Panasonic Bread Bakery SD-YD150 Quick guide

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Thank you for purchasing the Panasonic !JJread !JJake!Y_®, SD-YD150.
For optimum performance and safety, please read these instructions carefully.
Th is unit is for household use only.
Table of Contents
IMPORTANT SAFEGUARDS........................·.........................................................................2
Basic features.............................................................................................................................
... 3
Baking processes..........._............................................................:...................................... 3
--- 4·
Parts identification. ...... .. ......... .... ... .................................. .... .... ............................................... ... 5
Control panel-display/functions...............................................................................................6
How
to use ., .................."········-················ ····· · ···· .. ····r···········..............,..................................7---9
To use the timer (BAKE and BAKE SANDWICH modes only)............................................ 10
Slicing and storing the bread.................................................................................................10
To clean...................................................................................................................................
11
Specifications........................................................................·................................................... -11
Abnormal cond·itions............................. ..... ............................................-................................... 12
Leakage of bread ingredients from the bread pan ................................................................ 12
To ·bake tasty bread........................................................................................................ 13 ---15 ·
Characteristics of ingredients............................ ... .....................................- ... ..............13---15
Differences in baking res -ults......................................................................................... ..... -16
Before calling tot service............................................................................................... 17 ---18 .
Problem . ~ ., and causes on breads baked in DOUGH modes .. .............................................. 19
a & A .... ~ ..................................... .... .-.............. ... ...... .............. ..... ..............................................19.
Recipes................................................................................... ... .... .................................20 --- 34
Basic-Bake/Bake Rapid mode........................................._..........................................20---22
Whole Wheat-Bake/Bake Rapid mode...............................................................................2·2
Multigrain-Bake mode......................................................................................... ...... -23---... 24
Basic-Bake Sandwich mode...............................................................................
..... .. .......·25
Whole Wheat-BakeSandwich mode.................................................................................25
Basic-Bake
Raisin mode....................................................................................... ...... .. . ... . .. 26
Whole Wheat-Bake Raisin mode...................................................................................... -26
Basic-Dough mode....................................................................................................27 --- · 31
Whole Wheat-Dough mode................................ ................. ............................................... ... 32 ·
Multigrain-Dough-mode............................................. .. ................................ ...... ....................33
Basic-Dough Raisin mode.............................................................................................;
... _ .. 34
Whole Wheat-Dough Raisin mode...................................................................................34

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 wamings and instructions marked on the pr<;>d~.:~ct.
3. Unplug this product from wall 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 nottouch hot surfaces. Use mittens when handling hot materials, allow metal
parts to cool before cleaning.
5. Close supervision is necessary when any appliance is used near children.
6. Do not allow anything to rest on power cord. Do not pl . ug in cord where persons may
walk or trip.
7. Do notoperate any appliance with a damaged orfrayed cord. Refer servicing of
appliance to an authorized service center ifthe unit should malfunction or be
damaged in any manner.
8. This appliance is not intended for commercial use. It is for household use only.
9. The use of attachments not recommended by manufacturer may cause damage or
injury.
10. Avoid contacting moving parts.
11. Do not use outdoors. Do not use appliance for other than intended use.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or neara hot gas or electric burner, or in a heated oven.
14. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
15. 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.
SAVE THESE INSTRUCTIONS
Note:
A. Ashort power-supply cord is provided to reduce the risk resulting from becoming
entangled in ortripping over alonger cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If 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.
D. This appliance has apolarized plug (one blade is wider than the other). As a safety
feature,
this plug will fit in a polarized outlet only one way. If the plug does not fit fully
in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature.
-2-

as1c eatures
Choice of bread modes
BASIC. .. . .. .. ... . .... ... .. For bread smainly using strong wheat flour (bread flour ).
WHOLE WHEAT ... .For breads with nuts/fruits/vegetables mainly using whole wheat fl o ur .
MUL
TIGRAIN.. ....... For breads with c ereal s/ grains such as rye , millet , so y, com , etc . mainly using whole wheat f lo ur.
Choice of baking modes
BAKE .. ... .... . .. ... .... ..The unit automatically mixes ingredients, kneads the dough , rises ita nd bakes it.
BAKE RAPID .. ...... .The un it automatically makes bread fa sterthan the standard BAKE m ode .
(The result
of the bread may be different.)
BAKE SANDWICH .. .The unit automatically makes bread as in the BAKE mode ,but finer and softerin texture
and lighterin crust color.The height of bread may also be lower than BAKE or BAKE
RAISIN modes.
BAKE
RAISIN .... .... The unit automatically makes bread as in the BAKE mode. Abeeper sounds to let you
know the timing to add dried fruits, such as raisins.This is to prevent them from being
c
rushed during the kneading process.
DOUGH ............. .... The un itautomatically prepares dough for pizzas,dinner rolls , dough .nuts,croissants,
bagels , etc.
DOUGH RAISIN .... The unit automatically prepares dough as in the DOUGH mode.A beeper sounds to let
you know the timing to add dried fruits as in the BAKE RAISIN mode.
-A 13 -hour timer allows youto prepare everything the night before and wake up to the aroma of freshly
baked bread.
(See table below for available timer setti ngs.)
Time required for each mode (when timer is not used) and availability of timer setting up to 13 hours.
1.._.~ '1lelcklg InC$ :.\ !1¥
1'!lhi
·<~ ~ D:\"1.~, ._. .
...... ~
,~ moilf
::: i ~ · .. !':-:~'-~~ - ~~ - lJIIJ«
BASIC BAKE 4 hours v WHOLE
BAKE 5 hours
v
BAKE RAP ID 3 hours W
HEAT
BAKE RAPI D 3 hou rs
BA KE SAN DWICH 4hou rs
v
BAKE SANDWIC H 5
hours
v
BAKE RAIS IN
4hou rs
BAKE RAIS IN 5hours
DOUG H 2hou rs 35minutes DO
UGH 3hou rs 15 mi nutes
DOUGH RAI SIN 2 hours 35 m inutes
DO UGH RA IS IN 3 hours 15 minu tes
M ULnG AA IN
BAKE 5hours v
DOUGH 3 hours 15 mi nutes
I Baking processes
-Conventional (Manual) --
...-.. -.
:Manual
-- ----·
~ Automatic
••• • • ••· · ·~·· · ·••••9•• • ••••··~·-· •• •••,•••• • •·• • r••••••• • , • •••• • •••r • •••••··~··••• ••• •r• • ••••··~··· · ··•••t••···· · ·-,
: : : fe r mentat to n : Punch : OMOe : Round ! Rest ! ! Proof ! ! Cool : Slore :
: M easure : M &K : (Developme nt : ( Release of : (Divide t he : ( ROIKld each : ( Rest for : Shape & Place : (f'lllal : : (E apofafon : ( Pr eve n l!On •
: tnored ie nts : IX nead : ol gas In 11\e : gas . CJ?ugh :dough to equa l: port i on I nto : l u ~ : 11110 Pa n : lermentat io n) : Bake : ~ ~ vapo: ) : l rom sta ling ) !
• , , d ough ) , relaxatiOn .) , po rttons ) , a ball ) , lerme n tatiOn ) , , , , , ,
~---·····J ....•.•.. ~ . .•.•. ••J •••••••• • L ••••••• • ~ ••••••••• l • • •• • ••• • ~ ••••••• • J •••••••• • ~ •• •••••• J ••• •• •••• ~ • • • ••••• ~
*Time required for each step will depend on factors such as room temperature,humidity, you r oven ,type of
bread,type
of ingredients,their quantity and quality.
!JJread !JJak:y®
With !lkead !JJak!Y ®, above steps from mixing to baking are automatic for BAKE modes.
For
DOUGH modes, it is automatic from mixing to punching.
*Time required for each step will depend on factors such as room temperature and humidity.
For
DOUGH modes,time will also depend on the ov en you use.
-3-

BASIC mode
BAKE mode
BAKE SANDWICH
mode
BAKE RAPID mode
BAK E RAISIN mode
DOUGH mode
DOUGH RA I SIN
mode
WHOLE WHEAT mode
BAKE mode
BAKE SANDWICH
mode
BAKE RAPID mode
Gas Release
~ ~~~~~~~~~~~~~~~~~-r~~rT~-----~·-··:
. .
COOl : S~G<• :
. .
;;:::::::~~~~~~ .............. ~-----'-· · --·
~~~~~-w---------------.·····~····•·••••r•••••r•··· · ~ ···· , ····· r • ••••,
; : : : : : : : :
: ~:~:~ : ~ : ~:~:COOl : ~:
I I I I t I t I I
~~~~~--~--~~-------&-----~----~---·········- ---- · ----~---- ·-· · · - ·
~~--~ ~--~~~~T.-~~~~~~~~~~~~~~~--~~~~~----,- - - - -.
: ......q
BAKE RAISIN mode : riQIII6ollll
DOU GH mode
DOUGH RAISIN
mode
MULnGRAINmode
BAKE mode
DOUGH mode
~~~~~~~~~~~~~~~~~~ ~ ··· -,···••t•••••r·····~···•,•••••r•••••r•••••,
f) I I t t I I I t
1~ ! ~ ! ~ ! ~!~ ! - ! COOI ! ~:
I • I • • • • I •
t I I I I I I I I
.-~~~._~~-- .. ~----~~~--~--~----~---····----~-----~---·1·-···'···--~----- ·
~~~~--~~~~--~~-r~~~~~~-····r····~··•••t•••••r•••••r····~··••,•••••,
... t I t t I I I I
: ~:~:~:~ : ~ : - : ~ : ~:
• I I I I I I t I
• I t I I I I I I
~----~~~L-~~~~----~~ ~~~ ~---········'-···-J-----~---···· ·· ·-~---··'-·····
• Though some programs appear tobe the same timewise as others, each proce ss proceeds quite differently in
each program.
-4-

Parts identification
Bread pan
Slide in the pan to the correct position in
the unit.
Twist slightly counterclockwise to remove.
To remove
~--- Accessories ____ ,
Measuring spoon
Use to measure sugar, salt, etc.
Tablespoon (approx. 15 m.e)-;/;)
Teaspoon (approx.5 m.e) --V
Measuring cup
Use to measure liquids.
(1 cup/8 fl .ozJ240 m.e)
-5-
Yeastdispenser
located on the top of the lid.

Control panel-display/functions
Be sure you understand the function of each padbeforeusing the!JYead !J!,ak!Y® .
NOTE: The unithas a protective film overlay onthe controlpanel to prevent scratching or marring
during shipping.
You maypeel this
film off anddiscard it.
-6-
Display window
All modes and indications are shown here for
reference.
MENU
Press to select the type ofbread: BASIC,
WHOLE WHEAT or MULTIGRAIN.
(It is not necessary to press this pad for BASIC .)
Each time the pad
is pressed,the displaywill
change accordingly.
SELECT
Press to select the bake mode: BAKE, BAKE
RAPID, BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN .
(It is not necessary to press this pad for BAKE .)
Each time the pad
is pressed,the display will
change accordingly. ·
TIMER
Press this pad to set the timer.
The time will advance 10 minutes each time
this pad
is pressed.
The timer setting will change rapidly if
constant pressure
is applied to the pad .
Indicating light
The red light will be lit when in operation.
Itwill flash when the bread baking orthe dough
making iscompleted.
It will also flash in a differentfrequency when
operated
in abnormal conditions.
START/STOP
Press this pad to start operation orbegin
the timer.
Press this pad to stop operation or cancel
the timer setting.
To stop operation,the
pad must be pressed
and held for 1second.

How to use
1
2
3
4
5
n.nn
L.f. L.f .....
Steps
Remove the bread pan from the unit.
Twist slightly counter clockwise and pull
up, using the handle .
Mount
the kneading blade on the shaft .
Place
all the ingredients except the
liquids and dry yeast inside the
bread pan.
Pour water and other liquids, ifany, into
the bread pan.
Place the bread pan inside the body.
. Be sure the bread pan contacts the
bottom of the unit.
Fold the handle down .
Fill the yeast dispenserwith the
correct amount of
dry yeast.
After START/STOP-is pressed, the
yeast
will automatically drop into the .
bread
pan at theproper time.
Close the yeast dispenser lid.
Plug into a 120 volt outlet.
The display will light up .
- 7-
Notes
Be sure that there are no
crumbs around the shaft.
The kneading blade is
designed to fit loosely on the
shaft with some loose tuming.
See recipes on P. 20- 3.;
RAISIN n1och:s only
You may place dried fruits (e.g .
raisins) later when the beeper
sounds to prevent them from
being crushed (see step 10.)
Wipe off any moisture or
foreign matter from the outside
of the bread pan before
placing it
in the unit.
If the bread pan is not placed
correctly, the dough will not be
kneaded property.
If any moisture remains on
the dispenser, the yeast
may not drop completely .
Position the unit away from the
edge of the table or countertop .
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.

Steps Notes
7
u-nn
•·u L• Press
MENU to choose WHOLE WHEAT See ~c hoice of bread modes"
or MUL
TIGRAIN. on P. 3.
8
9
..,.. BASIC For BASIC, it is notnecessary topress
a,. WHOLEVMEAT this pad.
II>- MULTIGRAIN
(SE LECT)
u-nn
t · L• L• Press SELECT to choose BAKE RAPID, See
"C ho ice of baking modes"
BAKE SANDWICH, BAKE RAISIN, on P. 3.
DOUGH orDOUGH RAISIN.
..... BAS IC
~ ~~tt WHOLE WHEAT F~r BAKE, it is not necessary to press
S ANDWI CH MUL TIGRAIN thiS pad.
,T )( MENU )
Press START/STOP.
"Rest" begins.
The resting settles the temperature of
the bread
pan and ingredients.
Afterrest, the process will proceed
to
knead, then to rise and final ly ,bake.
..,.. BASIC The time remain ing until the bread is
WHOL£ WHEAT fi~ished is displayed in hours and
m1nutes. (3:59, 3: 58 ·· ·)
.__ ___ _J MULTIGRAIN
The above di splay is
for BA
SIC- BAKE
When TEMP blinks, see P. 12.
There will be nomixing action
during resting.
A clicking noise may
be heard
during operation. This Is nota
malfunction.
For information of the process
of each mode, see P. 4.
The time required for each of
the steps will vary according
to factors such as voltage
flu ctuation and room
temperature.
10
In the lastpart ofknea di ng·. the beeper
will sound eighttimes.
RAISIN BEEP
will blin k and kneading will st op for 1
minute.
*65 -- 80 m in . for BASIC,
70 -- 120 min. for WHOLE
WHEATafterSTART/ STOP
ispressed.
3.
•n
/.. · f L..f Add the dried fruits (e .g.raisins) during
,. ~ ~ ~ th isperiod to preve nt them fr om being
J~BEEP~ .... BAS IC crushed.
'>:: wvuo RAISIN ~ WHOLE WHEAT
MULTIGRAIN Close the lid and leave the unit.
'------J Wheh 1m inute has passed,kneading
The above display will begin agai
n.
is for BAS IC -BAKE
RAISIN.
-8-
Do not put your finger in the
dough, ortouch the bread pan
while add ing the dried fru its.
During operation,do not
remove the pan,norunplug
the
power cord.

11
Steps
The beeperwill sound eight times and
the indicating light will flash when the
bread is baked,
or the dough is
completed.
Unplug
after use .
-9 -
Notes
Allow at least 1 hourcool
down time before the nex1 use.

To use the timer (BAKE and BAKE SANDWICH modes only)
Follow the same stepsas in pages 7-9 except step 9.
For step 9, follow the instructionsbelow.·
Steps
Press TIMER to set the amount of time
in which you want the bread to be
baked.
Time may be set for any length of time
from 4 hours to 13 hours for BASIC,
from 5hours to 13 hours for WHOLE
WHEAT and MULTIGAAIN.
Example :
Notes
See P. 6 for further explanatio
of
the ·timer pads.
' (9 hours
If the present time is 9: 00 pm , and you want the
bread to be finished at6: 30 am tomorrow morning ,
setthetimerto 9:30
(9 hours and 30 minutes) ,the
time required until the completion ofthe bread.
and 30 minutes)
Press START/STOP.
There will be no action while
the timer is working.
The time remaining before the bread is
finished is displayed in hours and
minutes .
... BASIC
WHOlEWHEAT
MULTIGRAIN
....._ __ ___.J
The above display is for
BASIC--BAKE
Slicing and storing the bread
Cool the bread on a wire rack before slicing or storing the bread .
Slicinghomemadebread
Homemade bread can be cut with a bread knife .
Place the loaf on its side and cut with a sawing
motion .
Storing homemadebread
After cooling the bread completely at room
temperature, wrap it in a foil or aplastic bag
to preserve freshness .
To enjoy the taste of freshly baked homemade
bread ,try to consume your bread as soon as
possible .
For longer storage , wrap well · and store in the
free zer.
It is better to slice the loaf before freezing.
- 10 -

To clean
Before cleaning the unit, unplug and allow the unit to cool.
Yeast dispenser opening
Kneader mounting shaft
BodyandUd
Body ' and lid should be wiped clean with a damp cloth.
Use only mild liquid detergent.
Do not use deansers, steel wool pads, or other abrasive
materials.
Do not use benZine, thinner, alcohol, etc.
Be careful of the yeast dispenser opening .
Temperature . sensor
Wipe gently and avoid deforming the temperature sensor.
Yeast dispenser
Wipe clean with adry cloth. If a damp cloth is used, the
dispenser must be dry completely before reuse.
Bread pan and kneading blade
Remove them from the body and wash with a spbnge after
each use.
The inside of the pan and kneading blade are coated with
a non·stick fil1ish. Avoid using harsh cleansers or sharp
objects when cleaning.
Do not leave any part immersed in water. Promptly hanQ
wash · all parts of the bread pan and wipe dry. ·
Measuring cup and spoon
Rinse and wipe dry.
Be sure that all moisture inside the unit and the bread pan has dried completely before storing.
Specifications
SD·YD150
120 V AC 60 Hz ·
550W
3 cups ( 15 oz) of bread flour
·31/4 cups (16 oz) of whole wheat floUr'
cup, Measuring spoon
-11-

I Abnormal conditions
l •· lti
. ~ . on
TEMP
ALERT
In .
nn
. Lf•Lft_f
TEMP
appears
on
display.
ALERT
is on
displ ay .
n-nn
U·UU
is on
display.
Not baked at all , although
theoperation appears to
have proceeded.
The unit is hot (above 105.F).
This may occur during repetitive use.
You must allow the unit to cool down
before reusing.
There has been a 1a-minute or
less poweroutage. (The power plug
has been inadvertently pulled out or
the breakerhas activated.)
There
has been more than 10
minutes power outage. (power failure,
unplugging ofthe power
cord , or a
malfunctioning of household
fuse or
br
eaker).
Motor protection device has activated.
This only happens
when the unit is
overloaded andan excessive force
is applied to the motor.
After about 30 minutes, the motor
automatically starts running agai n.
Leave the unit as it is .
When the unit has cooled to below 105"F,
TEMP will disappear from the display window
and the
red indicating light wil~ go out.
This indicates that the unit isnow ready to use.
Ifthe interruption In the power supply is
momentary, the operation will not be affected.
If the power is restored within 10 minutes,the
bread makerwill operate again. However, the
bread may not tum out well.
Remove the dough and start again using all
new ingredients.
Check to see if
the kneader mounting shaft can
rotate.
~
Make sure you did not use
too much or too hard/heavy
ingredients, then start again
using all new ingredients.
~
Service will
be required.
Leakage of bread ingredients from the bread pan
With extended use, a small quantityof ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage .
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit
with a new one.
Consult with your authorized Panasonic Service Center for servicing or for purchase of replacement parts.
Please refertothe list of authorized Panasonic Service Centers which came with your unit .
,..-----Kneader mounting shaft
-12-
Kneader mounting shaft unit
(Part
No. ADA 29A 115)

To bake tasty bread
Characteristics of Ingredients
Each ingredient has its own characteristics which exerts a great influence on the result of bread.
• Basic ingredients •
• Wheatflour. Wheat flour provides the bulk and structure of bread. It is classified into two types, strong
flours which are milled
from hard wheat and weak flours which are milled from soft wheat. The difference
between the two types of wheat
is the content of proteins that form gluten ("gluten" is the important
constituent
of bread which provides its structure and its stretchy , chewy texture).
Gas which is released during fermentation of the dough is trapped within the elastic network of gluten ,
thu~ mak in gthe dough rise. Gluten development takes place du ri ng dough kneading.
Strong flou rs contain a high content of proteins necessary for the development of glute n. Bread flour
is the majorproduct within this category. Most of the recipes in this book call for this flour.
Weak
flours such ascake flour and pastry flour, are less in protein content and are suitable for products
which have a light,crumbly texture
and do not requ i re much gluten development.
AJI purpose flour is use<:! for manypurposes, as the name suggests, in home baking. It is slightly
weaker than
bread flour.ln our recipes,it is blended with the bread flour and not used alone.
Self rising flour is a white flour to which baking powder and sometimes salt have been added .
Weak flours, all purpose flour and self-rising flour may not be substitutedfor bread flour in the included
recipes.
Whole wheat flour is made by grinding the entire wheat ke,rnel, including the bran and germ. 100%
whole wheat bread orbreads containing a high percentage of whole wheat flour will be lower in height
and heavier in texture than bread baked with a high percentage of bread flour. This isbecause the
gluten strands are cut by the edges of bran flakes and the germ, rich in minerals, inhibits fermentation.
•Other flours: Flours other than wheat flour are not used to provide the bulk and structure of bread but to
add the nutritive value and flavor to bread in this book. (See P.15 "Otheringredients.")
•Salt Salt has the followingfunctions in bread baking.
*It strengthens gluten structure and makes the dough more elastic.
*Itinhibits yeast growth.
Therefore, too much salt will inhibit fermentation whereas too little will result in a weak gluten structure.
Both will result
in abread with lowvolume and poor texture. In any case, use ordinary table salt.
•Sugars: Sugars or sweetening agents have the following purposes in baking :
*They
add sweetness and flavor.
*They create tenderness and fineness oftexture.
*They give crust color.
*They contribute to keeping qualities
by retaining moisture.
*They provide food for yeast.
Besides regular granulated
sugar, brown sugar, honey and molasses are used in this book. A few
recipes omit sugar(s) and include otheringredient(s) which act as sugar, such as fruit.
Molasses
is used for dark·breads;those baked with whole wheat or rye flour. There are two types of
molasses,sulfured
and unsulfured. The difference is that sulfured molasses is a by-product of sugar
refining while unsulfured molasses
is not, and unsulfured has a less bitter taste. In the included recipes,
the two molasses are used interchangeably.
When using honey or molasses, remember that its liquid content must be included in the total additional
liquid.
-13 -

•Fats: Following are the majorpurposes of fats in baking.
*They tenderize the product and soften the texture.
*They add flavor and richness.
*They contribute to keeping qualities by retaining moisture.
*They give flakiness to puff pastry.
In the included recipes , butter(unsalted butter) is mainly used, being replaced occasionally by vegetable
or shortening. Other fats such as margarine, may replace butter. Remember that these have a different oil
flavor and texture as compared to butter.
• Milkand milk products: Theirmain purposes are:
*They enhance flavor.
*They increase the nutritional value of bread.
Milk solids includeprotein,lactose (milk sugar), and minerals.Majordifferences between fresh liquid milk
and dried milk are as follows:
Fresh liquid milk
Whole
milk .. ............ .. ... about 88% water, 4% fat, 8% nonfatsolids.
Skim ornonfat milk .. ... has had mostor all of its fat removed .
Driedmilk
Dried whole milk ... .. . .. . .is whole milk that has been dried to powder.
It contains fat which can become rancid.
Nonfat dry milk. .. ........ .is skim milk that has been dried to powder.
Liquid milk and
dried milk are not interchangeable because of the difference in fat and water content.
Nonfat dry milk is recommended because of its convenience and cost. For storage, keep dry milkin
the refrigerator. ·
• Liquids:
Liquid
is an important element in bread baking.
A small difference in the quantity may affect the height and the texture of bread. In the included recipes,
approximately 68-75% of the flour weight equals the weight of liquids. The liquid content in other
ingredients, such as molasses, eggs, fruits and vegetables must be accounted for when these are used
as ingredients.
• Leavening agents:
Yeast
Yeast is a living organism ,a microscopic plant which works as the leavening agent in bread baking. Itacts
on sugars andchanges them
into carbon dioxide gas and alcohol. This gas production causes the
leavening orthe " rise "of yeast dough .Thealcohol evaporates during baking.
Yeast
is available in two forms:compressed and dried. Dry yeast is available in two types: the typethat
requires preliminary fermentation and the type that isused dryand may be mixed with other ingredients.
For!1nmf ~®, use the latter type ,either instant oractive dry.{Instant is recommended .)
Do not use the compressedyeast ordryyeast that requires preliminary fermentation . Do not dissolve
yeast in warm water before use .
It
is placed c!ry in the yeast dispenser on the top lid, separated from otheringredients.
Yeast mustbe stored in the refrigerator for short term storage.
Forlonger storage, keep in the
freezer.
Its reactions totemperature are as follows:
34°F .... ............... .. .... ......Inactive (Storage temperature)
60°F to 70°F.............. .... Siow action
70°F to 90°F ..... .. .. ..... .... Best growth (Fermentation and proofing temperatures for bread growth)
Above 120°F .... ..... ...... .. Yeast is killed
Chemicalleaveners
Chemlcalleaveners
are those that release gases produced by chemical reactions .Chemicalleaveners
used in this book
are baking soda (sodium bicarbonate) and baking powder.
-14-

I Otheringredients •
Cereals/Grains: Products other than wheat are occasionally used in baked goods. Some are whole (e.g.
oatmeal), some are cracked (e.g. cracked wheat cereal), some are milled to flour (e.g. cornmeal, rye, millet,
soyflours).
Some of these cereals/grains make bread dense and heavy. They do not include enough of the proteins
that
form gluten in bread .Therefore, when you include these cereals/grains, it will be difficult to make the
conventional fluffy bread.
-MUL TIGRAIN bread mode is applied to prevent such inferiorresults. However, as this mode considers a
wide
range of conditions, notonly ingredients' characteristics butalso temperature, in some conditions, you
may find that the WHOLE WHEAT bread mode produces better results.
•Eggs :
When using eggs in bread baking, its (their) large liquid amount must be accounted for in the recipe.
An average size egg contains about73% water.
Make sure you do not add excess liquid.
•Fruits :
Fruits may be added to bread products to make variations. .
With fruits,their sugar
and water contents must be considered in the recipe, and these vary according to how
they are processed. (Fresh,canned, dried,glacoo or in juice.) Total weight of fr uits used should not
exceed
13% of the flour weight.
Total weight of fruits= 0.13 X weight·of flour
• Vegetables:
Use as directed in the recipes. As with fruits,consider the content of water and sometimes sugar (such
as when using pumpkin).
Like fruits,
the total amount should weigh about 13% of the flour weight.
Total weight of vegetables (cooked)= 0.13 x weight of flour
•Nuts:
Nuts may be used, but chop them to about 1/a inch cubes. Use up to about 10% of the flour weight. The
heightof bread when nuts are used, may be low because the chopped nuts cut the gluten structure.
•Spices:
Spices are used to add flavor to the bread.
Only small amounts are enough in the recipes.
Tips for baking whole wheat and multigrain breads-------.
The resultof breads, such as wholewheat breads and muttigrain breads. are affected greatly bythe
quality of ingredients, especially the flour. The flourquality is affected by the keeping methods, the
temperature,humidity, etc. Another important factor aboutthe flour isthat its quality also differs from
year to year, season to season due to the quality of the whea:t cropaffected by the weather.
Sometimes due to bad weatherconditions, the crop may not grow with as mu ch glutenforming
properties
as it would requite to produce flourfor maki ng excellentbreads.
When the quality of flour is poor, the bread maynotrise, orcollapse after rising due to weak gluten.
In such cases, take the following measures t() obtain better results.
1. At least 1 cup of the flour should be white bread flour, rather than whole wheat flour.
(Proportion
of white bread flour vs . who le wheat flour should be 1: 2.)
and/or 2. Reduce 111e cup to 1 /e c up ofwater from the regular amount
If above still does/ do not solve problems,
3. Reduce
the amount of dry yeast to 1t easpoon.
The loaf produced by above methods may be low or small'.
-1 5 -

Differences in Baking Results
Baking results differ according to several factors including:
the environmental conditions, electricity fluctuation, choice of ingredients and theirbrands, measurement
and quality. To avoid poor baking results, the following should be remembered:
• Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the !JJread !13ak!J ®is designed
to sense the temperature and automatically control the heating system during the entire process of baking,
it should be remembered thatfair results may be obtained only ifthe room temperature is 41 oF to 86 °F.
Foroptimum results, bake in a room between 68 °F to77°F.
Temperature of ingredients will also affect the bread result. Although it is bestto have all the ingredients
the same temperature as the room temperature (that is, within the optimum temperature range), the
temperature of ingredients are often very difficult to contro l. The temperature of water is the easiestto
adjust. When using BAKE RAPID mode and the room temperature is very cold,between 41 o F- 50 oF.
adjustwater to approximately 68 °F.
Otherenvironmental factors such as humidity and altitude may affect the bread result. In normal room
humidity. the effect may be slightly seen in the colorand the luster of the crust. Experimentation will be
necessary regarding the correct amount of yeast to be used at different altitudes.
• Measure the ingredients accurately~
Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be
more accurate than measuring them in cups. This is why in this book's recipes, the major ingredients
are given in weight as well as in cup/spoon measurements.
The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are
liquids and very small quantities of dry ingredients, such as the yeast and spices.These are difficult to
weigh by a kitchen scale. Even in such instances, measure the amount accurately by scooping the
ingredient in the measuring cup or the spoon of the desired size until the measure is more than full.
Level the top with the straight edge of a metal spatula to remove the excess. Do nottap the bottom of the
cup orspoon on the table to hold another . ~
Correct way to ;~~-~:\ ' .? ~ - - .......
measure using a ...... 2
measuring cup. ~
Scoop the ingredient until
the cup is more than ful l.
• Always use fresh ingredients.
Level the top with the straight edge of
a metal spatula to remove the excess
Check the date on the package before purchasing and use the ingredients before they become outdated.
After opening the package, store in the refrigerator. Yeast should always be kept in the refrigerator
regardless of whether or not its package is opened. Flour should be kept in a cool, dry place (below 68 ° F) .
If such a place isnot available, store it in the refrigerator.
Yeast is one of the ingredients whereby you cannotdetermine its freshness through visual inspection.
A quick way to check its life is to pour a teaspoon of yeast in a 1 /4 cup of warm water of 1 05 °F to 115°F
with a teaspoon of sugar. Set aside fora few minutes. The yeast is dead or is not activating if foam does
notcover the surface of water as the result of fermentation.
In such cases, do notuse the yeast packed in the same package , but open a fresh one.
• Use the prescribed ingredients.
Ingredients other than those specified in the recipe should not be used.
Forfurther information on the ingredients read P.13 to P.15.
• Electrical fluctuations
Electrical fluctuations will affectthe height, the texture and the color of bread.
It is recommended that the unitis used where the electricity supply is constant.
-16 -

BAKING RESULTS: Neither the ISmoke
indicating emitted
light
nor from steam
Sides of
bread
collapse
Bread
rises
toomu
the display vent.
lightup. Burning
smell.
and bottom
'j
is damp. 1
Please checkthe following: [
~ - -,
"··
·· .. ,
............... ~
I
Unplugged. 0 _J_
~ ~~?.:~~i - ~ _ nt _ s _ p _ ill _ e _ d =o~n -· h _ e _ a _ t e = r - el _ e _ m _ ent . ~~- - j - -- --r- 1- 0 .. l ___ _
~ _!_~ w_e _ r _o u _ ta _ ge _ ( d is play f o : oo l ). ____ .... - 1- -- _ - ~'
1
· ---·--- ~ ~~
I
+-
1
..... _.,.. . ·--· ..
a: START/STOP pad was pressed after starting 1
w -- · ---- - .. ----- - --·----- ....
· ·- -+- --- .
-1 Top lid was open dunng opera ti on. 1 1
~ Mode ~'al~ti~n was wr ong (DOUGH mode was j - ; -
-- ---
+. -·
I
0 ~ en ). --- · -- - --.. -1 ·- -- ~ ---
a:
~ Bread left in bread pa n too long after baking. -4
0
-.-- -·
r- B~ead sficed just ;ite r-baking (S t e~~ wa s~;;- - T·-- ·1 -- . 1
~ ~-~~~~ ed ~o escape). . .... ·-- - --- -·-·--·- ~ . j - ... ... ~ L._ I ___
0 Water _ ~ _ dd _ e _ d~~e _ rk ~e _ a _ d _ i n ~ _ flo _ ur ~ ·---- ·- · -- __ . ·---- -+- -· --- ,i -- -···.-- . ·-
I
Kneading blade not Installed properly in pan.
-17-
' - -- -- '
I.-
I

. !
i Unleavened or not leavened enough f I
Collapsed Bread ~--- _ --- -·- - ----, - ------------,-----·---,-- _ ___J Underbaked r
after I doesn't · i or
1
• • 1 I Top of Under- !Browned andiSides 1 j
over-nsmg. t rise : bread browned. ' fl ou red sides. i brown but Not baked. 1
1 enough. · · I
, ! floured. ;center sticky i flour coated ! l
i : ~ and raw. Ibottom. I I
~ : ; . ' . l
-- ---- · ·-·---·-+-- · .... . ., . .. ... .. .t -·- .. - -- ·--:-·- ...... -...- ___ ·_ . ___ .. __ .j
rLJ- ~· .I ; po···--- ~ I r t=J i · ft=J~ n~.-; · -- - ---i~ · rtJ ] : 1·.
~ \/ i i I I ' ·; • ' ! l --~,i I ; I ;: · l
t., _______ ._) : :, ______ .. i l .. . ___ :J ! , / I "'~~ ..:~ ,__.
I
i
.. .. ............ ).
. ..... ._ . .. -- --· .... r·
I I
... . .... . ..... ...... .... .... -· +----- -- ·· ·· ·i
I '
I I
Slices
unevenly
and
is
sticky.
I I I
...... .... . .. .. .... 1 ...... . ........... . .1 ...... ... .. . .. .. .. .. ... ... l,. __ _ ___ .. _ __ ; i ·- -f-- ...... _,_ ... , ..• . ~ .. .. . ........ ........ .. .
I I T i ~ i 0
.-- ·- -. .. -- .. r----r··:- -------- t- - -~: :_ -~ - - ] : __ --Q _:-- __ [ ----- _ · _ :~- - ~ ~-: ___ =: -- i·:- ==-
1 ! 0 i · . I
: I I .
~ i . 0
------ - ~- - . .. .. .. . .... ... ... --~- --· .... - ......... . .. - ... - .. ~ -·-·--· ............ ------··. ·-·-· r··-···--··-·--- - -- ................ ----·- ·- .. -· .. ·--
----+- = - ---~--- .. -----·--.J·-- ------ · -- f --·------- --1- - .. -- ... --- ---· ··--·---- ....... . ------
~ 0 I : 0 !
.... ...... . ... ·· · ·-- -~·- -·--------- - t---- r--·-··r-----.--------- -- .. -- ......... _ .. _.... .... __ .. _____ _
0 1 . I
----- --- ---- -- ..... . ... ...... ............ -- .. .. 1--------·---··- L- -- ·----___L--- · -----·L---------- · -- -·-- .. -- .. -- ...... ...... _
. 0 .
-- -- -- ---- 1·- -·- .. -- 0 ...... .... ___ .. _ .. _____ _ .. _ .. ._ .. T_ ...... _ .. . .. ..... . ...... T ..... . .............. _ .. .... ... .. T .. . .. .. -- . .. ------- ·- .. ,__ . -------~
--- · -- -- --- ·1---- ·- ---- .. .......... _________ .. L ............... _____ .. _l ____ .. ____ _ ... .... 1 ........ _. __ --~---- -- ---1- - - __ .. _
0 ! ! : . 0
.. . ..... ·- ·" ... ... .... .. r .. .. .. .... . ............. .. .... .. ------ --------1---- .. ------· r--·- -- ... .. ...... , .. -- · ----- ~ .. ------- .. ··-- ·- f--------
----+- - 0 ----+-- .. -- -· -- ·"-L ___ . __ ,l __ . ____ L .. ______ ._ _.__ ._ .. _ -------·---
o I ; ;
---~~~--~~= :~ ~ .. . ~- -_ ___ :_ ~~- -- - -1- - -- :~-_::_ :=t~=~~ ~~:~ r~ - :-_=:~ ~ :~~:~ -~::~. -~ - - ~-:==
:= :~:~=:::t --- g~=- -==t~-- -- __1· . -- . -- -1 - -- - ------ _ _____ __J ____ __
-- .. . .. .. .... .... .. ... . _,._______ "' " · ·- --~- . ------ ·--- ---- - ---- - -_ .. __ ..___.- --- --- - ____ .. __ . _____ __ __ __ _
0
----------"'--------~----'----..._ ___ .._ 1 ._. __ ...
-18 -

Problems and causes on breads baked in DOUGH modes
Poorvolume Measurementerrors
Too much
volume
Poorshape
Split orburst
crust
Texture & Too dense
CrUmb
Too coarse
or open
Poortexture
or crumbly
(
too much
salt )
too little liquid
too little sugar
too little yeast
Wrong type of flour used
Oventoo hot
Measurementerrors
( too much liquid )
too much sugar
too much yeast
Over proofed
Too much liquid
Wrong type of flour used
Old flour used
Impropershaping orproofing
Underproofed
Insufficient water
Oven toohot
Insufficient water sprayed
Uneven heat in oven
Measurement errors
(too much salt )
toolittle liquid
too little yeast
Underproofed
Measurement errors
( toomuch liquid }
toomuchyeast
Overproofed
Pan too large
Wrong type of flour used
Too little salt
Overproofed
Oven temperature too low
Q May I open the lid during operation?
A You may observe the initial processes up to
and during kneading. However, it is not
recommended to open the lid during the
rising and baking processes. because the
heat, necessary to build up within the unit,
may escape.
Q The top of the bread is very uneven. Why?
A At the gas releasing process, the kneading
blade turneo the dough upside down, leaving
an uneven surface on the top. This happens
by chance,
and it is not due to the
malfunctioning of the unit.
Q With the MUL TIGRAIN recipe, may I replace
whole wheat flour with bread flour?
A Yes, butBASIC bread mode is
recommended rather than MUL
TIGRAIN
Crus t Too dark
Toopale
Too thick
Flavor Poor flavor
Measurement errors
(Too much sugar or milk)
Insufficient proofing
Oven temperature too high
Baking time too long
Insufficient water sprayed
Measurement errors
(Too little sugar ormilk)
Overproofed
Oven temperature too low
Baking.time too short
Too much water sprayed
Measurement errors
(Too little sugar orfat)
Baked too long and/
or
at wrong temperature
Too little water sprayed
Inferior, spoiled, or
rancid ingredients
Underorover proofed
a May I usehome-ground or home-milled flour?
A No. Home ground or home mille.d flour is too
coarse for breads baked in the
!13read !JJakt!J ®.
a May I use whole grains or coarse cracked
grains?
A Yes, but ingredients other than described in the
included recipes are not recommended.
a Theblade does not come off from the pan
after baking, what shouldI do?
A Fill1/4of bread pan with warm water. Leave
aside for about 5 minutes, then try to remove the
blade again.
a Are the parts of the unitdishwasher-safe
A No. Follow instructions on P.. 11 " To clean ".
bread mode .
-19-