health
food
stores
or
by
mail
order.
¢ The results may differ according to the type of mix.
Occasionally
a
loaf
may
have
some
flour
remaining
on
the
side.
+
The
bread
should
be
stored
in
a
cool
dry
place
and
used
within
2
days.
If
you
will
not
be
able
to
finish
the
loaf
within
that
time
it
can
be
put
into
freezer
bags,
in
convenient
sized
portions,
and
frozen.
*
itis
very
important
to
avoid
cross
contamination
with
flours
that
contain
gluten
if
bread
is
being
made
for
dietary
reasons.
Particular
attention
must
be
paid
to
the
cleaning
of
the
bread
pan
and
blade
as
well
as
any
utensils
that
are
used.
Using ORGRAN gluten free mix
Water 430 ml
Oil 1 Tpsp
Bread mix 450 g
Panasonic
recommends
the
use
of
ORGRAN
gluten
free
bread
flour
mix.
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,
Carrurn
Downs,
Victoria
3201
‘australe
NOTE:
For
gluten
free
bread
on
basic
program,
see
page
24.

Measure ingredients carefully according to each recipe on page 15.
Steps | ~ Notes
Flemove tne bread can from the unit.
lightly anti-ciockwise and pull a ; 5 ’
ng a handle i | The kneading blade is designed
ng tine aay i beens : Pcie ot
Mount the kneading blacie on the shaft, 9 | O" pesely ae the shaft with
Make sure that the kneading blade and = SOME !00Se turning.
the kneacing shaft are free of bread
crumbs.
| The order for placing the
| ingredients is different from |
| |
1
Place the ingredients into the bread pan in th
the following order to ensure that the gluten < ct serials 5 the |
tree flour is mixed to a batter more efficientiy. | , erTSeults Tay Pe. Pegg PINS
Water — oil — gluten free mix | ingredients are not placed in
creer | the order stated.
(if you need io add yeast, it should be placed | |
in the pan jast.) Measure the ingredients accurately,
as this affects the baking results
considerably.
Place the bread pan inside the bread maker. | Wipe off any moisture or foreign
Be sure the bread pan contacts the bottom matter from the outside of the
of the unit. Fold the handle down. bread pan before placing it in the
rear unit.
Close the lid.
If the bread pan is not placed
Make sure that the raisin nut dispenser is correctly, the dough will not be
in position and the dispenser lid is closed. kneaded properly.
Mo Xt Press sseet' to choose gluten free. See "select" section on page 7.
basic aes :
whole wheat ‘ach time [select] is pressed, the arrow on
cae french the right of the display will move clown to the
Ge oat PE Jian next choice
f+. fed |sandwich i
BAKE pizza Crust : .
bake only Press ‘i'} to choose the crust colour of
> /ofuten your bread.
v
Se eer NOTE : We recommend dark crust for most
LIGHT » DARK
gluten free breads.
Mok Xt
a,
basic
Stats
?
rie
whole
wheat
Press
Stark.
*
Sencar
“=
.
french
{a
#
italian
En
tal
a
Kneading
begins
immediately.
bake
only
gluten
free
v
IMPORTANT NOTE:
The ingredients are mixed to a thick batter automatically, but gluten free flour is very different to ordinary strong bread flour.
For best resulis and to reduce the chances of flour remaining on the sides, follow the instructions below.
using a plastic spatula.
When stirring, be careful not to touch the kneading blade.
i
|
i
Between 5 and 10 minutes after kneading starts, stir in the flour that may be stuck around the edges of the bread pan, |
> Proceed to step 12 on page 11.
16

Body and lid
* Body and lid should be wiped clean with a damp cloth.
« Use only mild liquid detergent.
* For baked-on materials, use a non scratch scourer and detergent
on the interior.
+ Do not use cleansers, steel wool pads, or other abrasive materials.
+ Do not use benzine, thinner, alcoho!, etc.
Temperature
sensor
Swi
Temperature
sensor
*
Wipe
gently
and
avoid
deforming
the
temperature
sensor.
Dispenser lid
; ; Dispenser lid will be very hot after baking. Only remove the lid after it
Inner lid section cools down completely.
To clean, remove the dispenser lid and wash gently with soft sponge.
Do not rub or pull the rubber gasket.
Rubbing and pulling roughly may damage the rubber gasket attached
to the dispenser lid. Inner lid section is not removable.
Do not use any abrasive materials.
if the gasket becomes damaged the dispenser lid should be replaced,
as this will cause the leakage of steam, condensation, or deformation.
(See page 46 for replacement.)
This part is not dishwasher safe.
Raisin nut dispenser
* The dispenser will be very hot after baking. Remove the dispenser
after it cools down completely.
« Do not use any harsh cleansers, steel wool pads, or other abrasive
materials or utensils, especially on the non-stick coated surface.
It may scratch the surface and cause ingredients to stick.
* Clean the dispenser after each use to avoid build up of residue of
ingredients.
+ This part is not dishwasher safe, as it may become damaged.
Bread pan and kneading blade
* If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour warm water into the cooled pan and
leave aside for 5-10 minutes. Remove the blade.
Always
remove
the
blade
and
wash
the
pan
with
mild,
liquid
detergent
after
each
use.
DO NOT SUBMERGE THE PAN IN WATER.
Do
not
use
other
abrasive
materials
or
otherwise,
the
pan
may
be
scratched.
Kneader mounting shaft These parts are not dishwasher safe.
Measuring cup and spoon
* Rinse and wipe dry.
* These parts are not dishwasher safe.
1.
Be
sure
that
the
unit
and
the
bread
pan
have
dried
completely
before
storing.
2.
On
the
interior
of
the
body
some
discolouration
may
occur
with
use.
17

The Role of Ingredients
a
in Bread Baking
The
ingredients
used
in
bread
baking
ail
play
an
imporiant
pari
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.
Fiour:
Most bread is made from wheat flour.
The quantity and quality of the gluten
forming proteins in the flour determines
its suitability for good bread making.
High grade flours have a consistently
higher protein content than some of the lower grades
available and these will generally give a more
successful result.
If lower grade flours are used, the addition of
1 tablespoon of gluten flour will improve performance.
All flour starts off as brown flour and is milled and
refined until it becomes white.
in wholemeal flour, the wheat grain has not been
removed so breads made with wholemeal flour have
a coarser, more crumbly texture.
Breads made with wholemeal flour only will have a
reduced volume due to the reduced availability of
gluten forming proteins. To enhance ihe volume in
these loaves a proportion of white flour can be used
and additional gluten flour may also give improved
results.
Flour milled from cereals such as oais, rice, barley
and rye contain little or no gluten. Therefore these
loaves have a low rise and a dense structure.
Panasonic recommend the use of
HIGH GRADE FLOUR.
Sugar:
Sugar used in bread making comes
in a variety of forms—these include
white sugar, brown sugar, molasses,
treacle, honey and golden syrup.
Sugar in some form is essential in
all breads as sugar provides food
for yeast—it helps the yeast to begin
to ferment and then promotes continued yeast action.
Sugar also provides sweetness and aids browning
during baking.
Artificial sweeteners cannot be successfully used as
a substitute for sugar—they do not provide the
carbohydrates required for fermentation.
Salt:
Salt is very important in bread making as
it gives the bread a more even texture.
tt also controls action of the yeast by
inhibiting enzyme activity, thus e
controlling the amount of carbon dioxide
produced. Bread with reduced salt will have a weak
gluten structure and a more open texture, too
much salt inhibits fermentation.
Sait also contributes to the flavour.
Fats:
The main purpose of fats in
bread baking is to tenderise and
soften the bread and to enhance
the flavour and richness. Although the —
addition of fat is not essential, breads
made without fat will have less flavour and will not
keep as well.
The best flavour is achieved when butter is used—
it should be softened to help mixing.
Other fats can be used. These include vegetable oil,
margarine or shortening. Remember that these may
alter the flavour and texture.
Milk and milk products:
These enhance the flavour and help
increase the nutritional value of the
bread. The recipes included in this
book use dry milk because it is
convenient to use.
if fresh milk is used, reduce the quantity of water by
the same amount.
Fresh milk is not suitable if timer is being used.
Vitamin C (Bread improver):
Vitamin C is a "bread improver"
i.e. it helps improve the volume of
the loaf.
You do notneedioaddthiswhen Ae
using Surebake yeast as it already ==>
includes vitamin C.
18

19
The Roie of ingredients in Bread Baking
Liquids:
Liquids are imporiant in bread baking,
a small change in the quantity may affect
the height and the texture of the bread.
Liquid is needed to form the bread’s
gluten framework. |
Too much will cause the dough to collapse, too little
prevents the gluten from stretching enough.
Liquid temperature is important— generally a tepid
liquid—one that feels neither hot nor cold, is best.
(For the BAKE RAPID options, however, lukewarm
water should be used, especially during the very
cold winter months.)
If a recipe specifies water only—part of this may be
replaced with fresh milk but remember that this will
affect the fat content of the bread.
Fresh milk is not suitable if timer is being used.
Egg:
These are sometimes added to
nutritionally enrich the dough, they
also improve the keeping properties
and colour of the baked product.
lr
Nuts:
Nuts may be used, but chop them
finely. Use no more than 1 cup.
The height of bread when nuts are
used, may be low because the
chopped nuts will cut the gluten
structure.
When adding nuts as well as dried fruit, their total
weight should not exceed 1 cup. Remember to chop
them finely as these interfere with mixing.
Loaves with nuts may be lower in volume because
the nuts may disrapt the gluten network in the dough.
Use the BAKE/DOUGH RAISIN option to prevent this
from happening.
"
Spices:
Spices are used to add
flavour to the bread. Only
small amounts (1 teaspoon
to 2 teaspoon) are required.
Fruits:
Dried fruits are used in some of the
following recipes. Total weight of
dried fruits used should not exceed
1 cup. When using fresh fruit, use
only as directed in the following recipes, as the
water content of the fruit will affect the loaf volume.
Yeast:
Yeast is a form of plant life—it will
grow and multiply when the
conditions are favourable.
In bread baking the yeast ferments
the sugar and forms a gas (carbon dioxide).
This gas causes the dough to rise, the fermentation
softens the gluten, and makes it elastic.
Kneading then develops this softened gluten and
spreads the gas cells evenly through the dough to
give a fine textured product.
When bread is baked, the initial heat increases the
yeast action—the gas cells expand and the loaf rises.
The yeast is killed and the loaf cooks to have crisp
brown crust and a soft moist even crumb.
Yeast in the following forms can be used in
the Bread Bakerya :
Active Dry Yeast—yellow lid
Surebake Yeast—red lid
Surebake is active yeast mixed with additives to
enhance the action of the yeast—these additives
include wheat starch, wheat flour, emulsifiers 481,
472e and vegetable oil (to strengthen the gluten and
improve texture), ascorbic acid, sugar and enzymes.
These additives accelerate the strengthening of the
gluten. Generally when using Surebake, there will be
no need to add extra ascorbic acid. Gluten flour will
only be needed when using grains with a low gluten
content such as oats, rice, barley and rye.
Yeast shouid be refrigerated for storage —waich use
by dates! A temperature of 30-—-35°C provides the
best conditions for rising of yeast products.
Important
+ Place yeast in bread pan before all other ingredients,
this gives more consistent results.
* Do not use compressed yeast or dry yeast that
requires preliminary fermentation.
* Do not dissolve yeast in warm water before use.
Bran:
Approx 60 ml (4 Tbsp) can be added
to boost the fibre content. (Do not use
more than this recommended amount
as it will affect the volume of the loaf).
Wheatgerm:
Approx 60 mi (4 Tbsp) can be added
to give a nuttier flavour.