SD-YR2540 - Bread maker PANASONIC - Free user manual and instructions

USER MANUAL SD-YR2540 PANASONIC

OPERATING INSTRUCTIONS AND RECIPES English

Brotbackautomat (Hausgebrauch)

Automatic Bread Maker (Household Use)

Modell Nr. / Modelnr. / Model No. / Modèle n°

Thank you for purchasing the Panasonic product. ● For this product, there are 2 instructions. This is “OPERATING MANUAL AND RECIPES”, the other one is “OPERATING INSTRUCTIONS” which includes content of Safety Precautions, Cleaning & Care and so on. Please read 2 instructions carefully to use the product correctly and safely. ● Before using this product please give your special attention to “Safety Precautions” and “Important Information” of “OPERATING INSTRUCTIONS”. (P. GB2- GB5). ● This product is intended for household use only. ● Please keep 2 instructions for future use. ● Panasonic will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions.

Parts Names and Instructions GB2 ● Main UnitGB2 ● AccessoriesGB2 ● Control Panel and Display GB2 Bread - making IngredientsGB3 Menu Charts and Baking OptionsGB4 Handling Instructions GB6 ● Before UseGB6 ● PreparationsGB6 ● Baking BreadGB7 ● Making DoughGB7 ● Additional IngredientsGB8 ● Bread Mix & Bread Mix RaisinGB8 ● Baking BriocheGB9 ● Sourdough & Sourdough DoughGB9 ● Gluten Free InformationGB10

● Baking Gluten Free BreadGB10 ● Baking Gluten Free CakeGB10 ● Making Gluten Free Pizza / Gluten Free PastaGB11 ● Baking CakeGB11 ● Bake OnlyGB12 ● Making Jam / CompoteGB12 ● Cake KneadingGB13 ● Bread Kneading GB13 ● RiseGB13 RecipesGB14 ● Bread RecipesGB14 ● Gluten Free RecipesGB16 ● Dough RecipesGB16 ● Sweet RecipesGB18 ● Manual RecipesGB19 TroubleshootingGB20

Parts Names and Instructions

* The shape of mains plug

Control Panel and Display ● Picture shows all words and symbols, but only those relevant will be displayed during operation.

To measure out liquids or make sourdough starter. Lid (max. 550 mL) • 10 mL increments Measuring spoon

To measure out sugar, salt, dry yeast, etc. (15 mL)

(5 mL) Teaspoon • ¼, ½, ¾ markings

n Operation status Displayed for the current stage of the program except : Provide an indication of doing manual operation. (See P. GB4 - GB5 for menu number.)

●M enu required some manual steps, display will show the remaining time until starting its process after press button. Menu ● Press or once to be a setting mode. ● Press or again to change Menu number. (To advance more quickly, hold the button.) (See P. GB4 - GB5 for menu number.)

Size To choose the size. Crust To choose the crust colour. Timer ● Set delay timer (time until bread is ready).

For available menu, it can be set up to 13 hours (except menu 13 only set up to 9 hours).

● Setting time for Sweet Menus.

To measure out sourdough starter yeast. approx. 0.1 g

n Time showing ● Time remaining until ready.

Sourdough starter spoon

Raisin nut dispenser

may be different from illustration.

Start To start the program. Stop T o cancel the setting / stop the program. (Hold for approximately 1 second.)

Bread-making Ingredients It is extremely important to use the correct measure of ingredients for best results.

• Use the sourdough cup or measuring spoon provided. If the recipes indicate a mixture (the liquid plus egg), should be weighted on scales. Using digital scale is recommended.

• Should be weighed on scales or measured with measuring spoon provided for the small amounts. Using digital scale is recommended

Use normal tap water. When room temperature is low, use tepid water for menu “Basic Rapid”, “Bread Mix”, “Bread Mix Raisin”, “Whole Wheat Rapid”, “Rye”, “Gluten Free Bread” or “Gluten Free Pasta”. When room temperature is high, use chilled water for menu “Rye”, “French”, “Brioche” or “Spelt”. Always measure out liquids using the sourdough cup provided.

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.

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.

Made by grinding rye kernel. Contains more iron, magnesium and potassium, which contribute to good health. Due to the low gluten content, it makes a dense, heavier bread. Do not use more than stated quantity (could overload motor).

In the wheat family but is a completely different species genetically. Makes loaves with a flat / slightly sunken crust. Spelt wholegrain flour bread becomes low height and dense compared with spelt white flour bread. When combining white and wholegrain spelt flour, we recommend using more white to get a better rise. • 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 on menu 'Spelt'.

Improves the flavour and strengthens gluten to help the bread rise. The bread may lose size / flavour if measuring is inaccurate. Adds flavour and softness to the bread. Use butter (unsalted), margarine or oil.

You can make your bread taste better by adding other ingredients. ■ Eggs

Improve the nutritional value and colouring of the bread. (Water amount must be reduced proportionally.) Beat eggs when adding eggs. Do not use the timer for the recipe with egg. (Eggs go rotten quickly if your room temperature is high.)

Enhance the flavour of the bread. • Only use a small amount (max. 1 tbsp).

Enables the bread to rise. Be sure to use dry yeast that does not require pre - fermentation. Do not use yeast that requires preliminary fermentation. Dry yeast which has “Easy blend”, “Fast Action” or “Easy Bake” written on the packet is recommended. When using dry yeast from sachets, seal the sachet again immediately after use. To store, follow the Manufacturer's instructions and discard after 48 hours of opening. It is recommended on most yeast packets to keep in a cool dry place.

If using a bread mix...

➀ First place the bread mix in the bread pan, then the water. Then place the measured dry yeast in the yeast dispenser. ➁ Set the machine according to the type of flour included in the mix, and start the baking. • White flour - recommended for menu 5, 6. • Brown flour - menu 1 • Whole wheat - menu 7 • Rye flour - menu 12

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. ÉReduce the amount of water proportionally to the amount of milk.

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

Food for the dry 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.

■ Bread mixes including dry yeast

➀ Place the mix in the bread pan, then add water. (Follow instructions on the packet for the quantity of water) ➁ Select menu 5 or 6. • With some mixes, it is not clear how much dry yeast is included, so some trial and error may be required to obtain optimum results.

■ Bread mix with separate dry yeast sachet

■ Baking brioche with brioche mix

Select the menu 10 or 2 - “Medium” size - “Light” crust colour. Tips: The outcome differs depending on the type of mixed flour.

Main ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise. Use strong flour. Strong flour is milled from the 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.

Menu Charts and Baking Options n Function Availability and Time Required ● The machine stops or moves during process based on the operating program. ● Time required for each process will differ according to room temperature.

● Abbreviations used in this instructions, a full name written as follows: min = minute (s); h = hour (s); approx. = approximately. ● Remark ( ) : The menu is available to do manual operation such as adding extra ingredients and scraping the flour from sidewall of bread pan, when the beep sounds.

(Knead) approx. 10 min

*1 Only “Light” or “Medium” are available. *2 Only “Medium” or “Dark” are available. *3 Can be set up to 9 hours. *4 There is a period of rise during the knead period. *5 There is a period of rest during the knead period. *6 There is a period of scraping or molding during the knead period. *7 There is a period of scrape off the flour.

Handling Instructions Before Use ●For the first time use, remove packing material and clean the machine. (See P. GB8 of "OPERATING INSTRUCTIONS ") ● Clean the machine when you have not used for a long time. (See P. GB8 of "OPERATING INSTRUCTIONS ")

Open the lid, remove the bread pan (1) and set the kneading blade into the kneading mounting shaft. (2) ●C heck around the shaft and inside the kneading blade and ensure that they are clean. (See P. GB8 of "OPERATING INSTRUCTIONS ") (1) (2) Use for rye menu only.

Kneading mounting shaft

2 Prepare the ingredients with exact measurement according to the recipe. 3

1 Place the measured ingredients into the bread pan in the order listed in the recipes. ● Pour liquid in the edge of bread pan's sidewall to avoid splashing. (3)

Wipe off any moisture and flour around the bread pan, and return it into the main unit.(4) Close the lid. ● Place the dry yeast into the yeast dispenser for available menus. (5) If the yeast dispenser is wet, absorb wetness with tissue etc. (Do not rub the yeast dispenser, otherwise the dry yeast will not drop into the bread pan due to static.) ● Add additional ingredients into the raisin nut dispenser for available menus. (See P. GB8) ● For optimum results, do not open the lid unless the menu requires, as it affects bread quality.

Plug the machine into 230 V socket.

Make sure to complete the preparation steps before setting menu. GB6

Turn to P. GB14 GB15 for recipes.

Baking Bread Press 5

or button in the Menu ( ) bar to select a bread menu. ● Choose the options for selected menu. (See P. GB4 - GB5) Bread Size

When bread is ready (machine beeps 8 times and 7 the cube ( ) near END flashes), press Stop ( button and unplug.

Remove the bread immediately by using dry 8

oven gloves and place it on a wire rack. (6)

● Hold the handle with oven gloves and shake the bread out.

Oven gloves Make sure the blade has not come out with the bread.

●M oving the outside base shaft may damage the bread shape. (7)

(Bottom of bread pan)

Outside base shaft of bread pan

●A lways remove the kneading blade before slicing bread. (8)

●D o manual operation when the beep sounds if you select the certain menus. (See P. GB4 - GB5, menus with icon. )

After that, then press button again. * Complete the works while is flashing on the display. When stop flashing, display shows the remaining time. * Do not add ingredients after display shows remaining time. * Kneading will continue after a certain time without press button.

Turn to P. GB16 GB17 for recipes.

Making Dough Press or button in the Menu ( 5 select a dough menu.

) bar to Bread Dough

● Display shows the remaining time until the program is complete.

When dough is ready (machine beeps 8 times and the cube ( ) near END flashes), press button and unplug.

Tips: Timer is not available on doughs menus except Pizza.

hape the finished dough to your favourite shape S and allow it to rise until double size, then bake in the oven.

ivide the dough with scraper and shape them D into balls.

over them with damp kitchen towel and leave it C for 10 minutes.

hape into a flat round and make holes with a S fork.

pread your favourite sauce and desired topping S then bake it in the oven.

(The display shows when menu "1" is selected.) ●D isplay shows the remaining time until the selected program is complete. * The remaining time is changed depending on the room temperature.

Handling Instructions Additional Ingredients

(Dried fruits, nuts, bacon, cheese etc.)

Available Menu Bread

To make your flavoured bread, simply place additional ingredients in the raisin nut dispenser or bread pan.

Attention of ingredients

Follow the recipe / menu instructions for the quantities of each ingredients. Otherwise, ● The ingredients may scatter from bread pan to cause unpleasant smells and smoke. ● The bread may not rise well.

Dry / insoluble ingredients (Using raisin nut dispenser - add automatically)

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

● Chop finely. ● Nuts impair the effect of gluten, so avoid using too much. ● Using large, hard seeds may scratch the coating of the dispenser and bread pan.

n Herbs ● Use up to 1 – 2 tbsp of dried herbs. For fresh herbs, follow the instructions in the recipe. n Bacon, salami, olives, 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 olives into quarters.

Moist / viscous / soluble ingredients*

(Adding into the bread pan by hands - cannot be placed in the raisin nut dispenser)

→Place these ingredients together with the others into the bread pan. n Fresh fruits, fruits pickled in alcohol, vegetables ●O nly use quantities as in the recipe, as the water content in the ingredients will affect bread.

● Cut the cheese into 1 cm cubes. ● Chop chocolate finely. * These ingredients cannot be placed in the raisin nut dispenser as they would stick to it and not fall into the bread Metpan. hod

Bread Mix & Bread Mix Raisin

See P. GB6 of Preparations

Turn to P. GB14 for recipes.

● Display shows the remaining time until the program is complete.

ress P button and remove bread when machine beeps 8 times and the cube ( ) near END flashes.

Tips: T he final outcome may differ depending on the actual bread mix used. (There may be greater variation with wheat free bread mixes.)

Turn to P. GB15 for recipes

See P. GB6 of Preparations

fter about 55 minutes - 1 hour 5 minutes. Open A the lid when you hear the beep sound. Add the additional butter while is flashing. Close the lid and restart.

● Display shows the remaining time until the beep sounds.

●K neading will continue after 5 minutes without press button.

Tips: ● T imer is not available on this menu. ●D o not add butter or extra ingredients after display shows remaining time. ●W hen adding extra ingredients such as raisins, add them with the butter in step 7. (Use max. 150 g for ingredients) To bake brioche in simple way. ●C ut butter into 1 - 2 cm cubes and keep them in refrigerator. ●P lace butter with other ingredients in the beginning and follow step 5. ●S kip step 7 process in this way. This Brioche is a little different Method from the others.

Turn to P. GB15, GB17 for recipes.

Sourdough & Sourdough Dough STAGE 1 Making Sourdough Starter

Preparations: ➀ Mix all the ingredients well in the sourdough cup. (Remove the kneading blade) ➁ Put the lid on the sourdough cup. ➂ Place the sourdough cup in the bread pan. ➃S et the bread pan into the main unit, and plug the machine into the socket. Remove it

Preparations: ➀ Set the kneading blade into the bread pan. ➁ Pour a cup of sourdough starter into the bread pan. ➂1) Place the ingredients in the bread pan according to the order of recipe. 2) Place the dry yeast in the yeast dispenser. ➃ Set the bread pan into the main unit, and plug the machine into the socket.

Select the menu Sourdough

button to start. 2 P● ress Display shows the remaining time until the program is

Press button and remove bread / dough, when machine beeps 8 times and the cube ( ) near END flashes.

● Display shows the remaining time until the program is complete.

... (59 minutes left)

ress button and remove the sourdough P cup immediately when machine beeps 8 times and the cube ( ) near END flashes.

●W hen you do not use it immediately, store it in the refrigerator, but use up within 1 week.

Tips: ● T imer is available for baking sourdough bread (up to 9 hours). ●S hape the finish dough and allow it to rise until doubled in size, then bake in the oven. To make or storage sourdough starter without failure. ●D o not select a wrong menu. ●D o not take out the sourdough cup until the program is complete. ●D o not mix the new sourdough starter with old one. ● If the sourdough starter is made well, it smells sour and like alcohol. ●W hen the room temperature is over 30 °C, the sourdough starter goes bad, and the bread does not turn out well.

ress button and remove bread when machine 8 Pbeeps 8 times and the cube ( ) near END flashes.

Handling Instructions Gluten Free Information 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 ingredients, therefore using your own mix may not produce such good results. • Gluten-free bread cannot rise as much as a traditional bread. It will be of a denser consistency and lighter colour than normal bread. • 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 bread’s appearance may differ according to the type of mix. Occasionally a bread may have some flour remaining on the side. The wheat free mixes can produce more variable results. • Wait for the bread 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 bread 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 Coeliac 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.

MethoParticular It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. attention d must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used. You must also ensure that the yeast used contains no gluten.

Baking Gluten Free Bread See P. GB6 of Preparations

● Display shows the remaining time until the beep sounds.

Turn to P. GB16 for recipes.

fter about 6 minutes, open the lid when you hear the 7 Abeep sound. Scrape off the flour within 3 minutes while

is flashing. Close the lid and restart.

● K neading will continue after 3 minutes without press

ress button and remove bread when machine 8 Pbeeps 8 times and the cube ( ) near END flashes. Method

Tips: Use the rubber spatula to avoid damaging the bread pan. Do not use the metal spatula.

Baking Gluten Free Cake

See P. GB6 of Preparations

fter about 12 minutes, open the lid when you 8 Ahear the beep sound. Scrape off the dough on the sidewall of bread pan while the lid and restart.

● Baking will start after 3 minutes without press

button to start. 6 P● ress Display shows the remaining time until the beep sounds.

Turn to P. GB16 for recipes.

fter about 2 minutes, open the lid when you hear A the beep sound. Scrape off the flour within 3 minutes while is flashing. Close the lid and restart. ● Kneading will continue after 3 minutes without press

ress button and remove cake when machine 9 Pbeeps 8 times and the cube ( ) near END flashes. Tips ● Use a rubber spatula to avoid damaging the bread pan. Do not use metal spatula. ● If you shake hard to remove cake from the bread pan, it will lose shape.

Turn to P. GB16 for recipes.

the dough into 2 parts with scraper, and 9 Drollivide out it into a circle of about 20 cm diameter.

Select the menu Gluten Free Pizza

fter about 5 minutes for gluten free pizza, 2 minutes A for gluten free pasta, open the lid when you hear the beep sound. Scrape off the flour within 3 minutes while is flashing. Close the lid and restart.

● Kneading will continue after 3 minutes without press

ress button and remove dough when machine 8 Pbeeps 8 times and the cube ( ) near END flashes.

the dough in a cling film and rest for 1 hour 9 Winrap the refrigerator.

L ightly flour the dough surface, and shape it to your desired shapes.

Boil them and enjoy it with your favourite sauce.

See P. GB6 of Preparations

After about 12 minutes, open the lid when you hear the beep sound. Scrape off the flour within 5 minutes while is flashing. Close the lid and restart.

● Display shows the remaining time until the beep sounds.

● Kneading will continue after 5 minutes without pressing button.

Turn to P. GB18 for recipes.

● If baking is not complete, follow the following method. (Additional baking time can be made up to twice within 20 minutes while the machine is still hot. The timer will start again from 1 minute by pressing the button as required.) ① Select the menu (Skip it if you have not pressed button in step 8) ② Set the baking time ● It can be set to 1 - 20 minutes. ③ Press button to start. ● To discontinue baking, hold button.

● Timer is not available on this menu. It only sets the duration of the baking time. ● Use a rubber spatula to avoid damaging the bread pan. Do not use metal spatula. ● If you shake hard to remove cake from the bread pan, it will lose shape.

Press button and remove cake when machine beeps 8 times and the cube ( ) near END flashes.

button to start. 6 P● ress Display shows the remaining time until the beep sounds.

pread your favourite sauce and desired topping S then bake it in the oven.

Handling Instructions

Turn to P. GB18 for recipes.

Preparations: ➀Prepare the mixed ingredients in the bowl according to the recipe. ➁Remove the kneading blade and line the greaseproof paper around the bread pan, then pour in the mixed ingredients. ➂Set the bread pan into the main unit, and plug the machine into the socket.

Tips: Timer is not available on this menu. It only sets the duration of

● If baking is not complete, repeat step 1 – 4. (Additional baking time can be made up to twice within 50 minutes while the machine is still hot. The timer will start again from 1 minute by pressing the button as required.)

2 Set the baking time button to start. 3 P● ress Display shows the remaining time until the program is complete.

ress button and remove cake when machine 4 Pbeeps 8 times and the cube ( ) near END flashes.

Making Jam / Compote Preparations for Jam-making ➀ Prepare the ingredients according to the recipe. ➁ Put the kneading blade into the bread pan. ➂ Place the ingredients into the pan in following order. half of fruits → half of sugar → remainder of fruits → remainder of sugar. ➃ Set the bread pan into the main unit, and plug the machine into the socket. Preparations for Compote-making ➀P repare the ingredients according to the recipe. (Remove the kneading blade.) ➁P lace the ingredients into the bread pan according to the order of recipes, pour water over ingredients. ➂S et the bread pan into the main unit, and plug the machine into the socket.

Set the cooking time, then start the machine.

ress “Stop” button and remove Jam / Compote P when machine beeps 8 times and the cube ( ) near END flashes.

Turn to P. GB18 for recipes.

● If the cooking is not complete → repeat step 1 - 3. (Additional cooking time can be made up to twice within 10 - 40 minutes while the machine is still hot. The timer will start again from 1 minute by pressing the button as required.)

Tips: ● Timer is not available on these menus. It only sets the duration of the

cooking time. ● Strictly follow the recipe for the amount of each ingredients. Otherwise, the jam does not set firm, to be boiled over or scorched as well as the compote.

Tips for Jam-making ● It’s 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 instructions make soft set jams due to using less sugar. ● When cooking time is short, fruit bits can remain partially and the jam may become watery. ● 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. Take care not to burn when you take out jam. ● Jam can be burned 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.

Cake Kneading Preparations: ➀Remove the bread pan and set the kneading blade. ➁Place the measured ingredients in the bread pan. ➂Return the bread pan to the main unit. Close the lid and plug in.

Turn to P. GB19 for recipes.

Press button and remove the dough when machine beeps 8 times and the cube ( ) near END flashes.

Put it into cake mold, then bake in a preheated oven.

● Display shows the remaining time until the program is complete.

Bread Kneading Preparations: ➀Remove the bread pan and set the kneading blade. ➁Place the measured ingredients in the bread pan. ➂Return the bread pan to the main unit. Close the lid and plug in.

the kneading time 2 S● etPlease set the time according to the bread dough which is

Turn to P. GB19 for recipes.

Press button and remove the dough when machine beeps 8 times and the cube ( ) near End flashes.

Tips: ●Rest for over 20 minutes before the next kneading starts. ●For the case of hard dough or much amount of dough, "U50" may appear on the display. Leave a little time to restart the next kneading. The amount of flour that can be used is up to 400 - 600g.

used for primary fermentation.

● Display shows the remaining time until the program is complete.

Turn to P. GB19 for recipes.

Preparations: ➀Remove the kneading blade and place the dough into the bread pan. ➁Return the bread pan to the main unit. Close the lid and plug in.

et the time (use the primary fermentation of kneaded 2 Sdough. Set the time according to the bread dough.)

Press button and remove the dough when machine beeps 8 times and the cube ( ) near End flashes.

Shape the finished dough and allow it to rise in the oven, then bake.

● Display shows the remaining time until the program is complete.

Tips: Use a rubber spatula to avoid damaging the bread pan. Do not Method use metal spatula.

Recipes Example Recipe Name Menu No.+Total process time + Option icon M 2 tsp

★ Dry yeast Strong white 400 g bread flour Egg (L), beaten 1

Sunflower seeds 50 g

The options of each recipe and necessary operation are indicated as the following icons. Option icon Light crust

Necessary operation icon ★ : Place measured dry yeast into yeast dispenser.

Place the measured ingredients into bread pan in the order listed in the recipe.

Add additional ingredients into raisin nut dispenser. Do manual operation (such as adding extra ingredients, Method scraping the flour from sidewall of bread pan) when the beep sounds.

Abbreviation: tsp = tea spoon; tbsp = table spoon; Egg (L) = Egg in large size; Egg (M) = Egg in medium size.

Turn to P. GB6 GB9 for handling instructions.

★ Dry yeast Strong white bread flour Butter Sugar Salt Water

420 mL Italian Bread

Menu 2 (1 h 55 min) ★ Dry yeast Strong white bread flour Olive oil Salt Water

★ Dry yeast Strong white bread flour Butter Sugar Salt Water Raisins *1

★ Dry yeast Strong white bread flour Butter Sugar Salt Milk

Stuffed Tomato, Olive and Tomato Juice

5 Seeded Bread Menu 3 (4 h ) ★ Dry yeast Strong white bread flour Butter Sugar Salt Sesame seeds Poppy seeds Water Linseeds Pumpkin seeds Sunflower seeds

Sundried tomatoes in oil, 30 g chopped

Stuffed Bread ★ Dry yeast Strong white bread flour Butter Sugar Salt Water

★ Dry yeast Strong white bread flour Butter Sugar Salt Water Tomato juice

Maple and Pecan Nut Bread

Whole Wheat Bread Menu 7 (5 h)

★ Dry yeast Strong whole wheat bread flour Butter Sugar Salt Water

350 mL Whole Wheat Rapid

Whole Wheat Bread Rapid

★ Dry yeast Strong whole wheat bread flour Strong white bread flour Butter Sugar Salt Water

Stage 1: Sourdough Starter: Menu 24 (24 h) Turn to P. GB17 for the recipe. Stage 2: Menu 13 (5 h) Sourdough starter 1 cup Strong white bread flour 400 g Salt 1 tsp Water 150 mL Dry yeast ¾ tsp

★ Dry yeast Strong white bread flour Salt Water

1 tsp 400 g 1½ tsp 290 mL

★ Dry yeast Spelt white flour Butter Sugar Salt Water

260 mL L 1¼ tsp 500 g 10 g 2 tsp 1½ tsp

400 mL Lemon and Poppy Seed Spelt Menu 14 (4 h 30 min) ★ Dry yeast Spelt white flour Butter Sugar Salt Lemon zest, grated Lemon juice Poppy seeds Water

Whole Wheat Raisin Bread ★ Dry yeast Strong whole wheat bread flour Butter Sugar Salt Water

★ Dry yeast Strong white bread flour Butter *5 Sugar Skimmed milk powder Salt Mixture / beat 2 eggs (M) + 2 egg yolk + water Butter *6

★ Dry yeast Strong white bread flour Strong whole wheat bread flour Salt Cold water (5 ℃)

*1 Cut into approx. 5 mm cubes. *2 Bread mix for white loaf only. Follow the recipes on the package of bread mix. *3 Specific amount of water for bread mix. *4 Half the specified amount of water for bread mix. *5 Cut into 2 - 3 cm cubes and keep in refrigerator. *6 Cut into 1 - 2 cm cubes and keep in refrigerator.

★ Dry yeast Strong white bread flour Bran Porridge oats Oil Sugar Salt Water

★ Dry yeast Strong whole wheat bread flour Butter Sugar Salt Water

★ Dry yeast Strong whole wheat bread flour Strong white bread flour Butter Maple syrup Salt Water

Recipes Gluten Free Recipes Gluten Free Bread

● The outcome differs depending on the

recipes or using type of bread mix. ● Follow the recipes on the package of your gluten free bread mix.

Menu 15 (1 h 50 min - 1 h 55 min) 430 mL 1 tbsp 500 g 2 tsp

Water Oil Gluten free bread mix Dry yeast

Gluten and Wheat Free Bread Menu 15 (1 h 50 min - 1 h 55 min) Milk Egg (M), beaten Cider vinegar Oil Honey Salt Brown rice flour Potato starch Xanthan gum Dry yeast

310 mL 2 (100 g) 1 tbsp 2 tbsp 60 g 1¼ tsp 150 g 300 g 2 tsp 2½ tsp

Flavoured Gluten Free Bread

Use one quantity of chosen mix and add the following ingredients to your bread pan to produce the bread of your choice.

Spicy Fruit Bread (1 h 50 min) Mixed fruits Cinnamon

Turn to P. GB6, GB10 - GB11 for handling instructions.

Five Seeds Bread (1 h 55 min) Linseeds Sesame seeds Pumpkin seeds Poppy seeds Sunflower seeds

Gluten Free Banana Cake 1 tbsp 2 tbsp 1 tbsp 1 tbsp 1 tbsp

Sundried Tomato & Parmesan Bread (1 h 55 min) Parmesan cheese grated Sundried tomatoes in oil, drained and chopped

Butter *2 Sugar Eggs (L), beaten Dark chocolate, melted White rice flour Cacao powder Baking powder

310 mL Gluten Free Pizza Gluten Free Pizza Menu 17 (30 min) Water White rice flour Vegetable oil Salt Dry yeast

380 mL 475 g 1¾ tbsp 1 tsp 1 tsp

Gluten Free Pasta Gluten Free Pasta

Menu 18 (15 min) Mixture / beat 2 eggs (M) + water White rice flour mixed and Potato starch sifted Corn starch Xanthan gum Oil Salt

●Be sure to whisk eggs and water together until very smooth. ●Place flour, starch and gum into another bowl and mix well.

Turn to P. GB6GB9 for handling instructions.

*1: Cut into 1 cm cubes. *2: Cut into 1 - 2 cm.

1¼ tsp 450 g 30 g 1 tbsp 1 tsp 1 (50 g) 250 mL

* For a slightly denser roll try 125 mL water and 125 mL milk.

1 Place the ingredients into the bread pan in the order listed above. 2 Select menu 19. 3 Divide dough into 8 – 10 pieces and shape into baps.

4 Place on a greased baking tray and allow to prove at 40˚C until doubled in size. (approx. 20 minutes). 5 Dust with flour.

6 Bake in a preheated oven at 220˚ for 15 minutes or until golden brown.

*1 Cut into approx. 5 mm cubes.

1½ tsp 500 g 30 g 1½ tbsp 2 tsp

340 mL Whole Wheat Dough 70%

Menu 21 (3 h 15 min) ★ Dry yeast Strong whole wheat bread flour Strong white bread flour Butter Sugar Salt Water

1½ tsp 250 g 250 g 30 g 1½ tsp 2 tsp

Menu 24 (24 h) The amount for a sourdough cup Rye flour Salt Plain yogurt Water (20 °C ) Dry yeast *

80 g ½ tsp 60 g 80 mL 1 (0.1 g)

*Use the sourdough starter spoon provided.

Pizza 1½ tsp 500 g 30 g 1½ tbsp 2 tsp 340 mL 100 g

Menu 25 (45 min) ★ Dry yeast Strong white bread flour Oil Salt Water

1 tsp 450 g 4 tbsp 2 tsp 240 mL

*1 Cut into approx. 5 mm cubes.

Whole Wheat Walnut Rolls 70% Menu 22 (3 h 15 min) ★ Dry yeast Strong whole wheat bread flour

Strong white bread flour Medium oatmeal Oil Maple syrup Salt Water Walnuts *1

100 g 50 g 2 tbsp 2 tbsp 1½ tsp 320 mL 100 g

*1 Cut into approx. 5 mm cubes.

1 Divide dough into 12 large rolls or 20 dinner rolls.

2 Place on a greased baking trays and sprinkle with flour. Allow to prove at 40 ˚C until doubled in size (approx. 20 minutes). 3 Bake in a preheated oven at 220 ˚C  for 12 – 15 minutes or until golden brown.

Sourdough Dough (Rye)

Stage 1: Sourdough Starter Menu 24 Turn to P. GB9 for handling instructions. Stage 2: Menu 23 (2 h 30 min) ¾ tsp ★ Dry yeast Sourdough starter 1 cup Strong white bread flour 360 g Rye flour 40 g Salt 1 tsp Dry yeast ¾ tsp Water

150 mL Doughnut (using failed unfermented bread dough)

1 Divide the dough into small pieces that are 35 g each and shape them into balls. Cover them with a small towel and place them still for 10 - 20 minutes. 2 Roll them into thin round shape and press the dough with the doughnut mold. 3 Allow the dough to ferment for 20 - 30 minutes (till it rises to double its original size) at a temperature of 30 - 35 ˚C. 4 Deep-fry them at an oil temperature of 170 ˚C and sprinkle them with cinnamon and refined white sugar.

Menu 25 (45 min) ★ Dry yeast Strong white bread flour Olive oil Salt Water

½ tsp 300 g 1 tbsp 1 tsp 170 mL

1 Roll and pat the dough into a 30 cm x 25 cm rectangle on a greased baking tray. 2 Make indentations over the whole dough using your fingertips. 3 Add your favourite toppings such as olives and tomatoes. 4 Allow to prove at 40 ˚C until doubled in size (approx. 30 minutes). 5 Drizzle with olive oil and bake in a preheated oven at 190 ˚C for 20 – 30 minutes or until golden at the edges and cooked well in the centre. ● Serve warm with pasta dishes.

½ tsp 250 g 25 g 1 tsp 1 tbsp ½ tsp 1 tsp ½ tsp 1 (50 g) 100 mL 100 g

1 Divide mixture into 8 balls. Place on a lightly greased baking tray and allow to prove at 40 ˚C until doubled in size (approx. 20 minutes). Make a paste with approx. 2 tbsp flour mixed with 2 tbsp water and pipe a cross over the buns, or top with thin slices of short crust pastry.

2 Bake in a preheated oven at 220 ˚C for 15 – 20 minutes or until golden brown.

3 While still HOT, brush with a sugar glaze — 40 g sugar in 4 tbsp water, boiled until a syrup is reached - (approx. 5 minutes).

Menu 21 (3 h 15 min) ★ Dry yeast Strong whole wheat bread flour Butter Sugar Salt Water

Menu 21 (3 h 15 min) ★ Dry yeast Strong whole wheat bread flour Strong white bread flour Butter Sugar Salt Water

Whole Wheat Raisin Dough

Menu 20 (2 h 20 min) ★ Dry yeast Strong white bread flour Butter Sugar Skimmed milk powder Salt Cinnamon Mixed spice Egg (M), beaten Water Mixed dried fruits

Whole Wheat Dough 50%

Turn to P. GB6, GB11GB12 for handling instructions.

Menu 26 (1 h 55 min) Butter (cut into 1 cm cubes) Sugar Milk 4 eggs (medium), beaten Plain flour mixed and A Baking powder sifted

Menu 26 (1 h 55 min) Butter (cut into 1 cm cubes) Sugar Milk 4 eggs (medium), beaten Plain flour mixed and A Baking powder sifted Earl gray tea (Tea feaf) Dried fruits *

* Add it when scraping off the flour in step 3.

150 g 130 g 3 (150 g) 1 tbsp 250 g 10 g 70 g

1 In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. 2 Add milk, sifted A and mix dried fruits, beating well after addition.

3 Remove the kneading blade and line the greaseproof paper around the bread pan, then pour in the mixed ingredients. 4 Set the bread pan into the main unit, and plug the machine into the socket.

5 Select the menu and set the baking time : 1 hour and 20 minutes. button to start.

7 Press button and remove cake when machine beeps 8 times and the cube ( ) near End flashes.

Menu 27 Timer: 1 h Golden caster sugar Butter Eggs (M), beaten Self raising flour Glace cherries, chopped Marzipan, grated Milk Topping (flaked almonds, roasted)

Strawberry Jam 50 g 175 g 3 (150 g) 225 g 100 g 75 g 60 mL 15 g

1 In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. 2 Add the flour with the cherries and grated marzipan, mix well with the milk to a soft consistency.

3 Remove the kneading blade and line the greaseproof paper around the bread pan, then pour in the mixed ingredients. 4 Set the bread pan into the main unit, and plug the machine into the socket. 5 Carefully sprinkle the toasted almonds on top of the mixture.

Cherry & Marzipan Cake

6 Select the menu and enter 1 hour on the timer. 7 After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the menu again and enter a further 3 – 5 minutes on the timer. If it is still just slightly sticky, this will cook through during the stand period.

8 Take the bread pan out of the machine using oven gloves. Leave to stand for 5 – 10 minutes before removing from the bread pan and allowing to cool.

Menu 28 Timer: 1 h 40 min Strawberries, finely chopped Sugar Powdered pectin *

500 g 250 g 6 g (1¾ tsp)

* Sprinkle the pectin on the ingredients in the

bread pan before setting the bread pan into the main unit.

Menu 29 Timer: 1 h 20 min Bramley apples, peeled, cored and diced Water

●S tir after cooking is completed.

Peach in Vanilla Syrup Menu 29 Timer: 1 h Peaches, stone removed and cut into ⅛ Sugar Vanilla pod Water

1000 g 100 g ½ 125 mL

●W hen cooking is complete, remove the peaches with a slotted spoon. Carefully pour the syrup over the fruit. Leave to cool.

Manual Recipes Cake Kneading

Rice Flour English Muffin Dough

Menu 30 Timer: 20 min Butter (cut into 1 cm cubes) Sugar Milk Eggs (M), beaten mixed and Plain flour A Baking powder sifted

Turn to P. GB13 for handling instructions.

200 g 180 g 2 tbsp 4 (200 g) 300 g 13 g

Menu 30 Timer: 10 min Vegetable oil Eggs (M), beaten Milk Sugar White rice flour Ground almond Baking powder Lemon juice Poppy seeds

150 g 3 (150 g) 110 mL 180 g 210 g 75 g 1½ tbsp 1½ tbsp 23 g

● Icing as you like. Mix 15 g of lemon juice with 75 g of icing sugar and sprinkle on the baked gluten-free cake.

Stage 1 Bread Kneading: Menu 31 Stage 2 Rise: Menu 32 (Kneading temperature condition : 28 ℃) 1½ tsp Dry yeast Strong white bread flour 500 g Sugar 1 tbsp Salt 1½ tsp ½ of an beaten egg 25 g Water 320 mL Butter 15 g

Poppy Seed Gluten Free Cake

Stage 1 Bread Kneading: Menu 31 Stage 2 Rise: Menu 32 (Kneading temperature condition : 28 ℃) ● Making the English Muffin in 9 cm diameter (10 inches). （Divided into 10 pieces) Dry yeast 1 tsp Mixture / beat 1 egg + 1 egg 430 g white + warm water Butter, melted 60 mL Cider vinegar 1 tsp Brown rice flour 300 g 100 g Potato starch Skimmed milk powder * 50 g Xanthan gum 1 tbsp 1 tbsp Sugar Salt 1 tsp

*The milk powder may be omitted. Topping

1S ee step 1 - 4 of Bread Kneading. (P. GB13) (Kneading time seting: 5 minutes)

2 After kneading is complete, open the lid, scrape off the flour. 3 Rest for 5 minutes. 4 Repeat the step 1 - 4 of Bread Kneading. (P. GB13) (Kneading time seting:10 minutes) Stage 2

1 See step 1 - 5 of Rise. (P. GB13) (Rise time setting: 20 minutes) 2 Put about 90 g of dough into the mold and sprinkle the cornmeal for finishing. 3 Ferment it to 80 % of the size in an oven at 40 °C for about 30 minutes. 4 Sprinkle cornmeal on its surface and cover the mold. 5 Bake in an oven at 180 °C for about 15 minutes.

Stage 1 1 See step 1 - 4 of Bread Kneading. (P. GB13) (Kneading time setting: 20 minutes) fter kneading is complete, put the butter into the bread pan and 2A close the lid. 3 Rest for 5 minutes.

epeat the step 1-4 of Bread Kneading. (P. GB13) 4R (Kneading time setting:12 minutes) Stage 2 Option 1:

1 Shape the finish dough to your favourite shape and allow it to rise in the oven. Option 2 :

1 See step 1 - 5 of Rise. (P. GB13)

Troubleshooting Before calling for service, please check through this section.

Cause and Action During or after cooking

My bread does not rise well. The top of my bread is uneven.

Can failed dough be used again? E.g: The dough hasn’t been baked…etc.

My bread has not risen at all. My bread is pale and sticky.

[All bread] Y our flour gluten quality 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 becomes too firm as you haven’t used enough liquid. → Stronger flour with higher protein content absorbs more water than others, try adding an extra 10 - 20 mL.  You are not using the right type of dry yeast . → Use a dry yeast from a sachet, which has "Easy blend", "Fast Action" or "Easy Bake” written on it. This type does not require pre-fermentation.  You are not using enough dry yeast, or your dry yeast is old. → Use the measuring spoon provided. Check the dry yeast’s expiry date. (Keep dry yeast in refrigerator)  The dry yeast has touched liquid before kneading. → Check that you have put the ingredients in the correct order according to the instructions. (P. GB6)  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 are not included in other ingredients. [Spelt 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 using 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.  It can be used to make doughnut, pizza and others. P lease confirm at which status baking stopped and resumed the subsequent operations. • When there is still dry yeast in the yeast dispenser →Re-start making dough using the "Pizza" dough procedure to make doughnut or pizza (P. GB7, GB17). • When dry yeast had been mixed with other ingredients. →Take out the dough and make doughnut or pizza (P. GB7, GB17). • When the bread dough is halfway fermented or baked. → Take out the dough and start baking for 40 minutes at 170 °C in the oven. While observing the situation while baking.  You did not use dry yeast. → Place the correct amount of dry yeast.  You are not using enough dry yeast, or your dry yeast is old. → Use the measuring spoon provided. Check the dry yeast’s expiry date. (Keep dry yeast in refrigerator.)  There has been a power failure, or the machine has been stopped during bread making. → You will need to remove the bread from the bread pan and start again with new ingredients.

Dry yeast does not drop into the bread pan.

 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.

My bread is sticky and slices unevenly.

 It was too hot when you sliced it. → Allow your bread to cool on rack before slicing to release the steam.

My bread has risen too much.

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

My bread is full of air holes.

 You have used too much dry 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.

Cause and Action During or after cooking  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.

The crust creases and goes soft on cooling.

 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.

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

 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 bread making. → The machine switches off if it is stopped for more than 10 minutes.

How can I keep my crust crispy?

 To make your bread more crispy, you could use the ‘Dark’ crust colour option, or even bake it in the oven at 200°C for an extra 5 – 10 minutes.

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

 Did you add butter within 5 minutes of the beep? → Do not put butter when display show remaining time until ready. (P. GB9) Butter flavour might be weak, but it can bake.

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

 Try following things. → It might be baked better if dry yeast is decreased a little when using menu 10. (If adding dry yeast separately). → F ollow the recipe on the bread mix, but the bread mix should be between 350 – 500 g. →P lace the ingredients in the order described in the recipe. When adding the extra ingredients, add them later. (P. GB9) → The completion is different according to recipe on the bread mix.

Why has my bread not mixed properly?

 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.

Extra ingredients are not mixed properly.

 Did you add extra ingredients to the raisin nut dispenser before the beep or add it into the bread pan while “ ” is flashing? → Extra ingredients must be added to the raisin nut dispenser before the beep or put it into the bread pan during “ ” is flashing on the display.

Extra ingredients are not mixed properly in Brioche.

 Did you add additional ingredients within 5 minutes of the beep? → Extra ingredients must be added while “ ” is flashing in the display.  Some of the bread mix dough is harder to mixed extra ingredients in or to flick out some of them. → Decrease the extra ingredients into half.

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

 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. GB8) The capacity of the raisin nut dispenser is 150 g, however depending on the state and the type of ingredients, they may overflow.

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

 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.

My bread seems to have collapsed after rising.

Troubleshooting Before calling for service, please check through this section.

Cause and Action During or after cooking

My bread has not been baked.

 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 bread making. → 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 been activated. This only happens when the machine 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. GB6)  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.)

The bread does not come out.

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

 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.  Crust has built up underneath the kneading blade. → Wash the kneading blade and its spindle after each use.

My gluten free pasta did not turn well.

 Your dough was too soft. → Decrease the water volume or increase the amount of xanthan gum.  Your dough was too hard. → Decrease the amount of xanthan gum or increase the water volume.

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

 The amount of the fruit is 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.

The jam has boiled over.

 Too much fruit or sugar has been used. → Only use the amounts of fruit and sugar specified in the recipes on P. GB18.

Jam is too runny and not firmly set.

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

What kinds of sugar can we use on jam?

 White caster and granulated can be used. Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.

Can frozen fruits be used?

 It can be used for only jam and compote.

Cause and Action During or after cooking

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

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

The fruit has collapsed when making compote.

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

I can smell burning while the bread is baking. Smoke is coming out of the steam vent.

Dough leaks out from bottom of the bread pan.

 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 machine has cooled down. → Remove the bread pan from the main unit to place ingredients.  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 Panasonic service centre.) (Bottom of bread pan) Kneading mounting shaft Kneading mounting shaft unit Ventilation holes (4 in total)

Kneading mounting shaft

Display exception “1” appears on the display and operation has been stopped.

 When the power supply to machine is interrupted for a certain time, the display shows “1” after recovered. (It is standby mode and machine could not continue the program.) → Remove the bread, dough or ingredients and start again using new ingredients.

“H01”, “H02” appears on the display.

 The display indicates a problem with the machine. → Consult the place of purchase or a Panasonic service centre.

“U50” appears on the display.

 The machine is hot (above 40 °C). This may occur with repeated use. → Allow the machine to cool down to below 40 °C before using it again (U50 will disappear).

The kneading blade rattles.