SD-ZD2010 - SD-ZF2010 - Bread maker PANASONIC - Free user manual and instructions

USER MANUAL SD-ZD2010 - SD-ZF2010 PANASONIC

Automatic Bread Maker OPERATING INSTRUCTIONS AND RECIPES (Household Use) English

Before Use pSafety Instructions····························································································································································· GB3 pAccessories/Parts Identification············································································································································ GB6 pBread-making Ingredients ··················································································································································· GB8

How to Use pList of Bread Types and Baking Options ······························································································································· GB10 pBaking Bread ································································································································································· GB12 pWhen adding extra ingredients··········································································································································· GB14 pBaking Brioche ······························································································································································· GB15 pBaking Rustic Artisan ······················································································································································· GB16 pRustic Sourdough/Rustic Sourdough Dough

STAGE 1 Making Sourdough starter ··································································································································· GB18 STAGE 2 Baking Rustic Sourdough ···································································································································· GB19 STAGE 2 Making Rustic Sourdough Dough ·························································································································· GB20 pMaking Dough ································································································································································ GB21 pMaking Brioche Dough ····················································································································································· GB22 pMaking Rustic Artisan Dough ············································································································································· GB23 pBaking Rustic Scone························································································································································ GB24 pBaking Cake ·································································································································································· GB26 pMaking Jam ··································································································································································· GB27 pMaking Compote····························································································································································· GB28

Recipes pBread Recipes································································································································································ GB29 pDough Recipes ······························································································································································· GB32 pSourdough starter Recipe ················································································································································· GB33 pCake Recipe ·································································································································································· GB33 pGluten Free Recipes ························································································································································ GB34 pAVEVE Recipes ······························································································································································ GB35 pJam Recipes ·································································································································································· GB37 pCompote Recipes ··························································································································································· GB38

How to Clean pCare & Cleaning ····························································································································································· GB39

To Protect the Non-stick Finish pTo protect the non-stick finish ············································································································································ GB40

Troubleshooting pTroubleshooting ······························································································································································ GB41 pSpecification ································································································································································· GB45

Thank you for purchasing this Panasonic product. p Please read these instructions carefully before using this product and save this manual for future use. p The explanations inside mainly focus on the SD-2511 white model. p This product is intended for household use only.

6'B%HOLQGE Please make sure to follow these instructions.

Warning: Indicates serious injury or death.

Caution: Indicates risk of injury or property damage.

In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below. wThe following charts indicate the degree of damage caused by wrong operation.

wThe symbols are classified and explained as follows.

This symbol indicates requirement This symbol indicates prohibition. that must be followed.

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.) Ɣ Make sure the voltage supplied to the appliance is the same as your local supply. Ɣ Plugging other devices into the same outlet may cause an electric overheating. Insert the power plug firmly. (Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.)

6'B%HOLQGE Please make sure to follow these instructions.

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 Ɣ The power plug and the power cord become abnormally hot. Ɣ The power cord is damaged or power failure. Ɣ The main body is deformed or is abnormally hot. Ɣ The appliance makes abnormal turning noise during use. « 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.) Ɣ 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.)

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.) GB4

Unplug the power plug when the appliance is not in use. (Otherwise it may cause an electric shock, or fire due to electric leakage.)

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.)

Please unplug and allow the appliance to cool down before cleaning it. (It may cause a burn.)

Do not remove the bread pan or unplug the Bread Maker during use. (It may cause a burn or injury.)

Do not use the appliance on following places. Ɣ Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least 10 cm (4 inches) from the edge of the worktop. (It may cause the appliance to slip and fall from the worktop.) Ɣ Do not place on 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.) Ɣ During baking the unit heats up. The Bread Maker should be placed at least 5 cm (2 inches) from adjacent walls and other objects. (It may cause a discoloration or deformation.) Do not touch hot area such as bread pan, inside of unit, heating element or inside of the lid while the appliance is in use or after cooking. The temperature of accessible surfaces may be high when the appliance is operating. (The surfaces get hot during use which cause burns.) « 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

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

6'B%HOLQGE 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.

Raisin nut dispenser flap Kneading blade (rye bread) Kneading blade (wheat bread) Handle Bread pan Control panel

Sourdough cup × 2 To measure out liquids, make sourdough starter

To measure out sugar, salt, yeast, etc.

(max. 550 mL) Tablespoon • 1»2 marking

Sourdough starter spoon

To measure out sourdough starter yeast approx. 0.1 g

6'B%HOLQGE Q Operation status

: displayed for the current stage of the program. Ingredients are being regulated on the

‘Rest’ stage before kneading. : displayed when there is a problem with the power supply. : displayed when adding ingredients manually on menu 4, 13, 21 and 29.

Q Time remaining until ready

Also when adding ingredients manually, display will show the time until adding extra ingredients in the program.

Press this pad to choose size. See P. GB10 for available menu.

Press this pad to choose crust colour.

See P. GB10 for available menu.

Press this pad to start the program.

•L • Medium •M • Light

Press this pad to choose menu. Menu number will display and each time this pad is pressed, menu number will change to the next choice.

(Hold the pad to advance more quickly) See P. GB10 and GB11 for menu number.

Set delay timer (time until bread is ready) or set the baking/cooking time for menu 18, 32 and 33.

µŸ¶3UHVVWKLVSDGWRLQFUHDVHWKH time. µź¶3UHVVWKLVSDGWRGHFUHDVHWKH time.

Press this pad to cancel/stop the program.

(To cancel/stop, hold for more than 1 second.)

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

Bread-making Ingredients

Main ingredient of bread, produces gluten. (helps the bread to rise, gives it a firm texture) p Use strong flour. Do not use soft or plain flour. p 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.

Made by grinding wheat kernel, excluding bran and germ. The best kind of flour for baking bread is a flour marked ‘for bread baking’.

p Do not use plain or self-raising flour as a substitute for bread flour.

Made by grinding entire wheat kernel, including bran and germ. Makes very healthgiving bread.

This bread is lower in height and heavier than bread baked with white 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).

Add flavour and nutritional value. p 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.

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.

p 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)

p Use normal tap water. p Use tepid water if using menu 2, 6, 8, 14 or 24 in a cold room. p Use chilled water if using menu 8, 9, 13, 15, 16, 24, 25, 29, 30 or

31 in a hot room. p Always measure out liquids using the sourdough cup provided.

Improves the flavour and strengthens gluten to help the bread rise.

p The bread may lose size/flavour if measuring is inaccurate.

If using a bread mix... w Bread mixes including yeast

Place the mix in the bread pan, then add water. (Follow instructions on the packet for the quantity of water)

Select the menu 2, choose a size according to the volume of the mix, and start the baking. • 600 g – XL • 500 g – L p With some mixes, it is not clear how much yeast is included, so some trial and error may be required to obtain optimum results.

w Bread mix with separate yeast sachet

First place the yeast in the bread pan, then the bread mix, then the water.

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

w Baking brioche with brioche mix

Adds flavour and softness to the bread.

p Select the menu 13 or 2 ‘Medium’ size-‘Light’ crust colour. (P. GB43)

p Using butter (unsalted) or margarine is recommended.

w You can make your bread taste better by adding other ingredients:

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

Food for the yeast, sweetens and adds flavour to the bread, changes the colour of the crust.

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

Improve the nutritional value and colouring of the bread. (Water amount must be reduced proportionally)

Beat eggs when adding them. Increases the bread’s fibre content. • Use max. 75 mL (5 tbsp). Gives the bread a nuttier flavour. • Use max. 60 mL (4 tbsp). Enhance the flavour of the bread. • Only use a small amount (1–2 tbsp).

Enables the bread to rise.

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

6'B%HOLQGE List of Bread Types and Baking Options

Q Function Availability and Time Required •Time required for each process will differ according to room temperature.

approx. 1 hour 35–40 min

Rapid Whole wheat Raisin

_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).

6'B%HOLQGE Whole wheat

Sourdough Sourdough starter

(Rise) 45 min approx. 10 min approx. 10 min

6'B%HOLQGE Turn to P. GB29–

GB31 for bread recipes

Place the ingredients in the bread pan

Remove the bread pan and

set the kneading blade

Place the measured ingredients in the bread pan

Place the dry yeast at the bottom (so that it does not touch the liquid later).

Twist the bread pan round.

Remove the bread pan.

Cover the yeast with all the dry ingredients (flour, sugar, salt, etc.).

• Flour must be weighed on scales.

Place the kneading blade firmly into the shaft.

Pour in the water and any other liquids.

Check around the shaft and inside the kneading blade and ensure that they are clean. (P. GB39) Wipe off any moisture and flour from the outside of the bread pan. Place the bread pan inside the Bread Maker by turning it slightly from right to left. Fold the handle down. Close the lid. • Don’t open the lid until bread is complete (affects bread quality).

• 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

Open the dispenser lid.

Place the ingredients. Close the lid.

Plug the Bread Maker into a 230 V socket

6'B%HOLQGE Set the program and start

(The display shows when menu ‘1’ is selected.)

Q To change the size

Q To change the crust colour

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

Turn off the power when the bread is ready

(machine beeps 8 times and the bar at ‘End’ flashes.)

Remove the bread immediately,

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). 12

• 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.

Estimated time until the selected program is complete p When ‘Start’ was pressed at first, menu 1 will start.

allow to cool, for example, on a wire rack

Unplug (holding the plug) after use p 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. p 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. p 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.

6'B%HOLQGE Adding extra ingredients to bread or dough

By selecting a menu with Raisin (3, 4, 7, 16, 20, 21, 23 or 31), you can mix your favourite ingredients into the dough to make all kinds of flavoured breads.

Simply place the extra ingredients in the dispenser or the bread pan before start

Dry ingredients, insoluble ingredients

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

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

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

Fresh fruits, fruits pickled in alcohol p Only use quantities as in the recipe, as the water content of the ingredients will affect your bread.

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

p Using large, hard seeds may scratch the coating of the dispenser and bread pan. p Use up to 1–2 tbsp of dried herbs. For fresh herbs, follow the instructions in the recipe. p Sometimes oily ingredients may stick to the raisin nut dispenser and not fall into the bread pan. p Cut the bacon and the salami into 1 cm cubes. p Cut the olive into 1»4. p Recommended to the course of Rustic Artisan.

* These ingredients cannot be placed in the raisin nut dispenser as they would stick to it and not fall into the bread pan. p Chop chocolate finely. p Cut the cheese into 1 cm cubes. p Recommended to the course of Rustic Artisan.

Bacon, salami, olive, dry tomato

• Follow the recipe for the quantities for each ingredient.

water butter for adding later (cut into 1–2 cm cubes and keep in fridge)

2 280 g (mixture of eggs and water) 70 g

Preparations (P. GB12)

teaspoons of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of sugar tablespoons of skim milk (dry) butter (cut into 2 cm cubes and keep in fridge) eggs

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

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

[Simple way to bake brioche]

Add butter with other ingredients at the beginning.

Time until adding the extra butter or ingredients

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

O The start light will come on.

Add additional butter when the beep sounds, then press ‘Start’ again

Complete placing the additional cubed butter while ‘

After the Start pad is pressed

Display indicates remaining time until completion of the program

O When adding extra ingredients such as raisins, add them with the butter. (Use max. 150 g for ingredients)

O Even without pressing the Start pad, kneading will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients. O Do not add butter after display shows remaining time. (P. GB43)

Press ‘Stop’ and remove bread when machine beeps 8 times and the bar at ‘End’ flashes

O The flashing start light will go off.

6'B%HOLQGE Baking Rustic Artisan

Q To cancel/stop once started

(hold for more than 1 second)

Preparations (P. GB12)

Set the kneading blade into the bread pan.

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

O The start light will come on.

O Remaining time until placing the extra ingredients is displayed, after the time for placing is settled.

Time until adding the extra ingredients

*The above is for high-temperature case. ‘28’ is displayed in low-temperature case.

6'B%HOLQGE Add additional ingredients when the beep sounds, then press ‘Start’ again

Complete placing the extra ingredients while ‘ ’ is flashing. Even without add extra ingredients and pressing the Start pad, ‘Knead’ and ‘Bake’ starts automatically after 5 min. After the Start pad is pressed Display indicates remaining time until completion of the program *The above is for high-temperature case. Remaining time is changed depending on the room temperature. Low-temperature: 3:00–3:03 High-temperature: 2:40–2:43

Turn to P. GB29 for bread recipes

O For ingredients, use max. 100 g as size-M, 125 g as size-L or 150 g as size-XL.

O Even without pressing the Start pad, kneading will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding ingredients. O Do not add ingredients after display shows remaining time. (P. GB43) O Add automatically and manually extra ingredients list Add automatically: Bacon, Olive, Green bean Add manually: Cheese, Chocolate (frozen), Onions (finely diced)

Press ‘Stop’ and remove bread when machine beeps 8 times and the bar at ‘End’ flashes

O The flashing start light will go off.

6'B%HOLQGE Rustic Sourdough/Rustic Sourdough Dough

STAGE 1 Making Sourdough starter Turn to P. GB33 for sourdough starter recipe Q To cancel/stop once started (hold for more than 1 second)

Remove the kneading blade. Sourdough starter spoon

Mix all the ingredients well in the sourdough cup. (Keep clean and (Remove the kneading blade) use the sourdough starter only) Put the lid on the sourdough cup. Place the sourdough cup in the bread pan. Set the bread pan into the main unit, and plug the machine into the socket.

Two sourdough cups can be set at a time.

O Timer is not available on menu 27.

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

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

Estimated time until the selected program is complete

O The start light will come on.

Press ‘Stop’ and remove the sourdough cup immediately when machine beeps 8 times and the bar at ‘End’ flashes

O The flashing start light will go off.

Store the sourdough starter in the fridge

O If you leave the sourdough starter in the bread maker, fermenting power decreases and the bread dose not rise. O Make sure to store it in the fridge, and use up all within 1 week. (If the sourdough starter is stored in the freezer or at room temperature, fermenting power is lost.)

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

O If the sourdough starter is made well, it smells sour and like alcohol. (When the room temperature is over 30°C, the sourdough starter goes bad.)

6'B%HOLQGE STAGE 2 Baking Rustic Sourdough

Turn to P. GB29 for bread recipes

Q To cancel/stop once started (hold for more than 1 second)

Preparations (P. GB12)

Set the kneading blade into the bread pan.

Tip the sourdough starter in the bread pan. Place the ingredients in the bread pan in the following order: strong white bread flour ĺ salt ĺ dry yeast (keep away from the salt) ĺ water (keep away from the dry yeast, pour water around the strong white bread flour).

salt strong white bread flour

dry yeast water sourdough starter

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

O When the room temperature is over 30°C, the bread does not turn out well.

Estimated time until the selected program is complete

O The start light will come on.

Press ‘Stop’ and remove bread when machine beeps 8 times and the bar at ‘End’ flashes

O The flashing start light will go off.

6'B%HOLQGE Rustic Sourdough/Rustic Sourdough Dough

STAGE 2 Making Rustic Sourdough Dough Turn to P. GB32 for dough recipes Q To cancel/stop once started (hold for more than 1 second)

Preparations (P. GB12)

Set the kneading blade into the bread pan.

Tip the sourdough starter in the bread pan. Place the ingredients in the bread pan in the following order: strong white bread flour ĺ salt ĺ dry yeast (keep away from the salt) ĺ water (keep away from the dry yeast, pour water around the strong white bread flour).

salt strong white bread flour

dry yeast water sourdough starter

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

O Timer is not available on Dough menus

Estimated time until the selected program is complete

O The start light will come on.

Press ‘Stop’ and remove dough when machine beeps 8 times and the bar at ‘End’ flashes

O The flashing start light will go off.

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

6'B%HOLQGE Q To cancel/stop once started

Turn to P. GB32 for dough recipes

Preparations (P. GB12)

Place the kneading blade into the bread pan.

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

(The display shows when menu ‘19’ is selected.)

O Timer is not available on Dough menus

(except menu 28). O If you would like to add extra ingredients to your dough, see P. GB14.

Estimated time until the selected program is complete

O The start light will come on.

Press ‘Stop’ and remove dough when machine beeps 8 times and the bar at ‘End’ flashes

O The flashing start light will go off.

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

6'B%HOLQGE Making Brioche Dough

Turn to P. GB32 for dough recipes Q To cancel/stop once started (hold for more than 1 second)

Preparations (P. GB12)

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

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

O Timer is not available on Dough menus

[Simple way to make brioche]

Add butter with other ingredients at the beginning.

Time until adding the extra butter or ingredients

O The start light will come on.

Add additional butter when the beep sounds, then press ‘Start’ again

Complete placing the additional cubed butter while ‘

After the Start pad is pressed

Display indicates remaining time until completion of the program

Press ‘Stop’ and remove dough when machine beeps 8 times and the bar at ‘End’ flashes

O The flashing start light will go off.

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

O When adding extra ingredients such as raisins, add them with the butter. (Use max. 150 g for ingredients)

O Even without pressing the Start pad, kneading will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients. O Do not add butter after display shows remaining time. (P. GB43)

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

6'B%HOLQGE Making Rustic Artisan Dough

Q To cancel/stop once started

Turn to P. GB32 for dough recipes

Preparations (P. GB12)

Set the kneading blade into the bread pan.

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

O Timer is not available on Dough menus

Time until adding the extra ingredients

*The above is for high-temperature case. ‘58’ is displayed in low-temperature case. O The start light will come on.

Add additional ingredients when the beep sounds, then press ‘Start’ again

Complete placing the extra ingredients while ‘ ’ is flashing. Even without add extra ingredients and pressing the Start pad, ‘Knead’ and ‘Bake’ starts automatically after 5 min. After the Start pad is pressed Display indicates remaining time until completion of the program *The above is for high-temperature case. Remaining time is changed depending on the room temperature. Low-temperature: 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

O The flashing start light will go off.

O For ingredients, use max. 100 g as size-M, 125 g as size-L or 150 g as size-XL.

O Even without pressing the Start pad, kneading will continue after 5 min. It does not continue kneading immediately, even if the Start pad is pressed after adding ingredients. O Do not add ingredients after display shows remaining time. (P. GB43) O See P. GB17 for Add automatically and manually extra ingredients list.

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

6'B%HOLQGE Baking Rustic Scone

Turn to P. GB31 for bread recipes Q To cancel/stop once started (hold for more than 1 second)

Preparations (P. GB12)

Set the kneading blade into the bread pan.

Place the ingredients in the bread pan in the following order: mixture of eggs and milk ĺ yogurt ĺ other ingredients. Set the bread pan into the main unit, and plug the machine into the socket.

O The Rustic Scone is different from a loaf using dry yeast.

O Timer is not available on menu 17. (The Timer pad only sets the duration of the baking time.) O 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. 150 g for ingredients.)

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

O Use the rubber spatula to avoid damaging the bread pan with non-stick finish. Do not use the metal spatula.

O After 3 minutes have passed in step 3, the beeps sound and ‘Knead’ starts automatically.

O Do not press ‘Stop’.

6'B%HOLQGE Press ‘Start’ again

O 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.)

Open the lid and scrape off the dough, shape the surface of the dough within

3 minutes, when the beep sounds

Estimated time until the selected program is complete

Display indicates remaining time until completion of the program Remaining time: 1:11–1:05 O Do not press ‘Stop’ O The start light will come on.

Press ‘Stop’ when the machine beeps and the bar at ‘End’ flashes,

check that baking is complete, and remove the bread pan

O The flashing start light will go off.

Q If baking is not complete £ Do the following –

(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.)

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

It’s hot! O 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.

O Can be set up to 1–20 minutes.

6'B%HOLQGE Baking Cake

Turn to P. GB33 for cake recipe Q To cancel/stop once started (hold for more than 1 second) • Remove the kneading blade

Prepare the ingredients according to the recipe.

Line the bread pan with greaseproof paper and pour in the mixed ingredients. Set the bread pan into the main unit, and plug the machine into the socket.

• Line with greaseproof paper. (Cake or tea bread will burn if directly touches the bread pan.)

O Timer is not available on menu 18.

(The Timer pad only sets the duration of the baking time.)

Estimated time until the selected program is complete

O The start light will come on.

Press ‘Stop’ when the machine beeps and the bar at ‘End’ flashes,

check that baking is complete, and remove the bread pan

O The flashing start light will go off.

Q 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.)

It’s hot! O 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.

6'B%HOLQGE Q To cancel/stop once started

Turn to P. GB37 for jam recipes

Prepare the ingredients according to the recipe.

Put the kneading blade into the bread pan. Place the ingredients into the bread pan in the following order: KDOIRIWKHIUXLWVĺKDOIRIWKHVXJDUĺUHPDLQGHURIIUXLWVĺUHPDLQGHURIVXJDU Set the bread pan into the main unit, and plug the machine into the socket.

Set the cooking time

Estimated time until the selected program is complete

O The start light will come on.

Press ‘Stop’ and remove jam when machine beeps 8 times and the bar at ‘End’ flashes

O The flashing start light will go off.

Q 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.)

O Timer is not available on menu 32.

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

O Put the finished jam into the container as soon as possible. Please take care of the burn when you take out jam.

O Jam can burn if it is left in the bread pan. O 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.

6'B%HOLQGE Making Compote

Turn to P. GB38 for compote recipes Q To cancel/stop once started (hold for more than 1 second)

Prepare the ingredients according to the recipe. (Remove the kneading blade.)

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

Set the cooking time

O Timer is not available on menu 33.

(The Timer pad only sets the duration of the cooking time.) O 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.

Estimated time until the selected program is complete

O The start light will come on.

Press ‘Stop’ and remove compote when machine beeps 8 times and the bar at ‘End’ flashes

O The flashing start light will go off.

Q 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.)

6'B%HOLQGE Bread Recipes

WHITE BREAD WHOLE WHEAT BREAD Select menu ‘3’

400 g 11»2 1 20 g 280 mL

500 g 11»2 11»2 30 g 350 mL

600 g 2 2 40 g 420 mL

teaspoons of dry yeast strong whole wheat bread flour teaspoons of salt tablespoons of sugar butter water addition (place in raisin nut dispenser): raisin

FRENCH BREAD RUSTIC ARTISAN (Bacon and Cheese)

Select menu ‘4’ teaspoons of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of sugar butter water addition (place in raisin nut dispenser): cooked bacon additional cheese (cut into 1 cm cubes)

WHOLE WHEAT RAISIN BREAD RAISIN BREAD teaspoons of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of sugar butter water addition (place in raisin nut dispenser): raisin

teaspoons of dry yeast

(teaspoons for BAKE RAPID option) strong whole wheat bread flour teaspoons of salt tablespoons of sugar butter water

teaspoons of dry yeast

(teaspoons for BAKE RAPID option) strong white bread flour, type 550 teaspoons of salt tablespoons of sugar butter water

teaspoon of dry yeast strong white bread flour, type 550 teaspoon of salt butter water

220 mL RUSTIC SOURDOUGH Stage 1 Sourdough starter

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

RUSTIC ARTISAN (Mix Olive)

Select menu ‘4’ teaspoons of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of sugar butter water addition (place in raisin nut dispenser): mix olive

1 500 g 11»2 11»2 30 g

11»4 580 g 2 2 40 g 400 mL

RUSTIC ARTISAN (Dried Tomato, Cheese and Tomato Juice)

Select menu ‘4’ teaspoons of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of sugar butter water tomato juice addition (place in raisin nut dispenser): dried tomato additional cheese (cut into 1 cm cubes)

1 400 g 11»2 1 20 g 140 mL 140 mL

strong white bread flour, type 550 teaspoon of salt teaspoon of dry yeast water

150 mL ITALIAN BREAD Select menu ‘11’ teaspoon of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of olive oil water

260 mL SANDWICH BREAD Select menu ‘12’ teaspoon of dry yeast strong white bread flour, type 550 tablespoons of sugar butter water

6'B%HOLQGE Bread Recipes

PANNETTONE RYE AND SPELT (forbid delay timer)

Select menu ‘13’ teaspoons of dry yeast strong white bread flour, type 550 tablespoons of sugar teaspoon of salt butter(cut into 2cm cubes and keep in fridge) egg (beaten) ;medium milk additional butter

(cut into 1–2cm cubes and keep in fridge) orange peel ;chopped finely* brown saltana* dryed black currant*

SEEDED BUCKWHEAT AND SPELT BASIC BRIOCHE

teaspoons of dry yeast spelt white flour buckwheat flour teaspoons of honey teaspoons of salt tablespoons of sesame seed tablespoons of linseed tablespoons of poppy seed tablespoons of oil water

teaspoons of dry yeast spelt white flour teaspoons of sugar teaspoons of salt butter grated zest from lemon lemon juice tablespoons of poppy seed water

SPELT WHITE BREAD Select menu ‘15’ teaspoons of dry yeast spelt white flour teaspoons of sugar teaspoons of salt butter water

teaspoons of dry yeast water tablespoon of oil gluten free bread mix

* : added with additional butter

teaspoons of dry yeast strong white bread flour, type 550 tablespoons of sugar tablespoons of dry milk teaspoon of salt butter (cut into 2cm cubes and keep in fridge) egg (beaten) ;medium water additional butter

(cut into 1–2cm cubes and keep in fridge)

teaspoons of dry yeast spelt white flour rye flour teaspoons of sugar teaspoons of salt butter plain yogurt water

400 g 11»2 11»4 5g 260 mL

500 g 2 11»2 10 g 340 mL

400 g 11»2 11»4 5g 1 20 mL 2 250 mL

500 g 2 11»2 10 g 1 20 mL 3 330 mL

600 g 2 1 3» 4 10 g 1 30 mL 3

380 mL WHOLE SPELT BREAD Select menu ‘15’ teaspoons of dry yeast spelt wholegrain flour spelt white flour teaspoons of sugar teaspoons of salt tablespoons of oil water

200 g 200 g 11»2 11»4 2 250 mL

250 g 250 g 2 11»2 3 320 mL

300 g 300 g 2 13»4 3

6'B%HOLQGE RICE AND SPELT WITH PINE NUT AND FRIED ONION Select menu ‘16’

320 g 80 g 11»2 11»4 5g 260 mL

400 g 100 g 2 11»2 10 g 340 mL

480 g 120 g 2 13»4 10 g 400 mL

teaspoons of dry yeast spelt white flour brown rice flour teaspoons of sugar teaspoons of salt butter water addition (place in raisin nut dispenser): pine nut tablespoons of fried onion

FRUITY SPELT Select menu ‘16’ teaspoons of dry yeast spelt white flour teaspoons of sugar teaspoons of salt butter teaspoons of mixed spice water addition (place in raisin nut dispenser): mixed dried fruits

400 g 11»2 11»4 5g 2 270 mL

500 g 2 11»2 10 g 21»2 350 mL

600 g 2 13»4 10 g 3 400 mL

RUSTIC SCONE Select menu ‘17’ strong white bread flour, type 550 butter (cut into 1 cm cubes) eggs milk yogurt teaspoon of salt sugar baking powder

60 g 2 160 g (mixture of eggs and milk) 60 g 1 »2 40 g 10 g

6'B%HOLQGE Dough Recipes

BASIC DOUGH Select menu ‘19’ teaspoon of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of sugar butter water

Stage 1 Sourdough starter

1 500 g 11»2 11»2 30 g 310 mL

strong white bread flour, type 550 teaspoon of salt teaspoon of dry yeast water

150 mL Stage 1 Sourdough starter

1 500 g 11»2 11»2 30 g 310 mL 100 g

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

Stage 2 : Menu ‘26’ strong white bread flour, type 550 rye flour teaspoon of salt teaspoon of dry yeast water

150 mL PIZZA DOUGH Select menu ‘21’ teaspoon of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of sugar butter water addition (place in raisin nut dispenser): cooked bacon additional cheese (cut into 1 cm cubes)

Select menu ‘20’ teaspoon of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of sugar butter water addition (place in raisin nut dispenser): raisin

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

500 g 11»2 11»2 30 g 350 mL 65 g 60 g

teaspoon of dry yeast strong white bread flour, type 550 teaspoons of salt tablespoons of plant oil water

240 mL WHOLE WHEAT DOUGH Select menu ‘22’ teaspoons of dry yeast strong whole wheat bread flour teaspoons of salt tablespoons of sugar butter water

340 mL WHOLE WHEAT RAISIN DOUGH Select menu ‘23’ teaspoons of dry yeast strong whole wheat bread flour teaspoons of salt tablespoons of sugar butter water addition (place in raisin nut dispenser): raisin

500 g 2 11»2 30 g 340 mL 100 g

FRENCH DOUGH Select menu ‘25’ teaspoon of dry yeast strong white bread flour, type 550 teaspoon of salt butter water

»4 300 g 1 20 g 180 mL

teaspoons of dry yeast strong white bread flour, type 550 tablespoons of sugar teaspoon of salt butter (cut into 2cm cubes and keep in fridge) egg (beaten) ;medium milk tablespoon of rum (dark) additional butter

(cut into 1–2cm cubes and keep in fridge) chocolate chips*

*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.

; for 8 rolls Select menu ‘30’ teaspoons of dry yeast spelt white flour teaspoons of sugar teaspoons of salt butter water

500 g 11»2 11»2 10 g

6'B%HOLQGE Sourdough starter Recipe Cake Recipe

SOURDOUGH STARTER The amount for a sourdough cup

1 (0.1 g) 80 g 1»2 60 g 80 mL

golden caster sugar butter eggs self-raising flour glace cherries, chopped marzipan, grated milk toasted, flaked almonds

175 g 3 225 g 100 g 75 g 60 mL 15 g

dry yeast (use the sourdough starter spoon) rye flour, type 1150 teaspoon of salt yogurt water (20°C)

6'B%HOLQGE 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 GLUTEN FREE BREAD WITH EGG Select menu ‘14’ water tablespoon of oil gluten free flour teaspoons of yeast

NOTE You cannot select the size for this program.

water milk eggs tablespoon of oil gluten free flour teaspoons of yeast

*These recipes are basically for customers in Belgium.

For further information, contact AVEVE on 0800/0229210.

[10 Rustic Sourdough]

WHITE BREAD Stage 1 Sourdough starter

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

teaspoons of dry yeast

(teaspoons for BAKE RAPID option) teaspoons of sugar AVEVE ‘Surfina’ flour water tablespoons of butter teaspoons of salt

» 1 (1 »2) 1 400 g 250 mL 1 1 34

1 3 (1 »4) 2 500 g 320 mL 1 11»2

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

[6 Whole wheat Rapid] Select menu ‘5’ or ‘6’ M 1 (11»2) 300 g 100 g 1 1 1

250 mL 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.

BASIC SANDWICH Select menu ‘12’ teaspoon of dry yeast teaspoon of sugar AVEVE ‘Surfina’ flour water tablespoon of butter teaspoon of salt

»4 1 400 g 250 mL 1 1

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.

WHOLE WHEAT BREAD teaspoons of dry yeast

(teaspoons for BAKE RAPID option) AVEVE fine whole wheat flour AVEVE ‘Frans krokant’ flour teaspoons of sugar tablespoons of butter teaspoons of salt water

[11 Italian] teaspoon of dry yeast

AVEVE ‘Frans krokant’ flour water teaspoons of salt tablespoons of olive oil

teaspoons of dry yeast

(teaspoons for BAKE RAPID option) teaspoons of sugar AVEVE ‘Surfina’ flour water tablespoons of butter teaspoons of salt addition (place in raisin nut dispenser): cooked bacon additional cheese (cut into 1 cm cubes)

AVEVE ‘Surfina’ flour teaspoons of salt teaspoon of dry yeast water

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).

Select menu ‘17’ AVEVE ‘Surfina’ flour butter (cut into 1 cm cubes) eggs milk yogurt teaspoon of salt sugar baking powder

60 g 2 160 g (mixture of eggs and milk) 60 g 1 »2 40 g 10 g

FRENCH ROLLS Select menu ‘9’ teaspoon of dry yeast AVEVE ‘Frans krokant’ flour water teaspoon of salt tablespoon of butter

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.

*These recipes are basically for customers in Belgium.

For further information, contact AVEVE on 0800/0229210.

[26 Rustic Sourdough]

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.

Stage 1 Sourdough starter

RECIPE FOR CAKE Select menu ‘18’ eggs tablespoons of milk soft butter

‘ANCO CAKE MIX’ pack

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.

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

AVEVE ‘Surfina’ flour teaspoon of salt teaspoon of dry yeast water

[27 Sourdough starter]

Select menu ‘27’ dry yeast (use the sourdough starter spoon) AVEVE rye flour teaspoon of salt yogurt water (20°C)

TART DOUGH (dough for 2 tarts)

Select menu ‘19’ sugar teaspoons of dry yeast pastry flour milk eggs butter teaspoons of salt

2 500 g 100 mL 3 100 g 11»2

PIZZA DOUGH Select menu ‘28’ teaspoons of dry yeast

AVEVE ‘Frans krokant’ flour water teaspoon of salt tablespoons of butter

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°C in a preheated oven.

BACON AND CHEESE Select menu ‘21’ teaspoons of dry yeast

(teaspoons for BAKE RAPID option) teaspoons of sugar AVEVE ‘Surfina’ flour water tablespoons of butter teaspoons of salt addition (place in raisin nut dispenser): cooked bacon additional cheese (cut into 1 cm cubes)

WHOLE WHEAT DOUGH Select menu ‘22’ teaspoons of dry yeast tablespoon of sugar AVEVE ‘Frans krokant’ flour AVEVE ‘Boerebruin’ flour water teaspoons of salt

1 250 g 250 g 280 mL 11»2

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

6'B%HOLQGE Jam Recipes

STRAWBERRY JAM PLUM JAM

strawberries, finely chopped sugar powdered pectin

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. Select menu 32 and enter 1 hour and 40 minutes on the timer.

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

Select menu 32 and enter 1 hour and 50 minutes on the timer.

APPLE AND BLACKBERRY JAM

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. Select menu 32 and enter 1 hour and 40 minutes on the timer.

PEACH MELBA Select menu ‘32’ peaches, finely chopped raspberries sugar powdered pectin

Sprinkle the pectin onto the ingredients in the bread pan.

Select menu 32 and enter 1 hour and 40 minutes on the timer.

frozen mixed berries sugar powdered pectin

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. Select menu 32 and enter 1 hour and 40 minutes on the timer.

Select menu ‘32’ apples, grated or finely chopped blackberries sugar powdered pectin

Place half of the fruit into the bread pan, then add half of the sugar. Repeat with the remaining fruit and sugar.

BLUEBERRY JAM blueberries sugar

plums, finely chopped sugar powdered pectin

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. Select menu 32 and enter 1 hour and 40 minutes on the timer.

Select menu ‘32’ redcurrants, roughly mashed medium red chilli, finely chopped root ginger, finely grated oranges, juice and finely grated zest sugar powdered pectin

Place all the ingredients expect sugar and pectin into the bread pan.

Add the sugar and sprinkle the pectin onto the ingredients in the bread pan. Select menu 32 and enter 1 hour and 40 minutes on the timer.

APRICOT JAM Select menu ‘32’ apricots, finely chopped sugar powdered pectin

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. Select menu 32 and enter 1 hour and 30 minutes on the timer.

6'B%HOLQGE Compote Recipes

SPICED APPLE COMPOTE Select menu ‘33’ apples, peeled, cored and diced cinnamon stick cloves lemon, zest only lemon juice sugar water

Remove the kneading blade from the bread pan.

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

Remove the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above. Pour water over ingredients. Select menu 33 and enter 1 hour on the timer. Stir after cooking is completed.

APPLE SAUCE bramley apples, peeled, cored and diced 1000 g water

Select menu ‘33’ plums, stone removed and cut in halves cherries, stone removed strawberries, stalk removed golden caster sugar water raspberries (added after cooking)

250 g 250 g 75 g 75 mL 200 g

Remove the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above. Pour water over ingredients. Select menu 33 and enter 1 hour on the timer. Stir after cooking is completed. Add raspberries.

RHUBARB AND GINGER COMPOTE Select menu ‘33’ rhubarb, cut into 2 cm lengths orange juice crystallised ginger, finely chopped sugar water

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

2 tbsp 20 g 100 g 100 mL

Remove the kneading blade from the bread pan.

Place the apple in the bread pan. Pour water over ingredients. Select menu 33 and enter 1 hour and 20 minutes on the timer. Stir after cooking is completed.

PEACH IN VANILLA SYRUP Select menu ‘33’ peaches, stone removed and cut into 1»8 sugar vanilla pod water

125 mL Remove the kneading blade from the bread pan.

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

Remove the kneading blade from the bread pan.

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

6'B%HOLQGE Care & Cleaning

Before cleaning, unplug your Bread Maker and allow it to cool down. w To avoid damaging your Bread Maker...

Wipe with a damp cloth

p Do not use anything abrasive!

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

Wipe with a damp cloth

Bread pan & kneading blade

Remove any leftover dough, and wash with water.

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

p Not dishwasher safe

Wipe with a damp cloth p Wipe gently to avoid damaging the temperature sensor.

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

6'B%HOLQGE Care & Cleaning

Dispenser lid Remove and wash with water. p 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) p Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or deformation)

Raisin nut dispenser

Remove and wash with water.

p 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. p 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 ingridient, break into small pieces. Please make sure to follow the recipe quantities stated.

6'B%HOLQGE Troubleshooting

Before calling for service, please check through this section.

The top of my bread is uneven

My bread is full of air holes

[All bread] p 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. p 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. p 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. p 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) p 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) p 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] p 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.

My bread does not rise

p You have used too much yeast.

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

My bread seems to have collapsed after rising.

p The quality of your flour isn’t very good.

« Try using a different brand of flour. p You have used too much liquid. « Try using 10–20 mL less water.

My bread has risen too much.

p 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. p « Check that excess water amount is not included in other ingredients. p You have not used enough flour. « Carefully weigh the flour using scales.

Why is my bread pale and sticky?

p 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) p 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.

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

p 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.

Why has my bread not mixed properly?

p 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. p 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.

6'B%HOLQGE Troubleshooting

Before calling for service, please check through this section.

My bread has not been baked.

Dough leaks out of the bottom of the bread pan.

p The dough menu was selected.

« The dough menu does not include a baking process. p 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. p 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. p You have forgotten to attach the kneading blade. « Make sure you attach the kneading blade first (P. GB12). p 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.) p 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) Kneading mounting shaft Kneading mounting shaft unit Ventilation holes (4 in total)

Kneading mounting shaft

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

p You have left the bread in the bread pan for too long after baking.

« Remove the bread promptly after baking. p 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.

The kneading blade rattles.

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

I can smell burning while the bread is baking.

p 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.

Smoke is coming out of the steam vent.

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

p 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 10–20 mL of water next time. p Crust has built up underneath the kneading blade. « Wash the kneading blade and its spindle after each use.

The crust creases and goes soft on cooling.

p 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 10–20 mL less water or half the amount of sugar.

How can I keep my crust crispy?

p 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°C/gas mark 6 for an extra 5–10 minutes.

My bread is sticky and slices unevenly.

p It was too hot when you sliced it.

« Allow your bread to cool on rack before slicing to release the steam.

6'B%HOLQGE Extra ingredients are not mixed properly in brioche.

p 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.

There is excess oil on the bottom of brioche.

The crust is oily. My bread has big holes.

p 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.

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

p 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 350–500 g. « First place the measured yeast (If adding yeast separately) in the bread pan, dry mixture, butter, then liquid. When adding the extra ingredients, add them later. (P. GB15 or GB22) « The completion is different according to recipe on the bread mix.

The bread does not come out.

p 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.)

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

p 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.

The jam has boiled over.

p Too much fruit or sugar has been used.

« Only use the amounts of fruit and sugar specified in the recipes on P. GB37.

Jam is too runny and not firmly set.

p The fruit was under or over ripe. p Sugar was decreased too much. p Cooking time was insufficient. p 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.

Can frozen fruits be used?

p It is possible to use them.

What kinds of sugar can we use on jam?

p White caster and granulated can be used.

Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.

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

p Do not use them. The quality is not satisfactory.

The fruit has collapsed when making fruit in syrup.

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

Extra ingredients are not mixed properly in Rustic Artisan.

p 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.

6'B%HOLQGE Troubleshooting

Before calling for service, please check through this section.

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

appears on the display.

Cause « Action p 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 150 g, however depending on the state and the type of ingredients, they may overflow. p 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.

p 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.

p The display indicates a problem with the Bread Maker.

« Consult the place of purchase or a Panasonic service centre.

U50 appears on the display.

p The unit is hot (above 40°C/105°F). This may occur with repeated use.

« Allow the unit to cool down to below 40°C/105°F 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.

6'B%HOLQGE Specification

Power supply Power consumed Capacity

Capacity of raisin nut dispenser

Timer Dimensions (HMWMD) Weight Accessories

550 W (Strong flour) max. 600 g min. 300 g (Dry yeast) max. 7.5 g min. 2.1 g max. 150 g raisins Digital timer (up to 13 hours) approx. 38.2M25.6M38.9 cm approx. 7.0 kg 2 sourdough cups, measuring spoon, sourdough starter spoon

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

• Medium (Medium) •M • Light (Hell)

Voorbereiding (P. NL12)

Voorbereiding (P. NL12)

Voorbereiding (P. NL12)

Voorbereiding (P. NL12)

Voorbereiding (P. NL12)

Voorbereiding (P. NL12)

Voorbereiding (P. NL12)

Voorbereiding (P. NL12)

VOLKOREN MET ROZIJNEN BROOD Selecteer menu ‘5’ of ‘6’

400 g 11»2 1 20 g 280 mL

500 g 11»2 11»2 30 g 350 mL

580 g 2 2 40 g 400 mL

BASIS BRIOCHE CITROEN EN PAPAVERZAAD SPELT Selecteer menu ‘15’

Selecteer menu ‘1’ of ‘2’

Selecteer menu ‘5’ of ‘6’

380 mL Selecteer menu ‘32’

GEKRUIDE APPELCOMPOTE GEMENGDE BESSENCOMPOTE Selecteer menu ‘33’

Pain complet raisins secs

Préparations (P. FR12)

Préparations (P. FR12)

Préparations (P. FR12)

Préparations (P. FR12)

Préparations (P. FR12)

Préparations (P. FR12)

Préparations (P. FR12)

Préparations (P. FR12)

PAIN SANS GLUTEN PÂTE POUR PAIN AU LEVAIN (STANDARD)

PÂTE POUR BASIQUE RAISINS SECS PÂTE POUR PAIN MORCEAUX ENTIERS PÂTE À PIZZA PAIN SANS GLUTEN PAIN SANS GLUTEN AUX ŒUFS ROULEAUX DE PAIN CROÛTÉ

» 1 (1 »2) 1 400 g 250 mL 1 1 34

1 3 (1 »4) 2 500 g 320 mL 1 11»2

PANE CON UVETTA M L XL

400 g 11»2 1 20 g 280 mL

500 g 11»2 11»2 30 g 350 mL

600 g 2 2 40 g 420 mL

Representative in EU :

Panasonic Marketing Europe GmbH Panasonic Testing Centre Winsbergring 15, 22525 Hamburg, Germany

F0115D0 Printed in China