Panasonic SD-ZB2512 Quick guide

Automatic Bread Maker
OPERATING INSTRUCTIONS AND RECIPES (Household Use)
Model No. SD-ZB2512
Before Use How to Use Recipes How to Clean Troubleshooting
Thank you for purchasing this Panasonic product.
z Please read these instructions carefully before using this product and
save this manual for future use.
z This product is intended for household use only.

2
Contents
Before Use
z Safety Instructions ································································································································································· 3
z Accessories/Parts Identification ················································································································································ 6
z Bread-making Ingredients ······················································································································································· 8
How to Use
z List of Bread Types and Baking Options ····································································································································10
z Baking Bread ······································································································································································12
z When adding extra ingredients ················································································································································14
z Baking Brioche ····································································································································································15
z Baking Savoury ···································································································································································16
z Rustic Sourdough/Rustic Sourdough Dough
STAGE 1 Making Sourdough starter ········································································································································18
STAGE 2 Baking Rustic Sourdough ·········································································································································19
STAGE 2 Making Rustic Sourdough Dough ·······························································································································20
z Making Dough ·····································································································································································21
z Making Brioche Dough ··························································································································································22
z Making Savoury Dough ·························································································································································23
z Baking Rustic Scone ·····························································································································································24
z Baking Cake ·······································································································································································26
z Making Jam ········································································································································································27
z Making Compote ··································································································································································28
Recipes
z Bread Recipes ·····································································································································································29
z Gluten Free Recipes ·····························································································································································33
z Dough Recipes ····································································································································································35
z Cake Recipes ······································································································································································43
z Jam Recipes ·······································································································································································44
z Compote Recipes ································································································································································44
How to Clean
z Care & Cleaning ··································································································································································45
To Protect the Non-stick Finish
z To protect the non-stick finish ·················································································································································46
Troubleshooting
z Troubleshooting ···································································································································································47
z WARRANTY ·······································································································································································51
z Specification ·······································································································································································53

3
Safety Instructions
Please make sure to follow these instructions.
In order to prevent accidents or injuries to the user, other people, and damage to property,
please follow the instructions below.
QThe following charts indicate the degree of damage caused by
wrong operation.
Warning:
Indicates serious injury or death.
Caution:
Indicates risk of injury or property damage.
QThe symbols are classified and explained as follows.
This symbol indicates prohibition. This symbol indicates requirement
that must be followed.
Warning
Do not use the appliance if the power cord or power plug is
damaged or the power plug is loosely connected to the power
outlet.
(It may cause an electric shock, or fire due to short circuit.)
e If the supply cord is damaged, it must be replaced by the manufacturer, its
service agent or similarly qualified person in order to avoid a hazard.
Do not damage the power cord or power plug.
(It may cause an electric shock, or fire due to short circuit.)
Following actions are strictly prohibited. (Modifying, placing near heating elements,
bending, twisting, pulling, putting heavy objects on top, and bundling the cord.)
Do not plug or unplug the power cord with wet hands.
(It may cause an electric shock.)
Do not exceed voltage on the outlet and do not use alternate
current other than listed on the appliance.
(It may cause an electric shock or fire.)
Ɣ
Make sure the voltage supplied to the appliance is the same as your local supply.
Ɣ
Plugging other devices into the same outlet may cause an electric overheating.
Insert the power plug firmly.
(Otherwise it may cause an electric shock and fire caused by the heat that may
generate around the plug.)
Before Use

4
Warning
Clean the power plug regularly.
(A soiled power plug may cause insufficient insulation due to the moisture and lint
build-up, which may cause a fire.)
e Unplug the power plug, and wipe with the dry cloth.
Discontinue using the appliance immediately and unplug in
the unlikely event that this appliance stops working properly.
(It may cause smoking, fire, electric shock or burn.)
e.g. for abnormal or breaking down
Ɣ
The power plug and the power cord become abnormally hot.
Ɣ
The power cord is damaged or power failure.
Ɣ
The main body is deformed or is abnormally hot.
Ɣ
The appliance makes abnormal turning noise during use.
e Unplug the appliance immediately and consult a Panasonic dealer and have it
serviced by an authorized technician.
Do not touch, block or cover the steam vent holes during use.
(It may cause a burn.)
Ɣ
Especially pay attention for children.
Do not disassemble, repair or modify this appliance.
(It may cause a fire, electric shock or injury.)
e Consult a Panasonic dealer and have it serviced by an authorized technician.
Do not immerse the appliance in water or splash it with water.
(It may cause an electric shock, or catch a fire due to short circuit.)
This appliance can be used by children aged from 8 years and
above and persons with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge if they have been
given supervision or instruction concerning use of the appliance in
a safe way and understand the hazards involved. Children shall not
play with the appliance. Cleaning and user maintenance shall not be
made by children unless they are older than 8 and supervised. Keep
the appliance and its cord out of reach of children less than 8 years.
(It may cause burns, injury or electric shock.)
Caution
Make sure to hold the power plug when unplugging the power
plug.
(Otherwise it may cause an electric shock, or fire due to short circuit.)
Safety Instructions
Please make sure to follow these instructions.

5
Caution
Unplug the power plug when the appliance is not in use.
(Otherwise it may cause an electric shock, or fire due to electric leakage.)
Please unplug and allow the appliance to cool down before
cleaning it.
(It may cause a burn.)
Do not allow the power cord to hang over the edge of the table
or touch a hot surface.
(It may cause a burn or injury.)
Do not remove the bread pan or unplug the Bread Maker
during use.
(It may cause a burn or injury.)
Do not use the appliance on following places.
Ɣ
Position the Bread Maker on a firm, dry, clean, flat heatproof
worktop at least 10 cm (4 inches) from the edge of the
worktop.
(It may cause the appliance to slip and fall from the worktop.)
Ɣ
Do not place on uneven surfaces, on electrical appliances
such as a refrigerator, on materials such as tablecloths or on
carpet, etc.
(It may cause falling or a fire.)
Ɣ
During baking the unit heats up. The Bread Maker should be placed at least 5 cm
(2 inches) from adjacent walls and other objects.
(It may cause a discoloration or deformation.)
Do not touch hot area such as bread pan, inside of unit,
heating element or inside of the lid while the appliance is in
use or after cooking.
The temperature of accessible surfaces may be high when the
appliance is operating.
(The surfaces get hot during use which cause burns.)
e To avoid burns, always use oven gloves when removing the bread pan or the
finished bread.
(Do not use wet oven gloves.)
Also take care when removing the finished bread or kneading blade.
Important Information
z Do not use the appliance outdoors, in the immediate vicinity of heat sources or in rooms of high humidity.
(It may cause a malfunction or deformation.)
z Do not use excessive force on the parts as is illustrated on the right.
(It may cause a malfunction or deformation.)
z This appliance is not intended to be operated by means of an external timer or separate remote-control system.
Temperature sensor
Heating element
Inside of the lid
Before Use

6
Raisin nut dispenser
The ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the
menu with raisin (3, 4, 7, 16, 20, 21, 23 and 31).
Turn to P. 14 for ingredients which may be placed in the raisin nut dispenser.
Never operate the Bread Maker without the dispenser being in place.
Accessories/Parts Identification Main Unit
Accessories
Sourdough cup × 2
To measure out liquids, make
sourdough starter
Measuring spoon
To measure out sugar, salt, yeast, etc.
Sourdough starter spoon
To measure out sourdough starter yeast
• 10 mL increments
approx. 0.1 g
(max. 550 mL)
Plug
Bread pan
Control panel
Lid
Handle
Raisin nut dispenser
flap
Kneading blade
(rye bread)
Kneading blade
(wheat bread)
Dispenser lid
Yeast dispenser
Lid
(15 mL) (5 mL)
Tablespoon
• 1»2 marking
Teaspoon
•
1»4, 1»2, 3»4
markings

7
Control Panel
This picture shows all words and symbols, but during operation only those relevant will be displayed.
Menu
Press this pad to choose menu. Menu number will
display and each time this pad is pressed, menu
number will change to the next choice.
(Hold the pad to advance more quickly)
See P. 10 and 11 for menu number.
Q Operation status
: displayed for the current stage of the program. Ingredients are being regulated on
the ‘Rest’ stage before kneading.
: displayed when there is a problem with the power supply.
: displayed when adding ingredients manually on menu 4, 13, 21 and 29.
Q Time remaining until ready
Also when adding ingredients manually,
display will show the time until adding extra
ingredients in the program.
Size
Press this pad to choose
size. See P. 10 for
available menu.
• XL
• L
• M
Crust
Press this pad to
choose crust colour.
See P. 10 for available
menu.
• Dark
• Medium
• Light
Start
The start light will
flash during program
selection. Press the start
pad when programming
is completed.
When the start pad is
pressed, the start light
will stop flashing and
become constant.
Stop
If you wish to change the
program, you must stop the
operation by holding down the
stop pad for more than 1 second.
The start light will go off. Then
re-program accordingly.
Timer
Set delay timer (time until bread is
ready) or set the baking/cooking
time for menu 18, 32 and 33.
µŸ¶ 3UHVVWKLVSDGWRLQFUHDVHWKH
time.
µź¶ 3UHVVWKLVSDGWRGHFUHDVH
the time.
Before Use

8
Bread-making Ingredients
Flour
Main ingredient of bread, produces gluten. (helps the bread to rise,
gives it a firm texture)
z Use strong flour. Do not use soft or plain flour.
z Flour must be weighed on scales.
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.
Bread flour
Made by grinding wheat
kernel, excluding bran and
germ. The best kind of flour
for baking bread is a flour
marked ‘for bread baking’.
z Do not use plain or self-raising flour
as a substitute for bread flour.
Whole wheat
flour
Made by grinding entire wheat
kernel, including bran and germ.
Makes very health-giving bread.
This bread is lower in height and
heavier than bread baked with
bread flour.
Rye flour
Made by grinding rye kernel. Contains more iron,
magnesium and potassium, which are necessary for human’s
health, than bread flour. But there isn’t enough gluten.
Makes dense, heavy bread. Do not use more than stated quantity
(could overload motor). (use in menu 8 or 24)
Dairy Products
Add flavour and nutritional value.
z 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.
e Reduce the amount of water proportionally to the
amount of milk.
Spelt flour
In the wheat family but is a completely different species genetically.
Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)
Makes loaves with a flat/slightly sunken crust.
Spelt wholegrain flour bread becomes low height and dense compare with spelt white flour bread .
We will recommend spelt white flour to be used more than the half of the entire flour.
z There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not
suitable for baking bread are sold as spelt. Please use spelt. (use in menu 15, 16, 30, or 31)
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 P. 33.
z Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.
Brown flour
10-15% of wheat grain removed during milling.

9
Water
z Use normal tap water.
z Use tepid water if using menu 2, 6, 8, 14 or 24 in a cold room.
z Use chilled water if using menu 8, 9, 13, 15, 16, 24, 25, 29, 30 or
31 in a hot room.
z Always measure out liquids using the sourdough cup provided.
Salt
Improves the flavour and strengthens gluten to
help the bread rise.
z The bread may lose size/flavour if measuring is inaccurate.
Fat
Adds flavour and softness to the bread.
z Using butter (unsalted) or margarine is recommended.
Sugar (granulated sugar, brown sugar, honey,
treacle etc)
Food for the yeast, sweetens and adds flavour to
the bread, changes the colour of the crust.
z Use less sugar if using raisins or other fruits, which contain
fructose.
Dry Yeast
Enables the bread to rise.
z Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring
fermentation before using)
z Yeast which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on the packet is recommended.
z When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. To store follow
manufacturers instructions but use opened individual sachets within 48 hours.
If using a bread mix...
■ Bread mixes including yeast
➀ Place the mix in the bread pan, then add water. (Follow
instructions on the packet for the quantity of water)
➁ Select menu 2– ‘Large’ size setting.
z With some mixes, it is not clear how much yeast is
included, so some trial and error may be required to
obtain optimum results.
■ Bread mix with separate yeast sachet
➀ First place the bread mix in the bread pan, then the
water. Then place the measured yeast in the yeast
dispenser.
• Bread Maker Capacity
400–600 g mix (for a loaf), 250–600 g mix (for a dough)
➁ Set the machine according to the type of flour included
in the mix, and start the baking.
• Bread flour, brown flour e menu 1
• Whole wheat, multigrain flour e menu 5
• rye flour e menu 8
■ Baking brioche with brioche mix
z Select the menu 13 or 2 ‘MEDIUM’ size-‘LIGHT’ crust
colour. (P. 49)
■ 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 them.
Bran Increases the bread’s fibre content.
• Use max. 50 g.
Wheat germ Gives the bread a nuttier flavour.
• Use max. 50 g.
Spices, herbs Enhance the flavour of the bread.
• Only use a small amount (1–2 tbsp).
Before Use

10
List of Bread Types and Baking Options
Q Function Availability and Time Required
•Time required for each process will differ according to room temperature.
Options Processes
Menu
Number Menu Size Crust
Timer
Rest Knead Rise Bake Tot al
Bake
1 Basic OOO
30 min–
60 min 15–30 min
½
4
1 hr 50 min–
2 hr 20 min 50–55 min 4 hr– 4 hr 5 min
2 Basic Rapid OO
——
15–20 min approx. 1 hour 35–40 min 1 hr 55 min–
2 hr
3 Basic Raisin OO½
1
O
30 min–
60 min 15–30 min
½
4
1 hr 50 min–
2 hr 20 min 50 min 4 hours
4 Savoury OOO
30 min–
60 min 25–30 min
½
41 hr 45 min–
2 hr 10 min 50–55 min 4 hr– 4 hr 5 min
5 Whole wheat O
—
O
1 hr–
1 hr 40 min 15–25 min
½
4
2 hr 10 min–
2 hr 50 min 50 min 5 hours
6Whole wheat
Rapid O
——
15 min–
25 min 15–25 min
½
4
1 hr 30 min–
1 hr 40 min 45 min 3 hours
7Whole wheat
Raisin O
—
O
1 hr–
1 hr 40 min 15–25 min
½
4
2 hr 10 min–
2 hr 50 min 50 min 5 hours
8 Rye
——
O
45 min–
60 min
approx.
10 min
1 hr 20 min–
1 hr 35 min 1 hour 3 hr 30 min
9 French
——
O
40 min–
2 hr 5 min 10–20 min 2 hr 45 min– 4 hr 10 min 55 min 6 hours
10 Rustic
Sourdough
—— O½
30 min–
55 min 45–55 min
½
5
2 hr 25 min–
3 hr 10 min 55 min 5 hours
11 Italian
——
O
30 min–
1 hr 10–15 min 2 hr 25 min– 3 hr 50 min 4 hr 30 min
12 Sandwich
——
O
1 hr–
1 hr 40 min 15–25 min
½
4
2 hr 10 min–
2 hr 50 min 50 min 5 hours
13 Brioche
— O½
1—30 min 25–45 min
½
4
1 hr 25 min 50 min 3 hr 30 min
14 Gluten Free
— O½
2——
15–20 min 40–45 min 50–55 min 1 hr 50 min–
1 hr 55 min
15 Speciality O
—
O
30 min–
1 hr 15 min 15–30 min
½
4
1 hr 50 min–
2 hr 45 min 55 min 4 hr 30 min
16 Speciality
Raisin O
—
O
30 min–
1 hr 15 min 15–30 min
½
4
1 hr 50 min–
2 hr 45 min 55 min 4 hr 30 min
17 Rustic Scone
——— — 10 min —65 min 1 hr 15 min
18 Bake only
——————
30 min–
1 hr 30 min
30 min–
1 hr 30 min
¼
1 Only ‘Light’ or ‘Medium’ available.
¼
2 Only ‘Medium’ or ‘Dark’ available.
¼
3 Can be set up to 9 hours, all others up to 13 hours.
¼
4 There is a period of rise during the knead period.
¼
5 There is a period of rest during the knead period.
• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).

11
Options Processes
Menu
Number Menu Size Crust
Timer
Rest Knead Rise Bake Tot al
Dough
19 Basic
———
30 min–
50 min 15–30 min
½
4
1 hr 10 min–
1 hr 30 min —2 hr 20 min
20 Basic Raisin
———
30 min–
50 min 15–30 min
½
4
1 hr 10 min–
1 hr 30 min —2 hr 20 min
21 Savoury
———
30 min–
50 min 25–30 min
½
41 hr 5 min–
1 hr 20 min —2 hr 20 min
22 Whole wheat
———
55 min–
1 hr 25 min 15–25 min
½
4
1 hr 30 min–
2 hr —3 hr 15 min
23 Whole wheat
Raisin
———
55 min–
1 hr 25 min 15–25 min
½
4
1 hr 30 min–
2 hr —3 hr 15 min
24 Rye
———
45 min–
60 min
approx.
10 min ——
2 hours
25 French
———
40 min–
1 hr 45 min 10–20 min 1 hr 35 min– 2 hr 40 min —3 hr 35 min
26 Rustic
Sourdough
———
0–40 min 45–55 min 1 hr 5 min–
1 hr 35 min —2 hr 30 min
27 Sourdough
starter
——— — — 24 hours —24 hours
28 Pizza
——
O
(Knead)
10–18 min
(Rise)
7–15 min
(Knead)
approx. 10 min
(Rise)
approx. 10 min
45 min
29 Brioche
———
30 min 25–45 min
½
4
35 min —1 hr 50 min
30 Speciality
———
30 min–
1 hr 5 min 15–30 min
½
4
1 hr 10 min–
1 hr 55 min —2 hr 45 min
31 Speciality
Raisin
———
30 min–
1 hr 5 min 15–30 min
½
4
1 hr 10 min–
1 hr 55 min —2 hr 45 min
32 Jam
———————
1 hr 30 min–
2 hr 30 min
33 Compote
———————
1 hr–
1 hr 40 min
How to Use

12
Place the ingredients in the bread pan
Kneading blade
Yeast dispenser
1 Remove the bread pan and
set the kneading blade
➀ Twist the bread pan round.
➁ Remove the bread pan.
➂ Place the kneading
blade firmly into the shaft.
Check around the shaft
and inside the kneading
blade and ensure that
they are clean. (P. 45)
• When baking rye bread, use the
specified kneading blade.
• The kneading blade fits loosely into place, but it must
touch the bottom of the bread pan.
2 Place the measured ingredients
in the bread pan
➀ Place the dry ingredients except
dry yeast.
(flour, sugar, salt, etc.)
• Flour must be weighed on
scales.
➁ Pour in the water and any other
liquids.
➂ Wipe off any moisture and flour
from the outside of the bread
pan.
➃ Place the bread pan inside
the Bread Maker by turning it
slightly from right to left. Fold
the handle down.
➄ Close the lid.
• Don’t open the lid until bread
is complete (affects bread
quality).
3 Place the dry yeast in the yeast
dispenser
If the yeast dispenser is wet, absorb
wetness with tissue etc.
(Do not rub the yeast dispenser,
otherwise the yeast will not drop
into the bread pan due to static.)
4 Plug the Bread Maker
into a 230–240 V socket
Baking bread with added ingredients (P. 14)
Clean and dry
beforehand
➀ Open the dispenser lid.
➁ Place the ingredients.
➂ Close the lid.
Baking Bread Turn to P. 29–32
for bread recipes

13
Set the program and start Remove the bread
5 Select a bake menu
(The display shows when menu ‘1’ is selected.)
Q To change the size Q To change the crust colour
O Turn to P. 10 for menu, availability of size and crust.
Q To set the timere
e.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next
morning.
e Set the timer to ‘9:30’ (9 hours 30 minutes from now).
12
9
6
3
12
9
6
3
9hr 30min
from now
Current time Ready time
• Pressing the pad once will advance the timer by 10 minutes (hold to
advance more quickly).
• Can be set up to 9 hours when using menu 10.
6 Press ‘Start’
Estimated time until the selected program is complete
z When ‘Start’ was pressed at first, menu 1 will start.
7 Turn off the power
when the bread is ready
(machine beeps 8 times and the bar at
‘End’ flashes.)
8 Remove the bread
immediately,
Bread pan
Oven glove
allow to cool, for example, on a wire rack
9 Unplug (holding the
plug) after use
z If you do not press ‘stop’ and remove
the bread from the unit to cool it, the
Bread Maker will proceed to keep warm
to reduce condensation of steam within
the loaf.
z 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.
z If you leave the bread to cool down
in the bread pan, it will cause
condensation. Therefore, cool on a wire
rack to ensure optimum quality of the
loaf.
How to Use

14
When adding extra ingredients
Adding extra ingredients to bread or dough
By selecting a menu with Raisin (3, 4, 7, 16, 20, 21, 23 or 31), you can mix your favourite ingredients into the dough to make all kinds of
flavoured breads.
Simply place the extra
ingredients in the dispenser or the
bread pan before start
Dry ingredients,
insoluble ingredients
e Place the extra ingredients in the raisin nut
dispenser and set the machine.
Correct Incorrect
e Do not overfill the raisin nut dispenser.
Moist/viscous ingredients, soluble
ingredients*
e Place these ingredients together
with the others into the bread pan.
Dried fruits
z Cut up roughly into approx. 5mm cubes.
z Sugar-coated ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
Fresh fruits, fruits pickled in alcohol
z Only use quantities as in the recipe, as
the water content of the ingredients will
affect your bread.
Nuts
z Chop finely.
z Nuts impair the effect of gluten, so avoid using too
much.
Cheese, chocolate
* These ingredients cannot be placed in the raisin nut
dispenser as they would stick to it and not fall into the
bread pan.
z Chop chocolate finely.
z Cut the cheese into 1 cm cubes.
z Recommended to the course of Savoury.
Seeds
z Using large, hard seeds may scratch the coating of
the dispenser and bread pan.
Herbs
z Use up to 1–2 tbsp of dried herbs. For fresh herbs,
follow the instructions in the recipe.
Bacon,
salami, olive,
dry tomato
z Sometimes oily ingredients may stick to the raisin nut
dispenser and not fall into the bread pan.
z Cut the bacon and the salami into 1 cm cubes.
z Cut the olive into 1»4.
z Recommended to the course of Savoury.
• Follow the recipe for the quantities for each ingredient.

15
Baking Brioche
142, 3
Bread flour 400 g
Salt 1 tsp
Sugar 3 tbsp
Butter (Cut into 2 cm cubes and keep in
fridge) 50 g
Powdered milk 2 tbsp
Eggs (Medium) 2 (100 g)
Water 180 mL
Dry yeast 1½ tsp
* Butter for added later (Cut into 1–2 cm
cubes and keep in fridge) 70 g
• For addition of ingredients with*, follow programming
instructions below.
Preparations
(P. 12)
➀ Cut the butter for adding later for 1–2 cm cubes and keep them in fridge.
➁ Set the kneading blade into the bread pan.
➂ Place the ingredients in the bread pan in the order listed in the recipe.
➃ Set the bread pan into the main unit, and plug the machine into the socket.
1 Select menu ‘13’
[Simple way to bake brioche]
Add butter with other
ingredients at the beginning.
z Cut the butter into 2 cm cubes and place them
into the bread pan at the same time as the other
ingredients.
z Follow the steps shown on the left. However,
when the machine beeps on step 3 to add extra
butter, please leave as it is.
z Time required for completion is 3 hrs 30 minutes.
* When butter is added at the beginning, flavour,
texture and rising of bread are a little different from
the time bread is baked with extra butter added in
later.
z A ‘Rest’ process will begin immediately after
starting, followed by ‘Knead’ and ‘Rise’.
2 Start the machine
Time until adding the extra butter or ingredients
O The start light will come on.
3 Add additional butter when the beep
sounds, then press ‘Start’ again
Complete placing the additional cubed butter while ‘ ’ is flashing.
After the Start
pad is pressed
Display indicates remaining time until completion of the program
O When adding extra ingredients such as raisins,
add them with the butter. (Use max. 150 g for
ingredients)
O Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding butter or ingredients.
O Do not add butter after display shows remaining
time. (P. 49)
4 Press ‘Stop’ and remove bread
when machine beeps 8 times and the bar at ‘End’ flashes
O The flashing start light will go off.
How to Use

16
Baking Savoury
142, 3
Q To cancel/stop once
started
(hold for more than
1 second)
Preparations
(P. 12)
➀ Set the kneading blade into the bread pan.
➁ Place the ingredients in the bread pan in the order listed in the recipe.
➂ Set the bread pan into the main unit, and plug the machine into the socket.
1 Select menu ‘4’
2 Start the machine
O The start light will come on.
O Remaining time until placing the extra ingredients is displayed, after the time
for placing is settled.
Time until adding the extra ingredients
* The above is for high-temperature case.
‘28’ is displayed in low-temperature case.

17
Turn to P. 30 for
bread recipes
3 Add additional ingredients when the beep
sounds, then press ‘Start’ again
Complete placing the extra ingredients while ‘ ’ is flashing.
Even without add extra ingredients and pressing the Start pad, ‘Knead’ and
‘Bake’ starts automatically after 5 min.
After the Start
pad is pressed
Display indicates remaining time until completion of the program
* The above is for high-temperature case.
Remaining time is changed depending on the room temperature.
Low-temperature: 3:00–3:03
High-temperature: 2:40–2:43
O For ingredients, use max. 100 g as size-M, 125 g
as size-L or 150 g as size-XL.
O Even without pressing the Start pad, kneading
will continue after 5 min. It does not continue
kneading immediately, even if the Start pad is
pressed after adding ingredients.
O Do not add ingredients after display shows
remaining time. (P. 49)
O Add automatically and manually extra ingredients
list
Add automatically: Bacon, Olive, Green bean
Add manually: Cheese, Chocolate (frozen),
Onions (finely diced)
4 Press ‘Stop’ and remove bread
when machine beeps 8 times and the bar at ‘End’ flashes
O The flashing start light will go off.
How to Use

18
Rustic Sourdough/Rustic Sourdough Dough
STAGE 1 Making Sourdough starter
132
Turn to P. 35 for
sourdough starter
recipe
Q To cancel/stop once
started
(hold for more than
1 second)
Preparations
(P. 12)
➀ Mix all the ingredients well in the sourdough cup.
(Remove the kneading blade)
➁ Put the lid on the sourdough cup.
➂ Place the sourdough cup in the bread pan.
➃ Set the bread pan into the main unit, and plug the machine into the socket.
1 Select menu ‘27’
O Timer is not available on menu 27.
O If you select a wrong menu, the sourdough cup
would be melt.
2 Start the machine
Estimated time until the selected program is complete
O The start light will come on.
O Do not take out the sourdough cup until the
program is complete.
3 Press ‘Stop’ and remove the sourdough
cup immediately
when machine beeps 8 times and the bar at ‘End’ flashes
O The flashing start light will go off.
Store the sourdough starter in the fridge
O If you leave the sourdough starter in the bread maker, fermenting power
decreases and the bread dose not rise.
O Make sure to store it in the fridge, and use up all within 1 week.
(If the sourdough starter is stored in the freezer or at room temperature,
fermenting power is lost.)
O Do not mix the new sourdough starter and the old
sourdough starter.
O If the sourdough starter is made well, it smells
sour and like alcohol.
(When the room temperature is over 30°C, the
sourdough starter goes bad.)
Remove the
kneading blade.
Sourdough starter spoon
Two sourdough cups can be set at a time.
Sourdough cup
(Keep clean and
use the sourdough
starter only)
Bread pan
Lid

19
STAGE 2 Baking Rustic Sourdough
132
Turn to P. 32 for
bread recipes
Q To cancel/stop once
started
(hold for more than
1 second)
Preparations
(P. 12)
➀ Set the kneading blade into the bread pan.
➁ Tip the sourdough starter in the bread pan.
➂ Place the ingredients in the bread pan in the following order:
bread flour ĺ salt ĺ water.
➃ Set the bread pan into the main unit, and plug the machine into the socket.
➄ Place the dry yeast in the yeast dispenser.
1 Select menu ‘10’
O When the room temperature is over 30°C, the
bread does not turn out well.
2 Start the machine
Estimated time until the selected program is complete
O The start light will come on.
3 Press ‘Stop’ and remove bread
when machine beeps 8 times and the bar at ‘End’ flashes
O The flashing start light will go off.
How to Use

20
Rustic Sourdough/Rustic Sourdough Dough
STAGE 2 Making Rustic Sourdough Dough
132
Turn to P. 35 for
dough recipes
Q To cancel/stop once
started
(hold for more than
1 second)
Preparations
(P. 12)
➀ Set the kneading blade into the bread pan.
➁ Tip the sourdough starter in the bread pan.
➂ Place the ingredients in the bread pan in the following order:
bread flour ĺ salt ĺ water.
➃ Set the bread pan into the main unit, and plug the machine into the socket.
➄ Place the dry yeast in the yeast dispenser.
1 Select menu ‘26’
O Timer is not available on Dough menus
(except menu 28).
2 Start the machine
Estimated time until the selected program is complete
O The start light will come on.
3 Press ‘Stop’ and remove dough
when machine beeps 8 times and the bar at ‘End’ flashes
O The flashing start light will go off.
O Shape the finished dough and allow it to rise for
the second time according to the recipe, then
bake in the oven.