2512 - Bread maker PANASONIC - Free user manual and instructions

USER MANUAL 2512 PANASONIC

OPERATING INSTRUCTIONS AND RECIPES (Household Use)

Brotbackautomat

Safety Instructions GB3
- Accessories/Parts Identification
Bread-making Ingredients GB8

How to Use

List of Bread Types and Baking Options
Baking Bread GB12
- When adding extra ingredients GB14
Baking Brioche GB15
Baking Rustic Artisan
Rustic Sourdough/Rustic Sourdough Dough

STAGE 1 Making Sourdough starter
STAGE 2 Baking Rustic Sourdough
STAGE 2 Making Rustic Sourdough Dough
- Making Dough GB21
- Making Brioche Dough
- Making Rustic Artisan Dough
Baking Rustic Scone GB24
Baking Cake GB26
- Making Jam GB27
- Making Compute GB28

Recipes

Bread Recipes GB29
Dough Recipes GB32
Sourdough starter Recipe GB33
Cake Recipe GB33
- Gluten Free Recipes
- AVEVE Recipes GB35
Jam Recipes GB37
- Comperate Recipes GB38

How to Clean

Care & Cleaning

To Protect the Non-stick Finish

To protect the non-stick finish GB40

Troubleshooting

• Troubleshooting GB41

• Specification GB45

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.

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.

The 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.

The 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.)

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.)

• Make sure the voltage supplied to the appliance is the same as your local supply.
• 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.)

Safety Instructions

Please make sure to follow these instructions.

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.)
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

• The power plug and the power cord become abnormally hot.
• The power cord is damaged or power failure.
• The main body is deformed or is abnormally hot.
• The appliance makes abnormal turning noise during use.
  Unplug the appliance immediately and consult the place of purchase or a

Panasonic service centre for the check or the repair.

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

(It may cause a burn.)
- Especially pay attention for children.

Do not disassemble, repair or modify this appliance.

(It may cause a fire, electric shock or injury.)

Consult the place of purchase or a Panasonic service centre.

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.)

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.

• 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.)

• Do not place on unstable surfaces, on electrical appliances such as a refrigerator, on materials such as tablecloths or on carpet, etc.

(It may cause falling or a fire.)

• 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.)

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

• 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.) Temperature concerns
• Do not use excessive force on the parts as is illustrated on the right. (It may cause a malfunction or deformation.)
• This appliance is not intended to be operated by means of an external timer or separate remote-control system.

Heating element
Inside of the lid

Accessories/Parts Identification

Main Unit

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. GB14 for ingredients which may be placed in the raisin nut dispenser.

Control Panel

Bread-making Ingredients

Flour

Main ingredient of bread, produces gluten. (helps the bread to rise, gives it a firm texture)

• Use strong flour. Do not use soft or plain flour.
  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.

White 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'.
- 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 white flour.

Rye flour

Made by grinding rye kernel. Contains more iron, magnesium and potassium, which are necessary for human's health, than white flour. But there isn't enough gluten. Makes dense, heavy bread. Do not use more than stated quantity (could overload motor).

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.

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.

• 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)

Water

• Use normal tap water.
• Use tepid water if using menu 2, 6, 8, 14 or 24 in a cold room.
• Use chilled water if using menu 8, 9, 13, 15, 16, 24, 25, 29, 30 or 31 in a hot room.
• Always measure out liquids using the sourdough 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.

• 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.

• Use less sugar if using raisins or other fruits, which contain fructose.

If using a bread mix...

Bread mixes including yeast

① Place the mix in the bread pan, then add water. (Follow instructions on the packet for the quantity of water)
(2) Select the menu 2, choose a size according to the volume of the mix, and start the baking.

• 600 g - XL - 500 g - L

• 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

(1) First place the bread mix in the bread pan, then the water. Then place the measured yeast in the yeast dispenser.
(2) Set the machine according to the type of flour included in the mix, and start the baking.

• White flour, brown flour menu 1
  Whole wheat, multigrain flour menu 5
• rye flour menu 8

Baking brioche with brioche mix

• Select the menu 13 or 2 'MEDIUM' size-'LIGHT' crust colour. (P. GB43)

■ 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. 75 mL (5 tbsp).
Wheat germ	Gives the bread a nuttier flavour. ·Use max. 60 mL (4 tbsp).
Spices	Enhance the flavour of the bread. ·Only use a small amount (1–2 tbsp).

Dry Yeast

Enables the bread to rise.
- Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring fermentation before using)
- Yeast which has 'instant yeast' written on the packet is recommended.
- When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the manufacturer's recommended time)

List of Bread Types and Baking Options

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	1	Basic	●	●	●	30 min-60 min	15-30 min*4	1 hr 50 min-2 hr 20 min	50-55 min	4 hr-4 hr 5 min
	2	Basic Rapid	●	●	—	—	15-20 min	approx. 1 hour	35-40 min	1 hr 55 min-2 hr
	3	Basic Raisin	●	●*1	●	30 min-60 min	15-30 min*4	1 hr 50 min-2 hr 20 min	50 min	4 hours
	4	Rustic Artisan	●	●	●	30 min-60 min	25-30 min*4	1 hr 45 min-2 hr 10 min	50-55 min	4 hr-4 hr 5 min
	5	Whole wheat	●	—	●	1 hr-1 hr 40 min	15-25 min*4	2 hr 10 min-2 hr 50 min	50 min	5 hours
	6	Whole wheat Rapid	●	—	—	15 min-25 min	15-25 min*4	1 hr 30 min-1 hr 40 min	45 min	3 hours
	7	Whole wheat Raisin	●	—	●	1 hr-1 hr 40 min	15-25 min*4	2 hr 10 min-2 hr 50 min	50 min	5 hours
	8	Rye	—	—	●	45 min-60 min	approx. 10 min	1 hr 20 min-1 hr 35 min	1 hour	3 hr 30 min
	9	French	—	—	●	40 min-2 hr 5 min	10-20 min	2 hr 45 min-4 hr 10 min	55 min	6 hours
	10	Rustic Sourdough	—	—	●*3	0 min-55 min	45-55 min*5	2 hr 25 min-3 hr 10 min	55 min	5 hours
	11	Italian	—	—	●	30 min-1 hr	10-15 min	2 hr 25 min-3 hr	50 min	4 hr 30 min
	12	Sandwich	—	—	●	1 hr-1 hr 40 min	15-25 min*4	2 hr 10 min-2 hr 50 min	50 min	5 hours
	13	Brioche	—	●*1	—	30 min	25-45 min*4	1 hr 25 min	50 min	3 hr 30 min
	14	Gluten Free	—	●*2	—	—	15-20 min	40-45 min	50-55 min	1 hr 50 min-1 hr 55 min
	15	Speciality	●	—	●	30 min-1 hr 15 min	15-30 min*4	1 hr 50 min-2 hr 45 min	55 min	4 hr 30 min
	16	Speciality Raisin	●	—	●	30 min-1 hr 15 min	15-30 min*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

1 Only 'Light' or 'Medium' available.
2 Only 'Medium' or 'Dark' available.
3 Can be set up to 9 hours, all others up to 13 hours.
4 There is a period of rise during the knead period.
*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).

			Options			Processes
Dough	Menu Number	Menu	Size	Crust	Timer	Rest	Knead	Rise	Bake	Total
	19	Basic	—	—	—	30 min-50 min	15-30 min*4	1 hr 10 min-1 hr 30 min	—	2 hr 20 min
	20	Basic Raisin	—	—	—	30 min-50 min	15-30 min*4	1 hr 10 min-1 hr 30 min	—	2 hr 20 min
	21	Rustic Artisan	—	—	—	30 min-50 min	25-30 min*4	1 hr 5 min-1 hr 20 min	—	2 hr 20 min
	22	Whole wheat	—	—	—	55 min-1 hr 25 min	15-25 min*4	1 hr 30 min-2 hr	—	3 hr 15 min
	23	Whole wheat Raisin	—	—	—	55 min-1 hr 25 min	15-25 min*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	—	—	●	(Khead)10-18 min	(Rise)7-15 min	(Khead)approx. 10 min	(Rise)approx. 10 min	45 min
	29	Brioche	—	—	—	30 min	25-45 min*4	35 min	—	1 hr 50 min
	30	Speciality	—	—	—	30 min-1 hr 5 min	15-30 min*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*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

us6

Baking Bread

Tum to P. GB29-GB31 for bread recipes

Place the ingredients in the bread pan

1 Remove the bread pan and set the kneading blade

(1) Twist the bread pan round.
② Remove the bread pan.

③ Place the kneading blade firmly into the shaft.

Check around the shaft and inside the kneading blade and ensure that they are clean. (P.GB39)

• 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.

Baking bread with added ingredients (P. GB14)

Clean and dry beforehand
① Open the dispenser lid.
② Place the ingredients.
③ Close the lid.

2 Place the measured ingredients in the bread pan

① Place the dry ingredients except dry yeast. (flour, sugar, salt, etc.)
- Flour must be weighed on scales.

(2) Pour in the water and any other liquids.

③ Wipe off any moisture and flour from the outside of the bread pan.
(4) Place the bread pan inside the Bread Maker by turning it slightly from right to left. Fold the handle down.
⑤ 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 V socket

Set the program and start

Timer

5 Select a bake menu (The display shows when menu '1' i

To change the size

To change the crust colour

• Turn to P. GB10 for menu, availability of size and crust.

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).

• 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' Start

Estimated time until the selected program is complete

• 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 'End' flashes.)

8 Remove the bread immediately,

allow to cool, for example, on a wire rack

9 Unplug (holding the plug) after use

• 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.
• 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, it will cause condensation. Therefore, cool on a wire rack to ensure optimum quality of the loaf.

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.

Dry ingredients, insoluble ingredients

Place the extra ingredients in the raisin nut dispenser and set the machine.

Correct

Incorrect

Do not overfill the raisin nut dispenser.

Dried fruits

• Cut up roughly into approx. 5mm cubes.
• Sugar-coated ingredients may stick to the raisin nut dispenser and not fall into the bread pan.

Nuts

• Chop finely.
• Nuts impair the effect of gluten, so avoid using too much.

Seeds

• Using large, hard seeds may scratch the coating of the dispenser and bread pan.

Herbs

• Use up to 1-2 tbsp of dried herbs. For fresh herbs, follow the instructions in the recipe.

Bacon, salami, olive, dry tomato

• Sometimes oily ingredients may stick to the raisin nut dispenser and not fall into the bread pan.
• Cut the bacon and the salami into 1 cm cubes.
  Cut the olive into 14 .
• Recommended to the course of Rustic Artisan.

Moist/viscous ingredients, soluble ingredients*

Place these ingredients together with the others into the bread pan.

Fresh fruits, fruits pickled in alcohol

• Only use quantities as in the recipe, as the water content of the ingredients will affect your bread.

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.
• Chop chocolate finely.
• Cut the cheese into 1 cm cubes.
• Recommended to the course of Rustic Artisan.

Baking Brioche

strong white bread flour, type 550	400 g
teaspoons of salt	1½
tablespoons of sugar	4
tablespoons of skim milk (dry)	2
butter (cut into 2 cm cubes and keep in fridge)	50 g
eggs	2
water	280 g (mixture of eggs and water)
teaspoons of dry yeast	1¼
butter for adding later (cut into 1–2 cm cubes and keep in fridge)	70 g

English

Preparations

(P. GB12)

① Cut the butter for adding later for 1 - 2cm cubes and keep them in fridge.
② Set the kneading blade into the bread pan.
③ Place the ingredients in the bread pan in the order listed in the recipe.
④ Set the bread pan into the main unit, and plug the machine into the socket.

Start the machine

Time until adding the extra butter or ingredients

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.

Display indicates remaining time until completion of the program

Press 'Stop' and remove bread

when machine beeps 8 times and the bar at 'End' flashes
The flashing start light will go off.

[Simple way to bake brioche] Add butter with other ingredients at the beginning.

• Cut the butter into 2cm cubes and place them into the bread pan at the same time as the other ingredients.
• Follow the steps shown on the left. However, when the machine beeps on step 3 to add extra butter, please leave as it is.
• 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.

• When adding extra ingredients such as raisins, add them with the butter. (Use max. 150g for ingredients)
• 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.
• Do not add butter after display shows remaining time. (P. GB43)

Baking Rustic Artisan

Preparations

(P. GB12)

① Set the kneading blade into the bread pan.
② Place the ingredients in the bread pan in the order listed in the recipe.
③ Set the bread pan into the main unit, and plug the machine into the socket.

1 Select menu '4'

Start the machine

The start light will come on.
- 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.

Turn to P. GB29 for bread recipes

us6e

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.

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

4 Press 'Stop' and remove bread when machine beeps 8 times and the bar at 'End' flashes

The flashing start light will go off.

For ingredients, use max. 100g as size-M, 125g as size-L or 150g as size-XL.
- 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.
- Do not add ingredients after display shows remaining time. (P. GB43)
- Add automatically and manually extra ingredients list

Add automatically: Bacon, Olive, Green bean
Add manually: Cheese, Chocolate (frozen), Onions (finely diced)

Rustic Sourdough/Rustic Sourdough Dough

STAGE 1 Making Sourdough starter

Preparations

① Mix all the ingredients well in the sourdough cup.
(Remove the kneading blade)
(2) Put the lid on the sourdough cup.
③ Place the sourdough cup in the bread pan.
④ Set the bread pan into the main unit, and plug the machine into the socket.

Sourdough cup (Keep clean and use the sourdough starter only)

Two sourdough cups can be set at a time.

1 Select menu '27'

Start the machine

Estimated time until the selected program is complete

The start light will come on.

3 Press 'Stop' and remove the sourdough cup immediately

when machine beeps 8 times and the bar at 'End' flashes
The flashing start light will go off.

Store the sourdough starter in the fridge

• If you leave the sourdough starter in the bread maker, fermenting power decreases and the bread dose not rises.

• 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.)

• Timer is not available on menu 27.

• If you select a wrong menu, the sourdough cup would be melt.

• Do not take out the sourdough cup until the program is complete.

• Do not mix the new sourdough starter and the old sourdough starter.

• 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.)

STAGE 2 Baking Rustic Sourdough

Preparations

(P. GB12)

① Set the kneading blade into the bread pan.
② Tip the sourdough starter in the bread pan.
(3) Place the ingredients in the bread pan in the following order: strong white bread flour salt water.
(4) Set the bread pan into the main unit, and plug the machine into the socket.
⑤ Place the dry yeast in the yeast dispenser.

1 Select menu '10'

Start the machine

Estimated time until the selected program is complete

The start light will come on.

Press 'Stop' and remove bread

when machine beeps 8 times and the bar at 'End' flashes
The flashing start light will go off.

• When the room temperature is over 30^ , the bread does not turn out well.

Rustic Sourdough/Rustic Sourdough Dough

STAGE 2 Making Rustic Sourdough Dough

Preparations

(P. GB12)

① Set the kneading blade into the bread pan.
② Tip the sourdough starter in the bread pan.
(3) Place the ingredients in the bread pan in the following order: strong white bread flour salt water.
④ Set the bread pan into the main unit, and plug the machine into the socket.
⑤ Place the dry yeast in the yeast dispenser.

1 Select menu '26'

Start the machine

Estimated time until the selected program is complete

The start light will come on.

Press 'Stop' and remove dough

when machine beeps 8 times and the bar at 'End' flashes
The flashing start light will go off.

• Timer is not available on Dough menus (except menu 28).

Shape the finished dough and allow it to rise for the second time according to the recipe, then bake in the oven.

Making Dough

Preparations

① Place the kneading blade into the bread pan.

(P. GB12)

② Place the ingredients in the bread pan in the order listed in the recipe.
③ Set the bread pan into the main unit, and plug the machine into the socket.

1 Select dough menu (The display shows when menu '19

2 Start the machine

Estimated time until the selected program is complete

The start light will come on.

3 Press 'Stop' and remove dough when machine beeps 8 times and the bar at 'End' flashes

The flashing start light will go off.

• Timer is not available on Dough menus (except menu 28).

• If you would like to add extra ingredients to your dough, see P. GB14.

• Shape the finished dough and allow it to rise for the second time according to the recipe, then bake in the oven.

Making Brioche Dough

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

② Set the kneading blade into the bread pan.
(3) Place the ingredients in the bread pan in the order listed in the recipe.
④ Set the bread pan into the main unit, and plug the machine into the socket.

1 Select menu '29'

Start the machine

Time until adding the extra butter or ingredients

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.

Display indicates remaining time until completion of the program

4 Press 'Stop' and remove dough when machine beeps 8 times and the bar at 'End' flashes

The flashing start light will go off.

• Timer is not available on Dough menus (except menu 28).

[Simple way to make brioche] Add butter with other ingredients at the beginning.

• Cut the butter into 2 ~cm cubes and place them into the bread pan at the same time as the other ingredients.
• Follow the steps shown on the left. However, when the machine beeps on step 3 to add extra butter, please leave as it is.
• Time required for completion is 1 hr 50 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.

• When adding extra ingredients such as raisins, add them with the butter. (Use max. 150g for ingredients)
  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.
• Do not add butter after display shows remaining time. (P. GB43)

Shape the finished dough and allow it to rise for the second time according to the recipe, then bake in the oven.

Making Rustic Artisan Dough

Preparations

(P. GB12)

① Set the kneading blade into the bread pan.
② Place the ingredients in the bread pan in the order listed in the recipe.
③ Set the bread pan into the main unit, and plug the machine into the socket.

1 Select menu '21'

Start the machine

Time until adding the extra ingredients

*The above is for high-temperature case.

58' is displayed in low-temperature case.

The start light will come on.

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.

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: 1:20-1:22

High-temperature: 1:10-1:12

Press 'Stop' and remove dough

when machine beeps 8 times and the bar at 'End' flashes
The flashing start light will go off.

• Timer is not available on Dough menus (except menu 28).

For ingredients, use max. 100g as size-M, 125g as size-L or 150g as size-XL.
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.
- Do not add ingredients after display shows remaining time. (P. GB43)
See P. GB17 for Add automatically and manually extra ingredients list.

Shape the finished dough and allow it to rise for the second time according to the recipe, then bake in the oven.

Baking Rustic Scone

Preparations

(P. GB12)

① Set the kneading blade into the bread pan.
(2) Place the ingredients in the bread pan in the following order: mixture of eggs and milk yogurt other ingredients.
③ Set the bread pan into the main unit, and plug the machine into the socket.

1 Select menu '17'

2 Start the machine

After 3 minutes

3 Open the lid and scrape off the flour within 3 minutes when the beep sounds

Press 'Start' again

• Do not press 'Stop'.
  After 1 minute

• The Rustic Scone is different from a loaf using dry yeast.
• Timer is not available on menu 17. (The Timer pad only sets the duration of the baking time.)

• You can mix your favourite ingredients (Nuts, Raisin, Chocolate chips, etc) and place them into the bread pan at the same time as the other ingredients. (Use max. 150g for ingredients.)

• Use the rubber spatula to avoid damaging the bread pan with non-stick finish. Do not use the metal spatula.
  After 3 minutes have passed in step 3, the beeps sound and 'Knead' starts automatically.

5 Open the lid and scrape off the dough, shape the surface of the dough within 3 minutes, when the beep sounds

6 Press 'Start' again

Estimated time until the selected program is complete Display indicates remaining time until completion of the program Remaining time: 1:11-1:05

• Do not press 'Stop'.
  The start light will come on.

7 Press 'Stop' when the machine beeps and the bar at 'End' flashes, check that baking is complete, and remove the bread pan

The flashing start light will go off.
If baking is not complete Do the following 1-3 (Additional cooking time can be made up to twice. Each time should be within 20 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

After 3 minutes have passed in step 5, the beeps sound and 'Bake' starts automatically. (The surface of the rustic scone became uneven, because you did not shape the surface of the dough.)

• If you shake well and remove the rustic scone from the bread pan, the rustic scone will be lose shape.

Be careful! It's hot!

• To check whether baking is complete, insert a skewer into the centre of the rustic scone – it is ready if there is no mixture stuck to the skewer when you remove it.

(1) Select menu '17'

(2) Set the baking time

Can be set up to 1-20 minutes.

(3) Start the machine

Baking Cake

Preparations

① Prepare the ingredients according to the recipe.
(2) Line the bread pan with greaseproof paper and pour in the mixed ingredients.
(3) Set the bread pan into the main unit, and plug the machine into the socket.

- Remove the kneading blade
- Line with greaseproof paper. (Cake or tea bread will burn if directly touches the bread pan.)

1 Select menu '18'

Set the baking time

Start the machine

Estimated time until the selected program is complete
The start light will come on.

4 Press 'Stop' when the machine beeps and the bar at 'End' flashes, check that baking is complete, and remove the bread pan

The flashing start light will go off.
If baking is not complete Repeat steps 1-3 (Additional cooking time can be made up to twice. Each time should be within 50 minutes.

The timer will start again from 1 minute when the unit is hot.

Increase the time by pressing the timer pad as required.)

• Timer is not available on menu 18. (The Timer pad only sets the duration of the baking time.)

Be careful! It's hot!

• To check whether baking is complete, insert a skewer into the centre of the cake or tea bread – it is ready if there is no mixture stuck to the skewer when you remove it.

Making Jam

Preparations

① Prepare the ingredients according to the recipe.
(2) Put the kneading blade into the bread pan.
③ Place the ingredients into the bread pan in the following order: half of the fruits half of the sugar remainder of fruits remainder of sugar.

④ Set the bread pan into the main unit, and plug the machine into the socket.

1 Select menu '32'

Set the cooking time

Start the machine

Estimated time until the selected program is complete

The start light will come on.

Press 'Stop' and remove jam

when machine beeps 8 times and the bar at 'End' flashes

The flashing start light will go off.
If the cooking is not complete Repeat steps 1-3

(Additional cooking time can be made up to twice. Each time should be within 10-40 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

• Timer is not available on menu 32.
  (The Timer pad only sets the duration of the cooking time.)
  It is necessary to have an adequate amount of sugar, acid, and pectin to make firm set jam.
  Fruits with a high level of pectin set easily. Fruits with less pectin do not set well.
  Use freshly ripened fruits. Over or under ripe fruits do not set firmly.
  The recipes in this book make soft set jams. This is due to lower levels of sugar.

• Follow the recipe for the quantity for each ingredient.

• Do not increase or decrease the quantities of fruits. It may cause the jam to boil over or scorch.

• Do not increase the quantity of sugar more than half quantities of fruits.

It may cause the jam to boil over or scorch. When decrease the quantity of sugar, jam does not set firm.

*When the acidity of the fruit is strong, you can decrease quantity of the lemon juice but if it is decreased too much, jam does not set firm.

• When the cooking time is short, fruit bits can remain partially and the jam may become watery.
• The jam will continue to set as it cools. Be careful not to over cook.
• Put the finished jam into the container as soon as possible. Please take care of the burn when you take out jam.
• Jam can burn if it is left in the bread pan.
• Store the jam in a cool, dark place. Due to the lower levels of sugar the shelf life is not as long as shop bought varieties. Once open, refrigerate and consume shortly after opening.

GB27

Making Compote

Preparations

① Prepare the ingredients according to the recipe. (Remove the kneading blade.)
② Place the ingredients into the bread pan in the following order:

fruits sugar liquid.

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

Select menu '33'

Set the cooking time

Start the machine

The start light will come on.

Press 'Stop' and remove compote

when machine beeps 8 times and the bar at 'End' flashes
The flashing start light will go off.
If the cooking is not complete Repeat steps 1-3

(Additional cooking time can be made up to twice. Each time should be within 10-40 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

• Timer is not available on menu 33.
  (The Timer pad only sets the duration of the cooking time.)
• Follow the recipe for the quantities for each ingredient.
• Do not increase or decrease the quantities of fruits. It may cause the compote to boil over or scorch.

Bread Recipes

WHITE BREAD

Select menu '1' or '2'

	M	L	XL
strong white bread flour, type 550	400 g	500 g	600 g
teaspoons of salt	1½	1½	2
tablespoons of sugar	1	1½	2
butter	20 g	30 g	40 g
water	280 mL	350 mL	420 mL
teaspoons of dry yeast	1	1	1½
(teaspoons for BAKE RAPID option)	(2)	(2)	(2½)

RAISIN BREAD

Select menu '3'

	M	L	XL
strong white bread flour, type 550	400 g	500 g	600 g
teaspoons of salt	1½	1½	2
tablespoons of sugar	1	1½	2
butter	20 g	30 g	40 g
water	280 mL	350 mL	420 mL
teaspoons of dry yeast	1	1	1½
addition (place in raisin nut dispenser): raisin	80 g	100 g	120 g

RUSTIC ARTISAN (Bacon and Cheese)

Select menu 4

	M	L	XL
strong white bread flour, type 550	400 g	500 g	580 g
teaspoons of salt	1½	1½	2
tablespoons of sugar	1	1½	2
butter	20 g	30 g	40 g
water	280 mL	350 mL	400 mL
teaspoons of dry yeast	1	1	1¼
addition (place in raisin nut dispenser): cooked bacon	50 g	65 g	75 g
additional cheese (cut into 1 cm cubes)	50 g	60 g	75 g

RUSTIC ARTISAN (Mix Olive)

Select menu 4

	M	L	XL
strong white bread flour, type 550	400 g	500 g	580 g
teaspoons of salt	1½	1½	2
tablespoons of sugar	1	1½	2
butter	20 g	30 g	40 g
water	280 mL	350 mL	400 mL
teaspoons of dry yeast	1	1	1¼
addition (place in raisin nut dispenser): mix olive	100 g	125 g	150 g

RUSTIC ARTISAN (Dried Tomato, Cheese and Tomato Juice)

Select menu '4'

	M	L	XL
strong white bread flour, type 550	400 g	500 g	580 g
teaspoons of salt	1½	1½	2
tablespoons of sugar	1	1½	2
butter	20 g	30 g	40 g
water	140 mL	175 mL	200 mL
tomato juice	140 mL	175 mL	200 mL
teaspoons of dry yeast	1	1	1¼
addition (place in raisin nut dispenser): dried tomato	30 g	40 g	50 g
additional cheese (cut into 1 cm cubes)	70 g	85 g	100 g

WHOLE WHEAT BREAD

Select menu '5' or '6'

	M	L	XL
strong whole wheat bread flour	400 g	500 g	600 g
teaspoons of salt	1½	1½	2
tablespoons of sugar	1	1½	2
butter	20 g	30 g	40 g
water	280 mL	350 mL	420 mL
teaspoons of dry yeast	1	1	1¼
(teaspoons for BAKE RAPID option)	(1½)	(1½)	(2)

WHOLE WHEAT RAISIN BREAD

Select menu '7'

	M	L	XL
strong whole wheat bread flour	400 g	500 g	600 g
teaspoons of salt	1½	1½	2
tablespoons of sugar	1	1½	2
butter	20 g	30 g	40 g
water	280 mL	350 mL	420 mL
teaspoons of dry yeast	1	1	1¼
addition (place in raisin nut dispenser): raisin	80 g	100 g	120 g

FRENCH BREAD

Select menu '9'

strong white bread flour, type 550	300 g
teaspoon of salt	1
butter	20 g
water	220 mL
teaspoon of dry yeast	¾

RUSTIC SOURDOUGH

Stage 1 Sourdough starter

Menu '27': Turn to P. GB18 and P. GB33 for the sourdough starter recipe.

Stage 2:Menu '10'

strong white bread flour, type 550	400 g
teaspoon of salt	1
water	150 mL
teaspoon of dry yeast	3/4

ITALIAN BREAD

Select menu '11'

strong white bread flour, type 550	400 g
teaspoons of salt	1½
tablespoons of olive oil	1½
water	260 mL
teaspoon of dry yeast	1

SANDWICH BREAD

Select menu '12'

strong white bread flour, type 550	380 g
tablespoons of sugar	2
butter	30 g
water	250 mL
teaspoon of dry yeast	1

Bread Recipes

PANNETTONE

Select menu '13'

strong white bread flour, type 550	400 g
tablespoons of sugar	4½
teaspoon of salt	1
butter(cut into 2cm cubes and keep in fridge)	50 g
egg (beaten) ;medium	2 (100 g)
milk	200 mL
teaspoons of dry yeast	1½
additional butter (cut into 1-2cm cubes and keep in fridge)	70 g
orange peel; chopped finely*	50 g
brown saltana*	50 g
dryed black currant*	50 g

*: added with additional butter

BASIC BRIOCHE

Select menu '13'

strong white bread flour, type 550	400 g
tablespoons of sugar	4
tablespoons of dry milk	2
teaspoon of salt	1
butter (cut into 2cm cubes and keep in fridge)	50 g
egg (beaten) ;medium	2 (100 g)
water	180 mL
teaspoons of dry yeast	1¼
additional butter (cut into 1-2cm cubes and keep in fridge)	70 g

GLUTEN FREE BREAD

Select menu '14'

water	430 mL
tablespoon of oil	1
gluten free bread mix	500 g
teaspoons of dry yeast	2

SPELT WHITE BREAD

Select menu '15'

	M	L	XL
spelt white flour	400 g	500 g	600 g
teaspoons of sugar	1½	2	2
teaspoons of salt	1¼	1½	1¾
butter	5 g	10 g	10 g
water	260 mL	340 mL	400 mL
teaspoons of dry yeast	1	1¼	1½

WHOLE SPELT BREAD

Select menu '15'

	M	L	XL
spelt wholegrain flour	200 g	250 g	300 g
spelt white flour	200 g	250 g	300 g
teaspoons of sugar	1½	2	2
teaspoons of salt	1¼	1½	1¾
tablespoons of oil	2	3	3
water	250 mL	320 mL	380 mL
teaspoons of dry yeast	1	1¼	1½

RYE AND SPELT (forbid delay timer)

Select menu '15'

	M	L	XL
spelt white flour	275 g	350 g	425 g
rye flour	125 g	150 g	175 g
teaspoons of sugar	1½	2	2
teaspoons of salt	1¼	1½	1¾
butter	5 g	10 g	10 g
plain yogurt	120 g	150 g	180 g
water	180 mL	230 mL	270 mL
teaspoons of dry yeast	1	1¼	1½

SEEDED BUCKWHEAT AND SPELT

Select menu '15'

	M	L	XL
spelt white flour	320 g	400 g	480 g
buckwheat flour	80 g	100 g	120 g
teaspoons of honey	1	1	1½
teaspoons of salt	1¼	1½	1¾
tablespoons of sesame seed	1½	2	2½
tablespoons of linseed	1½	2	2
tablespoons of poppy seed	1½	2	2½
tablespoons of oil	2	3	3
water	250 mL	320 mL	380 mL
teaspoons of dry yeast	1	1¼	1½

LEMON AND POPPY SEED SPELT

Select menu '15'

	M	L	XL
spelt white flour	400 g	500 g	600 g
teaspoons of sugar	1½	2	2
teaspoons of salt	1¼	1½	1¾
butter	5 g	10 g	10 g
grated zest from lemon	1	1	1
lemon juice	20 mL	20 mL	30 mL
tablespoons of poppy seed	2	3	3
water	250 mL	330 mL	380 mL
teaspoons of dry yeast	1	1¼	1½

RICE AND SPELT WITH PINE NUT AND FRIED ONION

Select menu '16'

	M	L	XL
spelt white flour	320 g	400 g	480 g
brown rice flour	80 g	100 g	120 g
teaspoons of sugar	1½	2	2
teaspoons of salt	1¼	1½	1¾
butter	5 g	10 g	10 g
water	260 mL	340 mL	400 mL
teaspoons of dry yeast	1	1¼	1½
addition (place in raisin nut dispenser): pine nut	40 g	50 g	60 g
tablespoons of fried onion	3	4	5

FRUITY SPELT

Select menu '16'

	M	L	XL
spelt white flour	400 g	500 g	600 g
teaspoons of sugar	1½	2	2
teaspoons of salt	1¼	1½	1¾
butter	5 g	10 g	10 g
teaspoons of mixed spice	2	2½	3
water	270 mL	350 mL	400 mL
teaspoons of dry yeast	1	1¼	1½
addition (place in raisin nut dispenser): mixed dried fruits	100 g	125 g	150 g

RUSTICSCONE

Select menu '17'

strong white bread flour, type 550	360 g
butter (cut into 1 cm cubes)	60 g
eggs	2
milk	160 g (mixture of eggs and milk)
yogurt	60 g
teaspoon of salt	½
sugar	40 g
baking powder	10 g

Dough Recipes

BASIC DOUGH

Select menu '19'

strong white bread flour, type 550	500 g
teaspoons of salt	1½
tablespoons of sugar	1½
butter	30 g
water	310 mL
teaspoon of dry yeast	1

BASIC RAISIN DOUGH

Select menu '20'

strong white bread flour, type 550	500 g
teaspoons of salt	1½
tablespoons of sugar	1½
butter	30 g
water	310 mL
teaspoon of dry yeast	1
addition (place in raisin nut dispenser): raisin	100 g

RUSTIC ARTISAN DOUGH

Select menu '21'

strong white bread flour, type 550	500 g
teaspoons of salt	1½
tablespoons of sugar	1½
butter	30 g
water	350 mL
teaspoon of dry yeast	1
addition (place in raisin nut dispenser):
cooked bacon	65 g
additional cheese (cut into 1 cm cubes)	60 g

WHOLE WHEAT DOUGH

Select menu '22'

strong whole wheat bread flour	500 g
teaspoons of salt	2
tablespoons of sugar	1½
butter	30 g
water	340 mL
teaspoons of dry yeast	1½

WHOLE WHEAT RAISIN DOUGH

Select menu '23'

strong whole wheat bread flour	500 g
teaspoons of salt	2
tablespoons of sugar	1½
butter	30 g
water	340 mL
teaspoons of dry yeast	1½
addition (place in raisin nut dispenser): raisin	100 g

FRENCH DOUGH

Select menu '25'

strong white bread flour, type 550	300 g
teaspoon of salt	1
butter	20 g
water	180 mL
teaspoon of dry yeast	¾

RUSTIC SOURDOUGH DOUGH (STANDARD)

Stage 1 Sourdough starter

Menu '27': Turn to P. GB18 and P. GB33 for the sourdough starter recipe.

Stage 2:Menu '26

strong white bread flour, type 550	400 g
teaspoon of salt	1
water	150 mL
teaspoon of dry yeast	¾

RUSTIC SOURDOUGH DOUGH (RYE)

Stage 1 Sourdough starter

Menu '27': Turn to P. GB18 and P. GB33 for the sourdough starter recipe.

Stage 2:Menu '26

strong white bread flour, type 550	360 g
rye flour	40 g
teaspoon of salt	1
water	150 mL
teaspoon of dry yeast	¾

PIZZA DOUGH

Select menu '28'

strong white bread flour, type 550	450 g
teaspoons of salt	2
tablespoons of plant oil	4
water	240 mL
teaspoon of dry yeast	1

BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)

; for 12 rolls

Select menu '29'

strong white bread flour, type 550	400 g
tablespoons of sugar	4
teaspoon of salt	1
butter (cut into 2cm cubes and keep in fridge)	70 g
egg (beaten) ;medium	3 (150 g)
milk	90 mL
tablespoon of rum (dark)	1
teaspoons of dry yeast	1½
additional butter (cut into 1–2cm cubes and keep in fridge)	50 g
chocolate chips*	120 g

*After removed dough, sprinkle the chocolate bits and fold the bottom one third up and the top one third down. Then fold it in half.

SPELT TABLE ROLL

: for 8 rolls

Select menu '30'

spelt white flour	500 g
teaspoons of sugar	1½
teaspoons of salt	1½
butter	10 g
water	310 mL
teaspoons of dry yeast	1¼

Sourdough starter Recipe

SOURDOUGH STARTER

Select menu '27'

The amount for a sourdough cup

rye flour, type 1150	80 g
teaspoon of salt	½
yogurt	60 g
water (20°C)	80 mL
dry yeast (use the sourdough starter spoon)	1 (0.1 g)

Cake Recipe

CHERRY & MARZIPAN CAKE

Select menu '18'

golden caster sugar	50 g
butter	175 g
eggs	3
self-raising flour	225 g
glace cherries, chopped	100 g
marzipan, grated	75 g
milk	60 mL
toasted, flaked almonds	15 g

Gluten Free Recipes

Making gluten free bread is very different from the normal way of producing bread.

It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.

This program has been developed especially for certain gluten free mixes, therefore using your own mix may not produce such good results.
- When 'gluten free' is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.)

There are two types of gluten-free baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and contain no gluten. If you have to pick one out using this baking program, please consult your doctor beforehand.
- The baking results and appearance of the loaf may differ according to the type of mix.

Occasionally a loaf may have some flour remaining on the side.

The wheat free mixes can produce more variable results.

• Wait for the loaf to cool before slicing it for the better performance.
• The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the loaf within that time it can be put into freezer bags, in convenient sized portions, and frozen.

Warning for the users who use this program for health reasons:

When using the gluten free program, make sure to consult your doctor or the Caeliac Association and only use the ingredients which are suitable for your health conditions.

Panasonic will not be responsible for any consequences resulting from ingredients that have been used without professional consultation.

It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attention must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used.

For customers in Belgium

The gluten free recipes below have been developed using commercially prepared gluten free bread mixes of AVEVE.

It is available from chemists, health food stores and occasionally large supermarkets.

For more information about the products of AVEVE, please contact 0800/0229210.

GLUTEN FREE BREAD

Select menu '14'

water	320 mL
tablespoon of oil	1
gluten free flour	500 g
teaspoons of yeast	2

NOTE

You cannot select the size for this program.

GLUTEN FREE BREAD WITH EGG

Select menu '14'

water	100 mL
milk	180 mL
eggs	2
tablespoon of oil	1
gluten free flour	500 g
teaspoons of yeast	2

AVEVE Recipes

*These recipes are basically for customers in Belgium.

For further information, contact AVEVE on 0800/0229210.

[1 Basic]

[2 Basic Rapid]

WHITE BREAD

Select menu '1' or '2'

	M	L	XL
teaspoons of sugar	1	2	2
AVEVE 'Surfina' flour water	400 g	500 g	600 g
	250 mL	320 mL	380 mL
tablespoons of butter	1	1	1½
teaspoons of salt	1	1½	2
teaspoons of dry yeast (teaspoons for BAKE RAPID option)	¾ (1½)	1 (1¾)	1¼ (2)

NOTE

In that case the bread will not rise as much and will be less soft.

[4 Rustic Artisan]

BACON AND CHEESE

Select menu '4'

	M	L	XL
teaspoons of sugar	1	2	2
AVEVE 'Surfina' flour	400 g	500 g	600 g
water	250 mL	320 mL	380 mL
tablespoons of butter	1	1	1½
teaspoons of salt	1	1½	2
teaspoons of dry yeast (teaspoons for BAKE RAPID option)	¾(1½)	1(1¾)	1¼(2)
addition (place in raisin nut dispenser):cooked bacon	50 g	65 g	75 g
additional cheese (cut into 1 cm cubes)	50 g	60 g	75 g

[5 Whole wheat]

[6 Whole wheat Rapid]

WHOLE WHEAT BREAD

Select menu '5' or '6'

	M	L	XL
AVEVE fine whole wheat flour	300 g	400 g	450 g
AVEVE 'Frans krokant' flour	100 g	100 g	150 g
teaspoons of sugar	1	2	2
tablespoons of butter	1	1	2
teaspoons of salt	1	1	2
water	250 mL	320 mL	380 mL
teaspoons of dry yeast (teaspoons for BAKE RAPID option)	1(1½)	1¼(1¾)	1½(2)

NOTE

In that case the bread will not rise as much and will be less soft. This program is more suitable for semi-whole wheat bread.

A little white flour is always added in the recipe described above. If you don't want to do that, substitute the white flour with whole wheat flour, but the bread will be smaller and denser. If you add more white flour, use a little less water (since whole wheat flour absorbs more water than white flour).

[9 French]

FRENCH ROLL

Select menu '9'

AVEVE 'Frans krokant' flour	400 g
water	260 mL
teaspoon of salt	1
tablespoon of butter	1
teaspoon of dry yeast	1

NOTE

For this program you cannot select the size or crust.

This recipe gives very light bread which rises well and does not keep for long.

[10 Rustic Sourdough]

Stage 1 Sourdough starter

Menu '27': Turn to P. GB18 and P. GB36 for the sourdough starter recipe.

Stage 2:Menu '10

AVEVE 'Surfina' flour	400 g
teaspoons of salt	1
water	150 mL
teaspoon of dry yeast	¾

[11 Italian]

ITALIAN BREAD

Select menu '11'

AVEVE 'Frans krokant' flour	400 g
water	240 mL
teaspoons of salt	1½
tablespoons of olive oil	1½
teaspoon of dry yeast	¾

NOTE

For this program you cannot select the size or crust.

This recipe gives very light bread which rises well and does not keep for long.

[12 Sandwich]

BASIC SANDWICH

Select menu '12'

teaspoon of sugar	1
AVEVE 'Surfina' flour	400 g
water	250 mL
tablespoon of butter	1
teaspoon of salt	1
teaspoon of dry yeast	¾

NOTE

For this program you cannot select the size or crust.

This recipe gives soft (quite moist) bread with a brown crust, ideal for making toast.

[17 Rustic Scone]

Select menu '17'

AVEVE 'Surfina' flour	360 g
butter (cut into 1 cm cubes)	60 g
eggs	2
milk	160 g (mixture of eggs and milk)
yogurt	60 g
teaspoon of salt	½
sugar	40 g
baking powder	10 g

AVEVE Recipes

*These recipes are basically for customers in Belgium.

For further information, contact AVEVE on 0800/0229210.

[18 Bake only]

Select menu 18. A baking time of 30 minutes is shown. Keep pressing 'timer' to increase the baking time (in 1 minute increments) up to 1 hour and 30 minutes.

RECIPE FOR CAKE

Select menu '18'

eggs	3
tablespoons of milk	3
soft butter	200 g
'ANCO CAKE MIX' pack	1

Method

Select menu 18 and enter 1 hour and 10 minutes on the timer. After the beep, remove the bread pan from the Bread Maker and allow to cool. When the bread pan is cool, take out the cake and allow it to cool on a grille.

[19 Basic]

TART DOUGH (dough for 2 tarts)

Select menu '19'

sugar	60 g
pastry flour	500 g
milk	100 mL
eggs	3
butter	100 g
teaspoons of salt	1½
teaspoons of dry yeast	2

[21 Rustic Artisan]

BACON AND CHEESE

Select menu '21'

teaspoons of sugar	2
AVEVE 'Surfina' flour	500 g
water	320 mL
tablespoons of butter	1
teaspoons of salt	1½
teaspoons of dry yeast (teaspoons for BAKE RAPID option)	1 (1¾)
addition (place in raisin nut dispenser): cooked bacon	65 g
additional cheese (cut into 1 cm cubes)	60 g

[22 Whole wheat]

WHOLE WHEAT DOUGH

Select menu '22'

tablespoon of sugar	1
AVEVE 'Frans krokant' flour	250 g
AVEVE 'Boerebruin' flour	250 g
water	280 mL
teaspoons of salt	1½
teaspoons of dry yeast	2

Method

Divide the dough into balls of around 50g . Then allow the dough to rise under a linen cloth. Bake for 15-20 minutes at 220^ in a preheated oven.

[26 Rustic Sourdough]

Stage 1 Sourdough starter

Menu '27': Turn to P. GB18 and P. GB36 for the sourdough starter recipe.

Stage 2:Menu '26

AVEVE 'Surfina' flour	400 g
teaspoon of salt	1
water	150 mL
teaspoon of dry yeast	¾

[27 Sourdough starter]

Select menu '27'

AVEVE rye flour	80 g
teaspoon of salt	½
yogurt	60 g
water (20°C)	80 mL
dry yeast (use the sourdough starter spoon)	1 (0.1 g)

[28 Pizza]

PIZZA DOUGH

Select menu '28'

AVEVE 'Frans krokant' flour	500 g
water	290 mL
teaspoon of salt	1
tablespoons of butter	1½
teaspoons of dry yeast	2

Method

Roll out the pizza dough and put it in a pizza mould. Prick the dough with a fork. Spread with tomato sauce and add desired toppings. Bake for 20-25 minutes at 220^ in a preheated oven.

Jam Recipes

[32 Jam]

STRAWBERRY JAM

Select menu '32'

strawberries, finely chopped	600 g
sugar	400 g
powdered pectin	13 g

1 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
3 Select menu 32 and enter 1 hour and 40 minutes on the timer.

BLUEBERRY JAM

Select menu '32'

blueberries	700 g
sugar	400 g

1 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.
2 Select menu 32 and enter 1 hour and 50 minutes on the timer.

APPLE AND BLACKBERRY JAM

Select menu '32'

apples, grated or finely chopped	300 g
blackberries	400 g
sugar	300 g
powdered pectin	6 g

1 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.
2 Sprinkle the pectin onto the ingredients in the bread pan.
3 Select menu 32 and enter 1 hour and 40 minutes on the timer.

PEACH MELBA

Select menu '32'

peaches, finely chopped	500 g
raspberries	200 g
sugar	300 g
powdered pectin	8 g

1 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.
2 Sprinkle the pectin onto the ingredients in the bread pan.
3 Select menu 32 and enter 1 hour and 40 minutes on the timer.

PLUM JAM

Select menu '32'

plums, finely chopped	700 g
sugar	350 g
powdered pectin	6 g

1 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
3 Select menu 32 and enter 1 hour and 40 minutes on the timer.

FROZEN BERRY JAM

Select menu '32'

frozen mixed berries	700 g
sugar	400 g
powdered pectin	10 g

1 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
3 Select menu 32 and enter 1 hour and 40 minutes on the timer.

REDCURRANT AND CHILLI JAM

Select menu '32'

redcurrants, roughly mashed	300 g
medium red chilli, finely chopped	1–2
root ginger, finely grated	4 cm
oranges, juice and finely grated zest	2
sugar	150 g
powdered pectin	3 g

1 Place all the ingredients expect sugar and pectin into the bread pan.
2 Add the sugar and sprinkle the pectin onto the ingredients in the bread pan.
3 Select menu 32 and enter 1 hour and 40 minutes on the timer.

APRICOT JAM

Select menu '32'

apricots, finely chopped	500 g
sugar	250 g
powdered pectin	6 g

1 Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.
Sprinkle the pectin onto the ingredients in the bread pan.
3 Select menu 32 and enter 1 hour and 30 minutes on the timer.

Compute Recipes

[33 Compote]

SPICED APPLE COMPOTE

Select menu '33'

apples, peeled, cored and diced	1000 g
cinnamon stick	1
cloves	2
lemon, zest only	1
lemon juice	2 tbsp
sugar	100 g
water	75 mL

1 Remove the kneading blade from the bread pan.
2 Place ingredients in the bread pan in the order listed above. Pour water over ingredients.
3 Select menu 33 and enter 1 hour and 20 minutes on the timer.
4 Stir after cooking is completed.

RED FRUITS COMPOTE

Select menu '33'

plums, stone removed and cut in halves	300 g
cherries, stone removed	250 g
strawberries, stalk removed	250 g
golden caster sugar	75 g
water	75 mL
raspberries (added after cooking)	200 g

1 Remove the kneading blade from the bread pan.
2 Place ingredients in the bread pan in the order listed above. Pour water over ingredients.
3 Select menu 33 and enter 1 hour on the timer.
A Stir after cooking is completed.
5 Add raspberries.

RHUBARB AND GINGER COMPOTE

Select menu '33'

rhubarb, cut into 2 cm lengths	700 g
orange juice	2 tbsp
crystallised ginger, finely chopped	20 g
sugar	100 g
water	100 mL

1 Remove the kneading blade from the bread pan.
2 Place ingredients in the bread pan in the order listed above. Pour water over ingredients.
3 Select menu 33 and enter 1 hour and 40 minutes on the timer.
A Stir after cooking is completed.

MIXED BERRY COMPOTE

Select menu '33'

mixed berries	800 g
e.g. strawberries, raspberries, blueberries
sugar	75 g
water	2 tbsp

1 Remove the kneading blade from the bread pan.
2 Place ingredients in the bread pan in the order listed above. Pour water over ingredients.
3 Select menu 33 and enter 1 hour on the timer.
4 Stir after cooking is completed.

APPLE SAUCE

Select menu '33'

bramley apples, peeled, cored and diced water

1000 g 2 tbsp

1 Remove the kneading blade from the bread pan.
2 Place the apple in the bread pan. Pour water over ingredients.
3 Select menu 33 and enter 1 hour and 20 minutes on the timer.
4 Stir after cooking is completed.

PEACH IN VANILLA SYRUP

Select menu '33'

peaches, stone removed and cut into 1% sugar vanilla pod water	1000 g 100 g \( 1/2 \)
	125 mL

1 Remove the kneading blade from the bread pan.
2 Place ingredients in the bread pan in the order listed above. Pour water over ingredients.
3 Select menu 33 and enter 1 hour on the timer.
4 When cooking is complete, remove the peaches with a slotted spoon. Carefully pour the syrup over the fruit. Leave to cool.

Care & Cleaning

Before cleaning, unplug your Bread Maker and allow it to cool down.

To avoid damaging your Bread Maker...

• Do not use anything abrasive! (cleansers, scouring pads etc)
• Do not wash any part of your Bread Maker in the dishwasher!
• Do not use benzine, thinners, alcohol, or bleach!
  After rinsing the washable parts, wipe with cloth. Always keep the Bread Maker parts clean and dry.

Lid

Wipe with a damp cloth

usu6u3

Steam vent

Wipe with a damp cloth

Bread pan & kneading blade

Remove any leftover dough, and wash with water.

• If difficult to remove the kneading blade, soak in warm water for 5–10 minutes. Do not submerge the bread pan in water.

Measuring spoon & sourdough starter spoon

Wash with water.

Sourdough cups

Wash well with kitchen detergent and dry, to prevent bacteria growth.

• Not dishwasher safe

Body

Wipe with a damp cloth

• Wipe gently to avoid damaging the temperature sensor.

Temperature sensor

The colour of the inside of the unit may change with use.

Care & Cleaning

Dispenser lid

Remove and wash with water.

• Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has cooled down first, because it will be very hot immediately after use)
  Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or deformation)

Yeast dispenser

Wipe with a damp cloth and dry naturally.

• If wipe with a dry cloth, dry yeast will not drop into the bread pan due to static.

Raisin nut dispenser

Remove and wash with water.

• Wash after each use to remove any residue.

To protect the non-stick finish

Bread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier when removing bread.

To avoid damaging it, please follow the instructions below.

• Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan. When you have hard time taking out the bread from the bread pan, see P. GB43.
• Ensure that the kneading blade is not embedded in the bread loaf before slicing it. If it is embedded, wait for the loaf to cool and remove it. (Do not use hard or sharp utensils such as a knife or a fork.) Be careful not to get burns as the kneading blade may still be hot.
• Use the soft sponge when cleaning the bread pan and the kneading blade. Do not use anything abrasive such as cleansers or scouring pads.
• Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe quantities stated.

Troubleshooting

Before calling for service, please check through this section.

Problem

My bread does not rise

The top of my bread is uneven

My bread is full of air holes

My bread seems to have collapsed after rising.

My bread has risen too much.

Why is my bread pale and sticky?

There is excess flour around the bottom and sides of my bread.

Why has my bread not mixed properly?

Cause Action

[All bread]

• The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality can vary depending on temperature, humidity, how the flour is stored, and the season of harvest)

Try another type, brand or another batch of flour.

The dough has become too firm because you haven't used enough liquid.

Stronger flour with higher protein content absorbs more water than others, so try adding an extra 10 - 20~mL of water.

• You are not using the right type of yeast.

Use a dry yeast from a sachet, which has 'instant yeast' written on it. This type does not require pre-fermentation.

• You are not using enough yeast, or your yeast is old.

Use the measuring spoon provided. Check the yeast's expiry date. (Keep in fridge)

The yeast has touched the liquid before kneading.

Check that you have put in the ingredients in the correct order according to the instructions. (P. GB12)

• You have used too much salt, or not enough sugar.

Check the recipe and measure out the correct amounts using the measuring spoon provided.

Check that salt and sugar is not included in other ingredients.

[Speciality bread]

• Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour were used.
  The spelt flour should be up to 60% of the entire flour when you use more than two kinds of flour other than spelt. The rye and the rice flour should be up to 40% of the entire flour and buckwheat flour should be up to 20% of the entire flour.

You have used too much yeast.

Check the recipe and measure out the correct amount using the measuring spoon provided.
You have used too much liquid.
Some types of flour absorb more water than others, so try using 10 - 20~mL less water.

The quality of your flour isn't very good.
Try using a different brand of flour.
- You have used too much liquid.
Try using 10 - 20~mL less water.

You have used too much yeast/water.
Check the recipe and measure out the correct amount using the measuring spoon (yeast)/ sourdough cup (water) provided.
Check that excess water amount is not included in other ingredients.
- You have not used enough flour.
Carefully weigh the flour using scales.

• You are not using enough yeast, or your yeast is old.
  Use the measuring spoon provided. Check the yeast's expiry date. (Keep in fridge)
  There has been a power failure, or the machine has been stopped during breadmaking.
  The machine switches off if it is stopped for more than 10 minutes. You will need to remove the bread from the bread pan and start again with new ingredients.

• You have used too much flour, or you are not using enough liquid.
  Check the recipe and measure out the correct amount using scales for the flour or the sourdough cup provided for liquids.

• You haven't put the kneading blade in the bread pan.
  Make sure the kneading blade is in the bread pan before you put in the ingredients.

• There has been a power failure, or the machine has been stopped during breadmaking.
  → The machine switches off if it is stopped for more than 10 minutes. You might be able to start the loaf again, though this might give poor results if kneading had already begun.

Troubleshooting

Before calling for service, please check through this section.

Problem

My bread has not been baked.

Cause Action

The dough menu was selected.
The dough menu does not include a baking process.
- There has been a power failure, or the machine has been stopped during breadmaking.
→ The machine switches off if it is stopped for more than 10 minutes. You can try baking the dough in your oven if it has risen and proved.
- There is not enough water and the motor protection device has activated.
This only happens when the unit is overloaded and excessive force is applied to the motor.
Visit place of purchase for a service consultation. Next time, check the recipe and measure out the correct amount using the sourdough cup provided.
You have forgotten to attach the kneading blade.
Make sure you attach the kneading blade first (P. GB12).
- The kneading mounting shaft in the bread pan is stiff and does not rotate.
If the kneading mounting shaft does not rotate when the kneading blade is attached, you will need to replace the kneading mounting shaft unit. (Consult the place of purchase or a Panasonic service centre.)

• A small amount of dough will escape through the ventilation holes (so that it does not stop the rotating parts from rotating). This is not a fault, but check occasionally that the kneading mounting shaft rotate properly.
  If the kneading mounting shaft does not rotate when the kneading blade is attached, you will need to replace the kneading mounting shaft unit. (Consult the place of purchase or a Panasonic service centre.)

(Bottom of bread pan)

Ventilation holes (4 in total)

Kneading mounting shaft

Kneading

mounting shaft

Kneading

mounting shaft unit

Part no. ADA29E165

Dough leaks out of the bottom of the bread pan.

The sides of my bread have collapsed and the bottom is damp.

The kneading blade rattles.

I can smell burning while the bread is baking.

Smoke is coming out of the steam vent.

The kneading blade stays in the bread when I remove it from the bread pan.

The crust creases and goes soft on cooling.

How can I keep my crust crispy?

My bread is sticky and slices unevenly.

Extra ingredients are not mixed properly in brioche.

• You have left the bread in the bread pan for too long after baking.
  Remove the bread promptly after baking.
  There has been a power failure, or the machine has been stopped during breadmaking.
  → The machine switches off if it is stopped for more than 10 minutes. You may try baking the dough in your oven.

• This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault)

• Ingredients may have been spilt on the heating element.

→ Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan during mixing. Simply wipe the heating element gently after baking once the Bread Maker has cooled down.
Remove the bread pan from the Bread Maker to place ingredients.

The dough is a little stiff.

Allow the bread to cool completely before removing the kneading blade carefully.
Some types of flour absorb more water than others, so try adding an extra 10 - 20mL of water next time.
- Crust has built up underneath the kneading blade.
Wash the kneading blade and its spindle after each use.

The steam remaining in the bread after baking can pass into the crust and soften it slightly.
To reduce the amount of steam, try using 10 - 20mL less water or half the amount of sugar.

• To make your bread crispier, you could use the menu 9 or the 'Dark' crust colour option, or even bake it in the oven at 200^/ gas mark 6 for an extra 5-10 minutes.
  It was too hot when you sliced it.
  Allow your bread to cool on rack before slicing to release the steam.
  Some of the bread mix dough is harder to mixed extra ingredients in or to flick out some of them.
  Decreased the extra ingredients into half.

Problem

There is excess oil on the bottom of brioche.
The crust is oily.
My bread has big holes.

My brioche did not turn out well when using bread mix.

The bread does not come out.

When cooking jam, it has scorched or the kneading blade fixes and it doesn't come off.

The jam has boiled over.

Jam is too runny and not firmly set.

Can frozen fruits be used?

What kinds of sugar can we use on jam?

When making jam, can we use fruits are pickled in alcohol?

The fruit has collapsed when making fruit in syrup.

Dry yeast will not drop into the bread pan.

Extra ingredients are not mixed properly in Rustic Artisan.

Cause Action

• Did you add butter within 5 min of the beep?

Do not put butter when display show remaining time until ready. (P. GB15)

Butter flavor might be weak, but it can bake.

Try following things.

It might be baked better if yeast is decreased a little when using menu 13 or 29. (If adding yeast separately.)
Follow the recipe on the bread mix, but the bread mix should be between 350 - 500g
Place the dry yeast (If adding yeast separately) in the yeast dispenser, and dry ingredients and butter in the bread pan. Then place water. When adding the extra ingredients, add them later. (P. GB15 or GB22)
The completion is different according to recipe on the bread mix.

• If the bread cannot be easily removed from the bread pan, leave the bread pan for 5–10 minutes to cool, making sure that it is not left unattended where somebody or something may get burnt.

After that, shake the bread pan several times using oven gloves.

(Hold the handle down so that it does not get in the way of bread.)

• The amount of the fruit was a too little, or the amount of sugar is too much.
  Place the bread pan in the sink and half fill the bread pan with warm water. Leave the bread pan to soak until the cooked on mixture or kneading blade loosens. After scorching is relieved, wash it with a soft sponge etc. Please be aware of the hot water.
• Too much fruit or sugar has been used.
  Only use the amounts of fruit and sugar specified in the recipes on P. GB37.

The fruit was under or over ripe.
Sugar was decreased too much.
- Cooking time was insufficient.
- Fruit with a low pectin content was used.
Use the runny jam as a sauce for desserts.
Leave the jam to cool completely. The jam will continue to set as it cools.

It is possible to use them.
- White caster and granulated can be used.
- Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.
- Do not use them. The quality is not satisfactory.

The cooking time was too long. The fruit may have been over ripe.

• The timing of yeast dispenser activation is different depending on the menu program and room temperature.
• Yeast dispenser is wet, or there may be a static build up.
  Wipe with a damp cloth and dry naturally.

• Dry yeast is damped.
  Use new dry yeast.

• Did you add extra ingredients to the raisin nut dispenser before the beep?
  Extra ingredients must be added to the raisin nut before is flashing in the display.

Troubleshooting

Before calling for service, please check through this section.

Problem

Extra ingredients does not fall into the bread pan from the raisin nut dispenser.

Cause Action

• Is the surface of the extra ingredients higher than the edge of the raisin nut dispenser?

Put the extra ingredients so that its surface is lower than the edge of the raisin nut dispenser. (P. GB14)

The capacity of the raisin nut dispenser is 150g , however depending on the state and the type of ingredients, they may overflow.

appears on the display.

• There has been a power failure for approx. 10 minutes (the plug has been accidentally pulled out, or the breaker has been activated), or there is another problem with the power supply.

The operation will not be affected if the problem with the power supply is only momentary. The Bread Maker will operate again if its power is restored within 10 minutes, but the end result may be affected.

1 appears on the display.

• There has been a power failure for a certain amount of time (differs depending on the circumstances - e.g. mains power failure, unplugging, malfunctioning fuse or breaker).

Remove the dough and start again using new ingredients.

H01-H02 appears on the display.

The display indicates a problem with the Bread Maker.

Consult the place of purchase or a Panasonic service centre.

U50 appears on the display.

The unit is hot (above 40^ / 105^ ). This may occur with repeated use.

Allow the unit to cool down to below 40^ / 105^ before using it again (U50 will disappear).

Disposal of Old Equipment

Only for European Union and countries with recycling systems

This symbol on the products, packaging, and/or accompanying documents means that used electrical and electronic products must not be mixed with general household waste.

For proper treatment, recovery and recycling of old products, please take them to applicable collection points in accordance with your national legislation.

By disposing of them correctly, you will help to save valuable resources and prevent any potential negative effects on human health and the environment.

For more information about collection and recycling, please contact your local municipality.

Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.

For business users in the European Union

If you wish to discard electrical and electronic equipment, please contact your dealer or supplier for further information.

Information on Disposal in other Countries outside the European Union

This symbol is only valid in the European Union.

If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.

Specification

Power supply	230 V ~ 50 Hz
Power consumed	550 W
Capacity	(Strong flour) max. 600 g min. 300 g
	(Dry yeast) max. 7.5 g min. 2.1 g
Capacity of raisin nut dispenser	max. 150 g raisins
Timer	Digital timer (up to 13 hours)
Dimensions (H×W×D)	approx. 38.2×25.6×38.9 cm
Weight	approx. 7.6 kg
Accessories	2 sourdough cups, measuring spoon, sourdough starter spoon

This symbol on the product indicates "hot surface and should not be touched without caution".

Inhalt

Backform & Knethaken

1 Selecteer menu '13'

2 Start de machine

1 Selecteer menu '27'

2 Start de machine

1 Selecteer menu '21'

Start de machine

1 Selecteer menu '17'

Start de machine

Na 3 minuten

(1) Selecteer menu '17'

1 Selecteer menu '32'

Stel de kooktijd in

Start de machine

Selecteer menu '1' of '2'

Selecteer menu '5' of '6'

Selecteer menu '1' of '2'

Selecteer menu '5' of '6'

De jam is overgekookit.

Preparations (P. FR12)

Preparations (P. FR12)

PATEPOUR PAIN AU LEVAIN (STANDARD)

Étape 1 Levain

PÂTE BRIOCHÉE (ROULEAU BRIOCHÉ AUX PÉPITES DE CHOCOLAT)

; pour 12 rouleaux

PAIN SANS GLUTEN AUX CEUFS

Selection are jI menu 18

Selection are il menu '14'

Selection are il menu 21

Representative in EU :

Panasonic Marketing Europe GmbH

Panasonic Testing Centre

Winsberging 15, 22525 Hamburg, Germany

Panasonic Taiwan Co., Ltd.

Web Site: http://panasonic.net/

© Panasonic Taiwan Co., Ltd. 2015

DZ50B187

F0115D0

Printed in China