Panasonic Sd-257 Quick guide

DZ50R160

F0210S0

Printed in China

Panasonic Corporation

Web Site: http://www.panasonic.net

Automatic Breadmaker

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

Model No. SD-257

Specification

Power supply 230-240 V 50 Hz

Power consumed 505-550 W

Capacity (Strong flour for a loaf) max. 550 gmin. 400 g

(Strong flour for a dough) max. 600 gmin. 250 g

(Yeast) max. 8 gmin. 0.75 g

Capacity of raisin nut dispenser max. 150 gdried fruit/nuts

Timer Digital timer (up to 13 hours)

Dimensions (H W D) approx. 37.0 28.0 33.0 cm

Weight approx. 6.8 kg

Accessories Measuring cup, measuring spoon

Thank you for purchasing this Panasonic product.

Please read these instructions carefully before using this product and save

this manual for future use.

This product is intended for household use only.

Before Use How to Use Recipes How to Clean Troubleshooting

澳

2 3

Before Use

Contents

Before Use

¶Safety Instructions···················································· 2

¶List of Bread Types and Baking Options·················· 3

¶Accessories/Parts Identification······························· 4

¶Bread-making Ingredients ······································· 6

How to Use

¶Baking Bread [BAKE]··············································· 8

¶Making Dough [DOUGH]······································· 10

¶When adding extra ingredients… ·························· 11

¶Baking Brioche······················································· 12

¶Baking Cakes························································· 14

Recipes

¶Bread Recipes

basic···········································15

whole wheat································18

rye ··············································20

french ·········································20

italian ··········································20

brioche ·······································21

sandwich ····································21

¶Gluten Free Recipes ··············22

¶Dough Recipes ······················24

basic

whole wheat

rye

french

pizza

¶Cake Recipes·························33

cakes

teabreads

How to Clean

¶Care & Cleaning····················································· 34

To Protect the Non-stick Finish

¶To protect the non-stick finish ································ 35

Troubleshooting

¶Troubleshooting······················································ 36

¶WARRANTY···························································· 39

Safety Instructions

Important Safety Precautions

Location

•

Do not use the appliance

outdoors or in the

immediate vicinity of

heat sources or in rooms

where humidity is high.

•

Position the

breadmaker on a firm,

dry, clean, flat heatproof

worktop at least 10 cm

(4 inches) from the edge of the worktop.

•

Do not place on unstable surfaces, or on electrical items

such as fridges or on materials such as tablecloths.

• During baking the casing heats up, the

breadmaker should be placed at least 5 cm

(2 inches) from walls and other objects.

Caution

If the supply cord is damaged, it must be replaced

by the manufacturer, its service agent or a similarly

qualified person in order to avoid a hazard.

2. Do not attempt to repair the breadmaker. Consult

a Panasonic dealer and have it serviced by an

authorised technician.

3. Do not immerse the unit, power cord, or plug in

water or any kind of liquid.

4. Do not allow the power cord to hang over the

edge of the worktop or touch a hot surface.

5. Do not remove the bread pan or unplug the

breadmaker during its operation.

(If the electricity supply is switched off the program

sequence stops. However the appliance has a

10 minutes memory so if the power is restored within

10 minutes, the program will resume.)

Do not touch, block or cover steam vent during use.

7. The surfaces are liable to get hot during use.

To avoid burns, always use oven

gloves when removing the bread pan

and the finished bread. Also take care

when removing the kneading blade.

9. Always keep the inside of the unit

and the bread pan clean to ensure

programs work successfully.

(See page 34 for care and cleaning.)

10.

This appliance is not intended for use by persons

(including children) with reduced physical, sensory

or mental capabilities, or lack of experience and

knowledge, unless they have been given supervision

or instruction concerning use of the appliance by a

person responsible for their safety.

Children should be supervised to ensure that they

do not play with the appliance.

11. This appliance is only intended to be used to

make bread, dough and cakes as detailed in the

following instructions.

12. This appliance is not intended to be operated by

means of an external timer or separate remote-

control system.

13. Hold onto the plug when plugging into/removing

from the socket.

Function Availability and Time Required

•Time required for each process will differ according to room temperature.

Options Processes

Bread type Baking

option Size Crust

Timer

REST KNEAD RISE BAKE Total

basic

Makes bread with strong

white, brown, soft grain

bread flour.

BAKE 

25 min–

60 min 15–30 min 1 hr 50 min–

2 hr 20 min 50 min 4 hours

BAKE

RAPID ——

15–20 min

approx. 1 hour

35– 40 min 1 hr 55 min–

2 hours

BAKE

RAISIN 

∗1 

25 min–

60 min 15–30 min 1 hr 50 min–

2 hr 20 min 50 min 4 hours

DOUGH ———

25 min–

50 min 15–30 min 1 hr 10 min–

1 hr 30 min

—

2 hr 20 min

DOUGH

RAISIN ———

25 min–

50 min 15–30 min 1 hr 10 min–

1 hr 30 min

—

2 hr 20 min

whole wheat

Makes bread with strong

whole wheat flour or

multigrain bread flour.

BAKE —

1 hour–

1 hr 40 min 15–25 min 2 hr 10 min–

2 hr 50 min 50 min 5 hours

BAKE

RAPID ——

15 min–

25 min 15–25 min 1 hr 30 min–

1 hr 40 min 45 min 3 hours

BAKE

RAISIN —

1 hour–

1 hr 40 min 15–25 min 2 hr 10 min–

2 hr 50 min 50 min 5 hours

DOUGH ———

55 min–

1 hr 25 min 15–25 min 1 hr 30 min–

2 hours

—

3 hr 15 min

DOUGH

RAISIN ———

55 min–

1 hr 25 min 15–25 min 1 hr 30 min–

2 hours

—

3 hr 15 min

rye

Makes bread with rye flour

and spelt flour.

BAKE ——

45 min–

60 min

approx.

10 min

1 hr 20 min–

1 hr 35 min 1 hour 3 hr 30 min

DOUGH ———

45 min–

60 min

approx.

10 min

——

2 hours

french

Makes bread with strong

white bread flour for a crispier

crust and open texture.

BAKE ——

40 min–

2 hr 5 min 10–20 min 2 hr 45 min–

4 hr 10 min 55 min 6 hours

DOUGH ———

40 min–

1 hr 45 min 10–20 min 1 hr 35 min–

2 hr 40 min

—

3 hr 35 min

italian

Makes light bread for

enjoying with pasta, etc.

BAKE ——

30 min–

1 hour 10–15 min 2 hr 25 min–

3 hours 50 min 4 hr 30 min

brioche

Makes rich flavored bread

with eggs and butter

BAKE ———

30 min 25–30 min 1 hr 30 min 50 min 3 hr 30 min

sandwich

Makes bread with a soft crust

and texture.

BAKE ——

1 hour–

1 hr 40 min 15–25 min 2 hr 10 min–

2 hr 50 min 50 min 5 hours

gluten free

Makes bread using gluten-

free bread mix/flour.

BAKE —∗2 ——

15 min 1 hour 45 min 2 hours

pizza

Makes pizza dough.

DOUGH ——

(KNEAD)

10 min–

18 min

(RISE)

7–15 min

(KNEAD)

approx. 10 min

(RISE)

approx. 10 min

45 min

bake only

Bakes teabreads and cakes. BAKE ——— — — —

30 min–

1 hr 30 min

30 min–

1 hr 30 min

∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available.

• The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development).

List of Bread Types and Baking Options

2 3

Before Use

Contents

Before Use

¶Safety Instructions···················································· 2

¶List of Bread Types and Baking Options·················· 3

¶Accessories/Parts Identification······························· 4

¶Bread-making Ingredients ······································· 6

How to Use

¶Baking Bread [BAKE]··············································· 8

¶Making Dough [DOUGH]······································· 10

¶When adding extra ingredients… ·························· 11

¶Baking Brioche······················································· 12

¶Baking Cakes························································· 14

Recipes

¶Bread Recipes

basic···········································15

whole wheat································18

rye ··············································20

french ·········································20

italian ··········································20

brioche ·······································21

sandwich ····································21

¶Gluten Free Recipes ··············22

¶Dough Recipes ······················24

basic

whole wheat

rye

french

pizza

¶Cake Recipes·························33

cakes

teabreads

How to Clean

¶Care & Cleaning····················································· 34

To Protect the Non-stick Finish

¶To protect the non-stick finish ································ 35

Troubleshooting

¶Troubleshooting······················································ 36

¶WARRANTY···························································· 39

Safety Instructions

Important Safety Precautions

Location

•

Do not use the appliance

outdoors or in the

immediate vicinity of

heat sources or in rooms

where humidity is high.

•

Position the

breadmaker on a firm,

dry, clean, flat heatproof

worktop at least 10 cm

(4 inches) from the edge of the worktop.

•

Do not place on unstable surfaces, or on electrical items

such as fridges or on materials such as tablecloths.

• During baking the casing heats up, the

breadmaker should be placed at least 5 cm

(2 inches) from walls and other objects.

Caution

If the supply cord is damaged, it must be replaced

by the manufacturer, its service agent or a similarly

qualified person in order to avoid a hazard.

2. Do not attempt to repair the breadmaker. Consult

a Panasonic dealer and have it serviced by an

authorised technician.

3. Do not immerse the unit, power cord, or plug in

water or any kind of liquid.

4. Do not allow the power cord to hang over the

edge of the worktop or touch a hot surface.

5. Do not remove the bread pan or unplug the

breadmaker during its operation.

(If the electricity supply is switched off the program

sequence stops. However the appliance has a

10 minutes memory so if the power is restored within

10 minutes, the program will resume.)

Do not touch, block or cover steam vent during use.

7. The surfaces are liable to get hot during use.

To avoid burns, always use oven

gloves when removing the bread pan

and the finished bread. Also take care

when removing the kneading blade.

9. Always keep the inside of the unit

and the bread pan clean to ensure

programs work successfully.

(See page 34 for care and cleaning.)

10.

This appliance is not intended for use by persons

(including children) with reduced physical, sensory

or mental capabilities, or lack of experience and

knowledge, unless they have been given supervision

or instruction concerning use of the appliance by a

person responsible for their safety.

Children should be supervised to ensure that they

do not play with the appliance.

11. This appliance is only intended to be used to

make bread, dough and cakes as detailed in the

following instructions.

12. This appliance is not intended to be operated by

means of an external timer or separate remote-

control system.

13. Hold onto the plug when plugging into/removing

from the socket.

Function Availability and Time Required

•Time required for each process will differ according to room temperature.

Options Processes

Bread type Baking

option Size Crust

Timer

REST KNEAD RISE BAKE Total

basic

Makes bread with strong

white, brown, soft grain

bread flour.

BAKE 

25 min–

60 min 15–30 min 1 hr 50 min–

2 hr 20 min 50 min 4 hours

BAKE

RAPID ——

15–20 min

approx. 1 hour

35– 40 min 1 hr 55 min–

2 hours

BAKE

RAISIN 

∗1 

25 min–

60 min 15–30 min 1 hr 50 min–

2 hr 20 min 50 min 4 hours

DOUGH ———

25 min–

50 min 15–30 min 1 hr 10 min–

1 hr 30 min

—

2 hr 20 min

DOUGH

RAISIN ———

25 min–

50 min 15–30 min 1 hr 10 min–

1 hr 30 min

—

2 hr 20 min

whole wheat

Makes bread with strong

whole wheat flour or

multigrain bread flour.

BAKE —

1 hour–

1 hr 40 min 15–25 min 2 hr 10 min–

2 hr 50 min 50 min 5 hours

BAKE

RAPID ——

15 min–

25 min 15–25 min 1 hr 30 min–

1 hr 40 min 45 min 3 hours

BAKE

RAISIN —

1 hour–

1 hr 40 min 15–25 min 2 hr 10 min–

2 hr 50 min 50 min 5 hours

DOUGH ———

55 min–

1 hr 25 min 15–25 min 1 hr 30 min–

2 hours

—

3 hr 15 min

DOUGH

RAISIN ———

55 min–

1 hr 25 min 15–25 min 1 hr 30 min–

2 hours

—

3 hr 15 min

rye

Makes bread with rye flour

and spelt flour.

BAKE ——

45 min–

60 min

approx.

10 min

1 hr 20 min–

1 hr 35 min 1 hour 3 hr 30 min

DOUGH ———

45 min–

60 min

approx.

10 min

——

2 hours

french

Makes bread with strong

white bread flour for a crispier

crust and open texture.

BAKE ——

40 min–

2 hr 5 min 10–20 min 2 hr 45 min–

4 hr 10 min 55 min 6 hours

DOUGH ———

40 min–

1 hr 45 min 10–20 min 1 hr 35 min–

2 hr 40 min

—

3 hr 35 min

italian

Makes light bread for

enjoying with pasta, etc.

BAKE ——

30 min–

1 hour 10–15 min 2 hr 25 min–

3 hours 50 min 4 hr 30 min

brioche

Makes rich flavored bread

with eggs and butter

BAKE ———

30 min 25–30 min 1 hr 30 min 50 min 3 hr 30 min

sandwich

Makes bread with a soft crust

and texture.

BAKE ——

1 hour–

1 hr 40 min 15–25 min 2 hr 10 min–

2 hr 50 min 50 min 5 hours

gluten free

Makes bread using gluten-

free bread mix/flour.

BAKE —∗2 ——

15 min 1 hour 45 min 2 hours

pizza

Makes pizza dough.

DOUGH ——

(KNEAD)

10 min–

18 min

(RISE)

7–15 min

(KNEAD)

approx. 10 min

(RISE)

approx. 10 min

45 min

bake only

Bakes teabreads and cakes. BAKE ——— — — —

30 min–

1 hr 30 min

30 min–

1 hr 30 min

∗1 Only ‘LIGHT’ or ‘MEDIUM’ available. ∗2 Only ‘MEDIUM’ or ‘DARK’ available.

• The breadmaker will operate for a short time during the rise period (to ensure optimal gluten development).

List of Bread Types and Baking Options

4 5

Before Use

Raisin nut dispenser

The ingredients placed in the raisin nut dispenser will

drop into the bread pan automatically upon selecting

the ‘BAKE RAISIN’ or ‘RAISIN

DOUGH’ mode.

Turn to P.11 for ingredients which

may be placed in the raisin nut

dispenser.

Never operate the breadmaker without the

dispenser

being in place.

Accessories/Parts Identification

Main Unit Control Panel

Accessories

Measuring cup

To measure out liquids

(max. 310 ml)

•10 ml increments

Measuring spoon

To measure out sugar, salt,

yeast, etc.

(15 ml) (5 ml)

Tablespoon

•1⁄2marking

Teaspoon

•

1⁄4, 1⁄2, 3⁄4

markings

Operation status

• REST: Displayed during the initial stage or with timer operation when

the temperature of the bread pan and ingredients is being regulated

before kneading

• POWER ALERT: displayed when there has been an interruption in the

power supply

• TEMP: Displayed when the unit is hot – allow to cool before use

Time remaining until program

finished

• This picture shows all words and symbols, but during operation only those relevant will be displayed.

Options

As the option pad is pressed

the option chosen will flash.

Control panel

Plug

Kneading blade

Handle

Bread pan

Kneading blade

(wheat bread and

gluten and wheat

free bread)

Raisin nut

dispenser flap

Lid

Dispenser lid

Select:

Choose type of

bread or dough.

Each time this

pad is pressed,

the arrow on

the right of the

display will move

down to the next

choice.

• basic

• whole wheat

• rye

• french

• italian

• brioche

• sandwich

• gluten free

• pizza

• bake only

Option:

For Standard

Bake or Pizza

Dough it is not

necessary to

press this pad.

Press the option pad

to choose Bake

Rapid, Bake Raisin,

Dough, Raisin Dough,

Bake Butter.

e.g. (basic)

• BAKE

Bake bread (knead, rise, bake)

• BAKE RAPID

Faster baking process

• BAKE RAISIN

Bake bread with added

ingredients

• DOUGH

Make dough (knead, rise)

• DOUGH RAISIN

Make dough with added

ingredients

• BAKE BUTTER

Size:

Available on basic

and whole wheat

• M

• L

• XL Crust:

Crust Colour

available on Basic

and Gluten Free

only

• LIGHT

• MEDIUM*

• DARK

* Medium crust is

indicated by the

black dot between

light and dark.

Start/Stop:

The start/stop light will flash

during program selection.

Press the start pad when

programming is completed.

To cancel a program, press

this pad for 1–2 seconds.

When the start pad is

pressed the start/stop

light will stop flashing and

become constant. If you

wish to change the program

you must stop the operation

by holding down the stop

pad for 1–2 seconds. The

display will go blank and

the start/stop light will go

off.

Press the select pad to

reactivate the screen and

then re-program accordingly.

When the start pad was

pressed at first, ‘basic/

BAKE’ course will start.

Timer:

Set delay timer

(time until bread

is ready) or set

the baking time

for ‘bake only’

mode

4 5

Before Use

Raisin nut dispenser

The ingredients placed in the raisin nut dispenser will

drop into the bread pan automatically upon selecting

the ‘BAKE RAISIN’ or ‘RAISIN

DOUGH’ mode.

Turn to P.11 for ingredients which

may be placed in the raisin nut

dispenser.

Never operate the breadmaker without the

dispenser

being in place.

Accessories/Parts Identification

Main Unit Control Panel

Accessories

Measuring cup

To measure out liquids

(max. 310 ml)

•10 ml increments

Measuring spoon

To measure out sugar, salt,

yeast, etc.

(15 ml) (5 ml)

Tablespoon

•1⁄2marking

Teaspoon

•

1⁄4, 1⁄2, 3⁄4

markings

Operation status

• REST: Displayed during the initial stage or with timer operation when

the temperature of the bread pan and ingredients is being regulated

before kneading

• POWER ALERT: displayed when there has been an interruption in the

power supply

• TEMP: Displayed when the unit is hot – allow to cool before use

Time remaining until program

finished

• This picture shows all words and symbols, but during operation only those relevant will be displayed.

Options

As the option pad is pressed

the option chosen will flash.

Control panel

Plug

Kneading blade

Handle

Bread pan

Kneading blade

(wheat bread and

gluten and wheat

free bread)

Raisin nut

dispenser flap

Lid

Dispenser lid

Select:

Choose type of

bread or dough.

Each time this

pad is pressed,

the arrow on

the right of the

display will move

down to the next

choice.

• basic

• whole wheat

• rye

• french

• italian

• brioche

• sandwich

• gluten free

• pizza

• bake only

Option:

For Standard

Bake or Pizza

Dough it is not

necessary to

press this pad.

Press the option pad

to choose Bake

Rapid, Bake Raisin,

Dough, Raisin Dough,

Bake Butter.

e.g. (basic)

• BAKE

Bake bread (knead, rise, bake)

• BAKE RAPID

Faster baking process

• BAKE RAISIN

Bake bread with added

ingredients

• DOUGH

Make dough (knead, rise)

• DOUGH RAISIN

Make dough with added

ingredients

• BAKE BUTTER

Size:

Available on basic

and whole wheat

• M

• L

• XL Crust:

Crust Colour

available on Basic

and Gluten Free

only

• LIGHT

• MEDIUM*

• DARK

* Medium crust is

indicated by the

black dot between

light and dark.

Start/Stop:

The start/stop light will flash

during program selection.

Press the start pad when

programming is completed.

To cancel a program, press

this pad for 1–2 seconds.

When the start pad is

pressed the start/stop

light will stop flashing and

become constant. If you

wish to change the program

you must stop the operation

by holding down the stop

pad for 1–2 seconds. The

display will go blank and

the start/stop light will go

off.

Press the select pad to

reactivate the screen and

then re-program accordingly.

When the start pad was

pressed at first, ‘basic/

BAKE’ course will start.

Timer:

Set delay timer

(time until bread

is ready) or set

the baking time

for ‘bake only’

mode

6 7

Before Use

You can make your bread taste better by adding

other ingredients:

Eggs Improve the nutritional value and colouring

of the bread. (Water amount must be

reduced proportionally)

Beat eggs when adding eggs.

Bran Increases the bread’s fibre content.

• Use max. 50 g(2 oz).

Wheat germ Gives the bread a nuttier flavour.

• Use max. 50 g(2 oz).

Spices,

herbs

Enhance the flavour of the bread.

• Only use a small amount (1-2 tsp).

Bread-making Ingredients

Flour

Main ingredient of bread. The protein

in flour forms gluten during kneading.

Gluten provides structure and texture

and helps the bread to rise.

Use strong bread flour only.

Flour must be weighed on scales.

Dairy

Products

Add flavour and

nutritional value.

If you use milk instead of water, the

nutritional value of the bread will

be higher, but do not use in timer

setting as it may not keep fresh

overnight.

Reduce the amount of water

proportionally to the amount of

milk.

Water

Use normal tap water.

Use tepid water if using ‘RAPID’, ‘rye’ or

‘gluten free’ settings in a cold room.

Use chilled water if using ‘rye’, ‘french’ or

‘brioche’ settings in a hot room.

Always measure out liquids using the

measuring cup provided.

Salt

Improves the flavour and

strengthens gluten to help the

bread rise.

The bread may lose size/flavour if

measuring is inaccurate.

Fat

Adds flavour and softness

to the bread.

Use butter, margarine or oil.

2 tbsps oil are equivalent to

25 gbutter.

Sugar (granulated sugar, brown sugar, honey, treacle etc)

Adds softness and gives crust colour.

Yeast

Enables the bread to rise.

Yeast which has

‘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. To store follow manufacturers

instructions but use opened individual

sachets within 48 hours.

Main Flours Used in Bread

Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of

gluten. Carbon dioxide produced during fermentation is trapped within the elastic network of gluten, thus making

the dough rise.

White flour:

Made by grinding wheat kernel, excluding bran and germ. Used in e.g. ‘basic’, ‘french’ modes.

• Always use strong flour when using the recipes in this book.

• Do NOT use plain or self-raising flour as a substitute for bread flour.

Wholemeal flour:

Made by grinding entire wheat kernel, including bran and germ.

Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the

gluten strands are cut by the edges of bran flakes and germ.

Rye flour:

Contains some proteins, but these do not produce as much gluten as wheat flour.

Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode).

Spelt flour:

In the wheat family but is a completely different species genetically. Although it contains gluten

some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust.

Brown flour: 10-15% of wheat grain removed during milling.

Softgrain flour:

Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.

• Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).

GranaryRor Malted Grain flour:

Has crushed wheat or rye grains added together with malted whole wheat.

Makes brown bread coarser and moister with nuttier flavour.

• Do not use more than stated quantity (could damage bread pan’s non-stick finish).

Stoneground flour:

Grains are crushed between two large millstones rather than with steel rollers.

• Do not use more than stated quantity (could damage bread pan’s non-stick finish, or overload motor).

Other flour:

Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).

• Do not use more than stated quantity (hinders rising and texture).

• Should not be used as substitute for bread flour.

• Gluten Free - see page 22.

Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the

non-stick finish of the bread pan.

If using a bread mix...

Bread mixes including yeast

1Place a 500 gmix in the bread pan, then add

water. (Follow instructions on the packet for

the quantity of water)

2Select the ‘basic’ – ‘BAKE RAPID’ – ‘Large’

size setting.

With some mixes, it is not clear how much

yeast is included, so results may vary.

Baking brioche with brioche mix

Select the ‘brioche’ or ‘basic’ – ‘BAKE RAPID’

– ‘Medium’ size – ‘LIGHT’.

Bread mix with separate yeast sachet

1First place the measured yeast in the bread

pan, then the bread mix, then the water.

• Bread Bakery Capacity

400-550 gmix (for a loaf), 250-600 gmix (for a dough)

Set the machine according to the type of flour

included in the mix, and start the baking.

• White flour, brown flour basic

•

Whole wheat, multi grain flour whole wheat

• rye flour rye

6 7

Before Use

You can make your bread taste better by adding

other ingredients:

Eggs Improve the nutritional value and colouring

of the bread. (Water amount must be

reduced proportionally)

Beat eggs when adding eggs.

Bran Increases the bread’s fibre content.

• Use max. 50 g(2 oz).

Wheat germ Gives the bread a nuttier flavour.

• Use max. 50 g(2 oz).

Spices,

herbs

Enhance the flavour of the bread.

• Only use a small amount (1-2 tsp).

Bread-making Ingredients

Flour

Main ingredient of bread. The protein

in flour forms gluten during kneading.

Gluten provides structure and texture

and helps the bread to rise.

Use strong bread flour only.

Flour must be weighed on scales.

Dairy

Products

Add flavour and

nutritional value.

If you use milk instead of water, the

nutritional value of the bread will

be higher, but do not use in timer

setting as it may not keep fresh

overnight.

Reduce the amount of water

proportionally to the amount of

milk.

Water

Use normal tap water.

Use tepid water if using ‘RAPID’, ‘rye’ or

‘gluten free’ settings in a cold room.

Use chilled water if using ‘rye’, ‘french’ or

‘brioche’ settings in a hot room.

Always measure out liquids using the

measuring cup provided.

Salt

Improves the flavour and

strengthens gluten to help the

bread rise.

The bread may lose size/flavour if

measuring is inaccurate.

Fat

Adds flavour and softness

to the bread.

Use butter, margarine or oil.

2 tbsps oil are equivalent to

25 gbutter.

Sugar (granulated sugar, brown sugar, honey, treacle etc)

Adds softness and gives crust colour.

Yeast

Enables the bread to rise.

Yeast which has

‘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. To store follow manufacturers

instructions but use opened individual

sachets within 48 hours.

Main Flours Used in Bread

Strong flour is milled from hard wheat and has a high content of protein which is necessary for the development of

gluten. Carbon dioxide produced during fermentation is trapped within the elastic network of gluten, thus making

the dough rise.

White flour:

Made by grinding wheat kernel, excluding bran and germ. Used in e.g. ‘basic’, ‘french’ modes.

• Always use strong flour when using the recipes in this book.

• Do NOT use plain or self-raising flour as a substitute for bread flour.

Wholemeal flour:

Made by grinding entire wheat kernel, including bran and germ.

Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the

gluten strands are cut by the edges of bran flakes and germ.

Rye flour:

Contains some proteins, but these do not produce as much gluten as wheat flour.

Makes dense, heavy bread with a flat or slightly sunken top crust (use in rye mode).

Spelt flour:

In the wheat family but is a completely different species genetically. Although it contains gluten

some gluten-intolerant people can digest it. Makes loaves with a flat/slightly sunken crust.

Brown flour: 10-15% of wheat grain removed during milling.

Softgrain flour:

Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.

• Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).

GranaryRor Malted Grain flour:

Has crushed wheat or rye grains added together with malted whole wheat.

Makes brown bread coarser and moister with nuttier flavour.

• Do not use more than stated quantity (could damage bread pan’s non-stick finish).

Stoneground flour:

Grains are crushed between two large millstones rather than with steel rollers.

• Do not use more than stated quantity (could damage bread pan’s non-stick finish, or overload motor).

Other flour:

Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).

• Do not use more than stated quantity (hinders rising and texture).

• Should not be used as substitute for bread flour.

• Gluten Free - see page 22.

Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the

non-stick finish of the bread pan.

If using a bread mix...

Bread mixes including yeast

1Place a 500 gmix in the bread pan, then add

water. (Follow instructions on the packet for

the quantity of water)

2Select the ‘basic’ – ‘BAKE RAPID’ – ‘Large’

size setting.

With some mixes, it is not clear how much

yeast is included, so results may vary.

Baking brioche with brioche mix

Select the ‘brioche’ or ‘basic’ – ‘BAKE RAPID’

– ‘Medium’ size – ‘LIGHT’.

Bread mix with separate yeast sachet

1First place the measured yeast in the bread

pan, then the bread mix, then the water.

• Bread Bakery Capacity

400-550 gmix (for a loaf), 250-600 gmix (for a dough)

Set the machine according to the type of flour

included in the mix, and start the baking.

• White flour, brown flour basic

•

Whole wheat, multi grain flour whole wheat

• rye flour rye

8 9

How to Use

Baking Bread Turn to P.15-21

for bread recipes

Place the ingredients in the bread pan Set the program and start Remove the bread

Kneading blade

Remove the bread pan

and set the kneading

blade

1Twist the bread

pan anti-

clockwise and lift

up to remove

2Ensure the

kneading blade

is firmly on the

kneader mounting

shaft

Ensure that the

shaft and kneading

blade are clean,

see page 34 for

cleaning.

• Use the specified kneading

blade when baking rye bread.

• The kneading blade is designed to fit

loosely on the shaft.

Place the measured

ingredients in the bread

pan

1Place the dry yeast at

the bottom (so that it

does not mix with the

liquid until later)

2Cover the yeast with

all the dry ingredients

(flour, sugar, salt, etc.)

• Flour must be

weighed on scales.

3Pour in the water and

any other liquids

• Wipe the outside of

the pan to remove any

flour or liquid

4Put the bread pan into

the breadmaker and

turn slightly clockwise

5Close the lid

For optimum results, don’t open the lid until

bread is complete as it affects bread quality.

Plug the breadmaker into a

230-240V socket

Make sure the start/stop light is

off before selecting a program.

Select a bread type

Press Option pad to choose a baking option

See page 3 for availability of size and crust.

To change the size

To change the crust colour

To set the timer

e.g. It is 9:00 PM now, and you want the bread to be ready at

6.30 the next morning.

Set the timer to ‘9:30’ (9 hours 30 minutes from now).

9hr 30min

from now

Current time Ready time

• Pressing the button once will advance the timer by 10 minutes

(hold to advance more quickly)

Press Start pad to start the machine

Time until the selected program is complete

The start/stop light will come on.

Press Stop pad

and remove bread

when machine beeps 8 times



The flashing start/stop light will go off.

Remove the bread

immediately,

Bread

pan

Oven

glove

allow to cool, for example, on a wire rack

Unplug after use



The breadmaker has a keep warm

facility to reduce condensation of

steam within the loaf which operates

if the stop pad is not pressed on

completion of the program.



However, this will accelerate the

browning of the crust, therefore,

upon completion of baking, switch

off the unit, remove the bread

immediately from the unit to cool it.



If you leave the bread to cool

down in the bread pan, moisture

will be retained within the loaf

which will affect the finished

quality of the loaf. Therefore, cool

on a wire rack to ensure optimum

quality of the loaf.

Baking bread

with added

ingredients

(P.11)

Clean and dry

beforehand

8 9

How to Use

Baking Bread Turn to P.15-21

for bread recipes

Place the ingredients in the bread pan Set the program and start Remove the bread

Kneading blade

Remove the bread pan

and set the kneading

blade

1Twist the bread

pan anti-

clockwise and lift

up to remove

2Ensure the

kneading blade

is firmly on the

kneader mounting

shaft

Ensure that the

shaft and kneading

blade are clean,

see page 34 for

cleaning.

• Use the specified kneading

blade when baking rye bread.

• The kneading blade is designed to fit

loosely on the shaft.

Place the measured

ingredients in the bread

pan

1Place the dry yeast at

the bottom (so that it

does not mix with the

liquid until later)

2Cover the yeast with

all the dry ingredients

(flour, sugar, salt, etc.)

• Flour must be

weighed on scales.

3Pour in the water and

any other liquids

• Wipe the outside of

the pan to remove any

flour or liquid

4Put the bread pan into

the breadmaker and

turn slightly clockwise

5Close the lid

For optimum results, don’t open the lid until

bread is complete as it affects bread quality.

Plug the breadmaker into a

230-240V socket

Make sure the start/stop light is

off before selecting a program.

Select a bread type

Press Option pad to choose a baking option

See page 3 for availability of size and crust.

To change the size

To change the crust colour

To set the timer

e.g. It is 9:00 PM now, and you want the bread to be ready at

6.30 the next morning.

Set the timer to ‘9:30’ (9 hours 30 minutes from now).

9hr 30min

from now

Current time Ready time

• Pressing the button once will advance the timer by 10 minutes

(hold to advance more quickly)

Press Start pad to start the machine

Time until the selected program is complete

The start/stop light will come on.

Press Stop pad

and remove bread

when machine beeps 8 times



The flashing start/stop light will go off.

Remove the bread

immediately,

Bread

pan

Oven

glove

allow to cool, for example, on a wire rack

Unplug after use



The breadmaker has a keep warm

facility to reduce condensation of

steam within the loaf which operates

if the stop pad is not pressed on

completion of the program.



However, this will accelerate the

browning of the crust, therefore,

upon completion of baking, switch

off the unit, remove the bread

immediately from the unit to cool it.



If you leave the bread to cool

down in the bread pan, moisture

will be retained within the loaf

which will affect the finished

quality of the loaf. Therefore, cool

on a wire rack to ensure optimum

quality of the loaf.

Baking bread

with added

ingredients

(P.11)

Clean and dry

beforehand

10 11

How to Use

1 2 3,4

Making Dough When adding extra ingredients...

1 2 3,4

Turn to P.24-32

for dough recipes

To cancel/stop

once started

(hold for more

than 1 second)

(Select when baking bread)

‘BAKE RAISIN ’ will be displayed

(Select when making dough)

‘DOUGH RAISIN ’ will be displayed

Preparation

(P.8)

1Put the kneading blade into the bread pan.

2Place the ingredients in the bread pan in the order listed in the recipe.

3Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Select a dough type

1 Timer is not available on Dough

Options. (except pizza)

You can select between ‘basic’, ‘whole

wheat’, ‘rye’, ‘french’, and ‘pizza’

dough types.

Press Option pad to choose

‘DOUGH’ Options available include ‘DOUGH

RAISIN’ on ‘basic’ or ‘whole wheat’.

Select ‘DOUGH RAISIN ’ if you

would like to add extra ingredients to

your dough by pressing the option

pad. (P.11)

Press Start pad to start the

machine

Time until the selected program is complete

The start/stop light will come on.

For modes other than ‘pizza’, a ‘resting’

process will begin immediately after

starting, followed by ‘kneading’ and

‘rising’.

Press Stop pad and remove

dough

when machine beeps 8 times

The flashing start/stop light will go off.

Shape the finished dough and allow it

to prove until doubled in size.

Then bake in the oven according to

recipe.

Preparation

(P.8)

1Put the kneading blade into the bread pan.

2Place the ingredients in the bread pan in the order listed in the recipe.

3Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Select ‘basic’ or ‘whole wheat’

Press once for ‘basic’, twice for ‘whole wheat’.

Adding extra

ingredients

Moist Ingredients

e.g. chocolate,

cheese,

fresh fruits,

fruits packed in

alcohol.

Moist Ingredients should be added

directly into the bread pan with the

other ingredients at the beginning of

the cycle.

Dry Ingredients

e.g. dried fruits, nuts

Dry ingredients

can be added into

the dispenser at

the beginning of

the cycle.

Press Option pad to choose

‘BAKE RAISIN’ or ‘DOUGH

RAISIN’



Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.

Press Start pad to start the

machine

Time until the selected program is complete

The start/stop light will come on.

Press Stop pad and remove

bread or dough

when machine beeps 8 times

The flashing start/stop light will go off.

10 11

How to Use

1 2 3,4

Making Dough When adding extra ingredients...

1 2 3,4

Turn to P.24-32

for dough recipes

To cancel/stop

once started

(hold for more

than 1 second)

(Select when baking bread)

‘BAKE RAISIN ’ will be displayed

(Select when making dough)

‘DOUGH RAISIN ’ will be displayed

Preparation

(P.8)

1Put the kneading blade into the bread pan.

2Place the ingredients in the bread pan in the order listed in the recipe.

3Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Select a dough type

1 Timer is not available on Dough

Options. (except pizza)

You can select between ‘basic’, ‘whole

wheat’, ‘rye’, ‘french’, and ‘pizza’

dough types.

Press Option pad to choose

‘DOUGH’ Options available include ‘DOUGH

RAISIN’ on ‘basic’ or ‘whole wheat’.

Select ‘DOUGH RAISIN ’ if you

would like to add extra ingredients to

your dough by pressing the option

pad. (P.11)

Press Start pad to start the

machine

Time until the selected program is complete

The start/stop light will come on.

For modes other than ‘pizza’, a ‘resting’

process will begin immediately after

starting, followed by ‘kneading’ and

‘rising’.

Press Stop pad and remove

dough

when machine beeps 8 times

The flashing start/stop light will go off.

Shape the finished dough and allow it

to prove until doubled in size.

Then bake in the oven according to

recipe.

Preparation

(P.8)

1Put the kneading blade into the bread pan.

2Place the ingredients in the bread pan in the order listed in the recipe.

3Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Select ‘basic’ or ‘whole wheat’

Press once for ‘basic’, twice for ‘whole wheat’.

Adding extra

ingredients

Moist Ingredients

e.g. chocolate,

cheese,

fresh fruits,

fruits packed in

alcohol.

Moist Ingredients should be added

directly into the bread pan with the

other ingredients at the beginning of

the cycle.

Dry Ingredients

e.g. dried fruits, nuts

Dry ingredients

can be added into

the dispenser at

the beginning of

the cycle.

Press Option pad to choose

‘BAKE RAISIN’ or ‘DOUGH

RAISIN’



Press twice for ‘BAKE RAISIN’, 4 times for ‘DOUGH RAISIN’.

Press Start pad to start the

machine

Time until the selected program is complete

The start/stop light will come on.

Press Stop pad and remove

bread or dough

when machine beeps 8 times

The flashing start/stop light will go off.

12 13

How to Use

Baking Brioche

1 2,3

Yeast 11⁄4tsp

Strong White Flour 400 g(14 oz)

Salt 1 tsp

Sugar 21⁄2tbsp

Butter (Cut into 2 cm cubes and

keep in fridge) 120 g(4 oz)

Water 170 ml

Eggs, medium 2 (approx. 100 g)

Preparation

(P.8)

1Put the kneading blade into the bread pan.

2Place the ingredients in the bread pan in the order listed in the recipe.

3Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Select ‘brioche’

Press Start pad to start the

machine

Time until the selected program is complete

The start/stop light will come on.

Press Stop pad and remove

bread

when machine beeps 8 times

The flashing start/stop light will go off.

1 2 3,5

Yeast 11⁄4tsp

Strong White Flour 400 g(14 oz)

Salt 1 tsp

Sugar 21⁄2tbsp

Butter (Cut into 2 cm cubes and

keep in fridge) 50 g(2 oz)

Water 170 ml

Eggs, medium 2 (approx. 100 g)

Butter for added later (Cut into

1–2 cm cubes and keep in fridge) 70 g(2.5 oz)

Preparation

(P.8)

1Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.

2Put the kneading blade into the bread pan.

3Place the ingredients in the bread pan in the order listed in the recipe.

Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.)

Select ‘brioche’

Press Option pad to choose

‘BAKE’ ‘BUTTER ’

Press Start pad to start the machine

Time displayed indicating minutes until butter is added

The start/stop light will come on.

Adding Additional Butter

Place the additional cubed butter when the beep sounds.

The display will show ‘0’ in the display for 5 min.

After 5 min, kneading will continue.

After 5 min

Display indicates remaining time until completion of the program

When adding extra ingredients such as

raisins add them with the butter. (Use

max. 150 gfor ingredients)

Do not add butter after display shows

remaining time. (P.38)

Press Stop pad and remove bread

when machine beeps 8 times

The flashing start/stop light will go off.

[When making rich butter flavored brioche or adding extra ingredients...]

12 13

How to Use

Baking Brioche

1 2,3

Yeast 11⁄4tsp

Strong White Flour 400 g(14 oz)

Salt 1 tsp

Sugar 21⁄2tbsp

Butter (Cut into 2 cm cubes and

keep in fridge) 120 g(4 oz)

Water 170 ml

Eggs, medium 2 (approx. 100 g)

Preparation

(P.8)

1Put the kneading blade into the bread pan.

2Place the ingredients in the bread pan in the order listed in the recipe.

3Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Select ‘brioche’

Press Start pad to start the

machine

Time until the selected program is complete

The start/stop light will come on.

Press Stop pad and remove

bread

when machine beeps 8 times

The flashing start/stop light will go off.

1 2 3,5

Yeast 11⁄4tsp

Strong White Flour 400 g(14 oz)

Salt 1 tsp

Sugar 21⁄2tbsp

Butter (Cut into 2 cm cubes and

keep in fridge) 50 g(2 oz)

Water 170 ml

Eggs, medium 2 (approx. 100 g)

Butter for added later (Cut into

1–2 cm cubes and keep in fridge) 70 g(2.5 oz)

Preparation

(P.8)

1Cut the butter for adding later into 1–2 cm cubes and keep them in fridge.

2Put the kneading blade into the bread pan.

3Place the ingredients in the bread pan in the order listed in the recipe.

Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start/stop light is off.)

Select ‘brioche’

Press Option pad to choose

‘BAKE’ ‘BUTTER ’

Press Start pad to start the machine

Time displayed indicating minutes until butter is added

The start/stop light will come on.

Adding Additional Butter

Place the additional cubed butter when the beep sounds.

The display will show ‘0’ in the display for 5 min.

After 5 min, kneading will continue.

After 5 min

Display indicates remaining time until completion of the program

When adding extra ingredients such as

raisins add them with the butter. (Use

max. 150 gfor ingredients)

Do not add butter after display shows

remaining time. (P.38)

Press Stop pad and remove bread

when machine beeps 8 times

The flashing start/stop light will go off.

[When making rich butter flavored brioche or adding extra ingredients...]

14 15

How to Use

Preparation 1Prepare the ingredients according to the recipe.

2Line the bread pan with parchment paper or loaf tin liners and pour in the

mixed ingredients.

3Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start/stop light is off.)

Select ‘bake only’

Press Timer pad to set the

baking time You cannot use the timer function for

‘bake only’.

(This pad only sets the duration of the

cooking time.)

Press Start pad to start the machine

Time until the selected program is complete

The start/stop light will come on.

Press Stop pad when the machine

beeps, check that baking is

complete, and remove the pan

The flashing start/stop light will go off.

If baking is not complete Repeat steps 1-3

(The total baking time, including any additional baking,

must be within 90 minutes. The timer will start again from

1 minute when the unit is hot. Increase the time by pressing

the timer pad as required.)

Take care!

It’s hot!

To check whether baking is complete,

insert a skewer into the centre of the

cake or teabread – it is ready if there

is no mixture stuck to the skewer when

you remove it.

Baking Cakes

1 2 3,4

Turn to P.33 for

cake recipes

To cancel/stop

once started

(hold for more

than 1 second)

• Line with parchment

paper (Cake or

teabread will burn if

it directly touches the

pan.)

• Remove the kneading

blade

Bread Recipes

[basic]

(white or brown flour)

: Timer can be used

for recipes with this

symbol (4-13 hours)

Turn to P.24-32 for

dough recipes

Customer who lives in Australia

• Use the recipes from the amount in the table described as ‘OZ’.

• To raise bread, use strong high protein flour (Bread flour or Bakers flour).

• Bread improver contain Vitamin C, and there is an effect to improve volume of bread.

Please add it at the time of the recipe which using a lot of whole wheat flour.

• 100% whole wheat bread is not recommended because it does not rise well.

• When using ORGRAN for gluten free bread, upper side comes to dent easily.

Customer who lives in New Zealand

• Use the recipes from the amount in the table described as ‘NZ’.

• To raise the bread, the HIGH GRADE FLOUR is recommended.

When lower grade flour is used, the rising of bread becomes small.

• The SUREBAKE YEAST is recommended for yeast. SUREBAKE YEAST has been

added to gluten strongly. Usually bread improver is not used necessary. However,

it is necessary to add Vitamin C (bread improver) of the proper quantity to improve

the raising and texture of bread when ACTIVE YEAST is used. Please decrease the

amount of yeast more than SUREBAKE YEAST. (Decrease it from 1⁄2tsp to 3⁄4tsp.)

• Please note that the wheat element has been added to SUREBAKE YEAST.

• Yeast is hard to melt, melt it in 30 ml of lukewarm water (temperature that is lower

than body temperature) and add it when you use short program such as Gluten

Free and the pizza program. Then decrease the 30 ml from the amount of liquid. The

timer function of the pizza program is not recommended when yeast is melted before

add in because yeast begins to act at once. Do not melt yeast when you use other

program.

• BAKE RAPID program is not recommended to use.

White Loaf

‘Basic’-‘Bake’ (4hr)

(OZ) (NZ)

MLXL

Dry yeast 11⁄4tsp 11⁄2tsp 11⁄2tsp

Bread flour 420 g520 g620 g

Salt 1 tsp 2 tsp 2 tsp

Dry milk 2 tsp 11⁄2tbsp 13⁄4tbsp

Butter 15 g20 g25 g

Sugar 1 tbsp 1 tbsp 11⁄2tbsp

Water 300 ml 360 ml 410 ml

MLXL

Surebake yeast 2 tsp 21⁄2tsp 3 tsp

White flour 350 g450 g600 g

Salt 1 tsp 11⁄2tsp 11⁄2tsp

Milk powder 1 tbsp 2 tbsp 3 tbsp

Butter 1 tbsp 2 tbsp 2 tbsp

Sugar 1 tsp 1 tsp 2 tsp

Water 260 ml 320 ml 400 ml

Rapid White Loaf

‘Basic’-‘Bake Rapid’ (1hr 55min-2hr)

(OZ)

MLXL

Dry yeast 11⁄2tsp 21⁄4tsp 21⁄4tsp

Bread flour 420 g520 g620 g

Salt 11⁄2tsp 2 tsp 2 tsp

Dry milk 1 tbsp 11⁄2tbsp 2 tbsp

Butter 15 g20 g25 g

Sugar 1 tbsp 2 tbsp 2 tbsp

Water 280 ml 350 ml 430 ml

Recipes